- yesterday
The Cook Up With Adam Liaw - Season 8 Episode 57 - Easy & Slow - Full Movie
Category
đ„
Short filmTranscript
00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook-Up.
00:24All killer, no filler.
00:25On tonight's menu, chicken stew with herb dumplings,
00:27chicken tagine with potatoes, carrots and figs
00:30and a five-ingredient slow-cooked beef ragu.
00:33Let's say hi to our guests.
00:34Shane D'Elia's food is world-class,
00:36which is no surprise given the pride he takes in his hard work.
00:39An entrepreneur whose venues include Maha, Jada and Biggie Smalls,
00:42Shane also keeps busy as an author, TV presenter
00:44and mad Western Bulldogs fan.
00:46Hello, Shane.
00:46Hey, right, how are you?
00:47Great to see you.
00:48Vanessa Lowe, OAM, is a Paralympic gold and silver medalist,
00:51eight-time world championships medalist
00:52and reigning world record holder in the women's long jump T61.
00:56She can also easily jump between cuisines in the kitchen,
00:59cooking everything from hefferclosser to burritos to a roast.
01:02Hello, Vanessa.
01:02Hey, how are you?
01:03Vanessa, what do you have in your hand currently?
01:06Well, I brought my little shiny medal from Paris.
01:10Firstly, enormous congratulations.
01:13But just knowing that you have that,
01:15plus the world record and things like that,
01:17just it must be a source of enormous pride.
01:21Yeah, I think this is probably the most proud I've been of a medal ever.
01:25So I think just the journey that I took to get there was big.
01:29And, yeah, really grateful that I got to take this home,
01:31but the journey was everything and this was just a bonus.
01:34Well, this is the thing for us on TV.
01:35We see literally the last six metres of a four-year journey,
01:41or, you know, in many cases,
01:42a 16-year journey to get to that point.
01:46But isn't it nice to come home with a medal,
01:48to see all that hard work pay off?
01:49I think it is,
01:50because it's like a little bit of a nice memory to take home
01:52and a little bit other than a picture.
01:55But, yeah, my baby loves it.
01:58He just loves to play for the medal and it's his thing.
02:00And so if it was just for him, perfect.
02:03Shane, why don't we get medals for what we do?
02:05I don't know.
02:06I think my wife should give me a medal
02:07for just coming home and being so amazing.
02:10Well, I should say,
02:11your restaurants,
02:12Maha, that's your wife's name,
02:14Jada, that's your daughter's name,
02:16and the third one, your son's name is Jude,
02:18but you called the restaurant Biggie Smalls.
02:19Yeah, well, Biggie Smalls,
02:21I think, came around before my son was born,
02:23and Biggie Smalls was sort of my music inspiration.
02:26But he has been asking me, my son,
02:28that is, when's his restaurant coming along?
02:30And I said, let me try to pay off the other couple first.
02:32There we go.
02:33You could have solved all this
02:34by just calling your son Biggie Smalls.
02:35Yeah, I know.
02:37Low effort, high reward.
02:38Tonight, our food is easy and slow.
02:42Vanessa, I know you're a bit of a slow cooking fan.
02:47Is slow cooking actually fast cooking
02:48because it doesn't take a huge amount of effort?
02:50That's it.
02:51You have to be really smart
02:52when you're attempting to have a career and have a family,
02:55and so being able just to chuck it in the morning
02:57and actually have something on the table
02:58without having to do much is perfect.
03:01Amazing.
03:02Shane, slow cooking is really great for people at home.
03:06In a restaurant, does it make sense?
03:09It's like, you know, 72-hour lamb shoulder or something.
03:11Do you charge $10 extra when it's...
03:13Yeah.
03:14No, I think it does make sense,
03:16but you have to have a blend of different styles of cooking.
03:18But I think, like, at Mahe,
03:20our core has been our 12-hour roasted lamb shoulder.
03:22It's been on for 16 years, and it's not going anywhere.
03:25But I think, you know,
03:26there's something beautiful about slow cooking.
03:28It's romantic, and it takes a bit of time,
03:31and you can really let food start to shine
03:33and do a few other things in between.
03:35Absolutely.
03:36My easy and slow recipe is none other than chicken stew
03:39with herb dumplings.
03:44My chicken stew with dumplings is...
03:50It's not like Chinese dumplings.
03:52I know my face is Chinese,
03:53but I'm not making Chinese dumplings.
03:55I'm making sort of doughy dumplings
03:56that I can put into a stew to cook all together.
03:58So it's a great kind of one-pot dish.
04:00I'm just browning some chicken drumsticks off,
04:04and I'll take those out.
04:06One of the things I love about slow cooking
04:07is that you can use these affordable cuts,
04:09like drumsticks.
04:11They just come out beautifully.
04:12Like, they've got that connective tissue in there
04:14that after you cook them for a while,
04:15it'll break down and really be quite delicious.
04:18So I'll put in some of my diced veg here.
04:21So onions, carrot, sweet potato.
04:28And one thing I do want to add,
04:29along with my regular potato, is turnips.
04:33Because a lot of these root veg,
04:35I actually think they've got a really nice bitterness to them.
04:38So radish and turnip and things,
04:40they have a lovely, just a touch of bitterness to them
04:43that I think is really nice in something like this.
04:45So I'll stir that all together and get my celery in as well.
04:49Shane, I really like what you said
04:50about slow cooking being romantic,
04:51because it kind of is.
04:53Like, it's this emotional idea
04:56that there's food and a lot of it on the way.
05:01Yep.
05:01You know, like, while this sits there and cooks,
05:04that entire time you're like,
05:06yep, food's happening, food's coming.
05:08And you smell it when you enter the room.
05:10Yeah.
05:11And it's also super social, right?
05:12Like, I mean, yesterday I had some friends over for lunch
05:14and there was like eight or nine of us.
05:16And I wanted to sit down and eat too.
05:17Like, you don't want to be sitting there rushing, cooking, putting...
05:20When you're cooking something that's slow like this
05:21and you can just put down the pot
05:22and then you can open a bottle of wine
05:24and everybody can enjoy it together.
05:25It's really nice.
05:26Absolutely.
05:27And all the clean-up can be done as well.
05:29Yeah.
05:30Yeah, no, all the clean-up can be done
05:31and just wash one pot.
05:34Vanessa, who does the cooking when you're training?
05:37It really depends.
05:39I've definitely done a bit more cooking recently.
05:41We both have a really busy life, so whoever has less on.
05:45But in particular, when I know what I feel like after training,
05:49I prefer to put on the food so I get what I want.
05:53But I was never much of a chef growing up, I don't think.
05:56I was a very functional eater.
05:57I cooked what I needed, tried to get the macros in.
06:01As an athlete, you'd have to be, wouldn't you?
06:02You do.
06:02You can't really just eat for fun.
06:04I mean, I eat for fun.
06:06Yeah, I eat for fun.
06:07I eat for fun.
06:07I should say that your husband, Scott,
06:11is also a Paralympic gold medalist
06:13and you guys just, I can imagine that there is quite a lot
06:17of nutrition talk when it comes to dinner
06:19rather than just, what do you feel like having?
06:21Oh, it's like finding now the balance because he's retired,
06:23so he wants to have some naughty foods as well,
06:25but I'm still training.
06:26Of course.
06:27I'm making my dumplings now
06:28and they're coming together a little bit,
06:32I'm going to say slightly strangely,
06:33so I'm almost going to make it a bit like starting
06:36to make a shoe pastry.
06:37So butter and water going together into a pot
06:42and I'll let that melt together
06:44and then I can start to add in my other ingredients,
06:46flour, et cetera.
06:48Sheik, I know Vanessa is a good girl,
06:50but you're also somewhat of an athlete of yourself.
06:54Like sometimes I look at what you're lifting
06:56on social media and I'm like...
06:58I think it's nice when you find something
06:59that you're good at.
07:00I mean, I haven't had many things in my life,
07:03it's just been cooking
07:04and then I didn't really discover
07:06sort of anything physical till later
07:08and I had a bit of a change in my life
07:10where, you know, as a chef,
07:12you're working around the clock,
07:13health and nutrition is probably the last thing
07:15you're thinking about,
07:16but then as you start to have a family,
07:18you start to think,
07:18well, what type of father do I want to be?
07:20You know, I want to be a good role model
07:22for my daughter and my son.
07:24So you start looking at your own life
07:25and I just started going to the gym
07:28and getting involved
07:28that thought, well, I'm actually pretty strong
07:30and I like this.
07:32I think nutrition and the chef life
07:35has kind of changed quite a lot
07:37over the last...
07:38Everyone, really.
07:39It's not just chefs and not just athletes,
07:40but people think about
07:42the health of what they're eating
07:43I think a lot more these days.
07:46I mean, you probably wouldn't know,
07:47Vanessa, because you've always been
07:49in that world of nutrition,
07:50but before you were an athlete,
07:52when you were younger,
07:53how did you eat?
07:54Did you eat whatever you wanted or...?
07:56Look, I was really fortunate.
07:57I grew up in a family
07:58where it was a big topic
07:59and my parents had a really great example.
08:02But I think you all go through this period
08:04where you move out
08:05and you live off pastime bread for a week
08:06because you run out of money
08:07and that's all you could afford.
08:09And all of a sudden you realise
08:10like food is really about
08:11how it makes you feel.
08:12And you realise really quickly
08:14like how terrible you feel
08:15if you don't give your body
08:17what it needs.
08:18So what I've added in here
08:20my water and butter
08:23came to the boil
08:24the butter melted
08:25I put in my flour
08:26putting in some chicken stock powder
08:28and some herbs as well
08:30some thyme
08:31sage
08:33and parsley
08:35and then to that
08:37I'm going to add some eggs
08:38one at a time
08:39and just beat that in
08:44just like you were making
08:45a choux pastry
08:45or something like that.
08:46Shane if you had not been a chef
08:48where do you think
08:49you might have ended up?
08:50In prison probably.
08:53You joke but I'm like
08:54there that tracks.
08:56No look I've contemplated that
09:00but I was probably
09:01one of the lucky few
09:02that I knew I wanted to cook
09:03from like the age of 10.
09:05Yeah.
09:05So it was never this decision
09:07that I consciously had to make
09:09but I had the full support
09:11of my family
09:11and I remember my father
09:14telling me really clearly
09:15that you can't leave school
09:16until I've taken you back home
09:18and my family were from Malta
09:19so you can see that there's
09:20a bigger world outside Australia
09:21and if you still want to be a cook
09:23I'll fully support it
09:24and you can leave school.
09:26So we went on a holiday
09:27we explored the world
09:28came back
09:28and I said
09:29can I leave school now?
09:30And it was
09:31and you know
09:32and he fully supported it
09:33and back then
09:34being a chef
09:34wasn't glamorous at all.
09:35So no
09:36I don't know what I would do
09:37but I'm happy
09:39I know what I'm doing now.
09:41And Vanessa
09:42you started out
09:44representing Germany
09:46in your sporting career
09:47your native country
09:48then you saw the light
09:49came over to Australia
09:50thank you very much
09:51we really do appreciate that.
09:52Why did you make the switch?
09:54It was a really hard decision
09:55because I love where I'm from
09:56and I love where I grew up
09:58and I became the athlete I am today
10:00because of the foundations
10:01I got over there
10:02but I met my now husband
10:03who happened to be
10:05my favourite Australian
10:06and we decided that
10:08after a while
10:09we had to be on the same continent
10:11at least
10:11to make this work
10:12and I came over
10:13just on a visitor visa
10:14and I fell in love
10:16with the country
10:16we had to decide
10:18like do I want to still do a sport
10:20or I need to make that switch
10:22if I want to do that.
10:23We made the plan
10:24that we try to go
10:25to the next Paralympic Games
10:26together on the same team
10:28and it was the games in Tokyo
10:30where we had
10:30those very different games
10:32and very different lead up
10:33with COVID pandemic
10:35ravaging through the world
10:36so it was a really good
10:38positive experience.
10:40I actually can't imagine
10:41what those Olympic
10:42must have felt like.
10:44I think a lot of athletes
10:45really struggle
10:46because like you put a lot on hold
10:48and I think a lot of people
10:49don't realise
10:49it's not just adding
10:50another year of training
10:51it's like all the things
10:52you put on hold
10:53the lifestyle choices
10:54you make leading into the games.
10:55It must have been tough.
10:57What I'm doing now
10:58is I've actually just made
10:59some balls of these dumplings
11:02and you can use these
11:03with your hands
11:04I might add a little bit more flour
11:05and just make them into
11:06balls with my hands
11:07here
11:08but I'm putting them
11:10into the stew
11:11after that's been cooking
11:12for about half an hour
11:14and after that
11:16what you end up with
11:17is something like this.
11:20So
11:20the chicken cooks down
11:23the vegetables cook down
11:25if you want to thicken the sauce
11:26you can actually just stick
11:26a hand blender
11:27stick blender in there
11:28and blend up some of those
11:29vegetables in the bottom
11:29to thicken it
11:30but it is
11:32a really really simple way
11:33of making
11:35a lovely thick stew
11:37full of vegetables
11:38these dumplings
11:40and vegetables
11:42all together
11:43all around
11:44very simple
11:48one pot
11:49chicken
11:50and dumpling stew
11:51and as far as slow food goes
11:59it actually doesn't take that long
12:00it's only
12:00hour and a half-ish
12:01I mean this could take
12:03three days
12:04it'd be worth it
12:04it's beautiful
12:05really good
12:06it's a good way to get some
12:07really good veg in
12:08just chuck it in
12:09slow cooked
12:10I just think having those
12:11different root veg
12:12particularly the turnip
12:12which is something
12:13that people probably
12:14wouldn't add to it
12:14just gives it that
12:15extra complexity
12:16over and above
12:17just a regular
12:18mirepoix
12:19when we return
12:21more easy and slow food
12:22from Shane and Vanessa
12:22welcome back to the cook-up
12:35tonight we are taking
12:36things easy
12:37and slow
12:38with powerhouse chef
12:39Shane D'Elia
12:39and Paralympic champ
12:40Vanessa Lowe
12:41Vanessa what are you making?
12:43I'm making a beef
12:44regular slow cooked
12:45with a side of vegetables
12:46beautiful
12:47and Shane what about you?
12:48I'm making a really tasty
12:49chicken tajin
12:50with some figs
12:51and some orange couscous
12:52beautiful
12:53all right Shane
13:02all right my friend
13:03tajin
13:04yeah so this isn't
13:05look it's not a
13:06a classic tajin
13:07usually a classic tajin
13:09is cooked in a tajin
13:10yep
13:10but you don't always
13:11have a tajin
13:12I think you can do it
13:14in a good look
13:15absolutely
13:15or you know
13:16something as well
13:17I mean
13:17so what we've done
13:18is we've floured some
13:18chicken
13:19and we've floured it
13:20with some spices
13:21that we're cooking
13:21in the tajins
13:22so some turmeric
13:23some saffron
13:24a little bit of coriander seed
13:25and a little bit of caraway
13:28beautiful
13:29so the saffron
13:30you just throw straight
13:31in the oil
13:32you don't have to bloom it
13:33or soak it
13:34you know
13:34to be honest
13:35I find
13:36that because I'm going to
13:37cook this with chicken stock
13:38and everything
13:38over a longer period
13:39I think it opens up
13:40and blooms just as well
13:42absolutely
13:42I'm sure we're going to have
13:43people all over the country
13:44yelling at me
13:45and telling me
13:45I'm doing it wrong
13:46every region does it differently
13:47you know
13:47like you talk to
13:48some people
13:50in some Middle Eastern cuisines
13:52where it's always powdered
13:53yep
13:53and they feel that it gets
13:55the bad
13:55and some people put it in ice
13:56some people put it in hot water
13:57like
13:58very true
13:58very true
13:59look I think
13:59when I'm cooking it
14:01with something
14:01that's going to be wet
14:02like this
14:02I think it works just as well
14:05so all that in there
14:06just sweating off
14:07you don't have to cook it too much
14:08it's just about releasing
14:09some of the flavour
14:10and what other spices
14:11that go in
14:12alright
14:12so the spices that are going in now
14:14is
14:14cumin powder
14:15coriander powder
14:18paprika
14:19beautiful
14:21turmeric
14:22I love turmeric
14:23yeah
14:23and just some
14:24Aleppo pepper
14:25or pulberber
14:26if you're in
14:26Turkey
14:27that gives you your heat
14:29and a bit of salt
14:30now
14:30you can adjust it a bit later
14:32with some extra spice
14:33but I think
14:34there's also spice
14:35in the chicken
14:36yeah
14:36I think the great thing
14:37about
14:37you know
14:38you just doing like that
14:39grabbing handfuls
14:40and throwing it in
14:41I think sometimes
14:42when it comes to
14:43spices
14:43people get really caught up
14:44on that
14:45is that a quarter of a teaspoon
14:46or half a teaspoon
14:46or one tablespoon
14:47like it really is
14:48you can adjust it
14:50to your own taste
14:51and also I think
14:52that some spices
14:53depending on how long
14:54you've had them
14:54are more pimped
14:55than others
14:56absolutely
14:56you know
14:56and you can smell
14:57what's strong in there
14:59like you can smell
15:00coriander is quite strong
15:01in there
15:01cumin's probably not so much
15:02you can smell the turmeric
15:03so I'm not going
15:04any more turmeric
15:04well I think
15:06for a lot of people
15:07you know
15:07people have probably
15:07got their spice
15:08cabinets there
15:09and they've had
15:10the same spices
15:11in there for
15:11four or five years
15:12and the pungency
15:13of those spices
15:14are going to be
15:14half of what they were
15:15so they'll probably
15:16have to add double
15:16what the recipe says
15:17anyway
15:17yeah and it changes
15:18the texture of the
15:20you're putting a lot
15:21of dry spice in
15:21it becomes a bit muddy
15:22sometimes
15:23so I'm just going
15:24to add some stock
15:25you could add water
15:25lovely
15:27really straightforward
15:28very straightforward
15:30I like it
15:31it's going on
15:31and we're done
15:32slow cooker
15:35beef ragu
15:36such an easy dish
15:38just give it a bit
15:39of a seer
15:39before going in
15:41adding
15:42the tomatoes
15:43some onion
15:45some garlic
15:48so the only thing
15:49you really need
15:49to brown first
15:50is you brown the
15:51beef
15:52and that's a bit
15:52of chuck
15:53there
15:54and then you
15:54throw it in
15:54the slow cooker
15:55with
15:55some garlic
15:57some onions
15:58going in
16:00a little bit
16:01of salt and pepper
16:02just to taste
16:03I like that you're
16:05not adding too
16:06much water to it
16:06at this point
16:07no because there's
16:08going to be a lot
16:09of fluids coming
16:10out of the beef
16:10the more it cooks
16:12and I don't want
16:14to water down
16:15the taste
16:15so that's
16:18basically all of that
16:19just going to
16:19put the lid on
16:20when you are
16:22an athlete
16:23and you've
16:24got the world record
16:25and you've won
16:26the gold medal
16:27and you have a
16:28two year old as well
16:28is there temptation
16:30to go
16:30I've done it
16:31like I've done
16:32what I need to do
16:33here
16:33let's go on
16:34to something else
16:35that is a really
16:36tricky bit
16:37I think throughout
16:38my career
16:38it has really
16:40changed
16:40and evolved
16:41first it was
16:42like the big goal
16:42like you want to
16:43walk away with a medal
16:44you want to make sure
16:45that you have
16:46something to show
16:47for and you have
16:47these big aspirations
16:48I mean you wouldn't
16:49want to be an athlete
16:49unless you want to
16:51win and you want
16:51to achieve great
16:53things
16:53but later you have
16:56to really shift
16:56that way
16:57because once you
16:57achieve that
16:58you realise
16:59actually nothing
17:00really changes
17:00because if you
17:01haven't found
17:01meaning in what
17:02you do before
17:02winning that medal
17:03you actually
17:04won't find it
17:04after
17:05and I think
17:07that big shift
17:07happened for me
17:08in the lead up
17:08to Tokyo
17:09and I think a lot
17:10of people think
17:10the hardest bit
17:11is to win
17:12your first gold
17:13the hardest is
17:14to win the second
17:14because all of a sudden
17:16you have all that pressure
17:16you feel like
17:17you've already done
17:18everything you've wanted to
17:19and you have to
17:20keep the motivation
17:21that is really
17:23really interesting
17:24to me
17:24because
17:25I guess
17:26you know
17:26you have these goals
17:27but that's
17:28there's a difference
17:29between goal
17:29and purpose
17:30like the goal
17:31is winning the gold medal
17:32or getting the world record
17:33or winning the second gold medal
17:34but if that's
17:35what it's all about
17:36then you probably
17:37would never get there
17:38because you would have
17:38no purpose
17:39in what you're doing
17:40and when you set a goal
17:41of winning a gold medal
17:42there's so many things
17:44outside your control
17:44you can't control
17:45what your competitors
17:46are doing
17:47there's certain injuries
17:48you can't avoid
17:49there's always going
17:49to be hiccups
17:50along the way
17:51and it's a goal
17:53you need to work
17:54towards it
17:54but it can't be
17:55the ultimate
17:55vision of what you have
17:57why you do this
17:57so being able
17:59to back it up
18:00with a deeper why
18:01and wanting
18:02not just to
18:03succeed in sport
18:05but create
18:05a bigger purpose
18:07around you do
18:08what you do
18:09that is really
18:11fascinating
18:11it's really
18:14quite important
18:15and now
18:17having gone
18:17to four Paralympic Games
18:18and having won
18:20three gold medals
18:20it is a new
18:22it's a new period
18:24now
18:24like finding
18:25another why
18:25and finding
18:26the drive
18:27to do it again
18:28and not just
18:28go for another
18:29games
18:29but actually
18:29that's
18:30that's really cool
18:31you're making me
18:32think now
18:32that's excellent
18:33alright Shane
18:36it's coming
18:36at the right time
18:37mate
18:37so that
18:38tajin's starting
18:39to look nice
18:40and I'm just
18:40going to
18:40add my
18:41white figs
18:42they've been
18:43rehydrated a little bit
18:45but I think
18:45if I put them in now
18:46they'll absorb the sauce
18:47and let out a little bit
18:48of their sweetness
18:48yeah right
18:49so they're dried figs
18:50that you've had
18:51in some hot water
18:52to kind of
18:53rehydrate
18:54and now they're
18:54plumping in there
18:55yeah so if you put them
18:56in the beginning
18:56they can break down a bit
18:57and you lose them
18:58I want them to be able
18:59to I want to feel them
19:00when you eat them
19:00and you know
19:01interesting
19:01so instant couscous
19:03straightforward
19:08just going to move that
19:08around a little bit
19:09oh very cool
19:10really really really
19:11straightforward
19:12I haven't seen couscous
19:12made
19:13I'm assuming that's
19:14going to go in an oven
19:14or something
19:15no no
19:15it's just going in
19:16a little bit of hot water
19:18straight out of the kettle
19:19you put equal parts
19:20water to couscous
19:21it's about equal parts
19:23by my own
19:23I'm going to move it
19:25around a little bit
19:26so it's submerged
19:27and then I'm going to
19:29cover it with some
19:29cling film
19:30hopefully with no
19:33holes in it
19:34and that will just
19:35steam
19:35that'll steam
19:36it'll do its thing
19:37and then we'll come
19:38back in
19:38you know
19:39three or four
19:40five-ish minutes
19:41that'll be plump
19:43rehydrated
19:43and in that time
19:45we can start to think
19:45about our flavours
19:46that we're going to
19:47put in there
19:47now you don't have
19:48to put any flavours
19:48you can just leave
19:49it like that
19:49but
19:50and that's how easy
19:51it is to make
19:51instant couscous
19:52dead simple
19:53I truly had an idea
19:54dead simple
19:55and it's you know
19:55like sometimes at home
19:56you just want to have
19:57oh I just want some rice
19:58yeah
19:58you need to take time
19:59to cook the rice
19:59couscous
20:00it's done
20:02while you're getting
20:02everything else ready
20:03I'm so surprised
20:05that it's to the point
20:06where I almost
20:06don't even believe you
20:07watch
20:09there's no magic
20:11of television
20:12I trust you
20:12I just don't believe you
20:13tell it my wife
20:15so some coriander seeds
20:17I'm just going to
20:18toast them in there
20:19because I mean
20:19you know as well
20:20as I do
20:21when you toast
20:22coriander seeds fresh
20:23and give them a bit
20:23of a hard time
20:24I mean
20:25straight away
20:26you can start to
20:27smell that
20:27and that
20:28with some orange
20:29and a little bit
20:29of almonds
20:30in the couscous
20:31is really going to
20:32set this thing alight
20:33this bloody little
20:34plant coriander
20:35how good is it
20:36like you can do
20:37so much with it
20:38from fresh
20:39in a Vietnamese thing
20:40or you can take
20:41the seeds
20:41and grind them up
20:42or you know
20:43it's
20:43I feel sorry
20:44for the people
20:45that can't eat
20:46coriander
20:46and say it tastes
20:47soapy
20:48I mean I don't
20:49disagree
20:50I think that
20:50yes
20:51it must be terrible
20:52living like that
20:52but thank God
20:53I don't have to
20:54fucking enjoy it
20:54so I'm just going
20:56to toast a little
20:56bit of almond
20:57in some ghee
20:58while that's
20:59rehydrating
21:00and I am going
21:01to squeeze
21:02some of my
21:02orange juice
21:03in there
21:03once it's
21:03toasted
21:04right
21:04I'm going to
21:05add the
21:05coriander seeds
21:06I'm going to
21:06tip it over
21:07my couscous
21:08with my
21:08chopped coriander
21:09roots
21:09and that will
21:10be the perfect
21:11accompaniment to
21:11our couscous
21:12and our tajing
21:13that's a five
21:13minute side dish
21:14oh yeah
21:14it's straight
21:15straightforward
21:16really easy
21:16I genuinely
21:17love that
21:17still don't
21:18believe you
21:18Vanessa
21:21right so
21:22after six
21:23odd hours
21:24that's how
21:26it looks
21:26and it smells
21:27delicious
21:27when you walk
21:28into the door
21:28and the meat
21:31did its thing
21:31by itself
21:32without you
21:32having to
21:33watch over
21:34it
21:34now it's
21:35just shredding
21:36it
21:37serving it
21:37with some
21:38veggies
21:38or some
21:39pasta
21:40if you'd
21:40like
21:40but it's
21:41really
21:42really easy
21:42dish
21:43and it
21:43doesn't
21:43require
21:43a lot
21:44of work
21:44this looks
21:45absolutely
21:46fantastic
21:46there is
21:47nothing
21:47easier than
21:48tasting time
21:48after the
21:49break
21:49and I'll
21:49talk you
21:50through the
21:50very best
21:50veg to
21:51cook
21:51low and
21:52slow
21:52welcome
22:04back to
22:04the
22:04cook
22:04up
22:04where
22:05Shane
22:05D'Elia
22:05and Vanessa
22:05Lowe
22:06are putting
22:06on a show
22:06with their
22:07easy and
22:07slow recipes
22:08Vanessa
22:09how's it
22:09looking
22:09it's
22:10looking
22:10good
22:10just
22:10plating
22:11up
22:11now
22:11lovely
22:11and Shane
22:13I told
22:13you mate
22:14I doubted
22:14you
22:14I doubted
22:16you
22:16we should
22:16be doubting
22:17each other
22:17we're brothers
22:18on this
22:19whole
22:19SVS
22:19thing
22:19like I
22:20said
22:20I trust
22:21you
22:21I just
22:21don't
22:21believe
22:21couscous
22:23is such
22:23a beautiful
22:24thing
22:24look I
22:25don't
22:25understand
22:25why it's
22:26not used
22:26more often
22:27especially here
22:28in Australia
22:29well now
22:30now that
22:30you've just
22:30said you
22:31can do
22:31it in
22:31five minutes
22:31with a
22:32tray
22:32and some
22:33boiling
22:33water
22:33I reckon
22:34so yeah
22:35then just
22:35big pieces
22:36of potatoes
22:36it's actually
22:37got a little
22:37bit of your
22:37dish in it
22:38carrots
22:39potatoes
22:39some chicken
22:40nice sort
22:41of rich
22:41gravy
22:42and then
22:42obviously
22:42those
22:42beautiful
22:43figs
22:44bring it
22:44all together
22:45looks
22:45absolutely
22:45gorgeous
22:46beautiful
22:46mate
22:46Vanessa
22:49this
22:50smells
22:51incredible
22:52not too
22:53bad for
22:53like a
22:54five minute
22:54prep
22:55well it's
22:56great you
22:56know
22:56veggies
22:57just in
22:57a tray
22:58in the
22:58oven
22:58meat
22:59in a
22:59slow cooker
22:59and then
23:00go about
23:00your day
23:00really
23:01that's it
23:02and finish
23:02it off
23:03with a little
23:03bit of
23:04parmesan
23:04cheese
23:04really rounds
23:05it off
23:06stunning
23:06chicken
23:07tagine
23:08with
23:08potatoes
23:08carrots
23:08and figs
23:09and a
23:09five
23:09ingredients
23:10slow
23:10cooked
23:10beef
23:11ragu
23:11aside
23:20from how
23:20easy
23:21it is
23:21Vanessa
23:21one thing
23:22I really
23:22love about
23:23this
23:23is
23:23the
23:24affordability
23:25of it
23:25you're using
23:25pretty much
23:26the cheapest
23:27cut
23:27of meat
23:28a few
23:28veggies
23:29putting it
23:29all together
23:30and in
23:31terms of
23:32effort
23:32time
23:32money
23:32ticking
23:33all the
23:34boxes
23:34good
23:34bank for
23:35buck
23:35very homely
23:36isn't it
23:36very homely
23:37little hug
23:38on a plate
23:39alright Shane
23:41that couscous
23:44you've blown my
23:45mind
23:45you've honestly
23:45blown my
23:46mind on that
23:46I had no
23:47idea that
23:48you could do
23:48couscous that
23:49quickly and
23:49easily
23:50figs are
23:51sensational
23:52on that
23:52yeah
23:53look I think
23:54that's the
23:54beautiful part
23:55about sort of
23:56North Africa
23:56and even
23:57sort of the
23:57other side
23:58with Persian
23:58cooking
23:58when you can
23:59get a bit
23:59of spice
24:00and a bit
24:00of sweetness
24:01from fruit
24:01it's beautiful
24:02low and slow
24:04we've all
24:04cooked meat
24:05dishes
24:05but it
24:06is not
24:06just
24:07for meat
24:07dishes
24:08so I
24:08thought
24:08I've got
24:08I'd go
24:10through a
24:10couple of
24:10my favourite
24:11veg
24:12to cook
24:12low and slow
24:13I've got a
24:13butternut squash
24:14here
24:14anything in the
24:15pumpkin squash
24:16family cooks
24:17really well
24:18large sweet
24:19potatoes
24:19also really
24:20really good
24:21and celeriac
24:22celeriac is one
24:23of those things
24:23you go I don't
24:24really know how
24:24to deal with
24:25that
24:25I just wrap
24:26it in some
24:26foil
24:26throw it in
24:27the oven
24:27for hours
24:28and then take
24:29it out
24:29cut the top
24:29off
24:30you can just
24:30scoop it out
24:31it comes out
24:31like a celery
24:32flavoured mash
24:32essentially
24:33Shane any
24:34other veg you
24:35like to roast
24:36low and slow
24:37I think beetroots
24:38are really nice
24:38I think with high
24:39sugar
24:39like you're talking
24:40about the pumpkin
24:40and everything else
24:41you know high
24:41sugar roasting
24:42it starts to
24:42caramelise
24:43and you don't
24:43need to do a lot
24:44to it at that
24:44point I think
24:45it's got the
24:45best out of
24:46the veg
24:46Vanessa what
24:47about you
24:48beetroot is
24:49actually high
24:49on the list
24:50for us
24:50just with a
24:52bit of olive
24:52oil in the
24:53oven for a
24:53long period
24:53when they
24:54almost get
24:54a little bit
24:54crispy
24:55really nice
24:56and salads
24:56and on
24:58sides
24:58love it
24:59Shane
24:59Vanessa
25:00thank you
25:00so much
25:00for joining
25:00me
25:01this has
25:01been
25:01absolutely
25:02fantastic
25:02thanks
25:03mate
25:03thank you
25:04with some
25:05easy prep
25:06slow food
25:06often means
25:07you can
25:07get dinner
25:07on the
25:08table
25:08quickly
25:08but remember
25:09time is
25:09a construct
25:10and is
25:10relative
25:10to your
25:11frame of
25:11reference
25:11capable
25:12of being
25:12modified
25:12by dimensional
25:13properties
25:13such as
25:14mass
25:14speed
25:14acceleration
25:15if you
25:16want more
25:16of the
25:16cook-up
25:16and more
25:16delicious
25:17food ideas
25:17head to
25:18SBS On
25:18Demand
25:18I'm Adam
25:19Liao
25:19thanks for
25:19watching the
25:20cook-up
Recommended
46:08
|
Up next
40:20
39:40
31:23