All language subtitles for G.C.B.C.AU.S16E66.WEB-DL

Tim, I'm going to sweeten you up
in the kitchen today.
Ooh!

We're gonna get some honey
into our recipes.

You like your butter?
Yes!
You like to butter me up.

I'm going to sweeten you up.
Oh.

I'm going to do a delicious
sweet spice carrot loaf

with a peanut honey frosting on top.

So we get to have a nice
little sweet treat in the kitchen.
That sounds cool.

That sounds amazing.

Well, I'm going to channel
my inner Winnie-the-Pooh.

I love cooking with honey.

I'm going to be making honey,,
rosemary and garlic lamb cutlets

with a little goat's cheese mousse

to pair with it.

That sounds excellent.
Mm.

I'm pretty excited to try that.
It's going to be sweet.

Tim, we're gonna bake.
Yes!

How do you feel about it?

I'm not a huge baker, Jacque.
I know!

But I'm keen to learn.
I love eating cakes.

And I can see by
these little puppies here

that we're going to do
something with carrot, obviously.

Yeah, so a sweet spice carrot loaf.

And carrots have a natural sweetness
in them too,

which is why
they go so well into baking.

I'm going to use honey as
my sweetener to go into this loaf

with the coconut oil to start.

You could use melted butter
if you were doing it.
Yeah.

You could also use any other
kind of, you know, wholesome oil

like an avocado or
an extra virgin olive oil.

All of those lend themselves
well to this.

The honey, I love.

It's that beautiful,
natural sweetness.
Oh.

You don't have to use copious amounts
because honey is sweet as it is.

So...
Sweet enough.

That's the beauty of it.

Then we'll add four eggs
into our bowl and we'll give it

all a whisk together.

There is probably double
the usual on eggs in this recipe,

because we've got a
considerable portion of chia seeds

coming in.

Oh, yeah.
And chia seeds grab liquid.

The nature of them is that
they absorb liquid, which is why

they do things like
chia pudding so well.

You can actually swap out in a lot
of baking recipes

if you're doing plant-based baking
and create a chia egg.

Have you ever done that?
Chia egg?

Yeah.
No.

So, with a chia egg, you can buy
the chia seeds with some water.

You allow it to gel.
You can do the same with flax seeds.

Anything that's going to hold
and grab the liquid

to create a binding effect
like your eggs would.

Wow.
So we'll get those together
and add some vanilla extract.

Good quality vanilla extract.

Always a good idea in baking.

Smells delicious that one, too.
Mm.

And some bicarbonate soda.

You could use some baking powder
if you don't have bicarb on hand.

And then our spices.

I've got some ground cinnamon,
some nutmeg and some golden turmeric

to pop in.
Turmeric?

Because it's sweet spice carrot loaf.
Yeah.

Oh, you can just smell those spices
straightaway. I love that.
That's right.

And we'll whisk these together.

And what I would say about this loaf
is, because it's grain-free,

because we're not bulking it out
with traditional flours,

it will be a little bit smaller.

And so it's actually important
to put it in a slightly smaller tin.
OK.

So that you don't end up with
a flat pancake loaf,

but an actual loaf.

I'll get you to put the carrots in.
Got you.

Lots of carrots,
about one and a half cups.

So a good couple of, you know,
well-sized carrots in.
Yeah.

And this is always a good one
when you're cooking

with children as well.

They can grate the carrots.

It teaches them
where food comes from.
That's right.

And I think when you cook with kids
and you're getting them to do things

like grate the carrots
and getting carrots in,

they're more likely to eat it
because they helped to make it.

That's right.
They get to try it as you go.

You know, it's all
an important part of learning how

and where foods come from.

That's right.
And how good it is for you.
Mm.

Some dates to add some sweetness,
also some texture as well.

I love having dates
in recipes like these.
Yeah.

Nothing like a
sticky date pudding or a...

Oh, I bet you do a good one,
even though you say
you're not a baker.

So we've got our chia seeds
and our coconut flour in there.

Then we'll add the walnuts in
because, I'm sorry, but carrot cake

and walnuts is just
the ultimate combo.

If you didn't put walnuts in,
I would be angry.

Disappointed.
We don't want that.

I don't want Tim being sad.
No.

And then some shredded coconut
as well.

So we've actually, instead
of using traditional flours,

we've bulked this out
with our shredded coconut

with lots of seeds and nuts.

So we have plenty of healthy fats
and we'll get it into the loaf tin.

Just get a little spatchy.

So you just line that well
so it doesn't stick.

You can see it's not the typical
sort of more liquid consistency

or looser consistency
of a traditional carrot cake.

And that's because we've got so much
of those fibrous ingredients

gripping onto the liquid.

But what will happen, as we know
when things cook, is the carrot

will release its juices,
so we'll end up

with a lovely moist loaf at the end.

That's great.
So, press it in.

It's looking great. So how long
for this loaf in the oven?

So 170 - goes in for
around about an hour.

Then we'll leave it to cool
in the tin for about 20 minutes,

then transfer it to a wire rack.

And that's where we can get
the frosting happening.

You beauty.

So the carrot loaf has cooked.

It's had time to cool both
in the tin and then on the rack.

It smells good.
Yeah.
You can smell the spices.

It's time to make our frosting.
OK.

Now, I know you love peanut butter.
I do.

Love peanut butter.
So I daringly hand over to you.

And we'll get
some peanut butter in there.

Look, I'm pretty generous
with this frosting,

so why don't we go about, um,
around about a third to half a cup

and see where we are at?

Alright.

And that's kind of how I do it
with my nut butter frostings.

I like to see how they then gel
with the other ingredients.

And if we need to top things up,
we can.

We're going to combine it
with some honey for our sweetener

and we'll whisk this together.

You can see it's already happening
there as we whisk it.
Yeah.

So we're going to add
a little bit of nut milk.

It doesn't matter which one,
if you've got a soy or an almond.

This is A great idea
for a little cake loaf frosting
or anything like that.

Yeah, and there's no softening
of the butter needed.
No.

Alright, let's get this frosting
on top, see if we've got enough

to really lather it on
because we don't want to be skimpy

on our frosting.

No.

Because I hear from many, many people
that it's the wrong idea

to do it without frosting.

Oh, really?
So carrot cake should always have
some kind of frosting.

Controversial.
I know!

It's the perfect consistency
with that little bit of nut milk.

And so when you are using it,
don't throw all the nut milk in

all at once.

Just use it to loosen the frosting
as you see fit.

We have some nuts and coconut
to finish.

So I've got some pistachios.

You can get fancy
with those over the top.

Be generous. Let's make it shine.
I was gonna eat them.
I know, you jumped the gun there!

Having some white,

having some green for the pistachios
to contrast with the peanut butter

and the golden honey.

Beautiful.

And then some flaked coconut
over as well.

And then, my friend, that's it.

That looks like a bought one.
Yes.

Sweet spiced carrot loaf.
So good with a cuppa.

I don't know how many times
I've said that on this show.
I know.

But I feel like I've baked a lot.

So for me, you know, a little moment
to just pause, have a cup of tea...
Oh.

..have a good wholesome baked treat
is like the ultimate little pause
of my day.

I'll have a cup of tea
and some carrot loaf with you
anytime, Jacque.

Of course.

Alright, Jacque, lamb cutlets.

Look at these magnificent
meat lollipops.

They are.
I love lamb cutlets.

And on MasterChef,

we had to do a dish called
our Desert Island Dish.

A dish that we could eat every day.

And this was what I cooked.

Lamb cutlets.
OK, so I'm in for a treat.

Yeah, I hope so. It's a fun one.

What we need to do first,
I need some rosemary,

because obviously lamb and rosemary,
they absolutely
love each other to death.

I need just two tablespoons
of chopped rosemary.

OK.
That would be fantastic.
Can do.

Now, obviously, honey is what
this episode is all about.

And I love using honey
in my savoury cooking as well.

I find it just adds
a nice sweetness.

Helps to caramelise.

So we're going with two tablespoons
of good quality honey, honey, honey

into our bowl.

I love honey with my lamb cutlets
because sometimes lamb

can have a bit of a strong flavour,
but I find a bit of honey

can just help to cut through
that flavour.

Yeah, definitely.
Alright, so honey in there.

Then we want
a good glug of olive oil.

This is kind of my secret marinade.

I did cook it on national TV but now
you guys get the marinade as well.

So a good glug of olive oil.

Then we want some nice amount
of salt in there.

And some pepper.

So classic flavours
that work really well with lamb.

Alright. Pepper and some garlic.

So, rosemary, garlic, lamb, honey.

It's all starting to come together.
It's gonna be good!

Alright.

Three cloves of garlic,
just finely chopped.

In we go.

And some lemon.

So would I be able
to have the Microplane?

That would be great.
Yeah.

Now, I want the zest
of the whole lemon and the juice.
OK.

For that bit of a zesty zing
to our lamb cutlets as well.

And it'll help tenderise them, yeah?

Yeah, definitely, definitely
adds a bit of a tenderiser

and also gives it
a really great citrus flavour.

That rosemary is smelling amazing.

Rosemary would have to be
my favourite herb.

There's just something about it.
That's a big call.

I like it because it's something
that you can grow with ease at home.
Yeah.

You know, some herbs can be
a little bit more, uh, sensitive.
Yes.

And rosemary,
it really doesn't matter.
It's up there with mint.

It just kind of
does the work for you.

Have you got a green thumb?
Do you grow much at home?

I love, actually love
being in the garden.

Really?
Yeah.

It's such a nice time to switch off.

See, I am terrible.

I just kill everything.
(BOTH LAUGH)

Well you don't in the kitchen.
No.

You do well in the kitchen,
so you make up for it there.

I let the professionals
do the growing, and I...

..then I cook
with the beautiful produce.
Yeah.

Alright, so our zest has gone in,
that rosemary has gone in.

Then we want the juice
of the lemon as well.

Straight in.

Thank you.

OK.

And I'll just grab a spoon.

And then we just want to give
our marinade a good mix around.

Get all those flavours combined.

The rosemary, the garlic,
the gorgeous sweet honey.

That's a good mix.

Now we want to add
these beautiful,

gorgeous lamb cutlets.

And you can see
I've left that fat cap on

because that is my favourite part.

(LAUGHS)

I'm just going to use my hands
because they are the best tools

in the kitchen.

So, ideally, how long do you want
to marinate this for?

At least half an hour,
Jacque, in the fridge.

But this could be done
the day before.
Excellent.

The flavour's only going
to get better,

the longer you leave it to marinade.

Yeah, no doubt.
Alright. That's good.

My hands are filthy.

Can you cover that
with some Glad Wrap?
Yes.

We'll pop it in the fridge
and then we'll come back and make

a fetta mousse to accompany
our lamb cutlets.

Oh, I'm looking forward to that.

Alright, Jacque,
I've washed my hands.

The cutlets are in the fridge,
marinating away, doing their thing.

Let's make a fetta mousse.

Yum!
So you've got some fetta there.

We want half that block
just crumbled

into your little bowl there.

So, about 100g?
About 100g.

And a little dash of milk.

And then I just want you to whip
that up till it's nice and smooth.
Yep.

I've got half a cup
of just regular cream

that I'm going to whip up
to soft peaks,

and then we're going
to fold them together.

Mm.
Ooh, sounds good and easy too.

You know, I think it's, uh,
very easy to look at a mousse

and think it's a complex thing,
but it's nice when it's simple.

You can tell
it's going to taste good,

because who doesn't love fetta?

So I'm just going to whip this.

Now, it'll feel like
it'll take forever.

My arm will get sore,

but then all
of a sudden it'll just go.

So you have to be careful.

You have to watch it because it
doesn't take long

once it starts to go.

So a little bit of milk in
with the fetta.

Just a little bit to loosen
that fetta up a little bit.

Alright, so I've got
some nice soft peaks there.

And yours is looking great too.
Fantastic. Alright.

Would you for me be able
to finely chop some chives?
Yep.

And then I'm going to grab
a spatula.

How many chives?
About a quarter cup or so.

Yep.
Yeah, just a good amount.

Now, chives also alongside rosemary

and some of the other
more resilient herbs.

They grow really easily
in the garden.
Mm.

So I reckon if you've got the guts
to do it, go home,

plant some chives,
plant some rosemary
and that'll build your confidence.

Alright.

Maybe... In my holidays,
that's what I'm going to do.

I'm going to plant
some herbs, alright?

It's worth it because then
I can imagine you barbecuing

over your holidays.

You know, you can just pick
straight from the garden.

Just grab some rosemary
from the garden.

Yeah.
Oh, yes. I need to do it.

A little bit of salt in our mousse.

You don't need much
because the fetta
can be quite salty as well.

So you need to be careful.

A bit of pepper.

And then those chives can go in.

Thank you so much.

Lovely.

And then we just want

to gently fold that together.

We don't want to try and knock

all the air out of that cream.

We want a nice, light fetta mousse.

Lovely and silky.
Yeah.
Yeah.

Fetta mousse is done.

We're going to let our cutlets
marinate for a bit longer.

And then we're going to come back
and grill some lamb.

Awesome.
(CHUCKLES)

Alright, Jacque, our cutlets
are cooked to perfection.

Smelling good. Looking good.
Now it's time to plate up.

Alright, so get yourself
a nice serving board.

This is one you pop in the middle
of the dinner table,

and everyone just helps themselves.

So you've got some
of that fetta mousse here.

So we'll just get a good scoop
of that onto our board.

Then we get our beautiful cutlets
and we just start layering them.

You've rendered the fat
on those as well too, haven't you?

Yeah.

And they were really only a couple
of minutes either side in the pan.
Yeah.

They don't need much.
I like my lamb medium rare.

But if you like them done
a bit more,

you can always cook them
a little bit more.

You just sort of
lean them on each other.

Make them stand up nice and proud.

Be proud of your cutlets.

Bit of extra rosemary
just sprinkled on top.

And what about some chives

to sprinkle on top?

What a masterpiece.
Oh!

You put this on the dinner table,

it would be very impressive.

Another pinch of salt and a bit
of freshly cracked pepper on top.

Oh, and because honey is
the real hero, final flourish.

A nice drizzle of our honey on top.

Come on, Jacque, I mean,

that's pretty impressive,
if I do say so myself.

I am very impressed.

I'd love to serve this at a barbecue.

Honey, rosemary, garlic
lamb cutlets, that fetta mousse.

Get yourself a meat lollipop.

This is a recipe, then,
for those of you

who are following a 100% plant-based
or vegan diet.

And it's a simple pasta dish,
but it's just so, so delicious

and very, very quick
to put together.

So I'm going to use
this beautiful slow-dried pasta.

It really does make a difference.

And pasta is low-GI,
is slow-release carbohydrates,

so it's really, really good for you.

And a great, easy, quick meal
that's budget friendly.

So I'm actually a big fan of pasta.

Now I'm going to chop up my vegies

and in this one I'm going to use
some red onion, some capsicum,

some cherry tomatoes
and some garlic.

So get your pan nice and hot.

Now I'm going to keep
my red onion into slivers.

You can dice this really small
if you prefer,

but particularly
when I'm using red onion,

I quite often like it
to have, you know,

that nice sort of texture
and a wee bit more depth

to it than just chopping it up
into small dice.

So I'm leaving it
in those half circles.

Add your red onion to
the extra virgin olive oil
in the pan,

and then you just want to saute that
for a few minutes

to start softening the vegies.

This time I'm using green capsicum.

I most often use red,

but the green has got, I don't know,
a slightly different flavour.

It's not as sweet as red capsicum.

And, again, I'm just going to slice
this into nice thin slivers.

Pop the capsicum into the pan
along with the onion.

OK, let that cook for a few minutes,
just until those vegies are softened.

OK, so I'm just going to add
some cherry tomatoes and some garlic

to the pan.

Soften the tomatoes a little

and then I'm going to add
my borlotti beans.

Now, these are just
canned borlotti beans.

You can cook them from
the dried version if you like,

precook them and then add them.

But honestly, the cans are
absolutely perfect nutritionally.

I'm just going to add
a pinch of salt here.

And some black pepper.

And then white wine.

Just whatever you've got open.

If you don't want to add wine to it
you could just use some stock.

Just let the alcohol
evaporate off from there,

simmer it just for a moment.

You'll smell the wine taste start
to sort of dissipate,

and that's when you're kind of ready
to add the next ingredients.

And then here is this very,
very clever ingredient.

You know, in the old days we hardly
got any good vegan alternatives

to animal foods.

But this is an award-winning
vegan cream

and you would not believe how close.

I mean, I think the technology..

I mean, look at that,
it even looks like cream,

which is great for those of you
who want that versatility,

want to recreate
these kinds of dishes,

get that creamy sauce,
creamy pasta sauce kind of flavour,

look and feel

without having an animal product.

Doesn't that look good?

Beautiful. OK.

Last ingredients.
I've got some olives.

You could put in some capers there,

nicely sliced up.

Mix the olives through
and then just check your pasta.

You want the pasta to be al dente,

which means it just should have
a little bit of bite to it.

When your pasta is about ready,
that's when you're going to put

your spinach into the pan.

There's nothing worse
than overcooked spinach.

That's when it just goes
kind of slimy and horrid.

And then I want to add
a generous amount of fresh basil.

I will put some more on the top
and just roughly rip it,

rip it straight into the pan.

And by doing that, you're also
preserving a lot of the nutrients

that are in those basil leaves,
as well as in the spinach,

including some of the vitamin C.

Vitamin C's enemies are air,
light and heat.

So the less that you can do
to things like leafy greens

that have some vitamin C present,
the less you can do to them

in your cooking, the better.

Just add them through.

So when I add this hot pasta,
I can turn this off now.

That's just going to help wilt
the rest of that spinach down. OK.

Give it all a good stir to combine.

I'm going to add a touch more
black pepper onto the top there.

Check your seasoning to make sure
you've got the right amount of salt.

And we are ready to plate up.

Look how glossy and lovely
and creamy that pasta is.

So just spoon it out.

And I reckon this is good enough

for if you want to do
a meat-free or animal-free day.

And then I'm just going to top it
with... Would you believe it?

You can even get
some vegan parmesan cheese.

So that goes on to the top,
adds a bit of extra flavour.

And then just a few

little basil leaves on the top

just to finish off.

And that is a vegan meal

that anyone is going to love,
I reckon.

Captions by Red Bee Media