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The Cook Up with Adam Liaw (2021) Season 9 Episode 30
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00:01MUSIC
00:22Hello, I'm Adam Lear, and welcome to The Cook-Up,
00:23the show where Peter Piper picked a peck of pickled peppers
00:26and then made three quick recipes with him.
00:27On tonight's menu, roasted rump cap with garlic cream sauce,
00:32kaftabilsunyeh and lamb rump eggplant fennel peas and zucchini.
00:36Let's meet our guests.
00:37Whether you're eating them in Sydney
00:39or learning how to make them on TikTok,
00:40entrepreneur Ali Chobani's Smashburgers are a smash.
00:43He's the accountant-turned-burger king behind Chebo's Burgers.
00:46Welcome, Chebo.
00:47Pleasure to be here,
00:48and I think you nailed the pronunciation of the kaftabils, though.
00:51Nice.
00:52Darren O'Rourke is one of Australia's best butchers
00:55with more than 25 years' experience working in kitchens
00:57and butcheries, including Bather's Pavilion and Victor Churchill.
01:00He says being curious is the key to creating great food.
01:03G'day, Darren.
01:04Hey, how are you going?
01:05Darren, why is curiosity important?
01:06I think curiosity has to happen for a butcher
01:09because that carcass has been the same for 1,000 years
01:12or be the same for 1,000 more.
01:13That's true.
01:14Unless you challenge yourself
01:15and start to think a little bit differently.
01:17It gets boring, right?
01:18Yeah, it is.
01:19You're right.
01:20I never thought about that.
01:20You've got essentially the same animal
01:22in terms of how we prepare and produce that animal
01:26kind of every few years.
01:28We're constantly evolving.
01:29Yeah.
01:30I mean, look at any tradesman.
01:31You know, a carpenter can make a house a different way.
01:34A stonemason can do something different.
01:36Do you know what I mean?
01:37Yeah, yeah, yeah.
01:37As a butcher, we just take that carcass
01:39and we cut the same thing from that part,
01:41that part, that part.
01:42Do you know what I mean?
01:42It's like curiosity.
01:43It's everything for me.
01:45Makes you think.
01:47Chebo, one-time accountant,
01:49now literal Burger King.
01:50Yeah.
01:51How many burgers would you make in a week
01:54and how many would you eat?
01:55I think I've comfortably eaten over the last five years
01:57since I've been doing this,
01:58probably around 2,000 burgers.
01:59Whoa, okay.
02:00Yeah.
02:00So minimum once a day,
02:03sometimes two, occasionally three.
02:05You're hiding it well.
02:06Are you saying you at least have a burger a day?
02:09Yeah, 100%.
02:09Whether it's for a recipe video or I'm at the store,
02:11I'm like, yeah, guys,
02:12can you just put a double patty cheeseburger on for me
02:14and they make it happen.
02:15I'm genuinely jealous.
02:18It's a good gig.
02:19It makes all the hard work worth it.
02:22Talk about an all-time classic.
02:23Tonight we are making meat and three veg.
02:28Darren, did you grow up as a meat and three veg eater?
02:31I did, very much so.
02:32Yeah?
02:32Yeah.
02:33Lots of lamb, carrots, potatoes, peas.
02:36All the same colour, of course.
02:39Yeah, very much did.
02:40Very much did.
02:41Yeah, right.
02:41Echebe, what about you?
02:42What were the kind of things on your dinner table
02:44when you were here?
02:45It's a traditional Lebanese style of cooking.
02:47It's called a yakhne,
02:48which is pretty much like a stew.
02:49So you'd have your rice on the side
02:51and then you have a big pot of different veggies
02:54with, I guess, a protein in a tomato base
02:56and you mix and match.
02:57Yeah, that was a statement.
02:58Amazing.
02:58Well, my meat and three veg recipe
03:00is roasted rum cup with garlic cream sauce.
03:06I'm making a pretty standard meat and three veg, I think.
03:11Instead of, I guess, gravy,
03:13I'm going to make a, like, a cream sauce
03:17because I think it just goes really well.
03:19The three veg that I'm picking are carrots
03:21and Brussels sprouts and some potatoes.
03:24Instead of, like, topside roast,
03:26I'm going to do picanha, like a rump cap
03:28because I just think this is one of the most delicious cuts.
03:32So I'm actually going to cut this rump cap.
03:34I've just scored the top
03:36and I'm going to cut these into my thick steaks here.
03:39Yeah.
03:40Such a good way of doing it.
03:42And, you know, if you're Brazilian,
03:44you'd curl that up, you'd put that on some thick skewers
03:46and do your Brazilian barbecue with that.
03:47We're not going to do that here.
03:49What I'm going to do is just give it a bit of seasoning.
03:51It's interesting there as well
03:53because the way you've cut that is the same way that I cut it.
03:56Oh, right.
03:56But there are a lot of...
03:57There's a school of thought that cuts it the opposite way.
03:59Yeah, right.
04:00Well, the grain of this,
04:02like, if I sort of put it back together,
04:04the grain is really kind of on the angle, I guess.
04:08It is, and it kind of goes around a bit as well.
04:10But I'm going to cut this again,
04:11so to me it doesn't matter.
04:12Yeah, correct.
04:12So, like, I'm not going to serve that as a big piece like that.
04:15It's going to get cut again,
04:16so I'm not too fussed with it.
04:18It won't cook any differently.
04:20A little bit of oil.
04:22I'm going to put that into my pan there
04:25and then just start it with the fat side down.
04:28Nice.
04:29And so the way you cut the grain,
04:31is that for the way you're going to slice and serve afterwards?
04:34Well, because it's on angle, like I said,
04:36it doesn't matter all that much,
04:37but normally I would probably cut it across the grain there
04:39and then I'm going to cut it again,
04:41which will then be with the grain, essentially.
04:44But either way you're going to be going with or against at some point.
04:47That's the interesting point.
04:48The butcher or the chef's going to cut it one way,
04:50but then the customer is going to cut it essentially the other way.
04:55So I've just got a nice heavy pan here.
04:57I'm not even going to bother searing all the sides of it.
05:00I just want to get some of the fat going there
05:03and then I'll turn it over.
05:04If I...
05:05With searing.
05:06Already, yep.
05:06I do this on a...
05:08You don't even have to put it in the oven.
05:10I'm putting it in the oven,
05:10so I'm not bothering really searing all the sides.
05:13But you don't even have to do that.
05:14Like, I'll cook these on a barbecue and they'll be great just as they are.
05:20Important to use a cast iron pan, hey?
05:24Cast iron, carbon steel.
05:25I'm pretty agnostic between the two,
05:27but it would be one of the two for me.
05:28So I'm going to make my sauce here.
05:30What I've done is I've actually just started cooking down some garlic
05:35in some cream and a bit of milk there.
05:40Then I'm going to take a bunch of anchovies and just give them a little chop
05:44and I'm going to blend this later so I'm not too fussed about how I chop them.
05:47And I'm going to throw that in there with a whole bunch of butter as well.
05:52And as someone who's never had anchovies with my cream and garlic,
05:56why are we doing this today?
05:58Well, the anchovies are going to add a really lovely savoury taste.
06:01Essentially, when you have gravy with a roast or something,
06:04what that gravy is doing is giving you this really lovely savoury umami taste
06:09to whatever it is that you're having.
06:10The anchovies are going to do that.
06:12We could take the drippings or whatever of that and do it,
06:16but I'm trying to make it a bit more user-friendly
06:18in the sense that you can have a number of things happening at the same time.
06:22You don't have to wait for that to finish to get this going.
06:24Yeah, preparing this beforehand.
06:26Yeah.
06:27So then, one of the rules that I think is really important for meat and three veg
06:33is to do the veg differently.
06:36Like, you can cook...
06:37I'm going to steam potatoes and carrots, but I'm going to fry the Brussels sprouts.
06:41And that just gives you that point of difference,
06:42rather than having all three of the veg cooked the same way.
06:45Same pot.
06:46It used to amaze me that everything was ready at exactly the right time.
06:49It took me a long time to realise that everything was ready
06:52when the last thing was ready.
06:54So I'm going to deep fry these Brussels sprouts,
06:56which is a slightly advanced manoeuvre,
06:58but yields some pretty good results.
07:00And these are giants, so I'm going to cut them out of quarters.
07:03Chebo, you know, it's nice to have you here in person
07:07because I've seen your videos on social media for years now.
07:10Was this the dream from the beginning?
07:12I'd always planned on opening a food truck, you know,
07:15towards the end of my career.
07:17I always tell myself, yeah, when I'm 60,
07:18because I love to eat, I love food.
07:19Yeah.
07:20And something where I'd already be retired by that point,
07:22I could have fun with.
07:25But given the opportunity that I had,
07:27which was setting up a tent in my driveway
07:29during COVID lockdown to sell burgers,
07:32I realised, hey, maybe this can come a bit sooner.
07:35Yeah, now.
07:35Yeah, because the plan was, you know,
07:37immigrant parents who worked very hard to, you know,
07:38put me where I am,
07:40they were always telling me,
07:41go for the career choice.
07:42That's the most stable, most secure, the safest.
07:44And so accounting was that.
07:46But, I mean, once I had a bit of momentum
07:49selling burgers out of my driveway,
07:52it kind of proves that, you know what,
07:53I've got something here,
07:54I know what I'm doing somewhat.
07:56And I had a crack and here we are.
07:58So it's pretty awesome.
07:59And congratulations to you.
08:00Like, I love hearing a success story
08:03and seeing it happen.
08:04And, you know, I think with social media these days,
08:06I kind of, not that I feel part of your success,
08:09like it's like, oh, I remember seeing that guy years ago
08:11when he was just starting out.
08:12And now here you are.
08:13I just, I love it.
08:14So I'm just blending my everything sauce together.
08:18I might just take that out for a second
08:19because I'll start my Brussels sprouts.
08:21This is the dangerous manoeuvre.
08:23I'm going to be honest with you.
08:24I do this quite a lot
08:27because I think the payoff is worth it.
08:29Yeah.
08:29And I'll show you how I deep fry Brussels sprouts
08:31because inside there,
08:34there's all these tiny little bits of water droplets.
08:37There is no way that you can get them out of there.
08:39Yeah.
08:39And what that means is when I add them into my hot oil,
08:41they're going to go...
08:42like that, like your, you know, tempering curry leaves or something.
08:45So I put as much as I can into the ladle.
08:48That will go into the oil.
08:50I'll cover it immediately, but not completely.
08:53Yeah.
08:53If I cover it completely,
08:54the steam will just build up in there and...
08:57Danger.
08:57Yeah.
08:57So I'll just leave the top open a crack
08:59so all the steam can escape
09:00and they'll be delicious Brussels sprouts when we come back.
09:02Yes, they will.
09:03Yeah.
09:03So like...
09:04Oh, okay.
09:05So luckily we're sitting over here.
09:07Yeah.
09:07So now I'm going to finish off my sauce
09:10with just a little bit more cream
09:14just to get the texture right.
09:16And this is just basically in place of a gravy.
09:19Yeah.
09:21Okay.
09:21Sauce now is looking good.
09:24Put that to one side.
09:25When my steaks are cooked,
09:28they look a little bit like this.
09:30Oh!
09:31Wow.
09:31And so we're starting to get to the point
09:33where we can slice everything.
09:35New potatoes, I peeled them.
09:37Carrots, peeled them
09:38and then just steamed them all together.
09:41Yeah.
09:41So I think the combination of the steamed veg on one part
09:45and then the fried Brussels sprouts
09:48is actually a really wonderful one.
09:50This is just classic.
09:52This part of it is just absolute classic.
09:54It's bringing back memories.
09:56Well, I love steamed potatoes.
09:58Yeah.
09:58Pomme vapeur in French.
10:00Yeah.
10:01And they really are a classic
10:02and they might seem a little boring,
10:04which they are, you know,
10:05but there's nothing wrong with being a bit boring.
10:07A little bit of boring is actually a good thing,
10:10I think, in your food.
10:11Yeah, the simplicity kind of carries me.
10:13Especially loads of butter on the potatoes.
10:14Oh, there you go.
10:17That's the appeal.
10:17That's a meal right there.
10:19And I'm going to cut this quite thick.
10:21So it almost becomes like a roast again.
10:24And you can see, like,
10:25that's now got the grain going through it that way.
10:27Yeah.
10:27And then when the diner cuts it again,
10:29like, there's just a...
10:30So if you're worried about being able to cut with the grain
10:33or the opposite way,
10:33like Darren and I were just arguing about,
10:35there are so many cuts to come into this,
10:37it just...
10:37It almost doesn't matter.
10:39Almost.
10:40So I'll just take a few pieces of that there.
10:42Jeez, that looks good.
10:43Brussels sprouts are looking good.
10:44I think the key with these Brussels sprouts
10:46is getting quite a lot of colour on them.
10:48I just have a bowl of the Brussels sprouts.
10:51I, you know,
10:52Brussels sprouts are not a favourite vegetable
10:53of a lot of people.
10:54Yeah.
10:54But I...
10:55My children love them.
10:57They love them because this is how I cook them.
10:58That's how they've always had them, yeah.
10:59They've never had the horror
11:01of a whole boiled Brussels sprout
11:03sitting on your plate
11:03that you've then got to eat or else.
11:06Yeah.
11:06Or it's not cooked enough.
11:07Been there.
11:08You'll notice I haven't really seasoned anything
11:10at this point other than the meat.
11:13Yeah.
11:13Because it's going to be quite a flavourful
11:17sauce that goes on there
11:18so I don't want to overdo it.
11:20Yeah.
11:20Mm-hmm.
11:21And then my anchovy and garlic sauce.
11:27Yeah, that looks good.
11:28Over there.
11:29Very solid.
11:30Yeah, I'm solid on that one.
11:32Meat and three veg.
11:33Roast rump cap with a garlic and anchovy sauce.
11:35Yum.
11:41It's nice to have the plain potato and carrot there
11:44because everything else is so flavourful.
11:46You need a break.
11:48There is a ton of flavour.
11:49The simplicity of that is...
11:52It's brilliant.
11:53But these Brussels sprouts...
11:54Mm.
11:55No seasoned with anything?
11:56A little sprinkle of salt.
11:57That was it.
11:58Even for the flavour you get in there
11:59with just that.
12:00It's pretty awesome.
12:01If mum had to cook Brussels sprouts like that
12:03when I was a kid,
12:03I never, ever would have turned my nose up
12:05against them.
12:06Would have eaten your greens
12:06and grown big and strong.
12:08Yeah.
12:09When we return,
12:09it is Chebo and Darren's time to shine.
12:22Welcome back to a night of meat
12:23and three veg on the cook-up.
12:25Australia's burger guy, Ali Chebo Chobani,
12:27and Australia's butcher guy, Darren O'Rourke,
12:29are getting into it.
12:30Darren, what's your dish?
12:31Tonight I'm going to do some lamb rump
12:33with three veg.
12:34Actually, I'm going to do four veg.
12:36And Chebo, what are you making?
12:37The dish you pronounced so well earlier,
12:40kafta bil suniyeh,
12:41which pretty much translates to kafta,
12:43which is the meat here in a pan.
12:45Nice.
12:46Very simple.
12:55Amazing.
12:55Chebo, so this is lamb mince.
12:57Yes.
12:58Have you tried kafta before?
12:59I have, yeah.
12:59Yeah.
13:00Never made by you,
13:01so I'm looking forward to it.
13:02Yeah, pretty much.
13:03You're going to do some parsley,
13:04grated onion,
13:05and seven spice,
13:06which I can't name you all seven,
13:08but typically it's sold
13:10in most Middle Eastern grocers,
13:11or even, I think,
13:12your typical supermarkets now.
13:13Is that what we would call baharat?
13:16Baharat, yes.
13:17Okay, yes.
13:18There you go.
13:19There's so many different cultures
13:21that will have their own version of a mixed spice,
13:24whether it's an Indian garam masala or five spice,
13:28Japanese seven spice,
13:29so just get the Lebanese one.
13:31That's it.
13:32And, yeah,
13:33you're pretty much going to combine this by hand,
13:34and so at this stage,
13:35pretty much we've got our base layer of potatoes.
13:37Yeah.
13:38Going to grab a decent meatball.
13:41Yeah.
13:41Put them in some patties like that.
13:42You want to make sure it's kind of uniform
13:43so it cooks pretty evenly.
13:44Right, so sort of flat hamburger-ish.
13:47Yeah.
13:47And just layer them on like that.
13:49Who was the cook in your family
13:51when you were a kid?
13:53A bit of everyone.
13:53So my mum primarily, obviously,
13:55but every time we'd have, for example,
13:57end-of-year celebrations or birthdays,
13:59it'd almost be a competition
14:01between who can, you know, make the best dish
14:04and it's the best.
14:06To me, a love of food is like a love of life.
14:09You enjoy the way that food brings people together.
14:11You enjoy, you know,
14:12it's a tool for getting together with your family.
14:15It's a tool for, you know,
14:17making a memorable celebration that you have.
14:19And it's hard work sometimes,
14:21and, you know, making all this by hand is not the easiest,
14:23but, I mean, the labour is where you get all the love out of it,
14:26where you're sitting down all day making a meal
14:28for the people you love most
14:29and I feel like that really translates and carries over
14:31with a lot of these handmade, hand-portioned dishes.
14:34Lovely.
14:34So that will get layered up with that and then into the oven?
14:37Yeah, pretty much.
14:37Beautiful.
14:40Darren, I can smell lamb stock.
14:42Lamb stock.
14:43This is just going to finish the dish off, right?
14:45So it's not really a sauce.
14:46I just want a little bit of liquid on there.
14:48Nice.
14:49But not much.
14:49Sure.
14:50So that's what that's for.
14:51So what I'm going to do now,
14:52this flies in the face of a lot of what we're all taught
14:55as cooks and chefs,
14:56is that we always start with a hot pan.
14:58Yes.
14:58We don't always start with a hot pan.
15:00All right.
15:00This is one of those examples,
15:01a lamb rump,
15:02a lamb backstrap,
15:03a couple of lamb backstrap is the same.
15:04Duck breast is the perfect example.
15:06Yes, okay.
15:06Yeah.
15:07Cold pan,
15:08room temperature meat,
15:10put that on there
15:11and then we turn the heat on.
15:12And of course,
15:14as the pan
15:15and the meat come up to temperature at the same time,
15:18you're going to get,
15:19you know,
15:19perfect and really even caramelisation
15:21and you're allowing that extra time
15:24to really render out some of that fat,
15:26you know.
15:27So our veg is?
15:28So this is just some eggplant that I've just roasted,
15:31just a whole eggplant that I've roasted
15:32and I'm just going to take that flesh out.
15:34Yeah.
15:35I'll add that into the bowl here with some yoghurt
15:37just to sort of loosen it up a bit.
15:39Okay, lovely.
15:39That's essentially going to become the base of the dish.
15:41Then we're just going to,
15:42we'll make a little,
15:44let's call it a little ragu, right?
15:46Yeah, okay.
15:47Some cannellini beans, peas and zucchini
15:49and I love the colour of it.
15:50You know, you get the white beans.
15:52I'll put some of those fennel fronds through
15:53at the end as well,
15:54just because why not?
15:55And yeah,
15:56and then we'll bring it all together.
15:58So why did you choose lamb rump?
16:00People that know me well
16:01have heard this story all too many times,
16:03but if you were to lay a whole lamb carcass in front of me,
16:06tell me I can take one piece of one piece only,
16:08it's either going to be the neck,
16:11the whole neck.
16:11Butchers always say neck.
16:13Yeah.
16:14That's why I was surprised
16:15because like every butcher I know says neck
16:16when they say that.
16:17Yeah.
16:17Or if the other butcher's already come in
16:19and taken the neck and I don't get it,
16:20I'm taking the rump
16:21and I'm running away really happy.
16:22I love it.
16:23I absolutely love it.
16:25It's fantastic to hear that
16:26because I guess lamb is probably one of the bits of,
16:30well, one of the animals that we eat
16:32where there's the least kind of idea of variety.
16:36Yeah.
16:37People cook chops,
16:38they cook leg,
16:39they cook shoulder
16:40and then they kind of run out of ideas a little bit.
16:43You know,
16:43one of my favourite things to do at the moment is,
16:45you know the lamb four quarter chop?
16:46Yes.
16:46That traditionally is done super thin.
16:48They call it a lamb griller.
16:49Yeah.
16:50I do that really thick,
16:51like two inches.
16:52Oh, wow.
16:52The lamb bistecca.
16:53That's my thing at the moment.
16:55I can't get enough of it.
16:57This will be great.
16:59Chebo.
17:00Welcome, welcome.
17:02So the dish is in the oven
17:05and then now you're doing,
17:06oh, some like vermicelli rice, the classic.
17:08Yeah, yeah.
17:09So this is called shariya.
17:11Okay.
17:12The reason why it's put in rice,
17:14I'm not too sure.
17:15Definitely a lot of texture,
17:16but I don't know the origins of it,
17:16but it is a very nice different flavour
17:21and really provides, yeah, a different mouthful, so.
17:23I think it's a really lovely textural experience.
17:25Yeah, it's a lovely addition.
17:26The only thing is you've got to watch it the whole time
17:29while you're frying it.
17:29How brown do you want it?
17:30Just before it starts to get a bit,
17:32okay, it's a bit too toasty.
17:35So you're really walking a very fine line with this one.
17:38Okay, that's actually a really good explanation.
17:40Do you season this sort of rice?
17:42So my kind of general rule is when you're cooking rice,
17:45you don't tend to put salt in it,
17:46but if you're adding something to the rice,
17:48then you do season it.
17:49Do you season this one?
17:50Yeah, definitely.
17:51So after this is nice and toasty,
17:52we're going to add in our rice
17:53and cook that in the same oil as this before the water.
17:57Okay.
17:57We're going to add in salt at that step
17:58and then we're going to let it marry in the water.
18:02You can see the cup.
18:03That changes so quickly.
18:04Yeah, so now we're at the danger zone
18:06where, all right, I've got to really keep my eyes on.
18:08I feel like I shouldn't even talk to you at this point.
18:10Press this on.
18:11Pretty much each stir that I'm doing
18:13is making it a bit darker.
18:14Yeah, it's changing stir by stir.
18:16Yeah.
18:17And once the rice is in, thank you, Adam,
18:19we're going to keep moving this around
18:20until it gets a bit clumpy almost.
18:22Okay.
18:22So you want it to sort of tack together
18:24and once that's happening,
18:26then, all right, you know, it's good for the water.
18:28Wow.
18:28I am glad I saw this happen
18:30because I've eaten this many times
18:31but I've never seen it made now
18:33and I know that the first time I tried to make it,
18:36I would certainly have burnt it.
18:37Yeah, yeah.
18:38Seeing how quickly that happened,
18:39they would have done something.
18:40Because they're so thin.
18:41I mean, you wouldn't know
18:42unless you've got your mum in the background
18:44yelling at you to not burn it.
18:45So I'm happy to play that part for you today.
18:49And I didn't even get yelled at.
18:50This is great.
18:51That's it.
18:53Darren.
18:54Wow, it's like you're almost confiding the fennel there.
18:57Yeah, exactly.
18:58But this has been one of my favourite ways to do it forever,
19:00just slicing it, you know, lengthwise
19:02so the core holds it intact.
19:04So, yeah, so I'm just going to do those.
19:05Two weird things about New Zealand.
19:08Yeah.
19:08And I know that comes up apropos of nothing
19:11but it relates to this dish.
19:13I was in a supermarket in New Zealand the other day
19:15and the lamb section,
19:16they had, like, beef, chicken,
19:17the lamb section was not labelled lamb.
19:20Yeah, right.
19:20It was labelled lamb chops.
19:22The whole section was labelled lamb chops.
19:24The whole section was labelled lamb chops.
19:25There was not a lamb shoulder in there.
19:27It was basically a lot of lamb chops.
19:29Just lamb chops.
19:29And a leg.
19:30Yeah, wow.
19:30And that was pretty much it there.
19:32And then second part,
19:33I went to buy some dill.
19:35Yeah.
19:35The dill was not labelled dill.
19:37It was labelled fennel.
19:38No.
19:39Yeah, and I'm not even sure if it was dill
19:41or it might have just been the tops of the fennel.
19:42I'm just, you know.
19:43I'm actually in New Zealand in a couple of weeks' time
19:45so I'm making a beeline straight to a grocer,
19:48a supermarket.
19:49I need to see this with my own eyes.
19:51I reckon you're going to be texting me a photo
19:52of a sign that says lamb chops
19:53and one that says fennel.
19:54You know I will.
19:55You know I will.
19:57After the break,
19:57I pledge that I'll taste all this meat and veg
19:59and I'll answer an Ask Adam question
20:00about cleaning cast iron pans.
20:14Welcome back to The Cook-Up
20:14where my guests Ali Chobani and Darren O'Rourke
20:16are perfecting the ultimate balancing act,
20:18meat and three veg.
20:20Darren, nearly done?
20:21Nearly done.
20:22Lovely.
20:23And Chebo, this looks amazing.
20:25Yep, plating up now.
20:27Is this comfort food for you?
20:28Oh, definitely.
20:29Especially when you've got your carbs to the potatoes,
20:32your meat, which is obviously very indulgent and fatty,
20:34but then look at all this juice,
20:35which you've got the rendered out fat from that lamb
20:37which you can obviously spoon on top of your meat.
20:40If I want to go even deeper with this at home,
20:43I'll spoon some yoghurt on the side
20:45which adds a nice level of creaminess
20:46because tomatoes and meat, salty, acidity,
20:50but the creaminess of the yoghurt just cuts right through.
20:52That'd be perfect, wouldn't it?
20:53Delicious.
20:55All right, Darren.
20:56That lump of rum.
20:58Looks fantastic.
21:00There's something about the colour of lamb fat especially,
21:02just it's amazing, right?
21:04It's just got that gloss and that burnish to it.
21:07Yeah, burnish.
21:08I like that.
21:08I like that.
21:10So this is the...
21:12Eggplant puree.
21:13As I said, a little bit of yoghurt in there.
21:15And then this is just the thick slices of fennel
21:17with the cannellini beans,
21:19the zucchinis at the last minute just to keep that squeak.
21:21Lovely.
21:22And peas, that's it.
21:23So I'll just put a little bit of that all over our eggplant.
21:27And you're going to wait for a little bit to slice the lamb.
21:29Absolutely.
21:30Yeah.
21:30Because that's just come out.
21:31It still needs to rest.
21:32Yeah, we absolutely need to rest it.
21:34Yeah.
21:34And, you know, that general rule of thumb
21:36is that the meat's going to keep cooking
21:38for one degree per minute.
21:39For the next five minutes, it comes out of the oven.
21:41Yeah.
21:41So, yeah, we absolutely need to leave that there
21:43just to...
21:44It's just got to chill out a bit.
21:45That's a good rule.
21:46It's got to chill out.
21:46Yeah.
21:46Lamb rump, eggplant, fennel, peas and zucchini
21:48and kafta belsuni.
21:59Shebo, I love that this is just basically a tray bake.
22:02You know, something as simple as just put it in the oven
22:04and off you go.
22:05So, so simple.
22:06I've never thought of it being done that way before.
22:08Yeah, at the end of the day, all right,
22:09there's a bit more work in the prep, slicing,
22:11things like that.
22:13Recruit your partner, recruit your kids
22:14and get them to work away for you.
22:16So good.
22:16But then you just put it all together
22:18and make it how you like.
22:19It's so good.
22:20Lovely.
22:20Definitely trying this one.
22:21Yep.
22:23Okay, Darren, I can't wait to get into the lamb.
22:25Try the lamb.
22:26It's perfectly cooked.
22:27It's come up well.
22:28It's, yeah, it's one of my favourite cuts of lamb.
22:32This tastes like the list of ingredients that went into it.
22:35And to me, that's often what the goal of cooking should be.
22:39It tastes like lamb, fennel,
22:41but the fruitiness that you get from using
22:43like that extra virgin olive oil
22:44that you've kind of almost confided the fennel in,
22:46but not down to like falling apart.
22:49Yeah.
22:49The zucchini tastes like zucchini
22:50and the beans taste like beans
22:52and the peas taste like peas
22:52and the fennel tastes like fennel,
22:53but it all kind of went in the same way.
22:55Everything's still being what it is.
22:57Yeah, shining but working together.
22:58Yeah.
22:59Time for an Ask Adam question.
23:00And tonight's comes from Mary Lynn.
23:02Hey, Adam, I'm Mary Lynn.
23:04And my question is,
23:05what's the best way to keep cast iron saucepans clean?
23:08Mary Lynn, absolutely fantastic question.
23:11Cast iron pans.
23:13What I do with cast iron and carbon steel
23:15is the great thing about these
23:16is these are single ingredient pans.
23:19Like they're made of iron and steel.
23:22Sometimes you see pan manufacturers saying,
23:24don't put a hot pan in cold water.
23:26And that's because it's made of multiple layers
23:28of different metals that are all expanding
23:30and contracting at different rates.
23:31And so they can warp.
23:33With good quality pans that are made from one material,
23:36they don't warp when you put them in water.
23:37So I will always clean my cast iron or carbon steel pans
23:40when they're hot.
23:41So I'll go straight from taking the food out of it.
23:43I'll walk over to the sink.
23:45I'll run cold water on it.
23:46I'll get a brush and I'll brush it clean.
23:48And it'll take about five seconds
23:50and then I'll put it back on the heat to dry off.
23:52Yeah.
23:53If something gets really stuck,
23:54I might take some steel wool and just scrub it away.
23:57And then I have to re-season at that point.
23:59But the important part with these two materials
24:01is they're seasoned.
24:03So they've got a layer of polymerized oil on the pan,
24:07which will keep them non-stick.
24:08So if you keep doing it in that method,
24:10not much should stick to it.
24:11And if you make sure it's dry before you put it away,
24:13it shouldn't be rust either.
24:15One proviso, these are bare cast iron and carbon steel pans.
24:20If you have enameled cast iron,
24:23I would not be going and scrubbing that with steel wool.
24:26Otherwise, the pan will be very upset.
24:29Darren, do you agree?
24:31I agree totally.
24:31And that point about not worrying about the cold water,
24:34that thing, realistically, that thing's so damn hot
24:37when you go over to that sink and put the cold water in.
24:39The cold water's hot instantly anyway.
24:41Very true.
24:41So, yeah.
24:42Very true.
24:43Very true.
24:43Chebo, do you like cast iron, carbon steel?
24:46I love cast iron, especially for smash burgers as well
24:49because it's not as non-stick as you would get carbon steel.
24:53So you get that binding of the meat to the surface.
24:55Oh, that is such a good tip.
24:56I'm cleaning that as well.
24:58I use a sponge with a bit of remnants of soap on it,
25:02so you still get a bit of that action,
25:03but it still maintains the seasoning.
25:05And, yeah, once every couple of uses, I'll season it.
25:07Honestly, I don't think I've seasoned a pan
25:08other than a new one that I've bought for a very long time
25:12just because I use my pans and they just maintain the seasoning.
25:14So thanks, Marilyn.
25:16And thank you also to Chebo and Darren.
25:17Thank you so much for joining me.
25:18Absolute pleasure.
25:19Yeah, it's been fun, huh?
25:20Good food.
25:20I'm really enjoying this.
25:21I'm full too.
25:22I'm going to finish these ones, so I'll have something else.
25:25Next time you're craving meat and three veg,
25:27we've got three meat and nine veg options for you.
25:30If you want more of The Cook Up and more delicious food ideas,
25:32follow SBS Food on TikTok, Instagram, Facebook and YouTube.
25:35I'm Adam Liao.
25:36Thanks for watching The Cook Up.
25:37I'll see you next time.
25:38Thanks for listening.
25:39Bye.
25:39Bye.
25:41Bye.
25:44Bye.
25:49Bye.
25:53Bye.
25:53Bye.
25:53Bye.
25:53Bye.
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