All language subtitles for G.C.B.C.AU.S16E41.WEB-DL

Jacq, it's a long way to the shop
if you want a sausage roll.

Today is all about
the humble sausage roll.

What are you doing?

Oh, look, I actually
really love sausage rolls

because it's a time
when I pack lots of vegies in.

So, I do lots of different
vegetarian-style sausage rolls

and today's is
a curried vegetable sausage roll,

serving it up with a raita
instead of a tomato sauce,

so something a little bit different.

Oh, I love that.

Well, I'm going to blow your mind.

I'm pairing two Aussie classics -

the chicken parma
and the sausage roll.

Together -
chicken parma sausage roll.

Oh, Tim! Exciting! I love this one!

Yes, I can't wait.

Tim, I would usually have
a tray of baked vegetables

sitting in the fridge
as part of my weekly meal prep...

Oh, nice!

..and that's how my curried
vegetable sausage rolls came about.

There were some roasted vegies
ready to go.

I whacked some curry powder on it,

popped them back in the oven
to sort of absorb all those spices,

and then mixed it up
with some of these other ingredients

and made a delicious sausage roll.

Oh, wow, I love stories like that,

how recipes come almost by accident.

Accident.

That's a lot of my recipes -
by accident,

but they turn out alright
so, you know, we're happy with that.

We want to get lots of vegies
into these sausage rolls,

so I've got carrot,

Tim's chopping some celery
and zucchini...

Yeah.

..and some red onion as well.

You know, of all the roast vegies
that I often cook,

the carrots and the zucchini
are up there, along with pumpkins.

So, pumpkin also goes really well
in a sausage roll.

You can get creative
and use whatever vegies

you have on hand, really.
Love it!

I think it's great 'cause
sausage rolls can be so diverse

in terms of what you make
your filling out of.

That's right!

The options are endless
with snag rolls.

Yeah, and it's always good
to do a bit of a fridge raid

and see what you can do...
Yeah.

..with what you've got.

Celery is like a surprising winner
in a sausage roll for me,

whether you're doing them
with mince or with vegies.

Because there's a high-water content
in the celery,

it makes them lovely and moist.
Yeah!

Like, I'm always after
a lovely, juicy sausage roll.

I don't want anything dry,

so the celery really helps
to do that.

Gorgeous.
Then we'll get our vegies.

And give them a good drizzle
of extra-virgin olive oil.

Already, the colours on that -
I mean, that's heaven.

Roast those off,
that's all you need -

a big bowl of roast vegies.

I know, because they can
go either way.

Honestly, a bit of meal prep

with some roast vegies
does go a long way

because you can get them
into lots of different meals.

Love it.

And some curry powder.

I'm pretty generous
with the curry powder

because it's really the only spice
that will get in here.

And then we'll toss these
all together and get them roasting.

Add some salt and pepper.

I'll get my hands dirty, don't worry.

Thanks, Tim.

And you know
they're going to taste good

because that Indian curry-spice
combo just is so versatile.

It smells sensational already
and it's not even cooked!

I know! Alright, we'll get those
into the oven to bake

until they're lovely and soft.

And then we'll be ready
to pull together

the rest of the ingredients.

So, we've blitzed

all of our delicious
curry-spice roasted vegies

in the food processor,

added some rolled oats,
the egg to help bind it.

I didn't use breadcrumbs.

I always use rolled oats in mine,
I love it.

And some sunflower seeds.

Salt, pepper, some extra coriander.

Now it's time to roll them.
That's amazing.

I love how it's got the consistency
of a sausage roll mix.

It looks meaty.
Yeah!

Love it!
And that's the intention, right?

Like, if you're going to try and
convert people to eat more vegies

and they're real meaties...
Yeah.

..then you've got to find ways
to, sort of, just make it easy.

Really nice,
that curry flavour's great.

Yeah, and it's a lovely wet mixture,

so I know that they're going to be
a really juicy result at the end.

We're going to make these
into mini sausage rolls

because, I don't know,
a bit of a party fever, why not?

That time of day.

So just make enough of a tube,
shape them,

make it easy and then roll them up.

Yeah, that mix is holding together
really, really well.

And then we'll roll them up.

Have you ever made
your own puff pastry from scratch?

Never, my friend, never.

Me neither!

That sounds like a lot of butter
that I don't know what to do with.

(LAUGHS)

So, wrap them up nice and tight.

Then we'll want to have an egg wash
over the top

to make them lovely and golden.

I'll whisk an egg.

So, a bit of egg,
some sesame seeds on top,

though you could put whatever
you want, really, on the top

in terms of some extra spice.

Ooh.

There you go.

And then gently get them
on to your board.

And whilst they're cooking
in the oven,

we'll whip up
a delicious yoghurt raita

to team with
our curry-spice sausage rolls.

These are baked to perfection.
Look at those!

Smells so good, sausage rolls
coming out of the oven, don't they?

Whether they're meat or vegie...

Tim, do you want to
pop the raita into the bowl?

That's our dipping sauce
instead of tomato sauce.

I love that,
a bit of a different spin

on the dipping sauce
for the snag roll.

Yeah, why not?

In the raita is cucumber,
cumin, coriander

and yoghurt
with some salt and pepper.

There we go,
all of our sausage rolls.

We'll let them cool down

so we don't burn
the roof of our mouth.

I can't wait!
I'm going in, I'm going in.

(LAUGHS) They look too good.

Dip into that raita.

Mm! They are absolutely delicious.

And that raita really helps
to just freshen everything up.

Yep.
And it really complements the curry

in the sausage rolls
really, really well.

Thanks, Tim.
You beauty!

Jacq, it's a bit
of a contentious thing,

but do you say chicken parma
or chicken parmi?

Parmi.
What?

It's parmi!
It's parma!

It's absolutely parmi.

Ah, you're from Sydney.

Sydney v Melbourne.

Well, I say parma and we're making

some chicken parma
sausage rolls today.

Yum!
A bit of fun.

I mean,
if this recipe doesn't go viral,

I will be very shocked.

Oh, OK, get ready for it!
There, I've said it, I've said it.

Here we go.
Let's get cracking.

So, what I want you to do
is to grate some cheese for me.

Yep.
So, think of a chicken parma,

you've usually got
the chicken schnitzel,

you've got some ham,

you've got the tomato sauce,
you've got cheese.

So, all the elements
that go into a chicken parma

are going into our sausage rolls.

Yum.

Now I've got some English ham...
Yep.

..that I'm going to put into
our chicken parma sausage roll mix.

You love a bit of fusion food too,
don't you?

Yeah, I do love a bit of fusion food.
It's fun.

It's great to be creative
in the kitchen

and think outside the box
a little bit.

We've got our ham here.

Now, we want two cups of cheese

'cause half is going to go in here
and then half will go

on top of our sausage rolls as well.
Oh, OK!

Alright, I'm just going to chop
our ham one way, nice and thinly.

Then I'm just going to
turn the ham the other way

and then just roughly dice that up.

I love a sausage roll, Jacq.

There's something that reminds me
of my childhood.

My nana making
homemade sausage rolls.

I love it!

I just like them 'cause they're
like a little party in your mouth.

Oh, I like that!

Now, what we want is
half of the cheese into the bowl.

Yep.
Thank you very much.

Then all of our chopped ham
can go in.

Then we've got some breadcrumbs...
Yep.

..just to help to hold all the mix
together so it doesn't get too wet.

Are they a panko breadcrumb?
Yeah, these are panko.

Yep.
So, a cup of those.

And then we've got
500g of chicken mince -

again, just playing on that riff
of the chicken schnitzel,

but just using chicken mince instead.

And then for the tomato sauce
that goes on top of the parma,

we're using this basil and garlic
diced tomatoes

which is mixed with tomato paste,
so it's nice and thick.

We just want half of our can
in there.

Alright, and then
I'm going to use my hands.

We're just going to get in
and give that a good mix around...

Yep.
..till it's all combined.

And then we're going to roll
some sausage rolls.

Excellent! And what do you say
about using your hands?

Best tools in the kitchen.
Best tools in the kitchen.

It's becoming my catchphrase.
Yeah!

Alright.

Our chicken parma mix
is all ready to go.

Looks good!
Now we've got our puff pastry sheets.

Just going to peel
the blue plastic off.

I'm not going to ever
make that mistake again.

(LAUGHS)
Oh, no, really?

Oh, yeah, one horror story...
I'm sure everyone's done it once.

..yeah, back in the day.
Yeah.

I'm just going to slice
our puff pastry in half longways.

Mm-hm.

Now, this mix would make about
24 sausage rolls, good sized ones,

but we're just going to make
half a batch today.

So I'll place my pieces here.
Yep.

Then we want to get
some of our beautiful mix.

I just like to get in with my hands

and just form it into
a nice sausage shape,

and just form that
along the edge of the puff pastry.

Alright.

So if you just want to roll that
nice and tight longways.

Could you put the cheese
on top at this stage as well?

You could.

That's where I had thought
you were going with it.

I think I'm starting
to rub off on you a bit.

Well, you did say
it was going to be a viral recipe.

(LAUGHS)
I'm already doing my take on it.

Oh, I love it.

I haven't hit the healthy side
of it yet, but...

Yeah.

One more.

Chicken parmas would just have to be
the best-selling item

at our classic Aussie pubs.

Oh, hands down!

When in doubt, order the parma.
(LAUGHS)

That's what I always say.

They look great!

Alright, Jacq, we've got
our oven tray here.

We'll make a bit of an egg wash -

if you could do that for me.
Yeah!

Just one egg and a little dash
of milk, just to paint on top

to give that nice gloss
to our pastry.

Then we'll top it with some cheese
and get them into the oven,

200 degrees for about 25 minutes,

until they're puffy,
golden and crispy.

Oh, I can't wait.

That cheese has gone
nice and crispy.

Our puff pastry is golden
and delicious.

Perfectly cooked.

Chicken parma sausage rolls.
Let's get a few onto our board here.

What's going on there?

Well, I've just used that
diced tomatoes with the tomato paste

as our little dipping sauce.

Well, that's smart!

As you would if you had
a chicken parmi...parma.

You say to-ma-to, I say to-ma-to...
Parmi...parma?

..but as with a parmi,
you'd have the tomato over the top.

Yeah, that chunky tomato sauce.
I like it.

We'll just pile them up here,
get a few on.

It is a long way to the shop
if you want a sausage roll...

(LAUGHS)
..in the immortal words of AC/DC.

But I'd love for you guys
at home to give those a try.

Chicken parma sausage rolls.

This is a favourite family dish -

I'm sure for many of you,
as well as in my family -

it's chicken cacciatore.

It's so quick and easy to do.

You whip it together and it'll take
about half an hour on the stove top.

Now, I'm going to use chicken thighs,

one, because I reckon
they taste a whole lot better,

they're a little bit moister,
they do have a touch more fat,

but, listen, you know,
don't worry about that.

They have more iron and zinc.

So more of that brown poultry meat

actually contains
more of those kinds of nutrients.

So, all I'm going to do is toss them
in some wholegrain flour.

Now we are ready to go.

So, I've got my pan nice and hot.

I'm going to put a good drizzle
of extra-virgin olive oil

into the bottom of my pan.

And then we're just going to
brown these chicken pieces off.

So, just pop them into the oil

and you're going to brown them
on all sides.

So, the interesting thing about
extra-virgin olive oil is

if you think about -
what did they cook with,

and what do they still cook with,

for many centuries
in the Mediterranean region?

It's extra-virgin olive oil.

And now we've got the science to show

just how well
extra-virgin olive oil cooks.

So, the smoke point is
a bit of a moot point.

It actually doesn't tell you
how the oil behaves very well at all

under heat or over time.

So you actually have to do
the scientific studies to look.

And the interesting thing is

not only is this
a very stable kind of fat,

the mono-unsaturated fat
in extra-virgin olive oil,

all of those polyphenols
and the vitamin E protects the fat

as it's heated.

So this is a really, really good oil
to be cooking with.

Brown it on both sides.

And then we're going to remove
that chicken from the pan.

So, once you've got your chicken
nicely browned on both sides -

so I'm not cooking it through
at this point, just browning -

remove your chicken from the pan

so that we're ready to do
exactly the same thing,

saute all our vegies.

Pop that aside for a second.

I'm using some Spanish or red onions.

Saute your onion first.

You don't want it to burn,

but you just want it to get
a little translucent

and nicely softened.

so that'll take
just a couple of minutes in the pan.

And while that's cooking,

I'm just going to slice up
some red capsicum.

And you can dice this up small

if you've got kids who are
a little fussy with their vegies.

I like to leave it
into nice, fine slices.

OK. And I'm just going to add
my capsicum to the pan.

And then our mushrooms go in.

And I'm just using
everyday, common button mushrooms.

Saute that up.

Then last I'm adding

a generous, you know,
two or three cloves of garlic,

depending
how much you love your garlic.

I'll add a pinch of salt.

Try not to add too much salt.

It's always easier to season
a little more if you need to.

So, that is looking really lovely.

Now I'm just going to move my vegies
slightly to the side,

and I'm going to add my red wine
to the pan.

Now, don't worry
if this is a family meal

and the kids are going to have it

because all of that alcohol
is going to evaporate off.

And I'm going to add my herbs.

So, I've got some sage,
some rosemary and some parsley.

Make sure you've got
a fabulous cupboard

of herbs and spices,

all dried and ready to use.

Now, into that goes
our can of tomatoes.

And this is really lovely
Australian-grown tomatoes.

I love that it's already
nice and thick.

It's got some tomato paste in there.

So all we need to do is
add that one can

and we've got a beautiful, thick,
rich tomato sauce developing.

The smell of the wine with the herbs
is really coming through now.

This is a very polyphenol-rich dish,
it's fabulous.

The tomatoes are adding lycopene,

which for you gentlemen is
especially good for you,

been shown to reduce your risk
of prostate cancer.

I'm putting
about a cup of chicken stock.

You can use homemade chicken stock
if you've got it.

I'm just using a ready-made,
concentrated stock.

The chicken goes back in,

along with any flour
that's in my bowl.

Give it all a good mix.

Coat the chicken well in that sauce.

And then the last
little cheeky ingredient

is about a tablespoon or so
of real honey.

Just gives that touch of sweetness,

brings out the flavour
of the tomatoes,

just brings that sauce together
nicely.

OK. I'm going to pop the lid on.

Simmer that
for about 30 minutes or so,

just until
the chicken's cooked through

and the sauce is lovely and thick.

While the chicken's cooking
we're going to cook the polenta.

Do make sure you're reading the pack
to understand,

because polenta can take
anything from 10 to 30 minutes,

depending on the type of polenta
you've got.

About a litre of water
for a cup of polenta.

So, I'm going to
bring that to the boil,

sprinkle in your polenta,
stirring continuously,

and then let it simmer
until it's gorgeous and thick,

almost like a kind of mashed potato.

So, I've finished off my polenta
just with some extra-virgin olive oil

and some parmesan cheese -

really just beautifully lifts
the flavour

and you've got
that lovely creaminess.

Now let's take a look at our chicken.

That is looking fabulous.

So, you can see the sauce
is nicely developed.

The chicken's thickened through.

There's a beautiful smell.

All I need is
a little extra fresh parsley

to go on to the top.

And we are ready to serve this up.

So, a couple of beautiful, nice...

And this is why I like it so chunky
with the chicken pieces.

Add some of those beautiful vegies
on the top.

Fresh parsley.

Now, doesn't that
just look gorgeous?

That is perfect for a midweek meal

or it's good enough and fancy enough
to feed your friends on the weekend.

And I love to serve it
with a lovely green salad,

simply dressed
with extra-virgin olive oil

and perhaps a little salt and pepper.

And that's it - dinner is in a flash.

Dressings are a staple
in every household,

and knowing a good dressing is
the key to beautiful salads

and not just salads,

like, I use this dressing
as a dipping sauce as well.

I absolutely love it.

It's a honey mustard,
it's so simple.

I'm using apple cider vinegar,
some good grain mustard,

and the quality of your grain mustard
is important.

When it's only four ingredients
in something,

you need to make sure
they're good ingredients.

Same with the honey, a nice honey.

And then we're just going to whisk
those all together.

And when I talk about
good ingredients, the oil is the key.

So I'm using a beautiful avocado oil.

And the reason I want to use
an avocado oil,

as opposed to an olive oil,
it's richer, it's creamier.

You can see that beautiful colour.

You don't get that from olive oil.

You get it from avocado oil.

And avocado oil has got
almost a strange reputation,

where people think
you can only use it for dressings.

I love to cook with it.

I love to use it
as my oil for potatoes.

It just gives you
another layer of flavour.

It's great with baking as well.

And you can see how it
just changes colour towards the end -

that beautiful, rich,
almost creaminess to the sauce.

That's what we call
the emulsification process.

So we just season it up.

Salt and pepper.

Whisk that in and then taste.

Mm.

It's beautiful.

It's sweet, it's acidic.

You get a strong punch of mustard.

Honestly, it's so beautiful.

And then, I've just got
some lettuce leaves

just to show you the look
of this gorgeous dressing.

I love it.

It's such a family favourite.

I use it in so many recipes
in my restaurant,

and I promise it's going to become
one of your staples.

And you can make it in a big batch,
leave it in a container,

store it in the fridge
and it will last.

My honey-mustard dressing
beautifully made with avocado oil.

Captions by Red Bee Media