All language subtitles for G.C.B.C.AU.S16E56.WEB-DL

Alright, Mike.
The gloves are off, mate.

It's time for a toastie challenge.

OK, so in the blue corner,
we have the magician,

the lad from London.

Yeah!
Mike Reid.

Come on!
And in the red corner,

we've got Tim "bad to the" Bone,
the boy from Ballarat.

It is going to be on.

What are you making?

Mate, I'm going left-field
because I think

I can take you on in a fair fight.

Like toasties is your thing.

So I'm going to do

a Japanese-inspired pork
katsu sando.

Oh, I love a katsu sando.

I'm excited for that.
Mate, it's good.

I'm going to be doing

a Philadelphia cheese steak toastie.

Yum.
A Philly cheese - classic.

Lots of steak, lots of cheese,
lots of butter, lots of goodness.

See, I'm doing a toastie
for the toastie man,

and you're doing a steak
for the steak man.

Oh, there we go.
Pressure's on.

It is on. Let's do this.

I feel like I've been training
for this moment.
Ooh!

It's on.
It's on, brother, it's on.

Cue the Rocky music.
Toastie challenge!

It's already playing in my head.
Let's do it.

So I'm going to do basically
a Japanese-inspired sando.

So I've got some beautiful
pork cutlets...

They look great.
..which I'm going to pane in
just some flour, egg, breadcrumb.

Beautiful.

Can you make a sauce for me?
Ooh.

Tonkatsu ketchup.
Yeah, I love it.
Yeah.

So this is very much
a cheat's version, OK?

We're just using
some normal ketchup,

some Worcestershire sauce,

some soy sauce, some garlic powder
and mustard powder.

And it makes a really ripper
of a tasty sauce, too.

It really does.
For anything.
I love it.

Katsu sandwiches have really sort
of boomed

in the last few years, haven't they?
Yeah.

You see them on every...
Everywhere!

They're popular for a reason.

It's one of those things
where we all try it,

a little bit late to the party.

Sometimes we're like,
"How have I not been eating
sandos my entire life?"

Have you ever been to Japan before
and had a traditional one?

Yeah, I'm very lucky.
I spent quite a bit of time there.

Yeah.
I need to get over there.

Oh, it's incredible.
Some of the best food in the world.

Right, so these beautiful pork,
I've slightly trimmed back

the fat slightly.

Bad chef, bad chef here.
Yeah!

You've got to leave a bit of the fat.

You've got to leave a nice
healthy chunk on there.

Gorgeous.

So talk me through toasties at home.

Do you know what? I don't
really make it for the family.

Yeah.
But I make it for myself.

Yeah.
Like, almost every few days.
Yeah.

I always get creative.

I think my favourite time
of the year is Christmas

for my Christmas toasties.

Ooh, a festive toastie.
Oh, mate.
Leftover ham and turkey.

I prefer it than the Christmas meal.

Yeah, I know!
(LAUGHS) It's absolutely
my favourite.

But, yeah, so I absolutely adore
making a toastie.

And, yeah, I just think
there's an art to it.

Well, I just think there's something
about toasties

where you can get creative,
and I think I've done

nearly 200 different
flavour combinations of toasties.
Wow.

So I'm going to let these cook
in here

for about five to six minutes,

until they're nice and golden,

but they still won't be cooked
in the middle.

So we'll then pop them into the oven
at 200 degrees and we'll get

the rest of the stuff ready.

These look great, Mike.

I mean...
You beauty.

Nice and simple.

And you can just... So crisp.
Crispy, crunchy.

Going to be delicious.
If you can mix up the last sauce.

Oh, yeah.
Just Dijon, wasabi, mayonnaise.

Good little combo.
I love it.
Yeah.

There's this, um, there's
like a wasabi mustard that I get

in the UK
from an English wasabi farm.

And it's so beautiful.

And it's, essentially,
I'm trying to recreate it.

Yeah. Nice one.

So to build these,
it's super simple.

One side, we're going to do
the ketchup.

And then on the other side

we're going to do
that beautiful mustard-wasabi mayo.

And we're going to get
the cabbage in.

And remember, there's nothing
in this cabbage.

Just refreshed in iced water,

so it goes super crispy and crunchy.

It's amazing how that iced water
can just lift it

and just make it sing.
Yeah.

It changes.
Changes the cabbage completely.

Like, even when you're making slaw,
do this first

and you'll have the most
delicious crispy, crunchy slaw

for longer as well.

I feel like we should be
having more banter.

This is supposed to be
the toastie challenge to end all.

No, I can't say it. I can't.
You can't.

What could you say
against this, though?
No.

I mean, it's why he's gone quiet.
He's worried.

No, 'cause...
He's worried.

I'm just happy you're feeding me.

(BOTH LAUGH)

Look at that.
Oh, wow.

I wasn't sure if you were going
to slice the pork or...

No. Not yet.
What?!

That is my kind of sandwich.

That is unbelievable.

Bread knife, please.
OK.

Your sword, sir.

Thank you.

And then we're just going to cut it

straight down the middle.

Wow. (LAUGHS)

And then the reveal.

The big reveal.

Ready? Look at that.

Oh.

Look at that moist pork.

Juicy.
Oh!
Moist.

It's always scary when
you cut through.

You never know!

I've been doing it a while,

but you're still
a little bit unsure.

That's perfect. Look at that.

I mean, I just...

I've got so much time
for a sando

when it's built...

..like this.

Mate.

Oh, mate, I'm in trouble.
Am I still in the game?

I'm in trouble here.
Am I still in the game?

That is an absolute
thing of beauty, mate.

I cannot wait to wrap

my laughing gear around that.

Alright, let's do it.

One each, mate.

I don't even know
if this will fit in my gob.

I know!

I'll give it a try.

Mm.

Mm, mm, mm!

The pork is just juicy and delicious.

And crispy.

Crispy crunch.
Perfectly cooked.

But that little wasabi-Dijon mayo,
that's what really makes it for me.

Just elevates it, right?
Yeah.

You get that punch, that tang.

You get the sweetness
from the tonkatsu ketchup

and then the richness from the fat
from the pork as well comes through.

Cheers, mate.
Oh, cheers, Muscles.

Thank you.

Alright, Mike, round two
in the Toastie Challenge.

It's my turn.
Yeah, mate.

Alright, I'm going to show you
a Philly cheesesteak toastie.

So, obviously, Philly cheesesteak -
pretty classic.
Yeah.

But I'm going to put it
between two bits of bread
and toast it.

We've got
some beautiful rump steak here.

I need some really nice, thin slices.
Is that alright?
OK.

I reckon, as a man with
a cow tattoo on his arm,

I think you can handle this.

I'll find my way.
Thank you, my friend.

That would be fantastic.

Now, I love rump.
I think it's a bit underutilised.

You don't need eye fillet,
you don't need anything fancy
for this.

Rump has got a fantastic flavour

that is going to work well
with this dish.

For me, it's better flavour
than fillet.

Absolutely.

Now, when I do this toastie
at the farmer's market,

I call it the "It's Always Sunny
In Philadelphia Cheesesteak,"

after the TV show.
Nice.

But I've never been to Philadelphia

and tried a real
authentic cheesesteak.

It's beautiful. You've got to go.
Yeah.

And I love this
because it's so simple.

It's really just a few ingredients,

but it just packs
such a punch of flavour.

I love the fact that, you know,
if you're going to do a toastie

or a steak sandwich or whatever,
like, do it like this,

do it properly.
Yeah!

You know, so many people,
it is leftovers and whatever.
That's right.

Sometimes it's nice just to buy
a cheaper cut to put in a sandwich.

Yeah.
And do it well and give it,
you know, the justice it deserves.

Alright, capsicum, you go in,
and you're going to add

all of that into there.
Yeah.

And then we're going to add
some spices here.

So we've got garlic powder,
onion powder and smoked paprika

with a good glug of olive oil.

There we go.

And a good pinch of salt
in there as well.

Nice.

And a good whack of pepper.

So we're really just amplifying
the flavours in our steak.

Just ramping it up a bit
with those few spices.

It's going to make such
a difference.

OK.

So, a glug, or a Tim glug?

Uh, a Tim glug, my friend,
a Tim glug.

OK.
Get it in there!

Capsicums frying away, fast and hot.

We get our onion.

Just thinly slice that up.

So what made you, you know, decide
to build a business around toasties?

I was inspired by a trip
to New York,

where there was
a little hole-in-the-wall place,
and all they did was grilled cheese.

That's what they call them
over there.

Some people feel like sometimes
you can't just specialise

in one thing.
Yeah.

But if you do that thing, well,
why not?

Alright.

Onions, capsicum frying together.

It's an amazing smell.

This doesn't take too long.

All you really want to do
is just to take that rawness off.

I'm happy with that.
It's got some good colour on it.

That can come out.

Bang that straight onto the plate.

Pan straight back on.

Yeah.
Another good glug of olive oil.

We'll get that pan
roaring hot again.

In goes our rump.

Now, this is a nice big frying pan,
so I'll fit all of this in.

But you can do it in smaller batches
if you need to at home.

Don't overfill your pan, right?

No.
You want that caramelisation.

Spread it out.

Ooh!
Smoked paprika,
straight up your nose.

Ha-ha!

OK, while our steak's cooking, Mike,
I might get you

to cut some provolone cheese,
if that's alright.

Yeah, of course. Like this?
Just some nice, generous slices.

So we're using two different types
of cheese - a provolone

and then an American-style cheddar -

hence the orange colour

which is really going to pair well
with our cheesesteak.

So all I'm going to do now
is give it a toss.

There you go.
That's the colour you want.

I love that.
Literally, another 30 seconds...

Yeah.
..and we're good.

Ooh. OK.

Steak can come out.

Alright, let's build
some Philly cheesesteak toasties.

So we've got
some lovely sourdough bread here

that we just want
some nice, thick slices.

One for me...

..one for you.

I like that we're not sharing, Tim.

(BOTH LAUGH)

Use those as the base.

Now we just start layering up
the ingredients.

So, American cheddar first,
three slices.

OK.

Then some of our beautiful
capsicum and onion mix.

A nice pile of that.

Don't be shy.
I love the colours already.

Yeah, it's gorgeous.

It's bright, it's vibrant,
it's inviting.
Mm!

While I finish that off,
we're going to cook the toasties

in butter because you want...

That's what's going to give it
that nice colour.
Yeah.

But I'm just going to throw that
straight into the pan

and let that melt.

Then we can go on with
some of this beautiful steak.

Thank you, my friend.

A nice pile of our steak on top.

Alright.
If it drops out, I'll help you out.

Yeah!

It won't go to waste around here.

Alright. Another pile on here.

That's a little chef snack.

yeah, we'll just put this over here.

Over next to, uh, cheffy here.

And then
some of our provolone on top,

which will melt
and become all oozy and gooey.

It's going to not only taste good,
but it's acting as a glue

as well, which is what we want.

Now we pop on the lids,
try and match up the right way.

I mean, we could just slice that
in half and eat it like that, but...
I know, right?

Looks so inviting already.

..but now we're going to toast it.

Alright, Mike.

You're looking pretty chuffed, mate.

Let's get these out.

I mean, it looks like
a pretty good toastie.

I mean, after all the thousands
of toasties I've made,

it still gets me excited.
Yeah.

It still gets me excited.
Good food.

Good food always puts
a smile on your face.
Yeah.

Alright.

Lovely. Let's slice through.

(TOASTIE CRUNCHES)

Nice crispy sound.
That's what you want to hear.

Alright, let's have a look
what we're dealing with here.

Ah!

I mean, pretty enticing.

I think you've done good.

Make a nice little pile.

That's the display one.

Let's tuck into this one.

Alright.

There you go, mate. Be careful.

I love the good amount of cheese.

I'm just going for it, right?
Alright, let's go.

Mate, that is delicious.

I don't care who wins today.
I'm just glad to cook with you.

You know what? Do you know who wins?
You guys at home. You win.

'Cause that is a cracker recipe
that he's just given you.

The steak is juicy and succulent.

The cheese is really powerful,
but the onions... Oh, mate!

Thank you, mate.
I feel like I'm back in Philly!

Oh, I appreciate that, mate.
That means a lot.

Um, all I can say to everyone
out there - get your toastie on.

So I've just been cooking off
some onions

in some extra-virgin olive oil.

I've used a red onion here
because I'm going to make

a Moroccan chicken meatballs

with a delicious, rich tomato sauce
and some quinoa.

This is a really yummy recipe
and it's been inspired

by a Moroccan chicken tajine,

but for the times
when you don't have enough time

to get a tajine together.

So we're going to make
the sauce first,

so that it has lots of time
to simmer

and all the spices and flavours
can come together.

I've got the onion,
the extra-virgin olive oil,

the rich tomato sauce,

beautiful Australian-grown tomatoes
into the pan.

And to that we'll add our spices.

I've got a ground cumin
and ground cinnamon in there,

as well as a little bit
of chilli flakes.

And we'll just go a little pinch
of chilli for today.

I like this one
because you've got options, right?

If you wanted to serve it up
to the kids, just remove

the chilli and it's an easy one.

Then the nature of
that beautiful sweetness

in a traditional tajine
comes from things

like the fruits going in.

I've got some raisins
and also some dried apricots.

I'm a mum, so there's always
dried fruit in our house.

And to add a little bit
of extra sweetness,

I'm going to add some honey.

And that really does balance
all the spices

and that beautiful tomato flavour
as well.

And I love these tomatoes
because the sauce is actually

already really thick because it's
a diced tomato with a tomato paste.

So that makes it
really easy to cook with

and produce these beautiful,
rich, thick sauces.

So we'll mix
our ingredients together,

add a little bit of
salt and pepper to season.

So let the tomato sauce simmer
for about 30 to 40 minutes.

And while that's happening,
we're going to make
our chicken meatballs.

In the bowl, I've got
some chicken mince, about 500g.

And I'm going to add
my favourite garlic

and crack an egg in to help it bind.

We also have a range of spices
which make it

quintessentially Moroccan-tasting.

So there's paprika.

We have cumin, coriander
and cinnamon.

And I'll give that a little whisk
at this stage,

just so the egg can break apart.

And we'll chop our herbs
into the dish as well.

So I've got some fresh coriander
and some fresh parsley.

So you need about a few tablespoons
in each part of the dish

for the sauce, as well
as for the chicken mince.

I really love using the stalks
and the leaf when it comes

to parsley and coriander.

The stalks have so much flavour
and I just don't think it's worth

throwing them out, and make the most
of the plant itself.

So a couple of tablespoons
in with the chicken mix.

And let's get some
into our sauce as well.

A little bit of green in there.

And our parsley as well.

So, again, stalks and leaf
for the parsley.

Parsley is really cool, actually.

If you ever have
way too much garlic in a meal,

then parsley can help neutralise
the taste

and also the smell of garlic
on your breath.

So that's my little hot tip.

Just grab some, chew on it,
and it actually helps to neutralise

those sorts of strong flavours
from a delicious meal in your mouth.

There we go.

So, again, pop some parsley
in our sauce.

I'll give that a stir again
in a minute,

and then some parsley
in with our chicken mix, too.

And then we'll add
our almond meal to the chicken mix.

And the almond meal
is a really good one

because it helps to bind
the chicken meatballs,

but it doesn't contain the gluten
as a traditional breadcrumb does.

So it's a good one
if you have celiacs or people

that are gluten-intolerant.

So now that we've got all
the ingredients for the chicken balls

in there, we get to do
the messy, fun part - rolling.

But I'll just give the sauce
a little bit of a stir

because we added in
those extra fresh herbs.

They really do so much for dishes.

Alright, let's get rolling.

We're going to get about 12 balls
out of this recipe.

So good for a family of four
or to serve four people.

And I've got the oven cranking
at 180 degrees,

ready to pop the balls straight in.

And have a little bowl of water
on the side

so you can wet your hands
before rolling the balls.

It just makes it just
that little bit easier

because it's less sticky.

You take a good scoop and roll away.

They don't need too much.

They'll bind whilst they cook,
and you can keep these as neat

or as rough as you please.

So I'll make the rest of these,
get them onto the tray,

pop a little bit
of spray oil over the top

so they get that lovely golden
whilst they're baking,

and then pop them
in the 180 degree oven

for about 20 minutes.

So the chicken meatballs
have cooked.

They smell amazing.

And in that time, the sauce
has had time to simmer

and I've made some quinoa.

I cooked it with a vegetable stock
because I just love

how the vegetable stock
flavours the quinoa as well.

And then our meatballs over the top.

Now, it depends
on how hungry you are.

Let's go four today.

And then our delicious,
rich tomato sauce to finish.

You can see
all of those scrumptious fruits.

They've soaked up all the spice,
the sweet, the tomato.

We'll get some of that over the top,
and it's a great way

to get lots of nutrition
into your meals.

Let's garnish it
with some coriander.

My favourite.

A little bit of extra pepper.

You could also add some extra
chilli flakes, if you like.

So there we go -
Moroccan chicken meatballs,

a rich tomato sauce,
served with quinoa.

It smells amazing.

It looks beautiful
and it's going to taste great.

Captions by Red Bee Media