All language subtitles for G.C.B.C.AU.S16E07.WEB-DL

Our theme in the kitchen today,
grains and seeds.

And this is a favourite topic
of mine

because grains in particular
are something I'm always asked about.

So we're going to show you

and I'm going to chat through some of
the nutritional aspects of grains.

But, Mike, first of all,
tell me what you're going to cook.

So I'm going to be making
an ancient grain salad

with a sesame crusted fetta.
Mm.

Oh, I do love that
'cause I do ancient grain salad.

I was going to say,
that could be one of my recipes,

but then you threw
in the sesame crusted fetta.

That's why you get paid
the big bucks.

Well done. You're in.

And I am going to get
very Scottish on you,

so forgive me if my accent
gets stronger

through this next little section,

because I'm going to do
a proper porridge.

Although, Mum, if you watch this,
I do apologise.

I'm going to jazz it up.

In Scotland, we have porridge
very, very plain.

It's literally oats cooked in water
with some salt and pepper,

milk on the side.

I'm going to jazz it up
a little bit.

I'm going to make it beautiful,

but I'm going to show you
how to make it

from those real whole oat options

and put some delicious toppings,
including hemp seeds.

If you haven't used
hemp seeds before,

that will be my secret ingredient.
Sounds yum.

Shall we get cooking?
Let's do it.

Alright. So I'm going to get you
to get started

on my dressing straightaway,
giving you the lovely job.

I saw this on the bench

and I thought, "Mike's going to
give me this messy job."

I knew it!
I know you would give it to me.

OK. Fair enough, fair enough.

I shall do your pomegranate for you.
Thank you very much.

So I've just got straight
into season water over here,

the pearl barley.

And then I'm going to get started
straightaway on the fetta.

So, yeah. Pomegranate,
one of my favourite fruits.

Because, again, you know
what I'm going to say.

It's more of those wonderful
polyphenols.

But you know what?
It is a messy thing.

It's a messy thing.

And I have seen so many hacks
to how to de-seed a pomegranate.

I really have.
And do you know what?

I think the best thing
is just score it

and get in there, pull it apart.

All that bashing, I find,

well, you're just you're bashing
and you're losing...

Yeah, you're losing half the juice.

So I think the thing
is just get a big bowl.

Can I move your stuff around?
Of course you can.

And then just pull it apart.

So while you're doing that,

I'm basically, I'm moving
over to the sesame crusted fetta,

and, like, one of the reasons
I love this dish so much

is it's so good for you.

It's full of flavour,
it's full of grains

and all the things
you should be eating.

But then I top it with something

that makes you want to go back
again and again.

Like, the fetta gives you that
tangy, crumbly, beautiful flavour.

It's the seasoning to the dish,
you know, it's that salty goodness

which you get from the fetta
with each bite,

which just takes it to another
level.

Well, it's what takes it
from a Jo dish to a Mike dish.

You show-off!

Now, OK, I think this does look good,
I've got to admit.

But, yeah, so far, this is good.

You know barley's
a really Scottish grain.
Yeah.

And, nutritionally,
it's so full of fibre.

It's full of those same
beta glucan fibres

that are great for helping
to lower your cholesterol levels,

but also just so good for your gut.

So, you know, I'm approving...
Oh, is it great for your gut?

Yeah, really good for your gut.

When we look at the types of fibres,
it's not just...

We talk about fibre
as if it's one thing,

but actually fibre is hundreds of
different kind of compounds.

And there's something about
cereal fibres

that are particularly beneficial

for protecting against colon cancer
in particular.

But, anyway, I digress into
the nutrition of the dish.

I love it when you tell me...
It's also really tasty!

..what I've been eating all the time
is good for me

because I love barley, like,
and barley is so, so diverse.

I love barley risotto almost as much
as I love risotto with rice,

you know,
it's just different texture.

Nutty.
It is. It's nuttier. I love it.

Yeah, I have to admit,
I absolutely love barley.

I think it's an underrated grain.
Absolutely.

So I'm really happy to see you
cooking the barley.

So the last bit of the pane,

usually you would do, like,
breadcrumbs or like a batter.

Sesame seeds. That's it.

I'm just going to toss that through.

So we get those gorgeous
sesame seeds on the outside.

Oh, look! I think salads are just

such a great way of getting such
a mix of...
Absolutely!

..fantastic plant foods,
whole plant foods in there.

Whether or not you add
an animal protein

or, like, you've added
some cheese here,

you know, it's just such a good way
of getting that mix.

Alright.

So I'm now just dropping these fetta
into those sesame seeds.

And then we're just going to cover
that really nicely,

and then we're just going to
shallow-fry it or deep-fry it.

To be honest, I'm not
shallow-frying it.

I'm deep-frying it.

I'm trying to be better,
but I can't.

But what oil are you deep-frying in?

The good oil.

You see? I'm not going to object
if you deep-fry

in extra virgin olive oil,
which you can.

Oh, that already looks really good.
Do you know what I mean?

I love when you use
the two different colours.

Yeah, it just makes it
a little bit more interesting.

And the flavour, as well,
is incredible.

But I'm just going to cook off
these fetta.

The oil temperature is about
130 to 140.
OK.

So I don't want it too hot
because I don't want that fetta

to, like, completely almost melt
in the middle.

I want it to still have some
structure underneath.

In here, I'm going to go straight
with my chickpeas.

Mm.

Pistachios.

I'm just putting in like that,
not even chopping them.

The almonds,
I'm going to chop slightly.

Did you roast your nuts?
Yeah, I roasted my nuts.

Yeah.
I love it. I love a roasted nut.

Me too.

Just in the oven?
Just in the oven.

Or in a hot frying pan?

Look, I always say oven

just because you get
a more even colour, right?

Do you know what I mean?

The hot frying pan,
a lot can go wrong.

You get distracted.

The number of times I burned them.
Yeah.
Yeah, exactly.

If you can do the dressing?
So, half a lemon, please.

Zest and juice.

OK.

The pomegranate molasses.

Olive oil binding agent.

OK. So I'm just going to chop up
some of these dates as well.

And it doesn't have to be dates.

You could use raisins, sultanas.

Um, you could use prunes.

I've used cranberries
in this before.

Like, dried cranberries.

Up to you.
I like dates, though.

I think dates work...
Love dates.

And the combination of dates
and pomegranate.

Love it. One of my favourites.
Yeah.

So we're about halfway through with
the pearl barley,

so you can see now that's cooking
away nicely.

Now we just add in our quinoa.

Great. We need one pot.
One pot.

As much as possible,
let's reduce our washing up.

OK, chef, do you want
to have a little taste?

I'd love to. Looks good.

Mm.
Good?

Lovely. Beautiful.
Yeah, really, really nice.

Alright. So the dressing is ready.

We're going to get the quinoa
and barley cooked up.

Drain off the fetta. And then we're
going to bring it all together.

Now, would you like the pomegranate
in there to mix

or are you going to scatter it
over the top?

I'm going to do both.
Half and half, please.

A half through the salad.
I thought you were going to say that.

Yeah. Half for garnish.
I'm on the same page.

Alright. This is almost cooked.

We're going to drain off
the barley and quinoa.

And then we're going to be back
to bring it all together.

So we've obviously
cooled this down now.

Yeah.

You can see
how it's almost doubled in volume.

Like, it's got nice and big
and fluffy.

Gorgeous. I'm thinking,
you're cooking this.

You have this in common with me.
Yeah.

Cooking for the gang.
Of course!

You know? Don't make it in
small measures.

Yeah.
But you know what?

This is also the kind of salad that,
you know,

'cause it doesn't have leafy greens
in there, it's going to cook...

It's going to stay in the fridge
for a few days.

100%. There's nothing in there
that won't last.

Like... And it's delicious.

Like, I challenge you
to have leftovers.

Yeah.

Alright.
OK.

We've got our...
I'm thinking you want some mint.

Yes, please. You can do...

I knew there was going to be
one more job for me.

Yeah. Just some nice chopped mint.

Coriander.
I love mint in a salad.

I love mint in a salad.

Look, and you're getting serious
nutrition points here.

Fresh herbs.

How much? Do you think that's enough?
Oh, plenty.

Did you want coriander, too?
Just a little bit. Yes, please.

Just a little? OK.

But look how shiny and glossy
that is. You know?

And you've got that beautiful
colour from the pomegranate.

A little bit more...
Just a little bit of salt.

Need a bit of pepper.

If I'm going to eat a salad,

I want it to be substantial

and I want it to be
super, super tasty.

Who said salads have to be boring?

Oh, they're not.
Not at all!

If you get some texture,
different flavours in there.

Absolutely.

There's just no end to
the kind of salads you can make.

A good party dish though, right?

I mean, when you're doing
a barbecue,

this could be your side dish.

You know, forget about just
the basic sausage in a bun,

a burger in a bun. Have some
beautiful salads on the side.

Look at that.
Just pops full of colour.

Your fresh herbs - scatter.
Gorgeous.

And then, 'cause it's me, just some
of that folded through,

some of it still to the top.

Just so you get
that vibrant colour

and then the leftover pomegranate
as well.

Do you know, I always use
pomegranates

in my, like, Christmas salad?
Because it always...

Yeah, makes it more Christmassy,
doesn't it?

I'm watching this thinking,

"This looks like a
good Christmas dish,"

But, actually, you can eat
it all year round.
All year.

And then we just top it
with that beautiful fetta.

Aw!
Do you know what I mean?

You're making me happy today.
And it's crispy and crunchy...

Happy.
..salty.

I mean, if you rock up with this
as your salad

when you're going to
a friend's house,

or you put that down
on your dinner table

and you've got people over,

who's not going to be impressed
with that?

That is rock star.

It's beautiful, fresh,
vibrant, 90% healthy.

We're on exactly the same page here.
I think that's good.

I'm dying to taste it, though.

Oh, absolutely all yours!
This is so up my street.

Honestly, this could be,
you know, a Joanna recipe.

I'm going to cut up one of these
little beauties.

I just love the colours.

Divine! 10 out of 10.

Seriously, guys, give it a try.

Beautiful ancient grain salad.

Sesame crusted fetta.

It's a winner.

Oat masterclass.

It is an oat masterclass.

I'm genuinely excited for this.

Yeah, well, do you know what?

It's something I'm often asked
about, too,

is what's the difference?

And why shouldn't
I just have instant oats?

So let me talk you through what oats
actually look like.

So, here you go. Give me your hand
and I'll show you.

So these are the whole grains.

So it looks a bit like brown rice,
right?

Absolutely.
So that's a 'groat'.

And that's in
the most whole grain form.

So the very, very fibrous kind
of inedible outer husk

has been removed.

But that's got so much fibre,
so much goodness.

So it's a 'groat'.
Yes.

Am I already sounding really Scot...?
With the Scottish accent?

Yeah. You've got to do a 'grr'.

You know, we do a lot of rolling
of our Rs in Scotland.

So this is a 'grrroat'.

And then if I chop it up with
very sharp blades,

that is steel-cut oats.

Or in Scotland we just call
this oatmeal.

So you can see there,
that's just been chopped up.

So that's just the whole groat
been chopped up with,

with literally steel blades.
That's just speed of cooking.

And then for speed, I've got
no objection to rolled oats.

So this is literally the 'groat'
that is steamed,

put through rollers
So it flattens out the grain.

And then you get the rolled oats.

So the little trick to make these
and you can do this with,

with especially the steel cut
or the whole groats,

is to soak them overnight
in water first.

And that's going to speed up
your cooking time.

So these are the groats,
you can see there

that they're starting
to soften already.

So I've not cooked that.

That's just soaked in water
overnight.

It's still going to take you
15, 20 or so minutes.

So I've got it bubbling away here.

So these are my groats.
So I'm going to use the groats today.

So all we're going to do,
add into this is some cinnamon.

And did you know that cinnamon

actually lowers the blood glucose
response, too?

So I'm going to be pretty generous
with my cinnamon.

I quite like a lot of it.

I was going to say -
that's a lot of cinnamon.

That's a lot of cinnamon.
But, you know...

I nearly stopped and I thought,

"You know what? It's all going in."

I love the way you cook, Jo.

It's just... It's a little bit
of this, a little bit of that.

It's alright. Get it in.

Get that in you! Yeah.

And I'm going to make it...

I mean, this would not be
a traditionally Scottish thing to do,

but I am going to put a bit
of lovely full-cream milk in there

just to give it a gorgeous,
creamy kind of flavour.

And I don't mind having
a little bit of liquid.

Depends how you like it,
really thick,

or whether, I don't mind having
a bit of sort of liquid,

gorgeous warm milk around
my porridge.

So the almonds, I know you were
teaching me about,

it's a good idea to pop them in
the oven

and then you don't burn them.

But I am just going to do these
in a dry frying pan.

And because I'm standing right here.

But do make sure
you don't burn them.

We'll keep an eye.
We'll keep an eye.

Yeah. So, Mike, do you want to slice
up some strawberries for me?

And let's get ready for
our lovely toppings here.

We're almost ready.

I'm standing over my almonds

'cause I'm terrified I burn them
now...

..that you've told me about that,

it does just give them a nice,
I don't know, aroma,

the warm nuts on top
really kind of works.

It makes the nut nuttier.

It does, yeah.
Sounds silly, but it's true.

No, I know.

I also like using hazelnuts,
or, you know, pecans

or any kind of nut, really.

Macadamias, whatever you like,
or do a mixture of nuts on the top.

Do you know what I'm going to do
that might surprise you?

I'm just going to put a bit
of salt in this porridge.

Oh, that doesn't surprise me.
That's just...

Salt should be in everything.
Just a little bit.

It does. You just need a pinch
and it...
Just to wake it up.

Something about that
just makes the porridge,

even when you're doing sort of
more sweet kind of toppings,

just works a treat.

OK, Mike, I might get you to do
a little chopping action

on our hot nuts,
and we're ready to plate this up.

Lovely, creamy porridge.

I love that. It looks beautiful.

The colour, like, just gorgeous.

A nice dollop of Greek yoghurt,
strawberries.

And you know what?

You could use any fruit in season.

Bananas, of course, are just classic.

And do you want to go with
the hemp seeds?

Yeah, sure.
Tell me about hemp seeds.

Why is it your garnish?
These are...

Well, from a nutritional perspective,
hemp seeds are pretty incredible.

They're a really good source
of plant omega-3s

which are anti-inflammatory
and essential fats.

We can't make those in our body.

So the type of omega-3
that's in there,

so you're adding that,
you're adding anti-oxidants.

You're adding some plant protein.

They're just really fantastic,
you know, ingredients to use.

So, thankfully, they've finally
been approved

for, you know,
for food use in Australia,

none of the active ingredients
that you'll find,

so, don't worry, you're not
going to be hallucinating.

These are the, you know,
food friendly.

But I think that's just magic.

And that's going to fill you up
for the whole morning.

So you don't go for a muffin
with your morning coffee.

You don't have your hand
in the cookie jar at work.

It fills you up.
That's beautiful.

It's pretty, it's colourful.

And, again, you've managed to
pack it so full of goodness.

Looks great.
Yum.

Can I taste?
I'd love you to.

Mm.

That's delicious.

But, yeah.
You've given it a Aussie twist.

An Aussie twist. There we go.

Scottish porridge
with an Aussie twist.

I love a one-pot wonder.

So, today, I'm going to show
you my one-pot chicken curry pasta.

It all happens in this pot.

Let's go.

First, I want to hit the pan
with a good glug

of extra virgin olive oil.

Don't be shy.

We've got two chicken breast fillets

that we've just got
some big dice on that,

that is going to go straight into
our hot pan.

Give this a little mix around.

All we want to do is seal
this chicken on all sides.

What I like to do when I'm cooking
chicken like this

is to season my chicken now.

So just a little bit of salt,
a good sprinkle of sea salt.

And a whack of freshly-cracked
black pepper.

Lovely.

I'm also going to add some wedges
of onion, rough wedges.

Keep it nice and chunky...

..and our onion can go into the pan.

We've got some garlic

that we've just chopped up -
that can go in.

Give that a bit of a stir around.

If it's starting to stick
a little bit,

don't be afraid to add a little bit
more oil to your pan.

Alright.

So you can see our chicken
has just sealed.

I don't want to cook it
all the way through yet,

because then you'll have
overcooked chicken

at the end of the dish,
so sealed on all sides.

And the chicken will keep cooking
as we go on with the dish.

Next up, we've got some beautiful
Thai yellow curry paste

which is packed full of flavour.

Now, using yellow,
it's a little bit more mild,

so even the kids will love it

because you think of the scale
yellow, red and green.

The yellow is going to be
the mildest,

but I'm going to put in
the whole jar.

Why not?
Let's just whack it all in.

Lovely.

I'm also going to add
one green capsicum and one red

that we've chopped into thin strips.

They can go in, give this another
good stir around.

Cook that curry paste out
for a minute or two

until it's beautiful and fragrant

to cook all those beautiful spices
out.

Oh, that's smelling amazing.

Now I want to add some coconut milk.

So this is 100% natural coconut milk.

So you can see it's got
that little grey tinge to it.

You know that's the good stuff.

The whole tin, in it goes.

And then we've got one litre
of water.

In it goes.

Now what we want to do is just
give this a stir to combine.

Bring that to a simmer
before we add the pasta.

Oh, this is smelling so good.

And we are done.

I'm turning off the heat.

Now, with a one-pot wonder,

I love the idea of just plonking
this on the dinner table

and saying, "Kids, tuck in,"

but I just want to finish it off
with some of these crunchy noodles.

Kids love these. I know my son does.

So a good sprinkle of
crunchy noodles on the top.

Yes! Again, adds texture.

But remember the real hero
of this dish

was that yellow Thai curry paste.

And remember this was
a one-pot wonder.

I love the idea that the pasta
cooked in that curry sauce,

because then that soaks up
all that beautiful curry flavour.

Crunchy noodles on top.

Finish off with a little bit
of chopped coriander -

if the family likes coriander,
but I love it.

A good sprinkle of coriander
on there.

I reckon you plonk that
on the dinner table

and there won't be much left.

Captions by Red Bee Media