All language subtitles for G.C.B.C.AU.S16E05.WEB-DL

Feel-good desserts
is all about nostalgia.

And I love a good dessert,
or pudding, as I call it in England.

You know, it's just
nothing more motive.

It takes me back to my childhood.

Absolutely love a good dessert.

Well, do you know, now that you
say that, I have realised

that I've picked a version
of a dessert

that I used to make all the time
with my mum when I was growing up?

I think it was one of the first
desserts I ever learned,

and that's a cheesecake.

But, sorry, Mum... (EXHALES)

..of course I am Joanna-fying it!

(BOTH LAUGH)

There's not going to be
digestive biscuits in my crumb.

No!
I'm going to use oats.

(BOTH LAUGH)

What are you making, Mike?

I'm making an apple crumble tart,

so it's a little bit more cheffy,

but still just as indulgent
and comforting

and everything you want
in a beautiful dessert.

He cheffed it up, didn't he?
Just a little bit.

Cheffed it up.

(OPENING THEME PLAYS)

(SIZZLING)

Apple crumble tart.
Seriously, love it.

We're going to make a sweet pastry.

The two eggs, I only need
one and a half, please, whisked.

One and a half eggs for my pastry.

Who does that?! Who splits an egg?

Only a chef.
(LAUGHS)

I would have gone one egg, two egg,
maybe had a bit more flour.

Well...
One and a half.

But there's a reason why food
tastes better in restaurants, guys.

(LAUGHS)
OK.

Because we go the extra mile

and take out half an egg
from the recipe.

Because that gives you
the perfect pastry.

And then with the pastry,
what we're going to start with

is the flour and the butter.

So we're going to use
200g for the pastry.

And I'm going to use the rest of it
later on.

And then you just want to
rough dice the butter.

The smaller the pieces,

the quicker it will, like,
incorporate into your flour.

It is funny how different butters
do taste different.

100%.
You'd think butter is butter.

But it's really not.

As you know, Jo,
I love a good butter.

I know.

Alright, we're just going
to blitz this now

till we form the breadcrumbs.

So you can see now you've got
that beautiful,

almost biscuity sort of texture.

So now we want to add in
our icing sugar.

And I use icing sugar
for my sweet pastry

'cause I prefer the texture
and the mouthfeel.

Now, I'm intrigued to see
how are you pouring in

one and a half eggs, Mike.

Quite simply, I pour it in and
leave in half an egg left behind!

(BOTH LAUGH)

There we go, and we save that
for the egg wash.

Ah-ha! OK, nothing goes to waste
in this kitchen.

No waste. She was waiting for it.

She was waiting, but no waste.
(LAUGHS)

I'm just going to add in now
the zest of the lemon

while it's blitzing.

I mean, it pretty much tells you
when it's ready, right?

It stops moving around.

You can see the dough's formed.

Then you've got this beautiful,

sweet, fairly short dough.

But I like it short.

I like that mouthfeel
when it just crumbles.

So I'm going to wrap this
in cling film now,

pop it in the fridge, rest it
for about 20 to 30 minutes.

Then we're going to take it out,
roll it

blind-bake it in the oven
at 180 degrees for 12 minutes.

Take our baking beans off
so that we can then cook

the bottom surface
for an additional five minutes.

OK. Really simple,
and then we'll be back.

Alright, tart case done.

Looking good.
Ready for the next age.

So if you can make
the crumble topping.

You're a Scot, so...
I can.

..I'm sure...I'm sure you've made

hundreds of crumble toppings
in your time.

I know how to do this.
Thanks, Mum.

And then I'm just going to make
the filling,

which I don't cook at this stage,
OK?

It will cook in the tart case
in the oven.

So we're just going to dice it.

Quite simply, we've peeled
and cored the apples

and then we're going to cover it
in a little bit of cinnamon

and some sugar,
some golden caster sugar.

So using the end of your fingertips

rub it until it kind of looks like
breadcrumbs.

Then I'm going to add
some brown sugar.

And is that a mixed spice
you've got?

What spice have you given me.
Ginger.

Oh, it's ginger. Some lovely ginger.

Yeah. I'm going to give you
your two tablespoons of sugar.

Yeah. Go for it 'cause
my fingers are now all messy.

(CHUCKLES)

And then I'm just sprinkling
my golden caster.

And if you think about it,
for a dessert, for a tart,

it's only four tablespoons of sugar
that's going in this.

That's not a lot.

No, it's not. OK, I'll concede.

And I love that
little cinnamon kick.

Teaspoon of cinnamon in there.

And then we just give that
a really nice mix.

Can I tell you something interesting
about cinnamon?

Yeah.

It helps to manage
blood glucose levels.

Really does.
That's great.

I've been consuming a lot of it,

and I didn't know
about the health benefits.

Yeah, there you go.
OK. How's that looking?

Have I done it well enough?
Yeah.

You don't want it too fine.
I like some chunky bits as well.

OK, there you go.

So now we just take our tart

and put our crumble on top.

I do love that you
haven't cooked the apples.

This is always a debate, isn't it,
when you make apple crumble,

do you cook the apples first or not?

And I always think,
why do you need to cook them first?

Never.
You want you take away the texture.

Some bits will still have
a little bit of bite in there.

That's what you want. Alright.

And we're going to pop that
in the oven now,

bake it for about 35 minutes
at 180 degrees.

There you go.

Apple crumble tart. Delish.

And look at it.
We're going to let it cool down.

Take a slice.

I personally would just enjoy it
with some fresh cream over the top.

But, yeah,
it is smelling really good.

I'm dying to the taste, though.
Go on.

You do the honours for this one.
OK. Lovely.

Oh, that crumbly, crunchy top.

The beautiful...
I'm always a bit scared of pastry.

And look at that, you've nailed it.

It's a beautiful pastry recipe.

I'm telling you, the key -
one and a half eggs.

(LAUGHS)
Oh, that was it.

No, it's the butter.

The butter gives you
such a beautiful, beautiful crust.

Look at that.

I'm going for some cream?

Just a little bit of that.

Well, do you know what I do think

that sometimes you just have to have

the real thing and truly enjoy it.

You know?
Really love every mouthful.

Moderation, guys.

But when you do it, do it right.

Or I should say,
when you do it, do it Mike.

(BOTH LAUGH)

Uh!
There's a dad joke for you all.

(LAUGHS)

That was a dad joke, I'm sorry.

That was a one and a half dad joke.
(LAUGHS)

That crumbliness of the pastry
on the bottom, it's beautiful.

Yeah, the pastry's short...
It's like a grown-up apple crumble.

Absolutely. Guys, give it a try.

My apple crumble tart.

A little bit of cream, all the love.

So, I knew a funny joke about oats.

Oh, God!
(BOTH LAUGH)

Well, I'm Scottish, you know,
I love to have oats.

And the English used to say
something about,

"Well, we just feed our oats
to horses."

And the retort from the Scots were,

"Well, that's why the English
have such fine horses,

"and Scots have such fine men."

(LAUGHS)
Because we eat oats.

I'm glad I got that joke right.

I'm terrible at...

Anyway, back to food.
Moving on.

This is when I lean more towards
my Caribbean heritage.

(BOTH LAUGH)

I'm going to use my fine rolled oats
to make a base for my cheesecake,

instead of the biscuits
that would normally be used.

You're using oats instead?
Yeah.

Instead of digestive?
Yeah.

You're looking really sceptical.
Oh, Jo. Jo...

Just you wait. Just you wait.

OK, so I'm going to blitz them
a little bit in my food processor

until they resemble
digestive biscuits.

Nice.
(CHUCKLES)

And at this stage is when you add in

lots of butter
to the digestive biscuits

to give you that rich,
cheesecake base, right?

Instead...

(LAUGHS)

That's not what we're going to do,
Mike.

We are going to pour in some,
guess what, extra virgin olive oil.

I've got about four tablespoons here.
(CHUCKLES)

Just you wait. You're going to
love this one, I promise.

OK. And then I am adding
just a little bit of honey.

Partly because this is going to help
the oats come together

and stick the crumb together.

Partly because, you know,
honey's also just a tasty sweetener.

Beautiful.
Add some flavour.

So, but mostly I'm using the honey

here just to help the oats
to stick together.

And then don't add too much water.

Don't be too, you know,
boisterous here.

Just add a little a while.

You don't want this
to get too sticky.

I just want it to come together
and no more.

OK.
So a little bit crumbly.

Can I ask, why water?

What else would I use?

You could use the yoghurt.
Oh.

Oh, well, I like that.

I thought you were going to tell me
something like, you know...

No, no. I know how you like to cook.
..butter, cream.

I thought you were going to say
milk, actually, but yoghurt, yeah.

You could use...you could use
a little bit of the yoghurt

to just help bring it together.

And then you'll get a little bit
more caramelisation with the bake.

I like that. OK.
Next time we'll try that.

I did like that. Nice idea, Mike.

Um, OK, so tip it into the bowl.

And then just spread it
around the bottom.

And I've pre-lined this,
I did sort of oil.

And if you've got one of these
springform tins,

it does make it easier.

I have actually made this
in just a Pyrex dish.

And it does tip out nicely
as long as you use your baking paper

to line it, but it works a treat.

So when you've pressed that
into the bottom of your tin,

basically, we're just going to
pop that into the oven

for about 10 to 15 minutes at,

and I'm going to surprise you here,
160.

Hey!
(BOTH LAUGH)

A little bit lower.
I don't want it to burn.

It's quite thin.
Awesome.

OK, while that's baking,
we can make the filling.

I think it's time I got you working,
Mike.

I've been enjoying just watching
the master at work here, Jo.

Right. Well, you know, I thought,

you know, you've got
such a good beating arm.

I'm going to get you started
on the filling.

So, three eggs into the bowl.
OK.

I'm going to use some Greek yoghurt,

so it's more of
a yogurt-y cheese filling.

OK.

Um, you know, I was trying
to remember what my mum

used to put in her filling.
Mm.

But, yeah, I'm pretty sure
a gelatine...

Would have been.
Would it have cream in it?

Yeah. Cream.

Cream cheese,
old school cheesecakes, gelatine.

I don't know why we used to put
gelatine in it.

I don't think it's necessary at all.

There's still recipes
floating around with it, for sure.

OK.
Do you want this whisked first?

Beat the eggs up, yeah.

And then you're going to add in
the cream cheese, some Greek yoghurt.

And then here is my secret ingredient

for reducing the overall amount
of sugar.

This is a really clever product.

So this is reducing
the amount of sugar,

so the impact on your
blood glucose levels as well,

and the overall calories
by about a quarter - 25%.

That's amazing.
And it's a blend...

Yeah. It's clever, isn't it?

And it's one of my favourite
alternative sweeteners.

It's a natural sweetener.
It's called monk fruit.

And so they've used the monk fruit
to reduce the amount of sugar.

But what's clever about this
compared to some other

alternative sugars is actually
this functions like sugar...

It's a like-for-like product.
..in the dessert. Yeah.

And you use it in the same amount
as you would the regular sugar.

That's amazing.
OK. Ready for the sugar?

Yeah. Go for it.
Cool, cool, cool.

Oh, a little bit at a time!

I'm joking.

(LAUGHS)

It's not one of your delicate
little pastry tarty recipes.

This is a bung it in, get it,

you know, get it mixed...

That's it.
..on we go.

It's a Jo recipe.

(BOTH LAUGH)

No fandangled sort of stuff
happening over here.

And just that squeeze, half a lemon.

Love that.
OK, I think it's looking good.

Are you happy with that?
I am very happy.

OK. So once the crust is ready,
after that 10 minutes or so,

should be just starting
to go a little golden brown.

We're going to pour the filling
onto the top,

put it back into the oven
for about 40 minutes

until it should be a wee bit
jelly-ish in the middle.

You know, it should
wibble-wobble a wee bit,

but be almost completely set.

Then we're going to
take it out of the oven.

We'll make our coulis meantime,
so it's cooled down enough.

Then we can finish our dish.
Awesome.

So let's make our coulis topping.
Mmm!

I always get a bit nervous
using words like 'coulis'

'cause this is probably not a coulis.

I'm not putting it through a sieve
so, anyway.

You can call it a coulis.
Can I call it a coulis?

When do I ever give you
a hard time, Jo?

Every time I'm in the kitchen
with you, Mike.

Anyway, what you will be pleased
to know

is that I'm using frozen berries.

So I do love to use frozen berries.

And also, at certain times of year,
let's be frank,

fresh berries get really,
really expensive.

Yeah.
Yeah.

And that's when using frozen berries
really is a winner.

So I'll just slice these, um,

I think actually in halves will be
OK, into the size that you want.

You just don't want too many big
chunks of strawberry on the top.

That's all I'm doing.

So you're going to sit this on top
of your cheesecake,

or serve it with each piece?

I'm going to put it onto this,
like in a traditional way.

Layer it over the top.
Really nice.

That actually made me think
of something.

You could do these as
little individual cheesecakes,

which might be quite pretty
and do them and, you know,

do them in little, um, you know,
ramekins or something.

What you do need to do is remember
to make this ahead of time, though,

because we want this to cool down,
obviously,

before we add it to the top
of our cheesecake.

So you can do this the day before
while you're baking the cheesecake,

and then let it all cool down
in the fridge overnight.

Or you can do it just, you know,
half an hour, an hour before

you're ready to serve
your cheesecake.

Now, what I also want is,
I don't want...

You're going to find quite a lot
of juice comes out the berries.

And obviously, I'm going to add
the orange juice

that Mike's doing for me.

So I don't want it to be too runny

because I want this to look really,
really beautiful.

So I'm just going to use
a little cornflour

to thicken the sauce

so that it's a lovely, nice,
thick fruit,

fruity berry sauce.

Compote.
A compote, there we go.

I knew I'd get the right word
eventually with your help.

In that goes.

I love how much citrus
you're putting in it.

Yeah, I like it citrus-y.
I love the fact you're...

..you're filling it with...
Yeah. Beautiful.

Adding vitamin C, too.
Berries and citrus together.

Oh, now look at that
gorgeous colour in here now.

OK, that's looking great.
That's enough juice.

Can I take that from you?
Of course you can.

Yeah. Look, I gave you the messy job.

Oh of course. What a surprise!

(BOTH LAUGH)

In that goes too.

So once that's simmered down.
the cornflour's cooked out

and you've got a nice thick sauce,
put it into a bowl.

As soon as it's come down
to room temperature

or cool enough
to pop into your fridge.

Meantime, your cheesecake
is almost finished in the oven.

Let it cool down,
pop them both into the fridge,

and then a few hours later,
or preferably the next day,

you're ready to assemble.

So our cheesecake's lovely and set
'cause it's been in the fridge

for a few hours and our coulis
is also cooled down.

And all we have to do now is top it.

So just pop your coulis
onto the top.

Or what do we call it again?
A compote.

A compote. That's a better name.
Onto the top.

It's that beautiful
bright red colours.

Spread your lovely compote on top.

And doesn't that just look gorgeous?

Oh, it looks beautiful, Jo.

Really, really beautiful.

A lovely, lovely dessert.

And it's kind of light.

It's got that 25% less sugar
in there.

It's got the goodness
of the Greek yoghurt

and the berries and the oats
and that crust.

I think this is a real winner.

Well, the proof is in
the Mike taste test.

(CHUCKLES)
Let's see if I can pass!

I will do the honours for sure.

I was gonna cut
the biggest slice in the world.

And then I was like,
"No, I'll behave."

Bit delicate.
I'll behave.

Be delicate. Yes.

Getting a little nervous over here.

Oh, you don't need to be.
Look at this.

That's an absolute beauty.

Does look lovely. OK.

However...

(CHUCKLES)

..the proof is definitely
in the eating.

Go on, you go first.
You sure?

Yes. I'm very happy with that bass.

Mike, how does it taste?

Beautiful.
Ah!

Honestly, it's almost like
a flapjack base.

Like, it reminds me of that sort of,
you know, the flavours.

It's the oats.
Yeah.

But the compote is delicious.

The cheesecake is creamy and rich.

The yoghurt doesn't, like,
soften it at all.

You get a nice bit of punch
from the yoghurt.

OK. There you go.

See? Sorry, digestive biscuits
are out for your base, oats are in.

Sometimes.
(BOTH LAUGH)

I grew up eating Corn Thins.

They were always a staple
in my lunch box growing up.

They're such a versatile
little snack.

You can even make
a dessert out of them,

which is what I'm going to do today.

These are my zingy white chocolate
fruit and nut Corn Thins.

Lots of fun.

First, I have some white chocolate
in this bowl

that I'm going to just put
onto our bain-marie.

I've just got a pot with some water
just simmering away.

Our bowl goes in.

You just want to make sure that
the bowl doesn't touch the water,

and we're just going to let that melt
and do its thing.

I'm also going to add

just a tablespoon of vegetable oil.

That's going to help our chocolate
to get nice and smooth and silky,

and gives you a really great
melting consistency.

Let's crack out some Corn Thins.

These are great. They're kind of like
squash popcorn cakes.

A lot of fun.

They're healthy, even though
I'm adding chocolate to them today.

But they're fun, versatile.

I'm just going to pop some
of our Corn Thins onto our tray

just to see how many I can fit
on there.

I think we'll do six.

Beautiful. Alright.

Our chocolate's
just about melted here.

In fact, we're ready to dip!

So chocolate bowl comes off.

Now, this is the fun part.

This is a great one that you can get
the kids involved with.

And you could really top
your white chocolate Corn Thins

with anything that you got.

Any fruits or nuts that you
might have laying around.

So what you want to do,
get your Corn Thin

and just dip the Corn Thin
just halfway...

..into the white chocolate.

Just get it nice and coated.

And then just slowly take it out.

How good does that look?

And then that can go on to

our lined baking tray

and we'll do the rest of them.

Alright. And our last Corn Thin
dipped in the white chocolate.

I love white chocolate.

I don't know what everyone hates
on white chocolate for.

I think it's glorious.

Now, we want to work quickly.

So we've got some cranberries

that I just want to sprinkle over.

This is the fun part.

You want to do this quickly

before that chocolate sets.

Then some pistachios.

Sprinkle them on.

Beautiful.

So you could use any nuts.

You could do macadamias, pecans,

peanuts, any nuts.

But I love pistachios for this.

And then some dried apricots,

which we've just chopped

into little pieces.

Now something
a little bit different.

Here I've got some ground
Sichuan peppercorns.

It's going to add a real zing
to our white chocolate thins.

It gives you that little burst
and really has a nice, beautiful heat

that almost pops in your mouth.

It's really great.
So a little sprinkle.

Now, you don't need too much,

just a little sprinkle of the

Sichuan peppercorns over the top.

Then final flourish,

just a pinch of salt flakes...

..just for that salty-sweet combo

that we're going for.

Give that Sichuan pepper a go.

It definitely adds a bit of zing.

If they're for kids,
you could always leave it off,

but a great little snack
in no time at all.

Captions by Red Bee Media