Original subtitles

You know, Tim, nutritionists love to say, "Eat the rainbow."

You do, don't you? We love it!

So we're going to be COOKING the rainbow today

with lots of colourful vegetables in our dishes.

I'm going to make a stuffed, roasted butternut pumpkin with rice,

lots of herbs, cranberries, lots of flavour.

Truly the hero on the table.

How about you? I love the sound of that.

I'm going to be doing a roasted beetroot salad -

I love roast beetroot - with a quick pickled onion.

It's going to be bold, big and beautiful. I can't wait!

It sounds delicious and very vibrant,

just like eating the rainbow. (CHUCKLES)

Colourful vegies -

probably one of my favourite things to work with in the kitchen.

I do feel like I'm the human embodiment of one today.

(CHUCKLING) Yeah! But that's all good!

I'm going to make a stuffed butternut pumpkin

with lots of delicious vegies in there...

Mm!

..some rice, herbs, cranberries, pistachios.

Let's get it cracking! I love where you're going.

So we've already roasted our butternut pumpkin.

We cut it in half, drizzled it with some extra virgin olive oil,

and then you get it into the oven on the cut side down at 180

for around an hour to an hour and a quarter,

just depending on the size of your pumpkin, obviously -

you want to test as you go.

Make sure it's cooked until it's tender.

So, Tim, actually, if you could... OK.

..bring the pumpkin over. Absolutely.

And what we'll do with the pumpkin

is actually scoop out some of the flesh...

Scoopy-scoopy, OK. ..around the edges here,

so you've still got a little border around the edge to hold it well.

Yeah.

And then that way we've got space to put our stuffing ingredients in.

Indeed! I love roasting pumpkin like this.

You just get such a great flavour.

It's so good, isn't it? I would just eat it like this.

Yeah. And you know my hack, also,

when you have a really big pumpkin is, rather than -

and you want to get it small pieces for some things -

so maybe not in this context, but pop it in whole

and just cook it until you can put a skewer in the middle

to feel that it's soft, and that's how you know it's done.

And roasting your vegies before making a soup

always tastes better as well. Don't they?!

Yeah, you just get that extra little bit of sweetness from the vegies.

Alright, I'm getting some red onion into the pan.

And we want to cook that off for maybe three to four minutes

so it becomes translucent, before adding in our garlic.

So the red onion's looking good, it's a bit translucent.

I'm going to add in the garlic.

Pretty generous portion of garlic there...

Uh-huh. ..and we'll get our vegies cooking.

I've got some diced-up zucchini and some diced-up capsicum.

Want to get those in and get them softening, as well,

with the onion and the garlic.

So I've scooped out all that flesh of the pumpkin.

Oh, love it! That's ready to rock'n'roll.

Perfect! Yep. Now, if you wanted to make these cook a little bit faster,

you can pop a lid on. That'll just help to trap in the heat, soften

them a little bit quicker before we get our other ingredients in.

I'm going to add in a basmati and wild rice combo,

which I really love, because I love rice as it is.

Yeah.

The wild rice in this means that there's additional anti-oxidants,

and if you're not someone that is used to trying

different varieties of rice, like maybe you stick to brown and white,

both are great, but it's a nice way to just experiment with a different

variety of rice and experience it.

It's got that beautiful, nutty flavour as well,

which is a really nice way

to complement the other flavours in this dish.

And it's so convenient because it comes in the pouch, it's par-cooked,

you just get it straight in and a little bit of maple syrup.

We spoke about how it is the perfect complement to something like pumpkin

because it gives that natural sweetness.

(PAN SIZZLES)

Then we'll get it off the heat and pop some red wine vinegar in.

And could you pass me the spinach as well, please, Tim?

Of course. We get our spinach in to wilt.

I love baby spinach. Mm, me too.

And it's a great way to get your greens into the dish

because baby spinach, you know,

you start with a mountain

and you end up with a molehill. Yeah! (LAUGHS)

And so you can be pretty generous

with the amount that you get in here.

And just stir it through the other ingredients

so that the heat of them naturally wilts the baby spinach.

So we might bring it over to the bench top here

and then we'll stir in our herbs our currant, pistachios...

There you go.

..and get it in with our pumpkins.

So some finely-sliced basil,

but use whatever herbs you have on hand.

You could make this more festive, like if you're around Christmas time

by putting rosemary or thyme in there,

you could try it with tarragon

and then we'll get our cranberries or currants.

I've put currants in today. Now it's feeling festive. I like it!

Yeah. Little sweet pops here and there.

Um, some chopped-up pistachios.

I also love pecans or walnuts in this recipe.

Mm! Do you want me to crack open this fetta for you?

I'd love that. So that's a traditional Greek-style fetta.

Nice. So it crumbles beautifully.

And we'll get our vegies mixed in with our pumpkin.

So we're going to fill our pumpkin up, get the fetta in,

tie them together so it becomes a whole pumpkin again,

and get it back in the oven

with some maple syrup on the outside to glaze it,

and then it's going to be an epic, colourful, delicious

stuffed pumpkin roast.

Yum!

Look at it! Doesn't it look good?

I am very impressed. Looks amazing. Yeah!

So we're going to carefully get it onto our serving plate

because he's got a bit of weight in him, this stuffed pumpkin.

So we'll get him over to the serving plate, ready to carve up

and make the centrepiece of the table.

Just cut it open a little bit,

but that string has really helped to hold it all together...

Mm. ..because it was stuffed full

because we had all the beautiful stuffing

with the rice and the vegies.

Just carefully cut in here.

Make sure it doesn't fall out as we go.

There we go. Look at that!

Perfect.

Different way to look at our vegies.

So many colours going on, which is cool.

There you go.

Beautiful, generous serves.

Lots of colour,

those beautiful whole grains from the basmati and the wild rice.

Now if THAT'S not a colourful vegie dish,

then I'm not sure what is.

It meets the brief. I am absolutely blown away.

Excited to tuck into this one! (CHUCKLES)

Jac? I'm... I'm going vegan.

There. I'm going vegan.

Well, just for this recipe, OK?

OK!

I had her! I had you, I had you.

No, this is going to be fun.

This is a roasted beetroot salad... I love it.

..with vegan fetta

and I'm going to make a little pickled onion

and a balsamic glaze to go on top.

This all sounds amazing! Definitely right up my alley.

Now we've already got our roasted beetroot ready to rock'n'roll,

so all I did was just take the tops off

and I've just cut it into big wedges, bit of olive oil,

salt and pepper, into the oven, about 180-200 for nearly an hour,

just until it's nice and soft.

But have a look at how gorgeous that looks.

They look amazing. I'd eat those as, like, a wedge

with some, you know, dip or something...

Ah, yeah! ..to be honest.

Now I want to show you how to make an easy balsamic glaze.

Yeah, I'm keen for this because it makes a big difference, doesn't it?

Absolutely. So we've just got some balsamic vinegar,

about half a cup there. Yep.

We've got some brown sugar. Yep.

So it's really just equal parts brown sugar to balsamic vinegar.

And all we want to do now is just let this simmer and boil away

until it's reduced by about half and becomes really syrupy and thick.

That sugar will dissolve really easily.

And while that's doing its thing, we can move on with the next step.

Excellent. Alright.

What can I do for you?

What you can do for me is slice a red onion.

We're going to make a quick pickled red onion.

My mate Matt Preston from MasterChef...

Quick namedrop! Oh, no, it's alright.

But, um, he coined the term a quickle

because this is a quick pickle. Oh, that's so smart!

Yeah, so I can't claim that, thank you, Matt.

That's a lovely term - I love that.

So if you could just slice, thinly slice the red onion...

Yeah, of course. ..that would be fantastic.

And for the quick pickle liquid... Quickle!

Quickle! I love it. It's going to catch on.

..we've got some salt, quarter cup of salt

just regular table salt,

and then half a cup of white sugar.

In that goes.

And we've got some vinegar.

Half a cup of just regular white vinegar.

And we just give that a mix around.

And that's our pickling liquid. That's it.

That's it, hey?

Sugar, salt, vinegar - that's all we need.

Smart.

And, of course, there's ways to do it over the stove

and add peppercorns and mustard seeds and all sorts of flavourings,

but this is a quickle, so it's happening quick.

Yeah, I like it.

Thank you for that.

Our red onion can go into our pickling liquid.

Alright, we'll just stir through that red onion into the pickling mixture.

Set aside that for half an hour

just to let that pickle and do its thing.

And we'll check on our balsamic glaze.

When that's become nice and syrupy

we'll cool that down and we can build our salad.

Yum!

Jac, our balsamic glaze has thickened up nicely.

Looks delish! We've just let that cool.

So you could just keep that in the fridge

and that would last for months and months and months.

Yeah, great! Handy little tip.

Let's build our salad.

Can you toss this rocket just in a little bit of olive oil?

Sure. Just to make it shine.

That would be fantastic.

And our pickle onion, our quickle...

So I just want to drain that, just through our sieve.

Thank you, pickling liquid.

You've done your job nicely.

Just give that a little toss around.

Alright, let's build our salad.

Thank you so much. No problem.

I want to start with a bed of rocket.

Would you be able to pick some mint leaves for me?

That was my next question. Yeah.

We're going to finish off with a bit of mint garnish.

Then we'll get some of our pickled red onion.

Nice and generous. Love that colour.

The colour is beautiful. Mm, love that.

Then we want to get some of our gorgeous roast beetroot wedges

and just lay them onto our salad.

Alright, so our beetroot's on.

Next we've got some walnuts

for a bit of crunch.

And nuts and beetroot go so well together

and some pepitas on top.

Love pepitas.

And then we want to go on with some of our vegan fetta,

'cause I'm vegan today.

Plant-based is a fun way to learn your way

through different vegetables,

different way to introduce new ingredients

that you may not typically work with,

but when you find, like, good-quality products like these

that are made with just a few wholefood ingredients,

this one's made with a coconut oil, potato and tapioca starch.

That's what you're after.

Just basic ingredients in there.

So we just want to tear some of that plant-based fetta on top.

Final flourish - some of our balsamic glaze.

I just want to get my zhuzh on here.

Alright. What a beauty!

And then we finish off with some of our fresh mint leaves,

just sort of dot them around.

This is my kind of food.

The contrast of colours,

all of that fibre that you've packed in there.

If there's one thing you get out of today's...this recipe,

I think that quickle is such a cool idea.

Yeah!

They say you don't make friends with salad, but will you be my friend?

I'll be your friend. (LAUGHS)

Curry, mango and lime chicken skewers.

I love a chicken skewer, and I love using marinades

that incorporate Greek yoghurt into the marinade

because you get this nice creamy texture.

We've got a fresh mango here.

All I want to do is remove the cheeks of the fresh mango.

So just slicing down either side of that pesky seed in the middle.

Beautiful.

Then I'm just going to score this.

I love this little trick, it always impresses my son.

And then you can pop that flesh out really, really easily.

And this is going to go into our food processor

and just blitz up because we want to turn this

into a mango puree for our marinade.

So we can just pop the flesh out into our food processor.

I love using mango in savoury cooking.

It's got such a great flavour

and really pairs well with the chicken.

And our other mango, pop that out.

We'll pop on the lid and give this a good blitzing.

Job done, that was not even 10 seconds.

Now you've got this gorgeous mango puree

that's going to go straight on to our chicken.

Alright.

Now we've got this gorgeous Greek yoghurt

that's going to go into our marinade.

So, we want one cup of Greek yoghurt.

I'm just guessing.

About that. OK.

And to amplify the flavour of our skewers,

we've got some yellow curry paste.

So, we want a couple of heaped tablespoons

of our yellow curry paste, straight in.

Then we want the juice of one fresh lime.

Straight in.

Oh, the smell of that fresh lime!

Lovely.

And then just a good pinch of salt.

And some black pepper.

Alright.

Now we're just going to give this

a really good mix up, just to incorporate the mango,

the yoghurt, the curry paste, that lime juice all together.

Now I'm just going to cover this in some Glad Wrap.

Pop that into the fridge and let that marinade

for at least half an hour.

Then we'll thread these onto our skewers and get grilling.

Alright. Our curry, mango and lime skewers are done.

They smell amazing.

Time to plate up.

I've cheated, I'm using a microwave rice.

But this is great because it's coconut, chilli and lemongrass.

A bit of a flavour bomb of a rice.

So, we'll just do a nice bed of our rice on here.

Then we'll get our skewers.

Oh! Love this! I'm excited.

And we'll just pop them onto our plate.

Grilled to perfection.

Grab a lime cheek or two.

You can squeeze over the top for that little pop of freshness.

Bit of coriander.

I've just got some fresh coriander.

Just break off some there and pop that on there.

So, really easy skewers, guys.

I mean, that yoghurt just really makes a fantastic marinade

with the mango, the curry paste.

Really easy one but packed full of flavour.

Great on the barbie any time of the year. Skewer away!

Sundaes are my childhood, right?

I love an ice-cream sundae.

It always used to be what I ordered for dessert

when my parents used to take me out.

So I'm just starting off by making a strawberry compote.

Really simple one, fresh strawberries, a bit of sugar,

some cornflour and some lemon juice.

Right, now I'm just going to add the strawberries to the pot.

Medium heat, nothing in there at first.

Let the strawberries take that initial heat,

and now I'm just going to add in my tablespoon of caster sugar...

..and the juice of half a lemon.

And you can see how quickly that starts

to blister the strawberries and bleed the juice.

I want to keep some of those beautiful strawberries,

which is why I'm going to thicken it slightly

with cornflour and then leave it to cool.

And then we'll be back to build the sundaes.

OK, so, we've got our compote.

It's cooled down in the fridge.

Now it's time for the assembly.

And honestly, do it however you want, guys.

Have a little bit of fun with it.

I'm going to add some of the compote first.

And you see that beautiful glossy colour you get on it.

You've still got the gorgeous pieces of strawberry in there.

That's what you want.

I'm going to cover that in just some shortbreads

I've got lying around in the cupboard.

Nice biscuit layer.

I like the texture in there.

And then on top of that I'm going to go with our beautiful ice-cream.

If you're going to have ice-cream at home,

have the good stuff, you know?

Aussie-made, local produce and it's delicious.

Nice scoop of vanilla.

I'm just going to smoosh it down a little bit.

Then I'm going to add some fresh strawberries.

Just have some fun with it.

Doesn't need to look all pretty.

And now I'm going to do a dollop of fresh thickened cream

because, why not?

I'm gonna go a little bit more shortbread.

I'm just going to crumble this one a little bit smaller.

And now a little bit more of that compote.

And a little bit more ice-cream...

..'cause you can never have too much.

And then some strawberry.

I think that's enough.

Told you I love a sundae.

My strawberry and vanilla ice-cream sundae,

shortbread biscuits.

It's to die for.

Captions by Red Bee Media