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Everyday Gourmet with Justine Schofield - Season 16 Episode 8 -Episode 8 englishsub fullfilm Secret Engagement
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00:00Coming up on today's show, I love the colour contrast there with the little pastel green
00:06and then the chocolat.
00:07Nothing beats fresh hummus.
00:10That is addictive.
00:11Delicious.
00:12It's full of bright, bold flavours.
00:15Give that one a try.
00:37Now, we all know pistachio and chocolate go so well together.
00:41I mean, it was so viral there, wasn't it?
00:42Dubai chocolate?
00:43Absolutely.
00:44Like, pistachio is one of those really warm, rich, nutty nuts that works absolutely amazing with chocolate.
00:50And you've got a new chocolate out.
00:51Absolutely.
00:52L'excellence pistachio hits all those notes as well.
00:55What are we making?
00:56We're making little pot au crème.
00:58Ooh.
00:58Could not be easier, could not be more impressive.
01:01Fantastic.
01:02Absolutely.
01:02So we're going to do a little base.
01:04It's almost like that filling that you have in those Dubai style chocolates.
01:07So it's based on a beautiful pistachio cream.
01:10And then just add a touch of tahini to this.
01:13So tahini being that sesame seed paste, so that really helps that nuttiness as well.
01:19Add a pinch of salt into that as well.
01:22That just sort of brings all the flavours together as well.
01:24Where do we get pistachio paste like this?
01:27Yes.
01:27You can virtually get it now and every supermarket has their version of it.
01:31Every supermarket now?
01:32Yeah, most of them do.
01:33Oh, I've got to keep my eye open for that.
01:34They're all a little bit different as well in sweetness, so it's just sort of play around
01:37with it as well.
01:38Yeah.
01:38But then traditionally those Dubai chocolates had kataif pastry.
01:42Yes.
01:43Like kataifi shredded toasted pastry.
01:45Mm-hmm.
01:45I'm going to give it a nod to that texture and the texture will come from chocolate.
01:49Fantastic.
01:50So I'm going to use this new chocolate and just really cut it nice and sort of fine into
01:56little shreds and then you get that into the chocolate and then we're perfectly on our
02:01way to have that filling.
02:03Oh, you can see the actual little...
02:04Yeah, exactly.
02:05See, we load it with like caramelised toasted pieces of pistachio.
02:10Mm-hmm.
02:10Chocolate and nuts, they always go well together.
02:12Chocolate, walnut, hazelnut.
02:14Pistachio is definitely the popular one though.
02:16Absolutely.
02:17No, definitely.
02:18So we'll put about 20 grams of that chocolate.
02:21See, I cut it so it's like a nice and long strand so you still get that texture in the
02:27base of that pistachio as well.
02:29Forget kataifi, I mean, you're onto the new viral thing here.
02:32I'm the chocolate guy.
02:34When there is a way to put chocolate in, we'll put chocolate in.
02:37Yeah.
02:37And I'll just gently mix that in just so we're not breaking up the chocolate.
02:40Is that right?
02:41Exactly.
02:41Okay.
02:42And then we're going to put it just in the base of those little glasses.
02:45Okay.
02:45You can use it, but it's a relatively rich dessert so they don't need to be huge.
02:50Yes.
02:50So about a tablespoon or less than a tablespoon?
02:52I would say so.
02:52So we want it just like a nice flat little layer on the bottom.
02:56Well, you trust me doing this.
02:57Absolutely.
02:57You know how messy I get with these things.
03:00You're a star, you've got this.
03:01Okay, a little bit more than that.
03:02That's pretty good.
03:03That's pretty good.
03:04More is more.
03:04Excellent.
03:05And while you're doing that, I'm just going to start to heat up some cream.
03:08And that's just pure cream.
03:10Okay.
03:10And just bring it to the boil.
03:12Fantastic.
03:24There we go.
03:25That's just come to the boil.
03:27Right.
03:27And then all it is, a whole block of chocolate.
03:30Of course.
03:31A whole block.
03:32A whole block.
03:36A whole block.
03:37So this chocolate is actually really quite mild as well.
03:40So it's under 50% cocoa.
03:43Okay.
03:44So it actually just enough cocoa as well to set the cream perfectly all the time as well.
03:50I never ever get tired of watching chocolate being melted into hot cream.
03:55It's like the best thing ever.
03:57It's one of those beautiful things.
03:58And essentially this is just a chocolate ganache, but it's just that sort of ratio that sets.
04:03There's sort of almost like a custard sort of texture.
04:05This is just such an easy dessert.
04:07It's chocolate and cream being melted together.
04:10I mean, you want to impress someone.
04:12You make them a dessert like this.
04:13Absolutely.
04:14So to make my life a little bit easier to fill it into the glasses that you've lined there,
04:20I'm actually going to pour it into a little jug.
04:22And then I can gently put it in on top of your Dubai filling.
04:27And it looks like we're making tiny ones because we are, because it is quite rich,
04:31especially with that pistachio cream on the bottom of it.
04:35Less is more sometimes.
04:36Absolutely.
04:37But just really gently fill this in.
04:39Mm-hmm.
04:40Fantastic.
04:41And how long are we going to chill these in the fridge for?
04:43Look, I would give them at least sort of three hours.
04:46Yeah, great.
04:59And there we are.
05:00Our little pot de crème are just nice and set.
05:03It's actually really lovely as well at room temperature or chilled, so it's either way.
05:08I love the colour contrast there with the little pastel green and then the chocolat.
05:13To finish it, all I do is I have a little bit of whipped cream,
05:16so just a little dollop that actually just helps to sort of break through the richness as well.
05:21A little sprinkle of pistachio just to sort of give a malt to that beautiful rich green as well.
05:31There we go.
05:31I think this is really neat to try.
05:33That is so cute.
05:34I keep thinking my catering days doing a dessert like this, if you're making it for 100 people,
05:41easy to do and a crowd pleaser.
05:44Absolutely.
05:44Two ingredients in the chocolate bit.
05:46Two ingredients.
05:46Oh, whoa.
05:49Mm.
05:50The combination.
05:52No wonder why it's just gone so viral, because pistachios are so nutty, slightly sweet,
05:59and then you've got the chocolate.
06:01It just works so well together.
06:03Nice and easy dessert.
06:04Yeah, love it.
06:04Doesn't need to be complicated.
06:19I'm going to make you a hummus from scratch.
06:23It's tasty when you make it home, and it's inexpensive, and you also know what you're
06:27going to put in it.
06:28Now, usually when you make a hummus from scratch, you need to soak your chickpeas overnight, and
06:34then you need to cook it for a good hour and a half to two hours.
06:37But I have found a great little hack.
06:40I'm going to use chana dal.
06:42This pulse is fantastic.
06:45And usually you would use chana dal to make some dal or curries.
06:49But because it is a split chickpea, it's a desi chickpea, it takes less time to soak
06:55and less time to cook.
06:57And the reason we soak is we want to just rehydrate them slightly before they get cooked.
07:01And it makes the best hummus.
07:03So after you've rinsed it, you want to pop it into some water and soak it for 30 minutes.
07:08That's all it needs, 30 minutes.
07:10We're going to drain it.
07:13So we'll just get rid of all that water.
07:17And then we're going to place this into a pot.
07:24And I'm also going to cover it with some water.
07:26So we say roughly one cup of chana dal to four cups of water.
07:32Then we're going to turn the heat up.
07:35Once it's come up to the boil, I'm going to turn it down.
07:38Simmer it with the lid on for about half an hour.
07:40That's all it takes to cook.
07:46All right, this is looking good.
07:48Super tender.
07:49Look how much of the liquid the chana dal has absorbed.
07:52And you know it's cooked when you just grab them
07:55and you can just squeeze them between your fingers
07:58and you can see how soft and creamy they are.
08:02So good.
08:02So we're going to drain them.
08:04Not much liquid, but because I'm making a hummus,
08:07I want to control how much liquid is in it.
08:10I may use some of that just to blend with it later on.
08:14So we'll just shake the excess off.
08:17And we're going to place this into a food processor.
08:24And now for the traditional flavors of a hummus.
08:27So tahini can go in, good amount of tahini.
08:35To that, we need to season it with salt.
08:37Now I haven't seasoned it yet.
08:38So a good pinch of salt at this stage.
08:41And just like most pulses when you're cooking them from dried,
08:44you want to make sure that you season them afterwards.
08:47If you season them while they're cooking,
08:49they won't be as tender.
08:50And they'll almost get a little bit of a grainy crust.
08:52So season it always afterwards.
08:55And to this, I'm going to add some cumin.
08:58Now what I've done is just toasted off some cumin seeds
09:02and then crushed it myself.
09:03The flavor is incomparable to ground cumin.
09:07This is nutty.
09:08It's just got a really lovely flavor that goes nicely with achana dal.
09:13So a good pinch of that into there.
09:15And the rest of it I'm going to use to garnish.
09:17Some garlic.
09:19One clove of garlic.
09:21Just roughly chop that.
09:23And a good squeeze of lemon juice.
09:29Okay.
09:30Now I'm going to give that a really good blend.
09:33And I'll add little by little some extra virgin olive oil.
09:44All right, let's have a look at this.
09:48So creamy.
09:49It smells fantastic.
09:50I want to check the seasoning and the consistency.
09:54Look at that.
09:55See how it's starting to get quite fluffy.
09:57It's still a little bit grainy there.
09:59That's okay.
09:59We just need to blend it a little more.
10:01I'm going to check the seasoning.
10:07It tastes so good.
10:09It does need some more acid.
10:11So good squeeze.
10:14And another trick to get this extra fluffy is to add some ice cubes.
10:19So just a few little ice cubes.
10:20Not too much because I don't want to go watery.
10:22Two ice cubes.
10:24We'll continue to emulsify this with the olive oil.
10:27And then it'll be ready.
10:28I'm also going to toast some naan because I think it's a fantastic addition to this hummus.
10:48All right, this naan piping hot.
10:51I'm just going to cut it into chunks.
10:58And our beautiful hummus.
11:01Look how silky it is.
11:03It is just right.
11:05I'm going to pour this into a shallow plate like this, just with a rim.
11:09And we're just going to spread that out.
11:12Nothing beats fresh hummus.
11:15There we go.
11:17A little extra lemon juice.
11:20Some extra virgin olive oil over the top.
11:26And that toasted cumin seeds.
11:29Chanadale, which is a pulse that is grown in Australia.
11:32It's high in protein, high in fiber.
11:35And now you know it's a pulse that makes a cheat hummus.
11:39In fact, it makes the best hummus.
11:42All right, I'm just going to have a quick taste.
11:44And a big scoop.
11:46Lots of that oil and the cumin.
11:53Homemade hummus.
11:55You've seen it here.
11:57Chanadale hummus works a treat every time.
12:00That is addictive.
12:02Delicious.
12:15I recently went to a Vietnamese restaurant and we had the most incredible banquet.
12:20And the most delicious dish on the menu was quite surprising.
12:23It was a tomato salad.
12:24Not like any other tomato salad I've had.
12:27It had prawns through it with a gnoc mam sauce.
12:30There's something about sweet tomatoes along with a sweet, sour, spicy sauce that just works so well together.
12:37So I'm going to try and replicate it for you today.
12:40Now, we'll start with the gnoc mam.
12:42Now, gnoc mam sauce is so classic in all types of Vietnamese dishes.
12:46You don't just have it to dip spring rolls in.
12:49It's great for salad dressings.
12:50It's fantastic with grilled meats.
12:52So a basic gnoc mam sauce has some boiling water, just a splash along with some caster sugar.
12:58I add the boiling water with the caster sugar just to help it dissolve faster.
13:04Give that a bit of a stir and then the fish sauce, the all-important fish sauce.
13:08Now, you don't want to overdo the fish sauce.
13:11You just want it to balance with everything.
13:14You don't want it to be fishy.
13:15You don't want it to be too sour.
13:16You don't want it to be too salty.
13:18They all need to work in harmony together.
13:20So we'll mix that together and then lime juice.
13:24I like lots of lime juice for this and I'll use my nifty juicer to get as much of that
13:33juice out.
13:34Okay, we'll start with half.
13:36I'm going to give that another mix and then chili.
13:40Now, I've got a long chili here.
13:42It's not as spicy.
13:43If you want a bit more of a hit to this, then by all means use a little red bird's
13:48eye chili.
13:48I'm just going to cut these into thin rounds.
13:51I'm going to leave the seeds in this one, however, because all the heat comes from the seeds.
13:56I just want a little bit of a kick.
14:00Okay, in that goes.
14:03And you could make this ahead of time.
14:05In fact, it tastes better if you make it ahead of time.
14:07You can add garlic to this too.
14:09All right, time to have just a little taste to balance it out.
14:14Oh, that's perfect.
14:16That zing on the side of the tongue.
14:18That's what you're after.
14:19Fantastic.
14:20Happy with that.
14:20We'll pop that to the side.
14:22Now for the salad.
14:24So in a bowl, I'm going to add some tomatoes.
14:27Have a look at these.
14:28Aren't they stunning?
14:29All the different colors.
14:31We've got these purple ones.
14:32I'm just going to cut into these just to show you how pretty they are.
14:36Look at that.
14:37Those gorgeous colors.
14:39So for this, I want to cut them in half.
14:41They are a pop of sweetness.
14:44And you kind of want that with this salty, sour, sweet sauce.
14:48It just works so nicely together.
14:50They're going to absorb all the flavors of the dressing.
14:52This is the main ingredient in it.
14:54So we want lots of these gorgeous little tomatoes.
14:57And I've also got some radish.
15:00I love radish in this.
15:01It's really crunchy.
15:03Texture is key to a salad.
15:05So crunchy things like radish, even cucumber will work a treat for this salad.
15:19Right, time for the prawns.
15:21I've got some cooked Australian prawns.
15:23I've taken all the shells off and de-veined it and we just want to cut it into small chunks,
15:28roughly the same size as the tomatoes and the radish.
15:31You could also use crab for this dish if you want to make it extra special.
15:36The sweetness of the crab will go so nicely with it.
15:38Or you could just leave it completely vegetarian.
15:42But I think it's that combination of the beautiful seafood with the tomatoes
15:46that makes it quite unique.
15:49Okay, I have some coriander.
15:51You could also use some Vietnamese mint, Thai basil.
15:55Any of those Asian style herbs work really well.
15:58In fact, you can mix them up if you like.
16:00I'll pick some of it in here and we'll also reserve a little bit more of this coriander for the
16:06top.
16:06We want to almost use the coriander leaf as a lettuce leaf to go with this.
16:11So you can be quite generous with it.
16:14Great.
16:15Okay.
16:17Talking about crunch before, there's some more crunchy elements,
16:20some toasted peanuts.
16:23I'm going to roughly chop them.
16:25We're going to add some to the salad and the rest will be the garnish.
16:29So we'll add about half of this.
16:31In it goes.
16:32So time to dress with our gnocch mum.
16:34We'll just add that over.
16:36Don't add all of it.
16:38Always best with a salad to add half, mix it, and then if it needs some more,
16:43you can always add some more later.
16:45So we'll toss that together.
16:48Yep.
16:48I think we can add a little bit more.
16:52And then one last toss.
16:54Okay.
16:55This is done.
16:57Let's plate this up.
17:00Just put a spoon.
17:03And just a nice big mound of this in the middle.
17:07All the work is done here with beautiful, bright, happy vegetables,
17:11like those tomatoes, the radish, and the pink from the gorgeous prawns.
17:18A final little touch of those peanuts and lots of crispy fried shallots over the top.
17:26Just really just let them cascade down.
17:29One last sprig of coriander over the top.
17:33Now that is not your average tomato salad.
17:37I love this.
17:39It's full of bright, bold flavours.
17:42Give that one a try.
17:55You should never underestimate the deliciousness of a very well-made tuna melt.
18:00When it is made to perfection, oh my gosh, it is the best lunch ever.
18:05And usually it's just made with lots of cheddar on top.
18:08But I'm taking it up a notch today by using some fia di latte,
18:12which is plump mozzarella.
18:14So for the tuna component of it, I've got about 185 grams of canned tuna in oil.
18:21And we're just going to place that into a bowl.
18:24I've drained it really well.
18:26I don't want it to be too chunky.
18:28So just with my fork, I'll break that up.
18:31To this, I want to add some mayonnaise and some Dijon mustard.
18:39I've also got some French shallots.
18:41You could also just use some spring onions.
18:44You just want a mild onion flavour.
18:46Nothing to overpower it.
18:48Give that a mix.
18:50And this is what I like to call a dill pickle tuna melt because I add loads of dill pickles.
18:57They've got obviously that dill flavour to them.
18:59They're briny.
19:00They're salty, slightly sweet.
19:01They're just delicious.
19:03So give it a good hit of pickles, if you like pickles.
19:08And some of that pickle juice that comes in the jar.
19:11A splash of that can go in.
19:13And we're going to whip this really well so everything's nicely combined.
19:17Okay, that's looking fantastic.
19:20You can just place this on any type of bread.
19:23But I'm sort of inspired by New York, so I'm going to be using a bagel.
19:28I love the sesame seed bagels.
19:30I've just lightly toasted it.
19:32Press that down.
19:33And I'll grab a spoon.
19:35We're going to divide this mixture over the two sides of the bagels.
19:39Pressing that down.
19:41Other side.
19:42Okay.
19:44And spread that.
19:47And now for our fio di latte.
19:50We'll take it out of the water.
19:52The difference between a fio di latte and then other mozzarellas is it's not too wet as it melts.
19:59If you use a beautiful buffalo mozzarella, some of the liquid will come out of it.
20:03That's just what happens when it's melted at a high temperature.
20:06Where fio di latte is used for pizza.
20:08So it's the perfect melting cheese for this.
20:12So we're just going to cut it.
20:14Just into slices.
20:16Rough slices.
20:18Look how creamy that is.
20:22And you want to be really generous with it.
20:25So we'll just cover all of that tuna.
20:28This goes into a hot oven under the grill until it's bubbly and golden brown.
20:41This goes into a hot oven under the grill.
20:41Look at this cheese.
20:42See how it's melted perfectly over the bagel.
20:45I'm going to place that onto a plate.
20:49And I happen to have a little dill in my fridge because I'm herb addicted.
20:56But if you don't have any dill you can just eat it as is.
20:59I just want to give it a little sprinkle of dill over the top.
21:05And that right there is the ultimate cheesy tuna melt.
21:10This is a hot oven.
21:14This is a hot oven.
21:16This is a hot oven.
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