All language subtitles for G.C.B.C.AU.S16E55.WEB-DL

I think rice is one of my favourite
things to cook with at home.

Like, it's always in my cupboard,
every different type,

and I've got a banging dish today of
a chicken and chorizo jambalaya.

It is so delicious and simple.

Well, I'm going to do a bibimbap
and I am going to show you...

Which, it's kind of one of those...

I always have it when I fly
with a Korean airline,

and they always serve it to you
on the airline,

and I thought, "I could definitely
make that at home."

Rice in your pantry is so easy.

A quick way to...to make
a delicious meal for the family.

Exactly that.

You can always throw it together
in under 20 minutes, easily.

Yeah, exactly. Right.
I want to make your dish first.

Can we do that?
Yeah, of course we can.

(GENTLE MUSIC PLAYS)

OK, chicken and chorizo jambalaya.

It's a beautiful, simple dish,

and I'm going to show you
how to make it.

We're gonna start off with
a little bit of olive oil.

Do you want me to get chopping?
Yes, please.

Can you dice the chorizo?
Just one sausage should be enough.

And then slice the peppers for me.
I can do that.

So, we're gonna start with

a couple of tablespoons
of olive oil in there.

It's nice and hot,
which is what I want.

And then we're going to go
straight in with one sliced onion.

And we want to cook that down,

get a little bit of caramelisation
in there.

And then we're gonna add
the chorizo in straight away,

'cause I want that chorizo
to caramelise, get the colour,

but also to bleed, you know?

I want it to...all those juices
to run into the onions

and go beautiful and red.

So, why is it...

It's just such a good pairing,
isn't it, chorizo with chicken?

Oh, it's a match made in heaven.
Absolutely.

Frying chorizo, onion.

Only thing that can make it better -
A bit of garlic.

Ooh, yeah.

So we're gonna get in
our chopped garlic,

and we're just going to
brown this off.

So, Mike, if you're not
a chorizo fan,

is there anything else
you could put in there instead?

Yeah, I mean, you could do it
with, like, a beautiful cooked ham.

You could do it with some,
like, smoked ham,

some bacon, some lardons.

Yeah, you can. Absolutely.
Yeah.

OK, so now we're gonna
get into here, some spices.

So we're going to go with
one tablespoon of chilli powder...

..a teaspoon of smoked paprika,

and then a couple of tablespoons
of Cajun spice.

So that's just a spice mix?
That's just a spice mix.

So you want to cook out those spices
and really release those aromats,

because that's when everything
really gets going

and you get those beautiful smells.

Add in a touch more olive oil.

And then we're going to add
our chicken now.

Now, are you using chicken breast
there or is that...?

Chicken breast. You could do it
with thigh. Absolutely.

So we're going to brown that all up.

And then we're going to add
in our peppers as well.

Capsicum, Mike.
Capsicum here in Australia.

I can't. I can't.
You just can't go there.

No. It's a pepper.

It's OK. I'll keep pulling you up
on these little things.

It's a red and green bell pepper.
(BOTH LAUGH)

OK, so once that starts to brown...

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

You can throw in the peppers.

That just gives it a beautiful
lift in colour as well.

And, of course, I'm really happy
to see you

putting some veggies in there.

I always put in my little bit
of veg in there.

You know, for me, it's for colour.

OK.
(LAUGHS)

And for me, it's adding in, you
know, the fibre and the vitamin C

and the antioxidants
and the nutrients.

That too.
(LAUGHS)

It does look pretty, though.
I'll give you that.

It's beautiful. Can you pass me
the tomatoes, please?

Alright. So, we're going to
add that now.

Do you know, this feels
like so many different versions

of a dish I would do at home.

And what varies are the spices,
I guess.

I always think there's those
crossover dishes with countries

where, you know, everyone
has their own sort of

version of, in a way.

And obviously the key to this dish
is...is the beautiful rice.

It's the Tilda,
which brings it all together.

And you see how it's all unctuous.

It's about ready for the rice,

'cause I want it to soak up
all of that gorgeous sauce.

OK, and interestingly for me,
you're going to use basmati rice.

Yeah, absolutely.
Like, this is a beautiful rice.

It's always in my cupboard at home.

It goes really light and fluffy.

You know, it's...it's a great rice
for something like this.

And it cooks super quick,
in 10 minutes.

And this brand especially,
like, it's aged for a year.

You know, the process,
the milling process

is all designed to aim for
perfection.

They separate, like, the grains

which aren't as good
as the white fluffy ones.

Like, it's just...it's a great rice
to cook with.

Well, do you know, nutritionally,

actually, I give a big tick
to basmati as well

because it's lower GI.

So that means you absorb
the carbohydrates from that rice

a little bit slower,

so it's not going to give you
that big spike in blood glucose

that you can get from some
other types of white rice.

So I'm a fan.
Awesome.

You know I'm happy, Jo,
when I make you happy.

(BOTH LAUGH)

Um, yeah. I'm interested that
you wash the rice as well, though.

Always. I always... For me,
I always wash it three times.

It's how I was taught. It's how I do
it very single time I cook rice.

Wash it three times in fresh water,

leave it aside to drain off,
and then you cook with it.

So that's just getting rid of
any sort of excess starch.

Absolutely, absolutely.

Alright I'm about ready
for the stock, please.

I mean, this is...
Like, the smell is beautiful,

but the chilli in there... Whoo!
..is strong.

It is.

It's getting right up my nose

and I'm trying really hard not to
sneeze.

(BOTH LAUGH)

We pour in the stock now.

And then we literally...
we're going to bring it to the boil,

lower it to a simmer,

and leave it uncovered till
it cooks, for about 10 minutes.

OK? And all that liquid
should be just about gone.

And then we're going to put the lid
on it and cover it, with no heat,

and that will just finish
the cooking process.

So, it steams
and goes really light and fluffy

and perfect and delicious.

Are you ready for the smell?
I am. I'm getting ready.

Oh, that does look good.
I just love it.

Like, it's so easy.

And the flavours and aroma...

Look at that.

Just takes me back.

Full flavoured. Beautiful.
And we're just gonna serve it up.

You could just serve it,
leave it in the pot

and put it in the middle,
but this is a cute bowl.

It is a cute bowl.
It is.

Yeah, I think that's what I'd do.

Plonk that in the middle of
the table,

let everyone help themselves.

Less dishes.

It feels like the sort of dish
you want to go back for seconds.

100%.

Like, this... this...
There'll be no leftovers.

But even better the next day,
I promise you.

Just grows in flavour.

I mean, look at that.

Beautiful, simple.

I want to get stuck in, don't you?

Well, I'm getting stuck in.
Let's do it.

This looks like my kind of meal,
I've got to be honest.

Let's do it.

I mean, that colour, for me,
is so inviting.

It's spicy, it's zingy,
it's juicy, succulent.

The chicken is just melting
in your mouth.

It's got some kick.
Oh, I like a little bit of chilli.

(LAUGHS) But that's up my street.
I think that's delicious.

That's definitely my kind of meal.
Beautiful, mate. Beautiful.

Chicken and chorizo jambalaya.

It will become a staple
in your house.

Well, I'm going to make
the only Korean dish I know!

(LAUGHS)

But it is a classic,
and that's bibimbap.

And it looks like we've got
loads of ingredients,

but I promise you,
it's actually very, very simple.

So we're going to make the marinade
first of all,

and I'm going to use
a dark soy first in the marinade.

And it's just... The other thing
I really like to do, Mike,

when I cook, is to make it really
easy for myself and use one measure.

So it's going to be a tablespoon
of soy, a tablespoon of honey.

That's a nice little thing.

If you can make it work like that,
though, it is. It's easier.

It's more... You know, it's more
considered. Less washing up.

Exactly, exactly.

So, a tablespoon of honey.

I'll pass that to you, 'cause
you're gonna use that in a bit.

I'll make your sauce.

And a tablespoon of
extra virgin olive oil.

And then just
some chopped up garlic.

And just give it a bit of a stir.

And meantime, Mike,
you're making for me...

Now, let's make sure
I get the pronunciation right.

Gochujang?

Yeah, it's a fermented
chilli paste.

It's amazing. I love it.
Yeah.

Gives such a depth of flavour
to so many things.

Oh, it's so good.

And this is what I love
about Korean and Japanese cuisine.

They're so good with fermented
products like miso

and, you know, beautiful spices,

and it just adds
such a depth of flavour.

And then I'm going to pop the beef
in there, give it all a stir up.

Now, normally I would sit this
in my fridge overnight

and cook it up the next day,

but the longer you've got
to marinate your meat,

the better it's going to be.

So, Mike, you've got toasted sesame.

We've got just a teaspoon of honey.

I've put light soy into that one.
Yeah.

The toasted sesame gives it
a really interesting flavour.

Almost that nuttiness, right?
Yeah.

We've got some mirin and
some rice wine vinegar.

That's it.
And that's just going to set aside.

And you serve that with your dish
at the end,

so there's no cooking involved
for that.

So good. So, we've already pickled
the carrots.

We've got some kimchi here,
which is another fermented product.

You know, fermented foods
are really in.

This is... This is my jam.
This is my sort of dish.

Absolutely love it.

In the kitchen today,

I feel like you and I
sort of swapped recipes.

You did a Jo recipe and
now I'm nicking a Mike recipe.

Um, so there's our bibimbap sauce.
I'll just pop that into there.

Ready to serve.

Yum. It even smells good.

So, yeah. So, kimchi
is another fermented food.

And the amazing thing
about fermenting

is that you get
these probiotic bacteria in there.

Even the dead bacteria

end up as signalling molecules
in your gut

and end up having these
really amazing health benefits

once they're inside of you.

I live by the fermentation,
like, as part of my diet.

Absolutely love it.

From drinks, with kombucha,
to kimchi, pickles, sauerkraut.

And don't forget good old yoghurt.
Yeah, absolutely.

One of the original fermented foods.

And even proper cheeses
are also fermented foods.

Sourdough breads.

You know, all of these things
are really...

You know, we've done those things
either to preserve foods in the past

or to create the flavours,

and now science is going, "Oh,"

and lo and behold,
they're also good for us.

Absolutely, absolutely.

So I don't want to...

It's the one thing when you use
a really lean cut of beef,

just make sure
you don't overcook it.

What cut is this?
This?

I used a fillet, but you could use
a rump or a sirloin

or some of those funky cuts,
like, I don't know, tri tip and...

Do you know, like, those...

..um, the supermarkets have started
doing those like chef cuts.

Yeah.
Yeah, they're kind of cool.

They're great.

And obviously the secondary cut,
you're using more of the animal.

It brings the affordability down,
more flavour.

I believe in secondary cuts
than the primals.

You know, tri tip? Incredible.

If you can get it, buy it.
It's beautiful.

Absolutely delicious
part of the meat.

Skirt would be great for this.
Nice. Nice. Yeah.

And then just saute the mushrooms.

So I put a little more extra virgin
olive oil in the pan there.

Do you want me to get the rice on?
I would love you to.

So, I am cheating a little bit.

Obviously, you could cook your
brown...any brown rice,

or you could use a black rice,
or...

Have you played around with black
and red rice?

LOVE. Yeah, absolutely.
Black rice is one of my favourites.

Yeah.

But this is so convenient
when you want a really quick meal.

And that's what's great about this.

Actually, if you've got the sauces
and the marinade all done,

this just goes in the microwave
and it's brown rice ready in,

you know, under two minutes.

So, you know, they're really
fantastic to have in your pantry.

I use them all the time.

But, of course, you can make it
from scratch if you want.

And then the last little part,

and this just somehow
finishes the dish, I reckon,

is a fried egg on top.

Oh, beautiful.
So I am using a second pan.

I'm kind of breaking my rule
of trying not to have

too much washing up,
but you know what?

It's worth it.
It's worth it for this dish.

You can't have a bibimbap without
that beautiful fried egg on top.

And then lastly,
I am just going to...

Can you pass me my spinach?
Yeah.

I'll put those mushrooms
to the side

and I'm just going to wilt
the spinach.

You could add it in raw, actually,

but I like it just wilted
and no more.

Don't overcook it.

And once the rice is ready,
we're basically ready to assemble.

So, this is the exciting part,
isn't it?

Seeing it all coming together.

So then just plate it up.

Pop on your brown rice.

Oh, some of this beef.

So, I don't want to speak
too soon,

'cause something could still
go wrong,

but Mike, I feel like I'm going to
get your praise today.

Oh, you're... You're on to
a winner, I think, Jo.

I think so.
So, some lovely fresh sprouts.

Our gorgeous kimchi.

Just got a very unique flavour,
kimchi, doesn't it?

It's just... It's just great.

A few of my pickled carrots.

I love all the colours that are
going on to that plate as well.

It looks so inviting.
Doesn't it?

It's kind of like... You know,
I'm really into those, you know,

the sort of poke bowls
and the, you know, Buddha bowls,

and this is basically
the Korean version, isn't it?

Absolutely.

Every country has their own sort
of little take or spin.

And our mushrooms.

And it just looks prettier,
all being separate, doesn't it?

Have I missed anything? Here we go.
Fried egg on top.

And you even got the crispy
bottom to the egg as well.

Oh, I see.
I've done it right! I nailed it!

And there we go.

And then just serve it with
your bibimbap sauce on the side.

And so, my friend, I have made
this bowl just for you.

There's your lunch.

You know what? You're a legend.

This looks so inviting.

The meat, the smell.

And I cannot wait to
get into that sauce as well.

Oh, I'm a happy man.

Aussies love their mashed potato,

but I'm going to show you how
to take the humble mashed potato

to the next level

by cooking the potatoes
in chicken stock.

It's going to maximise flavour.

Now, these stock pots are great
because they're very convenient.

I've always got some of these
in the pantry.

Real chicken flavour here.
Nothing artificial.

All we need to do
is just open these up,

spoon all this good stuff
into our water

and we're going to dissolve that.

And then that will be the basis, our
flavour bomb, to cook our spuds in.

Alright. We'll get two of those
in here.

Whisk? There it is.

And we're just going to whisk
these stock pots into the water

until they dissolve.

So, by using these chicken
stock pots, this is our seasoning.

We won't need any more salt
in this dish.

Real chicken flavour.

Now we're going to move on
to our potatoes.

So, we've got two big spuds here.

All I want to do
is to chop these up,

just to speed up our process.

This is a quick mashed potato

that you can do any night
of the week.

And we just want two centimetre
cubes of our potatoes, roughly.

Creamy mashed potato.

Does it get any better?

Alright.

Water's simmering away
in that beautiful chicken stock.

Potatoes can go straight in.

Alright, these potatoes will cook
for about 15, 20 minutes

until they're soft.

Then we'll mash away.

While we're doing that, we're going
to make a creamy chive mixture

to really amplify the flavour
in our creamy mashed potato.

Alright, so we've run
all our gorgeous soft potato

through that potato ricer.

Now, all I've done here is just warm
some cream and some chives

and the white pepper
through together.

So that's going to get into
our mashed potato as well.

But, of course,
you can't have mashed potato

without lots of butter.

So I've got some butter here.

When I was on MasterChef, Gary
Mehigan made a mashed potato,

and he did equal amounts
of potato to butter.

I'm not going to quite go
that much butter,

but you want a good amount
of butter,

'cause butter
is going to make it taste amazing.

With the mix of that chicken stock
and the butter

and the cream and the chives,

you just know this is going to be
the best mashed potato

you've ever had.

So what I want to do
is just to mix that butter through.

Because we cooked the potatoes
in the chicken stock,

we don't need any salt in here
at all.

It's going to be flavourful enough.

OK. Butter's all melted.

Now we can pour in our gorgeous
cream and chive and pepper mix.

Make it extra creamy.

Stir that through.

Oh, yes.

Happy days.

Let's get our serving bowl...

..and we'll pile up our creamy...

Look at that consistency!
Silky smooth.

Full of flavour.

Pile it up.

Yes!

Final flourish.
Some more chives on top.

Now, they say meat and three veg
is boring,

but with mashed potato like that,

I would eat that
any night of the week.

If you're a lover of Indian food

and have had a nice big curry night
one night

and have some
extra roti in the freezer,

then I have a great
lunch hack for you.

We make it using a roti
with some spinach, pesto,

cottage cheese and chickpeas.

It's simple, easy and it comes
together within a few minutes.

These are a single serve
wholemeal roti,

which you actually don't need
any oil to cook.

It's a dry fry cook and it only
takes a couple of minutes.

So, we'll get one of those out
to start and get our pan heating up

so it's lovely and hot for when
we drop our roti into the pan.

Then you'll add about a quarter
of a cup of spinach into a bowl,

followed by some chickpeas.

If you don't like chickpeas
or didn't have any on hand,

then some shredded chicken's
a really lovely substitute here.

A little bit of pesto,

because that's what's going to
get lots of flavour

into this little roti toastie.

And some cottage cheese.

That's what's going to bring
all of our ingredients together

to make a super delicious lunch.

You only need to give
the ingredients a quick mix,

because we want to get our roti
into the pan.

We'll toast the first side
on a medium to high heat

for about two minutes,
and we'll give it a quick flip,

get our filling ingredients in
and then it's almost done.

So, you can see the roti is
starting to bubble up a little bit.

So that's a good sign
that it's time to flip it over,

and be ready to pack our
ingredients in.

It's nice and golden on the inside,

so we'll get our ingredients
onto one half of the roti,

leaving a little bit of space
around the edges

so that you can seal it up as well.

Alright, time to fold it over.

Give it a little press on the top.
Don't be too precious about it.

It all glues together beautifully
when you do.

And then just another minute
or so is fine.

It's one or two minutes
just on this side,

two minutes on the starting side,

and then you have
a really, really tasty lunch.

So, the roti is cooked.

You can see
it's all golden on the outside,

and the spinach has wilted
with the heat

for just a couple of minutes.

And there you have
a really wholesome lunch

with the wholemeal roti.

Golden, crispy,
and it's ready in minutes.

Captions by Red Bee Media