All language subtitles for G.C.B.C.AU.S16E42.WEB-DL

What are we going to do
with some citrus fruits, Tim?

Oh! We are going to get zesty.

We're going to get zingy.

I will be making
a lemon and herb roast chicken

with lemon myrtle
as the real star of the show.

Oh, I like that.
Mm.

Well, I'm going to do something
that's quite unusual for me

'cause I'm going to bake a cake.

Ooh!
(LAUGHS)

I don't often bake cakes,
but this is a beautiful cake,

and it's made with olive oil
and orange.

And I throw some pecans in there

'cause I reckon that
that's an underused nut.

Mm.
I do love a pecan.

So, I'm baking.
I can't wait!

We've got dessert,
we've got roast chicken.

What else do you need?

Jo, classic roast chicken.

Hard to beat.

I'm going to take our humble roast
chook to the next level.

We're going to make
a little herb-flavoured butter...

OK.

..with citrus being the real hero
of this.

And we're going to bake it
till it's crispy and golden.

Beautiful. OK.
Alright.

So, talk me through it.

First, can you zest these two lemons
for me?

Sure.
That would be fantasmo, I love that.

Now we've got
some beautiful organic butter here,

which is going to be the base.

We're going to add
some flavours to the butter

and then we're going to massage that
underneath our chicken skin

to flavour the bird.

Here I've got some lemon myrtle.

So, playing on that citrus theme.
Mm.

Lemon myrtle is
an Australian native herb

and it is absolutely gorgeous.

I love it. Do you know what's
really interesting was, you know -

this was several years ago now -

there was a fantastic study published

that looked at the anti-oxidant
and other nutritional qualities

of Australian natives,

and they all come out
extraordinarily high.

So they're really, really good
for you, too.

We should be using more of them,
our natives here.

Absolutely.
Yeah.

So, I've added some lemon myrtle,
a few cloves of garlic

that we've just chopped
up nice and finely.

And I know it gets a bit funny,
I do cook with a lot of butter,

but, honestly, when you go
to a restaurant and you taste a dish

and you wonder,
"Why does that taste so good?"

It's usually because
it's got lots of butter in it,

let's be honest.

Alright. That lemon zest is smelling
absolutely amazing.

We've got some thyme here

that I'm just going to add
straight into the bowl.

Now, if you talk to chefs,

a lot of them would call this
a compound butter,

but I think
that's a bit cheffy for me.

Yeah.

I just like to call it
a flavoured butter.

That's what it is.

It's just a flavour-bomb butter.

Do you want my lemon zest in there?
Absolutely.

I'm assuming, yes. Right.
Thank you so much.

Sorry, nearly took your finger off.

Again, adding to that citrus
flavour, just layering flavours.

Gorgeous.
Absolutely lovely.

And we're going to chop those lemons
in half, too...

OK.

..because we're going to stuff
our chicken

with those lemons as well.

I always do that.
Yes.

You know, that's my really quick one,
you know, instead of...

If you can't be bothered
making the flavour-bomb butter,

at the very least, you know,
my very quick, quick, quick thing

is to squeeze the lemons in,

stuff them inside the chook,

maybe take some of the herbs,
stuff them inside,

drizzle some extra virgin olive oil,
salt and pepper over the top.

It's done. It's in the oven.

Yeah, if you could chop
some parsley for me.

Like, this much?
Parsley can go in.

Yeah, that'll be plenty.

And I've got some rosemary here.

Again, rosemary is probably
my favourite herb.

I love it with everything,
but especially lamb and chicken.

Can I tell you also, rosemary is
the one herb that -

when you plant it in your garden,
in your herb garden -

always survives? (LAUGHS)
Yes, rosemary...

Now, I am intrigued
that you've also got

one of my favourite ingredients
here...

Mm!
..some miso.

Yeah, I love cooking with miso...
Yeah.

..especially in flavoured butters
like this.

It just really adds
a level of umami savoury flavour.

And it's good for you too, isn't it?
How much?

Oh, it's so good for you.
It's a fermented food...

Yeah, good... Ya.
..fermented soy bean.

Like that much?
Yep, absolutely. All in.

Thank you.

And my parsley.
Parsley can go in.

This really is a flavour-bomb butter!
Oh! You know it!

There's a lot going on in there
that's like...

You know it!

Now, all I want to do is
just give this a good mash

just to combine
all those amazing flavours.

Now, there's no easy way
of doing this,

we're going to have to get
our hands dirty.

But what I want to do...

We'll get some of our butter,

some inside of the cavity,

just to flavour that inside,
as well.

So, as it cooks,
that butter will melt

and go through the inside
of the chicken.

Now, what I want to do is
just carefully separate the skin

from the chicken breast,

just nice and carefully.

If you work...

There's these little pockets there,

and that's where we want to get

a good whack of our butter.

Just get that inside

and then just massage that

down the chicken

to make sure all of the butter

is incorporated.

This is going to be
a very, very moist, succulent chicken

by doing this, isn't it?

'Cause you could just put
the butter on the outside, as well,

but by just this little bit
of effort

to get it inside the skin,

between the meat and the skin.

Yeah, not everyone likes to eat
the skin,

so actually that's getting
the flavour

right into the meat, isn't it...
Yeah.

..rather than just sitting on
the skin.

Oh, I'm going to eat the skin,

don't worry about that!

Oh, I knew you would!
(LAUGHS)

You know, I was just talking about
some people watching

might not like the skin.

OK, now I don't want to waste
any of this butter,

so now we can start massaging
all over the bird.

Alright. It's like a...

You're enjoying that, aren't you?

It's like a spa treatment

for our chook here.

(LAUGHS)

OK. All over.

And could you then, you know...

I'm just thinking all that butter
is going to be in there.

You could put some potatoes
around there...

Yeah.
..put your vegies to roast.

You know, one of those, kind of,
one-pot roasts.

That's amazing idea.
Mm.

Yeah, you get any vegies in there

and all of that herb butter
will soak into the vegies, as well.

Now, those lemons that we zested,
we've just chopped them in half

and they can go inside the cavity
of the chicken.

Now, as I'm putting them in there,

I'm almost squeezing that juice out,

'cause that will really help

to flavour the chicken as it cooks.

Oops!
Alright, one more there.

I think that should probably
be enough.

Now, all I want to do now -
season with some salt and pepper

and some more of that lemon myrtle
on top.

And now that will go into the oven,

200 degrees

for about 1h 20min, 1h 30min,

depending on
the size of your chicken.

We don't want to eat raw chicken,

so you just want to get it
to that 75 degrees,

if you've got a thermometer.

Or you can always check

by just slicing into
the thickest part,

and if the juices run clear,

you'll know the chicken
is ready to eat.

Jo...
That looks sensational, Tim!

..herb and roast chicken.

That just makes me so happy,

I love it.

Let's get it onto the board.

Oh, hot, hot, hot!

Also, don't waste
this pure goodness -

bit of chicken jus.

And then you just get that
over the top.

But, if you wanted,
you could thicken that up

and make the most amazing
chicken gravy, too.

I mean, we don't have roast vegies,

but a little bit of greenery
around there

just to make it look
a little bit fancier and...

..white meat or dark meat?

Uh, I'm going to go
a little white meat

just because that's
where you stuffed your herby butter,

so I want to taste...
I can do that.

..taste what that's like.

See if it helped make sure

that the breast stayed
nice and moist.

Yes.

There you go. Excuse my fingers.

Thank you very much.
There you go.

So, that butter should help it

to stay nice and moist.

Look at that!

Let's have a little taste.

Oh, sensational!

It's hard to beat a roast chook
when it's cooked nicely like that,

don't you think?

Don't be scared out there

to cook a whole roast chook at home.

Winner, winner, chicken dinner!
(BOTH LAUGH)

So, the challenge with baking for me
is that, of course,

I always want to make it healthier!

And I think I've succeeded...
Ooh!

..because we're going to use
extra virgin olive oil.

We're going to use wholemeal flour
with almond meal as our flour mix.

And I'm going to reduce
the amount of sugar

by using this clever little product

that is a mixture
of monkfruit with sugar,

so you get 25% less sugar.

All good news for your health.

So, Tim, let's go with the eggs.
Yeah.

If you could crack three eggs
in there for me?

Can do.

And this is such a simple recipe,

I think extra virgin olive oil
bakes really, really well.

You get such a moist cake.

And so there's full of healthy fats,

both from the nuts
and from the extra virgin olive oil

and the eggs in this recipe.

So, you know... And it's super easy.

You're basically going to whip up
the wet ingredients,

add the dry ingredients,
pour it into the cake tin

and pop it into the oven.

That's it.
Easy as that!

It is.
I love olive oil cakes.

The consistency is just so nice.
There we go.

So, you're just going to whip
the sugar mix -

the sugar-monkfruit mix...
Can do.

..with the eggs into there.
Got ya.

Are you throwing shells in there
for me?

(SNIGGERS)
I caught that!

I'm not trying to sabotage
your recipe!

I think you are, I think you are!
I'm only kidding!

So, whip that up nicely

until it's nice and foamy
and light and airy.

OK, Tim, if you can now add
three-quarters of a cup of milk

for me?

Absolutely.

And then we'll add a whole cup
of extra virgin olive oil.

I'm going to take the zest
from my orange

to make this lovely and orangey.

You'll always get
a more strong flavour.

So, I'm just going to grate
some of this.

Oh, you just can't beat the smell.
Ah!

It's so beautiful.

Now, I don't have a big sweet tooth,
Jo.

I'm the kind of guy that will order
a cheeseboard for dessert. But...

I'm with you.

..if I'm going to have dessert,
I love citrus desserts,

like a lemon meringue pie
or a lemon slice,

or a cake with lots of citrus in it.

That's my...
I totally agree.

That's my jam.
Yeah, me too.

I love this,
and it's not too sweet a cake.

Mm.

I think that's what's nice
about this.

The citrus gives it that lovely tang.
Yeah.

OK, well, you can go ahead
and pour the oil in,

since I'm busy with my orange here.

Awesome.

So, that's a whole cup
of extra virgin olive oil going in,

it really does bake beautifully,
I find.

And I'm going to squeeze in...

..the whole juice of an orange.

Mm.

That's a juicy orange, I like it.
It sure is.

(LAUGHS)
Beautiful.

Tim. You can turn it off now.

OK.
Alright, bring it on out here.

OK.

And we're, basically, going to
add our dry ingredients.

So, if you could pass me the flour?
Mm-hm.

And this is where I am going
to sift the flour,

just to try and get
a little bit more air,

as much air as possible.

Oh, awesome.

So, I am using wholemeal,

and I'm adding 1.5 cups
of wholemeal flour.

OK...
I can sift that for you.

..so, if you go ahead
and sift that in.

And I'm adding
some baking powder to that.

And then the trick is
not to over mix the mixture.

No.

You know, it's tempting
to get carried away.

So, this is our almond meal going in.
Mm-hm.

And then I'm literally going to,
kind of, fold those ingredients

into the wet
so that I'm not over mixing,

and I'm keeping it light and airy.

No one likes a flat, dense cake.

So, how Jo is mixing that
nice and carefully

just folding it through...
Mm.

..you want to keep as much air
in there as possible.

OK, so it's literally
as soon as you can see

that there's not
any dry bits of flour in here,

then we are ready to just throw into
our cake.

So, I've lined the cake tin -

and that's the other tip - make sure
that you line your cake tin.

I have so many times thought
that I've got a non-stick cake tin,

and then ended up with a cake
that I...

You pop it open and...
..cannot get out!

..the sides rip apart and, yeah,
I've made that mistake before.

Lovely.
Lovely.

And then I've just roughly chopped
some pecans

that I am going to just sprinkle
over the top.

And then that's going to go
into the oven at 180

for about 45 minutes,

and it's ready when a skewer goes
into the centre and comes out clean.

The old skewer trick.
The old skewer.

So, this is nice.
I've just let this cool in the tin.

You see how it starts to pull away
from the edges?

So, that's a good idea
just to help it, kind of, set.

And if you've got one of
these springform tins...

Ah! Makes life so easy. (LAUGHS)

..it makes it so much easier
to pull it off.

And because we were clever

and we glad-baked this,

it makes it easy to take that off.

(SNIFFS)
You can smell the citrus, can't you?

Yeah, you can really smell
the orange. I love it.

Yeah, and then this is...
Can I help?

..just going to
beautifully slide off here.

I think I can just do it like that.

There you go!
There we go.

See?
Whoo-hoo!

Gorgeous!

So, who'd have thought, Tim?

One, that Joanna can bake,

and, secondly, that you can make
a healthy cake.

(LAUGHS) That is a work of art!

And I love those pecans

that are popping through the top,
as well.

Although, you know,
I shouldn't speak too soon.

We haven't tasted it yet,
so I will get you to have a taste.

There we go. Beautiful.

And you know what?

You could serve this with a nice
dollop of ricotta or Greek yoghurt,

or even a scoop of ice-cream
if you want to be a bit naughty.

Double cream.
Double cream! (LAUGHS)

You know, I thought you might
go there!

Mm, you see how moist it is
with the extra virgin olive oil?

It's amazing.

Yeah, that consistency is so lovely.

I love it.

So, not only did I use the
wholemeal flour and the almond meal,

which, you know, gave it
a really healthy flour mix.

By using
that monkfruit and sugar mix,

you get the sugar down
by about a quarter.

And, also, I've not used too much.

You know, traditional kind of cakes
use a lot more sugar,

but then I find them too sweet.

Well, I just think it tastes great.

That is a ripper cake, Jo.

I like that.
It's a ripper cake, this one!

(LAUGHS)
Go for it!

This is my ultimate sandwich
to make at home.

I don't make it every day,
but it is absolutely incredible.

It's that classic sort of deli-style
sandwich, which you come to expect

from your beautiful,
little Italian eatery.

I mean, there's everything
in this sandwich.

I'm going to start off first
by just cooking our bacon.

The one key thing
with this sandwich...

..is abundance.

We don't do anything by halves
with this sandwich.

We want it to be plentiful
and indulgent.

So, all the bacon in the pan,

we're going to get
that nice and crispy.

And while that's cooking,

I'm just going to slice up
some onion and tomato.

So, when I was a student back
in the day

I used to love, like, those all,
you know,

those sort of classic Italian
BMT sandwiches that you could get.

So, this, I almost created this
straight off the back from then.

It was much cheaper to make at home.

So, got some onion, some tomato,

a little bit of healthy stuff
in there, you know,

a little bit. (GIGGLES)

This is quite nice tomato
so I'm only going to do one.

Pop that to the side, as well,
for later.

And slice up some lettuce, as well.
Some nice chiffonade.

I hate when, you know, you have
big, whole pieces of lettuce

in a sandwich,

and it comes out with a bite.

So, the way around that
is just slice it up.

I say chiffonade, it's a French term,
it's a cheffy term,

but just fine slices.

That's ready, as well.

That bacon. Oh, I love the smell
of cooking bacon.

And this is pretty much
the only cooking you need to do

for this sandwich.

We're going to toast off the bread
a bit later.

That's it. Nice and easy.

So, the sauce I'm going to do -
very simple,

I'm going to use
a little bit of mayonnaise

and a little bit of mustard.

That's it.
It's all I want in my sandwich.

You don't have to combine the two.

I like to combine the two.

It becomes dijonnaise.

It's a bit of Dijon mustard
into our mayonnaise.

Alright, our sauce is ready.

So important with this,

when you're making something
as simple as a sandwich,

have everything prepped
and ready to go

before you start assembling,

because then when you get to
that bit at the end,

you don't want to then be chopping
onions and tomatoes.

You want it all to be ready.

So, this is
some gorgeous provolone cheese.

I love it. I love it in a sandwich.

It's actually one of my favourite
burger cheeses, as well,

because it melts so well.

And I'm actually using
two cheeses in this.

I'm using the provolone
and I'm also using burrata,

which is, again,
yeah, it's a little indulgent.

Why not?

Why can't you treat yourself
every now and again?

Alright, that bacon's
pretty much done,

so I'm going to take it out...

..and put it to one side,
until we assemble.

And now I'm just going to get
our bread cooking in there.

I'm not going to waste
all those beautiful bacon juices.

So, we're going to take...

I've just got, like,
a foot-long hoagie roll, OK.

You can get them
in some good bakeries and markets,

but this, for me,
is the perfect deli bread.

So, we're just going to
slice that open.

And then we're just going to butter
the inside.

And then I just want to toast
the inside of the bread for this.

It's almost too big for the pan.

I'm just going to toast it
the first side,

warm it through on the second,

and then we're almost ready
to assemble.

Alright, our bread's warmed through
and toasted.

Now for the fun part.

So, we're going to start
our assembly...

..with our dijonnaise.

And I'm a sauce guy.

You guys must know by now,
I like my sauce.

So both sides with the sauce.

And then we're going to go
with our lettuce...

..our onion...

..some beautiful tomato.

You want this to be
a nice, full sandwich, nice treat.

I'm going to go down
with my pickled jalapeno now.

Now we're gonna go with our bacon.

Look at that!

This is making me so hungry!

(LAUGHS)

Gorgeous bacon all the way down.

And now we're going to start
with our meats.

And there's no particular order
to this whatsoever.

You just want to layer it up nicely.

And like I said, don't be shy.

You want plenty of meat in there.

So, I'm going to start my layers
with the mortadella.

And then I'm going to keep on going.

I mean, don't judge me yet, OK!

Don't judge me!

I know you're thinking,

but this is so worth it.

And you can put this
under your grill.

I'm a chef, so I've got a blowtorch.

I just want to melt
that beautiful cheese...

..into the sandwich.

There's nothing more satisfying
than watching

a beautiful sandwich come together,

that gorgeous cheese bubbling away.

I mean, I know it's a cheffy
little thing to do,

but it's beautiful, right?

Come on. (LAUGHS)

And just because there's
not enough cheese in there already,

we're just going to top it
with those gorgeous burratas.

And I just want that to be how to,
you know...

as you bite into
that first bite of the sandwich,

really just drip open.

Lid on.

I mean, and we give it
a bit of a squish to hold it all in.

Well, it's what I said,

I wanted it to drip open.

And then we just cut that...

..beautiful layered sandwich in half.

I mean, look at that!

That's a sandwich!

My New York deli-style sandwich.

All of those gorgeous layers of meat,
which I've always got laying

around in the fridge -
the mortadella, the ham,

the pepperoni, and the salami -

you can put in there what you want,

but this is the ultimate sandwich!

I wanna see you try this at home!

Captions by Red Bee Media