- 3 tháng trước
Nadia's Farm Kitchen - Season 1 Episode 8
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12:21Sorry, no offence, but it's gross.
12:24Sopping balls, on the other hand,
12:26are all crispy on the outside
12:28and fluffy in the middle.
12:30It's going to be good, eh?
12:31It will change your life.
12:33Finely chopped onion,
12:34breadcrumbs, dried oregano,
12:36sage, marjoram,
12:38and onion and garlic powder.
12:39Makes it very tasty.
12:41Roughly chop the cranberries.
12:42You could also use dried apricots.
12:49Okay, so next, melted butter,
12:50and egg, milk,
12:53and then mix.
12:57We'll just leave that to sit for five minutes
12:59so the breadcrumbs absorb all that liquid.
13:03In the meantime,
13:06Amber strains the baby potatoes,
13:09melts the butter with garlic,
13:11and returns the potatoes to the pot
13:13with some freshly grated Parmesan.
13:15The stuffing ball mixture
13:21has been resting for five minutes.
13:23So you just roll balls,
13:25about a tablespoon each.
13:28The great thing is
13:29you can do this in advance as well.
13:31So you could do this the night before
13:33or the morning of Christmas Day.
13:35When it comes to Christmas feasting,
13:37prep is everything, isn't it?
13:38Yep.
13:40So that you don't have to stress on the day.
13:42You can just have a glass of bubbles
13:44and open 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.
13:54Wowee.
13:55Mmm, mmm, mmm.
14:01Coming up...
14:03This one's the deluxe.
14:05Entrees.
14:05Like, super, super melty.
14:08Desserts.
14:09It looks amazing.
14:10And results.
14:11Every one of the sides was brilliant.
14:14So there's going to be some hard decisions to be made.
14:16Wow.
14:25Oh, this looks so good.
14:28I can't wait to sink my teeth into that.
14:31It's full steam ahead
14:32on the final elements of the festive feast.
14:36With the farm staff arriving any minute,
14:38it's time for Nadia to start the starter.
14:42So while Amber is grilling the vegetables,
14:45I'm going to get onto the baked brie.
14:48We are doing two different versions.
14:50Version one is sour cherry, walnuts, rosemary, and honey.
14:53And version two is dates, bacon, walnut, rosemary, and honey.
14:56I'm going to cook these in the combi air fryer oven.
14:59So the way that we set this up
15:00is a piece of tinfoil,
15:02a piece of baking paper,
15:04your brie,
15:06and now we can make a nest around it.
15:09The first one is rosemary,
15:12walnuts,
15:13and now some honey.
15:17So that is option one,
15:19which after it's baked
15:21will get served with this cherry on the side.
15:25Yummy.
15:26Option two starts exactly the same,
15:29but instead of cherry sauce,
15:32it of course has bacon and dates.
15:34This one's the deluxe.
15:39I'm going to use the air fry option,
15:41which has got the grill,
15:42and they'll take about five to ten minutes.
15:52Cheers.
15:53Cheers.
15:53Cheers.
15:53It's nice when these opportunities arise
15:58to get the farm staff around.
16:00Most of the time, obviously,
16:01we're all so busy with our own different things
16:03that we don't actually get to catch up
16:05as often as we used to in the early days, eh?
16:08Oh, yeah.
16:10These are done.
16:12This is Amber, by the way.
16:14Michelle.
16:15Hi.
16:15Hi.
16:16Manager.
16:16Nice to meet you.
16:17Tess.
16:17Shepard.
16:18Hello.
16:18Bernie.
16:19All-round good bugger.
16:21Ollie.
16:21Ollie, I've heard about you.
16:22Jason.
16:25The one to please.
16:26Okay, so this is the starter.
16:30It's baked brie.
16:32Are we deciding between A and B?
16:33Is that right?
16:34Yes, correct.
16:37You've just mixed.
16:38How are you supposed to choose A and B
16:39if you mixed A and B?
16:41Oh, my God.
16:43Jason.
16:43Oh, no.
16:44What?
16:45No one would have noticed
16:46if Tess had been knocked off.
16:47See, I told you things.
16:48Yeah, easy to please.
16:49Easy to please.
16:50I told you all right.
16:52The cheese is a little bit, like,
16:54lumpy almost, isn't it?
16:55Nice.
16:56He's already going straight master.
16:58Yeah, yeah.
17:01I actually reckon it might be the actual brie.
17:03Yeah, yeah.
17:04Is it the brie?
17:04I reckon it is, yeah.
17:06Yeah.
17:06Doesn't hold back on Ollie.
17:08No.
17:08But he does know his food really, really well.
17:11Mm, sour cherry for me.
17:13Yep.
17:13Sour cherry for Carlos.
17:14Sour cherry for me.
17:16So that's cherry, bacon, cherry.
17:18Bacon.
17:18Bacon.
17:19Bacon.
17:19Cherry.
17:20Cherry.
17:21Okay, so that means it's a lot to Bernie.
17:25The pressure.
17:26This is Quiddles.
17:29That's true, then.
17:32Okay.
17:32Just.
17:33Just.
17:33Just.
17:36Next up, the main course.
17:40For battle number one, walnut gremolata is sprinkled over blanched baby carrots.
17:45And honey roasted carrots are piled high.
17:48Then topped with toasted date and pecan crumble.
17:52Perfect.
17:52Look at that.
17:53For 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
18:07of Greek yogurt.
18:08Oh.
18:08Oh.
18:10Alongside our contenders, who could forget?
18:13The roast leg of lamb, golden stuffing balls, and garlic parmesan potatoes.
18:19This is a great way to decide on the Christmas food bag, isn't it?
18:23Yeah, it is.
18:24The roast lamb was fantastic, and those stuffing balls, they just take your roast up to the
18:44next level.
18:44I like this date scenario.
18:47Mm, me too.
18:48Every one of the sides was brilliant.
18:51So there's going to be some hard decisions to be made.
18:55Okay, so who votes for the pecan date?
18:58Honey roasted carrots?
19:00I think so.
19:01Ooh.
19:02Oh, perfect.
19:03Which ones do you like?
19:04That's it.
19:04Not the gremolata ones that you liked.
19:06That's the other one.
19:07Ha, ha, ha, ha.
19:08It was a landslide majority.
19:11I reckon that was the right call.
19:13They were knockout.
19:14Okay, and then the greens, there's the yogurt lemon brown butter hands.
19:19Ooh.
19:20One, two, three, four.
19:21Ooh, that's half-half.
19:23It can be either of them.
19:25You can decide.
19:25What would you like?
19:26Salsa verde.
19:27The creamy salsa verde greens?
19:29Every day of the week.
19:30Okay, so that's on the menu.
19:32And finally for dessert, a three-way battle of the Pavs.
19:36I started with the raspberry marbled cream, raspberry coulis, and vanilla peaches.
19:42Classic flavour combo.
19:44Ooh.
19:44That looks good, doesn't it?
19:46Now Amber got the cracked one, so it was a little trickier.
19:51Ooh.
19:52It's sliding off.
19:52Oh, no.
19:54But cover it up in cream.
19:55Honey pistachios, peaches.
19:57Delicious.
20:00And for the final Pav, I've got a little trick up my sleeve.
20:03We'll just fold the yogurt and cream together.
20:06So this one's a bit less sweet.
20:09And I reckon that's the winner.
20:13That looks amazing.
20:15Dig in.
20:18Very good.
20:19I really like the yogurt cream.
20:21I think so too.
20:22Yeah, they're yogurt and cream normally not.
20:23It's a little bit less sweet.
20:25Is that correct, Ollie?
20:26Yeah, absolutely.
20:27Yeah.
20:28That's what I'm talking about.
20:29That's what I'm talking about.
20:30Yeah.
20:34After spending the last few years finding her feet on the farm, this season marked a new chapter for Nadia.
20:42This feels so therapeutic.
20:45Making more time to focus on food.
20:48Feel the power.
20:49She dove back into the kitchen.
20:51Honestly, this is one of my favourite ways to start a meal.
20:55Oh, yum.
20:57I'm actually really enjoying the buzz of being back in a commercial kitchen.
21:01That is a sexy dish.
21:03From peach feasts to sweet treats.
21:07Oh.
21:08She took the south's finest produce and whipped up some absolute winners.
21:15Oh, that's sensational.
21:16That is very nice.
21:17It's yummy, eh?
21:18Yeah, that's so good.
21:20And now, weeks later.
21:22Oh, this is it.
21:23Yep, this is it.
21:24Nadia is ready to share what she hopes will be her collection of classic recipes.
21:30Oh, look at this.
21:31Oh, that.
21:31You loved that one, eh?
21:33Yeah, yeah, yeah.
21:33From the peach at Orchard.
21:35Yeah, with Matt and Lana.
21:36That's what we ate with them.
21:37And the fresh peach and pecan streusel.
21:40You loved that dish.
21:41Yeah.
21:42The cookbook is looking so good.
21:45Like, it's by far my best book so far.
21:49No, it's stunning.
21:50It's beautiful, and I just love all the recipes.
21:53They're all, like, really tasty.
21:55So seasonally driven.
21:57I think this one's going to be an absolute winner.
22:00What do you think?
22:01Oh, there you go.
22:01There's you.
22:03You've got quite a few cameos, actually.
22:05It's going to give the people what they want, eh?
22:09Nadi's Farm Kitchen, it's called.
22:11And it's going to make an amazing Christmas present.
22:14Hint, hint.
22:14Oh, there you go.
22:17Oh, there we are.
22:19Oh, there you go.
22:19Oh, there you go.
22:19Oh, there you go.
22:20Oh, there you go.
22:21Oh, there you go.
22:21homogeneous 설계, waiting for a gitu for your family to learn.
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