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Everyday Gourmet with Justine Schofield - Season 16 Episode 1 -Episode 1 englishsub fullmovie💎🍿 Secret Engagement
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00:00Today on Everyday Gourmet, is this the real taste of Venezuela?
00:05I think so. It's colourful, it's savoury, it's sweet.
00:08Next time you've got friends coming over, make potatoes like this.
00:12Beautiful, and no one will know that that took moments to prepare.
00:37Antonio is here. We're going to be cooking a traditional Venezuelan dish today.
00:42Antonio, what are we cooking?
00:43We're doing a Venezuelan chicken pot pie.
00:45Ooh, I like the sound of that.
00:47There's a lot of delicious ingredients here in the filling.
00:50Are we going to start there?
00:51Yes, we're going to start with the filling,
00:52and I'm going to get you to start chopping the leeks.
00:55OK, so one leek. How do you, just finely chop?
00:59Yep.
00:59And then after we get the leek going, we're going to do the garlic.
01:02OK.
01:03And I'm going to start here with sautéing our veggies.
01:08Now, I'm really interested in Venezuelan cuisine,
01:12and I must admit, I didn't know too much about it until recently.
01:16What makes it so unique compared to other types of cuisine?
01:19Like, Venezuelan cuisine has a big mixture between sweet and savoury.
01:23I feel like we share that with maybe Southeast Asian cuisine,
01:26so there is some bold flavours.
01:29Yeah.
01:30Yeah.
01:30I mean, it's all about tasty food, right?
01:32Yeah.
01:33And because we're a tropical country, we always have a bit of a mix
01:38between also our ingredients.
01:39So it's very seasonal, but because we're a tropical country,
01:43it's pretty much all year round we have great ingredients and fruits.
01:47Yeah, fantastic.
01:48Leeks go straight in.
01:49Yes, leeks go straight in.
01:51And now we get with the garlic.
01:53Yep.
01:53How would you like the garlic?
01:54Chopped.
01:55Just roughly chopped, yeah.
01:57Roughly chopped, okay.
01:58Lots of garlic in this, so we've got three to four cloves of garlic.
02:02Yes, that's good stuff.
02:03Now, we're going to put a bit of salt just to help break down those onions and the leek.
02:08Okay.
02:10It's important we salt all through the process, so we want to build layers of flavour.
02:16Perfect, so now we're almost, you know, a bit of colour, now we can add the garlic.
02:20Yeah.
02:21And once the garlic starts to smell a bit fragrant, then we'll add our capsicum.
02:25Okay, capsicum.
02:27And one large red capsicum finely sliced for this.
02:30Perfect.
02:31If the pan's looking a bit dry, you can always add a little bit of olive oil.
02:35So, good for the heart.
02:37Yeah.
02:38And we can do a bit of cracked pepper.
02:41And the chicken, we've already pre-cooked the chicken.
02:44Yeah.
02:45Chicken breast, is it?
02:46Chicken breast is fine.
02:47A good take on this is, you know, getting a roast chook from the shops.
02:52If you don't have too much time, this actually comes together pretty quickly, but the roast
02:56chook also gives it a nice flavour, so it's always a good option.
03:00Absolutely.
03:00But if you do have the time, you know, you can do your chicken breast.
03:03Yeah, it's one chicken breast, just poach it, takes no time at all.
03:07Yeah.
03:07That was two chicken breasts that we've got here?
03:09Two chicken breasts.
03:10And now we're going to go with the tomatoes.
03:12Mm-hmm.
03:13Finely chopped.
03:15Perfect.
03:16Mm-hmm.
03:16Gonna stir those in.
03:18And we just want the tomatoes to break down a little bit, but there is enough heat
03:22in the pan, so what we'll do, we'll check seasoning again, so we'll do a bit more salt, and then
03:28we'll add our tomato paste so it cooks down just a little bit.
03:31Yeah, it's always a good idea to add the tomato paste now before all the rest of the liquid
03:36so it cooks on.
03:36Yeah, you want to cook it out a bit, so it becomes less acidic and more sweet.
03:41Mm.
03:42And the smell.
03:43Mm.
03:43Smells great with the capsicum there.
03:45I also find Venezuelan foods always very bright and happy and colourful.
03:50I mean, tropical country, you know, all the veggies, all the colours, all the fruits.
03:54Absolutely.
03:55Yeah.
03:55Perfect.
03:55So now that the tomato paste has cooked down a bit, maybe we can add the wine.
03:59Okay.
04:00Red wine.
04:02Yeah.
04:02In Venezuela, do they produce wine?
04:05No, but we have Chile and Argentina very close, so we're definitely well-versed.
04:09Our thing is the rum, so…
04:11Oh, yes.
04:12I love the rum.
04:14Beautiful.
04:14Perfect.
04:15So now we have the red wine in there, we can just add the chicken.
04:20Oh, chicken.
04:21Yeah.
04:22There it goes.
04:23Perfect.
04:24We're just going to stir that saucy goodness in there.
04:27And after that, we're going to balance it out with the mustard and the Worcestershire sauce.
04:33What type of mustard have we got here?
04:35Just yellow mustard.
04:36Yellow mustard.
04:37You can do any mustard you like.
04:39I feel like the yellow mustard carries a bit more flavour.
04:43Dijon is good also, but…
04:45And Worcestershire sauce.
04:47It's also a little bit sweeter, so that's why you like it.
04:50Yes, exactly.
04:51What we're going to go now with, it's the stock.
04:55Mmm, it smells fantastic.
04:57So now that our chicken stock is there, we're just going to cook this for 15-20 minutes.
05:01Okay.
05:02And then we're going to fold in our baby capers and we set this to cool.
05:05And while this is sticking away, we're going to go and do our dough.
05:08Okay.
05:09Now, this is quite an interesting dough because I've noticed that there's some red wine here too.
05:15Yes.
05:15Very cool.
05:15So that's a secret ingredient, so the red wine makes another appearance in the dough.
05:19So it's going to give it a little bit of colour and a little bit of taste and improve the
05:23flakiness and sort of the crispiness.
05:25Oh, I love the idea of that.
05:27Very cool.
05:27Cool.
05:28So now for the dough, it's super easy.
05:30So we go with our dry ingredients first.
05:32Yep.
05:33So our flour.
05:34Okay.
05:34Then sugar.
05:36And it's quite a lot of sugar there, but you did say that.
05:39Well, it's a big pie, and you're meant to feed a lot of people.
05:42Yep.
05:43There we go.
05:44It's also going to help make it quite golden, right?
05:46Perfect.
05:46Correct.
05:46And now we go with a good pinch of salt.
05:49Okay.
05:50Amazing.
05:52And now we do our butter and lard or shortening.
05:56So whatever is the preference.
05:57Okay.
05:57Why do you add the lard to it as opposed to just going 100% butter?
06:01I think that pretty much comes to the times of the colony.
06:04So lard was more easily accessible and just, you know, it was just more easier to get that around in
06:11those times.
06:12So, yeah, it's just lard it is.
06:14And it does carry a bit of, like, stronger flavour than the margarine or, like, butter.
06:19And if I can't find lard, is it okay just to use 100% butter?
06:22Yep.
06:23That's completely fine.
06:24Great.
06:25Give it a blend?
06:25Yep.
06:26Give it a blend.
06:26So we're going to break down a bit that butter and then we'll add the rest of the wet ingredients.
06:30Okay.
07:00Antonio, this is the largest rolling pin I have ever seen.
07:02I didn't even know I had that.
07:03I love this kitchen.
07:04Yeah.
07:05This is great.
07:06That's yours.
07:06And look at mine.
07:07It's a little tiny one.
07:10Perfect.
07:10So now that we have a half of our dough, it's pretty much flat and a bit bigger than the
07:15size of the dish we're going to do.
07:17Okay.
07:18I'll get you to do the exact same.
07:20Yes.
07:20And then I'll do transfer the filling and everything.
07:22Okay.
07:22Do you want to use my rolling pin?
07:23No, I'll stick to my little baby one.
07:26I might steal your baking paper on the top.
07:28Yes, perfect.
07:29Yep.
07:30Get you this one.
07:32There you go.
07:33And now we'll just transfer this to the baking dish.
07:36It's a beautiful soft dough.
07:38It's very forgiving.
07:39It's a good recipe for people that are starting because, you know, it doesn't really matter.
07:44You can chill it if you want.
07:46We didn't chill this one.
07:47Yeah.
07:48But if it's getting a bit harder to handle, you can always chill it down like 10 minutes in the
07:52fridge and it'll be good to go.
07:55So soft.
07:55And this is a really good tip to use some baking paper when you're rolling it so it doesn't get
08:01so sticky on the board.
08:02There we go.
08:03Perfection.
08:05And I'll roll the top out.
08:07Could you use this dough for a sweet pie?
08:09You could.
08:10We've got the sugar content in there.
08:11You could.
08:12You could throw some, maybe some mince fruit in there.
08:15You could use, yeah, pretty much anything.
08:18Yep.
08:18And so you're almost like squishing it in there.
08:21It's not so perfect.
08:22Yeah.
08:23It doesn't have to be perfect.
08:24It's, you know, home cooking.
08:26It's still going to be delicious.
08:27And what you want to do is, like, get it just a bit on top of the line where the
08:33filling is going to meet.
08:34Right.
08:34So that when we use the top bit, it can act as a lid.
08:37Okay.
08:38And now we get the filling in.
08:40Yeah.
08:40And that's cooled down.
08:41We do want that to cool down.
08:42Yeah.
08:42So the filling, it's a bit cooled down and it's going to go all in.
08:49Oh, and that's the perfect amount for that dish, isn't it?
08:52Yeah, it can be prepared.
08:55It's all about planning.
08:56Of course.
08:58Amazing.
08:59Do you want to do the honors?
09:00Oh, okay.
09:01Here we go.
09:03Get that on top.
09:04Come on.
09:05Beautiful.
09:06Nice.
09:08Yeah, if we take it off.
09:10Perfect.
09:11Now we're just going to press it down a little bit.
09:14We can cut the excess off.
09:16Yeah.
09:17And the only thing left to do, no wash or anything because there is enough fat and enough sugar
09:23here to make it nice and delicious and golden.
09:26So we're only going to open a slit in the middle to allow some steam to get out.
09:31Okay, I'll let you do that.
09:32Perfect.
09:33And how long does this cook in the oven for?
09:35Look, it can be 45 minutes to an hour until it's nice and golden and that's it.
09:42It's ready to serve.
09:43I would let it rest because it's going to be molten lava in the middle.
09:46Piping hard.
09:47I've been burned before.
09:49All right, we'll cook the pie, allow it to cool slightly and then we can have a taste.
09:53Amazing.
10:02I wish you could smell this, that lovely chicken stew that we made.
10:06And this dough, it's just like a wonder dough.
10:09It's nice and golden and crispy and delicious.
10:12Yeah.
10:12Should we get into it?
10:13Yeah, absolutely.
10:13And it hasn't shrunk much at all.
10:15No, I think that's also the fat content in there.
10:18So we're going to cut a big slice.
10:21Yeah, the best thing about this pie is you don't have to worry about demoulding it.
10:25You just cut into it and serve it straight away.
10:29And you can feed so many people with just one.
10:32Yeah.
10:35Oh, look at that feeling.
10:38Fantastic.
10:39And I don't know if you can see here, but see this is the base and it's crispy too.
10:43With all that heavy stew there, it still has stayed quite crispy from the oven.
10:49Yes, I think that's a mark of the good chicken pot pie, so it's not soggy.
10:54Oh, yum.
10:55Yes, ready to taste.
10:56That's for you.
10:59All right, let's go right here on everything.
11:01Pastry, chicken.
11:06Mmm.
11:08This is just my mum's cooking.
11:09Yeah?
11:10Yeah.
11:11I was just about to say, is this the real taste of Venezuela?
11:14I think so.
11:15It's colourful.
11:16It's savoury.
11:17Yeah.
11:17It's sweet.
11:18If you haven't tried making Venezuelan food at home, well, this is your sign to start cooking
11:24it.
11:24It's easy, delicious.
11:26It's happy food.
11:28Yeah, and fits the whole family, so why not?
11:30Absolutely.
11:43I love a good potato salad, and this is definitely not the normal potato salad that you've seen.
11:49I'm giving this a bit of a Greek twist.
11:51It's called my spanakopita potato salad.
11:55So it's not really a spanakopita, there's no pastry whatsoever, but it's got the flavours
12:00of spanakopita.
12:01So the combination of dill, feta, spinach, oregano, and it goes so well with these beautiful potatoes.
12:10Now, these are charisma potatoes, and you can see that I've left the skin on them.
12:14Now, the skins are so thin, there's no need to peel them before you roast them.
12:18So this potato salad is also roasted as opposed to boiled.
12:22So I've preheated my oven to about 180 degrees.
12:25You'll need about a kilo of charisma potatoes.
12:28I'm going to place them onto a tray.
12:30So really fill up this tray, and I've cut them into large, even chunks.
12:37So spread them out.
12:39To this, I'm going to add a good glug of extra virgin olive oil, and they're Greek-style
12:45potatoes, so you can be quite generous with the olive oil.
12:49To this, a pinch of salt, some dried oregano, a good amount of dried oregano.
12:59And I've got three cloves of garlic.
13:01I've just bruised them, and I'm going to leave them in their skins.
13:04So we're just going to give them a bit of a jiggle, coat everything in the oregano.
13:11OK, these now go into the oven about 180 degrees, and they're going to cook for about 50 minutes,
13:17or until they're tender and crispy and golden on the outside.
13:22Look at these stunning spuds.
13:24They smell fantastic.
13:26They're golden brown.
13:27I've removed them from the oven.
13:28I've just allowed them to cool slightly.
13:30And remember we added all that garlic.
13:32Well, we're not going to waste that.
13:33I'm going to add that to the dressing.
13:35So I'm just going to squeeze out some of the garlic.
13:40See that there?
13:41That has become so sweet.
13:43It's perfect for a dressing like this.
13:45So garlic goes in, and the last two, squeeze that out.
13:52And a little bit goes a long way.
13:56Great.
13:57To this I'll add some mustard, just some Dijon mustard as the base.
14:02And some honey, just for some sweetness, about a teaspoon.
14:07For some warmth, some chilli, just some chilli flakes, tiniest amount.
14:13And I like the zest and juice of some lemon, so a hint of the zest.
14:17I always like to use up the zest because there's so much flavour in it.
14:20And then some of the juice to really round off our dressing.
14:27Squeeze that straight in there.
14:29So that's the acidic component to this.
14:32Give that a bit of a whisk.
14:34And I like to add lots of dill to this.
14:36So about half a bunch of dill.
14:38We'll take the stalks off and then just roughly chop the dill.
14:42It's one of my favourite herbs.
14:44So fantastic with the potatoes and the feta.
14:48Here it goes.
14:49If you don't like dill, of course parsley would be a fantastic substitute.
14:53Alright.
14:54Some extra virgin olive oil.
14:57And we'll just whisk that in together.
15:01Alright.
15:01I'm not going to season that because we did add some salt to our potatoes.
15:05Now while the potatoes are still warm, we can add them straight to our dressing.
15:10I want to serve this warm because the potatoes are going to absorb all of the lovely flavour
15:15of the honey, the mustard and the dill.
15:19So on they go.
15:22And to this I'm adding a big handful of spinach.
15:26The addition of some spring onions, which you'll find in every spanocopita.
15:32I'm just going to use the white and light green part.
15:39And finally the feta.
15:43So I'm going to add about half of this block.
15:48And we'll crumble it in.
15:49Just really break that up so we get lots of little speckles of the feta.
15:53Now we're going to toss everything together and just coat everything in the dressing.
15:59And as I'm mixing this, the spinach leaves are just wilting ever so slightly, which is
16:05exactly what I want.
16:07Okay.
16:07Let's plate this up.
16:09Big mound of this salad in the middle of the plate.
16:13And really get some height on this salad.
16:17Just really showcase all those lovely potatoes mixed in with the feta.
16:22And that is looking pretty epic.
16:26That's not your usual potato salad.
16:28It's a roasted potato salad with lots of those spanocopita inspired ingredients.
16:35I love a salad like this.
16:36Next time you've got friends coming over and you want a really simple dish that is going
16:41to wow your guests, make potatoes like this.
16:44They'll love them.
16:57This salmon dip looks and tastes really fancy, but it's actually really easy to put together.
17:03If you've got a food processor, then you can make this and it is an absolute crowd pleaser.
17:08So we'll start with the body of the dip, which is yogurt and cream cheese.
17:14What I've done with the yogurt is strained it overnight.
17:17So it's now turned into labneh.
17:19We want to get as much of the whey out of this because we want that really creamy thick texture.
17:24So we'll pop that straight into our food processor.
17:27See how thick that is.
17:28And I love to add more of the yogurt than the cream cheese just to give it a lighter taste.
17:35And I like the tartness of it too.
17:37To this we'll add our cream cheese.
17:39I have brought the cream cheese out of the fridge about an hour or two ago.
17:42I want it to be room temperature so it's nice and smooth.
17:46To this I'll add some lemon zest.
17:48We know how salmon goes so well with any citrus, in particular lemon.
17:52So a good hit of lemon zest in here.
17:54You could alternate and use lime too.
17:56That's a really lovely addition.
17:58I will also add the juice of half of this lemon.
18:02And at the end I'll have a taste to see if it needs some more acid.
18:06Okay.
18:07We want a bit of a kick to this.
18:09So some Tabasco.
18:11A few good glugs of that.
18:14And I'm adding tomato sauce.
18:17Which seems like a bit of an unusual ingredient to add to a dip.
18:20But it really will accentuate the pinkness of our canned salmon.
18:24So in with that.
18:27The herbs, of course, you know what I'm going to say.
18:30Dill.
18:30Dill and salmon.
18:31Best friends.
18:32So we'll add a good amount of that.
18:34I'll leave one of the sprigs for garnish.
18:37One or two.
18:37And the rest, take the stalks away.
18:39And we're just going to roughly chop that.
18:42And that can go in.
18:45Could also use parsley for this.
18:48I want a mild onion flavour.
18:50So I will add some chives.
18:53About half of this.
18:56And because it's going in the food processor.
18:59I'm actually going to finely chop them.
19:01Just so we get the beautiful speckles of the chives throughout the dish.
19:06And just like the dill.
19:08I'll just save a little bit of this for our garnish later on.
19:12Okay.
19:13So a little bit of that.
19:14Keep to the side.
19:16The rest.
19:17Into the food processor.
19:19Okay.
19:20Pinch of salt.
19:22And now for the salmon.
19:23I'm going to use 400 grams of salmon.
19:26This salmon's in spring water so I've just drained it off.
19:29And this one's fantastic because it's boneless, skinless and it's a premium salmon.
19:34So we'll add that.
19:35Look how flaky it is.
19:36Just fantastic.
19:38So good for you too.
19:40That goes in.
19:43And the second can.
19:47Okay.
19:48Lid goes on.
19:49And I'll blitz this until it's smooth.
19:56Now there's two ways of doing this.
19:58If you want it to look almost like Riettes, which is like a bit of a stringy style texture
20:03dip, you could just pulse this and keep it as is.
20:07I'm just going to show you.
20:09Look at the consistency of that.
20:11That's a really lovely way to serve it.
20:14Or you can do what I'm doing, which is really giving it a good blend.
20:17So it's light and fluffy.
20:19If you're going to do that, just scrape down the sides and blend again.
20:33Okay.
20:34This is looking fantastic.
20:36And it smells great too.
20:38Have a look at that.
20:39Creamy, but still thick.
20:41I'll take my blade out.
20:45Grab a spoon.
20:47I don't know if you've ever bought a salmon dip at the shops, but they are not cheap.
20:54And to be honest, this tastes even better than the store-bought ones for a fraction of
20:58the price.
20:59Okay.
21:00To garnish this, little sprigs of dill.
21:05Just let them fall over the top, like so.
21:08And some of those chives.
21:11If you want extra lemon, we can just pop a little lemon on the side.
21:15And crackers.
21:17And crackers.
21:18I love lavosh.
21:19So a good generous amount of lavosh on the side.
21:22You could also serve this with some blinis, which are those little tiny savory pancakes.
21:27Or even some crusty bread would be great.
21:31Next party, you're thinking of a starter.
21:34This is the starter to impress.
21:37Beautiful.
21:37Beautiful.
21:38And no one will know that that took moments to prepare.
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