Original subtitles

Are you a snacker, Tim?

Do you like a snack? I do get snacky, yes.

I get very snacky. (CHUCKLES) (SIGHS)

Well, you know, I'm usually trying to veer you away from snacks,

but I don't mind a wee treat in the afternoon,

so I'm doing a wee treat as my snack.

A petite snack?

Yeah, I can't help myself, I'm putting a vegetable in it. (CHUCKLES)

But you're gonna like it. Alright.

It's a beetroot brownie.

Ooh, I like that.

Well, when I think of snacks that I'm craving, I go savoury.

So, I'm doing pizza pinwheels.

Of course you are. (LAUGHS) Mm!

Let's get our snack on!

Jo, when it's 3pm and my tummy starts to rumble,

I often crave that little savoury treat.

So, today we're making pizza pinwheels.

A good Aussie classic bakery item

that is gonna be packed full of vegetables and meat

rolled in puff pastry, and we'll be ready to rock and roll.

So, first, what I want you to do for me

is to slice up some mushies and some olives.

Alright. We're working on our classic supreme-style pizza here.

This is going to be so sacrilegious to all the Italians out there.

I apologise, guys. (CHUCKLES)

This is my spin on it.

I can tell you're excited about this, though.

I am excited because this is one

that really ticks all my boxes.

Full of flavour, really easy to make

and economical too.

And this is great the next day.

You could throw 'em in your kid's lunchboxes

and they taste even better cold the next day I reckon.

And I think some kids get bored of the same thing every day.

"Oh, great. Another sandwich. Thanks, Dad."

But if you put these in their lunchboxes they'll be surprised,

and they'll be the envy of all their schoolmates.

Yeah, different take on the old ham-and-cheese sandwich, isn't it?

Yeah, I think so. A bit more exciting.

So, I'm getting some capsicum in.

Now, this is great cos everything just goes into the one bowl.

And we're going to just mix it all together

before we wrap it in our puff pastry.

Do you want all these olives, Tim?

Yeah. Let's go all of them. Why not?

I've got a red onion that we've just diced nice and small,

that can go straight into the bowl.

And we've got two types of meat.

Supreme pizza, kind of, pizza pinwheel-style.

So, we've got an English-style ham

and a pepperoni.

Gotta get some pepperoni in there.

So, these little packs are great because they're really convenient.

You just have them in the fridge ready to go when you want.

Am I popping my mushrooms and olives in here?

Yep, everything can go

straight into the bowl. Nice.

Which is the glorious thing about this recipe.

So, pepperoni and ham.

And I'm just going to chop these up a little bit

and they can go in as well.

I want you to grate some cheese.

Cos, of course, pizza pinwheels, we've gotta have lots of cheese.

So, a good amount of cheese there.

Oh, that's boosting the protein, boosting the calcium.

There you go.

See, I'm finding the positives in this, Tim. (CHUCKLES)

Alright, slice up our ham.

A bit of a quick dice on that.

That can go straight in.

And our pepperoni.

My son is just obsessed with pizza at the moment.

Whenever we make pizzas or order in pizzas

he always wants to watch the movie ET

because at the start of ET they eat pizza.

And it's just this obsession that he's got, whenever we eat pizza,

he's like, "Can we watch ET?"

He just loves it. (LAUGHS)

It's Pavlov's dog.

You've trained him. I know!

Alright, our pepperoni is diced up.

That can go into our bowl.

That is a perfect amount. I'm happy with that.

That'll do? Yeah, that'll be great!

If you wanna pop that into the bowl. Oh, it's going in there too.

Yep. Everything in there.

Oh, I like a recipe that everything just gets thrown in together.

(CHUCKLES) It's the best.

Now, while I start on our puff pastry,

if you...even if you want to get in with your mitts

or a spoon and just give that a good mix around,

that would be fantastic. I've got clean hands

so I can get in there. Thank you.

Puff pastry.

I love working with puff pastry.

This has been thawed out slightly

in the fridge.

And we want to do three slices

of our puff pastry.

Un, deux, trois.

Peel the plastic off. (CHUCKLES) That's key.

(BOTH LAUGH)

I did once roast a chicken not realising the plastic...

..you know, the thing that catches all the juices? Oh, underneath? Oh, no!

Yeah. Roasted the whole chicken

and then realised. Oh, dear. Yep.

Alright.

We've got some just store-bought passata or a thick pasta sauce.

And all I want to do...

Like you're making a pizza,

you just get a good spoonful of that

onto our puff pastry sheets.

Amazing.

You could just use tinned tomatoes if you want, or any passata.

We're not fussy.

And then just give that a good spread,

like we're making a square pizza at the moment.

And then with our beautiful pizza mix... Am I scattering this?

What I want you to do

is just to make one row at the top of each piece of pastry.

Got it. A good amount on there.

OK.

We're going to roll these up,

chop them into eight equal pieces for each pastry,

pop them on a tray with some Glad Bake,

into the oven 220 degrees, about 15 minutes

until they're golden and puffy and delicious.

They may not look like a pizza,

but they smell like a pizza. (CHUCKLES) They sure do!

Let's see if they taste like a pizza.

I mean, they're a bit of fun.

Crispy little snack.

And that's what today is all about.

Yeah, I was thinking this seems like party food.

Yeah!

Alright, so, we'll get a good pile

of our pizza pinwheels on here.

Gotta try one.

Come on. Let's do it.

Come on. I'm in. (CHUCKLES)

Nice and crispy. Curiosity is getting me.

Does it really... Does it really taste like a pizza?

Careful, it'll be hot. Thank you.

It does smell like a pizza. (CHUCKLES)

Ooh! Hot, hot.

Mm! Crispy pastry.

You get those pizza vibes from all those classic ingredients.

It does taste like a pizza! (LAUGHS)

It's a bakery classic.

A little snack! It is a little snack.

Party food. (CHUCKLES) Party food.

So, if you're gonna have a chocolate treat,

I am gonna urge you or nudge you towards having dark chocolate,

because it's rich in those polyphenols

that, you know, you hear me talk about a lot,

and I'll use this word 'polyphenols'.

So, this is a polyphenol-rich brownie cos I'm gonna use dark chocolate.

So, the dark chocolate

is gonna go into just a glass bowl over boiling water.

You can do it in the microwave but, you know,

a glass bowl over boiling water is one of the best ways

to just melt your chocolate.

Now, these are gonna be beetroot brownies. Ooh! OK.

They are. (CHUCKLES) I'm intrigued. I've never made beetroot brownies before.

You don't look convinced, but I'm going to convince you.

I trust you. Go for it.

That wonderful pigment in beetroot is pretty special

because that colour are those unique antioxidants

that are present in the beetroot.

And actually,

beetroot is brilliant for helping to reduce your blood pressure.

So, it's a good one to include. I love that.

Alright, Tim, if I could get you to crack the eggs in there.

And I'm going to use that clever little monkfruit-sugar mix

so it brings down the sugar content in the brownies.

And it's just so clever because monkfruit tastes amazing.

It's actually one of my favourite natural sweeteners

because it doesn't have a nasty aftertaste,

it works really, really well in your baking,

and it brings down the total carb load and the glycemic response.

I'm quite proud of myself for these ones.

I think these are great.

(BOTH CHUCKLE)

You can tell I'm pleased with myself.

And just whip this till it's nice and light and fluffy?

Exactly. You've got it.

Now, in with that beetroot I'm also going to put

some extra virgin olive oil.

And actually, while you're whipping that I can be noisy at the same time.

Oh, OK. We've got all the gadgets.

I like it! (CHUCKLES) We do.

Ah! That's better.

Silence. (CHUCKLES)

OK, we are ready to start putting this together.

So, first of all,

I'm going to tip my chocolate mix into here.

That beetroot, when you blitzed it up, just smelt so great.

It's the colour.

When you get that beautiful beetroot colour through your brownies,

honestly, it's a bit of fun.

You get purpley chocolate brown.

Brownies are amazing.

And you know how we do those one-pot wonders

where you cook everything in one pot?

This is exactly the opposite.

This is a game of 'How many pots can Joanna use in the kitchen?'

(LAUGHS) This is a, "Tim will do the dishes later."

Oh, good. Excellent. I'm glad you're offering, Tim.

OK, so into this, I'm going to sift my flours.

So, I've got some wholemeal flour.

I've got some almond meal.

I'll start to sift this in

and then I'm going to add even more cocoa.

So, this is just cocoa powder going into that.

All I'm going to do here

is just make sure there's no lumps in any of the flour,

but I'm also just adding a little air into this.

And then here's the part where you just have to be a little bit careful

not to overmix.

So, I'm gonna pour my sugar-and-egg mix

and then just fold it in keeping as much air

so that this is a nice light and airy mix.

I just can't get over that there's beetroot in these brownies,

but I love it. (LAUGHS)

Talk about sneaky veg. Yeah. (CHUCKLES)

The sneakiest. The sneaky veg got into this.

And do you know, when I first made this I just didn't tell...

My sons don't really like... tell me they don't like beetroot.

So, I just didn't tell them beetroot was in this.

(LAUGHS) I just said they were brownies.

None the wiser. And they happily ate them.

And after they'd eaten them and enjoyed them, I said,

"You know there's beetroot in that?"

OK.

Line your baking...or your cake tin,

and then just pour your mix in here.

And then, just for some added extra cocoa,

and because it gives it a little bit of texture onto the top,

you get a nice little crunchy bits of cocoa,

are these raw cacao nibs that I have.

I'll just spread this out a bit.

I was wondering what these were.

Do you wanna do the honours with that?

Yeah, these are just raw cacao nibs. Yeah?

So, they're quite bitter but they're lovely and crunchy,

and they give that, sort of,

dark chocolate hit onto the top.

Nice sprinkle over the top.

And then this is going to go into the oven at 180 for about 20 minutes.

So, I've let it cool down in the tin. Lovely.

Now we can pop it out.

And I'm just gonna cut it into squares.

Into little snack-size treats.

Portion control, Tim.

It's what it's all about. (CHUCKLES) That's part of the story.

But, you know what, this is such a lovely, dark-chocolatey hit,

I reckon, you know, you only need a square.

Maybe two, if you're feeling like an extra little treat.

Look at that. See, decadent little dark chocolate squares.

And that is just perfect for serving up when you've got guests.

Or just keep them in a airtight container in your pantry,

and when, you know, you're hitting that three o'clock slump

in the afternoon... Yes.

That's when a little cheeky beetroot brownie

is going to nicely hit the mark.

How is that?

Tim, would you like to taste one? Yeah! I'm gonna...

Dive in. Mm.

I'll take the corner.

Mm! Beautiful texture. Nice and spongy, like you said.

I really like that,

because often with brownies they can be almost too fudgy.

But that's, sort of, a midway in between.

Mm, I think so. Good. Delicious.

You can get veggies into your brownies. (CHUCKLES)

Wayne, this is my kind of recipe.

A pan-fried barramundi

with a delicious lemon, herb and quinoa salad and avocado oil.

Mate, take me through it!

I'm keen to see how you unfold all of these amazing ingredients.

Yeah, and it's not very often you get to use avocado oil

as the main star of the dish,

with such a lovely fish.

So, Jacq, if you wanna pass me the tongs.

Don't wanna use my fingers on this lovely fish.

What I'll do is I will grab a little bit of oil.

We want to season the pan with some oil.

The beauty of this oil, the major benefit,

is it's really good at cooking.

So, the high smoke point is about 100 degrees higher than olive oil.

Oh, wow! Excellent. Much more healthier. Yeah.

I think that's about hot enough now.

We can probably put... skin down first.

Gotta get that sizzle on the skin. Listen to this.

(LOUD SIZZLE) Oh!

How good does that sound?

I love barramundi. It cooks so quickly.

It's got that beautiful buttery flesh.

So, teamed with something like avocados

is my favourite kind of meal.

And the beauty of our avocado oil is it's not overpowering for a recipe,

so it won't overpower the barramundi.

And so we're doing a lemon, herb and quinoa salad to go with it.

So, we might get the stock into the pan to kick that off.

Yeah.

So, it's just a veggie stock to cook the quinoa?

Correct. Yeah.

And you could use any other stock as well,

but today we've got veggie stock.

Yep. Just adds that extra flavour in there, doesn't it?

Yeah. It depends what you're cooking with.

If you're cooking with a chicken maybe a chicken stock,

or beef, a beef stock.

But with the fish, we don't want to overpower the fish.

And Cherry Creek, where is that all originated?

Cherry Creek comes from where we're located.

It's about two hours north-west of Brisbane.

And we purchased our first farm... avocado farm, uh, three years ago.

Purchased the second one a year later.

And then our final one was purchased this year,

and that makes us one of the biggest avocado...

Oh, wow! ..farms in Australia.

So, you're a young farm, as such, but...

Thank you. Yeah!

Oh, I thought you meant young farmer. (BOTH LAUGH)

Yes, we are a young farm.

The farm has been there for quite some time, but for us on the farm,

we're young operators, for sure.

Alright, that's got a nice little sear.

Oh, I can't wait to see this. Looking good!

Oh!

Good crispy skin.

Perfect!

Well, I'm gonna get started on the salad.

We've got the quinoa that'll be ready to go into the stock.

And the lemon and herb quinoa salad.

We've got some cucumber to go in,

some red onion,

some nice antioxidants between the red onion and the avocado oil

teaming together.

Vitamin C in our tomatoes.

And some herbs.

So, two of my favourites, especially paired with fish.

We have dill and parsley.

Can't get enough of that dill. Oh, my God, that's...

It's the perfect one with barramundi, isn't it?

So, is it about a couple of tablespoons of each?

Yep. Exactly right, yes. Finely chopped? Yep.

You've done this before.

I have done this a few times!

(LAUGHS)

That's looking pretty good. We could get that in the oven, couldn't we?

Yep, I reckon we should put that in the oven.

So, whilst that's in the oven we'll get the quinoa into the pan.

We'll be able to cook that, let it cool slightly

and whip together the rest of the salad.

That's on the boil now.

We could probably put in our quinoa.

There you go. Thank you.

I love quinoa. It's such an easy, light...

It's actually called a pseudo-grain

cos it's not a traditional grain,

but it's got a really great amino acid profile.

Amino acids, as you might know, are our building blocks for protein.

So, it's a great way to include a bit more protein through salads,

which is what I love to teach people how to do.

We've actually been loving the avocado oil

because it is so versatile,

and I've been trying to teach all of the boys, who love their butter,

which is not a bad thing, but they love their butter.

I've been trying to introduce them to the avocado oil and things

in, you know, everyday cooking so that there's just that option.

Alright, so, I've combined the cooked quinoa

with the tomato, cucumber, all the fresh herbs.

We'll get some lemon in there too.

Lemon, herb and quinoa salad.

And I see there's some nice feta at the front

to finish it off.

And the barramundi looks amazing.

Beautifully cooked!

Well, one piece looks amazing.

Oh, one's definitely got some personality. The other piece

has got personality, yeah, so... (LAUGHS)

Let's get that one that's looking a little bit...

..perfect and put this on the plate.

It all tastes good in the end, doesn't it?

You just need good quality ingredients,

cooked well, dressed well...

Shall we put some avocado oil

in the salad too? I think you should, yeah.

It goes really well with it.

That's why at home we're using not olive oil anymore,

we're using avocado oil for not only cooking but also salads.

It's a beautiful addition to your salad.

Absolutely!

Straight on? Yep, straight on.

What a great combination of ingredients.

Fresh, healthy, vibrant. Love it!

What we might do too is just chop a little bit of dill up

and we'll put a bit over the top.

We'll crumble some feta over as well.

Straight over the salad? Straight over.

It's your recipe. Get it in there.

It's looking great.

And a drizzle of avocado oil to finish.

Oh, could not be better than that.

Let's get this on.

A little bit too much. But you know what?

(CHUCKLES) Why not?! The more the better.

It looks sensational. It's gonna taste it too.

Shall we tuck in? Yes.

(CHUCKLES)

Crispy skin on the barramundi.

Cooked beautifully in the avocado oil.

I'm gonna go this side actually.

Don't hold back! You'll be fighting for it

if you leave me to it. I'll have some fish first,

because I wanna taste it by itself.

Yum. Oh, my God. Mm.

That's delicious.

Buttery barramundi,

you've got that little essence of the avocado in there.

A great recipe for any day of the week.

Mm. The oil's not overpowering. It complements the dish.

It sure does. Beautiful.

Chicken karaage is one of my absolute go-to chicken dishes,

and it's really quite easy to prepare.

So, all I've done

is just cut some chicken thighs into strips,

and I'm going to marinate that now for about an hour

in some light soy sauce...

..some chopped ginger and garlic...

..and some mirin.

We're going to mix all these ingredients together

and literally just let that brine, let that infuse,

let that grow in flavour

for the next hour or so.

And then I'm going to beat up some eggs,

fold that through the mixture as well.

And then we're going to dip the chicken into our flour mix.

And I use three types of flour.

I use a rice flour, corn flour and plain flour

which I think goes really well, nice and crispy.

So, after all of that,

into my flour mixture I'm also going to add togarashi,

which is a beautiful Japanese seven spice.

So, the chicken is now pretty much done.

We're gonna leave that to sit for an hour,

and then we're going to take it to the next step.

Honestly, for me,

when I do fried chicken, it's the best way to do it.

I did the double-fry method.

So, you do first, almost like blanching it first, at 130 degrees

and then you take it out once it's just started to colour,

you increase the temperature to 180 and do your second fry.

And here I'm just making a beautiful little wasabi mayonnaise

to go with our karaage.

I prefer a Kewpie with something like this cos it is slightly sweeter,

just to offset the little bit of heat from the wasabi

Final season,

and we just plate it up.

Super simple.

See that gorgeous golden colour?

Packed with all those spices.

Oh, I don't think this one's gonna fit.

My chicken karaage with wasabi mayonnaise

and the togarashi seven spice blend.

(CRUNCH!)

Mm!

Captions by Red Bee Media