Everyday Gourmet With Justine Schofield Season 6 Episode 88

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00:00I

00:30One of my closest friends, Katrina, showed me this amazing recipe.

00:37It's kind of like a parmigiana but not because I'm going to make some schnitzels and then

00:43place them in a rich tomato sauce with some peas.

00:47Now to start with, we need to get the sauce on.

00:49So what I'm doing is just finely chopping some onions, so just one whole brown onion

00:54for this.

00:55I've got a large saute pan on, I've just been heating it up and I'm going to add

00:59a little bit of olive oil now.

01:01I say a little bit but when Katrina does this, she adds a lot of olive oil.

01:05She adds at least two tablespoons because this is part of the sauce.

01:10So heat that up over a medium heat and then in with our onions and we'll allow them to

01:15start frying.

01:16At this stage, I'll also add two bay leaves and two cloves of garlic.

01:21I'm just going to bruise and then finely slice, perfect.

01:26And that can also go in with two anchovies.

01:29Now it's not going to make it fishy at all.

01:32What it's going to do is give it a savouriness and a saltiness that really makes this sauce

01:38stand out.

01:39To help these soften, I'm also going to add a good pinch of salt.

01:43While these onions are cooking, I am going to keep an eye on them.

01:46I can get on with the schnitzels or she likes to call them scallopinis.

01:51Scallopinis, just thin pieces of meat.

01:54I'm using some steak here.

01:55Now this is just sirloin steak that I've cut really thin.

02:00At this stage, I think that this is a little bit too thick.

02:03I want to make it as thin as possible for this recipe.

02:07So I use two pieces of baking paper and the first one, I'm going to line the board.

02:15Then I'm going to get my pieces of steak and just line them up, giving them a little bit

02:21of room between each steak.

02:23I'll get another piece of glad bake now and place it on top.

02:30And then with a meat mallet, pound out the meat to get it as thin as possible.

02:35Now the glad bake is going to act as a barrier.

02:38So I don't bruise the meat too much where it breaks up.

02:42So use the glad bake for this and then give it a good bash.

02:55All right.

02:56Just by flattening the meat, you can see how big our scallopinis have become now.

03:03I'm sure it looked like a little steak but now we've got a huge portion there.

03:07Now I'm just going to place them back on the board for now because I will crumb them a little

03:12later once the sauce is cooked.

03:14Now these onions are looking fantastic now.

03:17I'm going to deglaze the pan with a little bit of white wine.

03:23And now I'm going to add the tomatoes.

03:25So two cans of chopped tomatoes.

03:28You can also use whole peeled tomatoes.

03:31And I'll give that another mix.

03:32Oh, that smells pretty good.

03:35And I'm going to add a little bit more salt at this stage with a good crack of pepper.

03:43And I'm going to add some baby peas.

03:45You don't need to defrost them at all.

03:47Give them a mix.

03:48And then we allow this to cook away for about 15 minutes or until this sauce is thick and

03:54rich.

03:55Once that's happened, we can get on to the crumbing of these scallopinis.

04:09Now my sauce is ready.

04:10Have a look at this.

04:11It's thick.

04:13Those peas have cooked down nicely.

04:14I've got a big handful of basil and I'm just going to tear the basil in.

04:18Don't worry about chopping it.

04:20I'm going to give this one last stir.

04:23And you can see it's still hot.

04:24I have turned the heat off now.

04:27And the lid can go back on.

04:30And we can just let it rest there while we get on to our scallopinis or schnitzels if you

04:35like.

04:36I've made a little production line here.

04:39Flour first.

04:40Some eggs with a little bit of water.

04:42I'm going to add some salt to our eggs just to season this.

04:47You can either add the salt to the eggs or the flour.

04:49It doesn't really matter.

04:50And then with a fork, break the eggs and give them a really good whisk, combining those yolks

04:56with the whites.

04:58And then the last stage is the breadcrumbs.

05:00Now, I've got fresh breadcrumbs here.

05:02This is two-day-old sourdough.

05:05And I've taken off the crust and blitzed it in a food processor.

05:08So, we've got this really nice soft crumb.

05:11Now, to make this extra golden brown and for some extra flavour, some parmesan.

05:17This is also going to act as a glue so the breadcrumbs stick nicely to our beef scallopinis.

05:25And now we can start crumbing.

05:27So I'm going to flour it first.

05:31Coat the meat but ensure that you really shake off the excess flour.

05:35If there's too much flour on this, then we're going to get a gummy finish and we don't want

05:39that.

05:40We want it to be really, really crispy.

05:42Now this goes into the egg mixture, drain the excess off and then finally into the breadcrumbs.

05:50Now I've been heating up some olive oil in a pan over here.

05:54I'm going to lower these into the pan.

05:56Now I'm going to cook this for about one minute on each side or until they're golden brown.

06:05Now my last two schnitzels are ready, so it's time to plate up.

06:25So with the first two schnitzels that I've cooked, I'm going to place them into the sauce.

06:29So the idea of this recipe is to have one side really crispy and then the other side

06:35a little bit soft and quite tomatoey.

06:38So the last two schnitzels can come directly out of the pan and then into the sauce.

06:44Now I would serve this with some roasted potatoes, absolutely beautiful, some mashed potatoes.

06:50Or you know what, you could just serve this with a nice green salad and you can see you

06:55get quite a lot out of one schnitzel there.

06:58You can serve that with some of that delicious sauce on the side and it's underneath there

07:04too and the peas which gives it a really nice burst of sweetness.

07:11Mmm.

07:12Mmm.

07:13As Katrina would say, delicioso.

07:28Joining me today is Guillaume Brahimi.

07:30He is a fabulous chef.

07:32He has one of my favourite fine dining restaurants in Sydney called Guillaume in Paddington is

07:38to die for.

07:39Everyone has to go there.

07:40And that is quite fine dining.

07:41But today you're going to show me a recipe that's true to your heart, Moule marinier.

07:45That's great, Justine.

07:46Thanks for having me.

07:47Oh, I love when you come on the show.

07:49This is my favourite Saturday, Sunday lunch.

07:53You go to the market, buy the muscle, have friends over, it takes five minutes and you're

07:59going to have some very happy people around.

08:02Five minutes.

08:03That's incredible.

08:04So, talk to me first about muscles.

08:07What are we looking for?

08:08Okay.

08:09Firstly, very simple.

08:10It smells beautiful.

08:12It's fresh.

08:13Okay?

08:14It smells like the ocean.

08:15It smells like the ocean.

08:16If it doesn't, there's a big problem.

08:18Don't use it.

08:19Absolutely.

08:20Okay?

08:21And after that you see how they're fresh, how they're close.

08:22It's, you know, you can tell how fresh they are.

08:25Very important, you take the beer off because you don't want that.

08:28Just nicely, they come.

08:29All right, let's get started.

08:30What's going in today?

08:31Okay.

08:32So, very simple.

08:33Like I said, five minutes.

08:34It takes a little bit longer when I talk, but here we go.

08:38Some shallots.

08:39That's my favourite type of cooking though.

08:40In the kitchen with a glass of wine, cooking around the stove top.

08:45And everybody's around.

08:46You know, like my parents, I remember my grandmother saying, I bought some muscle.

08:50Everybody's there.

08:51It's one o'clock in the afternoon and she's cooking the muscle and you see everybody's

08:55face waiting for it.

08:57Amazing.

08:58Okay.

08:59That's enough.

09:00Got some heat in it.

09:01Mm-hmm.

09:02Be careful, you don't want to burn the butter.

09:03Mm-hmm.

09:04Okay, so it's nice.

09:05Yep.

09:06And you don't want to burn the shallots.

09:07And one thing that's so important, if you burn something, it doesn't matter if you take

09:1010 hours to cook, you will still have the burnt flavour.

09:13So, start again.

09:15Don't try to hide it.

09:16We're going to leave them for a couple of minutes like that.

09:19In the meantime, because there is not such a thing as French food without la baguette.

09:24Kind of without it.

09:25And we've got some beautiful baguette.

09:27And do you need the bread with that dish?

09:30Not really, but I love it.

09:32So, I'm going to put some in.

09:33Okay, let's keep focusing.

09:35Yes.

09:36My shallots are beautiful.

09:37And here we go.

09:38So, when we've put the mussels in, they don't take long to cook.

09:41But how do we know they're cooked?

09:42Very simple.

09:43They're open.

09:44If they're not open, they're not cooked.

09:46So, here we go.

09:47I've got my mussels.

09:48I put my white wine.

09:50Okay.

09:51Just a touch of salt.

09:52Not too much.

09:53Remember, the mussels come from the sea.

09:54There's plenty of salt in the sea.

09:56But I just want to put a touch.

09:57What are these mussels called?

09:59What's this variety?

10:00Bouchon.

10:01Bouchon.

10:02Yeah.

10:03And Austria is getting very, very, very good with mussels.

10:05We are very privileged.

10:06We are indeed.

10:07Okay.

10:08Done.

10:09I put my lid.

10:10Yep.

10:11Few minutes like that.

10:12In the meantime, I'm going to finish my crouton.

10:15Okay.

10:16A little bit of olive oil?

10:17Yeah.

10:18Just, you know, why not?

10:19Why not?

10:20We've put the butter on it.

10:21No, do you know what?

10:22People keep saying to me, I only use butter and cream.

10:23I say, no, look.

10:24I'm putting a little bit of olive oil.

10:26Here we go.

10:27And I've got my grill here.

10:29And when you char grill the bread, we're going to get that nice smokiness.

10:32That's right.

10:33That's right.

10:34And everything works together, you know.

10:36Yeah.

10:37And when that's cooking, I'm going to chop my parsley.

10:40Sure.

10:41Roughly.

10:42This is home cooking.

10:43This is all about fern.

10:44Absolutely.

10:45Should we check a mussel?

10:46Yes, please.

10:47Tell me about the pot you use when you're cooking mussels at home.

10:49Okay.

10:50There is a great thing about cooking, and it's about common sense.

10:52You want as much flat as possible to give the same amount of heat to your mussels.

10:58Absolutely.

10:59So they all cook at the same time.

11:00And look at that.

11:01Oh.

11:02Look at that.

11:03Yum.

11:04Let's be careful with my baguette because we don't want to burn them.

11:06And look at that.

11:07Oh, it looks good.

11:08Just nicely coloured.

11:09Oh, yum.

11:10And look at that.

11:11They're ready.

11:12But what we need to do, we need to be quick by putting a creme fraiche.

11:15Okay.

11:16Chef.

11:17I know.

11:18That's a lot of cream.

11:19This is what it's all about.

11:20Yeah.

11:21Okay.

11:22Don't try to say, worry about it tomorrow.

11:25Absolutely.

11:26So I'm just going to leave it like that.

11:28I'm going to put the lid on.

11:29Beautiful.

11:30And I'm going to leave the creme fraiche to dissolve for one minute.

11:33Great.

11:50Okay.

11:51So all you're doing now, the best part of it, before eating them, it's pour this beautiful

11:58Oh, yes.

11:59There we go.

12:00That is just so beautiful.

12:02And I wish you could smell through the television because this is one of my favourite smells.

12:08Cream and white wine and echelots together.

12:10And the mussels.

12:11And now, Justine, I'm going to show you how we eat mussels.

12:15I'm sure you know, but for all her friends, I just want to, it's a very simple one.

12:19So the first thing is you need to get one.

12:21Mm-hmm.

12:22And you eat it.

12:23Oh, how lucky.

12:24I've got two.

12:25Well, somebody's going to miss out.

12:27Mm.

12:28And I pick a small one at the reason for it.

12:31Very simple.

12:32Mm-hmm.

12:33Like that.

12:34Mm.

12:35As a little pick.

12:36That's the way to do it.

12:38Give this one.

12:39And.

12:40Mm-hmm.

12:41Crunchy bread.

12:44I'm in heaven right now.

12:46Mussels.

12:47Guillaume cooking for me.

12:48It doesn't get much better than this.

12:50Let's share.

12:51Let's share these.

12:52Usually I don't like sharing.

12:53Justine, it's all about the produce.

12:54Great mussels.

12:55Great cream.

12:56Good baguette.

12:57Happy days.

12:58That's all you need.

12:59Guillaume said it.

13:03Who would have thought that Tasmania would be the ideal place to grow berries?

13:13The crisp, clean air and fertile soil suits berries perfectly.

13:18Tassie's cool climate also means there are less bugs and pests, which means that raspberries

13:24can happily grow here for six months of the year.

13:28A simple roast chook is so satisfying to cook and to eat.

13:35Not just on a Sunday night, but any night.

13:37And the basic rules when cooking a whole roast chook is to one, bring the chicken out

13:42of the fridge to room temperature.

13:44So that'll take about 40 minutes.

13:47Second, preheat your oven to 190 degrees.

13:50And I like to pat the chicken dry so there's not too much moisture.

13:55Now for some flavouring to make this chicken extra special.

13:58And it's a combination of four ingredients.

14:01Butter, tarragon, which has a really nice aniseed flavour.

14:05And to accentuate that, I love to add perno or pastis.

14:09Just a small amount.

14:11And some fresh lemon zest.

14:13So strong, bold flavours going with mellow butter works perfectly with a whole chicken.

14:20Now just get a spoon and mix all of this together just by pressing it down.

14:26And you can even get your hands in here.

14:30And now for the chicken.

14:31Now I like to put this under the skin.

14:33So turn the chicken down so you've got the breast side facing you.

14:37And then just slowly tease away the skin.

14:39Now it doesn't look that attractive, but it's worth it because what the butter is going to do

14:44is flavour the chicken breast because chicken breast can sometimes be a little bit dry.

14:49This makes it super moist.

14:51Right.

14:52Now that that's done, we're going to get this butter and I'm going to stuff that underneath the skin.

14:58And you just want a few small handfuls of that.

15:01And now just press and evenly distribute that butter underneath the skin.

15:07You can add a little bit more butter to the inside.

15:10Now the chicken goes onto the tray.

15:13Seasoning is always important.

15:15So a good sprinkle of salt on top.

15:18And I like a crack of pepper.

15:20And this goes into the oven 190 degrees for about one hour.

15:26Then allow it to rest and carve it.

15:28Simple as that.

15:29Apart from a roast chicken tasting so amazing, the whole house will smell beautiful.

15:53That for me is one of my favourite meals of all time.

15:56Roast chook.

15:57Yummy.

15:59I'm going to share with you a cake that's from my first cookbook dinner with Justine.

16:04This is a banana and macadamia cake.

16:07A little bit different to a traditional banana cake.

16:10The bananas are going to go on the top.

16:12Now to start with, just like any other cake, I'm going to cream some butter and some sugar together.

16:18Now the butter has softened a little bit.

16:21This is just going to make it much easier to whip.

16:23So in with the butter and sugar.

16:26And I'm using a paddle but by all means you can use a whisk.

16:30And I'll just lower that.

16:32So I'm going to start on a medium speed and then I'll increase it once the sugar starts to incorporate.

16:38Then I'm going to add one egg at a time.

16:41And each time I add an egg I'm going to give it a good mix to make sure that the egg is incorporated well.

16:47Now that I've incorporated the eggs, you can see that the mix will start to curdle a little bit.

17:08Don't worry, that's completely fine.

17:11And now we can add the nut meal.

17:13This is macadamia meal.

17:15And what I've done is placed some whole macadamias into a food processor and blitz it three or four times.

17:21Now you can see the cakes coming together nicely there.

17:24So let's add a few more ingredients.

17:26A little bit of vanilla.

17:28About a teaspoon.

17:29A good amount of cinnamon.

17:31And I like to reserve just a little bit for the topping later on.

17:35And for some rising agents, a little bit of baking powder.

17:39And there's not much flour in this cake at all because it's a nut-based cake.

17:44So two tablespoons of self-raising flour.

17:47And that's all that's in the cake at this stage.

17:50So I'm going to turn the mixer off.

17:52I'm going to take that paddle out.

17:54And I've preheated my oven to 180 degrees.

17:59So a moderate oven for this cake.

18:02I have lined a springform tin with some baking paper on the base and around the collar.

18:08That's just going to make the cake come out nice and easily.

18:10And I'm just going to pour this cake in.

18:14And now this is going to go into the oven for about 45 minutes.

18:18Or until a skewer that's poked in the centre comes out clean.

18:22So spread it out nice and evenly.

18:24And in it goes.

18:29Now my wonderful macadamia cake has come out of the oven.

18:38And I'm just preparing the topping which is the bananas.

18:42Allow your cake to cool because it is so moist.

18:45It does just need to settle down a bit.

18:48Now I'm using bananas today but this is equally as delicious with some stone fruit in the summertime.

18:54It's also really nice with pears.

18:57So I really am a big lover of cakes that have fruit and nut in it.

19:01Because I always find it not as rich and heavy.

19:04And it means you can have more cake.

19:06So now I'm going to take the cake out of the springform tin.

19:11And you can see that extra assurance with the baking paper makes it so easy to come off.

19:17And then with a palette knife I'm just going to tease it off the base there.

19:23And take off that baking paper.

19:26And then pop it onto a rack or you can put onto a plate.

19:30And now I'm going to arrange the bananas.

19:33I'm not going to make it look pretty.

19:35I think it looks better when you just put the bananas on quite organically.

19:40And just a sprinkle of coconut blossom sugar.

19:44And then, this is the fun part, I'm going to use a blow torch to caramelise the bananas.

19:50Now if you don't have a blow torch you can still do this.

19:53What I would recommend is placing the bananas onto a baking tray.

19:57Sprinkle with the sugar and just place it under a hot grill for about 30 seconds or until they're caramelised.

20:04You still get the same effect and you just place them onto the cake afterwards.

20:09The last thing I'm going to add to this cake is a little bit of passion fruit for some sweetness and some slight tartness.

20:16So I'll cut them in half.

20:18It also looks really great too.

20:21And just squeeze over the pulp at the very last minute.

20:25If you put it on too early it can go a little bit soggy.

20:28See how good those colours look together.

20:31Now you could serve this cake with a little bit of custard, creme anglaise,

20:35or you can keep it very simple with a dollop of yoghurt.

20:39to take a look.

20:46So I'm out of the way.

20:48We'll see you later.

20:49We'll be back.

20:50We'll be back.

20:51We'll be back.

20:52Bye.

20:53We'll be back.

20:55Bye.

20:56Bye.

20:58Bye.

20:59Bye.

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