All language subtitles for G.C.B.C.AU.S16E59.WEB-DL

We've got some budget friendly
recipes to get through today,

which I'm actually
really excited about

'cause it's a good chance to raid
the pantry, the freezer, the fridge,

see what you've got on hand

and just make magic happen
in the kitchen.

Get creative
and work within what you got.

So I'm gonna do a freezer
pantry filo pastry pie

so there'll be nothing fresh
to work with.

I'm just gonna make it happen
from the freezer and the pantry.

Can you say that again?
Thank you. It's a tongue teaser.

(BOTH LAUGH)

I'm gonna go on the more simple
side of doing a sausage roll.

I...I love a sausage roll,

and for me, it's one of my quick
throw together meals.

I've always got some mince
lying around in the fridge,

I've always got some pastry
in the freezer,

so it's one of those meals
I can bring together quickly.

I'm gonna show you my recipe today.
Yeah, lots of pastry.

Good times.

(UPBEAT INTRO MUSIC PLAYS)

Budget friendly.

Like, for me, I always do
a freezer raid and fridge raid

when it comes to my budget meals,

and I've always got
some mince hanging around

and I've always got puff pastry,

so sausage rolls
is one of my go-tos

'cause I love a sausage roll.

So, what I've got in here is
a 2 to 1 of Australian pork mince,

which is a great quality
pork to use,

and some sausage meat.

Adds that bit of almost density,

which is just great
for a sausage roll.

I've already pre-cooked off
some caramelised onions

and then actually, Jacq,
I'll get you busy,

'cause I'm gonna serve my sausage
rolls with a homemade ketchup.

So you're going to make
an apple ketchup for me.

So, talk me through it.

OK, so if you slice up the onion,
slice up the chilli, the garlic.

Apples, I've already
got ready for you.

And then we're gonna
basically cook 'em up

and I'll show you how to do that.

So, I love the flavour of a good...

..chilli paste, as you know,

so I'm adding in some gochujang,
some smoked paprika...

..and then two whole eggs.

And then we're going to bind
that with some breadcrumbs.

Now, talk me through it.

Both you and Tim and other chefs
love the gochujang paste.

Why?
Flavour.

It does so much of the job for you

because it's packed full
of that umami,

that beautiful flavour.

It's the equivalent of using a miso
or a shio koji.

Yep.
Worcestershire sauce.

Fish sauce.

Like, it's in that sort of
flavour profile.

So, I want to get this sauce
happening,

so I've done the onion,
the garlic, the chilli.

Yeah. It's super easy.

So, you've got a little pot
on the side there.

Add all of it to the pan
with your apples.

You've got some smoked paprika,
some tomato paste, tomato puree.

Add it all in.

We're gonna add in some vinegar,

a little bit of sugar
towards the end, just to season it.

The sugar's a seasoning,

so we adjust it depending on
the sweetness of the apples.

We're basically gonna
put a cartouche on the top,

bake it for about 45 minutes,

and then you've got
a lovely ketchup,

and we'll just blitz it up.

I'm just gonna mix through

this beautiful meat
and sausage roll mix,

and I'm gonna roll it
into a roulade,

let it set in the fridge
for about...ideally an hour,

just so it gets a nice shape
and holds when you cook it.

Alright, we've rested
our sausage roulade,

and now I'm just going to
cut open the Glad wrap.

So, I've just overlapped
slightly two pieces of pastry,

just to make it longer.

And now I'm just going to
roll it in.

Just reshape it with your hands.

Goodness help me if you ever
see me roll a sausage roll.

Why?

(BOTH LAUGH)

Mine has a little bit more
of a rustic feel.

I like to just get the ingredients
into the pastry,

and then I squish and mould
them out.

(BOTH LAUGH)

But I love a good
vegetarian sausage roll as well,

so I do these quite a bit.

So it's cool to watch
the way that you do it.

And I've taken a few tips with me

with being a bit more patient
is probably my key.

Yeah.
(BOTH LAUGH)

I think that's always
the difference

between me and you, Jacq,

is, you know, a little bit of
patience, more than anything.

I'm just going to score the pastry.

Help it cook nice and evenly.

And then you've got
some egg wash there, Jacq.

Do you want to just brush it
with some egg wash for me?

And this is just to make sure you
get that beautiful golden colour

on your sausage roll.

And the egg wash
is just egg yolk and milk.

Yeah.

Whole egg, milk. Easy.

And then I'm just using
a combination

of white sesame seeds and
black sesame seeds on the top.

Beautiful sesame seeds.

And then we're going to pop her
in the oven, about 200 degrees.

I always do my pastry at 200.

Get that nice golden colour.

Probably looking at about
25 to 30 minutes.

Ohh, my sausage roll is ready!

And the cut...

..is all the proof we'll need
about this recipe.

Look at that.
Oh, boy.

Beautiful.

Juicy.

And of course, it's me.
I don't do anything by half.

It looks so great.

See how hot and beautiful
and crispy that pastry is?

Straight out of the oven.

So, I would be nervous cooking

that sized piece of meat
in the pastry,

because the pastry is thin,
but the meat is thick.

How do I know it's all cooked
at the same time?

Look, the colour of your pastry
is always the sign.

So, when you've got raw pastry,
your meat's not cooked.

Your pastry for a sausage roll

will not cook
until your meat is cooked.

So, the pastry will go crispy
and golden

once the meat is finished
cooking inside.

Otherwise, the juices keep
the pastry

from not cooking, basically.

I think that's such a good tip,

because I've no doubt
there's people out there watching,

thinking the same thing.

Now you know!

So long as the pastry is cooked,
the meat's cooked.

That's it.

Alright.
One for you, one for me, Jacq?

I'm excited by this sauce too.

It is...
I love a homemade ketchup.

Oh!

Let's give this a try,
for sure, hey?

I'm getting impatient here.
I can see you eating the scraps.

(BOTH LAUGH)

Best part! Little bits off the end.

There you go, Jacq.
Get it...get it in ya.

Mikey special.

It's just...

It's how I want
my sausage rolls to be.

That's delicious.

It's good, right?
Yep!

I promise you, it will become
a family staple.

Yum.

One of my favourite ways to cook

is actually pulling
different ingredients

from the freezer and the pantry,

and seeing what I can create
with it.

The leftovers.
The little bits of herb ends.

And this is how this recipe
came about.

It's a freezer pantry veggie pie,

and I've pulled the remaining
veggies out of the freezer,

like my peas, my frozen broccoli,

and my frozen beans.

So, lots of greens going in there.

As always with you, Jacq.
Always!

And because I didn't have any onion
or garlic

in the actual pantry
at the time that I was making this,

I'm using a garlic infused
extra virgin olive oil

to get the garlic flavour in,
which I had in the pantry.

Nice.

So, it really is....
whatever you've got lying around,

bit of this, bit of that,
use it up.

That's right, you know...
No waste.

Nah. No waste in our house.
Love that.

We need our veggies
to defrost in the pan.

Let's add some stock to it.

We have a vegetable stock
to pop in.

About a cup of our vegetable stock.

This is an all natural stock.

It's got beautiful flavour.

It's a really easy way
to get additional flavour in.

And again, something that
you'd have on hand in the pantry.

There's no added MSG or additives.

They're a lifesaver,
having those in your pantry.

Like, I love making fresh stocks.

Barely ever have the time to.

Couple of those,

they're packed full of flavour
and they go such a long way.

Even the powdered stuff, like,
I love it.

Like, they're always
in my cupboard.

Yeah, it makes cooking
so much easier.

So, we want those defrost.
We've got the veggie stock in.

We're going to give them around
maybe 5 or 6 minutes,

so they're just tender
'cause we don't want them too soft

'cause they'll go in the oven
as well.

And then we'll get the rest
of our ingredients in there too.

Our veggies have defrosted,

so I'm going to add in the spices
and herbs that I have in the pantry

most commonly,
which is my sweet paprika.

Always have that in the pantry.

It's just such an easy way
to get some flavour into a dish.

And some Italian herbs.

What do you reckon
your top three spices are?

Ooh.
And herbs.

Chilli. Garlic powder.
I love garlic powder.

Ooh, good call.
Especially on rubs and stuff.

Yeah.
And probably turmeric.

Turmeric or cumin.
Mmm!

I could just keep naming.
I'm a huge spice fan.

You know I love my spices.
You can't go wrong.

I think if you have
a good library of spices

and you get to know a few of them

and learn a few ways
with each spice,

it's a great way to use them up

and to get creative
with your cooking

and to transform a meal, right?

Absolutely.
That's what spices do.

Introduce different flavour
profiles to different things.

Yeah.

And the only way to learn it
is just trial and error.

That's it. Give it a crack.
We're not phenomenal at what we do.

We just practice and we try things
at work,

and some work and some don't.

Yeah.
It's my life.

And trust me, my kids tell me
when they're not right.

They're harsh critics, aren't they?
They are.

So, I'm adding in
some wholemeal flour.

Again, that's something
I have always in the pantry.

Or a spelt flour.

Just flour.
Helps to thicken it here.

And we'll add in our legumes.

Today I'm going to use
some cannellini beans,

but again, use whatever
tinned legumes

that you would have in the pantry.

We always have a pretty solid
selection and lots of them too,

because I certainly find,
as a nutritionist,

one of the things that is missing
from veggie pies is protein.

Yeah.

Whilst vegetables do contain
amino acids,

our building blocks for protein,

I want some more solid
protein sources in there

because that's what helps
keep our appetite at bay.

Helps you stay fuller for longer.

So popping some legumes
in there is the way to do it.

Do you know what, I can't remember
the last time I made a veggie pie,

and it's one of those things -
you've just reminded me -

great to add to my Monday rotation.

So, I try and do meat-free Monday,

you know, plant-based,
so it's a really nice one.

I'd love to be in your house
on a meat-free Monday.

(LAUGHS)
It'd be fun!

Alright, so I'm happy with those.

Now we're going to get in a few
more of the flavours that I want,

like a tomato paste.

That's also an ingredient that's
literally always in our fridge

or pantry, ready to go.

Also, the nutritional yeast.

It's just got that natural
cheesiness.

I remember the first time
I tried it,

I was really surprised
by the flavour of it.

Yeah, it's surprising.
Yeah.

Like, it's a really gorgeous
flavour,

especially for things like this.

Let's face it, it looks
a little bit like fish food,

so it could be a little bit
offputting to some people at first,

but it has a cheesiness.

It has an umami kind of taste
that comes through.

And our final little addition
to the pie filling

is some caramelised onion
or onion relish.

That's what goes in, 'cause
we didn't add any onion or garlic

to the start.

I used the garlic infused oil,

and so I really want to get these
caramelised onions in here as well.

And we'll grab our filo
from the fridge,

and then we'll have a bit of fun
making the filo pastry on the top.

They're all cooked. Let's get
our filo pastry on the top.

Now, I'm going to make this
as simple as possible for everyone,

because not everyone
wants to play with pastry

and make it look too finessed.

So we're gonna do the filo scrunch,
which is my favourite style,

'cause if you brought together
a budget friendly meal

in just a few minutes,

then why not make the top part
a little bit easy as well?

So, you kind of make almost...
I don't know.

Would you call that a rose?

It is! It's a pluche. It's a rose!
A pluche!

You've got all these great
French names for things.

I'm like, "Is it a rose?"
I'm probably making up words again.

Is it a scrunch? What is it?

So, we'll just scrunch some
over the top

and be really generous
with the filo,

because it's all part of the meal.

And then you brush it afterwards?

Yeah, or maybe we'll divide
and conquer.

Do you want to scrunch
and I'll brush?

If you're happy with my scrunches.
I love your scrunches.

There's nothing like
a chef's scrunch.

So be generous with
the extra virgin olive oil.

Again, something you'd have
in the pantry, so always on hand.

And we want that golden finish
on the filo pastry,

so making sure it's well coated.

So we're going to continue popping
the filo around the pie dish,

then get it into the oven at 180
for around 20 to 25 minutes.

Keep an eye on it.

You want that beautiful
golden finish on the filo pastry,

so if you need a little bit
longer, leave it in for longer.

And then it's time for a good old
budget friendly freezer pantry pie.

Have I given you confidence
back in filo pastry again?

Oh, absolutely. It looks stunning.

Aw, thanks. Yeah.

So, I'm just going to cut a little
bit around here for us to try.

Ooh, good crunch factor going on.
Yeah!

Gorgeous crispiness.
All the veggies in there.

And it's just packed full of
goodness.

Like, it's a zero guilt pie.

You know what would actually
make this a beauty

is a little bit of extra
tomato sauce.

Oh, well, I did bring you
a present, Jacq.

Oh, why thank you.

My homemade...
Oh, my favourite!

(LAUGHS)

This is honestly the best
tomato sauce going around.

Not a pie without tomato sauce,
is it, guys?

Never.

Look at the richness
in that tomato sauce.

Look, we do make a good team.

That's it.

Bread to my butter.

Pie to my sauce.
(LAUGHS)

Yum!
Love it.

Time to try.

There we go.

Lots of veggies, lots of good,
you know, buttery filo,

with the olive oil to top it off.

A great way to pull together
all the ingredients

from the freezer and the pantry

and create a very fun meal that's
got lots of great nutrition too.

And it tastes amazing.

Like, just this beautiful flavour.

That stock's carrying a lot
of flavour in there.

The veggies
are just cooked perfectly,

the beans are delicious
and that pastry is super crispy.

And a moment for the tomato sauce.

(LAUGHS)

I love a banh mi.

I think the whole world
loves Vietnamese banh mis.

But these ones
are little baby banh mis,

in honour of my child
who's just been born, Jude.

These are little baby banh mis,

and we're doing
meatball banh mis today,

so we've got some
beef mince here

that we're just going to pop
straight into our bowl.

And now we're going to get heaps
of flavour into this bowl

to make our meatballs.

So first, we've got some
chilli flakes.

Let's get a bit of spice involved.
Some chilli flakes.

Then we have a little bit of garlic.

This is just some garlic paste.
A good tablespoon there, OK?

Then some sesame seeds.
Love sesame seeds.

Then we want to get
some sauces going.

So, we've got some sesame oil.

Love sesame oil.

But sesame oil is quite strong.
You don't need too much.

So just a little drizzle
of sesame oil.

Beautiful.

Then we've got some light soy.

A good drizzle of our soy sauce.

And then some sweet soy.

I love this stuff.

Nice and thick and sweet.

In there.

And that's it.

Now I'm just going to get in

and give our beef mince
a good massage,

just to get all those
flavours incorporated.

Then we'll roll some meatballs
and get frying.

Alright, our meatballs are looking
glossy and gorgeous.

They're cooked.

They just took a few minutes,
just sort of rolling them around

so they caramelise
on all the sides.

I want to make a little hoisin mayo
to go in our baby banh mi.

So I've just got
some Japanese mayo here.

Pop that in and then get some
of our delicious hoisin sauce.

Just equal parts hoisin
to the Japanese mayo.

Just a nice little condiment.

Creamy condiment
to add to our banh mi.

And just give that a mix around.

Then we can get
our little baby banh mi rolls.

And I just want to do a little
spread of our mayo on the inside.

And then we've got some carrot
and some cucumber

that we've just really
finely julienned.

So we'll just get a little bit of
each one into our roll.

Classic banh mi flavours.

And then we get two of
our beautiful beef meatballs

that we flavoured in
all those beautiful sauces,

garlic, chilli, sesame seeds.

They can sit proudly inside.

These are a bit of fun

and they'd be great as an appetiser
at a dinner party.

A bit of an hors d'oeuvre.

Then I've just chopped up some
fresh red chilli and some coriander.

If you can't handle the chilli,
you can always leave it off,

but just a little bit of chilli
on top.

And a little bit of our coriander
on top.

And there you have it.

Little mini Vietnamese
meatball banh mis.

Little baby banh mis.

Jude, you can't eat these.

You're only having milk
at the moment.

But these are for you, buddy.

Captions by Red Bee Media