Original subtitles

Jacq, today, we're throwing out the rule book,

we're talking fusion foods.

I'm very excited about this.

It's a great way to get super creative in the kitchen,

blend different cultural flavours and styles.

I'm going to bring my Asian mushroom risotto

to the table.

It's one of my comfort foods.

It's got lots of juicy flavours,

and there's this subtle hint of miso that comes through at the end, too.

Ooh, love miso. What are you going to make?

Well, I'm putting a different spin on

an Aussie pub classic.

I'm making a parma,

but this is a green curry chicken and prawn parma.

Wow! I know!

Complex, different, I'm here for the ride!

(CHUCKLES) Let's go! This is gonna be fun!

It will!

Jacq, when I go to the pub,

I'm always magnetised towards the chicken parma.

Today, I'm putting a different spin on the Aussie pub classic.

We're going to make a green curry prawn mixture

to go on top of our schnitzel. Very different!

Alright. So, we're using our beautiful green curry paste here.

Yep. Some beautiful coconut cream.

Alright, Jacq, can you start

by cracking those eggs into the bowl...

Sure can.

..and just giving them a little whisk-y for me.

Yep.

I've got a chicken breast

that I've just cut in half,

'cause if we did a whole chicken breast,

that would be a very, very big schnitzel...

It would. ..so I've just sliced it in half.

And what I want to do... Can I have that baking paper?

Thank you.

We're just going to bang out our schnitzels

till they're nice and thin.

Just to tenderise them, yeah? Just to tenderise them.

We're just going to give them a bit of a workout.

OK, so, we'll pop our chicken breasts onto baking paper

and then just another layer on top.

OK.

And then I've got our trusty mallet here.

And we're just going to give that a little bang down.

Now, Jacq, that's fantastic with those eggs.

Can you also add a couple of good spoonfuls of coconut cream

to the eggs... Sure.

..and a couple of good spoonfuls of the curry paste?

OK.

We're adding flavour to our crumbing station.

So, to get those flavours into our egg mixture,

it's going to give our schnitzels the most amazing curry flavour.

So, we'll peel the baking paper off.

So, they're nice and thin now, which is what we want.

And, now, with our crumb mix, Jacq, I'm excited -

we're using panko breadcrumbs. Yeah.

That's going to give us a beautiful texture

on our schnitzels.

But I'm also going to add some fried shallots...

Ooh! ..to our panko mix.

Have a look at this. There we go.

And that's going to give us

a beautiful, crunchy outer layer of our schnitzels.

Yeah.

And something different that people might not have tried before.

They wouldn't have, I don't think.

And also to our crumb mix, I'm going to add

some makrut lime leaf

and I just want to get that all mixed together -

the fried shallots, the panko, the lime leaves.

Alright, let's crumb some schnities, eh?

Flour first, then our egg mix, then our crumb mix.

OK, I'll be on crumb station. Thank you. So...

I was just thinking through this crumb, as well, and I thought,

if people wanted to do a gluten-free option

for this recipe... Oh, yeah

..you'd obviously use a gluten-free flour to start.

Mm. Easy.

You can stick with the ingredients that are in your egg mix...

Yeah.

..and for the gluten-free crumb, you could use an almond meal,

or a gluten-free crushed corn flake

and still include the shallots in there,

so that makes it a really easy solution.

Corn flakes?

Yeah, it's a really easy way to do it.

Or the almond meal is really yummy, too.

So, we've got our pan on medium heat. Yep.

We just want to bring that oil to the temp.

We're going to shallow-fry our schnitzels,

so that can just come up to temp.

So, flour - nice coating - shake off any excess,

then into our curry-egg mixture.

Look at that!

It looks so good. Ah!

Shake off any excess, and into our crumb mixture.

Now, if you can just... I'll get crumby.

Yeah, get that all covered, give it a nice massage,

a nice press down and I'll start on our other one.

Tim, I feel like your food are like your little friends.

They are my friends!

They get to swim, they get a massage,

they get to flex and do their work-out!

All the leisure activities! I love that!

And that's the way it should be in the kitchen.

It should be fun. You should be... Exactly.

..whether you're cooking on your own or cooking with people, you know.

If you're not...

You should have your mates in the kitchen.

If you're not having fun in the kitchen, what are you doing?

It's supposed to be a joyous thing.

Oh, I love that. Look at... Alright, ready for round two?

Yeah, Let's go. Fantastic.

Oh, thanks, Jacq. Pleasure!

These look so good.

Ah, look at that.

Alright, we're ready to fry. Our oil's nice and hot.

Here we go.

That's it, you want to hear that... Hear that sizzle!

That's music to my ears, Jacq.

Let's go in with the other one.

So, that's about a medium to high heat.

And that gives us some time to whip together our prawns.

Yeah, we'll clean up, we'll come back,

and let's make some green curry prawns.

Exciting! (CHUCKLES)

They are pretty much done now,

so what I want to do is just take them out

and just drain them on some paper towel.

Lovely! Gorgeous!

They really did expand a lot as you used the mallet on them,

didn't they? They do.

And that's why you can see at the pub when you get a huge parma.

Yeah.

That's why, because they've banged it out.

Now, we're going to get going on our green curry prawns.

OK.

Can you pass me those prawns? Sure can.

I'm going to heat our pan with some coconut oil.

And then our prawns go straight into a hot pan.

Yes!

And we just want to give them a little toss.

And all I want to do at this stage, Jacq, is just to seal them off.

OK, They are some good-looking prawns, as well.

They're super juicy. I'm obsessed with prawns.

So, look, they've just had a good seal.

They're starting to caramelise there.

Out they come.

That was fast, like, probably a minute or so.

Super fast. Just a minute. Flash.

And then back on with our pan,

and then a little bit more of our coconut oil into the pan.

And then, Jacq, would you be able to pass me the shallots?

Sure can.

So, we've got a couple of shallots that we've just finely diced.

They can go in. And then the garlic.

Oh, I like where this is going!

Oh, yeah.

A couple of cloves of chopped garlic.

And would you be able to pass me the makrut lime leaves?

I can. More makrut. They can go in.

I'm gonna hold on to this one.

We're just keeping those flavour themes going

throughout the whole recipe.

All we want to do is just soften those shallots a little bit,

which is great.

Now we're going to go in with some of our Thai green curry paste,

which is absolutely beautiful.

So, we're talking green chillies,

we're talking lemongrass, garlic, galangal...

And all natural, too... Yeah.

..which is wonderful because it's a curry paste

that's, obviously, ready to go,

so it makes bringing dishes that are full of robust flavours

like this together really quickly and easily.

Now, I'm just frying off our green curry paste.

You just want to fry it off for about a minute or so,

just to release those fragrances and cook off the spices

and the herbs... Very aromatic.

..a little bit until you can...

Oh, I'm starting to smell it now, which is a good sign.

So, now we're going to go in

with some of our 100% natural coconut cream.

So, we're going to go in with about a cup of our coconut cream.

Now we're going to add the prawns back in.

And then just literally cook that for another minute.

And then we'll be ready to build our parmas.

Alright, time to build some parmas. Yes!

So, we've got our schnitzels here.

They can go on to our oven tray.

I've got the grill on, ready to go.

Schnitzels on there.

Then we want to top our schnitzels

with some of these gorgeous curry prawns.

Tim, I was expecting cheese on the chicken schnitzel

and then into the oven, but you're going with prawns first.

There will be cheese, Jacq, there will be cheese!

Ah, OK! Don't worry about that!

But, first, our beautiful green curry prawns.

OK.

Then we top with some of our beautiful grated mozzarella

on top.

That's going to give us that ooey-gooey parma style

that everyone loves. Yeah.

With a bit of a surprise underneath that people might not expect.

I've never tried cheese and Thai food in one go,

so I am very, very intrigued by this.

We're all about fusion today. That's what it's all about.

They're going to go in the oven,

until they're bubbly, golden, and delish.

Alright, let's do it. OK.

There we go, Jacq, these have come out of the grill.

They're nice and brown and golden.

They look sensational! It looks like a parma.

Oh, yeah! I'm ready to experience this.

A bit different, though.

So, we've made this beautiful, gorgeous, fresh salad

full of all these amazing ingredients and herbs -

Vietnamese mint, bit of coriander... Coriander.

..cherry tomatoes, bean shoots, cucumber.

What was the dressing you put with it, as well?

Really easy, just lime juice, sugar, bit of chilli, bit of fish sauce,

bit of a nuoc cham sort of style. Nice!

So, we're going to get a nice pile of our salad.

And then, the hero,

one of our gorgeous green curry prawn parmas.

Oh, right on top!

Just gonna sit that right on top.

It's the hero.

Bit of fusion, bit of fun.

Can we try it?

Green curry chicken prawn parma.

Of course we've got to try it! Let's do it.

I'm gonna fight you for this! All mine!

Ah! Hey, hey, hey! Alright. Alright, let's try it.

There's plenty to share! (LAUGHS)

Now, you want to make sure you get a bit of prawn...

That's right.

..a bit of chicken. And a bit of salad, of course.

And a bit of that beautiful, fresh salad.

Wow! Cooked to perfection, my friend.

Mm!

That is really the best combination of flavours.

So unexpected. Mm.

Every part of it was so exciting.

I think you've really got to have it with that fresh salad.

You do. It just livens everything up.

The crunch and the freshness of the herb, the lime.

That beautiful fish sauce.

There we go. Well done!

Fusion fun today. Oh, so much fun.

Green curry chicken parma.

Give this one a go.

Tim, this is my Asian-inspired mushroom risotto.

Ooh!

Now, I love a good risotto, it's like comfort food,

and miso is one of my favourite flavours, as well,

so I had to find a way to bring them together.

I'm excited.

Let's get chopping. OK.

Can kick us off with some garlic.

Can do.

I'll get the pan heated and get some extra virgin olive oil

into the pan to start.

Yeah, I'm obsessed with miso.

That umami bomb that you get just can lift so many dishes.

It's delicious, isn't it?

And miso is a staple in our fridge.

It's incredibly good for your gut health.

Let's get the rice in there and cook it just for 3 to 4 minutes,

so there's a little golden crispiness to the rice.

Would you like me to add the garlic now or...?

Yeah, why not? Yeah.

Let's make life simple.

We've got a few cloves of garlic.

Jacq, can I start chopping some of these gorgeous mushies?

I'd love you to.

I've got a selection of different mushrooms

that really go well

with all the other ingredients in there.

So, some shimeji. That's right.

Some oyster. Yes.

Some king browns - you beauty.

And some enoki. Enoki!

So if you go for about half of what we've got there in the mushrooms.

OK, can do.

I don't mind if our mushrooms are kept kind of chunky. Nah, nice and...

Rough and ready. Like, you want a bit of meatiness within the risotto as well.

I love that. And that's what they bring to the dish.

So there's a nice little bit of golden forming on our rice,

a little bit of crispiness there.

Looks good. And I'm going to whip together our stock.

Tim, would you mind grabbing me the stock? There you go.

Thank you. So we need around 1.5 litres of stock.

Sometimes you might use a little bit less,

but it's always good just to have it on hand.

So this is a vegie stock.

If you'd like to use a chicken stock, you could do that as well.

Really up to you. Let's get our mushrooms, Tim. Ooh!

Here we go. You're close to those, so let's load them into our rice.

These look gorgeous.

Great abundance of mushrooms there.

While we've got our mushrooms and our risotto rice

and our stock cooking, let's prep some of the other ingredients... Yeah, what else can we do?

..that we'll throw on at the end.

So, whilst I didn't put the onion in at the beginning,

we're going to pop some shallots in at the end.

So if you could finely slice those shallots for me.

You can see already that the mushrooms are wilting down.

There's some good smells from the garlic coming through.

It's sizzling away.

Now that that liquid is absorbed from our last ladle,

it's time to add the next.

So we add the stock ladle by ladle.

It's definitely a slower cooked dish

and we keep it cooking just until the rice is al dente.

Got to have that little bite in it still.

Tim, I'm pretty happy with where the risotto is at.

It's looking creamy. Looks great.

You can see the mushrooms have all softened

and they've disappeared almost in there,

except for those beautiful chunks that you had there.

Mm. So I'm loving that. What's next?

If you could get the miso butter sorted. Got you.

Also, just pass me the baby spinach.

We're going to get that into the risotto as well

as the roasted pumpkin.

So a big mound of baby spinach is going to wilt down

into next to nothing.

Spinach is a great source of plant-based iron as well.

So if you're looking to bump up your iron intake,

a mound of spinach like this is going to serve you well.

How much butter? The whole pack? In your world, yes.

Just a nice...

And I'm sure at this point you're thinking, "Jacq, where's the cheese?"

Yeah, I know!

But that's where the saltiness from the miso

is going to team beautifully with the butter.

And, um...

So this is just butter that we've softened.

Just mix that with the seasoned butter. Just softened butter.

We don't actually need a salted butter in this instant.

An unsalted butter is what we want here.

Tim, would you mind passing me a spoon?

And I'll just really keep it rustic,

and I'm just going to put chunks of our roasted pumpkin

into the dish as well.

Oh, look at the colours now.

Yeah, they're coming together, aren't they? Yeah.

I love just exploring how different cuisines can work together

and how you can mould dishes around that.

That's right. It's fun.

So I've wilted the spinach. Not too much.

You can still see that there's a good piece of the whole leaf.

It hasn't shrivelled up into nothing.

Lots of good colour, good flavours coming through.

We'll get it into a bowl and then you can try it.

Ooh! And I'm looking forward to seeing what you think of this one.

Do you want some seasoning in there? Absolutely.

Lots of ground black pepper, as per the norm with our risotto. Nice.

Again, you don't really need salt, do you?

Because you're getting that salt content from the miso.

From the miso and then the tamari, which is drizzled over the top,

which is a really important thing to think about.

Gorgeous. So that you're not overloading your dish with salt.

Fantastic. Alright. Let's get this plated up.

So I try to make sure that, when you're plating up,

you're getting lots of the different sorts of vegetables in there,

chunks of pumpkin, the meatiness of the mushrooms.

Then we want to get a dollop of our miso butter.

So you can pass me another little spoon. Got you.

And I'll get a dollop of the miso butter on top.

And just like you would if you were throwing parmesan

in at the end, you want to get your miso on while your risotto

is lovely and hot, so that when you tuck in, you can just see

the miso melt into the dish.

Then we'll get our walnuts crumbled over.

We're getting our good healthy fats into the dish.

It's also adding some good texture to the dish as well. Yeah.

A bit of crunch! I do love that.

I like that.

Then a little drizzle of our tamari.

Or you could use a soy sauce, gluten-free soy.

And, Tim, do you want to finish it off with a sprinkle of your spring onions?

Oh, can I? alright.

And that's it. It's really simple.

Uses lots of great ingredients.

Tim, I'll let you do the honours of mixing the miso butter

into the risotto.

OK. Lovely.

Give that a good mix around.

Oh, you can smell the miso as it mixes in with the...

Yeah. ..the hot risotto.

It's such an important component to this dish as well.

You could of course have it without.

But for me, that's where all the Asian flavours come in

and it all just teams beautifully.

It's like a little harmony in a bowl.

Alright. I can't hold back any longer.

I want to make sure I get some of those mushrooms and the pumpkin.

Mm. No cheese.

You don't miss it though.

Yay!

And of course, I love my meat, but this is a vegetarian dish.

And you don't need it because those mushrooms

are so meaty within themselves.

That's right. The chunky pumpkin is fantastic.

But that miso mixed with the tamari is the real hero here.

I'm so glad. That's amazing.

There you go. A bit of a fusion risotto.

How many Italians have we offended?

It's alright. Hopefully, not too many.

We're having fun.

It's just about having fun in the kitchen and exploring

how different cuisines can work together.

That's what fusion is all about. Exactly.

I've got an amazingly quick gelati recipe for you guys today.

I'm using some amazing, beautiful Aussie-owned,

great locally-sourced produce gelati.

I've got a chocolate and a peanut butter swirl,

and all I've done to start is I've melted some chocolate.

So I'm just going to brush these half spheres

with the melted chocolate, and then we're going to pop it in the freezer

for about 10 minutes

and then let them sit, and then we'll pull them out

and give them another coating.

OK.

So we're going to now just cut our cookies to the same shape.

And, guys, you can use whatever cookies you want for this.

I've got some white chocolate and macadamia

and a double chocolate chip.

So, up to you, whatever you've got lying around, whatever you enjoy,

there's no right or wrong.

Same with the gelati.

You can use whatever flavours you want.

I love this peanut butter swirl.

It's such a beautiful gelati.

And the same with the choc chip.

Alright, we're just going to give these their second coat now.

OK, now that they've had their second coat, they're ready

to be filled

with the beautiful gelati.

I'm just going to do...

..almost a half scoop.

Don't worry about the mess.

We're going to clean that up with the biscuit in a minute.

I'm an over-filler.

Doesn't matter what I'm stuffing, whether it's dumplings, pasta,

or these beautiful little gelati bites,

I always want to get as much in as possible.

Push that down. Let me do the second one.

That simple. super easy.

And they're just going to be so simple to just pop out later.

Look at that.

That's a gorgeous little gelati, eh?

Stuff this one.

You want to press hard enough to get it in, but be careful

not to break your chocolate dome.

Nice.

And now the last two cookies.

So I'm going to pop these back in the freezer now for half an hour

just to reset and firm up,

and then we're just going to turn them out.

Alright.

They've had their half an hour in the freezer just to sit.

It doesn't even take that long.

It can be a little bit quicker if you want.

I'm just going to turn this upside down now,

and hopefully they should just pop out.

And get that beautiful chocolate dome on top.

There we have it, guys.

I'm just going to cut one of these open.

And there you have it.

My chocolate-covered gelati biscuits.

Easy and delicious.

This one's for me.

Mm!

It's a winner.

Captions by Red Bee Media