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1
00:00:01,000 --> 00:00:03,360
Well, Mike, I know that
after I've been working all day,
2
00:00:03,360 --> 00:00:06,520
even if I've been working at home
at my desk and I realise,
3
00:00:06,520 --> 00:00:08,200
"Oh, it's dinnertime,
the kids are hungry,
4
00:00:08,200 --> 00:00:10,720
"I need something really fast
on the table in, like, 20 minutes."
5
00:00:10,720 --> 00:00:13,160
So, you must be the same
because you're cooking for a living.
6
00:00:13,160 --> 00:00:14,200
Yeah.
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00:00:14,200 --> 00:00:16,040
I mean, what happens in your house
at night?
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00:00:16,040 --> 00:00:18,800
I mean, we usually feed
the kids earlier, get them to bed,
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00:00:18,800 --> 00:00:21,440
and then we turn around and go,
"What are we going to eat?"
10
00:00:21,440 --> 00:00:23,560
So, like, this is, actually,
my wife's creation...
11
00:00:23,560 --> 00:00:24,600
Ooh, nice!
12
00:00:24,600 --> 00:00:27,520
..which is a really quick, cheat
10-minute pizza.
13
00:00:27,520 --> 00:00:28,560
It's super easy,
14
00:00:28,560 --> 00:00:31,000
and you usually have it lying around
in the fridge.
15
00:00:31,000 --> 00:00:33,600
Well, I'm going to use
one of my favourite types of noodle,
16
00:00:33,600 --> 00:00:34,960
which is a soba noodle.
17
00:00:34,960 --> 00:00:37,880
And I love them
because you cook them up really fast
18
00:00:37,880 --> 00:00:40,280
and then you can add them into soups
or stir-fries.
19
00:00:40,280 --> 00:00:41,920
But today, I'm going to do a salad
20
00:00:41,920 --> 00:00:44,520
with a really, really unique
but tasty dressing.
21
00:00:44,520 --> 00:00:45,760
Can't wait!
22
00:01:10,240 --> 00:01:11,520
Alright.
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Tortillas.
Tortilla wraps.
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00:01:14,240 --> 00:01:17,080
You can use any style of wrap
for this.
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00:01:17,080 --> 00:01:18,880
How I get a thicker base,
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00:01:18,880 --> 00:01:20,600
I use two, honestly,
27
00:01:20,600 --> 00:01:22,120
so it handles the weight...
Wow!
28
00:01:22,120 --> 00:01:23,160
..of what's on top better.
29
00:01:23,160 --> 00:01:25,400
Look at her face!
She's not convinced!
30
00:01:26,480 --> 00:01:28,160
I promise you guys...
I'm a little sceptical!
31
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I promise you, it works!
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00:01:30,280 --> 00:01:34,120
It gives you a really good feel
for a thin-crust pizza.
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It ain't classic,
34
00:01:35,840 --> 00:01:38,160
but when we're talking about
quick meals,
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00:01:38,160 --> 00:01:40,000
it's a great way of doing it.
36
00:01:40,000 --> 00:01:41,280
So hang on, can I just check...?
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You haven't put anything between...
38
00:01:42,600 --> 00:01:43,760
You didn't oil it or...?
Not yet.
39
00:01:43,760 --> 00:01:46,760
I'm using a Thai red curry paste,
which...
40
00:01:46,760 --> 00:01:49,000
I love making my own curry paste,
absolutely love it,
41
00:01:49,000 --> 00:01:51,040
but when we're talking about
a quick meal,
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00:01:51,040 --> 00:01:52,480
it's a great cheat.
43
00:01:52,480 --> 00:01:56,480
And this is a gorgeous product
which is gluten-free,
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00:01:56,480 --> 00:01:58,560
it's got all of the right stuff
in there -
45
00:01:58,560 --> 00:02:02,120
the chillies, the galangal,
the lemongrass.
46
00:02:02,120 --> 00:02:04,960
It's beautiful and it's only
a medium heat, as well.
47
00:02:04,960 --> 00:02:06,960
So, we're just going
to mix that together.
48
00:02:06,960 --> 00:02:09,600
Now, I like this brand, too,
because they don't add any nasties.
49
00:02:09,600 --> 00:02:11,680
There's not nasty additives
and emulsifiers
50
00:02:11,680 --> 00:02:12,760
and that kind of thing
51
00:02:12,760 --> 00:02:14,760
that you can get in
some packaged things.
52
00:02:14,760 --> 00:02:17,840
And then we're going to take
a little bit of the paste mix...
53
00:02:17,840 --> 00:02:18,880
Ooh.
54
00:02:18,880 --> 00:02:21,040
..and spread it onto
that first layer.
55
00:02:21,040 --> 00:02:22,520
It's like a stuffed crust.
56
00:02:22,520 --> 00:02:24,520
It really...
(LAUGHS)
57
00:02:24,520 --> 00:02:27,200
You know I always talk about
layering the flavour?
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00:02:27,200 --> 00:02:29,920
Here you go! (GIGGLES)
You are.
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00:02:29,920 --> 00:02:31,280
Now I understand what's happening.
60
00:02:31,280 --> 00:02:33,120
And then we just stick this one
on top.
61
00:02:33,120 --> 00:02:34,920
And it just gives us
that thicker base,
62
00:02:34,920 --> 00:02:36,920
so it handles the weight
of everything going on top.
63
00:02:36,920 --> 00:02:38,640
Should I get chopping?
Yes, please.
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00:02:38,640 --> 00:02:41,240
Slices of red onion,
some sliced pepper
65
00:02:41,240 --> 00:02:42,520
and then just pick the coriander.
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00:02:42,520 --> 00:02:45,440
The rest of this goes on top now.
67
00:02:45,440 --> 00:02:48,560
And, guys, like I said, you can do
lots of different versions of this -
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00:02:48,560 --> 00:02:51,440
you can do, like,
a classic, sort of, passata,
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00:02:51,440 --> 00:02:54,040
you could do a pizza topping.
70
00:02:54,040 --> 00:02:56,480
I love this because it just gives it
another dimension.
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00:02:56,480 --> 00:02:59,160
Lots of flavour, lots of spice,
72
00:02:59,160 --> 00:03:00,880
it's a really interesting way
of eating it.
73
00:03:00,880 --> 00:03:02,080
And I've just got some
74
00:03:02,080 --> 00:03:04,960
leftover chicken from the day
before, which I'm using.
75
00:03:04,960 --> 00:03:07,880
I'm just going to pull it,
place it on top.
76
00:03:07,880 --> 00:03:09,840
Do love a meal
that uses up leftovers.
77
00:03:09,840 --> 00:03:10,920
Oh, you've got to.
78
00:03:10,920 --> 00:03:14,520
I feel like I spend my life creating
new dishes out of leftovers...
79
00:03:14,520 --> 00:03:15,560
Yeah.
80
00:03:15,560 --> 00:03:17,120
..because I have to make it
more exciting
81
00:03:17,120 --> 00:03:19,680
for the family to keep eating it.
(LAUGHS)
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00:03:19,680 --> 00:03:21,240
Otherwise, it's just me on my own!
83
00:03:21,240 --> 00:03:23,600
I'm going to add some red onions
to this now.
84
00:03:23,600 --> 00:03:26,200
I like a lot of onions,
so it's going in.
85
00:03:27,680 --> 00:03:30,240
And, then, some of that red pepper.
86
00:03:30,240 --> 00:03:34,040
And, then, we're going to rip
our mozzarella.
87
00:03:35,240 --> 00:03:36,400
What do we call this?
88
00:03:36,400 --> 00:03:40,160
Isn't there a name
for, you know, cross-culture cuisine?
89
00:03:40,160 --> 00:03:41,880
Fusion.
Fusion. There we go.
90
00:03:41,880 --> 00:03:43,640
That'll do, that's the word!
91
00:03:44,840 --> 00:03:48,160
This is... Look...
Thai-Italian fusion pizza.
92
00:03:48,160 --> 00:03:49,440
(LAUGHS)
93
00:03:49,440 --> 00:03:53,000
I'm already prepared for the,
"that's not a pizza" comments!
94
00:03:53,000 --> 00:03:54,040
But I'm telling you,
95
00:03:54,040 --> 00:03:56,240
if you give it a go,
you're gonna love it.
96
00:03:56,240 --> 00:03:57,840
Hey, if something's tasty
and it works...
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00:03:57,840 --> 00:03:59,520
That's it, it's tasty!
98
00:03:59,520 --> 00:04:01,320
And, then, we're just going to
finish that
99
00:04:01,320 --> 00:04:03,360
with a little bit of cheddar on top.
100
00:04:04,360 --> 00:04:08,040
Alright, and, then,
just to finish it off,
101
00:04:08,040 --> 00:04:09,680
here you go, Italians...
(LAUGHS)
102
00:04:09,680 --> 00:04:12,320
..a little bit of olive oil
on the top.
103
00:04:12,320 --> 00:04:15,840
And we're just going to whack that
under the oven grill setting now,
104
00:04:15,840 --> 00:04:18,080
for about 8 to 10 minutes.
105
00:04:18,080 --> 00:04:21,000
Let it melt, caramelise,
crisping up.
106
00:04:21,000 --> 00:04:23,760
You've got my 10-minute,
quick pizza.
107
00:04:23,760 --> 00:04:26,520
I mean, come on!
Well...
108
00:04:26,520 --> 00:04:27,960
Come on!
You know, are you gonna...
109
00:04:27,960 --> 00:04:31,160
You're a little bit impressed!
Well...it's interesting!
110
00:04:31,160 --> 00:04:33,600
(LAUGHS)
I think it is interesting!
111
00:04:33,600 --> 00:04:35,760
I will reserve judgement
until I taste,
112
00:04:35,760 --> 00:04:38,840
but I'm liking the idea,
I'm liking the quickness.
113
00:04:38,840 --> 00:04:41,560
But honestly, are you going to
put some coriander on a pizza now?
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00:04:41,560 --> 00:04:42,800
I mean...
115
00:04:42,800 --> 00:04:45,920
But, look, she's already said to me,
"coriander with cheese?"
116
00:04:45,920 --> 00:04:50,280
Think of your tacos
and your tortillas and quesadilla...
117
00:04:50,280 --> 00:04:54,680
(IN DIFFERENT ACCENT) ..cheese,
coriander, tomato, it's the same!
118
00:04:54,680 --> 00:04:56,440
What accent is that?
(AS SELF) I don't know.
119
00:04:56,440 --> 00:04:57,480
(BOTH LAUGH)
120
00:04:57,480 --> 00:05:00,240
That was a fusion accent!
121
00:05:00,240 --> 00:05:02,000
OK, coriander, alright.
122
00:05:02,000 --> 00:05:04,960
This is basically a burrito
opened out!
123
00:05:04,960 --> 00:05:06,200
(LAUGHS)
124
00:05:06,200 --> 00:05:08,000
It is exactly what I said -
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00:05:08,000 --> 00:05:10,720
a cheat, 10-minute pizza.
126
00:05:10,720 --> 00:05:14,600
Beautiful curry paste,
leftover chicken,
127
00:05:14,600 --> 00:05:15,920
I mean, come on,
128
00:05:15,920 --> 00:05:18,720
I'm going to convert you, Jo.
129
00:05:18,720 --> 00:05:21,040
OK, I'm willing.
Give it to me, Mikey.
130
00:05:21,040 --> 00:05:24,040
I'm giving you a nice, big slice.
Look at that.
131
00:05:25,040 --> 00:05:27,120
(SIGHS) OK, here goes!
132
00:05:27,120 --> 00:05:28,600
Give it a bit of one of those.
133
00:05:28,600 --> 00:05:30,520
Feels like I have to roll it,
like a...
134
00:05:30,520 --> 00:05:32,320
You do!
It's OK, you know, it's like...
135
00:05:32,320 --> 00:05:35,120
That's why you double-wrap it.
The double-wrap, it's important.
136
00:05:35,120 --> 00:05:37,640
Oh, I'm allowed to fold it?
OK, you're doing that.
137
00:05:37,640 --> 00:05:38,640
Mm!
138
00:05:40,800 --> 00:05:42,640
That's really good! (LAUGHS)
139
00:05:42,640 --> 00:05:44,800
OK, I take it all back.
You know...
140
00:05:44,800 --> 00:05:45,800
That's really good.
141
00:05:45,800 --> 00:05:47,840
It's juicy, it's delicious,
142
00:05:47,840 --> 00:05:50,840
that beautiful curry paste
comes through,
143
00:05:50,840 --> 00:05:54,000
the aromats, the lemongrass,
the ginger.
144
00:05:54,000 --> 00:05:56,840
Telling you, 10-minute,
curry pizza, guys.
145
00:05:56,840 --> 00:05:59,960
I'm a convert. That's good. (LAUGHS)
146
00:05:59,960 --> 00:06:02,000
Seriously, it really is good!
147
00:06:15,520 --> 00:06:17,000
Do you often cook with soba noodles?
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Yeah, I love them, I love the chew.
Yeah, me, too.
149
00:06:19,760 --> 00:06:22,360
I think I got into them having spent
some time in Japan
150
00:06:22,360 --> 00:06:24,760
and they use them
in so many different dishes.
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00:06:24,760 --> 00:06:26,400
So, the trick with them is...
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00:06:26,400 --> 00:06:28,880
Well, one, there's nothing nasty
added to this.
153
00:06:28,880 --> 00:06:31,600
And what I love about the addition
of buckwheat into anything
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is you're adding fibre.
155
00:06:32,840 --> 00:06:34,120
It's actually a kind of pseudo-grain.
156
00:06:34,120 --> 00:06:36,400
So, we include it
in the grains family,
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and it's got those real
gut benefits from the fibre added,
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lots of different nutrients.
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So, pop them into boiling water
160
00:06:43,080 --> 00:06:45,560
and just give them
a little stir around.
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And the trick is these cook
in about four or so minutes
162
00:06:48,640 --> 00:06:49,960
and then once it's finished cooking,
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I'm going to put it straight into
really cold water.
164
00:06:52,800 --> 00:06:54,640
So, you can either run it
under cold water.
165
00:06:54,640 --> 00:06:56,600
I've got some icy cold water
right there.
166
00:06:56,600 --> 00:06:58,120
So, Mike, I might get you some...
167
00:06:58,120 --> 00:06:59,600
Chopping up some ingredients
for our salad?
168
00:06:59,600 --> 00:07:01,760
Yeah, sure.
Nicely fine slices, I think.
169
00:07:01,760 --> 00:07:04,280
Some cucumber, some mint,
some spring onion.
170
00:07:04,280 --> 00:07:06,840
You can put whatever vegies you like
into this.
171
00:07:06,840 --> 00:07:09,000
Now, while my noodles are cooking,
172
00:07:09,000 --> 00:07:11,000
we just get all our salad ingredients
together.
173
00:07:11,000 --> 00:07:15,160
And the secret to a great salad,
to make it amazing
174
00:07:15,160 --> 00:07:17,000
is always in the dressing.
175
00:07:17,000 --> 00:07:19,480
So, I've got a little bit
of a different dressing for you.
176
00:07:19,480 --> 00:07:22,280
I'm going to use peanut butter.
Love it.
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00:07:22,280 --> 00:07:25,000
Peanut butter is so good
and I'll tell you what,
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add peanut butter with tamari,
so you get the saltiness.
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00:07:29,360 --> 00:07:30,400
Yeah.
180
00:07:30,400 --> 00:07:34,560
This is my Japanese influence coming
out using tamari.
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Some honey
to get your little bit of sweetness,
182
00:07:38,000 --> 00:07:41,600
and, because I'm cooking with Mike,
there's some chilli.
183
00:07:41,600 --> 00:07:43,360
Yeah, gotta love it!
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00:07:43,360 --> 00:07:45,280
A little bit of spice.
185
00:07:45,280 --> 00:07:46,880
Yeah.
186
00:07:46,880 --> 00:07:50,040
And then some garlic and some lime.
187
00:07:50,040 --> 00:07:53,760
Now, if you don't love raw garlic,
of course, just leave the garlic out.
188
00:07:53,760 --> 00:07:56,280
Just make sure if you are going
to use raw garlic,
189
00:07:56,280 --> 00:07:57,480
either use a garlic crusher
190
00:07:57,480 --> 00:07:59,720
or I just like to
really finely chop it.
191
00:07:59,720 --> 00:08:02,680
But you don't want to get
a great big chunk of garlic
192
00:08:02,680 --> 00:08:03,720
into your salad.
193
00:08:03,720 --> 00:08:04,760
Pop that in.
194
00:08:07,960 --> 00:08:09,880
Is that enough cucumber?
That looks beautiful.
195
00:08:09,880 --> 00:08:11,520
You gave me a very big one.
196
00:08:11,520 --> 00:08:16,440
That was an exceptionally large
cucumber, I have to admit!
197
00:08:16,440 --> 00:08:18,920
Some fresh lime. Beautiful.
198
00:08:18,920 --> 00:08:21,720
And then just whisk
those ingredients together.
199
00:08:21,720 --> 00:08:23,320
Right, I'm going to check my noodles.
200
00:08:23,320 --> 00:08:25,280
And what is it that makes them cook
so quickly?
201
00:08:25,280 --> 00:08:26,320
What's the difference?
202
00:08:26,320 --> 00:08:28,040
Well, partly,
just that they're so small.
203
00:08:28,040 --> 00:08:29,080
So, if you think about...
204
00:08:29,080 --> 00:08:31,400
A spaghetti is normally
much, much thicker than this,
205
00:08:31,400 --> 00:08:33,040
this is very, very fine,
206
00:08:33,040 --> 00:08:36,480
and the buckwheat really doesn't
take long to cook at all.
207
00:08:36,480 --> 00:08:38,080
So, I'm going to pull that out,
actually.
208
00:08:38,080 --> 00:08:40,680
So, that is the trick -
209
00:08:40,680 --> 00:08:44,640
plop them straight into
your icy cold water
210
00:08:44,640 --> 00:08:47,280
so they stop cooking straightaway.
211
00:08:47,280 --> 00:08:50,320
It's a great piece of advice
for anything, really,
212
00:08:50,320 --> 00:08:52,760
that you're cooking hot,
and then you want to chill down
213
00:08:52,760 --> 00:08:56,600
and use in a cold form,
or use later, ice water.
214
00:08:56,600 --> 00:08:58,840
Yeah. Meantime, everything's going
into our bowl.
215
00:08:58,840 --> 00:08:59,960
Go for it.
216
00:08:59,960 --> 00:09:02,360
I'm adding some fresh beansprouts...
217
00:09:03,480 --> 00:09:06,840
..some finely-chopped red cabbage.
218
00:09:06,840 --> 00:09:08,240
Look at that colour!
I love it.
219
00:09:08,240 --> 00:09:09,400
One of my favourites.
220
00:09:09,400 --> 00:09:11,560
Your food is always so vibrant,
so full of colour.
221
00:09:11,560 --> 00:09:13,000
Yeah, and that's that whole thing,
222
00:09:13,000 --> 00:09:14,600
you've heard the whole
"eat the rainbow"...
223
00:09:14,600 --> 00:09:16,320
Yeah.
..but, one, it looks good...
224
00:09:16,320 --> 00:09:17,680
Oh, smell that fresh mint!
225
00:09:17,680 --> 00:09:19,120
It looks good, but it's also...
226
00:09:19,120 --> 00:09:20,840
That's your range of anti-oxidants,
227
00:09:20,840 --> 00:09:22,560
the range of those phytochemicals
228
00:09:22,560 --> 00:09:25,080
that you hear me talking about
all the time.
229
00:09:25,080 --> 00:09:27,880
Some shredded chicken,
that's just leftover roast chicken
230
00:09:27,880 --> 00:09:29,200
from the other night.
231
00:09:29,200 --> 00:09:31,840
So, it's a good way of using up
leftovers, too.
232
00:09:31,840 --> 00:09:34,800
And then I'm just going to drain
my noodles.
233
00:09:34,800 --> 00:09:36,600
Do you want the mint
picked or sliced?
234
00:09:36,600 --> 00:09:37,800
Sliced, I think.
235
00:09:37,800 --> 00:09:40,120
We can put a few little picked pieces
on the top.
236
00:09:43,240 --> 00:09:46,320
And then in go our gorgeous noodles.
237
00:09:46,320 --> 00:09:48,840
Actually, I'm just going to
put them all in.
238
00:09:48,840 --> 00:09:50,280
Beautiful.
239
00:09:52,520 --> 00:09:55,200
And I'm going to take a leaf
out of your book here, Mike...
240
00:09:55,200 --> 00:09:57,640
That's it, get messy!
..I'm just going to get my hands in.
241
00:09:57,640 --> 00:09:58,680
Get involved. Give it love!
242
00:09:58,680 --> 00:10:01,320
Give it love.
Learning from you every day, Mike.
243
00:10:01,320 --> 00:10:04,160
Now I know you've got no objection
to me getting my hands in there,
244
00:10:04,160 --> 00:10:06,200
that's what I'm...
The way I'm going to do it,
245
00:10:06,200 --> 00:10:07,480
because it does make it easier.
246
00:10:07,480 --> 00:10:10,960
Then, our dressing over the top,
and you know what?
247
00:10:10,960 --> 00:10:13,080
I would just drizzle it
because, to serve,
248
00:10:13,080 --> 00:10:15,920
it's going to look nicer
than when you mix it through
249
00:10:15,920 --> 00:10:17,600
and let everyone
mix it through themselves
250
00:10:17,600 --> 00:10:19,160
when they're at the table.
Yeah.
251
00:10:19,160 --> 00:10:22,160
And the finale is
just that little crunch
252
00:10:22,160 --> 00:10:24,040
from some chopped peanuts.
253
00:10:25,280 --> 00:10:27,520
Do you want the mint?
Yes, please.
254
00:10:27,520 --> 00:10:29,120
Lovely.
Beautifully scattered.
255
00:10:29,120 --> 00:10:32,400
Your food always looks so colourful,
so inviting.
256
00:10:32,400 --> 00:10:34,720
Yeah, and super, super quick.
257
00:10:34,720 --> 00:10:35,720
Your soba noodle salad,
258
00:10:35,720 --> 00:10:37,120
leftover chicken going in there,
259
00:10:37,120 --> 00:10:38,360
whole host of vegies.
260
00:10:38,360 --> 00:10:39,960
And that dressing, honestly,
261
00:10:39,960 --> 00:10:41,000
is the kicker,
262
00:10:41,000 --> 00:10:42,200
it just lifts this whole salad.
263
00:10:42,200 --> 00:10:44,160
It's absolutely fantastic.
264
00:10:44,160 --> 00:10:47,000
Well done. Can't wait to dig in.
265
00:10:47,000 --> 00:10:48,400
What are you having?
(LAUGHS)
266
00:11:00,160 --> 00:11:01,200
Let's cake!
267
00:11:01,200 --> 00:11:04,400
Today, I wanted to do my flourless
pear, almond and chocolate cake.
268
00:11:04,400 --> 00:11:07,160
It is 100% a goodie.
269
00:11:07,160 --> 00:11:11,160
Hands down, one of the easiest
upside-down fruit cakes you'll make,
270
00:11:11,160 --> 00:11:14,480
and it's got so much of the fruity
chunkiness and sweetness
271
00:11:14,480 --> 00:11:16,600
that comes through the cake,
as well.
272
00:11:16,600 --> 00:11:19,800
I'm starting it with an avocado oil
273
00:11:19,800 --> 00:11:22,800
instead of an extra virgin olive oil
or a butter.
274
00:11:22,800 --> 00:11:25,720
I love the avocado oil
for its natural, buttery taste.
275
00:11:25,720 --> 00:11:27,760
It's also got a great
anti-oxidant status,
276
00:11:27,760 --> 00:11:31,320
so helping to protect our bodies
from the effects of stress.
277
00:11:31,320 --> 00:11:33,680
And the buttery taste
and the high smoke point
278
00:11:33,680 --> 00:11:36,280
of the avocado oil
makes it great for baking,
279
00:11:36,280 --> 00:11:38,760
so great to pop in to your cakes
and biscuits
280
00:11:38,760 --> 00:11:41,680
and other delicious things
that you're popping in the oven
281
00:11:41,680 --> 00:11:42,760
or cooking on the stove top.
282
00:11:42,760 --> 00:11:45,720
To sweeten,
we've got some maple syrup.
283
00:11:45,720 --> 00:11:48,920
You could also use some honey,
or if you've got coconut sugar,
284
00:11:48,920 --> 00:11:51,520
that works a treat, as well.
285
00:11:51,520 --> 00:11:54,120
Some eggs, of course, to bind it.
286
00:11:54,120 --> 00:11:56,560
We'll need three eggs
for this recipe.
287
00:11:56,560 --> 00:11:59,440
And then whisk these ingredients
together
288
00:11:59,440 --> 00:12:02,040
before we add in
our dry ingredients.
289
00:12:02,040 --> 00:12:06,640
Now, being a flourless chocolate,
pear and almond cake,
290
00:12:06,640 --> 00:12:09,880
I'm using almond meal
and arrowroot flour for this one,
291
00:12:09,880 --> 00:12:12,360
so it's naturally gluten-free,
292
00:12:12,360 --> 00:12:15,600
while still having
nutritious ingredients in there.
293
00:12:16,600 --> 00:12:20,840
We get a lovely chocolatey flavour
from our raw cacao powder
294
00:12:20,840 --> 00:12:24,600
as well as some chopped
dark chocolate in there, too.
295
00:12:24,600 --> 00:12:26,840
So, we'll whisk that in.
296
00:12:26,840 --> 00:12:28,680
Some arrowroot flour.
297
00:12:28,680 --> 00:12:30,280
As it's a fine flour,
298
00:12:30,280 --> 00:12:31,880
I do whisk this one in
299
00:12:31,880 --> 00:12:34,440
so that it just helps to break it up
300
00:12:34,440 --> 00:12:36,320
into the batter a little bit better,
301
00:12:36,320 --> 00:12:39,840
and then we'll fold through
our almond meal.
302
00:12:39,840 --> 00:12:42,680
Almonds are also a wonderful source
of vitamin E,
303
00:12:42,680 --> 00:12:46,800
so the combination of the almond meal
and the avocado oil delivers
304
00:12:46,800 --> 00:12:50,880
some great vitamin E into this cake.
305
00:12:50,880 --> 00:12:53,680
Fold that in and then we'll chop up
our chocolate
306
00:12:53,680 --> 00:12:55,440
to get in there, as well.
307
00:12:55,440 --> 00:12:57,920
Now, honestly,
I've done this with pears,
308
00:12:57,920 --> 00:13:01,320
and I think pear and chocolate
is an incredible match,
309
00:13:01,320 --> 00:13:04,920
but if you had apples or other fruits
that you wanted to use up,
310
00:13:04,920 --> 00:13:08,040
you could just as easily pop them
into this cake, as well.
311
00:13:08,040 --> 00:13:10,160
That batter looks amazing!
312
00:13:10,160 --> 00:13:12,480
That's exactly what I'm after.
313
00:13:12,480 --> 00:13:14,520
It's got a beautiful glossiness.
314
00:13:14,520 --> 00:13:16,880
Now, we'll get
our chopped chocolate in.
315
00:13:16,880 --> 00:13:20,960
So, you can go anywhere
between 100g to 150g
316
00:13:20,960 --> 00:13:23,200
of your chopped dark chocolate.
317
00:13:23,200 --> 00:13:25,800
You could also grate it in
if that's your thing.
318
00:13:25,800 --> 00:13:28,680
So, our chopped dark chocolate
goes in
319
00:13:28,680 --> 00:13:32,120
and we're, kind of,
building different sweet components
320
00:13:32,120 --> 00:13:34,440
into this one.
321
00:13:34,440 --> 00:13:36,520
And that's it. That's all it needs.
322
00:13:36,520 --> 00:13:39,400
When I say I'm a basic baker,
I truly am.
323
00:13:39,400 --> 00:13:43,200
It's time to layer in the pears
324
00:13:43,200 --> 00:13:45,360
and the cake batter into the tin.
325
00:13:45,360 --> 00:13:46,920
This is a greased and lined tin.
326
00:13:46,920 --> 00:13:49,080
It's good to line the base
of your tins
327
00:13:49,080 --> 00:13:50,640
just to make it
that little bit easier
328
00:13:50,640 --> 00:13:52,560
when you're getting it out
at the end.
329
00:13:54,040 --> 00:13:56,200
And I've left my pears
lovely and chunky,
330
00:13:56,200 --> 00:13:58,520
because when we slice into this one,
331
00:13:58,520 --> 00:14:01,680
we want to have that beautiful bite
of the fruit
332
00:14:01,680 --> 00:14:03,240
coming in with the cake.
333
00:14:03,240 --> 00:14:06,200
So, we'll just arrange them
around the tin.
334
00:14:06,200 --> 00:14:09,360
You can leave the skin
on if you wish, as well.
335
00:14:09,360 --> 00:14:11,000
You could also chop them
into smaller chunks
336
00:14:11,000 --> 00:14:12,080
if that's your vibe,
337
00:14:12,080 --> 00:14:13,840
or if maybe you're serving
little people
338
00:14:13,840 --> 00:14:16,720
that don't want such a big
chunk of fruit in there.
339
00:14:16,720 --> 00:14:19,040
So that's our first layer
of the pears,
340
00:14:19,040 --> 00:14:20,560
and we'll do it in layers
341
00:14:20,560 --> 00:14:24,480
so that there's a nice bit of variety
coming through the cake.
342
00:14:24,480 --> 00:14:27,720
And then we'll pour
some of the cake mixture over.
343
00:14:27,720 --> 00:14:31,320
And, then, you can layer in
a few more of your pears, as well.
344
00:14:31,320 --> 00:14:33,520
Again, just looking at
how much coverage
345
00:14:33,520 --> 00:14:35,680
and how much batter is remaining.
346
00:14:35,680 --> 00:14:38,800
You could even chop the pears
a little bit smaller if you like.
347
00:14:38,800 --> 00:14:40,880
I'm going to layer them
in like this,
348
00:14:40,880 --> 00:14:44,000
and then spreading the cake batter
around those extra pears
349
00:14:44,000 --> 00:14:46,080
that you've popped on the top.
350
00:14:46,080 --> 00:14:47,280
OK, this is perfect.
351
00:14:47,280 --> 00:14:49,760
We're going to pop it into
a 170-degree oven,
352
00:14:49,760 --> 00:14:51,760
for about 40 to 45 minutes.
353
00:14:51,760 --> 00:14:53,120
You don't want to overcook this one.
354
00:14:53,120 --> 00:14:55,920
You want all of that juiciness
coming from the pears.
355
00:14:55,920 --> 00:14:58,560
You want to keep the cake
lovely and moist.
356
00:14:58,560 --> 00:15:01,200
And it's time for a piece of cake
and a cuppa!
357
00:15:05,200 --> 00:15:06,800
This looks unreal!
358
00:15:06,800 --> 00:15:10,560
It's got a beautiful glossy finish,
which I'm super happy with.
359
00:15:10,560 --> 00:15:13,240
So, you can see the chunkiness
of the pear at the top,
360
00:15:13,240 --> 00:15:16,120
so I know there's going to be
that beautiful bite of fruit
361
00:15:16,120 --> 00:15:17,520
as we slice it up.
362
00:15:17,520 --> 00:15:19,600
I'm going to grate some chocolate
over it to finish,
363
00:15:19,600 --> 00:15:21,680
because it's a nice little way
364
00:15:21,680 --> 00:15:23,640
to avoid icing a cake,
365
00:15:23,640 --> 00:15:25,720
but still add
a little finishing touch.
366
00:15:26,960 --> 00:15:29,480
And if you grate the chocolate
over the top whilst it's still warm,
367
00:15:29,480 --> 00:15:31,040
it actually melts onto it,
368
00:15:31,040 --> 00:15:34,840
so it provides that natural icing
or glaze that we like.
369
00:15:34,840 --> 00:15:35,880
Alright, time to cut in.
370
00:15:37,160 --> 00:15:40,400
I'm excited for this one.
It is one of my favourite cakes.
371
00:15:40,400 --> 00:15:44,320
It's lovely and rich
but made with wholefood ingredients.
372
00:15:46,480 --> 00:15:48,600
Ooh, it's looking good!
373
00:15:48,600 --> 00:15:52,600
It's rich, it's got
the chunks of pear that I'm after,
374
00:15:52,600 --> 00:15:54,520
all the chocolatey goodness.
375
00:15:54,520 --> 00:15:57,360
I'm going to serve it up
with some good-quality Greek yoghurt.
376
00:15:57,360 --> 00:16:00,120
And, then, it's the ultimate
little treat.
377
00:16:00,120 --> 00:16:01,240
So, there we go -
378
00:16:01,240 --> 00:16:05,080
a flourless pear and chocolate cake
made with our avocado oil,
379
00:16:05,080 --> 00:16:08,040
all of those beautiful flavours
of the pear, the chocolate,
380
00:16:08,040 --> 00:16:09,040
the almond meal.
381
00:16:09,040 --> 00:16:12,880
That is just an absolute dream cake
for me.
382
00:16:12,880 --> 00:16:15,600
It honestly is the best pairing
of flavours
383
00:16:15,600 --> 00:16:17,440
and the best little treat.
384
00:16:28,040 --> 00:16:32,880
You've had pea and ham soup,
but what about pea and ham fritters?
385
00:16:32,880 --> 00:16:36,040
These are fast, quick, healthy,
386
00:16:36,040 --> 00:16:40,040
and are good for breakfast, brunch,
or any time of the day.
387
00:16:40,040 --> 00:16:42,000
First, what we need -
388
00:16:42,000 --> 00:16:45,320
self-raising flour,
three cups straight into our bowl.
389
00:16:45,320 --> 00:16:47,440
I love fritters
'cause you can mix them up
390
00:16:47,440 --> 00:16:50,400
and put whatever you want
into your fritter mix.
391
00:16:50,400 --> 00:16:53,280
And we're also going to be doing
a poached egg on top.
392
00:16:53,280 --> 00:16:54,440
It's going to be great.
393
00:16:54,440 --> 00:16:57,960
And I'll give you my tips and tricks
to the perfect poached egg.
394
00:16:57,960 --> 00:17:01,800
OK, three cups of self-raising flour
into our bowl.
395
00:17:01,800 --> 00:17:05,520
Then we want
two cups of full-cream milk
396
00:17:05,520 --> 00:17:07,440
into our jug.
397
00:17:07,440 --> 00:17:11,000
So, essentially, we're almost making
a pancake batter
398
00:17:11,000 --> 00:17:14,680
and then just adding some flavours
to that.
399
00:17:14,680 --> 00:17:16,880
Two cups of our milk.
400
00:17:16,880 --> 00:17:20,200
Then we want two eggs,
401
00:17:20,200 --> 00:17:23,640
cracked straight into our mixture.
402
00:17:27,360 --> 00:17:28,920
Lovely.
403
00:17:28,920 --> 00:17:31,640
And a good pinch of salt.
404
00:17:33,880 --> 00:17:36,680
And a good grind of pepper.
405
00:17:39,080 --> 00:17:42,400
Then, we just want to give this
a good mix around,
406
00:17:42,400 --> 00:17:46,000
until we form a nice, smooth batter.
407
00:17:47,920 --> 00:17:52,200
Alright, our batter for our fritters
is looking great.
408
00:17:52,200 --> 00:17:55,880
That's the consistency that you want,
a nice, thick batter.
409
00:17:55,880 --> 00:17:57,320
Now we're going to add
some flavours.
410
00:17:57,320 --> 00:18:02,760
So, we've got some diced red onion
that can go straight in.
411
00:18:04,240 --> 00:18:08,160
And, then, we've got some frozen peas
that I've thawed out.
412
00:18:08,160 --> 00:18:10,040
Love frozen peas!
413
00:18:10,040 --> 00:18:13,560
Then we want some ham,
good-quality Champagne ham.
414
00:18:13,560 --> 00:18:14,560
I love these packets
415
00:18:14,560 --> 00:18:16,440
'cause you can just have them
in the fridge
416
00:18:16,440 --> 00:18:19,280
ready to rock and roll
for sandwiches, toasties,
417
00:18:19,280 --> 00:18:20,360
whatever you want.
418
00:18:20,360 --> 00:18:24,000
So, we're going to use two packets
of Champagne ham.
419
00:18:25,680 --> 00:18:27,280
Lovely.
420
00:18:27,280 --> 00:18:31,200
And, then, we just want to slice
the ham up,
421
00:18:31,200 --> 00:18:33,960
just into some nice thin strips...
422
00:18:36,040 --> 00:18:39,640
..and then just run your knife back
the other way.
423
00:18:39,640 --> 00:18:44,080
So, obviously, pea and ham
are a classic combination,
424
00:18:44,080 --> 00:18:47,400
and in the fritter mix,
they're going to be fantastic.
425
00:18:48,800 --> 00:18:49,880
Alright.
426
00:18:50,880 --> 00:18:54,240
We'll get our ham into
our fritter mix.
427
00:18:54,240 --> 00:18:59,720
Give our pan a good spray
with our olive oil spray.
428
00:18:59,720 --> 00:19:01,280
While our pan is heating up,
429
00:19:01,280 --> 00:19:05,120
now I'll give our fritter mixture
a good mix
430
00:19:05,120 --> 00:19:09,480
to get all that beautiful ingredients
all mixed in.
431
00:19:09,480 --> 00:19:13,600
And I just want to finish
by adding some chopped chives
432
00:19:13,600 --> 00:19:14,960
to our fritter mix.
433
00:19:16,320 --> 00:19:17,320
Alright.
434
00:19:21,400 --> 00:19:23,360
So, we'll stir the chives through.
435
00:19:23,360 --> 00:19:24,600
Fritter mix is done.
436
00:19:24,600 --> 00:19:27,320
Time to cook them off,
3 or 4 minutes either side,
437
00:19:27,320 --> 00:19:29,480
poach an egg, and then we'll dish up.
438
00:19:40,920 --> 00:19:43,560
Alright,
our pea and ham fritters are done.
439
00:19:43,560 --> 00:19:45,520
They smell amazing.
440
00:19:45,520 --> 00:19:48,320
Let's make a little stack
on our plate.
441
00:19:49,480 --> 00:19:53,240
So again, breakfast, brunch,
any time of the day,
442
00:19:53,240 --> 00:19:56,040
these fritters
will be a family winner.
443
00:19:57,160 --> 00:19:58,840
Nice stack there.
444
00:19:58,840 --> 00:20:01,240
Now, our poached eggs.
I'm a little bit nervous!
445
00:20:01,240 --> 00:20:02,920
Let's see how we went.
446
00:20:06,000 --> 00:20:09,000
Ooh, not too bad. (CHUCKLES)
447
00:20:10,000 --> 00:20:11,120
OK...
448
00:20:12,400 --> 00:20:16,920
..so, we'll just carefully place
our poached egg on top.
449
00:20:18,160 --> 00:20:20,920
I've got another one in there,
let's get two on there.
450
00:20:22,640 --> 00:20:25,840
That can sit proudly on top
of our fritters.
451
00:20:25,840 --> 00:20:29,320
Now, we just want a good crack
of black pepper...
452
00:20:31,040 --> 00:20:33,640
..and a little bit more salt.
453
00:20:35,960 --> 00:20:38,880
Finish off with some more
chopped chives.
454
00:20:43,760 --> 00:20:45,600
Final flourish.
455
00:20:45,600 --> 00:20:47,240
Pea and ham fritters.
456
00:20:47,240 --> 00:20:52,520
Breakfast, brunch, after school,
light dinner, any time of the day.
457
00:21:09,400 --> 00:21:11,400
Captions by Red Bee Media
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