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Everyday Gourmet with Justine Schofield - Season 16 Episode 6 -Episode 6 engsub watchfull💎🍿🍿 Secret Engagement
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00:00Here's a sneak peek at some of the delicious recipes
00:03coming up on Everyday Gourmet.
00:05Is there a greater flavor out there than vanilla?
00:09Halloumi, high in protein.
00:10It's one of my favorite cheeses for a reason.
00:12And that is a really healthy lunch
00:15that the whole family's going to love.
00:37Mmm, delicious melting moments.
00:40I think they're my favorite biscuit.
00:41And today we're going to be cooking Jennifer's version
00:44with lots of vanilla.
00:45Yes, fills up the kitchen with a wonderful smell.
00:48Fantastic.
00:48So let's kick into it.
00:50Cream, the butter and the sugar,
00:51which is the most important of the whole recipe
00:54to get that right, obviously with softened butter.
00:57Softened butter, and we're using icing sugar.
01:00Yes.
01:01So there's really only four ingredients
01:03in melting moments, apart from the vanilla.
01:05Yep.
01:05Butter, icing sugar, flour, corn flour.
01:08So easy.
01:09So easy.
01:09So on there.
01:10And do we beat this for a while?
01:12Yeah, until it's nice and smooth.
01:14So I'll just sift these.
01:27Oh, that's looking good.
01:28Yeah.
01:29Time to add the vanilla.
01:30Yes.
01:30Now, which vanilla do you use?
01:32Well, I use vanilla extract for the actual cookie dough,
01:38if you like.
01:39I think extracts go great for sort of more everyday baking.
01:44And vanilla paste is really when you want
01:47to highlight and showcase vanilla.
01:49So we'll give that another little mix?
01:50Just a quick mix.
01:52And then we'll add the flour and corn flour.
01:54Fantastic.
02:07Oh, that's looking good.
02:08It is, isn't it?
02:09And we've been really careful not to overwork the flour,
02:14because these are melting moments.
02:16So they need to crumble in your mouth.
02:17If you overwork that flour and the gluten,
02:20they'll become a tough cookie.
02:21Yeah, we don't want a tough cookie.
02:22We don't want that.
02:23And now the fun part is rolling them into little balls.
02:26OK.
02:27I'll just get that off.
02:29Looks good.
02:31So I'll just dessert spoon-ish.
02:34Yep.
02:34It's kind of quite therapeutic, I find.
02:38You just make little balls, pop them on the tray.
02:41And do you flatten them down at all?
02:43I flatten them at all.
02:44Yeah, once you've done them all,
02:45then just go around with the fork and press them down.
02:48Press them down.
02:49It's got that iconic press on it, right?
02:50Yeah.
02:51And how long do you like to bake these for?
02:5412 to 14 minutes and just, they come out so they're blonde.
02:58Yes.
02:58Yeah, if they start to brown, you've overcooked them.
03:01You've overcooked them.
03:02So yeah, you just keep an eye on them.
03:03Yeah.
03:03And the oven's not hot at all, is it?
03:06No, just 160.
03:07Great.
03:19So while they're cooking, we're going to make the buttercream.
03:22But the key is beating that butter until it's really smooth.
03:25Okay.
03:26And we've already softened it.
03:26Yes.
03:27Like the other bit.
03:28So we're going to add vanilla to this because, of course, you have to have vanilla in the buttercream.
03:32Okay.
03:32Why is vanilla such a premium product?
03:36So real vanilla is the second most labor intensive crop in the world.
03:41After what?
03:41After saffron.
03:42Wow.
03:43So it's a flour, it's hand pollinated.
03:47And just have a look at this.
03:48You can see all the little seeds in there.
03:51That's really going to speckle our buttercream.
03:54Yeah.
03:54Delicious.
03:55Do we put that in now or we wait?
03:56Wait till the butter's all smooth and the icing should go in.
03:59Okay.
04:00It's just the final touch.
04:28So they're perfectly cooked.
04:30Yes.
04:30Nice and blonde.
04:31So we're going to add the buttercream.
04:33You can see the nice little flecks of vanilla in there.
04:37I just do like about a teaspoon.
04:40Smooth it on.
04:41Oh, how lovely.
04:43Yours look better than mine, but.
04:44Not at all, Jennifer.
04:47I sometimes get a little bit overexcited and put way too much cream in the centre and
04:51it's like a huge hamburger style melting moment.
04:56But yeah, you can have lots of fun with these.
04:58Yeah.
04:59That with a cup of tea.
05:00Yeah.
05:00Heaven.
05:01Shall we have a taste?
05:02Absolutely.
05:03This one right here.
05:05And I don't know about you, I just always do this.
05:08Just to.
05:09Probably not the right way to do it.
05:10Yeah.
05:10Well, because it's quite a big one to get in your mouth otherwise.
05:13Mmm.
05:14This melts away.
05:16Mmm.
05:17See those speckles of vanilla?
05:19Is there a greater flavour out there than vanilla?
05:23I think not.
05:24And this is a great way to highlight vanilla.
05:26It is.
05:26Because you can.
05:27You can get, really get the taste.
05:28Mmm.
05:29So good.
05:29Thank you, Jennifer.
05:30Great recipe.
05:44How good is halloumi?
05:46Crispy on the outside, warm and slightly squeaky in the centre.
05:49It is a fantastic cheese, eaten as is with maybe a little bit of lemon and honey.
05:54But I'm going to jazz it up slightly by making this entree.
05:58So I'm going to pan fry my halloumi and serve it with a frica salad just on top of it.
06:03So we'll start with the dressing, some honey into a jug along with some zinc.
06:10So we're going to get that from some red wine vinegar.
06:13You could also use apple cider vinegar.
06:16And this is quite an interesting ingredient.
06:19It's pomegranate molasses.
06:20You can get it from all your supermarkets now.
06:23It's got a tang to it.
06:24Obviously it's made from the pomegranate.
06:26Look how syrupy it is.
06:28It's a fantastic product.
06:30Particularly to add to a dressing just like this.
06:32Okay.
06:33To that, some pepper.
06:37And some salt.
06:40And some extra virgin olive oil.
06:42A good glug of that.
06:44I always add it while I'm whisking just so everything combines evenly.
06:49Okay.
06:50While that sits there, let's get on to our halloumi.
06:53This one is a high protein halloumi.
06:56And it's really going to hold its shape nicely as it cooks.
07:00And there are many different ways to cut it.
07:01You can cut it into long strips if you like or wider short strips.
07:06And that's what I'm going to do.
07:07And I want two blocks of this.
07:09It is the hero of the dish.
07:11So I want a generous amount of halloumi.
07:13And I don't know many people who don't love halloumi.
07:16I always find when I go to someone's house and they make a halloumi salad, I'm a very happy lady.
07:20So into a pan that's on a medium heat.
07:23You don't want it to cook too fast on the outside and not warm up in the center.
07:28So medium heat.
07:29And that just gives us a little bit more control as we cook our pieces of halloumi.
07:34So in they go.
07:36And I will turn it occasionally as it cooks so it's golden on each side.
07:42While that cooks, I'm just going to chop up some herbs and spring onions for the salad.
07:47So some spring onions, just two of those.
07:51And we'll just finely slice that.
07:54About half of this should be sufficient in the bowl of the frica.
08:00Now this is frica.
08:02It's green durum wheat.
08:04So it hasn't been completely dried out yet.
08:06I love the texture of it.
08:08It's slightly chewy.
08:09It's fantastic for any type of grain salad like this.
08:13Herbs.
08:14My selection is some mint.
08:17Nice big leaves there.
08:18We'll just take them off the stalk and I'll just roughly chop them into the bowl.
08:30Some parsley.
08:31I'm just going to pick the leaves of parsley so it almost is like a lettuce leaf in here.
08:36Don't need to chop that.
08:40And dill.
08:41I'm just, I'm going through a dill phase at the moment.
08:43I just love it in so many of my dishes.
08:46I just think it just gives a beautiful flavour.
08:48We need some crunch in this salad.
08:51So I'm going to use some almonds.
08:53Some whole almonds that I've toasted.
08:56Just take a handful of those.
08:59Pop them onto our board and just roughly chop them.
09:03I get asked often, what's the point of toasting my almonds?
09:06Can I just pop them in as is from the pack?
09:08There is a lot of point to it because you really get an intense almond flavour.
09:13You can do them in the pan if you like, but I find the best results are in the oven.
09:16So just toast them at 180 degrees for about 10 to 15 minutes or until they're golden.
09:21Okay, the last ingredient is the pomegranate.
09:25Look how big this pomegranate is.
09:27If you can't find a pomegranate, you can absolutely substitute this for some little raisins.
09:31You just want that pop of sweetness.
09:33So I'm just going to cut that in half.
09:37Careful what you're wearing with a pomegranate because all of the juices do stain.
09:43And the best way to get this out, like I always say, is just flip it upside down.
09:48Give that a bit of a tap and you'll see all of those gorgeous pink pearls.
09:53Looks like jewellery, doesn't it?
09:54They're so gorgeous.
09:56Alright, that's plenty.
09:57I'm not going to mix this yet.
09:58We're just going to wait for the halloumi to finish cooking and then we can put it all together.
10:09Alright, the halloumi is golden on each side.
10:12I'm going to remove it from the pan.
10:15And this is where we want to work fast because I want to serve this while it's still lovely and
10:20warm.
10:21So we'll pop our little halloumi soldiers next to each other onto the plate.
10:26Usually you would put this on top of the salad, but I want this to be the base.
10:30And we're going to garnish it with some of our green salad.
10:36Last one can fit right there.
10:38Perfect.
10:41Okay, our salad, we can now dress it with our pomegranate dressing.
10:48Just give that a bit of a toss.
10:50And you'll see all that freaker absorb all that lovely flavour.
10:55Oh, it smells fantastic with all the herbs.
10:58And this just goes in and around.
11:02Over the top.
11:05So if I was doing this for friends, I would get everything ready at the last minute, dress the salad,
11:11cook the halloumi onto the table.
11:13It takes no time.
11:14And it's super impressive.
11:15There is not one person I've served this to that doesn't love it.
11:21Kind of a salad.
11:22Kind of an entree.
11:23Doesn't matter what it is.
11:24All I know is it's absolutely delicious.
11:26Halloumi, high in protein.
11:28It's one of my favourite cheeses for a reason.
11:42Sushi is actually quite easy to make from scratch.
11:45Once you get the basics right, it can be quite fun to do.
11:48I get my son involved all the time because it is his favourite food.
11:52The key though for me is getting the rice right.
11:56And yes, you can do it in a pot.
11:58But if you invest in a rice cooker, then all the guesswork gets taken out of it.
12:03So what rice do we use for sushi?
12:05We use sushi rice, which is a short grain rice.
12:08Very similar to a boreo.
12:09It's a little bit different though.
12:11And you can get sushi rice from all your supermarkets now.
12:14I've rinsed mine three times and we're going to add it to our rice cooker.
12:19This is a large capacity rice cooker.
12:21So it can actually cook up to 10 cups of rice.
12:24So when I have people coming over for dinner and there's rice on the menu,
12:27I definitely turn to my rice cooker.
12:30It just makes it so much easier.
12:31And it also can cook and you can just set and forget.
12:35And it keeps it nice and warm and tender.
12:38It's the most important.
12:39It doesn't dry out.
12:40So the general rule is one cup of rice to one and a half cups of water.
12:45I've got two cups of rice today.
12:47So three cups of water goes in and the lid goes on.
12:53And I'm going to set my rice to regular.
12:55You can see that I've got a few different functions here.
12:58If you want a harder rice, let's say you want it drier for a fried rice,
13:01you could press that one.
13:02A softer rice, maybe risotto.
13:05And then regular, which is what I want.
13:07So we're just going to set that to taste.
13:09And we're going to press start.
13:11And it's as simple as that and the rice is going to cook.
13:14Rice cooker is also fantastic because it cooks more than just rice.
13:17For example, this one cooks congee, which is a lovely rice soup.
13:21It cooks soups, it steams, and it also reheats.
13:24So if you've got a cold soup and you want to slowly warm it up,
13:27you can also pop it in your rice cooker.
13:29So there are so many different fillings that you can prepare for your sushi.
13:33I'm going to do a traditional one with tuna, so tuna mayonnaise.
13:36But I'm also going to do one of my favourites, which is an omelette sushi.
13:42So just two eggs.
13:44I'm going to do a two-egg omelette.
13:45Crack those eggs into a bowl.
13:49You can season it, if you like, with some salt.
13:51I actually like to season it with just a splash of soy sauce.
13:56Just a little bit.
13:58And we'll give it a really good whisk.
14:00And I've just been preheating my pan, just a non-stick pan.
14:03We'll just turn that up a bit.
14:05Add a tiny splash of oil.
14:08Just a little bit.
14:10And once that's nice and hot, we can pour our eggs in.
14:16That's what we want, a good sizzle.
14:18We'll swirl the pan around.
14:20And once it just starts to set, we're just going to bring the sides in
14:23and all of that runny egg can just drizzle to the exterior of it.
14:28And once it looks like that, we can just fold it on itself.
14:32There we go.
14:35Just into one corner.
14:37And then we're just going to flip it straight out onto the board.
14:41Perfect.
14:42Okay.
14:43All we need to do now is just prep a few more things.
14:46So I've got an avocado.
14:47I'll slice that.
14:49Our tuna, I'm just going to place it into a bowl.
14:52I've just drained it.
14:54And I always like to add just a little bit of mayonnaise to this.
14:57So mayonnaise can go in.
15:00Not too much.
15:01About a tablespoon at most for about 185 grams of tuna.
15:06And to season this, some soy sauce.
15:10So we're just going to give that a really good mix.
15:13And I'll prepare that avocado.
15:15And we're good to go.
15:16We just have to wait for our rice to cook.
15:34Okay.
15:34The rice is cooked.
15:36While it was still hot, I did add some rice vinegar and a little bit of sugar.
15:40And you just want it to sit for a little longer just for that sugar to dissolve.
15:44And you'll get this lovely sticky rice.
15:46Look at that.
15:47Perfect sushi rice.
15:48Okay.
15:49Let's make our sushi.
15:51So I've got some nori sheets.
15:54And I've also got a mat.
15:55Again, all of this can now be found at your supermarket, which is fantastic.
15:59And I always have the shiny side down because that's going to be the exterior of it.
16:05And on the rougher side, we'll add our rice.
16:07Now, it can get quite sticky.
16:09So I suggest just wetting your hands with some water.
16:13And with clean hands, we're just going to make a ball of rice.
16:16Just get it together.
16:18And then we're going to start from the top and just spread the sushi rice on.
16:24You just want a nice, thin, even sheet of our rice.
16:29Spreading that, just teasing it down until it's pretty much all covered.
16:34Okay.
16:34I'm going to start with the omelette one.
16:37So I'm going to cut my omelette in half.
16:38This makes two.
16:40And we'll pop that straight in the center.
16:43Just trim it so it fits perfectly.
16:46And to this, you can add whatever you like.
16:48This is totally not traditional.
16:50So any Sushi Master watching, turn away.
16:53But it tastes fantastic and it really does work.
16:57So I've got some carrot and some cucumber.
17:01It's a great way to add some veggies.
17:04A really healthy lunch right here.
17:06So when it comes to rolling, you want to flip the closest part that's towards me
17:12right over the filling and then squish.
17:16Really compacting all of those ingredients together.
17:19Pressing down so we've got that perfect cylinder.
17:22And then we can just roll over again.
17:25Pressing down.
17:27We just keep doing that.
17:28And then we've got our first Sushi Roll.
17:32How good is that?
17:33It's such an achievement when you make your first sushi roll.
17:37Now I won't cut it yet.
17:38I want to make another one.
17:39This one's going to be our tuna one.
17:41So I'll get another nori sheet, shiny side down.
17:45And I'm going to repeat the process, this time with tuna and avocado.
18:02Okay, so sushi rolls are ready to go.
18:05I'm going to cut it in half.
18:08And of course, you can serve it as is.
18:11Look how perfectly rolled that is.
18:13Great, isn't it?
18:14And then if you want to make smaller ones, we're going to cut them in half again.
18:20And then in half again.
18:22Ideally, you want to be cleaning your knife between each.
18:25And look at that.
18:27Perfect sushi.
18:29I'm going to place them onto a plate.
18:30And let me cut open this egg one too, just to show you.
18:36Straight down the centre.
18:38Oh, beautiful.
18:40I just, I love the egg variety too.
18:44Very tasty.
18:45You can add just a little bit of soy sauce on the side.
18:48If you like it hot, some wasabi.
18:51There are so many different ways to do this.
18:54Once you've nailed the rice, then the rest is quite easy.
18:58Even the rolling.
18:59So much fun.
19:00And that is a really healthy lunch that the whole family is going to love.
19:17I love a three ingredient recipe and this one's a standout.
19:21It's stir fried noodles with black bean sauce.
19:24There's so much flavour in black bean sauce.
19:26It has a really umami, savoury flavour to it.
19:29And a little goes a long way.
19:31So I've just been heating up my wok and I'm going to add a good amount of spring onion.
19:36So I'm going to keep the green part just for the last minute.
19:40And at this stage I want to add some battens.
19:43So cut them into two centimetre battens.
19:46This is one of those very quick dinners you can put together within five to ten minutes.
19:51So a bit of oil.
19:52I'm using peanut oil.
19:53Just a splash.
19:55And we'll fry off our spring onions.
19:59Now because they're quite delicate, they'll take no time at all to get some colour.
20:03Now the noodles I'm using for this are rice noodles because I want to keep this 100% gluten free.
20:09The sauce is gluten free and the rice noodles are gluten free.
20:11You could also use egg noodles for this.
20:14And what I've done is just blanch them in some water.
20:17I've undercooked them slightly because I'm going to be cooking them in the sauce in a moment.
20:21Alright, for the rest of these spring onions I'm going to finely chop them.
20:25And this will be the garnish right at the end.
20:27We might as well make use of all of the spring onions.
20:31Alright, those spring onions, you can see that they're caramelised.
20:36So we can go in with our noodles.
20:40And we'll just toss them in the oil.
20:45And in with the sauce.
20:46This is a soy black beans, fermented soy black beans.
20:50It's got loads of flavour.
20:52So we're just going to add a little bit.
20:55And that is instantly going to flavour our noodles.
20:58So we'll give that a toss.
21:00And we just want everything to stir fry nicely so it's got an even coating.
21:04These noodles are actually quite forgiving.
21:06You see how I'm just really stirring that through.
21:08They're not breaking up.
21:09You really want to mix that sauce into the noodles.
21:12And it smells fantastic.
21:14And that's it. Dinner done.
21:16We'll just grab a bowl.
21:18You could add some chilli sauce to it on the side.
21:20But honestly, it doesn't need it.
21:21There's so much flavour in the black bean sauce.
21:24Pop that in the middle.
21:27Lots of those spring onions.
21:28And if you're a lover of fried noodles, then you're going to love the simplicity of this dish.
21:35Some more spring onions in there.
21:36Three ingredient dinner.
21:38When you want something that's full of flavour.
21:41Minimum fuss.
21:42This is what I turn to.
21:43Black bean fried noodles.
21:45Whether it's sharp or spectacular foods some dry region powder or nothing.
21:45industrious perosalt th fundamentals. It's
21:46other oranges and NYC. This condense
21:47pulled from France. Butter from Agency
21:47Home. You
21:49can fix
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