All language subtitles for G.C.B.C.AU.S16E21.WEB-DL

Did you know, Tim, that mushrooms
are actually not a vegetable,

although we kind of count
them as a vegetable?

They're not a fruit. They're...
they're a class all on their own.

They are the 'fun guys'.

Ah, boom-boom.

And we are going to have fun today.

Jo, I'm going to be making
a pasta bake with mushrooms,

chicken, cauliflower, broccoli.

Nice one-pot wonder.

Almost one-pot wonder.
It's going to be great.

What are you cooking?

I am cooking a stack, and I'm going
to use the big, gorgeous

portobello or field mushrooms,

and I'm going to stack them
with some grilled zucchini

and eggplant and haloumi,
homemade pesto...mmm.

It is just a meal I absolutely love.

Wow. We're going
to get our 'shroom on.

Let's do this!

Jo, I love a pasta bake.

It's a great way to feed the masses.

I'm going to use penne today.

I'm going to get that on.

Super important tip, though -

salt your pasta water well.

It helps give the pasta
lots of flavour.

In we go.

Would you be able to start
cutting them into florets for me?

that would be fantastic.
For sure.

I've got a couple of chicken-breast
fillets that we've just diced up.

Now, we're using, as the seasoning
today, chicken-stock powder

because this is a little
flavour bomb that people at home

can use instead of salt,

because there's so much beautiful
chicken flavour in here.

I love it.

So, some chicken-stock powder on top
of our chicken,

a good whack of cracked black pepper,

and a little drizz of olive oil...

..onto our chook.

Would I be able to have a spoon?

Sorry, Jo.
Of course.

Just to give our chicken
a little toss around

in that olive oil
and that magnificent

chicken-stock powder

that we're using for the seasoning
today.

I've got a pan
that I've just heated up.

We're going to get the chicken
sizzling away.

In it goes.

Now all we want to do
is just seal our chicken

because you know
with chicken breasts,

chicken breasts can overcook really,
really quickly.

Yeah, and then it's really dry.

While you're doing that -
that is fantastic -

I'm going to slice some mushrooms up.

I like those little Swiss Brown
mushrooms.

I buy them quite a lot.

Swiss Browns are great, and I just
find they've got a lot more flavour

than the white button.

I really love them.

So, all I'm going to do
is go in half,

and then just roughly
chop my knife through.

And this might look like a lot
of mushrooms, but, you know,

as the moisture comes out
of the mushrooms,

they do condense down a little bit.

OK.
Could I please have a wooden spoon?

Thank you so much for cutting those.

Of course, being one of my recipes,
we've got lots of cheese

in this recipe, so if you could
grate some parmesan for me,

that'd be fantastic.

OK, our chicken's been cooking
for a couple of minutes on one side.

I'm just going to start hassling it.

Chicken's nearly there.

It'll keep cooking as we add
the other ingredients, as well.

So, I'm going to go in
with our mushrooms.

Oh, you can smell that chicken-stock
powder that we're using

for the seasoning, and it smells
like a roast chicken in here.

Fantastic.

Well, I mean, it's real stuff.

You know, it's made from real...

It's the real gear, real chicken.
It's the real deal. Yeah.

OK, broccoli and cauliflower
can go in.

Give this a little stir around.

I'm just going to be a little bit
cheeky and add a little bit

more of our chicken-stock powder.

You're going to tell me off,
but we're going to be adding

a bit of cream to this.

So, we're just flavouring

that cream mixture, as well, with
some of that chicken-stock seasoning.

I'm not saying a word, Tim.
(LAUGHS)

I'm not commenting on the very large
jug of cream in front of me.

No. That is quite...
Nothing is said.

..a large jug.

We'll give this a little mix around.

Our pasta's cooking along nicely.

Now, with the pasta, you can almost
afford to undercook it a little bit.

Because we're cooking it in the oven
as part of the pasta bake,

it will keep cooking.

I think that's a really good tip
for doing pasta bake.

It's the biggest thing to go wrong,
is to have overcooked pasta.

Yeah, overcooked pasta.

It gets a bit chalky and gluggy.

OK, we'll cook this
for another minute or so,

just to get all those beautiful
flavours combined.

We'll add the cream,

the pasta will be done soon,

and then it'll all come together.

Alright, Jo, I've added
that copious amount of cream

and that has thickened up nicely.

Everything's starting to cook
and do its thing in there.

Our pasta is done.

I'm literally just going to go
straight from here -

just drain that a little bit -
and straight in with our penne.

Mm-hm.

We're going to go with half
of the cheddar cheese

and half of the parmesan.

You can sprinkle straight
into our dish.

I can do that.
That would be love...

I'm assuming the rest
is going on the top, right?

And the rest...

We've got to save some
for that cheesy top

on top of our pasta bake.
I'm with you.

(CHUCKLES)

OK, now, we just want
to mix that pasta

through our gorgeous broccoli,
cauliflower.

Now, we're just going to...
Straight in here?

..bang this straight
into our dish without making a mess.

I'm standing back.

(CHUCKLES) Yeah, don't get your
beautiful top covered in cream.

The broccoli looks great in there,
doesn't it?

Yeah.
Those little splashes of...of green

OK. Now, we'll just flatten
that out a little bit.

Alright, you know what...
Alright, shall I add the cheese?

..you know what to do.
I know what to do with the cheese.
You know what to do.

I do like your little combination
of parmesan with...

Was that just cheddar?
It was, wasn't it?

Yeah, just a grated...a grated
cheddar.

Absolutely.

And a good whack of that on there.

That's your calcium,
bit of extra protein.

Calcium and protein.
Thank you, cheese.

(CHUCKLES)
There we go.

Bang that into the oven,
200 degrees, about 20 minutes

until it's all bubbly and delicious,

and we will be ready to eat.

Ooh, Tim!
I don't know about you,

but just looking at that makes me
pretty happy.

Cheesy pasta.

It's simple, but it's delicious.

Well, the smell is making me
think of cauliflower cheese.

It's got that vibe, doesn't it?
Yeah.

Staple of growing up. (LAUGHS)

Plenty of mushrooms in there.

The broccoli, the cauliflower.

Let's have a little look.

Don't forget, we used
that chicken-stock powder

to flavour our whole dish.

Have a look at that.

Alright, let's taste.

Dig in.

I'm gonna go for a mushy,
a bit of pasta.

Mmm.

Tim, I think that is beautiful.

You packed your vegies in there.

It's a meal made from scratch.

Super easy to do on a midweek night.

I, of course, being me,
would serve it with a big salad.

But you know what?
That's a really winning family meal.

Great flavour.

Embrace those mushrooms.

Lots and lots of things
that I like to cook are kind of

in that Mediterranean sort of,
you know...because it's such

a healthy diet, one of the healthiest
diets in the world.

So, I am a fan of haloumi.

Oh, yes, I love it.

Deep-fried haloumi chips?
(LAUGHS)

No.

Well, we're just going
to chargrill everything today,

and I'm going to make a stack,
basically, of Mediterranean-style

vegies with some gorgeous
homemade pesto.

So...

And the beauty is it's all going
to go into one griddle pan.

But also, if you've got a barbie

that you can just fire up very,
very quickly,

this is a great one to do
on the barbie

because you can get everything
cooking all at once,

compile it together, and you've got
a really delicious meal.

Do you want me to slice
the zucchini?

I do. I want you to do it kind of
like I'm doing my eggplant here.
Sure.

But perhaps you can do it
a little shorter,

like in quarter lengths.

So, whenever I hear about, like,

diets and cuisines
from around the world,

Mediterranean always comes up

as the super diet
to base yourself on.

Yeah.
Why is that?

Well, it's one of the best
in the world.

Have you heard of the blue zones?
Blue zones?

They're basically the areas
in the world

that have been identified
where people live the longest,

healthiest lives.

Originally, out of the five,
two of them

are in the Mediterranean region.

And it's...that's Icaria,
which is an island in Greece,

and Sardinia, which is one
of the Italian islands.

So, what you're saying is we should
all move to Greece,

to a Greek island. Is that what
you're trying to tell me?

Well, I do in my dreams all the time.
If I have to.

You know when you do
those Zoom meetings

and you can give
yourself a background?

I always give myself a sort of
Greek balcony behind me,

or I'm in an olive grove.

That's my sort of go-to
Zoom background.

So, you know, we can but dream.
Mykonos, here we come.

So, all I'm doing is I'm going
to brush the vegies

with some extra virgin olive oil,
which of course is at the heart

of the Mediterranean diet.
Mmm.

I'm putting some salt and pepper,

and then popping it
into my griddle pan.

I'm just working out how I'm going
to fit everything in as best I can.

That's alright.
We can always do it in batches.

The Mediterraneans are in no hurry.

Well, that's the other beauty,
actually.

It's not just about what they eat,

it's the way they eat.

They cook with love.

Everything's about fresh produce
that's in season.

They sit down together
around the table

and really eat with joy and pleasure.

And I think, undoubtedly,

that's a big part of the success
of their diet.

They are speaking my language, Jo.
They are.

And maybe that little glass of wine
with the meal, you know?

I'm not saying anything's
wrong with that.
Just a little. Just a little.

(LAUGHS)

Might be a little partial
to that myself.

Absolutely.
I just love these flavours.

When you're talking eggplant,
zucchini, mushroom, pesto, haloumi,

you just know you're on to something
good, even before you start.

Now, what I'm going to do
with the mushrooms is just

cut out the stem, and I'm not going
to throw it away.

Either you could just stir-fry these
separately,

and have them on the side,
or just keep them for something else.

Keep them for another dish.

Put them into your risotto
or your casserole.

Chop them up
through your bolognaise.

Absolutely. So, don't throw it away.
Yeah.

But for this particular dish,
what I'm basically going to do

is like a kind of mushroom burger.

Did you say, "Burger"?
(LAUGHS)

I did. I did say, "Burger",

but this is a vegetarian version.

Love that idea of a mushy burger.
That's great.

Yeah, why not?

So, essentially these are going
to become the buns.

Yeah, these are the buns.
How good is that?

And we're going to fill it
with vegies, haloumi,

and your sauce is going
to be the pesto.

Great idea.
So, we are just going to grill off

the rest of these vegies

until they've got those lovely
charred lines.

That's what I'm looking for
in the vegies.

And cook the haloumi
in exactly the same way.

And then, we're going
to create our stack.

(PAN SIZZLES)

Oh, don't they look good, Tim?

They look amazing.

I love it! Just
that grilled-vegetables smell.

You can't beat it.
Isn't it beautiful?

Takes a little bit of effort
to make people excited about vegies,

but when you cook them
this beautifully...

Look at those bar marks.
They do look good.

I mean...

And I love my meat, Jo,
but I would happily tuck into this.

Good. Excellent.

I've persuaded you.

I do think the trick with haloumi...

..is spray lemon juice on yourself.

No.
(BOTH LAUGH)

And on your colleague.

Put some lemon juice on your haloumi.
Mmm.

Honestly, it makes such a difference.

Just helps to lift it up
to another dimension.

It does. So, there we go.

Vegies all in the top.

Let's not waste any.

I'm going to do a little bit more.

And you know what
this last one was for, Tim?

That was for you and me.

Oh, you shouldn't have.
(LAUGHS)

Make your own pesto at home.

There is nothing like the smell,
the taste.

If you've got a processor
or a blender, it is so easy to do.

You can't beat it.

I'm going to put some inside,
and then just right on the top.

And the great thing with pesto
is you can make a big batch

and freeze it, and just bring it out
for pastas or anything

that you need a pesto for.
Exactly.

My son has pesto
just spread on toast.

Love that.

And then, I'm just going to put
an extra dollop on the side

for you to dip.

And that is a delicious breakfast,
lunch, light dinner -

whatever you want it to be -

that beautiful salty haloumi

with those Mediterranean vegies,
the mushies

and some homemade pesto.

The mushroom's the real hero,

but if Mediterranean food
looks this delicious and fresh,

sign me up. (LAUGHS)

It's not hard to get your vegies -

just make them delicious.

If you love a healthy ice-cream,
then I've got a good alternative

for you, with this
Mango Banana Smoothie Bowl.

We'll start by getting some
coconut milk into our blender,

so that provides the base
and can help our blender whip

all of the ingredients together.

You need about a quarter of a cup
of coconut milk

or any milk of your choice.

The coconut milk gives it
that really lovely tropical

mango, banana, coconut-y flavour.

Then, we'll get our spices in.

I love cinnamon
in a lot of my foods.

You might have noticed.

It adds that natural source of sweet,

but cinnamon is also really helpful

to help manage
your blood sugar levels,

which is really wonderful
so you don't get those energy highs

and lows throughout the morning
when you've had your smoothie bowl.

Or maybe you've served it up
to your kids for afternoon tea.

There's a bit of turmeric here,
which is an optional extra.

I personally love it.

I love the colour, I love
the little bit of flavour,

and turmeric is really rich
in anti-inflammatory compounds, too.

Now, we always have bananas
in our house,

but there'll be some weeks
where everyone eats all of them

on the kitchen bench,

and other weeks where they all turn
a little bit brown.

So, on those weeks, when
they're going a little bit brown,

I peel them and get them
in the freezer, ready to make

delicious smoothie bowls
like this one.

So, slice up your frozen banana

so they're very similar in size
to your frozen mango.

And that's going to help
all of the ingredients blend together

just that little bit easier.

Frozen mango are great
in the summertime

if you've got fresh mangoes you can
chop up and pop in the freezer,

but you can also buy them straight
from the freezer aisle

at any other time of the year,
as well.

And because I love getting some
vegies in here and there,

and if I've often had
a really big cauliflower

and there's a bit left over,
and I'm not sure what to do

with those few little cauliflower
florets, I'll freeze them, as well,

and get them into a smoothie here.

Now, being frozen and fresh,
they're actually really neutral

in flavour, so you'd never know
that there was a vegie hiding

in a smoothie bowl.

And the same goes if you've got some
avocados in the fruit bowl

and you can see they're
at that touch-and-go moment,

you want to make the most of them,

grab them, scoop them out, pop them
in the freezer,

and then they're ready
to get into smoothie bowls

and provide a really wholesome source
of fat in a smoothie bowl, too,

to help keep you fuller for longer.

Then, we'll blend all
our ingredients up, and that's it.

So much easier,
so much more economical,

and making use of potentially
some ingredients

that might have otherwise gone
to waste, as well.

(BLENDER WHIRRS)

So, that's done,

now let's get it into our bowl.

So, a little tip I have,
if you're a smoothie-bowl lover,

is to get some of these coconut
bowls in your life

because they actually help keep
the ingredients frozen for longer.

So, if you were to put it
into a ceramic or a glass bowl,

you might find that your nice,
thick, gelato-like smoothie starts

to melt a lot sooner.

So, a little tip there for you.

You can see the consistency
is lovely and thick.

And now, it's over to your toppings,
which is the fun part, right?

I love the crunch factor,

so I'm going to add some paleo
prebiotic granola to the top,

which is full of those healthy fats.

It's without grains,
there's no gluten.

You can see all the big chunks
of the nuts, seeds

and those coconut flakes, too.

And that's it.

It looks absolutely delicious.

And let me tell you, this one
will knock your socks off

as a little afternoon
or breakfast smoothie bowl, too.

Quick pasta dish for you today, guys.

Simple, beautiful, but always tasty.

I'm using Casarecce pasta,
which is a beautiful shape,

and I find, with Casarecce,

it just soaks up that sauce
even more, you know?

And that's what you want with pasta.

I want it to be nice
and juicy and saucy.

And this pasta, in particular,

is beautiful, Aussie-made,
slow-dried.

You can tell by the colour,
the quality of the pasta,

which keeps all of those beautiful
nutrients in there.

And four ingredients on my bench.

For me?! It's impressive, right?

We're going to cook the pasta,

I'm going to saute the garlic,

make a very quick sauce
using passata.

So, our pasta is almost
three quarters of the way there now.

So, I'm going to start
by making the sauce.

And I like to use a generous amount
of olive oil to begin with.

And now, I'm going to go straight in
with my garlic.

And I want to toast that off first,

get that nice and golden
and caramelised.

And then, we're going to add in
our passata and our chilli.

You could use nduja for this,
or something like that,

which is great, but for a vegetarian,
I love using this chilli paste.

It's beautiful. It's delicious.

You've got lots of hits
of umami from it.

It's just...it goes so well
with this pasta.

Is there a better smell
than cooking garlic?

And you can't add too much
garlic to a pasta.

Well, maybe if you're single.

I'm not. It's OK for me.

(CHUCKLES)

I'm going to add in the chilli now.

Nice generous, heaped tablespoon.

You can see that garlic's getting
nice and golden and crispy now,

so I want to take it almost
to the edge.

And then, I'm going
to add the passata.

OK, add our passata in.

Stir that through, and then I'm going
to go straight in with my pasta

and, obviously, a little bit
of that pasta water, as well.

You can see what I mean
by that pasta, just soaks up

all of that sauce and that goodness.

It's just beautiful.

And it's not drenched.
It's not covered in sauce.

It shouldn't be.

It should be just coated.

So quick and easy and, for me,
quick meals should be exactly that -

quick, easy, but still
full of flavour,

using great ingredients

and what you should
have in your pantry,

the staples, like the chilli paste.

Beautiful.

And then, of course,

a generous helping of parmesan
on top.

This is one of my family's
staple quick, midweek meals.

The kids love it,
even with the chilli.

It's not a hot one. This is mild.

They love it.

It's what I call my Get Out Of Jail
midweek dinner.

And then, if you've got it,
some fresh basil.

Love it.
My quick, midweek-meal pasta.

Beautiful, using that Italian chilli.

Simple. Delicious.

You're going to love it.

Captions by Red Bee Media