Everyday Gourmet With Justine Schofield Season 6 Episode 80
Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
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Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
#EverydayGourmetWithJustineSchofield
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00:00Music
00:12Music
00:20Music
00:26Usually we associate mushrooms with meat dishes like poultry and red meats, but I'm going to
00:38show you a mushroom dish using scallops.
00:41I've got two pans on the heat, one over here, this is going to be for the scallops.
00:45Now you want it to be really, really hot, so I'm going to turn that on now.
00:49I've also got another pan on here, this is on a medium to high heat.
00:53I'll add a little bit of olive oil and a knob of butter.
00:58So I'll just use a little bit for now and then we'll just melt that together.
01:02I always add a little bit of olive oil when I'm using butter like this because I don't want it to burn.
01:07And we'll get these echelots in or French shallots.
01:11Now I just want to soften them, I'll also add a little bit of salt at this stage.
01:16Let's talk mushrooms, I have a variety of mushrooms.
01:19Mushrooms are at their best in autumn.
01:21Here I've got some oyster mushrooms which I'm just going to break with my fingers.
01:26You see that I'm just pinching and pulling apart.
01:28That's the best way to break up mushrooms of this size.
01:32Also some king brown mushrooms.
01:34These are a little bit more meaty.
01:36I'll just take the bottom off here and I'm going to cut them into nice slices.
01:42So everything is roughly around the same size.
01:45Great.
01:46And I've got some classic button mushrooms here.
01:51All of these mushrooms have different flavours and that's why I like to use a variety.
01:56And in supermarkets today you can get all of these mixed mushrooms.
01:59Have a look at that.
02:00These are shimeji and they've got a great flavour and they look fantastic.
02:05So I'm just going to pull them apart.
02:06So I'm just going to do a small portion today just for me.
02:10Now that this is bubbling away and that's softened, we can add the handful of mushrooms.
02:16Give them a toss in that butter.
02:18Now while they're getting a little bit of colour, let's talk about the scallops.
02:22Here I've taken the roe off the scallops.
02:25I'm just going to pat them dry.
02:26With scallops, there is only one way of cooking them, flash frying them, hot pan, in and out
02:33within two minutes because if you overcook them, they become like rubber bullets.
02:37So you want to keep them almost a little bit raw in the centre.
02:40So pat them dry.
02:42Perfect.
02:43I'm also going to season them with a good pinch of salt and some pepper.
02:50And that's all I'm going to add to the scallops because I really want to taste them as is.
02:55Now these mushrooms, they've cooked nicely.
02:58They've got a good colour on them.
03:00And now I'm going to deglaze the pan with a little bit of white wine.
03:06So once this has reduced, I will be adding some cream.
03:09But before then, I want a little bit of cayenne pepper just like that.
03:13And some stock, some fish stock, a little bit of that in there.
03:17And you can make the sauce and I always recommend making this sauce first and just keeping it warm.
03:22The one thing you don't want to do is cook the scallops first because once this is done,
03:27scallops can be finished and then we can bring the whole dish together.
03:30Now that's reduced nicely.
03:32So in with some cooking cream.
03:34And cooking cream is great for this because it won't split even if it's boiling.
03:39So just give it a quick toss.
03:41Yum.
03:42Now this is thick enough so I'm going to turn the heat off.
03:45And let's get on to the scallops.
03:47A little bit more olive oil in the pan.
03:50That's nice and hot.
03:52I am going to add some butter but not yet.
03:54I'll just finish it off with the butter.
03:55You can see that that's smoking.
03:57That's a good sign.
03:58And we can add our prepped scallops.
04:01So like I said, these are going to take one minute on each side
04:05or until they're golden brown on each side.
04:07Now I've turned the scallops so now I'm going to finish this off with just a little knob of butter.
04:22This is going to make them really glossy.
04:24So in there and just spread that butter around.
04:29And then what I like to do is just get a little bit of that butter
04:33and drizzle it over each of those scallops just to finish it off.
04:37All right.
04:38Heat off and then straight onto a plate to rest.
04:44And they don't need long at all to rest.
04:48Great.
04:49And now to plate this very simply, I'll just get a nice shallow bowl like this one.
04:55I'm going to add a good spoonful of our mushroom fricassee.
05:01All the different varieties of mushrooms there.
05:04And you can see the cream has stuck to all of the individual mushrooms.
05:09Get some of those king browns on the top there.
05:12And then for the little heroes of this, we'll just scatter these scallops over the top.
05:21I'm feeling very generous today.
05:23Usually three scallops, but today I'm in the mood for five.
05:26And a little sprinkle just for that colour there and a little bit more heat.
05:31Cayenne pepper just over the top, small amount.
05:34And some watercress.
05:36I like watercress because it's got a little bit of pepperiness to it.
05:40So a few little sprigs over the top here.
05:43This is a delicate dish.
05:45This is a great combination of flavours.
05:47Earthiness from the mushrooms.
05:48The sweetness of those scallops.
05:51And the scallops, when you don't overcook them, they're succulent and they're really tender.
06:18Grilled halloumi with a splash of lemon juice is absolutely fantastic.
06:36But if you put it with a vinaigrette, a chilli and tomato vinaigrette, it's even better.
06:42So for some acidity and some sweetness, some tomatoes.
06:45These tomatoes have been finely chopped, so a few tablespoons of that into a bowl.
06:50For some extra sweetness, a little bit of honey.
06:53I want a good dessert spoon of the honey in there.
06:56For some saltiness, some capers.
06:59And I'm going to leave them whole for this.
07:01And now some lightly dried chilli.
07:04And this, when it's mixed with all of these flavours, and then some olive oil,
07:09it's going to really give it a nice heat.
07:11Now for some acidity, some sherry vinegar.
07:14And mix that in.
07:19And then some fresh oregano to keep with the Greek theme here.
07:23So now a little bit of olive oil and then just whisk this in.
07:27And now I'm just going to put this to the side so all of these flavours can mingle for about four to five minutes,
07:33which gives me just enough time to grill some halloumi.
07:36As soon as this is crispy and golden brown and a little bit soft, straight onto a plate.
07:50And then we can get our sauce with a big spoon, drizzle that all over the top.
07:56That is the perfect way to start any meal, nothing else required.
08:02I love making ravioli from scratch, but sometimes I'm a little bit time poor, so I like to cheat just a little bit.
08:13Instead of making my own pasta, what I like to do is use wonton wrappers.
08:18They're already rolled out for me in the circles, ready to be filled with a delicious filling and then fold it over to put into a sauce.
08:27Now I'm going to do a classic agridulce sauce here with a pumpkin and parmesan filling with a delicious burnt butter with raisins and capers.
08:35I know, this is so yummy.
08:37Let's get on to the filling first of all.
08:39In here I've got a little bit of pumpkin.
08:41This is 400 grams of butternut pumpkin that's been cubed and I've roasted that for about 20 minutes until it's really soft and slightly caramelized.
08:50That goes into a little food processor just like this one with two-thirds of a cup of cottage cheese.
08:56Now I like cottage cheese for this because it's going to keep it really light and fluffy.
09:01So two-thirds of a cup measured out, perfect.
09:04And for some saltiness, some parmesan, I want a good handful of parmesan in there and I'm going to keep some for later for the garnish.
09:13I'm going to add some sage to my filling.
09:15Three to four leaves of sage.
09:18I'm just going to gather them, roll them up and I'm just going to chiffonade this which just means cut into fine strands.
09:28Perfect, that can go in.
09:30And a good amount of nutmeg.
09:32Now use fresh nutmeg.
09:35Perfect.
09:36Now a little bit of salt, just a pinch.
09:39And a good crack of pepper for this.
09:43Great.
09:43Now I'm going to place the lid on, lock it into place and now I'm going to blitz this until it's quite fine.
09:50Okay, let's have a look.
09:55Oh, look at that vibrant colour.
09:58That's good enough to eat as is.
10:00Now you can make this filling ahead of time, put it into a container and then just keep it in the fridge until you're ready to use it.
10:07It also freezes really well.
10:09Now these little wonton wrappers, they're perfect for this.
10:12So I'm just going to line them up.
10:13I've also covered the wonton wrappers with a damp cloth just so they don't dry out.
10:18So I'm going to start with a few.
10:20Let's start with six.
10:22Cover that up.
10:23Now I need a little bit of glue for this.
10:25So just one egg.
10:27Take one egg out and just pop it into a bowl.
10:31I'm going to give it a really good whisk.
10:33Okay, now that that's ready and our filling's ready, we can start making this.
10:40I use two teaspoons and we'll get a small amount of our mixture.
10:44Don't overfill it.
10:46That's the biggest thing with ravioli.
10:47If it's overfilled, it will burst.
10:49So a small amount in the centre.
10:52And then I'm going to use a pastry brush just to lightly brush around the edges.
10:57And now we're just going to fold this over just like that, trying to take as much air out as we can.
11:05And using your two thumbs to make a triangle shape is the best way to press down on this.
11:12Now you can see that that's a half moon shape.
11:14And just for extra assurance, you can use your fork just to press around the sides as I'm doing here.
11:21Easy.
11:22First one done.
11:23Now I've got a bamboo steamer basket here.
11:26Now these are perfect for these ravioli.
11:28I've also put a little bit of baking paper for some extra assurance so they don't stick.
11:33And then I'm going to place the ravioli around this basket until it's full.
11:37And then we can start steaming this.
11:39Now I've placed my wontons on a wok that has a little bit of water underneath it.
11:58And they're going to steam gently for about three to four minutes.
12:01And now I can get on to my sauce.
12:03Now you need a nice big pan just like this one to make this burnt butter sauce.
12:08I'm going to start with a little bit of butter.
12:10One piece of butter.
12:11This is around 20 grams.
12:13I'm just gently letting that melt away.
12:16When you're making burnt butter, the key things to look at is of course the butter frothing up.
12:20So it's going to get really, really frothy.
12:22When it starts to foam up and make a little bit of noise, you know that it's almost turning
12:27to burnoisette or burnt butter.
12:29In my burnt butter, I'm also adding some capers and some garlic.
12:33So the garlic I'm just going to bruise and finely slice.
12:36I don't want to mince this at all because I do want it to be a little bit chunky for this
12:41recipe.
12:42And some walnuts.
12:43A good handful of walnuts.
12:46And roughly chopping this.
12:47Now these are going to go into the very last minute so they don't go soft.
12:52We want to keep that crunch in the walnuts.
12:56Perfect.
12:56And you see I don't have too many ingredients here because the sauce is all about this burnt
13:00butter.
13:01Now for some sage, a small amount of sage.
13:03I'm just going to finely slice that.
13:07Perfect.
13:08And then a few more ingredients.
13:09Some raisins for some extra sweetness.
13:12This will really show off the sweetness of the pumpkin too.
13:15So a handful of the raisins.
13:18Just separate them a little bit.
13:19And now we're ready.
13:20Now you can see here that it's changed a little bit of colour.
13:22So in with the garlic.
13:25In with the capers.
13:27That's the saltiness.
13:29Just give that a nice toss.
13:32And now I'm going to turn the heat off.
13:35Add the raisins.
13:37Oh, that smell.
13:38The capers.
13:40It's going to warm up in that pan.
13:41It's sensational.
13:42And now for that sage.
13:45That can go in.
13:46And we're talking about agrodulce.
13:48Which means sweet and sour at the beginning of this recipe.
13:52The sour element is going to come from a little bit of vinegar.
13:55So a hint of vinegar in now.
13:57And that's the sauce ready to go.
13:59That heat is turned off now.
14:01So all we need to do is wait for our pumpkin wontons to finish steaming.
14:05And then they can go into this sauce.
14:13Now that is the sauce done.
14:15Let's have a look at these dumplings.
14:16They really only need two to three, four minutes maximum.
14:20Oh, they look good.
14:21And I'm just going to use two spoons here just to pop them straight into the pan.
14:27So let's get all of these in.
14:29All right.
14:30We can now add that handful of walnuts.
14:35And now we give that a really good toss.
14:38So all of that coats those yummy wontons.
14:41And then to serve up, I'm just going to arrange a few of these raviolis in the plate.
14:50Pile that up.
14:51And then with a spoon, I'm going to scoop up some of that sauce.
14:58And all those yummy little bits and pieces.
15:01Sprinkle around the plate.
15:03Perfect.
15:04And then last but not least, I did reserve some parmesan.
15:07Parmesan crumb to finish it off.
15:10Just a little sprinkle around.
15:14And that's it.
15:15I'm going to dig in to these gorgeous little raviolis.
15:19Oh, have a look inside.
15:21See all that pumpkin there?
15:23Gorgeous.
15:28Oh.
15:30Ten out of ten.
15:37Having a catering business always makes me think what different types of canapes I can
15:44make for my customer.
15:45And this one's a really popular one that I'm doing at the moment.
15:49This is a naan canapé.
15:50So I'm going to be using naan bread as the base to top with a delicious crab topping.
15:56So into a bowl, I'm going to add some curry oil.
15:59I'm also going to give it another punch of flavour.
16:01So a bit of smoked paprika.
16:04And a good pinch of salt here.
16:07And then give that a really good mix with a pastry brush.
16:11Now I've also preheated my oven to 180 degrees.
16:15Now I'll just remove the naan bread from the pack.
16:18And before I start to cut it, I'm going to flavour it.
16:22Now I'm just going to do this on one side of it.
16:25So the base stays really dry as it bakes in the oven.
16:28And now all we need to do is cut it into bite-sized pieces.
16:31So I'll cut that in half.
16:34Sandwich it together.
16:36And then cut them into even triangles.
16:39And now this just goes onto a tray, into the oven for 10 minutes.
16:43So they go really crispy.
16:45Now that these are cooked, I've allowed them to cool completely on the tray.
17:03And then it's as simple as dressing them with whatever topping you would like.
17:06It can be as simple as crushed avocados with a little bit of lime juice.
17:11Or you can go all out like I'm doing today with a little bit of blue swimmer crab that's been picked.
17:16And I've mixed it with a homemade mayonnaise and some dill.
17:19This is so delicious.
17:21And I'll tell you what, you start any party with this little canapé, you're going to be sure to impress any guest that comes over.
17:29It's always a great idea to have a few slices and cakes in your repertoire.
17:47And I've got the perfect person to show us a few simple ideas.
17:51This one in particular is outrageously simple.
17:53Pineapple.
17:54Pineapple slice?
17:55Yeah, I love pineapple at the best of times.
17:57This is a white chocolate pineapple and coconut slice.
18:00Oh, tropical.
18:01I like it.
18:02So if we start, we've got some flour and we can combine that with some coconut sugar.
18:07Just plain flour?
18:08No, it's self-raising.
18:09Self-raising.
18:10Perfect.
18:11Some coconut sugar.
18:12Oh, I love this coconut sugar.
18:14Me too.
18:15If you can't find coconut sugar, can you just use brown sugar?
18:18Brown.
18:18Yeah, I'd use brown sugar too.
18:20Okay, great.
18:20A little bit of spice there, some cinnamon.
18:22Would you like to crack those two eggs and put those together for me?
18:26Of course.
18:26Just a little quick whisk.
18:27Mm-hmm.
18:28I've got some melted butter that I'm going to pour in there too.
18:33Eggs go in?
18:33Mm-hmm.
18:34Eggs, please.
18:35Oh, white chocolate.
18:37You could use milk or dark, depending.
18:39I've got some pineapple.
18:40Fresh pineapple.
18:41Right.
18:42Well, you can use fresh or canned.
18:43And over there are some macadamias.
18:45Just, you might as well put those in there too.
18:47In they go.
18:47I'll just throw a few more on the top.
18:49Just mix it all together.
18:50And you've greased and lined a tray.
18:53What size is that?
18:55This is an 18 by 28 sliced tin.
18:57Oh, look at that.
18:59Happy with that, Madame?
19:00Yeah, it looks good.
19:01And this is a heavy bowl, so I might get you to help me.
19:03Oh, right, you are.
19:04The other thing about this is sometimes you've got to take something for morning tea for somebody's
19:08birthday or somebody's leaving work or whatever and you want something, you know,
19:11quick and easy.
19:12You don't want to be hard at it all night, the night before.
19:14So, you know, something like this is perfect.
19:18That's looking great.
19:20And I've got a couple of extra macadamias over the side there, Jass.
19:23We might just poke those on the top.
19:25Sure.
19:25What temperature oven and how long are we going to cook this for?
19:29Okay, it's a moderate oven for around 35 to 40 minutes.
19:32I reckon that looks pretty good.
19:47Cool down.
19:47I think it looks pretty good too.
19:49Let me help you take that out.
19:50Cool down.
19:51It's ready for us to cut up.
19:53I'm very impressed with the look of it so far.
19:56I wonder what it tastes like.
19:57Oh, look, I'm guessing that you will like it, Justin.
20:01Just because I know what you're like.
20:03I'm just going to give you a little bit there to try to start with.
20:06Oh, look at that.
20:06Look, inside this, this is the perfect colour.
20:10It's soft, a little bit crumbly, which is good.
20:13This is the way we want it.
20:14Well, it's a bit more slicey than cakey.
20:15Exactly.
20:16And I love how there's a little bit of stickiness there from the fruit that we've added.
20:21And that's not all.
20:23With this slice, you get the crunch of the macadamias.
20:25So there's a lot going on.
20:28I'll have a nice taste.
20:30Got it all, Justin.
20:30And you do know me so well that you know I like the little end there, the crunchy bit.
20:33I know.
20:34I like the bit of an edge, too.
20:36Look at us.
20:36Nothing changes.
20:37We can't even wait to put it on to the plate before tasting.
20:41But that is a sensational slice.
20:44I can taste the cinnamon in it, taste the pineapple, and the nuts there.
20:49The texture, like I said before, is brilliant.
20:51Oh, you're cutting me some more.
20:53Yes, I will.
20:54After this one, I'll have the second one.