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Everyday Gourmet with Justine Schofield - Season 16 Episode 3 -Episode 3 engsubtitle watchfull🍿 Secret Engagement
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00:00Coming up on Everyday Gourmet.
00:02For all my gluten intolerant friends, if you can't have pizza,
00:05this is a fantastic alternative.
00:09That preserved lemon just makes it extra special.
00:12High-fibre salads, all the rage, try that one, it's fantastic.
00:15If you haven't done a bosqueola, give it a go.
00:17And if you're vegetarian, just leave out the sausages,
00:19it'll taste just as good.
00:42Capricciosa, it's one of the most popular pizza toppings,
00:45and you can find it at most pizzerias.
00:47So I'm going to take those delicious flavours
00:50and use them to fill up some jacket potatoes.
00:54Now, let's start with the potatoes.
00:56I've just wrapped four large potatoes in some foil
00:59and they've been baking in the oven at 200 degrees
01:02for about 50 minutes to an hour.
01:04Now, the timing really depends on how large your potatoes are.
01:08The best way to work out if your potato is cooked
01:10is grab a really sharp knife and just pierce through the centre.
01:14If it goes through really easily without any give,
01:18you know that it is ready.
01:19So I won't open these yet.
01:21I'll just allow them to cool a little longer
01:23while I prepare the toppings.
01:25For the base of it, I want a really nice tomatoey butter
01:29because butter and potatoes go so well together.
01:32So a little bit of softened butter into a bowl
01:35along with some semi-sun-dried tomatoes
01:37or some sun-dried tomatoes, whatever you like,
01:41and some tomato paste.
01:43So think of this as the base of the pizza.
01:46You've always got tomato sauce base.
01:48I'll also season that with some salt.
01:53And just give that a really good whip.
01:57I'll also prepare some artichokes.
01:59So these are marinated artichokes
02:01and you can get them from all your delis.
02:05And we're just going to roughly chop them into chunks.
02:09So a caprichosa always has ham, mushroom, artichokes and olives.
02:14It's definitely pizza I always order when I go to my local pizzeria
02:18and it's fantastic with potatoes.
02:20They can go straight back in.
02:22And then for our olives, I'm just going to roughly cut them.
02:30Okay, back into the bowl.
02:35We've got all of our ingredients ready to go.
02:37So let's start filling our potato.
02:39We'll open them up from the foil.
02:43Oh, steamy.
02:45And when you're cutting into your potato,
02:48be sure not to cut all the way through.
02:50So just three quarters of the way with your knife.
02:54You can see I've left the skins on them
02:55because you want to retain as much flavour in the potato as possible.
02:59I'm going to pinch each corner
03:01and that'll just expose the flesh of the potato.
03:05Oh, look at that.
03:05So steamy.
03:06And we'll start with our butter.
03:09That'll start to melt straight away.
03:13To that, I'll add some mushrooms.
03:16I'm not going to overfill this.
03:18So just a little bit of everything.
03:20Some olives.
03:22A couple of artichokes.
03:25And caprichosa is never complete without some ham.
03:29I like to use some champagne leg ham.
03:31This one's fantastic because it is super thin.
03:34So take it out of the packet.
03:37See how fine it is.
03:39You can almost see straight through the ham.
03:41That's what I'm after.
03:41So I'm just going to fold it over itself,
03:44just like little handkerchiefs.
03:45And we'll add two or three slices to it depending again on the potato.
03:51So we'll just tuck it in and then squish it together.
03:55Now if you don't use all of the ham at once, this packaging is fantastic.
03:59It goes straight back in and it seals up so it stays really fresh in your fridge.
04:04The last thing we need to add is some mozzarella.
04:08So a good handful of mozzarella over the top.
04:12And that goes into the oven.
04:14So I'm going to repeat the process with the remaining potatoes under the grill.
04:19Everything's cooked.
04:19We're just melting that cheese.
04:21It'll take moments.
04:54And I'm going to add some dried oregano, which is a great little touch for this.
04:59Okay, because these are piping hot, I'm just going to carefully transfer them with my spatula
05:05onto a plate.
05:07And this big one too.
05:10Transfer to the plate.
05:12And there you have it.
05:14Now these ones are caprichosa, but of course, why don't you choose your own favourite topping?
05:19And for all my gluten intolerant friends, if you can't have pizza and craving it, this
05:24is a fantastic alternative.
05:38We all should be eating more fibre and Jo is here to show us one of her fabulous recipes
05:43that is packed full of fibre.
05:45It is indeed.
05:46It's from my new book, The Fibre Factor.
05:48It's a fantastic book.
05:49And I have tried to give lots of practical tips here to show actually how delicious it
05:53is.
05:54Because I think lots of people think fibre is going to be dull, boring, sort of cardboard
05:57food.
05:59But actually it's about real food.
06:01It's about food in its natural form and it really is delicious.
06:04So what have we got here that is packed full of fibre?
06:07So if you could start chopping the sweet potato and we're leaving the skin on, all fruits
06:11and vegetables, when you can leave the skin on, do so.
06:13OK.
06:14Because that's where a lot of the fibre is.
06:15But a lot of the antioxidants too are just below the skin.
06:18So we've got other veggies, I'm going to chop some red onion and some capsicum and then I'm
06:22going to use barley.
06:24But you know, in Scotland we eat a lot of barley and although it takes a little bit longer
06:28to cook, it's so nutty and chewy and it keeps its flavour.
06:32So I'm going to show you how to use this in this lovely salad.
06:35OK.
06:35So I'm just going to slice the red onion.
06:37So why do you think Aussies are just not getting enough fibre in their diet?
06:41Well you know what, in the early part of the book I basically talk about what happened
06:45to fibre.
06:46And it was really in our kind of quest for modernising food and our quest to kind of make
06:51food last longer on shelf, be able to be in packets, cook quicker, be fluffy and white
06:58and all that stuff, actually inadvertently we chucked away some of the best parts of
07:03the plant.
07:03Yeah, absolutely.
07:05But you know what else?
07:05I think also we didn't realise how important the gut microbiome is.
07:09Yes.
07:10We, you know, even in my career, you know, when I first was at university doing my Bachelor
07:13of Science, we talked about the gut microbiome and the importance of the gut microbiome but
07:17we didn't really know what it was doing.
07:19So fast forward to today and there's so much more information about why effectively we don't
07:24just feed ourselves, we have to feed the gut microbiome too.
07:27And that's where fibre comes in.
07:29Yeah, there's a lot of talk about gut health and there's a good reason for that.
07:33Absolutely.
07:34Because it's like the centre of everything really, isn't it?
07:36Yeah, quite literally.
07:37And even amazing to me, when I was doing all the research for the book, I uncovered things
07:42that I didn't know about fibre's involvement and the gut microbiome's involvement.
07:46So sometimes fibre's got a direct effect, sometimes it's via the gut microbiome, influencing
07:52everything from your brain health to your heart health to your detox pathways.
07:56I think a lot of people don't know that.
07:57How's your little one with eating all these different veggies and things?
08:00Oh, how long do you have?
08:01I'm going to talk about this.
08:03Constantly trying to get those veggies into him.
08:05He's pretty good, but just like all kids, they need to get more fibre in.
08:09And a lot of people say, don't hide the veggies.
08:12You know what?
08:12I'm all for getting those veggies in one way or the other.
08:15And that means grating carrots with the skin on, just like you've done here with your sweet potato,
08:20leaving it on, roasting it.
08:22As long as they're eating it, it's a good sign, right?
08:25Yeah, exactly.
08:26How long are you baking that in the oven for?
08:27So I've got the oven preheated to 200 and I'm going to cook it for about 25 to 30 minutes,
08:31just until it's lovely roasted and starting to caramelise in the bowl.
08:42So those are nicely caramelised.
08:44There's a beautiful smell.
08:45That's when you always know your roast veggies are ready, right?
08:47Love that.
08:48So even if you've got leftover veggies from, you know, dinner the night before,
08:52use them into a salad like this.
08:54And the herbs that I've just been picking, coriander and parsley, fantastic.
09:00And I've just lightly chopped through them so we've still got a little bit of texture there.
09:04A bit of texture because you want some of that sort of leafy green.
09:07And putting loads of herbs and spices, but, you know, herbs are adding to the fibre in fact,
09:12but they're also adding lots of antioxidants and other of those phytonutrients.
09:17So, you know, not only are they adding flavour, they are actually also adding nutrition.
09:22And we've also got some rocket here too, so I'm just mixing those together.
09:26Beautiful.
09:26A little lovely pile of green.
09:28So I'm just going to whisk up a dressing here.
09:30We've got that grated garlic.
09:32Yep.
09:32If you're not a fan of raw garlic, just leave it out.
09:35Okay.
09:35I'm putting in some extra virgin olive oil.
09:37Lots of that.
09:39Some mustard, which is actually a natural emulsifier,
09:42so it helps bring together that lemon juice.
09:46A little bit of salt and pepper in there.
09:49Dressings are so easy to meet yourself at home.
09:52I never understand buying a dressing.
09:54Never have, and I'm very happy to preach it over and over again
09:57because you've got the basics, olive oil, vinegar and mustard.
10:02You don't even need mustard, but mustard, just having that there
10:05just really elevates any salad.
10:07So now I've cooked my barley.
10:09Literally bring a pan of boiling water to a boil,
10:13pop in your barley in there, give it a bit of a stir,
10:15and then it will take about 45 to 60 minutes to cook.
10:18And see how it keeps its form.
10:20Yeah.
10:21It doesn't disintegrate into nothing.
10:22So it's lovely and chewy and just gives texture.
10:25Nutty is the word we're looking for.
10:27Beautiful.
10:27So in this goes into our bowl.
10:31And then in goes our roast veggies.
10:34Just love our colours too.
10:36Mmm.
10:36Delicious eating.
10:38You know, it's plant-rich.
10:39I like plant-rich rather than saying plant-based.
10:42I'm going to pop on our dressing.
10:44Yep.
10:44And then if you toss in your greens there.
10:46Oh, she's getting full.
10:48And then our last little secret ingredient are these preserved lemons.
10:52So you peel off the pulp and then it's just the skin of that preserved lemon
10:55and it just gives that nice little tang to the salad.
11:01Oh, this is probably a better idea.
11:03Well, sometimes it's easier to just get your hands in there, to be honest.
11:06But anyway, I shall try and be, you know, elegant and use this.
11:09Shouldn't be swimming in dressing.
11:11No.
11:11The dressing is there to elevate the dish.
11:13And remember, we roasted the veggies in our extra virgin olive oil too.
11:16The other thing I'd say is make sure you're using a really good extra virgin olive oil
11:19because it's adding to the flavour.
11:21And the lovely thing I can also say about extra virgin olive oil is actually helping you to absorb
11:25all the fat-soluble nutrients including lots of those antioxidants are actually fat-soluble.
11:30So without any dressing just means that you're not going to absorb all of those nutrients.
11:34So it's adding flavour but it's also, you know, making it all, the whole dish, more delicious and more nutritious.
11:40Fantastic.
11:41She's not only a great cook, she just knows everything about wine.
11:45Everything.
11:46I just learn so much of you when you come on the show and it's just really important messaging too.
11:52And we're so lucky in Australia to have such great produce.
11:54We've got amazing produce in Australia.
11:57You know, that's the way to really get that diversity.
12:00Food should be a wonderful part of our day, not another thing to stress about.
12:04So, you know, have fun in the kitchen.
12:06Absolutely.
12:06Have a taste.
12:07Mmm.
12:09Mmm.
12:10So good.
12:11You know what?
12:11Sweet potato.
12:13We shouldn't be peeling it.
12:14I've just got a little caramelised.
12:16It almost tastes like candy, that skin once it's been roasted in the oven.
12:20And that preserved lemon really just makes it extra special.
12:23Mmm.
12:24I'm glad you agree with me on preserved lemons.
12:25I've actually got a recipe in the book for making them yourself.
12:28Fantastic.
12:29I haven't tried that, so I will.
12:30High fibre salads, all the rage, try that one.
12:32It's fantastic.
12:46Bosqueola.
12:46It's one of the most popular sauces to put with pasta, or in my case, I'm going to serve
12:51it with some gnocchi.
12:52What makes a great Bosqueola is lots of mushrooms.
12:57And instead of using a pancetta or speck or bacon, I'm going to be doing it the traditional
13:03way, which is with some pork sausages.
13:05Now, I've got some really good pork sausages here, and you want to take the casing away.
13:11You just cut straight down and take the casing out.
13:13We just want the meat, not the casing, because we just want this to turn into mince.
13:18So I've been preheating a pan.
13:20There is a lot of fat in the sausage already, so you don't need too much oil.
13:23We'll just add a splash of olive oil just to get things started.
13:28And with the sausages, you want to break them up almost like little meatballs to start with.
13:34And then as the heat starts to get into there, we're going to break it up with a wooden spoon.
13:38So you need about three sausages for this.
13:42Breaking it up.
13:43If you pop it in the pan without breaking it up, it starts to set at that size.
13:48We don't want that.
13:48We want little pieces about the same size as our mushrooms that we're going to add in a moment.
13:54Okay, so while the sausages cook down, the fat renders, we can get onto our mushrooms.
14:00I'm using Swiss brown mushrooms.
14:02They've got a deeper, bolder flavour.
14:04When you bring your mushrooms home, don't wash them.
14:07They really don't need a wash.
14:08You can just brush off any of the dirt that you have on it, but look how clean these are.
14:12And for this, I just want them sliced, so nice big slices.
14:15You know that these are really fresh mushrooms because they're firm.
14:19They're not spongy whatsoever.
14:21So when you're looking for your mushrooms, make sure that they're nice and firm and crisp just as they are
14:27here.
14:28So we want about six or seven of these beautiful mushrooms.
14:34As we know, mushrooms are delicious as is because they're so hearty.
14:38But they work really well with sausages like this.
14:41Because they're like sponges, they're going to absorb the lovely flavour of the sausages.
14:46Now, these are Italian sausages, so there's chilli throughout it.
14:49There's oregano, there's even some fennel.
14:51It goes so well with our mushrooms.
14:53So I'll finish chopping these up.
14:55I'll finely chop some garlic too.
14:58And once all of that sausage has cooked down, become quite crispy, we can add the mushrooms.
15:21Right, smelling fantastic in here.
15:23Mushrooms have cooked down.
15:24See how they're slightly golden and they're shimmering just right.
15:28Now it's time to add the garlic.
15:30I don't like to add my garlic before this because it'll burn.
15:33So you want to cook the mushroom sausages first, in with the garlic.
15:36It'll take no time at all to start to smell fantastic.
15:42Give that a bit of a toss.
15:44To this I'm going to add some white wine.
15:47So a drizzle of that.
15:50And we do want that to come back up to the boil so we cook off any of the alcohol.
15:55A good crack of pepper.
15:59And I haven't added any salt yet.
16:01After I add the cream we'll have a taste.
16:04The sausages are salty enough.
16:06Alright, in with the cream.
16:07Good glug.
16:08And now we just wait.
16:10We just allow this to come up to a gentle simmer and allow that sauce to thicken.
16:14Then we can add our gnocchi and our spinach.
16:25Well this is looking fantastic.
16:27And you can see it's reduced a lot but it's still slightly runny.
16:30I'm okay with that because I'm going to be adding gnocchi directly into the pan.
16:34This one you don't need to pre-boil.
16:36So we're going to add our little gnocchi.
16:40Look how small they are.
16:41They're fantastic size.
16:42And we're just going to break them up into the sauce.
16:45So they can poach.
16:47Now because the gnocchi has potato and flour.
16:49It's naturally going to thicken it even more.
16:52So if it does get too thick all you need to do is just add a splash of water.
16:56So I'll just break the gnocchi up.
16:57Just being careful not to completely cut them in half.
17:00They're quite sturdy actually.
17:02Give them a toss.
17:03So they can absorb all that delicious creamy mushroom sauce.
17:07The last thing I want to add is some spinach.
17:10This will wilt down in no time.
17:12Really leave the spinach leaves to the last minute so they don't overcook.
17:16And we're just going to gently fold that in the hot sauce.
17:23Another quick toss.
17:27See how fast that wilts down.
17:29A big handful of parmesan.
17:32And we are ready to plate up.
17:35Just fantastic.
17:37Generous bowl for this.
17:38I am hungry indeed.
17:39And we'll just pile that in the centre.
17:46You can see there's like even amounts of mushrooms to sausage to the gnocchi.
17:53Fantastic.
17:55You're a big parmesan fan.
17:57A little extra on the top.
17:59And some freshly cracked pepper.
18:02That right there is a stunning dinner.
18:06Mushrooms and cream.
18:07It never gets old.
18:08And particularly delicious with those Italian style sausages.
18:12So if you haven't done a Bosco Ola with sausages, give it a go.
18:16And if you're vegetarian, well you can do exactly this dish.
18:19Just leave out the sausages.
18:20It'll taste just as good.
18:33Have you ever had a Philly cheesesteak?
18:35They are delicious.
18:37They're very American.
18:38And what makes them so special is the charred red meat with capsicum.
18:42And a really yummy cheese sauce.
18:45So instead of using beef, which is typical, I'm going to use some kangaroo steaks.
18:51These are herb and garlic kangaroo steaks.
18:54Full of flavour.
18:55Fantastic on a barbecue.
18:56But if you thinly slice it, they make a fantastic substitute for beef.
19:00And you can see how lean it is.
19:01It's so good for you.
19:03So before we get on to that, we need to make our sauce.
19:05So into a pot, I'm adding some milk.
19:09Just a splash.
19:11So some cheddar cheese.
19:15And American style sliced cheese.
19:18We're going to add that.
19:19And just on that low heat, we're just going to mix that and let that slowly, slowly melt away until
19:25it's quite gooey.
19:26Now what I've been doing here is just caramelising some onion and green capsicum.
19:31You can see that it's really charred.
19:34It's good colour on it.
19:35We want some good colour on it.
19:36So I'm going to take it out of the pan for a moment.
19:39Usually this is done on a big hot grill, but we're going to do it in a pan here on
19:42a high heat.
19:43Pop that straight back on the heat.
19:45High heat.
19:46An extra glug of oil.
19:49And essentially we're going to stir fry our herb and garlic kangaroo steak.
19:55So nice thin pieces.
19:56This takes moments to cook.
19:58In it goes.
19:59Good sizzle.
20:03And you don't want to touch it at this stage.
20:05Just give it a moment to get really caramelised on the bottom.
20:08I'm going to toss it and then we can return our capsicum and onion.
20:21Okay, the kangaroo is looking good.
20:23That took moments just to fry off.
20:25In with our capsicum and our onions.
20:28And we just want to mix everything together.
20:31Season it with some salt.
20:34And we are ready to plate up.
20:37So I've just toasted a brioche bun here.
20:40Instead of mayonnaise, it's all about the cheese.
20:43Look at this cheese.
20:44It actually looks like mayonnaise.
20:45It's so glossy, thick and gooey.
20:49Delicious.
20:50So a little bit of that on the bottom.
20:53And we'll grab our kangaroo pieces with the capsicum.
20:58Pop that on top.
21:00Really fill it.
21:01This is American style.
21:02So quite generous with it on top.
21:06And totally optional.
21:08But I've got some hot sauce here.
21:10So a big spoonful of the hot sauce over the top.
21:14And this is where it gets really messy.
21:17We're going to drizzle loads of the cheese sauce over the top.
21:20It's called a Philly cheese after all.
21:24Pop the top on.
21:26Squish that together.
21:28Just bring that over to my plate.
21:32And a little pepper on the top just to keep it in place.
21:36How good does that look?
21:38That's my Philly cheese roux.
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