All language subtitles for G.C.B.C.AU.S16E03.WEB-DL

Miso - one of my favourite
ingredients in the world, hands down.

Goes with everything - sweet, salty.
Love it, can't wait to showcase it.

And I think we'll be able
to showcase it

in a few different ways
with the recipes we're doing today.

I'm going to present a sweet recipe,
which is my miso banana bread,

so infusing it
within that sweet baked good.

How about you?
That sounds yum.

I'm going to do a savoury version.

I'm going to do a miso butter
with a steak.

Really simple.

Super, super yum.

Do you know, that's a recipe
that is just the way to my heart.

So let's get in there and cook.

Let's do it.

Mike, I don't know many people
who don't love a banana bread.

It's also a super easy way to use up
some browning bananas.

Which we always have at home.
I know!

'Cause one week, people will be
eating all the bananas in the house,

and the next week
no-one likes bananas.

I'm glad it's not just my family!
Yeah, no, typical. Very typical.

So we're going to make
a miso banana bread here.

If you could chop up the dates
so that we've got those ready to go.

And we've got four bananas
to pop into the actual banana bread,

with one saved to decorate the top,

which I think is always
a nice little touch.

Nice.
Nice to see what's in it.

It's a nice little sweet finish.

And it's just a fun way to use it
as well.

It makes it look pretty.
That's right!

So four lovely ripe bananas.

You know you're cooking
with literally

two of my favourite ingredients -
banana and miso.

Oh!
Love it.

And they're energy food, right?

I don't know many people
who don't think

bananas aren't an energy food.

Mike, can you grab
the extra virgin olive oil,

which I really love using in baking.

Now that my bananas
are all nicely mashed,

we'll get some extra virgin
olive oil in there.

So about half a cup.

Half a cup.
Yep.

OK, we'll get
our extra virgin olive oil in.

So I'm putting in
a white miso paste.

This one is really lovely.

It's really smooth.

It's a beautiful quality miso paste.

Have a little taste
and let me know what you think.

I love miso
because it's a fermented food.

Lots of health benefits to it, right?
Yeah.

Fermented foods...

So fermented foods are things
like miso, sauerkraut, kimchi,

yoghurt, tempeh, kombucha...

So you can keep all of those sorts
of foods in the fridge

and then just add them
into your diet, your meals daily.

If they're there and, you know,
and in the fridge, ready to go,

then you think about using them
and you get them in.

Then we'll get the eggs.

Fermentation,
like anything fermented,

for me, it's just flavour boosters.

Yeah.
You know?

It's something
I can take a ham sandwich,

but you then add some sauerkraut,
and it's the most amazing thing.

So good, isn't it?
Your pickles, your meat.

Oh, it's just...
Just turbocharge that flavour.

Yeah, definitely.

Do you want to pop
the vanilla extract

and get these whisking up?

And then the baking powder in.

So I've added in the egg,
the miso paste, the coconut sugar.

Mike's added in the vanilla.

And now we've got
some baking powder.

We obviously want this
to rise beautifully.

So there's a generous amount
of baking powder in there.

So we're adding in the cinnamon
as well.

That's a lovely way to naturally
sweeten baked goods as well.

Cinnamon is
a beautiful sweet flavour.

Also one of those spices that's
always on hand in the pantry for me.

Yeah.

Then a little bit
of desiccated coconut goes in.

You're gonna have to convince me
with this one.

Why?
I love coconut.

Love the flavour.
Yeah.

I'm not huge on the texture
of desiccated coconut.

Oh, OK!

Well, look,
all of my baked sweet treats

are pretty wholesome and hearty,

so I feel like
I'll win you over with this.

Do you want to add the dates
in for me?

These are pitted dates.

A good rough chop so that we get
those lovely chunks of the dates

coming through
into the banana bread.

And I've got a mixture of flours

to use in our miso banana bread
today.

Because the reality is,

sometimes I don't have everything
I need on hand.

So you have to get creative
with what you do have on hand.

So I'm going to go half/half.

So we've got three quarters of a cup
of the wholemeal,

which has, you know,
quite a strong...

..and it's a beautiful
and fibrous flour.

And then three quarters of a cup

of the plain cake, biscuit
and pastry flour.

I'll let you do the honours
of the wholemeal flour.

So just a quarter, yeah?
Three quarters of a cup.

Three quarters?
Yeah.

So one and a half cups of flour
in total.

And then we'll give it a mix.

And that's really it.
It's that simple.

There's nothing too technical.

Banana bread should always be
simple.

Just get a spatula, so that
when we scoop it into the tin,

we're not missing
any of our beautiful batter.

That's it.

Would you like to lick the spoon?

You said you were a child
sometimes.

I am.
You know, you never know.

I'm a child at heart.

Mm!

Oh, God, that's delicious already.

It's always a good sign, isn't it?
Beautiful.

Do you get the saltiness
of the miso coming through?

The miso and the banana are a pair.

They are.
It's not banana and then miso.

It's miso and banana all at once.

Like, beautiful.

I am obsessed with miso.

I'm getting that feeling.

So we've got all our batter
in the tin,

some sliced banana to go
over the top.

You can slice it right down
the middle if you wanted to,

and just have two big slices
of banana down the top.

That's a very lovely way
to finish off the banana bread.

Or some small slices,
however you wish.

Do you want to help me?
Oh, of course I do.

I just don't want to get it wrong.

And then we'll get it into the oven.

A 175-degree oven for about an hour.

This one takes a little bit longer
to cook, but it's worth it

for the result at the end.

I cannot wait to taste this.

So that's called in the tin
for about 30 minutes,

which is important.

And then we'll let it cool
for a little bit longer on the rack

if you can wait.

I can't wait.
A little bit longer, that is.

I personally love hot banana bread.

And of course, if we're going
to have it with Mike's lashings

of butter, then we want it warm
so the butter melts onto it

as you eat it.

There we go -

nice big chunks of date in there.

Have a look at that.

That's a good looking banana bread.

That's gorgeous.
Beautiful big pieces of date.

Yeah.
It's lovely and moist.

And then the banana and the miso.

It's time to try it.

Oh, let's do it.
Alright.

Alright, you've got the bread.

A glop.
Oh, you've got the butter!

How'd you do all that?

Snuck it in earlier.

Lather it up. Let's see.

Just a little bit.
Perfect.

This looks so good, so moist.

Mm.

That is great.

Honestly, that banana with the miso
is such a good pairing,

really comes through.

And the texture of the bread
is spot on. Really spot on.

Thank you.

Yeah, it's a really wholesome treat,
very simple to put together.

And that's how good,
wholesome baked treats should be.

So you can sit down and enjoy it
with a cuppa.

I'm going to enjoy this.

Scotch fillet. Great steak.

This recipe - so simple,
you can knock it out quickly.

And the flavour, it's in your face,
Jack.

I'm so excited for this.

Hands down, miso butter is one

of my all-time favourite
little mix togethers.

Put me to work.

So if you do take a good couple
of tablespoons of miso...

Sure.

I'm gonna nick a little bit
of this butter first

because, you know, it's me.

Everything better with butter.

Everything better with butter.
Steaks, anyway.

Unless you do it on a barbecue
outside, on the grill.

If you're cooking steak in a pan,

steak loves butter
and butter loves steak.

We're going to get that in there.

And then for you the miso,
with the rest of that butter.

OK.
Some really nice fine chopped chives.

Extra little dash of salt
and pepper. Job done.

Just whisk it all together.
Easy! See?

Really easy.
I get all the impressive stuff.

Alright.

And I love the miso flavour
in this dish.

It just is everything.

You know, it's that salty, sweet...

You know it just gives
a whole nother layer

to the flavour of the steak.

Goes so well with it.
It is beautiful.

And you're keeping this as a raw...

..a raw, but a fermented miso
that retains...

Absolutely.
..its actual fermentation,

live cultures in it,

because you're not actually heating
the butter,

it's not being cooked amongst it.

Exactly.
Goes as a dollop on the top.

Which is really great because
we're getting some fermentation

and some of those cultures
into the meal, which I love.

See? I'm keeping all the good stuff
in it.

Alright, so we've got...

Our steak's coming to
a really nice temperature over here.

We've got some aromats in there.

I've got some fresh thyme.

I'm going to add
some slices of garlic

because I want that all to perfume
the butter as it cooks.

And all that flavour
will then just go into the steak.

And at this stage, we start basting
the steak straight away.

So you're cooking both sides,
with the heat from the bottom

and also the heat from the butter
on the top.

And all of that flavour starts
to go in straight away.

So we're going to let these cook.

They're going to take probably
about six to eight minutes.

We're going to then rest it again
for half the time.

So we'll rest it
for about four minutes.

Finish off our miso butter.

Come back to plate it up.

I mean, look at
these beautiful pieces of meat.

I've left them to rest for about four
or five minutes,

and all those juices will just get
sucked back into the beef.

Cut it too soon,
you lose so much of the flavour.

It's such an important step
for you guys at home.

The miso butter looks beautiful
and bright and vibrant.

It's colourful, isn't it?
It's gorgeous.

But it takes in all that miso,

you know, it gets that really
dark orange, almost tanned look,

which is just amazing.

And I love miso butter too.

If we have leftover, like I hope
we'll have leftover from today,

there's an awful lot here,

it's beautiful in things
like scrambled eggs as well,

as a lovely way to do it,
or even spread on the sourdough

before a fried egg goes on.
Absolutely.

That's a really nice way
to use it up.

So diverse. And, I mean, when you're
using a quality product like this,

it's 100% organic.

The flavour, the funk
and the ferment is just perfect.

I have it very simply.

So I keep all of my glass jars,

especially if my misos come
in a glass jar,

and I use whatever's left
as it comes towards the bottom

to whip up a dressing
that I can keep on hand

to get on top of my steamed vegies
or my salad,

or the noodles that I might have,
buckwheat noodles.

It's always a good one too.
So it's always on hand.

And as we know, if it's on hand
and ready to go, you'll use it.

You'll use it.
Yeah.

Look at that meat.
Oh, perfectly cooked.

Gorgeous, gorgeous colour on it.

And then we're just putting
together...

Jaq's putting together
a gorgeous salad on the side.

It's my masterpiece, really.

Just... What I love for me,
I love rocket, olive oil and lemon.

You get the peppery leaf
that goes really well with the steak,

a little bit of acidity
from the citrus,

and then with the butter,

I'm just going to do a nice rocher
on top.

Oh, this is where we get to learn
the French

and the trained chef technique
of making things

look like they've come
straight out of a restaurant.

Look at that. Beautiful.

Get a little bit of that salad
on the plate.

I don't want her to tell me
I don't do enough greens.

(LAUGHS) Amazing.
I mean, it's simplicity, right?

Simple but looks beautiful
and it goes a long way.

Looks like absolute perfection
to me.

Look at that.

I mean, cooked to perfection.

Beautiful pink.

And just...it's just so simple
but so much flavour.

This one's for us now.
Ah!

Once that butter melts in, I mean...

Or you can do what I like to do.

Just go straight into the smear.
Just mop it in, Jaq.

OK. We're in.
Just mop it in.

There's no turning back now.

That miso is so punchy,
so much umami.

Absolutely banging!

I did say this recipe
would be a way to my heart.

Alright, I'm done. This is all me.
I'm off.

There you go.

I do like them, Tim I Am.

I do like them, green eggs and ham.

Pesto scrambled eggs.

Yum-yum. Let's go.

OK, so what I want to do first -
get half of this butter

and get that into the pan
for our scrambled eggs.

I want to
use a good quality champagne ham.

So let's peel that back.

I love adding ham
to my scrambled eggs.

Not only do you get added protein,

but it also gives your scrambled eggs
a fantastic flavour.

Green eggs and ham - bit of fun,
inspired by Dr Seuss.

Get the kids involved.

You could read them the book,
then make green eggs and ham.

OK, our ham can go into the pan
and what we want to do

is just sizzle off that ham
to get it nice and crispy

before we add
our pesto scrambled egg mixture.

So that can just do its thing.

Alright. Scrambled eggs.

We want three eggs cracked
into our bowl.

One.

I can't crack eggs with one hand.

I've never been able
to learn that trick.

Then we want to get
some beautiful pesto.

This is what's going to make
our eggs green.

So a good whack of our beautiful
homemade pesto in there.

Now we want to add
some parmesan cheese.

So a nice grating
of parmesan cheese.

Let's make it rain.

Cheesy scrambled eggs with pesto.

Yum-yum. Yes.

Now, I like a bit of fire
in my morning with my scrambled eggs,

so I'm going to add a good pinch
of chilli flakes.

Then we want some thickened cream

to make our scrambled eggs
nice and creamy.

A little bit of pepper.

I'm not adding salt
because our ham's got a bit of salt

in it already, so you won't need
to add any salt to this dish.

The ham is going to give us
that salt kick that we want.

(FRENCH ACCENT) Pepper.

Then we'll just give this
a little whisk up.

You can see that mixture
turning green already.

Amazing.

Now I want to serve our green eggs
and ham on a nice thick

piece of bread.

So let's cut a nice thick slice.

Nice thick slice.

And we'll get that toasting
in our grill pan.

I'm just going to add some butter
to our grill pan as well.

So our bread can get nice
and buttery and crispy.

OK, our ham has been cooking
for a couple of minutes now

and it's nice and golden and crispy.

We're ready to scramble some eggs.

So our scrambled egg mixture...

Now, you just want the pan
on nice and low now.

I've turned it down.

Eggs can go in. Now,
when I'm doing scrambled eggs...

I know everyone's got their own
method, but I just like to,

working from the outside,

just slowly keep bringing
the mixture

into the middle of the pan.

Our eggs are nearly ready to go.

Once our toast is toasted,
we'll be ready to plate up.

Alright, let's plate up.

So we've got our thick toast
that we've toasted up in the pan.

Then we get some of our gorgeous
green eggs and ham.

Let's pile this onto our toast.

What a great way
to kick-start your morning.

So this is my kind of breakfast -
fiery.

But not just for breakfast.

I would happily have this for lunch.

I would happily have this
for dinner as well.

Final flourishes.

Another grading
of our parmesan cheese on top.

A little bit more cracked pepper.

Another cheeky little pinch
of chilli flakes.

And just to emphasise
that pesto vibes,

we've got some fresh basil.

There we go. Green eggs and ham.

I think Dr Seuss would be proud.

I do like green eggs and ham.

Smoothies are such a good meal
for when you need a quick breakfast

or a snack or on the run.

So this is one that I always make
my son when he has it in the car,

going to school because I can never
get him to eat breakfast

before he leaves the house.

So you know what?

Anything can go in a smoothie -

any milk of choice,
any fruit of choice,

nut, seeds, anything goes in.

But I'm going to use
some canned peaches.

This is a great way to use...

You know, when you haven't got
fresh fruit in your bowl?

On the way, I'm going to put
some fresh passionfruit in here.

But honestly, it's just showing you
that this is a perfect way.

Using canned or frozen fruit -
goes really well into smoothies.

So we've got some canned peaches.

I do have some gorgeous...

Love the smell of passionfruit.

So I am going to combine it
with some passionfruit.

And I'm going to put two fruits.

This is one of the most
fibre-rich fruits, by the way,

of course, because of those seeds
that are in the passionfruit pulp.

So I'm going to put two
into the smoothie,

but I'm going to reserve one half
just to put on the top,

but you can blend it all smooth
if you prefer.

So I'll keep that half for the top.

Then we're going to pop in some milk.

And if you don't want dairy,

then just use the milk
of your choice.

And some Greek-style yoghurt.

That's adding my probiotics.

And this is a really protein-rich...

People are always using protein
powders, which have their place.

But just remember, when you put
in real milk and yoghurt,

you're actually adding in naturally
present protein and calcium,

which kids in particular need.

And everyone needs to build
your bone health.

Up until about the age of 30,
you're still building bone density,

so you want to make sure

that you're getting enough calcium
into your day.

And then I'm adding some hemp seeds,

which is adding a whole load
of nutrients,

including those plant omega 3s.

And then we just want
to blitz that up.

It really is that simple.

If you want to add some ice cubes,
you could do that.

I'm very happy with this
just as it is.

Pop it on.

OK. When it's smooth,
take the lid off if you can.

Pour that into....

If you're taking this on the go,
get yourself some to-go cups,

is the way to do it
if you need to have this on the run.

But I can serve this
in a pretty glass.

I'm going to top it
with some more fresh passionfruit

just to make it look nice.

On to the top.

And a few little hemp seeds...

..to decorate the top.

There you go. It's a meal in a glass.

Beautiful. Such a good way
to get good nutrition.

Get some fruit in there.

It's a natural protein shake
with some probiotics.

Calcium-rich, vitamin C-rich.

It's just a winner all around.

Captions by Red Bee Media