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So, Jo, did you know I have
a Japanese-inspired restaurant
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in London?
Oh, I did not.
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00:00:04,440 --> 00:00:06,240
Yeah, yeah.
Well, I am going to London,
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00:00:06,240 --> 00:00:07,720
so, I might have to go
and check it out.
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Please.
We'll look after you for sure.
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Nice.
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But I'm gonna do one of my signature
dishes today from the restaurant,
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which is a tuna sashimi,
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which I absolutely love.
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One of my favourite ways
to eat tuna.
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Well, I am going
to be Italian-inspired
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00:00:20,800 --> 00:00:22,560
because when
I'm in an Italian restaurant
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there is one dish
that I find it very hard to go past,
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00:00:25,800 --> 00:00:27,800
and that is the seafood spaghetti.
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I absolutely love it.
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And I'm going to give you
the easy-to-do at-home version.
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I think we overdo seafood spaghetti
sometimes,
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so, I think you're going to enjoy the
simplicity of my seafood spaghetti.
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00:00:39,000 --> 00:00:42,000
(THEME MUSIC PLAYS)
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00:01:04,280 --> 00:01:07,840
If you're looking for a really quick,
you know, midweek meal,
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00:01:07,840 --> 00:01:11,720
honestly, seafood pasta is brilliant
because it is so, so fast.
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The best tip I ever got
from an Italian nonna
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was to make sure that
your water for cooking your pasta...
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Look at me making my mess
with the salt.
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(BOTH LAUGH)
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But make sure
that your water tastes like seawater.
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That's what it should be like.
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Now, I love this pasta.
It's beautiful.
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Isn't it gorgeous?
Yeah.
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It's slow-dried. It's actually
a little bit lower in gluten.
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And the way that it's made,
because it's that slow process,
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one, I think makes it feel
more like authentic pasta...
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Would you agree, Mike?
Well, it looks it.
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You can tell the difference
just from the look, you know?
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It's that darker colour.
It's not bright yellow.
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Yeah.
It looks authentic.
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And that roughness actually means it
holds on to the sauce a lot better.
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So, I'm going to pop
that into my boiling water.
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It will take a little bit longer
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than some of those, you know,
fast supermarket pastas.
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It's really not going to take
very long at all.
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Anything in life worth having
is worth waiting for.
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00:02:01,680 --> 00:02:04,000
Exactly. Exactly.
What do you want me to do, Jo?
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00:02:04,000 --> 00:02:05,960
And then I would love you
to chop up my red onion.
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Mm-hm.
Just nice and fine slices.
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00:02:07,840 --> 00:02:09,960
So, I'm going to leave my seafood...
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The other thing is, don't cut it up
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too small.
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00:02:12,320 --> 00:02:15,320
I'm going to put it
into nice, big chunks.
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And then
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I'm going to cook the fish first.
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Then I'm going to cook the prawns.
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And lastly
I'm going to do the squid.
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So, extra-virgin olive oil
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goes into my hot pan.
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I'm just going to fry off
these little fish pieces
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until they're just cooked.
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And I'm using a mixture
of white and oily fish.
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So, you're getting those omega-3s.
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More of those in the oily fish.
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All fish and seafood
is high in protein.
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OK. That's good.
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00:02:42,280 --> 00:02:44,600
And I might get you
to slice that up for me.
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00:02:44,600 --> 00:02:45,720
No problem.
Can I do that?
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00:02:45,720 --> 00:02:47,360
Do you want it in rings
or down the middle?
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00:02:47,360 --> 00:02:49,320
I want it in rings, I think.
Thank you.
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00:02:49,320 --> 00:02:54,000
And I have just used frozen fish here
because it's so convenient.
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I've got it in my freezer
all the time.
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It cooks up really nicely
for a dish like this.
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It's portion-controlled, so,
you take out exactly what you want.
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00:03:01,640 --> 00:03:02,960
And that's actually a big part.
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00:03:02,960 --> 00:03:05,280
It's not just about
having sustainable seafood
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00:03:05,280 --> 00:03:07,600
but it's about
also limiting food waste.
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00:03:07,600 --> 00:03:09,080
And that's the most important thing
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00:03:09,080 --> 00:03:11,360
we can do as consumers
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00:03:11,360 --> 00:03:13,760
to lower the environmental footprint
of our diet
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is to actually lower the amount
of food that you're wasting.
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00:03:16,480 --> 00:03:17,960
So, it's just a really clever
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00:03:17,960 --> 00:03:19,400
way of doing that.
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00:03:19,400 --> 00:03:21,000
Then I'm going to pop my prawns in.
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00:03:21,000 --> 00:03:23,920
Prawns only take literally seconds.
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00:03:23,920 --> 00:03:26,520
The minute they turn pink,
pull them out.
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00:03:26,520 --> 00:03:28,360
And the squid is going to go in last.
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So, squid, again,
will cook really, really quickly.
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00:03:31,160 --> 00:03:35,200
You literally just want to fry it
in the pan and that's it.
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Prawns are really high
in lots of different nutrients.
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I think we think prawns
are a bit naughty. I don't know why.
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Not at all.
No!
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Especially when you saute them
or, like, beautiful grilled prawns.
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They're just great.
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Fabulous source of protein.
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You're getting some minerals
and nutrients in there,
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they do have some iodine, they've
even got a few little omega-3 fats.
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00:03:56,240 --> 00:03:58,320
So, you know,
they're a great addition.
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00:03:58,320 --> 00:04:00,280
I'm going to pop them out the pan.
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00:04:00,280 --> 00:04:02,760
That was some very loud chopping.
Was I loud?
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00:04:02,760 --> 00:04:04,840
(LAUGHS)
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00:04:04,840 --> 00:04:06,920
Sorry. (LAUGHS)
No, no, that was good.
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It was expert chopping by Mike.
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00:04:09,360 --> 00:04:11,760
You can always tell a chef,
a proper chef.
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OK, so, my squid is going in.
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And then literally,
once I get this out the pan,
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we're going to do the same thing
with the veggies.
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OK.
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00:04:21,600 --> 00:04:23,160
So, see how quick that is?
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And pull the squid out of the pan.
I'm just going to set that aside.
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Do you remember squid rings?
Oh!
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Oh, that makes me think
of family holidays in Mallorca.
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(LAUGHS)
Breaded squid rings.
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100%.
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That was like
the sort of an '80s and '90s dish,
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wasn't it?
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OK, so, a little more olive oil
is going into the pan
114
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and I'm going to saute my veggies.
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So, my red onion and capsicum.
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I like to hold off on the garlic
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a little bit.
Yeah.
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You know, you can destroy some of the
compounds that are present in garlic.
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00:04:52,360 --> 00:04:54,800
But I also don't want
the garlic to burn.
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00:04:54,800 --> 00:04:56,320
I kind of like
that garlicky flavour,
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whether that's the right
cheffy thing to do or not.
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Jo, however you want to do it
is right for you.
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(BOTH LAUGH)
Good answer, Mike. Good answer.
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And we want to saute this
for a little bit longer
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than we did with the fish
126
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because I want
that onion and capsicum
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to be nice and soft.
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00:05:09,920 --> 00:05:12,480
As soon as the onion
is starting to be translucent,
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that's when
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you're ready to go.
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OK.
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I think I can now
start to add my garlic.
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In that goes.
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You can never have enough garlic, eh?
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No!
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So, add as much garlic as you like
into the pan.
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I'm going to do
a little pinch of salt in there.
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Now just push your veggies
to one side,
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00:05:31,560 --> 00:05:33,480
and I'm going to throw in my wine.
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I love that smell of
you glassing the pan with the wine.
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Isn't it beautiful?
This's gonna be like a very almost,
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you know, loose sauce, right?
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Yeah. Do you know what?
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A lot of marinara... So, I'm going
to use some fresh cherry tomatoes.
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00:05:47,240 --> 00:05:51,040
A lot of marinaras have
a quite rich, heavy tomato sauce.
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I'm not a fan of that.
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So, I like putting some tomatoes in,
but just little half-cherry tomatoes
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and I want them just softened
through the pasta.
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But, you know,
this is the hero of the dish.
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Yeah. I agree.
So, don't want to overwhelm it.
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00:06:02,960 --> 00:06:04,920
Maybe you can get those...
Jo, it's exactly how...
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00:06:04,920 --> 00:06:06,800
..some herbs for me.
Of course I can.
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00:06:06,800 --> 00:06:10,120
It's exactly how
I do my seafood pastas.
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Oh, I'm going to take that
as a compliment.
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Yeah, I never use, like,
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proper sauces or rich sauces.
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Fresh tomatoes in there with
the onions, the garlic, the wine.
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That's all you need.
Yeah. Beautiful.
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OK. The lemon is going to be last.
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That is looking
really, really lovely.
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I'm going to throw in my pasta.
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I want a little bit
of that pasta water.
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It's just adding
a little bit of the salt
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but also that starch that's in
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will just help to kind of
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slightly thicken up my sauce.
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Give that a stir in.
168
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A good grind of black pepper.
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My beautifully chopped green herbs.
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And this was just a mixture
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of oregano, some basil
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and some parsley is going in.
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Give that all a stir.
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And then finally my seafood
goes back into the pan
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along with any juices on that plate.
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I'm going to squeeze over
some lemon juice.
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I can turn off my heat now.
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So, we are ready to plate up.
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And that is another top tip
is serve it straightaway
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otherwise that seafood
is going to keep cooking.
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It's hot in here,
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so, you want to serve it immediately.
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And then I would do
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an extra little cheeky drizzle
of extra-virgin olive oil.
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A couple of fresh herbs of my basil
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on the top,
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and that is better than anything
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you're going to get
in your local restaurant, I think.
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And you've made it at home.
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Looks absolutely delicious
and smells stunning, Jo.
191
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Well done.
Yeah. Beautiful. Nice.
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I love doing sashimi when I've got
people coming over for dinner.
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00:07:55,720 --> 00:07:57,600
Do you know what I mean?
Like, it's one of those dishes
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which actually
takes very little preparation
195
00:08:00,560 --> 00:08:02,960
but looks super impressive
when you serve.
196
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So, it's an easy win
with a dinner party.
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00:08:05,120 --> 00:08:06,320
Yeah. Totally agree.
198
00:08:06,320 --> 00:08:08,920
But I think it's all this stuff
that's going on...
199
00:08:08,920 --> 00:08:10,440
Yeah.
..that people get confused about
200
00:08:10,440 --> 00:08:14,360
because the sashimi itself is all
about the grade that you buy, right?
201
00:08:14,360 --> 00:08:15,840
100%.
So, talk us through that.
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00:08:15,840 --> 00:08:18,160
Well, it's the quality of the fish,
right?
203
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So, sushi-A-grade tuna
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is what you want when
you're going to be eating it raw.
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Go to a good fishmonger,
get it in the morning.
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And then it's just about...
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You can get them
to do the preparation
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or you can experiment yourself.
209
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And basically I do this sashimi...
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I'm going to do it
slightly differently
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than maybe what you would
traditionally see in a restaurant
212
00:08:38,960 --> 00:08:40,520
or attempt at home.
It's quite a thick slice.
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Yeah, it is.
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00:08:41,520 --> 00:08:45,240
And I'm basically going to use
two slices like that
215
00:08:45,240 --> 00:08:46,640
and I'm going to cut it into a bar.
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While I cut this,
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can you make me the puree?
Sure.
218
00:08:50,320 --> 00:08:54,480
And we're going to use avocado,
creme fraiche, fresh horseradish,
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which I absolutely love.
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00:08:55,960 --> 00:08:57,280
Oh, me too.
Looks like this.
221
00:08:57,280 --> 00:08:58,920
You can grab it
in a good food market.
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00:08:58,920 --> 00:09:02,200
And then a little bit of wasabi
just for that heat
223
00:09:02,200 --> 00:09:05,240
and, you know, punch
that you expect from a sashimi.
224
00:09:05,240 --> 00:09:08,120
Yeah, I love wasabi,
horseradish, mustard.
225
00:09:08,120 --> 00:09:09,360
Oh, you love it.
226
00:09:09,360 --> 00:09:11,600
Beautiful.
It's such a surprising heat.
227
00:09:11,600 --> 00:09:13,320
And obviously
I love fresh wasabi.
228
00:09:13,320 --> 00:09:14,800
But I love the paste
as well.
229
00:09:14,800 --> 00:09:16,680
I've always got them
in the cupboard.
230
00:09:16,680 --> 00:09:18,880
And the powders
as well, you know.
231
00:09:18,880 --> 00:09:21,120
But it's such a distinctive heat
232
00:09:21,120 --> 00:09:23,720
because it's not like a chilli hot,
it's so different.
233
00:09:23,720 --> 00:09:26,360
It's almost like
a burn-your-nose off hot.
234
00:09:26,360 --> 00:09:27,680
(BOTH LAUGH)
235
00:09:27,680 --> 00:09:29,880
I don't know
if I've ever seen wasabi...
236
00:09:29,880 --> 00:09:31,760
Or I certainly haven't used it.
237
00:09:31,760 --> 00:09:33,800
So, it looks a bit
like the horseradish, right?
238
00:09:33,800 --> 00:09:35,600
Yeah. It looks very similar.
And then you just grate.
239
00:09:35,600 --> 00:09:37,080
Absolutely. Absolutely.
240
00:09:37,080 --> 00:09:40,200
The difference with fresh
and the paste or the powders
241
00:09:40,200 --> 00:09:42,640
is it doesn't retain its heat, so,
242
00:09:42,640 --> 00:09:44,920
once you freshly grate wasabi,
243
00:09:44,920 --> 00:09:47,760
it loses its heat
after a couple of minutes max.
244
00:09:47,760 --> 00:09:50,960
Which is why when you actually
buy the paste or the powders,
245
00:09:50,960 --> 00:09:52,480
they're always cut with horseradish
246
00:09:52,480 --> 00:09:54,680
because that's where
the heat actually comes from.
247
00:09:54,680 --> 00:09:56,440
You get the wasabi flavour,
248
00:09:56,440 --> 00:09:59,160
but the heat comes from the
horseradish when it's not fresh.
249
00:09:59,160 --> 00:10:01,360
So, I'm literally cutting the tuna
250
00:10:01,360 --> 00:10:04,280
into little cubes,
251
00:10:04,280 --> 00:10:07,360
and then I'm gonna plate it up
in a way which is just a little fun.
252
00:10:07,360 --> 00:10:10,560
So, I'm going to put this
straight onto my plate now
253
00:10:10,560 --> 00:10:13,240
to make it nice and easy
before I make a dressing.
254
00:10:13,240 --> 00:10:15,040
So, almost like
255
00:10:15,040 --> 00:10:17,800
making a chess board in a sense.
256
00:10:17,800 --> 00:10:20,000
This smells amazing, by the way.
257
00:10:20,000 --> 00:10:21,800
Which one?
The horseradish.
258
00:10:21,800 --> 00:10:22,880
(LAUGHS)
259
00:10:22,880 --> 00:10:24,880
Yum! It's so good.
I love it, I love it.
260
00:10:24,880 --> 00:10:27,440
I have to admit I love horseradish
with my beef as well.
261
00:10:27,440 --> 00:10:28,440
Yeah.
262
00:10:28,440 --> 00:10:30,360
It's the Scottish in you coming out.
It is.
263
00:10:30,360 --> 00:10:32,320
(LAUGHS) I love fresh horseradish.
264
00:10:32,320 --> 00:10:34,080
I can never make my mind up
265
00:10:34,080 --> 00:10:36,000
whether I'm doing mustard
or horseradish with my beef.
266
00:10:36,000 --> 00:10:37,160
Oh, really?
267
00:10:37,160 --> 00:10:39,080
Both. Why would you choose?
Do both.
268
00:10:39,080 --> 00:10:41,040
Oh! I didn't even think of that.
269
00:10:41,040 --> 00:10:43,120
Why would you choose, Jo?
270
00:10:48,120 --> 00:10:51,240
So, I'm going to make
a very quick ponzu dressing now.
271
00:10:51,240 --> 00:10:54,400
And here I've just got some dark soy
272
00:10:54,400 --> 00:10:56,120
and some light soy,
273
00:10:56,120 --> 00:10:58,600
some sesame oil
274
00:10:58,600 --> 00:11:00,400
and yuzu juice,
275
00:11:00,400 --> 00:11:03,080
which is one of my favourite citruses
to cook with.
276
00:11:03,080 --> 00:11:06,200
Like, it's almost in between...
277
00:11:06,200 --> 00:11:08,600
I don't know, like a lemon and lime,
278
00:11:08,600 --> 00:11:10,240
like, it's a Japanese citrus fruit.
279
00:11:10,240 --> 00:11:12,040
It is delicious.
280
00:11:12,040 --> 00:11:13,120
So, so good.
281
00:11:13,120 --> 00:11:16,160
If you can't find yuzu,
you can use lemon,
282
00:11:16,160 --> 00:11:19,560
you know you can use orange, you
could use a combination of them all.
283
00:11:19,560 --> 00:11:25,320
And then a good dashi
really brings this together.
284
00:11:25,320 --> 00:11:27,120
Like, a good dashi, it's like...
285
00:11:27,120 --> 00:11:28,760
Fish sauces that you can buy,
286
00:11:28,760 --> 00:11:30,880
they're great,
they give you that umami.
287
00:11:30,880 --> 00:11:32,840
Dashi is another level up, you know.
288
00:11:32,840 --> 00:11:35,160
So, I always use dashi
rather than fish sauce
289
00:11:35,160 --> 00:11:36,880
when I'm doing things like this.
290
00:11:36,880 --> 00:11:39,480
And you can get that
in Asian supermarkets, right?
291
00:11:39,480 --> 00:11:41,040
Or good grocers.
Yeah, you can buy it
292
00:11:41,040 --> 00:11:42,520
in, like, the big supermarkets now
as well.
293
00:11:42,520 --> 00:11:44,760
But, yeah, good Asian suppliers -
100%.
294
00:11:44,760 --> 00:11:46,160
Would you like
to have a taste of this...
295
00:11:46,160 --> 00:11:48,520
Love to.
..before I take it out of the mixer
296
00:11:48,520 --> 00:11:50,160
in case you want to adjust?
297
00:11:52,040 --> 00:11:54,160
Beautiful. Salt.
Good?
298
00:11:54,160 --> 00:11:55,560
Yeah. A little bit of salt.
OK.
299
00:11:55,560 --> 00:11:57,760
A little smoother
in the blitz as well.
300
00:11:57,760 --> 00:11:58,760
OK.
301
00:11:58,760 --> 00:12:03,240
OK, so, with the ponzu,
that's pretty much done now as well.
302
00:12:03,240 --> 00:12:04,960
Like, it's that easy.
303
00:12:07,360 --> 00:12:08,600
Give it a taste.
304
00:12:09,600 --> 00:12:10,640
Mmm.
305
00:12:10,640 --> 00:12:13,240
The sesame coming through,
the nuttiness,
306
00:12:13,240 --> 00:12:17,240
the citrus kick with that acidity,
the salty umami.
307
00:12:17,240 --> 00:12:18,840
It's beautiful!
308
00:12:18,840 --> 00:12:20,360
Alright.
309
00:12:20,360 --> 00:12:22,440
We're almost ready to plate.
310
00:12:22,440 --> 00:12:23,960
I'll give this
another blitz for you, Chef?
311
00:12:23,960 --> 00:12:25,360
Yes, please.
312
00:12:25,360 --> 00:12:26,600
(LAUGHS)
313
00:12:30,400 --> 00:12:31,640
Looks good.
314
00:12:31,640 --> 00:12:33,400
I love that gorgeous green colour,
315
00:12:33,400 --> 00:12:35,040
like, the vibrancy from the avocado,
316
00:12:35,040 --> 00:12:37,040
that wasabi as well.
317
00:12:38,040 --> 00:12:39,240
OK.
Beautiful.
318
00:12:39,240 --> 00:12:41,640
We're gonna give this a bit of a mix,
we're gonna put it in a piping bag
319
00:12:41,640 --> 00:12:42,880
and we're gonna start plating up.
320
00:12:53,440 --> 00:12:58,640
Alright. And then I'm basically
going to fill these vacant spaces.
321
00:12:58,640 --> 00:13:00,200
Ah!
322
00:13:00,200 --> 00:13:02,440
Now I see what you mean
by, like, a checkerboard.
323
00:13:02,440 --> 00:13:03,440
Yeah.
324
00:13:03,440 --> 00:13:05,120
And it's when we get to see
325
00:13:05,120 --> 00:13:07,520
that beautiful puree.
326
00:13:07,520 --> 00:13:10,640
I find piping so therapeutic.
327
00:13:10,640 --> 00:13:12,000
I can see that it's kind of...
328
00:13:12,000 --> 00:13:15,040
I don't do it often,
but, it's kind of meditative, right?
329
00:13:15,040 --> 00:13:16,440
That's it.
330
00:13:16,440 --> 00:13:18,960
And then we're going to top it
331
00:13:18,960 --> 00:13:21,720
with some beautiful nasturtium.
332
00:13:21,720 --> 00:13:23,560
So pretty.
I'm just going to go...
333
00:13:23,560 --> 00:13:25,400
Oh, it's gorgeous.
334
00:13:25,400 --> 00:13:27,000
And, like, nasturtium,
335
00:13:27,000 --> 00:13:29,440
like, I love using it with food
because it's really peppery.
336
00:13:29,440 --> 00:13:31,120
Like, it's naturally peppery.
337
00:13:31,120 --> 00:13:34,400
So, it's a good way
to introduce pepper to the dish
338
00:13:34,400 --> 00:13:39,600
without actually adding black pepper
or white pepper.
339
00:13:39,600 --> 00:13:41,160
Yeah. Which we use all the time.
340
00:13:41,160 --> 00:13:42,240
Yeah.
341
00:13:42,240 --> 00:13:44,160
It's much more gentle.
342
00:13:44,160 --> 00:13:45,800
Then some ginger.
343
00:13:45,800 --> 00:13:47,520
Now, I do love this,
344
00:13:47,520 --> 00:13:49,760
when you get good sliced ginger.
345
00:13:49,760 --> 00:13:50,960
It's beautiful, eh?
346
00:13:50,960 --> 00:13:53,080
Not the horribly coloured stuff.
347
00:13:53,080 --> 00:13:56,240
The real deal like that.
No, nice and natural.
348
00:13:56,240 --> 00:13:59,160
So, I'm just going to put
a few strands.
349
00:13:59,160 --> 00:14:01,920
Not too much
because it's more of a cleanser.
350
00:14:01,920 --> 00:14:03,280
Mm.
You know?
351
00:14:04,320 --> 00:14:06,360
You don't want it
to overpower the dish.
352
00:14:06,360 --> 00:14:07,480
So, there you have it.
353
00:14:07,480 --> 00:14:09,240
My tuna sashimi
354
00:14:09,240 --> 00:14:11,040
with wasabi creme fraiche,
355
00:14:11,040 --> 00:14:14,200
avocado, pickled ginger, nasturtium
356
00:14:14,200 --> 00:14:16,560
and a gorgeous ponzu dressing.
357
00:14:16,560 --> 00:14:18,320
That is my kind of dish, Mike.
358
00:14:18,320 --> 00:14:19,720
Mine too.
It's really beautiful.
359
00:14:19,720 --> 00:14:21,720
Fresh, vibrant. Lots of colour.
Yeah.
360
00:14:21,720 --> 00:14:23,200
You want to eat it with your eyes.
361
00:14:23,200 --> 00:14:24,880
Gorgeous.
Thank you.
362
00:14:40,080 --> 00:14:41,520
Mega veg dhal -
363
00:14:41,520 --> 00:14:46,160
definitely a recipe that I lived off
for a period of my life,
364
00:14:46,160 --> 00:14:48,440
and rightly so
because it's full of the goodness.
365
00:14:48,440 --> 00:14:51,200
So many veggies
packed into this recipe
366
00:14:51,200 --> 00:14:56,720
with lots of good sources of plant
protein and fibre and healthy fats.
367
00:14:56,720 --> 00:15:00,880
It really is one of those ultimate
meals that ticks so many boxes.
368
00:15:00,880 --> 00:15:03,000
To kick it off
let's get our veggies in the oven.
369
00:15:03,000 --> 00:15:06,880
So, I've got a
mix of cauliflower, zucchini
370
00:15:06,880 --> 00:15:09,080
and I put Dutch carrots
in on this one
371
00:15:09,080 --> 00:15:10,360
because they'll all cook
372
00:15:10,360 --> 00:15:11,920
at a similar rate.
373
00:15:11,920 --> 00:15:15,040
So, we'll get them on a tray
with some extra-virgin olive oil
374
00:15:15,040 --> 00:15:18,760
or some coconut oil or avocado oil,
whichever one you wish.
375
00:15:18,760 --> 00:15:21,840
I like the extra-virgin olive oil
for the roast veggies
376
00:15:21,840 --> 00:15:24,280
because if you don't eat all of them
in the dhal,
377
00:15:24,280 --> 00:15:27,600
you know that you've got some good
roast veggies to throw into salads
378
00:15:27,600 --> 00:15:30,480
or other dishes
throughout the rest of the week.
379
00:15:30,480 --> 00:15:32,440
And they haven't been spiced
or anything.
380
00:15:32,440 --> 00:15:33,920
They're always a goodie
to have on hand
381
00:15:33,920 --> 00:15:37,720
just to make life and meal prep
that little bit easier.
382
00:15:37,720 --> 00:15:41,840
Then just pop it in the oven
at 180 degrees for 40 to 45 minutes.
383
00:15:51,760 --> 00:15:54,360
So, now it's time to make our dhal.
384
00:15:54,360 --> 00:15:56,360
This is a really easy dish,
385
00:15:56,360 --> 00:15:58,280
but I think it's one
maybe a lot of people
386
00:15:58,280 --> 00:16:00,440
are a little bit unsure
about starting on,
387
00:16:00,440 --> 00:16:02,280
so, let's make it super simple
for you.
388
00:16:02,280 --> 00:16:05,040
Get some coconut oil into the pan.
389
00:16:05,040 --> 00:16:08,840
The coconut oil in this part
and this recipe is really important
390
00:16:08,840 --> 00:16:10,920
because we get all those beautiful
flavours of the coconut
391
00:16:10,920 --> 00:16:12,000
going in there,
392
00:16:12,000 --> 00:16:16,520
which complement
so well with the Indian spices.
393
00:16:17,720 --> 00:16:22,280
So, get our onion into the pan
on about a medium heat.
394
00:16:25,760 --> 00:16:28,040
Along with our garlic.
395
00:16:29,640 --> 00:16:31,120
You could also add in
396
00:16:31,120 --> 00:16:33,640
some fresh grated ginger
at this point if you'd like,
397
00:16:33,640 --> 00:16:36,200
but I'm just going to go
with onion and garlic for today.
398
00:16:36,200 --> 00:16:38,200
And our spices.
399
00:16:38,200 --> 00:16:41,360
So, a beautiful hit
of the golden turmeric,
400
00:16:41,360 --> 00:16:45,960
one of my favourite
anti-inflammatory spices.
401
00:16:45,960 --> 00:16:47,720
Some ground cinnamon.
402
00:16:47,720 --> 00:16:51,760
And remember that cinnamon
also adds in that element of sweet,
403
00:16:51,760 --> 00:16:54,120
so, it complements beautifully.
404
00:16:54,120 --> 00:16:55,720
Some fenugreek seeds,
405
00:16:55,720 --> 00:16:58,040
which, look,
I know aren't necessarily
406
00:16:58,040 --> 00:16:59,760
in everyone's spice cabinet,
407
00:16:59,760 --> 00:17:02,120
so, they're OK to leave out
if you don't have them.
408
00:17:02,120 --> 00:17:04,840
But if you do, get them in there.
409
00:17:04,840 --> 00:17:06,200
A pinch of chilli for me today
410
00:17:06,200 --> 00:17:08,640
because I feel like
warming things up.
411
00:17:08,640 --> 00:17:10,600
Some ground cumin.
412
00:17:12,000 --> 00:17:13,480
And some curry powder too.
413
00:17:13,480 --> 00:17:17,040
About half to one teaspoon
of the curry powder.
414
00:17:18,440 --> 00:17:21,320
So, we'll let our onion, garlic
and all of our spices
415
00:17:21,320 --> 00:17:22,760
cook for around two to three minutes.
416
00:17:22,760 --> 00:17:24,240
I've cut the onion quite small
417
00:17:24,240 --> 00:17:26,360
so that it cooks more quickly
418
00:17:26,360 --> 00:17:29,760
and so that when we introduce
the lentils into the dish
419
00:17:29,760 --> 00:17:33,080
it's a similar size and everything
just cooks at the same rate.
420
00:17:49,600 --> 00:17:52,360
OK. These are ready for the lentils.
421
00:17:52,360 --> 00:17:56,040
So, I'm using
a red split pea or lentil today
422
00:17:56,040 --> 00:17:57,600
because they cook quickly.
423
00:17:57,600 --> 00:18:01,160
There's lots of variations
that you can make on dhal.
424
00:18:01,160 --> 00:18:02,920
I just prefer this one because
425
00:18:02,920 --> 00:18:04,200
of how quickly it cooks.
426
00:18:04,200 --> 00:18:07,000
But you might have tried
a more traditional moong dhal
427
00:18:07,000 --> 00:18:09,680
or maybe none at all
and this will be your first,
428
00:18:09,680 --> 00:18:12,040
so, it'll be a good time, for sure.
429
00:18:12,040 --> 00:18:14,480
Give it all a bit of a stir.
430
00:18:16,680 --> 00:18:18,920
Then you add
the coconut milk or cream.
431
00:18:18,920 --> 00:18:21,040
Again, just use
what's on hand in the pantry.
432
00:18:21,040 --> 00:18:22,760
Make life easy for yourself.
433
00:18:29,560 --> 00:18:32,280
And we'll need
around two and three-quarter cups
434
00:18:32,280 --> 00:18:34,080
to three cups of water.
435
00:18:34,080 --> 00:18:36,560
I think probably one of the biggest
mistakes people make
436
00:18:36,560 --> 00:18:38,240
when it comes to making a dhal
437
00:18:38,240 --> 00:18:40,280
is that they let it dry up too much,
438
00:18:40,280 --> 00:18:42,600
and dhal is quite a loose dish,
439
00:18:42,600 --> 00:18:44,080
it's meant to be
440
00:18:44,080 --> 00:18:48,040
in between a curry consistency
and almost like a thick soup.
441
00:18:48,040 --> 00:18:49,520
That's the nature of it.
442
00:18:49,520 --> 00:18:52,560
So, if you don't have enough water
or liquid in there,
443
00:18:52,560 --> 00:18:54,400
you will find that things will dry up
444
00:18:54,400 --> 00:18:56,240
and you'll be eating something
445
00:18:56,240 --> 00:19:00,320
that is not quite the dhal
you're hoping for.
446
00:19:00,320 --> 00:19:02,560
So, we'll bring that to a simmer
447
00:19:02,560 --> 00:19:05,600
and we'll let that simmer
for around 25 to 30 minutes.
448
00:19:05,600 --> 00:19:07,120
We'll check on it throughout.
449
00:19:07,120 --> 00:19:09,160
Add a little bit of salt and pepper
if you like.
450
00:19:10,160 --> 00:19:14,880
And then it'll come out in perfect
time with our roasted veggies,
451
00:19:14,880 --> 00:19:16,640
and we'll serve it all up
with some rice.
452
00:19:38,200 --> 00:19:40,920
The smells in this kitchen right now
are epic.
453
00:19:40,920 --> 00:19:43,880
I've cooked the rice. Only took
a couple of minutes in the microwave.
454
00:19:43,880 --> 00:19:48,080
It's a coconut basmati rice, so,
it's absolutely perfect with a dhal.
455
00:19:48,080 --> 00:19:51,000
But, to be honest, it's great to keep
the other varieties in the cupboard
456
00:19:51,000 --> 00:19:53,160
for when you're cooking
at other times as well,
457
00:19:53,160 --> 00:19:55,640
like the plain basmati too.
458
00:19:55,640 --> 00:19:58,040
Then we'll get
all of our roasted veggies in.
459
00:19:58,040 --> 00:20:01,040
So many good veggies here.
460
00:20:01,040 --> 00:20:02,560
Lots of colour,
461
00:20:02,560 --> 00:20:05,080
so, it's making it
a really vibrant dhal.
462
00:20:06,080 --> 00:20:09,200
I'm pretty generous on my veggies
463
00:20:09,200 --> 00:20:12,440
and it's a really easy way
to up your veg intake in one meal.
464
00:20:12,440 --> 00:20:16,120
Then we'll spoon over our dhal,
which has been cooked to perfection.
465
00:20:16,120 --> 00:20:19,240
Honestly, this is like fast food
made healthy, right?
466
00:20:19,240 --> 00:20:21,600
Everything was prepped really easily
467
00:20:21,600 --> 00:20:23,080
with the microwave rice,
468
00:20:23,080 --> 00:20:24,560
the dhal cooking quickly
469
00:20:24,560 --> 00:20:26,440
and the veggies going in the oven.
470
00:20:26,440 --> 00:20:31,000
It's the best way to eat fast
on a budget and with good health.
471
00:20:31,000 --> 00:20:35,400
I love the richness of colour in the
dhal that's come from the turmeric.
472
00:20:35,400 --> 00:20:37,920
Makes all of it pop out
473
00:20:37,920 --> 00:20:41,600
and just screams
good nutrition, lots of flavour
474
00:20:41,600 --> 00:20:43,920
and the spices smell so great.
475
00:20:43,920 --> 00:20:46,400
I'm going to finish off
with some coriander.
476
00:20:46,400 --> 00:20:48,640
That's totally up to you.
I love coriander.
477
00:20:48,640 --> 00:20:51,840
I think it works so well
with these dishes.
478
00:20:51,840 --> 00:20:55,080
And then some cashew nuts to finish.
479
00:20:58,960 --> 00:21:01,640
And that, friends,
is a veggie-packed dhal
480
00:21:01,640 --> 00:21:04,320
full of good nutrition,
full of flavour,
481
00:21:04,320 --> 00:21:07,760
and it's like a little bit of a hug
to your tummy too.
482
00:21:34,800 --> 00:21:36,800
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