Everyday Gourmet With Justine Schofield Season 6 Episode 82
Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
#EverydayGourmetWithJustineSchofield
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
#EverydayGourmetWithJustineSchofield
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
😹
FunTranscript
00:00I
00:04I
00:06I
00:08I
00:12I
00:14I
00:16I
00:18I
00:20I
00:22I
00:24I
00:26I
00:28if you've yet to try one of my duck dishes this year then this is the one to try i'm going to
00:38roast a whole duck in a rice bake this is a delicious dish and then everything's done in
00:44one roasting pan so the duck's going to come into a pack like this which means there's going to be
00:49a little bit of moisture in the pack to get crispy skin the key is allowing the skin to dry so place
00:56your duck on a plate just like this and then pop it in the fridge to air dry so don't cover it with
01:01anything and leave it there for 24 hours even better 48 hours now before you start cooking the
01:08duck you need to bring it out of the fridge at least 40 minutes before cooking this will bring
01:13it to room temperature meaning it's going to cook much more evenly i'm also just going to trim the
01:19excess fat here you can keep this fat and render it down makes the best roasted potatoes or you can
01:26just discard it perfect and i'm not going to add any oil whatsoever to the duck all i need is a
01:33little bit of salt in the cavity rub it into the skin there and salt is also a fantastic to get crispy
01:42skin so pop it all over the duck a little bit of pepper if you like and then into a tray again
01:49no oil required because as soon as this goes into the oven the fat's going to start to render and
01:56the fat is enough to keep this nice and glossy and also very crispy so now i'm going to cook this
02:03in the oven 190 degrees for 60 minutes before we get onto the rice
02:07okay so this duck has been cooking for one hour it looks perfect but it needs a little bit longer
02:26in the oven this is where it gets really interesting so take the duck out of the pan
02:31and you can see that we've got a pool of fat here as i mentioned at the beginning don't throw away duck
02:38fat because it has so much flavor so just reserve it or strain it and then pop it in a jar and you can
02:45use it for your roast potatoes or any type of roast vegetables absolutely delicious now just keep a little
02:50bit of the duck fat because now we're going to pop this back on the heat and i've just got my two jets
02:56on here and then i'm going to add some onions so this is one onion that i've finely sliced and we're
03:02essentially making a rice pilaf or baked rice i'm wanting to just soften these onions so just so i
03:08don't burn myself i'll get my tea towel here and just scrape the bottom of the pan just to detach any
03:15of those caramelized bits there because that's got so much flavor in it now while that's cooking i'm going
03:23to add two bay leaves in here and a cinnamon stick one cinnamon stick has so much flavor a little bit
03:30of salt on the onions and just three to four garlic cloves roughly chop the garlic or slice it that can
03:38go in i'll give that one last stir and as soon as you start to smell the onions caramelizing then we
03:46can add our rice now i've just got standard long grain rice here and you want to coat this rice in
03:54the duck fat and the onions you'll see that the rice changes color it's a little bit glossy now i can
04:01start to smell that cinnamon and the bay leaf and now i'm going to deglaze with a little bit of white wine
04:08a good sizzle on that it's almost looking like a risotto at this stage and by the end of it it will
04:17look very similar to that but a little bit more baked it's gonna have so much flavor now that most
04:22of the wine has evaporated and you really want that rice to absorb a lot of that liquid we can add
04:29the next liquid which is some crushed tomatoes if you like you can leave out the tomatoes and make this
04:36into a white wine rice but i really like the tomatoes because it gives this rice a gorgeous
04:41sweetness and the color too looks fantastic and the last liquid that i'm going to add into this
04:47is a little bit of duck stock if you don't have duck stock you could absolutely use chicken stock
04:53vegetable stock or keep it really simple and just use a little bit of water and now make a little nest
04:58in the center so push out some of the rice from the center so it does cook evenly now i'm going to
05:04place the duck back in the pan in the center this duck is going to go back into the oven for about
05:1020 minutes which gives the duck and the rice enough time to cook perfectly
05:27have a look at this duck i love number one doing one pot wonders or one baking dish wonders
05:33because the rice is there you can see it's absorbed all of the liquid and it smells fantastic if you
05:39haven't cooked a whole duck before please give it a try it's very simple to do all you need to remember
05:45is 190 degrees for 80 minutes the results are fantastic and like i've said many times if you
05:52can cook a chicken you can definitely cook a duck for me this is comfort food this is what i call ultimate
05:59sharing food
06:11so
06:13so
06:21so
06:27Now, prosciutto is fantastic in a sandwich, in a salad, in a toasty, but it also works
06:41really well with fish.
06:43Prosciutto is a cured deli meat, and you can see there's a little bit of fat on the outside.
06:48When this goes into the pan, it melts and gives the fish a really nice flavor.
06:54So, my choice of fish is a little bit of salmon, and by wrapping salmon in prosciutto gives
07:01us another dimension of flavor, and when it melts together, the outside is going to be
07:06really crispy, and the fish is going to be moist in the center.
07:10So, be very gentle with the prosciutto, not to break it up too much, and then just gently
07:16overlap them.
07:17I like to leave the fat on it because the fat is flavor here.
07:21So, four to five pieces of prosciutto.
07:26Perfect.
07:28And now, get the piece of fish and place it on the prosciutto, season it with a little bit
07:34of salt and pepper.
07:38And now, all we need to do is wrap it really tightly.
07:42Now, I'm going to add some olive oil to a hot pan, and I'm going to fry this fish for about
07:51three to four minutes on each side.
07:53Because I've wrapped it in prosciutto, I'm going to continually turn it so it's evenly cooked.
07:58Now, I know this is cooked because it's golden brown on the outside, and it's been cooking
08:14for about eight minutes.
08:16So, out of the pan and onto a plate, you can serve it with whatever you like.
08:20I've kept it very simple with a crispy green salad and some tomatoes.
08:24A little hint of acidity there with some lemon.
08:27This is a fantastic way to jazz up a simple piece of fish with some prosciutto.
08:34Growing up, when we had shepherd's pie in my house, Dad would either put leftover roast
08:39lamb, or he would use minced meat.
08:42But I'm going to really jazz up the shepherd's pie for you today.
08:46These are meaty beef short ribs, and they've become really popular in the last few years
08:51because they've got a little bit of fat through them.
08:53They're left on the bone, and once this is cooked slowly with some red wine poured and
08:57stock, this turns into the most delicious, rich stew.
09:01In a large saute pan like this, or a pot roast, add some oil, and I'm going to seal these all
09:08over.
09:09So, I'll start with the meatier side.
09:11And for this shepherd's pie, you only need four ribs.
09:14I'm also going to season it quite generously with some salt and a good crack of pepper.
09:21Now, because I want my shepherd's pie to be all about the meat, I really want to disguise
09:26the vegetables, so I'm going to finely chop them in my food processor.
09:31I'm going to quarter one whole onion.
09:34That's going to give the sweetness to this shepherd's pie, along with one stalk of celery.
09:39And now blitz this until it's minced.
09:50Ah, this is perfect.
09:53By mincing them and chopping them as small as possible, this is going to help with the
09:57flavour.
09:58Let's have a look at the beef ribs.
10:00Beautiful.
10:01Good colour on this side.
10:03So, I'm going to turn them two or three more times, so each side is golden.
10:07Then, I'm going to take them out and add these vegetables in and sauté them for five minutes.
10:30Now that I've got some colour on the vegetables, I also added some pancetta.
10:34And I cut the pancetta into batten, so we really get a nice, salty, savoury flavour from
10:40that.
10:41In with the meat.
10:43And any of those juices, add them also.
10:47I'm going to deglaze the pan with two types of alcohol.
10:51First, some sweetness, some port.
10:53I love port and beef together.
10:55So, in.
10:56You can see that's bubbling away automatically.
10:58Now I'll add some wine, and it needs to be covered completely with liquid, so it cooks
11:03evenly.
11:04Let that bubble away for a few minutes, and we can add some herbs, one bay leaf, and a
11:10good amount of fresh thyme can go in.
11:13Now, for a hint of orange, I'm going to use just the peel, so one long piece of peel.
11:20And, this is very interesting, but it's going to give us a really glossy finish to our sauce.
11:26This is some blackberry jam.
11:28Mix that so it just dissolves.
11:30And now let this red wine and port bubble away for about five to ten minutes, or so it
11:36reduces a little bit.
11:37Then I'm going to cover this completely with some beef stock.
11:41Lid goes on, and it goes into the oven for at least two and a half hours to three hours,
11:46or until the sauce is really sticky and the meat's falling away from the bone.
12:12Now, I've shredded the meat.
12:13The sauce has reduced nicely, you can see how thick and glossy it is, so the meat can
12:18be returned into the pan.
12:20And over here, I've got two different vegetables, mushrooms that I've sautéed, along with some
12:25silver beet.
12:26Now, I'm going to add this really saucy meat.
12:30I've also changed the heat on my oven.
12:33Now, I've turned it onto the grill element, because the final bit is all about getting the
12:39mashed potato, which is very classic with shepherd's pie, to go golden brown.
12:44And I've placed it in a piping bag, because I want to make it look really pretty on the
12:48top.
12:48All right, the last bit of these vegetables, I'm going to add a few more mushrooms, button
12:52mushrooms, some pine mushrooms.
12:55You can use whatever mushrooms you like.
12:57Or, if you don't like mushrooms, you can just leave them out.
13:00Some silver beet on top.
13:01Perfect.
13:03And now, I'm going to pipe big dollops of this warm mashed potato around the dish, until
13:09it's completely covered.
13:10Then, I'm going to brush it with some butter.
13:13Pop it in the oven, until it's golden brown.
13:31Well, that was definitely worth the wait.
13:35This shepherd's pie is so beautiful inside.
13:38You've got a mixture of the mushrooms in there, the silver beet, and that meat is sensational,
13:44with a rich red wine sauce.
13:46You know, shepherd's pie, if it has good quality meat in it, and lashings of mashed potato,
13:51you're in for a winner.
13:52This is sure to be a family favourite in your house, because I know it is in mine.
14:01Now, I'm a very lucky lady today, because Cathy is here.
14:08She's got two books.
14:10The first one's called Sweet Greek, and in that book is probably one of my favourite cakes
14:14of all time.
14:15It's a semolina cake that you've had in your family for so long, and now I cook it for my
14:20friends.
14:21It's very easy to make, and it's one of these traditional Greek cakes called ravani, that's
14:27got all these beautiful aromas, orange and lemon, and syrup.
14:30What I'd like you to do is cream the butter with the sugar.
14:33Sure, so soften butter here.
14:35While you're doing that, I'm going to actually zest the lemon.
14:40And that's just caster sugar.
14:41It will dissolve quicker in the mixing process, as opposed to normal sugar.
14:46Sure.
14:47And then I'm just going to put that on a medium speed to start with, and then once it starts
14:52to incorporate slightly, I'm going to turn it up.
14:56That's right.
14:58There we go.
15:00Now, we've also cracked five eggs.
15:02Yep, it's the eggs.
15:03It'll give it that nice rise and make it fluffy.
15:06And the key is not to add all the eggs at once.
15:09You want to add the eggs one at a time.
15:11So that it doesn't curdle as much.
15:13All right, next egg in.
15:15And while you're doing that, I'll just quickly add the lemon zest.
15:19Mm, that smells pretty good.
15:22You get two different citrus flavours out of this cake.
15:25And use the zest of the orange in this if you want more of that orange flavour.
15:30Yeah, it is a very personal thing.
15:31But for me, I just added the lemon zest and the orange juice.
15:35So that's the last egg there.
15:38It's coming together nicely.
15:40And now I'm going to add some cognac.
15:42And you don't put one tablespoon of cognac in here.
15:45There's quite a lot.
15:45There's quite a lot.
15:47If you don't want to use cognac, then add some vanilla essence into it.
15:51That's a great substitution.
15:52Yeah.
15:53This is looking good now, so I'm just going to turn it down a little bit.
15:56So now we're ready for the dry ingredients.
15:58Yes.
15:58We're going to add the baking powder to the flour.
16:01Okay.
16:02So that's the rising agent.
16:05Just give it a bit of a mix.
16:08We're going to put that in there into the mixture.
16:11I'm going to slowly add it in.
16:13And it's not just a flour-based cake, is it?
16:16It's not.
16:17It actually has flour and semolina.
16:20So we're going to use fine semolina in this cake, a mixture of both.
16:24And it's a semolina that will give the cake that grainier texture.
16:28Yeah.
16:28And the more coarse the semolina is, the more dense it's going to be.
16:33And I'm just...
16:33I hope I'm doing this right.
16:34Yes, you are.
16:34I won't have stopped you otherwise.
16:36Oh, of course.
16:37And once that's all come together, we're going to fold our almonds in, and our cake is ready.
16:42Oh, it's so easy.
16:43And you can see how the cake has come together.
16:46And I'll just take that off, scrape it down, and get that out of your way.
16:51We've got a tin here.
16:53We have buttered and floured the tin to make sure that the cake doesn't stick.
16:58So now we're going to fold in the almonds.
17:00And can I just say, it is so important to toast these almonds.
17:04Toasting the almonds brings out the flavour, the intensity, the aroma, and it gives them
17:10additional crunch.
17:12I did tell you this is a good cake.
17:14Cathy, how long do you like to cook this cake for?
17:17So it needs about 45 minutes approximately to bake, roughly.
17:21And in a moderate oven, 175 degrees fan forced.
17:25Perfect.
17:29Now our cake has come out of the oven.
17:31It's completely cooled.
17:33And I'm going to get onto a syrup.
17:35Tell me about the syrup that I'm making for you.
17:37That's right, Justine.
17:38So what you're going to do is put the sugar, water into the pan, and a couple of cloves,
17:43just to add more aroma into our cake.
17:46And what I'd like you to do is add a wedge of lemon.
17:49Now the lemon is important in any syrup.
17:51It is the acid, and it stops the syrup from crystallising.
17:54And it does add a little bit of flavour as well.
17:57Yeah, of course.
17:57So we're going to put that in.
17:58Not too much.
17:59Just a wedge, yeah.
17:59Just a little small wedge.
18:00And we then bring it to the boil, simmer for five minutes, and our syrup is ready.
18:05And then we're going to pour it on this cake.
18:07That's right.
18:08And we're going to then put a tea towel over it and allow it to absorb the syrup.
18:12Fantastic.
18:19Cathy, it's time.
18:28It's time.
18:30We've wrapped up our little cake so it's rested, it's absorbed all of that beautiful syrup.
18:37You can serve it warm.
18:39I like it warm.
18:40It's nice warm.
18:41It's really nice.
18:43Not that you can't have it cold.
18:44No, of course not.
18:45See how it's absorbed the syrup?
18:47Yeah.
18:48Beautiful.
18:48Oh, it is beautiful.
18:49And of course, I want you to try this, Justine.
18:53And I think I would like to try it with you.
18:54Oh, please do.
18:55I'll take that little corner there.
18:56And I'll take a little bit too, because I just can't resist this semolina cake.
19:03Mmm.
19:06It's so good.
19:07It's everything that I've described.
19:09You can taste the nuts in there, you can taste the cloves that we put in the syrup, and all
19:15of the lemon, and the butter.
19:17Can you taste the butter?
19:18You know what?
19:19Oh, yum.
19:19This cake is something that everyone should know how to make, because it is so delicious.
19:23But it always tastes better when Cathy makes it for me personally.
19:27Yes, definitely for my Justine.
19:30Oh, you're lovely.
19:31All right, let's just keep eating.
19:33Oh, gorgeous.
19:34I think you're going to have to get yourself your own piece, because really.
19:38Oh, really?
19:39Oh, I don't know what it's sharing.
19:47Whenever I go to my Mexican restaurant, I love to have a tortilla bowl.
19:51And I don't do that anymore, because I know how easy it is to make at home.
19:55First of all, I've preheated my oven to 180 degrees.
19:59Now, get yourself four medium bowls.
20:00It is important that they are heatproof.
20:03And I've just greased them with a little bit of oil spray.
20:05Now, I get my tortilla, and I'm going to mould the tortilla into the bowl, just like this.
20:12And it goes into the oven for about 15 minutes, or until they're golden brown.
20:26How great do these look?
20:28These taco bowls are spectacular.
20:30You listen to this.
20:31That's how they should be.
20:33Allow them to cool completely in the moulds here, so they really hold their shape.
20:39And now you can fill this with whatever you like.
20:41You can fill it with a really nice, healthy salad, or my favourite, chili con carne goes
20:46in first with a little bit of guacamole with lots of tomatoes in it to keep it really fresh.
20:52And you can see there's so much space in this because I've made big taco bowls here, with
20:59a little bit of cheese on top.
21:02And you can't have a crispy bowl like this with all of these traditional flavours without
21:06a nice big dollop of sour cream, just to finish that off.
21:11You can be very civilised and eat it with a knife and fork, or you can do like I do, which
21:15is just tear it apart, and dig in.
21:19Mmm, yum.