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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook-Up,
00:23the show where I play all the parts.
00:25Tonight I'm playing the part of Waterfall Duck Salad,
00:27Balinese-style baked fish,
00:29and roasted tomato, burrata and prosciutto on ciabatta toast.
00:33Let's meet our guests.
00:34Lara Lee is an internationally acclaimed
00:36James Beard award-winning chef and author.
00:39She's also the host of SBS's Beyond Barley,
00:41a show that took her to the kitchens and homes and hearts
00:44of those who shaped her heritage.
00:46Welcome back, Lara.
00:47Hi, Adam.
00:48Great to have you back.
00:49Laurie-Ann Moyes is a rising football star.
00:51The Canadian-born Haiti National kicked off her professional career
00:53with Sydney FC after thrilling stints for FC Laval,
00:56Cal State Fullerton and South Alabama.
00:58Hi, Laurie-Ann.
00:59Hi, Adam.
01:00Laurie-Ann, you've lived and played football kind of all around the world.
01:04Where have you traveled to that has the best food?
01:07Probably France.
01:08Okay.
01:09Yeah.
01:10Yeah.
01:10No complaints.
01:12No complaints about that.
01:12Yeah, I mean, every restaurant feels like a five-star, you know,
01:16like in Canada, any restaurant from France would be like the best food.
01:21And I really like that most of the places are very homey.
01:25Yeah, okay.
01:26So, you know, you meet the cooks, you meet, like, you talk to the servers
01:29and they remember you, so.
01:31Yeah, yeah.
01:31You see, I think you have a different experience in France
01:33than we non-French speakers do because you speak French.
01:35It's like, oh, wow, it's very homey.
01:37People are so nice to me.
01:39I think if we go in there and say, do you have an English menu?
01:42They're not quite as nice.
01:43No, they're not.
01:47Laura, tell me about Beyond Barley.
01:48Congratulations on a fantastic series.
01:50Oh, thank you.
01:51It's such a special show to make.
01:52I think, for me, it was about trying to show Australia
01:55and the world the beauty of Indonesian food.
01:58Yes.
01:58But also that beautiful hospitality and welcome that you get
02:01from Indonesian people and the two combined just, you know,
02:04it's magnificent.
02:05And I'm half Timorese and I could probably, you know,
02:08count on my hand how many people in Australia could name
02:10a Timorese dish, but we end up in the show in Timor.
02:13So I am so proud to be able to show people the diversity
02:17of Indonesian food and all there is to learn about it.
02:19Oh, amazing.
02:20Yeah.
02:20Time for some last minute panic cleaning because tonight
02:22we are having Friends Over.
02:26Look at us.
02:26Just having a great time.
02:28BFFs already.
02:29Just having a great time over there.
02:30Honestly.
02:31Such a cute picture.
02:32Laurie-Ann, you play a team sport.
02:35Mm-hmm.
02:35Do you and your teammates, is it like business?
02:38Do you get to train and it's like, good to see you again,
02:40clock in, clock out?
02:41Or are you, do you like eat together?
02:43Do you have friends over?
02:44Yeah.
02:44It's, it's really more like a family really.
02:47Mm-hmm.
02:48And you know, you, you work hard, you go through like tough
02:52moments together and then also the best moments.
02:54So it really brings you guys together.
02:57And you know, like the first activity that you always do on a team
03:01is go to dinner together and get to know each other around it.
03:04So it's great.
03:05Lara, do you like to entertain?
03:08Oh, do I like to entertain?
03:10I host like the Christmas gathering.
03:12I host the Lunar New Year gathering.
03:14I love having people over.
03:16I think there's only positive attributes that I can kind of contribute
03:19to serving someone some food and making them happy.
03:21So.
03:22Well said.
03:23When you're having friends over, I think it calls for waterfall duck salad.
03:31Okay.
03:32I'm going to start by cooking my duck breast.
03:34I've just got a couple of duck breasts here.
03:35I'm putting them into a cold pan and I'll just bring that up to heat.
03:39I don't bother scoring the skin or anything like that.
03:42I just put it in and heat it up essentially.
03:44I'm also going to toast some glutinous rice.
03:48So this is sticky rice.
03:49I'm just going to toast that into a saucepan, but I want to get it quite toasty,
03:55like almost so it starts smoking.
03:57This is a garnish that I love and I put in lab a lot,
04:00but I have like a little container in my cupboard of the toasted ground rice
04:04because it's just so good to sprinkle on salad.
04:06It's fabulous in salads in like Laos and Cambodia.
04:10They're put into soups and things as well.
04:11It's a really good ingredient.
04:13So this is looking good.
04:14It's starting to get a bit smoky and it's getting the kind of color that I want,
04:17but I want to take this quite fast.
04:19So it is quite brown.
04:20So I get more of that toasty flavor in there.
04:22I can smell it from here.
04:23It's beautiful.
04:25Laurie-Ann, some people find it hard to motivate themselves to go for a run in the morning.
04:30For someone who's been motivating themselves to do that physical exercise for your entire life,
04:35is it just second nature to you or do you still have to like,
04:38oh, God, I've got to get out of bed, go to training kind of thing?
04:40I might not be the perfect person to ask this question to because I love waking up every morning
04:47to go grind and work hard.
04:50Yeah.
04:51And, you know, I hate off days.
04:53I hate resting.
04:55Wow.
04:55It also helps.
04:56I have such a supporting family.
04:59My dad, he's just very supportive.
05:01So I always have someone that's rooting for me.
05:05So it's easy for me to get.
05:07Have your parents always been supportive in that way?
05:09Because parents can get a bit, you know, heavy duty when it comes to that.
05:14Can they?
05:14Yeah.
05:15Can they?
05:15Really?
05:16The tiger.
05:17The tiger parent.
05:18Talking about crying tiger.
05:19The tiger parent.
05:21Yeah.
05:21How sarcastic are you being?
05:22I can't get a handle on that.
05:23Okay.
05:24Cool.
05:25I would rather have my dad at every game and him saying you played really bad,
05:31but he still shows up the next time.
05:33But you know what?
05:33So my parents always encouraging, but I rely on my sister for the critical feedback
05:38because, you know, my sister can tell me that outfit doesn't look good on you.
05:41Your hair doesn't look great today.
05:42And she's saying it with love because, like, she's the only person in the world
05:46that can give me that kind of feedback.
05:47Yeah, right.
05:48That I know that it's coming from a place of love.
05:50I feel like you've got to have that one person in your life that's saying,
05:52you know, hey, maybe if you change it like this,
05:54or if that dish was a little salty, Lara, you know, no one else is going to tell you.
05:58That's definitely my brother for me.
06:00I'm just slicing a few ingredients here for my salad.
06:03The duck is still going quite nicely.
06:05I've just got a few things.
06:06They don't need to be specific, but I've just got some nice flavours and nice textures.
06:09Some red onion, some cucumber, some cherry tomato there.
06:15Oh, I might start making my dressing.
06:17So I want this to be a sort of a sweet and savoury dressing.
06:21So I'm going to start with a bit of tamarind paste.
06:23I love tamarind paste.
06:25There's going to be a couple of different parts of sourness here.
06:28So tamarind paste, people think that it's like a sweet thing, but it's not.
06:31It's very sour.
06:31It's used as a souring agent throughout pretty much every cuisine where it's used.
06:35And there are a lot, everything, basically anything through South and Southeast Asia.
06:41The sweetness is coming from some sugar that I'm going to use to offset that.
06:44And a little bit of extra sourness from some lime juice as well.
06:49Beautiful.
06:50So now I'm going to add some of the roasted rice powder just to absorb some of the dressing there.
06:55And then I'm going to save some more to go on at the end.
06:58One of the things that you might realise now that you're here in Australia, Laurieann,
07:02is we're very close to Southeast Asia, like geographically.
07:05So we have a lot of Southeast Asian influence in the food that we eat.
07:09And we have a lot of Southeast Asian people who show us how to cook that.
07:12So I think probably a lot more than you might be used to in either the US or in Canada.
07:16So I did notice when I got here, the Asian population is, you know, I mean, it's impressive.
07:23And I mean, I like it because I love the food.
07:26So I'm very happy.
07:28I found that when I was in the States, I was we were closer to the Mexican border.
07:31Yeah, sure.
07:33So that's, you know, we had more Mexican food and that was also great.
07:37And Canada, I'm kind of just close to the Canadians.
07:42So sugar shacks.
07:43Yeah, we have less Mexican food here and far more Asian food.
07:49And you can find really authentic, beautifully like regional Asian food here as well,
07:53which is amazing.
07:55So I've got some duck breast that I already cooked here, which I'm going to slice
07:59to put into my salad.
08:02One of the other things I want to add is actually a little bit of krachai.
08:05This is kind of like a bitter rhizome.
08:07I'm just going to put a bit of that in there.
08:08You don't need a huge amount.
08:10You can leave that out if you want.
08:12But, you know, I just, I just like it.
08:13It just adds a little bit more kind of flavour to it.
08:19I've never seen that before, that pickled krachai.
08:21Yeah, it's a lovely ingredient, actually.
08:23Is it going to be your first time trying this, Lorianne?
08:26Yes, duck as well.
08:28Oh, really?
08:29Yes.
08:30Wow.
08:31Okay.
08:32I was not prepared for that, but sure.
08:34Yeah.
08:35So I'm going to toss all of this together.
08:37The herbs that I put in, I put in some mint, some coriander and some Vietnamese mint.
08:42And that's the same mint that you put with laksa as well?
08:45Yes.
08:45In Malaysia, we call it laksa beef.
08:47Yeah, that's right.
08:48But in, say, Vietnamese cooking and then Cambodian and Lao cooking, it's very much considered
08:54something that, you know, is a natural partner with chicken.
08:57The colours.
08:59Yeah.
09:00Wow.
09:01Should be quite nice.
09:02With all these herbs, the duck kind of peeking through in there.
09:07And then to finish that, some roasted chilli powder.
09:12Yeah.
09:12Oh.
09:14And then some more of the roasted rice flakes.
09:19Waterfall ducks out.
09:20Wow.
09:25Lorianne, I'm now genuinely wondering how many firsts are here for you in this plate.
09:31Like, have you had tamarind before?
09:33Mm-mm.
09:34Vietnamese mint.
09:35Wow.
09:36Okay.
09:36This is all new.
09:37Let's see how we go.
09:38Wow.
09:39Pretty good.
09:40So far.
09:40I like it.
09:42The duck is perfectly cooked, but all those flavours go bang.
09:46Flavour bomb.
09:47And Lorianne, I have to say, very impressed.
09:49Like, so many firsts in that bowl and you're just diving right in.
09:53I've never been very difficult with food, but it's great.
09:56Honestly, I like it a lot.
09:58Lara and Lorianne will get cooking when we return.
10:12Welcome back to The Cook Up.
10:13What do you make when you're having friends over?
10:15Star chef Lara Lee and star footballer Lorianne Moyes are cooking their answers.
10:20Lorianne, what's your dish?
10:21I'm making roasted tomato and burrata on toast.
10:25Lovely.
10:26And Lara, what are you making?
10:27I'm making Balinese ikan bakar.
10:30Ooh.
10:30I love it.
10:40Okay.
10:41Lara, ikan bakar.
10:43Yes.
10:43So if you go to the beaches of Jimbaran in Bali, you'll notice that there are cooking vendors
10:50with a whole fish in, I guess, a kind of netted fish tray.
10:54Yes.
10:54And they're flipping the fish.
10:55But what they do is they marinate it in Balinese or Indonesian spices.
10:59So, you know, garlic, turmeric, ginger, you name it.
11:03And then a drizzle of sweet and salty ketchup manis on top, which is the national condiment of Indonesia.
11:08It really is.
11:08It's such an important ingredient for Indonesian cooking.
11:12And it's applied to just about anything from tempeh to chicken to fish to you name it.
11:20It's there.
11:20Absolutely.
11:20And it can make any kind of boring meal a star.
11:23So I love this.
11:24I can put it on like a fried egg with rice and I'm a happy woman.
11:26Yes.
11:27What you'll notice is I've just grated ginger using the microplane.
11:30Yeah.
11:31Caving us from having to chop it.
11:32I've peeled the skin off with a teaspoon.
11:34So it's a nice little kind of shortcut trick instead of like wasting any of the ginger itself.
11:39So you just kind of peel it with a spoon like this.
11:40Cool.
11:41And then what I have is a couple of cloves of garlic just into this bowl here.
11:45So that mixes really nicely with the ginger.
11:47We add a little bit of turmeric for colour.
11:51You're just going to stain the fish in this kind of lovely kind of golden colour, which is very typical
11:56of Indonesia.
11:57And then a lot of oil.
12:00Now, what you want to do is you want to heat that oil.
12:04So, you know, typically you might kind of warm the oil on the hob and have that kind of sizzling
12:08oil situation.
12:10But for people that are just cooking at home, what I like to use is the humble microwave.
12:15What?
12:16Yes, yes, yes.
12:17So there's a couple of bursts in the microwave.
12:21You're kidding.
12:22Yeah.
12:22I've never seen this before.
12:23Well, what this will do is it'll heat up the oil and it'll effectively kind of infuse the flavours and
12:29bring to life and amplify.
12:30Oh, this is a cool trick.
12:31Yeah.
12:31So I just do 10 second bursts because I don't want the spices to burn.
12:35Yeah.
12:35So in between cooks, I just give it a little stir, blast it again.
12:41The microwave is not just good for leftovers and heating up bottles of milk.
12:45Oh, amazing.
12:45Yeah.
12:46So now we basically have a nice kind of hot oil and then this, smell this.
12:52Ready?
12:53Oh, that's really cool.
12:55Yeah.
12:55Yeah.
12:56So it's basically brought to life all of those flavours and now we're ready to then brush it over our
13:01fish.
13:01Amazing.
13:02And it tastes amazing.
13:02What a great tip.
13:03Yes, yes.
13:06Laurieann.
13:07Laurieann.
13:07Okay.
13:07Roasted tomatoes, burrata, prosciutto, ciabatta.
13:12Sounds like a song, but what are we doing?
13:15So I put some tomatoes that we're going to bake and I've cut some garlic as small as my abilities
13:23allowed.
13:24And that's just in the oven, that's just going to mix the flavours.
13:29Fantastic.
13:29So I'm just going to go like this, put some olive oil and some salt and then I'm just going
13:34to put that in the oven for about 25 minutes.
13:37Amazing.
13:37What sort of food did you grow up eating in Quebec?
13:40Well, we were always a family of athletes.
13:44My brother plays hockey.
13:46My dad's a firefighter and I always played soccer.
13:49So we always had a big appetite.
13:51Yeah, right.
13:52So the easiest remedy to that is rice and chicken.
13:55Okay.
13:55And so we could, you know, eat that all week, just different types.
14:02And I really, I love it.
14:04I still eat it when I go back home and, you know, it just is a classic.
14:09When you say rice and chicken, like are there any seasonings on the chicken?
14:12Is the rice cooked together with the chicken?
14:14Like I'm trying to, I want a picture on the plate.
14:15Yeah.
14:15So my dad makes this rice that everyone loves it.
14:21Like literally everyone loves it.
14:22So he'll put black beans and bacon with some onions and then he's going to mix it into the rice
14:30with chicken powder.
14:32Yeah.
14:32Okay.
14:33Yes.
14:33So it just comes out so good every time.
14:36And then my mom will bake some chicken and it really just.
14:40That sounds good.
14:41That sounds, that sounds fantastic.
14:43I do, I do quite a number of recipes that are quite similar to that because I think, you know,
14:47it's, it's kind of, kind of classic.
14:48So this goes in the oven.
14:50Yes.
14:50And then when we come back, we're going to make some toasts.
14:52Exactly.
14:53Great.
14:56Okay.
14:57Okay.
14:57Lara, we got a lovely, lovely fish there.
15:00Yes.
15:01Yes.
15:01This is sea bream.
15:02Beautiful from the market.
15:03Mm-hmm.
15:04Um, now typically ikambakar means to kind of char and to barbecue the fish.
15:08Yeah.
15:08But in this instance, not all of us have a barbie in Australia.
15:11I mean, most do, but it's like, it's a lot easier.
15:13But also a lot of people feel nervous about barbecuing fish.
15:16Yeah.
15:16It can get stuck to the grill if you don't know what you're doing.
15:18So in my mind, baking it is a really good solution for everyone.
15:22Sure.
15:22Now we just want to score the fish because what we want to do, and we just kind of lightly
15:25score it, so not too deep.
15:26Okay.
15:26But we want to effectively get that marinade into parts of the flesh so that, you know, it can kind
15:32of absorb into the beautiful flesh of the fish and also into that cavity just there.
15:36Oh, nice.
15:37So I just kind of lightly score it on either side with a nice sharp knife.
15:42And then what's going to happen is once we rub this marinade in, you'll notice I'm wearing gloves.
15:48I would.
15:49I did notice that.
15:49Yes.
15:50It's going to stain the fish, but I do not want it to stay in my hands.
15:53Sure.
15:54So, you know, when I was filming Beyond Barley, there were moments where I didn't have gloves.
15:59And that turmeric, you can scrub it for days.
16:02Yeah.
16:03But what I'm doing is I'm just rubbing it into the crevices here, into all those scores that I've just
16:07created.
16:08So there's no seasoning, like there's no salt or sugar or anything here.
16:12That's all going to come from the ketchup manis later on.
16:14Yeah.
16:14Well, actually, I added a little bit of salt to our marinade here, so about a teaspoon or so.
16:19So the salt is coming from that, but you can always salt to taste, you know, on the dish.
16:23But the seasoning, it really is coming from that ketchup manis right there.
16:27Oh, beautiful.
16:27So you can see here, and we don't want to waste any of this beautiful sauce.
16:30I'm going to pop that on here.
16:31Nice.
16:32Nice.
16:32And then into the oven it goes.
16:35And this is so quick.
16:36So for this kind of fish size, it's about 800 grams or so.
16:38You know, 15 minutes in the oven, a little bit of a glaze, five minutes, it's pretty much done.
16:43Nice and quick.
16:44Yeah, nice and quick.
16:44Like a really good shortcut ikan baka.
16:46Absolutely.
16:49That's really nice bread.
16:50Lorianne, look at this.
16:52Did you just say that's really nice bread?
16:53It is.
16:56It's so soft.
16:56You know the ciabatta, I guess this is more surprising for me, someone who, like, is older
17:03than you.
17:03But the ciabatta, you think of it as like, this like ancient Italian bread, but it was only
17:07invented in the 80s.
17:08Oh, really?
17:09Yeah.
17:10I didn't know bread could be invented.
17:13It was just bread.
17:14You know, but the more you know, I'm glad.
17:17What's your ideal number of people to have for a gathering?
17:20Do you like, like a big...
17:22One.
17:23One person?
17:24Real people person then, right?
17:27Um, I mean, I'd say three.
17:32Three?
17:32Okay.
17:33Like, I don't know, for some reason I just assumed that you would like, like a big kind
17:37of people everywhere, 40 people in your house kind of thing, but...
17:41I love having people, not when I'm in charge of them.
17:45Oh, okay, okay.
17:46I have a tendency to burn things, and I get overwhelmed, and I love people, so I'll be
17:53talking, and then they're like, so it smells like something's burning, and I'm like, right,
17:58that's awesome.
17:59So, um, you know, I like to let my mom do that.
18:04Uh-huh.
18:04And I entertain the people.
18:06Okay, good.
18:08Follow-up question.
18:09As a striker, so the position that you play in football is up the front, scoring the goals.
18:14Yes.
18:15Is that a talent-based thing, or is it a mindset-based thing?
18:19I just know that there are a lot of people who just have this overwhelming desire to score
18:22goals.
18:23Yes.
18:24So...
18:25You actually even smile when you think of the word goal.
18:28We do have this thing called the killer instinct.
18:31Yeah, yeah.
18:31Which is not about killing people.
18:33It's just about, you know, being really hungry for goals and, you know, just, ugh, just that
18:42want to go finish and get in front of defenders.
18:46But at what age were you when you were like, oh, I'm never going to be a goalkeeper.
18:50I'm never going to be a defender.
18:52I'm going to just be a striker.
18:53Like, when does that come out?
18:55From the start.
18:55From the start?
18:56Yeah.
18:56Because I was always the one that wanted to, like, go to the ball and get it, and then
19:00go score.
19:02So...
19:02Yeah.
19:03Personalities are different.
19:05After the break is tasting time, friends, and we will travel back in time with a favourite
19:08retro canapé.
19:21Welcome back to The Cook Up.
19:22Tonight we are having friends over, and my friends Lara Lee and Laurieann boys are helping
19:26with the menu.
19:27Laurieann, are you nearly ready?
19:28Doing good.
19:29Lovely.
19:30And, Lara, this looks fabulous.
19:32Oh, yes.
19:33The fish is right out of the oven.
19:35I love how the lemon takes on, like, more of the turmeric colour.
19:38Oh, and it's so jammy, so you can just, like, kind of eat that.
19:40It'll be kind of sweetened as well and caramelised.
19:42But, you know, I'm going to do the dorsal fin check.
19:44Okay.
19:44If it pulls out easily, we know it's cooked.
19:46Okay.
19:47Oh, nice.
19:47Look at that.
19:48Yes.
19:49But then is it overcooked?
19:50So we have to do the skewer test.
19:52We don't want it to be over.
19:53Two tests.
19:54Wow.
19:54Two tests.
19:54So what I'm going to do...
19:55So we definitely know it's cooked, but also you can put the skewer into kind of, like, part
19:58of the flesh.
19:59Yeah.
19:59Hold it for, like, five to ten seconds.
20:01Then touch it on your upper lip, and you want it to be warm.
20:04Beautifully warm.
20:05If it's boiling hot, it's overcooked.
20:07And if it's cold, it's still swimming.
20:09Sure.
20:10In fairness, if it's overcooked, there's kind of nothing you can do at this point.
20:13There's nothing you can do.
20:13But if you're not sure, then at least you know it's still raw, right?
20:16So what I'm going to do, I'm just going to squeeze a little bit of extra lemon, because
20:19lemon is life.
20:21And a little bit more ketchup manis, because why not?
20:24Yeah.
20:24You know, this is a celebration of Indonesian food.
20:27And it adds that little bit of kind of, you know, dazzling pattern.
20:31Yeah, lovely.
20:32And then I like to serve it with some nice kind of green veg.
20:35I've got some lovely kind of steamed broccolini here.
20:38So I'm just going to put a little bit on the side.
20:40Oh.
20:40And of course, what meal in Indonesia is complete without some fluffy rice?
20:45Always got to serve with rice.
20:47Absolutely.
20:47Otherwise you're not even eating, right?
20:49Love it.
20:49Yeah.
20:52Yeah.
20:52Lauren, these look amazing.
20:55So I started with, obviously, after baking?
21:00Toasting?
21:00Toasting.
21:01Toasting.
21:01That's the one.
21:02So I went with garlic and I just rubbed it a little bit on top.
21:07Oh, okay.
21:07Cool.
21:07Of the hot bread just to give it a little hint of garlic that on top of the ones that
21:15we already put in there.
21:17So is this intended to be like a starter before a meal when you're having people over?
21:22Yes.
21:23I would just eat this as the meal.
21:25That looks fantastic.
21:27Well, you will find yourself being a little hungry after.
21:30But so I like doing this just as a starter when you have people over because it's so good
21:36and, you know, so many flavors and then everyone can have a bite.
21:41So, you know, you can make so many, you know, just the long part is really just the tomatoes.
21:46Amazing.
21:46And then a bit of burrata on top, which is another one.
21:48Yes.
21:49So I'm going to go ahead and just kind of open it.
21:58Burrata is like, it's like mozzarella, but inside it's just like cream and cheese.
22:03So I'm going to put that here and then kind of just go like this.
22:09Oh, that's awesome.
22:12Yeah, I'd eat that.
22:13Roasted tomato burrata and prosciutto chibata and Balinese style baked fish, ikan baka.
22:28Lorianne, this looks so good.
22:30But if you're serving these at home, I would want a lot of napkins.
22:33The flavors are so fresh.
22:35Mmm.
22:36It's everything I love in a bite.
22:37Yum.
22:39Salty prosciutto.
22:40There's tomatoes.
22:41They're jammy.
22:42That's so delicious.
22:43It's like all the flavors that you would love in a caprese salad or something.
22:46But as...
22:48Yeah.
22:48Like a...
22:49I don't know.
22:49It's not quite a canapé, but it's like an appetizer.
22:51It's delicious.
22:52It's really yummy.
22:53That's really delicious.
22:55Okay, Lara.
22:56Let's try the ikan baka.
22:57Oh, yes.
22:59More is more with lemon.
23:00So I always squeeze a little bit extra on top.
23:02Ketchup manis is one of those ingredients that you can have in your pantry that can just
23:07do it all.
23:08You know, like drizzle on a piece of fish like this.
23:11Totally.
23:11And it's like an instant marinade.
23:13But also what I love about this dish as well, it's like, it's so simple to make.
23:16But when you bring out a whole baked fish to your friends, it's such a celebration dish.
23:21Yeah.
23:22Yum.
23:23It's really good.
23:23That sauce is really good.
23:26Yeah.
23:26That kind of golden stain from the turmeric.
23:28Yum.
23:29Yeah.
23:29One of the things that I think hasn't quite gone out of fashion, but having hors d'oeuvres
23:35or canapes has kind of been replaced by, I don't know, just putting out a cheese plate
23:40or something for people when they come around, which is fine.
23:42No judgment.
23:43But I thought I would try and make a bit of a retro canapa here.
23:46So the classic devils on horseback.
23:50I have to say, I've never tried this before.
23:53Mm-hmm.
23:53But essentially what it is, it's a pitted prune.
23:56Sorry, it's a date.
23:58Or I think sometimes it can be a prune, but I'm using dates here.
24:01And then inside the date, I'm putting some goat's cheese.
24:04Ooh.
24:05Sometimes it's also like putting a smoked almond in there.
24:09But to me, I think the smoked almond would just, texturally, it would feel like you had
24:13an unpitted date and that would be confusing to me.
24:16Yeah.
24:17And then streaky bacon.
24:18It's like a posh pig in a blanket.
24:20You know, you get your little chipolata with the bacon on top, but this is like-
24:24What is a pig in a blanket?
24:25It's like a tiny little sausage.
24:27You know, you eat it all in England and you have it with the stuffed turkey.
24:30I also think that in America, because they have the crispy bacon, it's probably thinner
24:36bacon than we have to wrap around there.
24:38So this is probably a supercharged one, but I don't know.
24:41Have you guys ever had a-
24:42That's a duna.
24:42That's not a blanket.
24:43Yeah.
24:43Have you ever tried one of these before?
24:46No, but I mean, it's all stuff I love, so.
24:48Let's give it a go.
24:49Yeah.
24:50Oh.
24:50Mmm.
24:51Why don't we make these more often?
24:52That's really good.
24:53That's delicious.
24:53Wow.
24:53That's really good.
24:53You know what's missing?
24:54Maple syrup.
24:56I agree.
24:57That would be really good on top.
25:00This is all I'm saving at Christmas.
25:03Cancel the rest of the show.
25:05Laurie and Lara, thank you so much for joining me.
25:06This has been really great.
25:08That's so much fun.
25:09Yum.
25:10Next time you have friends over, recipes like these will land you some BFFs.
25:14Best food for socialising.
25:16If you want more of The Cook Up and to watch Beyond Barley with Lara Lee, head to SBS On
25:19Demand.
25:20I'm Adam leow, thanks for watching The Cook Up.
25:22To be continued.
25:30See you next time.
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