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Everyday Gourmet with Justine Schofield Season 8 Episode 49
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FunTranscript
00:00Music
00:29Surf and turf is synonymous with steak, but I'm going to change it up a little bit and do a surf and turf pasta.
00:36There's something about adding shellfish and fatty pork that just works a treat.
00:41I love the flavour and it works really nicely in this pasta.
00:44This is guinechali, which is really fatty pork from the cheek.
00:48It's got loads of flavour and I actually want the fat to render down to flavour the pasta sauce.
00:55Now I have a pot of salted water rapidly boiling, ready to go for our linguine.
01:00But before we get that on, let's get some prep done.
01:03So, some garlic, I'm going to finely slice it.
01:06I don't want this to be finely chopped because I want some texture in this pasta.
01:12Chilli, you can use a long chilli if you like, but I want a nice small bullet chilli so we get a nice kick of heat.
01:19I'll take the stem off, leaving the seeds in and then finely chopping this so we don't get a big hit of it.
01:28It evenly distributes throughout the sauce.
01:32Okay, now before we add this to the pan, I need to seal off my scallops.
01:37I'm leaving the roe on the scallop.
01:39I love the flavour of the roe.
01:41This beautiful coral colour, it's sweet, it's succulent, it tastes like the sea and that's what I want for this pasta.
01:48Now I'll drizzle some oil over the little scallops and season it with some salt.
01:59And then just get your hands and mix it all up so each side of the scallops are coated.
02:05Now we'll take this and we'll add that to our pan.
02:08You can notice I'm using a really large pan for this.
02:11I need lots of space to toss it so all the pasta gets coated in the sauce.
02:15So it's a good idea to have a little less and then a bigger pan so there's lots of movement.
02:21Now with the tongs, I'll just separate these.
02:25And scallops are really easy to cook but the only critical point is not to overcook it so we still get that gorgeous texture.
02:33If you overcook it, they're like rubber bullets.
02:35You don't want them.
02:36So I'll give that two seconds more and then I'll start to turn.
02:40See how we've got some gorgeous caramelisation on the scallops?
02:43That's what we're looking for.
02:44So by the time I turn all of these, they're going to be ready to take out of the pan.
02:51Okay, done.
02:52I'll take them out now and pop them onto a plate.
02:55Now I want to cook the fettuccine so it's al dente, to the bite.
03:01So I'll cook enough for a small portion, about half a pack.
03:05Take that lid off carefully because that's steamy hot water.
03:09And we'll add it to the boiling water just with your tongs.
03:13Place it in and allow it to cook.
03:16Now back to this sauce.
03:17I'll turn the heat back on.
03:19I'll add a drizzle of olive oil.
03:22Now in with our garlic and chilli.
03:26And our guine chali.
03:27So we'll add that and just allow that fat to render down.
03:31I've just cut this into small lardons.
03:34And we'll toss that in the oil.
03:37And we'll just separate the individual pieces.
03:40Now I'll add some zucchini.
03:42I love the crispness of zucchini.
03:44And I've got a small mandolin.
03:45I'm just finely slicing this.
03:47I love how thin they get on a mandolin.
03:50Just need one small zucchini.
03:53Now we'll add this to our delicious flavoured garlic and guine chali.
03:58And we'll start to fry that up.
04:00Because they're so thin, you really don't need to cook it for too long.
04:04I still want some crunch in the zucchini.
04:07And I'll coat that zucchini in that lovely oil.
04:10Now I'm adding some parsley.
04:11Now I'm not adding the leaves.
04:13I'll add that at the last minute.
04:14But what I want to do is add the stalks.
04:17There's so much flavour in the stalks.
04:19But you need to finely chop it so it's subtle.
04:22So cutting those all the way up to the leaves.
04:26Fabulous.
04:27And now we'll add that to our pan.
04:31Now we need to deglaze this with some wine just to make this extra saucy.
04:35So I'll just toss all of those parsley stalks in and then deglaze.
04:45Perfect.
04:46That'll also cook the zucchini.
04:48A hint of butter just to round off all the flavours.
04:52And then some lemon.
04:56Just a small squeeze of lemon.
04:59And you may ask, why haven't I added those scallops yet?
05:02But I really want to leave them to the very last minute.
05:04Because they're so delicate and I don't want them to overcook.
05:07So we'll toss that butter with the other ingredients.
05:11See how just agitating the pan like this, this sauce thickens up?
05:14That's because we've added that butter.
05:16Okay, I'm going to check this pasta to see if it's cooked.
05:19Being very careful.
05:21And we're looking for it to be to the bite.
05:24Mmm.
05:26Perfect.
05:27So I'll bring this pan over.
05:29I'll add the fettuccine.
05:32And if the water goes in, even better.
05:34Because that's also going to emulsify our sauce.
05:39Last little bit.
05:42Fabulous.
05:43Now it's time to add the scallops that any of those juices can go in too.
05:49Now toss everything together.
05:54Done.
05:55I'll turn off the heat.
05:56We can add some more parsley.
05:58Just really roughly chopped.
06:00So we show off the green of the parsley leaves.
06:04Throw them in.
06:06And a nice white plate.
06:09So all of those scallop rows pop when it's plated up.
06:14Okay.
06:15Just give this a twirl in the pan with your tongs.
06:20And lift it.
06:22It's the neatest way to put pasta in a bowl.
06:25And now a generous amount of the scallops, the guine chale and the zucchini.
06:32A few more little scallops.
06:34Looks like little buttons.
06:36They're so sweet when they're tender like this.
06:39There's no parmesan required for this because it's all about the surf and turf.
06:45Yes, surf and turf is fantastic with a steak.
06:47But you know what?
06:48Give it a try like this.
06:49This is a really quick midweek dinner.
06:50Joining me today is iconic Melbourne chef Adrian Richardson.
07:03Look at that gorgeous face.
07:04I'm so excited for him to be here.
07:06He's chef and owner of La Luna Bistro and Bouvier Bar.
07:10Awesome.
07:11And you're going to be doing some gorgeous canapes that you have there.
07:14What's a canapes?
07:14Well, bar snacks.
07:15I'm going to do a couple of snacks.
07:17If you're sitting there drinking at Bouvier late at night and you need something to eat,
07:21you want to go look at the menu and have a look at something on the menu which is delicious.
07:24And that's what I'm going to cook.
07:25Something really delicious, some mussel fritters and I'm going to put some prawns in it.
07:29It's really nice.
07:30And you're going to help me.
07:31It's great to actually be with you and be in your kitchen because normally I'm bossing
07:35people around in my kitchen but here I'm your guest so you get to tell me to start and cook.
07:39Let's go for it.
07:39So I'm bossing you around.
07:41Right, what are we doing, chef?
07:42What we're going to do to start with is we're going to make the fritters and what I've
07:44got is some self-raising flour because I want the fritters to be nice and light
07:48and fluffy just like me.
07:49So what I'm going to do is put about 300 grams of self-raising flour in here and you're going
07:54to grab three eggs from there, free-range eggs, beautiful eggs and I like those eggs
07:58because they've got a little smiley face on them as well which means they're happy eggs.
08:02Happy eggs, tasty eggs, right?
08:04Exactly, that's what I like to say.
08:05Now in there I'm going to put straight in, just pump it straight in.
08:08Now I'm going to put some salt in there which is very important because salt is what brings
08:11out the flavour of everything.
08:13So hit your whisk in there and you can tell they're free-range eggs, they've got a beautiful
08:17colour, look at that, you're getting flour all over the place.
08:19It's your kitchen so you can mess it up.
08:20Well actually you've got a beautiful apron today.
08:22Well this is an apron I use on some of our catering jobs.
08:25You know when I'm in a special house we'll all wear these beautiful leather aprons, they
08:28look nice and pretty.
08:30Now you can see you've got a couple of lumps in there but what you're going to do with
08:33your big strong muscles, you're going to whisk that around and get all those lumps out
08:37of there and what I've done is poured about 300 mils of buttercream.
08:41If you don't have buttercream or buttermilk, you can just use regular milk, you can use cream,
08:45you can use yoghurt, whatever you want.
08:47What you want to do is get the right consistency.
08:49Now what I'll show you is the thickness there and you can see that's nice and thick, probably
08:53a little too thick so what I'll do is just add a tiny bit more of the buttermilk in there,
08:57probably another, you know, 2-3 tablespoons and that'll fit it out nicely.
09:00Exactly.
09:01And look, if the recipe says a specific amount of millils, always have a little extra, depending
09:05on the flour, you may need some more or a little less, right?
09:08It also depends on who measures up the flour because sometimes if you measure it by weight
09:12or you measure it in a cup, it's always a little bit different so it's always a good
09:16idea to add your liquid slowly to get the right consistency.
09:19Nice.
09:20Now what I'm also going to add to that is half an onion that I've chopped nice and fine.
09:24You can use white onion, you can use shallot, you can use spring onion, any of those things
09:28and I've also got a garlic clove here.
09:30What I'm going to do with the garlic clove, on the microplane, you can chop it up if you want,
09:33but I find when you use a microplane like this, it makes it nice and fine and goes all
09:39the way through there and you get that lovely garlic breath, you know what I mean?
09:42I love garlic breath.
09:43It's great, I love garlic.
09:44Especially on a first date.
09:45Here we go.
09:46Now what I'll do is mix that around.
09:47Are you happy with that consistency?
09:48It's perfect now.
09:49That is beautiful.
09:50It's almost like thickened cream in a way, that sort of consistency.
09:53Now what I've got is some smoked paprika and some garam masala.
09:57You can use any spices you like but I love these two.
09:59Gives it a bit of colour as well.
10:00Mix that around and I'm also going to add in there,
10:03some herbs.
10:04What I've got is some chives and dill here and I'll just chop it sort of roughly all
10:09the way down here and what I'm going to do is throw that in as well.
10:13And look, you're doing a great job.
10:14I love working with you because you've cleaned up and you've gone along.
10:17It's just beautiful.
10:18Now what I'm going to do is add some mussels to here and over there I've got some prawns.
10:22I'm going to get you to take the tails off about four or five of those prawns and chop
10:26them into about, you know, a centimetre, two centimetres.
10:29It doesn't really matter how big you chop them.
10:30Yeah, we don't want them to be too fine though because we want some texture in this, right?
10:34You want to chew on them.
10:35Yeah, it's meat.
10:35You want to chew on it and you want to know that the prawn's in there.
10:38Now what I've done is I've got a kilo of mussels and I've steamed them in a pot.
10:41I've got the pot really hot, put some oil in there, put the mussels in there.
10:44They steamed up, a little bit of white wine goes in there and into the bowl they go.
10:49But when the mussels come out, what I do is I let them cool down and they're like this
10:52in the shell.
10:53And what you do is sort of open them up.
10:55Be very careful when you do open them up because often the shell can be quite sharp
10:58and easy to cut you.
10:59And what I'll do is I'll just peel the mussels out.
11:01I check it to make sure there's no little beard in there.
11:03I clean them off at the start as I throw them straight in.
11:07What I'll do is I'll move that out of the way there like that.
11:09And I'll just take this whisk and with the whisk you just give it a bit of a gentle tap
11:12like that.
11:13You don't want to bang the whisk too hard on the side of the bowl.
11:16It damages the whisk.
11:17You want to be nice and gentle with the whisk.
11:19Now what I'm going to do is just gently fold that around.
11:22And you can see this batter has lots of seafood in it and lots of colour in it and the spices.
11:29It smells fantastic.
11:30And what I'm going to do is just have a little taste of it like that with my pinky or my little
11:35tiny thumb.
11:36I'm going to have a taste too just to make sure it's right.
11:37It tastes great.
11:38And what I'll do is a little twist of pepper in there as well.
11:41And this is the stage you want to taste it.
11:42Now some people don't like to taste it because it's got raw prawns in it.
11:46You don't have to if you don't want to.
11:48Maybe taste it before you put the prawns in there.
11:50If you don't want to have seafood in there, you can put chicken in there.
11:53Corn would be beautiful in that one.
11:54Corn would be great in there.
11:55Just 100% vegetarian.
11:56But prawns and mussels are delicious.
11:57There's no doubt about that.
11:59Now what I've got is my oil is at the right temperature here.
12:01What I'm going to do is just grab some of this batter here and pop it straight into the oil.
12:05You can see it's just starting to sizzle away.
12:06And what I'll do is I'll put four or five little fritters in here.
12:09And we'll clean up and we'll make a little salsa to go with it.
12:12And these should cook in about five or six minutes.
12:14It should be delicious.
12:15I can't wait to try these.
12:15All right, let's get on to the salsa.
12:23All right, they look fantastic.
12:25Beautiful golden brown.
12:25Can you say that again?
12:26They look what?
12:27Fantastic.
12:28There we go.
12:29They look all right, actually.
12:31I'm just sort of making you feel better.
12:32They smell good as well.
12:34There's something about deep fried food just gets your mouth watering, doesn't it?
12:38But also, I can smell those spices that we added.
12:40And you're quite generous with them.
12:42That's me.
12:43You know, generous of a guy.
12:44You are indeed.
12:45You've got to make things taste good.
12:47So what I'll do is I'll add lots of spices to it, lots of ingredients in there to make it nice and tasty.
12:52Now what I'll do is I'll take it out of here.
12:53Now, one of the most important things when you are deep fried because you want to get straight into these fritters is you might forget to turn the oil off, which is a big mistake.
13:01Make sure you turn that off and now you can get involved in what's going on here.
13:05As soon as it comes out of the fryer, make sure you put plenty of salt on it.
13:08You love your salt, don't you?
13:09I love salt.
13:10Salt is what makes everything delicious.
13:12Now over here is our salsa.
13:13We've got tomato, cucumber, tarragon in there, chives in there, red onion.
13:17You're going to put some lemon juice in there and some sour cream.
13:20If you don't like sour cream, you can put yogurt in there.
13:22Now what I'll do is I'll just grab a few of these fritters and pop them on the outside here so we can have a little look at them.
13:28Now pop that salsa in there.
13:29Is that enough sour cream for you?
13:31That's plenty.
13:32We could put some more in there if you like, but I reckon that's enough.
13:34Now what I'll do is pop that on the side there.
13:36You could probably put a lemon wedge on there or something else.
13:38Oh, there we go.
13:39Got half a lemon on there.
13:40Now that looks great.
13:41If you've got a few people sitting in a bar, it's a great way to soak up all that booze.
13:44But what I'll do is I'll just grab one of these.
13:46It is a little bit hot.
13:47I'm going to open it up and you can see the steaming goodness in there.
13:51The fritters cooked all the way through.
13:53The prawn's in there.
13:54Do you want to grab hold of that?
13:55It is nice and hot.
13:55Love sherry.
13:56You can just smell it.
13:57It's gorgeous, isn't it?
13:58That prawn is a beautiful prawn.
14:00I reckon it's come from Harvey Bay, which is one of the best places that prawns come from.
14:03You can put some salsa on it.
14:04No salsa.
14:05Just as is.
14:06That is delicious.
14:08Nice and fluffy and soft and flavoursome and tasty.
14:11Adrian, they are delicious.
14:13You can come back anytime.
14:51I love a good jacket potato.
15:00They're fantastic for a snack or a really great side.
15:04Now I'm going to be using some potatoes here.
15:06And I've preheated my oven to 200 degrees.
15:09So we need to start cooking these potatoes.
15:11These are a nice medium-sized potato.
15:15You don't need to peel them.
15:16And I'm going to bake them whole in their jackets.
15:20Now I just need to pierce them three or four times on the skin.
15:24And they're called jacket potatoes because what we're going to do after they're cooked,
15:28we're going to scoop out the delicious flesh from the potato and mix it up with some bacon and some cheese.
15:34This is a real treat and a lovely way to present potatoes.
15:39Now I'm going to place them on a bed of rock salt.
15:42This holds them in their position, but it also allows them to retain their lovely, rich flavour.
15:49Now because these potatoes are a medium size, they're going to take about 20 minutes to cook.
15:54If you're using bigger potatoes, they're going to take a little longer.
15:57While my spuds are cooking in the oven, we can get on to the filling, which is bacon.
16:06I'm using some streaky bacon.
16:08I like the fat content in it because it's going to give us a really nice crunchy finish.
16:12And the best way to get crunchy bacon is to start with a cold pan.
16:17I'm using a grill and I'll cut this bacon into long strips and then I'll place them in a dry, cold pan, so no oil required.
16:30And once I've laid them in the pan, turn the heat on and I'll slowly render that fat.
16:37By slowly rendering that fat, the result is going to be super crunchy.
16:42Once it's cooked and caramelised all over, I'm going to take it out of the pan and finely chop it.
16:47Okay, the potatoes have come out of the oven and I've allowed them to cool enough so I can handle them.
17:00And you can see because we've cooked them until they're really soft, the flesh is coming away from the skin.
17:06So now just with a small spoon, and you want to take your time doing this, carefully remove the flesh
17:12and ensure that you don't pierce the skins or the jackets because these are going to act as a bulb for all of this delicious filling.
17:22So scooping it out, then I'm returning the skins to the tray with the salt and that's just going to ensure they don't move in the second stage of cooking.
17:31So I'll do the second one, again, just carefully removing all of that flesh to leave a cavity.
17:39Okay, the bacon is also cooked and I've allowed it to cool a little so it goes super crunchy.
17:45And now we can finely chop it.
17:48So we'll take that off.
17:50And this is the best sound, crunchy bacon being finely chopped up.
17:55You can see I've taken it a little further so it's super caramelised because I love that salty flavour
18:03and I also love the texture of it when it's like this.
18:07So now just run your knife through it three or four times so we form a bacon crumb.
18:13And if you wanted to make this 100% vegetarian, of course, just leave out the bacon.
18:18You can substitute this for corn, some olives, some extra herbs is fantastic too.
18:23All right, in with the bacon.
18:26And then just using a masher, I'm going to puree our potato.
18:32And I don't mind if there's a little texture there too.
18:34So that's plenty of mashing.
18:37Now for the spring onions, three spring onions.
18:40I'll finely slice them.
18:42I just want the white part and we'll just cut them into rounds.
18:45It's going to give it a lovely mild onion flavour without it overpowering.
18:50And in the same family as the spring onions is the good old chive.
18:55Again, I love that fresh flavour of them.
18:58So half a bunch of chives is perfect.
19:01Okay, gather them and then finely chop them.
19:05I'll also reserve some of the chives for later for a garnish.
19:10So they can go into the bowl with the rest of the ingredients.
19:13Now potatoes love nutmeg, so a generous pinch of ground nutmeg, some freshly grated cheddar cheese.
19:22And please grate your own cheddar cheese.
19:23It just tastes so much better than the pre-packaged grated cheese.
19:29And then to bring the whole thing together, a good drizzle of cream.
19:34I'm using pure cream.
19:36Perfect.
19:37And now with a fork, just fold everything together.
19:41That in itself is super delicious.
19:44But I tell you what, after this is baked again in the oven, the cheese goes super gooey.
19:49This is such a delight.
19:51So now using a small spoon again, we're going to fill up these gorgeous little jackets
19:56with our yummy bacon and potato mash.
19:59And it'll go back in the oven.
20:00The oven's still at 200 degrees.
20:02And these will take about 15 minutes or until they're a little bit crispy on the top.
20:07These smell delicious.
20:17And how fantastic do they look?
20:19You know what?
20:19With that bacon in it, you really don't need anything else with them.
20:22They're quite filling.
20:24And you want to serve them when they're piping hot and the cheese is gooing out from the sides,
20:29just like this one.
20:31I'm going to serve up three.
20:33And just be careful not to lift up any of that rock salt.
20:35But we don't need that.
20:37The last one.
20:39And then just for a pop of colour, some chives that I'll again finely chop just into little
20:46buttons.
20:48There you go.
20:48And then I'll sprinkle that on each of our little jacket potatoes.
20:54Gosh, there's so many ways that you can prepare potatoes.
20:57But this is a really interesting way because you get the two textures.
21:01You get the crunchy jacket of the potato and then that silky soft potato in the centre with
21:06all of that yummy extra filling.
21:08And then we'll see you next time.
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