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  • 5/19/2025
Everyday Gourmet With Justine Schofield Season 6 Episode 75

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Transcript
00:00Transcribed by ESO, translated by —
00:30I've been lucky enough to travel to the Maldives and it is a stunning paradise and this is a curry
00:38that we would eat at breakfast. If you don't want to eat at breakfast of course it's fantastic for
00:43lunch or for dinner. Now first you need a big saute pan or pot roast just like this. I'm going
00:49to add some oil, just use some vegetable oil or peanut oil and now I'm going to add some whole
00:56spices. First some cinnamon, this is just one cinnamon stick that I'm going to break in half
01:01and two cardamom pods. These are so tiny but I tell you what they've got lots of flavour to them
01:08so I'm just going to bruise them just to release some of the seeds. They smell lemony and it will
01:14translate throughout the whole curry and some fennel seeds. I'll sprinkle them in and they're
01:19just going to sizzle away for a few minutes. Now I'm going to add some onions, ginger and
01:26garlic to a food processor because I want to mince them quite finely. So one large brown
01:32onion I'm going to cut into four pieces and the reason I'm cutting into four pieces is
01:36because the garlic is so small so I want everything to chop at the same time in my food processor
01:43and the ginger I'm just going to give a helping hand by just cutting it into rounds and now
01:48the lid can go on and we're going to blitz this until it's minced. Don't make it into a paste,
01:54you do want a little bit of texture in these vegetables.
02:03This is looking perfect, that's what I need for this recipe. Now before I add this I'm going to
02:10add some fresh curry leaves. You can find curry leaves at most green grocers now, I've seen them
02:16in supermarkets. Now you can see that they start to sizzle up, be careful with that because it does
02:21spit a little bit and when you start to smell the curry leaves it's time for us to add our minced garlic,
02:28ginger and onion. Great. And mix in these onions, I'll add a little bit more oil and we just want to
02:39get a little bit of colour and soften these onions. Right, while that's cooking away let's get on to our
02:45tomatoes. I'm just going to cut our tomatoes in four and they can go in. Essentially I'm making
02:52a tomato sauce but a really rough tomato sauce and I like to use fresh tomatoes for this.
02:57Lovely. Before I add the tomatoes I'm going to add some more spices. Some turmeric, chilli powder and cumin.
03:16And just allow these to toast once more so I can start to smell the turmeric, I can smell the cumin
03:21and I can definitely smell that chilli. Great. Now because these tomatoes are raw we really do need
03:27to cook this off. So give this about five to ten minutes. While this is cooking away I'll prepare
03:33the chicken. The chicken of choice is chicken thigh because it's got a little bit of fat in it and it's
03:39going to stay really moist throughout the cooking process. I've just got chicken thigh that has no skin
03:44on it and I'm going to cut each thigh into four pieces. This is cooked down now so we can add our
03:57chicken. This is a type of curry where you don't need to fry the chicken first. It's actually much
04:03better to add it to the onions afterwards. And now I'm going to add a really interesting ingredient.
04:10This is pandan leaf. Very similar to vanilla. It's slightly sweet and mellow and it does give this
04:17such a nice flavour. So in that goes with some coconut milk and I'm going to use 270 millilitres of coconut
04:25milk. Give that a mix. I'm going to turn the heat down and you can see it starts to become really really
04:33creamy. And just for some extra liquid while this is cooking I'm going to add about half a cup of water
04:40to start with. Keep a little bit on the side and as this cooks it may need a little bit more.
04:45So once it starts to come back up to the boil I'm going to season it generously with some salt.
04:52Lid goes on and I'll turn that down and this is going to cook very gently for 20 minutes.
04:58All right let's do the big reveal. Oh it smells like breakfast in the Maldives. It smells so good.
05:14Now I'm going to serve it in a small copper pot with some basmati rice on the side. Get lots of sauce
05:22there and the chicken and just for presentation I'm just going to get a little bit of that cinnamon
05:28stick and a little bit of coriander on the top that I'm going to just break up with my fingers.
05:35This is a beautiful curry. I love Maldivian food. It's a combination of Indian and Sri Lankan. It's much
05:42lighter and as you can see it's very fast to put together. Now I love cheese in particular halloumi
05:56because after it's been cooked in the pan it goes golden brown on the outside and it's still gooey
06:00in the centre. But to make it even more special I love to crumb it and I know a lot of my friends
06:06out there are gluten free so I have a solution for you. These are white corn tortilla strips but I'm
06:12going to transform them into a crumb. So into a small food processor I'm just going to grab a nice
06:19big handful of chippies and they can go in. I'm going to place the lid on and I'm going to form a fine crumb.
06:27Oh look at that. You can't even tell the difference from bread to these corn tortillas. Now with our
06:41halloumi I'm going to cut it in half so I've got four even portions and first into the egg and straight
06:49into our corn chip crumb or you can get really adventurous and use a flavoured corn chip. Now I'm
06:55just going to take this out and it goes straight into the pan just shallow frying it in some oil
07:02until it's golden brown. Now these have worked so well. They're crispy on the outside and I can feel
07:20just by squeezing the halloumi it's soft in the centre. Now just drain it on some paper toweling
07:26and then onto a presentation plate and I'm just going to line these up like little soldiers. Spread
07:33them out and then I'm going to top it off with a really nice fresh guacamole that has a little bit of
07:39tomato in it, avocado and a splash of lime juice. I'll just top that last one there and then to make it
07:46look very special some coriander. Also I like the flavour of it. That is a very unique way of crumbing
07:55but it really works and for all my gluten intolerant friends this one's for you. You don't have to miss
08:00out on that crunchy crumb. Last year I was lucky enough to travel extensively through China and I had
08:10the most amazing stir fries. This recipe that I'm making for you today was one that I tried. It's really
08:16interesting because it has potatoes and duck in it. To start with I've got a big wok here and I'm just
08:22heating up some vegetable oil. Now this wok is really hot so we get hot oil to fry these potatoes.
08:30Kitflur potatoes are great for this because they're waxy and they're going to hold their shape. So place a good
08:37handful of these sliced potatoes. Don't overcrowd the pan and these are going to fry for about two to
08:43three minutes on each side until they're just tender. While that's happening we can get onto the sauce that
08:50goes with this. I've put a little twist on this sauce by adding a Korean chilli paste. It's got such a deep
08:57flavour to it. Now just with a spoon I'm going to place this into a jug and you can see how sticky and
09:03concentrated it is along with 150 millilitres of Shaoxing wine which is just Chinese cooking wine
09:11and the same amount of soy sauce so 150 millilitres that I'll measure out in my jug and then for a
09:17sweet flavour I'm going to add some ketchup manis which is a sweet soy sauce. Now I'm going to add a
09:25little bit of ginger and I'm going to mince this ginger straight into the jug. Ideally you need about
09:31one heat tablespoon perfect and you're going to get a stronger flavour from the ginger if you mince
09:37it as opposed to chop it. Also we're going to do the same with the garlic so I've got three small cloves
09:43of garlic here or two big fat cloves of garlic and then the last one and then I'm just going to scrape
09:52it off the grater. Now use a whisk to combine that chilli paste with the liquids and that's the sauce
10:01done. So much flavour in that sauce and let's have a look at these potatoes oh they look good they're
10:07golden brown already. Okay we can start prepping everything else. First of all some onions so I'm
10:13going to thinly slice it. I want strands of the onion throughout this stir-fry. I'm also going to add
10:22some red capsicum and I'm just going to remove the cheeks and then again I'm going to just slice
10:31the capsicum roughly around the same size as our onion.
10:37The last vegetable I'm going to prep for this stir-fry are some snake beans. Now the reason that
10:46they're called snake beans is because first of all they're quite long like snakes and also because
10:51of the little black head that it has on it it resembles a snake. If you can't find snake beans
10:57you can just use your classic green beans. Now I'm going to cut them in half and then evenly portion
11:03them out. I want them to be about three to four centimetre batters and they're going to go in at
11:09the last minute because I want to keep them really crunchy. Now this is really interesting. I'm going
11:14to be using some lap chong sausage which is a Chinese cured pork sausage. It's got a combination of
11:21sweetness, smokiness, saltiness. I love this in stir-fries. I love it in fried rice. It really does make
11:29any dish a little bit more exciting. You can get this from all Asian grocers now and cutting them
11:36again into about two centimetre rounds and I'll just take the ends away. And then the last ingredient
11:42I'm going to prep is the duck. Two duck breasts for this recipe. This is going to serve four people
11:48and I'm going to thinly slice the duck. If you like you can take the skin off. It's very easy to come off
11:55but I love the skin so I'm going to leave it on. And I'm cutting this into very thin slices so it cooks
12:01quite fast. See how thin that is? That's what we're looking for. So once the potatoes are cooked the duck
12:08can go in and I'm going to flash fry it and then we can get on to the veggies and bring them all together.
12:38Now these onions are beautifully caramelised and that lap chong, that Chinese sausage is glossy. I love it.
13:04And now we can return the duck and the potatoes back to our wok and we can add our snake beans.
13:14These aren't going to take long at all to cook and we'll toss that all together. Look at those vibrant
13:20fun colours. And finally we can add the sauce. I'm going to pour that in there
13:26and see how that sauce is really sticking to all of those ingredients. This is ready to go. Just plate
13:36this up. This is a dish that you serve as is. I don't think you need any rice there because we've got
13:42the potatoes there that have absorbed all of that sauce and you've got the sausages. There's so much
13:48flavour in this one pan dish. Voila. And just to finish it off, crispy fried shallots that you can find
13:57everywhere these days. It's a stir fry that I learnt how to make in the Pingyao region in China and this
14:03is a recipe that's now in my repertoire that I'm so happy to share with you.
14:16I say if you can drive a car you can carve a chicken and I think it's a really important skill to have.
14:22First few little tricks. Sharp knife. Need a sharp knife. And also you need your board to be stable
14:28because that's going to make it safer. I like to start between the leg and the breast here so I'm
14:34going to cut through that crispy skin. The knife is there just for support. There's not that much
14:40chopping. It's more about following that backbone and almost pulling or teasing the chicken leg and
14:47thigh away. So we're going to cut directly through the centre and what you're looking for
14:52is the cartilage. Again if you're worried about that just tease it away a little bit and you'll see
14:58that is perfect just through the cartilage there. Okay so I'm going to do that on the other side of
15:04the chicken and you can see that there's not many juices coming away from this because this has rested
15:10perfectly. Pull that away again and now slice straight through that cartilage. I like to take the
15:21wishbone out so just use your hands and tease it out. This wishbone gets in the way when you're trying
15:28to cut the chicken breast and I still put it on my platter because I always like to make a wish
15:34just before eating that chicken and then to slice the chicken breast down the breastbone on one side
15:41and you can actually just again tease it straight off that bone there. Soft bone. See how easy that
15:49comes off? Perfect. Now again keeping that skin intact I'm just going to cut that in half and that's two
15:56lovely portions of chicken breasts and now I can do the other side.
16:02And now for the chicken wings again they just cut straight down through the cartilage there it comes
16:16off quite easily and that goes on to the platter. This don't waste it it makes fantastic stock.
16:23For me being able to carve a chicken like this is a life skill.
16:32Many many years ago when I started to make sponges they would never turn out they'd always be dense
16:38but now I know how to make the perfect sponge thanks to this lovely lady Trishy. Trishy makes
16:43excellent sponge cakes and we're going to be making a chocolate sponge cake today. We are
16:47it's a really lovely light one and it's made a little bit differently to what you might have seen
16:51before by whipping the egg whites first and almost making a meringue. Okay so we've actually got those
16:57in there already that looks just about right I think we could probably crank it up a little bit
17:01there and start to add the sugar. Okay so just raining it in slowly and this is where we're going
17:07to get the lightness in this sponge cake. By doing it this way it actually holds the air in like the
17:12meringue. Yeah. So that you've got a better chance I think. That looks good I think you can take those
17:16off and we'll fold through the egg yolks and I'm going to sift some dry ingredients for you. Okay
17:23Oh look at that gloss. Yeah. A little taste for me. If you like. Mmm. Oh I love meringue.
17:31Right. Hand it over and you can put the egg yolks through and just fold those through gently.
17:37While you're folding I might just get organized here to sift. So I've got a cup of self-raising
17:43flour and I'm going to add to that a couple of tablespoons of cocoa and then I'm going to just
17:48carefully sift that over the top for you. My auntie makes really great sponge cakes but she doesn't do
17:55it like this. This is a really really interesting way of doing it adding those yolks afterwards. Just
18:00get those little lumps out there and then we're good to go. And the last thing that we need to do is
18:06there's some nice hot milk over there. You can just wring that around the outside and the warmth
18:11of that milk will help with the folding to get all those ingredients through a little quicker.
18:15I mean that's the trick I guess. Making sure that you work quickly and gently. We've got two little
18:21tiny sponge pans. I'll pass that to you. Okay. And just a little bit of butter and a little bit of flour
18:28so they come out nice and easily. And that's it. It's into the oven. That's the fastest sponge cake
18:33recipe that I have ever done. What temperature is our oven? Moderate 180. And how long for these
18:40little cakes? Around about 20 minutes. 20 minutes that's all. And then we're of course going to
18:44allow it to cool completely before we feel the chalky sponge cake. Yep.
19:04Well they look great Jess I think. They're cooling down nicely. They have cooled down. And we can get
19:09onto the finishing touches. So that just is a little bit of sugar and some vanilla for flavour for the
19:13cream. Okay. I'll add a little bit of that now. And what I'm going to do is add 60 grams of dark
19:18baking chocolate into a saucepan with a little bit of butter and this is going to just make a glaze.
19:23Ooh. Is that okay? You didn't tell me there was glaze involved in this cake. Glaze, yeah.
19:30And this is looking good. It is. That looks like ready to go. My chocolate and butter have melted. I'm
19:37just going to add the rest of that chocolate through. Okay and that's just going to cool it down
19:41straight away so we can use it. Yep. Good idea. All right Trish I'm going to let you do the honors.
19:46Okey dokes. That whisk out. All right. Okay. All right. So the base. Yeah I like to have flat on the
19:55bottom and flat on the top personally. I think it gives a nicer finish. So I put the cream in the
20:00middle. Yummy. Two more. Would you like me to put more on? Yes. Yeah. Okay. There you go. Well you've
20:07got to have something to sandwich don't you? Absolutely. Yummy. Mm. Lush. Okey dokes. So
20:14then the nice flat top. Oh look at that. Oh. Lush. It looks good. All right now this has cooled down.
20:22It's still going to be a little bit runny so I'm going to spread it out a little bit. Oh I love when
20:27it just goes. I like a little dribble. It just makes it look a little bit decadent I think. And
20:33maybe a little bit fall over that edge I think. Come in. There you go. Oh look at that. Yum. And then we can
20:40finish it off with some straw dough. Okay I'll put some on too. How delicious. We're just going to scatter
20:45them all over the top. As many as we can get on. You can just pile them up. It's like we're playing
20:50one of those games to make sure nothing falls off. All right well now we need a cup of tea and we can
20:55just dig in the two of us. Quite right. I love it it's just you and I here because we've got a lot
20:59of cake to get through. We don't have to share.