Everyday Gourmet With Justine Schofield S6 Episode 76
Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
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Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
#EverydayGourmetWithJustineSchofield
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FunTranscript
00:30When it comes to pasta, some people like red based sauces, so tomato sauces and some people
00:38like cream based sauces, I sit on the fence with it because I like them both.
00:44So this recipe is a white wine based sauce, this is the classic Bosqueola sauce and it's
00:49a combination of pancetta, mushrooms, white wine and cream sauce.
00:55Now I'm adding a very small amount of olive oil to a large pan, so the pan needs to be
01:02hot in with the mushrooms.
01:04Now while they're cooking we can get onto the pancetta.
01:07Now pancetta is a salted and cured meat, it's not like bacon, it's not smoky at all and it's
01:14a great alternative to change things up.
01:17I'm going to use quite a lot here, about 100 grams, I'm just going to break this up into
01:20two piles.
01:21I'll roll the pancetta and I'm not taking the fat off it because the fat has a really
01:26lovely flavour.
01:28When pancetta is made there's also spices that go into it, so you'll really taste this
01:33in this dish.
01:34So with a sharp knife, finely shred the pancetta and I'm just going to cut that in half so we've
01:41got speckles of the pancetta throughout the whole pasta dish.
01:45I'm giving this Bosqueola a little bit of twist, so classically it really only has white
01:50wine in it, cream, pancetta and mushies but I love the addition of cauliflower and what
01:57I've done with this cauliflower is blanched it in some water, so just some florets and
02:02then finely sliced it just like this.
02:05This really gives it a nice flavour and also bulks up the dish.
02:09Now I need some garlic, so three cloves of garlic, I'm just going to gently bruise and
02:15finely slice.
02:18Now let's have a look at these mushies, they've got a good colour to them.
02:21You can see that they've also absorbed a lot of that oil, so now I'm going to add the
02:26pancetta but I'm not going to add any more oil because the fat is going to render down
02:31once it starts to heat up.
02:34So we'll give that a toss again.
02:36Oh and it really starts to smell quite nice at this stage.
02:40Now we'll add our garlic and we're just going to cook this off for about three to four minutes.
02:48In this time I can get the pasta on because the pasta is going to take roughly six to eight
02:53minutes.
02:54Now my choice of pasta today is penne pasta but you could use some linguine, you could
02:59use some fettuccine, even classic spaghetti is fine.
03:03The reason I'm using penne pasta is because of these little grooves in the pasta shell.
03:09These grooves are fantastic because the sauce is going to stick to the pasta.
03:14Alright, big pot of water, we're going to take that lid off carefully, add some salt and
03:21then in with the pasta.
03:24Now I'm going to give this pasta a quick stir and then allow this to cook and just before
03:29it's finished cooking I'm going to finish off this sauce.
03:41Now this pasta is almost cooked, I think there's about one minute left, now we've got some good
03:46colour on that pancetta and now I'll add some white wine just to deglaze this pan.
03:54Now we can also add our cauliflower, so a nice handful of cauliflower, you can break it up
04:00in your hands.
04:01I'm going to toss that through, mmm, this in itself is just a delicious side dish but let's
04:09get some cream in there to make it extra saucy for our pasta, say about 200 millilitres there
04:14and then we're going to allow this to bubble away and thicken up.
04:18I've just been roughly chopping some toasted hazelnuts.
04:22Now that nuttiness makes this pasta quite special, so toast them in the oven for about 10 minutes
04:28on 180 degrees, take them out, allow them to cool and then roughly chop them just like
04:33I've done.
04:34Alright, this is bubbling away, now I'm going to give that a stir.
04:38While this is just thickening up I can also prepare the garnish which is some fresh parsley,
04:44if you like you can change up the herbs here.
04:46I've also done this with tarragon and it works really, really nicely.
04:50So now I'm going to turn off the pasta, I'm going to turn off the heat for the sauce and
04:55drain the pasta off, so I've just got a spider here and then in.
05:00So a few big spoonfuls in.
05:05You can see I've got quite a lot of pasta for the amount of sauce that I've made.
05:09This is intentional because I don't want my pasta swimming in the sauce, I just want it
05:15to lightly coat the penne pasta.
05:18Now I'm going to add all of these hazelnuts, a lot of hazelnuts, but do leave them to the
05:22end so they stay crunchy.
05:25And another toss, oh it looks good.
05:29And now I'm going to add my parsley, I'm going to add most of it and just reserve a small handful
05:34for the garnish later on.
05:36I'll now add a little bit of parmesan and when you're using parmesan, turn the heat off
05:42because if the heat's on, then it may get a little bit waxy and stick together.
05:46You want this parmesan just to gently melt over this penne.
05:51Perfect.
05:53One last toss and now I'm going to add a good crack of pepper.
05:57Cream and pepper work really nicely together.
06:00So freshly cracked pepper for this and then we are done.
06:04When it comes to baschiola, it is a rich and lush sauce so you don't need lots of it to
06:09feel quite full.
06:11So a few spoonfuls is plenty, great.
06:16And then I like some more parmesan over the top, that reserved parsley, a little extra sprinkle
06:25and some hazelnuts and voila, that's my take on a very classic pasta baschiola.
06:34Now we all know what pesto is but I'm going to show you a different variety of pesto.
06:46This is a Trapanese sauce.
06:48Now a Trapanese is a pesto not from Genoa but a pesto from Sicily and instead of having
06:55the pine nuts in it, it's changed up a little bit with toasted almonds and tomatoes.
07:01I love this in pasta but I am going to change it a little bit today and I'm going to use
07:06this Trapanese sauce as a rustic dressing for a chicken and bean salad.
07:12Now what I've got here is some speck, you can also use pancetta and I'm just cutting it
07:17into large chunks.
07:19Now that's about 200 grams of speck and I'm going to place that onto a plate and this is
07:23going to be grilled with the chicken.
07:25Now I'm going to be using chicken thigh, I always prefer to use chicken thigh when possible
07:31because it has so much flavour in it.
07:33So this is four chicken thighs, bone has been removed and I'll actually just cut this chicken
07:39in half so it's easier to cook.
07:43Now don't add any salt to the speck, just the chicken.
07:47So sprinkle of salt on there, I'll also add some pepper, a good amount of pepper.
07:54And instead of adding the oil to the grill pan, I like to add the oil to the chicken and
07:59mix it on the plate, so just a small amount of oil.
08:03You don't need too much oil because the skin already contains a lot of fat so just use your
08:08hands and just give it a good mix so it's lightly coated in that oil.
08:14Now my grill pan is really hot here, also my chicken has been brought to room temperature.
08:19So skin side down, I'm going to give the chicken a five minute head start and then I'm going
08:25to add the speck.
08:27And we can get onto our magnificent sauce, this sauce has so much flavour.
08:32First of all some toasted blanched almonds.
08:35Now what I've just done with these almonds is just place them into a pan over a medium heat
08:40and allow them just to toast until they're golden brown.
08:43You can also do this in the oven so you get a really nice even colour.
08:48And now what I'm going to do in the mortar and pestle is pound the nuts until I've got
08:53a really nice crumb, so take your time doing this and then I'm going to add basil into our
08:59nuts here.
09:00Now you can see here that I've got a green mush.
09:25This has so much flavour.
09:29This is what really carries this sauce.
09:31Now I can add the almonds back into the green basil.
09:36Give that a stir, oh it smells so good.
09:40And I'm just going to leave this for one moment, two cloves of garlic, I'm just going to bruise.
09:47And instead of adding this raw, and I've got a few friends that make this dish with raw garlic,
09:51I like to cook it off just a little bit so it's not as harsh in this sauce.
09:54So just roughly chop it and then into a pan I'm going to add some good quality extra virgin
10:01olive oil just over a medium heat.
10:04And I'm also going to add some anchovies and a little bit of the anchovy oil so I'll add
10:08the oil now.
10:09I'm going to roughly chop the anchovies and it's not going to give this dish a fishy flavour
10:15at all.
10:16I'm going to give it a savouriness, a saltiness to this dish which I find is crucial.
10:21And then some tomatoes, now I've got one punnet of cherry tomatoes here, I've just cut them
10:26in half.
10:27What I'm doing with these tomatoes is lightly blistering them, this will only take 30 seconds.
10:32In actual fact this recipe is in my book and it was one of those recipes that I had to include
10:37because it's a recipe that has ingredients that you can get anywhere.
10:41It's delicious and it's not hard at all.
10:45So these tomatoes are cooked.
10:47I'll add a little bit of salt now because tomatoes love salt, fantastic.
10:52Now I'm going to add half of this to our basil and then the rest goes into another bowl.
10:59So I've got two textures here and then I'm just going to lightly bruise it, now be really
11:05gentle when you're bruising and crushing these tomatoes so it doesn't stain your clothes.
11:11Now I'm going to add a little bit of parmesan cheese.
11:14This is just going to round off all the flavours here, perfect and I'll give that one last mix.
11:22Now I'm going to add the Trapanese sauce in with those tomatoes.
11:28Now let's get this chicken straight into the sauce.
11:31I like adding the hot chicken to the sauce because it's going to absorb all the flavours
11:37when it's still hot.
11:38We're going to add the little crunchy bits of speck.
11:41This is going to give it texture too because it's so crunchy.
11:45Now I've got some blanched beans here.
11:47I've just put them in some boiling salted water, waited for that water to come back to
11:52the boil and then I've removed them and chilled them in some cold water.
11:56I'll also add the zest of a lemon and you leave this to the last minute so we really taste
12:03the freshness and the zinginess of the lemon.
12:07And now give this a really good toss so everything's coated in the Trapanese sauce.
12:14And I'm just going to portion this for me today.
12:18Now I love this because it's a different take on that classic pesto.
12:21I love the sweetness of the tomatoes in there, a bit of crusty bread maybe, that's all you
12:26need to make this the ultimate very quick midweek dinner.
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13:06Here's a great little sauce to go with any type of chicken or fish.
13:10This is an almond sauce and it's really easy to follow.
13:13You will need a little food processor for this because you need it to bind really nicely
13:18and become quite smooth.
13:20Here I've got some blanched almonds so they can go in first.
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14:49If it's a little bit too thick, all you need to do is add a little bit of water.
14:53And like I said, I love to serve this on the side of some roast chicken.
14:59It just goes so well together.
15:07Throughout Europe and the Middle East, there are so many different types of baklava.
15:11Today, we're going to be making the Greek-style baklava with Kath.
15:16Kath makes fantastic Greek sweets.
15:19You've even got a cookbook that has many of your traditional recipes in it.
15:23How do you make your baklava?
15:25The traditional Greek baklava, Justine, is always made with walnuts.
15:29So we do layers of walnuts and in our syrup we use honey.
15:33I don't think I've ever met anyone who doesn't like baklava.
15:36Everybody loves baklava.
15:38And you serve it at your shop in the Paran Markets called Sweet Greek.
15:44I've been there many times and I always leave with just a little triangle for a snack because they're so good.
15:51All right, Kath, well, let's get started.
15:52How can I help you?
15:53We've got our walnuts.
15:54I want you to add the spices and the sugar into that while I'm going to start preparing the phyllo pastry.
16:00And, Kath, the spices that we're using, you've got a bit of cinnamon?
16:03Cinnamon.
16:03And we're going to add cloves as well.
16:05A beautiful combination.
16:07Yes.
16:08Mix them up really well.
16:10Justine, mix it up as well as you can.
16:12Now I'm preparing my phyllo pastry.
16:14I'm going to, as always when working with phyllo pastry, make sure you use a damp tea towel to cover it.
16:21So for the first bit, we've got how many layers of phyllo on the base of this tray?
16:26Okay, so I'm going to start by using about eight layers of phyllo pastry.
16:30And then once again, we're going to bring the phyllo pastry so that it does flow over the edges.
16:38And that's important because we're going to cover it.
16:40Justine, I'm going to continue the layering process.
16:43Okay.
16:44So that means just buttering the sheets.
16:46And if you wouldn't mind, would you please put all the ingredients together for the syrup?
16:50Sure.
16:50Stir it and bring it to the boil.
16:52All right, so cast your sugar and then we've got some water.
16:57And you've lined it up perfectly for me.
16:59Yes.
16:59And lots of honey in this recipe.
17:03That's right.
17:03And we've just put that in the microwave so it melts a little bit so it's easier to come out of the jug.
17:09And how many cloves would you like in this?
17:11I think about four to five cloves.
17:13Okay.
17:14So whole cloves go in.
17:16And a little bit of lemon.
17:18How much lemon would you like?
17:18I think if you just cut a wedge or a slice, it's enough.
17:21And the only reason we've got lemon is, again, to stop the sugar from crystallizing in the syrup.
17:26Okay.
17:26So it's important.
17:27It's an acid and that's what we need.
17:29Good little tip.
17:30So that's on.
17:31I'm going to bring that to the boil.
17:32We're going to finish layering the base of this tin and then we can go on to the next process.
18:07Now, the baklava has come out of the oven.
18:22Cathy, I loved watching you do the different layers of phyllo, butter, walnuts.
18:27It was mesmerizing.
18:28There are so many different layers in here.
18:30And you can see that Cathy cut it before we put it in the oven.
18:33So we've got these perfect triangles ready to go for the syrup.
18:38Now, what are you doing over there?
18:39Now, what we're doing is this is our delicious honey sugar syrup that's going on to our baklava.
18:45But whenever you're using honey in any form of syrup in cooking and you're bringing it to the boil, honey always releases some impurities.
18:53And as you can see, it's really important to skim them off the top.
18:57Now, we've allowed this baklava to cool completely.
19:00It's very important that it cools completely when we're putting on the hot syrup.
19:03That's right.
19:04When you're dealing with syrup, any sweets to do with syrup, you must have one hot, one cold.
19:09It usually doesn't matter which one it is.
19:11So using a ladle assists us to be able to make sure that every part of our baklava gets a coating of this syrup.
19:19Now, we can't eat this straight away, Cath.
19:22We need to allow this just to relax and sit for a bit and allow that syrup to really absorb into the pastry.
19:30And then I can have a taste?
19:31And then you can have a taste.
19:33Yeah.
19:45I think that all of that liquid is soaked up into the baklava.
19:49It definitely has, and I think it's ready now for you, Justine.
19:53Oh, I am excited.
19:55I love how sticky it is.
19:57Delicious.
19:58So I'm going to put the pieces here on the plate for you.
20:01Look at that gorgeous syrup.
20:03Isn't that gorgeous?
20:04So nice.
20:05It's just dribbling.
20:06Dribbling and yummo.
20:08It's delicious.
20:10Put it like that.
20:12Justine, come on, for goodness sake.
20:14What are you waiting for?
20:15Oh, okay.
20:16Start.
20:16Mama, Cath, I'm going to try it.
20:18Start, start, start.
20:18Don't wait.
20:19The Greek in her coming out now.
20:21Eat, eat, eat.
20:23All right, look at that.
20:25Mmm.
20:26Mmm.
20:28Good.
20:28Cathie.
20:30This is the best baklava.
20:32And you know what?
20:32It's one of those dishes where you're allowed to lick your fingers, I think.
20:37It's the only way to eat it.
20:39I feel so naughty doing that.
20:41Thank you for that.
20:42That is absolutely delicious.
20:42My pleasure.
20:43Kali Orixi, everybody.
20:44So Greek.
20:45I know.
20:46Yeah.
20:46Okay.
20:47Wait.
20:47I know.
20:48Yeah.
20:48Yeah.
20:48Yeah.
20:49I know.
20:49I know.
20:49Yeah.
20:50I know.
20:50Yeah.
20:50Yeah.
21:03Yeah.
21:03Yeah.
21:04Yeah.
21:04Yeah.
21:05Yeah.
21:05I know.
21:07I know I don't know.
21:08Yeah.
21:09Yeah.
21:10Okay.
21:10Typically, I think I know I think I can either hunt you in