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1
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We're getting a little bit sweet
today, aren't we, Mike?
2
00:00:03,120 --> 00:00:04,160
We are, we are.
3
00:00:04,160 --> 00:00:07,640
We've got a couple of great coconut
desserts coming your way today.
4
00:00:07,640 --> 00:00:11,680
And I'm gonna be making
a beautiful coconut tres leche,
5
00:00:11,680 --> 00:00:14,400
which is one of my favourite
South American desserts.
6
00:00:14,400 --> 00:00:17,080
It is decadent. It's luxurious.
7
00:00:17,080 --> 00:00:19,320
It's simply yum.
8
00:00:19,320 --> 00:00:20,720
You have surprised me.
9
00:00:20,720 --> 00:00:22,920
I thought we were gonna go
a little Caribbean, perhaps.
10
00:00:22,920 --> 00:00:24,480
You know, tapping into your roots.
11
00:00:24,480 --> 00:00:27,040
There's a lot of synergy between
South America and the Caribbean.
12
00:00:27,040 --> 00:00:29,760
So, today
this cake represents them both.
13
00:00:29,760 --> 00:00:32,000
OK, well, I'm gonna use
coconut milk too,
14
00:00:32,000 --> 00:00:35,480
but my dessert is gonna be a touch
lighter, as you might expect.
15
00:00:35,480 --> 00:00:38,000
I'm gonna use filo
and make some lovely tartlets
16
00:00:38,000 --> 00:00:42,040
with a coconut milk custard
and caramelised pineapple.
17
00:00:42,040 --> 00:00:43,880
That sounds pretty good.
Mm. Yeah.
18
00:00:43,880 --> 00:00:46,400
I'm excited to try.
OK, let's do it.
19
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(THEME MUSIC PLAYS)
20
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So, this is a really simple
cake recipe,
21
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which I absolutely love
22
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because it's one that, you know, you
can just knock out really quickly
23
00:01:18,920 --> 00:01:20,960
when you've got people coming over.
24
00:01:20,960 --> 00:01:22,560
And it's five eggs,
25
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which we're just gonna start
by whisking up.
26
00:01:25,120 --> 00:01:28,680
And once that starts to...you know
when it almost forms a sabayon,
27
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it gets slightly golden,
light and fluffy?
28
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Sugar in, take it to sabayon stage.
29
00:01:33,760 --> 00:01:35,840
Then we add the coconut milk,
30
00:01:35,840 --> 00:01:39,040
the ground almond flour
and a bit of baking powder.
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It's sounding pretty simple to me.
32
00:01:40,520 --> 00:01:43,640
You just threw in some fancy
chef words to make it sound...
33
00:01:43,640 --> 00:01:46,200
You made it sound like you're doing
something really tricky,
34
00:01:46,200 --> 00:01:48,240
but actually you're just
gonna mix up some eggs,
35
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put some flour and sugar, basically.
36
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Yeah.
Cake.
37
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Yeah. Cake.
OK.
38
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Cake.
I've got it. I've got it.
39
00:01:53,600 --> 00:01:55,360
(BOTH LAUGH)
40
00:02:07,560 --> 00:02:09,560
Aren't eggs amazing foods?
41
00:02:09,560 --> 00:02:11,040
Oh, I love them.
Look at that!
42
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It's incredible, eh?
Yeah.
43
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So, now pour in the sugar.
44
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Not too much sugar.
45
00:02:21,280 --> 00:02:22,920
(LAUGHS)
46
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(LAUGHS)
I think that's a matter of opinion.
47
00:02:27,280 --> 00:02:29,800
And then we're just
gonna whisk that again.
48
00:02:41,800 --> 00:02:44,880
So, that's what I mean
by the sabayon stage.
49
00:02:44,880 --> 00:02:45,880
OK?
50
00:02:45,880 --> 00:02:48,440
Where it's gone
really thick and creamy.
51
00:02:48,440 --> 00:02:51,400
And now we're gonna
add in our coconut milk.
52
00:02:51,400 --> 00:02:54,560
And that's gonna be the real base
of the flavour for this.
53
00:02:54,560 --> 00:02:56,760
I'm doing a coconut tres leche
54
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because the first tres leche
I ever tried was coconut flavour,
55
00:03:00,560 --> 00:03:03,520
and I was absolutely addicted.
56
00:03:03,520 --> 00:03:06,360
I've done every flavour
of tres leche you can imagine.
57
00:03:06,360 --> 00:03:07,680
I absolutely love it.
58
00:03:07,680 --> 00:03:09,000
OK.
Different garnishes.
59
00:03:09,000 --> 00:03:10,800
This is... It's just...
It's a great cake.
60
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It's a really good recipe.
OK.
61
00:03:12,560 --> 00:03:14,000
We're just gonna give that
a quick mix
62
00:03:14,000 --> 00:03:15,600
and then we're gonna go straight in
63
00:03:15,600 --> 00:03:18,960
with our baking powder
and our almond meal.
64
00:03:20,280 --> 00:03:22,080
So, in goes the baking.
65
00:03:24,840 --> 00:03:26,600
I'm just gonna lower it down...
66
00:03:27,600 --> 00:03:29,760
..to add in our flour now.
67
00:03:29,760 --> 00:03:32,760
Would you like... You look like
you want me to do this.
68
00:03:32,760 --> 00:03:34,160
Yes, please.
Should I butter these?
69
00:03:34,160 --> 00:03:35,880
Well, you're just
standing and watching, Jo.
70
00:03:35,880 --> 00:03:38,080
I am. I feel like I need a job.
71
00:03:38,080 --> 00:03:40,080
Yes, please.
I'm just being here useless.
72
00:03:40,080 --> 00:03:41,280
Generous with the butter.
73
00:03:41,280 --> 00:03:42,600
Don't skimp.
This is just butter?
74
00:03:42,600 --> 00:03:44,200
Just butter.
Of course it is.
75
00:03:44,200 --> 00:03:46,680
You could do it with EVOO
if you wanted to.
76
00:03:46,680 --> 00:03:47,720
OK.
77
00:03:47,720 --> 00:03:51,200
And you add it
a little bit more gradually
78
00:03:51,200 --> 00:03:54,080
just to avoid the lumps
as it goes in.
79
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We're just gonna turn that up.
80
00:04:01,240 --> 00:04:02,240
Alright.
81
00:04:02,240 --> 00:04:03,760
And then you're left with, like,
82
00:04:03,760 --> 00:04:08,760
a really nice, beautiful, golden,
almost batter-style cake mix,
83
00:04:08,760 --> 00:04:10,160
which is delicious.
84
00:04:10,160 --> 00:04:11,640
And it's done. That simple.
85
00:04:11,640 --> 00:04:14,480
Those four ingredients,
mix it together.
86
00:04:14,480 --> 00:04:19,040
We're gonna put it now
into our generously buttered moulds.
87
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Put it in the oven,
180 degrees for 12 to 15 minutes.
88
00:04:22,920 --> 00:04:24,960
Then I'm gonna make
a quick tres leche sauce.
89
00:04:24,960 --> 00:04:26,600
This is the three-milk element
90
00:04:26,600 --> 00:04:28,720
with the cream, the coconut milk
91
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and condensed milk.
92
00:04:30,080 --> 00:04:31,760
Rich.
It's gonna be delicious.
93
00:04:31,760 --> 00:04:33,040
Rich.
94
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Ooh, they smell good.
Beautiful.
95
00:05:13,880 --> 00:05:18,040
Fresh-out-of-the-oven cake.
That smell fills the room so well.
96
00:05:18,040 --> 00:05:20,040
So, we're just gonna poke
some holes in it now.
97
00:05:20,040 --> 00:05:21,840
Four around the corners.
One in the middle.
98
00:05:21,840 --> 00:05:24,720
And that's just gonna basically
create a little bit more space
99
00:05:24,720 --> 00:05:27,720
for your sauce
to really get into that cake.
100
00:05:27,720 --> 00:05:30,080
And then we've got
this gorgeous sauce now.
101
00:05:30,080 --> 00:05:32,760
And this will take
quite a bit of sauce,
102
00:05:32,760 --> 00:05:35,240
but you need to do it
in two stages, OK?
103
00:05:35,240 --> 00:05:37,000
Because it's gonna soak down
104
00:05:37,000 --> 00:05:39,040
and absorb into the cake.
105
00:05:39,040 --> 00:05:41,880
So, I always say pour it on,
106
00:05:41,880 --> 00:05:44,320
leave it about half an hour, an hour.
107
00:05:44,320 --> 00:05:46,240
It will soak up all that sauce
108
00:05:46,240 --> 00:05:47,840
and then it'll be ready
to take a little bit more.
109
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So, you just keep topping it up.
110
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Don't be shy.
111
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Put more in, get the love in.
112
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It's gonna be beautiful.
113
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You can't over-sauce the cake.
114
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Trust it. Trust the process.
115
00:05:56,920 --> 00:05:58,400
And I'll show you how it looks
in a bit.
116
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This is looking gooey, Mike.
117
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Ohh!
Is that just what you want?
118
00:06:07,720 --> 00:06:09,880
It looks inviting.
Do you know what I mean?
119
00:06:09,880 --> 00:06:10,960
You say gooey,
120
00:06:10,960 --> 00:06:14,880
I say absolutely delicious.
121
00:06:14,880 --> 00:06:17,400
I just want to slightly release it
from the side
122
00:06:17,400 --> 00:06:18,880
and then...
123
00:06:20,040 --> 00:06:22,000
..it should just come out.
124
00:06:22,000 --> 00:06:23,600
It's the moment of truth.
125
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I know you're gonna blame me if it
doesn't because I did the buttering.
126
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(BOTH LAUGH)
127
00:06:29,120 --> 00:06:30,920
Ohh!
Oh, look at that.
128
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Beautiful! Perfection!
Ain't she pretty?
129
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She's pretty, right?
130
00:06:34,680 --> 00:06:36,480
I admit that does look good.
131
00:06:36,480 --> 00:06:39,760
And just 'cause it doesn't have
enough sauce...
132
00:06:40,840 --> 00:06:42,280
Let's put some more.
133
00:06:42,280 --> 00:06:44,720
A little bit more.
That little bit extra on top.
134
00:06:44,720 --> 00:06:46,360
It's beautiful. It's delicious.
135
00:06:46,360 --> 00:06:48,360
And, guys,
remember that was super easy.
136
00:06:48,360 --> 00:06:51,320
And you can pull this out
for a dinner party. So easy.
137
00:06:51,320 --> 00:06:53,040
You can dress it up,
add other garnishes.
138
00:06:53,040 --> 00:06:57,360
For me, I'm gonna get a cup of coffee
and enjoy this bad boy.
139
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Does look good, I have to admit.
140
00:07:12,120 --> 00:07:15,160
Well, Mike may not be
getting his Caribbean on, but I am.
141
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(LAUGHS)
142
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Hey, my Caribbean is always on, Jo.
143
00:07:19,480 --> 00:07:22,120
Always on.
You must just be influencing me
144
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because, you know,
I'm doing coconut and pineapples.
145
00:07:24,440 --> 00:07:26,000
Lovely.
It's kind of Caribbean, right?
146
00:07:26,000 --> 00:07:28,960
Yeah. You couldn't get two more
Caribbean flavours there.
147
00:07:28,960 --> 00:07:30,440
Yeah. OK. Come on, expert,
148
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you can do the chopping
of the pineapple for me then.
149
00:07:32,240 --> 00:07:34,360
How do you want it chopped?
Probably don't need the whole thing.
150
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Let's just do about a quarter
and small dice.
151
00:07:36,960 --> 00:07:37,960
OK.
152
00:07:37,960 --> 00:07:40,080
So, basically I'm just going to make
a coconut custard,
153
00:07:40,080 --> 00:07:41,600
we're gonna caramelise the pineapple.
154
00:07:41,600 --> 00:07:44,880
We're gonna line
our little muffin tray with the filo,
155
00:07:44,880 --> 00:07:46,440
fill them up
and put them in the oven.
156
00:07:46,440 --> 00:07:47,440
Really easy.
157
00:07:47,440 --> 00:07:49,400
And I'll give you some tips
for using filo
158
00:07:49,400 --> 00:07:52,440
because people get really worried
about using filo, don't they?
159
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But, actually,
once you get used to it,
160
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it's something that is very,
very easy, I think, to work with.
161
00:07:56,640 --> 00:07:58,160
So, I'm going to use
some coconut milk.
162
00:07:58,160 --> 00:08:00,160
I do love this particular brand
163
00:08:00,160 --> 00:08:01,160
of coconut milk
164
00:08:01,160 --> 00:08:03,480
because it doesn't have nasties
added to it.
165
00:08:03,480 --> 00:08:04,960
So, I'm just going to add
166
00:08:04,960 --> 00:08:06,480
a little bit into my custard powder.
167
00:08:06,480 --> 00:08:07,560
And I AM gonna cheat.
168
00:08:07,560 --> 00:08:10,800
I'm going to use a little shortcut
by having custard powder.
169
00:08:10,800 --> 00:08:12,560
I'm very surprised, Jo.
Am I horrifying you?
170
00:08:12,560 --> 00:08:15,760
I am very surprised,
I'm not gonna lie.
171
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I was looking at the ingredients
going, "What's that pink stuff?"
172
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Yeah, well, you know, it's just corn
flour with some dried egg in there.
173
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There's nothing nasty.
174
00:08:24,120 --> 00:08:27,200
And actually there's not sugar
in the custard powder.
175
00:08:27,200 --> 00:08:29,200
You add your own sugar, right?
And that's important, right?
176
00:08:29,200 --> 00:08:31,040
Yeah. And I'm gonna use
some maple syrup
177
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to sweeten my custard here.
178
00:08:32,800 --> 00:08:34,600
So, the trick with making custard
179
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is to make your paste first.
180
00:08:36,720 --> 00:08:39,080
And I've put
the rest of my coconut milk
181
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into the pan starting to heat.
182
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Just gonna add a little bit of water
183
00:08:42,320 --> 00:08:43,800
and then use a whisk.
184
00:08:43,800 --> 00:08:46,560
So, if you make a paste with
the coconut milk and a little water
185
00:08:46,560 --> 00:08:48,000
while it's cold,
186
00:08:48,000 --> 00:08:51,240
this is gonna help stop
getting lumps into your custard.
187
00:08:51,240 --> 00:08:53,200
And this is whether
you're using regular dairy milk
188
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or you're using coconut milk.
189
00:08:55,480 --> 00:08:57,800
You're such a fast chopper.
190
00:08:57,800 --> 00:08:59,960
Do you want some more?
Maybe a little bit more.
191
00:08:59,960 --> 00:09:01,600
A little bit more?
Just in case we run out.
192
00:09:01,600 --> 00:09:02,880
Do you think you have to do this...
193
00:09:02,880 --> 00:09:05,400
My mum always taught me,
when you're making custard,
194
00:09:05,400 --> 00:09:07,760
do your paste,
then you've got to heat,
195
00:09:07,760 --> 00:09:12,000
put some of the hot into the cold,
then the cold back into the hot.
196
00:09:12,000 --> 00:09:13,520
Or is that old-fashioned?
197
00:09:13,520 --> 00:09:16,520
Look, it is. It's all about
avoiding the lumps again.
198
00:09:16,520 --> 00:09:19,440
And you should get a better result
with doing it.
199
00:09:19,440 --> 00:09:21,120
It's not necessary.
200
00:09:21,120 --> 00:09:24,960
Like, as long as you whisk
rather than stirring, you're fine.
201
00:09:24,960 --> 00:09:28,680
The biggest thing with making
things like this is people stir.
202
00:09:28,680 --> 00:09:31,320
They just use the whisk
in a circular motion,
203
00:09:31,320 --> 00:09:34,440
whereas actually, whisking, you
should be drawing a figure of eight.
204
00:09:34,440 --> 00:09:36,040
So, if you draw the figure of eight
Aha!
205
00:09:36,040 --> 00:09:39,440
you're actually breaking apart
the powders faster, quicker,
206
00:09:39,440 --> 00:09:42,560
and it doesn't give the lumps
a chance to really develop.
207
00:09:42,560 --> 00:09:45,080
There we go. You see? I always learn.
208
00:09:45,080 --> 00:09:47,360
Always learn. And you've saved me
a little step there.
209
00:09:47,360 --> 00:09:49,360
So, the paste...
(LAUGHS)
210
00:09:49,360 --> 00:09:51,280
The paste is going
straight into the pot.
211
00:09:51,280 --> 00:09:53,240
And we do a little figure of eight.
212
00:09:53,240 --> 00:09:55,040
Thanks, Mike.
(LAUGHS)
213
00:09:55,040 --> 00:09:56,080
Thanks, Mike!
214
00:09:56,080 --> 00:10:01,120
OK. And I am gonna just pop in
my maple syrup as my sweetener.
215
00:10:01,120 --> 00:10:02,600
Now, why do I like maple syrup?
216
00:10:02,600 --> 00:10:04,160
Well, maple syrup and honey
217
00:10:04,160 --> 00:10:06,520
are two
of the most natural sweeteners.
218
00:10:06,520 --> 00:10:09,720
All they've done with maple syrup
is it's that sap from the maple tree,
219
00:10:09,720 --> 00:10:11,320
it's slightly thickened...
Yeah.
220
00:10:11,320 --> 00:10:12,960
..they get a bit of the liquid out,
221
00:10:12,960 --> 00:10:15,840
and then you get
this glorious, wonderful flavour.
222
00:10:15,840 --> 00:10:17,840
And then you do just want
to make sure you simmer it
223
00:10:17,840 --> 00:10:21,120
because there is cornflour
in that custard powder.
224
00:10:21,120 --> 00:10:24,920
So, all we're gonna do
is caramelise our pineapples.
225
00:10:24,920 --> 00:10:28,040
A little bit of extra-virgin
olive oil into my fry pan here.
226
00:10:28,040 --> 00:10:29,960
OK, this is getting nice and hot,
227
00:10:29,960 --> 00:10:32,040
so, I'm just gonna pop
my pineapple in there.
228
00:10:32,040 --> 00:10:34,040
I love pineapple.
I love pineapple.
229
00:10:34,040 --> 00:10:36,720
I'm literally just standing here
eating it. It's so delicious.
230
00:10:36,720 --> 00:10:38,120
So good.
231
00:10:38,120 --> 00:10:39,200
So good.
232
00:10:39,200 --> 00:10:41,920
And, you know, that's one thing
I'm always asked about -
233
00:10:41,920 --> 00:10:44,680
is fruit bad
because it's got sugar in it?
234
00:10:44,680 --> 00:10:47,680
Honestly, whole fruit
is natural sugar.
235
00:10:47,680 --> 00:10:51,160
Pineapple isn't just sugar. You know,
those are natural sugars present.
236
00:10:51,160 --> 00:10:54,160
It's got fibre and vitamin C
and bromelain
237
00:10:54,160 --> 00:10:57,080
and all these kind of really
good things in there that we want.
238
00:10:57,080 --> 00:10:58,720
So, never worry
about having fruit.
239
00:10:58,720 --> 00:11:00,200
We should be having at least
240
00:11:00,200 --> 00:11:02,280
a couple of serves of fruit
every single day.
241
00:11:02,280 --> 00:11:04,240
So, what could be
more delicious?
242
00:11:04,240 --> 00:11:07,440
I call it nature's sweet treat.
243
00:11:07,440 --> 00:11:09,840
Now, while that's cooking
we can get going with the filo.
244
00:11:09,840 --> 00:11:12,120
So, a little trick for using filo.
245
00:11:12,120 --> 00:11:13,520
And this is just practice.
246
00:11:13,520 --> 00:11:16,600
I use this all the time, so, then you
get really confident with using it.
247
00:11:16,600 --> 00:11:20,080
Leave it in the packet
until you're absolutely ready to go.
248
00:11:20,080 --> 00:11:22,320
And then I do have
a little damp towel over there.
249
00:11:22,320 --> 00:11:25,720
The other trick is,
when you've got your filo ready,
250
00:11:25,720 --> 00:11:27,920
bring it out of the packet,
unroll it
251
00:11:27,920 --> 00:11:29,520
and then the bits
that you're not using
252
00:11:29,520 --> 00:11:31,120
just keep covered with a damp towel
253
00:11:31,120 --> 00:11:32,680
because, if this dries out,
254
00:11:32,680 --> 00:11:34,680
that's when it all starts
falling to pieces.
255
00:11:34,680 --> 00:11:36,320
So, maybe I'll just pop this
over here.
256
00:11:36,320 --> 00:11:39,480
Mike, could you
just oil the tray for me to start?
257
00:11:40,480 --> 00:11:42,520
You're gonna take one sheet.
258
00:11:44,760 --> 00:11:49,480
Use your damp towel over the rest
of the filo while you're working.
259
00:11:49,480 --> 00:11:52,000
Just work quite quickly
when you're doing this.
260
00:11:52,000 --> 00:11:53,480
And what I like about it too
261
00:11:53,480 --> 00:11:55,240
is you don't have to be too fussy.
262
00:11:55,240 --> 00:11:56,640
Don't worry if it rips
263
00:11:56,640 --> 00:11:58,440
because you're just gonna be able
to cover it up.
264
00:11:58,440 --> 00:12:00,880
So, we're just gonna fold it over.
265
00:12:00,880 --> 00:12:02,720
Brush it again.
266
00:12:04,560 --> 00:12:06,440
Fold it again.
267
00:12:06,440 --> 00:12:08,600
Can I just borrow this sharp knife
if you're done?
268
00:12:08,600 --> 00:12:10,000
Cut it into that,
269
00:12:10,000 --> 00:12:13,080
and then that's roughly
the size you're gonna need
270
00:12:13,080 --> 00:12:16,240
to fill one little muffin tin.
271
00:12:16,240 --> 00:12:17,760
And, again, just be rough.
272
00:12:17,760 --> 00:12:20,160
Shove it in,
make sure you stick it to the edges,
273
00:12:20,160 --> 00:12:22,920
and then just roughly
crinkle up the edges over the top
274
00:12:22,920 --> 00:12:24,640
so that you've lined your muffin tin.
275
00:12:24,640 --> 00:12:26,440
Love it. Simple.
That's it. Yeah.
276
00:12:26,440 --> 00:12:29,600
So, basically that's all
we have to do, is fill the muffins.
277
00:12:29,600 --> 00:12:31,040
We've got our custard ready.
278
00:12:31,040 --> 00:12:32,720
We've got our caramelised pineapple.
279
00:12:32,720 --> 00:12:34,200
Once you've lined your tin
280
00:12:34,200 --> 00:12:36,960
we're ready to fill it and then
it's gonna be popped into the oven.
281
00:12:57,480 --> 00:12:59,720
You were actually quite good at that,
Mike, you know?
282
00:12:59,720 --> 00:13:01,000
Aww! Thanks, Jo.
283
00:13:01,000 --> 00:13:03,160
You'd think he was
professionally trained or something.
284
00:13:03,160 --> 00:13:04,400
(BOTH LAUGH)
285
00:13:04,400 --> 00:13:07,000
Alright, since you did
such a good job with my pineapple,
286
00:13:07,000 --> 00:13:08,880
I'm gonna get you to do that.
287
00:13:08,880 --> 00:13:11,160
So, we've got our lovely
coconut custard here
288
00:13:11,160 --> 00:13:15,320
into your ready-made lined tins.
289
00:13:15,320 --> 00:13:17,720
And then, Mike, I'll just get
you to pop a few pieces of pineapple
290
00:13:17,720 --> 00:13:18,960
onto the top.
291
00:13:18,960 --> 00:13:20,200
And your only thing here
292
00:13:20,200 --> 00:13:22,440
is to work out how much to put in
293
00:13:22,440 --> 00:13:25,640
because I have done this
where I've overfilled them
294
00:13:25,640 --> 00:13:27,600
and run out of custard
before I got to the end...
295
00:13:27,600 --> 00:13:29,440
Ah!
..or not put enough in,
296
00:13:29,440 --> 00:13:30,760
and then got extra at the end.
297
00:13:30,760 --> 00:13:35,080
Anyway, so, put in just a couple
of spoons of custard is my tip.
298
00:13:35,080 --> 00:13:37,760
So, once you've filled
all your little tarts,
299
00:13:37,760 --> 00:13:39,760
this is just going
to go into the oven at 180
300
00:13:39,760 --> 00:13:41,800
for about 20 minutes or so,
301
00:13:41,800 --> 00:13:46,120
just until you see the edges
getting lovely and golden-brown.
302
00:13:53,800 --> 00:13:54,800
They look great.
303
00:13:54,800 --> 00:13:56,640
They do.
They do.
304
00:13:56,640 --> 00:13:58,320
Why do you sound surprised, Mike?
305
00:13:58,320 --> 00:13:59,640
Well, I think it's the pastry.
306
00:13:59,640 --> 00:14:00,960
You know, how it's been folded.
307
00:14:00,960 --> 00:14:02,320
You've got elevation and height
308
00:14:02,320 --> 00:14:03,680
with that filo.
309
00:14:03,680 --> 00:14:04,760
Mm.
310
00:14:04,760 --> 00:14:06,240
(BOTH LAUGH)
311
00:14:06,240 --> 00:14:08,040
He's trying to talk himself up.
312
00:14:08,040 --> 00:14:10,680
You're trying to compare
your filo parcels to mine.
313
00:14:10,680 --> 00:14:13,560
No. It looks...
and the smell is beautiful.
314
00:14:13,560 --> 00:14:16,120
So, what's really good about these
315
00:14:16,120 --> 00:14:18,720
are that you can either tuck in
pretty much straightaway -
316
00:14:18,720 --> 00:14:20,400
do let them cool just a touch
317
00:14:20,400 --> 00:14:23,000
'cause they can be so hot in the
middle you're gonna burn yourself -
318
00:14:23,000 --> 00:14:24,880
or turn them out onto a wire tray,
319
00:14:24,880 --> 00:14:27,160
let them cool completely
and then you enjoy them cold.
320
00:14:27,160 --> 00:14:30,960
But, honestly, they won't last long
in your house, I promise.
321
00:14:30,960 --> 00:14:32,160
Do you know what?
322
00:14:32,160 --> 00:14:35,720
I've already got images
of this beautiful tart,
323
00:14:35,720 --> 00:14:38,360
a nice dollop of vanilla ice-cream.
324
00:14:38,360 --> 00:14:40,160
(LAUGHS)
Oh!
325
00:14:40,160 --> 00:14:41,920
I think it would just be heaven.
326
00:14:41,920 --> 00:14:43,120
Yeah.
327
00:14:43,120 --> 00:14:44,120
Yeah.
328
00:14:44,120 --> 00:14:47,840
That's my coconut custard
caramelised pineapple tartlets.
329
00:14:47,840 --> 00:14:49,240
They're absolutely beautiful
330
00:14:49,240 --> 00:14:53,000
warm from the oven or let them
cool down and enjoy later.
331
00:14:53,000 --> 00:14:54,840
I'm gonna enjoy this right now.
332
00:15:00,720 --> 00:15:03,640
Macadamia crusted salmon
with a cauliflower puree
333
00:15:03,640 --> 00:15:05,240
and some greens on the side
334
00:15:05,240 --> 00:15:06,720
is my kind of meal
335
00:15:06,720 --> 00:15:08,000
on a date night at home,
336
00:15:08,000 --> 00:15:11,040
which seems to be happening
a little more frequently these days
337
00:15:11,040 --> 00:15:14,120
now that I have
quite a few kids in the house too.
338
00:15:14,120 --> 00:15:15,960
So, we're gonna kick it off
339
00:15:15,960 --> 00:15:18,600
by chopping up our beautiful
340
00:15:18,600 --> 00:15:20,600
oven-roasted macadamias.
341
00:15:20,600 --> 00:15:22,560
These are one of my favourite snacks,
342
00:15:22,560 --> 00:15:24,560
but I also love getting these
343
00:15:24,560 --> 00:15:26,240
onto our salmon as well.
344
00:15:26,240 --> 00:15:30,360
These macadamias provide
the most amazing crust to the salmon.
345
00:15:30,360 --> 00:15:34,040
Their salty, creamy,
a little bit of crunch
346
00:15:34,040 --> 00:15:36,280
and they just make the meal
347
00:15:36,280 --> 00:15:38,720
that much more exciting.
348
00:15:38,720 --> 00:15:41,320
Now, macadamias are full
349
00:15:41,320 --> 00:15:42,920
of those healthy fats,
350
00:15:42,920 --> 00:15:44,400
so, if you've been keen
351
00:15:44,400 --> 00:15:47,320
to figure out how you can get more
352
00:15:47,320 --> 00:15:49,160
of those healthy fats into your diet,
353
00:15:49,160 --> 00:15:50,640
then this is going to be
354
00:15:50,640 --> 00:15:52,120
a dish for you.
355
00:15:52,120 --> 00:15:54,400
We've got the fats
from the macadamia.
356
00:15:54,400 --> 00:15:58,520
Then salmon is actually what's known
as an oily or fatty fish,
357
00:15:58,520 --> 00:16:00,640
but fatty in all the right ways.
358
00:16:00,640 --> 00:16:05,480
It's these sorts of fats that can
really help support our heart health
359
00:16:05,480 --> 00:16:08,720
and really helps
to keep your appetite stable.
360
00:16:08,720 --> 00:16:10,280
So, getting some of them
361
00:16:10,280 --> 00:16:11,520
into your diet,
362
00:16:11,520 --> 00:16:13,440
whether it be through a crust
363
00:16:13,440 --> 00:16:15,800
or having a handful of the nuts
364
00:16:15,800 --> 00:16:17,640
in the afternoon as a snack
365
00:16:17,640 --> 00:16:20,800
is a super-duper way
to pack that nutrition in.
366
00:16:20,800 --> 00:16:22,920
So, you can see with the macadamias,
367
00:16:22,920 --> 00:16:24,480
I've chopped into a crumb
368
00:16:24,480 --> 00:16:25,960
that's relatively fine.
369
00:16:25,960 --> 00:16:28,680
There's a few little chunks
in there, but that's alright.
370
00:16:28,680 --> 00:16:31,320
That'll just give a little bit more
texture to the salmon.
371
00:16:31,320 --> 00:16:34,720
Then we'll add
our extra-virgin olive oil.
372
00:16:34,720 --> 00:16:39,280
You only need about a teaspoon
or so of the extra-virgin olive oil.
373
00:16:40,280 --> 00:16:44,080
And then a couple of tablespoons
of our herbs.
374
00:16:44,080 --> 00:16:46,160
So, I have chives,
375
00:16:46,160 --> 00:16:47,880
which I also love
376
00:16:47,880 --> 00:16:49,760
growing at home.
377
00:16:49,760 --> 00:16:53,680
Fresh chives
really are something extra special.
378
00:16:53,680 --> 00:16:57,760
And dill because I think
dill pairs beautifully with fish.
379
00:16:57,760 --> 00:17:01,800
Now, I know dill isn't everyone's
favourite herb, and that's OK,
380
00:17:01,800 --> 00:17:03,960
but I'm sure
there's other herbs in your kitchen
381
00:17:03,960 --> 00:17:06,200
that you could be using up.
382
00:17:07,200 --> 00:17:10,360
So, in with our chives.
383
00:17:11,960 --> 00:17:15,760
And then a couple of tablespoons
of the dill as well.
384
00:17:15,760 --> 00:17:17,240
Look, I'll be honest,
385
00:17:17,240 --> 00:17:19,480
maybe it's lazy,
maybe it's efficient
386
00:17:19,480 --> 00:17:21,800
or maybe it's the fact
that I hate waste,
387
00:17:21,800 --> 00:17:25,120
I'll just tend to use the dill leaf
and the stalk.
388
00:17:25,120 --> 00:17:30,040
So, you're welcome to go ahead
and do that as well.
389
00:17:34,200 --> 00:17:39,200
And get them in with the macadamias,
the honey and the olive oil.
390
00:17:39,200 --> 00:17:41,000
Honey's going in.
391
00:17:41,000 --> 00:17:42,800
And you have the option to,
392
00:17:42,800 --> 00:17:44,800
if you want to,
to leave the honey out.
393
00:17:44,800 --> 00:17:49,080
I like it because it adds just
that extra layer of flavour in there.
394
00:17:49,080 --> 00:17:51,760
But if you were, for instance,
395
00:17:51,760 --> 00:17:54,320
aiming to eat less sugars,
396
00:17:54,320 --> 00:17:58,240
then an easy option would be just
to simply leave the honey out.
397
00:17:58,240 --> 00:18:01,480
Alright, let's get it on the fish.
398
00:18:01,480 --> 00:18:04,840
So, I've got two beautiful pieces
of salmon here.
399
00:18:04,840 --> 00:18:06,240
I'm keeping the skin on.
400
00:18:06,240 --> 00:18:07,720
That's just personal preference.
401
00:18:07,720 --> 00:18:09,760
I don't mind the skin on there.
402
00:18:09,760 --> 00:18:11,480
And then we don't need to do much
403
00:18:11,480 --> 00:18:13,720
except just get our macadamia crust
404
00:18:13,720 --> 00:18:15,240
onto our salmon.
405
00:18:15,240 --> 00:18:16,960
So, gently layer it on.
406
00:18:16,960 --> 00:18:20,640
You'll probably just need
to push it on a little bit as you go.
407
00:18:20,640 --> 00:18:24,640
So, the salmon only takes
about 12 to 15 minutes in the oven.
408
00:18:24,640 --> 00:18:28,520
And it's in that time that you can
steam up your cauliflower,
409
00:18:28,520 --> 00:18:32,360
mash it or blitz it
with a food processor,
410
00:18:32,360 --> 00:18:33,880
get some extra greens happening
411
00:18:33,880 --> 00:18:35,400
and then it is done.
412
00:18:35,400 --> 00:18:37,200
Let's get this into the oven.
413
00:19:02,080 --> 00:19:04,440
We're ready. The salmon has cooked.
414
00:19:04,440 --> 00:19:05,440
You can see
415
00:19:05,440 --> 00:19:06,920
all the delicious crust
416
00:19:06,920 --> 00:19:09,120
that's formed on the top.
417
00:19:09,120 --> 00:19:11,000
I had to resist temptation to eat
418
00:19:11,000 --> 00:19:13,240
all of the little bits
on the edge too.
419
00:19:13,240 --> 00:19:17,520
We're going to get
our cauliflower mash onto the plate
420
00:19:17,520 --> 00:19:20,200
to lay the base
and to provide a nice little bed
421
00:19:20,200 --> 00:19:22,880
for the salmon to go on.
422
00:19:24,280 --> 00:19:28,040
Then we'll get our salmon,
423
00:19:28,040 --> 00:19:30,880
the macadamia and herb crust.
424
00:19:30,880 --> 00:19:32,200
Ohh...
425
00:19:32,200 --> 00:19:35,040
Look, date night or night,
I'd be cooking this for one
426
00:19:35,040 --> 00:19:36,200
for sure.
427
00:19:36,200 --> 00:19:37,600
And some greens
428
00:19:37,600 --> 00:19:39,160
just to balance out the meal.
429
00:19:39,160 --> 00:19:42,080
The colours
add a little bit extra in there.
430
00:19:42,080 --> 00:19:43,560
I've got some broccoli
431
00:19:43,560 --> 00:19:46,000
and some snow peas here.
432
00:19:46,000 --> 00:19:48,920
Two of my favourite vegies,
to be honest.
433
00:19:50,120 --> 00:19:51,720
And then to finish...
434
00:19:51,720 --> 00:19:53,880
Not without some lemon.
435
00:19:54,880 --> 00:19:57,480
I love the lemon
to balance out the salt.
436
00:19:57,480 --> 00:20:00,840
You notice I didn't actually season
much of this recipe
437
00:20:00,840 --> 00:20:04,840
and that's because the macadamias
themselves are actually crusted
438
00:20:04,840 --> 00:20:07,000
with a pink lake salt.
439
00:20:08,000 --> 00:20:09,880
We'll finish with some pepper.
440
00:20:11,680 --> 00:20:13,000
So, there we go.
441
00:20:13,000 --> 00:20:15,960
Macadamia and herb crusted salmon
442
00:20:15,960 --> 00:20:18,080
with a cauliflower mash
443
00:20:18,080 --> 00:20:20,200
and some fresh greens on the side.
444
00:20:20,200 --> 00:20:22,200
Perfect for date night
445
00:20:22,200 --> 00:20:24,720
or maybe just a date for one.
446
00:20:52,200 --> 00:20:54,200
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