All language subtitles for G.C.B.C.AU.S16E17.WEB-DL

Beans. Beans.
They're good for your heart.

The more you eat, the more you...

Oh, yes, you do!
(LAUGHS)

But you know
what the reason for that is?

Because beans feed not just you

but they feed your gut microbiome.

And that's why
they are so good for you, Mike.

They are, they are, but, as well,
they are incredibly tasty.

I'm gonna go all French today.

I'm gonna do a cassoulet dish,

which is filled
with beans and sausages,

and just delicious, delicious
cooking.

Ooh, delicieux.

Well, I am going to go
a little different cultural

because I'm gonna do
a black bean and beef chilli bowl.

This is one of my favourite dishes
I make all the time at home

with avocado, salsa
and some lovely little toppings.

And, honestly, it just fills my soul.

I love this dish.

Can't wait to taste.

(THEME MUSIC PLAYS)

So, this is my beef and black beans.

I'm gonna showcase
these beautiful glossy beans.

This is a super-easy dish to make,

but the one thing you do need to do
is cook the beef out quite well.

So, I like to cook this
for at least 45 minutes.

Or sometimes I actually
even put it into the oven

and put the oven on at about 150
and let it cook for a few hours.

Yeah.
Honestly, the longer you cook it

the better it is,

and sometimes
it's also even better the next day.

Anyway, Mike, I might
get you chopping up for me again.

Yeah, sure.
Can you do me some capsicum?

Some... The jalapenos
are gonna go in and some zucchini.

So, this is another great dish
for you guys who are parents

and you're trying to pack in
some vegies into the family meals.

This is a really easy one
to get some vegies in.

Diced?
Diced. Yes, please.

If your kids are picky about vegies,

you could grate them.

And that's a really nice way to hide
some sneaky vegies in there.

So, all I'm gonna do
is saute off some red onion.

Or you can use brown or white onions,

whatever you prefer.

I sort of tend to favour
the red onions.

Sauteing that
in some extra-virgin olive oil.

(SIZZLES)

Without burning them,

but I want them
to go a little translucent.

And then I'm going to add in my beef.

And, again,
I've gone for quite a lean cut here.

I like to buy premium mince.

And then I add
my extra-virgin olive oil.

And we just want to cook that out
until the meat is nice and browned.

I'm not gonna add my beans until
right at the very end

because I've actually used
canned beans.

If you want to use beans
from dried...

Yeah.
..please, be my guest.

So, tell me, do you use canned
or do you always do it from dried?

I use both.
Right.

I use both.

I am a control freak,

so, I like to control
the cooking of the bean if I can

and get it to the exact right
texture and consistency I want.

That's a good point.

But then sometimes, like, for simple
ease and things like hummus as well,

like, I like to make all my own dips
and stuff like that at home...

Yeah.
..like, having a tin of chickpeas

is far easier than soaking
your chickpeas the night before,

and so on and so on.
Exactly.

I agree. That's a good point,
actually, about the texture.

Sometimes, you know, canned beans
are perhaps more cooked -

and that's why I won't put them in
until the end...

Yeah.
..than they would be
if you cook them yourself.

Yeah, exactly.

I'm also just gonna pop...

See this? I'm actually
putting some salt in here, Mike.

(LAUGHS)

You do need a little bit of salt

both with beans and with meat,
I think.

And then we're going to add some
spices, so, what I'm gonna use here

is some cumin and some paprika.

You could put some dried coriander
in there, some garlic.

And I've got no objection

to using a kind of, you know,
spice, Mexican,

or South American-type spice mix
if you prefer.

And just cook out those spices

along with the meat
and add the vegies as they're ready.

So, you want all the vegies,
basically,

to go into...
almost into the sauce, basically?

Yeah.

I want it to be
a kind of chunky salsa-y

sort of lovely mixture.
Yeah.

Because you cook it for so long

they really do all cook in

and you'll get all
the kids eating all the vegies.

Nice.
And it just adds some colour.

I love using red capsicum

because it just adds
that burst of colour to the dish.

And we are about ready
to add our sauce.

And then I just add a can of whole
peeled vine-ripened tomatoes.

Or you can use chopped tomatoes.

But I've got to admit, I do prefer
the vine-ripened tomatoes.

And I'm adding some red wine.

Often I'd be drinking a glass
of red wine while I'm making this.

One for you, one for the sauce.
One for you, for the food.

(LAUGHS)
And some tomato paste.

So, that is looking really good.

Now I just want to make sure
my heat is down low

so it's only just simmering.

Pop the lid on and I would cook that
for 45 minutes at least,

maybe even an hour or longer
if you do it in a long, slow oven,

depending on how much time
you've got.

I haven't added the beans yet.

They're going to go in
just at the last minute

because they're already cooked,
so, I just want them to heat through.

And while that's cooking, you can
get all your condiments ready.

Now... Oh! That is looking...

..sensational.
I mean...

The smell, Jo, is gorgeous!

And it looks fantastic.

So, all I've done
is added those black beans

and just let them heat through.

So, it's just, you know,

the last five minutes or so
you need the beans in there.

So, we are ready.
I'll switch that off.

We're ready to assemble our bowl.

So, I always start with the lovely...

I like these crunchy
cos lettuce leaves into the side.

Now, Mike, you've already
done some rice for me.

I have.
These are so convenient.

A microwaveable brown rice.

I love using a wholegrain, of course.
It's basmati.

Just plop some in there.

It's basmati, which is lower GI,

so, it's got less impact
on your blood-glucose levels,

it's got all the fibre

as a brown whole grain rice.

I just absolutely love those
for convenience.

They're so, so easy.

Put a nice,

generous dollop of our beef
and black beans on the top.

Oh, how good does that look?
It looks so inviting.

And then the way I would do this
at home, actually,

is actually just to serve
all these things in the middle

and let everyone compile

the way that they like it.

So, a nice dollop of yoghurt
on the side.

Some...

All I did there with the avocado

was just some lime juice
over the top,

and I left it nice and chunky.

Some grated cheese.

And then, you know...
You know I love 'em.

You love 'em.
You got the pickles in there,

the jalapenos in there
and the pickled version on top.

Yeah, yeah.
(LAUGHS)

You can tell I like a jalapeno.

A few little jalapenos on top.

And then that is...

Oh, I can't forget.

It's almost like a burrito bowl.

It is!
Like, you know...

A deconstructed burrito.

Yeah!
How's that?

I love it.

Beautiful.

Let's tuck in, Mike, shall we?
Done!

Well, Mike, I think
I have to let you do the honours.

I mean, this is, like,
a regular meal for me.

(BOTH LAUGH)

It looks so appetising.

It's the sort of food
that I'd love to eat

at the end of a busy day, Jo.

Oh, good. And do you know what?

The other thing, what I love
about the little lettuce,

you can use that
like a lettuce spoon.

Yeah.

Put your meat on onto the top of
that. Eat it like a lettuce burrito.

Mmm.

Good?
It's beautiful. Lots of flavour.

Like, really subtle, delicate
textures.

Juicy. Great meal. Love it.

Yeah. Enjoy it.

I'm genuinely excited
to share this recipe

'cause it is a firm
family favourite for me.

Like, I love it.

It's such a hearty, filling dish,

but not just for those colder days -

any time of the year I love it.

And it's all in one pot,
which is the way I like to cook.

I like this, it's kind of like
a French version of...

You know, in Britain we had
the old sausages with baked beans?

This is like the French just take it
to a different level.

As usual. (LAUGHS)
Absolutely, absolutely.

So, I'm gonna get you busy today, Jo.

I can tell.

If you can dice the onions.
Dice?

Yeah. Quite small, please.
As fine as you can get it.

And then same with the carrot,

chopped garlic,
sliced chilli, seeds in.

I want the heat. You know,
I want a little bit of punch in this.

Don't overfill your pan.

And, while it's sealing off,
I'm gonna quickly knock up my stock

using these pre-made
little chicken stocks, which are...

I always have
some of them in the cupboard

because they're great when you don't
have time to make your fresh stock.

They're beautiful,
packed with the flavour.

And the new one,
so, the new version...

I like the powders. They're great.

They're really good for adding,
you know, a good bit of flavour,

but these jellified ones
are even better,

so much more natural

and I think they give you a better,
like, mouthfeel to the stock.

So, we're just gonna add that
to some, ideally, boiling water.

I think they taste more...

..authentic, actually.
Yeah.

They taste more natural. Absolutely.
Yeah.

Just mix it in.

And, while that's mixing in, we're
just gonna turn over our sausages.

Right, the sausage
is gonna cook down later,

so, you just want to seal them
just to give it that

colour and caramelisation

so that you get a better flavour
in the sauce

and in the cassoulet.

So, what sort of sausages
are you using?

I'm using a really good
pork sausage.

You want something
with quite a high fat content...

Yeah.
..just so that it handles

the longer cooking process

and they stay
really nice and tender.

Like, I love...I love a sausage

which is just cooked, like, grilled

or pan-fried or whatever,

but a sausage which is braised,
like, it's cooked in liquid,

I find absolutely delicious

because they just almost melt
in your mouth.

So, at this stage
we're just going to pop them out.

They're sealed enough.

And then it also means

you've got that little bit
of extra sausage fat in there now,

which we're going
to add our onion and carrots to.

That I have beautifully
chopped and prepared for you.
You have. Beautifully, Jo.

Thank you very much.

So, we get the onion in there first.

And then we're gonna add
the carrot and the garlic,

and saute that down.

And the garlic.

Gonna add a little bit more
olive oil.

Alright. That's cooking down really
nice and quickly and caramelising.

So, I'm gonna add into this now

the chilli

and then the spices.

So, what spices are we using?

So, I'm using smoked paprika.

Yum.

Some cumin.

I'm not gonna use all of that cumin.

And some chilli flakes.

Like I said,
I wanted a little bit of kick.

Like me, just throwing in
various versions of chilli.

(LAUGHS)

It's about layering flavour.

Yeah.
You know?

So, they've all got
slightly different profiles.

The paprika's smoky.

The cumin, you know, you get
that almost aromatic mild, sort of,

like what you associate with curry.

And then the chilli
gives you that lift, that kick.

So, always cook out your spices
just for one...at least a minute

just to release those aromats.

And now I'm just
gonna pile that over there.

I'm old-school
when it comes to tomato paste, OK?

I was always taught
you brown it off first in the corner

to improve the flavour

and to get a better depth of colour
in there.

You know, it will darken your sauce

if you cook out
the tomato paste first.

And you can see
it thickens up straightaway. OK?

So, that's a nice thickening agent
for your sauce.

Improves the flavour.

I did not know that.
Yeah.

Look at you
teach me another little thing.

Can I tell you also?

When you combine that tomato paste
with your extra-virgin olive oil,

you actually improve
the absorption of the lycopene.

That's the antioxidant
in that tomato paste.

Oh, wow. There you go.

This is a winning dish.

White wine.

White wine.

Because this is a French dish.
(LAUGHS)

You want to deglaze your pan.

And you see the colour of that
already.

That white wine just lifts...

All that sediment off the bottom
of your pan is flavour.

You want all of that
to come into your sauce.

It's why we add the white wine in.

We reduce it down just a touch.

Again, the pan I'm using,
I'm using this wide pan

so I've got that contact area

so it improves the flavour
and the speed of how things cook -

all helps make a delicious dish.

OK, at this stage

I'm gonna add our beans.

So, what have you got there?
I've got some cannellini beans first.

One of my absolute favourites

are black-eyed peas or beans.

We call them black-eyed peas
in the Caribbean.

And have you cooked those already?
Just soaked.

They're just soaked.
These are just soaked.

Soak them for at least an hour
before using. Ideally overnight.

OK, at this stage
I am gonna add my chopped tomatoes.

Alright, mix that through.

How long is this gonna take to cook

given that we've
just got the soaked?

Probably about an hour.

OK.

And for that last, like, 10,
15 minutes of the cooking process,

take your lid off
to reduce down your sauce

and get it all thick and rich
and just delicious.

I'm gonna add the sausages
back in at this stage.

I don't know about you, Jo,
but it's making me hungry.

It really is.
I don't know if I can wait an hour.

(BOTH LAUGH)

Yeah, and now we're just gonna
cover that with our gorgeous stock.

Mmm. Ohh!

So, bring back to the boil,
lid on, reduce to a simmer.

Forget about it
for the next 45 minutes.

Look at that.
Oh. Oh, yes!

It's beautiful. Beautiful.

And, for me,
it's the simplicity of the process,

the simplicity
of just that, you know,

comfort in a bowl.

It's everything you need for dinner
right there.

You don't need
to add anything else to it.

Of course,
I'm going to because I'm a chef.

So, just some fresh parsley,

you know, scattered over that.
I'm liking that too.

You know,
some nice fresh green on top.

Honestly, I think
that's a great family meal.

Oh, thank you, Jo!

You know, big praise.
Big praise from me today.

Very rare does she gives me
a thumbs up for, you know, my food.

(BOTH LAUGH)

No, I'm liking this.
And you know I'm such a bean fan.

Yeah. It's great.

Mmm.

And you know what? Because you've
cooked the beans in the sauce,

they do have
that really nice texture.

Yeah.
I think that's delicious.

Give it a try, guys.

My sausage cassoulet
with beans and all the yummy stuff.

Enjoy.

You did well, Mike. Did well.

I don't have a big sweet tooth,

but, when it comes to desserts,

I do love a poached pear.

So, that's what
we're going to do today.

Poached pears in a coffee syrup.

Alright, so, in our pot here

I've got four cups of water.

I'm going to turn the heat on

and we're going to make
a coffee syrup

for our poached pears
to swim in for 45 minutes

till they're nice and soft.

So, I'm just going to

get that on the heat.

And I'm going to add

some instant coffee.

So, this is four tablespoons
of instant coffee.

That can go into the water.

Then we've got some gorgeous spices

that are going
to flavour our coffee syrup as well.

So, we've got cinnamon, vanilla
and some cloves as well.

With the vanilla pod, I just
want to strip it down the middle

just to expose those beautiful
vanilla beans inside.

And then that can just go in whole

along with the cinnamon
and the cloves.

Then we've got
these coffee sugar crystals.

These are really full-bodied

and they're gonna give
a fantastic sweetness

to our pears.

So, they can all go in.

Alright.
So, that's the basis for our syrup.

I'll just give that
a little mix around.

We're gonna bring that
to the simmer

before we add our pears
to the liquid.

I've got some pears here -

look how gorgeous these are -

that we've just peeled and cored.

So, these are going to go in whole.

And we've just had them in some
lemon water so they don't go brown.

These pears are gonna take

about 45 minutes or so

just on a light simmer

until they're nice and soft.

Then we're going to take them out

and we're going to reduce
our syrup down

until it's nice and thick
and luscious to spoon over the top.

And, then while they're cooking,

we're going to make
a coffee biscuit crumb,

get the ice-cream out
and we'll be ready to plate up.

So, first we need some butter.

About 70 grams or so.

I'm just gonna roughly say

that looks like 70 grams to me.

And that can go straight in.

Maybe a little bit more.

Then again we've got

some of those beautiful
coffee sugar crystals.

They can go into the mixer as well.

And I'm just going to beat that
till it's nice and light and fluffy.

OK, that's looking good.

Now I want to add the flour.

Alright.

And we've got
some instant coffee again.

We've got that theme of coffee
running through all our elements,

which is great.

You get your caffeine kick

and your sweet tooth pleasured
as well.

(LAUGHS)

And we'll mix that around.

I've got one egg
that I'm going to crack in now.

Crumbs looking good.

We've got a tray here.

Oven preset at 180 degrees.

Now, we're not making biscuits here,
we're making a crumb,

so, let's get our mixture
onto the tray

and just crumble that on.

You want big chunks

and little chunks.

And then we're going to cook this
in the oven,

10, 12 minutes, 180,

till it's nice and golden
and crunchy.

Alright, let's plate up. We've got
all our elements ready to go.

Check out this gorgeous
coffee syrup.

So, when the pears came out,

I just boiled that and reduced it

till it becomes nice and syrupy.

I love it.

The smell in here is just gorgeous.
Those spices. The coffee.

On our bowl I want to start

with a good layer

of our coffee biscuit crumb.

Then we get one of our gorgeous
poached pears.

I mean, look at the colour on that.
I love it.

It's a bit impressive,
the old poached pear.

On there.

Then let's get some of that amazing
thick, luscious syrup.

If you let this cool down,
it will thicken up even more,

but I cannot wait.

Just get a good drizzle of that

on our pear.

And then, last but not least, we've
got to get some ice-cream on there.

So, again, keeping that coffee theme,

this is an espresso mocktini

with white chocolate ganache
ice-cream.

That sounds good.

We'll get a good scoop of that.

Nice generous scoopage.

Onto our plate.

Oh, let's go double scoop. Why not?

So, there you go.

My poached pears in coffee syrup,

coffee biscuit crumb,

coffee ice-cream.

Coffee. Coffee. Coffee.

Yum, yum.

Captions by Red Bee Media