All language subtitles for G.C.B.C.AU.S16E53.WEB-DL

Mike, I'm really interested to know

as a chef
what you think about air fryers.

You know what?
I absolutely love them.

I'm going to do a chicken
with gorgeous vegetables, potato,

a gorgeous curry sauce
in my curry puff,

which is not the classic way,

but it is absolutely delicious
and super quick in the air fryer.

I like the sound of that.

Well, I think
you're going to like my one,

because I'm going to do
jalapeno poppers.

Yum.

I mean, if you're a jalapeno fan,
which I am,

this one is pretty hard to beat.

So I'm going to stuff my jalapenos
with a mixture of mozzarella

and some cream cheese.

And then I'm going to roll
them in breadcrumbs.

And I'll give you a little tip
about making your own breadcrumbs

in a second,
but then cook them in the air fryer.

Honestly, they are the best.

You're going to love this one.

Can't wait to taste.

I love this dish.

Like, for me, curry puffs are one
of my favourite things to order

whenever I'm in Indian restaurants.

I think they're just delicious
and unctuous and my kids love them,

so I always cook them a lot
at home,

and I need
a quick version sometimes.

So this one in the air fryer
is just fantastic and it's so simple.

Do you want me to start...
Yes, please.

Diced onions.
Very small?

Yeah. Quite, quite small, Jo.

Mike small.

Not Jo small.

OK.

(BOTH LAUGH)

And then you can peel and dice
the potato for me as well.

Peel?
Yes, please.

You know I don't like to peel.
She's going to whinge
about peeling the potato now.

Well, I'm very happy
you're using a potato.

You know, you can't take the potato
out of the Scottish girl.

But, you know, I like using the peel
because that's where the fibre is,

Mike, the antioxidants.

Absolutely. Yeah.
So much of the goodness.

And I leave the peel on
for so much of my food.

For this dish,
I don't want the peel, guys.

There's enough good stuff
in the chicken and other bits.

I'll peel your potato, Mike.
(LAUGHS)

So we're gonna start off
by browning the carrots,

the onions and the chicken.

Thank you.

I'm gonna get all of that in.

What sort of chicken did you use
there? Was that breast or thigh?

This is chicken thigh.

Thigh?
Yeah. Chicken thigh.

Boneless, skin off, diced up.

Handles being cooked better
for longer.

Really nice and moist.

More flavour.

And obviously when you're doing
a filling for the curry puff,

you can leave the chicken out.

You can make it vegetarian,
you can double the amount of potato,

you could add in sweet potato
for the amount of the chicken,

you could add in zucchini.

You can have fun with it. Experiment.

So at this stage now I'm going
to add some fresh curry leaves.

Because you just...the flavour and
the fragrance of fresh curry leaves

cannot be beat,
like it's just stunning.

And then I'm going to add in
at this stage

the beautiful
Thai yellow curry paste.

And this is a quicker version
of making your own.

But it's filled
with so much flavour.

For me this isn't cheating.

This is just clever cooking.

You know, you've got...
Do you know what I mean though?

It's done for you.

Beautiful lemongrass and galangal
and the chillies.

It's so fragrant and vibrant.

It's gluten free.

It's a great product.

So I love cooking with these at home.
It is.

And there's nothing...

Nothing nasty is added to this.
Nothing nasty at all.

Yeah. I think these are a really
helpful shortcut.

So we're adding that curry paste in
now.

I like to just cook it out
a little bit with direct contact

to help with the flavour.

I'm going to add in
some chilli powder as well.

At this stage,
I'm going to add the potatoes.

Nice cutting, Jo.

Thanks.

(BOTH LAUGH)

I'm feeling like I just want
to eat that on its own.

Do you know what I mean?
Is there a better smell?

I love it, I'm such a...
I'm such a curry lover.

Like the flavour, the smell.

I love the house just...

It just...it's that aromatic,
just deliciousness.

So, Mike, do we need
to keep cooking this

until the potatoes
are cooked through?

Absolutely.
Yeah.

So basically I'm going to add
a little bit of chicken stock

to it now.

And then we're just going
to let that almost cook

all the way down.
OK.

So that will help cook the...
finish cooking the chicken.

It will cook all the potato.

Obviously the natural starch
will come out of the potato

and will help thicken the sauce.

So we don't need to add
any flour to this.

Nothing else.

We're going to reduce it down, let
it simmer, finish it with the peas.

And then we're going to cut
our pastry.

And we're going to stuff them.
That simple.

So the mix is nicely cooled now.

So that reduced down
for about 10, 15 minutes.

And then I just seasoned it
at the end

with salt, pepper and sugar.

Sugar for me is a seasoning
with things like this.

Do you know what I mean, Jo?

Like, it is to balance the heat
and the flavours of the dish.

So it just took a little bit
of sugar at the end

and now it's cold,

we're going to cut our discs.

Yeah. That was hardly any sugar
that you added...

Oh, barely any, barely any.
..in a bowl.

But I always say, like,
sugar should be sitting next to...

You won't like this,

but sugar should be sitting
next to your salt and pepper.

Ooh. OK.
You know, it's a seasoning.

Um, let's move on from that comment,
shall we?

Give us some tips for working
with puff pastry.

Because, you know,
I feel confident with filo,

but not with puff pastry.

So...
What's the trick?

It's very similar to filo in respect
of you want it to be as cold

as possible when you're working.

You know, any pastry is about the...

You don't want humidity.

Humidity and pastry
do not go hand in hand, you know.

And in restaurants and kitchens
we invest a lot in pastry sections,

if you want to do good pastry dishes,
um, to be able to control

the temperature in there.

Because you don't want...
Ah!

That's why
there's a special pastry area.

Yeah. Absolutely.

Absolutely.

So keep it nice and cold.

We're going to stuff these.

I love filo.
Filo is a beautiful pastry.

But you can't beat puff for me.

Like, puff is just...

It's the Ferrari of pastries.

You know, it's always luxury
and delicious and amazing.

Now, how do you make sure
it stays closed?

So you almost stretch it
into one another

and just pinch it
as shut as you can?

You can use water to seal it.

I just like to use the natural
moisture in the pastry,

which is going really well.

And then we're just going to do
like a roll down twist

and we're going to just go straight
into our basket down there.

So it's as easy as that, guys.

We're going to keep going.

Get these in the air fryer.

We're going to cook it
at 200 degrees for about 12 minutes,

and then we're going to be back
to taste.

Alright.

I reckon these are about done.

Yeah, look at that.

That looks good.

I'm happy. I'm happy, people.

Simple, beautiful little curry mix.

And remember, you can go
off piste with it if you want.

You don't have to put chicken
in there.

You can add other vegies.

Have some fun with it.

It's a lawless recipe.

Really does, works every time.

And Jo, this one's for you.
Is that for me?

Absolutely.

You see, you're looking after me.

I want you to tuck into that one.

Alright. Can I cut it in...?

Yeah. You want to share.

Well, you know, I'm not going to
pick it up unladylike.

(STAMMERS)

One day, I'm going to get her
to just bite in.

I'm going to make a burger, guys,
or something.

No, I've come to know you now.

And I know there's always something
that's going to dribble down me.

Oh, look at that.

This looks like the proper kind
of curry puff that I grew up with,

including the green peas.

You know, we love a green pea
in Scotland.

OK.

Am I going to burn myself?

Probably.
Probably.

It's fresh out of the oven.

Mm.

It's gorgeous.
Aromatic, full flavoured, spicy.

That gorgeous curry paste

just gives so much depth of flavour
to the whole dish.

Honestly,
you've got to give it a try.

Look how beautiful
these jalapenos are.

This is exactly what you want
for this dish.

Sometimes you get them a little
smaller, but to be honest,

if you find them
nice and big like this...

They're gorgeous.

Oh, they're so much easier to stuff,
too.

And then you've got a really
decent sized little serve.

I mean, the quality of the produce
is half the job, right?

It's going to look sexy as
just from that beautiful chilli.

So if I can get you
grating some mozzarella,

all I'm going to do here is mix.

I've chosen a cream cheese
that's already got some chives.

It's got some dill or chives
in there.

So I'm going to combine that cream
cheese with the grated mozzarella.

And that's going to be the filling
for our poppers.

Now, you want to take a sharp knife.

Just go down the centre.

And I'm not cutting
all the way through.

I just want
to kind of tease it open.

Squeeze out...

Using a teaspoon is the easiest
way to do it, I find.

And then just scoop out the seeds
and some of that pith

so that you're creating
a nice hole for your filling.

Do you make these at home, Mike?

Do you know what?
I've never made them.

Really?
Never. Not once.
Oh!

And it's one of my favourite things
to eat,

so I don't know why
I've never made them.

OK, a little bit more, I think.

Maybe about half and half
is normally how I do it.

Maybe a touch more.

Slice down.

Pull out the filling.

I think these are my favourite
kind of chilli.

I'm a little bit addicted.

I have them pickled,
I have them fresh.

I put them on things all the time

that aren't supposed to be
with chilli.

I love it.

I've got lots of, um, jalapeno
little plants

growing in my garden
at the moment.

Yeah.
Like, it's amazing.

And then all we're going to do
to these once we've filled them

is basically just like you do
a chicken, you know, crumb chicken

or a crumbed fish,

is put them in flour then egg
and then breadcrumbs. OK.

Do you want to do the stuffing
for me?

Sure.

And then just as much
as you can pack in basically,

but without it tipping out too much.

I was going to say, Jo.
You know, you don't want to...

You know I'm an over stuffer.

I don't want that cream cheese
bubbling out through my breadcrumbs.

And then literally
all I'm going to do is...

And here's a good little tip, though.

I'm going to flour, then egg wash.

And then these
are my wholegrain breadcrumbs.

This is the way I use up
my extra bread.

So I always buy a wholegrain
or a wholemeal.

Sourdough is my favourite.

And you know, it kind of goes off

and it's not so great for eating
after a couple of days.

Dry it out on your benchtop,

whiz it into breadcrumbs
in your food processor or blender,

and then I pop it
on a sort of flat baking tray

into the oven, low oven,
for about 15, 20 minutes,

so that it really dries out.

And then you can just keep it like
dry breadcrumbs in your pantry.

And I use it
for all these kind of dishes.

Next tip is to breadcrumb twice.

So do flour, egg, breadcrumbs,
do it twice,

so that it's really,
really well coated,

and you get a lovely crumb
on your poppers.

OK. So eggs into a bowl.

And just whisk them up with a fork.

And this is the really,
really messy part.

You do have to get your hands
into this.

OK. So let's pop our filling
out of the way.

And we'll do this in order.

Sometimes I try and do one hand
for doing the flour and one...

Do you know what?

You just end up in a mess anyway,
don't you?

You do.

So coat well in the flour first,
then into the egg wash.

Actually keeping the stalk on
like that

helps you not be quite so messy.

And then into the breadcrumbs.

And then we'll do the rest of them.

I'm literally going to drizzle them
or spray them

with some extra virgin olive oil.

Pop them in the air fryer.
They're ready in about 10 minutes.

OK, Mike, I think...

Oh, yes.

Oh, look at those.
Oh, yes.

Beautifully crispy on the outside.

And that was pretty quick, right?

Gooey mozzarella, I can see,
starting to come out.

Yeah. That was just 10 minutes.

Wow.
I did do that at 200.

And do you know what,
I'm going to go back to my 180.

Yeah.

Well, I said to you before, "You're
only doing four, Jo. Why four?"

They're massive!
They are massive.

Those are particularly big jalapenos.

But, hey, I'm not going to complain
about a very big jalapeno popper.

Should we cut one open, actually,
just so we can see the inside?

I am going to let it cool down a
little bit before I let you taste it,

because I don't want you
to burn your mouth,

but I just want to show you
how glorious the inside is.

Oh, look how pretty that is.

So you want that mozzarella in there

because that's what gives
the stringiness.

But then the cream cheese

is just adding a beautiful
creamy flavour to it.

Honestly, they are just the best.

Maybe with a nice cold beer.
Dare I say it? Dare I say it?

Glass of chardi as well.

Nice. Yeah, works for me.

I'm a nutritionist
and I love a good burger,

but I'm going to make you a Mexican
inspired halloumi burger today.

And we all know that good Mexican
means a good guac,

so let's get that happening first.

A couple of avocados
with some fresh lime juice, salt,

pepper, chilli flakes if you like,

and mashing it all together

to get our guac happening

before we create the rest
of our burger.

Now, this burger
is very, very simple

and with one of my favourite cheeses,
halloumi.

So lots of avocado for our guacamole,

because honestly, you can never have
too much guacamole.

Some fresh lime juice in
for that zesty flair.

And if you save the limes as well,

these little bits,
after you've squeezed them,

pop them in your drinks
with some soda water and fresh mint,

and that's a really nice
accompaniment to this burger as well.

Salt, pepper and mash it all up.

So, once you've finished
mashing up your avocado,

the all-important taste test.

Perfect.

Alright.

Time to make the spice
for our halloumi.

I've got a combination of cumin
and smoky paprika.

And I'll get those into a bowl
to mix together.

And I'll use that as a little crust
on the halloumi

to give the Mexican spice

that you would otherwise find if you
were making your Mexican beans.

We're going to get that
onto the halloumi,

and it's the perfect way
to put the spice

with the salty, cheesy creaminess
of the halloumi.

Halloumi is hands down
one of my favourite cheeses

to get onto a barbecue,

and in particular in a burger,

because it has so much flavour.

And when it is paired with the guac

and all of the other delicious
Mexican inspired condiments,

it just makes
the ultimate vegie burger.

I like to get some of the water
out of the halloumi first,

to give it that really crispy fry,

and then cut it in half.

This will serve two people.

We'll crank up our pan so it's nice
and hot to get the halloumi on.

We're going to drizzle our pan
with a little bit of avocado oil,

which is quite neutral in flavour.

Obviously, also matches up well
with the avocado in the guacamole,

and has a high smoke point too,
so it's good for frying.

Get our pan nice and hot.

And in the meantime, we'll get
our spices onto the halloumi.

Now, you can sprinkle them on.

Or if you had a more shallow dish,

you could actually just drop them
into the dish.

Pretty generous with the spices.

Give them a little rub in.

Flip them over
and coat the other side as well.

Perfect.

Now, I'm not sure about you,
but if I eat halloumi out

and if I order a halloumi burger out,

often, there's not quite enough
halloumi in there.

So I'm being lovely and generous
with my portions.

And now that our pan
is lovely and hot,

we'll get it in there and frying.

That'll need two to three minutes
each side.

And while that cooks, I'm going
to make some extra condiments

to go into our burgers.

So tomatoes are very much
a key ingredient of a burger,

but I'm going to toss mine with some
chopped coriander and red onion

to give that Mexican flare.

You could also add in some chilli
flakes or Tabasco at this stage.

Totally up to you.

And a little bit of red onion.

Love the raw red onion
in this burger.

Just makes all the flavours shine.

And then some coriander.

One of my favourite herbs.

We're going to check our haloumi,
though.

Make sure it's not burning.

There we go.

There's a nice
little burger-like crust

on one side of the halloumi.

Flip it over to the other side
and get that...

..heat through the other side

so it becomes that chewy haloumi
that we love.

Bit of the coriander in
with our tomatoes and onion.

A little bit of salt.

And then we'll just gently toss those
together with our hands.

OK. Our condiments are ready.

And then it's time
to build our burger.

Now, I like to get the salad
ingredients onto the burger first.

I once learned that this was
the secret to a good burger,

because then the heat
and the pressure of the patty,

or in our case, the halloumi,

pushes all of the salad ingredients
down to make it easier to eat.

I thought
that was a really cool trick.

We'll get our tomatoes on
with the onion and the coriander,

making sure that we get that onion
and coriander in with our tomatoes.

Then on comes our lettuce.

And a nice big wedge
of that halloumi too.

Guacamole, of course.

And instead of serving
a halloumi burger with fries,

you could serve it with corn chips.

That'd be fun.

We'll get some Tabasco on the top
to spice it up.

Oh, it's looking juicy!

I like to add a little bit
of extra coriander.

That's totally up to you.

But given it's my favourite...

Get some more on there to finish.

And that is a pretty epic-looking
halloumi burger,

if I may say so myself.

Plenty of veggies, lots of delicious
halloumi in there.

What a burger!

Who needs meat when you've got
a delicious piece of halloumi

to make your patty inside a burger?

Now I just need to find a mate
to enjoy it with.

Captions by Red Bee Media