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00:00We've got some cracker recipes on this episode of Farm to Four.
00:04Perfect Sunday roast for me is a beautiful bit of beef.
00:07I've got the ribeye here. Bones in, extra flavour.
00:12Wings seem to be taking over every bar and pub menu in Australia.
00:16I'm going to show you my little spin.
00:18The dish today I'm going to cook is duck and dumpling noodle soup
00:22and then a beautiful rich duck stock as well.
00:38.
00:57Courtney,
00:58The perfect sundae roast for me is a beautiful bit of beef cooked to lovely medium rare.
01:04Boney and ribeye is my kind of choice.
01:06I've got the ribeye here.
01:08Bones in, extra flavour.
01:09Extra flavour, extra moisture.
01:11We're going to take them out of the packet and we're going to drain them.
01:13So I've just got a bit of kitchen paper here.
01:16Now, this has been out of the fridge for a while.
01:18The reason for that is we don't want to cook our meat straight out of the fridge.
01:21We want to let it have time to warm up.
01:22Otherwise, when the outside's cooked, the sun is going to be really warm.
01:25It takes a long time for that temperature to get through, particularly when you're dealing with bones and things.
01:29If they're really chilled from the fridge.
01:31Now, we're just going to season it up.
01:33Do you want to shut that pan on?
01:35Yes.
01:35Get it nice and hot.
01:36When I season my beef for roast beef, a heavy seasoning.
01:39Yeah.
01:39Lots of salt because most of it's going to fall off in the pan.
01:42I'm getting thirsty just watching that.
01:44I know.
01:44It will turn out to be deliciously tasty beef though.
01:48Extra virgin olive oil, just enough to cover it.
01:50So cool.
01:50We want to seal our beef over all the sides.
01:53And that's what we want to hear, that nice sizzle.
01:56Start caramelising the outside of our beef.
01:59We're going to do this for about two minutes just to get everything browned.
02:02Then we're going to add a little step and actually baste the beef in a little bit of butter.
02:06It's a Michael roast.
02:08Of course there's butter in it.
02:08It is.
02:10We're just going to get a nice brown on all the sides of our beef.
02:15Once we've got a bit of a sear happening, we're going to actually go in with our butter.
02:20Just about 50 grams.
02:23And we're going to top that with some thyme and some garlic as well.
02:26Nice.
02:27So straight in here, thyme, a whole bunch.
02:30And we want them to do that crapper.
02:31We hear that popping of the thyme leaves.
02:33That's going to start actually flavouring our butter.
02:35Look at that.
02:36Beautiful.
02:37Got a nice sear all over our beef starting.
02:39Now when I say basting our beef, what we're going to do is lean our pan up and just start
02:44coating our beef in this beautiful butter.
02:48And it's going to help us get a really nice nut brown colour on the outside of our beef
02:52and also come up with a really nice flavour.
02:54So this isn't like super hot.
02:56We don't want to blacken our butter.
02:58We just want it to be nice and nut brown.
03:00It's sort of a medium high heat.
03:01You don't want to be doing this at a super pace.
03:04And what you want to see every time your butter hits your meat is that little beautiful
03:07white or golden sizzle of hot butter.
03:12I'm happy with that.
03:13It's golden all over.
03:14Got a roasting tray with a triver on it.
03:16This bad boy is for you.
03:18What that's going to do is create a full contact of hot air around our beef.
03:22We're not going to have something sticking to the bottom and overcooking while the rest
03:25undercooks.
03:25Metal trays heat up a lot in the oven and the bottom of whatever you're cooking can kind
03:29of cook too quickly.
03:31I don't have one of these.
03:32I just use a cake rack.
03:34You know just some onions, carrots, celery.
03:37Yeah.
03:38Just anything to hold off the bottom and get the head around it.
03:40We're going to get a nice even cook now.
03:41Now we've got all this flavour in our butter so we may as well pour that over the top right.
03:45Leave that thyme and garlic on the top to coat.
03:48We're going to go into a relatively slow oven, a lower heat because we want to cook this nice
03:51and delicately.
03:52We've got the crust on it.
03:53Now it's just about cooking the meat through.
03:55We want it edge to edge pink.
03:57We're going in at 140.
03:58Okay so quite low.
03:59Yeah it should take 45 minutes to an hour.
04:01Alright I'll get the oven for you.
04:08While that beef cooks I've actually boiled some potatoes and strained them off.
04:14Can you have a look at here they're a bit fluffy on that side.
04:16Roast beef and potatoes.
04:17Roast beef and potatoes.
04:18You have to have potatoes with your roast beef.
04:20What I've done is just cooked them until they're almost falling apart.
04:22Let me pick one out.
04:23They actually will break in your hands.
04:24Oh you can see they're nice and fluffy.
04:25Yeah.
04:26Beautiful.
04:28So cooked all the way through.
04:29Fluffy and soft.
04:31Then what we're going to do is go straight into a roasting dish.
04:35And then we're just going to cover them with extra virgin olive oil.
04:38Give them a little jiggle caught.
04:40And then a season with salt.
04:41So the key with this is to make sure you cook your potatoes so they're almost falling apart.
04:45They're really nice and soft and fluffy.
04:47Then you get those really crispy outside bits.
04:49So we're going to get in the oven under the beef.
04:51Cook at the same time.
04:52And then at the end when the beef is out to rest we're going to blast these at 200 degrees
04:56to the golden and crispy on the outside.
04:57Yum.
04:58About 15 minutes.
04:59Yum yum yum.
05:08Have a look at those guys Courtney.
05:09Beautiful golden brown.
05:10You did promise.
05:12And you have delivered.
05:13Crispy golden potatoes.
05:13Yum.
05:13Now we're going to check this beef.
05:15See how pink it is.
05:16We'll put them over there.
05:17Put these over here with me.
05:18Feel free to have a snack.
05:19Now our beef's been resting for about 15 minutes.
05:23You don't like these crispy bits do you?
05:25Yeah.
05:26I'll clean them up while you do the beef.
05:27All the juices are now sort of relaxed in there.
05:29We should have a nice pink bit of beautiful roast beef.
05:33Have a look at that caught.
05:35Blushing.
05:35Yum yum.
05:36Still nice and moist.
05:38There you go.
05:39Try that outside.
05:39Yum crispy spuds.
05:40The end of the roast beef.
05:43There you have it.
05:44That's my perfect Sunday roast with crispy roast potatoes.
06:01It's a beautiful day.
06:02How good is it?
06:03How many have we got there?
06:04About 450 and a few more to carve.
06:06There's as many as the eye can see.
06:08And like they look so happy out there.
06:10What makes a happy dairy cow?
06:13Coming out to fresh grass is probably their priority.
06:16I talk to a lot of farmers and they don't just look after animals.
06:20They look after the earth as well.
06:21Is that a big part of what you guys do?
06:22That is probably the most important part.
06:25Yeah.
06:25So we look after the soil which looks after the grass which then in turn looks after the cows.
06:29Which gives a good yogurt.
06:30It certainly does.
06:31Yeah.
06:31Yeah.
06:33Wings seem to be taking over every bar and pub menu in Australia.
06:38They're becoming a classic.
06:39I'm going to show you my little spin.
06:41Inspired by Andy's visit to Gianna, I'm going to make the blue cheese sauce which is a classic sauce to
06:47go with buffalo wings.
06:48But I'm going to make it with yogurt instead of mayonnaise.
06:50So we're going to sub that out.
06:51We're going to make these wings in the oven rather than deep frying them.
06:54So they're kind of Michael's healthy version of buffalo wings.
06:57I'm sure you'd never ever think you'd hear me say that.
07:00So the first thing we need to do is grab a couple of our spices.
07:03Smoked paprika and garlic from the spice rack.
07:06Combine that with a little bit of onion powder and that's the base for the spice mix.
07:10So into a bowl.
07:12Smoked paprika.
07:13I like quite a lot.
07:15Garlic powder.
07:17And then black pepper.
07:19And we want lots of black pepper.
07:20And essentially this is our spice rub to go on the outside of our wings.
07:23And we just go in with our little wing nibbles.
07:30We just want to toss them through our spices to get all the wings just coated.
07:39Now, oven tray.
07:40You want a nice non-stick tray.
07:42Otherwise put down a bit of baking paper.
07:44You want to lay your wings out nice and flat and you don't want to be touching.
07:46You want to be very careful with how you lay them out.
07:48Because the oven is where we're going to get these wings really crispy and crunchy.
07:52So if they're touching they're not going to crisp up.
07:55Now we've got a really hot oven.
07:57We're going to cook these wings at 220 degrees for about half an hour
08:00until the outside goes golden and crunchy and the inside's soft and tender.
08:04So we'll chuck them in.
08:08While those wings cook it's time to make a couple of accompaniments to go with them.
08:13First we're going to make some pickled celery.
08:15It's usually served raw.
08:16Just little celery sticks.
08:18I like the pickly brininess if you pickle them.
08:20It just adds a little bit of extra flavour.
08:22We're going to cut our celery into long strips like so.
08:28We're just going to warm up some vinegar with some sugar, some salt and a bit of water.
08:33And that is the base for every quick pickle with any vegetable you want to pickle pretty much.
08:38So celery looks good.
08:39Into a pot.
08:40I've got some water in there.
08:41Into the water.
08:42I'm going to go vinegar.
08:43Two parts vinegar to one part water, one part sugar and then just a pinch of salt.
08:47And you get good pickles every time.
08:49So we're going to get half a cup of vinegar.
08:52And then to our vinegar we add about a quarter cup of sugar.
08:59And I've got some mustard seeds here as well.
09:01Just to add a little extra pop, half a tablespoon of those.
09:04Our liquid is bubbling away and you can see all the sugar has melted.
09:07So I'm going to go straight in with my celery.
09:10Sprinkle that in.
09:11And all I do then, turn the heat off.
09:13Put the pot to one side and let that do its thing.
09:17Now, the classic sauce for wings.
09:19Blue cheese sauce.
09:20Just 2.0, Michael's version.
09:22Usually this will be made with some mayonnaise or some buttermilk or even some sour cream.
09:26But this yogurt is so creamy and so rich.
09:30I'm going to use this.
09:32And the great thing about it is it makes it a little bit more healthy.
09:34You can have that little bit of extra blue cheese on your wings and you won't feel guilty.
09:39Our blue cheese sauce is done.
09:41Our celery is pickling.
09:42And our wings are in the oven getting golden and crispy.
09:44When they're ready, we're going to quickly dress them, serve it up and then we'll be winging.
09:53So to go with it, of course, you need blue cheese.
09:56And I'm just going to crumble it in.
09:58I want nice chunks through there.
10:00Look, I'm probably going to go half a block.
10:02Then I've got some celery salt.
10:04Continue that celery flavour.
10:05That can go in there as well.
10:06Half a teaspoon.
10:08And the other key ingredients of blue cheese sauce is loads of black pepper.
10:12We'll then give this a drizzle of extra virgin olive oil and that'll just help loosen it up,
10:18make it more of a nice smooth sauce.
10:21So we just whisk that all together till it's combined.
10:24So our blue cheese sauce is done.
10:25Our celery is pickling and our wings are in the oven getting golden and crispy.
10:29When they're ready, we're going to quickly dress them, serve it up and then we'll be winging.
10:38Oh yeah.
10:41Now have a look at these guys.
10:44Beautifully golden, delicious little crunchy crust that's already built up.
10:47I'm just going to glaze them in some honey and some buffalo hot sauce.
10:51So carefully put our wings into the bowl.
10:53We want to get a bit of cooking juices as well.
10:58Reserve our tray.
11:00And then Frank's red hot, which is the original hot sauce of buffalo.
11:04And for me, the only one you can use when you're making buffalo wings.
11:08Pour over a couple of tablespoons to coat the wings.
11:11And then a little bit of honey, which will help coat and glaze them as well.
11:15Just a nice tablespoon of honey.
11:17And that heat on the wings will start melting that honey.
11:21And all we need to do now, just give it a toss through.
11:26Because we want all the wings to coat in the hot sauce and that beautiful honey.
11:32This now smells like that classic buffalo wing.
11:36You can see there, they're shiny and glazed.
11:39Back onto our tray.
11:43And just again, spread them out so they're nice and evenly spread.
11:50Now they're going to go back into our oven for about five minutes,
11:53just to let that glaze go a little bit sticky and finish crisping up the wings.
12:11All right, those wings look absolutely perfect.
12:16Golden, crunchy and delicious.
12:18So all we do now is plate this thing up.
12:21We'll start with a little bit of blue cheese sauce into our dipping bowl.
12:25A little bit.
12:26Who am I kidding?
12:26We need a lot of blue cheese sauce in our dipping bowl.
12:30Load it up.
12:33Nice.
12:35Then, just a few of our pickles.
12:40Straight out of that pickling liquid.
12:43Onto our plate.
12:45So the pickles add just a little refreshing brightness between each bite.
12:51And then the stars of the show.
12:53On with these wings.
12:57Now the key to plating these guys up is to pile them as high as possible.
13:03They're looking pretty good.
13:06And there you have it.
13:07A beautiful plate of healthy-ish wings.
13:10That yoghurt blue cheese sauce.
13:13Now, I want to show you the best way to eat a hot wing.
13:17It's a little trick.
13:18You've got to twist the wing.
13:21Pop a bone out.
13:23Just this little one.
13:25Pull it out.
13:26And then all you do, dip it in your blue cheese sauce.
13:28Put your sauce in your mouth.
13:31Chicken wings.
13:38The dish today I'm going to cook is duck and dumpling noodle soup.
13:42So it's duck, breast, some dumplings with a bit of duck and some pork mince in there.
13:46And then a beautiful rich duck stock as well.
13:52Andy, the dish today I'm going to cook is duck and dumpling noodle soup.
13:56So it's duck, breast, some dumplings with a bit of duck and some pork mince in there.
14:00And then a beautiful rich duck stock as well.
14:02Right.
14:02Tell me about the ducks.
14:03We've got a couple of nice whole ones here.
14:05Yeah.
14:05So we've got a beautiful whole duck.
14:07What we've done is we've just taken out the plastic, dried it off with some paper towel,
14:11then chucked it in the fridge overnight.
14:13What that's going to do is swap them over.
14:14That's this guy here, yeah?
14:15Yeah, beautiful.
14:16If you can see now it looks really nice and dry and a bit tacky.
14:20Yeah.
14:20That's going to mean we get that nice crispy skin.
14:22Yeah.
14:22What we're going to do is actually break the duck down because we're going to make a stock.
14:24So I'm going to start legs off first.
14:26The first cut is just in between the legs and the breast.
14:29Right.
14:30Fold it over and you just pop the hip bone out.
14:32And then you just want to run your knife straight through that hip bone.
14:37And it should just come away beautifully like that.
14:39Yeah, that looks yummy.
14:40All that dark, beautiful flesh.
14:42There's heaps of intramuscular fat through there.
14:45It's got a nice healthy duck, which is good.
14:46So two legs.
14:47Two legs.
14:48Now the breast, I'm just going to slice down the breast plate.
14:50It's super easy.
14:51Run along the bone.
14:52When you get to the bone, we just start pulling away from the bone.
14:56And I think for like any budding butchers out there who are just starting out,
15:00I think it's definitely about your offhand as much, probably even more than your knife hand.
15:05Totally.
15:05I'm going to get a roasting tray.
15:07If you're going all out getting a whole duck, there is more reason to use the whole thing.
15:12Exactly right.
15:12Things like the wings.
15:14Not a lot of meat on them, but so much flavour in there.
15:16All these bits of meat when we roast them off and then sort of slowly boil them to get the
15:20flavour out and add heaps of flavour to our dish.
15:23And we'll just probably cut this down again.
15:27There we go.
15:28I've also got some chicken wings to go in there.
15:30Yep.
15:30Just going to get them in too.
15:32Now, do you want to give that a good seasoning with salt for me?
15:37Now, we're going to go into a really hot oven.
15:39220.
15:39I just want to get it dark and caramelised.
15:42So the darker you can take that without burning it, the more flavour you're going to get in your stock.
15:50We're going to make some dumplings.
15:52The key to the duck and dumpling noodle soup, the dumplings have to be really plump and juicy.
15:57Yep.
15:58So what we're going to do, you want to take the duck thigh meat off of the bone.
16:01Yep, sure.
16:01We're going to add a couple of flavours to that as well.
16:03So I've got some ginger and some spring onions.
16:05I'm just going to quickly chop them up.
16:07So I'm just going to really quickly mince the spring onion.
16:09I don't mind if there's a little bit of texture in there.
16:11A chunk of ginger, probably going to be about a tablespoon when minced up.
16:15Yep.
16:15So with this, do you want all of that skin left on or do you want just meat?
16:20Not all of it.
16:21Sure.
16:21Yeah, you can put a bit on there, but let's go mainly meat.
16:25So once we've got our duck leg off the bone, we're going to quickly dice it up.
16:29Yep.
16:29Add it to our food processor.
16:30Just quickly blitz it to almost mince it.
16:32Yeah.
16:33Mate, that looks awesome.
16:33Let's go straight into our blitzer.
16:35Yep.
16:36Fantastic.
16:37Now, we're just going to quickly blitz this, just pulsing it.
16:42Just want to mince it and that looks great.
16:45We're going to go in with our spring onion and our ginger.
16:48I've also got some sesame oil here, just that nuttiness that goes great.
16:52And then just to season.
16:53We're not going to use salt in this one, we're going to use soy sauce.
16:55Tablespoon of soy.
16:57And I've just got a bit of pork mince as well.
17:00That is going to help with just the texture.
17:03Blitz in a little bit of pork mince, like 100 grams.
17:05Yep.
17:05And then we have a pretty awesome dumpling mixture ready to roll.
17:09Nice.
17:11Just literally pulse it until it comes together.
17:14Now, we talked about having a little bit of texture.
17:15You can see there, it's not fully smooth.
17:18So it's going to mean that little bit of texture in our dumplings,
17:20which will actually provide a lot of extra to this dish.
17:23So I've got some wonton wrappers.
17:26So we start with about half a tablespoon of our mixture in the centre.
17:29And then I just paint a little bit of water across two edges,
17:33fold them up into a little triangle.
17:35Yeah.
17:36I just wrap them around so you get a nice little hat.
17:39Yeah, right.
17:40So that is one down.
17:41We'll just keep folding.
17:48We're going to put these in the fridge
17:50because we're going to finish our stock off.
17:53Do you want to chuck them in the fridge?
17:54Now we're going to flavour up our stock.
17:56Yep.
17:57A couple of other aromats that I love to put into this soup.
18:00The star anise and the cinnamon.
18:02Nice, yeah.
18:03Garlic.
18:03Yep.
18:04And then ginger.
18:04Got it.
18:05So we're going to roughly chop those.
18:06I'm going to do that for you.
18:07I'm going to chuck a pot on to get hot.
18:11The star anise can go straight in.
18:12I'm just going to break the cinnamon.
18:15To release that flavour.
18:16Lots of flavour happening.
18:17Do you want me to come in with ginger and garlic?
18:18Chuck them straight in there.
18:23And now I'm going to get the duck out of the oven.
18:29And there's our duck.
18:30Andy, nice and golden.
18:32Yummy.
18:32So I'm going to take it out now.
18:33We want to make sure we get any extra fat off the duck
18:37because they do have lots of fat on them.
18:39Yep, yep.
18:39And I don't want too much fat going into here.
18:41And then once you get water in there and bring it up,
18:43are you going to skim it?
18:44Yep.
18:44To get rid of any excess?
18:45Any impurities along the way.
18:46Yep.
18:47We're just going to check it every 15, 20 minutes
18:49and just any bubbly, foamy bits to skim off.
18:51Yep.
18:52They're not going to add any flavour to our dish.
18:54We just want to cover it with water.
18:55Yep.
18:56Just so all the bits of meat and the veggies
18:59and those aromats are submerged.
19:01And we're starting from cold.
19:02Starting from cold.
19:03Bring it up slow.
19:04And we're just going to skim along the way.
19:05Two hours till it's nice and dark
19:07and it's reduced down a little bit.
19:10Now, to finish off, we need to cook our duck breast.
19:12Into the cold pan.
19:13We're going to go skin side down.
19:15Yep.
19:15And then on medium heat to not too high.
19:18It's going to do its thing.
19:19It's going to cook down.
19:20About seven or eight minutes.
19:21Yep.
19:21We'll turn it over.
19:23We're going to strain our stock off.
19:26We want to cook our dumplings in that liquid,
19:28so we want to keep it hot.
19:30Yep.
19:33Now, just want to bring this back up to a gentle simmer.
19:35I know.
19:36Once this is ready to go, we'll cook our dumplings.
19:43Look at that golden skin.
19:44Yeah, and it's there because you've just taken your time.
19:47Exactly right.
19:47There is some...
19:48I think duck's actually really easy to cook
19:50because it is very forgiving on that skin side.
19:53Like, there's such a thick layer to protect your flesh
19:55that you can really get it nice and golden crisp.
19:57So duck, like any meat you roast or you grill,
20:00you need to rest.
20:01Yep.
20:01So there's more important living duck.
20:04We've got our stock bubbling away here, Andy.
20:06Yep.
20:06Do you want to grab the dumplings?
20:07Oh, the dumplings?
20:08Let's start making it.
20:09While you do that, I'm just going to get the bok choy and prep it.
20:11I'm just going to halve them or quarter them.
20:15Oh, mate.
20:16I don't know who's who, but there's some good ones.
20:18There's some really plump looking guys.
20:19Yeah.
20:19All right, we're going to quickly season our stock
20:22and then we can start cooking them.
20:23Okay.
20:23So just a splash of soy, tablespoon, and then some hoisin.
20:28Goes really well with duck.
20:29Add that little bit of sweetness.
20:30Yep.
20:31We'll whisk it together.
20:32So once that comes back to a boil, which will take seconds,
20:34we're going to cook our dumplings in that.
20:37So this is a great thing because you use the hot stock
20:39to cook all the other ingredients.
20:40Yeah, okay.
20:40So I've gone with egg noodles and they're fresh ones,
20:43so the hot stock will cook them.
20:44Yeah, okay.
20:44We just want them through.
20:45Then we've got our bok choy and I'm just going to lie
20:47a couple of pieces of bok choy in there.
20:49I've got some spring onion here.
20:52We'll just quickly chop the green part,
20:55just into nice long strips.
20:57We'll go some of our spring onions just in the side there.
21:00Now when I carve duck, I do it skin side down.
21:03Same.
21:03You know, then don't crack that crispy skin.
21:05Yep.
21:05And nice slices.
21:07Oh, yum.
21:08Beautiful pink duck.
21:09Yep.
21:10So I reckon you want like three or four slices per person.
21:12Mm-hmm.
21:13So all we'll do is we just shingle it,
21:15lie it in the side of our bowl.
21:16Look at that.
21:17So I reckon beautiful little hole there for the dumplings.
21:20Yep.
21:21I reckon three, four each.
21:22Look how good you've rolled them.
21:24Oh, I don't know about that.
21:26Mate, ladle the soup over the top.
21:29Because we've gone to the effort of making that crispy skin,
21:30you've kind of got the limit.
21:32You don't want to go above that skin.
21:33Now my mate in Adelaide has been pestering me for this recipe.
21:36I reckon we've nailed it.
21:37He's got it.
21:38I've got it.
21:38Everyone else has got it.
21:40There you have it.
21:40Duck and dumpling noodle soup for lunch.
21:42Thank you my whole مس florin.
21:48Thank you, Michael.
21:48See you, David.
21:55Thanks for listening, David siendo repetorous.
21:56Thanks for listening, David.
22:00YAMICH SONATELES
22:00Please take your support and look to the 침 мыс города
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