Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,000 --> 00:00:03,600
Alright, team, we're making
parcels today, and I have to say,
2
00:00:03,600 --> 00:00:05,800
I'm actually really excited
about this one
3
00:00:05,800 --> 00:00:08,560
because there's something
about the anticipation
4
00:00:08,560 --> 00:00:10,400
of what's inside a parcel...
Yes.
5
00:00:10,400 --> 00:00:12,240
..that makes me most excited.
6
00:00:12,240 --> 00:00:14,240
It's like a game of pass the parcel.
7
00:00:14,240 --> 00:00:17,200
You don't know what's in the middle
until you get to the end.
8
00:00:17,200 --> 00:00:18,600
That's it. And what are you making?
9
00:00:18,600 --> 00:00:23,360
I'm going to be making Chicken,
Mushroom and Tarragon Filo Parcels.
10
00:00:23,360 --> 00:00:25,720
Ooh, sounds pretty good.
Mmm. Yeah. What about you?
11
00:00:25,720 --> 00:00:28,720
So, I'm going to make a really
wholesome pita pocket
12
00:00:28,720 --> 00:00:30,280
with wholemeal flour, Greek yoghurt.
13
00:00:30,280 --> 00:00:32,640
And I'm going to play
into the Greek vibe, as well,
14
00:00:32,640 --> 00:00:35,400
with fetta cheese, Spanish onion,
15
00:00:35,400 --> 00:00:38,280
capsicum, olives, mint and parsley.
16
00:00:38,280 --> 00:00:39,480
It's a really fun one.
17
00:00:39,480 --> 00:00:41,680
I love making this one
when friends come over.
18
00:00:41,680 --> 00:00:43,640
Opa! That sounds vibrant.
Yeah.
19
00:00:43,640 --> 00:00:47,200
I'm excited. Let's get wrapping.
Me, too. Let's go.
20
00:01:11,200 --> 00:01:13,080
Alright, Jaq, you ready?
I'm ready.
21
00:01:13,080 --> 00:01:17,120
We're going to make some Chicken,
Mushroom and Tarragon Filo Parcels.
22
00:01:17,120 --> 00:01:18,200
Delicious.
23
00:01:18,200 --> 00:01:21,160
A nice little wrap, full
of beautiful, creamy goodness.
24
00:01:21,160 --> 00:01:23,120
Yeah, lots of flavour.
Absolutely.
25
00:01:23,120 --> 00:01:24,560
We're all about flavour today.
26
00:01:24,560 --> 00:01:27,080
First job I want you
to start on for me -
27
00:01:27,080 --> 00:01:29,440
can you chop those mushrooms for me?
I can.
28
00:01:29,440 --> 00:01:31,400
I'm also going to give you a little
fun fact about mushrooms
29
00:01:31,400 --> 00:01:33,080
as we kick off.
Oh, OK.
30
00:01:33,080 --> 00:01:36,520
Do you know if you put mushrooms
on the windowsill and let them
31
00:01:36,520 --> 00:01:38,200
absorb some sunlight,
32
00:01:38,200 --> 00:01:40,320
it actually increases
their vitamin D content?
33
00:01:40,320 --> 00:01:42,600
Vitamin D is really important
for healthy bones and teeth.
34
00:01:42,600 --> 00:01:45,200
Well, you cannot say that I didn't
learn anything today, Jaq.
35
00:01:45,200 --> 00:01:46,840
No.
That's a great little tip.
36
00:01:46,840 --> 00:01:48,760
You're gonna go home and be a whole
house full of mushrooms
37
00:01:48,760 --> 00:01:50,640
on windowsills.
I love that.
38
00:01:50,640 --> 00:01:51,760
Yeah, thank you.
39
00:01:51,760 --> 00:01:54,040
So, we're probably going to need
all of those mushies.
40
00:01:54,040 --> 00:01:55,560
Sure.
That would be fantastic.
41
00:01:55,560 --> 00:01:57,160
And here, I've got a couple
of chicken thighs...
42
00:01:57,160 --> 00:01:58,400
OK.
43
00:01:58,400 --> 00:02:00,880
..that I'm just going to coat
in a little bit of plain flour.
44
00:02:00,880 --> 00:02:04,040
The reason I'm coating the thighs
in the flour is, when I fry them
45
00:02:04,040 --> 00:02:06,680
in the pan, they're going
to get nice and crispy.
46
00:02:06,680 --> 00:02:09,200
Oh, good one.
Alright. Lovely.
47
00:02:09,200 --> 00:02:14,280
So, a good glug of our Bertolli
Extra Virgin olive oil into our pan.
48
00:02:14,280 --> 00:02:17,240
I love that you're using the olive
oil, the extra virgin olive oil.
49
00:02:17,240 --> 00:02:19,400
Yep. You'll be proud of me.
No butter today.
50
00:02:19,400 --> 00:02:22,040
It's all about the olive oil.
Excellent.
51
00:02:22,040 --> 00:02:24,920
So, nice hot pan, medium-high heat.
52
00:02:24,920 --> 00:02:29,120
And we're going to go straight in
with our chicken.
53
00:02:29,120 --> 00:02:30,520
(PAN SIZZLES)
That's it.
54
00:02:30,520 --> 00:02:32,120
We want to hear that sizzle.
55
00:02:32,120 --> 00:02:34,360
I'm just going to get in there
with my mitts
56
00:02:34,360 --> 00:02:35,880
and get that into the pan.
57
00:02:35,880 --> 00:02:40,560
So, we're just going to fry
our chicken thighs in the pan,
58
00:02:40,560 --> 00:02:43,920
in the olive oil,
just to brown it off.
59
00:02:43,920 --> 00:02:45,680
The herbs here, as well,
you've got tarragon?
60
00:02:45,680 --> 00:02:46,800
Yeah.
61
00:02:46,800 --> 00:02:48,960
Now, excuse me for reaching over,
62
00:02:48,960 --> 00:02:50,920
but I am just obsessed
with tarragon.
63
00:02:50,920 --> 00:02:54,240
And I think it's a really
underutilised herb.
64
00:02:54,240 --> 00:02:55,520
So, I absolutely love that.
65
00:02:55,520 --> 00:02:58,160
So, I'm going to get you to chop
some tarragon for me also.
66
00:02:58,160 --> 00:02:59,320
No worries.
Lovely.
67
00:02:59,320 --> 00:03:01,520
So, our chicken, all I want to do
is just brown that off.
68
00:03:01,520 --> 00:03:03,240
Out it comes.
69
00:03:03,240 --> 00:03:06,680
We're just going to pop
the chicken into a bowl.
70
00:03:06,680 --> 00:03:08,080
Beautiful.
71
00:03:08,080 --> 00:03:09,360
Now, we're just going to keep
72
00:03:09,360 --> 00:03:11,600
all those chickeny goodness.
bits in the pan.
73
00:03:11,600 --> 00:03:13,360
Ooh, OK, the essence of it.
That's flavour.
74
00:03:13,360 --> 00:03:14,400
That's flavour.
75
00:03:14,400 --> 00:03:16,960
Now, we're going to hit that
with a bit more
76
00:03:16,960 --> 00:03:19,000
of our extra virgin olive oil.
77
00:03:19,000 --> 00:03:20,640
Another good glug.
78
00:03:20,640 --> 00:03:22,040
Oh, you've done an amazing job.
79
00:03:22,040 --> 00:03:24,200
Now, it does look like a lot
of mushrooms,
80
00:03:24,200 --> 00:03:26,840
but as you know, as they release
their moisture,
81
00:03:26,840 --> 00:03:28,360
that'll probably reduce by half.
82
00:03:28,360 --> 00:03:30,840
So, I'll get you to slice
some tarragon for me, as well.
83
00:03:30,840 --> 00:03:33,360
Yep.
So, we've got our mushies in there.
84
00:03:33,360 --> 00:03:37,040
Then, I'm going to add
a diced onion,
85
00:03:37,040 --> 00:03:38,400
some garlic.
86
00:03:39,560 --> 00:03:42,360
And now, I'm going to add
our Dijon mustard, as well.
87
00:03:42,360 --> 00:03:43,400
That can go in.
88
00:03:43,400 --> 00:03:46,080
So, that's roasting off
really, really nicely.
89
00:03:46,080 --> 00:03:48,040
Our mushrooms, our onion.
90
00:03:48,040 --> 00:03:51,160
It smells amazing in here.
It smells so good.
91
00:03:51,160 --> 00:03:52,720
I love it.
92
00:03:52,720 --> 00:03:53,960
I'm going to add the chicken
back in.
93
00:03:53,960 --> 00:03:56,880
Yep.
In we go.
94
00:03:56,880 --> 00:04:00,040
And that beautiful tarragon
that you've chopped up for me,
95
00:04:00,040 --> 00:04:02,240
that can go in as well.
96
00:04:02,240 --> 00:04:04,760
Now I'm going to add some cream.
97
00:04:04,760 --> 00:04:08,640
And this is going to help
to bind everything together.
98
00:04:09,800 --> 00:04:11,080
Now, all I want to do,
99
00:04:11,080 --> 00:04:14,000
as that cooks
and the cream thickens,
100
00:04:14,000 --> 00:04:16,880
you'll just get the most
luscious filling,
101
00:04:16,880 --> 00:04:19,080
and it'll become nice and thick.
102
00:04:19,080 --> 00:04:20,480
I reckon we've almost gotten
to the point
103
00:04:20,480 --> 00:04:21,680
where I'm happy with that.
104
00:04:21,680 --> 00:04:23,280
I'm going to turn off the heat.
105
00:04:23,280 --> 00:04:25,240
So, we'll cool this down,
we'll come back,
106
00:04:25,240 --> 00:04:26,400
and we'll get wrapping.
107
00:04:28,640 --> 00:04:31,240
Alright Jaq, so our chicken,
mushroom and tarragon mix
108
00:04:31,240 --> 00:04:34,560
has cooled down.
Looking so good. Smells so good.
109
00:04:34,560 --> 00:04:36,080
Great consistency. Nice and thick.
110
00:04:36,080 --> 00:04:37,840
Yeah.
Let's get wrapping.
111
00:04:37,840 --> 00:04:40,960
OK.
So, we've got our filo pastry here.
112
00:04:40,960 --> 00:04:43,440
And you're going to be painting
your filo
113
00:04:43,440 --> 00:04:46,240
with the extra virgin olive oil,
is that right
114
00:04:46,240 --> 00:04:50,520
Yeah, 'cause, normally,
when I'm making these filo parcels,
115
00:04:50,520 --> 00:04:52,160
or a lot of the times,
people use butter...
116
00:04:52,160 --> 00:04:55,560
Yes.
..to coat the outside of the pastry,
117
00:04:55,560 --> 00:04:57,520
but we're going to use
olive oil today and just show
118
00:04:57,520 --> 00:05:01,360
how versatile the Bertolli
Extra Virgin olive oil can be.
119
00:05:01,360 --> 00:05:03,360
I see that you've got a bit
of goat's cheese here, though.
120
00:05:03,360 --> 00:05:04,680
Absolutely.
When is that coming in?
121
00:05:04,680 --> 00:05:06,040
Yeah. Thank you for reminding me.
122
00:05:06,040 --> 00:05:08,840
So, what I want to do is I want
to crumble this goat's cheese
123
00:05:08,840 --> 00:05:12,840
into our mix to give it
that nice cheesy flavour, as well.
124
00:05:12,840 --> 00:05:18,840
So, that's going to crumble
in to our beautiful mixture here.
125
00:05:18,840 --> 00:05:22,120
Alright. So, now, I'm going to get
my painting skills on,
126
00:05:22,120 --> 00:05:26,080
and one layer of pastry,
and just give a nice paint
127
00:05:26,080 --> 00:05:28,720
of our olive oil onto the pastry.
128
00:05:28,720 --> 00:05:34,160
And then, we're going to top that
with another piece of pastry.
129
00:05:34,160 --> 00:05:36,160
So, how many sheets of filo
do you need per parcel?
130
00:05:36,160 --> 00:05:37,680
I'm going to go three.
OK.
131
00:05:37,680 --> 00:05:39,280
That gives it a good base.
Yep.
132
00:05:39,280 --> 00:05:40,960
Then it shouldn't fall apart.
133
00:05:40,960 --> 00:05:44,080
You shouldn't get any spillage
or anything out of the parcels.
134
00:05:44,080 --> 00:05:45,680
So, three layers there.
135
00:05:45,680 --> 00:05:50,040
Then, I'm going to go on with just
a good couple of tablespoons,
136
00:05:50,040 --> 00:05:51,400
just in one of the corners.
137
00:05:51,400 --> 00:05:54,680
We're going to just fold down
from the top corner
138
00:05:54,680 --> 00:05:57,320
and just make a triangle.
139
00:05:57,320 --> 00:06:00,480
And then, we're just going
to keep folding,
140
00:06:00,480 --> 00:06:02,680
tucking those edges.
Beauty!
141
00:06:02,680 --> 00:06:08,240
And then, onto our baking tray
that we've lined with baking paper.
142
00:06:08,240 --> 00:06:12,880
And now, one last little brush
and some sesame seeds on top.
143
00:06:12,880 --> 00:06:14,960
We've got a few more to wrap here.
We do.
144
00:06:14,960 --> 00:06:17,600
You going to help me?
Absolutely will!
145
00:06:17,600 --> 00:06:18,880
Let's do it. (CHUCKLES)
146
00:06:31,880 --> 00:06:34,000
Look at these parcels.
They smell good.
147
00:06:34,000 --> 00:06:35,440
They look good.
148
00:06:35,440 --> 00:06:37,200
I'm so excited for what's inside.
149
00:06:37,200 --> 00:06:40,080
It's always nerve-racking
because you're watching in the oven,
150
00:06:40,080 --> 00:06:41,520
just waiting, hoping.
151
00:06:41,520 --> 00:06:44,160
But they're great.
They're golden, crunchy.
152
00:06:44,160 --> 00:06:46,040
Ooh! Perfection.
153
00:06:46,040 --> 00:06:49,000
Let's plate some of these up.
154
00:06:49,000 --> 00:06:52,560
Oh, they're so light and delicate.
155
00:06:52,560 --> 00:06:56,320
So, these would be great
for a picnic
156
00:06:56,320 --> 00:06:59,480
or any lunch-time fiesta.
157
00:06:59,480 --> 00:07:02,240
Let's chop into one.
I want to see what's in the middle.
158
00:07:02,240 --> 00:07:05,880
(PASTRY CRACKLES)
That's a good sound.
159
00:07:05,880 --> 00:07:07,480
Oh, would you look at that!
160
00:07:07,480 --> 00:07:10,680
So, our beautiful mushroom,
chicken, tarragon mix.
161
00:07:11,880 --> 00:07:13,720
Let's have a little taste.
162
00:07:13,720 --> 00:07:15,680
(PASTRY CRACKLES)
163
00:07:15,680 --> 00:07:17,520
Mmm.
Mmm.
164
00:07:17,520 --> 00:07:20,040
Oh, wow.
I'm actually speechless.
165
00:07:20,040 --> 00:07:22,960
(LAUGHS)
What do you think of the taste
166
00:07:22,960 --> 00:07:24,840
of the chicken, tarragon
and mushroom mix?
167
00:07:24,840 --> 00:07:26,880
The chicken tarragon is creamy.
It's herby.
168
00:07:26,880 --> 00:07:30,240
I can taste that beautiful
touch of Dijon in there.
169
00:07:30,240 --> 00:07:32,880
It just has all come together
so beautifully.
170
00:07:32,880 --> 00:07:37,000
All this needs, to make this
a balanced meal, is a nice
171
00:07:37,000 --> 00:07:38,640
bitter-green side salad.
Ah!
172
00:07:38,640 --> 00:07:42,280
Rocket, radicchio - some of those
crunchy greens in there,
173
00:07:42,280 --> 00:07:44,400
and then we've ticked
a few extra boxes.
174
00:07:44,400 --> 00:07:47,880
I like your style. Nice side salad,
and we'll be ready to rock'n'roll.
175
00:07:47,880 --> 00:07:50,560
Oh, so good, Tim. Well done.
Lovely. Thank you.
176
00:08:04,120 --> 00:08:07,440
So, Tim, this is my fun take
on a pita pocket.
177
00:08:07,440 --> 00:08:09,800
Now, it's not traditional.
178
00:08:09,800 --> 00:08:13,520
So, for those who might make Pita
every weekend, I'm sorry,
179
00:08:13,520 --> 00:08:16,080
I'm very untraditional
in my approach.
180
00:08:16,080 --> 00:08:18,160
This is Jaq's version, guys.
Yes.
181
00:08:18,160 --> 00:08:21,600
But it is a lot of fun,
and it is really simple,
182
00:08:21,600 --> 00:08:24,920
and it is something that you can
get your kids involved with
183
00:08:24,920 --> 00:08:28,520
or you can just make using a couple
of very simple ingredients.
184
00:08:28,520 --> 00:08:33,960
So, we've got a wholemeal flour
to start for our dough.
185
00:08:33,960 --> 00:08:37,040
Fantastic.
And we want this to rise
186
00:08:37,040 --> 00:08:39,240
because we're going
to be cooking it in the pan.
187
00:08:39,240 --> 00:08:40,960
Oh, nice.
So, we don't want it to be all solid.
188
00:08:40,960 --> 00:08:42,720
We want it to be light and fluffy.
189
00:08:42,720 --> 00:08:45,920
So, we're going to get some
baking powder in to do that.
190
00:08:45,920 --> 00:08:47,520
To finish the dough,
I've got a Greek yoghurt.
191
00:08:47,520 --> 00:08:50,360
Most people have yoghurt on hand
in the fridge...
192
00:08:50,360 --> 00:08:52,320
Yeah.
..so it's a Greek yoghurt
193
00:08:52,320 --> 00:08:56,040
and wholemeal flour,
bit of baking powder, and that's it.
194
00:08:56,040 --> 00:08:58,720
That's all you need to make
your pita dough.
195
00:08:58,720 --> 00:08:59,880
So easy!
196
00:08:59,880 --> 00:09:04,240
So, I've got some roasted capsicum
here, and I've just patted it dry
197
00:09:04,240 --> 00:09:05,840
with the paper towel
because it's got a lot
198
00:09:05,840 --> 00:09:07,280
of moisture in it, doesn't it?
Yeah.
199
00:09:07,280 --> 00:09:09,040
And we don't want our parcels
to be soggy, do we?
200
00:09:09,040 --> 00:09:10,320
Not at all, no.
No.
201
00:09:10,320 --> 00:09:12,440
And that's a really good tip,
because when they're marinated
202
00:09:12,440 --> 00:09:14,280
and roasted like that,
and they come in a jar,
203
00:09:14,280 --> 00:09:16,280
they'll either be in oil or a brine.
Yeah.
204
00:09:16,280 --> 00:09:19,960
So, it's a good tip to...to just
get some of that moisture off.
205
00:09:19,960 --> 00:09:22,520
And if you could chop that up,
that's going to be forming
206
00:09:22,520 --> 00:09:26,720
our filling, along with the herbs,
the onion, the olives,
207
00:09:26,720 --> 00:09:28,480
the cottage cheese and the fetta.
208
00:09:28,480 --> 00:09:31,000
So, bringing all those yummy
Greek flavours to life.
Oh, wow.
209
00:09:31,000 --> 00:09:32,760
So, you'll see, with the dough,
as well,
210
00:09:32,760 --> 00:09:35,520
it starts when you've just
brought it together with the fork,
211
00:09:35,520 --> 00:09:37,080
a little bit of a crumb.
212
00:09:37,080 --> 00:09:39,800
Then, you get your hands in there
and bring it together
213
00:09:39,800 --> 00:09:41,280
to form the dough.
214
00:09:41,280 --> 00:09:42,960
This can take a couple of minutes,
215
00:09:42,960 --> 00:09:45,120
but that's how you knead it
and bring it together.
216
00:09:45,120 --> 00:09:48,400
So, this is the point where you want
to get the dough to.
217
00:09:48,400 --> 00:09:50,200
You can see that whilst...
Nice.
218
00:09:50,200 --> 00:09:53,320
..it was crumbly to start,
it's come together really well.
219
00:09:53,320 --> 00:09:54,720
Looks good.
Yeah.
220
00:09:54,720 --> 00:09:56,960
And it's just a very,
very simple dough.
221
00:09:56,960 --> 00:10:00,160
So, once that's come together,
get it into a little ball,
222
00:10:00,160 --> 00:10:03,240
and then you can just pop it back in
and set it aside
223
00:10:03,240 --> 00:10:05,240
whilst you're prepping all
of your filling ingredients.
224
00:10:05,240 --> 00:10:08,120
Beautiful. How have I gone?
Now, you've done a beautiful job
here. Love it.
225
00:10:08,120 --> 00:10:10,760
So, we've got our capsicum.
So, we've got our red capsicum.
226
00:10:10,760 --> 00:10:12,440
Lovely.
And then we only need
227
00:10:12,440 --> 00:10:15,680
about two tablespoons
of the red onion,
228
00:10:15,680 --> 00:10:18,200
otherwise it might be onion overkill.
OK.
229
00:10:18,200 --> 00:10:19,960
And we want to get some
fresh herbs in there.
230
00:10:19,960 --> 00:10:22,200
We do, so...
So, we've some...
231
00:10:22,200 --> 00:10:23,960
..parsley and mint.
Beautiful.
232
00:10:23,960 --> 00:10:27,080
And about three tablespoons
of chopped parsley.
233
00:10:27,080 --> 00:10:31,320
I also really love using the stalk
in my parsley because it has flavour.
234
00:10:31,320 --> 00:10:32,480
Yeah, I love that.
235
00:10:32,480 --> 00:10:36,200
And the mint, a couple of
tablespoons of sliced mint, as well.
236
00:10:36,200 --> 00:10:39,840
Awesome.
So, we have our fetta, capsicum,
237
00:10:39,840 --> 00:10:41,560
olives, red onion.
238
00:10:41,560 --> 00:10:44,000
I'm also going to help
the filling bind together
239
00:10:44,000 --> 00:10:46,440
a little bit more by using
some cottage cheese.
240
00:10:46,440 --> 00:10:49,800
Traditionally, people might use
something like mozzarella
241
00:10:49,800 --> 00:10:52,880
in something like this,
but I like the cottage cheese.
242
00:10:52,880 --> 00:10:55,720
It's a nice way to use up
cottage cheese you might have
243
00:10:55,720 --> 00:10:57,800
in the fridge from another recipe,
244
00:10:57,800 --> 00:10:59,760
or to just start getting it
into your diet
245
00:10:59,760 --> 00:11:02,200
a little bit more frequently,
as well.
246
00:11:02,200 --> 00:11:03,680
So, our filling is done.
247
00:11:03,680 --> 00:11:05,000
So, we've got our dough ball.
248
00:11:05,000 --> 00:11:07,400
I gave it a little extra knead,
for about 30 seconds.
249
00:11:07,400 --> 00:11:09,600
That's all it 'kneaded' -
pardon the pun.
250
00:11:09,600 --> 00:11:12,120
And then, we cut it into four
251
00:11:12,120 --> 00:11:14,960
to make four equal-sized dough balls.
Lovely.
252
00:11:14,960 --> 00:11:17,080
And then, once you've cut it,
253
00:11:17,080 --> 00:11:18,640
you can shape it
into a little ball again.
254
00:11:18,640 --> 00:11:20,200
And then, we get rolling.
Cool, OK.
255
00:11:20,200 --> 00:11:21,640
So, shaped into a little ball.
256
00:11:21,640 --> 00:11:23,720
Make sure you've got a good bit
of flour on your surface.
257
00:11:23,720 --> 00:11:25,520
Pop some flour on your hands
if needed.
258
00:11:25,520 --> 00:11:28,240
We don't want it sticking
to the surface, obviously.
259
00:11:28,240 --> 00:11:32,480
And it can be pretty rustic,
but you want to press it out
260
00:11:32,480 --> 00:11:36,640
into about maybe a 4mm
or 5mm thickness.
261
00:11:36,640 --> 00:11:37,720
Nice.
262
00:11:37,720 --> 00:11:40,240
You can be a little bit different
in your shaping.
263
00:11:40,240 --> 00:11:42,680
It doesn't have to be a perfect
circle or anything else like that.
264
00:11:42,680 --> 00:11:44,560
No.
You can kind of play with it.
265
00:11:44,560 --> 00:11:47,520
But you want to get the filling in
relatively quick,
266
00:11:47,520 --> 00:11:50,120
and then zip it up
into the cute little parcel.
267
00:11:50,120 --> 00:11:52,360
OK.
So, we want to make sure
268
00:11:52,360 --> 00:11:54,360
there's good flavour,
269
00:11:54,360 --> 00:11:58,040
without it exploding, so I think
that should be enough.
270
00:11:58,040 --> 00:12:01,080
They almost look like a little bread
dumpling or something to start.
271
00:12:01,080 --> 00:12:03,760
Yeah, I'm getting some...
Then, you twist off the top.
272
00:12:03,760 --> 00:12:05,320
..dumpling vibes here.
273
00:12:05,320 --> 00:12:07,960
Alright. So, we're going to give it
a little pat to finish,
274
00:12:07,960 --> 00:12:10,720
and then going to get it
into a fry pan.
275
00:12:10,720 --> 00:12:13,600
Don't need any olive oil
or butter in here.
276
00:12:13,600 --> 00:12:15,680
Dry-fry?
We're going to dry-fry them.
277
00:12:15,680 --> 00:12:17,640
Fantastic. There you go, my pretty.
(LAUGHS)
278
00:12:17,640 --> 00:12:19,880
Take care in there.
279
00:12:19,880 --> 00:12:21,880
Alright, then, round two.
Oh, let's do it again.
280
00:12:21,880 --> 00:12:23,440
Alright.
281
00:12:43,120 --> 00:12:46,360
OK, so these little parcels
have had their time in the pan.
282
00:12:46,360 --> 00:12:48,600
You can see they're all golden
and crispy.
283
00:12:48,600 --> 00:12:50,280
Crispy!
So, we want to get them
284
00:12:50,280 --> 00:12:51,600
into our serving bowl.
285
00:12:51,600 --> 00:12:54,480
Just let them kind of sit there
for a minute or two,
286
00:12:54,480 --> 00:12:57,560
just to let all the flavours relax
and cool down a little bit.
287
00:12:57,560 --> 00:12:59,440
And then, we'll cut into them.
288
00:12:59,440 --> 00:13:02,120
They look gorgeous.
Yeah, they're good fun.
289
00:13:02,120 --> 00:13:03,640
And, you know...
Nice and crispy?
290
00:13:03,640 --> 00:13:05,160
..they are nice and crispy.
291
00:13:05,160 --> 00:13:07,600
You can see that some have cooked a
little bit differently to the others.
292
00:13:07,600 --> 00:13:09,400
All good. No-one really minds.
293
00:13:09,400 --> 00:13:13,160
And I love serving these up
with a delicious salad.
294
00:13:13,160 --> 00:13:15,120
Ooh!
Lots more herbs.
295
00:13:15,120 --> 00:13:18,280
You could add in a little bit of
a drizzle of extra virgin olive oil
296
00:13:18,280 --> 00:13:20,240
if you wanted to.
There's some herbs I chopped,
297
00:13:20,240 --> 00:13:21,800
if you want to sprinkle
some of them on.
298
00:13:21,800 --> 00:13:23,120
Perfect.
If you like. Nice.
299
00:13:23,120 --> 00:13:24,680
That's it! Time to tuck in.
You want a knife?
300
00:13:24,680 --> 00:13:26,280
Yes, please.
There you go.
301
00:13:26,280 --> 00:13:29,320
Alright. Let's have a look
inside our parcels.
302
00:13:30,880 --> 00:13:36,520
Very easy, homemade
Wholemeal Pita Pocket.
303
00:13:36,520 --> 00:13:38,440
Oh! How fun.
Yeah.
304
00:13:38,440 --> 00:13:41,120
A little parcel of goodness.
Yeah.
305
00:13:41,120 --> 00:13:42,520
Wow.
Cheers.
306
00:13:42,520 --> 00:13:44,120
Ha-ha.
307
00:13:44,120 --> 00:13:46,720
That is absolutely gorgeous.
It's fun, isn't it?
308
00:13:46,720 --> 00:13:50,880
Crispy on the outside,
delicious mix in the middle.
309
00:13:50,880 --> 00:13:53,320
And really wholesome,
using the wholemeal flour,
310
00:13:53,320 --> 00:13:56,440
so you're getting lots of good
nutrition in there.
311
00:13:56,440 --> 00:13:58,520
Good sources of vegies
in the middle.
312
00:13:58,520 --> 00:14:00,640
Serve it up with a salad.
It's my kind of meal.
313
00:14:00,640 --> 00:14:02,200
Absolutely.
314
00:14:02,200 --> 00:14:04,600
Great for midweek,
and really family friendly.
315
00:14:04,600 --> 00:14:05,880
Yeah.
Fantastic.
316
00:14:05,880 --> 00:14:07,240
Enjoy.
Nice.
317
00:14:20,720 --> 00:14:24,640
For a weekend brunch,
I like nothing more than baked eggs,
318
00:14:24,640 --> 00:14:26,520
and there's a whole load
of different versions
319
00:14:26,520 --> 00:14:28,240
from different areas
in the Middle East,
320
00:14:28,240 --> 00:14:30,080
and even from some other areas
in the world.
321
00:14:30,080 --> 00:14:32,200
But today, I'm going
to go for Persia,
322
00:14:32,200 --> 00:14:34,120
and we are doing Persian eggs.
323
00:14:34,120 --> 00:14:36,120
So, I'm just heating this pan,
nice and hot.
324
00:14:36,120 --> 00:14:39,880
We start, as I always do,
with some extra virgin olive oil
325
00:14:39,880 --> 00:14:43,600
into the bottom of the pan, and then
we're going to saute some...
326
00:14:43,600 --> 00:14:46,400
I tend to go, often, for red onion,
327
00:14:46,400 --> 00:14:49,480
mostly because I like the flavour
a lot more,
328
00:14:49,480 --> 00:14:51,760
but also that gorgeous purple
colour is coming
329
00:14:51,760 --> 00:14:53,800
from some extra anti-oxidants
and things that are in there.
330
00:14:53,800 --> 00:14:56,880
So, I like the taste,
and I like the extra nutrition.
331
00:14:56,880 --> 00:14:59,560
So, popping in my red onion,
332
00:15:01,080 --> 00:15:03,600
and we're just going to saute that
333
00:15:03,600 --> 00:15:05,800
for, you know, two or three minutes
334
00:15:05,800 --> 00:15:07,200
until it starts to soften.
335
00:15:07,200 --> 00:15:09,320
Be very careful you don't have
the pan too hot
336
00:15:09,320 --> 00:15:10,720
because I don't want this to brown.
337
00:15:10,720 --> 00:15:13,880
I really want the vegies
to be lovely and soft,
338
00:15:13,880 --> 00:15:16,600
giving the flavour
without giving any of that sort of,
339
00:15:16,600 --> 00:15:19,800
you know, burnt or caramelised
sort of flavour into it.
340
00:15:19,800 --> 00:15:22,880
So, saute that,
just for a few minutes.
341
00:15:22,880 --> 00:15:24,880
We can add the garlic.
342
00:15:24,880 --> 00:15:26,800
I've gone for quite a lot
of garlic here.
343
00:15:26,800 --> 00:15:30,080
Obviously, you just vary the garlic
to what suits you.
344
00:15:30,080 --> 00:15:32,920
So, here we've got some cumin,
345
00:15:32,920 --> 00:15:35,520
and the fragrance that starts
coming up from the pan
346
00:15:35,520 --> 00:15:38,280
as these spices start to fry
in the oil...
347
00:15:38,280 --> 00:15:40,200
Oh, it's just beautiful!
348
00:15:40,200 --> 00:15:41,600
And then, I've got some paprika.
349
00:15:41,600 --> 00:15:44,120
And it's up to you whether you use
smoked paprika,
350
00:15:44,120 --> 00:15:45,880
sweet paprika, hot paprika -
351
00:15:45,880 --> 00:15:49,640
if you want a little bit of a kick
into your eggs.
352
00:15:49,640 --> 00:15:51,800
I'm using some smoked paprika,
353
00:15:51,800 --> 00:15:53,920
which just has that lovely...
354
00:15:53,920 --> 00:15:57,200
..literally a smoky type of flavour
that you can smell, as well,
355
00:15:57,200 --> 00:15:59,120
coming up from this pan.
356
00:15:59,120 --> 00:16:01,920
I'm popping in my capsicum.
357
00:16:01,920 --> 00:16:05,600
And just, you know, cut your capsicum
and your onion up nice and small
358
00:16:05,600 --> 00:16:07,960
so you don't have too many
big chunks of it.
359
00:16:07,960 --> 00:16:11,800
We want it to be like a kind
of chunky sauce.
360
00:16:11,800 --> 00:16:15,680
So, and then, while those vegies
are just softening, I'm going to go
361
00:16:15,680 --> 00:16:18,160
for a little kick of chilli.
362
00:16:18,160 --> 00:16:20,960
So, with chilli, if you're making it
for the family, and you've got
363
00:16:20,960 --> 00:16:23,920
young kids who don't, or anyone
who just doesn't like the chilli,
364
00:16:23,920 --> 00:16:25,480
take the seeds out.
365
00:16:25,480 --> 00:16:28,400
Or you can, of course, leave
the chilli out altogether.
366
00:16:28,400 --> 00:16:33,320
I'm going to go for a little bit
of kick because I like my chilli.
367
00:16:33,320 --> 00:16:38,520
That's a compound called capsaicin
that gives chillies their hit
368
00:16:38,520 --> 00:16:41,360
and their spice, and it's really,
really good for you.
369
00:16:41,360 --> 00:16:44,240
It's another of those kind
of medicinal compounds,
370
00:16:44,240 --> 00:16:45,680
once it gets into your body.
371
00:16:45,680 --> 00:16:49,360
So, I'm putting in a whole red chilli
there, giving it all a good stir.
372
00:16:49,360 --> 00:16:52,000
I'm going to add some salt
at this stage.
373
00:16:53,760 --> 00:16:55,720
I try not to use too much salt,
374
00:16:55,720 --> 00:16:59,040
but a little bit does just
bring out those flavours.
375
00:16:59,040 --> 00:17:01,160
And some black pepper.
376
00:17:01,160 --> 00:17:05,400
Most of the salt in our diet,
about 70% of it on average,
377
00:17:05,400 --> 00:17:08,240
is actually coming from packaged,
highly processed foods.
378
00:17:08,240 --> 00:17:10,560
So, if you're not using too many
of those,
379
00:17:10,560 --> 00:17:13,720
then you know what? You can add
a little bit of salt in your cooking.
380
00:17:13,720 --> 00:17:16,120
OK, that's looking really good.
381
00:17:16,120 --> 00:17:19,720
I'm going to pop in
some tomato paste...
382
00:17:21,000 --> 00:17:22,920
..and some fresh tomatoes.
383
00:17:24,040 --> 00:17:26,280
Now, often, I add canned beans.
384
00:17:26,280 --> 00:17:28,800
Today, I'm going to add some
canned lentils.
385
00:17:28,800 --> 00:17:30,760
Now, this is a question
I'm asked all of the time
386
00:17:30,760 --> 00:17:34,640
about whether it's just as healthy
to use canned lentils, beans,
387
00:17:34,640 --> 00:17:36,200
chickpeas, and so on.
388
00:17:36,200 --> 00:17:37,560
And, yes, it absolutely is.
389
00:17:37,560 --> 00:17:40,160
This takes away all of those hours
of soaking and cooking
390
00:17:40,160 --> 00:17:42,440
that you often have to do
for legumes,
391
00:17:42,440 --> 00:17:45,120
and it means you're going to get them
into your diet more often.
392
00:17:45,120 --> 00:17:48,840
So, your goal is to get legumes
into your diet, you know,
393
00:17:48,840 --> 00:17:50,360
about three times a week.
394
00:17:50,360 --> 00:17:52,800
So, if you use them canned,
it's so convenient.
395
00:17:52,800 --> 00:17:54,680
You can throw them
into dishes like this,
396
00:17:54,680 --> 00:17:56,400
pop them into your pasta sauces.
397
00:17:56,400 --> 00:17:58,440
Lentils are brilliant
for making your, you know,
398
00:17:58,440 --> 00:18:00,920
bolognaise, for example,
go a lot further,
399
00:18:00,920 --> 00:18:02,400
make that meat go a lot further.
400
00:18:02,400 --> 00:18:06,400
Plus, you're adding all
that goodness, all that plant protein
401
00:18:06,400 --> 00:18:08,120
and fibre, and so on,
that you're going to get
402
00:18:08,120 --> 00:18:09,480
in the lentils.
403
00:18:09,480 --> 00:18:13,040
OK, that is looking really,
really lovely.
404
00:18:14,080 --> 00:18:18,000
And finally I'm going to pop through
some of my greens.
405
00:18:18,000 --> 00:18:19,440
So, I've got some baby spinach.
406
00:18:19,440 --> 00:18:21,360
Now, it looks like it's a huge
amount of spinach,
407
00:18:21,360 --> 00:18:24,280
but of course once it wilts down,
spinach goes away
408
00:18:24,280 --> 00:18:25,880
to almost nothing.
409
00:18:25,880 --> 00:18:27,360
So, I'm just going
to wilt in that spinach.
410
00:18:27,360 --> 00:18:29,800
Now, I'm going to add just a touch...
411
00:18:31,400 --> 00:18:33,440
..of water
412
00:18:33,440 --> 00:18:35,800
and fold in that spinach.
413
00:18:35,800 --> 00:18:38,080
Do a little bit more.
414
00:18:38,080 --> 00:18:39,840
You know, I like my greens.
415
00:18:39,840 --> 00:18:42,840
That is smelling
absolutely fantastic.
416
00:18:42,840 --> 00:18:45,520
Now, don't overcook the spinach
at this stage
417
00:18:45,520 --> 00:18:48,840
because it is also going to go
into the oven.
418
00:18:48,840 --> 00:18:51,000
We can turn that off.
419
00:18:51,000 --> 00:18:53,960
And here, I've got a couple of...
420
00:18:53,960 --> 00:18:55,920
This is actually enough
for about four,
421
00:18:55,920 --> 00:18:59,320
but if you've got little dishes
like this, or I have some cast iron
422
00:18:59,320 --> 00:19:02,120
kind of ones at home
that I often use,
423
00:19:02,120 --> 00:19:05,280
then it just looks so lovely to serve
someone up an individual bowl.
424
00:19:05,280 --> 00:19:07,280
So, you just make sure
that they're oven proof.
425
00:19:07,280 --> 00:19:11,960
Pop some of this gorgeous
spiced, lentil, tomato-y mixture,
426
00:19:11,960 --> 00:19:14,840
making sure you get some
of that spinach in there,
427
00:19:14,840 --> 00:19:16,640
into our bowls.
428
00:19:16,640 --> 00:19:18,520
Gorgeous.
429
00:19:18,520 --> 00:19:23,720
And then, make a couple
of little kind of dents
430
00:19:23,720 --> 00:19:25,960
where we're going
to crack in our eggs.
431
00:19:28,200 --> 00:19:30,200
Carefully crack your eggs in.
432
00:19:30,200 --> 00:19:33,280
Hopefully this is going to work
for me, where I don't break the yolks
433
00:19:33,280 --> 00:19:36,600
because it does look much prettier
if you don't break the yolk.
434
00:19:42,120 --> 00:19:44,520
And how long you put them
in the oven just depends
435
00:19:44,520 --> 00:19:46,160
on how you like your eggs cooked.
436
00:19:46,160 --> 00:19:49,640
The real goal, and the way
I think it's nicest,
437
00:19:49,640 --> 00:19:53,000
is if the eggs are still just
a little bit runny in the yolk.
438
00:19:53,000 --> 00:19:55,680
Now, this is ready now
to pop into the oven.
439
00:19:55,680 --> 00:19:57,760
And it's going to cook
for about 10, 15 minutes,
440
00:19:57,760 --> 00:19:59,760
depending how well done
you want your eggs.
441
00:20:12,840 --> 00:20:16,200
OK, these are looking absolutely
perfect, just how I like it.
442
00:20:16,200 --> 00:20:19,520
It's a really tricky thing,
you know, to get that white
443
00:20:19,520 --> 00:20:22,600
perfectly cooked but still have
a little softness and runniness,
444
00:20:22,600 --> 00:20:23,800
gooeyness in the yolk.
445
00:20:23,800 --> 00:20:26,120
That's your perfect baked egg.
446
00:20:26,120 --> 00:20:29,440
Now, I'm just going to top this
with some fetta
447
00:20:29,440 --> 00:20:33,240
that I'll literally just use my hands
to crumble over the top.
448
00:20:33,240 --> 00:20:38,400
And fetta adds that gorgeous sort
of tangy, slightly acidic,
449
00:20:38,400 --> 00:20:40,080
crumbly, cheesy flavour.
450
00:20:40,080 --> 00:20:43,680
And then, the secret ingredient
is some lovely dukkah.
451
00:20:43,680 --> 00:20:49,040
This has got some pistachios,
some sesame, different spice mixes,
452
00:20:49,040 --> 00:20:50,840
some hazelnuts.
453
00:20:50,840 --> 00:20:53,920
So, make up a mix of dukkah, and you
can use it in lots of different ways.
454
00:20:53,920 --> 00:21:00,720
And then, finally, just a little
fresh coriander to finish it off.
455
00:21:00,720 --> 00:21:02,600
Just roughly chopped.
456
00:21:02,600 --> 00:21:04,440
Sprinkle on the top.
457
00:21:04,440 --> 00:21:05,520
Not too much.
458
00:21:05,520 --> 00:21:07,560
You don't want it to overpower
459
00:21:07,560 --> 00:21:09,160
the overall dish.
460
00:21:09,160 --> 00:21:13,840
And then, serve up
with some toasted sourdough, perhaps,
461
00:21:13,840 --> 00:21:16,320
to dunk in and soak up
all those lovely juices.
462
00:21:16,320 --> 00:21:18,800
Persian Baked Eggs -
it's a weekend treat.
463
00:21:18,800 --> 00:21:20,520
So, this can be brunch,
it can be lunch.
464
00:21:20,520 --> 00:21:21,840
It can even be a light dinner.
465
00:21:21,840 --> 00:21:23,840
I absolutely love this dish.
466
00:21:30,320 --> 00:21:32,320
Captions by Red Bee Media
36248
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.