All language subtitles for G.C.B.C.AU.S16E33.WEB-DL

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