Everyday Gourmet With Justine Schofield Season 6 Episode 81
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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00:00Here we go.
00:30Iranian or Persian food is one of the most interesting cuisines for me to cook at the
00:37moment. So I'm going to pay homage to this wonderful cuisine by making some lamb shanks
00:42with jeweled rice. Now in a bowl I'm going to add my lamb shanks. Now before I add them
00:47I'm going to make a little spice mix. So two teaspoons of cinnamon, turmeric which is very
00:54popular in Iranian cooking and some cardamom powder along with some freshly grated nutmeg
01:04and I'm also going to add a really good pinch of salt now so this can season our meat. Now
01:10just give that a really quick mix with your teaspoon and now we can coat the meat in this
01:16really nice fragrant spice rub. So make sure everything's coated and if there's anything
01:21left over we will add it to the pot later on when we start to cook it for a further one
01:26and a half hours. Perfect. Now I'm going to seal this in the pot just taking off excess so it
01:32doesn't burn too much. Now to build on these flavours I'm going to make a really flavoursome
01:38water. Here I've got some hot water and I'm going to add some saffron strands to really extract
01:45all of their flavour. Place them in the water and you'll see it'll start to not only colour
01:50the water but it'll start to flavour that water. Now even just a small pinch goes a long way
01:55for this so don't overuse it. Speaking about not overusing ingredients I'm going to add some
02:01rose water now. Two teaspoons is maximum for this. If you add any more rose water to this
02:07it's going to taste like perfume. Also I need the zest of one orange and the zest of one lime
02:14then I'm going to juice both citrus fruits. Now I've got a good crust on the lamb shanks now so I'll
02:40just take them out and you can return them into the same bowl with all those spices just for now
02:46while I just get a little bit of colour on the onion. So one onion. Beautiful. I'll also add a few herbs
02:55at this stage. I say a few herbs but lots of thyme. I love thyme. That's going to flavour this and two bay
03:02leaves can go in. We'll give this another stir. Beautiful. And once there's a little bit of colour
03:08on these onions. The lamb shanks can go straight back in with all of those remaining spices. Don't
03:15waste any of that and just toss that a little bit. Perfect. And now for our intense jug of water. This
03:24is really important in this recipe and then pour it in and I'll add two cloves of garlic. Just whole
03:31cloves of garlic. You don't need to slice them at all. And for some sweetness in this dish,
03:35some dried pitted prunes. So I'm just going to add four or five. So split them up and now we need to
03:43cover this with some stock. Now I've just got some chicken stock but you could use some lamb stock
03:48or beef stock works really well too. And I've got another four cups here. And once they're covered,
03:55just for extra assurance, I like to cover this with a cartouche which is just a piece of baking paper
04:01that's cut into a circle. This is going to keep them really moist when they're cooking. And now I'll
04:07place the lid on top and this is going to go into the oven a hundred and sixty degrees for an hour and a
04:13half.
04:28Now the lamb shanks have come out of the oven so let's have a quick sticky beak, see if they're cooked
04:34perfectly. I'll take that cartouche off. It's done a wonderful job. Oh it has indeed. Look how soft
04:40that meat is and you can see all of that bone is exposed and I can feel how tender that is. Now I'm
04:47going to take these lamb shanks out and just put them into a bowl just for now because you can see
04:52that this liquid is smelling fantastic but I want it to be a little bit more saucy. So take these out
04:59just like you're doing any other stew. Place the heat onto a medium to high heat and this is going to
05:05bubble away for about 10 to 15 minutes or until it starts to get really saucy. That gives me just
05:10enough time to make a rice. Now in a pan as big as this I'm going to add a little knob of butter
05:17along with some olive oil and I add the olive oil because I don't want that butter to burn
05:23and we're just going to twirl that pan around
05:25to coat the base and I'm going to start prepping some of the vegetables. Now I'm using a little bit
05:33of fennel here. This is quite a large bulb of fennel so I'll just use half of this. I'll take that core
05:39out there, that woody core and then I'll take the top off and then we're just going to roughly chop this.
05:49You can add some onion at this stage too or some spring onions.
05:52I'm just going to warm it up in the pan and slightly caramelise it so in to the butter there
06:01and a little bit of parsley stalk. I will use the leaves later on for the garnish but I don't want
06:07to add the leaves now because I don't want them to change colour. Perfect. And now let's give this
06:13all a really good toss. See how that's just started to caramelise? That's what I'm looking for. Now it's
06:20time to add the rice. Now that's cooked basmati rice and that can go in now.
06:25And this is essentially just heating up all of these ingredients now, tossing it through the butter
06:30to flavour that rice and some sultanas for a burst of sweetness. Just a small handful, separate them
06:39and fresh fruit too. This is so wonderful. This is a pomegranate and I can feel how heavy it is and
06:45I'm going to cut that in half. And this is where the true jewel name comes from, the little jewels
06:54inside. It's a fantastic flavour. It's a combination of sweet and slightly sour. Now I'm going to add
07:00this to the rice. I'll just give that one quick toss so it doesn't get too caramelised. And use the back
07:07of a spoon. It's the best way. And look at these little jewels coming out. And if there's a little
07:12bit of juice, just squeeze that out. That is gorgeous.
07:20And now I'm going to add a variety of nuts. Here I've got a duo of pepitas and almonds. So seeds
07:26also, fantastic for this. A good handful in. I'm leaving them whole. And I've always got different
07:34varieties of dried nuts and dried fruit in the cupboard. This is a great way to use them up
07:40in dishes like this. Some pistachios. The colour of the pistachios again, fantastic for a jeweled rice
07:47recipe like this. And lots of herbs. A big amount of parsley. And I'm also going to add some fresh mint
07:56here and then just chop them together really roughly. A big handful into the rice. That's a rainbow.
08:04Right there. And there you have it. That's it. Ready to go. Let's have a look at this sauce.
08:11See how much it's reduced. You want it to be concentrated. So be patient with it. The meat's
08:17not going to go cold because it's going to heat up as soon as I add that sauce, which is right now.
08:22So a nice plate to serve up. I'll get this spoon. I'm going to start with the rice on one side of the
08:29plate here. I can hear that rice still sizzling away. And one lamb shank per person is plenty.
08:36And I'm just going to rest that in the plate next to that rice. And you know I love sauce. So I'm
08:42going to bring this plate over here to the sauce department. And I'm going to smother this in this
08:49delicious liquor. Beautiful. That's my Iranian style lamb stew with jeweled rice. This is rich.
08:59This is fragrant. There's loads of different types of ingredients in here that makes this a dish for
09:06the whole family.
09:19I remember this one time when I was in Paris and I had the most amazing pie I've had.
09:37I remember this one time when I was in Paris and I had the most amazing pie I've ever had.
09:47It was a combination of cheesy white sauce, ham and crusty pastry. So what I'm going to do is try to
09:56recreate this using phyllo pastry. Before we get on to the phyllo, let's get on with the cheese sauce.
10:03In here I had 50 grams of butter. I've melted it and I've added around the same amount of flour,
10:09about 50 grams or a third of a cup. Cook this off for a little bit so we get the raw flavour of the
10:15flour out. And now we can start adding the milk. Now you want to add the milk little by little.
10:22Now it will be a little bit liquidy at the beginning but that's when I'm going to turn
10:25the heat up. Bring it to the boil and thicken it.
10:43Now my basic bechamel is thick now. You can see how glossy it is. This does need to cool down a little
10:49bit before you start adding the other ingredients, particularly the egg. If you add the egg too early
10:55then it may scramble. So at this stage, while it's still a little bit hot, I can add the cheese.
11:00Now my cheese of choice is Gruyere cheese. I love the nuttiness of it. I'm going to add two large handfuls
11:07of cheese. Perfect. And I'll just take that out. And all of this yummy cheese, that can go straight
11:16into our sauce. Now I'm going to add some extra flavours to this. So nutmeg and cheese work
11:22fantastically. So just on a finer grater, a nice amount of freshly grated nutmeg and some mustard for
11:30a hint of piquancy. I like Dijon mustard. Okay. And another mix. So good. And just to make this extra
11:42rich, it's very typical French this, a hint of creme fraiche. Just to really round off these flavours.
11:48I'll get a new spoon and you want a few teaspoons of creme fraiche in here. You could also use a little
11:56bit of sour cream too. Now that this is cooled down, I can add the egg yolk. So one egg yolk.
12:03We'll separate that. Egg whites into one bowl and carefully separate that. Now the egg yolk's not
12:09only to hold the sauce, but it's also going to give it a really nice rich flavour. So one egg yolk
12:15will do the trick and whisk that in. Done. The ultimate sauce that is. Okay. Let's put that to the
12:23side now and we can get onto the crust, the phyllo crust. I like to use a springform tin because it's
12:28just much easier to get the pie out once it's cooked. We do need to use a little bit of butter
12:35just to grease it for extra assurance. So I've got some melted butter and just lightly brush the base.
12:43And I'm just going to put that to the side now while I give myself a little bit of room when I'm
12:48working with phyllo pastry. Now phyllo pastry is really easy to use. You can actually bring it out
12:54of the fridge before you start to use it just so it comes to room temperature and have a clean tea
12:59towel on standby. You don't want the phyllo pastry to dry out because it's actually harder to use. So
13:05having that damn tea towel on standby to cover this is going to ensure it stays really moist and it
13:11doesn't break up. So I'll start with one sheet. I'll just move it to one side and cover the rest of
13:18the phyllo. And now I'm going to brush one side of it. So quite generously with the butter. Just paint
13:28that on. And now we're going to bring in our springform tin and then we're going to start
13:36moulding or draping this pastry in. Now I want to do this about five to six times so we've got a good
13:43solid base of phyllo pastry before I start adding in my sauce.
14:06Now that I have seven layers of phyllo here we can start assembling. Before I do that though I want to
14:12add a little bit of pepper to my white sauce and just a small amount of salt. You don't need too
14:18much salt because the cheese is salty and the ham is salty too. So the first layer I'm just going to
14:24take this out and we'll use a spoon and I'm just going to add a small amount of bechamel so a few
14:30spoonfuls in the bottom. Spread it out so it covers that base and now for some ham. Now depending on the
14:40size of your tin you may need some more ham so around six to ten slices of nice ham and now just
14:48one thin layer of ham and then I'm going to continue the process. Then I'm going to cover it in all of
14:54this phyllo pastry, brush it with a little bit of butter and then into the oven. Now my oven's at 190
15:00degrees so a hot oven and I like to cook this for about 25 to 30 minutes or until it's golden brown all over.
15:07Now my ham and cheesy bechamel tort has come out of the oven and I've allowed it to cool. I think
15:25it's really important to allow it to cool because it can be really running the center because the
15:29bechamel will be too hot. So do let it sit for a good 10 to 15 minutes and may I say this is actually
15:37quite nice cold too. And then I'm going to remove it from the base and I'll just get a knife to help me
15:44out here. So lifting it off very carefully. Perfect. And now I'm going to cut a lovely little wedge out of
15:54this and listen to how crunchy this is. And we'll cut a perfect wedge or as perfect as you can get it
16:03because it's going to be really goo in the center. And then we'll just take it out. Oh look at that.
16:10Now this is so rich and decadent that you really do need to have a really fresh salad to go with it.
16:18And I've chosen winter greens here, some radicchio, a little bit of Whitloft also called endive.
16:23Okay enough talking. I've just got to taste this. This is irresistible for me. Cheese, ham, crunchy phyllo.
16:30C'est magnifique. You know what? It really does remind me of that French classic torte that has the
16:40bechamel and the ham in it. It could be even a little bit better because I've changed up the
16:46pastry and I've used this really crispy, crunchy phyllo. It does work so well with it. Give this
16:52one a try. You won't be disappointed. This is my date and cacao smoothie and all you need is five
17:06ingredients and a blender. In my blender I start with a little bit of almond milk and I'm going to
17:11fill this up about a hundred millilitres along with some dates, a good handful. Of course take the pit
17:18out and I've got another milk that I love to add to my smoothie in the morning and that is coconut
17:24milk. This is going to give it a really rich flavor. In it goes along with some peanut butter and you
17:31can use a good tablespoon of that. And last but not least to give it a chocolate flavor I'm going to use
17:37cacao. This is full of antioxidants so I'm going to add a tablespoon of that into my blender. And now
17:45the lid goes on and give it a good blend for at least 30 seconds.
18:00Okay that's looking good and now I'm going to pour it into a glass. You can see how thick and glossy that
18:09is and you know what it reminds me of a chocolate thick shake but this one is really good for you.
18:15MasterChef Season 6 runner up Laura Kasai is joining me today and we're going to be cooking
18:26a really beautiful pearl couscous salad dish. We are yeah so it's kind of a barbecue entertaining
18:31salad using the pearl couscous itself a bit different from regular couscous you have to cook
18:35it for a little bit longer but it's got a really beautiful nutty texture. Wonderful so let's get that
18:40on straight away. All right so I'll start cooking the actual couscous itself. I've got a really nice
18:45hot pan and we're going to put a little bit of olive oil in there. Okay so we're going to go one cup
18:50of couscous and this will take about three to five minutes to get a really nice toast on it.
18:56Yeah I really like the pearl couscous because of its size it's really interesting it's
19:01it's almost like a nice alternative to have rice or even a small couscous. Absolutely so we're going to be
19:07adding to it today we've got some tin tuna, some chickpeas, avocado and cucumber so if you want
19:12to maybe get on to cutting the cucumbers and avocado up and what we're going to do is we'll start
19:17assembling the salad into the bowl. The couscous is really nice and golden and we're going to bring
19:23it to a nice boil. I've got two cups of boiling water and then once it starts to boil which is pretty
19:31much straight away which is great we're going to turn it down to a low heat and simmer away for about
19:3615 minutes um with the lid on as well. And is there a dressing to go with this salad?
19:42Yeah so it's really simple just some lemon juice a little bit of olive oil salt and pepper so you
19:46could get that organized as well I reckon Justine.
20:02Alrighty so our couscous is done it's absorbed all of that water and we've actually cooled it down a
20:06little bit because we do want this to be obviously a cold salad so I'm going to add this straight into
20:11our salad bowl and Justine I reckon if you start adding some chickpeas the tuna. This is um one of
20:17those salads that's full of protein isn't it? It is it's really really good for you. I think using the
20:24pearl couscous it's just something different quite nice to get that all in there and as you can see
20:29it does feed a lot of people. So that was a juice of one lemon because that was so juicy just drain off
20:36any of those seeds. I'm just going to pop in a little bit of basil as well. Would you like me to
20:41put some olive oil in there? Yes please that would be fantastic. So I'm just going to toss this salad.
20:47It's looking good. It is. So some beautiful goat's cheese so really nice and soft. We just want to
20:53like crumble this in keep it quite chunky and pour that dressing on. Thank you very much.
21:01Lovely. Just give it one final toss and we'll just pop some in here. So simple to do. That looks
21:10lovely. I reckon you should dig in. Okay. Taste test. How is it? 10 out of 10. Thank you.