All language subtitles for G.C.B.C.AU.S16E39.WEB-DL

In the words of Tom Jones, Jac,
it's not unusual.

Oh!

Today is all about unusual vegies.

You've always got a good one
to open with.

I try.
Really hard to match you.

I love unusual vegies
because you get really creative

in the kitchen,
which is what we're all about.

So I decided to pick up the good
old kohlrabi, which admittedly

I don't use that often
in the kitchen either.

I love it in a pickle, in a salad.
You can roast it.

Today I'm going to pop it in a salad
with some apple, parmesan, mint,

lemon and serve it up
with a delicious baked barramundi.

That sounds great.

I'm doing seared scallops
with a celeriac puree

and a bacon crumb.

Oh, that sounds so good.

And I do love celeriac,

so I'm looking forward
to tucking into yours.

Absolutely.

Look, kohlrabi
probably isn't the vegetable

that you'd pick up every week
at the shops,

but it's actually really delicious.

We're going to serve it up
with a barramundi, Tim.

So if you could actually get
the barramundi happening

and into the oven.

So everything comes together
quickly and easily.

Can do.

I have eaten kohlrabi before, but
I've never actually cooked with it.

Yeah, it's good fun. You know what?

I think it could go well
in one of your quickles.

Yeah, a pickled kohlrabi.

That'd be nice.
Yeah, it'd be good.

But it is one of those ones.

And that's why we're celebrating
today

those unusual vegies that you might
walk past at the greengrocer.

And we're showcasing that today.
That's right.

So it goes really well in a salad
or a pickle.

Or you could roast it up as well.

Yeah. Lovely.

Now, for the barramundi,

we've got four portions,
which I love because this barramundi

comes all portioned for you, which
makes it really easy to cook with,

because you can just grab
what you need.

I love that.

And it's also delivering
our source of protein to the meal.

It's going to cook quickly, because
barramundi has that soft flesh

that cooks beautifully and quickly.

I love barra.

And I love including fish
throughout the week as our dinners.

Not only is it quick,
but it's a wonderful source

of a mineral called iodine,
which is really important

for our thyroid, which helps
support our energy and metabolism.

So just keeping it simple.

Salt and pepper, bit of lemon juice

and then I'll just dot
some butter over it?

I'd love that.

I never know with my chefs

if it's going to be some butter
or a block butter later.

So you can see the kohlrabi
has been finely shaved.

It's really beautiful in a salad.

So I really encourage
just to grab one

next time you're at the shops.
Yeah.

Give it a little go.

Picturing our under-used vegies as
like the loners at the greengrocer.

They're like, "Pick me, pick me!"

And we're picking them today.
We are.

They're getting their time
in the sun.

That's right.
Alright. Are you happy with that?

I love it.
If we could get it into the oven.

I've cranked up the oven
to around 200 degrees.

That should only take between six
to eight minutes, maybe a bit less.

We'll just keep an eye on it.

You beauty.
Yeah.

And we'll finely shave our apple.

I've got a pink lady apple here.

Now, if you weren't going to use
the apple straightaway,

a great little tip to pop it in
some water with a slice of our lemon

to stop it from going brown.

And actually, let's do that.

There we go.
There's some water for you.

Unreal.
Alright.

Alright, let's get our apple
and our lemon in there.

We'll need some lemon for
the dressing for the salad itself.

So it's a good way to use up some
of the lemon that you use on fish

or in the salad.

And this salad is all about things
being finely shaved.

And we're going to do some
finely shaved parmesan as well.

And we've got some blanched almonds
here.

Blanched and toasted.

Oh, lovely.
Do you want me to chop those?

I love toasted almonds.
That would be great, too.

Beautiful.

Our fish is almost done.

So we want
to get this salad together.
Yeah.

I'll actually get you to pick
some mint for me

to have in the salad as well.

Beautiful fresh mint.

And we'll drain these apples.

They've stayed nice and fresh
and vibrant.

They are! They're beautiful.

It's a great tip.
Yeah.

We'll get a nice salad server
and all of our kohlrabi...

..we'll get in.

It's very pretty the kohlrabi,
isn't it?

Yeah, it looks great.

And do you just want me
to tear the mint leaves?

You can tear or finely chop it.
Either/or.

Ah, I'll give it a chop.

A little bit of extra virgin
olive oil,

because we love
our extra virgin olive oil.

We sure do.

And we'll bring our apples in.

And then I'm going to use
an apple cider vinegar

to dress it
with the extra virgin olive oil.

We'll put some lemon juice
in there as well.

Nice.
I do love the apple cider vinegar.

It's got a tartness that just goes
so well with the actual apple.

So just a very gentle toss
with the apple and kohlrabi,

just separating the ingredients
so that there'll be a beautiful

contrast of the red apple
with the green kohlrabi ribbons.

A bit of salt would be awesome,
please.

Oh! Yeah. And just...
Thank you.

And we'll get our mint in.

It's a delicate salad.

It's great, though.
It's going with a delicate fish.

So it's a nice little team.
Aww!

Speaking of the fish,
do you want me to get...

I'd love you to check that.
Thank you. And bring it out.

Ooh! Oh, how good does that look?

I love cooking with barramundi.

It's got a great flavour.

And you could either serve it whole
like that, or you could...

..you could flake it through a salad
or anything like that.

So true. Yep.
Yeah.

Beautiful.
Get our parmesan in here.

And not forgetting the lemon.
Oh, yeah.

You just want a nice cheek?

Yeah.

How about a nice cheek for there...

..and a good squeeze...

Good squeeze of lemon
would be awesome.

Alright.

And we'll get some of these
toasted almonds in as well.

Lovely.

So we're really getting there.

You seasoned it, didn't you?
We got to that part?

I did. Different flavours,
different textures.

That is what good cooking
is all about.

Yeah. So let's get it onto a plate
with the barramundi...

OK.
..and try it.

It'll go straight in.

Nicely cooked.

Looks great.

Bit of lemon on the side.

And lots of that beautiful kohlrabi
on the side with our fish.

It's a hot summer's night.

We've poured ourselves
a Pinot Grigio.

I think this would be
a perfect pairing.

Well done.
Wow.

There we go.

Let's give it a taste.
Oh, I have to.

We just want to go over...
Just turn it over.

Get an extra squeeze of lemon
on there, I think.

Yes.

I'll do the honours.

This is definitely my kind of meal.

Absolutely.

Fish and salad.

Some nice crusty sourdough
might go with it.

Or some good old steamed potatoes.

How goes it?

Jac, barra - beautiful, but I really
love that kohlrabi salad as well.

Just delicious.

Creamy. Crunchy. Sweet.

Creamy. Crunchy. Sweet.
Bit of salty, bit of sour.

Yeah. I love it.

Embrace the kohlrabi.
Mm!

Jac, the humble celeriac.

Do you cook with it much?

Look, probably not as often
as I should,

but when I do, I always wonder
why I don't cook with it more often.

And it has that creaminess
to become, you know, soup or puree.

It's a great vegie.

It's a little different looking.

So we're going to make
a delicious creamy puree,

celeriac puree.

We're going to do
some seared scallops,

because celeriac and scallops
really pair well together.

And then make a cheeky bacon crumb
to go on top of our scallops.

Mate, it sounds great.
Alright.

For you, can you start
by chopping me some dill?

Absolutely can.

And I'm going to start
attacking this celeriac.

So what I want to do first
is just cut off those pieces

at the top
where the celery grows out.

Alright.

I first discovered celeriac, Jac,

when I was auditioning
for MasterChef,

and I wanted to try and come up
with a fancy puree,

the thinking outside the box
that paired really well

with my pork belly dish.

And I came across celeriac,
and it worked really, really well.

So that's what I'm trying
to replicate today.

I bet it wowed the judges
on that show too.

They did enjoy it, luckily.

(LAUGHS)
Luckily.

So you just want to remove
that fibrous skin from the celeriac

and then just run your knife
around the bottom

just to get rid of all of that
gnarly, funky skin

and get to that beautiful
white middle.

Perfect.

Celeriac is part of the fennel
and celery family.

That's why we see the similarity
in the tops that's coming out.

And also, I think fennel
is probably an unusual veg

that a lot of people
don't pick up as well.

So it's interesting, isn't it?
All from the same family.

But all can be really celebrated
in their own unique ways.

Absolutely.

And that's what today's all about.

So I'm just roughly dicing
our celeriac

just into 2-centimetre cubes.

And now you need to be careful, Jac,

because celeriac will oxidise really,
really quickly and turn brown.

So we're going to use it
straightaway.

OK.
So all into our pot straightaway.

Would I be able to get
one and a half cups of that milk?

That would be lovely.
No worries.

We've got 150 mils of cream

because we're going to make
a creamy, luscious puree.

OK?

Sounds pretty good.

There's no boiling our celeriac
in water.

We're going to cook it in cream
and milk.

Enhance the creaminess
with a bit more dairy.

Yeah, that's right. (LAUGHS)

So our milk can go in.

Thank you for that.

I've got a shallot.

Just want to roughly chop that.

That's going to help to give
our puree a fantastic flavour.

And it's going to help to flavour
our cream and milk mix as well.

And of course...

Quick, before she sees.

..just a little knob of butter
in there as well.

(LAUGHS) Ha-ha! You thought
you'd get away with that!

(LAUGHS) I tried, I tried.
And a good pinch of salt.

Now I'm going to get our pan on

and all we want to do

is we're just going to bring
this to a simmer

and then just cook it nice and gently
until that's nice and soft.

Then we're going to blitz it
with a stick blender

until we've got a beautiful,
silky smooth celeriac puree.

Easy!
Then it's scallop time.

Yes.

Alright, Jac.

So I've pureed up our celeriac
until it's nice and smooth.

Now, you could see that I took off
some of that cream and milk mixture

just because
I didn't want a celeriac soup.

As gorgeous as that would be...
Yeah. Not today's recipe.

..it might just run off our plate.

Would you be able to throw in
that dill that you chopped up for me?

I'm just going to a little pinch
of salt and a bit of pepper.

And I've got my pan heating up.

Now, I'm using
some of that leftover bacon fat

to fry our scallops
in the bacon fat.

Makes sense.
Why not? Why not?

Alright, so with scallops,

all they need is one minute
on one side.

Flip them over, 30 seconds,
and out of the pan.

That's a great tip.

Alright, here we go.

We want that sizzle.

(SIZZLING)

Here we go.

I feel like this is a dish
for like date night at home.

These are great... Yeah.
This is great.

It's a bit fancy.

If you want to impress someone,
you pull out this dish.

Now, these scallops were frozen
scallops that we've just thawed out.

Really convenient pack.

You just have these in the freezer
for that said date night.

And you can just bring them out
when you want.

Counting down.

I've got my imaginary watch here.

I think 30 seconds more.

We'll flip them
and we'll start to plate up.

Excellent.

So I'm just adding
three little delicate dollops

of our celeriac puree
onto our plate.

Mm-hm.

It is very delicate.

Getting a bit fancy, aren't I?

This is not the heavy-handed
toastie Tim that I'm used to.

I know. I do enjoy cooking like this.

I don't get to cook like this
much anymore,

but it's nice to pull it out
every now and then.

Absolutely.

Yes, that's what you want to see.
Oh, beautiful golden...

Nice and caramelised.

30 seconds on this side
and we are done.

I love seared scallops like this.

So simple.

A little bit fancy,
but it's not hard.

They're buttery and delicious.

It's interesting, isn't it?

The things that people
are unsure about often

are the easiest things
to cook at home.

And that's the beauty of being able
to showcase

these sorts of ingredients and foods
in the shows,

is that you can show people
how to make magic with them, really.

Exactly.

These are done.

I'm going to choose the best three.

Sit them proudly
on top of our celeriac puree.

These are some meaty-looking
scallops.

They're huge, aren't they?

Yeah.

OK.

Then we get some of our bacon crumb.

I don't want these ones
to go to waste.

No way!
We're going to eat these ones.

I've been eyeing those off
the whole time.

Take these out.

I was like, one, two, three...
(LAUGHS) Yeah.

OK.

Then we get a little bit
of our bacon crumb

and get some of that on top.

Because bacon and scallops
are a surprisingly amazing pair.

They absolutely adore each other.

Salty and creamy.

Then we've got
some of that beautiful dill.

I just want some delicate
little fronds just to sit on top.

Dill's up there as one of my
top three favourite herbs, I think.

I absolutely love it, and it goes
so well with seafood.

Yeah.
There we go.

You would never know that

that came from the gnarly looking
celeriac, would you?

Not at all.

You've given it a real makeover
and it's a beautiful way to do it.

I feel like we're about to sit down
at a fine dining restaurant.

Well, I don't know about that,

but, um, I'll grab a knife and fork
and eat it right now.

(BOTH LAUGH)

Pork is absolutely one of
my favourite proteins to eat,

and Aussie pork is some of the best
you can get in the world.

I'm going to put a really nice
little twist on this dish.

With some dates and some tamarind

I'm going to make a beautiful
little marinade and a sauce.

So I'm going to start off
by getting some dates in a pot

with about half a pint of water,
about 500ml.

It's a little less than half a pint.

And we're going to bring that
to the boil

and let it simmer and cook down
until the dates are completely soft.

I'm going to add into that
some tamarind.

So this sauce is going
to be packed with flavour,

but it shouldn't be too sweet.

It should be almost sweet and sour
at the same time.

Like almost tart.

Sweet and tart are the two sort of
flavour profiles I'm going for.

I'm going to add in
some muscovado sugar as well.

I love muscovado because it adds
that almost molasses flavour

to your...to your sauces.

So add the sugar in there.

A little bit of a stir.

You can see that beautiful, deep,
rich colour already in the sauce.

And I'm going to introduce
some spices as well.

Some garam masala, some cumin,

and then some fresh ginger
for that little bit of heat.

We're going to blitz it up,
marinate our pork.

It's going to be delicious.

So you've got that beautiful sauce
now.

I mean, just gorgeous smell.

And we're going to use that now
to marinate.

Leave it to cool down. Absolutely.

Cool down your sauce first,
marinate your pork chops.

Just for speed today,
I'm going to put this straight in.

And you want to get a nice coating
each side.

So much flavour
will be in this pork.

Just gonna put...
Top it up a little bit more.

And I'm saving the rest
of that marinade as a sauce

to go with the pork at the very end.

Alright. Pan's hot.

And I'm going to use just a little
bit of avocado oil in this one.

It's a really nice, mild flavour.

And I'm also going to use it
in my dressing as well.

So really tying those flavours.
(SIZZLES)

That sizzle's what you want
when you're cooking pork.

The smell is beautiful.

You can smell the dates,
the tamarind.

Alright, while that's cooking,

I'm going to clean up
and work on my salad.

Simple, fresh -
mint, parsley, some apple.

It's going to be delicious.

Oh, this smells so good.

And because you've got
that beautiful, sweet and sour sauce

in there, it's so sticky,

it's so delicious.

You can see the caramelisation
on that pork.

It's just beautiful.

I was going to do one per serve.

I'm going to put two on the plate.

I'm going to use the two smaller ones
because this just looks so heavenly.

And it's the beauty
of using Australian pork.

Such a good, good ingredient
to cook with.

I love pork.

And obviously, one of the classic
flavour combinations -

pork and apple.

So we've got apple
in our salad here.

Fresh herbs,

mint, parsley, that avocado oil.

And then I'm just going to do
a little squeeze of lemon cheek...

..over the top of this.

For me, this is just pure beauty.

Australian pork.

Tamarind and date glaze.

Fresh salad.

What more can you want, guys?

I absolutely love this dish.

I hope you do too.

Usually I do my overnight oats,
or my Bircher muesli,

as I like to call it,
with milk and with yoghurt.

But what about if you're dairy free?

So we start as you would normally do
with your oats,

and I'm just going to do one serve
here.

I'm going to pop in
some chopped almonds.

I've got some pepitas.

And you just put it in the mix
that you like.

Some hemp seeds

and a bit, for sweetness, is a date.

Naturally present sugars.
They're not added sugars.

But they add that level of sweetness
that you really want.

So I'm popping in my date.

And then I need my liquid.

So I've got a cute little
single serve here of coconut milk,

which is perfect,

because how often do you open
the whole can of coconut milk

and then it sits in your fridge?

And give that a bit of a stir.

And I'm just going to add...

You can just add some water
if you like.

I'm going to add
some pineapple juice.

And you want it to look
as if it's fairly runny,

because this is
going to soak overnight.

OK. I'm going to Glad Wrap it.

So, you've done this
before you go to bed at night,

so that in the morning
it's all ready for you to tuck in.

Pop it into the fridge.

So here's one
that I've already soaked

to show you what it looks like
when it's finished.

So you can see that all that liquid
has been absorbed

and I've got a nice, thick mixture.

So now we're just going
to plate this up.

Pop it into the bowl and top it
with whichever fruit you like.

But I have some gorgeous berries,

so I am just going to top it
with some berries.

But honestly, these could be
whatever fruits are in season.

And some fresh blueberries,

because you can never go wrong
with blueberries.

And finally, some mint

is very natural to add to this.

A little bit of fresh mint.

What a great way to start the day.

This is fresh and vibrant,
but it's also filling.

It's full of nutrition,
and most of all, it's just delicious.

Captions by Red Bee Media