All language subtitles for G.C.B.C.AU.S16E31.WEB-DL

Jacq, today, we're throwing out
the rule book,

we're talking fusion foods.

I'm very excited about this.

It's a great way to get
super creative in the kitchen,

blend different cultural flavours
and styles.

I'm going to bring
my Asian mushroom risotto

to the table.

It's one of my comfort foods.

It's got lots of juicy flavours,

and there's this subtle hint of miso
that comes through at the end, too.

Ooh, love miso.
What are you going to make?

Well, I'm putting
a different spin on

an Aussie pub classic.

I'm making a parma,

but this is a green curry
chicken and prawn parma.

Wow!
I know!

Complex, different,
I'm here for the ride!

(CHUCKLES) Let's go!
This is gonna be fun!

It will!

Jacq, when I go to the pub,

I'm always magnetised towards
the chicken parma.

Today, I'm putting a different spin
on the Aussie pub classic.

We're going to make
a green curry prawn mixture

to go on top of our schnitzel.
Very different!

Alright. So, we're using
our beautiful green curry paste here.

Yep.
Some beautiful coconut cream.

Alright, Jacq, can you start

by cracking those eggs
into the bowl...

Sure can.

..and just giving them
a little whisk-y for me.

Yep.

I've got a chicken breast

that I've just cut in half,

'cause if we did
a whole chicken breast,

that would be
a very, very big schnitzel...

It would.
..so I've just sliced it in half.

And what I want to do...
Can I have that baking paper?

Thank you.

We're just going to bang out
our schnitzels

till they're nice and thin.

Just to tenderise them, yeah?
Just to tenderise them.

We're just going to give them
a bit of a workout.

OK, so, we'll pop our chicken breasts
onto baking paper

and then just another layer on top.

OK.

And then I've got
our trusty mallet here.

And we're just going to give that
a little bang down.

Now, Jacq, that's fantastic
with those eggs.

Can you also add a couple
of good spoonfuls of coconut cream

to the eggs...
Sure.

..and a couple of good spoonfuls
of the curry paste?

OK.

We're adding flavour
to our crumbing station.

So, to get those flavours
into our egg mixture,

it's going to give our schnitzels
the most amazing curry flavour.

So, we'll peel the baking paper off.

So, they're nice and thin now,
which is what we want.

And, now, with our crumb mix, Jacq,
I'm excited -

we're using panko breadcrumbs.
Yeah.

That's going to give us
a beautiful texture

on our schnitzels.

But I'm also going to add
some fried shallots...

Ooh!
..to our panko mix.

Have a look at this.
There we go.

And that's going to give us

a beautiful, crunchy outer layer
of our schnitzels.

Yeah.

And something different that
people might not have tried before.

They wouldn't have, I don't think.

And also to our crumb mix,
I'm going to add

some makrut lime leaf

and I just want to get that
all mixed together -

the fried shallots, the panko,
the lime leaves.

Alright, let's crumb some schnities,
eh?

Flour first, then our egg mix,
then our crumb mix.

OK, I'll be on crumb station.
Thank you. So...

I was just thinking through
this crumb, as well, and I thought,

if people wanted to do
a gluten-free option

for this recipe...
Oh, yeah

..you'd obviously use
a gluten-free flour to start.

Mm. Easy.

You can stick with the ingredients
that are in your egg mix...

Yeah.

..and for the gluten-free crumb,
you could use an almond meal,

or a gluten-free crushed corn flake

and still include the shallots
in there,

so that makes it
a really easy solution.

Corn flakes?

Yeah, it's a really easy way
to do it.

Or the almond meal is really yummy,
too.

So, we've got our pan on medium heat.
Yep.

We just want to
bring that oil to the temp.

We're going to shallow-fry
our schnitzels,

so that can just come up to temp.

So, flour - nice coating -
shake off any excess,

then into our curry-egg mixture.

Look at that!

It looks so good.
Ah!

Shake off any excess,
and into our crumb mixture.

Now, if you can just...
I'll get crumby.

Yeah, get that all covered,
give it a nice massage,

a nice press down
and I'll start on our other one.

Tim, I feel like your food
are like your little friends.

They are my friends!

They get to swim,
they get a massage,

they get to flex
and do their work-out!

All the leisure activities!
I love that!

And that's the way it should be
in the kitchen.

It should be fun. You should be...
Exactly.

..whether you're cooking on your own
or cooking with people, you know.

If you're not...

You should have
your mates in the kitchen.

If you're not having fun
in the kitchen, what are you doing?

It's supposed to be a joyous thing.

Oh, I love that. Look at...
Alright, ready for round two?

Yeah, Let's go. Fantastic.

Oh, thanks, Jacq.
Pleasure!

These look so good.

Ah, look at that.

Alright, we're ready to fry.
Our oil's nice and hot.

Here we go.

That's it, you want to hear that...
Hear that sizzle!

That's music to my ears, Jacq.

Let's go in with the other one.

So, that's about
a medium to high heat.

And that gives us some time
to whip together our prawns.

Yeah, we'll clean up,
we'll come back,

and let's make
some green curry prawns.

Exciting!
(CHUCKLES)

They are pretty much done now,

so what I want to do
is just take them out

and just drain them
on some paper towel.

Lovely! Gorgeous!

They really did expand a lot
as you used the mallet on them,

didn't they?
They do.

And that's why you can see
at the pub when you get a huge parma.

Yeah.

That's why,
because they've banged it out.

Now, we're going to get going on
our green curry prawns.

OK.

Can you pass me those prawns?
Sure can.

I'm going to heat our pan
with some coconut oil.

And then our prawns go
straight into a hot pan.

Yes!

And we just want to give them
a little toss.

And all I want to do at this stage,
Jacq, is just to seal them off.

OK, They are
some good-looking prawns, as well.

They're super juicy.
I'm obsessed with prawns.

So, look, they've just had
a good seal.

They're starting to caramelise there.

Out they come.

That was fast,
like, probably a minute or so.

Super fast. Just a minute. Flash.

And then back on with our pan,

and then a little bit more
of our coconut oil into the pan.

And then, Jacq, would you be able
to pass me the shallots?

Sure can.

So, we've got a couple of shallots
that we've just finely diced.

They can go in. And then the garlic.

Oh, I like where this is going!

Oh, yeah.

A couple of cloves of chopped garlic.

And would you be able to pass me
the makrut lime leaves?

I can. More makrut.
They can go in.

I'm gonna hold on to this one.

We're just keeping
those flavour themes going

throughout the whole recipe.

All we want to do is just soften
those shallots a little bit,

which is great.

Now we're going to go in with
some of our Thai green curry paste,

which is absolutely beautiful.

So, we're talking green chillies,

we're talking lemongrass,
garlic, galangal...

And all natural, too...
Yeah.

..which is wonderful
because it's a curry paste

that's, obviously, ready to go,

so it makes bringing dishes
that are full of robust flavours

like this together really quickly
and easily.

Now, I'm just frying off
our green curry paste.

You just want to fry it off
for about a minute or so,

just to release those fragrances
and cook off the spices

and the herbs...
Very aromatic.

..a little bit until you can...

Oh, I'm starting to smell it now,
which is a good sign.

So, now we're going to go in

with some of
our 100% natural coconut cream.

So, we're going to go in with
about a cup of our coconut cream.

Now we're going to add the prawns
back in.

And then just literally cook that
for another minute.

And then we'll be ready
to build our parmas.

Alright, time to build some parmas.
Yes!

So, we've got our schnitzels here.

They can go on to our oven tray.

I've got the grill on, ready to go.

Schnitzels on there.

Then we want to top our schnitzels

with some of
these gorgeous curry prawns.

Tim, I was expecting cheese
on the chicken schnitzel

and then into the oven,
but you're going with prawns first.

There will be cheese, Jacq,
there will be cheese!

Ah, OK!
Don't worry about that!

But, first,
our beautiful green curry prawns.

OK.

Then we top with some of
our beautiful grated mozzarella

on top.

That's going to give us
that ooey-gooey parma style

that everyone loves.
Yeah.

With a bit of a surprise underneath
that people might not expect.

I've never tried cheese
and Thai food in one go,

so I am very, very intrigued
by this.

We're all about fusion today.
That's what it's all about.

They're going to go in the oven,

until they're bubbly, golden,
and delish.

Alright, let's do it.
OK.

There we go, Jacq,
these have come out of the grill.

They're nice and brown and golden.

They look sensational!
It looks like a parma.

Oh, yeah!
I'm ready to experience this.

A bit different, though.

So, we've made this beautiful,
gorgeous, fresh salad

full of all these amazing ingredients
and herbs -

Vietnamese mint, bit of coriander...
Coriander.

..cherry tomatoes, bean shoots,
cucumber.

What was the dressing
you put with it, as well?

Really easy, just lime juice, sugar,
bit of chilli, bit of fish sauce,

bit of a nuoc cham sort of style.
Nice!

So, we're going to get a nice pile
of our salad.

And then, the hero,

one of our gorgeous
green curry prawn parmas.

Oh, right on top!

Just gonna sit that right on top.

It's the hero.

Bit of fusion, bit of fun.

Can we try it?

Green curry chicken prawn parma.

Of course we've got to try it!
Let's do it.

I'm gonna fight you for this!
All mine!

Ah! Hey, hey, hey! Alright.
Alright, let's try it.

There's plenty to share!
(LAUGHS)

Now, you want to make sure
you get a bit of prawn...

That's right.

..a bit of chicken.
And a bit of salad, of course.

And a bit of
that beautiful, fresh salad.

Wow! Cooked to perfection,
my friend.

Mm!

That is really the best combination
of flavours.

So unexpected.
Mm.

Every part of it was so exciting.

I think you've really got to have it
with that fresh salad.

You do.
It just livens everything up.

The crunch and the freshness
of the herb, the lime.

That beautiful fish sauce.

There we go.
Well done!

Fusion fun today.
Oh, so much fun.

Green curry chicken parma.

Give this one a go.

Tim, this is my Asian-inspired
mushroom risotto.

Ooh!

Now, I love a good risotto,
it's like comfort food,

and miso is one of
my favourite flavours, as well,

so I had to find a way
to bring them together.

I'm excited.

Let's get chopping.
OK.

Can kick us off with some garlic.

Can do.

I'll get the pan heated
and get some extra virgin olive oil

into the pan to start.

Yeah, I'm obsessed with miso.

That umami bomb that you get
just can lift so many dishes.

It's delicious, isn't it?

And miso is a staple in our fridge.

It's incredibly good
for your gut health.

Let's get the rice in there
and cook it just for 3 to 4 minutes,

so there's a little
golden crispiness to the rice.

Would you like me to add
the garlic now or...?

Yeah, why not?
Yeah.

Let's make life simple.

We've got a few cloves of garlic.

Jacq, can I start chopping
some of these gorgeous mushies?

I'd love you to.

I've got a selection
of different mushrooms

that really go well

with all the other ingredients
in there.

So, some shimeji.
That's right.

Some oyster.
Yes.

Some king browns - you beauty.

And some enoki.
Enoki!

So if you go for about half
of what we've got there
in the mushrooms.

OK, can do.

I don't mind if our mushrooms
are kept kind of chunky.
Nah, nice and...

Rough and ready.
Like, you want a bit of meatiness
within the risotto as well.

I love that.
And that's what they bring
to the dish.

So there's a nice little bit
of golden forming on our rice,

a little bit of crispiness there.

Looks good.
And I'm going to whip together
our stock.

Tim, would you mind grabbing me
the stock?
There you go.

Thank you. So we need
around 1.5 litres of stock.

Sometimes you might use
a little bit less,

but it's always good
just to have it on hand.

So this is a vegie stock.

If you'd like to use
a chicken stock,
you could do that as well.

Really up to you.
Let's get our mushrooms, Tim.
Ooh!

Here we go.
You're close to those,
so let's load them into our rice.

These look gorgeous.

Great abundance of mushrooms there.

While we've got our mushrooms
and our risotto rice

and our stock cooking, let's prep
some of the other ingredients...
Yeah, what else can we do?

..that we'll throw on at the end.

So, whilst I didn't put the onion in
at the beginning,

we're going to pop some shallots in
at the end.

So if you could finely slice
those shallots for me.

You can see already that
the mushrooms are wilting down.

There's some good smells
from the garlic coming through.

It's sizzling away.

Now that that liquid is absorbed
from our last ladle,

it's time to add the next.

So we add the stock ladle by ladle.

It's definitely
a slower cooked dish

and we keep it cooking
just until the rice is al dente.

Got to have that little bite
in it still.

Tim, I'm pretty happy
with where the risotto is at.

It's looking creamy.
Looks great.

You can see the mushrooms
have all softened

and they've disappeared almost
in there,

except for those beautiful chunks
that you had there.

Mm.
So I'm loving that.
What's next?

If you could get
the miso butter sorted.
Got you.

Also, just pass me the baby spinach.

We're going to get that
into the risotto as well

as the roasted pumpkin.

So a big mound of baby spinach
is going to wilt down

into next to nothing.

Spinach is a great source
of plant-based iron as well.

So if you're looking to bump up
your iron intake,

a mound of spinach like this
is going to serve you well.

How much butter? The whole pack?
In your world, yes.

Just a nice...

And I'm sure at this point
you're thinking,
"Jacq, where's the cheese?"

Yeah, I know!

But that's where the saltiness
from the miso

is going to team beautifully
with the butter.

And, um...

So this is just butter
that we've softened.

Just mix that
with the seasoned butter.
Just softened butter.

We don't actually need
a salted butter in this instant.

An unsalted butter
is what we want here.

Tim, would you mind
passing me a spoon?

And I'll just really keep it rustic,

and I'm just going to put chunks
of our roasted pumpkin

into the dish as well.

Oh, look at the colours now.

Yeah, they're coming together,
aren't they?
Yeah.

I love just exploring how
different cuisines can work together

and how you can mould dishes
around that.

That's right.
It's fun.

So I've wilted the spinach.
Not too much.

You can still see that there's
a good piece of the whole leaf.

It hasn't shrivelled up
into nothing.

Lots of good colour,
good flavours coming through.

We'll get it into a bowl
and then you can try it.

Ooh!
And I'm looking forward to seeing
what you think of this one.

Do you want some seasoning in there?
Absolutely.

Lots of ground black pepper,
as per the norm with our risotto.
Nice.

Again, you don't really need
salt, do you?

Because you're getting
that salt content from the miso.

From the miso and then the tamari,
which is drizzled over the top,

which is a really important thing
to think about.

Gorgeous.
So that you're not overloading
your dish with salt.

Fantastic.
Alright. Let's get this plated up.

So I try to make sure
that, when you're plating up,

you're getting lots of
the different sorts of vegetables
in there,

chunks of pumpkin,
the meatiness of the mushrooms.

Then we want to get a dollop
of our miso butter.

So you can pass me
another little spoon.
Got you.

And I'll get a dollop
of the miso butter on top.

And just like you would
if you were throwing parmesan

in at the end, you want to get
your miso on while your risotto

is lovely and hot, so that when
you tuck in, you can just see

the miso melt into the dish.

Then we'll get our walnuts
crumbled over.

We're getting our good
healthy fats into the dish.

It's also adding some good texture
to the dish as well.
Yeah.

A bit of crunch!
I do love that.

I like that.

Then a little drizzle
of our tamari.

Or you could use a soy sauce,
gluten-free soy.

And, Tim, do you want to finish
it off with a sprinkle
of your spring onions?

Oh, can I? alright.

And that's it. It's really simple.

Uses lots of great ingredients.

Tim, I'll let you do the honours
of mixing the miso butter

into the risotto.

OK. Lovely.

Give that a good mix around.

Oh, you can smell the miso
as it mixes in with the...

Yeah.
..the hot risotto.

It's such an important component
to this dish as well.

You could of course have it without.

But for me, that's where
all the Asian flavours come in

and it all just teams beautifully.

It's like a little harmony
in a bowl.

Alright. I can't hold back
any longer.

I want to make sure I get some
of those mushrooms and the pumpkin.

Mm.
No cheese.

You don't miss it though.

Yay!

And of course, I love my meat,
but this is a vegetarian dish.

And you don't need it
because those mushrooms

are so meaty within themselves.

That's right.
The chunky pumpkin is fantastic.

But that miso mixed with the tamari
is the real hero here.

I'm so glad.
That's amazing.

There you go.
A bit of a fusion risotto.

How many Italians have we offended?

It's alright.
Hopefully, not too many.

We're having fun.

It's just about having fun
in the kitchen and exploring

how different cuisines
can work together.

That's what fusion is all about.
Exactly.

I've got an amazingly quick
gelati recipe for you guys today.

I'm using some amazing, beautiful
Aussie-owned,

great locally-sourced produce gelati.

I've got a chocolate
and a peanut butter swirl,

and all I've done to start
is I've melted some chocolate.

So I'm just going to brush
these half spheres

with the melted chocolate, and then
we're going to pop it in the freezer

for about 10 minutes

and then let them sit,
and then we'll pull them out

and give them another coating.

OK.

So we're going to now just cut
our cookies to the same shape.

And, guys, you can use
whatever cookies you want for this.

I've got some white chocolate
and macadamia

and a double chocolate chip.

So, up to you, whatever you've got
lying around, whatever you enjoy,

there's no right or wrong.

Same with the gelati.

You can use
whatever flavours you want.

I love this peanut butter swirl.

It's such a beautiful gelati.

And the same with the choc chip.

Alright, we're just going
to give these their second coat now.

OK, now that they've had
their second coat, they're ready

to be filled

with the beautiful gelati.

I'm just going to do...

..almost a half scoop.

Don't worry about the mess.

We're going to clean that up
with the biscuit in a minute.

I'm an over-filler.

Doesn't matter what I'm stuffing,
whether it's dumplings, pasta,

or these beautiful little
gelati bites,

I always want to get as much in
as possible.

Push that down.
Let me do the second one.

That simple. super easy.

And they're just going to be
so simple to just pop out later.

Look at that.

That's a gorgeous little gelati, eh?

Stuff this one.

You want to press hard enough
to get it in, but be careful

not to break your chocolate dome.

Nice.

And now the last two cookies.

So I'm going to pop these back in
the freezer now for half an hour

just to reset and firm up,

and then we're just going
to turn them out.

Alright.

They've had their half an hour
in the freezer just to sit.

It doesn't even take that long.

It can be a little bit quicker
if you want.

I'm just going to turn this
upside down now,

and hopefully they should
just pop out.

And get that beautiful
chocolate dome on top.

There we have it, guys.

I'm just going
to cut one of these open.

And there you have it.

My chocolate-covered gelati biscuits.

Easy and delicious.

This one's for me.

Mm!

It's a winner.

Captions by Red Bee Media