All language subtitles for G.C.B.C.AU.S16E50.WEB-DL

Puddings.
Ooh.

I love puddings.

And of course they had to roll us
two out when it's the puddings,

because we are passionate
about puddings.

Us Brits love puddings.
We do.

It just is taking me back
to growing up.

A good pudding
was what it was all about.

Cos it's different to desserts,
right?

Pudding and dessert is different.

Dessert - fancy.
Pudding - indulgence.

(LAUGHS) It is.

Even I'm going to be
a little indulgent today,

but I am, I have to confess,

bracing myself
for what you might be doing.

I get the sense that when I talk
about Joanna-fying recipes

and I'm making them healthier,

you just go running
in the opposite direction.

Talk me through the Mike-fying it.

I made this one with you in mind.

I'm going to do my version
of bread and butter pudding,

but I'm going to use croissants

and then white chocolate
and raspberries as well.

OK.
And I'm going back to my roots.

I'm making you a Scottish dessert
called cranachan.

And cranachan is traditionally
made with double cream.

I am going to use
a little Greek yoghurt.

You know, I couldn't...
I couldn't help it.

I'm also going to use raspberries,
and oatmeal is in there.

So, you know,
there's a touch of health happening.

I'm looking forward to this.

Have you ever tried cranachan, Mike?

Do you know what,
I don't think I have.

No? You've heard of it?

I've heard of it, but, like,
I think I have, but I don't know,

Like it's a traditional
Scottish dessert.

This is a really traditional
Scottish dessert.

And actually, what I had to do
when I was thinking about,

what am I going to do for dessert?

I thought, cranachan, that's
what I want to make because it uses

these amazing raspberries.

And Scotland actually is
extraordinary for their berries.

Dad looked up some of my mum's
really old Scottish cookbooks,

and I was comparing recipes
because I thought,

how do I do my Joanna-fying
of this?

Because it involves
quite a lot of cream.

So I wanted to try it
with Greek yoghurt.

And then I realised some of the
really old traditional recipes

do add some yoghurt to the cream.

So that's what we're going to do.
OK.

How do you feel about hand whipping
some cream for me?

Oh, I'm excited.

I'm excited for it, Jo.
Excellent.

I didn't get the mixer out
because I thought, you know what,

there's some muscle in the room.
Oh, hey!

I'm gonna give you a job and get
you doing some cream for me.

So essentially, this is, of course,
it's got oatmeal in it,

being Scottish.

So this is steel-cut oats,
so it's whole grain oats.

You've got all the goodness there.

You want to get a dry frying pan,
pop your oats in there.

And I'm literally just going to
toast the oatmeal.

I can start to smell it.
It's lovely.

I'm just going to turn it off.

But I'll leave it in the hot pan so
it'll toast just a little bit more.

How are you going there?
Yeah. Almost done.

And it's Scotland so I have to put
a little bit of whisky in there.

And it is Scottish whisky of course.

Whip that into the cream.

So this isn't a dessert
for the kids.

Bit of honey. Whip that in.

And some Greek yoghurt.

And my tip here is make sure

that you use a nice thick
Greek yoghurt like this.

Because otherwise your cream
is going to be thinned out too much

and we want it to have nice layers
in the end result.

So I'm using about half cream
and half Greek yoghurt.

Then what you want are some pretty
glasses because you want to be able

to see these gorgeous layers.

So if you've got any kind
of stemmed glass or clear glass

like this is going to be absolutely
perfect.

There's our toasted oatmeal.

So this is so, so simple.
Honestly.

It is, right?

When you're looking for
a quick pudding, this is great.

Yeah, it's so, so easy.

And then we're literally going to do
it kind of almost like a trifle,

I suppose.

I was going to say,
it's like a Scottish trifle.

It's a bit like a Scottish trifle.

So you put a layer of the cream
and you do a layer of the oatmeal.

And a layer of raspberries.

And then basically repeat that
all the way up your glass.

Then pop it in the fridge
for at least an hour.

Beautiful.

Doesn't it look gorgeous?

It looks like a Scottish trifle.

It does.

Do you know, my granny always used
to make us a Scottish trifle.

But that was quite involved
and lots of layers.

And anyway...

And she put an awful lot of sherry
in it, I've got to say.

Mine has just got
one little nip of whisky in here.

But anyway, I hope you enjoy it.

It looks stunning.

Can we have one each?
We can.

You know I don't like to share
my puddings.

(LAUGHS) I know.
I have learned this about you.

Cheers. Or, slainte.

That's what we say in Scotland.

That is delicious.
Mm.

It's sweet without being too sweet.

It's creamy without being too rich.

The oats give you that beautiful
substance and texture,

but they've got a bit of a chew
to it as well, which is nice.

Yeah.
And that's exactly what you want.

The little chewy bits of the oats.

This is just Scottish flavours.

So this is a lovely showcase,
I think, of...

Well, I'm using Australian produce
here.

But, you know,
traditionally of Scottish produce.

It's amazing. Well done.
Yeah.

Slainte.

Alright. Are you ready for this?

There's a lot going on here.
Do you know what?

OK, so I'm going to start you off
with a really easy job.

I want you to cut open
the croissants.

I can do that.

Lashings of unsalted butter.

And when you're doing
a bread and butter pudding,

the butter is so important

because it's going to impart
so much more flavour to the dish.

You do know
there's some butter in there,

if they're proper croissants.

100%, but there's never
too much butter.

I say this all the time.
OK.

So we're going to use unsalted
for this.

So you don't really want
that much salt in there.

Beautiful Aussie grown
grass-fed butter, 100% organic.

It's delicious and you'll taste it.

So it's really important
to use a good quality butter.

Once you've spread butter
on the inside, both sides please.

You finish it with some
raspberry jam on each one.

Raspberry running
through this whole dish.

Whilst I'm going to make
pretty much a custard, OK?

So I'm going to start off
with four eggs.

So I used to have to make...

One of my jobs as an apprentice

was I was working in a like
a private members' club in London,

and one of the jobs I used
to have to make every single day

was a bread and butter pudding.

Every day for two and a half years
during my apprenticeship.

So you can do this
with your eyes closed.

I don't think I've made one since.

(BOTH LAUGH)

And did you make it with croissant
instead of bread?

No, no, no, we used bread.
It was bread.

So we're going to whisk
in sugar and eggs.

I love using coconut cream
with this because, for me,

coconut, white chocolate,
raspberries,

they're just a match
made in absolute heaven.

Yeah, I do make a custard tart
that I use coconut to make...

..the coconut milk
to make the custard.

I think...
It works.

Beautiful,
beautiful flavour pairings.

So I'm just adding in a teaspoon
of vanilla to this as well.

Oh. That's nice.
Yeah. It's beautiful.

And now I'm going to pour in
my 300 mil of coconut.

So I'm using cream for this
rather than milk because I want

that thickness, that unctuousness
to the sauce.

And then our pouring cream.

And then all I've got is some
melted white chocolate here,

which is going to add
straight in as well.

Just wondering if you've ever
made your own croissants.

Yeah, 100%.

And you know what?

I much prefer to buy them.
(BOTH LAUGH)

That's pretty good.
Is it worth it or is it fiddly?

No, it is worth it.

But it is very fiddly.
I'm not a baker.

I say this over and over.
I'm a chef. I'm not a baker.

If you've got the time to make it,
beautiful.

OK, so we've got our custard made.

We're going to finish filling
these croissants.

We're going to layer it all up,
put the mixture in, let it soak.

And then we're going to bake it.

I mean, come on.

If you're gonna do a pudding -

pudding! -

do it right.

This is pudding.

Now, you want me to add more to it?

Because there's not enough in there.

You've got to glaze it.

You've got to make it
look shiny and pretty

and as inviting as the smell is.

I'm gonna throw in a few more
fresh raspberries as well,

because why not?

And then obviously we've got
that white chocolate

going through the custard already.

But I'm going to top it

with just a little bit more
white chocolate on top.

Of course you are.

The raspberries are a healthy touch.

(LAUGHS)

How is that? Are you happy?
Yeah, beautiful.

And then we're just going to grate

beautiful ribbons of white chocolate
on there.

It is a work of art.

I'll give you that.

For me, it's just a proper pudding.

There you go, guys.

My white chocolate
and raspberry croissant

bread and butter pudding.

Pretty incredible.

It looks pretty incredible. (LAUGHS)

Try it.

I've got a special guest
with me here today,

the incredible Luke Hines.

Welcome to the show, Luke.

Thank you for having me.

Ah, always a pleasure, mate.
Always a pleasure.

And I love, love, love your food.

And you are definitely one
of my favourite chefs

when it comes to peanut butter.

Oh.

I tell you what,
I will be back here any day,

especially with that warm welcome.

But even though you've introduced me
as Luke, I want to bring up a name.

Reese. Reese's Peanut Butter Cups.

Have you heard of those?
Of course.

Alright, well,
I want you to forget that.

Oh, OK.
And I want you to think about this.

Lukey's PB & J cups.

Wow!

Now, PB & J
is a bit of an Americanism,

but for anyone who's not sure,

it means peanut butter and jelly.

We are recreating
the famous peanut butter cups,

but we're going to make them

with the best quality
peanut butter you can get.

And we're swapping out the jam,
which can often be sugar laden,

with just fresh raspberries.
Yum.

It's not my show, so you're going
to do a bit of work.

(BOTH LAUGH)

How does that make sense?

I invite you on to get me to work?

Mm-hm. So I'll give you that.

I would like you to create
the chocolate base

for our delicious
peanut butter cups.

So we want to go about a third
of the way up these paper liners.

Yep.

What you'll want, guys,
is for the big peanut butter cups,

a six hole muffin tray.

But if you want to do little bite
sized ones, you can use a 12 hole

muffin tray,
which are slightly smaller.

And you'll melt your chocolate down.

You can use a double boiler method
or whack it in the microwave,

but you don't want it roasting hot.

You want it kind of room
temperature, but not setting firm.

Once you've got your chocolate
melted down beautifully,

do as Mike does so wonderfully,

which is spoon it
into those paper liners.

Make them all about the same size,

and then we're going to transfer
that into the freezer

until it's set firm.

It doesn't have to be rock,
rock hard.

We're talking 5 to 10 minutes
until it's strong enough

to hold our peanut butter
and our raspberries.

This is the exciting part.

The chocolate's looking really good,
but we get to fill it.

Now, you can go straight up
peanut butter.

If you've got smooth,
you could use that.

I'm using crunchy.

And there's also something
called smoochy, which means

it's a little bit smooth
and a little bit crunchy.

I love the smoochy.
(BOTH LAUGH)

You get the best of both.

It is the best of both worlds.

Now, I'm going to do
about a teaspoon...

Yeah.

..or half a teaspoon
per peanut butter cup.

And you want to make sure
that that peanut butter

doesn't go right to the edge
of your paper liner.

Otherwise you won't be able
to pour chocolate around,

getting a nice seal.

I was watching you do it and I was
like, I want to smooth it out,

but there's method to your...

There's actually method.

And you'll see there's a way
that I push that peanut butter down

without even having to do it
with the spoon.

So get it there.
Yeah.

And then we're going to go
one to two raspberries.

'Cause you're going to sit that
on top of the peanut butter?

Yeah. So I kind of use the pressure
of those raspberries

to actually push that peanut butter
down

and spread it down
a little bit further.

And if you don't have raspberries,

the best news is you can swap it
for maybe some blueberries in there.

Some strawberries.
Lucky last. Just like so.

You're back on the tools, my man.
Yep.

So give them a really generous
coating.

And what you want is to make sure
that you've got chocolate

all over coverage so that you don't
see any of the raspberries on top.

Oh, look at that.
Like that?

Yeah, that looks fantastic, mate.

Oh, hello.

You've done that before.

(BOTH LAUGH)

That is brilliant.

Years of Michelin training, Luke.

(BOTH LAUGH)

All that training

and I've got you drizzling chocolate

on some peanut butter
and raspberries.

(LAUGHS)

When it does come to choosing
a peanut butter,

from a health perspective,

you really want to make sure that
there's no additives or nasties.

You should be only seeing
on the label

good quality peanuts
and a pinch of salt.

That is it, because that's all
you need for the ultimate flavour.

Mike,
that's looking the absolute goods.

I'm going to go over the top
with some shredded coconut.

Oh, nice.

Now, you could use a thick
desiccated or flaked.

It doesn't matter too much,

but it gives it a beautiful crunch
and texture on top.

All we need to do now
is transfer these into the freezer

until that second layer of chocolate
is set, and we're good to go.

Mike, I'm so happy with these.
Yeah.

They've set beautifully.

I actually sometimes don't even
like to take them too far,

because what you end up with is
a beautiful gooey chocolate centre.

Oh, nice.

In with the raspberries
and the peanut butter.

Now, you unwrap them just like that,

but I want to show you how good
they look through the middle.

So we'll just do a little cut
through there

and then look at this.

Oh, that's beautiful.
Look at that.

Peanut butter, raspberry,
shredded coconut.

Good quality dark chocolate.

You actually can't go wrong
with that at all.

So easy to replicate at home.

Something which we buy
from the shops

which are filled
with so much bad stuff.

Whereas this is four ingredients.

I'll get a few more of these up on
the plate, but first, get in there.

Thanks, mate.
Go on.

Look at that.

Mm-hm.
Mm.

Mm-hm. Mate, how good are they?

Oh, they're incredible.

The jamminess of those raspberries

without doing anything to it.

They're like an explosion.

And then you get that crunch
from the peanut butter.

The richness of the dark chocolate.

You actually can't go wrong.

Oh, well done, mate.
Thanks, buddy.

Beautiful.

Four ingredients. Peanut butter cup.

Luke Hines. He's a winner.

A baked avocado egg.

Now, look, I know you might think
this sounds a little bit random,

and maybe it is, but it's honestly
such a great snack

to have mid-afternoon

with the combination
of protein-rich eggs

and the beautiful
healthy fats in the avocado.

It really does make
the ultimate snack

to carry you through the afternoon,
right up into dinnertime,

to keep your energy levels lovely
and stable,

and keep you away
from the sugary treats cupboard.

To make this one, cut open
your avocados, as I've just done.

Take the seeds out so that
you've got a decent sized cavity

in each of your avocados.

And you might need to make
just a little bit more space,

particularly on one side
of the avocado,

for the egg to be cracked into,

because we want the egg
to be held by the avo

and not spill over the edges.

We have some beautiful fresh eggs
here.

So when I take the avocado flesh out,
I just keep it aside.

Then to bake them, we want
to ensure that the avocados

are not wobbling around.

So get yourself a loaf tin.

Line it with some baking paper,
because less washing up later,

and pop the avocados
into the loaf tin.

I go sort of alternate ways
so that they prop each other up

and stay nice and snug as they do.

Then it's as simple as cracking
the egg into the cavity

of the avocado.

Then we get these in the oven
to bake at 200 degrees C

for around 15 to 20 minutes,

depending on how soft
you like the yolk of your egg.

Baked to perfection.

So I have some Japanese
Furikake seasoning.

That's one of my favourite things
to have on top of eggs and avocado.

Which we can sprinkle on.

If you're more into your
Middle Eastern type flavours,

then you could go with dukkah.

Love a good wholesome dukkah.

Great way to add flavour
into meals just at the end.

Or if you're more traditional
and just like good old barbecue

or tomato sauce,

get some good quality
barbecue and tomato sauce

into your pantry or fridge

and have that as your option
on the top.

Or, you know, salt and pepper.

This is such a great way to think
about how to get your healthy fats

from the avocado and some protein
from the egg into your snacks.

Or you could just have it
as a breakfast

or dinner on toast as well.

Five minute Chinese chicken
and corn soup.

Start the timer. Let's go.

First step.

We've got beautiful chicken stock.

No added MSG.

It's got real chicken in it.

This is the basis for our soup.

So I've got one litre of water
just simmering away here.

A couple of good spoonfuls
of our stock straight in.

I'm going to crank up the heat
a bit.

This is fast and furious cooking.

I'm going to whisk in
our chicken stock powder. OK.

Chicken stock powder's whisked in.

Next step - ground up ginger

Straight in.

And some garlic
that has just been ground up as well.

OK.

Creamed corn. I love creamed corn.

In you go.

And some fresh corn kernels as well.

OK, we'll give that
a little mix around

just to incorporate everything.

Next we have some soya sauce.

Just a good dollop of soy in there.

Lovely.

Then I'm going to make
a little cornflour slurry.

So I'm just adding some water
to cornflour, just equal parts.

And just give that a little mix
around to incorporate that.

That's going to help
to thicken up our soup

and make it nice and luscious.

Alright.

Cornflour slurry can go in.

Lovely.

Give it another whisk.

We're just going to let that simmer
for two minutes,

and then we're going to add
the chicken

and the remaining ingredients.

Soup in a hurry.

OK, I'm going to add in
some leftover roast chicken.

Great way to use up
leftover roast chook.

Just a cup of that in there
that we've shredded.

OK. Then I've got two eggs.

I'm just going to whisk them
in our little bowl here.

A couple of minutes to go.
Get your fork.

Just give them a light whisk
together.

While our soup is simmering,

now I'm going to just add the eggs
to the soup and just whisk that up.

And what you get is these beautiful
egg ribbons that go through the soup

and give it that classic Chinese
chicken and corn soup consistency.

Final flourish. Some spring onions.

Spring onions go in.

Final little whisk and we are done.

Five minute
Chinese chicken and corn soup.

Let's dish it up.

I mean, this is a great
winter warmer.

This will cure what ails you.

Serve this with some nice
crusty bread, but honestly,

just on its own.

This is my kind of soup, guys.

The flavour that we've gotten
into that soup in such a short time,

it's like it's been cooking
on the stove top for hours.

Chinese chicken and corn soup.

Five minutes.

Stop the clock.

Captions by Red Bee Media