- yesterday
https://t.me/TopFilmUSA1
Category
😹
FunTranscript
00:00Do you think we could pull off a slo-mo shot?
00:04Slo-mo's my middle name, let's go baby!
00:07Chef Michael Van Dielsen and food educator Ganesh Raj are back.
00:12Well, well, well, it's the scene of the crime.
00:16Taking over Kiwi kitchens...
00:21Boosting nutrition with banging recipes...
00:24He loves it! That was good!
00:28Through highs...
00:29Magic has been made.
00:31Nailed it!
00:32And lows.
00:33I won't eat that.
00:34That did not work out.
00:36While saving hard-earned cash...
00:38How much do you think we can save this family?
00:4010k.
00:43We delve into what's in our food...
00:45Can you please give me the skinny on skins?
00:47And give the public their say...
00:50I can't taste that much, to be honest.
00:52To show us we can all...
00:54I love my job, it shows.
00:56Eat well for less.
00:57Ganesh!
00:58Tossie wants something to eat!
01:02In this episode...
01:03Don't wanna cook?
01:05Nah.
01:05The takeaways have taken over.
01:07Don't be silly!
01:08And mum's the one left picking up the slack.
01:10What I want for us to cook healthy food.
01:14With a desperate need for change...
01:16I feel that Vinny is eating himself to death.
01:20Mike and Ganesh give it everything they've got...
01:22To kickstart the transformation.
01:24Taste from their cooking...
01:26Is the best.
01:27Yeah!
01:28That's a win!
01:28That's a win!
01:29Take that!
01:30Will the guys get everyone in the kitchen?
01:33Man, this is beautiful.
01:34Singing the same song.
01:36Can't believe it, you two can cook a curry!
01:39And smash that!
01:58In Otara, Tamaki Makaurau, Auckland...
02:00...lived the Newtama whānau.
02:06Whakalofala iatū ke Matolosi.
02:08My name is Vinny Newtama.
02:10I'm Whunuiwean.
02:11Born and raised in Otara.
02:17Vinny met his wife Seppa in a story of modern love...
02:20...online on Bebo.
02:22That's showing our age right now.
02:25It was everlasting love on a discontinued app.
02:2913 years later, here we are.
02:33Seppa is a dedicated youth worker in Otara.
02:36And Vinny is an alternative education teacher at a local college.
02:42The couple are heavily involved in their church...
02:44...where Vinny is also a worship pastor.
02:47They both work long hours giving back to their community.
02:52My father passed away when I was around 11 from heart failure.
02:59Vinny is well aware that his father passed away four years younger than Vinny is now...
03:03...and he's highly motivated to change.
03:07Within the past five years, I've lost about 50 plus kgs.
03:11I'm actually pretty diabetic at the moment, so I'm borderline diabetes.
03:16Yeah, we need, like, extra help in that area.
03:22Reality check.
03:26Like, if I'm looking at my husband's eyes, I think if I knew how to cook...
03:32...just simple healthy meals, I believe my husband would be where he is.
03:36That's really heading home for me right now.
03:38Here.
03:44But there is someone in the house trying to make more nutritious meals.
03:48Vinny's mum, Tosse.
03:51Sometimes I try to cook healthy, especially lots of veggies.
03:54Tosse is also mum to 17-year-old Vita.
04:00I think I'm going to end up the same as my brother.
04:05Oh, morning, mum.
04:07Go and make you some breakfast.
04:08You know I'm fasting?
04:11Usually we don't have breakfast.
04:13Out that door, straight to work, on an empty stomach.
04:18And then by the time it's lunchtime, oh boy.
04:22In this area, fast food joints outnumber fresh food outlets by approximately 10 to 1.
04:29And both Vinny and Seppa buy lunch every day, not only for themselves...
04:33...but also for the rangitahi, or youth, they mentor.
04:35Sometimes she's messaging me.
04:39Hon, can you send me $30 for lunch?
04:42Some kids might want some food too.
04:44Let us pray.
04:45Father God, we thank you.
04:47I think what we want to learn from Mike and Ganesh is just how to be more wise in spending and in cooking.
04:54Also be a positive role model for my brother, Vita.
04:58Yeah, more time together in the kitchen rather than the drive-thru.
05:02I'm ready for change.
05:03No more takeaways.
05:05Let's go.
05:09To help get the new tamas on a healthier, tastier track, Chef Michael Vandielsen and food educator Ganesh Raj,
05:16the biggest hearts in food TV, have landed in Otara.
05:22You ready for this?
05:24Always ready.
05:25He wasn't ready, because Ganesh is laser-focused on the mission ahead, starting with observing the new tamas' shopping habits from a distance to get an honest look at what's going in their trolley every week.
05:39We have the new tamas' family.
05:41Mmm, let's have a look.
05:43Let the investigation begin.
05:48Vegetable section, I wonder what they'll get.
05:49Good place to start.
05:51Nah, let's skip this whole part.
05:53They're going straight past it.
05:55No, they're not.
05:56They're getting you some salmon.
05:58Why get that?
05:59We can have fish and chips.
06:01She's got to be joking.
06:02Is she joking?
06:02I don't think.
06:03I want some chicken nuggets.
06:06Chicken nuggets.
06:07Three packs of already processed chicken.
06:09Is it chicken?
06:12This is for my charming first real dish we've heard.
06:17First real food we've seen.
06:19Ah, yes, my fave.
06:22Oh, bro.
06:25Don't do it, bro.
06:28Here we go, yes.
06:30I'm scared for them.
06:31Noodles.
06:32Noodles.
06:32That's your favourite noodles.
06:34You and Rita.
06:35Oh no, not the noodles.
06:38That's one packet.
06:39There's plenty.
06:41Well, hang on, that's two.
06:43Michael.
06:44Noodles, noodles.
06:45Four packets.
06:46Michael.
06:48Oh, look, we need that secret burger sauce.
06:51You love that day.
06:54Can I get these?
06:55No.
06:55Say no.
06:56Good honour.
06:58Yes.
06:59Is this what happens with these guys?
07:00I mean, Sipa's trying to say no, but you know, rubber arm.
07:05Look, we've seen enough.
07:06We can't help this family.
07:08Don't let Ganesha's delightfully offbeat humour fool you.
07:11Shall we guys bring them?
07:13Yep.
07:13They live for this.
07:16Hi.
07:16Hey.
07:17Hey.
07:18Hey.
07:18Hey.
07:19Hey.
07:19How are you today?
07:20Nice.
07:21How's it going?
07:21So what is this?
07:22Your weekly shop?
07:24Pretty much a week, yeah.
07:25A week.
07:26Those noodles are Vita's breakfast, lunch and dinner.
07:29My little brother.
07:30There is a lot of deep fried.
07:33Not very healthy.
07:34And there's more.
07:35Look at those guys.
07:36Tony, eh?
07:37Look at this guy Tony.
07:38He's making cash.
07:39He's famous.
07:40Yeah.
07:40He's making cash off all of you.
07:42He only eats salads.
07:43Hey.
07:44No, just joking.
07:46I've got some potatoes.
07:47Yeah, that's the vegetable.
07:48Okay, so potatoes.
07:49Potatoes is the vibe.
07:50Anything green?
07:51Does that enter the vibe?
07:54We do have a piece of chicken.
07:55Wait a minute.
07:56It's mum's stir fry.
07:57Oh, mum, you're keeping the good stuff.
08:00I always want them to eat healthy.
08:03That's why you called us.
08:05That's right.
08:06Nobody calls us for fun.
08:08All right, let's go home.
08:10Let's have a closer look.
08:11Okay.
08:11I'm feeling, I guess, a little disappointed that I thought that that was good food.
08:19Wasn't expecting to be caught out like that.
08:22Happy that they're here to come and help us.
08:29It's time to pick apart what's going on with the Nutama's weekly food intake.
08:33What does it feel like to see all the food laid out like this?
08:42There's a lot.
08:43It looks very yum, but at the same time, it looks very confronting.
08:48There's so much processed food.
08:50There is so much salt.
08:53To me, this doesn't look like food.
08:54To me, this looks like I've fallen into a really bad place with food.
08:58And it's the sheer lack of vegetables that are on the table.
09:03That's another major concern.
09:05This looks like chicken.
09:08Says it's chicken.
09:09It's only 51% chicken.
09:11Half less chicken.
09:13We've got to go through some numbers with you.
09:15So, your total spend at the supermarket today was $395.
09:21But wait, there's more.
09:22We have $360 in eating out every week.
09:27But wait, there's even more.
09:29Your total takeaway spend per week is $770.
09:35So, your total combined spend is $1,525 per week.
09:40You run that out over a year, that's $79,304.
09:45Wow.
09:46A lot.
09:47That's shocking.
09:49Can't believe it.
09:50Now, the minimum amount that a family of your size, age and location needs
09:54for your dietary requirements is $416 per week.
09:59$416.
10:03Sounds better.
10:04That's right.
10:05What happened to whole food in the family?
10:08I guess the line between real food and processed food,
10:12it was a bit of a blur.
10:14Do the two of you love her cooking?
10:16Yes, we love it.
10:17Absolutely.
10:17We love mum's cooking.
10:18Yeah, I think it's time that we start helping out in the kitchen.
10:22For me, the reason why I'm not in the kitchen is because I don't know how to cook.
10:25So, I'm keen to learn and to learn from mum and the team.
10:30I love the word team.
10:32You're going to have to be one if you're going to go anywhere with this.
10:34I'm actually pre-diabetic at the moment.
10:38You know, this has been a wake-up call.
10:40We've got to move forward and start making some positive changes around here.
10:44Well done.
10:45That's why we're here.
10:46We're here to help you.
10:47Are we in?
10:48We are in.
10:49Okay.
10:49Let's go.
10:50Let's go.
10:51Let's go.
10:52Go, bro, go, bro.
10:53Well done.
10:54This is a great start and I do look forward to the changes that we will make.
11:05We're ready.
11:06Yes, we're ready.
11:11You know what I feel?
11:12Tell me.
11:12And it's really sad.
11:13Tell me.
11:14I feel that Vinny is eating himself to death.
11:17Tossie is taking all the pressure right now.
11:20The heart's in the right place.
11:21We have to get her out of that kitchen.
11:22And get the younger generation into the kitchen.
11:25And so we have to teach them, A, what fresh food is, and then simple recipes.
11:29Yep, fast recipes that work and have lots of flavour.
11:33How much are we going to save them?
11:35I'm going to go 30.
11:37I'm going to go $30,000.
11:39I'm going to go 25 because that'll be a lot in itself.
11:43I want you to win.
11:44We can do it, man.
11:4530K.
11:46That'll be amazing.
11:50Coming up, Swap Week gets off to a rocky start.
11:53I don't like that.
11:54And Mike delivers a sweet and sour dream.
11:57And there might be some left over for tomorrow.
11:59Well, for tonight.
12:05Takeaways have taken over in the Newtama household for themselves, as well as the kids they mentor.
12:15So sometimes she's messaging me.
12:17Hon, can you send me $30 for lunch?
12:19Like $30?
12:20Yeah.
12:22Some kids might want some food too.
12:24Yeah.
12:24But they're ready for change.
12:26No more takeaways.
12:28So Vinnie and Seppa can save for a home of their own.
12:31It's time to leave the nest.
12:32Swap Week has kicked off in Ōtara, Tamaki Makaurau, Auckland.
12:41The Eat Well for Less team have transformed the kitchen with many of the Newtama's go-tos gone.
12:50Not my sausages.
12:51And my pies.
12:52Processed, packaged foods are off the menu.
12:55Oh, ho, ho.
12:56Oh, no.
12:57Teagle take-outs is crossed off.
13:00Oh, man.
13:01What are we going to do?
13:01Because those are our quick fixes.
13:05And many of the snacks and sweets are out too.
13:08Oh, my gosh.
13:11Oh, wow.
13:12Goodbye to cookie time.
13:14Goodbye to chocolate.
13:16Sorry, Vita.
13:16Goodbye to the noodles.
13:18That is breakfast, lunch and dinner.
13:20I'm disappointed.
13:21Oh, that's going to be hard.
13:23Here's to a better lifestyle, Vinnie.
13:24I know the road ahead will be challenging, very challenging.
13:29But if we do it together, it will be possible.
13:32I'm ready to face what's coming.
13:39Let the challenge begin.
13:41We're starting with Baby Steps, Vinnie's favourite energy drink.
13:45I wake up, I have an energy drink.
13:48Before I go to sleep, I have an energy drink.
13:50We've replaced his drinks with a healthy smoothie made with whole foods that will give sustained energy.
13:56The smoothie has a dose of fruit and veg.
13:59Cheers.
14:00Natural Greek yogurt for protein, calcium and probiotics.
14:04And LSA, a mixture of ground linseed, sunflower seeds and almonds.
14:10Seppa and Vinnie are ready for change.
14:11What do you reckon?
14:13But how much change?
14:15It's very fruity.
14:16Yeah, it's a bit tangy.
14:18I don't like it.
14:19I like it.
14:20It's sour and I like sour.
14:22It doesn't have enough sugar in it.
14:24Do I still have to drink it?
14:27This swap is less about saving money and more about introducing new ideas and flavours.
14:33Oh, you can have my one then.
14:35Fingers crossed.
14:36Mike, this family do not know how to cook.
14:49How are you going to teach them the baby steps?
14:51I'll have to start from the beginning.
14:53I'll have to start by showing them how to cut a vegetable.
14:56I'll have to start by showing them the baby steps.
14:58Hi.
14:59Seppa.
14:59How are we?
15:00Good.
15:00Welcome, welcome.
15:01Thank you, thank you, thank you.
15:04Mike has devised a delicious recipe he hopes will spark Vinnie and Seppa's love of cooking.
15:10Look at this.
15:11Isn't this lovely?
15:12Mmm.
15:13Cooking in your kitchen together.
15:14Not too nervous?
15:15I'm a bit nervous.
15:17No need for the nerves, Vinnie.
15:19Mike has just the answer, arguably one of the most famous takeaways ever.
15:24Crispy, sweet and sour pork.
15:26Sounds yum.
15:27It is delicious.
15:28Let's do it.
15:29I'm ready.
15:29So the first thing we need to do is actually get the pork into the oven.
15:33Using the tip of a sharp knife, make a series of shallow cuts across the skin of the pork belly.
15:39Just use a sharp knife.
15:39Sprinkle over some salt and rub into the skin along with a touch of oil.
15:43So we just massage all that salt into it, pop it into a tray.
15:47This technique helps create a crispy, puffy crackling.
15:50Easy peasy.
15:51First job done.
15:52Then roast the pork belly skin side up at 200 degrees for around 30 to 45 minutes.
15:58So now we need to start prepping the veggies.
16:00Start by slicing three peppers in half.
16:03This is actually my first time cutting a capsicum.
16:05That's great.
16:06How's that?
16:06Perfect.
16:07Then cut each into smaller pieces.
16:09Yours looks like mine, Vinnie.
16:11Doesn't it?
16:11Look at that.
16:12Cut two carrots into small chunks and finely dice an onion.
16:16That's it.
16:17That's it.
16:17Perfect.
16:17Top job.
16:18You cut your first onion.
16:19These are tears of joy.
16:22Don't dump more.
16:23Heat a cast iron pan with oil and gently fry the veggies.
16:27Give that a minute.
16:28Then add a quarter of a fresh pineapple peeled and sliced into chunks.
16:32Perfect.
16:33Add one small knob of ginger, three cloves of garlic, and one can of whole peeled tomatoes.
16:39Cook for a further minute before adding four tablespoons of cider vinegar, three tablespoons
16:44of brown sugar, a pinch of salt, and bring it all back to a simmer.
16:48Let that come up to the boil.
16:50Smells good.
16:51Smells great.
16:52Smells like a healthy lifestyle.
16:54You can't talk too much.
16:55We haven't tried it yet.
16:56Yeah.
16:59Does it look Vinnie and Super in the kitchen cooking?
17:02What does that feel like?
17:03Oh, I feel good.
17:04I'm so happy to see them cooking healthy food.
17:08And when we leave, you've got to be in charge of making sure they keep cooking, okay?
17:13I'm going to be strong.
17:17Okay, so now we're going to thicken it up.
17:19Mix together a teaspoon of corn flour and a half a cup of water, then stir through.
17:24Look at that.
17:26Looks amazing.
17:28Crispy.
17:29Cut the pork into quarters, then into thick chunks.
17:32Look at that.
17:33Doesn't it look delicious?
17:35Add to the sauce and it's good to go.
17:38What do you think Mum and Tevita will think of it?
17:41I reckon they'll love it.
17:42They'll want this over takeaways any day.
17:44Tevita would think this is from the takeaways.
17:49I hope you guys are hungry.
17:50Yeah!
17:53Feast your eyes.
17:56Did you cook that?
17:57Of course, of course.
18:00Garnish with chopped coriander and spring onions, then serve with Singapore noodles.
18:04And a couple of noodles.
18:06At only $5.96 per serve, could this flavour-packed crowd-pleaser with a healthy twist be the start of something beautiful?
18:13The pork worked out well.
18:25It's good.
18:26And those pieces are just hitting the spot.
18:29What do you think Vita?
18:31Amazing.
18:33And there might be some left over for tomorrow.
18:35No, for tonight.
18:39Would this meal become part of your weekly meal plan?
18:43Yes, because I love it.
18:46Can you believe it?
18:50Well done.
18:51How do you feel?
18:52I feel proud that I get to make my family a feed.
18:56I feel like I'm getting emotional, us cooking together and just seeing mum with the smiles on their faces.
19:02Yeah.
19:03I'm so happy because the fish meal I taste from their cooking is the best.
19:10Yeah, you guys take that.
19:12That's a win, that's a win.
19:13Take that, y'all.
19:14We're on the road.
19:15Nice work, Michael.
19:16Top job.
19:21Yes, smashed it.
19:23They loved it.
19:24It was great.
19:24I tell you, if swap week continues like this, this week's going to be a huge success.
19:29Epic.
19:33Coming up, swap week has its ups.
19:36Is this going to go on our weekly meal plan?
19:38Of course.
19:39Straight up.
19:40I am going to take one more then.
19:43And downs.
19:45I wouldn't swap these.
19:46In the Newtama household, cooking fell on Tossey's shoulders.
20:00Come and help me cut the veggies.
20:03Because of Vinny and Seppa's limited cooking knowledge.
20:06I've got to shoot off.
20:06Rinse it.
20:08So, to give mum a break in the kitchen and replace the takeaways,
20:12the Newtamas are determined to make positive changes for their health.
20:15We're reading.
20:20In Ōtara, Tamaki Makaurau, Auckland, the Newtama whanau's week of transformation is well underway.
20:27Go and make you some breakfast.
20:29Vinny and Seppa skip breakfast.
20:31And then by the time it's lunch time, oh boy.
20:34Meaning they'll spend money on fast food during the day.
20:38But Ganesh has plans to change that.
20:40Oh.
20:41Ganesha's easy veggie eggy breakfast muffins.
20:45Oh wow.
20:46Using simple whole food ingredients, these muffins have protein and vegetables that will help the Newtamas feel full until lunch time.
20:54Mmm, I like eggs, I like salt and I like cheese.
20:58Ready to cook together.
20:59Let's go.
21:03First things first.
21:04First, grease a muffin tray with olive oil and finely chop a quarter of a cup of spring onions.
21:10How do you think I'm doing?
21:11Doing great.
21:12Doing an amazing job.
21:14Distribute a cup of frozen vegetables and the spring onions to the tray.
21:18Well done.
21:19Booyah.
21:21Onto the eggs.
21:22Oh, last time I cracked the egg, all the shells went in.
21:25This makes progress, we just keep going.
21:27Yep.
21:28Crack eight eggs into a quarter of a cup of milk.
21:30Just to put it in there.
21:33Add half a teaspoon each of garlic powder, paprika, salt and black pepper.
21:39And then we give it a whisk.
21:40Whisk.
21:41Looks great.
21:42Wanna have a try, have a taste?
21:43After you.
21:44Here comes the tricky part.
21:49Pour the egg mixture into the tray and add a handful of grated cheese on top.
21:54Masterpiece.
21:55Bake at 180 degrees for about 20 minutes or until they're lightly golden.
22:00That was easy, eh?
22:00That was so easy.
22:01Hard and fast.
22:08Hi, guy.
22:12And we made it all ourselves.
22:13Looks delicious.
22:18That is good.
22:20Delicious.
22:21Delicious.
22:21So yummy.
22:22Do you like the spring onions?
22:24Yes.
22:25I chopped them up.
22:28It's true.
22:28It's true.
22:31They're buying something similar at the bakery for $6.50.
22:34Ganesha's muffins work out to be $2.50 each.
22:38This one tastes better than the one at the bakery.
22:41Is this going to go on our weekly meal plan?
22:43Of course.
22:43Straight up.
22:44I am going to take one more then.
22:53Hi, my love.
22:54Like most people, Vinnie is partial to a sweet treat.
22:57Guess what?
22:57Oh, what's up?
22:59I don't know if you'll like this.
23:00We're not totally mean.
23:02So in the spirit of gradual change, we've swapped Vinnie's favourite cookie for a smaller option.
23:10Where's the rest of the cookie?
23:12It's about the portion.
23:13True that.
23:14And it's also slightly cheaper.
23:16They look good.
23:17Hopefully, this will be another step in the right direction.
23:21Put light on the chocolate.
23:23I don't like it.
23:25Well, I like it.
23:26Yeah.
23:26I like it because the portion is small.
23:28Stop trying to sell it to me.
23:30I am trying to sell it to you.
23:31To be really honest, no, I wouldn't swap these.
23:34And I continue to eat it.
23:38So you must like it.
23:40We got there in the end.
23:42Maybe.
23:43If they do choose to swap, it'll be a saving of $2.39.
23:47But if it helps with eating smaller portions, it's an automatic win.
23:54Biffing a bicky every now and then will help Vinnie manage his ongoing health.
23:58Being pre-diabetic means he has an increased risk of developing type 2 diabetes,
24:03a disease that occurs when your blood sugar is too high.
24:10Ganesh is visiting nutritionist Amanda Bryan to get some solid expert advice
24:15on what foods we can all eat to help prevent or manage diabetes.
24:20So Amanda, when I'm out there, people are always asking me,
24:22Ganesh, I have diabetes. What should I eat?
24:25Hey, I'm not surprised by that.
24:27There are a lot of people in New Zealand living with diabetes.
24:30Roughly around 300,000 people.
24:32But also there's an estimated further 100,000 people
24:36that are living with pre-diabetes or at risk of diabetes.
24:40That is not good news.
24:42But give us the good news.
24:43Food is obviously what we love.
24:46So ideally we want to be sticking to those whole foods.
24:49If we look at our plate and we try and set it up by having a line down the middle,
24:53and on one half we're featuring the really colourful stuff, colourful vegetables.
24:58The high in fibre, they are less likely to increase blood glucose levels.
25:04A key part in the prevention or management of diabetes is limiting the amount of glucose or sugar consumed.
25:10But also carbohydrate foods.
25:14So in one quarter of our plate we're going to have some carbohydrates.
25:18So that's things like our rice, our pasta, our bread.
25:22But also some vegetables are higher in carbohydrates like potatoes, kumara, even corn is quite high in carbohydrates.
25:30Our last quarter there is our protein quarter.
25:32So we can have our animal sources like our beef here, our chicken, our eggs,
25:37and we can have our plant sources like our legumes, tofu as well.
25:42Beautiful. And we have some breakfast options here.
25:44I know smoothies are a really convenient on-the-go model for people,
25:49but that is something that we really need to be mindful of with diabetes.
25:53Because if we think about it, if we're blending food, that's doing some of the digestion for our bodies,
25:58and it can actually make the glucose more absorbable.
26:02So again, if we follow that plate model, and we're having vegetables, using that as a base of our smoothie.
26:09A bit of protein here, we can use our dairy products like milk or yoghurt.
26:14And then we could also use carbohydrate, we could use some oats.
26:19And to sweeten it, we could just use a little bit of fruit.
26:22And another consideration are our seeds, so our healthy fats.
26:26And so it's about having foods in combination.
26:29That is going to help slow the digestive process and lessen that peak of blood sugar.
26:39Coming up...
26:39Do we know what we're doing?
26:40No.
26:41Vinny and Sepper attempt a hearty staple.
26:44I'm feeling stressed.
26:45Yeah.
26:45And...
26:46You ready?
26:46I was born ready.
26:48Ganesh pushes them to the next level.
26:50I'm pretty nervous.
26:52Don't be afraid.
26:52The curry level.
26:54Got smaller from my room back there.
26:55Oh, yeah.
26:56We're in Otara Tamaki Makaurau, Auckland, where the New Tamas are heading to the end of their
27:12eat well transformation to save money on takeaways and shifting the cooking from tosi.
27:19Hi, my love.
27:20Hey.
27:20What's for dinner?
27:21After a massive day of work in church ministry, Vinny and Sepper often fall into the convenience
27:27of takeaways.
27:28Morning, hon.
27:30Morning, my love.
27:32But they do have a little time in the morning.
27:35So Mike has devised a hearty and deliciously simple recipe that they can get going in the
27:39morning before they leave for work.
27:41And we got this bad boy here.
27:43Slow cooker.
27:44Slow cooker.
27:44Leaving the slow cooker to do the hard work.
27:47Mike's slow cooked silverside with green potatoes.
27:52Sounds nice.
27:52Let's go.
27:56Add one and a half kilograms of corn silverside and cover with water.
28:02Add two bay leaves, two tablespoons of brown sugar, one tablespoon of malt vinegar and one high five.
28:11That's us.
28:12Then set on low for seven to nine hours or high for five to six hours.
28:17Add one more high five.
28:19Get ready for work.
28:21Have a great day, my love.
28:22You too.
28:24By the time they get home, the silverside is tender and the water is full of savory flavor.
28:31Smells good.
28:32It's ready to be used for a simple homemade sauce that includes one of Mike's favorite ingredients.
28:38Dijon mustard.
28:40And this is going to be for our amazing sauce.
28:43For the sauce, bring two cups of the braising liquid to a low heat.
28:47Mmm.
28:49Dissolve a tablespoon of corn flour with two tablespoons of water and combine with a tablespoon of the Dijon mustard.
28:57Then check in with each other.
28:58Do we know what we're doing?
29:00No.
29:01Feeling, uh...
29:02I'm feeling stressed.
29:02Yeah.
29:04Hopefully enthusiasm overcomes the nerves.
29:07That looks good.
29:08Great job.
29:08For the green potato mash, roughly chop four large agria potatoes.
29:16Cover with water and bring to the boil.
29:18Then let simmer until tender.
29:22Mash in two tablespoons of butter and season to taste.
29:25Then fold in two finely sliced spring onions and one cup of defrosted peas.
29:34That's our veggies.
29:34Yeah.
29:37So you're a chef all along.
29:38Chef's my middle name.
29:40Meal then.
29:43Slice the silver side and it's ready.
29:47Wow.
29:48And at only $6.46 per serve, if it makes it to the weekly meal plan, it'll be a long-term money saver.
29:55Nice.
29:56Yep.
29:57And way healthier than takeaways.
29:59Made by yours truly.
30:01Oh!
30:02Yes.
30:02Yeah.
30:03Wow.
30:04Dig in, guys.
30:05Dig in.
30:05Dig in.
30:06Thank you very much, Vincent.
30:11Very nice.
30:12There's nice, mate.
30:12Mashed potatoes.
30:14Spot on.
30:15So yummy.
30:17So delicious.
30:19Hey.
30:21So nice.
30:23Is this going to be part of our weekly meal plan?
30:25Of course, Vincent.
30:28Yes.
30:29Yep.
30:30Can't wait to have this more often.
30:32Yes, definitely going on the plan.
30:33Enough said.
30:34So happy.
30:40Burgers are a favourite takeaway for the new tamas and they also regularly buy
30:44burger sauce.
30:47So we wanted to give the great New Zealand public their say on what makes the best tasting
30:52burger sauce.
30:53To do that, we've popped in to meet the good folks at Communities Feeding Communities,
30:57who offer emergency food support for people in need.
31:02We're putting five well-known brands to a taste test.
31:04What makes a good burger sauce is the pickly taste.
31:10This is something that's thick and creamy.
31:12Not too oily.
31:12To tell you the truth, I've never eaten a burger sauce in my life.
31:16So this will be a first for me.
31:19First up is a Kiwi classic.
31:24To me, this tastes like a takeaway sauce.
31:28Nice, thick, creamy, salty.
31:30It's not too oily.
31:32It's got a lot of pickles in it, which I love, and it's very creamy.
31:34It's the first burger sauce I've ever tasted.
31:37It's the best one so far.
31:38Yeah.
31:40That's a good start, but how does the cheapest option compare?
31:45To me, it's not as nice as the other one.
31:47Well, I really like my pickles and it's not as pickly as the other ones.
31:50No, it's not pickly.
31:51Too spicy.
31:52Not a fan.
31:53The next brand is twice the price of the previous, so will that mean double the flavour?
31:57To me, this was much more bland.
32:01I just don't think it's something I'd put on my burger.
32:03It's probably my third least favourite.
32:06Out of three tastes.
32:08Maybe this supermarket-owned brand can lift the game.
32:12This one looks like burger sauce.
32:15Definitely more creamy.
32:17Quite a bit of flavour.
32:18Doesn't feel oily.
32:20No.
32:20I think that's my favourite so far.
32:22And finally, can the most expensive brand steal the win?
32:27Oh.
32:28It doesn't taste or feel like burger sauce.
32:30Yeah.
32:31Really vinegary.
32:32Yeah.
32:32Definitely more watery.
32:33It's just quite bland, isn't it?
32:35So which burger sauce do our good sorts think is the best?
32:40And the winner is...
32:42Yeah.
32:42Oh!
32:43You called it.
32:45We've got that one in our food.
32:46Yeah, I've got that one at home too.
32:48Yeah.
32:49The top spot goes to the middle price range brand,
32:52Wattie's Burger Sauce Classic.
32:54I suppose it shows that the most expensive product
32:57is not always the best product,
32:58so it's good to shop around.
33:06Back at the New Tummers, the guys have something big planned.
33:09You're up next, Ganesh.
33:11I am.
33:11Yeah, but when you think about it, by this time of the week,
33:14they should be a bit more upskilled.
33:15Yeah, they should, but are they skilled enough
33:17for what I've got in store for them?
33:18Ooh-hoo-hoo!
33:20Good luck, sir.
33:22You ready?
33:23I was born ready.
33:24Let's go.
33:25Go.
33:26Ganesh wants to build Vinnie and Seppa's kitchen skills.
33:30Have you made a curry before?
33:31No.
33:32But change is hard, and this is a massive step up for any home cook.
33:37Today I want to share a dish with you guys
33:40that my grandmother and my mother used to cook.
33:43Ganesh's Tamil-style chicken coconut curry with raita.
33:46Mmm.
33:47Cool.
33:48I love curry.
33:48I love curry.
33:49Let's get into it.
33:50You guys ready?
33:50We're ready.
33:51We're ready.
33:54First up, Vinnie's making the marinade.
33:56Go, Vinnie.
33:57From scratch.
33:58Pretty nervous.
33:59Don't be afraid.
34:00Don't be afraid.
34:00This is the curry spice.
34:02Add one teaspoon of garam masala.
34:04Garam masala is a combination of between 8 to 12 spices
34:09that Indians always have on our shelf, and it's great for a marinade.
34:12It works really quickly.
34:14Add one teaspoon of turmeric powder and one tablespoon of yogurt.
34:19Cut 500 grams of chicken thighs into bite-sized pieces,
34:24and add a teaspoon of salt and stir through.
34:27While Vinnie's focused on that, Seppa's going to make the curry paste.
34:30And it becomes the base of all the flavour for when that bad boy goes in.
34:34Mmm.
34:35Hungry already.
34:36And to make your life easier, we're going to use this nifty machine.
34:39Add three garlic cloves.
34:41And then peel it off.
34:43Peel a decent-sized piece of ginger.
34:46Peel and quarter one large onion.
34:49And chuck the whole thing in.
34:51Add two teaspoons of curry powder.
34:55One teaspoon each of cumin and coriander powder.
34:57Don't get too crazy.
35:00And half a teaspoon of chilli powder, if you like heat.
35:03And then, of course, we have our good friend garam masala.
35:05Garam masala is like the base flavour.
35:07One teaspoon of garam.
35:09Pour in two tablespoons of water to help it all bind together.
35:17Mmm. Spicy.
35:19And Vinnie can taste this on the spoon and see what's going on.
35:22No, yeah, no, yeah, no, yeah, no.
35:24Don't freak him out so early.
35:25I'm kidding.
35:26To make your life even easier, I want to give you this little gizmo.
35:30Oh, wow.
35:32Yeah.
35:32Oh, thank you.
35:33Thank you, team.
35:34Thank you very much.
35:35Wow, this is a new member to our family.
35:36Hey.
35:38And lo and behold, you've made a paste.
35:41Marinated chicken, check.
35:44Spice base, check.
35:46Here's the next part.
35:48We're going to put some oil in the pan and we're going to fry aromatics.
35:53Heat sunflower oil in a large pan over a medium heat.
35:57Add one teaspoon of mustard seeds.
36:00See how it's popping?
36:01Yeah.
36:01Releasing flavour.
36:02Oh, it's like popcorn.
36:03Add six to eight curry leaves, then add the curry paste.
36:08All right, this is good.
36:10So we're going to spend a little bit of time, five minutes or so,
36:13a little bit of time.
36:15I love curry.
36:16I hear you make a very good curry.
36:19I already know this one's going to be better.
36:22And you know the good thing is?
36:24You're not cooking it.
36:26Gently add the marinated chicken and fry for five minutes until slightly browned.
36:31Marriage made in heaven.
36:32Pour in a can of tomatoes and cook a further five minutes until the sauce thickens.
36:36Man, this is beautiful.
36:39Add one cup of coconut milk
36:41and an optional quarter cup of fresh cream for richness, then some salt to taste.
36:46This will take 10 to 15 minutes of a simmer.
36:50Finally, the cucumber raita, which is a side dish often served alongside spicy meals to help cool your palate.
36:56Grate half a cucumber.
36:59Just a little bit of salt in there.
37:01Half a cup of our yogurt.
37:04Cumin from before.
37:05Just a little hint.
37:06This looks amazing.
37:08To make life easier on you, we're going to use frozen vegetables.
37:12Just mix it through for me, Vinny.
37:13Mix it through for me.
37:14Chicken curry is dancing with the vegetables.
37:18What he said.
37:19At only $5.30 per serving, let's hope it makes it onto their growing list of recipes.
37:25Oh!
37:26Oh!
37:26Looky, look.
37:29Oh, I feel so happy.
37:31Got smaller from my room back there.
37:33Oh!
37:33The moment of truth.
37:35Mmm.
37:42That's good.
37:43That's really good.
37:44It's delicious.
37:46I love it.
37:46Oh, it tastes so delicious.
37:51Can't believe it.
37:52You two can cook a curry.
37:56Feel the flavours sparkling in my mouth.
37:58I was like, wow.
38:01That's way better than our takeaways, to be honest.
38:03Ooh!
38:04Who is this lady?
38:07Is this dish going into your weekly rotation of dishes?
38:11Definitely.
38:13Yes.
38:13So all you have to do now is keep it up.
38:16We can do it.
38:17We can do it.
38:18You're going to have to, because Tossie's not cooking anymore.
38:23That was great.
38:24Yeah, it was.
38:25You know what I love the most?
38:26Is that you've got all those veggies in there,
38:28and they don't even notice them.
38:30Right?
38:30It's as if they never had a problem with veggies.
38:33They just weren't eating them.
38:34It's the end of swap week, and time to find out if the newtummers are ready to ditch the takeaways
38:49for a healthier and cheaper meal plan.
38:52And to find out who won the savings bet.
38:54I'm going to go $30,000.
38:56I'm going to go $25,000.
38:58I want you to win.
38:59You know, we're asking a lot.
39:03It is a lot, but you know what?
39:05They have to change for their health.
39:10How are you guys feeling after this whole week?
39:12I'm feeling amazing.
39:14We're feeling great.
39:15And happy.
39:17My confidence in the kitchen has grown rapidly.
39:21For me, the best part was having my husband by my side and going through the steps together.
39:26I am so proud of them.
39:29Thank you, Vincent, for doing this.
39:32So this week you have eaten a huge amount of different types of foods that you wouldn't normally have.
39:38Tell me about the dishes that you had.
39:40What did we start with?
39:41Crispy, sweet and sour pork.
39:44That was delicious.
39:46Beautiful.
39:48We had a good time cooking that one.
39:50Mum was super happy.
39:51So yummy.
39:52Compared to the takeaways, how do you feel about them now?
39:55We're not going to get that anymore.
39:57That's for sure.
39:58What about the veggie, eggy breakfast muffins?
40:01They were very delicious and easy to make.
40:04Do you like the spring onions?
40:06Yes.
40:07What's great is there were vegetables in there.
40:10That's it.
40:12And then we slowed things down with the silver side.
40:15Oh, I love it.
40:15It really tastes beautiful.
40:18Mashed potatoes, spot on.
40:21I really enjoyed the green mash.
40:22I've never had mash with the peas inside it.
40:25And of course, finally, the chicken curry.
40:28In all honesty, that was my favourite dish, was the curry.
40:31Yeah, I loved it.
40:32For myself, just seeing it all unfold, it's a dish that I could continually make.
40:38Man, this is beautiful.
40:40So shall we see if we've saved you some money?
40:42Yes, let's do it.
40:43Yeah.
40:44Who loves cookies?
40:48What did you think of the cookies that you had?
40:52I didn't like it.
40:53It just didn't taste the same.
40:55But here's what you've got.
40:56Two benefits.
40:57The first one is a saving of almost $2.40 for the same quantity of your big one.
41:08But here's the best part.
41:09You had less cookies.
41:11And so this was about you still having your treat, but portion control.
41:15But what do you say?
41:16Is this a swap?
41:18Yes, it's a swap.
41:19We won.
41:22Hold him to that, eh?
41:23Yes, I will.
41:25Now, Vinny, usually in the morning when you get up, what is the little can of stuff that you drink?
41:30Don't say the word.
41:31And this time you were given another drink to try.
41:34What was it?
41:34It was a smoothie.
41:36I didn't really like it, but I know that there's other ways or other ingredients that you can add into it,
41:44which will make it extra nice.
41:47Okay, well, it was a beautiful smoothie made with all homegrown ingredients.
41:52You can see carrots, bananas, milk, spinach, a little bit of yogurt.
41:59It costs $1.66 more.
42:02But let's talk about health.
42:04Would you swap this out?
42:07Pay a little bit more for the sake of health?
42:09Yes.
42:10Yes.
42:10Keeper, fresh food.
42:13So do you remember you were spending $79,304 per year?
42:20With all the swaps that you would take and the ones that you wouldn't, you get a saving of about $5 a week.
42:26Then there was a whole bunch of stuff that was processed and unnecessary and some of it we didn't even know what it was, right?
42:34Mm-hmm.
42:35So that's about $215 worth of stuff that we're going to get rid of.
42:39Now, we're not meanies.
42:41So eating out was quite a big figure.
42:43So we've halved that figure.
42:44That's down to $180 a week.
42:48However, your takeaways was out of control.
42:50So we've taken $620 out of what you're spending, which leaves you still $150 a week to spend on takeaways.
42:58So if you do all of these things, do the swaps, cut the dining out in half, take away that money from the takeaways,
43:06you'll save per week $1,020.
43:10Just over $53,000 a year in savings.
43:14Yeah.
43:15Yeah.
43:17I think it was just out of hand.
43:20That amount of money on takeaways a week is disgusting.
43:24But I'm happy with how we are now and our future.
43:29It's a new page.
43:31You've turned it.
43:33It's a new book.
43:35We'll be able to use it towards our rangatahi that we take out.
43:40We can use it towards our house that we're going to be saving for.
43:43Why don't you get Vita in?
43:45Because we've got to talk to everybody as a family.
43:48Vita, come on.
43:50Welcome, welcome to the table.
43:52So are we going to commit as a family together to save $53,000?
43:59Yes, we are.
44:01You are?
44:02Yes.
44:03Be responsible for each other.
44:05Each other.
44:06All right.
44:06When you see those fast food places, you just keep on driving.
44:09Can we do it?
44:11Yes, we can.
44:12All right, high five.
44:13High five.
44:14Good job.
44:21Well done, Ganesh.
44:22What a win.
44:22That felt great.
44:24That was some big savings, huh?
44:25Yeah, wasn't it?
44:27All right.
44:28Tossie, you all right?
44:29Thank you very much.
44:30Perfect.
44:32Can we get you anything else?
44:33Yes.
44:34I want some food.
44:35I'm hungry.
44:37Please?
44:39Vinnie!
44:41Tossie wants something to eat!
44:43No.
44:44No!
44:44I don't either, or…
44:46Okay.
44:47Wait.
44:48No I can click.
44:49geen
45:04fucking
Recommended
42:19
|
Up next
1:57:54
33:59
31:08
49:59
50:01
1:08:01
36:38
46:58
47:29
46:11
50:02