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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

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