All language subtitles for G.C.B.C.AU.S16E26.WEB-DL

Jo, today is all about comfort food.

When I think comfort food,
I just think a nice big, warm hug.

Something that makes you feel good.
What are you cooking?

Well, so I'm going to do

a fish pie with a tattie topping.

Well, something that makes me
feel good

is toasted sandwiches.

So I'm going to be making
the ultimate toastie today.

Of course you are.
You are the Toastie King.

But I'm putting a bit of
a different spin on it.

It's my mi goreng chicken toastie.

I have no idea what's in that,
but let's see.

I think there are few things better
than a fish pie.

You're wondering what I was going
to say there, weren't you, Tim?

You thought we were going
to have a philosophical discussion.

No, no, no, we're going to make
a favourite dish, a fish pie.

Do you like a fish pie?
I love a fish pie.

I'm glad you do,
because that's what we're making.

I'm a big seafood fan,
and I'm really excited.

Well, me too.

And the truth is that most
Australians are not eating

enough seafood, so we can do better.

And really, we want to be
having seafood

at least twice a week.

And you know, what better than
being able to use frozen seafood?

So this for me
is just about convenience.

I'm always looking for ways
to make a healthier diet easier

for you to implement, and keeping
some really good-quality seafood

in your freezer
is one way to make sure

that you get
those two seafood meals a week.

We've got salmon, we've got
flathead, and we've got some prawns.

And importantly,
those prawns are MSC certified.

It's the Marine Stewardship Council
which makes sure

that those fisheries are doing it
in a sustainable way.

And that's really important,
especially for foods like prawns.

So we've got omega-3-rich salmon.

Those are the fats
that are very anti-inflammatory.

We're adding it with
some white fish and some prawns.

But, honestly, you could use
any combination of seafood you like.

I love this idea because you can
just take out of the freezer

what you need.

It's always on hand.
Exactly.

OK, so can I get you to chop up
into nice big chunks?

I like my seafood pie
to be quite chunky.
Yes!

The salmon and the flathead.

Now, chefs, just settle down.

I know you're not going to be happy
with me making a white sauce

with olive oil, but I think
it works beautifully.

I've never seen this
being done before,

but I'm really excited, actually.

You don't look horrified, Tim,
so I'm glad.

I've got you. I've got you.
I support you.

Very good for
your cholesterol levels,

having extra-virgin olive oil
instead,

and I'm always conscious of that.

And personally,
I really love the taste.

Essentially, olive oil is a fat,
like butter.

It should work.
Exactly.

It does work, I promise.
I've done this before.

So all I'm doing is making
a kind of roux

with your flour and with your oil.

And then we're going to use
a combination of milk.

And I am using a full-cream milk
to give a nice creaminess

to the sauce, but I don't want it
to be too heavy and gluggy.

So I'm combining it with some stock.

So it's about half milk
and half stock.

So when I've got a bit of a paste
going on, the trick is just to add

a little bit slowly and don't panic.

Don't panic.
I think that's the key.

Don't panic.
Don't panic.

You know, I think this is one of
the first things my mum taught me

how to cook, was a white sauce.

And, yeah, that was her tip.

I think a lot of people get stressed
making a bechamel from scratch

and they'll go to buying
a jar bechamel.

But those are absolutely...
Oh, can you do that?

You can,
and it's absolutely horrible.

I did not even know that
that was possible.

I didn't know you could buy it
in a jar.

(LAUGHS)

There you go.
Yeah, that's because
you're a classy lady.

Oh, thanks, Tim, thanks.

So, comfort food.

What makes you want to cook
a fish pie that is comforting to you?

We actually have really,
really good seafood.

So, you know, seafood
was a feature of my diet

growing up because the west coast
of Scotland and the north east,

Peterhead, these kind of areas,
we have really great seafood

and we also have
a lot of salmon in our rivers.

Oh, really?
So, yeah, so there's a lot
of seafood in Scotland.

So this is definitely a dish
from the way that I grew up.

In goes my stock.

And I just want to get this
to the right consistency.

You will get some liquid
coming out of the seafood.

So don't make your sauce
too runny and liquidy.

So I don't want it to be gluggy,
but neither do I want it

to sort of be overtaking the sauce.

I want it to be
a little thinner than this.
Coming together quite well.

So all our seafood's chopped up
there,

so just give that
a bit of a toss around.

I've added the prawns in there.

How good does that look?
That looks great.

Peas are classic
as part of a fish pie.

Yeah.
I am going to season this.

You do need some salt and pepper

and I like lots of black pepper.

Oh, lovely.
I've got another job for you, Tim.

You see, I'm never-ending.
I do love having a sous-chef.

Keep me working. Keep me working.
I like it.

This doesn't happen
in my kitchen at home.

We're going to add some dill
into this sauce.

Fabulous. One last little ingredient
into here,

and that is some lemon.

Tim, go for it. Pop in the dill.
Do you want all of it?

Maybe give me half because I might
save a little bit for the top.
Love it.

Just because you're here
and I'll make it look nice.

Can I chop up your taters?

I would love to. Tatties.
Tatties.

Taters.
Oh, I'm learning.
Taters for you.

I'm learning.
Scottish fish pie has tatties.

With my complexion,

I would think I would fit in well
in Scotland, do you think?

You definitely are.
You look...

There's a distinct Celtic look
about you.

You could be Scottish or Irish, Tim.

Alright, so nice big,
thick chunks of those

because we're going to layer them
on the top.

Now, I've par-cooked my potatoes
because if you put them on raw

on the top, they cook a lot slower
than the fish underneath.

Great point.
So you're better to par-cook them,
just slightly undercook them.

So now I'm just going
to pour over my sauce.

Oh, look how silky smooth
your sauce is!

You see?

Extra-virgin olive oil works
in your white sauce.
And no butter was used.

It was not.
My cholesterol will thank me later.

And my brain health
and my gut health.

It's a great little tip.
Yeah.
That's fantastic.

And then don't stir too much

because you don't want
to break up that seafood.

Remember, it's a little bit delicate
and it's all going to mix nicely,

so I'm just going to make sure
it's all beautifully covered

with my sauce.

And then what I'm going to do
is just layer these potatoes.

You don't have to be too fussy,

but it looks pretty
if you kind of layer them up.

Now, notice
I've also left the skins on.

Like most fruits and vegetables,

a lot of the fibre,
the anti-oxidants, and even some

of the nutrients are actually in
or just under the skin.

So with the potato,
whenever possible,

I know sometimes you want to take
the skin off

for whatever the particular
fancy dishes that you're doing,

but, you know,
for everyday cooking

and for something like this,
leave the skins on.

This is looking great.

And, look, we did almost
just the right amount of potatoes.

Fantastic.

And don't worry if you've got
a few extra potatoes.

They can go into a soup or into
a salad or...

Chef snack.
Chef snack!

To keep you going
until this is all made.

Good glug of extra-virge.
Good glug of extra-virge on the top.

You know, you should have about
three tablespoons a day

for the maximum health benefits,

so don't be shy with
your extra-virgin olive oil.

And then I'm just going to do
an extra bit of seasoning

and a pinch of salt.

I haven't put too much salt
into this.

So, you know,
a little bit of salt is OK.

You do need some salt
in your potatoes.
Absolutely.

Then this just goes into the oven
at 180 for about half an hour or so,

just until the potatoes
are looking nice and golden-brown

and crunchy on the top.

Oh, Jo, that's a work of art!
Isn't it?

It's almost a shame to cut it!
So crispy.

But we must!
So pretty.

And that's exactly what you want it
to look like on the top.

So those potatoes are almost
crisped up like roast potatoes.

Oh, I just love this dish.

It's so pretty.

Comfort food.
It is.

This is the challenge,
is to try to do this

and make it still look lovely
when I put it out on the plate.

It's rustic. It doesn't matter.

It doesn't have to look nice.
It doesn't.

But, you know, I'm with a chef.

I'm trying to, you know,
trying to bring out

my professional skills.

Be generous, making sure you get
all that lovely seafood

and the peas underneath.

I would love
a little bit of dill on the top.

Look at that. That's dinner!

It smells amazing.
Let's have a taste.

Get some of that beautiful seafood.

The prawns are good.

And now I need to have a little bit
of the chewy potato.

Potatoes, beautiful and crispy.

And that seafood medley underneath
with that amazing bechamel

that you made with olive oil.

I still can't believe it,
but absolutely gorgeous.

And you've got some peas in there.
You've added some extra vegies.

The potatoes on top.
It's a win for me. I love the dill.

I am feeling
very comforted right now, Jo.

Thank you.
That's your warm hug in a bowl.

I love it.

Jo, there's no hiding the fact
that I love a toasted sandwich.

I mean, I've built a whole career
out of it, and toasties

are my ultimate comfort food.

I have been waiting to see you
do a toastie.

I've been dying to, you know,
see the master at work.

I'm so excited that I get
to make this on television.

This is
my mi goreng chicken toastie.

Now, I know a lot of you out there
are thinking,

"Mi goreng noodles in a toastie?"

But trust me.
Out there, in here.

You're thinking it too?

But once you try it,
it just absolutely works.

You ready? You with me?
I am, I'm with you. I'm onto it.
Let's do it.

So, a lot of fun.

We've got some chicken
that I'm going to marinate

in some sweet soy and sweet chilli.

I just love these flavours together.

They make a really quick marinade.

While I'm doing this, would you
be able to start slicing

some spring onion for me?

Of course I can.
That's going to go in our toastie.

And I've got some
jalapeno and chilli-infused cheese

just to pack
some more flavour in there.

We're getting a bit spicy.
Yeah.

If you could grate a good whack
of that, that'd be fantastic.

Done.
Lovely.

So I'm going to squeeze on
some of our sweet chilli

straight onto
our chicken tenderloins.

Love it.

And a little bit of our sweet soy.

We will add some more
into our toastie as well.

Sweet soy or kecap manis,
whatever people like to call it.

I just call it
an absolute flavour bomb.

It's like an Indonesian soy sauce,
isn't it?
It's lovely.

It's a bit thicker, a bit sweeter.
Sweeter.

But absolutely gorgeous.

Now I just want to give this
a little toss around.

I've got
my skillet pan preheating, Jo,

so I'm just going to throw
some of our tenderloins.

That's the sizzle we want to hear.

Now, these only need
three, four minutes either side

just until they're nice
and caramelised.

Yeah, that's the trick,
isn't it, with these?

Not to overcook them
or they get a little tough.

Chicken tenderloins
can overcook really quickly.

So, yeah, you want to be careful.

Now, bread.

I've got a gorgeous loaf
of sourdough bread.

Love it.
That's my go-to for toasties.

Now, sourdough is really good
for your gut health.
It sure is.

This is a fermented food, right?

So, you know,
the fermentation process

means that the microbes

are used to create
that rise in the dough.

So they're creating some gas
which gives the rise.

But also, in fact,
you tend to get a little bit

less gluten, which isn't...

Gluten is not a problem
for most of us,

but some people have a little issue.

So, many people report anecdotally
that they find sourdough easier

to digest than other types of bread.

But I just think, you know,
you're getting those acids present

in the bread, which gives it

that very distinctive
sourdough taste.

Mm.
But, in fact, those acids
are very, very good for the gut.

So I'm really pleased
to see you using it.

Might just get a little bit
of olive oil into our pan as well,

just to lubricate a little bit.

OK.

I'm just going to check our...

Ah!
Look at that.

That's what you want to see -
that beautiful caramelised colour.

It gets me excited.

And these are already cooked.

So these are literally
just a packet

of your run-of-the-mill
mi goreng noodles.

And we've added
the sachet packets to them.

But I always find they don't quite
have enough flavour.

So can you pass me the sweet chilli
and the sweet soy again?
Sure.

I'm just going to hit our noodles
with a little bit more sweet chilli

to the noodles.

My cooking, Jo, is just about
ramping as much flavour into my food

as I can, so if I can get
more flavour into these noodles,

I'm going to do it.

Alright, just a little bit more.
OK.

And then just toss that through.

Stay with me, stay with me.

Alright, noodles are done.

I think our chicken
is pretty much ready to rock'n'roll.

I might give that
another minute or two.

Once the chicken's cooked,
we are going to be ready to build

these amazing toasties.

I can't wait!

Jo, the chicken's ready.

Let's build this toastie.

I want to do a little layer
of our chilli jalapeno-infused cheese

just on the bottom.

Yum.

And then we get
a couple of our lovely, sticky,

caramelised chicken tenderloins.

Do you know
what I'm most worried about?

Is how my mouth
is going to get around

the size of this toastie!

It could be an issue.
I'm going to be nice and generous.

Three beautiful tenderloins
on our toastie.
Wow.

We top with some of our noodles.

Sorry, I just, I'm trying
to get over the idea of noodles

in a toastie.

But, anyway, go on, go on!
Double carb, double carb!

This is comfort food.
This is comfort food!

Oh, I'm not objecting
to the carbs at all.

OK, so a nice layer of our spicy,

flavour-enhanced mi goreng noodles.

Some of our spring onions...

..for a little bit of greenery.

I was wondering,
was that just to keep me happy?

And it also adds
another burst of flavour as well.

I love spring onions.

Then this absolute goodness.

Japanese Kewpie mayo.
I'm just obsessed with it.

Do you know, it's funny, isn't it?

Everybody talks about this,
that Kewpie mayo is different

to any other mayo.

What is it about it?

It could be the MSG. Um...

Well, that's just a salt,
to be honest.

It's just nice and thick
and luscious.
It's different.

I just absolutely love it.

So a good thick layer
of Kewpie mayo.

If you're going to put mayo on,
you want to taste it.

And then another layer
of our cheese.

Oh, yeah.

And then pop on the lid.

This is a toastie
like I have never seen before.

Now we need to cook it, OK?

So we want a whack
of good quality salted butter

for that little salty goodness
that we want from a good toastie.

And this is organic butter as well.

So you know it's good.

Into our frying pan.

It's time for our toastie to go
into our swimming pool of butter.

I didn't want to say, Tim.

I was going to say,
are we deep-frying?

What's happening?
A little bit ambitious.

And of course,
you could do this in olive oil.

Yes, of course, of course.

The toastie goes into
our nice warm pan,

and now we just wait...

Now we weight-watch.
..a few minutes either side.

Till all the cheese
is nice and melted and the bread

is golden and crispy.

Alright, it's done.

It's looking epic.

I mean, Tim, I am intrigued.

What on earth made you think
about putting noodles in a toastie?

Well, Jo, 20 years ago,
when I was a poor uni student...

Oh, it's a student story!

Maybe after a few too many sherbets
the night before,

all I had in the cupboard
was noodles, cheese and bread.

And this is how
this toastie was created.

OK, OK.

So you're telling me
it was a hangover cure, basically.

Pretty much. Pretty much.

Let's slice through.
You want to hear that nice crunch.

That's what you want to hear.

And let's have a look.

Oh, my goodness. Wow.

You've got
that beautiful, moist chicken.

The noodles.

Let's pop it on our plate.

I don't know about you, Jo,
but when I think comfort food,

that is what I think about.

I always like to finish my toasties
with a little sprinkle

of salt flakes.

There we go, Jo.
Comfort food personified.

Mi goreng and chicken toastie.

Let's taste.

Well, it was made
with so much love and enthusiasm,

I can't not taste it, Tim.

OK, there you go.

Good luck.

Wow.

OK, here it goes, here goes.
Here we go.

Take me back to my student days.

You know what?

It actually works.

I told you!

Who'd have thought

noodles in a toastie
were going to work?

I've made a few toasties in my time,

and I've eaten
a few toasties in my time,

but I am not sick of them.

The crunchy outside,
there's a bit of salt.

There's a kick of chilli.
A bit of spice.

There's spice, the creamy mayo
and the noodles.

Well, who'd have thought? It's good.
We'll go for a run later.

I'll have to.
I'll have to after this.

I'm getting all of my kilojoules
in one bite.

So this recipe was almost born
out of my love of burgers

and pizzas and wraps.

It's the love child of all three,
and it's so simple

and easy to put together,
and it's become one of my go-tos.

When everyone's out,
I'm home by myself,

it's such a quick one
to pull together.

So I'm literally using a beautiful,
like, Turkish-style wrap.

Some barbecue sauce.

Yep. Barbecue sauce.

Barbecue sauce is actually
one of my favourite sauces to use.

Like, it's always
in my store cupboard.

All of these ingredients are always
in my store cupboard or my fridge.

You know, it's one of those.
You just.... You've got it there.

You throw it all together.

I'm going to use some pepperoni
and champagne ham.

Again, as much
or as little as you like.

I like a lot.

It's so quick to throw together.

Just the ham on there as well.

And one more slice in the middle.

Some pickles.

This is where the burger element
comes in.

I love pickles.

And mozzarella.

Just rip it.

I always find mozzarella
cooks better when it's ripped

rather than cut.

Cheddar cheese.

I mean, this is just simple, quick.

And it's not a pizza,
but it's also not a wrap.

And it's not a burger.
It's all three!

I'm going to literally pop that
on a tray in the oven,

200 degrees for about 10 minutes.

So quick and easy.

Beautiful little love child
of your burger-pizza wrap.

And then to give it that more
burger element - American mustard.

American mustard
with pickles, for me,

is one of
my absolute flavour combinations.

Just a little bit of mustard.

And then crispy shallots.

It's not a burger,
it's not a pizza, it's not a wrap.

But what it is, is a quick meal.
Great to make with the kids.

Easy, fun for the family.

Enjoy.

Captions by Red Bee Media