- 5 weeks ago
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00:00MUSIC
00:22Hello, I'm Adam Leow, and welcome to The Cook Up,
00:23the show that is absolutely filmed inside my home
00:26every single night, for sure.
00:27On tonight's menu, Florentine meatball pasta bake,
00:30milk-poached salmon and whipped feta,
00:32and halloumi, saganaki, figs, walnuts, honey and thyme.
00:35That's just a list of ingredients.
00:36So let's say hi to our guests.
00:38You can't spell SBS without Janice Peterson.
00:40The SBS World News presenter has also hosted Insight,
00:43Dateline and Go Back to Where You Came From,
00:45and she's a familiar voice on the SBS Learn English podcast.
00:48Not only is she one of Australia's best journalists,
00:50she's an avid photographer too.
00:52Hello again, Janice.
00:53G'day, Adam. G'day.
00:54And I love my droning as well.
00:56Oh!
00:57And that's not just boring people, but go ahead.
00:59Oh my goodness.
01:00We need to talk about that.
01:02The Sunshine Coast's very own Matt Galinsky
01:04is a highly regarded chef, consultant and food festival favourite.
01:07When it comes to tropical ingredients, he knows his stuff.
01:09He grew up on a fruit farm and has worked
01:11in some of Queensland's leading restaurants.
01:13Hello, Matt.
01:14I was eating some very nice fruit last night.
01:17And I truly think, like, we talk about Australian produce,
01:19and usually when we talk about that, we're talking about
01:21seafood and vegetables.
01:22But we have the best fruit in the world, in my opinion.
01:26We do.
01:27We have so much good gear here.
01:28And when it's in season, when it's good, it's good.
01:31And that's when you should be eating it.
01:32Absolutely.
01:33Things like mangoes, lychees, cherries.
01:35Oh, so good.
01:36I love all those things.
01:37Like, genuinely, I think I'm more into fruit
01:40than I am into just about anything else.
01:42Yeah, me too.
01:43You know, like, good quality fruit when you get it.
01:44It just, like, it lifts your mood.
01:45It's great.
01:46I'm like, mm.
01:47Mm-hmm.
01:48Janice, I did not know this about you.
01:49Mm.
01:50Like, avid photographer, but you like a drone too.
01:53Yeah.
01:54So I've gotten into droning, I don't know,
01:56in the past two or three years.
01:57And look, it's quite a solo pursuit.
01:59Yeah.
02:00No one else in the family's interested.
02:01But it's really, it's quite meditative,
02:03and it's a good way just to get out there and explore.
02:06And my favourite place at the moment to have taken the drone
02:10is Broom and Esperance.
02:11Oh, yeah, that's gorgeous, isn't it?
02:13Yes.
02:14Oh, my gosh.
02:15Yeah.
02:16Just beautiful.
02:17Well, tonight, this one's one for the drone aficionados
02:18because we are making sunset suppers.
02:21The sunsets, Broom, Esperance must have been spectacular.
02:25Absolutely beautiful, that WA big sky.
02:28Yeah, and it's that side of the country as well.
02:30So you get an over the water kind of thing.
02:33So, Adam, the first time I saw the sunset in the west, I cried.
02:39Yeah.
02:40It was that moving and that beautiful.
02:42It's very special.
02:43So WA, I hate to say it, but it's so good over there.
02:48Well, Matt, you get the sunrise where you are.
02:50We do, yes.
02:51It's over the water, too.
02:52You know, like, come on.
02:53Absolutely.
02:54Well, for my sunset supper, I am making a Florentine meatball pasta bake.
03:02Maybe my kids are too young or something, but when I think sunset supper,
03:05I'm literally just thinking I need to get something cooked as quickly as possible.
03:09Absolutely.
03:11I was listening to you talk about, like, romantic drone flights across the setting Western Australian sun,
03:18and I was like, I'm just going to try and get a one-pot dinner on the table.
03:22Yeah.
03:23I think you've got to just smash it out quickly.
03:25Yeah.
03:26Yeah.
03:27And pasta's good for that, right?
03:28Yeah, absolutely.
03:29So this is a Florentine meatball pasta bake, which is a fancy way of saying sausages, spinach, and penne.
03:36So I've got the penne on because that's how quick this is.
03:39Yeah.
03:40I'm just going to cut some onions and garlic and throw that into a pan.
03:43Beautiful.
03:44Yum.
03:45Janice, other than beautiful Western Australian sunset,
03:47Yes.
03:48what are some of your favourite photography subjects?
03:51Oh, it's boring to anyone else.
03:54My kids?
03:55Yeah.
03:56Me too.
03:57Me too.
03:58I just, oh, it's the best.
04:00Yeah.
04:01You know, I do think that, like, I always kind of say parenting advice is kind of grab a camera
04:11and learn how to take photos, you know, because it's such a wonderful thing.
04:16Totally.
04:17And, you know, another beautiful thing to do is just to put your phone on video and let it roll over dinner.
04:25Like this sort of thing, if the kids were sitting around.
04:27Yeah, right.
04:28Because you forget the funny little conversations you have, the everyday stuff.
04:32So it doesn't have to be too posed.
04:34Yeah.
04:35And you always edit out all the screaming.
04:37No, you've got to let that in.
04:38Oh, do you?
04:39That's, um, yeah, for sort of payback.
04:42Oh, yeah.
04:43You can roll that out.
04:44Yeah.
04:45Matt, you've got a couple of young daughters, isn't it?
04:46I do.
04:47How old are they?
04:48Three and seven.
04:49Three and seven.
04:50That's right in the thick of it.
04:51And sometimes they're best friends and sometimes they want to strangle each other.
04:54Why do they fight so much?
04:55Oh, I know.
04:56Why do they fight so much?
04:57I'm not saying your kids.
04:58Literally, you can tell with my exasperation that I'm literally just talking about my children.
05:01I just don't know why they fight all the time.
05:04It's interesting.
05:05What about with your three, Adam?
05:07Yeah.
05:08Do you find that you've got the eldest, the middle child and the youngest child syndrome?
05:13What's the dynamic there?
05:14It's, it's, it's a little bit of a struggle.
05:17Like, I find that the middle and the youngest are now sort of recreating the fights that
05:25the eldest and the middle have had.
05:27Like the youngest has learned to fight from the, the interactions between the two older
05:32ones.
05:33I'm like, you're even using the same words.
05:35Yeah.
05:36Learned from the best.
05:37Yeah.
05:38Matt, you grew up on a farm.
05:41Yeah.
05:42What is it about the farming lifestyle that is attractive to you?
05:45Um, I think, well, it's probably what got me into cooking in the first place.
05:49Yeah.
05:50You know, when I was six years old, we moved from suburbia in Brisbane.
05:53Yeah.
05:54Mum and Dad sort of took the chance and went and bought a farm on the Sunshine Coast.
05:58Amazing.
05:59And, um, and that was my upbringing.
06:00So, you know, I spent my childhood climbing, you know, mango trees and eating mango straight
06:05from the tree.
06:06And, and to me, a couple of years ago, you know, when I had, I was having little kids,
06:11it was like, yeah, that's what I want for my girls.
06:13Yeah.
06:14And so that's what, you know, that's what they do now.
06:16They run around picking wild raspberries.
06:17We were doing that yesterday.
06:18And I've just, we've just started on our horse journey as well in the last couple of weeks.
06:22Oh yeah.
06:23We're horse owners and, you know, so I'm going to have to, I'm going to need a second job
06:27just to pay for the vet bills and everything else.
06:30Um, so yeah, as well as having, you know, lots of fruit trees and everything else, we've
06:34got two ducks, two, um, horses, two pigs, three dogs.
06:38Wow.
06:39This sounds almost exactly like my upbringing.
06:41Oh really?
06:42We had two cows.
06:43We had two, two horses.
06:44One was an X race horse.
06:45Wow.
06:46There you go.
06:47And without a saddle on until one day, the, the, uh, non X race horse one decided to,
06:52to go for a bolt as I was holding onto the main with no kind of way to do anything and
06:58ran straight under a tree.
06:59And that was the end of my horse riding experience because I got, I'm okay now.
07:03Okay.
07:04Gosh.
07:05That's exactly my experience with horses as well.
07:07That's why I won't be riding these ones.
07:08I'm throwing it all into my roasting pan.
07:10This is a sort of a one pan pasta type thing.
07:13Love that.
07:14It's a pasta bake.
07:15So it's going to go into the oven.
07:16And I'm just throwing in literally everything.
07:18I've got some white wine in there, spinach, uh, the meatballs that I squeezed out of sausages.
07:26I'm a big sausage fan.
07:27Mm-hmm.
07:28You know, I think they get a, they get a really bad rap.
07:30Yep.
07:31So now I'm just going to add in some cream to this and reduce that down a little bit.
07:37Not too much cause it, cause I'm going to put the pasta straight in here and that's going
07:41to really help soak up any liquid that's in here.
07:45So it can, it can afford at this point to be a little bit wetter.
07:48Mm-hmm.
07:49And Adam, when you're putting in the pastures, is that just parboiled so it doesn't get too
07:55soggy?
07:56I cook pasta all the way.
07:57Like not like past al dente kind of all the way, but I think if you cook it too short,
08:03you run the risk of it.
08:04Like it might soften, but it will suck up too much of the liquid.
08:06You'll actually end up with quite a dry bake.
08:08Yeah.
08:09And I want it still to be a bit soupy.
08:10So you, you know, I personally don't cook it halfway.
08:15Okay.
08:16I know some people do, but I personally think that ends up, you end up, you know, sometimes
08:19you get a lasagna or something.
08:20It's just a bit too dry.
08:21I reckon that's, that's the problem.
08:23And that's why I also, even for those instant lasagna sheets, I always boil them first.
08:27Yeah.
08:28Because they will suck up the liquid from there, but you don't actually want that to happen
08:31so much.
08:32So hopefully all of that liquid, like it will still be a bit in my, in my mind's eye, a
08:37little bit soupy when it comes out, not soupy, but you know, moist.
08:41Yeah.
08:42We want a bit of sauce.
08:43Yummy.
08:44Absolutely.
08:45Well, what I've also made here is a very, very simple bechamel.
08:50Janice, have you ever made bechamel before?
08:52Adam, I made it on this program.
08:56Okay.
08:57That's where you learnt it, Adam.
08:59You had no idea that it existed until Janice came on.
09:02I made 800 and whatever episodes, Janice.
09:05You've got to, you've got to cut me some slack here.
09:08It's her recipe.
09:09Listen, I taught you everything, you know, but seriously, I did make it on the show.
09:14Wow.
09:15Okay.
09:16No, because I have, like, I once put out on social media, like, who's made best
09:21bechamel before and who would make it again.
09:24And it was, I was shocked.
09:26Because, because Matt, as a chef, you would know that making a white sauce is pretty much
09:30one of the most basic things that you need to know in cooking.
09:33And it was probably about 75% of people would not make bechamel sauce at home.
09:37Wow.
09:38Because it was too hard.
09:39Really?
09:40In the too hard basket.
09:41Wow.
09:42So that really shocked me and it actually kind of made me a little sad in some ways because
09:46it's such a basic skill and so useful and it is sort of a gateway to so many delicious
09:51things.
09:52Yes, definitely.
09:53So I'm going to show you how to make a very simple bechamel sauce a little bit after this.
09:56But at the moment, just some cheese on top of that, that can go into the oven.
10:09When it comes out, this is what we're working with.
10:13Oh, that looks good.
10:15It's not quite a one pot because you've got the bechamel on the other pot there, but it
10:19is a very, very simple Florentine meatball pasta bake.
10:26We will enjoy my Florentine meatball pasta bake a little bit later, but first I want
10:30to show you how to make that bechamel sauce that we were talking about.
10:34And I'm going to show you how to make it the easy way.
10:37So the classic proportions, Matt, what are the classic proportions for a bechamel?
10:42Look, I've always gone to a cup of milk, 20 grams of butter, 20 grams of flour.
10:48Yeah.
10:49Always seems to work pretty well for me.
10:50So I've gone 75 grams of butter, 75 grams of half a cup of flour, and I'm going to use
10:55a litre of milk, so a little bit more liquid so that I can put it on top of the pasta.
10:59Yeah.
11:00So I'm cooking the blonde roux, as they call it, so just the flour and the butter together
11:05here.
11:06You can add flavours to your bechamel as well, rather than just infusing it into the milk.
11:13I'm going to put in some chicken stock powder just because I like the sort of extra savouriness.
11:17Yeah.
11:18And Adam, that first bit is important, isn't it?
11:22With the butter and the flour, you have to make sure that that's cooked for a little bit,
11:28otherwise it has that raw taste.
11:30Yeah.
11:31Cooking out the flour.
11:32So I'm in two minds of that.
11:33Are you?
11:34A little bit.
11:35Like, yes, it is important to cook it, but I feel that it can happen afterwards as well.
11:40Okay.
11:41Like, if you actually give your bechamel a bit of a simmer and make sure that's boiled,
11:44like, I don't think it's as hugely important.
11:47Like, I'd prefer to cook the roux a little bit less and then cook the liquid bechamel a little
11:52bit more rather than risk burning the roux.
11:54Okay.
11:55But that's just me.
11:56I think the most important thing is you're kind of coating the flour with lots of fat so
11:59that when you start adding the milk it doesn't go lumpy.
12:01Ah.
12:02And that's probably the thing that puts people off making bechamel the most.
12:05They make it and it's full of lumps.
12:07Yes.
12:08And it's like, I'm never making that ever again.
12:10You know, I'm a failure.
12:12But really it's just following the rules, isn't it?
12:14And being patient, I suppose.
12:15Even if it's a little lumpy, come on.
12:17Yeah, who cares?
12:18It's going to be fine.
12:19It's texture.
12:20But this will turn into a nice smooth sauce as long as you don't rush the milk.
12:23If you rush the milk and you add too much at once, then you're in trouble.
12:27But I can put in my chicken stock powder at any point, really.
12:31I might as well just do it now.
12:33But seasoning bechamel is I think something that people really forget to do as well.
12:37You know, because they worry about flecks being in their nice beautiful white sauce.
12:42You don't have to season with pepper, but seasoning with salt is very important.
12:46I put my chicken stock powder in so I don't need to season with salt.
12:49But you'll get so much more flavour.
12:50Like you've got nice flavourful ingredients in there.
12:52Butter, milk, flour has a nice flavour too.
12:54But if you don't season it, then it's going to be a little bit disappointing.
12:57But even now you can see kind of the texture that's coming.
13:00It's starting to get smoother the more milk that I add.
13:03And as long as I don't, like if I added more milk now, those lumps would stay.
13:07Yeah.
13:08But I've got to keep working it.
13:09And that, once I add all that milk, is going to be a pretty good bechamel.
13:13When we return, Janice and Matt will start their sunset suppers.
13:27Welcome back to The Cook Up.
13:28To set the scene, notable newsreader Janice Peterson and culinary king Matt Galinsky
13:32are making food for a sunset supper.
13:34Matt, what are you making?
13:35Look, I've got some halloumi here.
13:37Sunset supper, I figure, something that you can just snack on.
13:41Sit around and snack.
13:42So we've got figs, walnuts, honey, halloumi.
13:44List of ingredients.
13:45It is a list of ingredients.
13:46Janice, what about you?
13:47I am going to do a milk poached salmon and some whipped feta.
13:52That sounds delicious.
14:01Janice, milk poached salmon.
14:04Yes.
14:05Great.
14:06Easy.
14:07Easy.
14:08I thought I'd do something that you can do super quick.
14:09And it's, you don't need to be an expert, you know?
14:13Right.
14:14It's quite forgiving.
14:15So I feel like the protein and the protein kind of works okay.
14:19Yes.
14:20The fat in the milk, or you could use cream if you want to, really makes the salmon sing.
14:27I think it's nice and plump and juicy.
14:30And if you wanted something light, it doesn't make the whole house sort of fragrant of fish,
14:36you know?
14:37That's a great point.
14:38Because I know that that is a big thing for a lot of people is like, I don't like to hook
14:42fish because my whole house smells like fish after it's done.
14:45That's right.
14:46What are you doing with the milk?
14:47So I'm just adding some of the aromatics, a bit of a bay leaf, some thyme.
14:53I'll put some lemon zest towards the end.
14:56Sure.
14:57So that can just kind of simmer away.
15:00So I'll keep going here.
15:02I think I'll add a bit of garlic.
15:04I don't want it to be too garlicky, so I'll just bruise these ones for now.
15:09Lovely.
15:10And yeah, just a little bit of salt in these aromatics.
15:16I'm going to add to my whipped feta.
15:19I'll have some dill and parsley, which will at least make the dish a little bit more fresh.
15:25Oh, this is exciting.
15:26This is interesting.
15:27Yes.
15:28Yeah, I think most people would fry salmon, right?
15:31Yeah.
15:32So...
15:33This is a great, like, really great, like, as soon as you said it, I was like,
15:35oh, that's a primary benefit of this cooking method.
15:38Aside from how it makes it taste, which is great and all those kind of things,
15:41it also stops your house from smelling like fish too much.
15:44Yes, which I think a lot of people don't like.
15:46In genies.
15:48Mr Galinsky.
15:49Oh, hello.
15:50Oh, that's a good looking fig.
15:51It is very nice.
15:52What's the idea behind this dish?
15:54Well, look, I had to sort of look up what a sunset supper really was
15:58when I was told that this was the subject,
16:00but I thought it'd be nice to have something where, you know,
16:03if it's sunset, sitting around with your friends, you're snacking,
16:06something that you can just pick at, not necessarily a meal,
16:09but so I thought halloumi, figs, walnuts, drizzled with honey
16:14and some beautiful grilled baguette.
16:16I disagree with you because I think this is a meal,
16:18and you've touched on something that I actually think about quite a lot,
16:22and that is we are in some ways as a country obsessed with recipes.
16:28Like, there's going to be one recipe that's going to be,
16:30and I say this with all the love in the world
16:32because I write a billion recipes a year,
16:34but we kind of, I think, need to be a country
16:37that's obsessed with ingredients.
16:38Oh, most definitely.
16:40A collection of ingredients like you're creating here is a meal.
16:43Like, that is a great, not just it's a cheap meal or something,
16:47it's a great meal.
16:48It's delicious.
16:49Every single aspect is delicious.
16:50And you're letting the ingredients sort of be the star.
16:53If you don't tell me that figs, you were talking about fruit before.
16:56Yeah.
16:57You know, to me, when figs are in, it's like,
16:58I want to eat lots and lots of figs.
17:00Yes.
17:01Are you going to do anything?
17:02Like, are you grilling the figs or baking them?
17:04I'm just going to grill, do the halloumi,
17:06and then put the figs, scatter them on top,
17:08drizzle them with honey, walnuts,
17:10serve some lamb wedges on the side,
17:12and then that bread to just kind of eat with it.
17:14I love that you're doing this because people,
17:16I think, sometimes just need to be given the permission.
17:18You know, they've watched it on TV for years,
17:21and Matt Glinski said it's alright for me to have a plate of figs for dinner.
17:23Simplicity is key, isn't it, really?
17:25Yeah.
17:26Yep.
17:27Definitely.
17:28So you were one of the kind of the OG, ready, steady cookers.
17:31What was that like back in the day?
17:32It was a great show.
17:33It was one of those ones where we were all just kids working in restaurants,
17:38didn't want to necessarily be on TV at all,
17:40and they just cold called us and went,
17:42hey, we're doing this show, do you want to be on it?
17:44Yeah.
17:45And my first reaction was, no.
17:47I'm scared of that idea.
17:49Yeah.
17:50I went for the audition and got in somehow.
17:52But it was a great show because it was how it came across.
17:55It was, here's five ingredients you haven't seen before,
17:57you've got to make four auditions in 20 minutes,
17:59and if you don't, you're going to look like an idiot.
18:01Sounds like dinner at my house every single night.
18:03Yeah.
18:04Alright, I will leave you to this.
18:05This is actually smelling and looking fantastic.
18:07Thank you very much.
18:08And on you go.
18:09Janice.
18:10Yes.
18:11Fish slowly poaching away.
18:12Yeah, supering away.
18:13I'm excited by the whipped feta because,
18:15and I'll explain my problems that I have when I try and do this.
18:21So I want to see how you do it so I can fix things I'm doing wrong.
18:24Well, I think first of all, we try and reduce this,
18:29take some of the crumbles out.
18:30Yeah, okay.
18:31Try and get it a bit smoother.
18:32Yes.
18:33Before we add the yogurt.
18:36So that's what I'm doing now.
18:37It's getting a little bit crumbly, but it's getting a bit smoother.
18:42I can see that.
18:43Yeah, I can see it.
18:44It's starting to do the things that I tend to,
18:46maybe this is my problem because when I've done whipped feta in the past,
18:49I've kind of thrown everything in first,
18:51but you're kind of smoothing it out a little before we get to that point.
18:54Yes.
18:55So you can see that.
18:56That immediately looks better than when I do it.
18:57Yes.
18:58So let me add a little bit at a time.
19:00Let's see how this goes.
19:03Are you doing a little bit at a time, not for the modification,
19:05but just for like checking texture?
19:07I'm just checking that it's going to be getting smoother.
19:10Yeah.
19:11So it is.
19:12You've literally just taught me what I've been doing wrong the whole time.
19:14It is.
19:15So you can see that the grains are, well, they're getting finer, aren't they?
19:19Yeah, they're fabulous.
19:20Yeah.
19:21So I reckon we can add quite a bit more in now that that's looking much better.
19:26And I reckon what you could do is just add a, you know,
19:31a tiny little bit of oil as well just to get it more that silky,
19:37smoother texture.
19:39And then what I'd like to do is cut up cucumber,
19:42add a bit of lemon zest for the brightness and then throw in some herbs.
19:46And because I don't have any vegetables with this stitch,
19:50I'll really go ham on the herbs.
19:52Yeah.
19:53Because herbs are vegetables.
19:54Fruits are fruits.
19:55Yeah.
19:56And like you can use a lot of herbs like a salad green almost.
19:58Yes.
19:59Yeah, absolutely.
20:00This is great.
20:01Thank you for teaching me how to whipset it.
20:04Anytime, Adam.
20:05Lovely, Matt.
20:08The aroma of like char-grilled bread, that's dinner there.
20:12It is.
20:13You know?
20:14That'll do it.
20:15Let's stop there.
20:16So what are we doing with the saganaki?
20:19Okay, so I brought along my little cast iron pan
20:21because that's the important part of this.
20:23Right.
20:24You know when you cook halloumi and it's all squeaky on your teeth
20:26once it starts to get cold?
20:27Yes.
20:28Well, this will keep it warm for ages.
20:30So it takes a lot longer for it to get squeaky.
20:32That's brilliant.
20:34Because quite often when I'm doing the whole halloumi thing,
20:37I'll just put everything on the table
20:39and then the family will sit down eating
20:40and I'm just there just doing halloumi like one piece at a time
20:43and running it to the table
20:44because I like it to be, you know, just off the grill.
20:47Absolutely.
20:48So, yeah, this will keep it hot for a while.
20:50Oh, the whole block.
20:51A whole block.
20:52I thought we were going to slice that up.
20:53So, yeah, no, you fry it as a whole chunk like that.
20:56Well, that's also going to stop it from going cold too quickly.
20:59It's all crunchy on the outside and golden
21:01and all soft and molten on the inside.
21:03And then we serve it on that board in the pan
21:05with all the figs and everything else on top.
21:07Good cheese.
21:08Good bread.
21:09Good figs.
21:10Good honey.
21:11That's it.
21:12There's nothing to it.
21:13After the break, it is time to sit down to our sunset supper.
21:15Welcome back to The Cooker, where Janice Peterson and Matt Glinski
21:29are making some stunning dishes for our sunset supper.
21:32Matt, wow.
21:33Wow.
21:34I was going to ask how it's going, but I know how it's going.
21:36Golden.
21:37Yes.
21:38This looks fantastic.
21:39Yes.
21:40So I've just got some cucumber and some herbs.
21:45Oh, lovely.
21:46Dill parsley.
21:47Yeah.
21:48And, you know, I can't be bothered doing too much.
21:51It's supper, right?
21:52So we're just plonking things on.
21:54Oh, lovely.
21:55So I'll just throw a bit of that.
21:57And honestly, that just goes on like that.
22:00Nice and fresh and bright.
22:01Oh, stunning.
22:02And we need, you always need a bit of zing.
22:07Yeah.
22:08Hit it with some acid, I say.
22:10So.
22:11Amazing.
22:12Yeah.
22:13I love the lemon zest for that.
22:14Just to add a little bit of zippiness to the dish.
22:17And then we're just plonking all this stuff on.
22:20So beautiful pine nuts for some crunch.
22:24And.
22:25Hot honey.
22:26Hot honey.
22:27It's having a moment.
22:28It sure is.
22:29So I'm jumping on the bandwagon, if I can get the lid off.
22:33Just give it a nice old squeeze.
22:35Oh, wow.
22:36Just to.
22:37I like it.
22:38Balance the flavours, bit of sweetness.
22:39It actually smells wonderful.
22:40All of the herbs and the honey and the salmon.
22:42I love it.
22:43Beautiful.
22:44Okay.
22:45So it's a little crispy.
22:46I've even done the sides.
22:47So you sort of stand it up in there.
22:48Yeah.
22:49The trick is to get it, to have it low enough that it, it's crispy on the outside, but gooey
22:53through the middle.
22:54So you've just solved all of my halloumi slash saganaki problems, I think.
22:58Thank goodness for that.
22:59I'm glad I came down.
23:02Now, so.
23:03The figs and the walnuts and the.
23:04Yep.
23:05To serve it, I'm just going to throw all those on top.
23:07Oh.
23:08To pile them all up.
23:09So when you're cutting through the cheese, you're getting a bit of fig, you're getting
23:11a bit of walnut.
23:12Go like that.
23:13I can't believe you started off saying it's not really a meal.
23:16Like this.
23:17You could put this in front of anyone and they'd be like, yeah, okay.
23:19It's just a good snack, you know.
23:20I'm winning it life.
23:22Melty cheese.
23:23You can't go past that, can you?
23:25Halloumi saganaki, figs, walnuts, honey and thyme, plus milk poached salmon and whipped
23:30cheese.
23:31I think if you've got a good sausage, a good sausage pasta dish is not far away.
23:45Delicious.
23:46It is yummy.
23:47A butcher was once telling me, his mentor when he was opening his butcher shop said,
23:51make sure you make good sausages and have good meats.
23:54Because that's what people are going to come back for again and again.
23:56And he was like, that's what he's used his whole career to have a very successful butcher
24:00shop.
24:01So true.
24:02All right, Janice.
24:03Thank you for solving my whipped feta problems.
24:06No problem.
24:07Can't wait to try.
24:08Any time.
24:09Smooth.
24:10Oh, good.
24:11I'm glad I got the texture right.
24:12That's gorgeous.
24:13Mm.
24:14It's pretty, it's nice and light, isn't it?
24:16And I love the, the salmon you can see is pretty evenly cooked, isn't it?
24:20Yep.
24:21When it's poached.
24:22Absolutely.
24:23And the bit of honey on there is just perfect.
24:24Oh, good.
24:25Really nice.
24:26Okay, Matt, onto the, uh, Saganaki.
24:30Mm.
24:31Matt, I will say that you've won in terms of plating up.
24:35Oh, well.
24:36Yours definitely looks beautiful on the plate.
24:40And the taste just tastes amazing, you know?
24:43Yeah, I love the freshness of the fig.
24:45Mm.
24:46Right?
24:47You could easily have roasted them or something else, but having that fresh fig flavour.
24:50Mm.
24:51And it's one of those things like the, the honey and the feta on yours, and the honey
24:55and the, and on the halloumi, it's salty and sweet.
24:58Mm.
24:59It balances the two things out.
25:01Absolutely.
25:02What a perfect sunset supper we are eating.
25:06It's gorgeous.
25:07Matt, Janice, thank you so much for joining me.
25:10This has been wonderful.
25:11Thanks, Adam.
25:13Even though the sun is setting on another cook-up, our sunset supper will endure in our hearts
25:17and our minds, and hopefully in your kitchens too.
25:19If you want more of the cook-up and more delicious food ideas, head to SBS On Demand.
25:23I'm Adam Liao.
25:24Thanks for watching The Cook-Up.
25:26Bye.
25:27Bye.
25:28Bye.
25:29Bye.
25:31Bye.
25:32Bye.
25:33Bye.
25:34Bye.
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