All language subtitles for G.C.B.C.AU.S16E24.WEB-DL

Do you know what?
I love Indian cuisine, Jacq.

But I've, sadly,
never, ever made it to India.

Me either.
But we've got lots of inspiration

to make some Indian deliciousness
happen in the kitchen.

So one of the recipes I'm doing today

is actually a beautiful
onion bhaji or pakora,

depending on
what part of India you're from.

And I think it's
a beautiful little dish.

Oh, I'm excited,
'cause I never make those myself.

I favour more on the rice
and chickpea side of things.

So I'm going to do
a delicious chickpea biryani,

which has always been
a family favourite.

And I love
the layering of this dish.

So let's get into the kitchen
and get spicy!

Let's do it!

So I've got a very dear friend
of mine called Romy Gill,

in the UK,

who's a famous, famous British chef -

well, British-Indian chef.
She was born in India.

And I've learnt a lot from her.

I did a show in the UK with her

and she's taught me
so many authentic recipes,

and this is one of them.

So, Romy, if you're watching,
I hope I do you justice.

(BOTH LAUGH)

So we're going to start off by...

To make these bhajis, we're going to
start off by slicing some red onion.

I'm going to get
the chilli in there,

I'm going get the spices in there.

Jacq, if you can do the spices
for me, please?
Yep.

Looking for about a teaspoon
of the coriander seeds,

a couple of teaspoons
of the turmeric,

and the same again
on the garam masala.

Nice.
Thank you.

So I'm going to slice up the onions,
and I'm going to use a mandolin.

You don't have to use a mandolin
at home if you don't have one.

Just take your time with the knife.

I like it
where it's really nice and thin

so that you get a better shape,

and you don't get
those really thick pieces

in your bhaji - or pakora,

depending on what part
of India you're from.

The way I was taught to do this is,

basically, I'm going to mix the
onions with the chilli and the spices

and then leave it to sit
for about 10 minutes

because the spices
will actually start to
cook the onions a little bit.

I say cook - soften the onions.

So it'll bleed...some of the juices
will start to come out,

which will actually be
the first part of the liquid

which will help
make our batter later.

Oh, right. Smart.
Yeah.

So I'm just going to get
all these onions sliced up,

get the spices in there.

Leave that to marinate
for 10 minutes,

and then we'll be
cooking up the batter.

It's an emotional day on set today.

You've got some tears in your eyes.

(LAUGHS)

I was trying to style it out there,
Jacq, so no-one noticed!

Got a reputation here!

(BOTH LAUGH)

So you can see how
those onions are taking in

all those spices and those colours.

And you can see how they're
a little bit wet and shiny.

That means the spices and the chilli
have done their job.

So we're going to add to that
a tablespoon...

I'm using
a date and tamarind chutney,

which is just...it's
a flavour booster, to be honest.

May not necessarily be traditional.

Romy may have an opinion about this.

(BOTH LAUGH)

She's not here, though.
She's not here.

You are, Jacq! I feel safe.

You're in a safe space.
There you go.

But what it does do is give that...

It'll give these bhajis
another layer of flavour,

which is just beautiful.
That's really tasty.

It's really tasty.
Yeah.

And can you pass me
the gram flour, or chickpea flour.

Or besan flour,
we call it as well.

Yeah.
A few varieties.

There's a few names, right?

And it's good that
people know about it,

in its different titles,

because it can get confusing
if one person says it in one way

and, you know, like...
Like scallions.

Yeah.
You say potato, I say potato.

And I think
when you have ingredients like this
in the cupboard,

it's important to know how you can
use them in a few different ways.

So in a savoury muffin
is also a nice one,

combined with the almond meal.
Yeah.

It's a really nice way
to do savoury muffins

and get chickpea flour
in there as well.

I've just decided to
get my hands in there.

Yeah! Best way to do it.

And is this baking powder?
It is.

Would you like me to add it?
Yes, please.

Just a teaspoon.

Just helps with
the crispiness at the end.

So it's quite a firm mix.

If you like it a little bit looser,
you can add some water.

I just want the onions...

I want that flavour to carry
all the way through,

so I'm not adding
any other liquid to it

other than that natural liquid
that came out of the onions.

I'm just going to start
frying these off.

Fancy a bhaji or two?

Haven't these transformed!

I love them.

Super quick and easy,
once you start the cooking process.

We get the beautiful Panipuri.

And you know I love to make a sauce,

but sometimes, when it's that good,
save yourself the effort, guys.

You worked hard enough already
on those onions.

Brought tears to your eyes.

She's not gonna let me
live that one down.

But I just love, like...
Look at that colour!

Yeah, just beautiful, golden colour
from the turmeric and the spices.

They're just delightful.

Onion bhajis - quick, easy.
They'll become a staple.

We're going to make
a chickpea biryani my way,

which is all on the stove top.

Traditionally more of
a chicken dish.

But let's make it vego today.

Get the chickpeas in.
Well, you've Jacquified it.

That's right!
Hey, that's a new word.

You're good at making up new words.

Chickpeas and garlic to start, here.
There's quite a few chickpeas.

About three cups of
already-cooked chickpeas.

Some ground cumin.

I'm going to get you working
by slicing up the onions.

They'll go in a little bit later.
Thin or thick?

Let's go thin,
so we can get them nice and crispy.

Some paprika.

And we'll go a couple of teaspoons
of our ground coriander.

(LOUD CHOPPING)

Throwing a bit of
volume there, chef.

I was going to say,
can I go loud or go quiet?

It's one of those days, isn't it?

And about half a teaspoon
of ground cinnamon.

And that's our spice combo.

It really is a beauty.

So we'll toss those together.

Add a little bit of
salt and pepper as well.

So we've got our spices
on the chickpeas.

We'll get some coconut oil
into the pan.

Just a teaspoon or so.

We want to get those spices
on the chickpeas

lovely and fragrant.

And this is, again,
a really easy meal.

Most of the ingredients,
I've pulled from the pantry,

and just some frozen spinach
from the freezer.

So it's one of those...
It's budget-friendly.

It's got good nutrition.

There's, you know, whole grains,
we've got our protein.

Lots of good spices.
It's Jacquified!

(LAUGHS) Yeah.

You've made a yummy - or you're
going to make a yummy dish

which is full of all the goodness.

Yeah. It's a new thing.

You know what, though, 'Jacquified'
can stay within our capsule.

(LAUGHS)

Otherwise my whole family
will be saying it.

So we'll let these toast so the
spices become beautiful and aromatic

for 1 to 2 minutes -
that's all they need.

Then we'll get them out of the pan
and crisp up our onions.

Can smell those already.
Smelling good.

So those onions have
a lovely, golden colour to them.

They've got a bit of crispiness.

Let's add the chickpeas back in.

And this is a layered dish.

So important not to feel tempted
to mix things around,

because otherwise it'll disrupt

the beautiful nature of those layers
in this dish.

I'm actually just going to
spread them out a little.

Basmati is a fast-cooking rice.

So that's
the beauty of this as well,

because the chickpeas
are already cooked

and we've got our frozen spinach,
it was already blanched,

all of this should happen within,
you know, 10 to 12 minutes.

Yeah.

So I'm actually going to go with...

..layering...

..doing a little bit of a...

..spiralling effect of our rice
and our spinach as well.

So is that is that rice just washed
or just straight out of the package?

Yeah. Always wash your rice
and your pulses.

So, your pulses and your rice,
you want to rinse both of them

until the water is rinsed clear.

When you see that soapiness
around your pulses - your beans -

and your rice,

you need to keep washing them out.

Look at that, your little pattern.

I know! You know what?

I think it's mum-life.

I just try to make things creative

so that it looks all the more
enticing to my children as well.

I love that.
Yeah, a bit of fun. Why not?

Get the different ingredients
around.

We're going to pour
the veggie stock over the top.

You could also use chicken stock -
whatever you have on hand.

And just slowly drizzle it,

so you don't get the gush
of the ingredients
coming together too fast.

Now you've learnt
with some great Indian chefs,

so I'd be curious to know
how you would do a biryani as well.

I would do a biryani in the oven.

You know, I would start certain
stages in a pan,

and then, in a cassoulet dish
sort of style,

pop it in the oven,
go out in the garden.

Tend to my trees. (LAUGHS)

And, ideally,
that's what you want to do.

But I think I'm probably...

I think my signature
is the fact that

I'm trying to introduce people
to healthy eating

and just making health just that
little bit easier for people.

Yeah, we're all time-poor, right?

Like, we've all got such busy lives.

So I love seeing
different things from you

on how to simplify things

and make it a little bit
more accessible.

And if you've got good flavour
in there, you know...

That's it.
Why not cheat a few methods?

Yeah. (LAUGHS)

And my very, very non-traditional
way of getting turmeric in,

but creating some colour
into the rice

is getting it on the top.

Look, I know
it's an insult, probably.

But you know what?
We're going to go with it.

I love it. Looks very colourful.

Alright. And then that's it.

I'm going to pop a lid on the top.

It should cook for
around 10 to 12 minutes.

We'll check it
just to make sure, as it goes.

But I'm really looking forward
to tucking into this one.

Me too.

How's that for a quick cook?

So, literally, around
10 to 12 minutes.

Let's bring it over here and get
ourselves a little serving mat.

I like to serve mine up
with some coriander

'cause I love coriander,

but I know
it's not everyone's thing.

And some dollops of yoghurt
on the top as well.

And if you're into chilli,

like old mate over here is,

then, no doubt, you'll want to
add some chilli as well.

I love you Aussies. 'Old mate'.
Old mate. (LAUGHS)

So endearing, isn't it.

What you did earlier,
with the pattern,

just, for me, it makes this dish.

It's just so beautiful, so inviting.

Very easy on the eye.
Oh, that's nice to hear!

Sometimes I think,

"Am I being a kitchen dag or am
I actually making beautiful food?"

So I'm glad
you think it's beautiful.

Definitely a kitchen dag
that makes beautiful food.

(BOTH LAUGH)

How's that for colour?
Oh, it's beautiful.

Do you love it?
Yeah. I want to get stuck in.

OK, let's do it.

I want to make sure you get

a little piece of the action
down the bottom with the chickpeas.

Look at that. Gorgeous layers.

It's juicy. It's retained
some of that lovely stock.

Those caramelised onions
on the base.

I'm going to get some coriander
on this guy.

A little bit of the yoghurt...

..as well.

What about chilli?

Your half, my half.

Oh he's in.
(LAUGHS)

There you go - a chickpea biryani
a really great healthy dish.

Lots of great nutrition.

And the spices just... You know?
Super delicious.

It is.
Yeah. Beautiful.

Rice is cooked perfectly.

Lots of flavours down there with
the chickpeas and the onions as well.

Really, really good.
Mm.

If you're a little nervous about
cooking fish yourself at home.

This is the recipe for you,

because it's all done
in a little parcel.

So you don't get that fishy smell
through your house -

it's all contained a single parcel.

And then, you know what?
It's a bit of fun to serve
them out on the table.

Now, I'm going to use
some frozen fish.

I absolutely love this product.

It's top-quality fish.

It's wild-caught.

It's individually-wrapped.
And it's in your freezer.

And I'm looking for you to get fish
at least 2 or 3 times a week.

So this just makes it
super convenient.

And there's no food waste.

So this is an emperor fish
that I'm using.

All you're going to do is take
a piece of Glad Bake,

get a nice, big bit.

And this will make your parcel.

In the middle of your parcel,

I've already nicely diced up,
into some nice batons,

some carrot - and you can use
whatever veggies you like.

It doesn't really matter.

The veggies are all
going to go in the bottom.

I've got some sugar snap peas.

Some zucchini.

And the more different veggies,
the better, really, here.

Some red capsicum
for a flash of colour.

So that all goes in the bottom.

And then you're going to pop on
your fish fillet.

And onto the top, think about
whatever flavours you want.

I'm going to go with a sort
of ginger-chilli-garlic.

So some fresh ginger.

If you don't like big chunks
of ginger, you know what?

You just grate it onto the top.

Some slices of garlic.

A little red chilli.

And the beauty about
doing individual parcels

is you could also just make them
different for each family member.

Someone loves chilli,
they can go for it.

Other people hate it.

They could leave it out
and put something else in.

Then I'm going to drizzle
with some extra virgin olive oil.

This is quite a lean white fish,
so I want just a bit of that oil.

Some lemon.

I just love this gadget.

I don't know what it is,
it just pleases me so much.

You don't get any of the pips,

and you can just nicely squeeze
over a bit of lemon juice.

Some fresh coriander.

Some black pepper.

And a pinch of salt.

Or you could even use
some soy sauce,

or some tamari
would be beautiful in this.

And then the trick is to roll up

so that the steam in the parcel
actually helps you

to cook the fish.

So fold the edges over.

Take the tops...

And it's just like
you're wrapping a present.

And then just roughly
scrunch up the top

so that you make
a complete parcel.

And then repeat that with

however many parcels you need to
make for your family.

Pops into the oven at 180
for about 20 minutes,

just until the fish
is cooked through,

and then we're ready to serve.

So our fish parcels are ready.

And I think it's a bit of fun
to serve them straight on the plate.

But, you know,
if you don't want the paper there,

then, of course, take them out.

But I like to serve them, just open
them up, scrunch the paper back...

Now, how beautiful
does that fish fillet look?

Now, you could serve this
with some brown rice or any...

I'm adding some extra veggies.

I'm going to serve it just with
some simple boiled potatoes.

These are just little chat potatoes,
or kipfler would be lovely.

And some broccolini on the side.

Drizzle the broccolini with
a little extra virgin olive oil.

And a pinch of salt.

And that is super healthy,

but so fresh,

really easy way to
get fish into your week.

I'm putting a little bit
of a different spin

on the humble shortbread today.

I'm going to make
a savoury shortbread.

So this one's going to have parmesan
in it and all sorts of fresh herbs.

It's going to be great.
It's going to be buttery goodness.

Everyone loves shortbread.

So, of course, we've got to have
a great-quality,

Australian-owned,
certified-organic butter.

But all you need
is a food processor.

Everything goes in -
super-duper easy, guys.

So first we've got
some garlic powder.

That's going to amplify that
savoury flavour for our shortbread.

That goes into our food processor.

Then we've got some rice flour,

which is quintessential
for shortbread.

Rice flour goes in.

Lovely.

And some plain flour.

Then we've got
some freshly-grated parmesan.

So, that can go straight in.

Then we've got sort of
the holy trinity of herbs here.

We've got rosemary, thyme
and some parsley.

I love these three.

And they're really going to
add a great savouriness

to our shortbreads.

So we've got our rosemary,

our thyme,
if I just chop some off the top,

and some of our beautiful parsley.

And then, just,
you can run your knife through.

Oh, that smell, automatically,
of those herbs -

just lovely.

Alright. You beauty.

So our herbs can go into
the food processor as well.

Now, of course, you can't
have shortbread without butter,

so we want 125g of
certified-organic butter.

And have a look at the colour.

Now, I'm using salted butter today,

because I don't mind
a little bit of saltiness

in our savoury shortbreads today.

So, 125g.

So we're going to use
half of the packet.

Now this is cold,
and I'm just going to cube it up.

Just to make the food processor's
life a little bit easier.

'Cause with shortbreads,
the butter is the hero.

So you want to use the best
quality butter that you can.

OK.

In we go.

All I want to do now
is blitz this up

till it's starting to
come together in a dough.

Alright.

That is done.

So you can see the dough
starting to come together.

Those herbs have almost given it
a green tinge, which is fantastic.

What I want to do now,

I've got some extra flour here,

so we're just going to
lightly dust our board.

And we'll tip our shortbread dough
out onto the bench.

Just make sure
you get it all out.

Alright.

So all I want to do
is just bring this together.

We're going to roll it out.

And we'll punch out some shortbreads
with our cookie cutter.

They'll go onto the tray.

I've got the oven preheating
at 180 degrees,

and they'll only take
about 12 to 15 minutes.

And then it's shortbread time.

Alright. I've let our savoury
shortbreads cool on the tray.

Have a look at these.
They're so cute.

I mean, cheesy, herby, a little bit
of a different take on shortbreads.

But I've made myself
a little cheeseboard.

So I always like to finish
my savoury shortbreads

with a little sprinkle
of salt on top.

Get a big pile of these
on your cheese board.

Cheesy, buttery, herby
shortbreads.

A great addition
to your next cheese board.

Captions by Red Bee Media