- 1 ngày trước
Nadia's Farm Kitchen - Season 1 Episode 6
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02:55và trở nên một nơi của thằng khu vô để có thể tuyệt vời,
02:59vì nó có một đất vấn đối của nó.
03:01Nadi không có những người yêu thương lắm.
03:06Cảm ơn cô.
03:08Cảm ơn cô.
03:14Cảm ơn cô.
03:17Nào cô.
03:18Cảm ơn cô.
03:21Cảm ơn cô.
03:24Cảm ơn các bạn đã theo dõi.
03:54Cảm ơn các bạn đã theo dõi.
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05:56Or just desserts.
06:09Cooler months call for comforting feasts.
06:12Goulash is on the menu.
06:14But Nadia's still missing two key ingredients.
06:18Luckily out here, word travels fast.
06:22So I got a tip off from one of our neighbours, Kel.
06:25He said that there's a heap of porcinis around this particular birch tree.
06:30So I'm going to go hunting.
06:33If you're a mushroom hunter, you've got to have a very keen eye.
06:37They really camouflage themselves.
06:39But Kel was certain that there is definitely some porcinis around here.
06:46Oh, here we go. Here's our first one.
06:49This is a porcini here. Look at that.
06:52That is a beauty.
06:53Very fresh.
06:56Got to check for worms.
06:58No worms.
06:59So this one's perfect.
07:01And Nadia's luck...
07:03Here's another one. Right next to it.
07:05...is only beginning.
07:08Another one.
07:09This is just the gift that keeps on giving.
07:14It's almost like we've got our own little commune up here on the Crown Terrace.
07:19We're really lucky. Like, we're actually pretty self-sufficient.
07:22There were lots of porcini, birch bilettes, and good sizes as well.
07:25Oh, this is a beauty. I reckon this is the best one so far.
07:29Woo!
07:31I think we caught it just at the right time, because some were just starting to turn.
07:35I won't have that one.
07:37But in general, they were all pretty good.
07:39Cal gave me a very good tip-off, because this was an excellent place to find mushrooms.
07:45The community cupboards still got more to offer.
07:49Family friend and local hunting guide, Adam has just the spot for Nadia and Carlos to nab the final goulash ingredient.
07:57But Nadia's a little distracted.
08:09Wow, yours is nice and shiny clean.
08:11It's just cleaner than my trunk.
08:15It's not always, trust me.
08:17They're joined by Adam's son and self-appointed junior hunting officer, Lockie.
08:23Good few animals out there, mate.
08:25Yep.
08:26Plenty on offer.
08:28They do an incredible job of actually keeping the weeds at bay.
08:31Yeah, mate.
08:32This used to be rife with rose-hit briar right through here, and they've done a pretty impressive job.
08:38So instead of spraying, you're using feral goats as a means of weed control.
08:43Yeah, that's right.
08:45With farming, there's always ways to try and cut costs, right?
08:48Much nicer way to keep on top of the weeds.
08:51But you've still got to keep on top of the goats too.
08:53That's right.
08:54Can't let them get too out of control.
08:57The issue with goats is they love to eat, like, everything, and they're pretty hard to sort of maintain in an area.
09:04And if they get out, they breed regularly, their populations can grow quite quickly, and all of a sudden, you can have a goat problem.
09:10We've got to find a tasty one.
09:11Yeah.
09:12So what, a year-old nanny?
09:13We don't want Billy that gruff, do we, Lucky?
09:14We won't get Billy.
09:15He can stay on the hill.
09:16Well, if you're not going out, I'll move it.
09:17Good on you, Lucky.
09:18This is kind of my first time going out with Carlos for a big game.
09:33We've always wanted to, but haven't got around to that yet.
09:35Three kids?
09:36Yeah.
09:37Exactly.
09:38How close do we need to get?
09:39Well, 150 a bit.
09:40I'll do my job though.
09:41I'll just move it.
09:42With Lucky at a safe distance behind them, Carlos prepares his rifle.
09:55That's a very top.
09:56That looks like a good size.
09:57We're looking down there.
09:58Yeah.
09:59That's a good eater.
10:00Any of those caramel ones at the top.
10:01Got him.
10:02Got him.
10:03Good shot, mate.
10:04Good shot.
10:05You got dinner?
10:06Yeah.
10:07Nice.
10:08Nice.
10:09Nice.
10:10Nice.
10:11Nice.
10:12Nice.
10:13Nice.
10:14Nice.
10:15Nice.
10:16Nice.
10:17Nice.
10:18Nice.
10:19Nice.
10:20Nice.
10:21Nice.
10:22Nice.
10:23Nice.
10:24Nice.
10:25Nice.
10:26Nice.
10:27Aw.
10:28Aw.
10:29Aw.
10:30Aw.
10:31Aw.
10:32Aw.
10:33Aw.
10:34Aw.
10:35Aw.
10:36Aw, thank you for giving us your life, Goaty.
10:38It's a bittersweet, isn't it?
10:43Yeah.
10:44Yeah, it is bittersweet.
10:46I mean, you must have gotten pretty used to it.
10:49Yeah.
10:50Yeah.
10:51I mean, we always respect the animals, and everyone's got to do their part.
10:55Yeah.
10:56If we don't keep the numbers in check, then it has a flow-on effect on other things.
11:01He will be put to great use.
11:04Yeah.
11:05Won't waste any of it.
11:07But as Carlos gets to work field-dressing the goat...
11:11Cut the Dracula.
11:12Do you want to do that?
11:14The weight of the hunt lands a little heavier for Nadia.
11:19I'm not sad.
11:20I'm just kind of, you know, it's a beautiful creature.
11:24And, yeah, just very thankful, I guess.
11:29It's really good to see the process for what it is.
11:33And if you're going to eat meat, it's the best way to do it, right?
11:40You good?
11:41Yeah, that's good.
11:42You're going to feel the weight come on now.
11:44I reckon I could get more into the hunting.
11:47Especially, like, real hunting, you know, actually going into the bush.
11:50I think it should be great.
11:51You reckon I'd be good?
11:53Yeah, I think you would.
11:54Nice rack.
11:56It's actually not too heavy.
11:59I do squats with three times this amount of weight.
12:03Oh, listen to this, eh?
12:12Feast day is here.
12:15But before tackling the main, it's time to finish the dessert.
12:20Here are the pears.
12:22They've been soaking in the elderberry syrup, and they're looking divine.
12:27So for this tart, we're going to make, like, a galette style.
12:30When we put the filling in, I'm just going to fold it over the top.
12:33So it's very rustic and easy to do at home.
12:36And to amp up the flavour even more, Nadia's got another tasty twist.
12:41You know when you get, like, an almond croissant,
12:43and it's got that kind of almondy paste in it?
12:47That's like a frangipani filling.
12:48Yeah, that's what we're making.
12:50So I need some soft butter, 50 grams, a quarter cup of sugar.
12:55Here you need a little bit of elbow grease to cream the butter and sugar together.
13:00I'm just thinking I might actually just save myself the effort,
13:05and I think I'll just chuck this in the food processor.
13:12And now I'm going to add an egg.
13:19And last ingredient is one cup of ground almonds.
13:22So there you go, that's your frangipani filling.
13:29Now it's time to assemble the tart.
13:31I'll go get the pastry.
13:33For this recipe, I pre-made a simple sweet short crust pastry.
13:37All you need is some flour, some sugar, a pinch of salt, and some cold butter.
13:42Quickly pulse that until it's a fine crumb, and then add in some iced water.
13:49Pulse that a couple more times, and then put it in the fridge to rest for about 15 minutes.
13:54So I'm going to roll this pastry out into a rough circle about half a centimetre thick.
14:04And now we spread the frangipani filling on top, leaving a border around the edge.
14:09Here are the pears.
14:20The colour, wow.
14:22They'll be full of flavour.
14:30They're amazing.
14:31Wow, they're amazing.
14:35It's going to taste incredible.
14:36Gently fold the edges up.
14:42Very rustic, as you can see.
14:44Rustic, but still beautiful.
14:47Last step, just sprinkle on some sliced almonds.
14:51So it's ready to go into the oven now, but I'm going to put it in the fridge.
14:55And then when we're ready to have dessert, I'll pop it in the oven down at Prohibition House,
14:59and then we can have it fresh out of the oven.
15:01With dessert done, Nadia fires up a new classic.
15:08That's delicious.
15:10Goat is such beautiful meat.
15:11Like, I don't know why Kiwis don't eat more of it.
15:15Best meat you could have in a curry or in a casserole or stew.
15:17And it's going to go fantastic in this goulash as well.
15:20I think this is going to be the perfect dish to eat around the fire.
15:21I'm going to chuck a small handful of flour over the meat.
15:22And a good teaspoon of salt.
15:23And a good teaspoon of salt.
15:24This is going to help the meat brown, but it will also help thicken up the soil.
15:38And a good teaspoon of salt.
15:39This will help the meat brown that will help thicken up the soil.
15:43And that's really good.
15:44Tôi sẽ chắc một phần sổ bằng mồm
15:47và một sản hoặc trường đều đều đầy.
15:50Cái không thể mất báo giữa ăn, nhưng nó sẽ thích sản xuất.
16:07Vì vậy, không nên mất báo giữa ăn,
16:09vì nó không thể mất báo giữa ăn bằng mồm
16:11bởi vì the temperature of the pan will cool down too much
16:14so you have to cook the meat in a couple of batches
16:17Nisely brown
16:21While the meat's browning, I'm gonna quickly dice up some onion, carrots, capskim and garlic
16:25This is a rustic stew, so I'm just gonna roughly chop everything
16:36And of course we can't forget our mushrooms
16:41Deglaze the pan with a bit of stock or wine
16:52All that flavour from the browned meat, yum, yum
16:57Now I'm gonna sauté all the vegetables
17:01Add the mushrooms and garlic
17:05In goes the smoked paprika
17:12And tomato paste
17:16A can of tomatoes
17:18Some beef stock
17:21Put all the meat and its juice back in
17:27Bring it to a simmer
17:33Then cover it with a lid
17:34And put it in the oven to slow cook for a few hours
17:38The goulash is cooking in the oven now
17:43You're gonna take it down to Prohibition House to finish it on the fire
17:47And the perfect thing to serve it with is potato dumplings
17:52Because they're like the ultimate comfort food
17:54And they're really easy to make
17:56You just need some big agria potatoes
17:59600 to 800 grams
18:02Peel them
18:04Roughly chop them
18:08Boil them until they're nice and tender
18:15Mash them until they're really smooth
18:17Then we'll add some salt and egg and flour
18:22About 3 quarters to a full cup
18:25And you just mix that until it comes together
18:28You can work the dough a little bit
18:30But it doesn't need to be much
18:36With the prep work complete
18:38It's time for Nadia to join the party
18:41At Prohibition House
18:43The goulash goes on the fire to continue cooking
18:50Nadia whips up a herby sour cream garnish
18:57Then once the goulash is nice and hot
19:00Like a cauldron
19:01Chunks of dumpling dough are added to the boiling stew
19:05It's just like gnocchi dough
19:06Yum
19:07Yum
19:11How have you cooked goat in the past?
19:13Have you got some good goat dishes?
19:14Yeah
19:15Those are pretty rough and ready though
19:17This is pretty rough and ready?
19:18Yeah
19:19The slow cooker gets a fair old workout
19:21Yeah
19:22A lot of stuff goes through that
19:24After all the work of getting the goat
19:27And then finding the mushrooms
19:29I was really hanging out for that goulash
19:32Awesome
19:33Here we go
19:34And it smells so good
19:36I think that could arguably be one of the best dishes
19:40That you've cooked
19:41But it's so yummy eh?
19:44So good
19:45Definitely gonna have to steal this recipe Nadia
19:49Oh it's so easy
19:51Of course if you can't get your hands on some goat
19:54You can easily swap in lamb or beef
19:57And you can put it in the slow cooker
19:59In fact this recipe that I've developed with my food bag
20:02They're putting this recipe out as a slow cooker version
20:15Tart's ready
20:18To finish off the tart
20:19All I did was drizzle it with extra elderberry syrup
20:21Dusted it with a bit of icing sugar
20:23And then to serve with it
20:25I reckon creme fraiche is ideal
20:27But you could also serve it with yoghurt or ice cream
20:30Whatever you like
20:31All right love you
20:32Out of ten
20:33Shall we get some tart
20:35Ten out of ten
20:36Ten out of ten
20:37Ten out of ten
20:38Yeah
20:39Awesome
20:40What about the goat?
20:41Ten out of ten
20:42Thank you
20:44Oh you can come over here for dinner any time
20:46Very good judgement
20:47Yeah
20:48Yeah
20:49Next time
20:50I've never seen anything like that before
20:53Chef's tricks to take your desserts to the next level
20:57What are we doing?
20:59As Nadia cooks up a storm in an iconic restaurant
21:03I'm actually really enjoying the buzz of being back in a commercial kitchen
21:07And dangerously good sweet treats
21:09Oh my goodness
21:11These look so good
21:13It's so good
21:15For Nadia's extended family
21:18Yum really good
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