All language subtitles for G.C.B.C.AU.S16E57.WEB-DL

Today, Tim, it's all about
warming up for winter.

We've got the winter-warmer recipes,

and, to me, nothing goes better
with winter than soup.

Yes.

So, I'm gonna make a soup,
but I'm going to give you a tip,

which I think the trick to really
good soup is roast the veggies first.

It makes it super, super easy
to get a really tasty soup.

And then my secret ingredient

that may be new to some of you
at least

is hemp seeds.

And I'm gonna use my hemp seeds
to make a really, really creamy soup.

So, I think you're gonna like it.
What are you making, Tim?

I'm excited.
You've got my attention.

I will be making
a garlic prawn risotto.

So, nice and warm and hearty.

Lots of butter, lots of cheese.

It's gonna be good. I cannot wait.

It's sounding like comfort food.

Yeah. (LAUGHS)
(LAUGHS)

Well, I am hungry,
so, come on, let's get cooking.

Mm!

(THEME MUSIC PLAYS)

This is the soup
to get some veggies in.

Yes!

So, we're gonna use
stuff that I can roast in the oven

'cause I think it brings
a beautiful sweetness

and a different sort of
depth of flavour to your soup.

Love it.

So, if I can get you
to chop up the cauliflower...

You got it.
..into florets.

And I've got some pumpkin.

I'm obsessed with roasted pumpkin.

I'll often put a little bit
of maple syrup

on mine...
Ooh.

..to give it
that real caramelised flavour.

Yeah. And note I'm leaving
the skin on my sweet potato.

Yeah.
So, I have scrubbed this.

I've cleaned it.

But the skin is where

lots of fibre is,

where lots of the antioxidants
are just directly under the skin,

and that lovely orange colour

of both the pumpkin
and the sweet potato

are from carotenoids.

And these are antioxidants in the
body. Really, really good for you.

So, leave the skin on.
Just give them a good scrub.

So, get your veggies on there.

And then I'm just going to drizzle
with extra-virgin olive oil.

Alrighty.
So, give that... Don't be scared.

You want at least three tablespoons
of extra-virgin olive oil a day.

So... To get all of the benefits
from that extra-virgin olive oil.

It's adding good fats,

but it's also adding
more of those polyphenols

that you keep hearing me
bang on about.

Polyphenols.
(LAUGHS)

If I had a dollar, Jo...

Honestly, have I done a recipe yet

where I've not talked about
polyphenols?

I love it. I love it. I'm learning.
I just can't help myself.

And then I'm gonna use some seeds.
Now, coriander seeds...

Go for it.
What do you think about that?

They do taste a bit different to
the ground. I don't know why, though.

See, I really like the whole ones

because I think it's more...
Yeah.

..of a fresher, fresher flavour.

Because as soon
as you grind a spice,

it's going to start mellowing out.

Yeah, I agree.

And then some whole cumin seeds,
which are another of my favourites.

I absolutely love cumin.

And could you just put some salt
on there too for me, Tim?

Sure can.

There's just something
about soup in the winter time

that just warms the soul.

And when
you're sitting under a blanket

watching your favourite movie,

it doesn't get any better

than a big bowl of soup.

OK, so, this goes into the oven 180

'cause, I don't know,
I just do everything at 180.

When in doubt - 180. (LAUGHS)
When in doubt - 180.

For about half an hour
until they're nicely golden-brown.

Beautiful.

They look pretty good, don't they?
Ah, look at this. And the smell.

Oh! OK. Do you want to cry with me?

Sure. I'll cry with you, Jo.
(LAUGHS)

Cry with me.
Let's chop up some onions.

OK. Just a little...
I might be able to avoid crying.

And don't worry too much
'cause we're gonna blend this soup,

so, you can just chop it...
Ah!

I like it.
..pretty roughly.

You know, rough and ready.

And then we are going
to heat our pan.

A bit more extra-virgin olive oil
in the bottom.

And just saute
until it's translucent, your onion.

And you could do some garlic
for me too.

I'll do you some garlic.
Do me some garlic.

I always add the garlic
a little bit later

'cause I don't like when
the garlic...I don't want it to burn.

Good tip.
I don't want it to cook too much.

You know, I haven't really
cooked with hemp seeds much

in my repertoire, but...

Yeah.
Well, tell me a bit about it.

I'm interested to know.

I mean, hemp seeds -
I wouldn't cook them too much.

They've got quite fragile fats in
them, they're polyunsaturated fats,

but they're the omega-3 group
that are so important.

Yeah.
So, they're essential fats.

They're incredibly nutritious,

nutrient-dense little ingredients
to add.

Alright. Go for it with your garlic,
Tim. Let's pop that in there.

Lovely.

Garlic and onion - can't beat it.

What else do you need?
The start of every good recipe.

I think that's about ready.
Let's just pop in our roast veggies.

So, we're using chicken stock here?

Chicken stock.
And you know what?

When you've made
a roast chicken

or anything
that's on the bone,

any kind of meat
on the bone,

use it and make a stock
straightaway.

And, again, I make that
and then put it in Ziploc bags

into my freezer...
Yeah!

..so that I've always got some
homemade. But you know what?

When you haven't made homemade,

nothing's wrong
with using a bought stock,

and it just does add
extra flavour.

So, we pop that in
along with the stock.

I am gonna add
just a little bit of extra water.

I thought I'd done
quite a lot of vegetables.

OK, so, that's simmering nicely.

Let's add our hemp.

So, see what they look like?

Yeah. Wow.
A little bit like

little sesame seeds, I suppose.

I sprinkle them in my porridge,
I sprinkle them in my salads,

pop them into smoothies,

you know, into soups like this,
into a sauce.

Yeah, right.
Use them, yeah, like any other soup.

So, let's blitz it.

OK.
I might just turn that off.

There we go.
Thank you very much.

OK, watch me make a mess now,

try and do this
without getting it all over me.

See?

(LAUGHS)
See?

Are you standing back?
Yeah, yeah. Whoa, whoa, whoa.

I do like using a stick blender,
though.

I feel like if you try
and transfer this to a blender,

you're gonna make
more of a mess.

And more things to wash up.

Yeah, that's right.
Yes, I agree. I agree.

And I kind of feel like
you can have some control

over how much you blend it,

whether you want it
to be a little chunky or...

So, see how that's really...

..the hemp seeds
really kind of thicken this up too?

Yeah!

OK.

I think that is perfect.

Lovely.
Lovely chunky soup.

So, time to plate up.
Now, it's lovely and thick.

If this is too thick for you,

all you do is add a bit more stock
or a bit more water.

See, normally I have my soups
a little bit thinner,

but I kind of like that
for a winter-warmer day.

Imagine how full
that's gonna make you

and just make you feel

like you might need
a nap afterwards.

(LAUGHS)
I love it.

Do you want a bit of parsley?
So, chop me up some parsley.

You got it.
And then I'm just gonna sprinkle

a little bit of hemp on the top
as well.

You got it.
That looks perfect, Tim.

Thank you very much.
Awesome.

I am enjoying this,
having a sous-chef.

Get used to it.
I'm not going anywhere.

(LAUGHS)

And a few little seeds on top.

Gorgeous!

Beautiful. Roast veg and hemp soup.

I love how chunky it is.

Mmm. Oh!

Yep.

Winter in a bowl.

Oh...

The roasting off of the veggies
first with those spices on

just adds so much flavour
to that soup.

And those little hemp seeds on top -
nice little touch.

I'm feeling very warm.

Yeah. Enjoy this one.

This is my garlic prawn risotto.

I mean, have a look

at these gorgeous prawns for a start.

I do love prawns. I love garlic.
I'm loving all the ingredients.

Yeah.

We're going to be using
a lot of butter today.

Alright, I'm just gonna be
straight out from the start.

But, in the meantime,

would you be able to start
by chopping up all this garlic?

Of course! That's a lot of garlic.

That's eight cloves of garlic
we're using today.

But it is a garlic prawn risotto.

So, it wouldn't be garlic prawns
without lots of garlic.

So, I've got some shallots here.

Just two large shallots

that I'm just going to thinly slice.

So, it's a bit of a winter warmer.

Risotto is one of those ones

that are quite comforting.

So, what's your tip then

to stop it from being
just kind of gluggy?

Butter helps.

And lots of parmesan at the end.

But I think
not overcooking your risotto

is one of those fine lines
because...

..I don't like my risotto too raw

where it's still chalky.

It's getting that perfect midpoint

where the rice isn't overcooked
but not too chalky either.

Now, I'm using a good-quality
Australian organic butter.

We're going to be using
the whole packet of butter today.

Don't...
OK.

(LAUGHS)
I know, but stay with me.

But if I'm going to use
this much butter,

it has to be the best quality.

On that we agree. And I do love
to support Australian producers.

So, this is a really
nice-quality butter.

Absolutely.

So, we're gonna go

with half the block

That's gonna go
into our pan first.

So, I'll just chop it
to help it along the way to melt.

That's gonna go into our pot,

which has been just heating
on medium-high heat.

We've got two litres
of chicken stock here,

which is just
coming to the simmer.

Just warming up, just relaxing.

Now the shallots can go in.

And, presumably, if someone's like,
you know, a pescatarian or something

we could use a veggie stock...

..or other kind of stock.
Yeah, abs...

Yeah.
Yeah, for sure.

Alright, our butter's melted,

shallots are just sweating away
doing their thing.

That garlic - if you want to scoop...
Should I pop that in?

..all of that up
and throw all of that in now.

Next step -

arborio rice goes in.

This was one-and-three-quarter cups
of arborio rice.

Boom. In we go.

And it's really important
at this stage,

you want to stir your risotto

to really coat every grain of rice

in the butter and the shallots.

All the good stuff.

You're almost toasting it off
a little bit.

Kind of like
when you're making a paella,

you want to toast
the rice off.

It's a really important step

that you can't skip
when you're making a risotto.

OK, so, that's beautiful.

The rice has been covered...

It's glistening, isn't it?
..by all that buttery goodness.

Now just some white wine.

In we go.

(SIZZLING)

When recipes say,
"Use a dry white wine,"

I'm like,
"I don't even know what that means.

"I'm just gonna put
whatever I've got..."

You're very Aussie there.

"..in the fridge."
A little savvy B.

Alright, so, we just
want to cook that alcohol off

and we just get left with
that beautiful white wine flavour.

Alright.

The white wine's absorbed.

Now it's the really fun part.

We've got our warm stock here.

So, one ladle at a time.

This is where we get romantic.

Yeah, now, why is this?
I've never understood that.

Why has it always
got to be added so slowly?

Is it get the amount right or...
Yeah.

Well, if you tried to add
all of this liquid at once,

you're almost shocking the rice.

It doesn't know what to do. It's,
like, swimming in the deep water.

It needs to just... A little bit
at a time. Just gently. Gently.

And you're just gradually
teaching them how to swim.

Alright, Jo, so, I'm just going to
keep adding this one ladle at a time

till all the stock's nearly used up.

We'll add the prawns
and we'll be nearly there.

OK.

Alright, Jo, our risotto
has come to the texture that I like.

I'm gonna turn off the heat.

OK.

Now I just added those prawns
in the last couple of ladles

'cause you don't
want to overcook prawn.

No-one loves an overcooked prawn.
No.

And they don't take long, do they?

They only take a couple of minutes
in there.

So, that's good. Heat off.

Do you need all this cheese?

About half?
We just want about a cup.

About a cup worth. That'd be great.
OK. Alright.

So, final flourishes.

In with that other half

of our beautiful, organic

Australian-owned butter.

Support your local dairy farmers,
guys.

In we go.

And then some of our chopped chives.

A good handful of chives.

And a good handful of parsley.

Plenty of fresh herbs in there.

I do like this part -
all the greens going in.

Absolutely.
You're keeping me happy.

And you'll be happy with this.
Some baby spinach.

Absolutely.
Baby spinach goes in.

Now, the residual heat
from that risotto

will just help
to wilt that spinach a little bit

because we don't want to...
So it doesn't overcook.

Don't want to overcook the spinach.

OK. And we'll give this
a stir around.

That is a gorgeous amount of cheese.

I like your style, Jo.

I do like my parmesan,
I have to admit.

Ah! Beautiful
freshly grated parmesan.

And freshly grated
just makes such a difference.

Yeah.
You can't beat it.

OK, all of that goes in.

And then we just want to give this
a nice...

This is where the magic happens.

The butter and the cheese
and those fresh herbs.

Oh, it really does... I was
thinking it was looking too liquid,

but actually, you're right,
it does all just come together.

It all just starts to come together.

And you get the most gorgeous,
luscious, silky risotto.

Perfectly cooked.

And those prawns...

I mean... (SNIFFS)
All I can smell is garlic.

(LAUGHS)
But this is a garlic prawn risotto.

So, it is what it says on the tin,
guys.

But give this one a go.

I love my garlic, so, it's OK.

I'm one of the ones where, if
a recipe says two cloves of garlic,

I'm putting six.

Alright.

We are ready to serve.

OK.

We've got our beautiful bowl here.

What about the lemon?

I might go...
Gonna do that on top of the bowl?

Would you be able to do
a final flourish on top?

I sure can.
That'd be great.

Now, we want to make sure

we get a good amount
of these gorgeous prawns.

I have to admit, Tim, that is
the best-looking risotto I've seen.

(BOTH LAUGH)

For a garlic prawn risotto,

I mean, lots of butter,
lots of cheese.

That's what we want today.

I reckon one more prawn on there,
sitting up proudly.

Now, if you could give that
a good whack.

And you'll be surprised - the lemon
zest really does make a difference.

It just helps to lift

and freshen everything up

Oh. Automatically.

Just a little bit of salt on top.

Not too much.

And would you be able to pass me
the pepper?

A good hit of freshly ground
black pepper on top.

Maybe a couple more
of these beautiful fresh herbs.

See, this is where we can tell
that you're a pro, Tim.

Hardly.

Alright, let's have a taste.

Oh.

Plump prawns.
Mm.

Oh!

Yum!

It takes you back to garlic prawns,

but just reinvents it a little bit.

Yeah. It's delicious.

That is so much more delicious

than the stodgy risottos

that I turn down in restaurants,

I have to admit.

Well, Tim,
it's definitely comfort food.

I'm feeling comforted.

But, yeah,
a little more elaborate than...

I think I went
for the very easy, everyday option

of getting your roast veggies in.

I love that.

But this was delicious,
I have to admit.

A little bit more indulgent,

but I think
there's a time and a place for both.

They both hit the mark, I think,
for winter-warming foods.

Mm. Should we go and enjoy
the rest of this?

Delicious. Yes.
(LAUGHS)

Skewers are a really fun way to eat.

You can get lots of different
ingredients onto one little skewer

and make a flavour bomb, which can
impress your family and friends.

We're gonna make a salmon and fetta
skewer with veggies as well,

and serve it up with a salsa verde.

To make the salsa verde,

I've got a good glug
of extra-virgin olive oil,

half a cup
because we want it lovely and loose

so that when it drizzles
over the hot salmon and fetta

it kind of melts over the skewer.

Followed by about one tablespoon
of red wine vinegar.

If that's not on hand,
then you could use some lemon juice.

Or another little neat trick
is just to use some of the vinegar

that comes out of the capers.

We're going to add two teaspoons
of capers in for this one.

They have that lovely salty flavour.

A little bit of Dijon mustard.

I have to say
this is my favourite mustard.

I love it in a salsa verde.

Also delicious in dressings,

smeared on toast
to have with eggs and avocado.

And then our herbs.

Parsley

'cause I want a bit of variety

in the flavour of the herbs
in our salsa verde.

Some coriander.

I'm using both
the leaves and the stalks

with the parsley and the coriander.

And some fresh mint.

And this mint is truly spectacular.

(SNIFFS) It smells amazing.

So, very generous portions
of our herbs.

And, of course, some garlic.

Some salt and pepper.

And then, like most good sauces,
you want to mix and taste as you go.

Check the seasoning,

check the balance of acidity to
the extra-virgin olive oil as you go.

So, we'll do that
and have a little taste.

Have a little taste at this stage.

Mmm! I'm happy with that.

That's delicious.

Alright, we'll leave that

and just let all of those ingredients
and flavours infuse.

Now, for the skewers,

have a think about each ingredient
that goes onto the skewer

being a similar sort of size
to the others

so that they cook at the same rate.

And you can play around

with whichever veggies
you have on hand as well.

Today we're going
to put some onion on,

some green capsicum

because I love my greens

and I do feel like green capsicum
doesn't get enough air time.

So, you can see I've made that

a pretty similar size
to the salmon.

So, we'll cut the zucchini
on the round

and not too thick.

You can see they're all sort of

ending up the same size

so they all cook at the same rate.

I'm using fetta.

This is a traditional fetta,
which I love.

When you put fetta on skewers,

one of the tips

that I think is really great

is to actually dust it
in a little bit of flour,

and that helps just to trap
the liquid into the fetta

so the fetta doesn't fall apart
as you cook it.

So, we'll cut our fetta

into similar-size pieces

as the rest of our ingredients.

Alright, then we'll get our fetta
into the bowl.

And then add a little bit of flour
to dust around the fetta and coat it.

So, I've got our grill pan
on a medium to high heat.

Similarly, you can get these
onto the barbecue,

but keep an eye on them

because barbecues can be
a little bit more temperamental.

And we're gonna thread our vegetables

and all of our juicy ingredients

onto our skewers.

It's really up to you
how much onion you use as well.

I like a bit of onion.

And I like to pop the onion
closest to the fish

so that onion flavour
cooks into the salmon.

And then we'll repeat
with our remaining ingredients,

give it a good spray
of extra-virgin olive oil

and get it on to the grill plate.

(SIZZLING)

These skewers
are looking absolutely delicious,

so, let's get them plated up
with our salsa verde.

Lots of good veggies.

Great sources of protein and omega-3s
from our salmon.

And, of course,
that salty creaminess from the fetta.

And our salsa verde
is tasting absolutely beautiful.

That rich colour that we're getting
from the different herbs.

The garlic's en pointe.

It's a match
made in heaven

with these vegies,
salmon and fetta.

So, there we go.

Salmon fetta skewers
with a delicious salsa verde.

The ultimate

barbecue or picnic meal for me.

Captions by Red Bee Media