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Everyday Gourmet with Justine Schofield - Season 16 Episode 4 -Episode 4 englishsubtitle watchfull⚡️⚡️ Secret Engagement
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00:00Here's a little taste of what's coming up on Everyday Gourmet.
00:03If you've ever been to a Lebanese bakery,
00:06you would have tried these flatbreads with mints on top of them.
00:09They are delicious.
00:11Gabrielle, this is the best souffle I've ever had.
00:13There's no way you can bring this to the table
00:15and people don't go, ooh.
00:17If you love crepes, try these mango ones.
00:20You can love them.
00:41If anyone is going to make me the perfect souffle,
00:44it has to be Gabrielle Gatte.
00:46And you're making a Grand Marnier.
00:48A Grand Marnier souffle.
00:50Perhaps the most popular French souffle.
00:52Is that right? Yeah, I think so.
00:54In restaurants when I was young,
00:55it was on every menu, a Grand Marnier souffle.
00:58So for those at home that don't know, what is a Grand Marnier?
01:02Grand Marnier is an orange liqueur.
01:05So it is made of spirit and orange.
01:09It's a fantastic flavour for a souffle.
01:13Forget about chocolate souffle, it's about the Grand Marnier.
01:15The Grand Marnier.
01:16So a souffle is based on egg, a little bit of egg white
01:19beaten into stiff pig and some egg yolk.
01:22So now we are going to separate them here like that.
01:26I'm going to use five.
01:28Five egg whites and do you use all of the egg yolks for this?
01:31I'm going to use all of the egg yolks because it's going to give us that texture
01:36to carry the flavour.
01:38Ah, there you go.
01:39Now I'm just looking at one of your old books,
01:41because you know I've got all of your books.
01:43Big fan.
01:45And the book that we have here today, you've brought in,
01:4745-year-old book.
01:49It is still in great condition.
01:51Yeah.
01:51It's got fantastic recipes.
01:52And you do have a Grand Marnier souffle, but done a little bit different to what we're
01:56doing today.
01:57Yes, that Grand Marnier souffle was made with a crème patissière, which is also very good,
02:02but it is one extra step.
02:04Yes.
02:05I have simplified it and it is really, really as good.
02:08A lot of people are afraid of making souffle because you've got to get it right.
02:13You've got to get the egg whites right and the cooking time.
02:17So there's a few little key points.
02:18Don't do it for that very special dinner party the first time.
02:22Just master it.
02:23Yes.
02:24We need to put a pinch of cream of tartare in that, that will help incorporate more oxygen
02:31into the eggs.
02:32Yes.
02:33And we are going to put just a little bit of sugar.
02:36To start with, you beat it at a reasonably good speed to incorporate the air in it and
02:43to make them fluffy and stiff.
02:45We'll add the rest of the sugar towards the end of the beating of the eggs to make them
02:50a little bit more compact.
03:04That's great.
03:06Lovely.
03:08That's good.
03:09Yeah, that's really good.
03:10They don't need to be too meringue-like.
03:12I'm putting a little bit of Grand Marnier into the egg and really mix that really well.
03:18And then we just add this like that.
03:22And then we fold it very gently.
03:26So you can do it with a spatula or I like to use this like that.
03:32Oh, look at that.
03:33And we can see the speckles of zest because we not only added the Grand Marnier but the zest
03:37of a whole orange.
03:39Oh, yes.
03:40And this is a few of the critical points.
03:43Being really gentle as you mix it in.
03:46Yes.
03:46And then this is another critical point which is the moulds that you're going to be using.
03:50When we put butter in here, we brushed it with the strokes going up.
03:54Yes.
03:54Why do we do that?
03:55But because it will slide up better.
03:57Yep.
03:58That cork effect.
03:59Yes.
03:59It is.
03:59It will help.
04:00And once you have done that stage, keep going and just fill your mould almost to the rim,
04:07not quite.
04:09And you will see the first time, of course, your quantity to the size of the moulds you
04:15have.
04:15And then just flatten the top gently like that.
04:18Maybe tap them a little bit in your hand, but be gentle.
04:22We want all that air to stay in there.
04:24OK.
04:25And you just pass your finger on the rim to remove like that.
04:29Yeah.
04:30And if you can, cook them basically straight away after that.
04:35OK.
04:36Because we have incorporated some air into the egg whites and then for every five minutes,
04:44ten minutes, you lose a bit of it and the souffle won't look quite as good.
04:48And how long are these going to cook in the oven for?
04:50Well, it takes between 10 and 20 minutes depending on the size.
04:54Good luck, Justine.
04:56Good luck.
05:09Oh, la, la.
05:12This is festive.
05:14Wow.
05:14Look how big that one is right there.
05:17I like to put some acid sugar on the top.
05:20That really dresses up.
05:22Look at this.
05:23So light.
05:24Look at how delicious it looks.
05:26Should we tuck in?
05:27Yes, please.
05:28Look at that.
05:28And do you know what it is?
05:30It's the theatrics of souffles.
05:32You know, it is actually very nicely cooked.
05:34This is the best souffle I've ever had.
05:36It's so light.
05:39Perfectly seasoned.
05:40Not too sweet.
05:43So good.
05:44Yes.
05:45One of the best desserts in the world.
05:47It is.
05:47There's no way you can bring this to the table and people don't go,
05:50Ooh.
05:51Yes.
05:52C'est magnifique, as we say.
05:54C'est incroyable.
05:55C'est incroyable.
05:57You are a master chef for a reason because all your recipes are wonderful.
06:01Merci.
06:02Mm.
06:14If you've ever been to a Lebanese bakery, you would have tried these flatbreads with mince
06:19on top of them.
06:19They are delicious.
06:21So I'm going to show you how to make them from scratch at home.
06:25Now, it all starts with the all-important flatbread.
06:28This recipe is a real treat.
06:29It's a hot water dough.
06:31Now, for the flour, use a pizza and bread flour like I'm using here.
06:35It's a high-protein flour, which means there's more gluten in it.
06:40So we're going to get that really lovely stretch that we're after in a bread.
06:44To this, I'm going to add the hot water, a good amount of extra virgin olive oil,
06:50and a good pinch of salt.
06:53Now, you can do this by hand if you like.
06:55Start it in a bowl, give it a mix, and then start kneading for a good five to ten minutes.
07:00I'm cheating.
07:01I'm using my mixer with a dough hook.
07:02I'm going to place that down and knead that until it comes together so it's nice sticky.
07:07It will then turn into a dough and be quite elastic, which is what we're after.
07:19All right, this dough is looking great.
07:23See how soft it is?
07:24It's still warm because of that boiling water.
07:27You just want to knead it a few times, bring it together, and then this goes into a bowl.
07:33We want to cover that with some cling film and rest.
07:39So resting this for about an hour is what we're after.
07:43Once it does that, we are ready to roll.
07:55All right, the dough is looking fantastic.
07:58So let's get on to the filling.
08:00So in a food processor, this is the easiest way to do it.
08:03I'm going to add some onion, so some red onion.
08:06I have reserved one wedge of it because that's going to be for the garnish.
08:10And one tomato, again, just reserving a little bit of it for the garnish later on.
08:15Now this is pepper paste and it has a wonderful flavour.
08:19If you can't find this, you can use tomato paste or just a little bit of harissa works a treat
08:24too.
08:25And the spices.
08:27I just like to use two spices here, some regular paprika, so not smote,
08:31and some bahara, which is like a seven spice.
08:34It's got so many beautiful flavours to it.
08:36So if you're looking for a spice that really elevates all types of meat dishes, bahara.
08:41Okay, lid goes on.
08:43And we're just going to pulse this to chop everything quite finely.
08:56Okay, that's looking good.
08:58Smells fantastic.
08:59Next is some herbs, loads of parsley, just roughly chopped.
09:04Storks and all.
09:07And that goes.
09:09I'll add a pinch of salt.
09:11Quite a good amount of salt because it does need to season the lamb too.
09:15And a good glug of olive oil.
09:20Let's blend again.
09:32Fantastic.
09:33Now we're going to combine this with some meats.
09:35You could use beef, but traditionally it's done with lamb.
09:38So I've got a bit of fatty lamb.
09:40And we're just going to take this onion paste and transfer it directly into the bowl of our meat.
09:49Okay.
09:49I'm just going to grab my spoon and give it a really good mix.
09:53Take your time doing this.
09:54You want it to be almost like a paste.
09:56You'll see that it becomes quite sticky and it smells fantastic.
10:01Really fragrant.
10:02Alright, that's looking good.
10:03We'll pop that to the side.
10:05Now onto our dough.
10:08Let's have a look at it.
10:08It's been resting here for an hour.
10:10It doesn't rise too much.
10:12There's no leavening agent, but it has relaxed a lot.
10:16I'm going to take that out of the bowl.
10:19And I do have some extra bread and pizza flour here.
10:23I'm just going to pop that onto my bench.
10:26And I'm going to cut this into six.
10:29But of course, depending on how large you want them, you can cut them into larger ones
10:33or little small ones would be fantastic too.
10:36We'll pop the other five to the side and work with one at a time.
10:40We're just going to press it out.
10:42And they don't need to be perfect rounds.
10:46I kind of like them looking quite rustic.
10:48The main aim here though is to really roll it out so it's thin.
10:53The thinner it is, the crispier it's going to be.
10:57And this is the thickness that we're after.
11:00See how thin that is?
11:02That's just right.
11:03I've got some flat trays.
11:05I'll just bring one up.
11:07And we're just going to carefully transfer that over.
11:10You may need to do this in batches, but they take no time at all to cook in the oven.
11:14Right, we'll just grab our mince.
11:16And you don't want this to be too thick, so I'm just going to add a little bit into each
11:20corner.
11:21And with the back of the spoon, we're going to spread it out.
11:24I'll add another drizzle of oil over the top and then it goes into a really hot oven.
11:28So around the 210, 215 mark for just a few minutes until they're crispy and golden.
12:00All right, this has just come out of the oven.
12:02Look how blistered and crispy it is along the sides.
12:06So good.
12:07So I'm going to transfer this over to a plate and toppings.
12:13So a hint of yogurt in the center, along with some tomatoes.
12:19Because the whole idea of this is to wrap it up and eat it almost like a little kebab.
12:25Some onions, lots of onions in the middle.
12:30And some more parsley, sprigs of parsley.
12:33You could also use coriander for this.
12:35It would be delicious too.
12:37And then a hint of sweetness and tartness, pomegranate molasses.
12:42A fantastic ingredient.
12:43And we're just going to drizzle that over the top.
12:46Finally, a little extra salt because we've got the onion and the tomato there that hasn't been seasoned.
12:52This is one of those things that you don't wait around to it.
12:55You've got to eat it when it's piping hot.
12:58So just fold it like this.
13:00Listen to the crunch.
13:02Fold it over like this.
13:04Fold it again.
13:07It doesn't look as pretty when it's folded over.
13:09But gee, this is the way to eat it.
13:11Have a little taste.
13:15These taste so good, particularly when they're freshly made at home.
13:18It's that combination of fatty lamb.
13:21You've got the freshness from the parsley, the pepperiness from the onion.
13:25But the flatbreads are just so soft on the bottom, crispy on the side.
13:30It's a delicious bread to add to your repertoire.
13:33And if you didn't want to make it like this, even those flatbreads as is, served with a curry, fantastic.
13:39Yum.
13:52You know how much I love crepes.
13:54And I'm really going to jazz them up by serving them with a filling of mango and lime.
14:00These are super delicious.
14:01So we're going to start with our crepe batter.
14:04A very classic crepe batter.
14:06Plain flour in a bowl.
14:07I'm going to add just a pinch of sugar.
14:10Not too much.
14:11And some salt.
14:13Small amount of salt.
14:15And with your whisk, just incorporate that.
14:18Make a well in the centre.
14:20And I'm going to crack in three eggs.
14:23So three eggs into the centre.
14:25And now the difference between crepes and pancakes, I often get asked this, is the lift.
14:30So with pancakes, you usually would use some self-raising flour because it's got a leavening
14:36agent in it.
14:37Whereas crepes, you use plain flour and they should be as thin as handkerchiefs.
14:41I'll now break them up with my whisk and little by little I'm going to add the milk.
14:47And I say little by little because I don't want any lumps.
14:50It's actually really hard to get the lumps out at the end.
14:52So it's a good idea just to work the eggs in first and then slowly add in that milk.
14:58And as you do that, it brings in the sides.
15:01For the best quality crepes, I highly recommend allowing your batter to rest.
15:06So as soon as I finish this, I'm going to pop this into the fridge for an hour and then
15:10we can get on to the filling.
15:31Okay, this crepe batter has rested.
15:34I'm just going to take the plastic out.
15:36The reason I put the cling film on top is just to ensure a skin doesn't form on the top.
15:41And just with a ladle, I'm just going to give it another mix.
15:45Now before we start cooking these, I'm just going to prepare one component of the filling.
15:50So first we've got the mango and then we've got a lime butter to go with it.
15:55So delicious.
15:55This is softened butter, around 125 grams.
15:59I'll add a few spoonfuls of caster sugar and we want a spreadable butter.
16:05And this is a lovely ingredient, lime marmalade.
16:09And it tastes fantastic on toast but also great for crepes just like this.
16:13So I'm going to add a good amount to my butter.
16:17You can leave this out if it's for the kiddies but for the adults,
16:21a really lovely touch is a splash of white rum.
16:25So a tiny little splash, it will cook off as it cooks in the pan.
16:30To really accentuate that lime flavour, a little lime juice.
16:35Squeeze that over the top.
16:38And one last little stir and that's going to go into our crepes with our mango.
16:45Now let's cook our crepes.
16:47So I'm just going to add a small amount of butter to a non-stick pan.
16:51You don't want it to be swimming in the butter because we've got butter coming up in the filling.
16:56And straight into the pan.
16:58Just going to swirl the pan as we do this and try and get as thin as possible.
17:02I always say the first crepe is the practice one because you're just getting a feel for the pan
17:07and how much batter you should ladle into the pan.
17:10So I'm just going to leave that there for a moment, let it set, flip it.
17:14I'm going to make two or three more of these and then we can go to the next stage.
17:35All right, crepes are ready.
17:36You can see I haven't overcooked them, they're quite blonde.
17:39It's because we're going to fry them in the pan again.
17:42So our lovely lime butter.
17:44I'm just going to just spread a small amount of that butter over the crepes.
17:51And now for the mango.
17:52And I love this recipe because you can do it any time of the year,
17:56even when mangoes aren't in season.
17:58These are frozen mango chunks and I've just thawed them out.
18:01And you don't want too much of the juices, you just want those lovely chunks.
18:06And it's slightly crushed which is exactly how I want it.
18:10Okay.
18:11Next we're going to make little parcels.
18:13So just fold them over.
18:16Just ensuring that all that filling stays in.
18:19And then we need to warm them up.
18:21So more butter into a pan.
18:24Just add a small amount of that.
18:25Now because there's sugar in this, you don't want this to be on a really high heat.
18:29So just a medium heat.
18:30We're going to allow that butter to melt away.
18:33And then we're going to add the crepes.
18:34And you just need to pop them in that butter for about one minute at most on each side.
18:40Or until they're caramelised.
18:50All right, these little mango crepes are looking fantastic.
18:54I'm going to finish them off with some icing sugar, just a touch over the top.
18:59If you want a little extra lime on the side.
19:03And why not?
19:04A dollop of cream.
19:08On the top there.
19:09And I think we should have a taste.
19:14Cut into that to see the mango.
19:16Oh, there it is there.
19:19A little bit of that cream.
19:25Mango crepes.
19:26They're so good.
19:27With that hint of tropical flavour.
19:29With that burst of lime.
19:31These are delicious.
19:32If you love crepes, try these mango ones.
19:35You're going to love them.
19:47Usually when you make a caramel, it has lots of brown sugar and butter and cream in it.
19:52But what if I told you there was a healthy version that tastes fantastic.
19:57This is my date and vanilla caramel.
20:00So we're going to blend all this up.
20:02We're going to add some dates.
20:03Now these are pitted.
20:04And I've soaked them in some warm water for about 15 to 20 minutes.
20:08They're going to go straight in.
20:10A little bit of the water is okay, but just not too much.
20:13So that's the base.
20:14And just to ensure it blends well, I'm going to add some milk.
20:18You could use nut milk or cow's milk.
20:20I'm actually using almond milk.
20:22And then for the vanilla.
20:23Now you want to use a really good quality vanilla.
20:26This one has been hand-picked and it's gone through a cold extraction process,
20:31which means you're going to get an intense vanilla flavour.
20:34So I'm going to roughly measure about a teaspoon.
20:38Okay, lid goes on.
20:40And I'm going to blend this until it's smooth.
20:42Now keep an eye on it.
20:44If it's too thick, we can just add a little bit more of that almond milk.
21:00All right, let's have a look at this.
21:02It's definitely looking like caramel.
21:05Proof is in the pudding.
21:07Let's have a taste of this.
21:09Look at that lush consistency.
21:16Oh, that is so good.
21:18The dates really taste like caramel.
21:20And then you've got that hint of vanilla there.
21:22It's fantastic.
21:23Now you can serve this over ice cream.
21:25Or because we're sticking with the healthy theme,
21:28I've got a bit of muesli here.
21:29And some yogurt.
21:31We're just going to drizzle that over the top.
21:33A little garnish of some strawberries.
21:36That is fantastic for a dessert.
21:38Or why not try this date and vanilla caramel for your next breakfast?
21:42We'll see you next time.
21:43We'll see you next time.
21:46Bye.
21:48Bye.