Everyday Gourmet With Justine Schofield Season 6 Episode 77
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
#PrimeUSTV
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FunTranscript
00:00Music
00:30i'm going to show you a really cool way to jazz up a simple piece of white fish now this is
00:38rockling but you could use blue eye cod for this recipe you could even use some snapper i'm going
00:43to use katayifi to wrap the fish and then bake it in the oven so we've got a really crispy exterior
00:50and then inside we've got flaky fish i'm also going to serve this with a soy and cream sauce
00:56this is a brilliant dish to really show off and it's actually quite easy to do firstly we need to
01:02tease the katayifi apart now this is such a wonderful pastry to work with it looks like a big bundle of
01:10knotty hair or vermicelli but it's not it's actually pastry just like phyllo pastry it's going to go
01:17crunchy when you mix it with butter and then place it in the oven i've just melted about 50 grams of
01:22butter here and i'm just going to use the clarified butter on the top all right now get your hands in
01:29there and give it a really good mix so it's evenly distributed so all of that katayifi has gone from
01:37white to a golden color because of that butter and once you've done that we can take it out of the bowl
01:44give yourself lots of room on the bench and spread it out into a rectangle
01:51so i'll place the fish there season the fish with a little bit of salt
01:56all over at this stage you can add different spices you can add a little bit of lime or lemon zest to it
02:02even a bit of chili powder is fantastic and now we wrap as tight as possible it still can look a little
02:09bit rough but ideally you're trying to shape it into a square or a rectangle shape and you want to make
02:17sure none of that flesh is exposed so it's completely covered in the katayifi now i'm just going to seal
02:25it off and give it a head start before i place it in the oven so it goes super crunchy so a little bit
02:30more butter into a pan just a small amount because we do have quite a lot of butter already in the katayifi
02:37and we'll spread that around the pan this is over a medium heat you don't want to be too hot because we
02:42don't want to burn the katayifi we just want to get it really golden and crispy so into the pan
02:49and press it down even use a little plate to just help press that down so we get a nice flat crunchy
02:56base and even color so just start that off and then i'll take it off and it's going to take about
03:03one minute on each side so i'll keep an eye on the heat while that's happening we can get onto this
03:09really easy sauce and it's nice to prepare this sauce at this stage so the flavors can develop
03:15as the fish is cooking in the oven so 300 milliliters of cream can go into a pot
03:22and this is just a sauce that is throw it all in and let it bubble away and then it's ready because
03:28it's such strong distinctive flavors unusual flavors soy sauce now goes into the cream 80 milliliters
03:37now before i continue on with this sauce i've got to turn this fish because i can see it's starting
03:41to go golden brown oh look at that gorgeous and it's already really really crispy so another minute
03:48on that side and we can finish this sauce also i'm adding some sesame oil only half a teaspoon of
03:54sesame oil is needed so i'm going to turn the pot on and bring this to the boil and continually taste
04:02it just to make sure that there's enough soy sauce in there and there's enough cream and then i'll
04:06correct it at the end with a sesame oil this fish is nearly cooked as long as it's golden brown on each
04:12side we can take it out of the pan onto a tray that has a little bit of baking paper and then this goes
04:18into the oven for about eight to ten minutes or it may need a little bit longer depending on how thick
04:24your fish is
04:35now that the fish is cooked i've just allowed it to rest for about two minutes you can see how
04:48crunchy it is it's split a little bit there but that's completely fine and i'm just going to dress
04:53this very simply with some silverbeet but you could use bok choy you could use some asparagus
04:59underneath it i've done this with peas too that have lightly crushed with a little bit of lime juice
05:04gorgeous all right crunchy fish can now just sit on the bed of silverbeet and then i'm just going to
05:13correct the sauce with a little bit of lime so a little squeeze in there also thin out the sauce
05:19and balance those flavors too and i'll have a really quick taste
05:31spot on gosh i love that sauce and now i'm just going to pour it around the fish and just to show
05:40off i'm going to add some black sesame seeds to the top and in that sauce to make it look extra special
05:47what an elegant way of cooking fish and this is a great fish because the texture is there the crunch
05:53of that katayifi which is not only used for prawns we've all had katayifi around prawns but it's also
05:59fantastic on big pieces of fish like this and please try this sauce the combination of soy and cream just
06:06works so well together
06:20Bone broths have become very in vogue at the moment.
06:45I think everyone's realising how good it is for you.
06:48It's nutrient dense and it is so easy to make.
06:53This bone broth is fantastic to eat, as is, but essentially it's a stock so you can use it for your risottos, you can use it for pastas, you can use it for noodle soup.
07:03So many different options.
07:05I've asked my butcher for some oxtail and some beef bones.
07:09There's about 1.5 kilos of beef bones here.
07:12Now I'm going to add the vegetables so just classic vegetables to go with this.
07:16I'm roasting some carrots, onions that I've cut into quarters and some celery and I'll just cut that into three.
07:26And there are two ways of doing this beef bone broth.
07:29You can put this straight into some cold water and bring it to the boil or you can roast it.
07:34Now I prefer roasting it because I want a deep, rich colour on it and I think there's way more flavour if it's roasted.
07:41So I'm going to add a very small amount of oil just to get the roasting started.
07:47Now I'm going to cook this for about 20 minutes or until the bones are really golden brown.
07:52So now as soon as they come out of the oven they can go directly into a pot with some cold water.
08:12When you're making stock allow the water to be cold.
08:15Onions, you can see how there's a little bit of darkness on them.
08:18That's great.
08:18It's going to give this stock or broth the most beautiful colour.
08:22So in and the carrots can go in also.
08:26Perfect.
08:27And now I'm going to turn the heat on and then this is going to come to the boil.
08:32I'm also going to add some apple cider vinegar.
08:36This is two tablespoons of apple cider vinegar.
08:38This really helps bring out the nutrients in the bones so we're going to get a more richer flavour and it's going to be much better for you.
08:48Now this next ingredient is a little bit confronting but it's well worth adding it.
08:53It is optional but there is so much gelatin in chicken feet.
08:57So I'm going to add about six of these.
09:01The gelatin in here is great for gut health.
09:04It's great for the immune system.
09:05It's a great for digestion.
09:07A broth like this is like a natural medicine if you like.
09:12The last thing I'm going to add is a few peppercorns.
09:15Small handful.
09:17I'm just going to add a small amount of salt now but just a little bit.
09:21I'm going to let this boil down and then season it later.
09:25This is going to boil and you'll see some impurities come to the surface.
09:28So for the first hour make sure you have a ladle on standby in a bowl and just skim off all of those impurities until we've got a clean broth.
09:38Then turn it down and cook it very gently for at least three to four hours.
09:43The longer you cook it the better the flavour is going to be.
09:46Now my beautiful beef bone broth has been cooking for three hours and just have a look at this colour.
10:03It doesn't get any better than this.
10:05And you can see I've got quite a lot here and that's fine.
10:08It freezes so well.
10:10It will keep in the fridge for a while.
10:11All you need to do is bring it out and reheat it when you want it.
10:15In actual fact it is better to strain this stock.
10:18Let it come to room temperature.
10:20Pop it in the fridge and then you'll see a little bit of the fat will come to the surface and solidify.
10:26Once you scrape that off you've got the most beautiful finish.
10:29But I'm going to taste it straight away because I can't wait.
10:32This is when you season it to your liking.
10:36And mix that in.
10:37And I occasionally have this when I just want to sip on something savoury.
10:42I'm going to pour that into a bowl.
10:44You can pour it into a mug if you like.
10:46That colour is just gorgeous and that's because we did roast those bones and vegetables off.
10:52Alright, I'm going to get in there and have a taste.
10:55It's going to be really hot.
11:00That is so delicious.
11:02It is comfort food at its best.
11:05So I could just sip on that all day.
11:07I know that it's good for me.
11:09This is what you call soup for the soul.
11:11That is so delicious.
11:16Let's go.
11:46Kirsten Tibbles from Saver School is joining me today and we're going to be making madeleines.
11:54Usually when we make madeleines, you would put them in a shell-shaped tin.
11:59Yeah, it's a French patisserie product, but no one can get those tins, but madeleines are absolutely beautiful.
12:05So to alleviate that problem, we're going to make a madeleine in a cupcake tin.
12:10Sounds pretty good. Let's get started.
12:12Okay, to start with, we're going to take four eggs and we're going to separate them.
12:16Okay.
12:16So I'm going to put the whites here and then I'm going to give you the yolks.
12:21Sure.
12:21And if you can zest the limes and chop the mint.
12:26I love this combination, mint and lime.
12:28So how many limes would you like me to?
12:31Three limes if we can.
12:32A good kick to it.
12:33Yes, I'm going to put this egg white on.
12:36Sure.
12:37Egg whites are best when they're at room temperature.
12:40You'll get a much better aeration from it.
12:42I'm adding a little bit of cream of tartar.
12:44So I'm going to start that mixing.
12:49When we come to a soft peak, I'm going to gradually add in the caster sugar.
12:53Now our egg is at a medium peak, so I'm going to gradually add in the caster sugar.
13:06And then we have to give it a minute or so for the caster sugar to dissolve.
13:10How are you going with that mint, Justine?
13:12We're going to finely chop that and put that into the egg yolks.
13:15The whole lot.
13:16The whole lot.
13:16Okay.
13:23That smells fabulous.
13:44This is exactly the consistency that we want.
13:46A really thick, it looks like mayonnaise, the consistency of it.
13:50I was thinking it looks like bournese sauce.
13:52It's not.
13:54We're just going to make 12 cupcakes.
13:57You can certainly increase the recipe.
13:59And I've just cut some of the glad bake into individual squares.
14:02I've sprayed the tin a little bit.
14:04And we're just going to press that in.
14:05I think it's nice to look quite rustic.
14:07You can certainly use patty pans if you want to.
14:09I don't have to be gentle with it.
14:10No, no, not at all.
14:12Now because these are two different consistencies,
14:14what I'm going to do firstly is I'm going to pour a little bit of our egg yolk base into the egg white.
14:22And I'm going to gently fold it through.
14:25Gosh, just looking at that, you know it's going to be a really light batter.
14:29So gently folding it.
14:31So just using a rotating movement to ensure we maintain as much air as possible.
14:36I'm going to be looking at the bowl after this.
14:43Scrape the last little bit in.
14:47So just fold the remainder of that through.
14:53Then I've pre-sistered the flour.
14:55I'm just going to gradually add that in.
14:57Plain flour?
14:58It is plain flour.
14:59And we're going to add some baking powder.
15:04This also helps to lighten the mixture as well.
15:07I'm just really folding that through.
15:09The trick with this sort of cake is once the flour is mixed in, don't over mix it.
15:13So you can just stop mixing them.
15:15The flour is all incorporated now.
15:16We're going to add the butter in.
15:18So I've pre-melted the butter.
15:20Because the butter is so liquid, if you pour it in, it'll just run straight to the bottom of the bowl.
15:23So what we do is we add a little bit of this mix in.
15:27And we stir it in before adding the butter back into the cake mixture.
15:31And place it into our prepared cupcake tin.
15:34And we're going to bake that at 170 degrees Celsius for about 12 to 15 minutes.
15:39Great.
15:53We're now going to go on to the topping for our cupcakes.
16:20We're going to put in some butter.
16:22And we've also just taken out our madeleine cupcakes, which smell so beautiful.
16:28The perfume of that zest that we added.
16:31There was so much zest in it.
16:32And the mint.
16:33It's just gorgeous.
16:34It is.
16:34It's a really beautiful aroma in the kitchen.
16:36If I can get you, Justine, to juice and zest those lemons.
16:41Sure.
16:41I'm just mixing the butter in for the icing.
16:43You needed the juice, didn't you?
16:52Yep.
16:52We'll put the zest and the juice in.
16:54There we go.
16:56And then I'll just squeeze my lemons here so we can capture all those seeds.
17:01And this is going to give it a little bit of moisture so it all starts to come together.
17:05It will make all that icing come together.
17:07So we're just going to drizzle a little bit on each one.
17:18So just a nice, nice dollop of icing.
17:22I don't think you can ever have too much icing.
17:24There's a lot of cake there so we need quite a bit of icing to match.
17:27Well, that one.
17:30That's a generous one.
17:31That one has a lot of icing.
17:32That can be yours.
17:34And then just onto a plate there.
17:38That one doesn't fit so I guess I'll just have to have a try that one.
17:42Of course you say.
17:44And then you can see that's why these little paper squares work quite nicely.
17:54Zesty.
17:54Zesty and it reminds me of my childhood.
17:57I can still taste that classic madeleine batter in there.
18:01I love it.
18:02Yum.
18:03Absolutely yum.
18:24Confiting meat is one of the most ancient ways to preserve meat.
18:50When you confit, you need to salt first and then cook the meat in its own fat.
18:56And the most popular way of doing this is with duck.
18:59Confit of duck is just sensational.
19:01Now these days because we've got fridges and we've got ovens, we don't need to confit as long in the salt.
19:06And I actually don't like it to be too salty.
19:09So I confit my duck for about three hours.
19:12Now I really enjoy making my own confit at home.
19:15But you can monitor how long you salt your duck and the most important thing, what flavours you can add.
19:21So I'm going to do an Asian inspired confit of duck.
19:24So a good amount of salt into a bowl along with two bay leaves.
19:28And I'm just going to really rip up the bay leaves so we can get as much of the flavour out as we can.
19:35Some orange.
19:36So just one orange peel and break that up.
19:39And a cinnamon stick.
19:41Again, breaking it up so you can see all of these flavours that are going to flavour the duck.
19:45And that go really well with duck too.
19:47Star anise has a really nice licorice flavour.
19:50We'll crush that into the salt.
19:52Along with some Szechuan pepper.
19:55And then with your hands, really rub all of these flavours together so we have an aromatic salt here.
20:03So two duck legs.
20:04When you're doing confit of duck, you use duck legs.
20:07These duck legs have a nice amount of fat.
20:09So when it's cooking really slowly for a long time, it's protected.
20:13And it's on the bone so the meat is going to stay nice and tender.
20:16Now all I do is add the duck legs to a bowl and cover it in the salt.
20:24And now that goes in the fridge.
20:25Like I said, I like to salt mine for a few hours, three hours, four hours tops.
20:31And then you rinse it off, pop it in a tray about that size and then submerge it in duck fat.
20:36Now I've done confit of duck many times on the show but this part is really important
20:40where I'm seasoning the salt with many different flavours because it does transform this duck.
20:46It's also going to draw out a lot of the moisture.
20:49So before you even think about cooking it in the duck fat, think about what flavours go
20:54with duck, what flavours you like at home and then put it in your salt and you'll...