Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,000 --> 00:00:02,760
From pickles to sauerkraut to kimchi,
2
00:00:02,760 --> 00:00:05,720
today is a celebration
of fermentation.
3
00:00:05,720 --> 00:00:07,720
I like what you've done there.
4
00:00:07,720 --> 00:00:09,960
Absolutely adore fermented foods.
5
00:00:09,960 --> 00:00:12,320
A great way to support
your gut health.
6
00:00:12,320 --> 00:00:16,440
I'm going to make a kimchi
noodle dish because I love kimchi.
7
00:00:16,440 --> 00:00:20,320
I love the spice, I love getting
cabbage into dishes and I always
8
00:00:20,320 --> 00:00:22,120
have fermented foods in the fridge.
9
00:00:22,120 --> 00:00:23,120
Tim?
10
00:00:23,120 --> 00:00:27,480
Well, I'm going to be making
my ultimate Reuben toastie.
11
00:00:27,480 --> 00:00:30,760
Oh, mate.
Look, I've got high expectations.
12
00:00:30,760 --> 00:00:33,880
And having been to New York,
which I think you have too,
13
00:00:33,880 --> 00:00:37,240
I've got some comparison
I can be making as well.
14
00:00:37,240 --> 00:00:38,480
Let's get into it, though.
15
00:00:38,480 --> 00:00:39,480
Yes.
16
00:01:04,600 --> 00:01:07,280
Jac, the year is 2015.
17
00:01:07,280 --> 00:01:12,000
I'm in New York City with my
girlfriend at the time, now wife.
18
00:01:12,000 --> 00:01:15,240
We actually got engaged
in New York City on our holiday.
19
00:01:15,240 --> 00:01:17,000
Oh, that's a nice part of the story.
20
00:01:17,000 --> 00:01:19,480
It's a great story, but we don't
have time for that now.
21
00:01:19,480 --> 00:01:21,800
But near where we were staying
on the Lower East Side, a couple
22
00:01:21,800 --> 00:01:26,120
of blocks over was a really famous
deli called Katz's Delicatessen.
23
00:01:26,120 --> 00:01:27,120
Have you been before?
24
00:01:27,120 --> 00:01:28,720
I've been to New York,
not to Katz's,
25
00:01:28,720 --> 00:01:30,680
but I definitely had
a New York Reuben.
26
00:01:30,680 --> 00:01:33,680
Obviously, New York's really famous
for their pastrami on rye
27
00:01:33,680 --> 00:01:35,360
and their Reuben sandwiches.
28
00:01:35,360 --> 00:01:38,640
We got one, and it was the most
amazing sandwich
29
00:01:38,640 --> 00:01:40,040
I had had in my life.
30
00:01:40,040 --> 00:01:41,520
And that's what's going
to happen today?
31
00:01:41,520 --> 00:01:45,080
We're trying to replicate
that time in New York City today
32
00:01:45,080 --> 00:01:47,480
with my ultimate Reuben toastie.
OK.
33
00:01:47,480 --> 00:01:49,040
Are we ready?
We are.
34
00:01:49,040 --> 00:01:51,400
We're going to make my own
little pickle relish.
35
00:01:51,400 --> 00:01:55,400
I've just cubed up some cucumber
and a brown onion and just hit
36
00:01:55,400 --> 00:01:58,120
that with a little bit of salt,
and we just let that sit
37
00:01:58,120 --> 00:01:59,240
for a couple of hours.
38
00:01:59,240 --> 00:02:02,800
And you can see how much liquid
just naturally drains out of that.
39
00:02:02,800 --> 00:02:03,840
It's a lot.
40
00:02:03,840 --> 00:02:07,960
And we're going to add our vinegar
into our pot.
41
00:02:07,960 --> 00:02:12,320
I love making my own pickles
and relishes at home.
42
00:02:12,320 --> 00:02:15,800
I think they're really, really fun
and they always taste so much better
43
00:02:15,800 --> 00:02:17,040
than the store bought ones.
44
00:02:17,040 --> 00:02:18,760
I couldn't agree more.
45
00:02:18,760 --> 00:02:21,240
So caster sugar in there as well.
46
00:02:21,240 --> 00:02:24,280
Now all I want to do is bring
that to the heat, let that sugar
47
00:02:24,280 --> 00:02:28,360
dissolve, and we want to reduce
that water and sugar by half
48
00:02:28,360 --> 00:02:30,600
before we add our cucumber
and onion mix.
49
00:02:30,600 --> 00:02:31,600
OK.
50
00:02:35,440 --> 00:02:38,880
Alright, Jac, our vinegar and sugar
has reduced by half.
51
00:02:38,880 --> 00:02:43,560
Now we're going to add our drained
cucumber and onion mix.
52
00:02:43,560 --> 00:02:46,320
We just want a couple of cups worth.
53
00:02:46,320 --> 00:02:49,240
Nearly all of this
can go straight in.
54
00:02:49,240 --> 00:02:52,120
So we just want to cook
that for a couple of minutes.
55
00:02:52,120 --> 00:02:55,480
Now to that I'm going to add
a couple of special ingredients.
56
00:02:55,480 --> 00:02:57,600
So a little bit of curry powder.
OK.
57
00:02:57,600 --> 00:02:59,120
We're just getting some...
Interesting.
58
00:02:59,120 --> 00:03:00,240
Yeah, I love it.
59
00:03:00,240 --> 00:03:05,320
And we want to get some yellow
mustard seeds in there as well.
60
00:03:05,320 --> 00:03:07,880
And we'll just stir them around.
61
00:03:07,880 --> 00:03:11,080
And all we want to do
is cook these for a few minutes
62
00:03:11,080 --> 00:03:13,960
until the cucumber
is starting to soften.
63
00:03:16,640 --> 00:03:20,680
Alright, Jac,
our pickle relish is looking good.
64
00:03:20,680 --> 00:03:21,720
It does look good.
65
00:03:21,720 --> 00:03:23,320
A little cornflour slurry.
66
00:03:23,320 --> 00:03:26,000
It's a great tip for thickening up
sauces in a hurry.
67
00:03:26,000 --> 00:03:27,000
Definitely.
68
00:03:27,000 --> 00:03:30,920
So just a little bit of water
to our cornflour.
69
00:03:30,920 --> 00:03:33,680
Give that a little mix around. OK.
70
00:03:33,680 --> 00:03:35,920
And we can add that in.
71
00:03:37,320 --> 00:03:41,720
Now we just want to stir that
till it starts to thicken up.
72
00:03:41,720 --> 00:03:44,480
OK, that is done.
73
00:03:44,480 --> 00:03:48,880
So what we need to do is just pop
it into a bowl.
74
00:03:48,880 --> 00:03:50,480
Ah, how good is that?
75
00:03:50,480 --> 00:03:52,880
Cucumber pickle is done.
76
00:03:52,880 --> 00:03:55,080
All you need to do now
is just pop that in the fridge,
77
00:03:55,080 --> 00:03:57,040
just to let it chill
before you want to use it.
78
00:03:57,040 --> 00:03:59,560
And we'll move on to building
the rest of our toastie.
79
00:03:59,560 --> 00:04:00,600
Excellent.
80
00:04:09,240 --> 00:04:13,040
Now, Jac, every good Reuben toastie
needs a Russian dressing.
81
00:04:13,040 --> 00:04:14,120
Fact.
82
00:04:14,120 --> 00:04:16,000
I'm going to give away
my secret recipe,
83
00:04:16,000 --> 00:04:17,640
and you're going
to make it for me.
84
00:04:17,640 --> 00:04:18,640
OK.
Yeah.
85
00:04:18,640 --> 00:04:23,000
So we've got some mayonnaise,
Dijon mustard, some ketchup,
86
00:04:23,000 --> 00:04:26,080
some cayenne pepper,
and a little bit of pickle juice.
87
00:04:26,080 --> 00:04:28,640
Alright, so that can all just go
in the bowl.
88
00:04:28,640 --> 00:04:30,280
Give that a mix around.
89
00:04:30,280 --> 00:04:32,280
Russian dressing done.
OK.
90
00:04:32,280 --> 00:04:33,840
And while you're doing that,
91
00:04:33,840 --> 00:04:36,800
check out this beautiful
sourdough rye loaf.
92
00:04:36,800 --> 00:04:37,920
That is a good-looking loaf...
93
00:04:37,920 --> 00:04:39,360
How gorgeous.
..of rye bread.
94
00:04:39,360 --> 00:04:43,200
I'm going to get a couple
of good slices of our rye loaf.
95
00:04:45,680 --> 00:04:47,760
We want some nice thick slices.
96
00:04:48,960 --> 00:04:50,720
So when you say
a little bit of pickle juice,
97
00:04:50,720 --> 00:04:51,760
how much are we thinking?
98
00:04:51,760 --> 00:04:54,720
Oh, just a good tablespoon or two.
OK.
99
00:04:54,720 --> 00:04:57,120
Yeah.
That's what I love about cooking.
100
00:04:57,120 --> 00:04:59,400
Especially with something like this.
101
00:04:59,400 --> 00:05:02,480
I just cook to flavour
and there's no right or wrong.
102
00:05:02,480 --> 00:05:06,600
You just get it all in there.
And the recipe is all online anyway.
103
00:05:07,840 --> 00:05:10,080
Alright, Jac,
that dressing looks fantastic.
104
00:05:10,080 --> 00:05:11,600
Let's start building.
105
00:05:11,600 --> 00:05:13,800
Now, it wouldn't be the ultimate
Reuben toastie
106
00:05:13,800 --> 00:05:15,720
if I didn't use
two different types of cheese.
107
00:05:15,720 --> 00:05:19,480
OK, so first we've got classic
Swiss cheese,
108
00:05:19,480 --> 00:05:21,920
which is a staple for a Reuben.
109
00:05:21,920 --> 00:05:23,160
We're going to go double.
110
00:05:23,160 --> 00:05:26,560
Let's go four slices of our Swiss.
111
00:05:26,560 --> 00:05:30,040
Then I know we've got
the pickle relish as well,
112
00:05:30,040 --> 00:05:33,560
but I want some other pickles on here
as well
113
00:05:33,560 --> 00:05:36,480
just to accentuate that flavour.
114
00:05:36,480 --> 00:05:39,480
Remember, we're all about
fermentation today and pickling
115
00:05:39,480 --> 00:05:40,480
and all that good stuff.
116
00:05:40,480 --> 00:05:43,320
Now some sauerkraut.
117
00:05:43,320 --> 00:05:44,440
Do you like sauerkraut?
118
00:05:44,440 --> 00:05:45,840
Absolutely love sauerkraut.
119
00:05:45,840 --> 00:05:49,920
Great way to get those fermented
foods into your sandwiches,
120
00:05:49,920 --> 00:05:51,520
into your salads, into wraps.
121
00:05:51,520 --> 00:05:54,080
Have it on the side
with your steamed vegies.
122
00:05:54,080 --> 00:05:56,040
Super simple one
to keep in the fridge.
123
00:05:56,040 --> 00:05:59,960
OK, a good whack of sauerkraut
onto there.
124
00:05:59,960 --> 00:06:02,040
Now we need to talk meat.
125
00:06:02,040 --> 00:06:06,680
We're going to put lots of good
quality pastrami onto our toastie.
126
00:06:06,680 --> 00:06:10,440
We want that Katz's Deli
really thick New York style.
127
00:06:10,440 --> 00:06:13,080
OK, well, at least you've got it
balanced out with the vegies
128
00:06:13,080 --> 00:06:15,480
and the fermented vegies,
so I'm happy with that.
129
00:06:15,480 --> 00:06:16,680
Yeah, that's right.
130
00:06:16,680 --> 00:06:18,440
(BOTH LAUGH)
131
00:06:18,440 --> 00:06:21,960
OK, so we'll crack
these packets open.
132
00:06:21,960 --> 00:06:25,720
I just love pastrami because
when it's cured, it's got that real
133
00:06:25,720 --> 00:06:28,720
peppery crust that they do
to flavour the beef.
134
00:06:28,720 --> 00:06:30,360
It is good stuff.
135
00:06:30,360 --> 00:06:36,120
So we're just going to layer
our toastie up nice and generously
136
00:06:36,120 --> 00:06:37,600
with the pastrami.
137
00:06:37,600 --> 00:06:38,720
Not holding back.
138
00:06:38,720 --> 00:06:40,800
Well, we're not stopping.
139
00:06:41,880 --> 00:06:43,800
Packet number two.
140
00:06:43,800 --> 00:06:45,280
Wow.
On we go.
141
00:06:47,200 --> 00:06:48,400
I love this.
142
00:06:48,400 --> 00:06:50,880
This takes me back to New York.
143
00:06:50,880 --> 00:06:52,240
Alright.
144
00:06:52,240 --> 00:06:53,920
It's a good amount of pastrami
on there.
145
00:06:53,920 --> 00:06:55,280
Yeah! (LAUGHS)
146
00:06:55,280 --> 00:06:57,240
I think our pickle relish
should be cool enough.
147
00:06:57,240 --> 00:06:59,560
I'm going to grab that
and then that can go on next.
148
00:06:59,560 --> 00:07:01,080
Excellent.
149
00:07:01,080 --> 00:07:03,080
Alright, have a look at this.
150
00:07:03,080 --> 00:07:04,840
I'm pretty impressed with this.
151
00:07:04,840 --> 00:07:06,280
I think you should be.
152
00:07:06,280 --> 00:07:07,880
Homemade pickle relish.
153
00:07:07,880 --> 00:07:10,200
So that can go on top.
154
00:07:10,200 --> 00:07:14,800
Nice and generous amount
onto our Reuben toastie.
155
00:07:14,800 --> 00:07:18,760
How does one wrap their mouth
around something this big?
156
00:07:18,760 --> 00:07:19,800
We'll see.
157
00:07:19,800 --> 00:07:21,280
Are you about to prove...
158
00:07:21,280 --> 00:07:22,920
We'll find out very shortly.
159
00:07:22,920 --> 00:07:24,440
Because I don't know if I can.
160
00:07:24,440 --> 00:07:28,000
Now we need to get
some of that gorgeous dressing.
161
00:07:28,960 --> 00:07:32,160
OK, a good drizzle of our dressing.
162
00:07:32,160 --> 00:07:36,640
Last but not least, our second type
of cheese, American cheddar.
163
00:07:36,640 --> 00:07:39,400
Double the cheese
for double the love.
164
00:07:39,400 --> 00:07:41,600
Ultimate Reuben toastie.
165
00:07:41,600 --> 00:07:43,760
On goes the lid.
166
00:07:43,760 --> 00:07:45,600
Wow.
My goodness.
167
00:07:45,600 --> 00:07:47,240
Now we better toast it, I suppose.
168
00:07:47,240 --> 00:07:48,240
Yeah.
169
00:07:48,240 --> 00:07:49,760
Could you please pass me the butter?
170
00:07:49,760 --> 00:07:51,320
Of course.
Thank you.
171
00:07:51,320 --> 00:07:53,040
Alright.
172
00:07:53,040 --> 00:07:55,360
Now we'll let that butter
melt in the pan.
173
00:07:55,360 --> 00:07:58,320
We'll toast our toastie
for a few minutes either side
174
00:07:58,320 --> 00:08:01,040
till it's golden, crunchy and melty,
175
00:08:01,040 --> 00:08:03,160
and then we'll try
and fit our mouth around it.
176
00:08:03,160 --> 00:08:05,040
(LAUGHS) Oh. That's a challenge.
177
00:08:05,040 --> 00:08:06,600
But we're here for it.
178
00:08:12,520 --> 00:08:14,960
Alright, Jac, toasted to perfection.
179
00:08:14,960 --> 00:08:16,120
It is.
180
00:08:16,120 --> 00:08:17,880
Let's get this monster out.
181
00:08:19,160 --> 00:08:22,800
OK, let's slice in
and have a little look.
182
00:08:24,080 --> 00:08:27,400
Look, my heart's actually started
pumping a bit harder
183
00:08:27,400 --> 00:08:29,280
just thinking about this.
184
00:08:29,280 --> 00:08:30,520
Big reveal.
185
00:08:30,520 --> 00:08:32,280
Oh, wow!
186
00:08:32,280 --> 00:08:33,360
Look at that.
187
00:08:33,360 --> 00:08:36,320
So if I was to plate this up,
I would just,
188
00:08:36,320 --> 00:08:39,880
on a plate, nice and impressive.
189
00:08:39,880 --> 00:08:44,440
A big stack of our Reubens.
190
00:08:44,440 --> 00:08:49,120
And I always finish my toasties
with a little sprinkle
191
00:08:49,120 --> 00:08:50,720
of salt on top.
192
00:08:51,840 --> 00:08:54,000
This is a bold balancing act,
193
00:08:54,000 --> 00:09:01,120
but it also is quite an incredible
piece of art, almost in a toastie,
194
00:09:01,120 --> 00:09:02,880
and I'd expect nothing less
from you.
195
00:09:02,880 --> 00:09:04,960
My ultimate Reuben toastie,
196
00:09:04,960 --> 00:09:07,120
inspired by New York City,
197
00:09:07,120 --> 00:09:10,640
with that beautiful layers
of pastrami.
198
00:09:10,640 --> 00:09:11,720
Wrap your lips around that.
199
00:09:11,720 --> 00:09:13,840
It's a masterpiece.
(LAUGHS)
200
00:09:26,240 --> 00:09:29,520
Kimchi noodles, which, I'll
be honest, came together one night
201
00:09:29,520 --> 00:09:32,360
when I wasn't quite sure what I was
going to put together for dinner,
202
00:09:32,360 --> 00:09:34,800
but I had kimchi in the fridge
and that was the base
203
00:09:34,800 --> 00:09:36,800
of the inspiration for this dish.
204
00:09:36,800 --> 00:09:38,600
Well, I can't wait. It sounds great.
205
00:09:38,600 --> 00:09:39,600
Yeah.
206
00:09:39,600 --> 00:09:40,920
A little twist on the noodles too,
207
00:09:40,920 --> 00:09:42,760
is that we're going to make
zucchini noodles.
208
00:09:42,760 --> 00:09:43,880
Which I think are a fun take.
Ah!
209
00:09:43,880 --> 00:09:46,480
If you don't like zucchini
or you don't have them on hand,
210
00:09:46,480 --> 00:09:48,520
then a rice noodle
is completely fine too.
211
00:09:48,520 --> 00:09:49,600
Absolutely.
212
00:09:49,600 --> 00:09:52,000
So I'm going to chop
some Asian shallots.
213
00:09:52,000 --> 00:09:57,000
I'd love if you could do some
of the snow peas and also the beans.
214
00:09:57,000 --> 00:09:59,880
And we're going to keep
everything of a similar size
215
00:09:59,880 --> 00:10:03,520
so that it all cooks
fairly evenly and quickly,
216
00:10:03,520 --> 00:10:05,520
because that was also
part of the brief.
217
00:10:05,520 --> 00:10:06,920
I got home one night.
218
00:10:06,920 --> 00:10:08,120
It was probably a Friday night.
219
00:10:08,120 --> 00:10:10,280
Yeah.
I didn't want to order takeout.
220
00:10:10,280 --> 00:10:13,520
I did want to use up everything
in the fridge before the fresh order
221
00:10:13,520 --> 00:10:15,200
came in over the weekend.
222
00:10:15,200 --> 00:10:17,120
And kimchi noodles was it.
223
00:10:17,120 --> 00:10:20,480
I love those challenges sometimes,
where you get home,
224
00:10:20,480 --> 00:10:21,680
"What have I got on the fridge?
225
00:10:21,680 --> 00:10:23,040
"What have I got in the pantry?"
226
00:10:23,040 --> 00:10:25,240
It's a bit of a mystery box.
I know.
227
00:10:25,240 --> 00:10:26,320
I love it.
228
00:10:26,320 --> 00:10:29,440
I'm going to add some avocado oil
to the wok.
229
00:10:29,440 --> 00:10:31,280
Just a tablespoon will do.
230
00:10:31,280 --> 00:10:33,120
This is actually a great wok.
231
00:10:33,120 --> 00:10:34,640
It's good quality.
232
00:10:34,640 --> 00:10:36,800
It's a non-stick surface,
233
00:10:36,800 --> 00:10:39,720
but it's got a really solid
aluminium base,
234
00:10:39,720 --> 00:10:42,200
and it's PFOA free,
which I love as well,
235
00:10:42,200 --> 00:10:44,800
because we want to watch
how our woks
236
00:10:44,800 --> 00:10:48,200
and our non-stick coating pans
are made with.
237
00:10:48,200 --> 00:10:51,960
And we'll get that up
on a nice high heat to start.
238
00:10:51,960 --> 00:10:56,000
Then I have some garlic ready to go.
239
00:10:56,000 --> 00:10:57,080
Minced up.
240
00:10:57,080 --> 00:10:59,360
I don't cook with avocado oil much,
241
00:10:59,360 --> 00:11:01,320
but I hear it's got
a really high smoke temperature.
242
00:11:01,320 --> 00:11:02,960
Yeah. Smoke point. Yeah.
243
00:11:02,960 --> 00:11:05,960
And that's really important
because we are firing the heat up.
244
00:11:05,960 --> 00:11:07,040
We're gonna get hot.
245
00:11:07,040 --> 00:11:11,800
So we don't want to have an oil
that is going to oxidise too quickly.
246
00:11:11,800 --> 00:11:14,360
We want one that's lovely
and high in its smoke point.
247
00:11:14,360 --> 00:11:17,760
And also avocado oils
is rich in antioxidants too.
248
00:11:17,760 --> 00:11:19,640
And it's quite a mild flavour.
249
00:11:19,640 --> 00:11:23,840
So it's a good one to get into Asian
cooking because it doesn't overpower
250
00:11:23,840 --> 00:11:27,320
the rest of the foods
or the ingredients in the dish.
251
00:11:27,320 --> 00:11:29,920
Love that.
We have some minced garlic.
252
00:11:29,920 --> 00:11:32,120
So I'm just twirling
our zucchini noodles.
253
00:11:32,120 --> 00:11:33,960
I love doing this.
This is fun.
254
00:11:33,960 --> 00:11:35,040
It is good fun.
255
00:11:36,400 --> 00:11:39,560
I'm grating
lots of fresh ginger into the pan.
256
00:11:39,560 --> 00:11:41,520
I love fresh ginger in my cooking.
257
00:11:41,520 --> 00:11:44,920
Obviously has that beautiful
Asian taste.
258
00:11:44,920 --> 00:11:48,440
But it's a lovely way
to warm the body as well.
259
00:11:48,440 --> 00:11:52,880
And combined with the chilli
that we'll get from the kimchi spice,
260
00:11:52,880 --> 00:11:56,320
a goody for those autumn
and winter months.
261
00:11:56,320 --> 00:11:57,320
Alright.
262
00:11:57,320 --> 00:12:00,640
And then we'll get our shallots in,
lots of shallots.
263
00:12:01,640 --> 00:12:05,360
And now they'll just cook
for one to two minutes
264
00:12:05,360 --> 00:12:08,040
and we'll get
the rest of our vegies in.
265
00:12:08,040 --> 00:12:11,560
So we've got to get our cabbage,
our capsicum, our snow peas
266
00:12:11,560 --> 00:12:12,760
and our beans in.
267
00:12:15,120 --> 00:12:19,280
Now, I'm getting this funky smell
here with that beautiful kimchi.
268
00:12:19,280 --> 00:12:20,840
I absolutely love it.
269
00:12:20,840 --> 00:12:25,000
I love fermented foods generally,
and kimchi is a goodie to keep
270
00:12:25,000 --> 00:12:28,320
in the fridge because you can add
that spice component, but also
271
00:12:28,320 --> 00:12:32,360
keeping fermented foods on hand
like your kimchi, your miso paste,
272
00:12:32,360 --> 00:12:34,640
which we'll add into the sauce
as well.
273
00:12:34,640 --> 00:12:37,080
Also other things
like having kombucha on hand
274
00:12:37,080 --> 00:12:38,760
to have with a meal like this
275
00:12:38,760 --> 00:12:42,240
is really a great way to bump up
all of your fermented food intake,
276
00:12:42,240 --> 00:12:46,200
which helps to fuel
all of those trillions of living,
277
00:12:46,200 --> 00:12:48,240
healthy bacteria
that live in our gut.
278
00:12:48,240 --> 00:12:50,440
So we've got the cabbage going in.
279
00:12:50,440 --> 00:12:53,840
I'm just going to tear
the enoki mushrooms in.
280
00:12:53,840 --> 00:12:58,480
I love enoki mushrooms in a noodle
dish because they are of themselves
281
00:12:58,480 --> 00:13:00,600
almost like little vegie noodles.
282
00:13:00,600 --> 00:13:04,920
You know, your gut health
has an impact on your immune health,
283
00:13:04,920 --> 00:13:08,840
on your emotional and mental health,
on your metabolism.
284
00:13:08,840 --> 00:13:11,880
So it is really something
to be thinking about.
285
00:13:11,880 --> 00:13:13,160
Let's get those vegies in.
286
00:13:13,160 --> 00:13:14,240
Alright.
Alright.
287
00:13:14,240 --> 00:13:17,760
Snow peas and beans going in,
some red capsicum.
288
00:13:17,760 --> 00:13:19,720
And we'll hold
on the zucchini noodles
289
00:13:19,720 --> 00:13:21,200
because we want to get these cooking.
290
00:13:21,200 --> 00:13:23,120
And they'll cook in no time at all.
291
00:13:23,120 --> 00:13:25,000
And while they are cooking,
292
00:13:25,000 --> 00:13:27,840
we'll get our noodles sauce
together as well.
293
00:13:41,480 --> 00:13:43,720
I'm pretty happy
with where these vegies are at.
294
00:13:43,720 --> 00:13:47,360
You can see the enoki mushrooms
have become lovely and soft.
295
00:13:47,360 --> 00:13:48,600
They look great.
296
00:13:48,600 --> 00:13:50,760
And we want to get
our zucchini noodles, our kimchi,
297
00:13:50,760 --> 00:13:51,800
and our sauce in.
298
00:13:51,800 --> 00:13:55,480
So if you could actually
chop up the kimchi for me,
299
00:13:55,480 --> 00:13:56,800
that would be great.
300
00:13:56,800 --> 00:13:57,840
Sure thing.
301
00:13:57,840 --> 00:14:00,160
I'm going to make a little well
in the middle of the vegies
302
00:14:00,160 --> 00:14:02,760
in our wok here
and get the zucchini noodles in.
303
00:14:02,760 --> 00:14:03,840
Oh, lovely.
304
00:14:03,840 --> 00:14:06,120
We don't want these
to cook for too long.
305
00:14:06,120 --> 00:14:09,640
We still want to have them
a little bit tender.
306
00:14:09,640 --> 00:14:14,640
So we'll get those in, as well as
the kimchi as soon as you're done.
307
00:14:14,640 --> 00:14:15,760
Here we go.
308
00:14:15,760 --> 00:14:18,040
Alright.
Bring the funk.
309
00:14:18,040 --> 00:14:19,440
Yes.
Epic.
310
00:14:19,440 --> 00:14:24,440
So in our little sauce here,
what did we have?
311
00:14:24,440 --> 00:14:28,560
So we have the soy sauce, honey,
312
00:14:28,560 --> 00:14:31,920
a good hit of chilli sauce,
or sriracha,
313
00:14:31,920 --> 00:14:33,840
and then a miso paste.
314
00:14:33,840 --> 00:14:35,880
I used a white miso paste.
315
00:14:35,880 --> 00:14:38,040
Fantastic.
Let's pour that sauce on though.
316
00:14:38,040 --> 00:14:39,040
You got it.
317
00:14:41,800 --> 00:14:43,120
Love it.
318
00:14:43,120 --> 00:14:46,400
Alright. I think
I'm almost close to done here.
319
00:14:46,400 --> 00:14:49,880
So we'll get these off the heat
and serve them up.
320
00:14:51,000 --> 00:14:55,400
OK, let's find
our juicy bit of zucchini noodles.
321
00:14:56,480 --> 00:15:01,000
Just the colours and the smells
coming from the wok are tantalising.
322
00:15:01,000 --> 00:15:02,360
They're so good.
323
00:15:02,360 --> 00:15:05,840
And you know, actually,
if I have a bit more time on my hands
324
00:15:05,840 --> 00:15:09,680
and if the ingredients are
in the fridge, I'll often whack some
325
00:15:09,680 --> 00:15:14,320
firm tofu in the oven
with some soy, honey, sesame
326
00:15:14,320 --> 00:15:17,400
and get that all caramelised
to pop on the top as well.
327
00:15:17,400 --> 00:15:21,240
I wanted to hero the veg today,
but if you want to add your protein,
328
00:15:21,240 --> 00:15:23,840
you can actually just go ahead
and choose your own adventure.
329
00:15:23,840 --> 00:15:25,680
I just love how this is so nice
and light.
330
00:15:25,680 --> 00:15:27,880
I feel like you could eat
a huge bowl of it
331
00:15:27,880 --> 00:15:30,000
and still feel tip-top.
I know.
332
00:15:30,000 --> 00:15:33,360
Well, look, I did say this could
serve two, but I'm sure we've got
333
00:15:33,360 --> 00:15:35,400
a bit more in there to serve.
334
00:15:35,400 --> 00:15:37,480
I think they're done.
You know what'd be good?
335
00:15:37,480 --> 00:15:38,520
Some sesame seeds on top.
336
00:15:38,520 --> 00:15:39,760
Well, here you go.
337
00:15:39,760 --> 00:15:40,840
Excellent.
338
00:15:40,840 --> 00:15:41,840
Thank you.
339
00:15:44,240 --> 00:15:46,200
Chopsticks.
340
00:15:46,200 --> 00:15:47,320
Oh, be rude not to.
341
00:15:47,320 --> 00:15:48,760
Oh, wow.
342
00:15:49,920 --> 00:15:51,160
Good bit of zucchini noodle.
343
00:15:51,160 --> 00:15:52,760
I'm going to get a bit of a...
344
00:15:52,760 --> 00:15:55,600
Yeah, I want to try
and get a bit of everything here.
345
00:16:01,240 --> 00:16:03,040
Vegie power.
Mmm.
346
00:16:03,040 --> 00:16:06,280
Jac, that is a bowl
of goodness there.
347
00:16:06,280 --> 00:16:07,480
Oh, you are so welcome.
348
00:16:07,480 --> 00:16:10,480
I'm glad to bring the balance in
to what we have here.
349
00:16:10,480 --> 00:16:13,480
And a really cool way to think
about using your fermented vegies
350
00:16:13,480 --> 00:16:16,520
like kimchi, but also packing
lots of different colourful vegies
351
00:16:16,520 --> 00:16:18,920
into a very simple meal, indeed.
352
00:16:31,800 --> 00:16:33,880
I'm all for making
health and nutrition
353
00:16:33,880 --> 00:16:35,960
just that little bit easier
for people.
354
00:16:35,960 --> 00:16:40,200
And meal prep salad jars
are a really cool way to do it.
355
00:16:40,200 --> 00:16:44,400
I want to make mine today
with a satay dressing
356
00:16:44,400 --> 00:16:49,320
and then lots of beautiful
ingredients - tofu, lots of herbs,
357
00:16:49,320 --> 00:16:52,200
quinoa, some fruit, some slaw.
358
00:16:52,200 --> 00:16:56,400
So we've got a bit of
a Thai style tofu salad jar.
359
00:16:56,400 --> 00:16:59,200
Let's start
with our peanut butter dressing.
360
00:16:59,200 --> 00:17:03,240
When I look for a good quality
peanut butter, it's really all
361
00:17:03,240 --> 00:17:07,080
about just peanuts and maybe
a little bit of salt
362
00:17:07,080 --> 00:17:08,320
in the ingredient list.
363
00:17:08,320 --> 00:17:12,800
You don't need anything else
because peanuts are naturally so high
364
00:17:12,800 --> 00:17:18,600
in some good fats, in particular
oleic acid, that you don't need
365
00:17:18,600 --> 00:17:22,120
the extra vegetable oils
or any sugar or anything else
366
00:17:22,120 --> 00:17:23,360
in your peanut butter jar.
367
00:17:23,360 --> 00:17:26,640
Just good quality peanuts
and a touch of salt.
368
00:17:26,640 --> 00:17:33,160
Then we'll get some soy sauce in
as well to get that salty flavour
369
00:17:33,160 --> 00:17:34,320
into the dressing.
370
00:17:34,320 --> 00:17:37,080
I love a little bit of chilli
to spice things up,
371
00:17:37,080 --> 00:17:38,760
but that's really up to you.
372
00:17:38,760 --> 00:17:43,040
Then some honey to get a little bit
of that sweet flavour in,
373
00:17:43,040 --> 00:17:45,840
and then the zestiness
of some lime in there too.
374
00:17:45,840 --> 00:17:48,920
If you don't have lime,
of course use lemon.
375
00:17:48,920 --> 00:17:51,720
You could also use orange
or mandarin juice,
376
00:17:51,720 --> 00:17:53,880
depending what's in season.
377
00:17:53,880 --> 00:17:57,760
So a couple of tablespoons
of the lime juice.
378
00:17:57,760 --> 00:18:00,720
And because we want this dressing
to be nice and loose,
379
00:18:00,720 --> 00:18:03,120
we're going to add
some boiling water.
380
00:18:03,120 --> 00:18:05,200
And this component is important
381
00:18:05,200 --> 00:18:07,800
because
these are meal prep salad jars.
382
00:18:07,800 --> 00:18:10,440
So they're going to pop
out of the fridge the next day
383
00:18:10,440 --> 00:18:14,520
and the following and even the day
after to serve you for lunch.
384
00:18:14,520 --> 00:18:18,640
And we want our dressing to stay
nice and loose so that it coats
385
00:18:18,640 --> 00:18:22,240
all the ingredients in the salad
as you eat it.
386
00:18:22,240 --> 00:18:25,480
Then we'll get our dressing
into the base of our salad jar.
387
00:18:25,480 --> 00:18:26,960
This is important too.
388
00:18:26,960 --> 00:18:28,400
Getting it into the base means
389
00:18:28,400 --> 00:18:32,040
that it's not going to make the rest
of the ingredients all soggy
390
00:18:32,040 --> 00:18:34,120
over the time that they sit
in the fridge
391
00:18:34,120 --> 00:18:36,080
before you have a chance
to eat them.
392
00:18:36,080 --> 00:18:38,280
So our dressing goes in first.
393
00:18:38,280 --> 00:18:42,240
I've actually used around half a cup
of peanut butter in my dressing,
394
00:18:42,240 --> 00:18:45,240
so you can see I'm not scrimping
on the ingredients.
395
00:18:45,240 --> 00:18:47,920
If you're going to have a salad,
you want good flavour
396
00:18:47,920 --> 00:18:50,080
and lots of good nutrition too.
397
00:18:50,080 --> 00:18:52,120
I've cubed some tofu in advance.
398
00:18:52,120 --> 00:18:55,400
I haven't cooked it, and I'm going
to drop it straight into the base,
399
00:18:55,400 --> 00:19:00,480
where it'll sit and almost
marinate in the satay dressing
400
00:19:00,480 --> 00:19:02,880
over the course of the coming days.
401
00:19:02,880 --> 00:19:06,880
The coriander stalks in at this
stage is going to help just get
402
00:19:06,880 --> 00:19:12,400
all those juicy flavours in,
as well as some spring onions.
403
00:19:12,400 --> 00:19:16,560
Never without a little bit of onion
in a good salad.
404
00:19:16,560 --> 00:19:19,320
And then we're going to think
about again how we're marinating
405
00:19:19,320 --> 00:19:22,520
the tofu with the satay,
the herbs and the onion.
406
00:19:22,520 --> 00:19:25,440
So I've got a little bit of tropical
fruit to throw in here.
407
00:19:25,440 --> 00:19:28,880
Sometimes I use pineapple,
sometimes it's mango.
408
00:19:28,880 --> 00:19:31,360
This is actually a little bit
of peach today.
409
00:19:31,360 --> 00:19:32,720
I think it all works well
410
00:19:32,720 --> 00:19:35,960
because satay tastes great
with sweet flavours too.
411
00:19:35,960 --> 00:19:40,040
Let's get some good quality
carbohydrate sources in here.
412
00:19:40,040 --> 00:19:41,720
And I'm going to use quinoa.
413
00:19:41,720 --> 00:19:46,080
And quinoa is a super cool...
pseudo grain I would call it,
414
00:19:46,080 --> 00:19:48,080
because it's actually a seed.
415
00:19:48,080 --> 00:19:49,400
It's not a grain.
416
00:19:49,400 --> 00:19:53,040
So it's actually
incredibly easy to digest.
417
00:19:53,040 --> 00:19:56,200
And it keeps really well
in the fridge as well.
418
00:19:56,200 --> 00:20:00,000
So if you are making these
in advance and they're going to go
419
00:20:00,000 --> 00:20:02,440
in the fridge, they're not
going to go soggy and they're going
420
00:20:02,440 --> 00:20:05,720
to taste great on the day
that you decide to eat them.
421
00:20:05,720 --> 00:20:10,000
Cucumber obviously has a high water
content, so we're leaving
422
00:20:10,000 --> 00:20:13,600
that at the top of the jar
so it doesn't become soggy
423
00:20:13,600 --> 00:20:16,160
and pushed down
by the other ingredients.
424
00:20:16,160 --> 00:20:21,080
And having it on top of the quinoa
is just the right spot for me.
425
00:20:21,080 --> 00:20:23,640
We're almost there. Stay with me.
426
00:20:23,640 --> 00:20:26,520
And we're going to finish up
with a few extra ingredients,
427
00:20:26,520 --> 00:20:28,920
one of which is a pre-made slaw.
428
00:20:28,920 --> 00:20:30,600
Just to make life easy on you,
429
00:20:30,600 --> 00:20:33,120
I often keep these sorts of slaws
in the fridge,
430
00:20:33,120 --> 00:20:36,040
because if that makes
getting some vegies in
431
00:20:36,040 --> 00:20:39,480
just that little bit easier, why not?
432
00:20:39,480 --> 00:20:40,720
Our slaw's in.
433
00:20:40,720 --> 00:20:42,680
Let's get some herbs in to finish.
434
00:20:42,680 --> 00:20:44,640
I'm a big fan of coriander.
435
00:20:44,640 --> 00:20:46,520
Look,
I know it's not everyone's herb.
436
00:20:46,520 --> 00:20:47,920
My personal favourite.
437
00:20:47,920 --> 00:20:51,040
So I'm getting some coriander
in the top of each.
438
00:20:51,040 --> 00:20:55,520
A few more peanuts for that crunch
factor, and to team it up really well
439
00:20:55,520 --> 00:20:57,880
with our delicious peanut dressing,
440
00:20:57,880 --> 00:20:59,920
and some mint leaves to finish.
441
00:20:59,920 --> 00:21:04,040
And as you can see,
that's a fully loaded salad jar.
442
00:21:04,040 --> 00:21:05,520
And that's what I'm after.
443
00:21:05,520 --> 00:21:08,640
That's where I think, you know,
prepping this in advance
444
00:21:08,640 --> 00:21:10,000
on the start of the week
445
00:21:10,000 --> 00:21:13,080
takes you through
a few days' worth of lunches.
446
00:21:13,080 --> 00:21:15,640
Pop the lids on,
then into the fridge.
447
00:21:15,640 --> 00:21:17,320
They'll keep up to three days.
448
00:21:17,320 --> 00:21:18,400
And you tell me -
449
00:21:18,400 --> 00:21:21,240
I think you might make a few people
in the office
450
00:21:21,240 --> 00:21:23,960
a little bit jealous of you
with this lunch.
451
00:21:45,120 --> 00:21:47,120
Captions by Red Bee Media
34128
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.