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Mike, we're going to have some fun
in the kitchen today
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with goat's cheese.
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I love goat's cheese,
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00:00:05,520 --> 00:00:06,800
the richness of flavour,
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00:00:06,800 --> 00:00:09,240
that creaminess that it brings
to a dish.
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00:00:09,240 --> 00:00:12,120
I'm going to make
a tomato and goat's cheese pasta,
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which celebrates all the beautiful
flavours and ingredients
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of the Mediterranean diet,
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with that gorgeous creaminess
of the goat's cheese
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coming through the pasta.
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How about you?
That sounds absolutely yum, Jacq.
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I can't wait to try it.
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00:00:24,000 --> 00:00:28,320
I'm going to do a French classic
of a tarte tatin...
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Ooh!
..which is absolutely beautiful.
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00:00:30,840 --> 00:00:32,720
Obviously, I'm going to do
a savoury version,
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00:00:32,720 --> 00:00:35,040
so I'm going to do
a onion tarte tatin
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with a goat's cheese mousse.
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And I'm going to have slight fun
with the goat's cheese mousse,
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where I'm going to aerate it
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and show you a cool way of doing it
slightly differently.
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Ooh, I've got lots to learn
from you today, I think.
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Aw, we'll have some fun.
Shall we get cracking?
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Let's do it.
Alright!
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So, tarte tatin's
one of the first things
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I learnt how to make at Le Gavroche
at my time with Michel Roux.
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Did you?
Absolutely!
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Like, it's a staple
in French cuisine.
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I absolutely love making them,
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and I love making them
sweet or savoury.
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So, I'm going to do
a savoury version today.
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Ooh, I'm excited for this!
So, what have we got on?
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So, we're going to do...
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Basically, we're going to caramelise
off, like, baby shallots first.
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What can I do for you?
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You can start on the goat's cheese
mousse for me, please, Jacq.
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OK.
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So, if you grate...
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I've got two types of
goat's cheeses - a hard and a soft.
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Yes.
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If you grate the hard
and then just crumble up the soft.
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OK. I'm on it.
Easy.
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So, tarte tatin, one of the most
important ingredients,
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both in the pastry
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and in the cooking, is my favourite!
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Butter!
(LAUGHS)
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You can't get around it,
especially in French cuisine.
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Butter is a cornerstone.
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So, we're going to start off
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by getting our butter
in there first.
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00:02:07,160 --> 00:02:10,600
And I'm going to be quite generous
'cause I want a really nice colour
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on those onions.
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00:02:12,160 --> 00:02:15,000
And, obviously,
one of the most important things
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with a tarte tatin
is when you turn it out,
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you want it to look pretty,
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so how you put your onions in
is really important,
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you know, so that presentation,
you've got to take the care
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at the very beginning.
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00:02:26,920 --> 00:02:29,120
Now, you were telling me before -
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you were a pastry chef
to begin with...
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Yeah.
..at the start of your career.
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00:02:33,440 --> 00:02:34,800
Yeah, early on in my career.
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Yeah.
Yeah.
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So, I was a pastry chef for, um -
when I was at Royal Hospital Road -
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for about six months.
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00:02:42,640 --> 00:02:44,920
I was there for almost two years,
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00:02:44,920 --> 00:02:48,280
and the first half of the first year
I spent on pastry.
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00:02:48,280 --> 00:02:50,960
So, I love how you've done
the arrangement of the onions
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into the fry pan already...
That's it.
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00:02:53,000 --> 00:02:56,440
..and you just leave them
like that to cook in the butter.
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That's it, yeah, we'll leave it
to slow-cook.
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00:02:58,360 --> 00:03:00,880
So, there's definitely a few
little steps to this dish...
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Absolutely!
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00:03:01,920 --> 00:03:04,000
..which if you're a novice to pastry,
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00:03:04,000 --> 00:03:06,280
would you say this is probably
something you wouldn't go in
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with first?
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No! Like...
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But when you're feeling a bit
more confident,
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00:03:10,640 --> 00:03:12,280
or do you feel like
this is something even for...?
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Obviously, like, if I'm doing this
in a restaurant,
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I'd make the pastry.
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Yeah.
I'm not making the pastry today.
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Oh, cool! Easy!
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00:03:18,800 --> 00:03:20,560
I've already made enough pastry
for you guys!
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I'm using shop-bought puff,
you know, so it's absolutely easy.
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Easy!
And quite quick.
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OK.
Do you know what I mean?
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It's a quick dish to do
when you're buying in the pastry.
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So, yeah, absolutely no worries
about that.
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So, a little bit of salt
in there, a little bit of pepper.
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Ooh, it smells good!
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So, we're going to let
that slow-cook now in the pan.
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And then I'm just going to pop it
in the oven
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for about 5 to 10 minutes
at 200 degrees,
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let it cook through.
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00:03:46,200 --> 00:03:47,320
And I'm going to bring it out,
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I'm going to deglaze it
with sherry vinegar,
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add the pastry on,
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00:03:50,680 --> 00:03:54,000
pop it back into the oven
for about 20, 25 minutes
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until that pastry
is nice and golden.
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And then we're going to whip up
the mousse.
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Yum!
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Right now, our tarte tatin's
in the oven,
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we're going to make our mousse.
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And, honestly, it's the easiest
mousse recipe ever.
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You say that so convincingly,
so I'm gonna hold you to it!
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Of course it is!
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So, we've got our grated goat's.
OK.
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We're going to add in
our crumbled soft goat's.
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Yum!
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I'm gonna add in some creme fraiche.
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So, all the cream,
all the goat's cheese...
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I love creme fraiche! (LAUGHS)
..it's all happening now!
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Yeah, but creme fraiche is...
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Surely, it's slightly better
for you?
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It's light, you know...
It's light.
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(LAUGHS)
You get the sour notes, you get...
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It's basically a fancy yoghurt,
surely?
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Right. Once at this stage,
I'm going to add some olive oil.
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There you go, some good fat.
Yeah, I like it!
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00:04:55,320 --> 00:04:56,320
(LAUGHS)
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A bit of unsaturated fat
to balance things out a bit!
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Not too much, about 50ml.
Perfect.
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00:05:02,560 --> 00:05:04,360
And then we're going to season it,
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00:05:04,360 --> 00:05:05,840
and I'm going to pop it
in the blender.
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OK.
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00:05:06,880 --> 00:05:10,840
And that will just, basically,
break down all of those cheeses
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and form, like, almost a paste.
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00:05:13,080 --> 00:05:14,920
Right.
I'm telling you - super easy.
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00:05:14,920 --> 00:05:15,920
Great.
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00:05:45,400 --> 00:05:48,000
Ah, look at that beauty!
Ah, I'm so excited!
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I just... I get so excited
about tarte tatins.
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But then there's always
that moment of panic.
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And I've been doing these
for 20-odd years.
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Moment of truth!
We do the flip.
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00:05:57,520 --> 00:06:02,120
Hey-hey!
Yay! Perfect!
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00:06:02,120 --> 00:06:03,120
There you go.
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00:06:03,120 --> 00:06:06,400
I'm going to first dress it
with just a little bit of rocket.
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00:06:06,400 --> 00:06:08,440
Oh, you got a little bit of greenery
in there, I like this!
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A little bit of greenery.
A little bit of salad!
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Make some...!
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Yeah, just for you, you know!
Thanks, mate!
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Little drizzle of olive oil.
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And then, we're going to do
our mousse on top.
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Beautiful.
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00:06:23,280 --> 00:06:26,040
Now, obviously a tomato tarte tatin
is pretty popular
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with a lot of people.
Yeah.
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Could this be something
where you could mix things up
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and if you had fresh tomatoes
on hand...
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Absolutely.
..little cherry ones,
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pop in there, too, and...
Go with the season.
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..boost it.
Yeah.
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Great! Mate, what is this?
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(LAUGHS)
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Talk me through it!
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This is my cream gun,
my whipper, my syphon gun.
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So, look at that.
Oh, beautiful.
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Just whips
that beautiful, no-effort mousse.
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And you just fill the centre.
Oh, wow!
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There you have it -
my onion tarte tatin
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with that beautiful,
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whipped goat's cheese mousse.
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Do you want me to do the honours?
I'd love you to do that.
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I would hate to ruin the beauty
of this tarte tatin.
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(GIGGLES)
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I love the crispiness of the pastry,
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all the way through.
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It smells amazing.
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You really get all
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the smells of the caramelised onion
and the herbs.
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Just...
Ooh!
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For me...
Let's have a little...
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..it's like a little pizza slice,
you know?
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It is.
Look at that.
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Hmm!
That's exquisite.
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I love the flavour
of the goat's cheese,
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just absolutely softens
that onion richness,
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but it's almost
a sweet, sticky onion
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'cause of the sherry vinegar
coming through as well.
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Honestly, beautiful dish, guys.
You have to give it a try.
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Mike, I do love pasta,
but when I make it,
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I always just make it
with really simple ingredients
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that are really rich in flavour.
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So this tomato, goat's cheese pasta
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ticks all those boxes.
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Sounds good. Great combination.
Alright.
186
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So, we've got
our pot of water boiling.
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We're going to get our pasta in
188
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'cause that's going to take
around 7 to 9 minutes.
189
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And I'd love for you to spiral
the zucchini...
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OK.
..'cause we're going to do
191
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a combination of the whole pasta
with a zucchini 'pasta', as such.
192
00:08:21,280 --> 00:08:22,600
Oh, so you're gonna do both?
193
00:08:22,600 --> 00:08:23,600
Yeah!
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Get a little bit more vegie in there
is the way I like to roll.
195
00:08:26,160 --> 00:08:27,760
That's nice, 'cause...
Yeah, why not?
196
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..a lot people usually use it
as a replacement.
197
00:08:29,560 --> 00:08:31,360
Why do you do the two together?
198
00:08:31,360 --> 00:08:33,160
I think it's a good way that...
199
00:08:33,160 --> 00:08:35,800
If you want something
that's a little bit more hearty,
200
00:08:35,800 --> 00:08:38,920
then you can get the pasta
into the dish,
201
00:08:38,920 --> 00:08:41,200
but you know you're ticking
your boxes with your vegies,
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which people need.
203
00:08:42,400 --> 00:08:44,880
Do you know what?
I've never seen one of these before.
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It's really cool.
205
00:08:45,960 --> 00:08:48,600
Interestingly, you can find these
in, like, a post office.
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00:08:48,600 --> 00:08:49,640
Really?
207
00:08:49,640 --> 00:08:51,520
(LAUGHS)
Yeah, it's that kind of implement.
208
00:08:51,520 --> 00:08:53,840
But if you didn't have that on hand,
209
00:08:53,840 --> 00:08:56,560
then you could just as easily use
a vegetable peeler...
210
00:08:56,560 --> 00:08:57,560
Yeah.
211
00:08:57,560 --> 00:09:00,000
..or something
to create the pasta noodle.
212
00:09:00,000 --> 00:09:01,480
It might be a little bit thicker,
213
00:09:01,480 --> 00:09:03,800
but you could peel it
with a vegetable peeler
214
00:09:03,800 --> 00:09:06,800
and then just cut it into
a little thinner strip to make it...
215
00:09:06,800 --> 00:09:08,280
Do ribbons like that...
Yeah!
216
00:09:08,280 --> 00:09:10,480
..and then just straight down,
right?
217
00:09:10,480 --> 00:09:14,200
Yep, because you want it to be of
a similar thickness to the spaghetti
218
00:09:14,200 --> 00:09:15,760
that you're cooking here, as well.
Yeah.
219
00:09:15,760 --> 00:09:18,880
So, we've got extra virgin olive oil
in the pan,
220
00:09:18,880 --> 00:09:21,400
there's a pretty decent glug of that
in the pan,
221
00:09:21,400 --> 00:09:25,160
and I'll get
a pretty generous amount of garlic,
222
00:09:25,160 --> 00:09:27,880
though these garlic cloves
are particularly big!
223
00:09:27,880 --> 00:09:31,240
We were saying the produce
has been incredible recently.
224
00:09:31,240 --> 00:09:33,280
We're blessed with
the amazing produce here.
225
00:09:33,280 --> 00:09:34,560
We really are!
226
00:09:34,560 --> 00:09:37,800
So, we're going to get the garlic
and the extra virgin olive oil
227
00:09:37,800 --> 00:09:39,720
into the pan and get that sauteing
228
00:09:39,720 --> 00:09:42,840
with some of the basil stalks,
as well.
229
00:09:42,840 --> 00:09:44,360
Oh, nice. You're using the stalks.
230
00:09:44,360 --> 00:09:47,080
Yeah.
So, again, like, no need to waste it.
231
00:09:47,080 --> 00:09:49,600
Basil stalks have lots
of good flavour,
232
00:09:49,600 --> 00:09:51,240
so I like to use those.
233
00:09:51,240 --> 00:09:53,080
Some of the best flavour's
in the stalks, right?
234
00:09:53,080 --> 00:09:54,880
Yeah.
Must be the same with the nutrients.
235
00:09:54,880 --> 00:09:57,400
Yeah, definitely,
like, using the whole plant.
236
00:09:57,400 --> 00:10:00,320
Could you pass them to me
and I'll get cracking on those?
237
00:10:00,320 --> 00:10:03,760
So, about a cup of basil, overall.
238
00:10:03,760 --> 00:10:06,280
So, it's probably about a quarter
of a bunch or so.
239
00:10:06,280 --> 00:10:10,560
And, again, if you love
that beautiful basil flavour,
240
00:10:10,560 --> 00:10:11,960
then bump it up.
241
00:10:11,960 --> 00:10:14,240
When you have simple
but quality ingredients
242
00:10:14,240 --> 00:10:15,480
that are also seasonal,
243
00:10:15,480 --> 00:10:19,400
you really have the opportunity
to access the nutrients, as well.
244
00:10:19,400 --> 00:10:21,760
And they just taste better.
They do taste better!
245
00:10:21,760 --> 00:10:24,680
They do, they just taste better.
It does the work for you.
246
00:10:24,680 --> 00:10:28,960
So, this dish really does celebrate
Mediterranean flavours,
247
00:10:28,960 --> 00:10:31,080
and nutrition
through its ingredients, as well.
248
00:10:31,080 --> 00:10:33,480
We've got extra virgin olive oil
with the garlic.
249
00:10:33,480 --> 00:10:35,840
We're getting our basil stalks in.
250
00:10:35,840 --> 00:10:39,040
And then, because there's
the extra virgin olive oil
251
00:10:39,040 --> 00:10:40,480
with the tomato,
252
00:10:40,480 --> 00:10:43,240
which we'll pop in shortly, too,
253
00:10:43,240 --> 00:10:47,160
we actually have better absorption
of the anti-oxidants
254
00:10:47,160 --> 00:10:48,520
that are in the tomatoes.
255
00:10:48,520 --> 00:10:51,040
When it's teamed with the extra
virgin olive oil and the tomatoes,
256
00:10:51,040 --> 00:10:53,920
our bodies absorb the anti-oxidants
in there much more readily,
257
00:10:53,920 --> 00:10:55,000
which is super cool.
258
00:10:55,000 --> 00:10:56,400
That's amazing.
Yeah!
259
00:10:56,400 --> 00:10:59,440
And this is one of the reasons
why the Mediterranean diet
260
00:10:59,440 --> 00:11:02,440
is so powerfully advocated,
I suppose,
261
00:11:02,440 --> 00:11:04,920
for things like your heart health,
262
00:11:04,920 --> 00:11:07,560
for longevity, for fertility,
263
00:11:07,560 --> 00:11:09,920
is because,
one of the reasons is because,
264
00:11:09,920 --> 00:11:12,640
of the anti-oxidants that's present
in the diet.
265
00:11:12,640 --> 00:11:15,720
So, all the more reason
to enjoy your pasta!
266
00:11:15,720 --> 00:11:17,720
(LAUGHS)
267
00:11:17,720 --> 00:11:19,720
The pasta's no longer guilty,
I love it!
268
00:11:19,720 --> 00:11:20,760
You should have no guilt...
269
00:11:20,760 --> 00:11:22,800
I don't know when pasta got
a bad reputation!
270
00:11:22,800 --> 00:11:24,240
I know...
Do you know what I mean?
271
00:11:24,240 --> 00:11:26,080
..it's not fair!
It's not fair because it's so...
272
00:11:26,080 --> 00:11:27,960
Like, done in the right way,
there's so much in there
273
00:11:27,960 --> 00:11:29,000
that's great for you.
274
00:11:29,000 --> 00:11:30,360
It's such few ingredients,
275
00:11:30,360 --> 00:11:32,960
but all of those flavours
are going to come together
276
00:11:32,960 --> 00:11:34,840
for such an amazing dish, I'm sure.
277
00:11:34,840 --> 00:11:36,160
Absolutely.
278
00:11:36,160 --> 00:11:39,520
So, it's a beautiful aroma
coming from our garlic
279
00:11:39,520 --> 00:11:41,720
and our basil stalks,
with the extra virgin olive oil.
280
00:11:41,720 --> 00:11:45,280
We're going to get
our chopped tomatoes in there
281
00:11:45,280 --> 00:11:49,280
and let them cook down
for about 10 to 12 minutes,
282
00:11:49,280 --> 00:11:53,360
so that'll time perfectly
with when our pasta is done.
283
00:11:53,360 --> 00:11:55,480
And my little extra bonus
to this dish
284
00:11:55,480 --> 00:11:57,720
is a pinch of chilli flakes
'cause I love a little bit...
285
00:11:57,720 --> 00:11:59,480
Nice.
..of spice in there.
286
00:11:59,480 --> 00:12:01,280
If you have kids
that don't like chilli,
287
00:12:01,280 --> 00:12:02,440
of course, you take it out.
288
00:12:02,440 --> 00:12:06,480
But, for me, a little pinch of chilli
really highlights the flavours
289
00:12:06,480 --> 00:12:07,480
in this dish.
290
00:12:07,480 --> 00:12:11,200
And some salt and pepper
because, without seasoning, you know,
291
00:12:11,200 --> 00:12:13,600
the flavours in the dish
just aren't as exciting.
292
00:12:13,600 --> 00:12:14,920
It's just not worth living!
No!
293
00:12:14,920 --> 00:12:17,560
It's just not worth living, is it?
Salt and pepper make the dish.
294
00:12:17,560 --> 00:12:18,840
Salt, pepper.
295
00:12:18,840 --> 00:12:21,960
Smells amazing,
Jacq, really, really good.
296
00:12:21,960 --> 00:12:25,320
Alright. We're going to let that
simmer for about 10 to 12 minutes,
297
00:12:25,320 --> 00:12:28,720
and then we'll pop
our goat's cheese in.
298
00:12:40,360 --> 00:12:41,440
Pasta's cooked.
299
00:12:41,440 --> 00:12:44,080
We're going to get our goat's cheese
into the tomato sauce.
300
00:12:44,080 --> 00:12:46,720
We've got a beautiful lump
of goat's cheese here.
301
00:12:46,720 --> 00:12:48,760
And that's going to
give the creaminess...
302
00:12:48,760 --> 00:12:50,760
Ah, so, you're stirring it through.
..to the tomato sauce.
303
00:12:50,760 --> 00:12:52,160
We're going to melt it in...
Yum!
304
00:12:52,160 --> 00:12:53,840
..stir it through
305
00:12:53,840 --> 00:12:57,040
and then get our pasta
and our zucchini pasta in there too.
306
00:12:57,040 --> 00:12:59,400
But we'll stir through
the goat's cheese
307
00:12:59,400 --> 00:13:02,800
so that it melts into
the heat of the tomatoes.
308
00:13:02,800 --> 00:13:04,840
Would you like to get
some of the zucchini pasta in?
309
00:13:04,840 --> 00:13:05,840
Yeah, sure!
310
00:13:05,840 --> 00:13:09,320
And you can see it's become
that lovely creamy,
311
00:13:09,320 --> 00:13:13,320
rich tomato and goat's cheese.
312
00:13:13,320 --> 00:13:15,720
A little bit more?
We'll go a little bit more, I think.
313
00:13:15,720 --> 00:13:17,680
We want this to serve
two people as a main.
314
00:13:17,680 --> 00:13:21,760
So, we're thinking about having
a reasonable portion in there.
315
00:13:21,760 --> 00:13:24,760
And we've got a great source
of both the vegies
316
00:13:24,760 --> 00:13:26,240
and the beautiful quality pasta.
317
00:13:27,680 --> 00:13:30,000
Alright, let's get it in.
318
00:13:30,000 --> 00:13:31,840
That pasta looks beautiful.
It is, isn't it?
319
00:13:31,840 --> 00:13:33,880
Yeah.
Very authentic.
320
00:13:33,880 --> 00:13:35,720
Alright, we'll give it a little toss.
321
00:13:35,720 --> 00:13:37,400
Our basil's ready to go.
322
00:13:37,400 --> 00:13:39,320
Do you want the basil?
323
00:13:39,320 --> 00:13:41,360
We'll do that right towards the end.
324
00:13:41,360 --> 00:13:44,400
I'll give this guy
a bit of a toss through.
325
00:13:44,400 --> 00:13:46,600
And this is also a great way
to think about...
326
00:13:46,600 --> 00:13:48,000
Like, I'm always trying
to think about
327
00:13:48,000 --> 00:13:51,440
how I can get more vegies
into the family, generally.
328
00:13:51,440 --> 00:13:53,920
And I feel like, pasta, you can have
329
00:13:53,920 --> 00:13:55,800
the opportunity to do that...
Yeah.
330
00:13:55,800 --> 00:13:58,040
..whether you're putting
more vegies into the sauce,
331
00:13:58,040 --> 00:14:00,120
whether you're cooking
your zucchini noodles
332
00:14:00,120 --> 00:14:04,040
in with spaghetti or pasta...
Yeah, absolutely!
333
00:14:04,040 --> 00:14:07,280
..it's a really simple way
to do it and, look!
334
00:14:07,280 --> 00:14:09,680
With the exception of the green...
Gorgeous!
335
00:14:09,680 --> 00:14:10,920
..you can kind of...
336
00:14:10,920 --> 00:14:12,840
You know, it all looks the same.
Gorgeous.
337
00:14:12,840 --> 00:14:15,040
It's the same.
I would just say it's Hulk pasta.
338
00:14:15,040 --> 00:14:16,560
That's what I say to my youngest.
Yeah!
339
00:14:16,560 --> 00:14:18,480
You know, it's how Hulk eats it.
340
00:14:18,480 --> 00:14:19,800
That's right!
(LAUGHS)
341
00:14:19,800 --> 00:14:22,120
It's how you grow your muscles.
Yeah.
342
00:14:22,120 --> 00:14:24,440
Alright, that's good to go.
343
00:14:24,440 --> 00:14:25,960
Let's get some of this. (SNIFFS)
344
00:14:25,960 --> 00:14:28,960
Oh, it smells amazing, this basil.
345
00:14:28,960 --> 00:14:30,000
Basil in.
346
00:14:30,000 --> 00:14:32,480
You want to give me a hand, Mike?
Sure.
347
00:14:32,480 --> 00:14:36,000
Many hands make light work.
That's it.
348
00:14:36,000 --> 00:14:38,120
Again, also a good one
and fun to do with the kids
349
00:14:38,120 --> 00:14:40,440
'cause they can be
spiralling the zucchini...
350
00:14:40,440 --> 00:14:42,760
Yeah.
..they can rip up the herbs,
351
00:14:42,760 --> 00:14:44,320
they can just get amongst it
352
00:14:44,320 --> 00:14:46,880
and see how
beautiful quality ingredients
353
00:14:46,880 --> 00:14:50,120
come together to make really simple
but delicious dishes.
354
00:14:50,120 --> 00:14:53,480
Alright. And any remaining basil
we could throw into a pesto.
355
00:14:53,480 --> 00:14:54,640
That's it.
356
00:14:54,640 --> 00:14:56,320
That's ready. It's looking good.
357
00:14:56,320 --> 00:14:57,880
It smells absolutely divine.
358
00:14:57,880 --> 00:15:00,120
Now, you're a chef,
so you've probably got
359
00:15:00,120 --> 00:15:02,440
some beautiful ways
of presenting pasta on a plate.
360
00:15:02,440 --> 00:15:04,680
No, just get it on there.
(LAUGHS)
361
00:15:04,680 --> 00:15:06,280
Get it on!
362
00:15:06,280 --> 00:15:07,280
Oh, the smell!
363
00:15:07,280 --> 00:15:09,440
And I love the way you used
the goat's cheese through the sauce.
364
00:15:09,440 --> 00:15:11,080
Yeah.
You know, it's almost how...
365
00:15:11,080 --> 00:15:12,520
I'd probably throw in
a bit of butter,
366
00:15:12,520 --> 00:15:15,000
but the goat's cheese is
the healthier way of doing it.
367
00:15:15,000 --> 00:15:16,960
And also flavour as well.
It is!
368
00:15:16,960 --> 00:15:19,160
It gives it a creamy, that richness,
369
00:15:19,160 --> 00:15:20,720
it changes the sauce completely.
370
00:15:20,720 --> 00:15:22,760
And goat's cheese is
a lovely alternative.
371
00:15:22,760 --> 00:15:27,640
If you have people that are not
tolerant of a cow's milk dairy...
372
00:15:27,640 --> 00:15:28,640
Yeah.
373
00:15:28,640 --> 00:15:30,200
..then goat's cheese
is a really great option
374
00:15:30,200 --> 00:15:31,840
because it's lower in lactose.
375
00:15:31,840 --> 00:15:33,320
So, it's a really good one
for those people
376
00:15:33,320 --> 00:15:36,120
that might be lactose intolerant
but still want to have
377
00:15:36,120 --> 00:15:37,640
the creaminess in their foods.
378
00:15:37,640 --> 00:15:38,760
Mmm.
379
00:15:38,760 --> 00:15:41,600
I'm getting pretty generous
on my one-person serve here.
380
00:15:41,600 --> 00:15:43,200
Wow.
(LAUGHS)
381
00:15:43,200 --> 00:15:45,120
You're cooking for me, Jacq,
so keep it going.
382
00:15:45,120 --> 00:15:47,680
Alright. Would you like that?
(LAUGHTER)
383
00:15:47,680 --> 00:15:49,960
Bit of extra ground black pepper.
384
00:15:49,960 --> 00:15:52,600
And you know what, we might actually
throw some more fresh basil leaves
385
00:15:52,600 --> 00:15:54,440
on the top
before we serve as well.
386
00:15:54,440 --> 00:15:56,920
Why not?
Here's some pretty ones.
387
00:15:56,920 --> 00:15:58,800
Thank you.
Look at that!
388
00:15:58,800 --> 00:16:00,880
That's it!
Lovely.
389
00:16:00,880 --> 00:16:03,440
Very simple, very delicious,
lots of wholesome ingredients,
390
00:16:03,440 --> 00:16:05,400
lots of good nutrition.
391
00:16:05,400 --> 00:16:07,000
An absolutely wonderful meal
392
00:16:07,000 --> 00:16:09,000
if you're just having it
for yourself,
393
00:16:09,000 --> 00:16:11,000
or if you're cooking
for a group of people as well.
394
00:16:11,000 --> 00:16:13,080
Smells absolutely delicious!
395
00:16:13,080 --> 00:16:15,080
It smells good, but shall we try it?
396
00:16:15,080 --> 00:16:16,360
Let's tuck in.
Alright.
397
00:16:16,360 --> 00:16:18,400
Now, the zucchini noodles
are quite long.
398
00:16:18,400 --> 00:16:21,800
The pasta is beautiful
and al dente cooked.
399
00:16:21,800 --> 00:16:25,440
But I love how that sauce becomes
such a nice coating for it.
400
00:16:25,440 --> 00:16:27,800
It's not drenched, you know?
No.
401
00:16:27,800 --> 00:16:29,640
It's my kind of comfort food,
this one...
402
00:16:29,640 --> 00:16:32,040
Mmm.
..because it is simple.
403
00:16:32,040 --> 00:16:33,720
There's heartiness to it.
404
00:16:33,720 --> 00:16:35,640
There's richness
from the goat's cheese
405
00:16:35,640 --> 00:16:37,800
without it being an overkill.
406
00:16:37,800 --> 00:16:39,360
Beautiful!
Mmm.
407
00:16:39,360 --> 00:16:40,680
It's light, it's subtle.
408
00:16:40,680 --> 00:16:43,760
It's the sort of pasta where you
will clean the plate and go,
409
00:16:43,760 --> 00:16:45,960
"Hmm, maybe I'll have some more."
(LAUGHS)
410
00:16:45,960 --> 00:16:48,360
You know, it's absolutely delicious.
411
00:16:48,360 --> 00:16:50,480
And the bite of the zucchini
in there as well...
412
00:16:50,480 --> 00:16:52,240
It's good, it's just right.
Just right.
413
00:16:52,240 --> 00:16:53,440
Yeah.
Really good.
414
00:16:53,440 --> 00:16:54,480
So, there we go.
415
00:16:54,480 --> 00:16:56,640
Tomato goat's cheese pasta,
a beautiful quality pasta,
416
00:16:56,640 --> 00:16:58,720
lots of good quality ingredients.
417
00:16:58,720 --> 00:17:00,320
Simple, nutritious, delicious.
418
00:17:16,320 --> 00:17:18,760
When you tell your friends
that you've made your own dip,
419
00:17:18,760 --> 00:17:21,200
you've got lots of bragging rights.
420
00:17:21,200 --> 00:17:23,000
When you pull this one out...
421
00:17:23,000 --> 00:17:25,640
this is my butterbean
and za'atar dip.
422
00:17:25,640 --> 00:17:26,880
Now, I know what you're thinking.
423
00:17:26,880 --> 00:17:29,000
"Za'atar? He's gone mad." What is it?
424
00:17:29,000 --> 00:17:31,440
It's a spice mix
and I'll talk you through.
425
00:17:31,440 --> 00:17:35,320
We're going to make our spice mix
and our dip in just minutes.
426
00:17:35,320 --> 00:17:37,000
For our za'atar mix,
427
00:17:37,000 --> 00:17:39,400
it's a combination
of herbs and spices.
428
00:17:39,400 --> 00:17:44,000
So, we've got oregano into the bowl.
429
00:17:44,000 --> 00:17:45,800
Dried oregano.
430
00:17:45,800 --> 00:17:47,120
Some dried marjoram.
431
00:17:48,680 --> 00:17:51,120
Some dried sumac.
432
00:17:51,120 --> 00:17:54,920
I love sumac,
it's got a great citrus flavour.
433
00:17:54,920 --> 00:17:57,840
And some sesame seeds.
434
00:17:57,840 --> 00:17:59,200
I like it.
435
00:17:59,200 --> 00:18:03,040
And a good pinch of salt in there.
436
00:18:03,040 --> 00:18:08,200
Then we get a spoon and we give
this a little mix around.
437
00:18:08,200 --> 00:18:10,480
This is such a versatile spice mix.
438
00:18:10,480 --> 00:18:14,040
There we go. Za'atar mix is done.
439
00:18:14,040 --> 00:18:16,920
And then for our dip,
we've got some butter beans here.
440
00:18:16,920 --> 00:18:20,560
These are just tinned butter beans
that have been drained and rinsed.
441
00:18:20,560 --> 00:18:21,600
Alright.
442
00:18:21,600 --> 00:18:25,880
So, our butter beans are going
to go into our food processor.
443
00:18:25,880 --> 00:18:27,480
Just whack them all in.
444
00:18:30,000 --> 00:18:32,400
Making your own dips at home
is so easy.
445
00:18:32,400 --> 00:18:36,040
And I love it because you actually
know what's going into the dips.
446
00:18:36,040 --> 00:18:39,360
There's no hidden nasties.
It's just all the good stuff.
447
00:18:39,360 --> 00:18:40,600
Butter beans in there.
448
00:18:40,600 --> 00:18:43,600
Then, we want the juice
of half a lemon.
449
00:18:48,080 --> 00:18:51,920
Straight into our food processor.
450
00:18:53,920 --> 00:18:55,280
Alright.
451
00:18:55,280 --> 00:18:59,400
And then another good pinch of salt
452
00:18:59,400 --> 00:19:02,760
and some olive oil.
453
00:19:04,160 --> 00:19:05,880
Four tablespoons almost,
454
00:19:05,880 --> 00:19:09,680
yeah, about a quarter of a cup
of olive oil
455
00:19:09,680 --> 00:19:12,920
Just to lubricate everything.
456
00:19:12,920 --> 00:19:17,360
And then the real hero,
some good-quality Greek yoghurt.
457
00:19:18,720 --> 00:19:21,440
We just want about...
458
00:19:21,440 --> 00:19:25,720
..ooh, half a cup
of good-quality Greek yoghurt.
459
00:19:25,720 --> 00:19:26,920
In we go.
460
00:19:28,520 --> 00:19:31,040
I don't like to measure things.
(LAUGHS)
461
00:19:33,560 --> 00:19:34,560
OK.
462
00:19:35,720 --> 00:19:37,040
That's it.
463
00:19:37,040 --> 00:19:38,120
On with the top
464
00:19:38,120 --> 00:19:42,160
and we'll let the food processor
do the work for us.
465
00:19:53,520 --> 00:19:54,800
Alright, that's getting there.
466
00:19:54,800 --> 00:19:58,560
I want to add some of our beautiful
za'atar mix now.
467
00:19:58,560 --> 00:20:02,200
So, let's get some of that in there.
468
00:20:02,200 --> 00:20:05,560
I'll hold some back
to sprinkle on top as well.
469
00:20:07,720 --> 00:20:10,800
Alright, on with the lid
and give it another mix.
470
00:20:18,920 --> 00:20:21,520
That's it. We are done!
471
00:20:21,520 --> 00:20:23,080
Butter bean and za'atar dip.
472
00:20:23,080 --> 00:20:24,640
It is that easy, guys!
473
00:20:24,640 --> 00:20:26,920
I really encourage you at home
474
00:20:26,920 --> 00:20:29,240
to have a crack at making
your own dips.
475
00:20:29,240 --> 00:20:33,760
And start with this one,
because it is so delicious.
476
00:20:33,760 --> 00:20:36,160
Pour this into our dish.
477
00:20:37,240 --> 00:20:39,280
Ah, yes!
478
00:20:39,280 --> 00:20:40,760
That makes me happy.
479
00:20:40,760 --> 00:20:43,560
You can just tell that beautiful,
thick consistency,
480
00:20:43,560 --> 00:20:46,520
that great-quality Greek yoghurt
from Tassie,
481
00:20:46,520 --> 00:20:48,520
that's where it starts.
482
00:20:48,520 --> 00:20:53,840
A good sprinkle of our leftover
za'atar mix over the top.
483
00:21:00,160 --> 00:21:04,040
Finish with a little drizzle
of olive oil.
484
00:21:08,320 --> 00:21:10,840
Serve that with some crispy
flatbreads,
485
00:21:10,840 --> 00:21:13,800
some carrot sticks,
some celery sticks.
486
00:21:15,560 --> 00:21:17,840
Job done. Who needs to buy dip?
487
00:21:23,120 --> 00:21:25,120
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