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Everyday Gourmet with Justine Schofield - Season 16 Episode 9 englishsubtitle fullfilm❤️❤️ Secret Engagement
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00:00Here's a little taste of what's coming up on Everyday Gourmet.
00:04So that's my spicy dandan noodles with Chinese broccoli.
00:08And with this one, there's a little trip in Sicily also.
00:11A little trip to Sicily.
00:12Absolutely.
00:13If you haven't tried savoury scones, try them.
00:16They're absolutely delicious.
00:37The most flavoursome noodles would have to be dandan noodles.
00:40Traditionally, a dandan noodle dressing should have tahini in it or a sesame paste
00:44and Szechuan, which is a numbing pepper.
00:47And my little difference here is to add an extra punch of protein.
00:52So I'm going to be adding some tuna.
00:54I always have tuna in my pantry and it's a fantastic addition to these dandan noodles.
00:59So we'll start with our tahini.
01:02And tahini is one of those ingredients.
01:04You can mix it like this and it stays smooth.
01:07So I'm going to add a splash of water to this now, just to smooth it out.
01:12And see what happens.
01:13It almost seizes like that.
01:16And then we'll add some more water and it'll loosen.
01:19What I do suggest is not to add too much water at the beginning.
01:22So just add a little bit until it's the right consistency.
01:33Okay, some soy, light soy.
01:37About a tablespoon or so.
01:40Some black vinegar, love black vinegar.
01:43Some sugar.
01:46Sesame oil.
01:47And a pinch of Szechuan.
01:50It's quite strong and pungent.
01:52It's almost got a numbing feel in the mouth, but in a good way.
01:56It's fantastic.
01:57Okay, another ingredient just to really give it some extra spice is some crispy chili oil.
02:03So a big spoonful of that in there and then some of the oil.
02:08Some ginger, freshly grated ginger.
02:14And although I'm serving this warm, there's no reason why you can't make this dressing
02:18and serve it in this tuna salad at room temperature or cold.
02:23I will have a taste.
02:25Just make sure everything's balanced.
02:28Oh, that's so good.
02:31There's that zing and numbing sensation in my mouth.
02:34It is just right.
02:36Okay, you want to make your sauce first because this part is really quick.
02:39We're just going to be blanching our vegetables.
02:41I'm just using Chinese broccoli today and the noodles.
02:45These are instant noodles and I think they're fantastic for this type of recipe
02:50because they're going to hold their shape and they're going to absorb all the beautiful flavor
02:54in the dressing.
02:56These ones will take three minutes and I'm just going to chop up my Chinese broccoli.
03:01I'm going to place the stalks in first because they're going to take the longest
03:04and leave the leaves for the very last minute to wilt.
03:24All right, the noodles are almost cooked so I'm just going to add some spring onions
03:29to the sauce, just a small amount and the rest we can use as a garnish.
03:35There should be plenty to save them for something else.
03:39So into our sauce and you can drain this if you want, but I don't mind a little bit of
03:44this
03:44starchy water going into this just to bring everything together.
03:48So I'm just going to pop that straight into our dressing.
03:54All those Chinese broccolis and by all means, don't stop at Chinese broccoli.
03:58You could just use your regular broccoli.
04:00Spinach works a treat.
04:02Fantastic.
04:04Okay, now we're going to add the tuna.
04:06Use a quality tuna.
04:08This one's responsibly sourced and I like how it's chunky.
04:13So we're just being careful not to break it up too much.
04:16I want the big chunks of tuna in this.
04:18It just tastes so good with this dressing.
04:21So I'm just going to delicately toss everything together.
04:26And it's got lots of sauce and that's the way it should be served.
04:30So into a bowl, I'm going to add the noodles and those big chunks of tuna for a big punch
04:40of protein right there.
04:43And a few more chunks of tuna right on the top there.
04:48I love the addition of sesame seeds, totally optional.
04:50Just a sprinkle over the top and some more spring onions.
04:54So that's my spicy dandan noodles with Chinese broccoli and what makes it really special is the addition of that
05:02chunky tuna.
05:14If there's one person I want to make me a really good quality cannoli, it's Giorgio.
05:22Justine, today is the sweet moment between us, the cannoli.
05:27The cannoli, Giorgio is from Sicily, we're the home of cannolis.
05:32And the most important thing with a cannoli is the…
05:35Delicote, the filling.
05:36And I think the simplest ones are the best and we're going to be doing two flavours today.
05:40We do two flavours, but the traditional is always the winner.
05:43Even when we're making cannoli, it's always the winner. Let me start with this.
05:51This packaging is also double packaging, this colander.
05:56So you make all of this fantastic ricotta and there is a difference between ricottas.
06:02What makes good ricotta?
06:04Well, first of all, we put in any preservative or colour, we don't put in nothing.
06:08We don't add any acid to the whey when we cook in the whey.
06:12This one is whey protein, so very healthy, very good for you.
06:15Have a look.
06:16And it can feel when you start eating, very smooth, very delicate.
06:21Yeah, look how creamy that is. But it's also dry.
06:24You know, sometimes you can find ones that are already smooth and they're runny.
06:28That's not going to work.
06:29These are the good things to have with the colander, pack it with the colander,
06:32because they have it to be dry.
06:34Otherwise, when we start making the filling in a few minutes, we will have the filling too watery.
06:39Yes.
06:39It will be no good for our cannoli.
06:40So then we've got to sweeten it.
06:42Let me broaden it a little bit.
06:43Okay, yep.
06:43And yes, we put sugar.
06:45Mm-hmm.
06:45You see, this one is icing sugar.
06:47The one we can also use is the custard sugar.
06:50But if you use icing sugar, we will have a quicker process on the mixing.
06:54Okay.
06:55Happened to me in the past when I was mixing to need to work too much the ricotta with the
07:02sugar for making the sugar melt and don't have the grimy texture of the sugar in the ricotta.
07:07Yeah.
07:08And what was happening there was a kind of caramelized.
07:11So the ricotta filling was coming too shiny.
07:15Yes.
07:15And then it was coming from the shell.
07:18Right.
07:18It was exactly, you were filling the shell.
07:21Yeah.
07:21Put on the plate and the ricotta was really kind of run away from the shell.
07:26So I guess the key is when you're mixing this, I mean, you can do it with a spoon,
07:30but if you want it to be a little bit smoother.
07:32No, no.
07:32We're going to use the whisker now, yes.
07:34But just don't over mix it.
07:35No over mix, yes.
07:36Okay.
07:37Now, the time I make some noise here with this whisker, maybe you can help me with some,
07:43we need to crush some pistachio.
07:45Yes.
07:47And just for the decoration or something else.
07:49Okay.
07:50And don't over whisk it.
07:51No, we'll whisk it.
08:03Okay.
08:03What do you think?
08:04Looks good to me.
08:05Certain body able to taste, volunteer, brava.
08:09Just that in itself is like perfect.
08:12And smooth enough?
08:13Smooth enough, not too grainy.
08:15Okay.
08:16Just right.
08:16Beautiful.
08:17If somebody think to lick this, make sure you unplug the...
08:21No, we're not doing that in my kitchen, Giorgio.
08:24So we're going to split this in half?
08:26Yes, so we can change some traditionality with some variant.
08:31In the reality, in the ricotta, once you have this, you can add other stuff.
08:34Okay, here we go.
08:35So we can add some chocolate in this one and some...
08:39So just some melted chocolate?
08:40Yes.
08:41Ooh, chocolate and ricotta, look at that.
08:44Do you know the cannolis that I don't like are the cannolis with dried fruit throughout?
08:49Have you ever had that?
08:50Is that something in Sicily that you can get or not really?
08:52Not really.
08:54Glazed fruit is normally probably just for decoration.
08:57Yes.
08:57In the traditional one, you put this orange glazed peel on the outside.
09:01Beautiful.
09:02Or some glazed cherry.
09:04So what we added to this was that melted chocolate and cocoa nibs.
09:08That's a really nice addition.
09:10Yes.
09:10You can exaggerate also with the chocolate, really, I think.
09:14In this one, actually, I want to add a little bit of cinnamon.
09:17A long time ago, it was used to reduce some very strong smell from ricotta that sometimes
09:24was very strong, like sheep milk.
09:27So in the tradition, we have the cinnamon.
09:30And not too much.
09:31Not too much.
09:32I don't think you should fill the cinnamon.
09:34And I'm adding some oranges just to this, because orange and chocolate just go so well together.
09:38And then we're going to pop them into some piping bags.
09:41Piping bags.
09:41And also, we can show how people fill them up even without piping bags.
09:44It's like a little win-sissing.
09:46Sounds good.
10:06Okay, we've got the classic ricotta filling in a piping bag, which I'm just going to cut or save out
10:12there.
10:13I'm just happy with that.
10:15And then you're going to show us the traditional technique.
10:18Yes.
10:18A lot of people fill them up with a spoon like this.
10:22Let me take that one away.
10:25And push it in.
10:27These are pretty good because they're not too long.
10:29So it's actually quite easy to get the filling in there.
10:31And you can make these from scratch, if you like.
10:35Absolutely.
10:35Yeah, but you can buy some really good quality ones out there now from all types of delis.
10:42The delis have them.
10:43And I love how you also put kits together.
10:45Yes, the kits is very handy.
10:47Yeah.
10:47So in the kit, you've got the cannolis.
10:49You've got the ricotta that's been seasoned with the sugar.
10:52It's all ready to go.
10:53Yes.
10:54And then all the accompaniments.
10:55It's such a great little gift.
10:56That looks fantastic as is, but we've done the crushed pistachios.
11:00Do you want to put on this one here?
11:02You can dip it in.
11:02Yeah?
11:03Do you just dip it like this?
11:04Yes.
11:05And as a suggestion to people at home, what you can add, you can add anything you like.
11:09Yeah.
11:10You can put a pistachio, but you can put a grated chocolate or any other decoration if you like.
11:15It's all up to you, really.
11:16Yeah.
11:16There is to add so many different options, even fresh fruit if you have some fancy.
11:22Yeah.
11:23I mean, we could talk for hours about all the different toppings, but you know I'm a purist
11:28when it comes to things like this.
11:29I like the classics.
11:31The pistachio.
11:32Pistachio chocolate, and this one right here is my absolute favorite, just as is.
11:38Have I filled it enough, or should I be filling it more?
11:40No, I think perfect.
11:42Perfect?
11:42More.
11:42You want to do more, more, do more.
11:44More?
11:44Like that.
11:45Yeah, beautiful.
11:46I think with the piping bag, there is another style.
11:49Everyone feels like it's...
11:52I think the piping bags are great, especially if you're making lots of them.
11:55Correct.
11:55Then the piping bag's a really good idea.
11:58And...
11:58And come less mess than my one.
12:00Yours is good too, Giorgio.
12:02Thank you, thank you.
12:04Dusty, you do the honors.
12:07I make a mess all the time.
12:08Beautiful.
12:10Do you know, there's lots of desserts out there, but it's these simple things that I just get so
12:14much joy out of eating.
12:16And with this one, there's a little trip in Sicily, also.
12:18A little trip to Sicily.
12:19Absolutely.
12:21Cheers.
12:22Mmm, buonissimo.
12:24Mmm.
12:26Buonissimo is the right word to say?
12:28Buonissimo.
12:29Buonissimo then.
12:30Buonissimo.
12:30Cheers, Giorgio.
12:31They're so good.
12:33Just simply the best.
12:35Mmm, love them.
12:35Siciliani.
12:36Mmm, beautiful.
12:51I love a good scone, particularly when it's still warm from the oven.
12:55A little cream, some jam, just delicious.
12:58But I'm going to show you a different version today.
13:00These are my savoury scones with lots of herbs, so herby scones.
13:05I'm going to serve them canapé style, so really small ones.
13:09Now, usually I would do this the way my Aunty Iris taught me, which is by hand,
13:14so crumbling the butter into the self-raising flour.
13:17But I find the food processor works just as well, so Aunty Iris, look away.
13:23We'll start with our self-raising flour.
13:25Self-raising flour, it's a flour that we should all have in our pantry.
13:29It's fantastic for everyday baking like this.
13:31The self-raising flour has cream of tartare in it.
13:34It has a leavening agent, so they're going to make our scones lovely, fluffy and high.
13:40So in with our self-raising flour, some salt.
13:46And to this, I'm going to add the cold butter.
13:49I've just cut it up into small pieces.
13:52And I'm going to pulse it as opposed to blend it.
13:55We just want it to chop the butter until it forms a crumb.
14:12Okay, that's turned into breadcrumbs, which is what we need.
14:17Perfection.
14:17Now in with our herbs.
14:19So I've got a combination of parsley, dill and chives.
14:22And then we're going to pulse it again, so it chops the herbs even more.
14:27Dill, I just love dill in this.
14:29And we know how dill goes so well with smoked salmon.
14:32I'll also leave a bit on standby, and we'll use that for a garnish.
14:37So we're just going to roughly chop the dill.
14:40And then the chives, lots of chives in this.
14:42I love that mild onion flavour.
14:44So I'm just going to cut them in half.
14:47Pop the battens together.
14:49Finely chop again.
14:53After I've chopped up all these, they're going to go back into our food processor.
14:59The lid will go on, and I'm going to give it another pulse in the food processor
15:02until everything is combined.
15:10Okay, now time for the liquid.
15:13So we're using buttermilk, and we can pour in all of our buttermilk.
15:18And everything gets blended until it comes together.
15:26Okay, that's all it takes.
15:28As soon as you see all of that combining, just like this,
15:31it's time to turn it off.
15:33You don't want to overwork it.
15:35So we'll take that out onto our board.
15:38This makes a lot, guys.
15:41I'm going to bring everything together.
15:44And I'm just going to knead it just gently just to bring it together.
15:49And you can do this by hand just by flattening it all.
15:52I've got a rolling pin.
15:54We're just going to roughly roll it out.
15:57I want it to be, let's say, about two centimetres thick.
16:01I've got a cookie cutter, and you can make these into any shape you like.
16:05But like I said, I want these to be canapé style.
16:07I'm just going to cut into them, and you can see that that's going to be fantastic.
16:12So you can see those little layers there.
16:14That's a good sign.
16:15So that's our first one.
16:16Cute little scone.
16:17I'm going to make a few more of these.
16:19Brush them with a little bit of leftover buttermilk,
16:21and then into a hot oven about 190 degrees for 15 minutes.
16:25See you.
16:27See you next week.
16:57All right, these scones have come out of the oven.
16:59How good do they look?
17:00They've risen nicely.
17:01Just have a look at the center of one of these scones.
17:07Oh, fluffy.
17:08Mmm, they smell so good.
17:10If you like, you could add some cheese to this to make them extra decadent.
17:15I haven't because I'm going to dress them with some salmon.
17:18So the way I like to serve these, a little bit of creme fraiche or sour cream, up to
17:24you.
17:24And we'll just pop that on top.
17:26I'm going to put it on my plate over here.
17:28You can see I've been quite generous with it.
17:30And then some smoked salmon.
17:33Just fold that over, pop that on top.
17:38And a little sprig of dill, if you've still got some left, on top.
17:43Isn't that the cutest canapé you've ever seen?
17:45I'm going to dress some more just so you can see how beautiful it looks on the plate.
18:08Alright, after you add the dill, I just love the addition of lemon.
18:12You can squeeze lemon over it or if you want an intense lemon flavour, just the zest.
18:16It kind of looks cute on the plate too.
18:18So straight over the top.
18:21And how good does that look?
18:23Beautiful herb scones, certainly not done in the traditional way but they taste fantastic.
18:29If you haven't tried savoury scones, try them.
18:33They're absolutely delicious.
18:34Next high tea, afternoon tea.
18:36Or why not a canapé with a glass of champagne?
18:40I'm going to taste.
18:42Mmm.
18:45The scones, they're perfection.
19:00Bruschetta, I just adore it and you can do it the very classic way or you can change
19:05it up and that's what I'm going to be doing for you today.
19:08Instead of basil, I'm going to be using some chives and I'm going to make a classic dressing
19:13to mix into my fresh cherry tomatoes.
19:16So for the dressing, a hint of Dijon mustard, some really good quality balsamic vinegar and
19:23the ratio I tend to tell people is one to one to three.
19:27So one part mustard, one part vinegar and three parts extra virgin olive oil.
19:34Now you want to use a good quality extra virgin olive oil and when it comes to making a dressing
19:39or an emulsification like this, you want to slowly add your olive oil.
19:44See this is just so easy to do with that controlled dosage.
19:48So I'm going to add about that much and look how thick this dressing is.
19:54It's concentrated, it's just right, almost looks like mayonnaise, perfection.
19:58So now I'm going to add a pinch of salt and some freshly cracked pepper and that's how
20:06fast it is to make a really nice balsamic dressing at home.
20:09No need to buy your dressings, make them.
20:12It's so easy.
20:12So I'm going to pour this over our beautiful rainbow tomatoes, the whole lot.
20:19To this I'm going to add some chives.
20:21You can use basil but I like the mild onion flavour of the chives, it's a nice little change
20:28from the original bruschetta and I'm going to go quite heavy on the chives.
20:36Okay, in they go and I'll give it a really good mix.
20:43See how all that dressing is sticking nicely to our tomatoes, just right.
20:49Okay, I'm going to let that sit there for a moment while we get our bread ready.
20:53Just some ciabatta that I've toasted, a little bit of garlic that I'm just going to brush
20:59over.
21:00Just do it really gently.
21:01You'll be surprised how intense raw garlic is on the bread, so just a little bit.
21:07And I'm just going to drizzle a little bit more extra virgin olive oil over my bread and
21:14then on with our dressed tomatoes.
21:19I'm going to pile it up and I find the best bruschetta is not eaten straight away.
21:26I let that sit there for about 10 minutes, just so the tomato flavour and that beautiful
21:31dressing soaks in to that ciabatta bread.
21:34That is definitely not your classic bruschetta, but I think I might like this even more, particularly
21:40because we've got that lovely, thick, balsamic dressing coating all those beautiful tomatoes.
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