All language subtitles for G.C.B.C.AU.S16E46.WEB-DL

I think the way
we're dressed today,

it looks like we're off to Cancun.

Oh, look, why not?
I'm pretty ready for a holiday.

Mexican with a twist today.
Oh, fun!

I'm going to be making
Korean beef bulgogi burritos.

That sounds really cool.
It's gonna be a ripper.

I thought I'd twist things up
a little bit

with some grated tofu tacos,
using a vegan cheese,

getting lots of beans in there.

You know I love my vegies
and my beans,

so here's another take on that.

Mexican's always fun,

it's always a winner,
so let's do it.

So, today is Mexican twist.

So, this isn't exactly
a Mexican burrito.

This is a Korean beef
bulgogi burrito

and I'm going to show you
how to marinade this beautiful beef

to make the most tender beef
you've had in your life.

So, here we've got some
sliced porterhouse steak.

So, that's going to go
straight into our bowl.

OK.

While I'm doing some other things
and having a bit of a chat,

if you can grate...
This is a nashi Asian pear.

Oh, I love them!
Alright.

Now, this is going to really help
to break down our beef

and make it really tender.

Very cool!
How cool?

Our beef can go into our bowl.

Then we're going to add
some other ingredients.

Here, I've got a little knob
of fresh ginger,

which I'm going to get Jacq...
Yum!

..to grate as well.
Yep!

Here, we've got a couple of cloves
of garlic that can go in.

Here, we've got some gochujang,
which is a fermented chilli paste,

beautiful flavour.

Now, you boys love
the gochujang paste, I have to say.

Yeah, we use it a lot.
It's popped up in a few recipes.

Oh, yeah? So, Mike uses it as well.
Yeah!

It's made me really keen to get home

and actually get some
into our pantry...

Yeah!
..because I don't...

I probably lean on miso a bit,
which...

Mm!

..this has a bit of the same
umami flavour as well.

Yeah, that fermented flavour,
absolutely.

Then, we've got some sesame seeds.

They can go in.

Alright, how's that pear looking?

It's juicy!
Juicy, that's what we want.

Look at that!
Yeah, lovely.

That can all go into our bowl
as well.

Then, we've got some sugar,
any sugar will do.

Here, I'm using a raw sugar,
so that can go in.

And here, we've got a grated onion,
that can go in.

Then, some sesame oil.

A good drizzle of sesame oil.

This marinade's going to be epic.

Ah, it's just packed full of flavour.
Yeah!

And some soy sauce.

In we go.

So, I'm not going to put
any salt in here.

We're getting our salt content
from the soy.

Alright, that's great.

And the ginger can go in as well.
Coming right up.

That much?
Yeah, perfect, I love that.

Now, I just want to grab a spoon
and just give this a good mix.

Cover it with some Glad Wrap.

Into the fridge
for at least two hours.

You could do this the day before.

And then, we'll come back
and make some Korean burritos.

It smells so good!

So, after that two hours
of marination,

we just cooked it, really hot pan,

and it only needs a minute or two.

And I cooked it in batches...
Yep.

..because the last thing you want
is for your beef to start to stew.

And that's what can happen
if you overcrowd the pan.

You can see we've got
that beautiful caramelisation.

Do you wanna have a little taste?

Look, I was trying
to hold myself back...

There's a nice little bit.
Thank you.

We've got to... I can't stop myself.

Mm.
That's delicious.

Beautiful and tender.
Mm.

Now, we've used porterhouse...
Mm!

..but you don't need to use
a really expensive eye fillet,

or anything like that,
because we're marinating that beef,

it's going to tenderise.

So, you could use rump,

you could even use a flank steak
or something like that.

That's a great idea
because, I think, often people

- and I'm one of those people -

bumble their way around the aisle
wondering what to use.

(LAUGHS) Yeah.

Alright, we've got our burrito wrap.

Let's get wrapping.

So, on the board,

we've got some
Japanese mayonnaise here.

A bit of Kewpie.
Bit of Kewpie.

You love your Kewpie mayo.
(LAUGHS) I'm obsessed.

So, a nice, generous dollop
of our Kewpie down the middle.

Alright, then we've got some rice

that you've cooked for me.

So, this is just microwave rice.

But this is great because it's a
coconut, chilli and lemongrass rice.

Oh, yum! So, perfect pairing
with all the Asian flavours.

Yeah, already packed with
some flavour, which is great.

So, we'll just get
a nice spoonful of our rice,

or a couple of spoonfuls - why not -
onto our burrito.

It's a good way to bulk out
a burrito, isn't it?

Some good rice.
Yeah!

Good-quality rice.
Absolutely!

I love the flavourings in this,
the chilli, the lemongrass.

I, personally, am a big fan
of basmati rice.

Here, we've got some kimchi,
which is a chilli-fermented cabbage.

And again, it's just emphasising
those Korean flavours as well.

Yeah!
Kimchi.

And then we've got
some black beans, fantastic.

So, you are actually,
even though it's a beef burrito,

you are actually getting
good vegetable sources

and whole grains in here as well...
Yeah!

..which I love to see.
Absolutely!

Now, the real star of the show
is our bulgogi beef,

so we want to get a nice pile
of that onto here.

Yes!

And then...

Thank you, you sliced up
these spring onions magnificently.

A sprinkle of our spring onions
on top.

Now, the difficult part.
We've got to wrap it up.

Now, I've got a pan here.

We're going to toast our burrito.

So, I'll just fold in the edges.

This is always the trick too, right?
I know!

The ultimate roll.
Yep.

And then just bring our burrito over

and just get a nice tight wrap
on our burrito.

Oh, you've done that well,
my friend.

Oh, I could have done it better.
(LAUGHS)

OK, into the pan...
Yep.

..and I'm going to go
with that seal side down,

because once that toasts,

it's going to help it
to hold together.

Glue.
A bit of glue.

OK, we'll transfer our burrito
over to the pan.

And just place that in there.

Toast that on all the sides.

Slice it in half and we have
a Korean beef bulgogi burrito.

Alright, Jacq, our burrito
has toasted up beautifully.

Pop that down. Let's slice it open.

This is where I get excited,

and we'll see in the middle.

Straight through the middle,
be confident.

Ah! I like it!

You're gonna see all those
beautiful layers.

That thin steak, the black beans,

the kimchi, the rice.

It's perfect.

And then, just a little stack
onto our plate.

You can always add a little bit
of greenery if you want.

There you go, a bit of fun.

They won't stay on the plate
for long.

Korean beef bulgogi burritos,
what do you reckon?

Mate, are you ready
to get cracking again?

because that's not going to be
enough for two.

Alright.
I need my own, thanks.

I'll get wrapping
and we'll make some more burritos.

Excellent.

Tim, I've got a lot going
on this kitchen benchtop.

It looks like it, but I like it.

So, we need to start
making it happen.

OK.
We're doing a grated tofu taco.

You know, Mexican...
Mm.

..you really do get to get
very creative with it.

So, what we want to do
is get chopping

and get cracking in the kitchen.

Alright, what can I start on?

So, you can pick
these coriander leaves...

Yep.

..and then finely chop the stalks.
Love it.

I think we all know now

that Jacq loves to use
her stalks of the herbs.

It's a beautiful way
to get flavour in,

so always make the most of it
there.

And I'm going to make the marinade
for the tofu

that goes into the oven.

So, I've got some soy sauce,
some tomato paste,

some smoky paprika, cumin,
all of the good Mexican spices,

a little pinch of chilli,
or as much as you like...

(LAUGHS)
..and some maple syrup,

because tofu does need
a good marinade

to make the flavours shine.

And that's probably
where not enough people understand

how to use something like tofu,

because they're expecting
the block of tofu

just to do it all for them.
Yeah.

Grating it up is a really fun hack

because it's less
time consuming, obviously...

No, I've never done it like this.

..and it grabs all the flavours
really quickly.

So, if you were to cut it
into cubes or slices,

you probably want to marinate it
for a little bit longer.

But grating it,
it just soaks it all up

and you can get it in the oven
and everything can cook quickly.

That's a great little tip,
I love that.

Yes, it's a great, great protein.

It's also rich in iron and fibre.

And you can find calcium-set tofu
as well,

so you can look after
your calcium intake,

depending on the type of tofu
you get,

which is all important stuff...
Yeah!

..if you're looking at following
a plant-based diet.

Alright, so, we've got
our marinade made here.

It's lovely and rich.
Lovely, rich colour, I love that.

Might actually try it.
Mm!

Bit of seasoning.
Mm!

So, it's smoky...
Yeah!

..it's got a good hit
of the sweetness,

it's got the richness
of the tomato in there.

A capsicum, just diced up.

I love the capsicum diced up.

So, our tofu is grated,

the sauce is ready to go.

We won't need to marinate it
because it's grated,

so it'll pick up on
all those flavours really well.

So, we'll get this one in
with the tofu

and then get it into the oven.

So, at home, Jacq,
do you and your family

do Taco Tuesday?

We can do tacos any night
of the week! (LAUGHS)

It doesn't have to be on Tuesday,
does it?

But we love it too,
and Toby really loves it.

I'm just trying to get him to eat

some more vegetables in his taco.
Yeah.

We're slowly starting
to introduce it,

and I think with kids,

you've just got to have
that option there...

Yeah.
..and just slowly integrate it

and one day,
they might actually eat it.

And I think the idea
of hiding some vegies

in your taco mince,
or something like that,

is a great way too.

That's right!

And if you cut things small enough,
no one picks the difference.

(LAUGHS) You hope not, anyway.

OK, we've got our oven cranking
at 180C.

I'm going to line the tray
with some Glad Bake.

It just makes it a bit easier
to clean up, doesn't it?

Make cooking easy,
make cleaning easy...

That's right.
..that's me.

And then we'll get
our tofu into the tray

and spread it out evenly.

I'll shred a bit of lettuce for you?
I'd love that, thank you.

And this will serve
quite a few people,

so you will likely
have some leftovers,

depending on how hungry everyone...

(LAUGHS)
..at the table is that night.

Alright, I'm going to get this
into the oven and get it cooking

so I can get the stove cranking
as well.

So, these onions have been cooking
for a few minutes.

We're also going to get
the coriander stalks...

Alrighty.
..and the garlic in

because I love the flavour.

I don't want the garlic
to get overcooked or burnt.

So, I get it in a little bit later
in the cooking process,

with our onions.

Always a great tip.
Yep.

Alright, I'm gonna add
a pretty generous amount

of smoky paprika and cumin,

two of the best.

Mm, staples in my household -
cumin and paprika.

Alright, we're going to get
our corn into the pan.

This has that lovely,
sweet component...

Mm!
..corn's really high in fibre,
great source of carbohydrate, too.

I love corn.

I've got some black beans here.

You could use kidney beans
and lentils.

So, the combination
of our black beans,

our lentils and our tofu means

that this is a super
protein-rich Mexican dish.

We're going to add in our capsicum
as well at this stage

and get it cooking.
Great, yes!

Thanks, Tim.
Beauty!

So, we'll cook this off
for a little bit longer

and then I'm going to get

some of that plant-based mozzarella
over the top.

I like this one.

It's made with minimal ingredients
based on coconut

with some potato starch and tapioca,
so lots of boxes ticked by me there.

Sounds good.

Just what we want to, then, get it
into our tacos.

So, the beans are cooked,

then the plant-based cheese
was sprinkled all over the top.

We popped our grated cooked tofu
over that one.

And so there's
layers of this Mexican.

Now, let's get some
taco building happening.

OK!

If you want to get the lettuce...
Alright.

..into some of these guys for us.

Just along the middle?
Yeah.

No rules.
No!

Some guacamole, fresh coriander

to go in there as well,

tabasco and any other condiments
you want to pop in there.

If you had salsa, you could do that.
OK.

Let's get our taco mix in.

I had a little taste
of that grated tofu

after it came out of the oven

and the consistency was great,

nice and crispy,
almost tasted like chicken.

Yeah, it has that

and even it has that look as well,
doesn't it?

Yeah!

OK, let's go for our guacas.
That's a good-looking...

Ah, yeah.

Love a good guacamole.

Smells great, nice vibrant colours.

Some tabasco.
Ooh, I got you.

A bit of a splash.

And we'll get the next one made.

We'll get some coriander
on the top.

What are your thoughts on coriander?

I love my coriander,
but my wife hates it,

so it's not allowed in the house,
unfortunately.

Oh!
So, I'm going to enjoy this today.

So, it's a bit of a controversial
coriander moment at home.

(LAUGHS) A little bit, a little bit.

You can see the cheese
has melted beautifully,

just as I want it to,
I don't want it completely melted,

I want a little bit of the texture
of it still in there.

I can swap you over
if you want to start on that one?

Yeah, perfect!

Great way to think outside the box
with your tacos

and trying something like this,
this is such a creative recipe, Jacq.

I'm very impressed.
Thanks!

Put that one in.

I'm a-lookin' and I'm a-likin' here.
Oh, yeah.

Alright, some coriander
for the top of our middle one.

I don't know what day of the week
it is,

but it's definitely
a good time for some tofu tacos.

Hummus is one of those foods
that I just absolutely love.

I think I eat it almost every day.

I serve it with almost every meal
on the side,

and today, I'm just going
to jazz it up a little bit

with, essentially,
some preserved lemon and chilli.

These are just canned chickpeas.

I want to reserve just
a couple of tablespoons of chickpeas

so that I've got some whole,

the rest, tipping straight
into the food processor.

Then I have some tahini,

which is basically
just sesame-seed paste.

In that goes.

Some garlic and, depending whether
you love your garlic or not,

I'm going to put
a whole clove in here.

And then just the juice
of half a lemon.

One of my favourite
kitchen gadgets, this.

Keeps all the seeds out.
Look at that!

And some extra-virgin olive oil.

And a little pinch of salt.

Now, I'm going to add some water,
but I want to get it blitzing first,

and then I'll add just enough water

to bring it to the consistency
I want.

So, I really blended that for longer
than you might think,

'cause it's not just about
getting it smooth,

it's about kind of,
it almost whips it.

That's pretty good to me.

And I tell you what,

it is especially good
when you serve it straightaway

rather than from the fridge

because it's lovely and warm
at room temperature.

So, I'm just going to tip this
into here,

and then we're going to make
our little chilli-preserved lemon.

OK, so we've got
our reserved chickpeas into here.

This is just chopped up
preserved lemons.

Discard the pulp, that's just
the skin of the preserved lemon.

And some chopped, pickled jalapenos.

And a little more extra virgin
olive oil.

And I'm going to keep a little bit
of it just to pop on the top.

But about half of that

I'm going to stir
through my hummus mixture.

You don't need to mix it in
too well.

I kind of want it swirled through
the mixture.

Then, we're going to take
our Corn Thins.

So, my top tip for buying any food
in a packet

is to simply read
the ingredients list.

If it reads like a list of things
that you could buy yourself,

you recognise them as whole foods,
then, you know what?

It's probably a pretty good product.

But if it reads like
half the ingredients

you don't know what they are

or they belong in the chemist
rather than a food,

then, you know what?

There's probably
a better choice for you to make.

So, this particular product
ticks many boxes.

It's a very simple list
of ingredients.

There's nothing nasty added

and it's giving you
those whole grains.

So, I'm just going
to pop a couple of these out.

Oh, let's go for three, shall we?

And top them

with our lovely hummus mixture.

And you could also, of course,
serve this just as a dip,

or serve it on the side of a plate

with pretty much any kind of meal.

I love it, I go through this
by the bowlful.

And then I'm just going to add

a little touch...

..of my topping.

Yum!

I can promise that's going to hit
the mark for your afternoon snack.

Great little afternoon-tea biscuit
for you guys.

This is my Melting Moments biscuit.

Lemony, short biscuit,

really light and easy.

It's one of those biscuits
which you can just eat them all.

So, to start off with
I'm going to take butter,

I'm going to cream it with
my icing sugar and vanilla extract.

So, we're going to beat the butter
with the eggs and the paste,

make it all nice and when it almost,
you know, emulsifies.

And then we're going to add in
our cornflour

and our plain flour and get that
to a really nice texture.

And then once that comes together
at the end,

we're going to roll it into
almost a disc,

leave it to rest for a little minute,
probably about 10-15 minutes.

And then we're going to shape
our little biscuits,

roll them into balls.

So, now that our butter,
icing sugar and vanilla

is that light and fluffy texture,

I'm going to add in my cornflour
and my cake and biscuit flour.

Now, I'm using this flour
because it's really low in protein,

which is great for biscuits.

So, you get that almost short,
crumbly texture to your biscuit

that you want, you know?

So, I've already pre-sieved this.

So, that goes straight in.

And then we're adding in
our cornflour as well.

And then I'm going to start off
on a really low speed.

You can do this in a separate bowl
if you want to.

You can control it,
so it doesn't spit everywhere.

I like to live life on the edge.

Alright, super quick,

doesn't take long at all
to mix through.

So, I'm now going to, basically,

take the mixture out,
roll it into Glad Wrap,

leave it to rest for 10-15 minutes
in your fridge,

just to firm it up a touch.

Then I'm going to shape it
into balls,

lay it out on my pre-lined
baking trays,

and then I'm going to use a fork
to just gently press them down.

Then we're going to bake them
for about 15 minutes on 160 degrees,

and then make our buttercream
separately.

Alright, so I put
my buttercream icing

in a piping bag
just to make it easier now.

Remember, in there we've got
the icing sugar, the lemon rind,

the lemon zest, the icing sugar.

We're just going to pipe that out
on top.

Then literally just close them.

Super simple

and super delicious.

Oh, one extra just for me.

My Melting Moments.

Enjoy!

Captions by Red Bee Media