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Portugal, one of my favourite
countries. Have you ever been?
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I have not,
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00:00:04,400 --> 00:00:06,280
but it is definitely
on my bucket list.
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Oh, the food, the cuisine,
the people. It's amazing.
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00:00:09,400 --> 00:00:11,520
We're going to give you a taste
of Portugal today
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with my delicious beef empanadas.
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It is a dish you're going to want
to try again and again.
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Sounding complicated, Mike.
But look, I'm willing to learn.
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I'm willing to learn.
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00:00:21,280 --> 00:00:23,200
Well, I, although
I've never been to the country,
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have eaten a lot
of Portuguese chicken.
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You know, when you get that take-out
ready-roasted chicken
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from certain chicken shops?
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00:00:29,560 --> 00:00:31,840
When you get the Portuguese version,
it's always
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just, I don't know,
the flavour level is something else.
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So I had to learn
how to make it myself at home.
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So that's the recipe
I'm going to share with you today.
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00:01:03,840 --> 00:01:05,080
So, beef empanadas.
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I'm going to start off by making
the pastry very quickly, OK?
20
00:01:08,200 --> 00:01:10,520
And you can buy the pastry
if you want.
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Like, there's a lot of good companies
that sell empanada discs
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and they're not that easy to find.
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So this is an easy recipe,
slightly modified,
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which will be really good
for you guys at home.
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00:01:20,160 --> 00:01:22,600
Yeah, and look, I actually do love
that you're making the pastry
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from scratch, because I do feel
that, although there are
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some really good pastry companies
out there,
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a lot of the ready-bought pastries
I worry about.
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They've got hydrogenated fats
in there.
Oh, yeah.
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And ingredients
that you just don't want.
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So at least you know
what quality of ingredients
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are going in there.
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And it's super simple.
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Flour, butter - pulse,
just till it forms breadcrumbs.
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At this stage,
we're going to add in one egg
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and then 120ml of warm water
with our salt.
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OK, so we've got 5g
of salt going in there.
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So it looks like a lot.
39
00:02:02,280 --> 00:02:04,800
It's not, not with all of this dough.
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00:02:04,800 --> 00:02:07,120
No, no, and I have
tasted bread before
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that's been made with no salt
and it is revolting.
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So salt does play...
There's nothing worse.
Yeah.
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And it's...
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Am I right in saying
it's also not just about the taste?
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It's also about the function.
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Exactly. It makes it more elastic.
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I added in probably
about another 20ml there.
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You'll want to add in more. Don't.
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You've got that beautiful dough.
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00:02:36,120 --> 00:02:38,400
I'm going to wrap it in some
cling film and leave it to rest
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for about half an hour.
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And then we're ready to go
with rolling it out.
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00:02:46,280 --> 00:02:51,000
OK, for the filling, I'm going
to make a classic beef empanada.
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OK.
OK, so a really nice beef filling.
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And for me, beef fat.
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00:02:56,320 --> 00:03:00,280
Into that I'm going with lots
and lots of diced onion.
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00:03:00,280 --> 00:03:04,680
So into our diced onion, for me,
if you can just cut the olives.
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00:03:04,680 --> 00:03:06,440
Sure.
Like, just rough cut.
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Quite fine with the olives,
and the eggs nice and chunky.
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00:03:10,160 --> 00:03:13,560
So, into here I'm going
with some garlic.
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I'm going to add in the beef mince.
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I love empanadas with mince.
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00:03:19,320 --> 00:03:24,160
You can also do it with, like,
you know chunks of meat,
you know like stewing beef.
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00:03:24,160 --> 00:03:26,760
Yeah.
You know there's hundreds
of different recipes.
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Loads of different ways
of cooking it.
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00:03:28,120 --> 00:03:30,920
And depending of the region
and country,
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everyone's got their own version
of meat in pastry, basically.
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00:03:35,160 --> 00:03:39,560
So at this stage I'm going to add in
the rest of the beef fat.
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00:03:42,120 --> 00:03:45,520
And then, spices wise,
I'm keeping this quite simple.
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00:03:45,520 --> 00:03:48,720
I'm adding some cumin
and some chilli powder.
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00:03:50,240 --> 00:03:53,360
Now you want to keep it cooking down
a little bit longer,
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just to really tenderise that meat.
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And at this stage I'm going to add
the golden raisins,
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00:03:59,440 --> 00:04:03,080
because I want them to rehydrate
into the mix
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00:04:03,080 --> 00:04:06,000
and into the meat and also add
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that natural sweetness.
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00:04:07,760 --> 00:04:10,120
So we're just going to leave this
now on a low heat
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for about five to 10 minutes,
just to help it cook down.
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00:04:13,120 --> 00:04:15,120
We're going to add the olives
and the eggs,
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00:04:15,120 --> 00:04:17,960
and then we're going to get rolling
out the pastry to make the discs.
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00:04:43,040 --> 00:04:44,640
Oh, quite.
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Alright, we're ready
to now assemble.
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We've got our pastry disc
ready to go.
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00:04:56,080 --> 00:04:59,440
The filling has cooled down,
but a little bit of water to seal it.
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00:04:59,440 --> 00:05:02,880
So what we're going to do is...
Should I stretch this a little bit,
or am I...?
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00:05:02,880 --> 00:05:05,120
You can stretch it, but you can
stretch it almost once the filling
87
00:05:05,120 --> 00:05:07,000
is there, because then you know
how much you've got in.
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00:05:07,000 --> 00:05:09,640
I always overfill empanadas.
I overfill anything.
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00:05:09,640 --> 00:05:12,040
Me too!
I just want to get as much filling
in there as possible.
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00:05:12,040 --> 00:05:14,600
So you're just going
to tuck it in like this.
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00:05:14,600 --> 00:05:17,560
And then that's when you can
then almost stretch it up
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with your thumb OK.
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00:05:19,000 --> 00:05:21,040
And then you're meeting
at both ends.
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Once it's in,
you then almost pinch it.
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And that gives you your rim.
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00:05:25,880 --> 00:05:29,680
So I'm just going to do
a simple two-finger pinch.
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So, one finger behind,
thumb and finger on top.
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And then you just pinch in and
seal it like that until you're done.
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Hmm.
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And then straight
onto our baking tray.
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Hang on.
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Mine doesn't look like yours does.
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That's because you overfilled it, Jo.
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Oh, there we go.
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Is that it?
That's it. Beautiful.
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00:05:50,000 --> 00:05:51,200
We're gonna get the rest done up.
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We're gonna egg wash it,
and then we're gonna bake it
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in the oven at 200 degrees
for about eight to 10 minutes,
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until they're nicely golden.
110
00:06:17,480 --> 00:06:20,000
So, I didn't want to say anything.
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But we made four each.
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Four look like this.
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Oh, look!
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Oh, I'm hanging...
And four look like this.
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Hanging my head in shame.
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Oh...
Do you know what?
I'm a novice!
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Exactly.
And if it does open, you know what?
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They still eat really well,
so it does not matter.
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And we're still going to plate them.
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Actually, I'm going to give you...
I'm going to taste that.
I'm going to give you that one.
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I'm going to taste that and
tell you how good my one tastes.
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Mind you, you made all the fillings.
But anyway!
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But, guys, once you've got them
into pastries, you can freeze them.
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You can make a big batch.
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They last really well
and they're just delicious.
126
00:07:03,520 --> 00:07:06,240
And I put together
just a really quick, simple sauce
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of grated tomato,
olive oil, salt and pepper.
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00:07:09,160 --> 00:07:13,400
That's it. Beautiful beef empanadas,
great party food.
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I mean, look at that.
Give it a taste.
Well, I'm going to dip it in.
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You know, you gave me some
extra virgin olive oil, after all.
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That pastry, the layers, the crisp,
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the crunch, richness.
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What do you think?
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It's really hot!
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I mean, temperature-wise. Mm.
136
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No, I'll tell you what,
homemade pastry.
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I think that was a little bit
of effort, I admit.
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Yeah.
But it's so worth it.
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Thank you. Beef empanadas.
Give it a try.
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Do you know what, Mike?
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I even surprised myself when I made
this recipe by how good it was!
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00:08:02,320 --> 00:08:05,520
So this is honestly just
the simplest recipe,
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but it jazzes up
your easy roast chicken no end.
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So, Mike, because I'm, you know,
making use of having
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a professional chef
in the kitchen with me,
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I'm going to get you
to butterfly my chicken.
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No worries.
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And just a little hint - I so often
do my dishes now where I buy
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the whole bird
and I chop it up myself.
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As long as you've got
a really sharp knife,
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it's really easy,
and I find that chicken
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is so much tastier
when you cook it on the bone.
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Would you agree?
100%.
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But for a dish like this,
it's quite cool to butterfly it
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and then it makes it really easy.
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One, it cooks a little bit quicker,
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but also it just makes it easy
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to sort of chop it up into portions
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ready to serve.
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00:08:39,800 --> 00:08:42,400
So my marinade is literally
going to be extra virgin olive oil.
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That's about quarter of a cup.
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About a tablespoon of honey.
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I love you and your spoons.
Me and my spoons.
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She's always got
her spoons right there!
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And then I'm going to use
this little jar.
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You can of course put in
some fresh chilli if you like.
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But I'm going to use
this little jar.
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And I've gone for the hot.
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I thought you might like
the extra hot, Mike,
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but I'm just going to go hot.
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Do you know what?
Extra hot would be great for me,
but not for TV.
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Not for that taste test.
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So that's our chilli.
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And then the juice.
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I love the smell of that chilli.
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Beautiful.
Oh, it's good, isn't it?
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Do you know one of
my favourite kitchen gadgets?
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Great, love 'em.
It's this.
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And the only trouble is, every now
and again
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you get a lemon that's way too big
and it doesn't fit.
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It's so frustrating.
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It doesn't fit in.
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But when you get
the right-size lemon,
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there's just something about
this gadget.
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It's great. It yields more juice.
It pleases me.
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It yields more juice.
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So, the juice of a lemon.
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That smell already, it's beautiful.
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Some oregano and then sweet paprika
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and hot paprika.
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I don't know why? Is that OK?
It's two different flavour profiles.
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So, again, it's about
building that flavour,
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building layers of flavour
to your dish.
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Yeah.
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00:09:53,280 --> 00:09:56,440
And then about a teaspoonful or so
of some salt.
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Mix it all together.
197
00:09:58,160 --> 00:09:59,920
And then with anything
that you're marinating,
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00:09:59,920 --> 00:10:02,000
obviously the longer you can
marinate the better.
199
00:10:02,000 --> 00:10:04,800
I try to do this at least
the day before.
200
00:10:04,800 --> 00:10:06,760
Alright.
Go ahead and put our bird in there.
201
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Skin-side or bone-side?
Bone-side.
202
00:10:11,480 --> 00:10:15,880
And then just make sure that you put
the marinade all over the bird.
203
00:10:15,880 --> 00:10:18,320
Then Glad-wrap it
and pop it in your fridge.
204
00:10:18,320 --> 00:10:20,960
If you want to, you can get
your hands in there and get mucky.
205
00:10:20,960 --> 00:10:23,360
I've learned this about you.
You like to get messy!
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100%, but it's not getting messy.
207
00:10:25,160 --> 00:10:28,120
I want to get involved with my food,
you know? Like, it's love.
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00:10:28,120 --> 00:10:29,800
Be my guest, off you go.
Like, you get it in,
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00:10:29,800 --> 00:10:32,280
you get that marinade,
you massage it in.
210
00:10:32,280 --> 00:10:33,480
It's about love.
211
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Like, get that in and around
and give the bird some love.
212
00:10:38,320 --> 00:10:42,680
So straight in the oven, 180,
for about 40 minutes, 45 minutes
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00:10:42,680 --> 00:10:44,120
until it's cooked through.
214
00:10:52,840 --> 00:10:54,720
Are you salivating yet?
Oh!
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This smells and looks so good.
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Isn't it good? I mean, you just...
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This is one of my favourite things.
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00:11:02,080 --> 00:11:05,760
Beautiful chicken, roast potatoes,
corn.
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00:11:05,760 --> 00:11:06,960
I mean, Jo.
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00:11:06,960 --> 00:11:08,880
I'm glad you're happy.
221
00:11:08,880 --> 00:11:12,520
What I love to do is just
to chop it up really roughly
222
00:11:12,520 --> 00:11:14,800
and stick it all in
the middle of the table
223
00:11:14,800 --> 00:11:17,240
and let everybody help themselves,
you know?
224
00:11:17,240 --> 00:11:18,400
Or are you into a wing or a breast?
225
00:11:18,400 --> 00:11:21,360
I'm gonna leave that one together
because it looks nice.
That's it. It looks beautiful.
226
00:11:21,360 --> 00:11:23,400
OK. So, you know, just stack them
all up together,
227
00:11:23,400 --> 00:11:26,120
maybe pour a little bit of
that juice over the top, Mike.
228
00:11:26,120 --> 00:11:27,240
Make it look all nice.
229
00:11:28,240 --> 00:11:30,720
Look at that.
Yum!
230
00:11:30,720 --> 00:11:32,280
Serve it in the middle of the table.
231
00:11:32,280 --> 00:11:35,240
I'm Scottish -
I just can't go past a potato,
232
00:11:35,240 --> 00:11:37,840
some lovely roast potatoes,
or do them in your air fryer,
233
00:11:37,840 --> 00:11:39,480
boil them,
however you like to do it.
234
00:11:39,480 --> 00:11:41,280
And of course, a lovely green salad.
235
00:11:41,280 --> 00:11:43,480
And that is a beautiful family meal.
236
00:11:43,480 --> 00:11:45,840
Now, you know, the etiquette
I was taught was
237
00:11:45,840 --> 00:11:47,640
when it's on the bone,
you're allowed to pick it up.
238
00:11:48,920 --> 00:11:50,880
You didn't even need for that...
I was gonna say...
239
00:11:50,880 --> 00:11:52,680
I've got Caribbean roots, people.
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00:11:52,680 --> 00:11:55,560
I'm not even going to be polite
about this. This looks so good.
241
00:11:58,920 --> 00:12:00,080
Mm-hm.
242
00:12:00,080 --> 00:12:01,920
The flavour of that marinade.
243
00:12:01,920 --> 00:12:04,640
The sweet, the spicy.
244
00:12:04,640 --> 00:12:07,000
The smoke coming through from
the paprika.
245
00:12:07,000 --> 00:12:09,400
Oh, Jo, I don't know what
you're going to be eating but...
246
00:12:09,400 --> 00:12:10,840
(LAUGHS)
247
00:12:10,840 --> 00:12:12,880
..all mine!
Dinner for one! Dinner for one.
248
00:12:12,880 --> 00:12:15,160
(BOTH LAUGH)
249
00:12:15,160 --> 00:12:16,240
Try this one at home.
250
00:12:16,240 --> 00:12:19,280
Honestly, you'll never buy it again
because it's so easy to do.
251
00:12:33,280 --> 00:12:37,240
These cinnamon peanut butter bites
are a little mouthful of fun
252
00:12:37,240 --> 00:12:39,400
because they're a great little treat
253
00:12:39,400 --> 00:12:42,000
you can have when you don't feel like
the big cake.
254
00:12:42,000 --> 00:12:45,720
I've got some sugar into the bowl
to start, some coconut sugar.
255
00:12:45,720 --> 00:12:48,720
I often cook with extra virgin
olive oil in my sweet treats.
256
00:12:48,720 --> 00:12:51,400
I find it really easy to cook with,
257
00:12:51,400 --> 00:12:54,560
and it's a lovely way to get
those unsaturated fats
258
00:12:54,560 --> 00:12:57,760
and anti-oxidants
into your baked goods.
259
00:12:57,760 --> 00:13:00,480
Then we'll get our peanut butter in.
260
00:13:00,480 --> 00:13:03,760
I love this peanut butter
because it's a combination of
261
00:13:03,760 --> 00:13:08,320
smooth and crunchy, which is like
the most epic combination.
262
00:13:08,320 --> 00:13:11,560
And it's made with delicious
Aussie peanuts.
263
00:13:11,560 --> 00:13:13,000
Super high-quality.
264
00:13:13,000 --> 00:13:16,440
And honestly, I could just eat it
from the jar.
265
00:13:16,440 --> 00:13:18,520
We're going to use the peanut butter
again at the end,
266
00:13:18,520 --> 00:13:21,520
to glaze the top of
these little bites.
267
00:13:21,520 --> 00:13:24,600
Then we'll get some vanilla extract
in.
268
00:13:24,600 --> 00:13:27,680
Oh, this one smells
absolutely amazing.
269
00:13:27,680 --> 00:13:30,200
You can see that it's lovely
and thick.
270
00:13:31,400 --> 00:13:34,720
And then our eggs to bind it.
271
00:13:36,040 --> 00:13:38,280
This is also a gluten-free treat,
272
00:13:38,280 --> 00:13:41,920
so it's a good one
to have up your sleeve.
273
00:13:41,920 --> 00:13:44,920
I've got some cinnamon
to sweeten these little bites.
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00:13:44,920 --> 00:13:48,240
And then again we're going to add
some cinnamon at the end,
so that's fun.
275
00:13:48,240 --> 00:13:49,760
Some baking powder.
276
00:13:49,760 --> 00:13:51,720
And then we'll whisk
these ingredients up
277
00:13:51,720 --> 00:13:54,640
before we add in the rest of
our dry ingredients.
278
00:13:54,640 --> 00:13:59,480
So it's lovely and thick and creamy.
279
00:13:59,480 --> 00:14:03,840
The peanut butter and the cinnamon
and the sugar combo smells epic.
280
00:14:03,840 --> 00:14:08,840
Then we'll add some arrowroot flour -
or tapioca flour, it's also called...
281
00:14:09,840 --> 00:14:11,720
..some desiccated coconut...
282
00:14:13,560 --> 00:14:15,080
..and some almond meal.
283
00:14:15,080 --> 00:14:16,240
And that's it.
284
00:14:16,240 --> 00:14:20,280
They're our ingredients -
all beautiful whole food ingredients,
285
00:14:20,280 --> 00:14:22,000
lots of variety in there.
286
00:14:23,360 --> 00:14:27,760
So we'll mix this up until we have
a nice sticky consistency,
287
00:14:27,760 --> 00:14:31,880
because we're going to pop them into
little balls onto our baking tray.
288
00:14:31,880 --> 00:14:35,560
Now, one of my favourite tricks
for baking
289
00:14:35,560 --> 00:14:39,000
is actually having one of these
ice-cream scoops on hand,
290
00:14:39,000 --> 00:14:42,120
which you can use for your cookies
or your doughnut balls,
291
00:14:42,120 --> 00:14:47,440
or puffs in this case,
to make life easier to portion.
292
00:14:47,440 --> 00:14:50,960
So we'll fill up the tray
with our little cinnamon
293
00:14:50,960 --> 00:14:54,360
and peanut butter bites, and then
pop them in the oven to bake.
294
00:14:58,960 --> 00:15:01,920
Our cinnamon peanut butter puffs
are in the oven baking.
295
00:15:01,920 --> 00:15:03,840
I can smell them.
They smell delicious.
296
00:15:03,840 --> 00:15:06,640
So we're actually gonna make a glaze
to go over the top,
297
00:15:06,640 --> 00:15:07,760
which is lots of fun.
298
00:15:07,760 --> 00:15:10,600
So to make it, you need a couple of
tablespoons of
299
00:15:10,600 --> 00:15:13,080
the peanut butter again.
300
00:15:13,080 --> 00:15:14,640
And I'll be honest,
301
00:15:14,640 --> 00:15:20,760
this is a glaze that you could also
use on top of muffins or cakes,
302
00:15:20,760 --> 00:15:24,680
but I actually really like it
just drizzled over some Greek yoghurt
303
00:15:24,680 --> 00:15:26,840
as part of a snack as well.
304
00:15:26,840 --> 00:15:29,640
Then we'll sweeten it with some
maple syrup this time,
305
00:15:29,640 --> 00:15:31,160
to help keep it loose,
306
00:15:31,160 --> 00:15:34,080
so it just sort of drizzles
beautifully over the puffs.
307
00:15:34,080 --> 00:15:38,040
So about a tablespoon
of the maple syrup
308
00:15:38,040 --> 00:15:42,120
and then a little bit of nut milk of
choice.
309
00:15:42,120 --> 00:15:43,640
Or you could use dairy milk
if you like
310
00:15:43,640 --> 00:15:46,840
but I really like the nut milk,
to keep in theme with the nuts.
311
00:15:46,840 --> 00:15:49,760
So just like a couple of teaspoons of
nut milk.
312
00:15:49,760 --> 00:15:52,920
And then we'll whisk it together and
just keep an eye on how thick it is.
313
00:15:52,920 --> 00:15:55,760
Remember, we want to be able
to dollop this over the top of
314
00:15:55,760 --> 00:15:57,520
those cinnamon and peanut butter
bites.
315
00:15:57,520 --> 00:16:01,200
So it needs to be quite loose
to do so.
316
00:16:01,200 --> 00:16:05,880
But I think this is definitely one
for the peanut butter lovers
out there.
317
00:16:05,880 --> 00:16:10,360
It does come together so quickly
and it's super tasty.
318
00:16:10,360 --> 00:16:11,440
Alright.
319
00:16:11,440 --> 00:16:15,240
We can keep it as thick as that
'cause that will frost over
the bites well.
320
00:16:15,240 --> 00:16:18,040
Or, if you've got
a little bit more nut milk left,
321
00:16:18,040 --> 00:16:22,920
add it in, whisk it up and make sure
you have your ground cinnamon on hand
322
00:16:22,920 --> 00:16:25,800
as well, because we'll sprinkle
that over the top to finish.
323
00:16:30,960 --> 00:16:33,160
So I'm really happy with how
these have turned out.
324
00:16:33,160 --> 00:16:36,120
They took around eight to 10 minutes
in the oven
325
00:16:36,120 --> 00:16:39,440
and you can see they've puffed up
beautifully.
326
00:16:39,440 --> 00:16:43,400
And now it's time to get this
peanut butter glaze over the top.
327
00:16:43,400 --> 00:16:45,960
I'm actually serving these warm,
328
00:16:45,960 --> 00:16:50,960
which I know is, uh,
unusual for a baked treat,
329
00:16:50,960 --> 00:16:55,360
but that's just how they are
best eaten.
330
00:16:55,360 --> 00:16:59,640
So we get a little bit of
the glaze onto the top of each,
331
00:16:59,640 --> 00:17:04,560
and the heat of the actual little
peanut butter bite
332
00:17:04,560 --> 00:17:09,560
is going to help melt the glaze
over the rest of it, too.
333
00:17:09,560 --> 00:17:11,480
So once we've glazed all of them up,
334
00:17:11,480 --> 00:17:14,840
we'll sprinkle them with some
extra ground cinnamon,
335
00:17:14,840 --> 00:17:17,080
boil the kettle and tuck in.
336
00:17:55,440 --> 00:17:56,840
It's Sunday morning.
337
00:17:56,840 --> 00:17:59,840
You've just made yourself
a nice cup of coffee.
338
00:17:59,840 --> 00:18:02,760
And then the kids get up
and they start yelling,
339
00:18:02,760 --> 00:18:05,240
"I want pancakes!"
340
00:18:05,240 --> 00:18:08,240
So you're like,
"OK, I'll make you some pancakes."
341
00:18:08,240 --> 00:18:10,920
What about custard pancakes?
342
00:18:10,920 --> 00:18:14,760
First, we need some
self-raising flour.
343
00:18:14,760 --> 00:18:17,120
One cup straight into our bowl.
344
00:18:17,120 --> 00:18:18,360
Pancakes are great.
345
00:18:18,360 --> 00:18:20,760
The kids love 'em,
you can have some fun.
346
00:18:20,760 --> 00:18:22,320
They can get involved.
347
00:18:23,960 --> 00:18:25,680
So we're doing the dry ingredients
first.
348
00:18:25,680 --> 00:18:30,240
So flour, quarter cup of sugar -
straight in
349
00:18:30,240 --> 00:18:34,960
and a quarter teaspoon
of bicarb soda.
350
00:18:34,960 --> 00:18:37,760
Just give that a little mix together
351
00:18:37,760 --> 00:18:41,040
just to incorporate
those dry ingredients together.
352
00:18:41,040 --> 00:18:42,360
Fantastic.
353
00:18:43,360 --> 00:18:46,280
Then wet ingredients.
354
00:18:46,280 --> 00:18:50,440
We've got milk - half a cup of milk -
355
00:18:50,440 --> 00:18:52,240
straight into our bowl
356
00:18:52,240 --> 00:18:54,160
and one egg.
357
00:18:56,760 --> 00:18:59,200
Crack that in.
358
00:18:59,200 --> 00:19:04,080
And next we want that beautiful
vanilla custard.
359
00:19:04,080 --> 00:19:06,320
We want about three quarters
of a cup.
360
00:19:06,320 --> 00:19:08,480
I'm just going to guess here.
361
00:19:11,320 --> 00:19:14,680
Nice and thick and delicious.
362
00:19:14,680 --> 00:19:16,640
Then we'll get a whisk
363
00:19:16,640 --> 00:19:21,760
and just incorporate
all those wet ingredients together.
364
00:19:21,760 --> 00:19:23,360
Alright.
365
00:19:23,360 --> 00:19:26,560
Wet ingredients whisked up,
ready to go.
366
00:19:26,560 --> 00:19:30,240
Now we'll bring our dry ingredients
back.
367
00:19:31,920 --> 00:19:33,640
And we'll pour in...
368
00:19:35,200 --> 00:19:38,160
..the wet ingredients to the dry.
369
00:19:38,160 --> 00:19:45,920
And then just give this a good mix,
to make a nice smooth pancake batter.
370
00:19:47,760 --> 00:19:49,480
Easy as that.
371
00:19:49,480 --> 00:19:50,760
Look at this.
372
00:19:50,760 --> 00:19:52,240
That's the consistency you want.
373
00:19:52,240 --> 00:19:54,280
Beautiful and smooth.
374
00:19:54,280 --> 00:19:56,360
Time to cook some pancakes.
375
00:19:56,360 --> 00:19:59,000
Bit of butter in the pan,
fry our pancakes off.
376
00:19:59,000 --> 00:20:00,080
Happy days.
377
00:20:20,680 --> 00:20:24,480
There we go. I've gone with
a three-stack of pancakes here.
378
00:20:24,480 --> 00:20:27,520
Just thought to put on top,
keep it nice and simple,
379
00:20:27,520 --> 00:20:30,560
I've got some beautiful fresh
raspberries,
380
00:20:30,560 --> 00:20:34,680
that I just want to dot over the top
of our pancakes.
381
00:20:35,960 --> 00:20:37,720
Delicious.
382
00:20:37,720 --> 00:20:42,760
And then some fresh blueberries
as well, just dot them around.
383
00:20:42,760 --> 00:20:45,880
And I am obsessed with
macadamia nuts,
384
00:20:45,880 --> 00:20:49,160
so I'm just going to get
a few macadamias
385
00:20:49,160 --> 00:20:52,360
and just roughly chop them.
386
00:20:55,120 --> 00:20:59,520
A good sprinkle of
our macadamia nuts on top.
387
00:20:59,520 --> 00:21:03,440
And of course, custard pancakes
wouldn't be finished
388
00:21:03,440 --> 00:21:07,440
without another drizzle of custard
on top.
389
00:21:09,840 --> 00:21:12,360
There we go. Custard pancakes.
390
00:21:12,360 --> 00:21:13,920
They're a bit of fun.
391
00:21:13,920 --> 00:21:16,160
A bit of icing sugar
just to finish off.
392
00:21:16,160 --> 00:21:19,240
The kids would absolutely love these.
393
00:21:34,600 --> 00:21:36,600
Captions by Red Bee Media
30533
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