Original subtitles

Well, Mike, I know that after I've been working all day,

even if I've been working at home at my desk and I realise,

"Oh, it's dinnertime, the kids are hungry,

"I need something really fast on the table in, like, 20 minutes."

So, you must be the same because you're cooking for a living.

Yeah.

I mean, what happens in your house at night?

I mean, we usually feed the kids earlier, get them to bed,

and then we turn around and go, "What are we going to eat?"

So, like, this is, actually, my wife's creation...

Ooh, nice!

..which is a really quick, cheat 10-minute pizza.

It's super easy,

and you usually have it lying around in the fridge.

Well, I'm going to use one of my favourite types of noodle,

which is a soba noodle.

And I love them because you cook them up really fast

and then you can add them into soups or stir-fries.

But today, I'm going to do a salad

with a really, really unique but tasty dressing.

Can't wait!

Alright.

Tortillas. Tortilla wraps.

You can use any style of wrap for this.

How I get a thicker base,

I use two, honestly,

so it handles the weight... Wow!

..of what's on top better.

Look at her face! She's not convinced!

I promise you guys... I'm a little sceptical!

I promise you, it works!

It gives you a really good feel for a thin-crust pizza.

It ain't classic,

but when we're talking about quick meals,

it's a great way of doing it.

So hang on, can I just check...?

You haven't put anything between...

You didn't oil it or...? Not yet.

I'm using a Thai red curry paste, which...

I love making my own curry paste, absolutely love it,

but when we're talking about a quick meal,

it's a great cheat.

And this is a gorgeous product which is gluten-free,

it's got all of the right stuff in there -

the chillies, the galangal, the lemongrass.

It's beautiful and it's only a medium heat, as well.

So, we're just going to mix that together.

Now, I like this brand, too, because they don't add any nasties.

There's not nasty additives and emulsifiers

and that kind of thing

that you can get in some packaged things.

And then we're going to take a little bit of the paste mix...

Ooh.

..and spread it onto that first layer.

It's like a stuffed crust.

It really... (LAUGHS)

You know I always talk about layering the flavour?

Here you go! (GIGGLES) You are.

Now I understand what's happening.

And then we just stick this one on top.

And it just gives us that thicker base,

so it handles the weight of everything going on top.

Should I get chopping? Yes, please.

Slices of red onion, some sliced pepper

and then just pick the coriander.

The rest of this goes on top now.

And, guys, like I said, you can do lots of different versions of this -

you can do, like, a classic, sort of, passata,

you could do a pizza topping.

I love this because it just gives it another dimension.

Lots of flavour, lots of spice,

it's a really interesting way of eating it.

And I've just got some

leftover chicken from the day before, which I'm using.

I'm just going to pull it, place it on top.

Do love a meal that uses up leftovers.

Oh, you've got to.

I feel like I spend my life creating new dishes out of leftovers...

Yeah.

..because I have to make it more exciting

for the family to keep eating it. (LAUGHS)

Otherwise, it's just me on my own!

I'm going to add some red onions to this now.

I like a lot of onions, so it's going in.

And, then, some of that red pepper.

And, then, we're going to rip our mozzarella.

What do we call this?

Isn't there a name for, you know, cross-culture cuisine?

Fusion. Fusion. There we go.

That'll do, that's the word!

This is... Look... Thai-Italian fusion pizza.

(LAUGHS)

I'm already prepared for the, "that's not a pizza" comments!

But I'm telling you,

if you give it a go, you're gonna love it.

Hey, if something's tasty and it works...

That's it, it's tasty!

And, then, we're just going to finish that

with a little bit of cheddar on top.

Alright, and, then, just to finish it off,

here you go, Italians... (LAUGHS)

..a little bit of olive oil on the top.

And we're just going to whack that under the oven grill setting now,

for about 8 to 10 minutes.

Let it melt, caramelise, crisping up.

You've got my 10-minute, quick pizza.

I mean, come on! Well...

Come on! You know, are you gonna...

You're a little bit impressed! Well...it's interesting!

(LAUGHS) I think it is interesting!

I will reserve judgement until I taste,

but I'm liking the idea, I'm liking the quickness.

But honestly, are you going to put some coriander on a pizza now?

I mean...

But, look, she's already said to me, "coriander with cheese?"

Think of your tacos and your tortillas and quesadilla...

(IN DIFFERENT ACCENT) ..cheese, coriander, tomato, it's the same!

What accent is that? (AS SELF) I don't know.

(BOTH LAUGH)

That was a fusion accent!

OK, coriander, alright.

This is basically a burrito opened out!

(LAUGHS)

It is exactly what I said -

a cheat, 10-minute pizza.

Beautiful curry paste, leftover chicken,

I mean, come on,

I'm going to convert you, Jo.

OK, I'm willing. Give it to me, Mikey.

I'm giving you a nice, big slice. Look at that.

(SIGHS) OK, here goes!

Give it a bit of one of those.

Feels like I have to roll it, like a...

You do! It's OK, you know, it's like...

That's why you double-wrap it. The double-wrap, it's important.

Oh, I'm allowed to fold it? OK, you're doing that.

Mm!

That's really good! (LAUGHS)

OK, I take it all back. You know...

That's really good.

It's juicy, it's delicious,

that beautiful curry paste comes through,

the aromats, the lemongrass, the ginger.

Telling you, 10-minute, curry pizza, guys.

I'm a convert. That's good. (LAUGHS)

Seriously, it really is good!

Do you often cook with soba noodles?

Yeah, I love them, I love the chew. Yeah, me, too.

I think I got into them having spent some time in Japan

and they use them in so many different dishes.

So, the trick with them is...

Well, one, there's nothing nasty added to this.

And what I love about the addition of buckwheat into anything

is you're adding fibre.

It's actually a kind of pseudo-grain.

So, we include it in the grains family,

and it's got those real gut benefits from the fibre added,

lots of different nutrients.

So, pop them into boiling water

and just give them a little stir around.

And the trick is these cook in about four or so minutes

and then once it's finished cooking,

I'm going to put it straight into really cold water.

So, you can either run it under cold water.

I've got some icy cold water right there.

So, Mike, I might get you some...

Chopping up some ingredients for our salad?

Yeah, sure. Nicely fine slices, I think.

Some cucumber, some mint, some spring onion.

You can put whatever vegies you like into this.

Now, while my noodles are cooking,

we just get all our salad ingredients together.

And the secret to a great salad, to make it amazing

is always in the dressing.

So, I've got a little bit of a different dressing for you.

I'm going to use peanut butter. Love it.

Peanut butter is so good and I'll tell you what,

add peanut butter with tamari, so you get the saltiness.

Yeah.

This is my Japanese influence coming out using tamari.

Some honey to get your little bit of sweetness,

and, because I'm cooking with Mike, there's some chilli.

Yeah, gotta love it!

A little bit of spice.

Yeah.

And then some garlic and some lime.

Now, if you don't love raw garlic, of course, just leave the garlic out.

Just make sure if you are going to use raw garlic,

either use a garlic crusher

or I just like to really finely chop it.

But you don't want to get a great big chunk of garlic

into your salad.

Pop that in.

Is that enough cucumber? That looks beautiful.

You gave me a very big one.

That was an exceptionally large cucumber, I have to admit!

Some fresh lime. Beautiful.

And then just whisk those ingredients together.

Right, I'm going to check my noodles.

And what is it that makes them cook so quickly?

What's the difference?

Well, partly, just that they're so small.

So, if you think about...

A spaghetti is normally much, much thicker than this,

this is very, very fine,

and the buckwheat really doesn't take long to cook at all.

So, I'm going to pull that out, actually.

So, that is the trick -

plop them straight into your icy cold water

so they stop cooking straightaway.

It's a great piece of advice for anything, really,

that you're cooking hot, and then you want to chill down

and use in a cold form, or use later, ice water.

Yeah. Meantime, everything's going into our bowl.

Go for it.

I'm adding some fresh beansprouts...

..some finely-chopped red cabbage.

Look at that colour! I love it.

One of my favourites.

Your food is always so vibrant, so full of colour.

Yeah, and that's that whole thing,

you've heard the whole "eat the rainbow"...

Yeah. ..but, one, it looks good...

Oh, smell that fresh mint!

It looks good, but it's also...

That's your range of anti-oxidants,

the range of those phytochemicals

that you hear me talking about all the time.

Some shredded chicken, that's just leftover roast chicken

from the other night.

So, it's a good way of using up leftovers, too.

And then I'm just going to drain my noodles.

Do you want the mint picked or sliced?

Sliced, I think.

We can put a few little picked pieces on the top.

And then in go our gorgeous noodles.

Actually, I'm just going to put them all in.

Beautiful.

And I'm going to take a leaf out of your book here, Mike...

That's it, get messy! ..I'm just going to get my hands in.

Get involved. Give it love!

Give it love. Learning from you every day, Mike.

Now I know you've got no objection to me getting my hands in there,

that's what I'm... The way I'm going to do it,

because it does make it easier.

Then, our dressing over the top, and you know what?

I would just drizzle it because, to serve,

it's going to look nicer than when you mix it through

and let everyone mix it through themselves

when they're at the table. Yeah.

And the finale is just that little crunch

from some chopped peanuts.

Do you want the mint? Yes, please.

Lovely. Beautifully scattered.

Your food always looks so colourful, so inviting.

Yeah, and super, super quick.

Your soba noodle salad,

leftover chicken going in there,

whole host of vegies.

And that dressing, honestly,

is the kicker,

it just lifts this whole salad.

It's absolutely fantastic.

Well done. Can't wait to dig in.

What are you having? (LAUGHS)

Let's cake!

Today, I wanted to do my flourless pear, almond and chocolate cake.

It is 100% a goodie.

Hands down, one of the easiest upside-down fruit cakes you'll make,

and it's got so much of the fruity chunkiness and sweetness

that comes through the cake, as well.

I'm starting it with an avocado oil

instead of an extra virgin olive oil or a butter.

I love the avocado oil for its natural, buttery taste.

It's also got a great anti-oxidant status,

so helping to protect our bodies from the effects of stress.

And the buttery taste and the high smoke point

of the avocado oil makes it great for baking,

so great to pop in to your cakes and biscuits

and other delicious things that you're popping in the oven

or cooking on the stove top.

To sweeten, we've got some maple syrup.

You could also use some honey, or if you've got coconut sugar,

that works a treat, as well.

Some eggs, of course, to bind it.

We'll need three eggs for this recipe.

And then whisk these ingredients together

before we add in our dry ingredients.

Now, being a flourless chocolate, pear and almond cake,

I'm using almond meal and arrowroot flour for this one,

so it's naturally gluten-free,

while still having nutritious ingredients in there.

We get a lovely chocolatey flavour from our raw cacao powder

as well as some chopped dark chocolate in there, too.

So, we'll whisk that in.

Some arrowroot flour.

As it's a fine flour,

I do whisk this one in

so that it just helps to break it up

into the batter a little bit better,

and then we'll fold through our almond meal.

Almonds are also a wonderful source of vitamin E,

so the combination of the almond meal and the avocado oil delivers

some great vitamin E into this cake.

Fold that in and then we'll chop up our chocolate

to get in there, as well.

Now, honestly, I've done this with pears,

and I think pear and chocolate is an incredible match,

but if you had apples or other fruits that you wanted to use up,

you could just as easily pop them into this cake, as well.

That batter looks amazing!

That's exactly what I'm after.

It's got a beautiful glossiness.

Now, we'll get our chopped chocolate in.

So, you can go anywhere between 100g to 150g

of your chopped dark chocolate.

You could also grate it in if that's your thing.

So, our chopped dark chocolate goes in

and we're, kind of, building different sweet components

into this one.

And that's it. That's all it needs.

When I say I'm a basic baker, I truly am.

It's time to layer in the pears

and the cake batter into the tin.

This is a greased and lined tin.

It's good to line the base of your tins

just to make it that little bit easier

when you're getting it out at the end.

And I've left my pears lovely and chunky,

because when we slice into this one,

we want to have that beautiful bite of the fruit

coming in with the cake.

So, we'll just arrange them around the tin.

You can leave the skin on if you wish, as well.

You could also chop them into smaller chunks

if that's your vibe,

or if maybe you're serving little people

that don't want such a big chunk of fruit in there.

So that's our first layer of the pears,

and we'll do it in layers

so that there's a nice bit of variety coming through the cake.

And then we'll pour some of the cake mixture over.

And, then, you can layer in a few more of your pears, as well.

Again, just looking at how much coverage

and how much batter is remaining.

You could even chop the pears a little bit smaller if you like.

I'm going to layer them in like this,

and then spreading the cake batter around those extra pears

that you've popped on the top.

OK, this is perfect.

We're going to pop it into a 170-degree oven,

for about 40 to 45 minutes.

You don't want to overcook this one.

You want all of that juiciness coming from the pears.

You want to keep the cake lovely and moist.

And it's time for a piece of cake and a cuppa!

This looks unreal!

It's got a beautiful glossy finish, which I'm super happy with.

So, you can see the chunkiness of the pear at the top,

so I know there's going to be that beautiful bite of fruit

as we slice it up.

I'm going to grate some chocolate over it to finish,

because it's a nice little way

to avoid icing a cake,

but still add a little finishing touch.

And if you grate the chocolate over the top whilst it's still warm,

it actually melts onto it,

so it provides that natural icing or glaze that we like.

Alright, time to cut in.

I'm excited for this one. It is one of my favourite cakes.

It's lovely and rich but made with wholefood ingredients.

Ooh, it's looking good!

It's rich, it's got the chunks of pear that I'm after,

all the chocolatey goodness.

I'm going to serve it up with some good-quality Greek yoghurt.

And, then, it's the ultimate little treat.

So, there we go -

a flourless pear and chocolate cake made with our avocado oil,

all of those beautiful flavours of the pear, the chocolate,

the almond meal.

That is just an absolute dream cake for me.

It honestly is the best pairing of flavours

and the best little treat.

You've had pea and ham soup, but what about pea and ham fritters?

These are fast, quick, healthy,

and are good for breakfast, brunch, or any time of the day.

First, what we need -

self-raising flour, three cups straight into our bowl.

I love fritters 'cause you can mix them up

and put whatever you want into your fritter mix.

And we're also going to be doing a poached egg on top.

It's going to be great.

And I'll give you my tips and tricks to the perfect poached egg.

OK, three cups of self-raising flour into our bowl.

Then we want two cups of full-cream milk

into our jug.

So, essentially, we're almost making a pancake batter

and then just adding some flavours to that.

Two cups of our milk.

Then we want two eggs,

cracked straight into our mixture.

Lovely.

And a good pinch of salt.

And a good grind of pepper.

Then, we just want to give this a good mix around,

until we form a nice, smooth batter.

Alright, our batter for our fritters is looking great.

That's the consistency that you want, a nice, thick batter.

Now we're going to add some flavours.

So, we've got some diced red onion that can go straight in.

And, then, we've got some frozen peas that I've thawed out.

Love frozen peas!

Then we want some ham, good-quality Champagne ham.

I love these packets

'cause you can just have them in the fridge

ready to rock and roll for sandwiches, toasties,

whatever you want.

So, we're going to use two packets of Champagne ham.

Lovely.

And, then, we just want to slice the ham up,

just into some nice thin strips...

..and then just run your knife back the other way.

So, obviously, pea and ham are a classic combination,

and in the fritter mix, they're going to be fantastic.

Alright.

We'll get our ham into our fritter mix.

Give our pan a good spray with our olive oil spray.

While our pan is heating up,

now I'll give our fritter mixture a good mix

to get all that beautiful ingredients all mixed in.

And I just want to finish by adding some chopped chives

to our fritter mix.

Alright.

So, we'll stir the chives through.

Fritter mix is done.

Time to cook them off, 3 or 4 minutes either side,

poach an egg, and then we'll dish up.

Alright, our pea and ham fritters are done.

They smell amazing.

Let's make a little stack on our plate.

So again, breakfast, brunch, any time of the day,

these fritters will be a family winner.

Nice stack there.

Now, our poached eggs. I'm a little bit nervous!

Let's see how we went.

Ooh, not too bad. (CHUCKLES)

OK...

..so, we'll just carefully place our poached egg on top.

I've got another one in there, let's get two on there.

That can sit proudly on top of our fritters.

Now, we just want a good crack of black pepper...

..and a little bit more salt.

Finish off with some more chopped chives.

Final flourish.

Pea and ham fritters.

Breakfast, brunch, after school, light dinner, any time of the day.

Captions by Red Bee Media