All language subtitles for G.C.B.C.AU.S16E18.WEB-DL

Well, there's a bit of a trend
at the moment of plant-based eating.

But you know what?
I prefer the term 'plant-rich'.

Ooh.
Yeah.

And that's because, when we look
at the scientific research,

what is abundantly clear

is that, whether you eat
animal products or not,

what's really important is that we
all eat loads of whole-plant foods.

So, that's what we're gonna do today,
aren't we, Tim?

I'm very impressed.
I can't argue with that.

Well, I will be making a ratatouille
burger that's fully plant-based.

Shock-horror. It's not like me...

Nice.
..but it's gonna be great.

You're versatile.

You're a versatile man catering
for all dietary requirements.

And I'm gonna do a plant-rich meal

because I'm going
to do a mushroom stroganoff.

But I am gonna use some yoghurt

into my sauce,

but the meal is rich
in highly nutrient-dense plant foods.

And, most importantly,
this is gonna be super tasty.

(THEME MUSIC PLAYS)

Mushroom stroganoff.

Yes!
Well, this is just such a great way

to hero the mushrooms
as part of a dish

because they've got that meaty
flavour, don't they, Tim?

I love it.

I'm just looking under the kale
and I can't see any beef.

(LAUGHS) There is no beef...

OK.
..going in this recipe.

Alright.
Just mushrooms.

But look at this gorgeous selection.

So, if you can start
slicing some for me...

Sure.
..that would be great.

So, I'm going to use
a gorgeous medley of mushrooms.

Now, if you've only got one type of
mushroom or you've got a favourite,

then go for it.

But I'm gonna use a combination
of these gorgeous portobellos,

the chestnuts, some normal, regular,
common button mushrooms

and some shiitake 'cause they've got
a gorgeous meaty flavour...

Yeah, those are...
..and some very unique compounds.

(SNIFFS) They're amazing.
They're medicinal.

Yeah.
I love it!

I'm just gonna get my pan
nice and hot.

Extra-virgin olive oil

goes into the pan.

And then saute my onions.

How many dishes
do we start like this?

Every good dish starts
with fried onions, I reckon.

So often this is how we go,
isn't it?

I'm gonna throw in some thyme.

OK.
There you go!

In go our mushrooms into the pan.

And it may seem like
a lot of mushrooms,

but they will cook down, won't they?

They do. Exactly.

Mushrooms have got quite
a lot of water in them,

so, once you start cooking them,

they will start cooking down and
some of that water will evaporate.

Do you want me to fan you here?

What are... What are... What do...
(LAUGHS)

What do we call this? I don't
see this very often in my kitchen.

Well, do you know what?

To be honest, you don't
see it very often in mine either.

But the trick with kale is, one,
you've got to remove this, the stalk.

Lots of people think they've got to
slice that up and it's good for you.

Just pull it off.

It's bitter. It's tough to eat.

You know, it's not really enjoyable.

And then the trick is...

I prefer my kale cooked
rather than raw.

If you're gonna have it raw,
you've got to massage it with oil.

OK.
Really try and help break down.

This is a tough vegetable.

It's actually, rather than thinking
of it as a leafy green,

it's a cruciferous vegetable,

so, think of it in the same family

as brussels sprouts, broccoli,
cauliflower.

So, I'd like you to finely shred it.

I got ya.
And that IS gonna go into our dish,

but I think it's best cooked.

And that's how you're gonna help
break down that kale,

makes it much easier to digest,

and you get all of the goodness
out of the vegetable.

Now I'm gonna add in
my tomato paste into the side,

give that a little cook
and then it's going to mix in.

It's really important
to cook off your tomato paste first

to get that raw flavour out of it.

It's gonna give
a really lovely flavour to this.

And I'm also going to add
some Dijon mustard.

Delicious.

Actually, Tim,
you could be making me up some stock,

please, into that.
Ooh, can do.

That would be great.

And some tamari I'm going to use

instead of adding salt.

So, I'm not adding additional salt
when I use tamari.

That's kind of like a soy sauce.

Gives a nice flavour,
but it is very salty,

so, make sure
you're not adding extra salt.

I think one will probably
be enough in there, Tim.

One little...

..packet.

Perfect.
And I am ready for that stock.

Thank you very much.
There you go.

Lovely.

Pour in some stock.

Now, what is interesting about this

is that, when you boil mushrooms
in a liquid like this,

it actually helps to break down
the mushroom cell walls,

and that releases
not just the anti-oxidants

but also some
of that very mushroomy flavour.

And that's why mushrooms
work so well in a sauce...

Yes.
..or in a dish like this.

So, we're just gonna boil
that down.

And then I want the sauce
to be nice and thick,

so, I am gonna add
a little cornflour.

Make it into a paste first.

So, for people
who need low or no gluten,

this is actually a gluten-free dish.
Yeah.

And I'm gonna pop in my cornflour.

And I'm going to add in
my nicely finely shredded kale.

Give it all a good stir.

A little bit more stock.

Yeah, that's thickening up
really, really well.

Now, I want to serve this...

You know, 'cause it's me,
I like some greens on the side.

So, I am going to add
some broccoli too.

Perhaps you could cut that
into some little florets for me, Tim.

Sure.

And we're gonna bring
our water up to the boil.

Now you can cook...

This is another of my questions
I'm always asked -

is it OK to cook your vegies
in the microwave?

Ah.
Yes is the answer.

Yes, it is.

So, you best preserve
the nutrients in vegies

either by stir-frying, by steaming,
by doing it in the microwave.

The worst way to cook
these kind of vegies is to boil them.

Fine if you're having a soup

and you're gonna be eating
all of that liquid,

but otherwise you're getting

some of the water-soluble nutrients
going into the water

and then they're going
down the drain.

So, best to do anything
that doesn't involve

throwing away the water
that you're cooking the vegies in.

So, our broccoli
will just go into our steamer.

OK, I think we're ready
for you to cook our rice.

So, I'm using
that microwaveable rice.

Yeah!
Do you use this at home, Tim?

I do. I've got a toddler at home.

I don't have time
to cook rice sometimes.

Like, this is a great cheat.

Instant rice in a hurry.

I think I can handle this.

Thank you.

(BOTH LAUGH)

Highly technical part of the cooking.

It is convenient.

I think they're fantastic
to have in your pantry.

When you are cooking wholegrain rice,

look, it takes a lot longer
than white rice, right?

We can have a little bit
of a clean-up.

Perhaps you could do me some parsley
just to pop on the top.

I'll chop you some parsley.
And if you pass me the yoghurt.

That is the last part.
Ooh. There we go.

So, I'm turning off the heat

and then I'm gonna add half a cup
or so of yoghurt to my pan.

That's a great little tip

to use the Greek yoghurt
instead of a thickened cream.

Yeah!
A bit healthier.

And it's just a delicious flavour.

This is smelling amazing.
The rice is ready. I'll grab that.

We're ready to plate up.

So, I've got my broccoli.

And don't overcook your cruciferous
vegetables in particular.

No!
Oh!

That is how you get those horrible
sulphurous kind of flavours.

You really want it to be
still a little bit al dente.

OK.
So, here's our brown rice.

Rice in a hurry.

Rice in a hurry it is.
(LAUGHS)

Oh, look how deliciously creamy
our mushrooms are.

I love that.
A vegetarian plant-rich stroganoff.

Yum.

With some gorgeous greens
on the side.

Gorgeous.

There we go.

A little bit of parsley to finish.

Fit for a king, don't you think?
I think so.

Plant-rich eating
doesn't need to be difficult.

It's so easy and it's so delicious.

You just give it some love
and think about what you can do.

So, we've got
the really meaty mushrooms -

you'll never miss the beef
in your stroganoff -

served with wholegrain rice,
some greens on the side.

Dinner's ready in a flash.

Now, it's not often, Jo
that I cook plant-based recipes,

but I'm excited today.

I'm cooking plant-based
ratatouille-style burgers.

What do you reckon?
I like it.

Yeah.
I'm intrigued.

You're intrigued by the plethora of
amazing ingredients in front of us?

Well, I've got to say, this
is a colourful, wonderful line-up.

I'm liking it.

Could I please have a knife?

Of course.
Let's get cracking.

First we've got
these beautiful vegetables -

capsicum, zucchini, eggplant

and mushrooms.

That's where my idea
for the ratatouille style comes from.

Would you be able to slice the
eggplant and the mushrooms for me?

Of course.
That would be fantastic.

I'm going to slice some capsicum

just into biggish sort of chunks,

and we're gonna
grill these vegies off together

to get them nice and charred.

And I'm excited, Jo. We've got
these smoked cauliflower burgers.

Ooh. Interesting.
Have a smell.

(SNIFFS) Oh, they do...
I can smell the smoky flavour.

So, they're going to go in our
burgers as well. It's gonna be great.

Well, do you know what, Tim?
I do think in recent years

the whole plant-based-burger thing

has come such a huge way.
It has.

From the early ones
that were a bit rubbish,

we just used to get the old,
you know, odd vegie burger.

Yeah.
Now there's such an array

of different products on the market,

it's kind of making it
a whole lot easier.

We are very spoilt,
and I think it's...

This is going in here?
Yeah, everything in together.

I like that.

And I love my meat, but if you chose
to be a plant-based eater,

the options are endless nowadays.

It's fantastic.
For sure.

We've got actual, you know,

made from whole-plant-food-type
burgers.

We've got burgers that are made...

Very clever.
The science is incredible.

The burgers that are made in the lab
from plant-based ingredients.

So, these are ingredients
extracted from plants

and then reconstituted
to make up something that looks,

tastes and, you know,
feels like meat.

They blow me away, those ones.
Yeah.

And then coming your way very soon,
or coming our way, will be

the lab-created meat,

which is actually made
from muscle cells from animals.

The science blows my mind.

Much cleverer scientists than me.

But anyway...
(LAUGHS)

..the idea is there's certainly
plenty of options available.

OK, so, I've just given them a good
hit with olive oil, salt and pepper,

and then they can go...

I'm just going to throw them all in.

We want to just...
Perfect.

..get them into our
couple of skillet pans here.

And we're just going to cook these
for a few minutes until they get

some good colour on them

and they're starting to soften.
And this would be great
to do in the barbecue, right, Tim?

Oh. Standing out the back
with my barbecue and a beer.

I'd be in heaven.
A happy man. Happy man.

Well, no, I always think
I've got to remind people of that.

You know, we so often
put our burgers and sausages

onto the barbecue,

but put your vegies
onto the barbecue too.

Absolutely.

I think it's great
because you get that really

smoky flavour from the barbecue.
Yeah. Yeah.

And we're gonna try and replicate
that with our griddle pans today.

So, they will just need
a few minutes.

While our vegies
are charring away..

Do you want one of them?
Oh, thank you.

Always come in handy.
Don't want you to burn your fingers.

Would I be able to have a teaspoon
or a little spoon?

Here I've got -
I'm really excited about this -

some harissa paste.
Nice.

Add a little bite,
bit of zing to our burgers.

And then some vegan mayo.

So, what I want to do is just combine

the vegan mayo

and the harissa paste together

just to make a little harissa mayo
to go on our burgers.

I like it.

So, a great little condiment.
Could go on anything.

So, our vegies
are gonna need a few more minutes,

I'll get the patties on

and then we'll build
some ratatouille burgers.

Alright, Jo, vegies are done.

Have a look at those.

Yum.
How good.

Buns are done. Burgers are done.

Let's build.
We're ready to go.

Let's build some burgers.

Alright. There we go.

Would you be able to put just

a good spoonful of the harissa mayo

just on the bottom?
Bottom? OK.

Nice and generous.
And some on the top as well.

OK.
That'd be great.

This is a good idea!

Yeah!
I like the harissa mayo.

And then just some rocket,

or arugula
if you're playing overseas,

onto our burgers.

A nice pile of that.

I love rocket.
It gives you a nice peppery kick.

I do too,

but I do like to find baby rocket.

If it's, you know, a bit tougher,

make sure you pull off the stalks,

or there a bit, you know...

Gets caught in your throat, I find.

(BOTH LAUGH)

Fantastic.
Nobody wants to choke
on their burger!

No.

And on with
our smoked cauliflower burgers.

And this is a vegan cheese.

Yeah.

How good has vegan cheese become?

It's come a long way
in the last few years.

For sure. Very clever.

There we go.

And now we get some
of our beautiful grilled vegies.

So, some eggplant.

Nice.

Just share the love
between the burgers.

Pile them up.

Some capsicum.

You're always creating food that's
gonna be really hard for me to eat,

isn't it? (LAUGHS)
(LAUGHS) Yeah, I'm...

Stack as much
on there as we possibly can.

I'm starting to realise that.

A little bit of zucchini just...
And you know what?

I would serve all those extra vegies
on the side

just to nibble away at
at the same time.

You could. Yeah, definitely.
We don't want to waste any of these.

And then some
of these gorgeous mushrooms.

Ah! Yum, yum.

We'll try and...

I'm making it work.

The leaning tower of ratatouille.

OK.

You can bang on the lids.

OK.

Nice and colourful
plant-based ratatouille burgers.

You won't even miss the meat.

Oh, I think that looks...
That's just a work of art.

It looks beautiful.

Let's slice it open and have a look.

Well, I am intrigued

to know what that
smoky cauliflower burger is like.

Look at all those beautiful layers.

You've got
that smoked cauliflower patty,

all those beautiful grilled vegies,

harissa mayo.

Yum, yum.

Alright. Should we have a little...
Looks beautiful.

Are we gonna have a taste?
You're just gonna go in?

I am. I'm going in.
Let's do it.

(LAUGHS)

Mmm.

Oh, wow.

Ooh.
That is so good.

Spicy.
It's spicy.

I didn't... Well, maybe...
That's the harissa. Of course.

Mm.
The harissa gives the spice,

but that smokiness of the burger
is really coming through.

Well, you know, Tim, you've sort of
surprised me a little bit today.

I mean, this could be
a Good Chef recipe.

(LAUGHS)
This is kind of healthy, isn't it?

Maybe you're rubbing off on me, Jo.

Well, you know, I like to think
I'm having some influence.

I mean, I would have used
a wholegrain bun,

but all those vegies in there,

the smoked cauliflower burger,
you know,

getting some leafy greens in.

Top marks, Tim. Top marks.

Ratatouille burgers.

Try this one
for your next meat-free dinner.

These are a great
little wholesome snack hack.

They're tahini, honey
and corn thin bite

using Corn Thins, tahini, honey,

vanilla, hemp seeds
and sunflower seeds as well.

We generally have many packets
of Corn Thins on hand in our pantry,

so, I know I can always
whip these together.

They're a little bit
of a lazy-parenting snack hack,

so, a good little tip there.

Just makes you feel like you know
you've done something from scratch

but with a little bit of help

from something
that's already made for you.

First, you'll just want to be
crushing your Corn Thins into a bowl.

I love Corn Thins. They're a great
snack option or lunch

and provide
a really great alternative

to something like a white bread.

They're lovely and high in fibre,

they taste delicious
and they're made with whole foods.

So, this one in particular
is corn

with some additional
wholegrain ingredients.

So, they're all crushed.

You can see they're just right
so that they'll spread beautifully

with the honey, tahini and vanilla,

which is what
we're going to put together

for our next step
in our little snack here.

So, we're going to add

a couple of tablespoons of honey

to a microwave-proof jug.

But of course you could do
this on the stove top as well.

It really doesn't need much time
at all,

so, if you are doing it
on the stove top,

be sure not to turn away

because the purpose of these
is that they come together quickly

and, therefore, these ingredients
will melt together quickly too.

Then we'll add in our tahini.

I love tahini.

I love the sesame flavour.

Sesames are particularly rich
in calcium,

so, if you're feeding these
to your kid,

know that you're getting
good sources of calcium

into their snack.

And some vanilla in there as well.

Give it a little mix

and then pop it into the microwave
for about 30 seconds.

So, the tahini, honey and vanilla

has been in the microwave.

You can see that's really
loosened it up considerably.

And it only took 30 seconds.

Alright, let's get them in.

I do love this snack.

I can whip it up, you know,
within minutes

using really easy and wholesome
ingredients on hand.

I can get it in the freezer
before the kids get home from school.

If I'm in a rush, we'll pack it
into their lunch box too

knowing that it's a great snack
at mid-morning for them.

It's got lots of great energy
in there, good sources of calcium,

good sources of fibre,

and it tastes scrumptious.

The ingredients
have come together beautifully.

Now, I'm gonna get this straight
in here into our lined tin,

and we'll just moisten our fingers
a little bit

because that's gonna help
to press it out.

So, a little bit of water
on your fingers

as you press the ingredients out
in the tin.

So, whilst it's great to use
your hands and press things in,

one of my other little hacks

is to actually have a bit of extra
baking paper on the edge

and bring the baking paper
over the top

and use it so you can get
a little bit more force

to press things in

because we want them to bind.

If you leave the ingredients
splaying out too far to the edge

and the tin's a little bit bigger

than your ingredient mix,

then it probably won't hold
and bind together.

So, I use the baking paper
to press it down.

You could also use a spatula over
the top and give a bit more force.

But that's sort of how we want it.

Then I'm gonna get my seeds
over the top.

So, I'm popping in
some hemp seeds today.

I love hemp seeds.

They're actually a really kind of

neutral, subtle flavour,

but they add in
beautiful quality nutrition.

So, we've got some hemp seeds
on the top.

And sunflower seeds. Old faithful.

A lot of kids love sunflower seeds.

They're a really cool one
to get on the top as well.

You could mix them in with the mix
if you want to hide them.

I know some kids will look at some
foods and get a bit of a shock

if they haven't eaten
those ingredients before,

but, again, it's also nice
to showcase how they can have

something tasty

and have lots of different

wholefood ingredients too.

So, that's all pressed in.
It's lovely and firm.

The ingredients are holding well.

Now it's time
to pop it in the freezer.

These were set in the freezer
for a few hours.

Now it's time to try them out.

Now, I'll be honest,
I grew up and I loved

those sesame seed snaps,

my mum would buy them for me
for afternoon tea,

and this is my healthier take

on those same flavours

with that snap consistency too.

So, we'll slice them up.

Again, make them as big or as small
as you like.

If you have littler people and you
just want them to have little bites,

then that's perfect.

I'm gonna go for a bit more of a bar
with mine

so that they can become a little bit
more of a heartier snack.

And they're ready to eat.

You can see all the delicious
Corn Thins in there.

There's the hemp seeds.

The sunflower seeds.

Got the beautiful flavour
of the tahini

with the honey

and the vanilla.

Absolutely delicious.

Mmm.

So good.

Captions by Red Bee Media