All language subtitles for G.C.B.C.AU.S16E35.WEB-DL

Look, I'm not gonna lie. I'm feeling
plenty of pressure about today.

We're making toasties

and I'm standing next to
the King of toasties.

Stop it!

Tim and his toasties -
a household name.

So I'm going to do my best

and bring
a delicious crumbed mushroom,

stuffed with lots of
juicy semi-dried tomatoes,

caramelised onion, herbs
and goat's cheese

in an open-melt style of toastie
to the table

and king of the toasties,
what have you got for us?

Well, I might have to
steal that idea!

I love that
and obviously I love toasties.

I've built a whole career off them

and I can't believe
we get a whole episode

dedicated to toasted sangers.

So I'm excited.

I'm going to be making
an apple pie toastie,

so I'm going sweet.

But I think you're only bound
by your own imagination...

That's right.

..in terms of what you can put
between two bits of bread.

And we are going to show that today.
Absolutely. Let's do it.

Tim, we've had mushrooms a fair bit
in the kitchen recently

and I'm pretty happy about it

and I'm going to include them in my
crumbed mushroom toastie today.

So I'm going to get these cranking
and ready to go into the oven.

But we want to make the stuffing
to go onto the mushrooms.

So I'd love for you to chop up
some fresh basil for me,

a couple of tablespoons or so

and the semi-dried tomatoes.

To get the mushrooms well cooked,

I like to paint each side with
some extra virgin olive oil.

I just think there's something
about toasties, just in general -

they remind me of my childhood.

Spaghetti jaffles after school

or cheese toasties on the weekend.

Yes! That's right.

And I'm actually not going to make
mine between two pieces of bread.

I'm going to make mine almost
like an open-melt style of toastie.

Let's get the basil straight in.

Now, of course, use whatever herbs
you have on hand.

If you don't have basil
on hand, chives or dill -

something like that is absolutely
perfect.

Sun-drieds?
Sun-drieds, I'd love you to chop.

And we're going to get a couple of
tablespoons of caramelised onion.

Now, I've got to say,

caramelised onion is one
of my favourite condiments

to keep in the fridge.

I use caramelised onion
a lot in my toasties,

whether it's with lamb or with
goat's cheese and pumpkin.

It can just go with so many things.

Now, we've got some beautiful
goat's cheese here.

Lovely soft goat's cheese.

Again, if that's not your cup of tea,

then some parmesan or something along
the lines of that would be great.

And then we'll get our semi-dried
tomatoes in.

Yes.
Oh!

And we'll get a little bit
of almond meal in there as well.

So that's just going to help
to bind it together a bit?

Bind it together.

Or you could leave it out if you've
got any issues with nuts as well.

And, Tim, of course we cannot make
a toastie without crusty bread.

No - and I've been admiring
this beautiful sourdough loaf.

It smells amazing.

So what do we want -
a couple of nice thick slices?

Yes, please. That would be great.

We're going to cook our bread
a little bit like a bruschetta.

Brush it with some
extra virgin olive oil

and then rub it with some
garlic for that extra bit of taste.

Ooh!

Oh, this is beautiful bread.

I like it. There's one.

I'll leave this over here

so you can do some brushing
of the olive oil and the garlic

and I'm going to fill up
the mushrooms

and get them under the grill.

The grill's probably
around a medium to high heat.

And we're going to do that
so that they don't burn too fast,

so they have their nice, even cook.

Just for people watching at home,

when you rub garlic
on the bread like this,

you probably think
it's not doing much

but it really does
make a difference.

So just a nice raw garlic clove
that you've peeled,

just rubbing it into the bread.

It is an easy hack, isn't it?

You know, sometimes you go out
and you eat at restaurants

and have breakfast at a cafe
and you think,

"What have they done
to make this so different

"to the toast that I eat at home?

"Why does this taste so good?"
Yeah that's right. OK.

I'm going to do two without,

just to have on hand
because I love mushrooms.

And then I've stuffed these two

and then we'll get them
under the grill to cook.

They look awesome.

We have some epic toastiness
happening now.

The grill served us well.

It's time to plate these
bad boys up.

Beautiful.

Now, I love a little bit of mayo
on the base

and I really enjoy a bit
of chilli there too.

I've been quite generous,
so hopefully, um,

we won't be in tears eating
our toastie.

I can handle it.
(LAUGHS)

Now,

I might put them both on like this.

Get a bit of a bit of extra
mushroom flair.

Go crazy.
Why not?

And toasties are
meant to be creative.

You're meant to look
at what you've got.

Absolutely.

That one on the top.

I love how that stuffing mixture
is just caramelised up nicely.

So good.
Salt and pepper please, my friend.

Yeah.
Go for gold on the pepper.

OK.

So, salt.

Just a little.
A little.

I'm learning, I'm learning.

And then we're going to get some
rocket on for our greenery to finish.

Mmm.
And that's it.

Wow.

I mean for a breakfast/brunch idea,
this is next level.

I'm glad you approve!

You could charge a lot of money
for that.

Oh, look, do you know what?

All I need is good company
when it comes to food.

Look at that.
That is a thing of beauty.

Thank you. I'm pretty happy
with the result, to be honest.

I'm gonna cut in.

Now, look, toasties
are a hard thing to share.

Oh, good crunch factor.
Nice. That's what you like to hear.

Oh, have a look at that.
That's for you.

And I love the bitterness
of the rocket

that comes into play from the
nice fresh rocket at the end too.

I can't wait.
Oh, this is gonna get messy.

It's time to get amongst it.

Jac, holy moly. That is
an absolute flavour bomb.

Well, I'm very touched,

because it was a lot to stand up
next to the Toastie King.

But I'm glad
I've met your expectation.

And when I need a job, I know
who to come and find.

You're hired.

Today I'm going to make
an apple pie toastie.

Wow.
Alright?

Something a little bit different,
outside the box.

That's what I love about toasties.

You can put anything
between two pieces of bread

and we are going to show that today.

OK.

So, just 50g of butter or so

into our non-stick frying pan.

What I want you to do for me...

Would you be able to start

picking me some beautiful
fresh thyme leaves?

Can do.
How gorgeous.

And we've got a vanilla pod here.

I'd just like you to split
that down the middle.

OK.

Scrape out the seeds
and hold onto the pod.

I love using herbs
in dessert cooking as well

and I think apple and thyme
work so well together.

Why not use them in a dessert?
Totally.

So, we're just
melting our butter here.

While the butter is melting,

I'm just going to talk us
through the other ingredients

that we're going to throw in there.

We've got two Granny Smith apples
that we've just peeled and diced.

We've got some brown sugar,

some beautiful spices -
we've got some nutmeg, some cloves.

Alright. The apples can go in.

This is easy. We're just literally
adding all the ingredients at once.

Brown sugar.

Those beautiful spices.

And a little bit of water.

And I'm also going to add
a little sprinkle of salt.

Even in desserts, I think a little
bit of salt really goes a long way

and just helps to lift
all the ingredients up.

Alright. What we want to do is just
give this a little mix around.

And you can already see that
that syrup is starting to form.

And all we have to do is cook
this mixture for 5...

10 minutes, tops,
until our apple has softened

and we've got a beautiful syrup
that we're going to use later.

And this could be a cool way

to also use up some of your
bruised apples and your stale bread.

Yeah. Yeah.
Of course.

And if you didn't want to do apples,

if you had some berries,
you could do a berry mixture

or peaches or nectarines.

The options are endless.
They really are.

We'll let these apples cook
for a few more minutes

until they're soft and the syrup
is nice and thick and luscious.

We'll add the thyme
and the vanilla in.

Yep.

And we'll come back and
build some apple pie toasties.

Alright, Jac.
It smells like Christmas in here.

It does!

These beautiful apples have softened

and our syrup has thickened up
beautifully.

That's some serious syrup
you've got there.

Let's build some apple pie toasties.

Now, I'm using fruit toast.
Ooh!

Just to accentuate
that sweet dessert style.

So a couple of bits of fruit
toast onto our board.

Then we'll get a spoon

and we just want to try and get some
of those beautiful apples

onto our toasties.

Alright.
So we'll just share the apples.

Now, thank you, vanilla bean pods.

You have done your job.

I appreciate your work.

Now we'll just get some
more of these apples.

Yum.
So sticky as well, the sauce.

You've absolutely nailed it.
Sticky goodness.

There we go.

We'll pop the lids on.

Now, when I'm doing
just a couple of toasties at home,

I love to use a griddle pan.

A nice, heavy-based griddle pan.

You get nice, even heat distribution

and you get those awesome bar marks
in the toastie as well,

which are impressive.

So, a nice whack of butter in here.

Now with these good-quality
non-stick pans,

you don't normally need
this much butter or oil

when you're cooking with them

but a little bit of butter just adds
a great flavour to our toasties

and gives it that nice golden crunch
that you want.

And that's the benefit of a
good-quality non-stick,

is the fact that you don't
have to use much oil.

Not today.

Just a little bit of butter
for our toasties today.

We are just going to let these
apple pie toasties cook

for 2 to 3 minutes either side
till they're golden and crispy

and then we might even get
the ice-cream out of the freezer.

Ooh!

Speaking my language.

Alright.

Our apple pie toasties, grilled
to perfection in our griddle pan.

Out they come.

It just smells so good.
Oh, they smell good.

They look good. They've got the
perfect little char marks on them.

Let's cut through the centre
of each one.

Plating up.
This is the fun part.

Of course.

Let's have a look inside.

Oh, look at that!

Beautiful stewed, spiced apples.

So we'll get a stack here...

..and pop this one over here.

Now, I said
we don't want to waste that syrup.

No, you don't want to waste
the syrup!

And I was thinking, you know,
this could be a breakfast,

or it could be a dessert,

by the look of the ice-cream
that's sitting here as well.

You could take your pick,
really, Jac.

I mean, if you had this
for breakfast,

it would certainly give
you lots of energy for the...

I think you'd have a lot of energy
for the day.

The whole day.

So, that beautiful, gorgeous...
The caramel!

It has almost turned into a caramel.

It is, yeah.

We don't want to waste any of that.

Sticky and delicious.
Sticky and delicious.

And this is what I love
about toasties -

you can get a bit creative
with them,

think outside the box a little bit

and I can't wait for
people to try this one at home.

I think kids would
absolutely love this.

Oh, you think?
(LAUGHS)

Alright. Now, we've got a gorgeous
ricotta, fig and honey ice-cream.

Oh! All of those ingredients
make me so happy.

Yes. So, a nice scoop
of our ice-ream on top.

There we go.

Oh! Another scoop for you.

I think I just need to try
the ice-cream as it is, you know?

Ice-cream is definitely my thing.
Grab a spoon!

(CHUCKLES)

There we go.

Final flourishes -

just a few more of those fresh
thyme leaves,

just to accentuate the freshness.

A little bit of green and of
course, old-school but I love it -

Bit of dusting of icing sugar.

Oh, wow.

Make it rain or make it snow.

Who says you can't have
a sweet toastie?

But savoury, sweet -
it doesn't matter.

Get your toastie on at home.
That's what it's all about.

I think I'll be taking this
all to myself, actually.

OK. Fair enough.
Thanks for that.

What I have for you today
is the fastest, easiest,

really nutritious soup

and it's simply made with one
of our favourite veggies.

Because who doesn't have a packet
of frozen green peas in the freezer?

So I'm going to make
a super-quick green pea soup.

You're going to love this one.

So just get your pan heating.

I'm going to use some
extra virgin olive oil.

And then you know how we always
start everything with onions?

I've gone for something
a little bit different

but it is in the same family
of vegetables - and that is leeks.

They've got a slightly more delicate
kind of flavour.

I think we forget about them,
somehow.

My mum always used to do
leeks and white sauce.

That was the only way we had leeks,

so I've tried to be a little
bit more adventurous.

You just want to saute
that off nice and gently,

without burning in the bottom
of the pan.

You want to sort of
moderate to high heat.

And then I'm going to add
some garlic -

again, it's in the same
allium family of vegetables.

Lots of benefits to garlic.

So you know, as long as you are good
with garlic -

I like to add it to everything.

And while that's sauteing I'm going
to slice up my celery

and I am going to use the tops.

Gosh, we throw the tops away
so often

but actually those leaves
are really, really tasty.

Just as I'm chopping the celery,

it's making me think about
that one myth about...

oh, do you kind of have negative
calories when you eat celery?

Does it cost your body more calories
to burn up and use

than it is that you actually
get in the vegetable?

Not true, I'm afraid.

You do actually get
lots of nutrients in celery though,

so it is well worth adding
into your diet.

Then we just want to saute those
vegies, just for a few minutes

until they're nicely softened,

the flavour starts to come out.

Some of that oil is infusing
into the vegetables

and some of the antioxidants
actually leach out into the oil,

so it's hugely beneficial.

Now, I do love to make
a homemade stock,

so whenever I've made a roast chicken

or indeed when I've bought
a roast chicken,

when I really am taking a shortcut,

I always use the carcass
to make some homemade stock.

But sometimes I don't have any
ready-made

and this is a really good
alternative.

So I'm just going to make
up a litre of stock.

This is all natural ingredients

and so I always have some
of these in my pantry.

So I've got hot water,
boiled water, in my jug here.

Or, indeed, you can add the water
straight to the stock

and then add the concentrated
stock liquid.

And I'll just give it
a little whisk up.

And I've got ready-made stock
that's super tasty.

So, once your veggies are nicely
softened in the pan there,

we can just pop in the stock.

Pour it in.

And then we're going to add
our green peas.

Don't worry if they're frozen -
they're already cooked,

so you're literally just
heating them through.

That's the advantage of
using frozen green peas.

So, now all we need to do
is bring this up to a simmer

to make sure that the peas
heat through

and then we're ready
for our last, final step.

So, once it's simmering, that's it.

Don't let it cook for too long

or you'll lose that beautiful,
bright-green colour.

Now, what I'm going to do is just
reserve a few of the green peas,

just to garnish my soup on the top.

I'm going to add some Greek yoghurt

and again, I'm going to keep
just a little bit of this

because I like to add
a little bit on the top of the soup.

Give it a stir in.

And then you can use one of these
stick blenders to blend it smooth.

OK.

Once you've got your soup smooth,

you just want to have a little taste
and check for seasoning.

I've used a ready-bought stock

and they usually already
have some salt added,

so that's why
I've not added any salt yet.

I'm going to add just a pinch.

Not too much.

And some black pepper.

Give it a stir.

And that's it -
we're ready to serve.

Ladle it into your bowl.

But look at that gorgeous,
gorgeous colour.

And then just top it with a little
extra yoghurt

and a little reserved
peas on the top.

So there you have it,
a super-quick soup,

just using those humble green peas

that I have no doubt you've got
in the bottom of your freezer.

When I'm looking at quick meals,

I always think, what protein
can I have which is quick to cook?

And seafood is one of those.

Shellfish - so quick, so tasty
and I think we don't eat enough.

Mussels are gorgeous, gorgeous.

So I'm going to show
you a really quick dish today

and it's my spicy mussels
with nduja, tomato and garlic.

And I'm starting off with olive oil.

And I'm going to get straight
into there some chilli flakes,

'cause this is going to be spicy.

Some smoked paprika,
for that smokiness

and my nduja paste.

So we're just going to let
that literally come together.

It doesn't take long.

I don't want to smoke everyone out.

OK. That's cooking up really quickly.

I'm going to deglaze the pan
with some sherry vinegar,

just a couple of tablespoons...

..and a glass of white wine.

Large glass.

We're just going to bring
that back to the boil.

What we're doing here is we're
building those layers of flavour,

which I always talk about.

Those spices, nduja,

the vinegar will give it
that tart and sharpness.

Now I'm going to go in there
with some tomato,

which is already infused with garlic,
which is another layer of flavour.

It's got tomato
paste in there as well,

so we get a richer, thicker
sauce at the end.

Alright.

Now that it's simmering away,
we're going to add our tomatoes.

And this is one of those
sort of dishes

which I'd cook up, put down
in the middle of the table,

everyone grabs a bowl,

we put down a fresh sourdough bread

and that's it -
one of those simple meals

which is just so full-flavoured.

Alright. We're just going to bring
that back to the boil now.

As soon as that starts to boil
I'm going to add the mussels in,

'cause by the time the sauce is
cooked, the mussels will be cooked.

And the way you know
when mussels are cooked -

they open up and they say hello.

I mean...oh!

The smell of this dish
is everything I want in food.

Fresh, seasonal, delicious.

That spice coming through from
the nduja and the chilli flakes,

that hit of smoke from the paprika.

You can see how beautifully
that sauce has cooked down

and how those mussels are now open.

You could just serve it in this pot

or you could dish it up.

I mean, the beautiful thing
about mussels

is they've just got
such a distinctive smell.

Beautiful quality mussels.

So big and delicious.

We are blessed in Australia with some
of the best produce in the world.

Now just lay it out with the sauce.

For me, this is simplicity
at its best.

My spicy mussels with nduja,
tomato and garlic.

Captions by Red Bee Media