All language subtitles for G.C.B.C.AU.S16E51.WEB-DL

Some of my fondest memories

are my mum cooking curries at home,
back in London,

and the Caribbean has a lot of
different types of curries,

depending on
the different islands,

so we used to have...

..one of the ones that my mum
used to cook a lot was a goat curry,

and I'm gonna be doing
that recipe today.

I'm gonna go very simple and
do a Malaysian fish curry.

We're gonna make the curry paste
from scratch

and it's with beautiful, you know,
New Zealand fish

and served up with a cauliflower
and brown rice,

so packs lots of veggies
in there too.

Beautiful.

Mike, I know you love a curry,

so I'm going to do a really simple
Malaysian fish curry.

Yum!
Have you been to Malaysia?

I have, and I love a fish curry.

Oh, it's a good one isn't it?
Yeah. It's beautiful.

I don't think we actually
eat enough fish,

and a fish curry
is a great way to do it.

It is! Truly.
And it's really easy as well.

What's surprising
is how easy it is

to make a paste for your curry,

which, you know, until you do it,
you don't realise

that you usually
have the ingredients on hand

and they come together so quickly
and the taste is so beautiful.

You can't replicate it, right?

Like, a fresh curry paste
is the secret

to so many...
so many beautiful dishes.

Yeah. So true.

So, I've got a good hit of ginger
in there with some garlic.

I'm going to add
some chilli flakes,

because that's what I have
on hand.

But you could add fresh chilli,
of course.

And there's some of that beautiful
golden turmeric to go in.

Some water
to help it blend together.

I might actually get you
to cut that shallot for me.

You could also use a scallion.

Again, sort of what's on hand.

We'll add some tamarind paste.
About a teaspoon.

Tamarind's a nice one to use.

Obviously it's something
they use quite a lot of in Asia.

Yeah.

Real good distinctive flavour,
again.

Do you want all of this in there?
Yes, please.

And then some coconut oil.

The coconut flavours in curries

is always
just the best way to do it.

Yeah.

And then we'll blitz that one up
before frying it off in the pan

and getting the rest of
the curry going.

Awesome.

Love the colour.

It's beautiful, isn't it?
Yeah. So vibrant.

OK, if you could crank up
the fry pan for me.

Probably want around a medium
to high heat

to fry off the spices
and the curry paste.

So, you're going to marinade
your fish with the paste

or you're going to do it
all together?

No, I'm just gonna do it
all together,

because I want this
to be a quick and easy meal.

I love that curries
can be fast food.

Yeah, absolutely.

You don't always have to go through
a long cook process.

You can make them happen
really quickly,

and especially
using a nice quality fish.

This one is a New Zealand...
hoki to Australians,

but blue grenadier to the Kiwis.

And that one... because you can
see the fillets are quite thin,

they're gonna cook really quickly,

which, for me is just an absolute
winner for a curry.

It's great for a quick meal.

But it's also one of the reasons
why I think people struggle

with the thought of
cooking fish at home,

because of how quickly it can cook.

That's right.

So you just...you just got to
adjust your timings

to the size of your fish,

the same way you would
with a steak.

If you've got a thick steak,
you cook it for longer.

If you've got a thin steak you
cook it for less. Same with fish.

So apply the same principle,
you know,

and you'll have far better joy of
cooking fish at home.

That's right.

Then we'll add some stock
into the pan.

We'll just stir as we go.

That's a veggie stock.

And some coconut milk.

And actually, now that this is
happening in the pan,

I'd love for you to get started
on our cauliflower component

of our cauliflower and brown rice.

So, I obviously like to pack
lots of vegetables into my meal,

so I'm finding all sorts of ways
to do that here as well,

and one of my little tricks is
to actually grate the cauliflower

and then stir fry it
with some brown rice.

You can use sesame oil
or coconut oil.

It's a nice way of
sneaking it in there.

Yeah.

Now, you could also rice your
cauliflower in a food processor.

That'll make it happen
really quickly.

But I've gotta get this guy
working, so...

Her exact words before
was she wanted to see my guns.

That's it, that's it.
See the guns in work.

So we'll bring that up to a simmer

and then just let it simmer
for about 10 minutes or so

so the sauce of the curry thickens

before we drop our fish
into the sauce.

This fish has cooked perfectly.

There's a nice thickening
in the curry sauce.

That sauce looks so velvety.

It does.
It looks gorgeous.

Try a bit!

Oh, please!
Don't have to tell me twice.

(BOTH LAUGH)

We've got our cauliflower
and brown rice,

which we've stir fried together
with the sesame oil

and a good pinch of salt.

How's it taste?
Beautiful.

Does it need anything?
Honestly, though.

Like, this is your time to shine.

(LAUGHS) No. It's gorgeous.
It's coconutty.

Like, it's rich.

It's creamy without being overly
creamy, if that makes sense,

'cause you've got
the stock in there as well.

And it's a nice gentle heat.

Do you want to whack
some broccolini

on our brown rice and cauliflower?

And then we'll get
the fish in as well.

Lots of greens. Very vibrant dish
in the end, isn't it?

What can be just a bit of beige
with rice and curry,

can be popped with colour
with turmeric

and vibrant greens
and some lime on the side,

because that citrus
with the fish is perfect.

Yeah, look at that.

Look at that gorgeous fish.

Poaches up so well.

Hey, I'm gonna go two.
Why not?

Because, you know,
there's two of us

and I don't particularly
want to share.

(LAUGHS)

I'm a real sucker for actually
finding ways

to just eat the curry sauce.

Oh, honestly.
Yeah.

So, if we had roti or naan.

Like, I know this is
Malaysian fish curry,

but any way to get
extra sauce for me...

..is a winner.

Let's get some lime on the side.

A little bit of extra pepper
for me to finish.

And that's a pretty fast curry.

Fast food, I like to call it.

I mean, it's just... It's beautiful.

The coconut, the chilli, the spice,
the creaminess of the sauce.

And plenty of it.
Plenty of it.

Is it lunch time yet?
(LAUGHS)

It's a lot of spices,
I'm not gonna lie.

It's a lot of spices.

But with a lot of spices comes a lot
of flavour, Jaq. A lot of flavour.

So, I'm going to start off
by making a curry paste.

Can you dice up my onion
and my chilli for me, please?

Yep.
I'm using a habanero today.

I would traditionally use
a scotch bonnet,

but my greengrocer
didn't deliver any.

(LAUGHS)
Gotta work with what you've got.

You gotta work with what you've got.

OK, so I'm basically...
I'm going to pack this full

of those sort of
traditional flavours

that you would associate with
a goat curry.

So I'm starting off with turmeric,
some cumin.

My heat of dry chilli powder.

I've got some allspice,
some clove and ginger.

One garlic clove.

You can throw in onion
and chilli, please.

And left all the chilli seeds in
as well.

Yeah!
So good hit of spice from those.

We like it hot. Hot, hot, hot.

And I'm just rolling my limes
to just...

When you squeeze,
it just helps release the juice.

It's a nice tip, that one,
especially because limes

can be a little bit harder
initially, can't they?

I just do it with all my citrus.

Get all that lovely juice in there.

I love a curry paste
like this as well,

because the onion and the garlic

are great sources of
our prebiotics,

which are what fuel
our gut microbes.

And then we get all the warming
spices, you know,

the chilli, the cumin.

So really do give our body
such a boost of nutrition

through the spices
just from the curry paste alone.

Look at that.

Curry's good for ya.
Love that.

'Cause I eat a lot of curry.
Yes!

(BOTH LAUGH)

Alright, that's enough.

I think curry pastes
are a really cool way

to debunk the idea that people
believe

that cooking from scratch
is more time consuming

or more difficult,
or is a bit more, you know,

uh, takes a lot more effort,
'cause it truly doesn't.

It is like a throw in, blitz it up,
great flavour.

Yeah, I mean, back in the...

Well, back in the day.
A lot of people still...

A lot of people still use
mortar and pestle

and I love a mortar and pestle.

But, you know, now with
some of the blenders,

it's so quick and easy
to do yourself, you know,

and then you know exactly
what's in there as well.

So I've got some nice chunky pieces
of goat meat here, OK?

So, they're quite big,
quite substantial,

'cause I'm going to cook this
for a while.

And I know I always say to you guys,

if you don't have time
to marinate it, it's OK.

This time, you've gotta marinate.
You've got to.

You've got to find the time
to do this the day before.

OK.

12 hours in the marinade,
it's a different product,

It's completely,
completely different.

So I'm going to pop this
in the fridge for 12 hours.

Magic of TV, show you
what it looks like afterwards.

OK, so you can see the colour
of this after marinating overnight.

So what we're gonna do now

is we're gonna brown it off
in a really hot pan.

And then we're gonna add
our chilli to it.

Again, I'm using habanero
rather than scotch bonnet.

We've got some garlic which is going
to go in there, some cinnamon.

And then I made a goat stock. Slowly
braised it for about three hours.

And then I'm going to show you
the next step,

which is going to make it into
a delicious curry.

So we can see you've got the goat
literally sizzling away over here.

It's got already
a beautiful consistency.

The sauce.
Nice amount of heat in there.

Still not quite hot enough.
Oh, OK.

So what we're going to do,
I like to, in my curries,

I separate out a few of the bits.

So, Jaq, can you cut the onions
into wedges?

Yeah.
And then do slices of the chilli?

So, at this stage now, I'm going
to add in some more cinnamon,

some thyme, some brown sugar,

'cause there is a bit of heat
in there

and you want to balance
all of those spices.

And also I want to balance
the acidity of the tomatoes

that are going in now -
tin of tomatoes.

And like I said, the coconut milk
is the last thing to go in

when we add in the onions
and the rest of those chillies.

So you can see that sauce

is just starting to
come to the boil again.

We're going to let that simmer
away now for the next hour.

Half an hour in,
we'll add the coconut milk,

the onions and the chilli back.

I mean, look at the beautiful
consistency to this sauce now.

It's just been ticking away.

Obviously four hours in total.

The last half an hour of
that coconut milk

and the onions and the tomato.

It's just...

Oh, it makes me...
Deep and rich, isn't it?

Just delicious.

And it's, you know,
it's not too rich,

'cause obviously there's a lot of...

..there's a lot of
curry base in there,

so it's just a gorgeous sauce.

And because we added in those onions
and chillies later on,

everything just holds their shape
a bit more.

You know, that goat's
just going to pull apart.

And then we serve it with our rice,

and I've just got
some plantain crisps here.

Yum!
A little bit of a garnish.

Obviously plantains are huge,
you know,

huge vegetable that we eat or fruit
that we eat in the Caribbean,

um, especially in Jamaica.

I absolutely love them.
There you go, guys.

My Jamaican goat curry.

Beautiful rice.

Some plantain crisps.

Enjoy.

I have to admit, I don't
really have a sweet tooth,

but I am very partial to a muffin
or a cookie

or some sort of a baked good,

so that's what
we're going to make today.

I am going to make some cookies
with my secret ingredient,

which is hemp.

Now, hemp is really,
really interesting,

and this product in particular

is fantastic to add to
your baked goods,

but also into smoothies

or anywhere where you want to
boost up the protein

and add a few extra nutrients.

So, this is protein extracted
from those hemp seeds

and I'm going to use it
in my cookies today.

So I'm going to use about
half a cup of my hemp protein.

And then I'm just going to add
all my dry ingredients here,

my wet ingredients here,
and then mix it all together.

Basically, that's all you do.

So I've got some rolled oats
and some pepitas,

and you can add
whatever nuts and seeds

you've got in your fridge here.

And that's just some ground almonds
and some almond meal.

I just grind this up.

You can either buy it ready ground
or I like to grind it up myself

in my blender.

So that's just some ground oats.

And then some dark chocolate chips.

Or you can buy a big block of
dark chocolate, chop it up yourself.

Lots of antioxidants going in there
from my dark chocolate.

And then I've cheated a little.
I'm using mixed spice.

But if you want to put in
some cinnamon,

some fresh nutmeg,
a little pinch of cloves,

those are the sorts of spices
that you want in there.

And then you basically mix up
your dry ingredients together.

So I've got my dry ingredients
all here.

Now I want to add
a bit more sweetness,

so I'm going to use
some dried fruit,

but I've already soaked my raisins.

These are just raisins.

Soak it in some boiling water
for at least 10 minutes first,

and then they'll plump up
and be beautiful in your cookies,

rather than be
a sort of dry part of it.

So I've got my raisins there,
so I'll just scoop out...

I am going to add the water,

but I'm just going to scoop out
the raisins first,

just to make sure
that they mix really well

through all my dry ingredients.

Then my wet ingredients.

My secret power, again for some
whole food sweetness,

is from some nice ripe bananas.

So, a couple of bananas
into my bowl.

And just roughly mash them
with a fork.

So, the really ripe bananas

is what you want to use
in your baking,

and it's giving
whole food sweetness.

These are natural sugars,

and you're still getting
lots of fibre, potassium,

other nutrients that are present
in your bananas.

OK, and then I'm going to
add in my extra virgin olive oil,

and I've got about quarter of a cup
of extra virgin olive oil.

A little extra sweetness from one
of my favourite natural sweeteners,

which is maple syrup.

And then just mix that all together
really nicely with your fork,

pour it into the dry ingredients,
and then give it all a good mix.

So, just have some water ready

and add just a little water
at a time.

You don't want it to be too wet.

So, once your mixture
is all nicely combined,

it's time to get a little messy.

We have to get our hands
in there,

so obviously make sure
you have clean hands.

And my little tip for doing this
without getting in a complete mess

is to start with wet hands yourself.

Get your hands a little bit wet,

and then literally
take a spoonful of your mixture,

form it into a ball,

pop it onto the sheet,

and then just flatten it with your
fingers to make a cookie shape.

And you can make these
as small or as large as you like.

So, these are not going to spread
too much on your baking tray,

so don't worry if they're...if
they're quite close together.

You should get... Depending on
the size of your cookies,

you'll get 10 to 12 cookies
out of this mixture.

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

for about 20 minutes,

maybe half an hour if your cookies
are a little bit bigger.

But keep your eye on them
from about 20 minutes

to make sure that they don't burn.

So these are honestly
my go-to healthy snacks.

I've boosted the protein
with my hemp protein.

I've got the goodness of oats,

a little cheeky
dark chocolate in there.

And honestly,
these are just delicious.

We're gonna have a smashing time
with my spiced smashed potatoes.

Let's do it.

I've had some baby chat potatoes
just boiling away

for about 15 minutes.

I just want to cook them
till they're just soft.

You can tell with my skewer.

The skewer's just going through,
which is absolutely perfect.

I've got my strainer here,

then I'm just going to carefully
transfer the potatoes

into this bowl.

I love smashed roast potatoes

because that increased surface area
just gets all crispy and amazing.

They'll be the best roast potatoes
you've had in your life.

Now we're going to add some flavour.

First, we've got some ghee.
Some clarified butter.

We want a good whack of
that ghee in here.

That's going to help
to make our potatoes

nice and delicious and crispy.

Thank you.

Then some freshly cracked
black pepper.

Gorgeous.

Then we need a good whack of salt.

Because potatoes need salt
to help them crispen up.

Then we're going to add some spices.

So, here we've got a coriander
and cumin mix

I'm just going to sprinkle.

Smells amazing.

Get a good sprinkle of that
onto our potatoes.

And then we've got some paprika.

Love paprika.

And that's it.

All I want to do is give
these potatoes a good toss around,

make sure they're all covered
in the ghee and the spices.

Alright. Then we get our oven tray,
pour the potatoes into the tray.

Don't lose any of that goodness
in there, though, guys.

Get that all out.

That is flavour.

Alright.

Give them a good shake and
you can toss them around again.

Then, potato masher.

This is where the smash comes in.

Let's give our potatoes
a good smash down.

Yes.

Get violent with it.

Alright.

Get in there.

And as these cook,
that extra surface area,

all those fluffy little bits,

they're going to get delicious
and crispy.

Don't peel your potatoes.

I love roasting my potatoes
with the skin on.

Gorgeous.
Ready for the oven.

200 degrees until they're beautiful,
crispy and golden.

Maybe half an hour or so.
We'll see.

Have a look at these.

This gets me excited.

All those little crispy bits
on there.

Enough talk.
Let's get them on our board.

Pile them up.

That's what it's all about.

You'll never roast potatoes
the same way again.

Don't leave any behind.

Just to finish off,
some chopped chives.

A good scoop of sour cream
smack-bang in the middle.

Dollop that on.

Sprinkle with our chives.

Little bit more salt.

Ah, there we go.

Next time you roast potatoes,
spice them and smash 'em.

Captions by Red Bee Media