All language subtitles for G.C.B.C.AU.S16E02.WEB-DL

Tim, summer fruits!

I couldn't feel more excited
for this.

Ticks so many boxes nutritionally

and tastes absolutely delicious too.

When I think summer fruits,

I think mangoes, watermelon,
stone fruits, grapes...

Getting messy in the backyard!

Ah, the whole mango!
Aw, I love it.

What are you cooking today?

So, I'm going to weave in
some pineapple and banana

into some Hummingbird Cupcakes.

We're going to use coconut,
there'll be spice in there,

a little twist of lime to finish.

Oh, wow.
What about you?

That's great.
And you are looking very tropical...

Thank you!
..and summery today, I love it.

I do like to dress in theme.

Well, I'm doing some pork chops,

but I'm going to be doing
a peach glaze and a nice side salad.

But I want to eat
summer fruits in the winter too,

so I'm going to use
tinned peaches today.

Smart!
Yeah.

Let's do this!
Alright.

Tim, if you wanted to include
a few more fruits in your diet...

Mm-hm...

..then I have a really tasty
cupcake recipe for you.

Ooh, OK!

These are our Hummingbird Cupcakes,

so they include some banana,
some pineapple.

You have the sweetness
of the coconut as well.

Let's get cracking.
OK, what can I do?

If you can start on mashing the
bananas, that would be a super help.

I can do.

Then I'm going to add
some extra virgin olive oil,

but you could also use
a melted butter

or a melted coconut oil as well...
Oh, yeah?

..to the mash experience.

Now, I've warned you once,
I'm a very basic baker,

so I kind of just like
to get as much in as possible.

I think baking
shouldn't be too complicated.

We want to keep things simple
and achievable for those at home

cooking in the kitchen.
That's right.

And especially when you're trying
to make some healthy swaps

and include a few more
whole-food ingredients -

lower the sugars,
increase the fibre with your fruits.

There's some very simple ways
to do it,

but you just want to make sure
there's lots of good flavour

in there as well.
Yes!

Alright, so, we'll get our banana
mashing with our oil.

I'm going to sneak in
and crack an egg in.

Go for it.

Now, our sweetener that we'll use
in this recipe is a honey.

And I love honey paired
with banana and also pineapple.

I don't know if you've ever had
some pineapple left over...

Yeah!

..but I love popping it under
the grill with a little bit of honey

over the top as well.

That's a really nice way
to use up your pineapple.

So, I'm not seeing any sugar,

so the honey is going to give us
that sweetness that we need?

The honey is our sugar.
Beautiful.

Honey still is a sugar,
but it's a natural sugar.

Yep.
Alright.

How am I going? How is that looking.
It's looking pretty good.

I'm just going to get you
to keep on mixing.

OK!
Yeah, put you to work!

My workout for the day!
Let's do this.

That's it.

So, we've got all
of our wet ingredients happening.

And we're going to add in
some coconut milk as well,

to really make these muffins

lovely and moist,
fluffy and coconutty as well.

Fantastic.

And there's some cool things
that you can do with it.

Again, if you have leftovers,
if you haven't used the whole tin

of the coconut milk, for instance,
I like mixing it up

and going with, again,
that summery vibe

and making something
like a chia pudding

with some spices in there,
coconut milk, some honey.

And again, you could top it
with the banana and the pineapple,

or go summer-fruit favourites
with things like mango

and some fresh berries
or something in there.

So there's
a really wholesome breakfast idea

if you've got a little bit
of coconut milk left as well.

Alright, we're going
to get our spices in next.

Alright.

So, you can kind of pump up
the spices or reduce them,

depending
on who you're serving these to.

OK.

We've got a pretty game team
around us today,

so I've got a good hit
of cinnamon in there.

Beautiful.

And then
about a quarter of a teaspoon,

or half a teaspoon of nutmeg.

Yum.
And then cardamon.

And I love the cardamom flavour
coming through with the coconut

and the banana and the pineapple,
so...

I think cardamon is
such an underused spice.

It is.
It's amazing.

Cardamon ice-cream...
Aww, delicious!

So, if you can mix those together
for me, we'll add in

some shredded coconut as well,

so that we get those lovely actual
pieces of coconut in the cupcake.

And then our pecans,
so that there's some crunch.

I love pecan nuts.

And I do love that shift
in the textures

when it comes to baked things
as well,

so you notice I like
my chunky...chunky choc chip cookies.

Yeah!

I like a little bit of walnut
through a risotto.

I love chunks of pecans
in these cupcakes.

Wow.
And then the pineapple,

so a few more summer fruits.

Pineapple, actually,
obviously, very sweet,

but they're a lovely source
of vitamin C.

So if you're looking
to bump up your vitamin C,

support your immune health, make sure
you've got some pineapple on hand.

That's what we're all about!
That's it.

Keeping healthy.

OK, we're almost done here.

We might flick over
to a wooden spoon,

just to finish off things
with the flour.

Lovely. Thank you.

Tim, it's time for the flour.

So, we want our flour to rise,
obviously,

so we've got light fluffy cakes
'cause, obviously,

there's a lot of moisture
in the mix already,

so we need some baking powder,

and then just a nice
wholemeal high-fibre flour to finish.

Strong, high in protein...
High in protein.

Lots of fibre, B vitamins,

all the good energy that you need.

Yes.

Alright, here I go.

So, I'll let you mix those ones up

and then we'll get them
into the oven.

Easy as that, Jaq!
Pretty simple.

As I said, I keep my baking
very simple

so that people don't feel like
they are overwhelmed by the process,

that they know that they can
whip these things together

in no time at all.

And then you kind of just want to
fill them about three quarters full.

Thank you, 'cause I always get
confused about how to...

..how far to fill my cupcake tins,
and I always put too much in

and they end up just going
everywhere and splurting out.

So, you're probably better
to underfill them

a little bit more than you think.
That's right.

And then that gives you
the opportunity to put a topping on,

whether it's a frosting,
or you might drizzle it

with some extra honey and sprinkle
some extra nuts and coconut on there,

but you can always jazz it up,

but you can't pull it back,
unfortunately.

Can't take it out...
Yeah!

..once it's cooked
and just exploded everywhere.

Yeah...

So now these need to go
into the oven.

They'll bake for about 20 minutes.

Fantastic.

Tim, the cupcakes have cooled,

so it's time
to get our frosting together.

They look gorgeous.
They're fun, aren't they?

And they look really wholesome, too,

'cause we've got
that wholemeal flour in there.

Now, to make the frosting,
we're going to do something

a little bit different...
OK.

..and make a coconut cream frosting.

Instead of, like,
a traditional butter frosting,

we're going to use the coconut cream,
so we want to grab the coconut cream,

and what I've done is
actually popped it in the fridge...

It's cold!
..overnight.

Yeah?
And so that the fats separate,

so that when you scoop it out...

I'll let you do it.
You're a genius!

..and get it in there, you've got
really thick cream in there.

So, we really just want
that top layer?

That's right,
that top layer in there.

And then we'll get our honey
to sweeten...

And I do love coconut, as you may
have picked up on this recipe,

because, especially
with the coconut cream, coconut milk,

we've got some all-natural
coconut delicious flavours

going in there.

Whisk it together
with some...vanilla.

Vanilla for life!
Absolutely.

And the final little element
is a bit of lime zest

in there as well.
So I'll get you whisking,

I'll get the lime zest on top...
OK.

..and then we'll ice our cupcakes.

I love that little addition
of any zest to desserts.

It just gives it
such a boost of flavour.

The zing! And doesn't it work well
with these summer fruits too?

Like...
Absolutely.

..squeezing your lime juice
over your papaya

or having a little bit
on the side with your mango...

Ah! The smell!
..in these cupcakes too.

So, I'm going to get
about the zest of half a lime.

Beautiful. Great.

Then, to actually frost them,

I have a little hack
that I like to do sometimes.

Oh, I love a good hack.

Which is to make
it into a butterfly cake.

So, you cut a little triangle
from the top,

remembering that we've got fruits
in there,

so it'll be a little bit more dense.

There we go.
Ooh!

We'll just put it there for a second.

And then, what we do...

..is fill the little hole
with the icing,

so it's like a little surprise...
Little coconut cream...

..burst of flavour
as you get to the middle.

How fun.
Yep. And then...

We'll put our little piece on top.

Like that.

Lovely.

Get a little bit
of extra honey to make it fancy.

Why not?
And that little bit of extra sweet.

And then some lime zest...

..to give it the colour
and a bit of extra zing.

Bit of zing, bit of zest.

Like it.

And then, if you have some on hand,

a few extra...pecans as well.

I do love pecans, so just crumble
a few of those onto the top for me.

So there's a little crumb
over there.

And it takes it

from a wholesome, simple cupcake

or hummingbird cake

into something
that's a little bit more special,

something that maybe you might
serve up to mum on Mother's Day.

That looks like a bought one!
It's cool, isn't it?

I like that!
Nice little hack.

Fantastic.
Yeah, so we're going to ice the rest.

Do a few more?
Yeah!
Alright.

And then we'll share them
with our friends.
Let's do it.

Now, Jaq, I told you
I've been craving hummingbird cakes,

so I need a taste.

OK, let's do it!

I'm gonna cut this one
down the middle.

I don't know about sharing
my hummingbird cakes...

Oh!
..but I'll make an exception for you.

Alright.

There we go.
Oh, wow!

You open it up,
it's got all the delicious...

Oh, look at that!

..coconut cream icing
coming through the middle.

Beautiful.
Yeah.

Nice and moist.

Mm! Consider my hummingbird craving
satisfied.

That is...
Oh, that's great.

That is absolutely gorgeous.

And that all-natural
coconut cream frosting -

that's a game-changer.

It's a bit of fun and it just gives
you a bit of variety

in the way
you think about your baking,

how you can frost,
how you can incorporate

the coconut cream
that's sitting in the cupboard...

That's right.
..you want to make use of.

What a tropical, summery dessert.

What a way
to celebrate summer fruits.

Yeah!
(CHUCKLES)

Jaq, this recipe is dedicated
to my son Toby today...

Aww, that's nice!

..because we're cooking
pork chops...

Yes.

..and Toby's nickname
that we gave him is Chop...

Aww!
..because he's such a cheeky chop.

So, Toby, this one's for you,
champion.

What we're going to do today

is grill some beautiful
Australian pork chops.

But first we're going to make,

playing
on that summer fruit theme...

Yes.

..we're going to make a peach glaze
to marinate our pork chops in...

Ooh, I like it.

..so they're nice and sweet
and sticky.

And then we're going to grill off
some of our beautiful peaches

here, as well,
in some of that peach glaze,

and pair that
with a nice, fresh salad,

rocket, goat's cheese,

some walnuts.

Ah, ultimate summer dish here,
I think!

Yeah, this is a great one
to celebrate summer,

but because we're using
the tin peaches...

Yes.

..you can have this
any time of year.

Ah, that's even better -
you can have summer in the winter!

That's right.
OK, what can I do to help?

A couple of jobs for you.
Yes.

First, can you start
by just chopping, just roughly,

these couple of cloves of garlic?
Sure.

They're going to go
in the food processor,

so it doesn't have to be TOO fine.
Gotcha.

And also some of our
beautiful rosemary, as well.

I love rosemary. It's got to be
probably my favourite herb.

Alright, Jaq,
so into our blender here...

OK.
..a whole tin of our peach slices,

juice and all.

Oh, good, using all of it.
It's all going in.

And then some apple cider vinegar,
gives it a bit of tang,

and then some maple syrup,

because pork and maple,
they just love each other.

How much rosemary, Tim?

Um, just probably about a tablespoon
of chopped rosemary would be great.

OK!

Couple of cloves of garlic,
rough and ready,

and then a little bit

of extra virgin olive oil
into our blender.

So, we're really just
building flavours here.

A good pinch of salt

and a good whack
of freshly-cracked black pepper.

That rosemary looks amazing.

Would you be able to throw
that into the blender?

Can.
OK.

Yum!
Now we're going to buzz this up

till it's nice and smooth.

Here we go.

And we have a peach smoothie!

Ha-ha! With a bit of garlic
and a bit of pepper!

Yeah, that's right.

You know, pick your timing
on having this one as a smoothie.

Maybe not first thing
in the morning.

No. Have a whiff of that.
That smells pretty good.

That beautiful peach glaze.

Fruity.
Fruity, vibrant.

So, now we're going to pop
our pork chops into our container

and then pour half of this beautiful
peach glaze over the top.

Now, we want to save some of that...

OK.
..for extra glazing

as we're grilling the pork chops,
and some for the salad.

Oh, wow, OK.

So, it's coming in
in lots of different moments

across this whole dish.

So, we just want to give that

a little toss-around
and a little press.

And then that would go
in the fridge, covered,

for at least half an hour
or overnight...

Yep.
..but we don't have time for that.

Let's get grilling.
OK.

Can you add a little bit of
olive oil to our griddle pan here?

Sure can.

Have that heating
on medium-high heat.

These pork chops are going to take

about five, six minutes
either side, alright?

What else can I do
while we're at the...?

Ah, would you be able to drain some
of these peaches just into here?

Yeah, alright.

'Cause we're actually going
to grill some peach slices, as well.

Ooh!
I love grilling fruits.

I think it's a great way
to bring out their natural sugars.

Natural sugars.

And it is going to be
a great addition to our salad.

OK.
Mm.

Alright, Jaq,
I'll swap places with you.

I'll come around with my pork chops
and we'll get these grilling.

(SIZZLES)
Yes!

You've got the right sizzle.

And number two...

Lovely. OK.

Then we'll get
some of these other peaches

that you've drained for me...
Yep.

..and we'll grill some of those.

I would never have thought to get
a tin peach and pop it on the grill.

It's a really cool way of using
things that are perhaps not in season

at another time of year.
That's right.

It doesn't have to be December

to enjoy beautiful stone fruit.

So, our pork chops will only be
five, six minutes either side,

our peaches are grilling away,

I'm gonna baste as we go,
and they will be ready in no time.

This is a good-looking meal,
I think.

Our pork chops are done, Jaq.

See how they're nice and caramelised
from that peach glaze?

They look sensational.
Yum, yum.

Let's build a little salad.
Alright!

So, rocket,
straight into our big bowl.

Yep.

Now, how I said we're using that
peach glaze all through this dish,

this is also the salad dressing.

Smart. I like it.
Yeah.

So, a few good drizzles
of our peach glaze onto the rocket,

and then just giving that
a little toss,

just to coat,

and then that is the bed
for our salad.

Fantastic.
And then we want to top that.

Can you sprinkle
some of those toasted walnuts...

Sure can.

..and here
I've got some goat's cheese.

I love goat's cheese.

I'm just obsessed
with goat's cheese.

And we're just going to crumble that
over the top.

We've also got our grilled peaches.

Look - they came up
an absolute treat.

They did.

And we glaze them
with our peach glaze, as well,

so they can just get
scattered around our plate.

They're still warm.

And now the real hero,
our peach-glazed pork chops,

get pride of place,

just sitting
nice and proudly on top.

What a dish!

These are my Peach-glazed Pork Chops
with Grilled Peach Salad.

Just proving that you can enjoy
summer fruits any time of the year

with those tin peaches.
Love it.

Toby the Chop,
these are for you, mate.

Toby's dish!

This is a really super-quick recipe

using one
of my favourite ingredients,

and that is good old Aussie eggs.

They're a really, really versatile
and, let's face it,

affordable, nutritious ingredient.
It's truly a whole food.

So, what I'm going to make today
is a curried egg scrambled wrap.

So, this can be breakfast,

but it could equally be lunch
or a light dinner.

So, I'm just going to start with some
extra virgin olive oil into my pan.

Let that heat up a little.

And I've got some red onion
and some red capsicum.

But you could also add
some really finely-diced zucchini

or really any vegies
that you like into this,

getting some vegies into the wraps.

I'm going to add both some raw
and some cooked vegies. Beautiful.

Now, while that's cooking,
I'll crack my eggs.

And I'm going to use
three eggs here.

And eggs are one of few foods,
you know, to give you vitamin D,

so this is an especially good recipe
for the winter months

when we might not be getting
so much sun.

But even in the summer, you know,

lots of people are not getting out
into the sun

in the same way that we once did.

We're all aware
of the health of our skin and so on.

So, um, you know, eggs are
a really great food to include

through those winter months
to get your vitamin D.

A little pinch of salt.

And some milk, a splash of milk.

And I'm just going
to whisk that together with a fork.

Eggs pair really, really well
with any kinds of spices, really,

but I'm just going to use
a ready-made curry mix.

And about a quarter of a teaspoon
here,

but depending on your taste,
you can add more or less.

Maybe I'll add a touch more,

'cause I like that flavour.

And you'll immediately smell

that beautiful fragrance
of the curry powder.

Actually, I'm going to leave that
for just a second more

and get ready my ingredients
for rolling my wrap.

So, I've got an avocado here.

Cut it into nice slices.

If you want to,
drizzle a bit of lemon over the top.

I'm just going to have it fresh

'cause I'm going to eat it
straightaway.

And then pour in your eggs
to the sauteed vegies.

Now, the trick with scrambled eggs
is don't do too much stirring.

You really just want to gently move
the eggs around the pan,

gently fold them, almost as if
you're doing an omelette,

but you're just moving the eggs
around the pan

until they're only just
cooked through,

and make sure
that you don't overcook them.

I'm going to turn off the heat.

Just let the final eggs cook.

Now, I'm using
a wholemeal flat bread here.

Just heat it in the microwave,
or you can do it on the stove top.

Just be careful
you don't overcook it,

just for 10-15 seconds
in the microwave to warm it through.

OK, so, I've got a nicely warmed
wholemeal flatbread.

I'm going to layer on
my sliced avocado.

Whatever greens you like.

I really like rocket in this -
it works well -

but you could use baby spinach

or even just mixed lettuce leaves.

Whatever you really like.

And then I'm just going to pile...

Look how beautifully silken
those eggs are.

Just slide that onto the top.

Maybe a little extra pepper.

So, how easy and quick was that?

The humble egg
just sort of jazzed-up a little bit

by using some curry powder,
teaming it up with some vegies,

and putting into a wrap.

So, it's an easy breakfast.

But what about lunch
or a light dinner?

Eggs can be used in any meal.

Captions by Red Bee Media