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Everyday Gourmet with Justine Schofield - Season 16 Episode 7 engsub fullepisode Secret Engagement
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00:00Coming up on today's show...
00:02And that crumbly parmesan, that is a stunning dish.
00:07Just for the record, the weird looking ones are just...
00:10She's not ready to get married yet.
00:12That is my version of a Yorkshire pudding,
00:15giving it a bit of a sweet touch.
00:37Pumpkin and salty pancetta, they are fantastic together.
00:41So I'm going to make a really quick mid-week pasta.
00:45We'll start with the pancetta.
00:47I've cut it into lardons.
00:48So in a dry pan on a medium to low heat,
00:51we'll add the pancetta.
00:53So just spread that out and we'll keep an eye on it.
00:56That's going to take a few minutes.
00:57While that's cooking, let's get on to the parmesan.
01:00There's nothing like perfectly grated parmesan cheese in a blender.
01:05So you get a really good quality chunk of parmesan.
01:09Pecorino works really well for this too.
01:11I'm going to cut it into chunks.
01:13This rind, don't get rid of it.
01:15So much flavour.
01:16Keep it in an airtight container.
01:18Great for your next bolognese.
01:20So pop that to the side.
01:21And then we're going to cut this into big chunks.
01:23And I'll just grab my cup.
01:26We're going to add our parmesan to this.
01:30And usually these varieties of blenders you would associate with a smoothie,
01:34but they do so much more than smoothies, just like this crumbled parmesan.
01:39So the blade goes in and we'll just secure that onto the motor.
01:44I'm going to give it a good pulse so we get the perfect crumb.
01:49Okay.
01:55And that's all you need to do for this.
01:57Take it off.
01:59It is just so powerful.
02:01You can see how much it's crumbed up our beautiful parmesan cheese.
02:07So I'm just going to pour this into this bowl over here.
02:11So don't wash out your cup because we'll need it in a moment for our pumpkin.
02:17Okay.
02:17Let's go back to the pancetta.
02:19Oh, look at that.
02:20See how crispy it is.
02:22And all of that fat has rendered out of it.
02:26So we're going to leave that pancetta fat in the pan.
02:30And the rest of this pancetta I'm just going to transfer to some paper towel
02:35because we want to keep it as crispy as possible.
02:38Okay.
02:40Pan goes back on the heat because we're going to cook our pumpkin.
02:43Now I've just finely chopped it.
02:45So straight in to our hot pancetta fat and get that completely coated in that.
02:52So we don't need to add any oil whatsoever to this.
02:55Pinch of salt.
02:57Some chili.
02:58A little pinch of chili.
02:59If you're making this one for the kiddies, you can leave that out.
03:03One clove of garlic.
03:04I'm just going to bruise it.
03:06And lemon.
03:08And instead of using lemon zest like I usually do, I just want this to perfume the pumpkin.
03:13So a nice big strip, even two of the lemon can go in.
03:19Toss that around.
03:21And now I'm just going to let that cook until it's tender.
03:24Take about five to ten minutes, maybe a little longer.
03:27If you want to speed up the process, this is a great tip.
03:30So I've got my water here for the pasta, which will go in shortly.
03:34And you can just grab a ladle full of that water.
03:37Pop that into the pan.
03:39And you'll see that it starts to steam away.
03:42Be sure not to fry it too hard because I don't want it to be caramelized.
03:45I want that pure, beautiful orange color of the pumpkin.
04:01All right.
04:02Pumpkin has come off the heat.
04:04Super tender.
04:05Pasta is in.
04:06We don't want to overcook that pasta so we want it to be al dente.
04:10It's nearly cooked.
04:11And now it's time to blend our pumpkin.
04:13So I'm just going to take the lemon peel away.
04:16It's done its job.
04:17And we'll place this back into our cup.
04:21Just trying to get all of that pumpkin in there.
04:24And you would have noticed that I added little by little some more water to it,
04:29just so we don't get caramelization on the pumpkin.
04:32So it stays really bright orange, just like this.
04:35Okay.
04:36Great.
04:37To this, I'm going to add a small splash of that pasta water.
04:42A couple of tablespoons or so.
04:44It's just going to help blend it.
04:47Okay.
04:47And a good handful of that crumbled parmesan cheese.
04:52And the rest of it we're going to add to the top.
04:55Okay.
04:56Lid goes on and I'm going to blend it until it's smooth.
05:13All right.
05:14Pumpkin sauce is ready.
05:15Have a look at this.
05:16It is so silky smooth.
05:20And look at this color.
05:21It is just so bright.
05:23It smells fantastic too.
05:25So this goes straight back into our pan.
05:26And we'll add our al dente pasta.
05:30I like to use a short pasta for this, particularly one that's quite curly
05:34because it's going to mop up all of that stunning sauce.
05:38So we'll pop that in.
05:41And I haven't forgotten the pancetta.
05:44I'm going to add some of the pancetta now and the rest goes on top
05:48because it's going to stay nice and crispy.
05:49Okay.
05:50We'll give that a really good toss just to emulsify that together.
05:54It's looking good.
05:55And pumpkin and pepper love each other.
05:58So I'm going to add a good crack of pepper.
06:03Another toss.
06:05We are good to go.
06:07Grab a spoon.
06:11And a lovely generous bowl here.
06:15See how all of that pumpkin sauce has completely coated the pasta.
06:21Okay.
06:24Some extra pancetta over the top.
06:27I want to freshen the whole thing up.
06:29So some parsley, just a few sprigs of parsley.
06:32And I'm just going to roughly chop that.
06:41A little sprinkle over the top.
06:45Freshly cracked pepper.
06:48And that crumbly parmesan that we made at the beginning.
06:52A little sprinkle over the top.
06:54That is a stunning dish.
06:56Celebrating pancetta, pumpkin, put them together with parmesan.
07:00And you have a winning pasta dish.
07:03A mid-week pasta dish.
07:17Nejana's here.
07:18And we're visiting the Balkans today with some hearty, delicious food.
07:22I love the food from this region.
07:24What are we cooking?
07:25Well, you can't get more Balkan than this.
07:26We're making sarma.
07:28Sarma.
07:28I see cabbage.
07:29You can smell cabbage.
07:31And I can smell cabbage.
07:33So what have we got here?
07:34This is a fermented cabbage head.
07:36So it's pretty much fermented just in salt.
07:38And it sits in these like buckets for days and days and days.
07:41And then you have this, it's like a sour crab.
07:43And trust me, this can't get any better for your gut than this.
07:46Yeah, it's all about gut health, right?
07:48And essentially we're making stuffed cabbage leaves.
07:51But instead of fresh leaves, we're going to be using the fermented cabbage.
07:54So good.
07:55Perfect.
07:55Let's start cooking.
07:56Can you chop the celery for me?
07:58Absolutely.
07:58And I'm going to start with sauteing some onions and pancetta or smoked bacon.
08:03When I go to a deli, particularly those delis that specialise in Balkan cuisine, there is so much smoked sausages.
08:10Smoked meat.
08:11It's like the best deli that you can find, right?
08:13Absolutely.
08:14The smoked pork ribs are phenomenal with this dish.
08:17Okay.
08:18I'm going with some smoked bacon in as well.
08:21Okay.
08:21We're just using some pancetta.
08:23Yes.
08:23But you could use bacon for this.
08:24Yes.
08:24Pancetta is fine.
08:25Pancetta is sort of smoked.
08:26Okay, there's some celery for you.
08:28You can pop it in straight away.
08:30Okay.
08:30There we go.
08:31Add in some salt just to soften up the onions while they cook.
08:35And how long do you want to cook this for without any other ingredients?
08:37Five, ten minutes and we can go in with our meat.
08:40Okay.
08:47All right.
08:48So we don't want too much colour on it.
08:50Just a little bit.
08:50Bring it all together.
08:51And we're going in with our garlic.
08:53Okay.
08:53All right.
08:54The moment when garlic hits the pot.
08:56Lots of garlic.
08:57Lots of garlic is the key in any dish from my culture.
09:00There's like six cloves of garlic, right?
09:02I know.
09:03All right.
09:04I'm happy with this.
09:04Garlic is fragrant and I'm going in with my mince meat.
09:07So I'm using beef.
09:09Okay.
09:09There is a lot of variations to Sarma.
09:11A lot of people like to mix it with fork as well or just use a fork.
09:15But honestly, I just love it.
09:17It's simple.
09:17I already have the bacon in there.
09:19Which is the forky bit.
09:20Yeah.
09:21And we just break it up.
09:23Okay.
09:23So we'll just break this up and cook it maybe five, ten minutes.
09:26Mm-hmm.
09:26And we're ready to roll.
09:28Right.
09:28Ready to roll.
09:29Very good.
09:30I see you.
09:38Okay, I'm pretty happy with this.
09:40The meat is all nicely brown.
09:42It's not brown, but it's almost cooked.
09:44Yep.
09:45And that's what we want.
09:45So I'm going to go in with my spices.
09:47First, a bit more salt.
09:49But not too much because cabbage is salty.
09:52Always be mindful.
09:54And going with paprika, this is a sweet paprika, not the smoke.
09:57Okay.
09:57Yep.
09:58And this adds a beautiful colour.
10:00Mm-hmm.
10:00Is that one of the dominant spices used in your cuisine?
10:03It is.
10:03Yep.
10:04Our cuisine is pretty much salt and pepper.
10:06Yeah.
10:06Like paprika is there now and there, but there's no many spices used.
10:10And I'm using a lot of black peppers.
10:11Ah, rice.
10:12Okay.
10:13It's quite a lot, actually.
10:17So I'm just going to add some rice.
10:19Okay.
10:19And if you can cut some parsley for me, that would be great.
10:22Sure.
10:22And what type of rice are we using?
10:23I'm using Italian rice.
10:24The risotto rice.
10:25Yep.
10:26A little bit of arborea.
10:28Arborea rice.
10:28Perfect.
10:29And all of this parsley?
10:31Ah, maybe half of it.
10:32Half of that.
10:32But we don't need much.
10:33Just a little bit of freshness here.
10:36There we go.
10:37I'm going to turn that off.
10:39And that's essentially our filling, isn't it?
10:40That's it.
10:41Okay.
10:41You can just mix it all together without sorting it and then do the stuffing.
10:45Yeah.
10:46But I feel like, like this, you get more flavor.
10:47And I agree with you.
10:48I like the idea of cooking off the spices, the meat, the onions.
10:54Just to really accentuate their flavor.
10:56Any time I'm stuffing any vegetables, I always like to throw it at her.
11:00Yes.
11:01Okay.
11:02Perfect.
11:02Let it cool a little bit and let's get our cabbage ready.
11:04Alright.
11:05There she is.
11:06Okay.
11:06So we wash that a little bit first.
11:08Yes.
11:08So this will draw the extra saltiness, if too salty.
11:11But that's why my mum always said, try it first, try it before you do it.
11:15So this is pretty big, so we can do like three or four cabbage rolls from this one.
11:19Okay.
11:20Okay.
11:21But see that big part here?
11:23Yes.
11:23The thick part, we're going to cut it off.
11:25Okay.
11:26But we'll save it.
11:27And when you say washing, do we just plunge that in cold water for an hour or so?
11:32Yes.
11:32If it's very salty, let it sit in the water for maybe an hour.
11:35Yes.
11:35If it's not too salty, you can just kind of rinse it.
11:37Okay.
11:37And it's ready.
11:39Right.
11:39Yeah.
11:39Okay.
11:40So I'll leave it a little bit bigger, so it's easier to roll.
11:43Okay.
11:44So this can be easy if you want.
11:46So perfect.
11:46That's a roughly shape you want to get.
11:48Okay.
11:49So I'll show you the first one and then you'll have to roll.
11:52I would love to.
11:53Well, you know there's a saying in our culture.
11:55Yes.
11:56If you can't make sarma, you can't get married.
11:58Oh.
11:58It's a real deal.
12:00Yeah.
12:00So usually if the older person will come to the house and then try your sarma, they'll
12:04be like, okay, you can get married.
12:06That's a good sarma.
12:07Yeah.
12:07Or you have a couple more years to learn.
12:08Okay.
12:09We go in like this.
12:10Yes.
12:10We tack it in and then the corners.
12:12Okay.
12:13So nice and tight.
12:14Yep.
12:15And that's the standard size.
12:16This is standard size.
12:17You don't want them to be too big.
12:19You can make them too big, but I feel like this is nicer.
12:21This is nicer.
12:22Here we go.
12:23Oh, cute.
12:24Perfect.
12:25Well, we've got a lot of cabbage and a lot of meat.
12:28So let's make lots of sarma.
12:29Lots of sarma.
12:30Lots of sarma.
12:59Okay.
13:00We did good.
13:01No.
13:02Lots of rolls.
13:02Look at that.
13:02Lots of rolls.
13:03Just for the record.
13:04The weird looking ones are just...
13:07She's not ready to get married, Yon.
13:09I know.
13:10After that little story you gave us.
13:11Yes.
13:12I'm fine with that though.
13:13I don't need to get married.
13:14So...
13:15So with the pot, some olive oil and then I'm going to line some of the cabbage on the bottom.
13:20So this will prevent cabbage rolls from getting stuck to the bottom.
13:24And then just we line them up in a nice perfect shape.
13:27Mm-hmm.
13:29And keep it, keep it tight.
13:30Okay.
13:31So really snug.
13:32Yes.
13:32And if you can cut some of the pancetta for me, maybe in three.
13:35Three pieces.
13:37Okay.
13:37There we go.
13:39So this is just going to give it an extra depth of flavour.
13:42Absolutely.
13:42And the fattiness as well, which we need.
13:44This dish needs it.
13:45Yeah.
13:45It's a really rustic, humble dish.
13:48Inexpensive too, which is what I love.
13:50And it's so good for your gut.
13:51Like anything fermented.
13:52It's like our version of kimchi.
13:54Yeah.
13:55And look, if you couldn't find a fermented cabbage like this, of course you could do
14:00it with a whole head of cabbage.
14:02Yes.
14:02So you can have a whole cabbage head.
14:04Yeah.
14:05Cut the middle a little bit.
14:06Yes.
14:07And put the pot of boiling water with some vinegar.
14:09Ah.
14:09And pop it in, let it boil maybe 10 minutes so it can kind of easily pull apart.
14:14Yes.
14:14And it gets the fermented flavour.
14:15Ah, she's a wealth of knowledge.
14:16Yes.
14:17Okay.
14:18So I'm just going to pack them tightly.
14:19Okay.
14:20And we'll add some pancetta, cover it with the water and some more paprika.
14:24Mm-hmm.
14:25And then it cooks for two, two and a half hours.
14:27Okay, so long and slow.
14:29Long and slow.
14:29It's going to be delicious.
14:30It's going to be.
14:31And it's going to smell amazing.
14:53Okay, a couple of hours later.
14:55Wow.
14:56Mm-hmm.
14:57You think neighbours know what we're doing?
14:58Yeah.
14:59Pretty sure.
15:00I mean, I have to say, my mum would be pretty disappointed because we never make sarma unless
15:05we make at least 100.
15:06Really?
15:07I'm not joking.
15:07It feels like we've made 100 there.
15:09It is a lot.
15:11Okay.
15:11So take it out.
15:13Fantastic.
15:14Look how much sauce is produced.
15:17And that sauce is really lovely.
15:17You haven't added anything to it.
15:18And that sauce is really lovely.
15:18It's just the liquid from the meat.
15:20It's a flavour from the cabbage and from that.
15:23The pork.
15:24Shall we take the jet on top as well?
15:26Yes.
15:27It's so jiggly.
15:28Fantastic.
15:30I've put a knife and fork here but we probably need a spoon too.
15:33We need a spoon.
15:35So you really need to cook it for the two hours on that low temperature.
15:39Low.
15:39And that's how the flavours infuse and it's kind of mellow.
15:42I feel like things like this can't be rushed.
15:44Okay.
15:45There you go.
15:46So this is part of our every celebration.
15:48If it's a new year, Christmas, it's always at the table.
15:53What can I say?
15:54That is so delicious.
15:57And I think what makes it is the fermented cabbage leaves.
16:00I've had cabbage rolls so many times but this one's really special.
16:04This is one of my favourite dishes of all time now.
16:06Oh really?
16:06I love it.
16:06I think it is exceptional.
16:08Thank you so much.
16:08Oh my god.
16:09All the aunties will be happy with me now.
16:18Yorkshire puddings, they're light, airy, crispy on the outside
16:22and hollow and almost custard-like in the centre.
16:25They are delicious and you usually serve them with a roast with lots of gravy.
16:30But I'm not going to show you a savoury version.
16:33I'm going to show you a sweet version using raspberries.
16:36These are so addictive and they're really impressive when they come out of the oven.
16:41Now we start with our batter.
16:43So I've got some plain flour here.
16:45To this I'll add some caster sugar and a pinch of salt.
16:50Just some fine salt.
16:52We'll give that a whisk.
16:54And like we were making crepes or pancakes, make a well in the centre
16:58and I'm going to break in four eggs.
17:01We'll crack them straight into the centre.
17:04Okay.
17:05Now the trick to making this batter perfect so we get that crispy exterior
17:11and custard-like centre is resting the batter.
17:14So if you have time, rest the batter for at least 30 minutes,
17:18which is what I'm going to be doing.
17:20So eggs go in.
17:21Quite a lot of eggs for this.
17:23And we'll grab a whisk, break them up and we'll just slowly start incorporating
17:28the sides of the flour and this will just ensure that we don't get that many lumps.
17:33Typically with a batter like this there will be some lumps and that's okay.
17:36I've got a strainer ready to go because we're going to strain that in a moment.
17:40So once it starts to get thick like this, we can start incorporating our milk.
17:45So a little bit of milk, give it a whisk and then keep adding all of that flour around the
17:51sides.
17:52I don't want to be too aggressive with this batter and just mix it all together.
17:55Use the whisk to just slowly add that.
17:59Once it starts to look thick like this, we'll add the rest of our milk.
18:05Okay.
18:06And then one last little mix.
18:12Okay.
18:13And that's the consistency we're after.
18:15So it should be not as thin as crepe batter, but not as thick as pancake butter.
18:21Just like that.
18:22So probably about thickened cream consistency.
18:24Okay.
18:26Let's strain this.
18:27So into another bowl.
18:29We're going to pour that in.
18:33And we'll just scoop that out.
18:36And just with your whisk, we'll just give that a bit of a mix.
18:41I really like to do this step, but it's not 100% necessary.
18:45I'm just wanting to make these look extra special.
18:48All right.
18:49That's looking good.
18:50Remove that bowl and allow this to rest for 30 minutes.
18:54So while that's resting, let's prepare our muffin tin.
18:58I'm going to make some small ones and I'll grab some butter.
19:02Usually when you're preparing a tin, you would use some hot oil, some vegetable oil, but I like to use
19:07butter because it's a lovely flavour.
19:09So I'm going to add a small knob of butter to each of the muffin holes and I'm not going
19:15to add this to the oven yet.
19:17We want to wait for that batter to rest.
19:19Then we can start heating up this muffin tray.
19:22So the tray goes into the oven before we add the batter.
19:25You want it to get really hot and you want that butter to be quickly foamy.
19:49All right.
19:50This butter has melted nicely.
19:52It's piping hot, which is exactly what you need for Yorkshire puddings.
19:56And then we're going to add our batter.
19:58Now you don't want to fill them too much, about half of the way up.
20:01That one's probably a little bit too full.
20:03So for these ones, I'm going to be extra careful only to fill them halfway up, just like that.
20:09And I kind of like how the butter has gone slightly golden to give it a nutty flavour.
20:15So halfway up.
20:17Once you've done that, grab some beautiful raspberries.
20:21Look how plump and fresh these are.
20:24And then we're going to add about three of them into the Yorkshire puddings.
20:29We're going to continue the process back into the oven.
20:32They're going to cook for about 25 minutes until they're puffy and golden.
20:36And the trick is not to open the oven.
20:39And then we'll pick up the oven.
20:56Bye.
20:56Bye.
20:58Bye.
21:00Bye.
21:00Bye.
21:01Bye.
21:04Bye.
21:06Do you go ahead and pack my heels?
21:06Bye.
21:10look how perfect these look see how puffy they are that's what we're after and it smells fantastic
21:17it almost smells like fresh raspberry jam in here so while they're hot I'm just going to take them
21:22out and place them onto a plate and these are delicious as is if you wanted to make it extra
21:30special you could serve it with ice cream but I just love the idea of it being custard like in
21:36the center jammy raspberries crispy on the outside a little dusting of icing sugar over the top and
21:43that is my version of a Yorkshire pudding giving it a bit of a sweet touch
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