Original subtitles

Jo, I've got a 'filo' this is gonna be a great episode. (LAUGHS)

Crispy, crunchy. Today is all about filo pastry.

Is that just 'cause the second kid's on the way,

you're practising the dad jokes?

Is that what's going on here? I love it. I love it.

(LAUGHS) Well, look.

Filo pastry is my absolute favourite pastry. I use it so much.

Because I love that I can add my own healthy fat to it.

What are you gonna make with it?

TIM: I'm going to make filo Hawaiian quiche cups.

JOANNA: Ooh. TIM: Mmm.

That sounds interesting.

Bit of a mouthful. I like that. I like that. (LAUGHS)

Well, I'm going to surprise you,

because I'm going to make baklava.

TIM: Oh. JOANNA: So there's loads of nuts in there.

But I'm gonna show you how to make it

a healthier baklava.

I love it. I am 'filo-ing' it.

(BOTH LAUGH)

(WHIRRING)

(SIZZLING)

(SIZZLING)

Well, I reckon, Tim, that the trick to filo...

..people get all in a tizzy about using filo.

Yeah.

But, honestly, once you start using it, you can't really go wrong.

The trick, though,

is to keep it in the packet

until you're ready to use it.

Yes. Right?

So I'm gonna get you to blitz up some nuts for me.

So we've got some pistachios, some walnuts and some almonds.

Love it.

So if you can blitz those up for me until it kind of

looks like breadcrumbs.

TIM: Can do. JOANNA: And, essentially, all we're gonna do is layers of filo.

I'm gonna use extra-virgin olive oil. And do you know what?

Where do you think 'baklava' came from?

Is it Turkey or Greece or...?

I don't know. That whole area. Well, I would have...I would have... I would have said Turkey,

I think.

Yeah.

That's what comes to MY mind when I th...think of baklava.

Yeah, so...

..I think there might be some argument between those countries,

but what I am gonna argue,

and it's an educated guess, I suppose, I don't know this for sure,

but I would have thought they would certainly

have made it with olive oil.

What do you think? Not butter. Oh, I think so. Traditionally. Yeah.

Obviously, butter's great, but I think,

traditionally, olive oil for sure.

I think it's you chefs that have got on board with this

and started doing it with butter.

So... It's our fault.

..I am going to argue that I'm doing it the traditional way.

(LAUGHS) (LAUGHS) Yeah. Alright.

I'll give these a little... Give it a blitz.

(WHIRRING)

And all I'm doing

is brushing each layer with my extra-virgin olive oil.

And I'm going to use a third of this whole packet,

so we will use this whole packet of filo here,

and just work...you don't need to panic and go too quickly,

because you're just gonna brush it all with extra-virgin olive oil.

So let's...if you could perhaps sprinkle, Tim,

about half of that nut mixture.

We might reserve a little bit just to...to pop onto the top.

But do about half... sprinkle that over here.

OK.

Just all over? All over.

OK. Yep. Right to the edges.

Love it.

JOANNA: We're quite generous with our nuts.

You're getting all of those good fats in there.

Nuts are one of our best sources of magnesium.

And you need magnesium for your brain.

You need it for good sleep.

You need it for your muscle actions.

Um, and a lot of people aren't getting enough magnesium.

OK. I reckon that looks good, Tim. Pretty good?

Yeah.

So I'm putting another third of my sheets,

oiling between each sheet again.

Then I'll do the final layer of nuts,

finish with the remaining filo sheets,

and then we score the top,

and that's really important, to remember to do that,

before you put it in the oven.

It's going in the oven at 180

for about half an hour, until it's nice and golden-brown.

While this is baking in the oven,

we're going to make the syrup that we'll pour over the top.

So I'm going to use

this mixture of monk fruit.

Have you used monk fruit much, Tim?

No, I can't say I have. (LAUGHS)

I think it's really amazing stuff.

So it's all-natural. It is natural fruit, the monk fruit.

And it's called monk fruit because apparently the fruit fell down

on a monk sitting under the tree.

Or so the story goes... Oh, yeah.

..and fell in his tea or something and then...

..you know, it was amazingly sweet, and he thought,

"This is incredible."

Anyway, what's incredible about monk fruit

is that it doesn't raise your blood glucose levels,

it's a way of bringing down both the calories and the carbs,

the...the sugar, in any kind of recipe.

OK. And it behaves just like sugar.

So it's...you know,

I'm able to dissolve it here.

And this is a sugar mix, so it's not...

..this is not a sugar-free recipe.

TIM: (LAUGHS) Little bit healthier. JOANNA: I did say healthier.

Honey. Can I s... JOANNA: Honey. Yes, please.

We're gonna... (LAUGHS) Yeah.

..we are gonna add some honey,

you've got to have honey, and...

..this is the real deal - we've got real honey here.

Now, I'm gonna add some cloves to this

and some fresh nutmeg

and some fresh ground cinnamon.

This nutmeg, I'm gonna grate about a half of a whole nutmeg.

You can buy it ready-grated, of course,

but there's nothing like it being grated fresh.

I love how you're packing lots of spices into your syrup mix as well.

It's... Yeah.

TIM: Takes it to the next level.

JOANNA: And we just want to reduce the liquid,

so I'm going to simmer this, one, so that those spices kind of infuse...

TIM: Mmm.

..into the syrup, but also then just to reduce the liquid part

so that it's nice and thick.

And then my little secret ingredient.

If this is for adults only,

sometimes I add a little liqueur in here.

What's in there? But this is orange blossom water.

TIM: Oh, can I smell? JOANNA: So you could use... Yeah.

Mmm. Nice?

..orange blossom water or rosewater or, you know,

sometimes I throw in a cheeky little liqueur.

We're just going to let that simmer,

and then we'll let it cool, and by the time we take

our baklava out of the oven,

we pour the syrup over the top,

let it cool down and stick it in the fridge for at least an hour,

and then our baklava is ready to taste.

So this is nicely chilled now, in the fridge.

And hopefully you're gonna like the end result, Tim.

TIM: Oh, it looks beautiful,

and the smell, and it's so crispy.

Beautiful. Excuse me.

There we go. This is, like, the most beautiful sweet treat.

If you've got a sweet tooth... Mmm.

..it's pretty hard to beat this.

I just had a little taste of the pastry, and the orange blossom

really came through.

JOANNA: They're nice. TIM: Mmm.

JOANNA: I'm glad you liked that little addition. TIM: Yeah.

Alright, Mr Bone. Oh!

Have a taste. Baklava!

(LAUGHS) Yes! Here I go.

Mmm.

(CRUNCHES)

JOANNA: So the trick there is to pour that syrup on

when it's nice and hot.

'Cause that's when the pastry really soaks up all that lovely syrup.

And then just let it cool enough for you to then pop into the fridge,

leave it for at least an hour, but, actually...

..you know, with all that syrup on there, this will last

for several days in the fridge.

That is unbelievable.

Crispy, nutty, sweet.

But it's those spices that you put in the syrup

that really make this, I think.

A great way to showcase filo pastry.

And look. It's portion control, isn't it?

Yeah. You're not having too much.

(LAUGHS) You're not eating the whole tray.

You just have a little, little square.

(LAUGHS) (LAUGHS)

Jo, if you are 'filo-ing' down, this recipe will get you back up again.

Trust me. Oh! OK. OK.

But I've got a... I've got a question for you first

while you start cracking all of those eggs into there.

JOANNA: Got it. TIM: Pineapple on pizza.

Yes or no?

Not for me. What?!

Not for me.

Come on!

My kids used to love it when they were younger,

although even they seem to have stopped it.

But look. It's a classic combo.

Well, today is a play on the humble Hawaiian pizza.

We're making Hawaiian filo quiche cups.

Alright? Nice.

Hence my filo pun at the start.

Did you...did you pick that up? I did. I did.

Oh, OK. Just check. Just check. I've got your vibe, Tim. I've got it.

TIM: Alright. So double-smoked ham.

I've got two packets here.

Jo, you are cracking me up there.

I love it. (BOTH LAUGH)

I've gotta stop. I've gotta stop.

Alright. Please.

I apologise. I apologise. Actually, please don't.

Please don't. It's entertaining. (LAUGHS)

Bit of salt and pepper in here for you?

Yeah, a bit of salt and pepper.

That would be great.

And I'm just going to slice up our double-smoked ham.

Those little packs of ham are great

'cause you can just have them in the fridge, on the go,

ready, whenever you need.

JOANNA: I do do lots of versions of this,

but, I have to admit, mine tends to have

more veggies.

Well, that's the thing. Less cream.

With these filo...quiche cups...

..yeah, your... the options are endless

in terms of what you can put in them.

Of course. Anything. JOANNA: Exactly.

TIM: And it's a great way to use up some ingredients

that you might have in the fridge that...

Mmm. ..you need to use up.

Alright. Thank you. JOANNA: OK.

Easy done, and I'm gonna get you to...

Some chives? ..chop up some chives for me.

We're going to start layering up our filo pastry.

So you can see I've just got it under a damp tea towel.

That's just gonna protect it,

'cause it dries out really, really quickly.

And what I want to do is just slice it

in half longways

and then into quarters.

Then we've got

our 12-hole muffin tin.

Mm-hm. We'll just pop that up here.

Olive oil spray.

And we're just gonna give

our muffin tin a good spray

so they don't stick.

Nothing worse

than trying to pop them out and they're all stuck to the bottom

and it just tears them to pieces.

Much easier than brushing it on. Alright.

Then...we want three layers of our filo pastry in each muffin hole.

So I might even need your help here.

Yeah. Sure.

Let's just start layering away.

And you just sort of push it in.

That's it.

I like how you get some bits that hang over the edge,

'cause they're gonna get beautiful and crispy.

Alright. These are great. Thank you for your help.

We've got three layers of our filo pastry

in each muffin tin.

I've got our beautiful pineapple.

This is just tinned pineapple.

Mmm. Easy.

Any time of year.

And we're just gonna pop a couple of pieces.

Now, if you want to follow me,

a bit of a sprinkle of ham

on top of the pineapple.

That gives us our Hawaiian theme.

So these are great.

And...they're something that the kids are really gonna love too.

Mmm. And they can help do this as well.

So I'm assuming these are great hot or cold, right?

Yeah.

I mean...they're gonna be delicious straight out of the oven,

but...the next day, when they're cold, just as good.

That looks great.

Now we've just got some dry oregano.

I love dry oregano.

A little sprinkle on top of each one.

And then if you want to start

with your beautiful egg mix there,

just putting a little bit of egg mix into each one.

Now, you just want to make sure that you don't overfill these,

because...if you overfill them, they can tend to spill out,

and they will rise up a little bit as they cook as well.

So, after these are filled

with the egg mix, we're gonna top them

with some cheese and chives.

These will go into the oven, 180 degrees, 20 to 25 minutes,

until the filo pastry is nice and crispy and the egg mix is just set.

I've let our Hawaiian quiche filo cups

cool slightly.

What do you think? They've...

They look delicious.

TIM: The filo pastry is nice and crispy.

JOANNA: Mmm. TIM: That egg has set beautifully.

Let's try and dig a couple out.

JOANNA: This is always the challenge, isn't it? TIM: Yeah, I know.

You've got to be nice and... JOANNA: Did you oil the pan enough?

Did you oil it? And you did.

TIM: I saw this on TikTok. You just scrunch up your baking paper.

(LAUGHS) It makes it look nice.

We'll dig a couple more out. Oh, the things we learn online.

(LAUGHS) Alright.

I mean, these are great

for that little afternoon snack,

morning, light lunch.

You could have it with a nice side salad.

JOANNA: Gorgeous.

Dried oregano over the top.

JOANNA: Oh, I think that looks amazing.

There you go.

Thank you so much.

Oh, shall I chop it in half?

Oh, you can - I'm just gonna...

..I'm just gonna dig in.

JOANNA: Mmm.

Crispy pastry.

That quiche mix is nice and light.

Nice little sweet. Mmm.

The big hit of pineapple, yeah? Big hit of pineapple.

I know you're not a fan of pineapple on pizza.

But... I am in a filo cup.

Well...there you go. I've won Jo over.

(LAUGHS)

French toast isn't an "every day of the week" type of breakfast,

but when it IS a breakfast you're craving,

I want to show you a healthier way to make your French toast, by making

a peanut-butter-and-banana French toast with a yummy

berry/chia smash on the top.

Let's make the berry-and-chia smash first,

'cause we need the chia

to gel with the berries,

and it can do that while we're prepping all the ingredients

and cooking our French toast.

To make it, I've got some

frozen blueberries that I've defrosted,

but, of course, you could use fresh,

but you get a lot more juice

out of them as they defrost,

because that's the nature of the water.

And smash the blueberries in the bowl

before adding the chia seeds in.

This is a lovely way to add natural sweetening to this dish

and also gets those additional

antioxidants and fibre

into your French toast,

where traditionally you don't have lots of that.

We're going to add our chia seeds in.

Chia seeds are really fibrous, so...

..when they're added to something with some liquid,

they naturally draw the liquid in,

and that's how we make this thickened

berry smash, which is almost like

a little bit of a take

on a blueberry jam.

And we'll drizzle

a little bit of maple syrup in.

So we'll give that a little mix

and then set it aside so it becomes

a gel consistency,

and we'll make our French toast.

I've got two stale pieces

of sourdough here,

a mashed banana, one of my favourites.

Great way to use up the browning bananas

on the table as well, which is probably

how these recipes came about.

It's, like, "What do I have?

"I have stale bread. I have some brown bananas.

"Got a little bit of milk left.

"I've got an egg.

"There's a breakfast,"

So we'll mash the banana onto the bread, and as it cooks,

it's going to become lovely and sweet.

And then onto the other side of the bread, we'll get our peanut butter.

Today, we're going to go with the smooth peanut butter.

This is such a beautiful-quality peanut butter,

made with Australian peanuts,

and no other added, unnecessary, ingredients in there,

just peanuts and salt.

We're generous with our serve of peanut butter here as well.

Peanut butter is also a wonderful source of protein.

Then we'll get that on top.

Now it's time for the egg-and-milk mix for...

..making our French toast.

I'm going to use one egg

and an egg white.

See if I can catch it.

Perfect. Alright.

We'll add in the egg white.

That adds in extra protein as well.

And you can use the yolk to make a homemade mayonnaise,

or maybe it's a custard,

followed by vanilla.

This is a beautiful-quality vanilla.

Pretty generous with my vanilla.

I love, love, love the taste of it.

And some cinnamon.

Cinnamon adds in a natural source of sweet.

I'm gonna add a pinch in there.

And...couple of tablespoons of milk.

And then whisk it all together.

That's perfect.

Let's get the bread in to soak.

I want to leave lots of time for this one to soak.

The bread's reasonably thick.

And I want to soak in as much of that eggy, milky goodness,

with all the protein in there, with the peanut butter, as I can,

so we have the best result from our French toast.

So a medium heat on our frypan,

some butter.

I don't use lots of butter in my cooking,

but this is definitely a time and place

to get some butter in.

We've got a nice little sizzle happening in the butter in the pan.

It's time to add in our French toast...

That's soaked so well.

It's absorbed all of that eggy goodness.

..and get it cooking.

Depending on the thickness of your bread,

four to five minutes each side,

but just monitor it,

make sure you're not overcooking it.

You don't want burnt French toast,

that's for sure.

So we want a lovely golden crust

on our French toast.

(SIZZLING)

That's cooked.

Let's get it onto the plate.

Now, I've been resisting the temptation

to lick the peanut butter spoon

the whole time this has been cooking, because...

..I thought I'll do one little extra smear of peanut butter on the top,

because this IS a treat...

..weekend thing,

so we might just make it

just that little bit more

of wholefoods decadence.

Get that one over the top to finish.

And look at this.

Our chia seeds have gelled

with the blueberries and the maple.

So instead of having a jam,

you've got

a beautiful chia/berry smash on the top.

Cool way to use fruit.

Now, I don't know about you,

but that is a beautiful-looking

breakfast, or brunch, that's full of

wholesome ingredients, lots of flavour -

the nuttiness from the peanut butter

with the sweetness of the banana

and the blueberries.

It's just time to tuck in.

One of the best things for me about visiting Japan and Tokyo especially

is the amount of yakitori restaurants there.

I love yakitori. It's one of my favourite ways to eat meat.

And I'm gonna show you a quick recipe

to do a miso-glazed beef

with a yuzu-and-sesame mayonnaise.

It is delicious.

So, for me, when preparing the beef,

I've just got a nice piece of Scotch fillet here,

which I've cut down,

and I'm just gonna make really nice slices.

But for it to, like, cook well

and eat well later,

it's important that when you slice your beef,

you keep it in the same position

that you slice it,

so that it stays with the grain,

and you'll end up with a more tender piece

of yakitori on the skewer at the end.

So I'm just gonna slice this all down then skewer it up

and then rub in the miso.

(SIZZLING)

So, I've got the yakitoris in the pan now,

and we're just gonna slowly cook these

until they're nice and pink in the middle.

While they're cooking, I'm gonna make

my sauce, my emulsion.

So I'm using yuzu juice and a beautiful sesame paste,

which is just gonna give so much umami to this...

..this...mayonnaise, essentially.

OK.

So I'm gonna add in my egg yolks, my vinegar,

my yuzu, my mustard,

slowly pour in my oil

and make up this delicious sauce.

(WHIRRING)

(SIZZLING)

Look at these.

You've got that beautiful golden...

..dark caramelised crust

from the miso,

which is just flavour,

which seeps into that beef as we cook it.

It's a great way to have steak.

Really is.

And then this beautiful sauce,

which we've made on the side,

with the sesame paste,

the yuzu juice,

so quick, so simple,

but a really nice flavour combination

with that beautiful beef.

And you know what's gonna finish it off?

Furikake.

I love it.

It's the Japanese seasoning of choice for a reason.

Touch of furikake on the emulsion

and then a little bit on our yakitori.

And that's just gonna give it that

extra level of... you know I've said it before, umami.

A flavour bomb.

Beef yakitori,

sesame-and-yuzu emulsion.

It is delicious.

Captions by Red Bee Media