- 3 months ago
- #realityinsighthub
Nadia's Farm Kitchen Season 1 Episode 8
#Nadia'sFarmKitchen
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/TrailerBolt
👉 THANK YOU ❤️❤️❤️❤️❤️
#Nadia'sFarmKitchen
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/TrailerBolt
👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00After six years of finding her feet on Royal Byrne Station, Nadia is diving back into the kitchen.
00:10The colour, wow.
00:13To create a whole new collection of classics.
00:17That looks amazing.
00:20Using produce from Royal Byrne.
00:22That's like deep caramel-y.
00:24And all over the deep south.
00:27What is the secret?
00:28Why do they taste so good?
00:30It's going to be a feast of...
00:32Yum.
00:33Yum.
00:34Yum.
00:35And fun.
00:49Royal Byrne.
00:51Built on hard work and a sharp eye for opportunity.
00:55Today, Nadia is channelling the same spirit into a bold new pitch for an unlikely business partner.
01:02I reckon you're old enough now to have a job as an egg collector.
01:07So you know if you collected the eggs every day, you could get money for it.
01:11How much money for a whole basket?
01:13Hmm.
01:14Five?
01:15Ten?
01:16Twenty?
01:17No, not that much.
01:18Two dollars?
01:19Okay.
01:20So if you've got five full baskets, that would be ten dollars.
01:23Yay.
01:24What a steal.
01:25What a steal.
01:26But this new arrangement has one tiny flaw.
01:29I'm really scared of chickens.
01:34They don't pick me.
01:35Okay, Winston, you be a good doggy.
01:38You don't annoy the chickens, okay?
01:39Don't annoy me!
01:40Ah!
01:41Shit!
01:42Shit!
01:43Don't be silly.
01:44Ah!
01:45I don't like them!
01:46I don't like them!
01:47Okay.
01:48I don't like chickens!
01:49Ah!
01:50Ah!
01:51You like eggs.
01:52You love eggs, so you have to like them.
01:54Ah!
01:55Mine's following me.
01:56It's mine.
01:57They hate me!
01:58Of course they're following you, because they like you.
02:00Mum, they hate me!
02:01No, they like you.
02:02Ah!
02:03Ah!
02:06They say fortune favours the brave.
02:09Cool!
02:10There's loads of eggs!
02:11Yeah!
02:12And at $2 a basket, those feathered fears fade fast.
02:18So if they're warm, that means the chicken's just laid them.
02:22Oh, this one's super-duper hot.
02:24Is it? Yeah.
02:25So a chicken must have laid that one about a minute ago.
02:29Wow. Yeah, there's heaps in there.
02:32Only question now is, what's the plan for all these eggs?
02:36In the next couple of weeks, Amber, who's head chef at my food bag,
02:39is coming down here to visit the farm.
02:42And we're putting together a festive feast for taste testing.
02:46So I'm going to get a bunch of our farm staff over to try the feast
02:50and give me some feedback on all the recipes that I'm thinking of.
02:54Right. But festive eggs? That's new.
02:58And why collect them now?
03:00If it's a festive feast, then you've always got to have a pavlova.
03:04Goes without saying.
03:05When I've cooked pavlovas, they can't be like tricky buggers to bake.
03:09Hmm, not really.
03:11Not if you know the tricks.
03:13Did you know that if you want to make a pavlova,
03:17you know, where you whip the egg whites up?
03:19Yeah.
03:20Then older eggs are better.
03:21Because they whip up better.
03:24So we might save some of these eggs for seven to ten days,
03:28and then they'll be really good for making pavlova.
03:30And so, a week later, on the eve of the feast,
03:36Nadia got cracking on her meringue masterpiece.
03:40Now be very, very careful that you do not get any egg yolk in the whites.
03:47If there's any little speck of yolk, the egg whites won't whip up well.
03:52This is only a glimpse, not the full how-to.
03:56Just the sweet little tricks that Nadia knew.
03:59We need to make sure that the sugar is dissolved in the egg white.
04:03The best way to do that is just spit a little bit,
04:05and have it between your fingers.
04:07The other way to tell whether the meringue is done
04:12is just to tip it on the top of your head.
04:14And if it doesn't fall out, it's all good.
04:19It's so tempting to face plant into it.
04:24Don't get too fussy with this.
04:25We need to get this in the oven quick smart.
04:28Five minutes at 160 degrees Celsius,
04:31and then I'm going to turn it down to 100 degrees Celsius,
04:35and cook it for an hour and a half.
04:36And then leave it in the oven.
04:38Don't open the oven door.
04:40Because you want a really nice, crispy shell.
04:42But despite all her caution, her patience and care,
04:47the very next day,
04:48as Nadia baths in the glory of her perfect pavlova,
04:53disaster strikes.
04:57Hello.
04:58Hi.
04:59Been shopping?
05:00I can see that.
05:01I've just accidentally cracked my pan when trying to move it.
05:04Don't worry, a bit of cream.
05:05A bit of cream will fix that up.
05:07Yeah, exactly.
05:08There's nothing to worry about.
05:10To me, a really good pavlova is when it does have some cracks in it
05:13because it's a sign of the shell being really nice and crispy.
05:16I once vowed never to make one ever again
05:18because I was so upset with how it turned out.
05:21Can I have a chef?
05:24You thought it was a fail.
05:26Yeah.
05:27I've got our ideas here for our festive feast.
05:30Yeah, let's have a look.
05:31Okay.
05:31So, first up, we've got our baked brie options.
05:36Sour cherry, walnuts, rosemary and honey,
05:39or date, bacon, walnut, rosemary and honey.
05:41Mm-hmm.
05:42A leg of lamb with rosemary and garlic, of course,
05:44with the famous stuffing balls.
05:46Yes.
05:46You can't not have those.
05:48And then the sides, we've got roasted baby carrots
05:51with pecan date crumble.
05:52Mm-hmm.
05:53Yum.
05:53And then blanched baby carrots with walnut gremolata.
05:56Seasonal greens, so broccolini and beans with creamy salsa verde.
06:00Which I think is my favourite one.
06:02Okay.
06:02And then grilled courgettes, broccolini,
06:04and beans with yoghurt and lemon brown butter.
06:06Yeah, yum.
06:08Then, of course, we always do baby potatoes.
06:10And then pavlova,
06:12and we've got a whole heap of different options to play with.
06:16Mm-hmm.
06:16That was a pretty shit-hug.
06:17We missed it.
06:18Yeah.
06:19Oh, sorry.
06:19Crap.
06:20The inspiration with this festive feast is tradition
06:24with a bit of a modern twist on it.
06:26Just really bold, punchy, tasty flavours
06:28and making it super simple and easy.
06:33So the leg of lamb is really easy.
06:36Cut a bowl of garlic in half.
06:38That's going to get roasted with the lamb.
06:40Olive oil, rosemary, salt and pepper.
06:43Whack it in the oven.
06:44About one and a half hours.
06:46And then the key is,
06:48with a big piece of lamb like this,
06:51is the resting time.
06:53I would rest this for a good 45 minutes to an hour before serving.
06:57Do not serve your lamb without resting it.
07:00Hey.
07:01Yeah, that's right.
07:03You heard the lady.
07:05The lamb is the mainstay of the feast.
07:08There will only be one version.
07:09But the sides are where Nadia and Amber
07:12are looking to narrow down which is best.
07:15I'm making the creamy salsa verde to go on the greens.
07:20We've got fresh Italian parsley, chives,
07:24mayo, sour cream,
07:28then our chopped herbs,
07:30garlic, lemon juice,
07:34and then lastly a pinch of salt.
07:36Nadia, do you want to come try this?
07:42Yeah.
07:42I can smell it.
07:44It smells so fresh and delicious, doesn't it?
07:46Yeah, very fresh.
07:48Yum.
07:49Yeah, it's really good.
07:51With the greens, the broccolini and the beans.
07:53Yeah, it's going to be good, eh?
07:54Yum.
07:56Coming up.
07:59Sprinkles.
08:01Sauces.
08:03And stuffing balls.
08:04Yeah, yum.
08:06It will change your life.
08:20OK, I'm going to just trim some of this.
08:22The Royal Burn festive feast is quickly taking shape.
08:26With the lamb centrepiece already in the oven,
08:30it's time to look at some of the sides going head to head.
08:34I feel like we're going to be done in 30 minutes.
08:38Nadia's been going chop-chop on a date and pecan crumble.
08:42A sweet garnish set to star in a clash of the carrots.
08:46I think that's going to end up being pretty rich and delicious when the carrots are roasted
08:51with honey and butter.
08:54The other carrot contender will be blanched and topped with a walnut gremolata.
09:00A gremolata is parsley, lemon, garlic, olive oil.
09:05You can add nuts if you want to, don't have to.
09:08And it's a sprinkle as opposed to a sauce.
09:11A great way to liven and freshen some dishes up.
09:14So, which culinary creation will come out on top?
09:19Time to dish the dirt on those calling the shots.
09:23So, we've got a bit of a range of taste buds coming to lunch today
09:27to give us some feedback on these recipes.
09:30Ollie is an amazing cook.
09:33Do you know what would be really interesting?
09:35Like an ice cream.
09:35Ice cream?
09:36Totally, yeah.
09:37He's eaten food all over the world and he's got really high standards.
09:41The scones are a little bit flat.
09:44So, he'll give us a real honest opinion?
09:48Yeah.
09:49He's going to be a hard one to please.
09:52Whereas Bernie...
09:54doesn't often say much.
10:02So, that's going to be hard to interpret.
10:04Mm-hmm.
10:04Jason...
10:05Morning.
10:06...American...
10:07Welcome to Bluebird.
10:09Pretty easy to please, I reckon.
10:11Okay, good.
10:12Michelle and Tess, Southland girls, nothing too fancy.
10:16Okay, great.
10:17Yeah.
10:18So, those are our taste testers.
10:21The farm staff don't actually know how much of an influence they're going to have.
10:26What do you mean?
10:27Whatever they decide they like the most, in terms of the dishes, is going to make the cut
10:33for the annual My Food Bag Christmas menu, which is a big deal.
10:37Basically, Bernie will be in charge of, um, what, tens of thousands of people eat for Christmas
10:42this year.
10:43I mean, this on top of blanched carrots.
10:48Yum.
10:48Who's going to win?
10:55With the greens good to go, Amber starts the second sauce.
11:00So, I'm just doing the brown butter here, and I reckon brown butter is one of those things
11:04that so many people ask me how to make, because it's so yum, but it does need a little bit
11:09of skill.
11:10We need to get it really golden brown.
11:12It can be quite hard to see if it's brown, so pick up a bit of butter in your spoon and
11:18have a look, and you can see it's starting to go nice and golden there.
11:21I'm going to turn it off, because it's going to keep cooking in the pan, and add the lemon.
11:27Oh, yum.
11:30Oh, look at the colour of it.
11:32That smell is so intoxicating.
11:35So, that's going up against our creamy green salsa verde, so two quite different sauces.
11:39Very.
11:40While both are sure to please the crowd, this next stand-alone dish already has a cult following.
11:48So, we're making the stuffing balls to go with the lamb now.
11:51These have been a staple on the My Food Bag Christmas Bag menu since we started.
11:56And if they were to ever go off the menu, there would be a national outcry.
12:01Feeling confused?
12:02Well, you're not alone.
12:04What is a stuffing ball?
12:05You haven't had a stuffing ball before?
12:07Okay, it's like one of those things where there's life before stuffing balls, and then there's
12:12life after stuffing balls.
12:14Traditionally, the stuffing is stuffed inside the turkey, but when it comes out, it's steamed,
12:19and it's like wet and soggy.
12:21Sorry.
12:22No offence, but it's gross.
12:25Stuffing balls, on the other hand, are all crispy on the outside and fluffy in the middle.
12:30It's going to be good, eh?
12:31It will change your life.
12:33Finely chopped onion, breadcrumbs, dried oregano, saged marjoram, and onion and garlic powder.
12:39Makes it very tasty.
12:41Roughly chop the cranberries.
12:42You can also use dried apricots.
12:44Okay, so next amount of butter, an egg, milk, and then mix.
12:57We'll just leave that to sit for five minutes so the breadcrumbs absorb all that liquid.
13:01In the meantime, Amber strains the baby potatoes, melts the butter with garlic, and returns the
13:12potatoes to the pot with some freshly grated parmesan.
13:19The stuffing ball mixture has been resting for five minutes.
13:23So you just roll balls, about a tablespoon each.
13:27Great thing is you can do this in advance as well.
13:31So you could do this the night before or the morning of Christmas Day.
13:35When it comes to Christmas feasting, prep is everything, isn't it?
13:39Yep.
13:40So that you don't have to stress on the day.
13:42You can just have a glass of bubbles and...
13:44Open presents.
13:45Yeah, of course.
13:48Let's chuck these stuffing balls in with a lamb.
13:51It smells so good.
13:52Mmm, looks good too.
13:54Wowie.
13:54Mmm, mmm, mmm.
13:57Oh, wait.
14:02Coming up...
14:02This one's the deluxe.
14:04Entrees...
14:05Like, super, super melty.
14:08Desserts...
14:09It looks amazing.
14:10...and results.
14:11Every one of the sides was brilliant.
14:14So there's going to be some hard decisions to be made.
14:16wow oh this looks so good i can't wait to sink my teeth into that it's full steam ahead on the
14:33final elements of the festive feast with the farm staff arriving any minute it's time for
14:39nadia to start the starter so while amber is grilling the vegetables i'm going to get onto
14:46the baked brie we are doing two different versions version one is sour cherry walnuts rosemary and
14:52honey and version two is dates bacon walnuts rosemary and honey i'm going to cook these in
14:57the combi airfryer oven so the way that we set this up is piece of tinfoil piece of baking paper
15:03your brie and now we can make a nest around it the first one is rosemary walnuts now some honey
15:15so that is option one which after it's baked will get served with this cherry on the side
15:24yummy option two starts exactly the same but instead of cherry sauce it of course has bacon
15:34and dates this one's the deluxe
15:39i'm going to use the airfryer option which has got the grill and they'll take about five to ten minutes
15:43it's nice when these opportunities arise to get the farm staff around most of the time obviously
16:00we're all so busy with our own different things that we don't actually get to catch up as often as
16:06we used to in the early days eh oh yeah these are done this is amber by the way michelle hi all right
16:16manager yeah tess shepherd hello bernie all-round good bugger ollie ollie i've heard about you jason
16:28okay so this is the starter it's baked brie are we deciding between a and b is that yes correct
16:37you've just mixed how are you supposed to choose a and b if you mix a and b
16:41oh my god jason oh no what no one would have noticed it see i told you yeah easy easy to please
16:52the cheese is a little bit like lumpy almost isn't it he's already going straight master yeah yeah
16:58no no i actually reckon it might be the actual brie yeah yeah is it the brie i was wondering it is
17:05yeah yeah yeah it doesn't hold back on holly no but he does know his food really really well
17:10um sour cherry for me yeah sour cherry for carlos cheers for me so that's cherry bacon cherry
17:18bacon bacon cherry cherry okay so that means it's all up to bernie
17:23the pressure this is quennail's
17:37next up the main course for battle number one walnut gremolata is sprinkled over blanched baby carrots
17:45and honey roasted carrots are piled high then topped with toasted date and pecan crumble perfect look at
17:52that for battle number two salsa verde mayo is tossed through broccolini and beans
18:00and lemon brown butter goes all over grilled greens which are then plated with a dollop of greek yogurt
18:08along side our contenders who could forget the roast leg of lamb golden stuffing balls and garlic parmesan potatoes
18:20this is a great way to decide on the christmas food bag isn't it
18:25the roast lamb was fantastic and those stuffing balls they just take you a roast up to the next
18:44level i like this date scenario me too every one of the sides was brilliant so there's gonna be some
18:52hard decisions to be made okay so who votes for the pecan date honey roasted carrots
19:03which ones are not the gremolata ones that you liked that's the other one
19:09it was a landslide majority i reckon that was the right call they were knockout okay and then the greens
19:15there's the yogurt lemon brown butter hands oh one two three four that's half half it can be either of
19:24them you can decide what would you like salsa verde the creamy salsa verde greens every day of the week
19:30okay so that's on the menu and finally for dessert a three-way battle of the pavs
19:36i started with the raspberry marbled cream raspberry coolie and vanilla peaches classic
19:43flavor combo that looks good doesn't it now amber got the cracked one so it was a little trickier
19:50oh it's sliding oh no but cover it up in cream honey pistachios peaches delicious
19:58and for the final pav i've got a little trick up my sleeve we'll just fold the yogurt and cream together
20:07so this one's a bit less sweet and i reckon that's the winner
20:13that looks amazing dig in
20:18very good i really like the yogurt cream i think so too
20:22it's a little bit less sweet is that correct ollie yeah absolutely
20:34after spending the last few years finding her feet on the farm this season marked a new chapter for
20:41nadia this feels so therapeutic making more time to focus on food feel the power she dove back into
20:50the kitchen honestly this is one of my favorite ways to start a meal oh yum i'm actually really
20:58enjoying the buzz of being back in a commercial kitchen that is a sexy dish from peach feasts to
21:06sweet treats oh she took the cell's finest produce and whipped up some absolute winners oh that's sensational
21:16it's very nice it's yummy yeah that's so good and now weeks later oh this is it yeah nadia is ready
21:25to share what she hopes will be her collection of classic recipes oh look at this oh that you you
21:32loved that one yeah from the peach that orchard yeah with matt and lana that's what we ate with them
21:36and the fresh peach and pecan streusel you love that dish yeah the cookbook is looking so good like
21:45it's it's by far my best book so far that's stunning it's beautiful and i just love all the recipes
21:53they're all like really tasty so seasonally driven i think this one's going to be an absolute winner
22:00what do you think oh there you go there's you you've got quite a few cameos actually
22:05it's gonna give the people what they want
22:0990s farm kitchen it's called and it's going to make an amazing christmas present hint hint
Comments