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Tim, we get to be creative
with vegies today,
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and this one speaks my language
because
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most people don't eat enough vegies,
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00:00:08,200 --> 00:00:12,560
so, it's always great to find
some ways to be super creative
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and get more vegies into your diet.
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Fantastic.
Now, you know I love meat, Jaq...
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I do.
..but there's no meat today.
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I will be making
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a mushroom and asparagus frittata.
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I'm excited for that.
Mm!
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Both vegies I absolutely love.
Love it.
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I'm gonna go
with a vegie no-meat ball
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with a tomato passata
and a pesto rice.
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So, lots of good flavours in there.
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A really easy vegie-for-meat swap
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that can satisfy
everyone in the family too.
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Fantastic. No-meat ball?
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That's right.
I am intrigued.
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(LAUGHS)
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(THEME MUSIC PLAYS)
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Jaq, you know what I love
about frittatas?
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You can put whatever you want
into it.
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They're so versatile
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and a great way to use up leftovers
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or any vegetables that are starting
to come to the end of their life.
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That's so true.
Mm.
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So, today we're doing a mixed
mushroom and asparagus frittata.
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It's gonna be quick, super simple
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but super-duper tasty.
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I'm excited for this!
Alright.
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Now, when I said there was
no meat today, it was correct,
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but there is lots of butter
and lots of cheese.
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And you love butter.
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I do love butter
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'cause butter equals flavour,
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especially when you're using
a true organic butter.
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Australian cows.
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And when you use
good-quality butter,
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things just taste better.
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So, I don't want to shock you,
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but I'm gonna go with about
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150g of butter into our pan.
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Would you be able
to start ripping up...
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Of course!
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All I want to do is just tear
these beautiful mushrooms up.
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We've got a real mixture
of mushrooms here
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from shimeji and enoki
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and oyster mushrooms. How good!
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I love mushrooms,
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and they do provide
that meatiness to a dish
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where otherwise there isn't meat.
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Lots and lots of flavour
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in this variety as well.
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Now, of course, butter and thyme
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are a match made in heaven.
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They absolutely love each other.
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So, I've got
some beautiful fresh thyme
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that I'm just going to
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slice up.
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And get a good whack
of our fresh thyme into that butter
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to really infuse
and become friends with the butter.
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Now, asparagus.
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What are your thoughts
on the old asparagus?
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I love asparagus, actually,
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and, because they're such
a beautiful seasonal vegie as well,
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you really can pick them up
in the springtime
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when they're lovely and fresh
and crisp.
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I'm gonna grab a wooden spoon
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and just start to mix our butter.
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That's getting nice and gorgeous.
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Now, these mushrooms
can literally go straight in.
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We really want to get them sizzling.
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Yeah, just tear 'em in.
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So, with this asparagus, Jaq,
I just want
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about 3-centimetre pieces.
Yeah.
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So, I'm just going
to just roughly chop it.
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I want it nice and chunky
in our frittata.
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Beautiful.
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Now, at these ends I'm just
gonna chop them a little bit smaller
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because I don't want to waste them.
Definitely not.
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Asparagus is too good to waste.
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You know, actually,
if you eat asparagus raw,
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then it retains something called
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the prebiotic fibre.
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And that's the type of fibre
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that our gut absolutely loves.
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So, some raw asparagus
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finely shaved into salads
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is a really nice way to get those
fibres in and feed our gut health.
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Now I've got some chopped
garlic here.
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I'm ready for it to go in.
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See you later.
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Asparagus spears can go in.
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Eggs.
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We've got eight
beautiful free-range eggs.
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That's gonna form the basis
for our delicious frittata.
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So, they can all go into our jug.
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Sure can!
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Asparagus goes into the pan.
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Give that a little mix around.
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Try not to make a horrible mess,
like me.
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Now these are frying off nicely.
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Now, I don't want to overcook them
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because they will continue to cook
in our frittata dish
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as it's baking in the oven.
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So, a good hit of salt.
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If you want to give them...
Whisk that?
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..a good whisk,
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I've got some thickened cream here
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that I'm just going to pour in
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as you whisk.
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Lovely.
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And a good hit of black pepper
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into our asparagus and our mushies.
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What else can I get into these eggs?
Anything?
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Yes. Could you just
finely chop some chives?
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Yes.
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Our mushroom and asparagus are done,
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so, I'm just going
to turn the heat off.
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Now, in the bottom of our pan, Jaq...
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I've got some baby spinach here.
Yep.
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I'm not even gonna bother
cooking this.
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This is just going to form
the bottom layer for our frittata.
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So, that can go
straight into our dish.
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Then we can go on
with our mushroom and asparagus mix.
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Gosh, that smells good.
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Ooh, yeah!
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It's probably the butter, I reckon.
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(BOTH LAUGH)
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And just spread that around our dish,
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making sure
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every piece of frittata
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will have lots of mushies
and lots of asparagus
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in there.
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We've got a couple of cheeses
to go on our frittata.
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So, a nice cheddar.
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Which, Jaq, if you could grate
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that cheddar for me,
that would be fantastic.
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I'll grab those eggs.
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Thank you for doing that.
Pleasure!
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So, they can pour all over.
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Ohh, gorgeous!
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Now, with this fetta cheese,
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I'm just going to crumble it
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over the top of our frittata.
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If you want to just sprinkle
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that cheddar all over the top
of the frittata as well.
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Can do.
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Let's get cheesy.
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And I'm just going
to literally crumble
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this whole block over the top.
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And go for it.
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Now, to really accentuate
that beautiful butter flavour,
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I'm just going to dot some butter
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on the top as well.
Oh, Tim!
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So, as it cooks,
the butter is going to melt
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and sort of help to really caramelise
the top of our frittata as well.
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I wouldn't think anything less
from you.
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(LAUGHS) So, just a just a few dots
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of our beautiful organic butter.
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Aussie grass-fed cows.
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Come on.
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Get on there.
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You can see this butter
is really beautiful quality as well
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because there's that richness
in the colour.
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It's actually yellow...
Yeah.
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..which it's supposed to be!
Yeah.
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Now I'm gonna bang this in the oven,
200 degrees,
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25 minutes or so,
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until that frittata is just set
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and all the top is melty and gooey,
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ready for the dinner table.
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Very ready for this.
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So, our frittata's
had about half an hour in the oven.
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How good does that look?!
JAQ: It SMELLS good.
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I'm gonna cut us off a nice slab.
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Plenty of melty cheese on there.
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And the butter has made
it all beautiful and caramelised
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on the top as well.
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That was the idea. (LAUGHS)
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I'm looking forward to the spinach
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as the base as well,
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because, when you put it together,
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I'd usually, you know, oil or butter
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the tin that I'm cooking it in,
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but because of the spinach
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and all of the butter that you have
in the frittata as well,
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you don't really need it, do you?
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That's looking sensational.
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So, there you go.
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Packed full of those vegetables.
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Mushroom and asparagus.
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Yum!
Nice and cheesy.
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Buttery.
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That's what I want on a midweek meal.
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I'm in!
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Alright, let's get in there.
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Get some mushroom and asparagus.
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Bit of everything.
Bit of everything.
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That's delicious.
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I love the combo of the cheeses.
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The fetta, the cheddar.
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I love asparagus,
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so, this one
is 100% a recipe for me.
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Aww.
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But with the mushrooms
and the baby spinach base -
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absolute cracker.
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Well done.
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And I think I really encourage
those at home
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to try out
some different types of mushrooms.
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But when they're cooked in all that
gorgeous butter, it is a win-win.
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Butter makes everything better?
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Yes!
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Tim, no doubt when you hear
'meatballs' you're gonna think meat.
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Usually.
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So, I'm gonna take you down
the vegie NO-meat balls...
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I love it!
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..and show you how to pack
lots of different ingredients
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that really enhance the flavour
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of simple things
like tofu and lentils.
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Look, there's a bit going on,
but we'll make it happen.
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This is a silken tofu, which
is going to form the base of this.
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And we're just gonna get all of the
ingredients into the food processor
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to start,
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along with some brown lentils.
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So, both are going to form
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the protein in this dish,
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which is really important
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because vegetarian
shouldn't be minimal protein.
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You still need to get your protein
in there
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in order for it
to be a healthy, balanced diet.
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Yeah.
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Then add some garlic
because, of course, flavour.
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Of course.
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Not a meatball without some garlic.
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And some dried herbs.
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I've got dried basil
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and also dried oregano.
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Now, are they just canned lentils
or...
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Either-or.
Yeah!
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I always have lots of tins of lentils
and other beans in the cupboard
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to make simple vegetarian meals...
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Yeah!
..because sometimes cooking them
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can just be that little bit
of extra time that you may not have.
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That's right.
This is nutritional yeast.
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It's beautiful, it's got
a great source of vitamin B12,
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which is also important
in a vegetarian diet.
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But it also adds in
that umami flavour,
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which is a great way to tie in
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00:10:00,200 --> 00:10:02,800
all of the herbs and spices
and umami into the dish.
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Yeah. That's massive for me.
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Out of all the flavours, umami
is the one that I crave the most.
253
00:10:07,560 --> 00:10:09,680
Yeah, no,
and I think most people do too.
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00:10:09,680 --> 00:10:11,480
And some fresh parsley to finish.
Gorgeous.
255
00:10:11,480 --> 00:10:14,960
Of course, if you only
had dried herbs on hand,
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then just go with that.
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And then a nice big mountain
of baby spinach.
258
00:10:19,720 --> 00:10:20,720
Beautiful.
259
00:10:20,720 --> 00:10:23,480
Again, something I like
to think about in a vegetarian diet
260
00:10:23,480 --> 00:10:25,760
is how to get iron-rich foods
in there
261
00:10:25,760 --> 00:10:31,400
because that's one of the nutrients
that is typically highest in meat,
262
00:10:31,400 --> 00:10:32,640
so, in vego diets
263
00:10:32,640 --> 00:10:35,040
we really need to look at how
we get iron-rich foods in there.
264
00:10:35,040 --> 00:10:38,800
So, the combo of both the lentils,
the tofu and the spinach
265
00:10:38,800 --> 00:10:41,880
is a really well-iron-packed
meatball...
266
00:10:41,880 --> 00:10:43,400
..NO-meat ball!
Yeah.
267
00:10:43,400 --> 00:10:44,800
(LAUGHS)
Can you grab me some olive oil?
268
00:10:44,800 --> 00:10:46,520
And that'll be our last component.
269
00:10:46,520 --> 00:10:48,960
A little bit of salt and pepper too.
Of course.
270
00:10:48,960 --> 00:10:51,200
Need about a tablespoon of olive oil
in here.
271
00:10:51,200 --> 00:10:52,680
Just give it a good drizzle.
272
00:10:52,680 --> 00:10:54,280
And then, of course, season it.
273
00:10:54,280 --> 00:10:55,280
Absolutely.
274
00:10:55,280 --> 00:10:59,200
With the herbs and spices you should
get lots of nice flavour in there.
275
00:10:59,200 --> 00:11:01,520
And then, really,
it's just about blending it up.
276
00:11:01,520 --> 00:11:03,160
So, keep it simple.
277
00:11:03,160 --> 00:11:05,280
Love it.
278
00:11:15,360 --> 00:11:16,880
That's it?
That's it.
Nice.
279
00:11:16,880 --> 00:11:18,520
You don't want to over-blend
the ingredients.
280
00:11:18,520 --> 00:11:20,680
You still want a bit of guts
in there...
281
00:11:20,680 --> 00:11:22,120
A bit of texture.
..a little bit of texture.
282
00:11:22,120 --> 00:11:23,120
Yeah.
Love it.
283
00:11:23,120 --> 00:11:25,680
So, that's all we really need.
284
00:11:25,680 --> 00:11:27,920
Then we'll get it into a bowl
285
00:11:27,920 --> 00:11:29,720
and add our remaining ingredients,
286
00:11:29,720 --> 00:11:31,640
which is what's going to help
287
00:11:31,640 --> 00:11:34,200
all of these ones
hold it all together.
288
00:11:34,200 --> 00:11:36,400
So, this is really about
the flavour here
289
00:11:36,400 --> 00:11:39,240
with all the herbs, with the lentils,
290
00:11:39,240 --> 00:11:42,480
with the garlic,
the extra-virgin olive oil.
291
00:11:42,480 --> 00:11:45,200
And then to make it hold -
292
00:11:45,200 --> 00:11:47,560
some almond meal
instead of some breadcrumbs
293
00:11:47,560 --> 00:11:49,720
because I thought let's make
this recipe gluten-free as well.
294
00:11:49,720 --> 00:11:51,200
Why not? Yeah.
295
00:11:51,200 --> 00:11:54,720
And some cooked quinoa.
Again, gluten-free.
296
00:11:54,720 --> 00:11:56,120
A lovely way also
297
00:11:56,120 --> 00:11:57,960
to get not only your grains
298
00:11:57,960 --> 00:12:01,720
but also quinoa
has a great amino acid profile.
299
00:12:01,720 --> 00:12:03,800
So, that's another way
to get your protein in.
300
00:12:03,800 --> 00:12:06,760
And, I'll admit, I always have
a bit of quinoa sitting in the fridge
301
00:12:06,760 --> 00:12:08,640
ready to throw into salads
302
00:12:08,640 --> 00:12:11,600
or to do something like this quickly,
303
00:12:11,600 --> 00:12:13,440
to have as a base for cake.
304
00:12:13,440 --> 00:12:15,160
So, that's kind of
a cool way to do it.
305
00:12:15,160 --> 00:12:16,160
So, you can see
306
00:12:16,160 --> 00:12:17,920
all the ingredients
have come together
307
00:12:17,920 --> 00:12:20,680
and it's pulled it in to make it
a much thicker consistency.
308
00:12:20,680 --> 00:12:21,680
Yeah.
309
00:12:21,680 --> 00:12:23,400
So, we want to cover that
in some Glad Wrap
310
00:12:23,400 --> 00:12:24,840
and pop it into the fridge
311
00:12:24,840 --> 00:12:27,680
for about 25 to 30 minutes
312
00:12:27,680 --> 00:12:30,520
so that it really
does glue together well
313
00:12:30,520 --> 00:12:32,880
because there's no breadcrumbs
in there, right...
314
00:12:32,880 --> 00:12:34,240
No.
..or a flour.
315
00:12:34,240 --> 00:12:37,440
So, traditional ingredients
that would glue a meatball together.
316
00:12:37,440 --> 00:12:39,240
we're making ours gluten-free.
317
00:12:39,240 --> 00:12:43,880
So, we'll pop it into the fridge
for about 25 to 30 minutes to set.
318
00:12:51,240 --> 00:12:52,760
OK, so, the mix is set.
319
00:12:52,760 --> 00:12:54,440
It's been 25 minutes or so.
320
00:12:54,440 --> 00:12:55,920
Cool.
And you can see
321
00:12:55,920 --> 00:12:57,760
it's gelled together beautifully.
322
00:12:57,760 --> 00:12:58,760
Yeah.
323
00:12:58,760 --> 00:13:00,720
And then we need
about a quarter-of-a-cup measure.
324
00:13:00,720 --> 00:13:03,280
We're going to measure our balls
onto the tray.
325
00:13:03,280 --> 00:13:06,360
And, look, you don't need
to be too rough with these ones.
326
00:13:06,360 --> 00:13:08,400
It is more of a gentle mixture.
327
00:13:08,400 --> 00:13:10,640
Gentle.
So, you really... it's just about
328
00:13:10,640 --> 00:13:13,320
scooping, making sure
it's firmly packed,
329
00:13:13,320 --> 00:13:15,080
and then getting it
into your hands...
330
00:13:15,080 --> 00:13:17,400
Actually, you should probably wet
your hands a bit before doing this.
331
00:13:17,400 --> 00:13:19,360
Oh, yeah. That's a good idea.
Just giving it a little...
332
00:13:19,360 --> 00:13:22,200
..a little sculpt and then gently
laying it onto the tray.
333
00:13:22,200 --> 00:13:23,720
And that's all you have to do.
How cute!
334
00:13:23,720 --> 00:13:25,320
Yeah! Let's make the rest of it.
Shall I have a go?
335
00:13:25,320 --> 00:13:27,280
Yes.
Alright!
336
00:13:27,280 --> 00:13:28,360
Go for it.
337
00:13:32,640 --> 00:13:34,760
Is that OK?
You passed the test.
338
00:13:34,760 --> 00:13:35,760
Yes!
339
00:13:35,760 --> 00:13:38,920
Alright, we're gonna get
the rest of the tray of these done
340
00:13:38,920 --> 00:13:41,760
and then give it a spray
with some extra-virgin olive oil,
341
00:13:41,760 --> 00:13:44,760
pop it in the oven at 180
for around 20 to 25 minutes.
342
00:13:44,760 --> 00:13:46,640
And in that time we can cook our rice
343
00:13:46,640 --> 00:13:50,000
to then toss our pesto through it
and finish the dish.
344
00:14:18,120 --> 00:14:19,520
Tim, our rice is cooked,
345
00:14:19,520 --> 00:14:20,720
so, can you do me a favour
346
00:14:20,720 --> 00:14:22,640
and stir through a bit of pesto
through the rice?
347
00:14:22,640 --> 00:14:24,680
And you can just do that to taste.
348
00:14:24,680 --> 00:14:26,760
I love a beautiful fresh pesto
349
00:14:26,760 --> 00:14:28,680
from the fridge
350
00:14:28,680 --> 00:14:30,840
because, I think, the flavours in it
351
00:14:30,840 --> 00:14:32,280
and they get to use
extra-virgin olive oil,
352
00:14:32,280 --> 00:14:34,160
they're just that much better.
353
00:14:34,160 --> 00:14:36,360
So, always pick up
a good-quality fresh pesto.
354
00:14:36,360 --> 00:14:38,040
And it's a nice way
355
00:14:38,040 --> 00:14:41,440
to get more of this Italian flavour
into the dish as well
356
00:14:41,440 --> 00:14:43,720
pretty easily
by mixing it through rice.
357
00:14:43,720 --> 00:14:47,840
And as soon as that pesto hit
the hot rice, you can just smell it.
358
00:14:47,840 --> 00:14:49,520
It's gorgeous.
Yeah. It's a good one, isn't it?
359
00:14:49,520 --> 00:14:51,800
What a great little tip.
I've never done that before.
360
00:14:51,800 --> 00:14:54,560
Now, I've warmed up
some tomato passata,
361
00:14:54,560 --> 00:14:57,400
which I've literally
just poured from a bottle
362
00:14:57,400 --> 00:14:59,760
rather than trying
to get too fancy
363
00:14:59,760 --> 00:15:01,800
and do too many things
on the stove and in the oven.
364
00:15:01,800 --> 00:15:02,960
Let's just keep it simple
365
00:15:02,960 --> 00:15:04,720
because there's enough
flavour going on
366
00:15:04,720 --> 00:15:08,640
in the rice and in the vego
meatballs, or no-meat balls, sorry,
367
00:15:08,640 --> 00:15:10,240
to bring this dish to life.
368
00:15:10,240 --> 00:15:11,720
Yeah, if you just spread it out
369
00:15:11,720 --> 00:15:13,520
so our no-meat balls
370
00:15:13,520 --> 00:15:15,840
have a little place
to land.
371
00:15:15,840 --> 00:15:17,480
A little place to rest.
A little bed.
372
00:15:17,480 --> 00:15:19,280
Alright, and these are cooked
373
00:15:19,280 --> 00:15:22,680
and they're ready
to pop on.
374
00:15:22,680 --> 00:15:24,680
What a great colour.
Yeah!
375
00:15:24,680 --> 00:15:27,640
Yeah.
Like Hulk meatballs.
376
00:15:27,640 --> 00:15:30,960
My son might eat them if
we call them 'Hulk no-meat balls'.
377
00:15:30,960 --> 00:15:32,960
It's funny, if you change the name,
378
00:15:32,960 --> 00:15:34,800
how things can happen, isn't it?
(LAUGHS) Yeah.
379
00:15:34,800 --> 00:15:37,680
A little bit of tomato passata
over the top.
380
00:15:37,680 --> 00:15:39,800
Now, if you wanted to keep this
381
00:15:39,800 --> 00:15:41,440
100% plant-based,
382
00:15:41,440 --> 00:15:44,760
then, of course,
choose a plant-based pesto.
383
00:15:44,760 --> 00:15:45,760
Yeah.
384
00:15:45,760 --> 00:15:48,920
And you could use
a plant-based or vegan cheese.
385
00:15:48,920 --> 00:15:52,120
If you want to mix things up
and get the cheese in,
386
00:15:52,120 --> 00:15:55,200
then you go in
with your traditional parmigiano.
387
00:15:55,200 --> 00:15:56,200
Ooh.
388
00:15:56,200 --> 00:15:58,200
And get that over the top.
389
00:15:58,200 --> 00:15:59,680
And then a good grind
390
00:15:59,680 --> 00:16:01,640
of black pepper to finish,
please, Tim.
391
00:16:01,640 --> 00:16:03,000
Got ya.
392
00:16:03,000 --> 00:16:04,560
And that's it!
Wow!
393
00:16:04,560 --> 00:16:06,120
How good does that look?
Yeah!
394
00:16:06,120 --> 00:16:07,760
So, a good meat-free meal.
395
00:16:07,760 --> 00:16:09,400
Lots of good flavours.
396
00:16:09,400 --> 00:16:10,600
Lots of great
397
00:16:10,600 --> 00:16:12,800
nutritious ingredients in there.
398
00:16:12,800 --> 00:16:14,800
Time to tuck in.
I can't wait.
399
00:16:14,800 --> 00:16:15,880
(LAUGHS)
400
00:16:15,880 --> 00:16:17,760
One for you.
Thank you.
401
00:16:17,760 --> 00:16:19,000
Let's try.
402
00:16:20,560 --> 00:16:21,800
There we go. The meatballs
403
00:16:21,800 --> 00:16:23,160
and the rice
404
00:16:23,160 --> 00:16:24,640
are perfectly cooked.
405
00:16:24,640 --> 00:16:26,760
Get some tomato passata.
406
00:16:28,040 --> 00:16:30,720
They are definitely a softer meatball
407
00:16:30,720 --> 00:16:32,160
because they don't
have meat in them.
408
00:16:32,160 --> 00:16:37,160
So, we want them to be soft
and just that gentle texture.
409
00:16:37,160 --> 00:16:39,960
But the flavour has lots of punch.
410
00:16:39,960 --> 00:16:42,080
You're right.
It does have lots of punch.
411
00:16:42,080 --> 00:16:44,080
And I really love the consistency
412
00:16:44,080 --> 00:16:45,600
with the quinoa.
413
00:16:45,600 --> 00:16:48,360
It almost has
a meat-like consistency,
414
00:16:48,360 --> 00:16:49,920
but no-meat balls.
415
00:16:49,920 --> 00:16:50,920
I love them.
416
00:16:50,920 --> 00:16:54,080
Great option for a meat-free Monday
or any night of the week, really.
417
00:17:09,240 --> 00:17:13,280
So, I have to admit this is one
of my guilty pleasures, this dish.
418
00:17:13,280 --> 00:17:15,040
It is naughty
419
00:17:15,040 --> 00:17:16,720
in every way.
420
00:17:16,720 --> 00:17:18,520
Loaded garlic bread.
421
00:17:18,520 --> 00:17:20,840
Firstly, who doesn't love
a garlic bread?
422
00:17:20,840 --> 00:17:25,280
Secondly, who doesn't like to load
all the unnecessary stuff into it
423
00:17:25,280 --> 00:17:26,800
to make it even better?
424
00:17:26,800 --> 00:17:29,440
So, I'm gonna start off
by making a garlic butter,
425
00:17:29,440 --> 00:17:30,960
and all I've done so far
426
00:17:30,960 --> 00:17:33,800
is I've confit off my garlic in oil.
427
00:17:33,800 --> 00:17:35,600
You can wrap it in foil,
428
00:17:35,600 --> 00:17:37,080
a little bit of oil,
429
00:17:37,080 --> 00:17:39,400
or you can use
those little copper pots,
430
00:17:39,400 --> 00:17:40,920
which I'd just submerge it in oil,
431
00:17:40,920 --> 00:17:42,760
put it in the oven, 180 degrees,
432
00:17:42,760 --> 00:17:44,040
40 minutes, OK?
433
00:17:44,040 --> 00:17:49,040
And then you end up with a really
nice confit garlic still as a bulb.
434
00:17:49,040 --> 00:17:50,840
Your garlic bread won't be as harsh.
435
00:17:50,840 --> 00:17:52,440
It won't be, you know...
436
00:17:52,440 --> 00:17:55,520
You'll still be able to have
a little bit of romance that night.
437
00:17:55,520 --> 00:17:56,960
Chopped parsley.
438
00:17:56,960 --> 00:17:58,960
I've just got
some slightly softened butter.
439
00:17:58,960 --> 00:18:01,200
Just leave it out at room temperature
a couple of hours
440
00:18:01,200 --> 00:18:02,680
before you need to make it.
441
00:18:02,680 --> 00:18:05,000
And then our garlic
442
00:18:05,000 --> 00:18:09,080
should just squeeze out.
443
00:18:10,360 --> 00:18:12,280
I love garlic.
444
00:18:12,280 --> 00:18:14,160
Just such a beautiful flavour.
445
00:18:14,160 --> 00:18:15,640
Which is why I'm using two.
446
00:18:15,640 --> 00:18:17,760
And, look,
if you do go through the effort
447
00:18:17,760 --> 00:18:19,120
of doing that with your garlic,
448
00:18:19,120 --> 00:18:20,640
it lasts so long.
449
00:18:20,640 --> 00:18:24,600
OK? Because it's cooked, it's in oil.
It will literally last you.
450
00:18:24,600 --> 00:18:30,280
And it's a great way to add extra
flavour to your dish or any dishes.
451
00:18:30,280 --> 00:18:33,640
So, we're just
gonna mash that up now.
452
00:18:33,640 --> 00:18:35,360
And you can smell that garlic
453
00:18:35,360 --> 00:18:37,720
coming together straightaway
into the butter,
454
00:18:37,720 --> 00:18:40,080
those beautiful aromats.
455
00:18:40,080 --> 00:18:43,000
And we're gonna add
just a little bit of salt in there.
456
00:18:44,480 --> 00:18:45,960
And a little bit of pepper as well.
457
00:18:48,480 --> 00:18:49,720
And that's it.
458
00:18:49,720 --> 00:18:52,200
So, we can put that to one side
for now.
459
00:18:53,200 --> 00:18:55,080
And with the bread element
with garlic bread
460
00:18:55,080 --> 00:18:56,880
a lot of people
like to use the baguettes.
461
00:18:56,880 --> 00:19:01,240
And traditionally it is baguettes.
Which is absolutely fine. Up to you.
462
00:19:01,240 --> 00:19:05,160
I like to use
a big, old crusty bread.
463
00:19:05,160 --> 00:19:10,240
And what I do is then just slice it
down two different ways,
464
00:19:10,240 --> 00:19:13,440
and we're gonna create
what is almost a pull-apart.
465
00:19:14,440 --> 00:19:16,120
Spin it.
466
00:19:16,120 --> 00:19:18,120
And then we go again.
467
00:19:19,120 --> 00:19:21,680
So, you're gonna get
this beautiful garlic bread
468
00:19:21,680 --> 00:19:24,080
which you can basically
rip pieces out of.
469
00:19:25,400 --> 00:19:27,680
Is there anything better
than crusty bread?
470
00:19:29,600 --> 00:19:30,920
Now...
471
00:19:30,920 --> 00:19:32,760
I'm a meat man. Let's be honest.
472
00:19:32,760 --> 00:19:34,640
I've got some beautiful
vegetarian dishes.
473
00:19:34,640 --> 00:19:36,240
But I love my meat.
474
00:19:36,240 --> 00:19:41,240
And, for me, this is almost
like a cheat pizza, in a sense.
475
00:19:41,240 --> 00:19:45,000
And I've got
some beautiful champagne ham
476
00:19:45,000 --> 00:19:47,560
and some mild salami,
477
00:19:47,560 --> 00:19:49,480
which are just great
478
00:19:49,480 --> 00:19:50,720
in this bread.
479
00:19:50,720 --> 00:19:55,920
So, we're gonna literally
fill this now with the butter.
480
00:19:56,920 --> 00:19:59,760
And there's no pretty way
of doing it.
481
00:19:59,760 --> 00:20:02,920
Open it up and get it in there.
482
00:20:02,920 --> 00:20:05,360
OK. The more the better.
483
00:20:05,360 --> 00:20:07,680
All of that butter
should be gone by the end of it.
484
00:20:07,680 --> 00:20:10,240
You don't need to spread it
because it will melt.
485
00:20:10,240 --> 00:20:12,520
And then we're gonna follow
with the hams,
486
00:20:12,520 --> 00:20:14,200
the salami.
487
00:20:14,200 --> 00:20:17,040
And then we're gonna get
some mozzarella in there,
488
00:20:17,040 --> 00:20:19,040
some parmesan.
489
00:20:19,040 --> 00:20:21,280
And we're gonna bake it in the oven.
490
00:20:21,280 --> 00:20:23,280
If you're gonna do it, do it right.
491
00:20:57,080 --> 00:20:59,880
It speaks for itself, really,
doesn't it?
492
00:20:59,880 --> 00:21:03,520
That beautiful bake on there.
493
00:21:03,520 --> 00:21:05,520
15 minutes in the oven.
494
00:21:05,520 --> 00:21:07,520
So simple.
Delicious.
495
00:21:07,520 --> 00:21:08,800
It's a showstopper.
496
00:21:08,800 --> 00:21:10,600
You put it down in the middle
of the table, guys,
497
00:21:10,600 --> 00:21:12,640
help yourself, pull it apart.
498
00:21:13,640 --> 00:21:15,920
This is my gift to you.
499
00:21:43,800 --> 00:21:45,800
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