Original subtitles

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