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The Cook Up with Adam Liaw Season 9 Episode 10
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FunTranscript
00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where if you're feeling crummy,
00:25you have crumb to the right place. On tonight's menu, Tuscan chicken rigatoni,
00:28silky pork, white wine, butter and crispy sage pasta and veggie loaded bolognese sauce. Let's say
00:33hi to our guests. Elizabeth Hewson is a pasta master, recipe columnist for The Australian.
00:39The author and creator of Saturday Night Pasta has found legions of fans keen for the comfort
00:43and convenience of her sauces and pasta. Welcome back, Lizzie. Thank you. Thanks for having me.
00:47Great to be here. Nebula El-Murid is the entrepreneur behind the game-changing grocery shopping app and
00:53Instagram account, Supermarket Swap. Her debut cookbook, The Weekly Grocery Shop, Plan Better,
00:57Eat Better, Spend Less. Sounds great to me. Welcome, Nebula.
01:01Nebula El-Murid Thanks for having me here.
01:02Nebula El-Murid Thanks for having me here.
01:02Nebula El-Murid Congratulations on the book, Weekly Grocery Shop.
01:05Nebula El-Murid Thank you.
01:05Nebula El-Murid Thank you.
01:05Nebula El-Murid Tell us a bit about it.
01:07Nebula El-Murid So the Weekly Grocery Shop is designed to make the busy person's life easier. So it's about
01:12before you get into the kitchen and start cooking,
01:14Nebula El-Murid It's the part that happens before that, which I think sometimes we don't think about and we
01:18don't plan because we're too busy. But that little bit of planning in the beginning saves us time in the
01:22kitchen.
01:22Nebula El-Murid I'm going to talk your ear off about this because I firmly, firmly, a thousand percent behind
01:27you on this. It's such an underrated part of the cooking process.
01:31Nebula El-Murid That's right. And also the preparing meals that are healthy and also like budget friendly as well
01:36so it sort of starts before you get into the kitchen so...
01:39Nebula El-Murid Of course.
01:40Nebula El-Murid That's the box designed to do.
01:41Nebula El-Murid And Lizzie, no slouch in the book, producing game either.
01:44Nebula El-Murid Thank you.
01:44Nebula El-Murid Home Food.
01:45Nebula El-Murid One A perfect cookbook for imperfect cooks.
01:48Nebula El-Murid That's great.
01:49Nebula El-Murid Aren't we all that though?
01:50Nebula El-Murid Exactly. I wanted to embrace it. I think adulthood, the definition is tired and exhausted and life
01:58is complicated enough. You know, cooking doesn't need to be.
02:01I wanted to create some recipes that had comfort
02:04and not by the cheesy kind of creamy comfort,
02:07but comfort that sparks that feeling of home.
02:09I love that.
02:10That's a lovely sentiment.
02:11And congratulations to both of you on the book.
02:13Is there a rip in the space-time continuum
02:16or are we just making pasta, present, future?
02:22Lizzie, Saturday night pasta,
02:23how did you get into pasta production?
02:27Well, the whole story began as a self-care ritual,
02:31as a way of managing my anxiety.
02:34I needed to be present.
02:35And making pasta, you're there in the moment.
02:38That's exactly the way I feel about cooking as well,
02:40not just pasta but everything.
02:41Some people are like, I listen to podcasts when I cook.
02:43I'm like, how can you do that?
02:44Because then I'm listening to a podcast, I'm not cooking.
02:46I can barely listen to music when I cook, to be honest.
02:49No, I agree.
02:50Being in that moment and cooking for me is that.
02:53Nabila, when you're shopping for pasta,
02:55what do we have to think about in terms of grocery shopping
02:57for pasta?
02:59When I first started shopping for pasta,
03:01I would just grab anything off the shelf.
03:03I'd opt for maybe an Italian brand.
03:04But then as time's gone on and I've learnt more,
03:07it's so unique what to look for in pasta
03:10because the processing is so different.
03:12And I think it's amazing what you do.
03:13You bring it back to the basics
03:15and it's that beautifully created pasta
03:18because a lot that you see on the supermarket shelf
03:20is really mass manufactured
03:21and there's not that love and care
03:22and it's a bright yellow which you don't want
03:25and all of those things.
03:26So, yeah, I love what you do, Izzy.
03:28I feel like we're going to have
03:29a very good conversation about this today.
03:32As I look into the past, present and future,
03:34I want to make Tuscan Chicken Rigatoni.
03:42So I'm making this because I did like this Tuscan chicken
03:46in previous episodes
03:47and it was super, super popular.
03:49So I was like, okay, let's do a pasta version of that.
03:51So I'm doing rigatoni because my kids love rigatoni.
03:55Maybe it's easier to eat or whatever, but...
03:57I think that guides what sort of pasta you cook
03:59is what the kids will eat.
04:00What the kids eat is what they're going to go with, for sure.
04:03Well, we might be able to make a transition to spaghetti now
04:05because I think my youngest is getting to the point
04:07where he can, he has the dexterity to eat spaghetti.
04:12Yeah.
04:13My kids are obsessed with spaghetti, though.
04:14I think it's the novelty and the mess
04:16because you can never eat spaghetti
04:18and not end up with it everywhere.
04:20They just love it, so it's a bit of a game.
04:22We call it wiggly worms.
04:23Oh, wiggly worms.
04:25Nabila, I said I was kind of excited
04:27for what you do with Supermarket Swap
04:29because, I mean, Lizzie, you would know
04:31you are friends with so many fantastic chefs.
04:34People think that restaurants are really about cooking,
04:36but there's so much of restaurants...
04:38being a good restaurant is about sourcing ingredients.
04:41And there's actually a saying in Chinese cooking
04:44that 50% of the credit for a meal
04:46goes to the person that collected the ingredients.
04:48Oh, I love that.
04:49That's really good.
04:50And it's completely true.
04:50Very true.
04:51I spend so much time, more time looking at ingredients
04:54than I do cooking.
04:54I love markets and I love farmer's markets
04:57and doing all the things,
04:58but when I had the kids, things changed.
05:01Like, I was suddenly more time poor
05:03and I didn't have the luxury of going here, there
05:05and everywhere to source the ingredients
05:07that I needed to cook my, you know, weeknight dinners.
05:11So I had to make the aisle in the supermarket
05:13work better for me
05:14and try to find some, you know, great ingredients
05:16within that, you know, maze that is there.
05:19I think everyone's gone to the supermarket
05:20and just stood in front of the shelf
05:22and wondered what's the best option.
05:23So that's how it kind of all started.
05:26That's amazing that you do that.
05:28Lizzie, as a columnist,
05:30like, we both write a lot of recipes.
05:32I find that the thing that guides me
05:34in writing my recipes
05:35is largely around the shopping.
05:37Like, how can I write these recipes
05:38to get people to buy the right things
05:41in the right seasons, do the right things?
05:42Is this a similar process for you?
05:44Absolutely.
05:44And it's got to be convenient
05:45because I think there's people that love food
05:48and, you know, and there's chefs
05:49and you will drive
05:50and source that particular ingredient.
05:53But the reality is most people
05:55live by shopping under convenience
05:58and need to go to the supermarket.
05:59So to be able to guide them
06:01with recipes that, you know,
06:03are accessible is really important.
06:06I will admit I go to four
06:08or five different places
06:09but that's because I'm looking
06:11for specific ingredients
06:12but I don't expect everyone to do that
06:13and so I do write for,
06:15and this is one of the really lucky things
06:18about living in Australia.
06:19We can, we have great supermarkets here.
06:21If you go to other countries
06:22and you look at what's in,
06:24in terms of variety, I will say,
06:27in the variety that you can get
06:29in other countries,
06:29it's like, wow, okay,
06:31we're pretty spoiled here.
06:32Yeah.
06:32Very lucky.
06:33And I still mix it up.
06:34Like, I do go to the supermarket
06:35but I still do love,
06:36and I love knowing where my food's sourced from.
06:39So I do, especially when it comes
06:40to protein and produce,
06:42like to order that.
06:42There's some great places online
06:43that I might get my meat from
06:44or I'll go to the local Adelaide Central Markets
06:47and stock up there when I can.
06:50But, you know,
06:51it's good to know that I can go to the supermarket
06:53and mix it up with the other things still.
06:54For sure.
06:56What I have done here
06:57is I've put my pasta on.
06:58This is a really quick dish.
07:00I've chopped one chicken breast.
07:01I've thrown a can of cherry tomatoes
07:02into the onions and garlic
07:04that I'm frying.
07:05Just some mixed Italian herbs.
07:07I actually don't mind dried herbs.
07:09I love them.
07:10Yeah.
07:10I think they're underrated.
07:11And I'm just going to put a bit of chilli in.
07:13All three of us are very used to cooking for kids
07:15but we're all adults here today
07:16so I'll throw a bit of chilli in there as well.
07:19And I'm pretty much done
07:21until the pasta's getting close to ready
07:22because I'm just going to put this in
07:23sort of more towards the last minute
07:26because the chicken is very small
07:29and it's going to cook quite quickly.
07:31You know what?
07:31I'll throw it in now.
07:33I get really nervous about cooking chicken
07:36because I don't like it overcooked
07:37but I think in a pasta like this
07:39it doesn't, like,
07:40we can almost get it to a braising kind of point.
07:42Yeah, or saucy and everything.
07:44But you can just see how much flavour
07:46is getting into those cherry tomatoes already.
07:48And that's a great mid-week pasta
07:51that everybody's going to love.
07:53And I'm not even bothering browning off the chicken
07:55because when you've got chicken cubed like that
07:58I mean, it would be great
07:59to be able to brown it off effectively
08:01but for the purposes of this
08:02it's actually going to be fine, you know?
08:04And I think they're the shortcuts
08:05you need to make in the kitchen
08:07particularly mid-week.
08:09Well, mid-week you need all the shortcuts.
08:11I'm actually going to add some of the pasta water
08:14just very...
08:15Pasta water is a very important ingredient.
08:19Lizzie, would you not agree?
08:20Liquid gold.
08:22It's not bone broth, it's pasta water.
08:24Yeah, yeah, yeah.
08:24It's what makes the sauce creamy
08:26and helps bring it all together.
08:28Alright, my pasta is very nearly ready to go in
08:32and by that I mean
08:33I want it to go into here very firm
08:35because I'm going to cook it
08:36with more pasta water in with the sauce.
08:38I'll just give it a little...
08:40How do you test your pasta?
08:40That is the only way I nibble it.
08:43Okay.
08:45Yeah, yeah, yeah.
08:45I give it a nibble and test it and try it
08:48because I also...
08:50They say molto al dente.
08:51Very al dente.
08:53You can even see how al dente that is
08:55in the middle there.
08:56Sorry for looking at my teeth marks there
08:57but you can see that it's still quite firm
08:59in the middle
09:00which I'm going to use to my advantage
09:03because as this absorbs
09:06this sauce in here
09:07it's going to get
09:09all of the flavour of that sauce.
09:11I'm throwing in some sun-dried tomatoes there.
09:13And I think that's one of the best hacks
09:14is putting your pasta into the sauce
09:17and bringing it together
09:18because then it's one.
09:19It's not just two separate entities
09:21of pasta and sauce.
09:22I feel like I'm at the ultimate pasta class today
09:25but sitting between you both
09:26I'm going to go home with so many
09:29newfound tips and tricks.
09:31It's great.
09:32So now,
09:33knowing how al dente that was,
09:36molto,
09:37that's going to kind of gauge
09:38how much of this extra liquid
09:40I need to add
09:41because it's going to be absorbed
09:42into there.
09:43And I'm also going to add some cream as well
09:45so I'll hold back on that just a little now
09:47and I'll just start to stir this through.
09:50Yum, that smells good.
09:51So good.
09:52I did this without the Italian herbs
09:54and with
09:55and my kids liked it better with.
09:57There you go.
09:58There we go.
09:58That was the easiest decision making
10:00in the recipe writing process for me
10:02is like,
10:02which one did they like better?
10:03That one?
10:04Okay, good.
10:04We're done.
10:05I think dried herbs are going to come back.
10:07Yeah.
10:08I feel like they're going to come back in fashion.
10:10There's a lot of things
10:11that I think we got really prejudiced by
10:14and this is a really supermarket thing.
10:16Like there are these trends of like,
10:18you know,
10:18powdered stock was so bad
10:19but now we've released liquid stock
10:22and I'm like,
10:23I've gone back to powdered stock
10:25to be honest.
10:25Like I think it's so much cheaper.
10:27I use it as a seasoning.
10:27Yeah, yeah, yeah, yeah.
10:28And it's more economical as well,
10:30powdered stock.
10:30Liquid stock is actually quite expensive.
10:32Absolutely.
10:32The everyday home cook
10:33if you actually look at
10:34what you're paying
10:35per litre
10:36or per mil
10:37for liquid,
10:38you get powder stock,
10:39you add your own water
10:40and it lasts a lot longer.
10:42Exactly.
10:42And dried herbs are the same.
10:44Like, you know,
10:44fresh herbs are becoming so expensive
10:48that there's almost no option.
10:49I can't bear to buy fresh herbs
10:51for those things
10:51that my budget just says,
10:53no, it's ridiculous.
10:54They're so easy to grow at home.
10:56That's one thing
10:56that I've always been a huge fan
10:57of growing fresh herbs.
10:58So this spinach is going in
11:00right at the end.
11:01This,
11:02tell me your thoughts on this, Lizzie,
11:03but in my view,
11:04this looks too watery to me
11:06and that's the point
11:07where I need it to be
11:07at this point
11:08because by the time
11:09it gets to the table,
11:10it will...
11:10It keeps absorbing
11:11and because of the starch
11:13in the pasta water,
11:15that helps keep thickening
11:16the sauce.
11:17Too watery,
11:18but it will firm up,
11:20promise you,
11:20promise you,
11:21because it's already
11:22firming up as it is.
11:23I love that you put
11:24sun-dried tomatoes in.
11:26Yeah, I'm a child
11:27of the 90s.
11:27Yeah, but that's also,
11:28I think,
11:29another ingredient
11:29that's going to come back
11:30into the zeitgeist
11:31of recipes.
11:33I didn't know it went out.
11:34God,
11:34if I'm wearing baggy jeans again,
11:36sun-dried tomatoes
11:37are coming back,
11:37let me tell you.
11:39A little bit of cheese
11:40on that
11:41and that is
11:43Tuscan chicken rigatoni.
11:50It really is
11:51a trust-the-process
11:51kind of thing
11:52for how much
11:52that thickens up
11:53the sauce
11:54by the time
11:54you get it to the table,
11:55by the time
11:55you've called
11:56all the family around.
11:57You've always got to
11:58take that into consideration.
12:00Absolutely delicious.
12:01It's so creamy
12:01but light at the same time.
12:04My kids
12:05would love this.
12:05Mine too.
12:06This is, yeah,
12:07a perfect family
12:08midweek meal, huh?
12:09After the break,
12:10more pasta
12:11with Elizabeth
12:11and Nabila.
12:24Welcome back
12:24to The Cook-Up.
12:25Tonight,
12:25Saturday night,
12:26pastas Elizabeth Hewson
12:27and supermarket swaps
12:28Nabila El-Murid
12:30are thinking deeply
12:31about their pasta,
12:32present and future.
12:33Nabila,
12:34what pasta
12:34are you making?
12:34Veggie-loaded bolognese.
12:36Beautiful.
12:36And Lizzie?
12:37We are making
12:38a silky pork butter
12:40and white wine
12:41with crispy sage pasta.
12:42Sounds amazing.
12:50All right,
12:51Lizzie,
12:52this sounds fascinating.
12:54Garlic,
12:55sage.
12:56Can't go wrong.
12:56Oil.
12:57Yes.
12:58So talk to me
12:59about
13:00Saturday night pasta
13:01and
13:03particularly these ones
13:04because I love
13:05the shapes that you make.
13:06They're all
13:06bronze extruded.
13:08Why is bronze
13:10extrusion
13:10better pasta?
13:12I mean,
13:12it's considered
13:12the gold standard
13:13of pasta making.
13:14Yeah.
13:15And a lot of
13:16the supermarket
13:16cheaper brands
13:17will use Teflon dye.
13:18Sure.
13:19But the good thing
13:19about bronze dye
13:20is that it holds
13:21its shape.
13:22Yes.
13:22It increases,
13:23it helps with digestibility
13:25and nutritional value.
13:27So...
13:28And I think
13:28because the dye
13:29is sharper,
13:30you get these ridges
13:31on the outside there.
13:32So it's like
13:33almost kind of
13:34sandpapery.
13:35High sauceability
13:36is what we call it
13:37in the industry.
13:38Wow.
13:39Is that actually
13:40what you call it?
13:40Yeah.
13:41That it literally,
13:41the sauce clings
13:43to the pasta.
13:44Amazing.
13:44And that's what you want.
13:45Yeah.
13:45And congrats
13:46on the success of it all.
13:47You know,
13:47it's great to have
13:50fantastic quality
13:51Australian made pasta
13:52that you can get here.
13:53Yeah,
13:53exactly.
13:54And I think,
13:55you know,
13:55having,
13:55once you've had
13:56good quality pasta,
13:57you don't want to go back.
13:58Yeah.
13:58Particularly when,
14:00you know,
14:00you've got a beautiful shape
14:01that holds itself.
14:03You know,
14:03there's nothing more
14:04disappointing when a rigatoni,
14:05you know,
14:05opens itself up.
14:07You know,
14:07my brother who lived
14:09in Rome for a very long time,
14:12the reason he loved
14:14rigatoni was because
14:16when he was doing
14:17something with like
14:18guanciale,
14:19the pieces of,
14:20the ladons of guanciale
14:21would find their way
14:22inside the rigatoni
14:23and he was like,
14:24it's like a sausage roll.
14:25Yeah,
14:25it's a perfect bite.
14:27And you're using
14:28this tulipano,
14:29which is not a pasta
14:30I have ever heard of before,
14:33but it's stunning.
14:34Like,
14:34it's gorgeous.
14:35It cuts the shape.
14:36It's a perfect
14:37mouthful,
14:37mouth bite.
14:38So it's something
14:39that only I have.
14:40Yes.
14:41In Italy,
14:42it's called
14:43zucchetti,
14:44which means
14:45little pumpkin.
14:45Yeah.
14:46But I think it looks
14:46more like a tulip.
14:47Agreed.
14:48So,
14:49yeah,
14:49I bought the die
14:50from Italy Direct
14:51and we're the only one
14:52manufacturing it.
14:53That's amazing.
14:54It's a perfect
14:55cup full of pasta.
14:56Yeah,
14:56right,
14:56like you could,
14:57I'm looking at those
14:58pieces of pork
14:59there in the pan
14:59and envisaging it
15:01going into that
15:02so it's more like a...
15:03I feel like your brother
15:03would approve of that.
15:04He'd call it a meat pie.
15:05Yeah.
15:07And how long does this cook for?
15:09It's about 10 minutes,
15:10so we'll throw it in.
15:11I've salted the water.
15:12Yes.
15:13They say if you're the one
15:14to put pasta in,
15:16you should be the one
15:16to salt to ensure.
15:18Very important to,
15:19as you would know,
15:20to season your
15:22pasta water.
15:22Absolutely.
15:23And do you have any rules
15:24around how long
15:25you cook that for?
15:26Like if it's 10 minutes
15:26on the packet,
15:27do you cook it for 10 minutes?
15:28Yeah,
15:28so this is 10 to 12.
15:30I'll cook it about,
15:31yeah,
15:31nine minutes
15:32and then finish it
15:33in the sauce.
15:34Yeah.
15:34I guess it doesn't really
15:37matter too much
15:37when you're the one
15:38that wrote the packet.
15:39Yeah,
15:39I kind of know.
15:41And I didn't want to,
15:42I wanted to give people
15:43the right cooking time.
15:44Amazing.
15:48You know,
15:49I genuinely love it
15:50when people make
15:51bolognese here
15:52because every single person
15:54makes it differently.
15:55I thought it was
15:56a little bit boring
15:56to come on
15:57and make bolognese.
15:57No, it's not,
15:58it's not,
15:58it's not.
15:58But, you know,
15:59it's one of my go-tos
16:00and I feel like it resonates
16:01with a lot of people
16:01and there's lots of different versions
16:03of how you can make it as well.
16:04So I love to add
16:06all the veggies in
16:07and make a really
16:07veggie-loaded bolognese.
16:09I've got small children
16:10and it's an easy way
16:11to get in extra veg.
16:12Not that you want to hide veg,
16:13but sometimes,
16:14you know,
16:14it doesn't go astray.
16:16It's always a thing
16:17that you can have
16:17in your arsenal
16:18when they come and say,
16:19oh, you know,
16:19I don't like celery.
16:20It's like,
16:21you eat it in the bolognese
16:21every time you make it.
16:22I wish I could tell them,
16:23but I don't.
16:24Because I always say
16:25they won't eat it anymore.
16:26But it's so good
16:26and it's so versatile
16:27and I love batch cooking.
16:29So I often make a bolognese
16:30and then freeze
16:31different portions
16:32and I use it
16:32for so many different meals
16:33as a base as well.
16:34So it's one of my go-to
16:35to stay organised
16:37as a busy mum at home.
16:41MarketSwap
16:42because I know
16:43it's such a valuable resource
16:44for so many people,
16:45a valuable and useful one.
16:47Yes, we want it to be practical
16:48and accessible.
16:50We want something
16:50that, you know,
16:51anyone can try
16:52to kind of improve
16:53what they buy,
16:54improve what they make at home
16:55and make it easy
16:56and make it affordable as well.
16:57And that's another reason
16:58that I love this dish
16:59because it's so cost effective
17:01for everyday families.
17:02What you do is so useful
17:03because the modern world
17:04is the way it is
17:06and we need to,
17:08I guess,
17:08learn how to shop effectively
17:10in that modern world.
17:11Well, food has changed
17:13so much over the years
17:14and supermarkets
17:14have changed so much.
17:15Now we've got over
17:1660,000 items on the shelf.
17:17So most people go in there
17:19and they have no idea
17:20what they're buying
17:20or what they're looking for.
17:21The choice can be overwhelming.
17:23Isles are really confusing.
17:24So I wanted to help
17:25break it down
17:26when people are there
17:27and help them guide them
17:28towards some of the best products
17:29in the supermarket.
17:30This is smelling lovely
17:32and very veggie at the moment.
17:34It's great.
17:34It is very veggie.
17:36Lizzie.
17:37Okay, that's,
17:38hold on,
17:39you can throw it in
17:40but that's what
17:40browned mince looks like.
17:42Yeah, exactly.
17:42You know, like,
17:43I think when people fry mince
17:44it goes grandly,
17:45like, oh, it's good enough.
17:46Like, that's not browning, really.
17:48It's not that much meat
17:49in the pan.
17:49Yeah.
17:49Which is, you know,
17:50how you get that
17:51beautiful golden colour.
17:52Yeah.
17:53So we've just added
17:53some wine to reduce
17:54and that'll help bring
17:56a bit of structure
17:57to the sauce
17:57when we add the butter.
17:59But the pasta's almost done.
18:01So, as you can see...
18:03That is such a beautiful shape.
18:04Isn't it great?
18:05I love that.
18:06Yeah, I'm very excited by it.
18:08I mean,
18:08I tend to always get excited
18:10about pasta
18:11but particularly,
18:13I mean,
18:13it just brings so much joy
18:15to people's face.
18:16Well, I love that you've called it
18:17the tulipano as well.
18:18Like, I'm thinking of, like,
18:19these colourful sauces
18:20that you could do with it.
18:21It could be, like,
18:21quite fun, you know?
18:23That's gorgeous.
18:24Well, you can have a nibble.
18:25Please.
18:26Just be careful
18:26because the hot water
18:27does cup in.
18:29Oh, okay.
18:31That is a pro tip.
18:32Yeah, yeah, yeah.
18:33Mmm.
18:34Perfect.
18:35Perfect.
18:35Ready to go.
18:36Mm-hmm.
18:37So I am just scooping it
18:39like you did
18:40directly into the sauce.
18:42And this is a good shape
18:43for bringing the pasta
18:44or water along with it.
18:45Yeah, this is my own
18:46emotional support.
18:48Spider, yeah.
18:49Yeah, yeah, yeah.
18:50So with it,
18:51I'm obviously,
18:52water is coming with me.
18:54And I will add a little bit more
18:55of that liquid gold after.
18:57Oh, beautiful.
18:58But that's pretty much done.
18:59And then we're just going
19:01to throw in the butter.
19:03Yeah.
19:04And that's all
19:05going to emulsify together.
19:06Yeah.
19:06Oh, okay, great, great.
19:07And magic.
19:08Oh, this is looking great.
19:10And that's the kiwi pasta
19:11like you did.
19:12You just want to bring it together.
19:14Mantakatura.
19:17Okay, Nebula.
19:20That smells great.
19:21And I love the fact
19:22that you've really cooked
19:24the veggies and things down.
19:25So I think, you know,
19:26before you add the liquids in,
19:27it's actually really important
19:29to cook that
19:30because the temperature
19:32of your pot,
19:33I'm getting a bit nerdy about this,
19:34the temperature of your pot
19:35will always be higher
19:36before you add the liquids
19:38than after.
19:39Right, okay.
19:39Because water boils
19:40at 100 degrees.
19:42Once you add the liquids to it,
19:43your pot's not going to get
19:44over 100 degrees.
19:45So if you want that extra flavour,
19:46you've got to cook
19:48like you've done
19:49the mince and the vegetables
19:50before the liquids go in.
19:52All right, learning so much today.
19:54Here I am just making
19:55my regular bolognese
19:56and now I know the science
19:57behind it.
19:58It's great.
19:59You're getting a steam bath.
20:00I know.
20:00I was like,
20:01it's like I'm at a day spa
20:02relaxing with the steam.
20:04So just adding in
20:04the rest of all the liquids now
20:06and adding in the stock here.
20:08So I used the stock powder
20:10and then diluted that.
20:11That's just one of the things
20:12that I like to do
20:12to save when I cook
20:13because often buying
20:15the stock powder
20:15is a more economical way
20:17than buying the liquid.
20:20And in terms of the spices
20:21that you've got there,
20:22herbs and so forth.
20:24It's a mix of Italian herbs
20:26and we've got the bay leaf
20:28in there,
20:28which is such a classic bolognese
20:29and then we've just got
20:30a little bit of pepper
20:30and I've added salt
20:31as I've gone as well.
20:33Lovely.
20:33So just combining that all now.
20:34And how long do you cook
20:35your bolognese for?
20:36Oh, as long as possible.
20:37Depending on the time
20:39that I've got,
20:39but at least three or four hours.
20:41I love to let it simmer
20:42and reduce
20:43and get that beautiful texture.
20:45There's that saying
20:45with bolognese,
20:46like the magic happens
20:47in the third hour.
20:48You know, like between
20:49three and four hours,
20:50that's when it turns
20:52into something special.
20:53When we return,
20:54the future is bright
20:54because it's time
20:55to taste some pasta
20:56and we'll discuss
20:56what to do
20:57with leftover pasta.
21:09Welcome back to The Cook Up
21:10where pasta mind
21:11Elizabeth Hewson
21:12and grocery guru
21:13Nabila El-Murid
21:14are putting the finishing touches
21:15on their pasta,
21:16present and future.
21:17Nabila, how's it looking?
21:19It's good.
21:19Ready.
21:20Nice.
21:21And Elizabeth,
21:22this looks fantastic.
21:22We are ready.
21:23That is such a beautiful
21:25pasta shape.
21:26And lovely and glossy
21:28coated with butter.
21:31Exactly.
21:32And that garlic
21:33and sage oil.
21:34You know,
21:35I love butter
21:36and pastas
21:36because it kind of,
21:37it's,
21:40obviously olive oil
21:41is so associated
21:42with Italian cuisine
21:43but there is quite
21:44a lot of butter
21:45used particularly
21:45in dishes like this
21:48to give that
21:49beautiful butteriness
21:50and gloss.
21:51And that glossiness.
21:52I think that's the trick
21:53that a lot of restaurants
21:54use when they finish
21:55their pasta.
21:56A knob of butter.
21:57I mean,
21:58it's always a good idea,
21:59right?
21:59That smells great.
21:59I just got a whiff
22:00of that as you were
22:01putting it over.
22:01That smells fantastic.
22:03Yeah.
22:03So it'll fall
22:05within the little
22:05pork mince
22:06in the tulipano shape
22:08and some will break open
22:09and what I love about it
22:10is that when it does
22:11it has these little waves
22:12that just catches everything.
22:14And that's what
22:15a good quality pasta does.
22:17Yeah, right.
22:17You know,
22:18you just can't achieve
22:19that otherwise.
22:20Okay.
22:20And then we just finish
22:22it off
22:22with that crispy sage leaves.
22:25Beautiful.
22:25A little bit of extra
22:26black pepper.
22:27And I'm guessing
22:28some cheese later as well.
22:29Oh, of course.
22:31Shower in cheese.
22:32I love it.
22:37I love what you've done here
22:38by, like,
22:39taking some of the bolognese
22:41out and combining
22:42with the pasta.
22:43Yeah, I like to do
22:44a big batch
22:44and then that way
22:45I can cook this
22:46for the meal tonight
22:47and then this one
22:48I'm going to portion up
22:49and freeze for a later time.
22:51Well, it's super smart
22:51because it allows you
22:52to combine the pasta
22:54with the sauce
22:55which I think is all
22:56all important
22:57because you can get
22:58the flavour of the sauce
22:59into the pasta
22:59but it also means
23:00that you don't have
23:01to eat it all at once.
23:02No, we don't want to
23:03and I want to work
23:03smarter, not harder
23:04in the kitchen
23:05so I like cooking a lot
23:06and then saving it
23:07for another time
23:07where I don't have
23:07to cook at all.
23:10Amazing.
23:10And a beautiful aroma
23:11in this bolognese as well.
23:13Veggie-loaded bolognese sauce
23:14and silky pork
23:15white wine butter
23:16and crispy sage pasta.
23:26This is a good-looking
23:27bolognese, Nebula.
23:29All those hidden veg.
23:31Mmm.
23:32Hidden veg.
23:32You can't taste them
23:33but packed with nutrients
23:34which we love.
23:36Yum.
23:37So good.
23:37Thanks.
23:39I'm excited to try
23:39the tulipano.
23:41Tulipano.
23:41My first time ever.
23:42See what you think.
23:44It's just so pretty.
23:45It's almost too good to eat
23:46but we will.
23:47It's delicious.
23:48Like, it really is.
23:49It's good.
23:50Simple.
23:50Using good ingredients, right?
23:52That pork is delicious as well.
23:54I love that.
23:55I was just eating pasta.
23:56I feel like I was making
23:56a TV show, so.
23:58You guys continue eating
23:59but I thought
24:01something that might be
24:02really useful for people
24:03is to have some tips
24:05if they have
24:07leftover cooked pasta.
24:09Lizzie, you're the expert.
24:09I'm going to go to you first.
24:11You know, I think
24:11it's the question
24:12I get asked the most
24:13is I always cook
24:15too much pasta.
24:15I think it's like
24:16a universal problem.
24:19So one of my favourite
24:20things to do
24:20is put it in a hot pan
24:22with some olive oil.
24:23Yeah.
24:23Get it a little bit brown,
24:25crispy
24:25and then pour in
24:27about two eggs
24:28and make a frittata.
24:30Wow.
24:30I never thought of that.
24:31That's great.
24:32They do it a lot in Italy.
24:34Cheese, of course.
24:35Yeah.
24:36Theme of the day.
24:37Great idea.
24:39Yeah.
24:40Nabila, do you have a...
24:41I'm just eating pasta now.
24:42Keep eating.
24:43I would probably do...
24:45put it in maybe
24:46an oven tray
24:47with a bit of a pasta sauce
24:48from Queen Lizzie.
24:50So more cheese
24:51because we're on that tangent.
24:53More cheese
24:53and then bake it in the oven.
24:54A little quick,
24:55easy oven cake.
24:56Really forgiving thing to do.
24:58You can put seasoning on this
25:00and bake it
25:00almost like a chip.
25:01It's not a bad idea
25:02for short pasta
25:04or to be honest
25:05like an oil-based sauce.
25:07Yeah.
25:07That going into
25:08hot oil,
25:09toss through,
25:10not quite like the frittata
25:11but a simple
25:12olive oil,
25:13olive oil,
25:13that kind of thing
25:14is actually fine
25:15with pasta
25:16that's come out of the fridge.
25:17Perfect.
25:18Great.
25:19Nabila, Lizzie,
25:20thank you so much for joining me.
25:21This has been really,
25:22really fantastic.
25:23A lot of fun.
25:23Thanks for having us on.
25:25Forget crystal balls
25:26and tarot cards
25:26because when it comes
25:27to your past,
25:28present and future,
25:29everything you need to know
25:30is on the SBS food website.
25:32If you want more of The Cook Up
25:32and more delicious food ideas,
25:34head to SBS On Demand.
25:35I'm Adam Liao.
25:36Thanks for watching The Cook Up.
25:37We'll see you next time.
25:39Bye.
25:40Bye.
25:45Bye.
25:47Bye.
25:52Bye.
25:54Bye.
25:54Bye.
25:54Bye.
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