- yesterday
https://t.me/TopFilmUSA1
Category
😹
FunTranscript
00:00Hello, I'm Nornie Barrow and welcome to The Cook Up.
00:24We're making some fabulous food for NAIDOC Week.
00:26On the menu, we have emu fillet with native hibiscus rub, pan-fried snapper with saltbush
00:32butter and curried kangaroo sausages.
00:35Let's meet our guests.
00:36First Nations chef Chris Jordan is the founder of Indigenous business Three Little Birds.
00:41Hi, Chris.
00:42Hi, Nornie.
00:43How are you?
00:43I'm so good and lucky to finally get to meet you.
00:47I am in awe.
00:48I'm fangirling over here.
00:50Same.
00:51Well, our next guest, proud Wurundjeri woman, Rae Johnston, is a multi-award winning journalist,
01:00host and self-confessed geek.
01:02Hi, Rae.
01:02Hi.
01:03How are you?
01:04So good to meet you.
01:05I'm so happy to be here.
01:06I've been stalking you both on Instagram for the longest time, so it's nice to see that
01:10you're real people.
01:12Well, yes.
01:13Yeah.
01:13Like, it's always lovely to be able to be in a room together.
01:16Yeah, for sure.
01:17So, Chris, I want to know everything about Three Little Birds.
01:21Yeah, so I started off as a catering business.
01:24I was lucky enough to be mentored by the lovely Aunty Dale Chapman.
01:28Oh, I love her.
01:29Aunty Dale.
01:29I have met her a very long time ago.
01:32Yeah, true.
01:32I did.
01:33Yeah.
01:33She's taught me everything I know about bush foods and started a catering business and
01:38do a lot of work with youth in detention, workshops, education, using all our amazing
01:46bush foods that we're going to use today, obviously.
01:48Yeah, amazing.
01:49Thank you for flying the flag for our native foods out there.
01:52Proudly.
01:52It's such a really great honour to finally meet you two.
01:55Thank you so much.
01:56Ray, what makes the ultimate geek?
01:59Look, I'm not going to claim that crown, but I definitely do love the geekiest stuff
02:04in life, that's for sure.
02:05I love that.
02:06I reckon we all have a little geekiness.
02:09For sure.
02:09For sure.
02:10We're keeping it simple tonight with just one pan.
02:16Chris, what is your favourite pan to use at home?
02:22I like something that I can get onto the fire.
02:25So something...
02:26I knew you were going to say that.
02:27I was hoping you were going to say something to go on the fire.
02:29Like a book, nah.
02:31Yeah, something cast iron.
02:32I usually sear my meat and stuff directly into the coals anyway.
02:36Yeah.
02:37Because we're doing one pan and it's less of the wash up afterwards.
02:43Do you think for you...
02:45Oh, so you're thinking that a one pan is not like a good thing for you?
02:49I think you...
02:50It's a bit of a false sense of security.
02:52You're like, I'm only using this one pan.
02:54It's fine for me to use all these utensils and all these bowls.
02:57But yeah.
02:58No, there is less washing up at the end, I reckon.
03:01For sure.
03:01My one pan dish is emu fillet with native hibiscus rub.
03:11So I've got my nice fillet here and I've got a flat fillet.
03:14So it's going to be...
03:15It looks really thin right now because it's quite thin,
03:18but we're going to put our fillet in
03:20and I'm going to just make a nice little rub for it.
03:23So I've got white pepper and then I have pepper berries.
03:26Oh, nice.
03:27I have hibiscus and I also have the saltbush.
03:30So the hibiscus flavour is going to give me the sherbet-y,
03:34but bitterness, but it almost reminds me
03:36of when you add white pepper and black pepper together,
03:39it'll give you a bit of hibiscus.
03:41But it also is going to give you those beautiful colours as well.
03:43Yeah.
03:44That's going to come through.
03:45Lovely.
03:45So we're going to just pop that straight into our bowl here
03:48with our emu fillet.
03:50And then I'm going to lather some,
03:51give it a good bit of olive oil in there.
03:54And the colours are going to come straight out.
03:56That hibiscus is going to come through
03:58and then it's going to stick to your...
04:02And native herbs like pepper berry especially
04:04and hibiscus goes really well with emu.
04:08Because they're pretty strong flavours.
04:09Yeah.
04:10And if you blindfolded somebody and said,
04:12here, have a taste of this steak
04:14and you had a nice piece of it,
04:17they wouldn't tell that they'll be eating emu.
04:19And what people don't realise is that emu is a red meat.
04:22So you've got to cook it like it's a red meat.
04:24And because it's not a fatty red meat,
04:27you want to make sure that you're serving it red.
04:29Yeah.
04:30So you can see now that it comes through,
04:32we've got that marinating,
04:33but you can see the hibiscus,
04:34all the redness is coming through to it.
04:36Yeah.
04:36So it'll have all those nice flavours
04:37when you're cooking it as well.
04:38But we're going to pop it straight into the pan.
04:40So we've had it there for like a couple of minutes.
04:43Put a good bit of olive oil in your pan.
04:46Nice.
04:46There's a good amount of spice on there too.
04:48Yeah.
04:48Look, I want it to have those flavours.
04:50I want those flavours to be stuck on there
04:52because I want you to taste what the natives
04:54really enhances the emu itself.
04:57So nice and hot.
04:58I want to char it on each side.
05:00So we're only going to go a couple of minutes on each side.
05:02And when you go to put it in as well,
05:04what will happen is that it will sort of,
05:07you can start to see it thickens.
05:10So it will sort of come up in its,
05:12so that nice thin flatness of it,
05:15because it's a tough meat itself and has no fats to it,
05:18it will rise a little bit.
05:19So we're just going to pop this on top of here.
05:22Just to hold it down a little bit.
05:24So we're only going to go really quickly
05:26because the good thing about when you're cooking emu
05:29is that you should always have it rare.
05:31If you overdo it, you won't like it.
05:34It'll be tough.
05:34It'll be too tough.
05:35It won't taste really nice.
05:37You won't enjoy it.
05:38It'll be easy for people to think that you'd cook it
05:40like any other bird though, right?
05:42Oh, 100%.
05:43Everybody thinks that about like, you know,
05:46because emu, they think, oh, it must be like turkey,
05:49but it actually isn't.
05:50The whole emu itself is red meat all over.
05:53So that's the best thing about it.
05:55And all different parts of it are good for many different things.
05:59So I like to make a few different things out of it.
06:02And what we're doing here, I'm just turning on my other pan here
06:05so it gets a bit of heat on there,
06:07because what we're going to do is basically make a macadamia dukkah
06:10to go on top.
06:11Oh, deadly.
06:11You know?
06:12So you can see, I still want to keep it nice and juicy,
06:16but I want to get those nice charnas.
06:17So all of that beautiful marinade that I put on there,
06:21it's going to be nicely charred on there.
06:23And I want that because every thin slice that you're going to have
06:26is going to have all those flavours from those natives
06:29that we put in there.
06:30Stick to it, but you're going to have that nice rare emu inside.
06:33So pop your weight on it.
06:35It's just to give it a little bit more of a pat down
06:37and just hold the meat itself too as well.
06:40I don't want to always put it too and press it too hard
06:43because you don't want the juices to come out of it.
06:46So I've got my other pan on here.
06:48We're going to just put some olive oil in there.
06:50So all I'm going to be putting in this pan to heat up is
06:54I just want to get the flavours out of the garlic.
06:56So I've got garlic here that's going to go through,
06:59nicely diced.
07:00I'm so hungry already.
07:02And then I've got a good bit of my shallots here.
07:05Going to go in.
07:07And now what we want to do
07:11is have a really good look at our emu that's here.
07:15And you can see that it's nicely charred on there.
07:18I want that nice and charred bits that are here
07:21because that's all the flavour that's coming off it.
07:23What we're going to do is just swap our pans over.
07:26So just tossing this
07:27because we're just going to get those nice flavours
07:30while I'm resting this.
07:33And I just want that garlic to get a bit of colour into it.
07:36So we're just going to pop it into our mortar and pestle
07:38and use it as our bowl.
07:40And it is a very big mortar and pestle.
07:42It is. It's huge.
07:43Yes. Bigger is better, you know.
07:45I'm with you.
07:46So I've got a bit of colour on the garlic that's coming off there.
07:49You can smell the garlic too as well.
07:52I've got to learn how to do that fancy toss one day.
07:55It's just better.
07:56It's because you get all the heat from the pan
07:59instead of using your spoon
08:00that takes off the heat sometimes.
08:02So it's about getting the heat off the pan
08:06and getting the flavours off the pan.
08:07So it's not just showing off.
08:08No, it's not just showing off.
08:10It's about getting those flavours in there too as well.
08:13So into my mortar and pestle
08:15goes my ingredients here, which is good.
08:18And then I've got my macadamias will go in.
08:22And here I've got two types of sesame seeds.
08:25I've got the black and the white
08:27and then also a bit of chilli flakes
08:30because you want to add a little bit of spice,
08:32like, you know, just a tiny bit.
08:34And I like the two types of sesame
08:36because one is a little bit bitter,
08:38one is a bit more,
08:39you get that more nuttiness from it too as well.
08:42But it adds to our sweetness
08:44that's going to come off our meat.
08:46So all we're going to do now,
08:48we've got everything in there
08:49and just give it a really good toss in.
08:52So you can smell all the flavours
08:53that this comes through
08:54and the garlic's going in there.
08:55And I like putting the macadamias in there
08:57because they're nice and creamy themselves too as well.
09:00And that natural oils will come off the macadamias
09:03while it's already been toasted.
09:05Nice.
09:05So we've got our fillet here.
09:07And all I'm going to do
09:08is just cut it nice and thinly.
09:10So you can see that it's still nice and rare,
09:14but it'll have that nice charring.
09:17Now when you're resting it too as well,
09:19because we give it only a couple of minutes on each side,
09:22you only want to rest it for a couple of minutes
09:24because you still want to get the juiciness in it,
09:26but you want to eat it hot.
09:27You don't want it
09:28because emu cools down really quickly too as well
09:30if you leave it too long.
09:32Nicely thin slices.
09:34And then you just grab it,
09:39pop it on the plate
09:40and you can see all those nice rare bits there
09:44coming through.
09:45Yeah, lovely.
09:47So you've got your nice little rare bits there
09:49that are coming through
09:50and all we're going to do
09:52is just top this on the top
09:54so you get that little flavour.
09:56It's so pretty.
09:57Little crunches from your macadamias.
10:00Finish it with a little bit of our sea salt here.
10:04There you go.
10:05And that is it.
10:06That's our emu fillet with our hibiscus rub.
10:09So, Chris, give me your verdict.
10:18It's really, really nice.
10:20Nice and spicy.
10:21Got a tiny bit of tartness
10:22from that hibiscus as well.
10:24The mountain pepper's got that clovey,
10:26Szechuan pepper kind of profile as well.
10:29Look at you with your fancy words.
10:32All right, well, give me, give me in your words.
10:35You got the crunch from the macadamia,
10:37like the fat
10:38because it's such a lean meat.
10:40Yeah, exactly.
10:41You want those fats to come through
10:42from that macadamia too as well.
10:44Definitely a bit of heat from the chilli in there,
10:46which I really like.
10:47And so quick.
10:48You whip that up quickly.
10:49Yeah, that's why it's a one pot.
10:51You know, one pan, done.
10:53We're in, we're out.
10:55After the break, it's over to Chris and Ray.
11:07Welcome back to NAIDOC Week on The Cook Up.
11:12Chris Jordan and Ray Johnson
11:14are making one pan recipes.
11:17Chris, what's your dish?
11:18Today I'm doing some pan fried snapper
11:20with saltbush butter.
11:21Mm, yes, get it in my belly.
11:23And Ray?
11:24I'm doing curried kangaroo sausages.
11:27Oh, don't we just love a bit
11:28of curried kangaroo sausage?
11:29Can't wait.
11:30All right, so, curried kangaroo.
11:42And sausages.
11:43And sausages.
11:44So it's your classic curried sausages.
11:47But we're doing it with meat that we're meant to eat.
11:50It's your nan's dish, isn't it?
11:53It's your nan's dish.
11:54It is a family curried sausages, yeah.
11:56But I reckon every family out there
11:58has a family curried sausages.
11:59You know, I think every country
12:01has a curried sausage.
12:02Yeah?
12:03100%.
12:04Really?
12:04Yes.
12:05How are they different all around the world,
12:06you reckon?
12:06I think it's just the curry that you use.
12:08Yeah?
12:09And what are we using?
12:10Keen's.
12:11It's got to be Keen's.
12:11It's got to be Keen's.
12:13It's got to be the Blackfellas curry.
12:14That's it, that's it.
12:15In every kitchen that I know,
12:18in our family homes,
12:20it's always a Keen's curry.
12:21And usually the one that's about
12:22three times bigger than that.
12:24Oh, yeah, that's a baby one.
12:25Because you go through it.
12:26That's not even for one person
12:28in our household.
12:29But when you're cooking a feed
12:30for a bunch of people, you know,
12:32and you've got to cook something pretty quick,
12:35curried sausages are the way to go.
12:36I know.
12:37And they look good too.
12:38And it's natural foods for us, isn't it?
12:40Right, right.
12:40This is what should be in our diet.
12:42Exactly.
12:42And do we want that pan to be nice and hot
12:44or do we just want to colour them?
12:47Yeah, we're just kind of browning
12:49the outside a little bit here.
12:51Because they'll go back in the sauce
12:52a little bit later on.
12:53Because they'll cook through with the...
12:55You're going to make a nice...
12:57The gravy that's going to go with it, isn't it?
12:59Yeah, that curry gravy.
13:00That curry gravy.
13:01I can't wait.
13:02I can't wait.
13:03Me too.
13:03Well, over there has some snags in the pan.
13:10Yeah.
13:11Go on.
13:11What are we going here?
13:13I can see some smushing is going on here.
13:16We're definitely smushing.
13:17We're smushing.
13:18So I'm just getting our lovely comfy garlic here
13:20into this butter.
13:21Mmm.
13:22And, yeah, like I said before,
13:24we're doing this seaweed saltbush butter.
13:26So what do you got there?
13:27This is our saltbush.
13:28Saltbush.
13:29This is our old man saltbush.
13:31So I'm going to get a bit of lemon myrtle in there as well.
13:35Great with fish.
13:37And we're just going to put a bit of seaweed powder.
13:40This is just dried wakami.
13:42Again, with that umami flavour.
13:44Nice.
13:44And because we're cooking snapper,
13:46this is bonito flakes blitzed into a powder.
13:48Yes.
13:49So I call this my fish crack.
13:51Yes, fish crack.
13:53And, yeah, this is what we're going to cook the snapper in.
13:57Yes.
13:57So we're just going to incorporate this.
13:59Can you just make some of this
14:01and just pop it in the fridge for later?
14:03Yes.
14:04You can 100% pop it in the fridge for later.
14:06I like to roll it into a little log.
14:07Yep.
14:08And then you can just cut off a little coin-sized disc
14:11anytime you want to use it.
14:12Amazing.
14:12Anytime you're whipping up some fish.
14:13But today we're just going to lather it.
14:15Oh, it's going all in.
14:16It's going all in.
14:17We're lathering.
14:18And then what we've got here.
14:20Tell me all about this.
14:21Yeah.
14:21So this is Ouray.
14:24So this is the Queensland Davidson Plum.
14:27With this one, I've lacto-fermented it
14:29with a little bit of mountain pepper.
14:32So what's going into this?
14:35It was 2% salt, mountain pepper.
14:38And then I've vacuum sealed that
14:39to stop oxygen being introduced.
14:44But, yeah, it's got that.
14:44And we're going to pop it into there, right?
14:46Yeah.
14:46So we're going to throw it in.
14:48Because you're going to blitz some of this, yes?
14:49I'm going to blitz all of it.
14:51We're going to go all in.
14:53That's great.
14:55I'm going to do skin and all.
14:58Skin and all, yeah.
15:00So we want a nice sort of smooth paste.
15:02Yeah, a nice smooth paste.
15:04And to hold it a bit, we're going to be adding...
15:07Some xanthan gum.
15:08So I'm going to add that after I give it this whisk.
15:10Yeah, give it a little bit of a blitz.
15:13And I can smell that too as well.
15:16That smells delicious.
15:17Yeah, have a little get on that.
15:19Oh, yeah.
15:21That is, like, I'm a big fan of fermenting and pickling,
15:26you name it.
15:27That's just, like, the flavour that I love.
15:29Yeah, and also, it's a nice complexity to dishes.
15:33This goes great with emu as well.
15:36So this lovely saunas really cuts through the emu.
15:40So it's going to add a tiny bit of xanthan gum.
15:42Yep, and what's that going to do for it?
15:44So it's actually fermented sucrose.
15:48Yep.
15:48And there's a bacteria in it.
15:52And we just put a little tiny pinch in there because we just want to thicken that up, right?
15:57Yeah, the tiniest bit.
15:58Yeah.
15:58So it works on dispersion.
16:00Yeah.
16:00So, like, when you think of corn flour, we're cooking it out and it'll thicken.
16:03This is going to work as we whip it.
16:05As we whip it.
16:07So we just don't want it running in all over the place.
16:09Yeah.
16:10And that's going to go onto your plate to add the beautiful flavours with your fish.
16:14That is correct.
16:14And I'm going to finish with these lovely sea succulents.
16:16Amazing.
16:17I can't wait.
16:18Bring it on.
16:19Ooh, I could smell those onions from over there.
16:22Garlic and onions.
16:23You always know when onions go into a pan, don't you?
16:26As soon as you put garlic and onions in a pan, someone rocks up and goes, what's that?
16:29It smells good.
16:30So what's next here?
16:32What have we got next?
16:33All right.
16:33This is the best bit.
16:34This is when you pop your curry powder in.
16:37Yeah.
16:38And you just fry it off a little bit in there.
16:40So it coats all those onions.
16:42You just do this.
16:43You sit back and go, thanks, Nan.
16:45It's like aromatherapy or something.
16:47You're just breathing in those fumes.
16:49It's nice.
16:50I can smell that.
16:51It's like, I'm just like, just get it in my belly now.
16:55This is nostalgia in a pan.
16:57When you have that first whiff, what is your first memory?
17:01Yeah, probably being at Nan's.
17:02Yeah.
17:03I used to stay at Nan's nearly every weekend.
17:06Yeah.
17:06And, you know, you'd have your dishes that you'd cycle through and this was always on rotation there.
17:12So for sure.
17:13So what's in next?
17:15How are we going?
17:16Next, we're going to chuck a bit of flour in.
17:18So this is, flour's going to go in to help thicken, right?
17:21Yeah, to help thicken.
17:22So that's going to thicken it up a bit when we put our stock in, yes?
17:25Which is what's going in now.
17:27Yeah.
17:27So you just stir a little bit at a time.
17:29So we're sort of making a little bit, so it thickens every time you put it in?
17:34Yeah.
17:34Yeah, great.
17:35Yeah, just kind of bubble up the, you see all the flour starting to bubble up and everything.
17:41And you, because you don't want it to be watery.
17:43No.
17:43You want it to be nice and thick.
17:44You want it to make a good, nice gravy.
17:46Yeah.
17:46Good, nice curry gravy sauce.
17:48Yeah.
17:48So we're making a natural curry gravy here.
17:51Yeah, lovely.
17:52That's it.
17:52Exactly.
17:53So yeah, you just keep adding this in.
17:55And this is just some stock.
17:57Yeah.
17:57It's good.
17:58So any type of stock that you want to use?
18:00I like chicken stock.
18:01Chicken stock?
18:01Yeah, or beef stock.
18:02Yeah.
18:03Yeah.
18:03I reckon you can.
18:04Wow, look at that.
18:06Oh, I know, right?
18:07That definitely looks like Nan's.
18:08So we're just going to let that thicken up a bit, turn that up a bit more.
18:12Yeah, just turn up the heat a little bit.
18:13Because you want to thicken that and then.
18:15That's if you add a bit too much stock, you can just turn the heat up a little bit.
18:18Yeah.
18:18And we just make sure that we just use all that stock too as well?
18:21Yeah, for sure.
18:22So that we've got lots and lots of sauce to put our sausages in.
18:26Amazing.
18:27So I'm going to just pop the rest of that in.
18:29And then do you wait for that to sort of thicken before you add your, is it your carrots
18:34will go in next?
18:35Um, I actually, I pop a bit of sugar in next.
18:37Oh, yeah.
18:38Yeah.
18:38You've got to sweeten it up.
18:39It just adds a bit of something.
18:41Oh, yeah.
18:41You know, you can taste when the sugar's not in there.
18:43I see.
18:43You're just like turning down that Keens in there.
18:46That's it.
18:46That's it.
18:47Add a little bit of sugar.
18:48Add a little bit of sugar.
18:49Yeah.
18:49Make it a little bit more mild.
18:51Yeah.
18:51And then.
18:53Carrots go in.
18:54Carrots go in.
18:54Slice nice and thin so that they cook through in time.
18:57Because this is a quick meal.
18:59One pot.
19:00One pot.
19:00One pot.
19:01One pan.
19:01We're all using one pan, actually.
19:03Sorry, I correct myself.
19:04It's all one pan.
19:05One pan.
19:06One pan.
19:06Quick meal.
19:07And then while those are in there simmering away.
19:10You're going to chop up and slice up the sausages.
19:13The sausages are going.
19:14I will be back.
19:17All right.
19:18Here we go.
19:19Fish.
19:20And what, we've got nice snapper pieces here, don't we?
19:23We do.
19:24So I've just had these resting on some paper towel.
19:28Yeah.
19:28Just to dry that skin out a little bit.
19:30Yeah, you don't want that water to go in there.
19:31You don't want that water in there.
19:32You want the fish to taste like fish.
19:35You do.
19:36You don't want watery fish.
19:37I'm just putting it in away from me as well.
19:40I didn't want to splash it with the oil.
19:42Yes.
19:42I put a couple of little score marks in there as well.
19:45Yeah.
19:45Just to make it look sexy.
19:47Yeah.
19:47So it doesn't.
19:48And it cooks through.
19:50It cooks through.
19:50And it doesn't all scrunch up as well.
19:52So we're going to cook most of it on this side, skin down.
19:55Yep.
19:55And then when we throw that butter in, we're going to give it a little flip.
19:58We're going to kiss the other side.
19:59We're just going to, just like, just a shade.
20:02So amazing.
20:06They're looking nice and crispy.
20:08I can see the crispiness on the edges.
20:10You can definitely see it.
20:11So we're going to go in with our butter.
20:13We're going to go in with our butter.
20:14So still our pan is nice and hot because we want it to sizzle a little.
20:18We do.
20:19We want it to caramelize.
20:21We want a bit of color there.
20:24Yes.
20:24So you can see it's already starting to change color.
20:27Getting that nutty brownness in there.
20:28Yeah.
20:28That's what we want.
20:30All that lemon myrtle.
20:32Mmm.
20:33I can smell all those flavors coming through.
20:35Yeah.
20:35The seaweed.
20:36The salt borscht.
20:37That's looking so good.
20:39Look at it sizzling in the pan.
20:43When we return, it's time to taste and we'll have a chat about sustainable native meats.
20:59Welcome back to NAIDOC Week on The Cook Up.
21:01I've got one pan fans, Chris Jordan and Ray Johnston with me.
21:06Chris, nearly done?
21:07I'm almost done, yep.
21:08Oof.
21:09Ray, how about you?
21:10Yep.
21:10Just about to serve it all up.
21:12So the curry is looking really delicious, Ray.
21:15It's looking so good.
21:16And we've got a bit of mash there.
21:17You can smell that, right?
21:17We've got a bit of mash.
21:18Yeah.
21:18Look, I can't wait to...
21:20Like, it's just like everything that I think about being at my nan's house.
21:24100%.
21:25No, it's great.
21:26It's a very nostalgic, very comforting meal.
21:29Yeah, but it's beautiful too as well.
21:31Look at all those beautiful colors that are in there as well.
21:34Yeah.
21:34Now, who wouldn't want to eat that?
21:36Exactly.
21:36And with roux sausage.
21:37And I can't wait to taste it.
21:41Oh, it's looking and smelling good over here too.
21:44Yeah, I'm really, really happy how it turned out.
21:46Look at that.
21:47Straight onto the plate.
21:49You've got your...
21:50You've got some...
21:51Oh, you've added some of your sea succulents in there?
21:54Yeah, this one's sea purslane.
21:56Sea purslane.
21:57Nice.
21:57So I just cooked that in the butter as well.
21:58Yeah, lovely.
21:59And then we're just going to finish with a little bit of our kakala and sea blood as well.
22:07Oh, yum.
22:08Can't wait to try that.
22:09It looks so delicious.
22:11Pan-fried snapper with saltbush butter and curried kangaroo sausages.
22:15Now, yeah, that just reminds you of home, doesn't it?
22:30Yeah, 100%.
22:31It's so comfy.
22:32In every bite, you just feel that's your nan talking in the kitchen while she's making it.
22:37Definitely.
22:38Curried sausages at home.
22:39Yep.
22:40This, I mean, not to say anything bad about my mum, but these kangaroo sausage are deadly.
22:46Your mum's going to be watching, you know.
22:48I don't want to get in trouble with your mum.
22:51Hey, look, curry sausages will win every day of the week for me.
22:55For sure.
22:56So I'm going to get in here and I'm going to taste this fish now.
22:59So we're just going to go over.
23:00I forgot about the fish.
23:01Me too.
23:02Oh, yeah, see, because once you get into that curry sausage, so get this fish.
23:06All right.
23:08Oh, the crispy skin on that is so good.
23:12Oh.
23:13Oh, that just melts in your mouth.
23:15Oh, wow.
23:16Okay.
23:18Mmm.
23:19What do you reckon, Rae?
23:20The flavour of the fish is really delicate.
23:22And then you've just got all these sea vegetables there.
23:24It's so nice.
23:25So lovely.
23:26What's this pink stuff?
23:27What have you done?
23:28Yeah, so this is the ooray, the fermented plum.
23:31Oh, this is the plum.
23:32I was going to say it.
23:33So it's that lovely, sour punch in the face, really, isn't it?
23:37Yeah, it's so good.
23:38When I'm teaching young ones about this, I always ask them first, hey, do you like sour
23:43warheads?
23:44Oh.
23:44Like, oh, okay, yeah, yeah, okay, another one's to give it to.
23:47Amazing.
23:47That's a really great way of putting native ingredients out there.
23:51Yeah.
23:51Giving them a face behind something.
23:54I always love that we do that, and I really appreciate that you do that too.
23:58Yeah.
23:58Thanks.
23:59So we're going to be talking about our native meats.
24:02Go on.
24:02Oh.
24:03So we've had a couple of native meats that we've cooked in our one pan.
24:08So I've got the emu fillet here, I've got the kangaroo, and I've got the crocodile.
24:13And I love working with native meats because I think it's a sustainable way for us to eat.
24:18100%.
24:18Because it's farm too as well.
24:20But it also shows us to eat all of an animal as well and honour the animals that you're eating.
24:26And I love that about the way that we can, in traditional methods, we still eat all this stuff because it's a part of us.
24:33It's really eating from the land.
24:35And it's so easy to use.
24:37You just have to substitute it for things that you already eat at home.
24:40Yeah.
24:41Like the curried sausages.
24:42And don't overcook it.
24:43Yeah.
24:43Don't.
24:44Yeah.
24:45Secret, don't overcook it.
24:46Don't overcook it.
24:47And let it, especially for your emus and your kangaroo, but crocodile, one of those things too as well.
24:55All the different parts taste different and cook them all in different ways.
25:00So that is what I love about native meats.
25:04Thank you so much for coming.
25:05I have really enjoyed both of your meals.
25:07Thanks for having me.
25:08And likewise.
25:09This is awesome.
25:10Oh, so delicious.
25:11Best day.
25:13I'm a big fan of the one pan.
25:15And if you want more of The Cook Up and more delicious food ideas and to see me on Island Echoes, head to SBS On Demand.
25:22I'm Nornie Barrow and thanks for watching The Cook Up.
25:25I'm Nornie Barrow and thanks for having me.
Recommended
25:10
|
Up next
48:49
56:40
25:33
25:18
25:34
53:54
53:50
28:58
53:32
45:19
1:03:58
1:04:32
43:25
38:02
3:40:24