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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.
01:31Natives That's right. And also the preparing meals that are healthy and also like budget-friendly as well. So it
01:37sort of starts before you get into the kitchen.
01:39Nebula El-Murid Of course.
01:40Nebula El-Murid No that's what the book's designed to do.
01:41Nebula El-Murid And Lizzie no slouch in the book producing game either.
01:44Nebula El-Murid Home food.
01:45Nebula El-Murid A perfect cookbook for imperfect cooks.
01:48Nebula El-Murid That's great.
01:49Nebula El-Murid Aren't we all that though, we are all that
01:51Nebula 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 and 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 or are we just making
02:18Pasta, 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, as a way of managing my anxiety.
02:34I needed to be present.
02:35Yeah.
02:35And making Pasta, you're there in the moment.
02:38That's exactly the way I feel about cooking as well, not just Pasta, but everything.
02:41Some people are like, oh, 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.
02:46Yeah.
02:46Like, I can barely listen to music when I cook, to be honest.
02:49No, I agree.
02:49Like, being in that moment and cooking for me is that.
02:53Nabila, when you're shopping for Pasta, what do we have to think about in terms of
02:56grocery shopping for Pasta?
02:59When I first started shopping for Pasta, I 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, it'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 and it's that beautifully created Pasta because a lot
03:18that you see on the supermarket shelf is really mass manufactured and there's not that love
03:22and care and it's a bright yellow, which you don't want and all of those things.
03:26So, yeah, I love what you do, Izzy.
03:29I feel like we're going to have a very good conversation about this today.
03:32As I look into the past, the present and future, I want to make Tuscan Chicken Rigatone.
03:42So, I'm making this because I did like this Tuscan chicken in previous episodes and it
03:48was super, super popular.
03:49So, I was like, okay, let's do a pasta version of that.
03:51So, I'm doing Rigatone because my kids love Rigatone.
03:55Maybe it's easier to eat or whatever, but...
03:57I think that guides what sort of pasta you cook is what the kids will eat.
04:01What 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 because I think my youngest
04:07is getting to the point where 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 because you can never eat spaghetti and not end up
04:19with it everywhere.
04:20Yeah, right.
04:21So, it's a bit of a game.
04:22We call it wiggly worms.
04:23Oh, wiggly worms.
04:25Nabula, I said I was kind of excited for what you do with Supermarket Swap because, I mean,
04:30Lizzie, you would know you are friends with so many fantastic chefs.
04:34People think that restaurants are really about cooking, but there's so much of restaurants,
04:39being a good restaurant, is about sourcing ingredients.
04:41And there's actually a saying in Chinese cooking that 50% of the credit for a meal goes
04:46to 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 than I do cooking.
04:54I love markets and I love farmer's markets and doing all the things, but when I had
04:59the kids, things changed.
05:01Like, I was suddenly more time poor and I didn't have the luxury of going here, there
05:05and everywhere to source the ingredients that I needed to cook my, you know, weeknight
05:10dinners.
05:11So, I had to make the aisle in the supermarket work better for me and try to find some,
05:15you know, great ingredients within that, you know, maze that is there.
05:19I think everyone's gone to the supermarket and just stood in front of the shelf and wondered
05:22what'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, like, we both write a lot of recipes.
05:32I find that the thing that guides me in writing my recipes is largely around the shopping.
05:37Like, how can I write these recipes to get people to buy the right things in the right
05:41seasons, do the right things?
05:42Is it a similar process for you?
05:44Absolutely.
05:44And it's got to be convenient because I think there's people that love food and, you know,
05:49and there's chefs and you will drive and source that particular ingredient.
05:52But the reality is most people live by shopping under convenience and need to go to the supermarket.
05:59So, to be able to guide them with recipes that, you know, are accessible is really important.
06:06I will admit I go to four or five different places.
06:09That's because I'm looking for specific ingredients, but I don't expect everyone to do that.
06:13And so, I do write for, and this is one of the really lucky things about living in Australia,
06:19we have great supermarkets here.
06:21If you go to other countries and you look at what's in, in terms of variety, I will say,
06:27in the variety that you can get in other countries, it's like, wow, okay, we're pretty spoiled here.
06:32Yeah.
06:32Very lucky.
06:33And I still mix it up.
06:34Like, I do go to the supermarket, but I still do love, and I love knowing where my food's sourced
06:38from.
06:39So, I do, especially when it comes to protein and produce, like to order that.
06:42There's some great places online that I might get my meat from,
06:44or I'll go to the local Adelaide Central Markets and stock up there when I can.
06:50But, you know, it's good to know that I can go to the supermarket and mix it up with the
06:54other things still.
06:54For sure.
06:56What I've done here is 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 into the onions and garlic that 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, but 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 until the pasta's getting close to ready,
07:22because I'm just going to put this in sort of more towards the last minute
07:27because the chicken is very small and 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 because I don't like it overcooked.
07:37Yeah.
07:38But I think in a pasta like this, it 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 is getting into those cherry tomatoes already.
07:48And that's a great midweek pasta that 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 to be able to brown it off effectively.
08:01But for the purposes of this, it's actually going to be fine, you know?
08:04And I think they're the shortcuts you need to make in the kitchen,
08:08particularly midweek.
08:09Well, midweek, you need all the shortcuts.
08:11I'm actually going to add some of the pasta water, just 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 and helps bring it all together.
08:28All right.
08:29My pasta is very nearly ready to go in,
08:32and by that I mean I want it to go into here very firm
08:35because I'm going to cook it with more pasta water in with the sauce.
08:38I'll just give it a little...
08:39How do you test your pasta?
08:40That is the only way I nibble it.
08:43OK.
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, very al dente.
08:53You can even see how al dente that is in the middle there.
08:56Sorry for looking at my teeth marks there,
08:57but you can see that it's still quite firm in the middle,
09:00which I'm going to use to my advantage
09:03because as this absorbs this sauce in here,
09:07it's going to get all 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 and bringing it together
09:18because then it's one.
09:19It's not just two separate entities of pasta and sauce.
09:22I feel like I'm at the ultimate pasta class today,
09:25but sitting before you both,
09:26I'm going to go home with so many newfound tips and tricks.
09:31It's great.
09:32So now, knowing how al dente that was, molto,
09:37that's going to kind of gauge how much of this extra liquid I need to add
09:41because it's going to be absorbed into 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 and with,
09:56and my kids liked it better with.
09:57There you go.
09:58So then there we go.
09:58That was the easiest decision-making in the recipe writing process for me
10:02is like, which 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 that I think we got really prejudiced by,
10:14and this is a really supermarket thing.
10:16There are these trends of like, you know,
10:18powdered stock was so bad, but now we've released liquid stock.
10:22And I'm like, I've gone back to powdered stock, to be honest.
10:25Like, I think it's so much cheaper.
10:26I use it as a seasoning.
10:27Yeah, yeah, yeah, yeah.
10:28And it's more economical as well, powdered stock.
10:30Liquid stock is actually quite expensive.
10:32Absolutely.
10:32The everyday home cook, if you actually look at what you're paying
10:35per litre or per mil for liquid,
10:38you get powdered stock, you add your own water,
10:40and it lasts a lot longer.
10:42Exactly.
10:42And dried herbs are the same.
10:44Like, you know, fresh herbs are becoming so expensive
10:48that there's almost no option.
10:49I can't bear to buy fresh herbs for those things
10:51that my budget just says, no, it's ridiculous.
10:54They're so easy to grow at home.
10:55That's one thing that I've always been a huge fan
10:57of growing fresh herbs.
10:58So this spinach is going in right at the end.
11:01This, tell me your thoughts on this, Lizzie,
11:03but in my view, this looks too watery to me,
11:06and that's the point where I need it to be at this point.
11:08Yes.
11:08Because by the time it gets to the table, it will...
11:10It keeps absorbing.
11:11Because of the starch in the pasta water,
11:14that helps keep thickening the sauce.
11:17Too watery, but it will firm up, promise you.
11:20Promise you.
11:21It looks good.
11:21It's already firming up as it is.
11:23I love that you put sun-dried tomatoes in.
11:26Yeah, I'm a child of the 90s.
11:27Yeah, but that's also, I think, another ingredient
11:29that's going to come back into the zeitgeist of recipes.
11:33I didn't know it went out.
11:34God, if I'm wearing baggy jeans again,
11:36sun-dried tomatoes are coming back, let me tell you.
11:39A little bit of cheese on that,
11:41and that is Tuscan chicken rigatoni.
11:50It really is a trust-the-process kind of thing
11:52for how much that thickens up the sauce
11:54by the time you get it to the table,
11:55by the time you've called all the family around.
11:57You've always got to take that into consideration.
12:00Absolutely delicious.
12:01It's so creamy, but light at the same time.
12:04My kids would love this.
12:05Mine too.
12:06This is, yeah, a perfect family midweek meal, huh?
12:09After the break, more pasta with Elizabeth and Nabila.
12:24Welcome back to The Cook-Up.
12:25Tonight, Saturday night,
12:26pastors Elizabeth Hewson and supermarket swaps Nabila El-Murid
12:30are thinking deeply about their past, present and future.
12:33Nabila, what pasta are you making?
12:34Veggie-loaded bolognese.
12:36Beautiful.
12:36And Lizzie?
12:37We are making a silky pork butter and white wine
12:41with crispy sage pasta.
12:42Sounds amazing.
12:50All right, Lizzie, this sounds fascinating.
12:54Garlic, sage.
12:56Can't go wrong.
12:56Oil, yes.
12:58So talk to me about Saturday night pasta
13:01and particularly these ones,
13:04because I love the shapes that you make.
13:06They're all bronze extruded.
13:09Why is bronze extrusion better pasta?
13:12I mean, it's considered the gold standard of pasta making.
13:14Yeah.
13:15And a lot of the supermarket cheaper brands
13:17will use Teflon dye.
13:18Sure.
13:19But the good thing about bronze dye
13:20is that it holds its shape.
13:22Yes.
13:22It increases, it helps with digestibility
13:25and nutritional value.
13:27So...
13:28And I think because the dye is sharper,
13:30you get these ridges on the outside there,
13:32so it's like almost kind of sandpapery.
13:35High sauce-ability is what we call it in the industry.
13:38Wow.
13:39Is that actually what you call it?
13:40Yeah.
13:41That it literally, the sauce clings to the pasta.
13:44Amazing.
13:44And that's what you want.
13:45Yeah.
13:45And congrats on the success of it all.
13:47You know, it's great to have fantastic quality
13:51Australian-made pasta that you can get here.
13:53Yeah, exactly.
13:53And I think, you know, having...
13:55Once you've had good quality pasta,
13:57you don't want to go back.
13:58Yeah.
13:58Particularly when, you know,
14:00you've got a beautiful shape that holds itself.
14:03Yeah.
14:03You know, there's nothing more disappointing
14:04when a rigatoni, you know, opens itself up.
14:06You know, my brother who lived in Rome
14:10for a very long time,
14:12the reason he loved rigatoni
14:14was because when he was doing something
14:18with, like, guanciale,
14:19the pieces of...
14:20The ladons of guanciale
14:21would find their way inside the rigatoni
14:23and he was like,
14:23it's like a sausage roll.
14:25Yeah.
14:25It's a perfect bite.
14:27And you're using this tulipano,
14:29which is not a pasta I have ever heard of before,
14:33but it's stunning.
14:34Like, it's gorgeous.
14:35It cuts the shape.
14:36It's a perfect mouthful, mouth bite.
14:38So it's something that only I have.
14:40Yes.
14:41In Italy, it's called zucchetti.
14:44Oh, okay.
14:44Which means little pumpkin.
14:45Yeah.
14:46But I think it looks more like a tulip.
14:48Agreed.
14:49So, yeah, I bought the die from Italy Direct
14:51and we're the only one manufacturing it.
14:53That's amazing.
14:54It's a perfect cup full of pasta.
14:56Yeah, right.
14:56Like, you could...
14:57I'm looking at those pieces of pork there in the pan
14:59and envisaging it going into that,
15:02so it's more like a...
15:02I feel like your brother would 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 to put pasta in,
15:16you should be the one to salt to ensure.
15:18Very important to, as you would know...
15:20Nice.
15:20..to season your pasta water.
15:22Absolutely.
15:23And do you have any rules
15:24around how long you cook that for?
15:26Like, if it's 10 minutes on the packet,
15:27do you cook it for 10 minutes?
15:28Yeah, so this is 10 to 12.
15:30Yeah.
15:30I'll cook it about, yeah, nine minutes
15:32and then finish it in the sauce.
15:34Yeah.
15:34I guess it doesn't really matter too much
15:37when you're the one that wrote the packet.
15:39Yeah, exactly.
15:40I kind of know.
15:41And I didn't want it.
15:42I wanted to give people the right cooking time.
15:44Amazing.
15:48You know, I genuinely love it
15:50when people make bolognese here
15:52because every single person makes it differently.
15:55I thought it was a little bit boring
15:56to come on and make bolognese.
15:57No, it's not.
15:58It's not.
15:58But, you know, it's one of my go-tos
16:00and I feel like it resonates with 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 all the veggies in
16:07and make a really veggie-loaded bolognese.
16:09I've got small children
16:10and it's an easy way to get in extra veg.
16:12Not that you want to hide veg,
16:13but sometimes, you know, it doesn't go astray.
16:16It's always a thing that you can have in your arsenal
16:18when they come and say,
16:19oh, you know, I don't like celery.
16:20It's like you eat it in the bolognese
16:21every time you make it.
16:22I just wish I could tell them, but I don't.
16:24Because I always say they won't eat it anymore.
16:26But it's so good and it's so versatile
16:27and I love batch cooking.
16:29So I often make a bolognese
16:30and then freeze different portions
16:32and I use it for so many different meals as a base as well.
16:34So it's one of my go-to
16:35to stay organised as a busy mum at home.
16:38Yeah, that's fantastic.
16:39And congrats on all of the success with Supermarket Swap.
16:42Because I know it's such a valuable resource
16:44for so many people,
16:45a valuable and useful one.
16:47Yes, we want it to be practical.
16:49Yes.
16:49And accessible.
16:50We want something that, you know,
16:51anyone can try to kind of improve what 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 that I love this dish
16:59because it's so cost-effective for everyday families.
17:02What you do is so useful
17:03because the modern world is the way it is.
17:06It is.
17:06And we need to, I guess,
17:08learn how to shop effectively in that modern world.
17:12Well, food has changed so much over the years
17:14and supermarkets have changed so much.
17:15Now we've got over 60,000 items on the shelf.
17:17So most people go in there
17:19and they have no idea what 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 break it down
17:26when people are there
17:27and help them guide them
17:28towards some of the best products in the supermarket.
17:30This is smelling lovely
17:32and very veggie at the moment.
17:34It is very veggie.
17:36Lizzie.
17:37Okay.
17:38That's, hold on.
17:39You can throw it in,
17:40but that's what browned 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.
17:45Like, that's not browning, really.
17:47It's not that much meat in the pan.
17:49Yeah.
17:49Which is, you know,
17:50how you get that beautiful golden colour.
17:52Yeah.
17:53So we've just added some wine to reduce
17:54and that'll help bring a bit of structure
17:57to the sauce when 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.
18:06I'm very excited by it.
18:08I mean,
18:08I tend to always get excited about 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, quite fun.
18:23Yeah.
18:23That's gorgeous.
18:24Well, you can have a nibble.
18:25Please.
18:26Just be careful
18:26because the hot water does 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.
18:37So 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 water
18:44along 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.
18:54Yeah.
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 going
19:05to emulsify together.
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.
19:12Yeah.
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
20:00here as well.
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 use the stock powder
20:10and then dilute 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 which is
20:28such 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.
20:44There's that saying
20:45with bolognese
20:46like the magic happens
20:47in the third hour.
20:48You know,
20:49like between three and four hours
20:50that's when it turns
20:52into something special.
20:53When we return
20:53the future is bright
20:54because it's time
20:55to taste some pasta
20:55and 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...
21:22We are ready.
21:23Fantastic.
21:23That is such a beautiful
21:25pasta shape.
21:26And lovely and glossy
21:28coated with butter.
21:31Exactly.
21:32And that garlic and sage oil.
21:34You know,
21:35I love butter and pastas
21:36because it kind of...
21:39It's...
21:39Obviously,
21:40olive oil is so associated
21:42with Italian cuisine
21:43but there is quite a lot
21:44of butter used
21:45particularly in dishes
21:46like this
21:48to give that beautiful
21:50butteriness and 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.
22:00I just got a whiff of that
22:01as you were putting it over.
22:01That smells fantastic.
22:03Yeah.
22:03So it'll fall within
22:05the little pork 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 that
22:19otherwise.
22:20Okay.
22:20And then we just finish it off
22:22with that crispy sage leaves.
22:25Beautiful.
22:25A little bit of extra black pepper.
22:27And I'm guessing
22:28some cheese later as well.
22:29Of course.
22:31Shower and cheese.
22:32I love it.
22:37I love what you've done here
22:38by like taking
22:40some of the bolognese out
22:41and combining it
22:42with the pasta.
22:43Yeah.
22:43I like to do a big batch
22:44and then that way
22:45I can cook this
22:46for the meal tonight.
22:47Yeah.
22:47And then this one
22:48I'm going to portion up
22:49and freeze for a later time.
22:51Well,
22:51it's super smart
22:51because it allows you to
22:53combine the pasta
22:54with the sauce
22:55which I think is all
22:57all 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 to
23:01eat it all at once.
23:02No,
23:02we don't want to.
23:03And I want to work smarter
23:04not harder in 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.
23:32Hidden 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.
23:49It 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.
23:58You guys continue eating
23:59but I thought something
24:01that might be really useful
24:02for 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.
24:10You 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.
24:18So 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.
24:31Yeah, they do it a lot
24:32in Italy.
24:34Cheese, of course.
24:35Yeah.
24:36Theme of the day.
24:37Great idea.
24:39Yeah.
24:39Nabila, do you have a
24:40I'm just eating pasta now.
24:42Just keep eating.
24:43I would probably do
24:44put 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, easy oven cake.
24:56Yeah, a really,
24:56really forgiving thing to do.
24:58You can put seasoning on this
25:00and bake it almost like a chip.
25:01It's not a bad idea
25:02for short pasta
25:03or to be honest
25:05like an oil-based sauce.
25:07Yeah.
25:07That going into hot oil
25:09tossed through
25:10not quite like the frittata
25:11but a simple ali 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
25:28everything 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.
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