All language subtitles for G.C.B.C.AU.S16E49.WEB-DL

Today we're playing with the idea
of sweet and savoury dishes.

When I think sweet and savoury,
Jac, I think sweet and sour pork.

Classic. Maple syrup on your pumpkin.
Yum.

What about maple syrup and bacon?
Why not?

I love the idea
of sweet and savoury.

What do you think?

Oh, look, I think about things
like our beautiful bitter greens,

but then throwing fruit
into the salad with it,

or spicy curries and some fruit
mixed in with the curry.

I also love things
like salt and sweet,

or chilli and sweet like chocolate.

So today I'm going to show you
how to make

my choc chip olive oil and sea salt
cookies,

which are a family favourite.
Yum!

What are you going to take me
through?

I've got a bit of a different one
for you, Jac.

I'm going to be doing a chilli honey
prawn and lap cheong pizza.

Ooh, I'm excited.
What do you think?

I've never tried this before
so this is all new to me.

Different combo.
Yeah, I'm here for it.

I'm gonna win you over.
Yes!

Alright, Jac, it's no secret
I love my pizza.

Same.

I've got a sweet and savoury pizza
for you today.

Think prawns, honey,
Chinese sausage.

I'm just using a Lebanese flatbread
here,

so everyone's got those
in the cupboard.

Simple.
Quick pizza. Super simple.

First, what we need to do,

I'm going to chop a couple
of cloves of garlic.

Alright.
So I want that nice garlic base.

So I'm just going to crush
two cloves of garlic

and just run my knife through it.

And I do love the fact that you're
using the pita bread as the base.

Because the pita bread base
are made with simple ingredients,

not too many, and it means the
pizza cooks really quickly as well,

which is excellent.

Yeah.
Tell me what I can do to help,
though.

Alright, so I've got those
garlic cloves chopped in there.

Just nice and rough.

Can you just get a good glug
of olive oil?

Absolutely can. Love olive oil.

Nice and generous.

Great way to get some flavour in
as well.

How much, Tim?

That'll do. That'll do.
OK. I'm generous.

A good glug. No, I love that.

Now if you can just give
that a little, little stir together,

that would be fantastic.

And then all I need you to do, Jac,
is to get your paintbrush

and just give that a nice brush
all over the base.

OK.

That garlic just smells amazing.
It's excellent.

Every good dish starts with garlic,
I reckon.

Alright.

I've got these beautiful
prawns here.

Then I want to hit that with some
of this beautiful hot chilli honey.

Ooh.
Yeah.

Have you had this before.

I haven't. I wouldn't mind
tasting it, to be honest.

Alright. Come on, come on.

There's a bit of chilli in there,
but, um, let's taste together.

What do you get?

Ooh, that's good.

Ooh!

It's spicy.

Sweet. And then...

Ooh, there's the spice.

I love the idea of sweet and spicy.

And how good would this be
with chicken wings,

on your pork belly?

Anything like that,

where you want to add a bit of kick
but sweetness at the same time.

I do love where your imagination
and creativity is going.

Do you know I'd love this on a big
piece of wholemeal sourdough

with some grilled halloumi
and lots of wilted greens,

and then a drizzle
of the chilli honey on the top.

That would be epic. Yeah!
Now we're talking. I love that.

Alright, so shall I paint
the garlic olive oil onto the pizza?

That'd be fantastic. Thanks, Jac.

Yeah, just slather that base.

With the aim to get the garlic
on there as well a little bit?

Absolutely. Yeah.

The more garlic, the better.
OK.

And I'm just putting a good drizzle.

That colour is amazing
of our chilli honey on there.

And then we're going to hit
our prawns with some sesame seeds.

Yum.

Typically with pizza you might get
lots of cheese and just a little

trickle of toppings, but this
has a really good hit of protein

on top of the pizza as well,
which is great because you'll get

your fix without having to eat
so much pizza.

Chilli is good for you, isn't it?

Chilli is great for you.

Good for inflammation.
Different things like that?

Yep, boosting metabolism,
combined with the honey.

There's lovely, beautiful properties
in the honey as well.

Alright. That's fantastic.
What's next?

So now I'm just going to spread
our prawns around on our pizza.

These are some good-looking prawns.

They look so plump and amazing.

So we're just going to spread them
all around.

Then we're going to go on with some
of our lap cheong Chinese sausage.

So I'm just going to, on the angle,
just do some nice slices.

And you can see lots of the fat
marbled through that meat there.

It is a processed meat.

So whilst it's super tasty,

you don't want to be eating this
every night of the week.

This is definitely, you know,

something that comes up
every now and then as, you know,

a yummy, indulgent pizza option.

Every now and then.

So now we're just going to scatter
over

some of this gorgeous lap cheong
onto the pizza.

Nice and generous,
but a little does go a long way.

It does.
You don't need a hell of a lot.

I'm adding some green.

We've got some beautiful
spring onions here

that I'm just going to start
with the white part

and just nice thinly sliced.

So I'm using the white part
to go on top of our pizza.

And then we're going to garnish with
some of those green tops at the end.

Oh, fun!
When we come out.

So spring onions on. Then we've got
some beautiful fresh mozzarella.

Mozzarella!
Yeah.

Wouldn't be a pizza without it.

So I just want to tear off some
of our mozzarella onto the pizza

and just sort of dot that around.

Because as that cooks in the oven
it's going to melt and get

all gooey and delicious.

Alright.
This is looking pretty great.

And is it done?

That's essentially it, Jac.

I've got some of this leftover
chilli and honey.

So I just want to drizzle
a little bit because that'll help

to caramelise up and get all nice
and golden

as that cooks in the oven.

Now, Jac, I've got the oven
pretty hot - 230 degrees -

because we want to cook this
hot and fast.

It's literally probably only
going to take 8 to 10 minutes.

There we go. What do you think?

This has some pretty amazing oozy,
gooey, salty, spicy drip factor

with all of the amazing ingredients
you've piled on there.

A couple of final touches.

I want to get some of the green tops
of our spring onion.

Yes.
Just on an angle.

This is my greenery. Spring onion.

So a nice sprinkle of that beautiful,
fresh, green spring onion on top.

Now we have to finish with some
of our beautiful hot chilli honey.

Another drizzle on top.

I think some pizza shops
are going to steal this idea,

and I say go for it!

Alright, Jac,
are you ready to have a taste?

I think so.

Alright, I'm gonna cut us off...

Let's just go in half.

Oh, Tim, it looks good.

OK.

There's lots of colour.

There's so many great flavours
and ingredients on here.

Look at that.

Is that for me?
That's yours.

Just be careful.

I'll get a piece.

Alright, let's go.

Ooh.
Mm.

Spicy.
Mm.

So good, though.

Sweet and savoury pizza.

Hot chilli honey.

This on a Friday night
with maybe a little ale,

watching the footy,
I'd be a happy man.

I'm sure you would be.

Look at all the honey
dripping off the pizza, too.

Gorgeous. Gorgeous.

Really has made this dish
something else.

So, Tim, you've just told me
you're not much a sweet tooth

and not much a baker,

but I think I can get you
over the line

with my olive oil, choc chip
and sea salt cookies,

which are like this great combination
of the sweet and the salty.

And chocolate and salt
pairs so well together.

Now, I'm not a traditional baker,

so I really like doing things

that make life easy in the kitchen
when it comes to baking...

All about it.

..which is why I make these cookies
with olive oil.

Oh, nice.
Yeah.

So we've got some Bertolli
extra virgin olive oil.

So that, too, also adds in a little
bit of that extra savoury tinge

into the dish, instead of it being
butter, which can be a little bit

more creamy
and hang on to the sweet more.

So that's my little tip there.

And it's really easy because
you don't have to wait for things

like butter to soften either,
which is cool.

So it's about half a cup
of extra virgin olive oil

to start our cookies.

Now, Tim, I'd love for you to start
chopping the chocolate for us.

When the cookies are in the oven
baking,

you still get that gooey
chocolate chunk coming through,

which is what is definitely
going to sell you in.

I love it! Alrighty, here I go.

Then to the extra virgin olive oil.

I'm going to use some coconut sugar.

And this is something that's also
really important in baking for me,

trying to make, you know,
some healthier options for people

when it comes to baking,

is actually looking at how much sugar
is going into these recipes.

Now, we have the chocolate.
OK.

So that's giving us
some sweet as well.

And what I do by adding in
my coconut sugar

is actually reduce the amount
of sugar going in.

So traditional baking might call
for maybe a cup of sugar.

I'm just doing half a cup
of coconut sugar.

Just half a cup.
Just a half.

I love coconut sugar.

And you've got that beautiful
dark chocolate

which has its antioxidants.

Am I onto it?
You're on it.

You're learning already. I love it.
I'm learning.

And then an egg to help us bind it
all together, of course.

Just one egg is all we need.

And look, again, I said
I'm not a traditional baker.

I like things to be easy and quick
and just make it, you know,

simple for people.

So I get all of my wet ingredients
together,

some vanilla extract

and also baking powder,

so they rise beautifully as well.

And then we're just
whisking it all up.

Whisky whisk.
And it's that simple.

And this one I often make
with my children as well.

It's a good one if you've got people
popping over and you want them

to walk into that beautiful smell
of home baked goodness...

I love that.

..that you've literally pulled
together within a few minutes.

And it's impressive because people
are like, "Oh, what's cooking?"

And you're like, "Oh,
just some freshly baked cookies."

(LAUGHS)
"It's nothing. It's nothing."

As you do.

Now, you can smell the extra virgin
olive oil

coming through in the base there.

Love it.
Now we'll add in our flour.

So I'm using a spelt flour
instead of a traditional plain flour.

So it adds in
some valuable nutrition there.

Spelt's an ancient grain.

So we get a few more of those
nutrients coming through.

Lovely.
And then our rolled oats.

So they go in
and then I'll get you to...

Is that OK?
Yeah.

Let's get our chocolate in.

Alright. Here we go.

All the goodness of the choc chunks
coming together in the cookie dough.

And it'll surprise you as a cookie
dough because it won't be as sticky

as a traditional cookie dough, right?

The nature of a traditional
cookie dough with flour and butter

is that it's stickier and a little
bit harder to start.

Because we've made it with an
extra virgin olive oil and the oats,

it's a little bit looser here.

That's a good thing.

We want it to be like that.

So they're lovely and moist
and chewy and delicious

when they come out of the oven too.

Yeah, it looks amazing.

And then really we're just
going to heat our oven up,

portion out our cookie dough

and get a little bit of the salt in
before we get it into the oven.

So I'm going to get you
to go for a little pinch of salt here

before the cookie dough
goes into the oven.

Here we go.

And then when they come out
of the oven just to finish it.

And that's the impressive thing too
about the sea salt cookies.

We put a little bit of salt
once they're baked.

So they've got that beautiful
sea salt flakes sitting on the top

of the actual cookie too.

Now, I'm not making huge cookies,
as you can see here either.

They're only sort of a tablespoon
measure of the actual cookie dough,

and that's for a reason as well.

That's because I think
it's really important that sweets,

if you like sweets, are part
of a healthy, balanced diet.

But we don't need to eat
huge portions of them.

You can have your sweet kick,
enjoy it and move on.

You don't need to eat the whole
entire batch of cookies.

Definitely enjoy one, maybe two,

depending on the company
that you have,

and then, you know,
move on to the next thing.

Hide the rest away or give them
to the neighbours as a gift

so they're out of the house.

Because I don't know
if I could help myself, Jac.

Look, I am very, very much a person
that likes to leave

little brown paper bags
on people's doorstep.

And who doesn't love
a home baked cookie?

No-one.

Alright, these are almost ready.

We'll get them in the oven,

and then they just bake
for about 14 to 16 minutes.

That's it?
And that's it.

Alright. Tim.

So these have cooled on the tray.

They look fantastic.
I know!

You see all the beautiful choc chunks
coming through.

You can even see some of the rolled
oats popping out.

And then you can help me by putting
a little sprinkle of the sea salt

on the top to finish, just to really
bring all of that beautiful

sweet and savoury, so salty to life.

I love that.

What do you think?

That little addition of salt is just
gonna make such a difference.

Yeah.
One to take home for the family?

Yeah, please. Yeah.

The kids will love these.

Easy done.

I think baking
doesn't have to be complicated.

That's right.
We don't have time for that.

We want simple,
healthy and delicious.

And you've ticked all the boxes.

Yeah.
Can I try one?

Ready?
Yeah.

Alright.
Yum, yum.

Oh, wow.
Mm.

You're happy with the result?

That is a ripper little recipe.

I can't wait to try these at home.

I know, they're good fun,

and by using
the extra virgin olive oil,

not only do you make life easier
because it's just ready to go,

but you pack
extra nutrition in as well.

So really simple, wholesome,

a nice variation on a traditional
sweet treat

and something you can whip together
in minutes.

I love it.
I'm gonna go pop the kettle on.

(LAUGHS)

I'm always encouraging you
to have at least two pieces

of fruit a day, but they can be part
of dessert.

Now, pears are a fabulous fruit
to cook with.

Now, normally we kind of think
about poaching pears, but I am

going to fry them.

Yes, you did hear that right.
I am frying.

Because I'm going to fry
in a mixture of lovely different

spices with extra virgin olive oil
and it will be absolutely delicious.

This makes such a healthy,
gorgeous, delicious dessert.

So I'm just going to quarter my pears

and take out that core
where the seeds are,

leaving them in quarters,
just like that.

Lay those to one side.

Now into my bowl
is going to go some spices.

So I've got some cinnamon.

I've got gorgeous little star anise
and a couple of cinnamon sticks,

some sweetness
coming from maple syrup

and a good glug
of extra virgin olive oil.

Now give that a stir just to mix
through the ground spices

in particular, and to coat
those cinnamon sticks

and the star anise.

And then we're going to pop
our pears in here

and just stir it around

until the fruit is completely covered

with that deliciously spicy mixture.

Making sure it's hot,
and in it goes.

Making sure you get all of that
lovely spicy juice

and just let the cinnamon sticks
and the star anise

cook in the liquid alongside

because you're going
to get that flavour.

Of course, you're not eating those
end spices, but they give that...

It almost smells...

I immediately thought there
of mulled wine.

That's what you kind of get.

Now, while that's cooking,

we're going to make
a bit of a spiced, orangey,

spicy kind of yoghurt.

So I'm using Greek style yoghurt,

which comes
from a fantastic Tassie dairy.

And the reason I'm using the Greek
style is that it's nice and thick.

It's really rich in protein,
but I just love

that especially creamy flavour.

Yoghurt is one of the ones
that's an original fermented food.

Um, and it's one of the foods
that just always comes out shining,

associated with a whole load
of different health benefits.

It's just, honestly, unless
you have any reason like allergies

or intolerances to dairy,

this is one of the healthiest foods
that you can get into your diet.

Now I'm going to spice it up
with some cardamom,

again some cinnamon,

and grate some of an orange rind.

Trying to make sure you just use
the orange part, not the white under.

So as soon as you've grated
through the orange part,

go to a new section of the orange,
because I don't want

any of the slightly more
bitter pith.

And I'm going to then cut my orange
in half

and squeeze in some orange juice.

Little squeeze of orange juice.

And then we'll give that a stir.

Oh, it's something about
oranges and spices.

It's making me think of Christmas.

But you can eat this all year round.

This is an unsweetened yoghurt,

so I'm not adding
any additional sweetness

other than the orange to that.

And then just set that aside

for the flavours
to nicely meld together.

Take a look at your pears

and you just want to cook these
until you see the sauce

kind of evaporates down
and becomes nice and sticky.

Turn your pears over again.

See how they're becoming nicely
caramelised and slightly browned

on that other side?

That's exactly what we want.

OK, we are ready
to start plating up.

So I'm going to put a generous dollop
of our nicely spiced yoghurt.

You can smell the orange.

Smell the spices.

I'm going to take
a couple of these pairs.

Onto the top,
and then don't forget about...

Of course we're not eating
that cinnamon stick,

but pop it onto the plate
because it looks so pretty.

Along with a couple
of little star anise.

And then just drizzle a little
of the juices from the pan...

..over the pears.

And I'm going to finish
with some chopped almonds.

But whatever nuts
you've got in your pantry

are going to work a treat.

And there you go.

You're getting a serve of your fruit
into the day,

along with a protein rich yoghurt,

all spiced up
in a lovely kind of wintery,

I don't know,
mulled wine type flavours.

It's just absolutely gorgeous.

When I joined Gaucho in London
in 2007, one of the things

that blew me away on their
dessert menu was the Don Pedro,

and it's a simple
South African dessert,

which traditionally is made
with vanilla ice cream and Amarula.

But I'm showing you the version
which I fell in love with.

So I'm going to start off
with the alcohol,

and I'm going to use

a coffee liqueur.

An Irish cream.

Ooh!

And a hazelnut liqueur.

That's right.

All three.

And I promise you, it's a beauty.

And this is a beautiful
Australian-made gelati,

which is just creamy and rich.

And it's got beautiful vanilla beans
running all the way through it.

It's the perfect gelati
for Don Pedro.

And I'm basically going to add
all of that ice cream in.

And then I'm just going to slightly
muddle it together.

Now, you don't want this
to become a milkshake.

That's the difference
between a Don Pedro

and a hard shake, essentially.

So we're just going to slowly
muddle that

until it gets nice
and thick and creamy.

So you've got that beautiful
consistency in there now.

And then we're just going to
layer that in.

Flavoured
with that gorgeous liqueurs.

And now we're just going to top that
with some toasted walnuts.

So simple,

and I promise you, so delicious.

Like, it's a classic for a reason.

A Don Pedro from South Africa.

Beautiful, full of flavour
and definitely a treat.

Captions by Red Bee Media