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Short filmTranscript
00:00Hello, I'm Adam Leo and welcome to The Cook-Up, an annual film festival held in Cannes, France.
00:26On tonight's menu, Korean tofu stew, dumpling soup and a lentil soup with garlic yoghurt.
00:31Let's say hi to our guests.
00:33Comedian Jean Kitson is masterful when it comes to writing, performing and making stocks and broths.
00:38She starred in the big gig, has worked across theatre, print, radio, TV and has recently returned to live comedy.
00:44Welcome Jean.
00:45Thank you Adam.
00:46Great to have you here.
00:46Great to be here.
00:47Ella Mittas learned to cook from her grandmother, mastering traditional Greek food like phyllo rolled by hand and tahana from scratch.
00:54I don't even know what that is.
00:54She's since cooked in big time kitchens around the world and has recently re-released her debut book, Ella Ella to Turkey and Grease, Then Home.
01:01Hello Ella.
01:02Hi Adam.
01:03What is tahana?
01:04So there's a couple of different versions of it.
01:07There's either a cracked wheat or a pasta, but they use it in spring when there's lots of milk production.
01:14So they soak grains in milk and they dry it out.
01:18And it's a way of preserving milk.
01:20Wow.
01:20Jean, you've done most things when it comes to Australian media, from the big gig, obviously, to live comedy that you've returned to.
01:31Have you ever done a cooking show before?
01:33No, I don't think I have, where I've been cooking like this.
01:38No, it's a new experience and I'm very grateful for it.
01:41But you are a fantastic cook.
01:44My question is, I guess, why?
01:46I mean, why haven't you done a cooking show before?
01:48Because you are a very good cook.
01:50I love food.
01:51You know, my whole family loves food and we discuss food and we discuss food while we're eating food and all that sort of thing.
01:58And I don't know why I haven't, but I think it's, look, each to their own.
02:02I'm happy to let you cook and I could just sit here.
02:05And I'm very happy to let you do stand-up comedy.
02:07That is not something that I could do.
02:09Hooray, hooray.
02:10It is soup of the day.
02:13Oh.
02:15I don't know why it's always relegated to entree for us, because I think a lot of people, myself included, love having soup for dinner.
02:23Soup, I think, is quite contentious.
02:25There are some people who just say they don't like soup.
02:29How could you not like liquids?
02:31Like, that's actually what we're talking about here.
02:33It's like, you drink, right?
02:34Yeah.
02:35Ella, are you a soup fan?
02:37I love soup.
02:38Yes, I'm a big soup fan.
02:39Yeah.
02:40How could you not be, honestly?
02:41After all that, I'm, in fact, not making a soup.
02:43Well, it's kind of a soup, I guess.
02:44I'm making a Korean tofu stew.
02:50Jean, I was really heartened to hear that you enjoy making stocks and things.
02:56Because, to me, stock is the most important part of making a good soup, or in this case, a stew.
03:03I've got some dried anchovies here, and I'm making kind of a more Japanese, Korean-style stock.
03:09And I've just picked the guts out of the anchovies.
03:12The anchovy comes as a, you can buy them already prepared like this, but they come as kind of a whole fish,
03:17and you can just use your fingers to pull out the guts of it, and that's how it becomes a little bit more,
03:22because they can be slightly bitter.
03:24So I'm just sort of dry-toasting those for a bit.
03:27You can skip this step completely, but I'd just like to dry-toast them a little bit before we start.
03:32And the other ingredient that's going in is actually this is kombu.
03:37It's a kelp, essentially, seaweed.
03:40Just cut a piece of that.
03:42And all of this white stuff on the outside there is essentially glutamate.
03:47It's going to be a really delicious, savoury, salty flavour for our stock.
03:51So I'm going to put that into my pot as well, and just cover it with water.
03:57I've just turned the heat off the pot.
04:01The pot's still hot from toasting, but I'm going to turn the heat off.
04:05Put the water in, just let that soak for half an hour or so,
04:08and then bring it to the boil and just simmer it, essentially, very, very short.
04:14And what I end up with is a wonderful, really flavourful stock.
04:19Oh, it sounds gorgeous.
04:20You can do it without the soaking.
04:21You can do it without the toasting.
04:23The thing I love about these stocks is that they are so fast.
04:27You know, we're talking not hours and hours of making soup or anything.
04:32I want you to taste this as well, because the flavourfulness...
04:35Sorry, I'm only going to give you one bowl between the two,
04:38because I still need to cook it.
04:40Oh, yeah.
04:41I just want to drink it all.
04:42If you would like to have a little taste of...
04:43Is that all we get?
04:43That's all you get.
04:44You'll have more in a minute,
04:46but I just want to show you what a stock that can be made in minutes tastes like.
04:52Whoa!
04:52That's incredible.
04:53It's really intense.
04:54It's the kombu and also from the dried fish.
04:57Yeah.
04:58I don't think of anchovies with Japanese food.
05:01Yeah, well, this is a Korean dish,
05:03and Koreans use anchovies a lot in stock,
05:06but actually Japanese people do as well.
05:08A lot of dried fish, a lot of dried anchovies that go into that.
05:11Oh, just eat the rest of this.
05:14It's quite round, like it's quite viscous.
05:15It's lovely, isn't it?
05:16And that texture that you're tasting there,
05:19and thank you for picking up on it,
05:20is actually from the kombu.
05:21So that's the kombu that gives it that texture
05:24so it's not just a watery stock.
05:28Oh, no, it's really already got so much flavour.
05:32Well, you know, when you're starting with that as a base,
05:35and you can easily just buy, you know,
05:37I'm not against powdered or packet stock or anything like that,
05:39so if you have those things at your disposal,
05:42feel free to use those,
05:43but it is almost unnecessary
05:46because of how easy it is to make a simple stock like that.
05:49I find stocks the easiest thing to make
05:51because you don't have to worry about...
05:54I mean, you're obviously cutting things up finely in that,
05:56but when I make stocks, I just go chop, chop, chop,
05:59throw it in the pot.
06:01And what sort of stocks do you normally make at home, Jean?
06:03I usually make chicken stocks.
06:05Yes.
06:05With lots of veggies and...
06:07But with an Asian twist with star anise and things.
06:09Oh, lovely.
06:09But then I use it in risotto,
06:11and I'll use it in gravies,
06:13and I'll use it with pastas.
06:15I use it for everything.
06:16And then nowadays, because everyone likes bone broth,
06:19as they're called,
06:20it often gets drunk by the family
06:23before I can even cook with it.
06:24I still do not know, for the life of me,
06:27what the difference between bone broth and stock
06:29is supposed to be.
06:30Can anyone enlighten me?
06:31I think it's just cooked for a much longer time.
06:33Right.
06:34That's the only...
06:35I think it's not a meat stock.
06:36It's bones.
06:38Got it, got it.
06:38And I don't know if it has some of the collagen
06:41from the bones in it, or that's the idea.
06:44Yeah, sure.
06:44I mean, you get that with a regular stock anyway.
06:45But it has some beauty component that I don't...
06:48I'm not quite across.
06:49Yes, that's what we all love about the stock.
06:51But when you cook collagen, it turns into gelatin,
06:53so it's the same thing.
06:55You know, I know people talk about gelatin
06:56for gut health and stuff like that quite a lot,
06:58but it's true, like, it is good for you,
07:02but you get that from cooking anything.
07:04You get that from breaking down the collagen
07:05in connective tissue, in soft bones,
07:07that kind of thing.
07:08So I'm still a little puzzled
07:10as to why stock costs X and bone broth costs 5X.
07:15Yeah, it's exactly.
07:16I was going to say that.
07:17It's so expensive.
07:18And yet stock is always made out of sort of leftover things,
07:22chicken frames or...
07:24Absolutely.
07:24..you know, sort of the least expensive things
07:26in your fridge you can make a stock out of.
07:29So what I'm now doing to start my soup,
07:32this is called sundubujigae in Korean,
07:35but I've just put a bit of garlic, onion,
07:38breaking up some pork in there,
07:42and I'm going to add some kimchi to that
07:44just in one second.
07:45Ooh, it smells amazing, doesn't it?
07:47Already, yes.
07:48Now, one thing that you'll notice
07:49with a lot of Korean food is that it looks...
07:52Particularly these soups, like, they're off...
07:53I'm going to serve this just in the pot that it is,
07:55so no washing up required there.
07:57They look very fiery,
07:58and so I'm just making a little paste
08:00out of chilli flakes and sesame oil,
08:05and this is going to be kind of our seasoning
08:06that I'm going to put on top of the soup.
08:11Now, in with my kimchi.
08:15Quite a lot of it.
08:16I can chop that up more finely if I wanted to,
08:17but I don't think it's necessary.
08:19And I just want to fry that as well
08:21to bring out some of the aroma there.
08:24I didn't know you could cook kimchi.
08:26Yeah, I actually...
08:28If I go to Korean barbecue,
08:29I actually like toasting the kimchi
08:31on the barbecue itself, you know,
08:33it's a...
08:34It has a...
08:35Kimchi cooked has a really wonderful flavour.
08:37Obviously, you can just eat it as is,
08:38but it has a really wonderful flavour
08:40when it's cooked as well.
08:41I'm just going to slice
08:42some spring onions,
08:44because one of the great things
08:46about this dish is just how quick it is.
08:48You know, I'm very, very nearly done.
08:50I'm approaching the end.
08:52Make sure I put all the stuff in the compost.
08:54I'm just going to cut some spring onions
08:58for going on top.
09:03So, next in with my delicious stock...
09:13Now for the tofu,
09:15I'm actually going to just slide the tofu in.
09:19Oh.
09:20And then just start to break it up
09:24into large pieces
09:26inside the soup.
09:30Yeah.
09:32I think you're getting the idea
09:34of how simple a dish like this is
09:36to put together,
09:37and that is truly what I love about it.
09:40Ella, as you were, I guess,
09:43cooking your way through turkey and grease,
09:46what was it that stood out to you
09:48about those cuisines?
09:50Yeah, I guess simplicity, definitely,
09:53and kind of seasonality.
09:54Yeah, right.
09:55So, really cooking with the seasons,
09:57and most of the time,
09:58it's just, you know,
09:59olive oil, garlic,
10:01a few base ingredients,
10:02that's it.
10:03I don't think...
10:04It's not that complicated
10:05a lot of the time.
10:06Yeah.
10:07Amazing.
10:08So, now I'm going to top this
10:09with my sesame oil
10:10and chilli mix,
10:14and I'll just season it
10:15with a touch of sugar and salt.
10:17So, I don't need much salt
10:18because it's quite strongly flavoured anyway,
10:21and the sugar's just basically
10:21to counterbalance that there.
10:24But then I'm going to make
10:25a little hole in the centre
10:26because I want to do
10:27kind of what all these soups have,
10:30which is crack an egg on top of it.
10:31So, because they're served
10:36in the pot,
10:40the egg just sort of cooks
10:42into the soup
10:44and looks really nice and lovely.
10:45And I'll turn the heat off that.
10:48A little sprinkle of spring onions.
10:51And that is my
10:52a Korean tofu soup or stew.
10:55I would normally eat this.
11:01Usually it's made
11:01as sort of a single-person portion,
11:04and I kind of eat it
11:04by putting rice into the soup
11:06and then eating it that way.
11:08Yum.
11:10Mmm!
11:11I can taste that kombu.
11:13Yeah.
11:14It's delicious.
11:16The flavour's so complex
11:17for how long you were cooking it for.
11:19Well, it's so quick,
11:21and it actually comes from
11:22being able to make
11:22a very complex stock
11:24very quickly
11:25because that's a 20-minute stock
11:26and it's super easy.
11:29When we return,
11:29Gene and Ella
11:30will jump through
11:31some soup hoops.
11:43Welcome back to The Cook-Up.
11:45My guest,
11:45the incomparable Gene Kitson
11:46and talented food writer
11:47Ella Mitas
11:48didn't just come to play,
11:49they have come to make
11:50soup of the day.
11:52Ella,
11:52what's the special?
11:53Lentil soup today.
11:54Beautiful.
11:56And Gene?
11:56I'm making a dumpling soup.
11:58Sounds fantastic.
12:07Gene,
12:07this is how I know
12:08you like to cook
12:09because...
12:10Yeah.
12:10...tasped with making soup,
12:12you've started by making stock,
12:13and I respect that very much.
12:14Oh,
12:15I love making stock.
12:17Start with water,
12:18of course,
12:18and then I put in...
12:19I just put in some ginger there.
12:20Yes.
12:21And these are the chicken wings.
12:23I like the winglets
12:24because they've got a lot of skin
12:26and fat on them.
12:27Great stock...
12:28Oh,
12:29I always spill things.
12:31Always.
12:32Great stock cuts
12:33are wings,
12:34necks,
12:35frames,
12:35anything that's cheap
12:36and on the bone.
12:39Yes,
12:39on the bone.
12:40Yeah.
12:40It's really important
12:41for stock to have all those,
12:42and then I just brews some garlic
12:44and toss that in.
12:47Fantastic.
12:47So what I've been doing lately
12:49is putting a star anise in it
12:52because I like the whole Asian.
12:54Yes,
12:54yes.
12:55So,
12:55and then it's white peppercorns
12:56and star anise.
12:57I put that in
12:58and salt,
12:59you know,
13:00like...
13:00And a little goes a long way
13:01with the star anise.
13:02It just,
13:03it actually adds a really nice sweetness
13:04because stock is essentially
13:05a savoury liquid
13:07and that's what it is
13:08that you're trying to make.
13:09Yes.
13:09But then if you add something
13:11that will give it a bit of sweetness,
13:12which can be,
13:13you know,
13:14a bit of spring onion,
13:14off cuts...
13:15Yeah.
13:15...or carrots
13:17or star anise.
13:18The star anise obviously
13:19gives you that anise aroma
13:20but it will also give you
13:21some sweetness to the stock as well.
13:23Oh,
13:23I didn't realise it added the sweetness.
13:26Yeah.
13:26Oh, that's interesting.
13:27I just,
13:27it just is a flavour of,
13:29you know,
13:30Asian soups to me,
13:32star anise.
13:33And I suppose you could put
13:33some cinnamons
13:35and things like that in,
13:36couldn't you?
13:37Yeah,
13:37a lot of the,
13:38I guess the spices
13:39that you see in Asian
13:40are often used in stocks as well.
13:42That looks great.
13:45Ella,
13:46I love the smell
13:48of onions and garlic cooking.
13:49It is the best.
13:50It is.
13:51The recipe for this,
13:51someone would say,
13:52oh,
13:52what are you cooking?
13:53And it's like,
13:53onions and garlic,
13:54always.
13:54Always,
13:55always.
13:55So what is the basis
13:56of this soup?
13:57Well,
13:58the basis is that
13:59my dad used to always
14:00have lentil soup growing up.
14:01Right.
14:02Very,
14:02very plain lentil soup
14:03that he'd have
14:04with olives next to it.
14:06Yes.
14:06But growing up,
14:07he started making this
14:08zhuzhed up version.
14:10Oh,
14:10nice.
14:10With a lot of,
14:11a lot more vegetables
14:12in the base.
14:12So what are we putting in?
14:13So we're putting in
14:14some grated pumpkin.
14:16Fantastic.
14:16So just adding in
14:17some grated pumpkin
14:17to the onion and garlic.
14:19Sorry,
14:19I'm sous-chefing for you
14:21at the moment.
14:21Yeah,
14:21please.
14:22And sweating that down
14:23and then some celery as well.
14:25So diced celery.
14:26Celery is a powerful
14:28soup ingredient.
14:30Yeah.
14:30In the sense that
14:31you can always taste it
14:32when it is in a soup.
14:33Yeah,
14:33and it adds so much freshness.
14:34So you've got so much
14:35kind of sweetness
14:36with the onion and pumpkin,
14:38but then the celery
14:39really brightens things.
14:40Is this a long cooking soup
14:41or a short cooking one?
14:43It'll take about an hour
14:44to cook.
14:44Okay.
14:45Yeah,
14:45yeah,
14:45so not too long.
14:46But you can also,
14:47if you're low on time,
14:47you can just blend everything.
14:49But it's not exactly
14:50a lot of hands-on time,
14:52though,
14:52is it?
14:52No,
14:53especially if you do
14:54blend things,
14:54because it's really like
14:55blend all the veg,
14:57cook it down,
14:58and then chuck everything
14:58in the soup and,
14:59yeah,
15:00walk,
15:00well,
15:00not exactly walk away,
15:01but I'm about to put
15:03some tomato paste in.
15:06So I have a trick
15:07when I'm doing something
15:07that simmers for a long time
15:09or whatever,
15:09is I always set a timer
15:10not for the end time.
15:12Well,
15:13I'll set multiple timers
15:14and I'll do it digitally.
15:16I'll set a timer
15:16for the end time,
15:17but then I'll also set
15:18stirring timers
15:19because I have to think,
15:20oh,
15:20should I stir that now?
15:20It's like,
15:21I'll just stir it
15:21every six minutes
15:22and I'll say,
15:22just set a timer
15:24for six minutes
15:24and then I'll come back
15:25and stir it.
15:26I mean,
15:26I should do that,
15:27but I feel like
15:27I just stand next to the pot
15:29the whole time.
15:29Like,
15:29I feel like,
15:30yeah.
15:30There's something lovely
15:31and soulful about that too.
15:32So what did you put in there?
15:33Just tomato paste?
15:34A bit of tomato paste
15:34that I'm going to fry off
15:35and then my spices.
15:36So I've got some curry paste,
15:38curry powder,
15:38sorry,
15:39some cumin
15:39and some coriander
15:40that I'm going to fry.
15:41Oh, okay.
15:41Fantastic.
15:42This is,
15:43yeah,
15:43so this is...
15:44Not very Greek.
15:45No,
15:46I thought it was going to be
15:48a Greek or Turkish recipe,
15:49but I mean,
15:49I guess Turkish food
15:50does have quite a lot of spices
15:51that go into it there,
15:52but this is looking,
15:53well,
15:53they're smelling great.
15:54Mm,
15:55thank you.
15:57Oh,
15:58okay,
15:58Jean,
15:59dumplings are going in.
16:00Oh,
16:00yeah,
16:00they're going in.
16:01I'm trying not to
16:02splash it everywhere.
16:03I'm a big frozen dumpling
16:04fan,
16:05I have to say.
16:06They're so easy
16:07and they're so delicious.
16:09Yeah.
16:09And when you put them
16:10in your own stock,
16:11it feels like you,
16:12it's a nutritious thing
16:13you're feeding the,
16:14you know,
16:15the family.
16:16You feel righteous.
16:18Absolutely,
16:18and I love that.
16:20It's actually a really
16:21important thing
16:22that you have just touched on
16:24where we feel this urge
16:26to do every single thing
16:28from scratch all the time,
16:29which is...
16:30Yeah.
16:31I mean,
16:32I'm not going to say
16:32it's inconsistent,
16:33but you have to be
16:34very committed
16:34and if you're not
16:35committed to doing it,
16:36then just doing one
16:37component,
16:38like you've just done
16:39the stock
16:39and then you're putting
16:40your bought dumplings
16:41in there,
16:42that's fine.
16:43Like,
16:43it's not fine,
16:44it's great.
16:45It's great.
16:45Yeah.
16:45You can use them
16:46and still,
16:47you know,
16:47not feel like
16:48you're compromising
16:49the fresh ingredients
16:51that are around you.
16:53Absolutely.
16:53And you've got
16:54some fresh greens here
16:55that are going as well?
16:56They,
16:57yes,
16:57and this is
16:58Choi Sam
17:00and this is
17:00Gai Lan
17:01and I just,
17:02I always cut them,
17:03I don't know,
17:04you probably make them
17:05look much nicer than me,
17:06but I just cut them,
17:07I think,
17:07what can I pick up
17:08with chopsticks?
17:09That is exactly right.
17:10You know,
17:10that's,
17:11I always say with
17:12a lot of East Asian cooking
17:13where you're going to be
17:14eating it with chopsticks,
17:15that's what the cook
17:16has to think about
17:17because people sometimes
17:18struggle with
17:18how do you cut things
17:20the right way
17:21for Asian cooking,
17:22but there is,
17:22I mean,
17:23there are right ways,
17:24but it also doesn't
17:25hugely matter.
17:25If you think about
17:26how you're going to eat it
17:27or how you're going to
17:28pick it up with chopsticks,
17:29then that's the right way.
17:30Oh,
17:30well,
17:30that's good to hear
17:31because I always see,
17:33you know,
17:33you cutting things
17:34so beautifully
17:35and I think,
17:36oh,
17:36this is a bit rough,
17:37but you're right
17:38and this will wilt down anyway,
17:40so this just gets...
17:41You're doing all
17:42the right things,
17:43Jean,
17:43really.
17:44Thanks,
17:44Adam.
17:45Ella,
17:46okay,
17:47tomatoes have gone in
17:48and it's just cooked down
17:49a little bit.
17:50The smell from the spices
17:51is fantastic.
17:52Yeah,
17:52and I've just taken
17:53like some of the water
17:54off the celery
17:55and pumpkin mix
17:57and so now I'm going
17:58to throw in my lentils.
17:59You have not soaked
18:00your lentils.
18:01No,
18:01I haven't.
18:02I don't know
18:03if this is one
18:04of my father's inventions
18:06to not soak lentils,
18:08but I've never soaked
18:09lentils for this dish.
18:10Yeah,
18:10right.
18:11So I'll,
18:12I use both of them.
18:12The red lentils tend
18:13to break down
18:14and just become,
18:15like they give
18:17the soup body
18:18and then the green lentils
18:19will stay whole
18:20and yeah,
18:21give it more,
18:22like a bigger texture,
18:24but I'll just keep
18:24adding liquid to it
18:25as it cooks out.
18:26Oh,
18:27okay.
18:27So you don't just dump it
18:28all in at the beginning?
18:28Well,
18:29I mean,
18:29you can,
18:30but because they haven't
18:31been soaked,
18:32because they haven't
18:33been soaked yet,
18:33they tend to,
18:34I tend to not know
18:35how much liquid
18:35to add basically.
18:37So I'll just keep
18:38adding as I go.
18:39I'll start with my chicken stock,
18:40add a bit of water
18:41and then,
18:42you know,
18:42yeah,
18:42every 15 minutes or so
18:43come back to it,
18:44have a look at it
18:44and see if it needs
18:45a bit more liquid.
18:46It is a really good point
18:47because honestly,
18:48liquid measures,
18:48as somebody who writes
18:49a lot of recipes,
18:50and I know you write
18:50a lot of recipes as well,
18:51liquid measures are the thing
18:53that are the most variable.
18:55You basically can't write
18:56a recipe that is accurate
18:57for liquid measure
18:58because the shape of the pot,
18:59the size of the flame,
19:01the length of time
19:02that it cooks
19:03is also variable.
19:04I think also
19:05the water content
19:05of the vegetables
19:06is really variable.
19:07Like you really don't know
19:08how watery something is
19:09until you start cooking with it.
19:10So yeah,
19:10I just say add a little bit
19:11of water to start with,
19:12bring it up to the boil
19:13and then turn it down
19:14to a simmer
19:14and then just see how it goes.
19:16Good advice.
19:17After the break,
19:17soup is on
19:18and if you're having trouble
19:19getting your soup
19:19to the right consistency,
19:20I will guide you
19:21through the thick
19:22and thin of soup.
19:34Welcome back to The Cook Up
19:35where we've got the scoop
19:36on Jean Kitson
19:37and Ella Mittas' soup.
19:39Ella, how is it looking?
19:40Really good.
19:41I agree.
19:42Jean, this looks fantastic.
19:44Oh, it smells great too.
19:46Don't you love
19:47other people
19:48making the dumplings?
19:50I love other people
19:51making the soup
19:51so this is looking
19:52out really well for me.
19:53So now there's
19:54the special part.
19:55I love this part
19:56because then the whole family
19:57can do whatever they like.
19:59Yes.
19:59So I love sesame oil.
20:01This is sesame oil
20:02so I'm a bit generous
20:04with sesame oil.
20:05Beautiful.
20:05There's chilli oil,
20:07of course,
20:07or you can get
20:08your favourite chilli
20:09only for the brave.
20:10jar of things.
20:11I love chilli.
20:13These are fantastic.
20:14I mean,
20:14this is actually
20:15a really great
20:16dinner idea
20:18for a family,
20:20right?
20:20Because you can just
20:21have the bowl of soup there
20:22and then everyone's
20:22adding their own
20:23bits and pieces.
20:24That's right,
20:24bits of ginger.
20:24People may not like ginger
20:26but I like it.
20:27Beautiful.
20:28I love all the greens,
20:29mint and coriander.
20:31You just pile it up.
20:32You feel like you're out
20:33at a restaurant.
20:34It does seem
20:34very much like that.
20:35Yeah,
20:35and then you've got
20:36your fried onions
20:38which are another
20:39great thing
20:40that I have
20:40in the cupboard.
20:41Oh, fabulous.
20:42Yes,
20:42and then of course
20:43my favourite
20:44which is lime.
20:45I love my squeeze of lime.
20:47That looks amazing.
20:49It really does.
20:49Yum.
20:51Beautiful.
20:52This is a meal.
20:55Yes.
20:55A meal-sized soup.
20:56Yes, yes.
20:57It's very hearty.
20:58It's very hearty
20:59but also very full
20:59of vegetables.
21:00Yeah.
21:01I'm just going to make
21:02some garlic yoghurt
21:03to go over it.
21:04I've just got a little
21:05bit of strained yoghurt
21:06here,
21:07a little bit of minced garlic.
21:08I'll put a tiny bit
21:09of salt in it.
21:10I think the consistency
21:11of that soup
21:12is fabulous
21:12and I mean
21:13certainly if you were
21:14added all your liquid
21:16at the beginning
21:16you would not be able
21:17to control that.
21:18Yeah, exactly.
21:19I mean sometimes
21:19I have it on toast.
21:22Soup on toast
21:22rather than the other
21:23way around.
21:24It's like the reverse
21:24crouton.
21:25Exactly.
21:26So I'm just going to
21:27serve it with a little
21:27bit of yoghurt on top
21:28and a bit of lemon.
21:32I do love that this is
21:35sort of a recipe
21:36from your dad as well.
21:37Yeah.
21:37It's just...
21:38There you go.
21:40That's it.
21:41Beautiful.
21:42Dumpling soup
21:42and lentil soup
21:43with garlic yoghurt.
21:44Okay, Ella.
21:54This...
21:54I was feeling bad
21:57about making a stew
21:58for our soup episode
21:59but this is very thick.
22:00And the texture.
22:02Mm.
22:02What is it?
22:04What's it?
22:04I think it's because
22:05the red lentils
22:06and the pumpkins
22:06are cooked down
22:07so you have kind of
22:08the crunchy celery
22:09and the green lentils
22:10that are still whole
22:11and then you have,
22:11yeah, it's so much body.
22:13The difference to me
22:14is the sweetness
22:15that comes out of the pumpkin
22:16is like you've not added
22:18any sugar or anything to it.
22:19It's the natural sweetness
22:20of the long-cooked pumpkins.
22:21It's just wonderful.
22:22Wonderful.
22:22That is delicious.
22:23Yeah, absolutely delicious.
22:25Okay, Jean,
22:26into the dumpling soup.
22:28This looks so beautiful.
22:30Oh, wow.
22:31Yum.
22:32You know,
22:33the star anise in there
22:35and then the lime
22:36and the fresh herbs
22:38kind of make it
22:39like a dumpling pho.
22:40It tastes like a pho to me
22:42and the different textures
22:43of the...
22:44Yes.
22:44It's delicious.
22:45It really is.
22:45That slight anise-y flavour
22:46just from literally
22:47two star anise
22:48that went into the stock.
22:49I know.
22:49Kind of permeate
22:50the entire dish
22:51and it's delicious.
22:53Yeah, it's so lovely
22:53and bright
22:54as well as being very rich.
22:55Mm.
22:56Two absolute triumphs.
22:58It's time for
22:58an Ask Adam question.
22:59Hi, hun.
23:00My name's Xavier.
23:01I was wondering
23:02if you had any tips
23:02on thickening soup quickly.
23:04I know I can reduce it
23:05but it takes a long time.
23:07Xavier,
23:08thank you very much
23:09for the question.
23:09I'm actually very pleased
23:10that you asked that
23:10because it's something
23:11that I would like
23:12to answer as well.
23:13So I have some pumpkin soup here
23:14and you can see
23:15from the consistency
23:16of it there
23:16it is very, very thin.
23:19I'm going to give you
23:20three options
23:20for how to thicken that up.
23:22First and foremost
23:23the best thickener
23:25is this guy.
23:27So if you have a minestrone
23:27or something like
23:28oh my minestrone is too thin
23:29just a few blitzes
23:30of that at the bottom of it
23:31will thicken up
23:32the rest of the soup.
23:33You still keep the pieces
23:34on top.
23:34Oh wow, that's great.
23:34So it's just kind of
23:35the best way to do it.
23:37This is a very common way
23:39of thickening things
23:40in Asian soups,
23:41Asian cooking generally.
23:42A bit of starch,
23:43potato starch or corn starch
23:44in water.
23:45Honestly,
23:45every restaurant you've been to
23:46is probably thickening
23:47their soups like that as well.
23:48It's very, very common
23:49in the restaurant industry too
23:50but for some reason
23:51people at home are like
23:51oh no, I don't want to
23:52thicken it with the starch
23:53because it feels like cheating.
23:55I'm fine with that.
23:56Literally you can use that
23:57to thicken that soup.
23:58It'll work perfectly fine.
23:59A third option
24:00that I'm going to give you
24:01is actually some
24:02plain flour
24:03and some people like
24:05this a little bit better
24:06because it's a little closer
24:08to I guess a Frenchy way
24:10of doing it
24:10but just slightly different.
24:11So I'm going to put
24:12some olive oil
24:13into plain flour.
24:18Give the olive oil
24:19and plain flour
24:20a little blitz
24:20and use this
24:25to thicken the soup.
24:31So that can go
24:32into the soup
24:33and I'll just keep
24:35blending the soup
24:35so it kind of thickens
24:36together with it.
24:45And you can see how that
24:46I don't know even
24:47what you'd call it
24:48but that little
24:49emulsion of oil
24:51and
24:52sort of like
24:54a modern roux
24:56or something.
24:56exactly.
24:56And you can just see
24:58how much thicker
24:58that makes the soup
25:00kind of immediately.
25:01So three ways
25:02to thicken a soup.
25:03Amazing.
25:04Jean Ella,
25:05I have absolutely
25:06adored each of these soups
25:08and I've even
25:09more adored
25:10just how easy
25:11it was to make them all.
25:13So thank you very much
25:13for sharing.
25:15Thanks.
25:16Soup.
25:17It's perfect for breakfast,
25:17lunch, dinner or a snack.
25:19It's not just a food,
25:20it's a lifestyle.
25:21And when the soup of the day
25:21is actually three soups of the day,
25:23you know there's only one thing
25:24left to say.
25:25If you want more of The Cook Up
25:26and more delicious food ideas,
25:27head to SBS On Demand.
25:28I'm Adam Leal.
25:29Thanks for watching The Cook Up.
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