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John and Lisa's Weekend Kitchen Season 10 Episode 1
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00:00You're watching On Demand.
00:02Please check the closing time before trying to vote
00:04or enter any competition or other interactivity in this programme
00:07as it may not count and you may still be charged.
00:30Hello and welcome to our brand new series of John and Lisa's Weekend Kitchen.
00:35We are absolutely thrilled to be back.
00:38We really are.
00:39This series we're getting creative with everyday ingredients,
00:42making the most of what's in your cupboards
00:44to bring you tempting meals that are excellent baking.
00:47And meals that every one of you can recreate at home.
00:50And today we start off with a masterclass special,
00:52bringing four dishes that you can get right every single time
00:55as long as you follow our tips,
00:57starting off with delicious tagliasa.
00:59Yes, that's the Italian way of doing steak,
01:02cooked to perfection and sliced.
01:04That's followed by crispy fried bream with a classic Thai sauce.
01:08And it's a little bit of work, maybe a little bit chef-y,
01:10but I can tell you now it's so delicious.
01:12And if it's a veggie option you're after,
01:15we have delicious aubergine schnitzel parmigiana style.
01:18Finishing up with a beautiful strawberry sponge, pretty as a picture.
01:23I'm picturing all those dishes, Lisa, when I say let's master these masterclasses.
01:28Let's do it!
01:33I know for us when we have steak at home it's a bit of a treat, isn't it?
01:36It can be pricey, so you want to get it right and you certainly don't want to overcook it.
01:40To keep it light and summery, we're serving it with a really tasty butter bean mash and green salad.
01:45But let's start with the steak masterclass, because we have the king of steak here.
01:50Well, Theo, what I wanted to do today was, I think a lot of people watch programs about steaks and cooking steaks
01:56and how they are and what they are.
01:58And you find these amazing big steaks from the butcher shop and specialty butchers.
02:02And then everybody goes to the supermarket and goes,
02:04oh, my steak doesn't look like that.
02:06So today, everybody, I'm going to use a supermarket steak out of a packet
02:10and show you how to do it properly, because that's where most of us buy our steaks from.
02:15What we've got here is we've got two sirloins, two quite thin sirloin steaks.
02:20But what's important about a great steak is that when you buy a steak, you're looking for a couple of things.
02:26You're looking for a steak which has got a layer of fat on it.
02:29The other thing is there's a little line that sits underneath that little piece of fat, which is a bit of an enemy.
02:35So what I do to make sure it always cooks perfectly, take a sharp knife and just cut through that piece of fat.
02:42And it's interesting, isn't it, because this is a sirloin from a supermarket and there's hardly any fat on that at all.
02:47Very little, because most people these days have been told you don't want to have very much fat.
02:51If you don't like fat and you're buying a steak with fat on it and you don't like it, cut it off after it's cooked.
02:57Yeah, because it is, fat is flavour in that steak, isn't it?
02:59That is where the flavour is.
03:00I've actually got here some of my fat from the last steak I cooked, which I'm going to add to it for a bit more flavour.
03:05But here's, I'm just going to wash my hands quickly.
03:07We tend to have the steak fat and we put it in a little mug just by the cooker.
03:13We do that with our pasta water and then we put it in a stock because it's sort of got a thickening agent because it's got that starch in it.
03:19Here's a quick world. Oil the steak, not the pan. That's the easiest way to do it. Small amount of oil.
03:23And then season it afterwards. So what happens is the seasoning sits on the outside of the oil.
03:29Pepper is a spice. That's going to get hot and that's going to bring it alive.
03:34Salt actually cooks things. We don't want the salt to touch the meat so the oil protects the meat.
03:39And then that way we've got the seasoning on the outside and our steak cooks quickly.
03:43Don't season your steak until a minute or 30 seconds before it goes into the fry pan.
03:48In the pan and you should hear a sizzle.
03:51Once you hear the sizzle, don't touch it.
04:00The important thing with cooking things like steak is not to move it.
04:05Every time you move that pan, we're introducing cold air.
04:09We don't want cold air because that stops the cooking.
04:11Keep the temperature high and then a little bit of oil again on the top of this layer.
04:15This steak is probably about a couple of centimetres thick.
04:21If you wanted it medium, how long are we looking at really to cook this?
04:26A minute and 30 seconds on each side, so three to five minutes at the most.
04:30OK. Every time I've had a well done steak, it's been tough and chewy.
04:34How do you make a steak well done without it going chewy?
04:38Because I've done those little incisions in there, the steak won't shrink.
04:42But what's happening right now, if you listen, is our sizzling's changed.
04:48The sizzling when you first do it is a reaction between water and oil
04:52and that means the first one is searing on the outside.
04:55It's now starting to smell like a steak.
04:57I'm surprised Rory hasn't wandered over because every time John cooks steak,
05:02the dog pitter-patters over and just sits at his feet, doesn't she?
05:07She can smell it completely.
05:09When you sort of almost stop sizzling, it's basically saying to you, ready to turn over.
05:14And I'm going to turn these over and they should start sizzling again, another minute and a half.
05:19Fantastic. We've got a jar of lovely butter beans here.
05:23You can get them in a tin, absolutely fine.
05:25So I'm heating those up.
05:27I'm going to now heat up some oil for our lovely butter bean smash.
05:32So it's about 100ml of olive oil.
05:35I'm going to turn my steaks off and I'm going to add a little bit of that beef fat that I had in there.
05:41And you'll hear that sizzle again.
05:43And in there now I've got this lovely beef flavouring and juice, which I'm not going to waste by the way.
05:51I'm going to use to make our salad.
05:54And I've got a little shallot here. Just slice that. And some garlic cloves.
06:00If you don't have leftover fat like I do, a knob of butter works a wonder.
06:06There you go. And these are going to be medium steaks.
06:10So I'm just infusing this with some garlic and some shallot.
06:15And then I'm just going to put in a bit of rosemary.
06:18I'm going to nick some of that actually.
06:20And a little bit of thyme.
06:22And I'm just going to put them in to my oil.
06:27You can smell when this oil is ready because you can suddenly get the smell of the garlic and the herbs.
06:33And as soon as you can smell those herbs, you can just turn the oil off.
06:37Right. I'm just going to grab some bits from the fridge.
06:41So we don't want it completely smooth.
06:43So I'm going to leave a nice couple of spoonfuls out so we get some of those lovely beans.
06:49Now many of you may have had tagliata in a restaurant, a tea restaurant.
06:53And tagliata is just a steak which has been cut into strips.
06:56And sometimes it's served with rocket and sometimes it's served with rocket and parmesan.
07:00I'm going to use some watercrisp.
07:01And then in this pan with all that lovely juice left over from the steaks,
07:04I'm going to put some peas as well so we get some green veg with our steak.
07:08And I'm using about half the oil.
07:10Take some of those lovely bits of garlic out.
07:14So I've got the oil and the beans in here.
07:16I'm now going to let this cool down.
07:18I'm just going to put it on the side to cool down.
07:20Yeah. Take this now and use that juice there.
07:24All that lovely bits of juice from the steak.
07:26Perfect. Put that on that side.
07:30Bring ourselves a nice serving plate over.
07:33There.
07:35Take these herbs out now.
07:38Add to that our peas.
07:40And as we know, Lisa, everything's better with a...
07:43With a little bit of butter.
07:45A little knob of butter.
07:47There.
07:49And then some parmesan cheese in the fridge.
07:52And we've got some watercress.
07:54Right.
07:55So, now I've got the peas nice and hot.
07:58A little squeeze of lemon juice in there would be really lovely.
08:01You want some of my lemon?
08:02Yeah.
08:03And I'm going to do it slightly differently so that people can choose.
08:08So what we're going to do is we're going to do one end with some watercress on it.
08:12And a little bit of lemon juice across the top.
08:15And a little sprinkle of olive oil.
08:20And then we're going to do our bean mash at the other end as well.
08:27So this is cooled down.
08:30And I'm actually going to add a little squeeze of lemon juice.
08:35I'm going to put this into the bullet.
08:37We're going to cut our steak.
08:39So fat's at the top.
08:41And we're going to go, I'm going to go long ways.
08:43Angle, knife, rather than being straight down, just on an angle so it looks pretty.
08:47And just cut it into nice thin strips.
08:52And away you go.
09:04Put this one across the top of the watercress.
09:06There we go.
09:07And then this one I'm going to cut here as well.
09:10So I'm just going to pour this into that pan where the beans are, the extra beans.
09:16So I'll just put the heat on and put this in just to warm it through with those lovely butter beans.
09:23Looking good, Lisa, looking good.
09:25The rest of my watercress, I'm going to plate on that separate plate where the steak is rested.
09:34We don't want to waste all those resting juices, do we?
09:37Definitely not.
09:38I'm just going to add a little bit of, a tiny bit of lemon juice to this.
09:42There.
09:43That's our peas.
09:44A little bit of parmesan across the top.
09:45I love how you say parmesan.
09:46A little parmesan across the top.
09:47Parmesan.
09:48Look at that.
09:49Beautiful.
09:50See that for me is heaven.
09:51A little bit of olive oil, steak across the top there like that.
10:05Let's do it slightly a different way.
10:06What a gorgeous dinner.
10:08Go like this.
10:09And what's interesting I think here is these are just two supermarket steaks, a jar of butter
10:18beans and some peas and you've got yourself a little feast.
10:21Look at that.
10:22There we go.
10:23There's no mistaking at all that this is going to be absolutely delicious.
10:26Just a few rules to follow and you'll make no mistakes with steak again.
10:30From an Italian classic to a light and fragrant Thai fish dish next, we've got fried sea bean
10:36fillets with a beautiful classic sauce.
10:38I can't wait for that.
10:39You have to.
10:40There's a break coming up.
10:41We'll see you very soon.
10:42But I can eat this now.
10:43You can eat that.
10:44Thank you very much.
10:45Hello again.
10:55It's lovely to see you in our kitchen.
10:57Yeah, today we are bringing you the techniques that you need so that you can nail a couple
11:01of those really tricky classic dishes.
11:04Coming up is crispy fried bream with Thai flavors plus another dish perfect for the sunshine.
11:10My amazing, fabulous sunshine burgers.
11:13But before that, it's competition time.
11:18We have a brand new competition for you launching on the telly today.
11:22One lucky winner will have the chance to get their hands on two amazing prizes, which includes
11:28red hot cash and the opportunity to take the trip of a lifetime.
11:32There's a holiday voucher worth £6,000 that you can spend on an all-inclusive getaway to
11:38a sandals or beaches resort in the Caribbean.
11:41And you can use it to travel anytime in the next two years.
11:45And you don't need to worry about your holiday spends.
11:48It's on us.
11:49Because prize number two is £4,000 in glorious cash.
11:54This prize literally only costs £1.50 to enter.
11:58So pick up the phone or jump online to make sure you're in with a chance to win a dream escape.
12:03Text SUN to 88323.
12:06Text costs £1.50 plus one standard network rate message.
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12:19Or post your name and phone number to JL1 PO Box 7558 Derby DE10NQ.
12:26Entrance must be 18 or over.
12:28Lines close on Monday the 11th of August at 3pm.
12:32Good luck.
12:33We really want to include fried fish today as we know a lot of people can find it tricky to get it absolutely right.
12:39We're using sea bream which has a mild, almost sweet flavour.
12:42And to accompany this delicate fish we're making an amazing sauce packed with gorgeous Thai flavours.
12:49It's so good.
12:50I'm so excited about it.
12:51And that's what we're starting with.
12:53So I've got some shallots, some garlic and some lemongrass.
12:55I'm just going to chop them a little bit.
12:56But lemongrass is an interesting thing.
12:58It's got an inner and an outer.
13:00If you look at that you'll see that there is an inner and an outer.
13:04The inner is quite firm.
13:06The outer is quite stringy.
13:08And you want to take the outer off as if you were doing a leek.
13:12We're going to use ginger as well.
13:13And if you've got little bits of ginger left over, lemongrass and ginger tea.
13:17Yeah.
13:18And to that I'm going to add a little tiny bit of water.
13:21Just a little tiny bit because I can do it in a blender.
13:24In a mortar and pestle you don't add any water.
13:26No.
13:27And then I add a tiny, tiny splash of oil.
13:30In a fry pan heat a little bit of oil.
13:32Put that together.
13:34And this is going to be the flavour base.
13:41Love that.
13:42So lemongrass, garlic and ginger.
13:45I'm going to fry that until it goes slightly fragrant.
13:47It looks like it's a bit chunky.
13:49That's exactly what we want.
13:51And let that go nice and fragrant.
13:53And that's the start of the sauce.
13:55With that then I'm going to add a couple of star anise.
13:58So then on to the fish.
14:01We're using sea bream.
14:02We're using supermarket sea bream.
14:04And the best thing to do is open it and then to pat it dry.
14:08So what you are left with are these two little fillets that are patted dry.
14:13And you want them dry because we're frying that fish.
14:16And look how thin that is.
14:18They're going to take minutes.
14:19A minute probably.
14:20Yeah.
14:21Turn it over so the skin's side towards you.
14:24A very sharp knife.
14:26Push it just slightly.
14:27And just little tiny nicks in the skin.
14:29Just so that what happens is the skin doesn't shrink too much and the fish doesn't curl up too much.
14:35But just really lightly.
14:37Yeah.
14:38We've got some flour here.
14:40Just some plain flour.
14:41Now usually you're just going to just dip it lightly in the flour.
14:46So we've got those two fillets.
14:48And then we've got some oil on here.
14:50Some very light oil.
14:52And we want it to get nice and hot.
14:55And you'll notice there are different things that you're looking for.
14:58Some different clues that you're looking for to check that your oil is ready.
15:03And one of them is that it goes from being quite dull to really shiny.
15:09So you can see that it starts shimmering.
15:11That's the first sign that you're nearly ready.
15:13And the second sign is just getting a wooden spoon or a chopstick and putting it in.
15:20And it's not quite nearly ready and it's going to fizz.
15:23So we'll just wait for it to heat up a little bit more.
15:26I'm going to now get the sauce going.
15:28And so to get the sauce really going we need to get to these aromats inside it.
15:31Some ginger goes in there and then some shredded lime leaves.
15:35And we'll talk about lime leaves in a second.
15:37And then our palm sugar.
15:39And the palm sugar goes in here and it starts to melt and it becomes like a caramel.
15:46And it smells incredible already.
15:49This has gone really shimmery.
15:51And if you put your wooden spoon in, you see it's just starting to fizz there.
15:58So it's ready, it's nice and hot.
16:02So we're going to put the fillets and I'm going to get them skin side down first.
16:08And just lay them away from me into that oil.
16:15By doing skin side down the skin now will actually come off the bottom of the pan and it won't stick.
16:20And if it is starting to stick to your pan it means your fish isn't ready.
16:23Don't try and turn it because the fisherman will fall out of the boat.
16:27Don't turn it because the fisherman will fall out of the boat?
16:30Yes, that's what it was.
16:31If you tried to turn your fish and it wasn't cooked, we were told that what would happen is the fisherman would then fall out of the boat.
16:37I love that.
16:38The sizzling stops as well because it tells you the fish is cooked.
16:43Yeah.
16:44I'm now going to make our sauce quite spicy Lisa.
16:46Okay.
16:47I'm going to put some chillies in.
16:49Big piece of chillies in.
16:51And then I'm going to add to that now our souring agent of tamarind with some water.
16:56Which is 35 mils of tamarind and then 75 mils of water.
17:00Okay, and I'm just going to turn this over.
17:04And there.
17:08And that just needs another 30 seconds in that oil.
17:14But you can see the skin's gone really golden really quickly.
17:18So I think we're pretty much ready to take this off now.
17:21I've got your fishes coming out which looks fantastic.
17:24And I'm just going to leave it to rest.
17:27On the side.
17:29On here.
17:30On some paper.
17:32Just to get that extra oil off.
17:36In here.
17:37Some fish sauce which will make it salty.
17:39And again the same sort of quantity of fish sauce.
17:42So about 75 mils of fish sauce.
17:44And then to that some limes.
17:47A little thing about lime leaves.
17:50If you're ever cooking Thai food.
17:52So I'm just going to put some lime in there as well and heat that up.
17:54If you're going to cook Thai food.
17:56You'll get lime leaves.
17:57And I'll save it on the recipe.
17:58Five lime leaves.
18:00That is one lime leaf.
18:03That's not two.
18:04Right.
18:05Okay.
18:06If you want to prepare a lime leaf.
18:07Take it.
18:08Fold it in half.
18:09And you pull it down the centre.
18:11There's a tough stalk inside.
18:12Which you don't want to use.
18:13Yeah.
18:14Then take those.
18:15And all I do is fold them up.
18:18And then I roll them in a ball.
18:20Like this.
18:22Shred them.
18:24Really, really thin.
18:27We get a lot more flavour.
18:28Now our fish and sauce are just about done.
18:31We have to do a bit of clearing up.
18:32So you sit back.
18:33And watch another meal.
18:34Perfect for the weekend.
18:35Or actually any time of the day.
18:36So first let's talk about the burger.
18:49Shall we?
18:50Beef.
18:51The beef has got to be fatty beef.
18:53For you to create the best burgers.
18:55Don't get the lean beef.
18:56Get beef that's fatty.
18:57But I've got a special trick for you.
18:59Because I've got a special secret ingredient.
19:01Which is butter.
19:02This will help to actually bind the burgers together.
19:05Get a sauce.
19:06Of course you've got to put sauce in there.
19:09A bit of salt.
19:11Bang.
19:12And that's it.
19:13And just give it a twirl.
19:15Fold them into nice burgers.
19:18Like this here.
19:19Put them in the fridge.
19:20Couple of hours in the fridge.
19:21And then it's absolutely amazing.
19:23Baste with a little bit of oil.
19:25And then we're ready for the barbecue.
19:27Get burgers on there.
19:29Amazing.
19:34Now for your mushroom burgers.
19:36I love portobello mushrooms.
19:38What we do is put a little bit of a bowl.
19:40Do the olive oil in there.
19:42This is really easy.
19:43Just snip a bit of thyme on there.
19:45Nice fresh thyme.
19:46Just make sure you mix it up.
19:48Fantastic.
19:49And then all I'm going to do now.
19:52We've had my thyme mixture.
19:57Into the mushroom.
19:58We've got some blue cheese.
20:00You can use any cheese that you want.
20:02Oh man.
20:03It's going to create some lovely deep flavors.
20:06Now all we need to do is just to leave these here.
20:11Until the cheese is nicely melted on the inside.
20:13And it looks absolutely delicious.
20:15I can't wait.
20:16And next to these guys, as you can see, I've got these amazing sweet corn.
20:24And I want to show you how I managed to get that done.
20:27Boss them open.
20:28And just take out the ears out of it.
20:30Because these get in the way.
20:32And they burn on the barbecue.
20:34It just gives the corn a nice lovely taste to it.
20:37It makes it nice and crunchy.
20:38And you know, you can put all your butters on.
20:41First thing I'm going to show you is the chili butter.
20:43This one here in the middle.
20:44So it's just chopped up chili.
20:45Garlic.
20:46And just mix it with softened butter.
20:48Make the shape and put it in the fridge.
20:49Easy.
20:50Over here I've got a herby one with lots of herbs.
20:53Mint, thyme and all that kind of stuff.
20:55And this one here is one of my favorites.
20:56It's a coriander butter.
20:58Okay guys.
20:59It's eating time.
21:00I can't wait.
21:01So come on over here.
21:02We've got the buns here.
21:03Which you can have it buttered or you can have it without butter.
21:06Your choice.
21:09It depends on how you want to mount up your burger.
21:12Now you guys.
21:13You don't have to pile it full of chili.
21:14But you know me.
21:15I love it hot.
21:16If it's not going to be hot.
21:17Don't invite me around.
21:19Amazing.
21:20If you've got room for it.
21:22You can always have room.
21:23This is my trick to get the room in.
21:25Now for the star of the show.
21:30Ooh.
21:31Yeah.
21:32I won't sort of go overboard with the chili on this one.
21:38Guys.
21:39There are no rules.
21:40Absolutely delicious.
21:42Nice and lovely.
21:45Okay guys.
21:46Now here's the final frontier.
21:48It's for the butter for the corn.
21:50I said that this is an exciting part.
21:52Nice and melted and lovely and soft.
21:56And there you have it.
21:58My amazing.
21:59Fabulous.
22:00Sunshine burgers.
22:01Some lovely flavours there.
22:03Now for us.
22:04And talking about brilliant flavours.
22:05We have got our fish which is cooked.
22:06And look at this.
22:07Beautiful.
22:08Little bits of crispy fish here.
22:09Golden on the outside.
22:10Soft on the inside.
22:11That's absolutely wonderful.
22:12I've got our sauce.
22:13I'm going to make a little salad.
22:14And I also made this little mixture here.
22:15My fried garnish.
22:16You can now buy crispy shallots and they come in jars.
22:28I've done the same with chilies and garlic.
22:30What you do is you start off in cold oil.
22:32Bring the oil up to the heat really slowly.
22:34And that what happens is all the water evaporates.
22:37And then everything goes crispy before they burn.
22:41We're going to do lettuce salad.
22:42The easiest way to do a lettuce.
22:44turned upside down it's got a core take it hold it firmly in your hand and twist
22:48the core out it comes you've got this little bit and then what you have is
22:54you're going to put this in a bowl and actually it does become almost like a
22:58little edible salad bowl little flour opening gently and we've got an avocado here
23:03just going to take that pit out so with this I'm going to make a little salad of
23:09some herbs coriander just in a bowl and some Thai basil to that mixture now I'm
23:15going to add a little bit of if you've just got fried shallots that's fine a
23:19little bit of chili some fried shallots mix that all together and that's just
23:24pretty in its own right then I'm going to take a little bit of the dressing on the
23:29outside of that salad we're just going to serve this fish with some rice and
23:32because they've got lovely flavors of the Thai dressing I'm going to put some
23:36lovely avocado sticky rice here and apparently now you can buy sticky rice
23:42in packets I didn't know that's already pre-cooked you can John can you yeah
23:46with the rice now I'm going to take a little bit of that dressing I'm going to
23:49layer it up and the fish needs to be the hero but the dressing just gives a nice
23:54little mixture the outside look at this a sesame dressing is a really delicious
23:59thing and it does go very nicely and you can buy it in supermarkets in a jar
24:05that piece of fish look at that lovely and crispy just holds up a little bit
24:10more that dressing around the outside and then a little bit of our mixture of
24:15salad put some more dressing on the side if you want and then little handfuls of
24:19our salad with the coriander the Thai basil the crispiness of the fish across
24:26here so you can see your fish there mouth's watering there this is you love
24:31this sort of stuff don't you absolutely love it how's that perfect it's a taste of
24:36Thailand and it makes me feel so good really can't wait to dig in and the
24:41sizzling continues next with our tasty parmigiana style aubergine schetzel see you soon
24:46welcome back we are mastering some of our favorites today we've had steak tagliata and crispy fried cream and
25:11still to come is our summery strawberry sponge but now we are talking schnitzels
25:16these are staples in parts of Europe like Austria and Germany but an absolute
25:21essential in every Australian pub traditionally it's a flattened piece of
25:25meat breaded and then fried but we are going meat free with aubergine today and
25:29the technique is exactly the same with everything you do master this and you can
25:34do it with pork chicken veal or even tofu so we're gonna take we need to cook these
25:40aubergines so we're going to prick them all over like that you can do one John
25:46and you leave the little green top on that's called a calyx the calyx yeah now
25:51the reason you do this is so that the skins don't pop open and the whole thing
25:55doesn't explode and also aubergines can really take up a lot of oil don't want
25:59them to be too oily oil your hands and then the aubergine so you don't get a load
26:02of oil on there and they go into an oven for half an hour 180 at the same time as
26:08those go into the oven we're going to make a very very quick tomato sauce this is a revelation
26:15it's just a very easy roasted tomato so we're talking about masterclass here making a tomato
26:21sauce tomatoes if you've got them and they're not they're a bit overripe in your fridge there's
26:26a great way to use them up you don't need to peel tomatoes don't need to worry about
26:30that in any way at all but they do need a nice glug of olive oil and a good I'd do two garlics but
26:40we're doing one cut of you smash the garlic into that it's not my fault what that you don't like
26:45garlic very much no I do look I'll be hold on the last one I just did I did so much garlic was like
26:50garlic overload there's your olive oil so a nice drizzle of olive oil over that because that's going
26:57to make your sauce and we're using good quality olive oil here because it's not going to boil
27:01it's not really frying it's just going to roast really nicely and you can see Lisa's probably
27:05using twice as much olive oil as maybe you would think is necessary now we're talking Mediterranean
27:11diet here it's good for you so that goes into the oven for half an hour so our aubergines here I've
27:19got these ones have been cooked so you can see that this one's been skinned and sort of flattened
27:24quite easy to take the skin off but you have to take it off when it's cool it's not when it's cold
27:31and not when it's cold not when it's hot I always do it with a teaspoon and you start from the bottom
27:36and then it should just peel off the reason so if you start from the top the aubergine tears and it
27:44doesn't stay whole and it doesn't matter if there's a little bit of skin left on they don't have to be
27:48absolutely perfect I think it's a really good way to cook aubergine for any dish absolutely right
27:54flour and breadcrumbs the flour is where your first bit starts from season your flour maybe just a
28:00little bit of pepper I'm not gonna put too much salt in but just a little bit of salt remember
28:05that the aubergine's got nothing in it all mix that together when you get to your egg this is where
28:10you add a little bit of salt now while you're doing that I'm gonna grate some parmesan into our
28:14breadcrumbs using panko we are I patted down this aubergine and this one so first of all we just coat
28:23them in the flour we had it in in Australia we had schnitzels and everyone said to me we've got to go
28:29there for schnitties because they do a special night in Australia you do a schnitty night where you go
28:34during the week and it's sort of like a steak night here and what happens is you get a schnitty and you
28:38get a beer yeah are you gonna deal do you remember when we did that yeah we did in Augusta that you
28:45remember it yeah I loved it and I love that everyone was there for the schnitties so then in the egg let
28:50the egg come off a little bit crumb them a little bit of crumb on the bottom of the tray but don't
28:57have to be lots of people put a lot of crumb on them on them don't have to Lisa's I'm gonna put
29:04lots of crumb on I was always taught as a young apprentice we had to use different hands for
29:10different jobs so they always had to do breadcrumbs with a different hand to your egg so there we go
29:19we've got a little bit of oil heating up and that's it just crumb them they can actually go in the fridge
29:23like that and they will hold overnight so you can actually do them the day before but right now in
29:29that pan it's just starting to shimmer a little bit there's an oil shimmering just very very nicely
29:33like the shimmer of a lake as the moon sets he's so romantic right we're gonna put these in yeah let's
29:43get them in listen to that lovely sizzle with a lot of things that are fried people think they take a
29:53long time it doesn't take very long at all but we are also going to put these back in the oven just
29:59for a little bit just to let them puff up a little bit whilst we make some tomato sauce so a tray on the
30:06side with some paper just to drain it on and keep the heat now nice and hot and don't move it too much
30:13and be patient just sit back and let them go and right now you start to see the brown edges of that
30:20aubergine already starting to happen as if you're cooking a pancake that's okay because they're going
30:25to go in the oven they can cook all the way through we're also going to put them underneath the grill
30:28with a little bit of mozzarella and they're going to be grilled properly lovely parmesan I have a really
30:33good thing with an aubergine yeah because it's got a calyx on it yeah you use the calyx with a fork
30:38because it holds it together and just pick it up and you don't have to worry about it and it will
30:43and they're perfect look at that absolutely wonderful do the same with that one
30:49and they are big and meaty they really are they are a big dinner aren't they they are a big dinner
30:59and we're going to get some mozzarella out of the fridge we're going to make ourselves a nice little
31:06salad yeah a nice little salad with some rocket and some parmesan and maybe a little bit of parsley
31:13one of the tips I would say is to not crowd your pan and though I would think that these are slightly
31:19big and they are slightly close together just don't crowd your pan when you're frying otherwise
31:25things don't seem to fry aubergine's are cooked and they're being done do you want that fork again
31:30yeah go on you can put that up look at that that's delicious yum like yin and yang darling
31:44like you and me I'll put those in the oven you can do the tomato sauce okay so they're going to go in
31:48the oven and just going to put them in the oven for a minute or so and here we've got the tomatoes
31:53that have been in the oven just roasting away half an hour and you just mush them down
32:01they've got some oil in there chop a little bit of parsley there's a really good trick with parsley
32:06you take a handful and you squash it as far into the smallest ball you possibly can get and then
32:13with being really careful you tuck your fingers right underneath it and then you do them really
32:18finely and you end up with little tiny fine bits of parsley and then you turn it around and do
32:24exactly the same thing again I love parsley the smell of parsley tomatoes parsley aubergines bit of
32:32garlic I mean we are definitely in the mediterranean we're definitely on holidays right so there's our
32:38sauce that can go as a pasta sauce it's delicious and if you wanted to make this even more of a meal
32:44make some pasta spaghetti and put that through the tomatoes and it would be just lovely to sit your
32:50aubergine on top of it so we're fortunate we've got two ovens and so one of them has been set to a
32:56grill you now take that paper off the off the tray hear that crispiness tomato sauce across the top
33:05on the top like so and then we're gonna put so if you slice that um mozzarella for me darling yes
33:16so mozzarella is a lovely cheese fresh cheese that melts very very well look you can use grated cheese
33:21if you want to you use emmental you're gonna use whatever you like you really are going with that
33:25sauce aren't you look at it how delicious is that wow there you go all yours that's now going underneath the
33:30grill yeah two seconds i just want to do this a little tiny bit of parmesan and a little bit of
33:38pepper there you go it's just worth it thank you now in the oven underneath the grill and we're going to
33:52about a minute and a half of two minutes not very long at all so rocket salad just rocket no dressing
33:59just a little bit of olive oil parmesan cheese big strips of it across the sides and then what we
34:05used to do was we used to take the parmesan oh i remember this around the outside oh yes this was
34:11this was the iconic 90s london salad sometimes i have to harp back to when i was a youngster lisa
34:20yeah all those years ago it was a long time ago love when the world was black and white
34:26they lit gas lamps in the street okay though a grind of pepper across the top
34:31a little bit of olive oil there and i think just very quickly in a john's fashion just if you could
34:36do a little bit of your cleaning up yes you know just the fairies come and then i think then the
34:43shnitty will be ready all the work
34:46there we are it won't be done well if i did it
34:49i'll tell you what's interesting for me now is that when i look at it and think
34:54at home you can do what i call restaurant quality dishes look at this they they look amazing
35:01there we go look at them just melting look at that there you go there's enough
35:09to feed the hungry hordes
35:10um aubergine schnitzel with a twist a mighty meat-free meal and uh we're giving a classic
35:18sponge of summer makeover next master it and it's one you'll make over and over again we'll see you
35:22shortly hello again it's great to see you yeah we are in teaching mode today and showing you how to
35:40get some of our favorite staples right every single time still to come it's a strawberry sponge from us
35:46that will become a summer favorite it's gorgeous but first it's competition time
35:52our fantastic new competition launches on the telly today and we are offering you the chance to win
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36:24entirely as you wish remember all of our competitions have a guaranteed winner and it could be your turn
36:31it's only one pound fifty to enter so what are you waiting for text sun to double eight three two three
36:38texts cost one pound fifty plus one standard network rate message go to the website entries
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36:51or post your name and phone number to jl1 po box 7558 derby de10nq entrance must be 18 or over
37:01lines close on monday the 11th of august at 3 p.m good luck as shown was is a classic sponge
37:08today we're serving ours as an open sandwich with cream and strawberries and it's a real showstopper
37:13a general sponge is different to a sort of victoria sponge we we whisk up the eggs and the sugar
37:20together so you mix and mix and mix it in a either with an electric mixer like this or it with hand
37:27beaters but use an electric one because it takes about seven minutes and then you know that you've got
37:34it to this lovely airy light sponge what you see in that bowl right now is four whole eggs and 100
37:39grams of sugar just beaten up and that's what's happened to at that volume what's great about genois
37:44is that it's malleable so it's really good for a swiss roll because you can actually roll it because
37:52it's actually quite spongy and soft right i'm just going to see if it's uh if it's done
37:57and as we're doing a strawberry um cake a strawberry sort of flan cake an open version of this um we're
38:05going to macerate some strawberries i'm just going to show you if you can see that made a ribbon and it
38:11just stops you can still see the mark of the the the batter so actually you know that it's leaving a
38:18mark on top that it's that it's ready i'm going to just put a nice big teaspoon of the vanilla bean paste
38:27which is one of my favorite cooking things things to cook with into there give it another little go
38:35to macerate the strawberries take a strawberry just remove the calyx the green part
38:41cut them into quarters or halves do we want i might want some halves and some quarters okay
38:48and then it's just sugar good old-fashioned caster sugar and what happens is the sugar and the
38:53strawberry juice come together and that's called macerated keep the strawberries at room temperature
38:58they just behave that bit a bit better they've got a lot more flavor to them and then once they've been
39:03macerated they just hold they're really delicious and then i'm just going to fold through my flour
39:10so i take a little bit not all of it
39:12and gently fold through because we don't want to knock out all that air that we spent seven minutes
39:22putting into it most flour that you buy is already sieved in its bag so you don't really need to sieve
39:27it again you can to aerate it but this doesn't it doesn't really matter because it's such a flat
39:33sponge anyway macerate the strawberries quantities wise a good couple of handfuls of strawberries maybe a
39:39pound of strawberries and just sprinkle the top with caster sugar so you can just see the strawberries
39:45underneath so it's not really quantity maybe a couple of tablespoons but not much give it a shake
39:51so the sugar coats the outside and it looks like it's maybe too much sugar and in about three or four
39:57minutes the juice will come together and they will just become this lovely sweet strawberry mixture
40:02and the smell of that look at that that's sunshine isn't it summer sunshine i'm going to whip some cream
40:09yeah and um for me the fail-safe way to whip cream is to actually use icing sugar put a tablespoon of
40:17icing sugar into a bowl to about 300 mils of cream and then a little bit of vanilla into your icing sugar
40:24first and mix that together and that way when you add your cream to it you know that you've got all
40:30your flavors in there if you start to try and add sugar later on and make sure your cream is cold
40:35if your cream is warm you are it will split most of the time so make sure it's nice and cold your bowl's
40:41cold and that if you want to if it does start to split you add a little teaspoon of milk and apparently
40:47brings it straight back oh that's brilliant and always double cream single cream doesn't doesn't whip
40:53double cream does yeah i've got a 23 centimeter flan tin and with baking it's always about the prep
41:02of the tins if you scrimp on that you you'll end up with a cake that's stuck in and that would be so
41:08sad because you've spent a long time on your lovely batter so grease your tin you then just put some
41:14flour in your tin and then just scooch it around like that so when you when you take it out it will
41:22come out with ease you've got a you've got a paper bottom there as well i have i've lined it as well
41:27the oven is preheated at 170 degrees which is probably normal for a sponge it's about that
41:32normally isn't it 170 is quite normal yeah 170 but this takes really uh not very long because it's
41:39it's such a light sponge 20 minutes 20 minutes yeah so i'm going to whip this cream it will take a little
41:47while so i'll get it going and that is going to go into the oven for 20 minutes
42:04here we have
42:06what we made earlier
42:09the great thing about this is that you just leave it to cool and then turn it upside down
42:17and you have a perfectly flat surface to decorate so you're whipping my cream for me and these are
42:27macerating away and then we're using one of my favorite um cheats which is tinned custard and a
42:34way to keep tinned custard firm and solid is to put it in the fridge i could never understand why the
42:39tins of custard were in the fridge couldn't you now i know why i thought it was because you and billy
42:44like it cold out of the tin no oh oh there you go i should pay more attention you probably should
42:53so now the whipped cream i turn the bowl at the same time get the stage where it becomes a very
43:01pretty pattern inside i think they call it stiff peaks yeah there you go right today on our show we
43:07are going to use a piping bag uh it is one of those things that we know it's a special occasion
43:12mary berry always says you know it's a special occasion when the piping bag comes out you can
43:16buy ones which are multi-use like this whenever you use a piping bag you take a piping bag which is
43:21like this as it is hold it up like that and then you fold it down over your hand
43:27and so that when you do you have almost like a a glove puppet or you have it whereby you can move it
43:40and you but you're not going to get the cream over yourself give yourself a little bit of room enough to
43:46put about half the cream in because as it goes in we're going to push it further and further up
43:49to make sure that it's completely full so i'm now going to get my strawberries and tumble them on top
43:58of my oh look at that custard um take your piping bag nice big blower put it inside the piping bag
44:05hold it with your hands and slide it off so that you don't end up with a mess anywhere inside and do the
44:11same and just keep on doing that until all your cream's used up now take your piping bag unfold it
44:17hold it up give it a little bit of a a swirl and a twist from the top yeah that's for you
44:26thank you and you probably want a plate or something to test it on don't you i do i always i always think
44:31when you're making something pretty it's really nice to test to test how you're going to pipe now
44:39i'm going to do a special little strawberry take a strawberry with a knife don't go all the way to the
44:44top do little slices in the strawberry and then you push it down and there we have a lovely fan look
44:54at that look how cool that is look i love your little fan with piping what i tend to do is put
45:00it on a plate and you can see that you can do that or you can do a bigger swirl
45:07swirl or like a nice push up and so you can change your swirls and see what you want so i'm going to
45:16start here and just pipe our cream
45:26and maybe let the custard just ooze down the side if it wants to absolutely as it should john as it should
45:31fall where you want it to fall should we go into the center yes let's do a nice big swirl in there
45:41looks absolutely fantastic so pretty piped with cream and piled with strawberries uh it's been very
45:47nice there you go it's my first joke of the series lisa and it was absolutely terrible i've got to start
45:52off the way i mean to go on um indeed it was lisa a sensational summer pudding it really is delicious
45:58thank you for joining us in our new series we hope we've given you the confidence to try and master
46:03everything you've seen today uh we'll see you next time for loads more ideas we'll see you soon bye bye
46:28so
46:37you
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