- 1 year ago
The Food Truck NZ - S02E06 - Roasts
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TVTranscript
00:00New Zealanders love their food, and they love it fast.
00:05But with more than a third of Kiwi adults tipping the scales,
00:08it's time for a tasty new menu.
00:13Michael Van Der Elzen is a fun-loving gourmet chef
00:16with a passion for fresh food.
00:18Beautiful.
00:20He's back with his trusty Bedford truck to challenge the way we eat.
00:24Oh, yeah, look at that. This is awesome.
00:26I think it's perfect. They're gross.
00:28Tonight, can Michael carve up a new take on the roast?
00:32With the folksome flavour Kiwis expect?
00:34Find out in the food truck.
00:42Kiwi waistlines are bulging, but it's not a bun in the oven.
00:46It's a roast.
00:47Yep, we love roast pork so much, it's our favourite meal.
00:51A takeaway roast at its best
00:53just takes me back to a Sunday night in the Van Der Elzen home
00:57eating a roast chicken,
00:59which it was 99% of the time,
01:02because I was brought up on a chicken farm.
01:04Today, every day can be Sunday.
01:07There are around 50 takeaway roast shops across New Zealand,
01:11all catering for carnivores with a heap of meat and tasty trimmings.
01:15There's absolutely no reason why a roast meal shouldn't be healthy.
01:18You know, it's all those extras that make it stodgy,
01:21full of carbs and greasy,
01:23and just generally quite bad for you.
01:25You know, I think my challenge has to be
01:27in making a roast meal that's exciting, that's healthy,
01:32and something that people will want to buy at a festival.
01:35In just a few days, Michael's playing boastful host with the most in roasts
01:39at the Ardmore Showdown.
01:41Thousands of Kiwis are expected to turn out
01:43for the heart-stopping action on the track and in the air.
01:46But will petrolheads go for meals on wheels
01:49or leave fancy roasts in the dust?
01:53If Michael's going to make his meals truly mouth-watering,
01:56he's got to see what he's up against.
01:58The first of three takeaway shops
02:00has a combo of roast pork and beef for $14.50.
02:04Flavour-wise, it's OK. It could do with more seasoning.
02:06It could do with some more love, maybe some herbs.
02:09But I think in terms of fast food, you know, it's extremely good value.
02:12You've got a bit of variation.
02:13Look at all the vegetables that are in there.
02:15There's probably 60% or 70% vegetables in there.
02:18Next up, a lamb slanger with all the trimmings.
02:21$6 and more meat than bread.
02:25So I think I have gravy and I also have dressing.
02:29This sandwich must be so bad.
02:31It's reasonably good value.
02:33Excitement-wise?
02:35Pretty boring, really.
02:37Finally, roast chicken.
02:39For a poultry, $7.50,
02:41Mike's got a handful of breast wrapped in a bun.
02:44Whole breast chicken in here.
02:46Outstanding value for $7.50.
02:48But does the chicken fly?
02:50Well, this is very unexciting.
02:52Chicken breast, gravy, lettuce, tomato and a bun.
02:55Because they cut the chicken off the bone when you ordered it,
02:58the chicken actually still retains that moisture.
03:01It hasn't dried out.
03:05The roasts today were all the same.
03:07You know, the same meat, same carrots, same peas, same gravy.
03:11They're all so boring.
03:13I think my challenge is to put a new spin on the old roast.
03:18I'm going to reinvent the roast.
03:20Somehow.
03:23If Mike plans to reboot the roast,
03:25he needs to hunt down the meat.
03:27The best place to start, the butcher.
03:30I'm here because I want to find a cut of meat
03:32that you wouldn't normally use,
03:34because I really want to test the boundaries
03:36of what you can do with roasts.
03:38There are many ways to slice a side of beef
03:41and no shortage of cuts to choose from.
03:43OK, Mike, so here we go.
03:45We've got a home quarter here.
03:47The best one on here is probably the sirloin.
03:49The rump through here, bum bum.
03:51The knuckle or top rump.
03:53You've got the shin, the top side.
03:55See, there's the eye fillet in there, all protected.
03:57So the eye fillet doesn't actually do any work
03:59except hold up the spine, which makes it such a tender cut of meat.
04:03It doesn't do any work.
04:05But then, when you're getting closer to the hooves and closer to the head,
04:08the muscles that do all the work,
04:10you're getting a lot more flavour into this.
04:12A lot more flavour.
04:14I want to keep this tender, but I don't want to pay my fillet prices.
04:17Yeah, of course.
04:18So maybe the cut Michael wants is hiding in the forequarter.
04:21You've got the Scotch fillet through here.
04:23There's the ribs, the inside.
04:25You've got the brisket through here.
04:27One of the finest cuts on the beef, if you cook it slowly.
04:29Brazilians use it quite a bit.
04:31Slow cooking, etc, etc, braise it.
04:33Now it's time Dr Mike made an incision.
04:36First, he's got to put on his scrubs.
04:38Through there? Yeah, that hand there.
04:40No, no, that one back through.
04:42No, that one through here. No.
04:44Through there? No.
04:46We'll go up through here, shall we?
04:48Ah, through there.
04:50Like that. Holy moly.
04:52There you go.
04:54OK, we've got the brisket here.
04:56So what we do is we mark that down through there.
04:58So the brisket's basically the belly.
05:00Yeah. So straight down.
05:02Straight down. Follow the line. You can't go wrong.
05:08He's getting there. That's it, eh?
05:10Keep that angle nice and high.
05:12Now you've got to run around the other side,
05:14and then you've got to finish it off there, you see?
05:16That sound is just tremendous.
05:18Probably not the right word for it, but...
05:20I bet you're feeling really manly right now, Mike.
05:22Ah, Jesus. One more?
05:24That's it. Now flip it up on the bench with one arm.
05:28Oh, look, he's a natural. Holy moly.
05:30And what's the price of this?
05:32$9 a kilo, with the bone on,
05:34$5.95 a kilo.
05:36That's cheap, eh? That's very cheap.
05:38And this here wouldn't necessarily do that much work either, would it?
05:40No. It's only really there to protect the ribs.
05:42Yeah, it's just there.
05:44Good. I'm going to use this. I'm going to try this.
05:46So I've got this brisket, which just looks awesome,
05:48for its pricing, for its flavour,
05:50and especially because I cut it myself.
05:52That's the great news.
05:54The bad news is,
05:56what do I do with it now?
05:58Chef Michael van der Elzen is cutting a track
06:00through the greasy yet familiar Sunday roast.
06:02Listen to that.
06:04I bet you're feeling really manly right now, Mike.
06:06In two days, he'll feed the famished
06:08at the Ardmore Showdown.
06:10But will these motorheads
06:12accept a souped-up version of a classic?
06:14For starters,
06:16Michael's up early at the Tuakau cattle auctions.
06:18Local farmers won't be shy
06:20telling him what they think
06:22of his modern meat.
06:24And he's not the only one.
06:26I'm up early, but the cows are up even earlier.
06:28Listen to them.
06:30Moo!
06:34Inside,
06:36more happy beefies,
06:38ready to go with the highest bidder.
06:46Three times a week,
06:48livestock goes under the hammer.
06:50Today, like every Wednesday,
06:52it's prime beef for sale.
07:00Beefed up, Michael heads back
07:02to start prep on his two-hour slow roast.
07:04This is the brisket I got from the butcher
07:06the other day, and I've just marinated it
07:08overnight inside the bag
07:10with just a little bit of thyme, a little bit of rosemary,
07:12a little bit of olive oil, a touch of salt.
07:14What I've also done is I've scored it.
07:16I've just cut maybe halfway
07:18through both sides. Not only
07:20does it tenderise it because you're breaking up
07:22the fibres and all that connective tissue,
07:24but it also allows that marinade to
07:26penetrate inside the meat. So I'm just
07:28using my brisket to lock in all those juices.
07:30Sear it on all sides,
07:32every corner. The seared brisket
07:34goes onto a bed of veg
07:36with sparkling grape juice to keep it moist.
07:38So we pop that into the oven for two hours.
07:40We'll come back and we should be able to slice it.
07:42It should be beautiful and tender.
07:44But it's not a roast meal
07:46without the veg. I want to make some chow chow,
07:48or otherwise known as piccolilli.
07:50And here I have cauliflower,
07:52celery, cucumbers,
07:54some onions and some carrots.
07:56I'm going to start these in cold water and then bring them up
07:58to the boil. I want to do it quite slowly
08:00because I want to retain the crunch of these
08:02vegetables. Now I need to create
08:04my sauce that goes around and coats the
08:06outside of the vegetables. So we just pour our
08:08cider vinegar in. We've got some mustard
08:10seeds, some turmeric and some chilli.
08:12Two or three tablespoons of corn flour
08:14in there, mix with water. Bang.
08:16Easy peasy lemon squeezy.
08:18Look at that. Leave it at room
08:20temperature or just pop it into the fridge.
08:23That's fantastic.
08:25The longer you leave it, the better it's going to become
08:27because the mustard's going to come out
08:29and the vegetables are going to take in all that flavour.
08:31But even right now, that's
08:33stunning. It's going to work so well with that brisket.
08:36Every roast needs at least
08:38one side dish of greens.
08:40So Michael's chosen the most
08:42sidelined vegetable of all. Brussels sprouts.
08:44Every kid's nightmare.
08:46I still don't like these when they're cooked.
08:48But when they're raw, they're like
08:50a baby cabbage. So you can put
08:52them into a coleslaw.
08:54Brussels sprouts, particularly in their raw form,
08:56are full of vitamin C, vitamin D, vitamin E.
08:58They are really good for you.
09:00All this talk of
09:02shrubbery has made the cows curious.
09:04Listen to the little cows.
09:06I wonder what they're saying. Are they calling
09:08out to their buddies?
09:10Hey George, I'm over here.
09:12Look at the big bulls. The big bulls
09:14are fighting each other.
09:16It's all going on out here.
09:18Nice and fine. I've got little baby carrots.
09:20I'm just going to slice these as well.
09:22For his slaw sauce, Mike combines
09:24red wine vinegar and avocado oil.
09:26I'm not going to pour this over my slaw now.
09:28I'm going to do it when I serve it, so that
09:30doesn't wilt down and get all soggy.
09:32The brisket is ready for action.
09:34How will the farmers feel about this
09:36unusual cut of beef?
09:38Have you ever tried brisket? No.
09:40It goes to the dogs.
09:44All this prime beef around here and we're going to eat brisket.
09:46Are you a beef man?
09:48Yeah, I just killed one.
09:50Into the freezer it went.
09:52It's very nice.
09:54For brisket, it's reasonably tender.
09:56What about just for any meat?
09:58Would you sit down to a roast dinner of that?
10:00I think I would, provided the price is reasonable.
10:02Very good for that cut.
10:04Very cheap cut. How's the meat?
10:06Tasty,
10:08but probably a little bit dry.
10:10Is it a little bit dry? Yeah.
10:12For the most part,
10:14Mike's meat has gone down a treat.
10:16What about his tasty two veg?
10:18Try the vegetables in the middle.
10:20You have to? That's it.
10:22That's not what it's about, is it?
10:24Are you a Brussels sprout man?
10:26I'm not a fan of Brussels sprouts.
10:28Not particularly.
10:30I wouldn't tell them to f**k off if they were a target.
10:32But they're happily
10:34woofing down Mike's raw sprout slaw.
10:36You've just eaten a whole pile
10:38of raw Brussels sprouts, but they're quite tasty though, huh?
10:40You could manage them.
10:42They can eat those.
10:44I'll get back to you on that one.
10:46The gate swings both ways for Michael's chow chow.
10:48Those veggies are my alternative
10:50to roast veg.
10:52They complement it, they're very good.
10:54Would you miss your roast vegetables?
10:56Yes.
10:58I think the traditional veggies would go better.
11:00Would you have that chow chow
11:02instead of roast vegetables?
11:04On a takeaway, yes.
11:06Not at home.
11:08We'll have a go at the carrot.
11:10You know what you like and what you don't.
11:12Well, I guess that comes with age, doesn't it?
11:14We can't get what we want at our age
11:16and there's something wrong.
11:18All in all, mixed reviews.
11:20And as straight up
11:22as a high country road.
11:24What about if I change that meal into a sandwich
11:26and I put it between two pieces of bread
11:28and you ate it like a roast meat sandwich?
11:30Could be better than this.
11:32For the most part, that worked pretty well.
11:34Well, one thing I have learned
11:36is two hours is just too long.
11:38You know, if I'm running low on meat,
11:40I can't ask people to wait two hours
11:42while I cook some more.
11:44I've got to get that brisket cooking faster.
11:46As the day draws to a close,
11:48Mike's in remix mode
11:50with a cheeky lemon marinade.
11:52The acid in the lemon's going to penetrate
11:54into this meat and just break up
11:56all those cell structures
11:58in the meat.
12:00And just tenderise it.
12:02Tomorrow morning, we'll sear it and cook it.
12:0424 hours later
12:06and it's ready to roast.
12:08What I want to do today is actually get more
12:10flavour into this brisket when I cook it.
12:12To give the meat a real homemade hit,
12:14Michael's using herbs.
12:16Salt and cracked pepper for a tasty rub.
12:18Lots of cracked pepper.
12:20Because I'm cooking this quickly,
12:22in and out of the oven in 10 minutes,
12:24I need all the help I can get
12:26to get as much taste into the brisket as possible.
12:28It's looking good.
12:30Michael's on a roll.
12:32And so is his brisket,
12:34along with yesterday's chow chow
12:36and Brussels sprout slaw.
12:38Beautiful brisket, our chow chow,
12:40Brussels slaw,
12:42all between a wholemeal roll.
12:44I'd buy that for a dollar.
12:46Michael's second shot at the Sunday roast
12:48is a seared, garlic-smeared
12:50pork kebab,
12:52with some succulent roast veg on a stick.
12:54I want to make a roast that's easy
12:56I want to make a roast that's easy
12:58for people to eat while they're walking around.
13:02He's also going for vegetarian skewers.
13:04These can be a side,
13:06or the main event itself.
13:08So, you know, if you order one of my other meals,
13:10you can have more vegetables and just order these as a side.
13:12If the grazer needs more fruit,
13:14then here's the answer.
13:16Pork and apples, classic combo.
13:18I'm just going to dice some apple,
13:20pop it into my chow chow,
13:22and then put it over the top of my skewers.
13:24I've tasted vegetables and pork now,
13:26it's actually a complete dish.
13:28Pork on a stick, and brisket in a bun.
13:30Will Ardmore race fans
13:32go for Michael's spin on tradition,
13:34or will the food truck roasts
13:36bite the dust?
13:38Chef Michael van der Elzen
13:40is slimming down and speeding up
13:42the classic kiwi roast to serve
13:44at the Ardmore showdown.
13:46But after re-boring the boring beef
13:48and sticking it to pork,
13:50Mike still hasn't finished readying his roasts.
13:52I can't help but feel I'm missing something.
13:54I'm trying to do exciting roast meals,
13:56but I haven't got a roast chicken.
13:58I come from a chicken farm.
14:00So I'm heading back to the restaurant
14:02to do my take on a
14:04classic roast chicken,
14:06but I want to do it without the gravy
14:08and without the boring potatoes.
14:10Michael's starting with the thigh and leg,
14:12minus the blubber.
14:14When it comes to chicken, it's the skin that contains all the fat.
14:16So I'm going to do my roast chicken leg,
14:18minus the skin.
14:20The skin is removed, leaving the leg for a stuffing
14:22of homemade goodness.
14:24Onion, roasted garlic,
14:26and a zingy fresh mix of sage,
14:28thyme, and rosemary.
14:30Beautiful.
14:32Wholemeal bread, whole grain barley, and egg white
14:34bulk up the stuffing with one magic ingredient.
14:36I've got some smoke essence here.
14:38Oh, it just smells awesome.
14:40This is going to give my stuffing
14:42a real character, that smoky overtone.
14:44Seasoning for the outside,
14:46then it's wrapped in butcher's twine
14:48for the hot oven.
14:50Meanwhile, Mike chops tomato, shallots, and tarragon
14:52with a mixture of salt, pepper,
14:54and olive oil to make a savoury salsa
14:56to sub in for gravy.
14:58That's fantastic.
15:00The tarragon works so well with chicken.
15:02After only 15 minutes in the oven,
15:04it's chicken roast perfection,
15:06with a handle.
15:08Look at that, it looks fantastic. All those herbs on the outside,
15:10the smell coming out of that.
15:12Sensational.
15:14Time to test the taste. Does a humble leg
15:16deserve any roast?
15:18There's a reason why roast chickens are New Zealand's favourite meal,
15:20because that's just awesome.
15:22Even without the skin,
15:24it still retains that moisture.
15:26But one leg can't stand alone.
15:28Michael tops it off
15:30with his Brussels sprout slaw,
15:32mixed with blanched beans,
15:34the tomato tarragon salsa,
15:36and one of those crunchy veggie skewers.
15:38That is a complete roast meal just there.
15:40And I'm thinking I can charge
15:4210 bucks for that. Easy.
15:44Not 12.
15:48At Ardmore Airport,
15:50it's the morning of the showdown.
15:52And the food truck is in good company.
15:54I feel like I should do a skit.
15:56Michael's Bedford
15:58might be a bit of a classic,
16:00but his business end is no match for the souped-up supercars
16:02on display,
16:04or the rolling stock upstairs.
16:06This event is also a full-on air show.
16:08He is hoping these hearty petrolheads
16:10want to gas up with Michael's
16:12unorthodox roast meals.
16:14The weather has to be my biggest concern.
16:16It's a beautiful day, it's going to get hot later on,
16:18and I'm selling hot roast meals.
16:20And one day, I wanted it
16:22to be cold and rainy.
16:24It's brilliant sunshine!
16:28But the Ardmore showdown's
16:30not just full of cars,
16:32it's also full of competition.
16:34Let's see what I'm up against.
16:36Bacon egg roll, $7.
16:38American hot dogs, cheeseburgers,
16:40$7.
16:42Muscle Madness, $8.
16:44Ooh, look at that.
16:46God, that's quite big, isn't it?
16:48New Zealand snapper burger, $10.
16:50Man, my pricing,
16:52my pricing is on the top end.
16:54At $12,
16:56Mike's roast chicken feed is hardly
16:58chicken feed.
17:00The brisket roll is cheaper at $10,
17:02but the pork skewers at $2 for $5,
17:04and the veggie versions, $2 for $3,
17:06are sensational value.
17:08Pricing is way down the track for now.
17:10First, he's got to get his pedal
17:12to the metal.
17:13Everyone else is trading now.
17:14The cars are going up and down the drag strip.
17:16I haven't even started yet.
17:18I haven't sold a single thing.
17:20So I've got to put my brisket onto a hot pan,
17:22then that goes onto the oven.
17:24I've got to cook my kebabs through,
17:26make up my tomato salsa for my chicken.
17:28So I've still got a lot to do.
17:30The day looks to be a scorcher.
17:32With hot rods smoking it up
17:34and planes above the field,
17:36one little truck seems to be on everyone's radar,
17:38serving delicious, nutritious food.
17:40We have got the biggest queue already
17:42and we haven't served a single thing.
17:44That's probably why we have a big queue.
17:46Okay.
17:48I have a brisket roll and two pork skewers.
17:50Two pork skewers? No problem.
17:56Do enjoy.
17:58Can I please get one brisket roll?
18:00Absolutely. It'll be the best $10 you've ever spent.
18:02The brisket sandwich is a hot favourite,
18:04pulling ahead partly because of the price.
18:06Can I get a roast beef brisket roll as well?
18:08No worries.
18:10You don't want a chicken meal?
18:12I only have $12. I'm too poor.
18:14Is it too expensive?
18:16So that's only what the third person I've served
18:18and he's saying that the roast chicken meal
18:20is actually too expensive.
18:22I hope I'm not going to have a day of it
18:24otherwise I'm going to have a lot of chicken left over.
18:26Here you go matey.
18:28Well the brisket price is right,
18:30but the actual judgement is yet to come.
18:32This flavour is galore in here.
18:34Yeah, it's really nice.
18:36Without the gravy it kind of misses it,
18:38but the sauces and the relish and stuff,
18:40that's a good substitute I reckon.
18:42I usually get a roast up once a week,
18:44but this is cheaper.
18:46It's probably healthier, so why not?
18:48So far I'm keeping up, but the crowd
18:50is not going down far out.
18:52Speed is what's needed on land
18:54and in the air, and also in the food truck
18:56which seems to have stalled.
18:58I'm just not going to be able
19:00to keep up this pace.
19:02Look at the queue!
19:04How long have you been waiting?
19:0620 minutes.
19:08Serious already?
19:10This is supposed to be fast food.
19:12While the competition
19:14has fast cooking food and a team of chefs,
19:16Michael's just got
19:18Michael in one oven.
19:20At least his chicken is finally starting to fly.
19:22Here you go buddy, do enjoy.
19:24But will his customers
19:26give his take on the chicken roast
19:28as something of their own?
19:30That is really, really good.
19:32It's better than mum's roast.
19:34It's really good, the stuffing is really, really nice and moist
19:36because it's beautiful.
19:38But not everybody's feeling the love.
19:40I don't really know how you can have a roast chicken meal
19:42without potatoes and without the gravy as well.
19:44I'm a Kiwi and we have
19:46our roasts with potatoes and gravy.
19:48So it's a mixed review from some
19:50and a long wait for everyone else.
19:52I need to get the food into the oven
19:54but I can't stop because that means
19:56I can't stop serving people.
19:58As things heat up on the race track,
20:00they're grinding to a halt on the food truck.
20:02Can I please get
20:04two of the pork skewers?
20:06There's about a four minute wait on those, is that cool?
20:08I'm far too slow.
20:10I'm trying to get the chicken in,
20:12I'm trying to get all the skewers, I've got so much going on.
20:14I'm forgetting what all the orders are
20:16and I'm just too slow.
20:18I feel like I'm an old man.
20:20Can I have a beef roll please?
20:22And can you make it snappy?
20:24I think someone needs to tell me to hurry up.
20:26Michael smashes
20:28out the orders one by one
20:30until one customer throws a curve ball.
20:32We're going to test you a little bit here.
20:34Can I get our three roast beef brisket rolls?
20:36No problem.
20:38And two roast chicken legs.
20:40And two lots of roast veggie skewers.
20:42And three pork skewers.
20:44Wow.
20:46How many people are you feeding?
20:48Probably me, just actually.
20:50This man just cleaned me out of vegetable skewers.
20:52Pork skewers are gone.
20:54Sorry people, I've run out of vegetable commands.
20:58I was waiting for it.
21:00The pork skewers
21:02quickly follow suit.
21:04Between the high-flying attractions
21:06and the lack of menu items,
21:08the food truck crowds die down.
21:10How are you?
21:12Two roast beef brisket rolls.
21:14You got the last two.
21:16Excellent.
21:18I've run out of buns for the brisket
21:20so I've got to put another load of chicken on now
21:22which is going to take 20-25 minutes.
21:24So at the moment I cannot serve anything.
21:26I'm waiting.
21:28It's certainly not fast food today.
21:30Those who did get a mouthful of Michael's roast
21:32by and large were pleased
21:34with the fresh new angle.
21:36Should we have more stools like this around the place?
21:38Hard, definitely.
21:40I don't miss the fact that there's no gravy
21:42because of the flavour that comes from everything else
21:44that he's put in it.
21:46So it tastes really good.
21:48It's been a bit of a misfire.
21:50I had so many disappointed people today.
21:52So many.
21:54I moved away from what I should have done.
21:56Fast food has to be fast.
21:58I was too slow
22:00and I was probably too expensive.
22:04Next week, Michael's putting a freeze
22:06on fat as he tackles ice cream.
22:08Naughty, naughty little treat.
22:10But will this new kid on the block
22:12turn frozen treats on their head?
22:14Ice cream's got no flavour.
22:16That was a complete disaster.
22:18I feel like I need to cry.
22:20Will Michael be given a good old fashioned
22:22butt whipping when he takes on
22:24the king of ice cream?
22:26It really has turned a little bit pear-shaped.
22:28I think for the first time in food truck history
22:30I need to use...
22:32Find out next week in The Food Truck.
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