All language subtitles for G.C.B.C.AU.S16E40.WEB-DL

You know, one of the best segments
I think I ever did

on breakfast television was when
my producer had rung me up and said,

"Jill, can you come in
and do a segment showing us

"how you can make takeaway at home
and make it healthier?

"You know, fewer calories
and less sugar, less all that stuff?"

And I said, "Yeah, sure.

"Do you want me to show you
that it's cheaper as well?"

And he was like,
"Yeah, that'd be great!"

And then I put the phone down
and I thought, "Oh, can I do that?"

And I tell you what, Scout's honour,

I worked out the ingredient price
and it was all cheaper.

So my message is when you can...

I know sometimes
you want to get take-out.

When you can, make it at home.

So that's what we're going to do.
Yeah.

I'm going to show you my Friday
night fakeaway of fish and chips.

All the trimmings. Tartar sauce.
Mwah!

Very, very nice.

Well, I'm going to go
a little Middle Eastern.

I'm going to do a sabich,

which is basically
a stuffed pita bread.

And I'm going to make a tahini
dressing, show you how easy

that is with hummus
and char-grilled vegies.

And it's going to be delicious.

Let's do it.

You know, if I am going
to have takeaway,

I do love pita breads with,
you know, tahini and hummus and,

you know, whatever grilled meats

or whatever it is you choose
to put in there.

So that's how I'm going to do
my version of that today.

Yum.
And it's so tasty.

Now, I'm going to just char-grill
some lovely eggplant and zucchini.

And when you're doing this,
do a whole load of it and then keep

it in a Tupperware covered
with extra virgin olive oil

in the fridge.

I was gonna say, like, you buy them
in delis and supermarkets

and they're really expensive.

Yeah.
Pack it yourself.

Absolutely.

And all you need to do is cut it,

brush it with extra virgin olive
oil, some salt and pepper,

nice char-grill pan.

Or when you've got the barbie on,
do it on the barbie.

Beautiful.

Salt and pepper
and a nice hot grill.

These griddle pans are brilliant
because they get that nice charring,

the lines onto the vegetables,
which is exactly what we want.

Pop those in.

And do the same with my zucchini.

What do you want me to get on with?
I would like you to...

Well, you can slice
the hard boiled eggs for me.

And then basically,
there's not a lot to do here

because we're just going to make
a tahini dressing.

So I'll show you how easy that is.

And it's quite, quite thick, yeah?

Yeah, I think quite thick.

Because the water content,
so it cooks down.

Yeah.

And I want a bit of, you know, a bit
of grit and substance, I think.

Yeah. It's replacing your meat.
(LAUGHS)

Yeah.

But you could add meat into this,
you know, some lovely

chicken skewers or some nice lamb
skewers or anything that you've done

for dinner the night before.

This is always a lunch for me.

You know, stuff whatever's in the
fridge into your wholemeal pita.

Makes for a brilliant lunch.

People always ask me about, "How do
you get the family to eat more..."

Especially the kids,
eating more vegies.

But let's face it, even adults,

I think we're at 7% of Australians
are eating the right amount
of vegies.

Wow.

So how do you make people...
get people eating vegies?

You make them delicious.

They don't have to be boring.

It doesn't need to just be boiled
or blanched.

You know, you can be really creative
with it.

And charring for me is my favourite
way of eating most vegetables.

Yeah.
You know, smoke and burn and char.

It's flavour, that caramelisation.

OK, let's get our tahini dressing
going.

Always make sure,
because you get those thick bits...

Yeah, it separates.
..at the bottom.

And if it separates, that's
a good thing, because it means

it hasn't had emulsifiers added
to it to hold it together.

So this is just sesame seed paste.

I'm going to pop it in here.

A little bit of garlic
and some lemon.

So I'm going to start...

You can't take the lemon juice out.

So just start with a little lemon
and then add more lemon as you go

to get it to the consistency
you want.

And I'm going to want
some salt in there.

Alright. That's...

I love tahini
as a base of dressings.

Me too.
Absolutely love it.

Makes a brilliant salad dressing too.
Oh, it's gorgeous.

Yeah.
Gorgeous.

So we'll get that whipping away.

Like, typical, like,
sort of French dressings

always used to use egg yolks
as the base, or mustard.

Yeah.

Tahini does the same thing
without, you know, needing it.

It's just a beautiful
flavour carrier.

And then I'm going to add
just a little bit of water.

Now, if you want a really thick
tahini because you're using it

as a dip or as a spread,
obviously you leave it thinner.

If you want it as a salad dressing,
then add more water.

Sometimes I put some olive oil
into it and other ingredients

to make it a dressing.

And I'm just going to let that whip.

Oh, that looks perfect.

Gorgeous.

Just what I want.

Lovely colour on that.
Beautiful.

So my vegies are just about ready.

I'm going to give this
a bit more of a blitz.

We'll heat the pita bread and then
we're ready to throw it all together.

So we've just heated these.

How gorgeous are these pita breads?
Beautiful pitas.

So let's just slice them open.

And Mike, I might get you
to spread the hummus...

Yep.
..on the bottom.

I've gone for hummus and tahini.

You can never have too much, right?
That's what I think.

Don't cut all the way through,
obviously.

You're just trying
to make your little pocket here.

And then we're going to layer
some of our gorgeous grilled eggplant

and the zucchini.

And then I'm going to add
some hard-boiled eggs.

Maybe you could chop
some fresh parsley for me, chef.

No problem.

And you know don't be like, you know
when you go to the shop and you get

a sandwich or a stuffed pita
like this, and then all

the ingredients are just
at the front to make it look good?

So...
Yeah! (LAUGHS)

And there's nothing at the back
but bread.

So, you know, don't do that when
you're making your own one at home.

Make sure that you stuff
your ingredients right to the back.

My problem is I always overstuff
it so it's falling apart

as I'm trying to pick it up.

Like this one.
Yeah! (LAUGHS)

Drizzle your dressing.
Again, get it right to the back.

Over the top.

That is gorgeous.

It's really hard to not get this
being messy at the end of the day.

But that's the whole point
of a fakeaway, right?

It's supposed to be messy
and indulgent and delicious.

Yeah.
Street food.

That's over the top.

A few little sprouts in there.
Thank you.

And if I was serving this
actually for the family,

you could just put
all the ingredients
in the middle of the table

and let everyone make up their own.

Why get takeaway
when you can fakeaway it at home?

Yeah. (LAUGHS)
(LAUGHS)

It's so much more delicious.

You get it really fresh

and you put exactly what you want
into your own pita.

I can't wait.
One's for me, one's for you.

Fish and chips. An absolute classic.

Everybody loves it, right?

I do. I've got to admit, I just
love really good fish and chips.

I do, like and for me, I love
going to a chippy and getting fish

and chips, but I really do love
making it at home as well,

because I can control it, right?

You know me by now.

I'm a little bit of a controlling,
you know, when it comes to food.

So what I've got already
is the chips, which I've blanched

about seven minutes in boiling
water, ruffled them ever

so slightly, and now I'm going
to fry them off about 190 degrees.

For me, it ain't fish and chips
without tartar sauce.

Oh, I agree.
And we're going to make it
from scratch.

I like it. Or I'm going to make it
from scratch?

Well, yeah,
I've given you the recipe.

(LAUGHS)
Crack on.

(LAUGHS)

No, it's actually...

To make mayonnaise at home,
it's easier than you would think.

You know, it's literally egg yolks,
mustard, a little bit of vinegar

or lemon juice and in oil
and it's just an emulsification.

That's what I find amazing,
is that mustard

is a natural emulsifier.

Yeah.
So it pulls together oil...

..anything that's water loving
and oil loving together.

For the batter,

I'm going to do like a really simple
beer batter,

equal quantity recipe
of rice flour and 00 flour.

And then basically we're just going
to loosen that with a good beer.

Whatever beer you want.
You can use a nice lager.

You could use something stronger
if you wanted to.

Up to you.

So the beautiful thing about doing
a beer batter as opposed to,

you know, adding water
or another liquid is the yeast.

The natural yeast
will aerate your batter.

You should end up with a lighter
batter for it.

And I'm going to show you another
little trick, which you don't

have to do at home.

But I'm going to use a iSi gun,
a whipping gun, at the very end,

to add even more air to my batter.

And what that does is just makes
sure your fish stays super, super

crispy for longer.

I think I've tested it
in the restaurants before

and it will stay crispy for about,
I don't know, six hours.

Like super crisp.
Stone cold, but still crispy.

(BOTH LAUGH)

OK, so now our batter is ready.

So this is the cheffy thing.

Like I said, you don't have to do
this.

It will still be a beautiful batter
at home without it.

But if you've got it,
use it for something like this.

So interesting
you're using a combination.

So this is extra virgin olive oil
I'm putting in now.

But you've done a combination
of oils.
Yes.

Because you know
what I'm going to say?

I always just use
my extra virgin olive oil.
I know.

But I do use
the light flavoured one,

rather than the really robust ones
when I'm making a meal.

Olive oil is obviously
a very prominent flavour.

So if you do the whole thing
with olive oil,

it's an olive oil emulsion.

Yep.

So if you try the iSi gun...
(HISSES)

I'm using two charges

and you can hear that just gassed
the whole thing.

And then that's ready now.

My first batch of chips
is almost there as well.

When people deep fry stuff,
they put it on like kitchen paper

or a chuck cloth.

Don't.

Put it on a rack so that you're
actually getting rid of that hot oil.

You know, it's dripping away
and it stops it from going soggy.

It should just sit there
and crisping up even more.

We're going to flour the fish.

And that's just to help
the batter stick on it later.

So I'm using a beautiful,
wild-caught flathead.

It's a great product, Jo.

Like, I love it.

It's always in my freezer.

So useful.

You know, portion control,
no mess, no waste.

Great.
Especially in a dish like this.

Cooks up beautifully.

Totally agree.

And I always use flatheads
for when I'm doing fish and chips.

I think flathead works beautifully.
Works so well, right?

So Jo's going to finish up the tartar
sauce by dicing up the shallots,

dicing up the caper berries,
the cornichons.

We're going to add in a little bit
of parsley as well.

I'm going to coat the fish
in the batter,

fry that off,
finish frying the chips.

And then we'll plate up.

Beautiful batter. Beautiful batter.
Look at that.

So crispy.
You can just see the crunch.

Amazing.
Gorgeous batter.

And like I said, even if you don't
aerate it, it will still

be a beautiful batter recipe.

But aerating it
just gives you that extra 10%.

And that's what we look for as chefs.
The small differences.

'Cause the fish and chips
that I used to have as a kid

growing up in Scotland,

it was a bit greasy, to be honest,

but the batter, I always
used to pull the batter off,

because it was like more batter
than fish.

But that looks beautifully crunchy
and a little bit lighter.

I guess that's what aerating it
is doing.

Absolutely. Aerating it
just helps you keep that crisp.

A little bit of salt.

I do like a bit of vinegar
on my chips.

Do you know what? Me too. Me too.

I love a bit of malt vinegar.

It has to be malt, though.
Malt vinegar.

Has to be malt.

And then some lemon.

Look at that.
Oh, that looks gorgeous.

And then the tartar sauce
that was lovingly made.

It was made with a lot of love.

But for me, like tartar sauce,
a good tartar sauce makes the dish.

A bad one? Forget about it.

There you go.

For fakeaway,
it's not too bad, is it?

It's pretty good.

It looks almost too good to eat.

But I'm going to eat it.

Let's do it.
(LAUGHS)

Tuck in.

I feel like I should taste
the fish first.

Oh, there you go.

Look at that.

With some... Hang on, hang on.

It needs a little tartar sauce
on it.

Oh, yes, please.

I mean, come on.
(LAUGHS)

We're not amateurs here.

(LAUGHS)

OK.

Cheers.
(LAUGHS) Cheers. Cheers.

Mm.

Crispy batter.

The batter is perfect.

So people always think I'm going to
tell you not to deep-fry anything,

but actually, if you have the oil
at the right temperature

and if you have something
that is not all that absorbent -

like, a batter is not -

you're actually sealing
and crisping out the outside.

Obviously, if you fried...

You don't get that residue.
That's right.

Obviously, if you fry something
like bread or something
that's really absorbent,

you're gonna get a lot of oil
into it.

But this, done properly,
is beautifully light.

And I'll tell you what, I am never
going to buy tartar sauce again.

I know.
That's a winner.

Once you make it,
it's just beautiful.

Mm.
There you go. Jo approved.

My healthy...
(BOTH LAUGH)

..deep-fried
Friday fish and chip fakeaway.

A harvest salad full of beautiful
ingredients, lots of different

textures and layers of flavour,
and plenty of nutrition too.

A great one to take to a picnic
or to eat for lunch or dinner

any day of the week.

Let's first make the marinade
for our chicken

using extra virgin olive oil,

some smoky paprika and some garlic

and leave that to marinate
for, preferably, overnight.

But if you've only got a couple
of hours, that's fine too.

If you don't like chicken,
don't have it on hand,

or just don't have the time,

throwing in some butter beans

or some other legumes that you
might have on hand, like chickpeas,

is a really great option too.

Whisk together the ingredients
for the marinade.

You can see they don't need much,

and the smoky paprika really brings
the chicken flavour to life as well.

Baste it around,
just use your hands.

So I'd pop this in the fridge
to marinate overnight.

Then you'd want to cook them
until they're tender.

Here's one
I've just prepared earlier.

You can see there's lots of flavour.

The garlic's all crispened up.

The smoky paprika and the olive oil
has really infused into the chicken.

It's going to go perfectly
in this salad.

Now it's time to get our salad
together.

You can see there's lots of good
ingredients going on here,

plenty of green.

I'm using a foundation of kale
to start with.

Kale is pretty fibrous,
so if you're new to kale,

I always recommend shredding it
quite small, as you can see,

or you can even marinate it
in a little bit of lemon juice

overnight in the fridge.

Then I've got a couple of cups
of rocket, our lovely bitter greens,

then about a cup of mint leaves.

If you don't have mint leaves
or you don't like them, as always,

swap in for what you do like.

This really is a salad
where you can mix and match

based on what you have on hand.

So maybe it's baby spinach
that you put in instead of kale.

Or maybe it's coriander or basil
or dill instead of the mint.

It really is up to you.

And then about half a bunch
of parsley.

I really love parsley.

I find that it keeps really well,

and it's also a really great source
of iron too.

So combined with the other
ingredients in this salad,

we're getting lots
of great nutrition.

You can tear it up, you can chop
it finely, you can pick the leaves,

you can chop the stalks.

Do as you please.

But remember, we're focusing
on this salad being really robust

and like we've just picked
all our abundance of food

from our harvest in the garden.

I love a bit of Spanish onion
or red onion in my salads.

I don't add stacks and stacks.

I don't want it to be overkill
in the salad,

but I want to get that flavour
of the onion in there.

And then at this point,
I really like to make the dressing

to go over these leaves
so that I'm not coating the rest

of the ingredients and maybe
making them a little bit soggy.

For our dressing, we're going
to combine extra virgin olive oil.

Old faithful.

We love our extra virgin olive oil.

Again, lots of antioxidants.

It's a healthy unsaturated fat
which our bodies absolutely love.

My other favourite in a salad
dressing is a Dijon mustard.

But if you had a seeded mustard,
that's fine too.

Or if you like a nice hot mustard,
get that one in there as well.

A red wine vinegar.

Or again, if you had a balsamic
vinegar or an apple cider vinegar,

that'll work just fine as well.

And then whisk these ingredients
together and get them coating

and kind of marinating your leaves
so that they're lovely and tender

there without too much
of the fibrous bite of the kale

when it's time to serve up the salad.

I'm just going to get my hands
in there

and essentially give my greens
a little bit of a massage.

So our greens are dressed

and we've got our beautifully cooked
smoky garlic paprika chicken.

So we're going to slice that up,
ready to pop in the salad.

So now the fun part.

We get to see all the beautiful
ingredients and nutrition

come to life as we build the salad.

One of the most fun parts
of this salad is actually including

a few Corn Thins in it.

I'm going to crush them up
so you have this lovely little pop

as you move your way
through the salad.

It's a really cool way
to use some Corn Thins,

which are certainly on hand
in our house all the time.

I'm just going to chop them up
so they become much smaller

little pieces of corn,

because then we're going to
sprinkle them through the salad.

Oh, you can hear the crunch factor
too.

I go slightly smaller, but
if you wanted to have them bigger,

they would almost be like
a corn crouton,

which is a bit of fun.

Alright, time to plate things up

and build the first layer
with our leafy greens over the plate.

You can see also here
I've got some apple.

And that's a beautiful ingredient
to bring in.

I must say I'm a big fan
of having fruit in a salad

because it helps create a natural
sweetness, which will contrast

with the savoury of our vegies,

and obviously gets your serve
of fruit into a salad as well.

Then we'll get a layer
of our chicken in there.

Oh, you can see how tender
and succulent the chicken is.

Then we'll get our Corn Thins
into the salad.

These are a corn and sesame
variation,

one of my personal favourites,

but there's multigrain and
other little options in there too.

Then we'll go in
with a layer of our hazelnuts.

Again, use any nuts
that are on hand.

You can see there's lots of crunchy
good bits in this salad,

and that's what we're after.

Our avocados are a beautiful source
of healthy fats again,

but also a wonderful source of fibre.

Just popping in wherever there's room
really,

because you can see
this salad is full of good stuff.

So we're going to do our next layer
of the salad.

You can see
it's a really hearty salad.

It's going to feed a lot of people.

Minimal fuss, lots of flavour,

lots of nutrition
and a really incredible result.

We're going to finish our salad

with a little bit more of the
Corn Thin crumble over the top.

And, if you like,

you can have a little bit
of grated parmesan as well

to top things off.

Really up to you.

I love it personally because I think
it adds that extra bit of flavour

to the end.

But if you're looking for
a dairy-free option

as well as gluten free
in your salad,

then you can keep it just as is.

This is the ultimate salad.

It ticks so many boxes.

There's lots of different
ingredients,

spices, sweet, creamy, crunchy,

all the things you want
in a wholesome, juicy salad.

I'd love to see this at my next
barbecue or picnic, but ultimately

I'll be making this for lunch
any day of the week.

Captions by Red Bee Media