Original subtitles

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