All language subtitles for G.C.B.C.AU.S16E20.WEB-DL

Jaq, today we're talking
all about fish.

Yes.
I love fish.

What are you going to be cooking
for us today?

Look, I love fish, too.

From a nutrition perspective,

it packs so many quality
nutrients in,

great source of protein,
rich in omega-3 fats.

Yeah.
I'm going to make a delicious

Thai red curry side of salmon

with a brown rice salad.

And I'm going to Europe.

I'll be doing a whole baked snapper,

very French, with some fennel...
Ooh.

..potatoes, lots of butter,
lots of herbs.

Oui, oui, monsieur.
Yeah, it's gonna be good fun.

Jaq, we are so spoilt
by the beautiful bounty of seafood

in our oceans around Australia.
I'd agree.

Cooking a fish whole,
like this, on the bone,

you get the most amazing flavour
that you...

Mmm.
Nothing compares to it.

Yeah.
And we're going to go
a bit French today.

Ooh!
In fact, let's get started.

OK.

If you could slice some garlic
and some lemon for me.

No prob.
Classic flavours that go

really, really well with fish.

We're not reinventing
the wheel today.

So, I've got my mandoline here.
OK.

We want some really thin
slices of our potato.

Now, always, at home,

if you're using a mandoline
to make sure you're using the guard.

Oh, you don't want to let
those fingers near the knife.

These can be dangerous machines,
so we just want to make sure

we're using the guard, and then just
getting some beautiful, thin slices.

But if you're good with a knife
could go with that.

Absolutely.

So, there we have our thinly
sliced potato.

And all I'm going to do, Jaq, is just
get that into our roasting dish

and just make a nice layer
of the potato

on the bottom of our pan.

What's going to happen is,
as the fish cooks in all those herbs

and those buttery juices,
they're going to flavour our potato

and fennel on the bottom.

I do love potato.

I know, for a little while, people
were a bit scared of potatoes.

Scared of potato?!
I know!

Who!
The white potato got a real bashing

for a long time, but it's actually
just as nutritious

as a sweet potato.

Oh, really?
And if you actually cook and cool

white potatoes, so making a humble
potato salad or something like that,

then it's a great source

of something called
resistant starch,

which is like premium petrol
for the bugs in your gut.

Oh, I like that analogy.
Yeah.

I like that a lot.

Think about that when you're having
your little white potato next time.

OK, I will.
Yeah.

Now, if you could also pick me some
beautiful fennel fronds.

Obviously, fennel and fish

are a match made in heaven.
They are.

And those fronds are going to really
flavour our fish beautifully.

People get a bit freaked out
by fennel, but it is one of the most

glorious vegetables, and I love it.

OK, so I just want to get some
thin slices of our fennel, as well.

That's how I make my very popular
fennel, orange and beetroot salad,

which I'll have to show you
sometime, as well.
Ooh.

OK, so there's our beautiful fennel.

So, that can all go
into our baking dish, as well.

And by keeping it all a similar
thickness, it'll all bake

at the same rate because fennel

is quite a fibrous vegie.
It is.

So, and obviously we want to cook
through the starches

in the potatoes, so it'll be
the perfect combination there.

Time for Mr Snapper.

It's not really appealing
with the fins left on,

so I'm just going to, just with some
kitchen scissors, just slice them off

because a lot of people can get
a little bit grossed out

by the fins.
(CHUCKLES)

And that's understandable.

This is a good hack, though.

I think this is the sort of thing
that people need to have

and know that they can use,
so that they're not so intimidated

by the whole fish.

Making sure we get the fins
at the bottom, as well.

Flip over.

So, butter just in cubes?
Please. That would be great.

And we're using 125g of butter.

OK, so about half a block.

But look at the colour
of this butter.

It's organic butter.
Ooh! My favourite.

This is family-owned business,
Australian cows,

and they are grass-fed,

And you can tell by the quality
of the butter.

Yeah.
I mean, if I'm going to use

a lot of butter in a dish,
it has to be good quality.

Make it a good one.
Oh, yeah.

OK. So, let's stuff our snapper.

So, thank you for prepping
all of this for me.

That makes my job very, very easy.

Good. I'm here for that.

So, some of our lemon goes
into the cavity.

A few slices.

We're really just building
flavour here, Jaq.

Mm-hm.
Some of that garlic goes in.

Yum!

Some of those fennel fronds
can go in.

And then, we've got some parsley,
and throw it inside.

Some of our thyme leaves,

you can go in.

Alright. Lovely.

And then, we need some
of this gorgeous butter...

Can't forget your butter.
..inside our snapper.

Get lots of that in there.

Now, fish needs...

Although it lives in the salty ocean,

it does need a good seasoning,
alright?

That's right.
So, plenty of sea salt.

So, not my usual pinch of sea salt
here, but a very generous amount

of sea salt.
You've got to be nice and generous.

And some pepper.

And that's going to help
with the skin going a bit

more crispy on the top and things,
as well. Yeah.

Yeah! We want a bit
of crispy-skin action. Absolutely.

I think you're a little bit
of a Frenchman at heart.

There is a lot of French
coming out in your dishes.

I'm loving it because I've never
really learned much

about French food.

I'd be more Italian and Asian.

But you're bringing a lot of French
to the table.

I'm happy.
I do love French cuisine.

And, um, I love butter.

Now, we just want to add

a few more slices of those lemons
on top

and some more of our butter.

We're just going to just sort of
dot that over.

As that hits the oven,
it's going to start to melt,

and, yeah, just soak down.

And then, you get the most
beautiful flavours.

And those fennel and potatoes
will be the best fennel and potatoes

you've had in your life!

I know how good this is going
to taste already I think.

OK, we're ready for the oven.

200-degree oven.

It's probably going to take
about 25 minutes.

If the flesh flakes away easily,

you know you're ready
to rock'n'roll.

Now, our snapper's just come
out of the oven.

Have a look at this.

It is outstanding!
Gold medal for this one.

This is a, 'Plonk it in the middle
of the dinner table,

'and everyone just tucks in.'

And then, you just want to finish it

with a few fresh fennel fronds
on top.

Because that's like a burnt-butter
sauce that it's created, almost.

Essentially, that's what it's made.

And it's really caramelised
that fennel and potato.

Looks so good!
And it's also flavoured

the inside of the fish, as well.

A little bit of sea salt flakes.

So, let's have a look at the flesh.

So, you just want to peel that back,
and just...you can see how easily

that's just flaking.

That's how you know that's cooked
to perfection.

Mmm. Buttery and tender.

Here you go. I'm not going
to feed you, but you can have that.

(CHUCKLES) Thanks.
And then, I'll... (CHUCKLES)

..I'll get...I'll get my own.

Oh, wow.
Soft, buttery...

Mmm.
..the flavour of the lemon,

the herbs.

And I need to try a bit of this.

Down to all those.
I was about to say,

all I really want to do here
is dive down

and keep going down to the base
of the dish.

As the butter is dripping
off my...

(LAUGHS)

Mm-hm. Mm-hm.

Tim, that's a beautiful dish.
Well done.

No more words.

This is a great dish
for entertaining, Tim,

because it's something
that you can do in advance.

Let it marinate
if you've got some time.

It's pretty impressive, isn't it?
I mean, look at that.

It's a beautiful cut of fish.
It is a beautiful thing.

It truly is.
And looking by these ingredients,

these array of beautiful produce,

you just know this is going
to be a great dish.

We're going to Thailand.

Oh! (CHUCKLES) I love that.
(LAUGHS)

Alright. We'll start by getting
our red curry paste onto the salmon.

We need a couple of tablespoons
of red curry paste.

This is a really lovely one.

It's made with all natural
ingredients.

There's no MSG.

Obviously, this is a red one.

So, a lot of red chillies in here,

lemongrass, garlic -
all the good stuff.

And it's versatile, too.

Alright, so we've finished
with the red curry paste,

on the salmon, and ideally
you want to get it into the fridge

to marinate for about 30 minutes
or longer if you have the time.

We've got a show to make.

So, we're going to get this one
straight into the oven.

So, in the meantime, Jaq,
what can I do for you?

I have plenty of jobs
for you today my friend.
Oh, good.

We're going to start by getting
our rice in the microwave.

I think I can handle that.
Yep?

So, that's job number one.

Meantime, I'm going to start
picking some coriander.

I love herbs, and especially
lots of them in dishes like these.

Tim, if you're able to pick me about
a cup-worth of Thai basil leaves?

You got it.

I'm going to go
with a similar amount.

About half a bunch of our coriander.

Now, where do you stand on coriander?

Obviously, it's very polarising.

I absolutely love it. My wife...
Love it.

..my wife hates it.
Oh, no!

So, I don't get to cook with it
very often.

So, I'm glad we get a bit
of coriander in the kitchen today.

Yeah, that's right.

Herbs add so much value to a dish -

flavour, extra phytochemicals,

so nutrition.

They really do make a dish go
from simple

to something truly spectacular.

Alright, so we've got
our herbs going.

Yeah.

After you've done that, I would
so love for you to get cracking

on our dressing as well.
Sure.

So, our dressing will be
a combination of the coconut cream

and the lime juice.
Ooh.

So, a really zesty
but creamy dressing,

which we'll toss
through the salad...

Lovely.
..with all of our herbs and onion.

(BEEP)
There's our rice.

There's my rice. Yes!

Can cook rice.
(CHUCKLES)

Alright, so how much coconut cream.

So, I'd love about a quarter
of a cup of coconut cream.

Yep.
A quarter of a cup of lime juice.

Oh, cool, equal parts.
Yep, equal parts.

So, keeping it simple.
Beautiful.

And just finely chop
the coriander stalks

to go into the salad, as well.

Now, if you've got a little bit
of extra limes or lime juice...

Yeah.
..definitely get those happening

in a delicious, you know, mocktail

or drink to go with this dish,
as well.

I'm just going straight
to Mojito Town, at the moment.

(LAUGHS)
That's where I'm...

That's where my mind's going.

Alright. So, we've got our herbs.

Lots of baby spinach because
we want those greens in our day.

I'm going to get a big bowl to toss
them all together,

and then that's pretty much it.

Oh, do you want
to have a little taste?

I'd love to.
Hope it's OK.

Ooh, I like it.
Zesty, creamy.

Zesty and creamy all in one -
just what I was after.

Lovely.

Alright, we can pull all
our salad ingredients together.

OK.

And we'll start
with our baby spinach.

Beautiful.

And then, you can get our rice in.

Ooh.
Now, it's a mix of basmati
and wild rice.

You can choose whichever you want,
really.

I'd love a brown rice in this,
as well.

So, all in?
All in, please, mate.

Let's do it. Oh, how good's that?!
Oh, it looks good.

I like the wild rice in there, too.

Fantastic.

Some fresh coriander,
all of our herbs.

And then, we can get the dressing
in, as well, and start giving it

a little bit of a toss.
Awesome.

Teamwork makes the dream work.

This is a great idea for a little
salad or bed for our...your salmon.

That's right.
Plenty of greens, as I love.

I don't know many nutritionists
that don't love their greens.

I'm going to steal this one.
Is that alright?

Ooh.

Because I could picture
chicken on top,

duck, anything like that.

Duck!
Yeah. Any protein, really.

Yeah, that's right.

Now, Tim, we've almost cooked
our salmon, so...

I can smell it. I can smell it.
Yep.

Before that comes out of the oven,

I'd love if you could chop up
the peanuts,

which will go over the top
of the salmon.

I'll get chopping on the shallots.

And then, that's it.

Oh, look at that!
There we go.

Looks amazing.
It's done its job.

That red curry paste saves me
a lot of time.

(CHUCKLES) It smells great. Alright.

There's lots of good greens.

Our rice whole grains are in there.

But you could also obviously
add more rice if you wish.

Alright. We're going to go fish next.
Great.

No pressure here.
(CHUCKLES) None at all.

Yeah. If you can peel that paper,

that would be fantastic.

Oh! There you go.
Ah, there we go.

Have a look at that.
Oh, great job.

Nice.
Thank you.

OK. And then, we can just garnish
the fish and the salad.

Some peanuts...

So, some peanuts,

some of the shallots
or spring onion.

And I really love to serve this up
with some lime wedges, as well,

just to give it that final zing.
OK, yeah.

It's looking vibrant.

It's beautiful.

It's a very simple dish.

Lots of flavours in there.

Look at this, Jaq.

I mean, if you put this down
in the middle of the table

at your next dinner party,
it would be an absolute showstopper.

Look, I...I hope so.
(BOTH LAUGH)

And, look, the red curry paste
really just turned

a simple side of salmon
into something

that is an incredible dish.

That's what makes it -
less talking, more tasting.

Shall we try?
Yes!

Alright.

What if I went on with a bit
of fresh lime juice all over it?

Please do. Bit of extra zing to it.
Yes!

Oh, it's all flaky.

Mmm.

Salmon, cooked to perfection.

That red curry paste just lifts
everything,

and it's just got such
a gorgeous flavour.

And it's got a good punch to it,
too, right?

So, that was only a couple
of tablespoons on the top.

And it's not too spicy.
My head's not blown off.

Yep.
It's just a nice hum in the mouth,
which is great.

And that salad underneath

with that wild rice just really helps

to complement the flavour
of the curry salmon.

Yeah. And it all comes together
in under 20 minutes.

So, a really flavoursome dish,

it's impressive,

and it's got plenty of nutrition,
too.

We all love a cheese board,

and I'm going to help you take
your cheese board to the next level

with this recipe.

I'm using a gorgeous double Brie.

Soft, luxurious, rich, indulgent -

everything you want from a Brie.

And basically, I'm going
to slice it up nice and thin.

I'm going to wrap it in puff pastry
with some beautiful fresh rosemary,

some hot honey,

I'm going to egg wash it
and then bake it in the oven.

Like, this is a cheese board

that will make even the toughest
critics impressed.

Right in the middle.

Guys, as always, with my recipes,
you can follow me exactly,

and I promise you
it will be beautiful.

Or you can go rogue, and you can
add in your own stuff, as well.

You can try all different things.
You can have fun with it.

The most important thing
is just to keep layering the flavour.

So, season up each layer with salt,

with a bit of pepper.

And I'm using a hot honey
for this one.

And then, we put the last layer on.

I'm going to do a little bit
more rosemary on top

because I love the way
the rosemary perfumes the pastry.

And then, we're just going
to fold in that pastry.

Tuck in.

Tuck in, and then fold again.

And then, just shape it a little bit.

I'm going to score it
ever so slightly,

so it looks a bit prettier
afterwards.

And then, just a little bit
of egg wash.

Nicely cover it in egg wash.

You get that gorgeous
golden-pastry look at the end.

And then, just for that little bit
of extra presentation,

I'm going to stud it
with a little bit of extra rosemary

on those intersections
of where we've scored.

Alright. Now, I'm going to pop that
in the oven.

I'm going to bake it at 200 degrees

for about 20, 25 minutes,

until the pastry is nicely
golden and crisp.

I mean, look at that.

Takes a simple Brie,
and makes it something more.

And the beauty of this one is,
once you cut it open,

it just...

(PASTRY CRACKLES)

..looks so good.

You've got that beautiful melted,

cheesy, layered Brie

with that hot honey and rosemary.

It's just beautiful,

and it's a simple addition
to a cheese board.

Still cut it into wedges,
have it on there,

and whoever you're putting it down
in front of,

they're going to be impressed.

One of my real interests
and research areas over the last

couple of years is sustainability.

And, you know, the top thing
that we can do at home

to reduce the environmental footprint
of our food

is actually limit food waste.

So, this recipe is all about
how to use up your leftover meat.

So, I've just got some gorgeous
leftover lamb

from the roast last night.

And then, I'm going to use one
of my favourite Indian breads,

which is roti, because it's made
with wholemeal flour.

So, I'm going to do a roti wrap.

And I'm using ready-made rotis.

You keep them in the freezer,

and the best part about these are
you cook them from frozen.

So, I'm going to have a couple
of my rotis.

You get your pan nice and hot,

and then they just take a minute
or so on each side.

So, I'll pop one into the pan.

So, you want to cook your roti -
no oil, no water

or anything else in the pan.

It's just a dry pan, and it's about
a minute on each side

until it's nicely golden brown.

So, see how it's beautifully
puffing up like a chapati does, too.

And that means it's ready.

So, I'm going to roll this one

and pop one more into the pan.

And then, we can add our fillings.

So, some of that lovely
homemade hummus.

My leftover lamb roast
from last night,

and then I'll just add
some cucumber batons.

Some very finely sliced red onion
is delicious.

Some tomatoes.

A few little sprouts.

I grow these on my windowsill
in the kitchen.

Lovely way to get them
nice and fresh.

And sprouts are really rich
in nutrition.

It's like the first sprout
of the plant.

And then, just some little dollop
of this.

It's basically yoghurt
with some garlic, some mint,

some cucumber.

And just for fun, a little bit
of fresh mint on the top.

And now, our second roti...

..is ready.

So, I'm going to do exactly
the same thing.

Spread with some hummus.

Add my fresh lamb...

..and the cucumber.

Red onion.

The beautiful minty yoghurt.

And a few little sprouts

and my fresh mint.

Gorgeous.

So, why would you ever be throwing
food out when you can simply

whip up your leftovers

into an absolutely delicious lunch?

Captions by Red Bee Media