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00:00We've got some cracker recipes on this episode of Farm to Fork.
00:04Perfect Sunday roast for me is a beautiful bit of beef. I've got the ribeye here.
00:09Bones in, extra flavour. Wings seem to be taking over every bar and pub menu in Australia.
00:16I'm going to show you my little spin. The dish today I'm going to cook is duck and dumpling
00:21noodle soup and then a beautiful rich duck stock as well.
00:58Courtney, the perfect Sunday roast for me is a beautiful bit of beef cooked to lovely
01:03medium rare. Boney and ribeye is my cut of choice. I've got the ribeye here.
01:08Bones in, extra flavour. Extra flavour, extra moisture. We're going to take them out of the
01:12packet and we're going to drain them. So I've just got a bit of kitchen paper here. Now Court,
01:16this has been out of the fridge for a while. The reason for that is we don't want to cook
01:19our meat straight out of the fridge. We want to let it have time to warm up.
01:22Yeah. Otherwise when the outside's cooked,
01:24the centre's going to be really warm. It takes a long time for that temperature to get through,
01:27particularly when you're dealing with bones and things, if they're really chilled from the fridge.
01:31Yeah. Now we're just going to season it up. Do you want to shut that pan on?
01:35Yes. Get it nice and hot. When I season my beef for roast beef, a heavy seasoning.
01:39Yeah. A lot to salt because most of it's going to fall off in the pan.
01:42I'm getting thirsty just watching that. I know. It will turn out to be deliciously tasty
01:47beef though. Extra virgin olive oil, just enough to cover it. So we want to seal our beef over all
01:52the sides and that's what we want to hear that nice sizzle. Start caramelising the outside of our
01:58beef. We're going to do this for about two minutes just to get everything browned. Then we're going to
02:03add a little step and actually baste the beef in a little bit of butter. It's a Michael roast,
02:07of course there's butter in it. It is. We're just going to
02:11just get a nice brown on all the sides of our beef. Once we've got a bit of a sear
02:16happening,
02:16we're going to actually go in with our butter. Just about 50 grams. I'm going to top that with
02:24some thyme and some garlic as well. Nice. So straight in here,
02:28thyme, a whole bunch. And we want them to do that crapper. We hear that popping of the thyme leaves.
02:33That's going to start actually flavouring our butter. Look at that. Beautiful. Got a nice sear all over our
02:38beef starting. Now when I say basting our beef, what we're going to do is lean our pan up and
02:43just
02:43start coating our beef in this beautiful butter. And it's going to help us get a really nice nut
02:50brown colour on the outside of our beef and also come up with a really nice flavour. So this isn't
02:55like super hot. We don't want to blacken our butter. We just want it to be nice and nut brown.
03:00It's sort of a medium high heat. You don't want to be doing this at a super pace. And what
03:04you want to
03:04see every time when your butter hits your meat is that little beautiful white or golden sizzle of
03:11hot butter. I'm happy with that. It's golden all over. Got a roasting tray with a trivet on it.
03:16This bad boy is for you. What that's going to do is create a full contact of hot air around
03:22our beef.
03:22We're not going to have some of it sticking to the bottom and overcooking while the rest undercooks.
03:25Metal trays heat up a lot in the oven and the bottom of whatever you're cooking can kind of cook
03:30too
03:30quickly. I don't have one of these. I just use a cake rack. Yeah a cake rack. You know just
03:35some
03:36onions, carrots, celery. Yeah. Just anything to hold off the bottom and get the head around it.
03:40We're going to get a nice even cook now. Now we've got all this flavour in our butter so we
03:43may as
03:43well pour that over the top right. Leave that thyme and garlic on the top to coat. We're going to
03:48go
03:48into a relatively slow oven, a lower heat because we want to cook this nice and delicately. We've got the
03:52crust on it. Now it's just about cooking the meat through. We want it edge to edge pink. We're going
03:57in at 140.
03:58Okay so quite low. Yeah it should take 45 minutes to an hour. All right I'll get the oven for
04:02you.
04:07While that beef cooks I've actually boiled some potatoes and strained them off.
04:14You have a look at here they're a bit fluffier on that side. Roast beef and potatoes. Roast beef and
04:17potatoes. You have to have potatoes with roast beef. What I've done is just cooked them until they're
04:22almost falling apart. Let me pick one out. They actually will break in your hands. I can see they're
04:25nice and fluffy. Beautiful. So cooked all the way through. Fluffy and soft. Then what we're going to
04:31do is go straight into a roasting dish and then we're just going to cover them with extra virgin
04:37olive oil. Give them a little jiggle caught and then a season with salt. So the key with this is
04:42to make sure you cook your potatoes so they're almost falling apart. They're really nice and soft
04:45and fluffy. Then you get those really crispy outside bits. So we're going to go in the oven under the
04:50beef,
04:50cook at the same time and then at the end when the beef is out to rest we're going to
04:54blast these
04:55at 200 degrees to the golden and crispy on the outside. Yum. About 15 minutes. Yum, yum, yum.
05:07Have a look at those guys Courtney. Beautiful golden brown. You did promise and you have delivered.
05:13The golden potatoes. Yum. Now we're going to check this beef, see how pink it is. We'll put them over
05:17there. Yes, put these over here with me. Feel free to have a snack. Now our beef's been resting for
05:21about
05:2215 minutes. You don't like these crispy bits, do you? I'll clean them up while you do the beef. All
05:27the juices
05:27are now sort of relaxed in there. We should have a nice pink bit of beautiful roast beef. Have a
05:33look at
05:34that, Court. Blushing. Come on. Still nice and moist. There you go. Try that out. Yum, crispy spuds. The end
05:41of the roast beef.
05:43There you have it. That's my perfect Sunday roast with crispy roast potatoes.
06:01It's beautiful darling. How good is it? How many have we got there? About 450 and a few more to
06:06carve. There's
06:06as many as the eye can see. And like they look so happy out there. What, what makes a happy
06:12dairy cow?
06:13Coming out to fresh grass is probably their priority. I talk to a lot of farmers and they don't just
06:19look
06:19after animals, they look after the earth as well. Is that a big part of what you guys do? That
06:23is
06:23probably the most important part. Yeah. So we look after the soil which looks after the grass which
06:27then in turn looks after the cows. Which gives a good yogurt. It certainly does. Yeah. Yeah.
06:33Wings seem to be taking over every bar and pub menu in Australia. They're becoming a classic. I'm going
06:40to show you my little spin. Inspired by Andy's visit to Joanna, I'm going to make the blue cheese sauce,
06:45which is a classic sauce to go with buffalo wings. But I'm going to make it with yogurt instead of
06:50mayonnaise. So we're going to sub that out. We're going to make these wings in the oven rather than deep
06:54frying them. So they're kind of Michael's healthy version of buffalo wings. I'm sure you'd never ever think
06:59hear me say that. So the first thing we need to do is grab a couple of our spices, smoked
07:03paprika and
07:03garlic from the spice rack. Combine that with a little bit of onion powder and that's the base
07:09for the spice mix. So into a bowl, smoked paprika. I like quite a lot. Garlic powder and then black
07:18pepper. And we want lots of black pepper. And essentially this is our spice rub to go on the
07:22outside of our wings. And 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. Now,
07:39oven tray. You want a nice non-stick tray, otherwise put down a bit of baking paper. You want to
07:44lay your
07:44wings out nice and flat and you don't want to be touching. You want to be very careful with how
07:47you
07:47lay them out because 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. Now, we've got a really hot oven. We're going
07:57to cook these wings at 220 degrees for about half an hour until the outside goes golden and crunchy
08:02and the inside's soft and tender. So we'll chuck them in.
08:08While those wings cook, it's time to make a couple of accompaniments to go with them. First,
08:13we're going to make some pickled celery. It's usually served raw, just little celery sticks.
08:17I like the pickle-y brininess if you pickle them. It just adds a little bit of extra flavour.
08:22We're going to cut our celery into long strips like so. We're just going to warm up some vinegar
08:29with some sugar, some salt and a bit of water. And that is the base for every quick pickle with
08:35any vegetable you want to pickle pretty much. So celery looks good into a pot. I've got some water in
08:40there. Into the water, I'm going to go vinegar. Two parts vinegar to one part water, one part sugar,
08:46and then just a pinch of salt. And you get good pickles every time. So we're going to get a
08:50half
08:50a cup of vinegar. And then to our vinegar, we add about a quarter cup of sugar. And I've got
09:00some
09:00mustard seeds here as well. Just to add a little extra pop, half a tablespoon of those. Our liquid is
09:05bubbling away and you can see all the sugar has melted. So I'm going to go straight in with my
09:09celery,
09:09sprinkle that in. And all I do then, turn the heat off, put the pot to one side and let
09:16that do its
09:16thing. Now the classic sauce for wings, blue cheese sauce, just 2.0 Michael's version. Usually this
09:22will be made with some mayonnaise or some buttermilk or even some sour cream. But this yogurt is so
09:28creamy and so rich. I'm going to use this. And the great thing about it is it makes it a
09:33little bit
09:34more healthy. You 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. Our celery is pickling and our wings are in the oven getting
09:43golden and crispy. When they're ready, we're going to quickly dress them, serve it up and then we'll be
09:48winging.
09:53So to go with it, of course, you need blue cheese. And I'm just going to crumble it in. I
09:58want nice
09:58chunks through there. Look, I'm probably going to go half a block. Then I've got some celery salt.
10:03Continue that celery flavour. That can go in there as well. Half a teaspoon. And the other key
10:09ingredients of blue cheese sauce is loads of black pepper. We'll then give this a drizzle of extra
10:14virgin olive oil and that'll just help loosen it up, make it more of a nice smooth sauce. So we
10:21just
10:21whisk that all together till it's combined. So our blue cheese sauce is done. Our celery is pickling and
10:27our wings are in the oven getting golden and crispy. When they're ready, we're going to
10:30quickly dress them, serve it up and then we'll be winging. Oh yeah.
10:41Now have a look at these guys. Beautifully golden, delicious little crunchy crust that's already built
10:47up. I'm just going to glaze them in some honey and some buffalo hot sauce. So carefully put our wings
10:53into the bowl. We want to get a bit of cooking juices as well. Reserve our tray and then Frank's
11:02Red Hot which is the original hot sauce of buffalo and for me the only one you can use when
11:07you're
11:07making buffalo wings. Pour over a couple of tablespoons to coat the wings and then a little
11:12bit of honey which will help coat and glaze them as well. Just a nice tablespoon of honey and that
11:17heat
11:18on the wings will start melting that honey and all we need to do now just give it a toss
11:25through because
11:26we want all the wings to coat in the hot sauce and that beautiful honey. This now smells like
11:33that classic buffalo wing. You can see there they're shiny and glazed. Back onto our tray
11:43and just again spread them out so they're nice and evenly spread. Now they're going to go back into
11:51our oven for about five minutes just to let that glaze go a little bit sticky and finish crisping up
11:58the wings. All right those wings look absolutely perfect. Golden, crunchy and delicious. So all we
12:19do now is plate this thing up. We'll start with a little bit of blue cheese sauce into our dipping
12:24bowl. A little bit. Who am I kidding? We need a lot of blue cheese sauce in our dipping bowl.
12:29Load it up.
12:33Nice. Then just a few of our pickles. Straight out pickling liquid
12:43onto our plate. So the pickles add just a little refreshing brightness between each bite and then the
12:51start of the show. On with these wings. Now the key to plating these guys up is to pile them
13:00as high
13:01as possible. They're looking pretty good. And there you have it, a beautiful plate of healthy-ish wings,
13:10that yogurt blue cheese sauce. Now I want to show you the best way to eat a hot wing.
13:17It's a little trick. You've got to twist the wing, pop a bone out, just this little one. Pull it
13:25out and
13:26then all you do, dip it in your blue cheese sauce, in your mouth. Chicken wings.
13:38The dish today I'm going to cook is duck and dumpling noodle soup. So it's duck breast,
13:43some dumplings with a bit of duck and some pork mince in there and then a beautiful rich duck stock
13:47as well. Andy, the dish today I'm going to cook is duck and dumpling noodle soup. So it's duck breast,
13:58some dumplings with a bit of duck and some pork mince in there and then a beautiful rich duck stock
14:01as
14:02well. Right, tell me about the ducks. We've got a couple of nice whole ones here. Yeah, so we've got
14:05a beautiful whole duck. What we've done is we've just taken out the plastic, dried it off with some
14:11paper towel, then chucked it in the fridge overnight. What that's going to do, let's swap them over.
14:15Yeah, beautiful. If you can see now, it looks really nice and dry and a bit tacky. That's going to
14:20mean we get that nice crispy skin. Yeah. What we're going to do is actually break the duck down
14:23because we're going to make a stock. So I'm going to start legs off first. First cut is just in
14:28between the legs and the breast. Right. Fold it over and you just pop the hip bone out. Yep. And
14:32then you just want to run your knife straight through that hip bone and it should just come
14:38away beautifully like that. Yeah, that looks yummy. All that dark, beautiful flesh, just heaps of
14:43intramuscular fat through there. It's got a nice healthy duck, which is good. So two legs.
14:47Two legs. Now the breast, I'm just going to slice down the breast plate. Super easy. Run
14:51along the bone. When he gets the bone, we just start pulling away from the bone.
14:56Mm-hmm. And 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. I'm going to get a roasting tray. If you're going all out getting a whole duck,
15:09there is more reason to use the whole thing. Exactly right. Things like the wings. Not a lot of
15:14meat on them, but so much flavour in there. Yeah, yeah. All these bits of meat when we roast them
15:18off,
15:18and then sort of slowly boil them to get the flavour out and add heaps of flavour to our dish.
15:23And we'll just probably cut this down again. There we go. I've also got some chicken wings to go in
15:29there. Yep. Just going to get them in too. Now, do you want to give that a good seasoning with
15:33salt
15:34for me? Sure. Now, we're going to go into a really hot oven, 220. Yep. I just want to get
15:40it dark and
15:41caramelised. So the darker you can take that without burning it, the more flavour you're going to get in your
15:46stock.
15:50We're going to make some dumplings. Yep, okay. The key to the duck and dumpling noodle soup,
15:55the dumplings have to be really plump and juicy. Yep. So what we're going to do, you want to take
15:59the duck thigh meat off of the bone. Yep, sure. We're going to add a couple of flavours to that
16:02as
16:02well. So I've got some ginger and some spring onions. I'm just going to quickly chop them up.
16:07So I'm just going to really quickly mince the spring onion. I don't mind if there's a little bit of
16:10texture in there. Chunk of ginger, probably going to be about a tablespoon when minced up. Yep. So with this,
16:16do you want all of that skin left on or do you want just meat? Not all of it. Sure.
16:21Yeah,
16:22you can put a bit on there, but let's go mainly meat. So once we've got our duck leg off
16:27the bone,
16:27we're going to quickly dice it up. Yep. Add it to our food processor. Just quickly blitz it to
16:31almost mince it. Yeah. Mate, that looks awesome. Let's go straight into our blitzer. Yep. Fantastic.
16:37Now we're just going to quickly blitz this, just pulsing it. Just want to mince it and that looks
16:44great. We're going to go in with our spring onion and our ginger. I've also got some sesame over here,
16:50just that nuttiness that goes great. And then just to season, we're not going to use salt on this one,
16:54going to use soy sauce, tablespoon of soy. And I've just got a bit of pork mince as well.
17:00That is going to help with just the texture. Blitz in a little bit of pork mince, like 100 grams.
17:05Yep. And then we have a pretty awesome dumpling mixture ready to roll. Just literally pulse it
17:12till it comes together. Now we talked about having a little bit of texture. You can see there,
17:16it's not fully smooth. So 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. So I've got some wonton wrappers. So we
17:26start with about half a tablespoon of our mixture in the center. And then I just paint a little bit
17:31of water across two edges, fold them up into a little triangle. Yeah. I just wrap them around so
17:37you get a nice little hat. Yeah, right. Right. Sweet. That is one down. We'll just keep folding.
17:48We're going to put these in the fridge because we're going to finish our stock off. Do you want
17:53to chuck them in the fridge? Now we're going to flavour up our stock. Yep. A couple other aromats
17:58that I love to put into this soup. The star anise and the cinnamon. Yeah. Garlic. Yep. And then ginger.
18:04Righto. So we're going to roughly chop those. I'm going to do that for you. I'm going to chuck a
18:08pot on
18:09to get hot. The star anise can go straight in. I'm just going to break the cinnamon. Just release
18:15that flavour. Lots of flavour happening. Do you want me to come in with ginger and garlic?
18:18Chuck them straight in there. And now I'm going to get the duck out the oven.
18:29And there's our duck. Andy, nice and golden. Yummy. So I'm going to take it out now. We want to
18:34make
18:34sure we get any extra fat off the duck because they do have lots of fat on them. And I
18:39don't want
18:39too much fat going into here. And then once you get water in there and bring it up, are you
18:43going to
18:43skim it? Yeah. Any impurities along the way. We're just going to check it every 15-20 minutes and just
18:49any bubbly foamy bits skim off. They're not going to add any flavour to our dish. We just want to
18:54cover
18:55it with water. Yep. Just so all the bits of meat and the veggies and those aromats are submerged. And
19:01we're
19:01starting from cold. Starting from cold. Bring it up slow. And we're just going to skim along the way.
19:05Two hours till it's nice and dark and it's reduced down a little bit. Now to finish off we need
19:11to
19:11cook our duck breast into the cold pan. We're going to skim side down. Yep. And then on medium heat
19:17to
19:17not too high. It's going to do its thing. It's going to cook down about seven or eight minutes. Yep.
19:21We'll turn it over. We're going to strain our stock off. We want to cook our dumplings in that liquid.
19:28So we want to keep it hot. Yep. Now just want to bring this back out to a gentle simmer.
19:35I know. Once this is ready to go. We'll cook our dumplings.
19:42Look at that golden skin. Yeah and it's there because you've just taken your time. Exactly right.
19:47There is such, I think duck's actually really easy to cook because it is very forgiving on that skin
19:52side. Like there's such a thick layer to protect your flesh that you can really get it nice and golden
19:56crisp.
19:57So duck, like any meat you roast or you grill, you need to rest. Yeah. So there's more important
20:03than lemon duck. We've got our stock bubbling away here Andy. Yep. Do you want to grab the dumplings?
20:08Let's start making it. While you do that I'm just going to get the bok choy and prep it. I'm
20:12just going to
20:12halve them or quarter them. Oh mate. I don't know who's who but there's some, there's some good ones.
20:17There's some really plump looking guys. All right, we're going to quickly season our stock and then
20:22we can start cooking them. Okay. So just a splash of soy, tablespoon and then some hoisin. It goes
20:28really well with duck. Add that little bit of sweetness. Yeah. We'll whisk it together. So once
20:32that comes back to a boil, which will take seconds, we're going to cook our dumplings in that. So this
20:37is
20:37a great thing because you use the hot stock to cook all the other ingredients. Yeah okay. So I've gone
20:41with
20:41egg noodles and they're fresh ones so the hot stock will cook them. Yeah okay. We just want them through.
20:45Then we've got our bok choy and I'm just going to lie a couple of pieces of bok choy in
20:48there.
20:49I've got some spring onion here. We'll just quickly chop the green parts. Just into nice long strips.
20:57We'll go some of our spring onions just in the side there. Now when I carve duck, I do it
21:02skin side
21:02down. Same. You know then don't crack that crispy skin. And nice slices, beautiful pink duck. Yeah.
21:09So I reckon you want like three or four slices per person. So all we'll do is we just shingle
21:14it,
21:15lie it in the side of our bowl. Look at that. So I reckon a beautiful little hole there for
21:19the
21:19dumplings. Yeah. I reckon three, four each. Look how good you've rolled them. I don't know about that.
21:26Mate, ladle the soup over the top. Because we've gone to the effort of making that crispy skin,
21:30you've kind of got the limit. You don't want to go above that skin. Now my mate in Adelaide has
21:34been
21:34pestering me for this recipe. I reckon we've nailed it. He's got it. I've got it.
21:38Everyone else has got it. There you have it. Duck and dumpling noodle soup for lunch.
21:42Thank you, Michael. Well.
21:48Thank you, Michael.
21:49Thank you, Michael.
21:49Thank you, Michael.
21:50Thank you, Michael.
21:50Thank you, Michael.
21:50Thank you, Michael.
21:50Thank you, Michael.
21:50Thank you, Michael.
21:53Thank you, Michael.
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