All language subtitles for G.C.B.C.AU.S16E14.WEB-DL

Hola! Que tal te?

Pack your bags, guys,
we are off to South America.

We are. South America, here we come.

Perhaps a little salsa

might be involved with today.
Ooh!

What do you reckon?
Oh, I can't wait.

What are YOU cooking today?

Well, I'm gonna go to Argentina
because I was there last year

and one of the favourite dishes
I had when I was there

was called choripan, which is...

You know what?
It's essentially a fancy hot dog.

It's Argentinian chorizo sausage

in a bun, but with chimichurri.

So, it's gonna be
the Joanna take on that.

You can imagine I'm gonna make
one or two little changes.

What are you doing, Tim?
Well, you had me at 'hot dog'.

I'm going to Peru

with my Peruvian-style
chicken wings,

a bit of a zingy jalapeno sauce

and a charred corn salsa.

Nice.
Let's dance.

Salsa! Let's go.
Whoo-hoo!

But we'll cook first,
then we'll dance.

Alright.

(THEME MUSIC PLAYS)

Jo, one of my guilty pleasures
has to be chicken wings.

Yeah.
There's just something about it.

Any flavour, whether we go
Asian, Mexican, South American,

I just love a wing.

I have to admit,
I never really used to be into them.

I used to think,
"Nah, wings are not for me."

And then when I was skiing
in Whistler with a friend of mine,

she talked me into
trying the buffalo wings.

And, I've got admit,
I think I had them every day...

You were converted.
..after a day of skiing.

So, now I'm a complete convert.
Alright!

Let's cook them.
We'll talk you through the spices.

So, we've got some brown sugar,
some black pepper,

some smoked paprika, celery seed.

There's a bit of a secret one.

It just adds so much great flavour.

I put that in my Bloody Marys.

Ooh, there we go.
Celery sticks. OK.

Bit of cayenne pepper, garlic powder
and onion powder and a bit of salt.

OK.

So, they can literally all go on
to our beautiful chicken wings.

See you later. All go in.

Lovely.

Have you seen this?
I am intrigued by this.

Hot chilli honey.

I am obsessed because

I love that combination
of sweet and spicy, so...

Me too. Yeah, I know,
I've been dying to try this.

I want to get a good drizzle

of our hot chilli honey

onto our wings,

and that's gonna really help
to caramelise our wings

and get them all nice...
Let me have a little taste.

Go on.

I just want to taste
how chilli it is.

Whoa! I'm sorry.

Pouring all over me.

It doesn't blow your head off.
It sort of...

Yum!
It comes a bit later.

But it's so nice.
Oh, it's got a kick to it, though.

Yeah. And a good pinch of salt.

And some olive oil

just to lubricate everything.

And I'm gonna get clean hands,

get them all coated in that amazing
spice mix, in that hot chilli honey.

I've got the oven preheated

at 200 degrees.

I'm just going to pop these
onto our lined baking tray.

They're gonna cook in the oven
for about half an hour, 35,

as long as they're cooked through.

While they're cooking away,

we've got a couple of jobs to do.

I would love you to prepare
a charred corn salsa for me.

Sure.
So, already charred the corn.

How good does that look?
Love it! Love it.

Love it. So, we need
to take that off of the husk.

And then we've got some
other beautiful ingredients -

cherry tomatoes, jalapenos,
all the good stuff.

Throw it all in and mix it up.

I do think this is one of the best
things about South American cuisine.

Yeah.

I love all their little salsas
and things on the side.

But, you know, it's never boring.
Never.

And this is a way of getting

in a really interesting way

lots of cool plant foods.

Yeah.
This is wholefood, guys.

You know? This is just beautiful.

So, while you're doing that,

I'm making a little zesty, zingy

jalapeno dipping sauce

to go with our wings.

So, I've just popped in
some sour cream

and I'm utilising
that hot chilli honey again.

So, a good drizzle of that in there.

Then we want to hit that
with some fresh mint leaves.

So, I'm just gonna literally
just tear some off

and pop them into our cannister.

And some coriander.

You can even use the stalks.
Ah!

The smell of that mint.
Nothing goes to waste here.

In we go.

And then we want to go in
with some oregano, dried oregano.

In we go.

And some ground cumin.

Jalapenos.

Oh, I go through so many of them
in my household.

Just the juice of one lime.

Here we go.

Good dose of vitamin C as well
while we're at it.

Absolutely. Pinch of salt.

And a little bit of cracked pepper.

Now, Jo, all we need to do

is just buzz this up
with our stick blender.

Oh, cool. So, just using stick.
Sauce done. Alright.

Done!
Beautifully creamy, Tim.

Looks amazing.
That's what you want.

Creamy, zingy, a little bit spicy.

But love the addition
of all the green herbs.

Sauce is done.

You're doing a fantastic job
with our little salsa there.

If you want to chop up
those avocados.

A couple of limes juiced in there.

You're a bit like Tom Cruise
in Cocktail there.

Oh!
(LAUGHS)

We're nearly due for a mojito.

(BOTH LAUGH)

Well, you know,
when in South America.

A little bit of salt.
A little bit of pepper.

And just a bit of olive oil

just to help
bind everything together.

I think, lucky last,
just a little bit of coriander.

Coriander?
So, loads of good fats in this.

I'm loving the, you know...

Avocado and extra-virgin olive oil
are two fat-containing fruits

and they're both high
in monounsaturated fats,

which are the really healthy fats
we want to have.

That's why we like to hear.
Alright. Fantastic.

So, coriander - lucky last.

That's looking vibrant.

I love the different colours.

I can smell those wings.

I'm gonna have a look.

This is gonna be a good one, Tim.
Thank you.

You might have a winner here.

And this is why I love chicken wings
so damn much.

(LAUGHS)
Have a look at those.

Ooh!
(LAUGHS)

If only you could smell these.

You're gonna have to make
them at home.

OK.

Do you like my choice of plate here?

You've gone very fiesta.

Alright, we've got
our beautiful zingy jalapeno sauce

to dip our wings in.

Some of that beautiful,
vibrant salsa.

I love that so much.
Isn't it gorgeous?

Now piece de resistance.

I'm just going to pile up
our Peruvian-style chicken wings.

If I just shut my eyes,

it feels like I'm in Peru right now.

I wish. I wish.

Let's taste.

This is the fun part.
We're off to Peru.

I'm gonna start with the salsa.

I was always taught the etiquette
is, if it's on the bone,

you're allowed to pick it up
and eat it with your fingers.

You've got to eat it
with your fingers.

There's no other way.

Oh.

Really fresh and zesty.

Mmm. I love a salsa.

It's that honey-chilli combination,

all those spices, all the herbs.

It nails it for me. It really does.
That's delicious.

Peruvian-style chicken wings.

I think it's party food.
Give it a shot.

Well, Tim,
when I was in Buenos Aires -

not to name drop... (LAUGHS)

You're such an intrepid traveller.
I love it.

I do, I love my travel.

Anyway, I did a cooking class

and it was The Asado Experience,

who do this fantastic cooking class,

and literally asado
is just the Argentinian barbecue.

Yeah.

But my favourite thing
in the whole meal,

and literally I think we tried
just about every meat...

Argentina are keen on their meat.
Sorry, vegetarians.

And they did this choripan,

which literally just means
sausage in a bread.

I've tried to, of course,
Joanna-fy it a little bit.

So, I'm just gonna use
some wholegrain bread.

I AM going to use a chorizo sausage.

But you can use any kind of sausage
that you like,

but we're gonna do the chorizo.

We're gonna make
a beautiful chimichurri.

This isn't just a barbecue sausage
in white bread today.

We're taking the humble...
We are going...

..snag in bread to the next level.

Exactly.
I love it.

It's a fancy hot dog,
let's be honest.

A fancy hot dog!
(LAUGHS)

But it's also a lot more nutritious.

So, I am gonna get
the chorizo cooking.

So, if you could finely dice...

Nobody likes a big chunk
of red onion.

No. I got ya.

What I'm gonna do is just cut
some little slices in here,

and you'll see when it
cooks why I'm doing this.

Partly also it lets a lot of the fat
come out of the sausage.

But, let's be honest, it's a little
bit about the aesthetics too.

The options are endless
with chorizo.

It does add a lot of flavour.

And I know people ask me about,

you know, is it processed meat

and "Should I have too much
processed meat?"

The truth is,

if you're accompanying
it with loads of things

like these fresh herbs
and loads of vegies,

it's all about the balance
of ingredients in your diet.

So, you know, you can have a little
bit of whatever you fancy,

as long as it's in balance with an
overall wholefood plant-rich diet.

So, we're gonna enjoy
our chorizo today.

OK, so, I've diced up that onion
nice and small.

That's absolutely perfect.

Now the trick to chimichurri
is fresh herbs.

Mostly it's parsley. I'm gonna
put in a bit of coriander too.

Mix it up.

Then you always add
a bit of oregano.

Now, strangely enough,

this is one recipe
where dried oregano is often used.

Yeah.
But, you know, I grow my own herbs,

and, so, I like to use
a little bit of fresh.

So, I'm gonna use some fresh.

And then you just want
to roughly chop them all.

So, lots of fresh parsley

is really the key.

If you hate coriander
leave out the coriander

and do a bit of extra parsley.

OK.

So, and that goes into the bowl.

And then my coriander.

Just lose the toughest part
of the stalks.

But you want all those leaves
to go in.

So, the sausages are just
charring away, doing their thing.

I love that.
They are.

And they take a little while to cook,

but you want it to be cooked
really nicely, really-golden brown

and starting to char up outside.

So, you can see
it's starting to brown up.

Works really well in the barbecue,
actually.

And this is just my fresh oregano.

Or ore-gano.
Ore-gano!

OK. Some chillies going in here too.

Now, if you don't like

so much of the heat,
just take out the seeds.

But I'm gonna leave them in

'cause I don't mind.
Yeah! Me too.
I like a bit of the heat.

And just chop them finely, though,

so, you don't get a huge mouthful
of chilli at the same time.

Make your chimichurri about
half an hour before you need it

because that's when it's just going
to allow the flavours to develop.

And I'm chopping my garlic
really small.

The flavour, of course,
is just classic,

but I do want it small rather than
getting a big bite of raw garlic.

In that goes.

OK. Now, also into my chimichurri
then it's just some red wine vinegar,

like you're gonna put
into your salsa...

Amazing.

..and extra-virgin olive oil.

And use a nice robust-flavoured
extra-virgin olive oil.

We've got a lot going on
in this chimichurri,

so, I really want that sort of
sharp, bitter polyphenol taste

of those more robust kind of oils.

Now you see why I did this scoring.

See how this is nicely
just opening up?

Oh! I love that.
That's exactly what I want.

It's getting smoky in here!

I will pop a pinch of salt in here.

And a bit of red wine vinegar
into our pico de gallo.

Good drizzle of olive oil.

And that's it. Nice and simple.

That's it.
You want it really, really simple.

Maybe a pinch of salt...
Yeah.

..just I think helps bring out
the flavour in that tomato.

Beautiful.

Oh, look how vibrant and colourful
this looks.

Isn't it?
It makes such a difference, I think,

to make these kind of fresh salsas,
fresh sauces.

Mmm!
Oh! Just beautiful.

Happy days.

OK, Tim, teamwork here
to create these.

So, we've got our little
wholegrain bun,

so, I suggest slicing them
lengthways that way.

Opening them out.
I might take my lettuce over here.

Just like that?
Open it out.

And, you know,
what you can do if you like

is just pop them in there just to
warm up a little bit...

Give it a little...
..and slightly toast the inside.

So, when you've got a fat
chorizo sausage like this,

what I like to do
is then cut them down lengthways

and just kind of brown them
on the inside edge as well

so they look really gorgeous
when they put them into your bread.

I love that. More surface area.

More opportunity
to get caramelised and delicious.

Absolutely.
OK, so, I reckon we're ready to go.

Alright.

So, you go for... I use the little
lettuce leaf as a bit of a cup.

Lovely.

Pop some of the pico de gallo
into your lettuce.

How fun!

Isn't it?

And then you go
with one of the chorizos.

Look at that. On the top.

Looking really pretty. You ready?

Thank you.

Go for it.

Here is yours.

And then a beautiful drizzle over

of the chimichurri.

Don't hold back. Be generous!
This is unlike any hot dog

I've had in my life,

but I am very intrigued.

Pop on your top.
This is exactly what you want.

But, I mean...
Dribbling...

..come on.
..with our sauces.

I don't know
if I'm gonna get my mouth around it.

Well, I'm gonna watch and see.

I'm tasting.

Mmm!

Oh, wow.
Mmm.

Chorizo. Lovely.
That is good.

You serve that
at your next barbecue,

you will be an absolute hero!

You will. Yep.
Get messy, folks. It's choripan.

(THEME MUSIC PLAYS)

My four-ingredient
peanut butter fudge

is hands down
one of the most favoured

treats that I've made for people.

I make it simply first by

creating a sugar syrup
with a coconut sugar,

which I love because it's organic

and unrefined

and has that richness in taste.

You'll do that with a little bit
of water on the stove top to start.

So, that'll simmer and thicken
ever so slightly.

We want it that syrupy consistency.

And whilst that's simmering,

we're going to get some coconut oil
into the bowl, which is melted.

This time of year is great

because the coconut oil
naturally melts in the heat.

And some vanilla extract.

I love that beautiful
vanilla flavour.

And then our peanut butter.

You could use other nut butters,

but peanut butter
is definitely one of my favourites.

It brings that fudginess to life

as well as you get
a really good balance

of protein, carbs and fats

in this little treat.

It's something
that I absolutely love

passing on to new mums
when they've just had a baby

so they've got
lots of good energy sources

ready to go whilst they're feeding.

Alright, so, we've got a cup
of our smooth peanut butter.

You could use crunchy too,

except the smooth means that we can
just whack it all into a bowl,

whisk the ingredients together,

and then you've got that delicious
creamy peanut butter fudge

ready in minutes.

And I can see my sugar syrup's
thickened beautifully.

So, now that that's all ready,

it really is about not being tempted
to lick the spoon on TV

and getting the sugar syrup
into the bowl

and whisking all of the ingredients
together.

And that's it.

It couldn't be a simpler treat

with fewer ingredients

if you tried.

So, you want it a lovely
liquid consistency to start,

because the nature of the fats

in the peanut butter

and the coconut oil

means that once
it turns from this liquid

into a solid in the freezer,

it creates the consistency
that we're after.

So, we'll line a loaf tin
with some Glad Bake.

I didn't get too fancy
when I'm lining the tin.

I'm gonna go
for the good old scrunch method.

And then it's just about getting
the fudge straight into the tin

and then you let it set in the
freezer for maybe two to three hours,

and you'll want to slice and serve it
direct from the freezer.

If you keep it in the fridge
or on the bench top

you'll notice that pretty quickly

the fats will melt again
and become liquid.

And we don't want that,
we want them to stay solid

so we have that delicious fudge.

Then the final little piece

on this equation

is a little bit of sea salt
on the top.

And that's it.
Honestly, it couldn't be simpler.

And into to the freezer.

And we'll wait for it to set.

So, that set perfectly.

You can see it's lovely and solid,

just as it needs to be.

And this honestly isn't
a recipe that you can stuff up.

It's very hard to do so

because of the nature of the fats

and that beautiful flavour
of the coconut sugar in there.

It all just comes together with ease.

So, if you're a newbie
to making treats like this,

then maybe this is the first one
you kick off with

so that you gain your confidence

and you've got that to move forward

making lots more of these
beautiful wholefood treats as well.

I'll just show you
the inside of the block.

It's got that lovely chalkiness
that a fudge traditionally does.

And then I serve this
relatively small.

It is rich, there is lots of fat,

so, you don't need too much

to get your hit.

And it means you've got

a little bit more to drag it out
over the weeks to come,

to have those delicious
wholefood treats

packed in your freezer ready to go.

Look at that!

Perfect!

It's got the fudginess
that I'm after.

I can feel it melting
a little bit in my fingers,

which is also the consistency I want.

So, there it is - my four-ingredient
peanut butter fudge.

Honestly, one of the tastiest

and most wholesome wholefood treats
you can make.

(THEME MUSIC PLAYS)

I'm gonna make a coconut panna cotta
with a sago dessert.

It's a beautiful, quick dessert.

Simple, great flavours.

And, most importantly, like, it's a
classic for a reason, a panna cotta.

You know, it's simple to produce

but packs so much flavour.

I absolutely love a panna cotta.

So, the first thing I'm gonna do

is I'm gonna bloom my gelatine
in ice water.

And what that does
is just naturally breaks it down

so that when you add it
to your milk mix,

you won't get
any of those nasty lumps.

The mixture - really simple again.

We're just using some full-fat cream,

and that's what will give you

that beautiful, almost luxury
richness to the dish.

I'm using
this beautiful coconut milk,

which is absolutely my favourite
coconut milk to cook with

because it's 100% natural.

None of those nasty

additives or preservatives.

It's fresh, delicious
and full of flavour.

Now I'm gonna add
a little bit of vanilla.

Who doesn't love vanilla
in a panna cotta?

Just gives it that great flavour.

Takes it up a whole new level.

And don't be afraid,
use the pod as well.

Like, so much flavour's in the pod.

Caster sugar into there now as well.

Alright. We're gonna whisk this up,
bring it to the boil.

And then we're gonna add our
gelatine. And it's pretty much done.

So simple.

I've just let it sit
for a couple of minutes

just so those bubbles
on top disappear, OK?

Because then you don't really want
to put that into your glass.

It's just the chef in me.

OK.

And now you're gonna think
I'm crazy,

but, basically, I want to pour it
into a glass at a 45-degree angle.

Once it's set, I'm gonna fill
the other side of the glass

with that incredible sago pudding,

which is gonna give us

such a beautiful flavour contrast

between the coconut
and those beautiful sago pearls.

It's gonna be delicious.

So, we're gonna pop this
in the fridge now, let it set,

and then add the sago and enjoy.

Beautiful.

Looks different, eh?

You can do it in the classic way
if you want to,

but I think this just gives you
that little bit of elegance

for your dinner parties at home.

And now the most beautiful addition

to this

is this gorgeous sago pudding,

tapioca pearls

with palm sugar.

So simple

and goes so well with that coconut.

I mean, there you have it.

I think it looks beautiful
with the two contrasting colours.

My coconut panna cotta
with sago pudding.

It is a delicious treat.

Captions by Red Bee Media