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The Cook Up with Adam Liaw Season 9 Episode 60
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00:21Hello, I'm Adam Leo and welcome to The Cook-Up, the show with an impeccably organised cutlery
00:25draw. On tonight's menu, russum, yellow bean eggplant, toasted almond crunch and curry leaves
00:30and a scallop volavant with vaduvan and leeks. Let's meet our guests. Ever wanted to know what
00:35radness tastes like? Well, head north, far north, where chef and Taste of the Tropics host Nick
00:40Holloway will serve you some of Palm Co's best food at Nunu Restaurant and Numi Ice Creamery. Stoked to
00:45have you here, Nick. Mate, I'm very excited to be here myself. Chef Annalise Gregory is the host of
00:50SBS's A Girl's Guide to Hunting, Fishing and Wild Cooking and the author of How Wild Things Are
00:55and she's a huge fan of food-based road trips. I'm glad she's made the trip here tonight. Welcome,
01:00Annalise. Hi, Adam. I will be checking that cutlery draw. She makes off with the spoons.
01:06Yeah. Nick, tell me, describe to me, what is Nunu Restaurant? What is Nunu Restaurant? Well,
01:12Nunu means nude. So we're elemental. We're supposed to be unpretentious and a true reflection of the
01:18region. It's such a, I don't know, I don't know if it's the right way to describe it as a
01:23destination
01:23restaurant, but to me, like the number of times I've eaten there, it's the kind of restaurant
01:28that doesn't exist anywhere else. Absolutely. And we want it to be that seamless part of the
01:32landscape and the elements, but also not pretentious. We're not, we're too much fun for
01:36that. Too Queensland. Annalise, road trips for food. The best type of road trips, in my opinion.
01:44What makes a good road trip? I think an end goal. Yeah. And snacks. Many, many snacks along the way.
01:51If I'm just driving around town for an hour and a half, I don't need snacks. As soon as I
01:56leave
01:56and hit a highway and I'm going for an hour and a half, it's like, we need some snacks here.
01:59We're going to have to load up.
02:02Consider tonight a warm embrace as we make food that is softly spiced. I like this as a theme,
02:09because I think when we talk about spice, it's always that kind of weird, oh, big punches of
02:14flavour that's going to knock you out and it's going to be too hot for you to taste and everything.
02:17But spice is, it's like, it's warming. There's something really welcoming about it rather
02:23than combative, I think. Absolutely. It's more curation than it is. You know, there's
02:30something about the best spiced food is suave and it's, there's an elegance to it or an
02:35inelegance, but even that could be curated to be that way, you know?
02:38The man can talk.
02:39Man can talk.
02:41Tonight, my softly spiced dish is rasam.
02:48If you don't know what rasam is, it is a, it is a thing that is a staple in South
02:56Indian
02:57cooking. But I say it's a thing because it can be served in a number of different ways.
03:00You can have it as a soup, you can have it as like another dish that's on the table,
03:04you can have it just as, actually the best way to describe it is, you've heard of malaga
03:08tawny, right?
03:09Yes.
03:09Yeah.
03:09Rasam is the actual Indian dish that the colonial Raj Indian dish, well, British dish of malaga
03:16tawny was inspired by.
03:18Right.
03:18So that's what rasam is.
03:19Okay.
03:20So it's a kind of a, a spiced soup, if I can describe it in that way, but it's not
03:25often,
03:25not always served as a soup, as a snack. It can be, you know, like in place of a, well,
03:30not in place of, as a dish on a shared table.
03:33When I think of malaga tawny, literally nothing happens inside my brain.
03:38It's just blank documents.
03:40It's just N's and W's floating around.
03:44So it's starting with, it's sort of a, it's not, it's not sweet and sour, but obviously
03:50when you're using spices like we're using, some of them have sweetness to them. Some of
03:55them have a bit of, you know, earthiness and those kinds of flavours to them. This, we're
04:00adding a bit of tamarind and tomatoes obviously have their, their own sort of sweetness and
04:04sourness. Um, and the tamarind is going to add some additional sourness and I'm just getting
04:08myself through all of this. I'm going to throw a glove on and hopefully none of this goes all
04:13over my shirt, which is what happens when you usually squeeze tomatoes and break them
04:17up.
04:17Yeah.
04:18It's definitely going to now.
04:19Yeah. I know. I've jinxed myself.
04:22Tamarind in with the tomatoes, some turmeric powder in there too.
04:29And now I just want to roughly break these up because I'm going to cook all of this together
04:34in that pot with some of these other spices and it's going to come together hopefully quite
04:39nicely.
04:40The squeezing of the tomatoes gives a texture that I think is just absolutely fascinating.
04:46You know, I think when you're learning other cuisines, you know, obviously I could just throw
04:49the tomatoes in there and cook them as I've diced them, but trying to find that texture,
04:53trying to find that, that point of difference. Um, I could even season this with a bit of
04:58salt at this point, but I can even feel in my hand how different that is to how it was
05:01before. And after this cooks out, it'll cook out very differently to how it would have,
05:04if, you know, if it was just diced.
05:07Absolutely. The juice that you generate by squeezing will mean it's going to simmer
05:10differently.
05:11Yeah. Okay. That's going to be enough for me for now. Got out of it relatively unscathed.
05:15Now I'm going to temper some spices and I'm sure I'm not going to get out of that unscathed.
05:20I'm going to use a bit of ghee. Ghee in there and I'm going to throw in mustard seeds, cumin
05:26seeds.
05:30Start to let those pop. Got a large dried chilli. It's going to go in there. Some curry leaves as
05:36well, which I absolutely adore.
05:39Yeah.
05:39I was going to say I love a curry leaf.
05:41Just let that sort of get started going there. Making all the right noises.
05:45We are very spoilt in Australia to have access to not just all these ingredients, you know,
05:50from the top end down in Tasmania, we've got, basically we've covered every kind of climate
05:54that you could grow things in. But also we have all these cultural influences as well
05:58that allow us to actually know what to do with them.
06:02Yeah. And we don't have so many rules.
06:04Yeah.
06:04So it's a good thing.
06:07That's true. Maybe it's the lack of rules that actually makes Australian food so interesting.
06:12For lack of rules, sometimes it means you can be more creative because you're not bound
06:16by tradition.
06:17Absolutely. Absolutely.
06:19So now let me start to simmer that a little.
06:24Kind of the north star just becomes deliciousness.
06:27It doesn't really matter.
06:32You can see it's going to be quite watery, I guess.
06:35That's the texture that I'm looking for.
06:37Let that simmer away.
06:40Annalise, is there something in cooking?
06:41Is it a process or a rule or a flavour that you find yourself gravitating towards?
06:50Generally, less is more.
06:51I feel like it's something that I'm still learning myself.
06:55Any time I go somewhere and have a really beautiful, subtle dish or something with few ingredients
07:01but that says something perfectly, I always think I want to know how to cook like that.
07:07Exactly.
07:08That's what I want to grow up to be able to do.
07:11So salt and a little bit of chopped palm sugar in there to season it.
07:15So you can see how much water went in there and adding some seasoning to it.
07:20I'm going to chop, roughly chop some coriander leaves here as well.
07:24But the real kind of key to the rasam is this rasam powder.
07:28This is a powder that I've made from chanadal, tuadal, that's split chickpeas and split yellow peas, I think, is
07:38tuadal.
07:39A lot of different spices in there.
07:41I'll show you how to make this later on in the show.
07:44You can also buy this instant.
07:45So a lot of people, you know, if they're cooking South Indian food at home, they'll just buy this already
07:49made from a grocery store.
07:50But that simmers away.
07:52Now the water makes sense.
07:54So does the ground up dahl, does that hydrate and become thick?
07:58It's still not going to be thick.
07:59It's still supposed to be quite watery.
08:01You know, this is something that you would like, you know, wet rice with.
08:04Yeah, cool.
08:05So we're going to add a few spoons of this in there.
08:08Should be lovely.
08:09You can smell the fragrance of that as it goes.
08:11We'll test a little of the seasoning of that now.
08:16Because I think we're just about ready to.
08:21Good.
08:22Lovely sour, a little bit of sweetness from the palm sugar, maybe a touch of salt to go in there.
08:27But it is doing all the right things.
08:29Fantastic.
08:31Stir in some coriander.
08:38And I'm just going to serve this.
08:42This is going to be as a soup.
08:43You know, you can have this.
08:44We'll put a couple of puppetums with it.
08:46But I actually really love this with rice.
08:48He's just making me want rice.
08:50I know.
08:53I love that idea, though, too, that everything is essentially just a garnish for rice.
08:58Yeah.
08:58How do I make wet rice?
09:00How do I make sweet rice?
09:01How do I make sticky rice?
09:03A couple of little puppetums on there.
09:06Russum.
09:11So this is a tomato-y version of Russum.
09:13There are versions made with tamarind, pepper water, lemongrass, all these different kinds.
09:18Oh, I like it.
09:20Yeah, right?
09:21Mm.
09:21I like the spice.
09:24It's that spicy water.
09:26You can imagine this softening a bread or a puppetum or rice, that kind of thing.
09:31Absolutely.
09:31It's like a warm hug, to be honest.
09:33After the break, it's Nick and Anneliese's turn to cook.
09:47Welcome back to The Cook-Up, where chefs Nick Holloway and Anneliese Gregory have raided our spice draw
09:51to make a couple of softly spiced meals.
09:53Anneliese, what are you making?
09:55I'm making scallop and vadu van volavant.
09:59Ooh, exciting times.
10:00And Nick, whoa, what's happening?
10:02What are you making?
10:02Yellow bean eggplant with toasted almond crunch and curry leaves today.
10:07A lot going on.
10:16Nick, I think you've...
10:18You forgot the eggplant, eh?
10:20No, no, no.
10:21I want to actually burn it to within an inch of its life.
10:23Yeah, okay.
10:24I want it to be absolutely caramelised.
10:26The sugars really, really concentrate.
10:28The juice concentrates.
10:29And then we get that really absolutely quintessential flavour of the burnt eggplant.
10:34You know, it is one of my favourite smells.
10:38Like, the smell of that eggplant churning right now is filling this kitchen with this lovely,
10:41toasty eggplant smell.
10:43It's like...
10:44It's even better than a campfire, in my opinion.
10:46You know, an eggplant buried in the coals with a couple of onions and stuff, it's just...
10:51Oh, the smell is so intoxicating.
10:53It really does sort of take you back.
10:55Right.
10:55So that's going to turn into, like, some kind of eggplant dippy type thing?
11:00Yeah, like an eggplant puree for the bottom of the plate.
11:02Sort of seasoned with some honey.
11:04So do you take all the...
11:06Toil all the skin and stuff off it?
11:07Yeah.
11:07Just let it sit for a second and draw through.
11:09And then I'm going to halve it and just scoop out the flesh.
11:11Okay.
11:11And just mix in a little bit of tahini and honey and lime juice.
11:16Right.
11:16Now, these guys, I've scored them to increase the exposure to the olive oil.
11:20Yeah.
11:20Season them with a little bit of salt.
11:21And then they're going to go into the oven.
11:23Okay.
11:24So they get super, super gooey.
11:27That is fascinating.
11:30So two different types of eggplant.
11:31Two different types of eggplant.
11:32Well, they're both kind of gooey, which is, I think, one of the things I love about eggplant.
11:36But it's going to be really, really smoky and sour and salty.
11:40And this little sauce I made for it with the yellow bean.
11:42Lovely.
11:43I can't wait to see how that goes.
11:45I'm going to find out what Annalise is doing and I'll come back for this exciting action.
11:48Fantastic.
11:50What up, Gregory?
11:51What are we cooking?
11:52We are cooking leeks.
11:53Okay.
11:55So I saw you out of the corner of my eye.
11:58Water.
11:59Or was it stock?
12:00Stock.
12:01And then butter.
12:02And then the leeks on top.
12:03There was no sautéing of the leeks.
12:04No, no sautéing of the leeks.
12:06Okay.
12:06Hot liquid, butter, sometimes a little bit of olive oil.
12:10Leeks in.
12:11Okay, that's great.
12:12That's cool.
12:12I know a lot of people, myself included, that would sauté some leeks and then pour some
12:17liquid in to stop that sautéing from happening.
12:19But this is just like an easy way of doing that.
12:21I'm not a classically trained chef.
12:22You're able to educate me about these things.
12:24It's very cool.
12:25Okay.
12:25This is the way we used to cook leeks at a French restaurant I was working in London.
12:29Okay.
12:29And so then we would let the cooking liquid reduce down a little bit and finish it by
12:34montaing in some butter and some creme fraiche.
12:36Okay.
12:36Okay.
12:37And that way all of your leek cooking liquid is, you know, in the leeks.
12:42Yeah.
12:43Montaing being French for to mount.
12:46Yes.
12:47We're going to mount the leeks.
12:49Yeah.
12:50So this is my take on a Tassie scallop pie.
12:52I was going to say.
12:53Okay.
12:53I was going to say.
12:54You've got the vol-au-vent, the flight of air, the, I don't know, windblown, I think.
13:00We have the pastry, we have the scallop, we have the potato and curry.
13:06Vadovan is basically French curry powder.
13:08Yep.
13:09French curry powder.
13:10So it's quite like onion and garlic forward.
13:13Yeah.
13:13I know I really like the flavour of it.
13:15I think it's having a little bit of a moment.
13:17It really is.
13:18Like it's, it is quite different to other curry powders and it comes from like, there was
13:22this explosion post-World War II of kind of curry spice around the world.
13:26I think it was this kind of like almost military driven thing in Southeast Asia through to,
13:32you know, you can talk Japanese curries, curry in Hong Kong, vadovan in France.
13:37Obviously these spices go back to the days of the spice trade, but I think post-World War
13:41II is when it all kind of became normal and acceptable and affordable to everyone.
13:48It's just a really nice, fragrant curry powder, essentially.
13:53Beautiful.
13:54And French.
13:55Yeah.
13:56Vadovan.
13:57Vadovan.
13:57Vadovan.
13:59So we're going to make a scallop pie and not overcook the scallops, essentially.
14:02Done.
14:04All right, Nick.
14:06Eggplant over there.
14:07Another eggplant here.
14:08Sauce starting to go.
14:09This is your yellow bean sauce scenario.
14:11Yeah, yellow bean relish.
14:12And what I really love is just how spicy and how kind of rich and fragrant it is when it's
14:19cooked down.
14:19And particularly because of the use of different sugars.
14:22So rock sugar making it really, really glossy.
14:25And then the fermented yellow beans.
14:27Yep.
14:28Which are just such a delicious ingredient to use and have a beautiful natural soundness
14:34to them and very floral as well.
14:36Okay.
14:37Yeah.
14:37The reason that so many of these, from black bean to yellow bean to brown bean sauce and
14:41such as it is for their savouriness or their umaminess.
14:44But they all have their differences.
14:46And floral is a really great way to describe that one.
14:49It's much lighter than, say, a miso.
14:51Yeah.
14:51So you can already smell that coming to life.
14:54Yeah.
14:54It's just so incredibly fragrant.
14:55And it's a fantastic way to have a vegetarian meal and just lift up, you know, you're going
15:01to crush that up for me.
15:01That'd be great.
15:02The rock sugar's fantastic.
15:03And just lift up some vegetables.
15:05You know, boiled potatoes are great with this sauce or deep fried zucchini battens or some
15:11roasted cauliflower.
15:12You know, it's just a fantastic addition to the pantry.
15:17Like, there's a thing.
15:18Like, you know, you say there's an otolenghi dish.
15:20You know what it kind of is.
15:21Yep.
15:21There's an unu dish and there is kind of a, there's a vibe to it.
15:24Yeah, absolutely.
15:25But how do you create that vibe beyond just, like, understanding what the vibe is?
15:29Yeah, I think that we all kind of create our idea of who we are.
15:35You know, we touched on this word curation before.
15:37But, like, how do I see the culture?
15:39How do I see the environment?
15:40How do I see the landscape?
15:42And what does it mean for me?
15:44And how do I want to respond to that stimulus?
15:46I mean, we're very lucky in Australia in some ways because we adopt so many cultures from
15:53everywhere else in the world that we kind of have this fantastic lack of rules.
15:56You know, you know what I think is really amazing about Australian food?
15:59Like, you can become a great French chef by doing everything that people have told you
16:03to do.
16:04Yep.
16:04You can't become a great Australian chef without having to think about what it is that you
16:07want to do.
16:08And how you fit into all of that.
16:10Like, how can we all be part of the same culture?
16:13So I've added some coconut vinegar and some Chinese cooking wine.
16:15I'm just going to let that simmer down now until it gets really, really glossy and shiny
16:20and super, super delicious.
16:22Smells phenomenal.
16:26Annalise, okay.
16:28The leeks are cooked down.
16:29Yep.
16:30You're putting in some creme fraiche.
16:32Adding creme fraiche.
16:33We're adding some potato.
16:36Well, it's starting to look like a scallop pie, no?
16:38It is.
16:39You know, I don't want to say it.
16:43Like, you're a proud transplant into Tasmania.
16:46I sometimes find the scallop pies in Tassie, I feel that there's more that you can do with
16:51it.
16:51I'm really happy that you're doing a bit more with it, I think.
16:55So I feel exactly the same way.
16:57Great.
16:58It's okay.
16:58I know people will tell me that I'm un-Tasmanian for that.
17:01How are we going to cook the scallops?
17:03To stop them from being overcooked?
17:05Because I think that is the fatal flaw in a lot of scallop pies is the fact that the scallops
17:08have been cooked in a sauce, then put into a pie and then baked in an oven and they become
17:13quite...
17:13That is the fatal flaw.
17:14Okay.
17:15So we have a creamy, gooey vegetable number.
17:18Gorgeous.
17:19All right.
17:19That is going to be the base.
17:20Now we're just going to heat this pan and we're going to cook the scallops in a pan just...
17:24Oh, in the butter.
17:25In the vetter van butter.
17:27And over there you've got some lovely vol-au-van casings.
17:29Mm-hmm.
17:30This is all good things.
17:31All good things.
17:32You speak in my language.
17:33Okay.
17:33Off we go.
17:36I feel like I need to clarify.
17:38I have had a good scallop pie and I enjoy them, but I also think that things could be done,
17:42like what you're doing, oh, that smells amazing, to take the scallop pie to the next level.
17:47This is by no means, you know, the finalised recipe, but I feel like we're, you know, we're
17:54somewhere on the way towards bringing the scallop pie.
18:00Love it.
18:00When we return, all things nice as it's time to taste this soft spice.
18:04And I'll show you how to make that russam powder from earlier.
18:17Welcome back to The Cook Up.
18:18Nick Holloway and Annelise Gregory are getting set to serve some sensational, softly spiced food.
18:24Annelise, are we nearly done?
18:25We are.
18:25Good to go.
18:26Gosh, it smells great over there.
18:27Nick, look at this.
18:28Mate, we are just about.
18:31So that's our charred eggplant.
18:32So this is the smoky eggplant base.
18:34And then on top of that, I've got some of this, the roasted eggplants that are just super crispy
18:40on one side and then gooey all the way through.
18:42And I'm going to finish these bad boys with lashings of our yellow bean relish.
18:47Okay.
18:48Now this stuff is everything I like about food.
18:52It is too spicy, too sweet, too sour, too salty, and ultimately too damn delicious.
18:58I like it.
18:59So just lathering these guys up, plenty of the gooey sauce.
19:03The great thing about eggplant is it's just such a fantastic medium, but basically any
19:08flavor you want to throw at it.
19:10So once these guys, oh, that's hot.
19:12That's delicious.
19:14I'm going to lay that up over the top.
19:16And then with reckless abandon, we're going to garnish these things.
19:20I've got plenty of roasted almonds.
19:22I love the natural almonds with their skins on that just for me, they have the best flavor
19:26of all.
19:27Fantastic.
19:28So this is going to give our dish some crunch because let's face it, the eggplant's pretty
19:31gooey.
19:32Plenty of roasted sesame seeds.
19:33This will echo that tahini that's in the smoky eggplant at the bottom.
19:37It's almost like a Japanese Dengaku kind of vibe.
19:41Yeah, yeah, absolutely, absolutely.
19:43So we've got some garlic chips, we've got some fried onion, and then some of our favorite
19:47thing, the curry leaves.
19:48And that is my little spicy number.
19:51Cannot wait to try.
19:53Annalise.
19:55They are some good-looking vol-au-vonts.
19:59You know, the thing that I really like is how the vadova seems to sort of thicken that
20:05butter onto the scallops.
20:07It's kind of cool.
20:07Yeah, it really has.
20:08It's a little bit like your russum.
20:10Yeah, I wonder if it has maybe some dhal powder in there.
20:14Who's to say?
20:15You know, this is shaping up to be a scallop pie that I would very much like to eat.
20:20All right.
20:21And the herbs are, is that chervil, dill, and chive, and tarragon?
20:27Yes.
20:28Okay.
20:29He passed the test.
20:30He did pass the test.
20:31That looks gorgeous.
20:33As if you wouldn't pass the test.
20:35Scallop vol-au-vonts with vadovan and leeks, and yellow bean eggplant, toasted almond crunch,
20:39and curry leaves.
20:48I'm very excited for this, Annalise.
20:49And this is a spelt puff pastry.
20:52Mm-hmm.
20:53Very cool.
20:53I was going to ask that.
20:54Yeah.
20:54Was it a dark cook or a dark grain?
20:56I think it was both.
20:57I like, well, they, I like both of those things.
21:01Oh, yum.
21:03Mm.
21:04Kind of tastes like a scallop pie.
21:06Mm.
21:06Mm.
21:07See, if scallop pie is tasted like this, I would have nothing against it.
21:10Ever.
21:11The pastry is delicious.
21:13The scallops, it is so beautifully seasoned.
21:16It's funny, that little squeeze of lemon in the scallop to stop the cooking of the spice,
21:19it really does a lot.
21:22All right, Nick.
21:22It looks really tasty.
21:24Very gooey.
21:25Like, gooey and crunchy and all the things.
21:29It's got smoky eggplant in it, honestly, like.
21:32Really?
21:33It should be.
21:33If anything's got smoky eggplant in it, I'm a fan already.
21:36Oh, it's super smoky.
21:37Mm.
21:38That's delicious.
21:39You seem quite intrigued by the rasam earlier, so I'm going to show you how to make.
21:44So you don't have to buy the instant one, not that there's anything wrong with that.
21:47No?
21:47Your rasam powder yourself.
21:48We have two types of dal, basically split chickpeas and split pigeon peas here.
21:55The spices are very coriander forward.
21:59Some cumin, some fenugreek, black pepper, some chilies, curry leaves, and a bit of hing,
22:07asphotida powder.
22:08Mm-hmm.
22:08The really important thing here is you want to toast the spices and the dals individually.
22:15Not individually, but grouped into groups where they're going to toast together.
22:18So I'm going to put my two dals in first, because they all toast at different rates.
22:24So you can't toast them all together, otherwise some will be burnt, some will not be burnt,
22:27and you won't get the right flavour out of them.
22:29I always toast in a saucepan rather than a frying pan, just because if you're doing it
22:34in a frying pan, you can't get that motion happening quite well enough.
22:38So I've actually toasted them off already, saved myself a bit of time, and let them cool
22:43down.
22:43And that's the really important part.
22:45Because if you don't let them cool down, the spices, when you toast them, release their
22:49oils, and then if you try and grind them while they're still kind of warm and oily, those
22:54oils will all clog up your spice grinder.
22:56You won't get a powder, you'll get a paste, I guess.
22:59So my groupings are my dals or toasters together, then the cumin and the fenugreek, now this one
23:07is the coriander, black pepper, and the chillies, and then lastly, the curry leaves.
23:14All of those, just into the spice grinder.
23:20Might have to do this in batches because we're kind of maxing out the spice grinder a little
23:23bit here.
23:24We'll just put a couple of these in here.
23:26Now I'm kind of curious if there's anything else we could use this for, other than...
23:31Oh yeah!
23:32Hmm.
23:33Honestly, I'm sure there's a lot.
23:36So it kind of just adds a, like, a really nice little bit of texture and flavor?
23:40Yeah.
23:40I'm sure you could add this to pretty much any soup that you made.
23:44So I'm just going to grind these kind of separately and then probably finish it all off in batches
23:49because...
23:51And if you had a big, you know, Vitamix or something, grind it in there.
23:57The thing is, you're not looking for a lot of texture in the rasim, you're providing that
24:01with all of the wet ingredients, so this, you want to be very fine, very powdery.
24:07Could it be using a pastry or like a...
24:09Ooh!
24:11Yeah, actually.
24:12This is the thing.
24:12I really like the flavor of it, so now I'm curious, like...
24:15Yeah.
24:16Yeah.
24:16Absolutely.
24:16What are the other applications?
24:18Wow.
24:18You're going to roll it into your spelt puff pastry.
24:20Exactly.
24:24Yeah, but bound and baked.
24:27And that is it.
24:29Is it better fresh?
24:30All spices are, in my opinion.
24:32Can I smell it?
24:33Yeah, absolutely.
24:33I want to do that too.
24:34They're all going to be, like, I put about two tablespoons into what I was making.
24:38After two, three weeks, you probably add three tablespoons.
24:40And so you can see the fragrance there...
24:43Super fragrant.
24:44...of that super-fragrant.
24:45Over time, it'll lose it, but it won't go off.
24:47Like, it's not going to go rancid or anything like that.
24:50That's exquisite.
24:51I love that stuff.
24:52Fenugreek is something I've just...
24:53Yeah.
24:54It's got like this almost maple syrup aroma to it.
24:56I really love it.
24:57Fenugreek is one of the most underrated spices.
24:59I fully agree.
25:00And for the first time the other day, I saw fenugreek leaves in the market and they were
25:04really...
25:04Fresh?
25:05Whoa!
25:06Okay.
25:06Fresh bunches of fenugreek leaves.
25:08I will say...
25:08...and I was so enamored by them.
25:10One of my absolute...
25:11Like, it's a pantry staple for me and I use it for a lot of things.
25:14Same.
25:15Not just butter chicken, which it's most likely known for, but...
25:18Oh, this is...
25:18We could talk all day.
25:19But we don't have the time, unfortunately.
25:22Nick, Annalise, thank you so much for joining me.
25:23This has been great.
25:24Absolute pleasure.
25:24You're welcome.
25:25After trying tonight's recipes, I guarantee you will be loudly singing the praises of
25:29softly spiced dishes.
25:31If you want more of The Cook Up and more delicious food ideas, and to watch Annalise and Nick's
25:34shows, head to SBS On Demand.
25:36I'm Adam Liao.
25:37Thank you for watching The Cook Up.
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