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  • 5/19/2025
Everyday Gourmet With Justine Schofield Season 6 Episode 78
Everyday Gourmet With Justine Schofield
Everyday Gourmet With Justine Schofield S6
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Fun
Transcript
00:00Music
00:04Music
00:08Music
00:12Music
00:20Music
00:26Music
00:28Music
00:32Bone marrow is one of those things I usually eat
00:34at a restaurant but there's no
00:36reason why you can't make it at home
00:38This is beef bone marrow
00:40and it's become
00:42famous because of a very famous English
00:44chef named Fergus Henderson
00:46I'm using one of his
00:48recipes because it's simple
00:50and it really is delicious
00:52When bone marrow is cooked in the oven
00:54what happens is this bone marrow
00:56becomes really gelatinous
00:58and irresistible to eat
01:00Now I've preheated my oven
01:02quite hot about 200 degrees
01:04and now I'm going to make a really
01:06aromatic paste
01:08a little bit of garlic so one clove of garlic
01:10along with a pinch of salt
01:12and then crush this
01:14until it's really soft
01:16and turns into a paste
01:18You can see some of the liquid has come out
01:20it's become quite sticky
01:22that's what we're looking for with this
01:24Now I'm going to add some parsley
01:26but I'm not going to use the leaves
01:28so just the stalks
01:30and I just want two or three stalks
01:32so we can really taste it
01:34there's so much flavour in the stalks
01:36so don't throw them out
01:38Perfect, along with the parsley
01:40I want some fresh thyme
01:42and I'm just going to take those leaves
01:44straight off the stalk for this
01:46because we don't want the woody stalks in there
01:48Now that smells intense
01:52you can smell all those individual flavours
01:56I love this
01:58and now a little bit of spice
02:00pinch of cayenne pepper
02:02and now the zest of one lemon
02:04I'm going to use the juice later on
02:06for the salad
02:08so just keep this lemon on standby
02:10and then to bring all these flavours together
02:12a good splash of extra virgin olive oil
02:16and then all you need to do
02:18is mix that
02:20so you've got a nice
02:22thick aromatic paste
02:24Right, now that this paste is ready
02:26I'm going to use a pastry brush
02:28just to brush the bone marrow
02:31Now I've asked my butcher
02:33to cut this bone marrow lengthways
02:35you get more of a marrow to bone ratio
02:38however you can cut it the traditional way
02:40where you do need a spoon to scoop it out
02:42so almost like the osso bucco style
02:45Alright, brushing
02:46and then once you've liberally brushed the bone marrow
02:50which is solid at the moment
02:52this cooks in the hot oven for about 20 minutes
02:55or until that solid marrow turns into a butter-like consistency
03:00What a delight!
03:15This has cooked perfectly
03:17and I know it's cooked
03:18because if you just put a little knife
03:20or a palette knife through it
03:21it goes straight through the other side of the bone
03:23it's very soft
03:24so I'm going to take this while it's still hot
03:26and plate it up onto a black plate
03:30because the bone marrow is really rich
03:33you really do need something quite light
03:35quite herby to go with it
03:37and parsley is fantastic for this
03:39so I'm just going to pick off the leaves
03:41and make a very fast salad
03:43so break them up
03:44I don't think you need to chop them
03:45we're just going to leave them whole
03:47and you can see this parsley is just so fresh
03:50so ripping it off
03:52and then I like a French shallot with this
03:56I'm just going to cut this shallot in half
03:59and then just use one of the cheeks
04:01and very finely slice it
04:03so it doesn't overtake the parsley flavour
04:06just a little bit there
04:07and I'm going to crumble this in my fingers
04:09to break up
04:10so we get a subtle onion flavour
04:12that lemon that we were talking about before
04:14I'm just going to squeeze a small amount over the top
04:18a hint of salt
04:20and a splash of olive oil
04:23and that's all that you need in the salad
04:25you really want to taste the freshness of it
04:27so give it a mix
04:29and place that salad on the side
04:32with those shallots on the top
04:35and last but not least
04:37you can't have bone marrow like this
04:39without some delicious bread to go with it
04:42I've just toasted some sourdough here
04:45and I'll pop that on the side
04:47that is Fergus Henderson's very famous bone marrow
04:52this in the old days would be thrown to the dog
04:55or put into a soup
04:56now we're celebrating it
04:58because we've discovered how amazing it is for you
05:01so it's very good for you
05:02but most importantly how delicious it is
05:05I'm going to dig in
05:06and this is how you eat it
05:07you scoop out that unctuous bone marrow
05:10pop it on bread
05:11have a bite
05:16mmm
05:18you know what some people say
05:20that bone marrow is almost better than butter
05:24and I couldn't agree more
05:33lasagna can be a showstopper even without meat
05:36and this one is exceptional
05:39this is a combination of sweet potato
05:41pesto
05:42and creamy spinach
05:44now in this large pan here
05:46I've just been slowly caramelising onions
05:49until they're soft and well coloured
05:51now I'm going to make this 100% vegetarian
05:53so I've got some vegetable stock here
05:55it's about 250 millilitres of stock
05:58now usually when you're making a lasagna
06:00you've got bechamel
06:01instead of bechamel
06:02I'm going to make this spinach sauce
06:04with mascarpone and creme fraiche
06:07I'll also slice two cloves of garlic
06:11and I'm going to add them in at this stage too
06:14because I don't want them to burn
06:16I want them to soften
06:18perfect
06:19and now once that's reduced by half
06:21I will add the mascarpone
06:23now in the meantime we can get onto the pesto
06:25now you need quite a lot of pesto for this recipe
06:28because this is going to go in between two to three layers
06:31I have two big bunches of basil here
06:35so in a mini food processor like this
06:37I've got toasted pie nuts here
06:39they're going to go in first
06:41and I'm going to add one clove of garlic
06:44straight in
06:45along with three or four big handfuls of basil
06:48that I've picked and washed
06:50and now all I need to add is the parmesan cheese
06:53a little bit of lemon zest
06:54I'm going to blitz this until it's a rough paste
06:56and then I'm going to emulsify it with really good quality extra virgin olive oil
07:15alright
07:16oh look at this colour
07:19this is why I love pesto
07:21and that smell
07:22this is going to be so nice
07:24in between all these layers of sweet potato and lasagna sheets
07:28right let's have a look at these onions
07:30I'm just going to turn the heat down
07:32because I don't want it to split that mascarpone
07:34so 500 grams of mascarpone cheese can go in
07:38and with this I like to add some creme fraiche
07:41now creme fraiche has a really nice tangy flavour to it
07:44so that's why I like to add it to this
07:46and now I'm just going to use a whisk
07:48just to very gently mix this in until it does melt away
07:53and we've got a thick consistency
07:55and now I'm going to add a good amount of nutmeg in here
07:58I'd say about half a teaspoon to a teaspoon
08:01perfect
08:02and now we can add the spinach
08:05so baby spinach
08:06it seems like a lot again just like the basil
08:09but this cooks down really fast
08:11and then just very carefully just with a spoon
08:14fold in that hot cream over the top of this spinach
08:18I might transfer over to a bigger spoon
08:21and you'll see straight away
08:23it starts to really break down and soften
08:26okay while that's cooking down
08:28let's get our dish ready to go
08:30I've preheated my oven to 180
08:32always preheat your oven when you're making a lasagna
08:35so it's nice and hot
08:36a big baking dish like this
08:38I'm going to add a little bit of olive oil to the bottom
08:41just a small amount
08:43and just with a little bit of paper toweling here
08:45just spread that out so it doesn't stick too much
08:48okay the heat can go off now
08:50and this spinach and sauce is looking good
08:52you can see how it coats the back of this wooden spoon
08:55if you can trace a line at the back
08:57you know that that sauce is the perfect consistency
09:00I'll bring everything a little bit closer
09:02so there's no spills
09:04and then a few really big spoonfuls of this sauce goes in first
09:11and spread that out
09:13and now the first layer will be some lasagna sheets
09:17now I'm using instant lasagna sheets today
09:19and I'm going to place two and a half
09:23and this is the best part of lasagna
09:25because you're starting to make a mosaic if you like
09:28now I'm going to add a little bit more of this mixture
09:31and not as much this time
09:33as long as it's coating those lasagna sheets
09:36so they cook nicely and evenly in the oven
09:39now for some sweet potato
09:41now I've finely sliced this sweet potato
09:44the best way to do this is either on a mandolin
09:47or you could use the slicer element in a food processor
09:50you don't want it to be too thick
09:52because it's just going to take a long time to cook
09:54then I'm going to add a little bit of salt
09:56a little bit of pepper
09:57some parmesan cheese
09:59and my favourite part of this
10:01this pesto
10:02so I'm going to be drizzling this between each layer
10:05I'm finally onto the last layer which is always to finish with a little bit of extra cheese
10:27and I'm just using parmesan cheese for this
10:29perfect
10:30now instead of putting this in the oven as is
10:32I like to add some foil now
10:34and this will protect it
10:36and ensure that it stays moist throughout the cooking process
10:39so a big piece of foil
10:41cover that nice and tightly
10:43now this goes into the oven for about 35 minutes
10:47I'm going to take the foil off and cook it for another 15 minutes
10:50this smells so good I can smell the pesto and the cheese
11:09now I'm going to cut a big wedge because I am very hungry and just can't wait to try this
11:15my favourite part of the lasagna whether it's meat or vegetarian is this crusty little side just over here
11:22and then I'm just going to scoop it up getting one big chunk out and have a look at those layers
11:31perfect layers of pasta perfect layers of that sweet potato and then straight into a shallow bowl
11:40and because I have a cheese addiction you can't get any bigger than that that is one big piece of parmesan
11:47I love a little bit more parmesan on the top just to make it look extra pretty and for the taste
11:53that is an extremely flavoursome lasagna and meat lovers out there I promise you you are going to love this vegetarian version
12:03I hope you guys can do it
12:06?
12:08I love this one
12:11my little purpose of the pie
12:14I love this one
12:16I love this one
12:18I love it
12:20I love it
12:22I love it
12:23I love it
12:26Colin McGee is not only an exceptional chef,
12:41he's also a good friend of mine,
12:42and he's going to show me one of his favourite dishes.
12:45This is beautiful.
12:47I mean, this is a show-stopping dish, isn't it?
12:48It certainly is, Justine.
12:50I'm going to cure this lovely side of New Zealand king's salmon.
12:53Oh, and, I mean, look at the beautiful lines of fat in there.
12:56You know that this is such a good quality fish.
12:59It's the Wagyu of the ocean.
13:01That's a perfect way to describe it.
13:03And we got this beautiful side of kingfish from...
13:06Manny the legend.
13:07What he's done is left the skin on for us.
13:10Always pretty important when you're curing his side of king salmon like this.
13:13And also important, he's taken out all those little pin bones
13:16so it's ready to go.
13:17Great.
13:17Now, I'll just talk to you about the cure, Justine.
13:19Yes, please.
13:19All right, so what I've got here is four cups of rock salt.
13:22I like curing with rock salt.
13:23I find the end product isn't as salty.
13:25Yeah, because it's quite chunky there.
13:27It is quite chunky.
13:28It's not going to absorb into the flesh as fast.
13:30Certainly, and this is going to be a long, slow curing process.
13:34Now, I've got a cup of brown sugar, so I'll put that straight in.
13:37Sure.
13:38And what I need you to do, Justine,
13:40if you can sort of smash half these peppercorns down.
13:43Now, these guys here are the Kampot peppercorn.
13:46Kampot peppercorn?
13:46They're quite large, aren't they?
13:48They are.
13:48They're a lot larger than the traditional ones we'd be using.
13:51It's a Cambodian peppercorn.
13:52Is it?
13:53It's a fantastic flavour.
13:54It's got a lovely sweet, flowery, peppery taste,
13:57which I really, really, really love.
13:59How fine do you want me to grind this?
14:01You don't want it too fine.
14:02Okay, I reckon that's bang on the bottom there, Justine.
14:04Is that all? Okay.
14:05Just sort of bursting and getting all the flavours out,
14:07and then when we add the liquids to it,
14:09all the oils from those peppercorns will just seep out into the cure.
14:13This sounds spectacular.
14:14I'll lift that there for you.
14:15Thank you, that is very heavy.
14:16That is a bit of a heavy one.
14:17I'll just bring the dish up.
14:19Turn that around.
14:20Now, we've got a whole side of fish today.
14:22When I'm having a party, this is what I do,
14:24because a whole side can feed so many people as a canapé or even as an entree.
14:30Certainly.
14:30And, of course, curing is a type of preservation of the fish.
14:33So once we've cured this,
14:34it'll stay in your fridge for about a week.
14:36Easy.
14:37Exactly.
14:37Now, what I'm going to do is I'm just going to put a little bed of the curing mix
14:41just on the bottom of this tray,
14:42and then we have the skin side down, the king salmon.
14:47All right, we'll just pop him there.
14:49Now, you smell that whiskey in the air.
14:51I can definitely smell that whiskey.
14:52There's a lot.
14:53Oh, that Irish in you just can't help yourself.
14:56Always a little bit of whiskey in the cooking.
14:58That's right.
14:59And put a little drink on the side.
15:00Yeah, the chef tends to get more than actually goes into the curing mix.
15:03But we'll be good today.
15:04All right, so what I do, Justine,
15:06we'll just pour this all over the salmon.
15:08If you wanted, you could have the side of fish soaking in the whiskey
15:13for a couple of hours prior to putting the curing mix on.
15:15Okay, just for more of an intense flavor.
15:17More of an intense flavor.
15:18Good idea.
15:19But what we'll do is we'll just keep a little bit of the liquid for later on.
15:22I'm just going to pop the curing mix on top.
15:25You really want to not have any of that skin or flesh exposed,
15:30everything completely covered.
15:31Wow.
15:32Now, here we go.
15:32That is so impressive.
15:33Isn't it just?
15:35All right.
15:36Wish not, want not.
15:37No, you used the whole lot.
15:38Just the whole lot in there.
15:40Now, the maple syrup.
15:41Just pour that up.
15:42Oh, it goes on top.
15:43Yes.
15:44So there's many different layers to this.
15:46There's loads of different layers.
15:46Which means we're going to have the salt, the sugar, the pepper.
15:49Then we've got the whiskey.
15:51And then all of a sudden,
15:51you've got some more of that toffee molasses flavor with that maple syrup.
15:55That's right.
15:56I am going to love this.
15:58Now, the last.
15:59More of the whiskey.
16:00In moderation, of course.
16:01Oh, an Irish moderation, yeah.
16:03The makest of the dish this will be.
16:05Now, Cole, how long are we going to leave this in the fridge for?
16:0824 hours.
16:09Okay.
16:10Ideally, if you can get in for 48, which I like.
16:12But if you can't wait, one day is fine.
16:13All right.
16:13Well, I'm going to cover it with some cling film.
16:15And then off it goes, into the fridge.
16:17Off it goes, into the fridge.
16:18Done.
16:49Now, we've got a side of salmon here that has been curing for two days.
16:56We've taken all of the salt away, rinsed it under a tap,
17:01and it's really, really dried off.
17:03You can see how firm it's become.
17:05It's amazing.
17:05A lot of the liquid has just been sucked out of it as a result of the curing.
17:09And what I thought would serve with the delicious salmon
17:12would be some buckwheat blinis.
17:14I love buckwheat blinis.
17:16The recipe for Uncle Cole's blinis are on our website, everydaygourmet.tv.
17:21Oh, lovely, Justine.
17:23Okay.
17:24Now, of course, you need a little sauce with this here.
17:26Yes.
17:26So I've got some creme fraiche.
17:27If you would like to start with the sauce,
17:29just roughly chop some of those herbs on a couple of tablespoons of the creme fraiche.
17:32Justine.
17:33And then I'll start slicing this beautiful king salmon.
17:36So what's the trick to slicing?
17:37You could actually dice this king salmon in a small little dice,
17:41mix it with your salad ingredients and serve in little lettuce cups
17:43with your creme fraiche over the top.
17:45But what I'm doing is I'm just going to have nice, thin little slices like that
17:48coming straight through.
17:50As you can see, absolutely gorgeous.
17:52That is so good.
17:53It really looks like the texture of smoked salmon, but it's cured.
17:56It's not smoked whatsoever.
17:58No.
17:59I'll tell you, we've got to love that there.
18:00I mean, we've got five.
18:02Okay, here we go.
18:04And, Cole, a side of fish like this could feed at least 20 people very easily.
18:08Oh, without a doubt.
18:10Without a doubt.
18:10But it's good.
18:11You get at least a week out of it in the fridge.
18:13Exactly.
18:14Now, I'm lucky enough to have some fresh horseradish here today.
18:17But if you can't find it, no problems at all.
18:19Just use some creamed horseradish, which you can find at all your supermarkets.
18:23Sure.
18:23All right, I'm going to mix that up.
18:25Nice work, Justine.
18:26Thank you, Collie.
18:27Lovely chauvelet.
18:28All right, so what I like to do is pop the little rocket on the blaney.
18:32So you don't put the salmon first or the creme fraiche that goes next?
18:36No, what I like to do, I love to dress the actual rocket.
18:39Yep.
18:39So you just want me to put a dollop on top?
18:41Just a little dollop on top.
18:42And I like creme fraiche.
18:43I'm going to put a nice, generous dollop.
18:45That's the perfect amount.
18:47Lovely.
18:48A little bit there.
18:49I like the addition of the chives and the deal.
18:53Perfect flavour combination.
18:56It's all about the flavour.
18:57A little bit more rocket on that for you.
18:59There we go.
19:00Thank you so much.
19:01All right.
19:02Now here we go.
19:03So we've got the beautiful salmon here.
19:05Now we'll just pop that on like that.
19:06So vibrant, isn't it?
19:07Here we go.
19:08Such a celebratory dish, I think.
19:10Oh, it is indeed.
19:11You know, you made the effort with curing the time that goes into it as well.
19:14So here we go.
19:16Oh, and I see another little special surprise here.
19:19Oh, you're going to love that, Justine.
19:20I haven't tried it before, so I'm really excited with this.
19:24It's smoked herring roe.
19:25Wow.
19:26A lovely creamy flavour.
19:27Quite amazing.
19:28Wow.
19:29So it looks absolutely fantastic on top of it as well.
19:32Here we go.
19:33That black also just emphasises on how bright that fish is.
19:38It sure does.
19:39And we tell you to taste these, Justine.
19:41Oh.
19:42Love them.
19:43All right.
19:43All right.
19:44That is one big blini.
19:46That is a big blini, all right.
19:52This man right here is a legend.
19:55That salmon is the best.
19:58I'm really tasting the whisky.
20:00I'm tasting those beautiful peppercorns that you added.
20:03Get the bang of the pepper, yeah.
20:04And then the sweetness of the maple and the brown sugar.
20:07Oh, these are good.
20:07I'm having one, two, I'll have five.
20:10Of course you can.
20:10Oh, I'll have four.
20:11You can have one, two.
20:12Well done.
20:14Yum-o.
20:23This morning I made a custard,
20:24and my recipe calls for egg yolks only.
20:27So that means I've always got egg whites left over.
20:30Now please don't throw these egg whites out.
20:32They're precious and can be used for many different things.
20:35You can leave them in the fridge for up to two days,
20:38or what I like to do is place them in a Ziploc bag just like this
20:42and pop them in the freezer.
20:43They'll last for three months.
20:45Now because I've only got two egg whites here,
20:48it is quite important to label the bag.
20:50So I always write two whites.
20:53So next time you want to make a meringue,
20:55so a crispy pavlova for example,
20:58you can bring out these egg whites,
21:00defrost them and use them,
21:01and they'll work just as well.
21:03So in they go.
21:04Seal it up to lock out all of the air.
21:07Now these are ready for your next egg white recipe.
21:10You know exactly how many egg whites are in there
21:12and I'm going to put the date on just before I pop it in the freezer.
21:19Done.