Hello and welcome to the Calendary Concepts cooking series.
I'd like to introduce you to Roger Leinhardt. How are you Roger?
I'm doing very well and you?
I'm really well. Now tell us what that accent is.
The accent is from Switzerland and I'm near Zurich so I'm a Swiss German.
But overall I'm already over 12 years in Australia so I do feel I'm a fair dinkamozzi.
Alright, two together.
Two together.
And I'm T.S. Drysdale. And what are we doing today? We've got a fabulous Italian dinner party.
Yes, we're going to do approximately 10 dishes and the dishes will be from starters to soups to main course
and then a couple of desserts and I'd love to take you through that.
Okay, what are we going to start off with first?
The Vitello Tonato.
Vitello Tonato.
Yes.
Contains what?
Contains of veal, tuna, onions and some mangiolis and little different things but I'd love to take you through it.
Alright, well let's get cooking.
Okay.
How do we go?
Okay, as you can see here, here this is this veal. Now the veal, it's a nut, a veal nut.
You can go to the butcher and ask for a veal nut or a veal cheerrello. Now that comes from around here.
That's not yours though.
No, no, it's not mine. No, no, it's not mine. Now if it's a nice shape like that you don't really need to do anything.
However, if it's a little bit more wobbly or whatever.
And there's no fat on it.
No, as you can see it's all cleaned up nicely. You could string it with string but ask your butcher to do that.
Why string it?
Just to hold it nice in shape.
Ah, right, so we keep the shape in the cookie.
Correct. And that's basically it. Now the only thing I would do with this is season that a little bit.
So high?
Just to spread it basically nice across.
Okay.
Okay. Then roll that a little bit around. I like my pepper mill so. And then basically just roll it a little bit more.
So is that sort of sealing it a bit or?
That's just not sealing it, that's just seasoning it that it's all over.
Then I have a pot here. In the pot I have some nice onions. The onions basically just normal onions and cut in dices.
Nothing very big.
Okay.
Put that in the pot.
You haven't put any butter in there though?
Nothing, nothing like that. In the end we need some olive oil. Then I have here some tuna just out of the tin.
We put that in, we break that a little bit off.
Do we have to use our hands like that?
You're not telling me you wouldn't use that whole of your hands.
I don't know.
Otherwise, no I think we should use the hand and break it up. Then we put the wheel and put that in.
Right.
Okay. Then we have a few anchovies.
Right. Not cut up?
Not cut up, just whole. Because the whole thing we're going to actually simmer in a second.
It's braising is it?
Yep, braising. Fantastic. The garlic I still would cut up.
Oh he's quick this man.
In a few pieces. Okay. Just to give it a bit of flavour. The more you cut things up the more flavour you're going to get.
Sprinkle that over. Then one or two, if you have fresh bay leaves in the garden, certainly fresh.
I wasn't as lucky so I have some dry ones.
But you can keep those in the kitchen.
You certainly can. And then some capers.
Now the recipes that we're giving people will have the quantities.
The ingredients, yes. The old ingredients are in when the video is finished.
You put that all together. And then I have some stock here.
Now what sort of stock is that?
That for me is a wheel stock. Now if you have the time and patience at home,
I would recommend you cook a wheel stock. However, if you're a little bit more in a rush,
just use some water, a little bit of chicken cubes.
So do it the easy way.
Yes, do it the easy way.
But you'll still get the flavour in the dish.
Yes, you certainly will. Because the wheel, the enjoys and the tuna and everything.
Now my tart, I'll bring that to boil. Okay.
And cooking for how long?
Between an hour, an hour and a half. Really depends on the size of the meat.
However, if you can get me one already finished out of the fridge, and I just stir that up.
Travelling?
Yeah. So, ooh.
And this has been cooking for an hour and a half?
This has been cooking for an hour and a half. I just put a little bit more seasoning into the stock.
Right.
Okay.
But even if you've used wheel stock, you still need that?
Oh, yes, because the stock has not that much seasoning. It's more herb and bone flavour.
When that is boiling, you put a lid on, and then you brace that very slowly temperature,
either in the oven or on the stove, for approximately an hour, an hour and a half.
How can you tell if it is cooked?
With going in and tasting the meat and then tasting if it's all cooked through.
Right, yeah.
Okay. And as you can see...
Sort of squeezy a bit.
Squeezy, yeah. And as you can see, the stock has simmered down compared to here where it was fully.
Here it's halfway down. Right.
And now with that, we're going to make the sauce. Okay?
Well, what do we start with for that?
Okay. Basically, what you can do, put all that in here.
Okay.
Okay.
Right.
And I slice the meat up.
So you're going to slice it? I thought you might have left it whole.
No, no. As you can see, I sliced that.
Mm-hm.
And it's very... Because you have to make sure you make it cold, I think that is important,
to make sure you let it cool down so then you can cut it easily.
See, that's pink in the middle, isn't it? So someone might think that that wasn't cooked.
No, that's fully through-cooked. That's just the stock
who makes that here have a little bit more of the onion.
Mm-hm.
Then you put the lid on.
Righto.
Okay.
And then basically just press it and we start blending it.
That basically makes the sauce...
Oh, you can see.
So when it starts to jump, now it's right.
Yeah.
Blend it totally, totally fine.
And the only thing we really do...
Is drizzle some oil?
Yeah, drizzle some olive oil in to make it a nice, smooth sauce.
And again, is that sort of just looking...
Yeah, you just have to leave it a little bit longer until it becomes a nice, smooth sauce.
Okay? And then...
Take a lemon and just squeeze a little bit of lemon in.
Just makes the sauce nice and smooth.
So it's going to be a bit tangy?
Yeah, it certainly will be a little bit tangy.
Okay.
Just tell me, is this a hot or a cold dish?
That's a cold dish. It's a very nice summer dish or if you want, before a barbecue,
either before a barbecue.
Yes.
Then you basically just take the meat.
I'll just turn this off.
Yeah, you turn it off.
It looks fine. It smells delicious.
Then you just basically arrange the meat like that.
Mm-hm.
And then just slice a couple of slices more.
Could you heat it hot if you wanted to?
You cook, but it wouldn't be the same.
This has to be a very nice, cold, refreshing dish.
This looks like something we could prepare a couple of days ahead.
The veal you certainly can cook a couple of days before.
We together with the stock put that then in the fridge.
And then when you want it, you take it out.
And the only thing you really need to do is the sauce.
Now, if you look, the sauce is beautiful.
It smells lovely.
And then you basically do...
And this is called veal...
Vitello Donato.
Which... what's translated mean?
Translated, it is basically braised veal in a tuna sauce.
Yeah.
OK. Now, you just put that over like that.
And you garnish?
Yeah, we'll garnish that in a second.
The only thing you really should garnish it with
is to basically put some capers over the top.
And serve with the bread or just...?
Yeah, with a nice focaccio, like maybe a toasted focaccio.
And then what I also would do is normally I would take a couple of lemon slices.
I love the way you use that knife.
There.
And then you would just put... sprinkle some of them around.
And it is Vitello Donato.
Vitello Donato. And it's a fantastic dish, especially in summer,
maybe before a barbecue or if you want just a light dinner.
All right. Thank you. Now, what's next on the menu?
Next on the menu, we're going to make a minestrone soup.
Really, really authentic?
Authentic minestrone soup.
OK.
With the Vitello Donato, you can see we've added the white wine there to the stock.
However, that's your own preference.
Right, traditional minestrone, but it's served with pesto.
I didn't know that.
You put pesto and grate the Parmesan cheese on the end and you serve it like that.
Sounds delicious. And this is a bit daunting, though, Roger.
Look at the size of those veggies. They're minute.
Well, again, in end, it's your choice, but I believe that you should cut it as small as possible.
Not too small, but sort of that sort of dices, because the smaller you cut it, the more flavour will come out.
And you also don't have to cook the soup so long.
So long. But you said that with the first recipe. Does that mean...
Is that a sort of general rule with cooking?
Well, I think, first of all, it should take your time to cook and the soup, you definitely have to take your time.
But the smaller you cut things, the more flavour will come out.
I know what you're going to say.
What?
That a good soup takes time.
A good soup takes a lot of time.
All right. Let's get on with it.
Well, I want to show you maybe quick a hint of how you can make these dices a little bit more secure.
What you could do is cut one piece off like that, then turn the carrot like that so it's steady.
So your carrot doesn't go nowhere when you cut it.
It takes time, but I think the end result is worth it, isn't it?
It certainly is. And then it makes it very easy for you to make the dices.
Oh, it was easy, wasn't it?
It was certainly easy.
So that you do with all the different vegetables. We have onions, carrots, zucchinis, celery, some string beans.
Then we have some cabbage and some crushed tomatoes.
And that is just out of the tin.
Out of the tin.
And then the potatoes. With the potato, what is important with the potato really is that you really peel the potato last minute
and then cut them and then right away in there so you don't put water in it because that really helps you to combine the soup with the starch.
With the starch. Now you have told me that before that you should never cut... you always use potatoes with the skin on.
Correct, yes. And that's important. So not that you go and buy peeled potatoes because if you're going to buy peeled potatoes all the starch and everything is gone.
So they haven't got all the goodness?
My preference really is to buy only unwashed potatoes.
Okay. Now first into the stock pot there.
Yes, into the soup we go. Now I put some butter already in here with some olive oil.
Why the olive oil and butter?
First of all the butter helps you give you a nice flavour and secondly the olive oil as well but the olive oil also will help not to burn the butter.
Ah.
Okay.
Another little hint?
Yeah, I get that all hot. We will start very soon also with the pesto and I'll let you do that.
Oh thank you.
Okay.
Now my ingredients for the pesto are basil leaves, pine nuts and you can use walnuts as well as pine nuts.
But always pine nuts. But you could additionally add some walnuts to it.
That's really in preference.
Yeah.
And garlic, no need to chop it, just peel it.
No, just in here.
And this goes on the top laser.
Great, the parmesan cheese in here.
Oh in here.
And then the olive oil certainly as well.
Alright.
But my pot gets warm here so I add one.
Oh my pot gets warm over here too.
So I put once the carrots and the onions in and the beans, just one thing here with the beans.
Beans are cannelli beans or they're also borlotti beans. You have to soak them overnight.
That's very important that you soak them overnight.
Okay.
You can't just throw them in...
No, because they're dry. So you have to soak them overnight.
They're very good for you too, aren't they?
They are.
Now we just let that cook for a while. The vegetables really have to start to be shiny.
Okay. So we just let that cook.
Now you're not just throwing them all in together.
Correct. Very well picked up.
These vegetables take longer than these. Okay.
So we cook them first, then we add that and then so there's three, four steps to a minestrone.
And that's why I'm saying it takes time to do a good minestrone.
Now a normal soup I would put for two and a half to three hours. So how long would we let this go?
Really I believe in that the soup should be cooked until the vegetables is...
Just soft.
Just soft. And then you have really a good soup.
Okay. Now I forgot to say I'm going to drizzle olive oil in this when I get to it.
I would recommend to put the lid on.
And now start drizzling the oil in.
How much about?
You start seeing, I would stop at the moment once, and you start seeing how this pesto starts looking.
Is it one of those things that it depends on how much ingredients there is?
Yeah.
And also you've got to look to see whether it's a paste or not.
Correct. And also how liquid you would like to have the pesto.
Okay. And cooking is not always based on recipes but on ingredients.
The ingredients have to be good. The quantities you can fluctuate sometimes.
Now.
But we need a lot more in there so we can drizzle it.
Oh, it just smells delicious.
It does. It certainly does.
So now if you look here on the side, see how it starts rolling?
I think...
It's gone a sort of lighter colour, hasn't it?
Yeah. Let's just clean it quick down.
Okay.
There we are.
So I think a little bit more. A little bit more.
Again, it's testing all the time, isn't it?
Yes.
Until you know.
Let's put a little bit more in.
A little bit more?
Yep. A little bit more.
Fantastic. That's enough.
So our pesto is already finished. It's so easy. So I don't know why we go and buy pesto.
Because it's much nicer to do your own fresh.
And it's expensive when you buy it.
Now look how our vegetables, they start really shiny.
The onions are shiny, the carrots are, and it's really cooking.
Then we put the celery in.
And your...
The zucchini, yellow, or green, whatever we have.
Beans as well.
If you want to take this. The beans and the potato. Okay?
Again, just don't... You haven't put any stock in yet.
No, no, no. First of all, just the flavours. That's important.
And at that time as well, you have to season once the vegetable. That is important.
Okay? So some salt in here.
That's just normal cooking salt you use.
Normal cooking salt. Do you mind passing me the pepper mill?
And you can put a little bit of pepper mill in here.
This is a beauty.
It is.
Am I doing that right? Yes?
Yes, it's coming out. It's coming out.
Look how beautiful these vegetables look.
Full of goodness. It'll put hairs on our chest.
Then we add the cabbage in.
Again, stir it around. That is very important to stir it around.
And really cook the cabbage out as well before we add any of the stock.
That's very important.
And you're going to put the stock in first or the tomatoes?
First the tomatoes and then the stock.
Okay.
Now the tomatoes, you just buy the thin crushed tomato.
Or you're going to buy the tomatoes peeled and then you have to chop them yourself quickly.
But that's really up to you.
Or if you're growing your own, you can use those too.
Now as you can see, the cabbage starts shining as well.
That's got to shine. Is that the mixture of the oil and the butter doing that?
And on top of that the juice coming out from the vegetables.
Ah.
Okay.
It smells beautiful if you're over here.
So then we add the tomato.
Stirring up as we go.
You're doing a fantastic job here.
Clean kitchen's a happy kitchen I think, Roger.
That's true.
Now we stir that under. That's again important.
Really cook that through.
And I think that is the important part of your soup.
That you take your time here and then when you cook it really that you simmer it.
Not boil it through all the way.
And you don't have to worry about it.
Except sometimes stir and later on the track adjusting the seasoning. That's also important.
But be aware not to season too much in the beginning.
Because you do have the stock going out.
And you've got nowhere to go at the end.
Correct.
What stock are you going to use?
Well today I just have a chicken stock for that.
Or you could use a vegetable stock.
However again, otherwise water because you have so much flavour in here already.
And chicken cubes you could use again?
You could as well, yes. Or beef cubes.
It really doesn't matter.
Now if you look it really starts already combining.
And that's really the point where you add the stock to it.
Okay.
Alright.
Now that is beautiful soup.
Now I'm not sure I never cover it in the beginning until it's boiled.
And then cover it.
And then I cover it and simmer it. Okay.
We have a finished product here that looks absolutely delicious.
Now take down.
Beautiful.
I'll try not to...oh see.
Never mind.
A little bit of the juice there.
There we are.
And as you said the pesto on the top.
A little spoon of the pesto.
There we are.
And then I have this...
Oh that smells just superb.
And then I have this fantastic parmesan grater.
Where did you get that one from?
I bought it actually in Italy.
It's a little bit ahead.
They had them over there I think.
There you have your minestrone.
And I think it's a fantastic dish.
And the ingredients and recipe are coming up for you.
The pesto sauce can be kept in a plastic container covered and it'll keep for at least a week.
Well sir what's up next?
Well up next is a risotto and I make an Italian risotto.
Risotto al funghi.
To me when you say risotto it seems like it's a hard dish to do.
It is an easy dish to cook.
However you need to take the time to cook it.
Again take the time at the beginning?
Yes and not the whole time there.
It's going to have to be a stand by product.
And it's not something you can do the day before or so.
It has to do it fresh.
It can't be kept at all?
No it can't be.
And it normally takes between 15 to 18 minutes to cook.
The two major ingredients is the rice.
There's the vialone rice or arborio.
That's a special rice that you must use?
Yes that's a very special rice.
And the other thing for that is the porcini.
And there is an Italian mushroom who you can buy in the bags.
Again overnight to soak.
And then the next day to use.
It's fabulous now the ingredients that are available to us.
Everything we can get.
Again we use olive oil.
And butter.
Especially for that dish.
Because here it is so important that you are having this creamy flavour in it.
And also to stop it from burning again.
Yes then have some onions in.
You've got that on a very high heat Roger.
I'll turn that down now.
Oh I didn't mean to.
Okay now again make the onions shine.
Then add the rice.
So you don't cook the rice?
No.
You cook it as you go?
As you go.
Now here again the rice has to also take the shiny colour on before you go into the next step.
Is that one with a lot of dishes?
You should look for that shine?
Especially if you want to take all the flavour out of the vegetables etc.
Then it's very important.
Okay.
Okay then add the onions.
Okay then I take the mushrooms.
And sort them on as well.
They look interesting don't they?
If you want to pass me the white wine.
So then I'm going to use here some white wine.
Again give that also, give your time.
The important part is really to give your time about all this.
This would be really important to keep moving it around too.
You have to keep moving it around because really it shouldn't get brown.
And then I call it deglaze it with white wine.
Basically it's just a very simple dish.
But it's very important to keep moving it around.
Okay.
And then you reduce that down until it becomes a syrup.
The important part is that it becomes a syrup.
Here on the side I have boiling stock.
Now why have you heated the stock?
In order to have the risotto faster cooking.
Not that every time it has to take back up for the cooking.
It keeps cooking all the time.
So basically it's a very simple dish.
But it's very important to have the risotto faster cooking.
So you have to have the risotto faster cooking.
And then you have to have the risotto faster cooking.
So you have to have the risotto faster cooking.
It keeps cooking all the time.
So best to use it boiling.
Yes. Okay.
The smell in here is just fabulous.
It is. It is.
The risotto takes approximately three times the amount.
So one cup of rice would take approximately three cups of stock.
Three cups of stock.
Even though you've added the slurp of wine.
Even though you have the slurp of wine.
Because the slurp of wine is already gone.
Now the good thing about, we must remind everybody,
because it's on video,
you can just pause, you press your little button,
and we go like this.
And you can take time to write down your recipes.
And rewind if you haven't caught on on something.
I think that's very important.
So don't worry if I'm a little bit too fast.
You can always stop and go back.
And in the end you have the ingredients where you can look at it and write them down and then go back again.
And we look pretty funny and fast forward actually.
I can imagine.
Now here, the important part at that stage,
you turn it on low.
And you cut just, every two, three, four minutes,
you have to go back and keep seasoning it.
Keep stirring it.
Right. With the seasoning.
A little bit of pepper mill,
if you can give me a pepper mill.
And a little bit of salt.
Again, with the salt, be very careful because in the end we're going to add parmesan cheese.
With the risotto as well.
With the risotto.
Now, that's doing very well.
That's doing very well.
So how long does it take? 15 minutes?
Between 15 to 18 minutes.
You have to keep stirring it.
Here, I already have one finished.
Who is now cooking approximately 12 to 14 minutes.
And the rice goes probably about twice as big as it started off.
So you just add a little bit more stock.
Now, a lot of time you have most probably heard that risotto is with cream and all that.
A real Italian will not use any cream at all.
But that looks like it's got that lovely consistency anyway.
That's just from the olive oil and the butter.
The stock.
Then I add a little bit more of the diced tomato into this.
Okay.
And lots of parsley.
Okay.
Some we'll take to put on the top afterwards.
Stir that under.
That looks really good.
That really looks good.
Now, the only thing that's missing in this rice.
Now, one other very important thing is,
rice, even risotto rice, has to be cooked al dente.
Not squishy?
No, al dente.
The same as you would do a spaghetti then?
The same as you would do a spaghetti or any pasta.
And as you can see here, the second one here,
as it keeps reducing, you would add again stock until you come to this.
Okay, but we'll put that aside.
Little fat rice you've got to look for.
Now, here, now that's a little bit the not so healthy part.
I actually put one or two cubes of extra butter in.
Just at the end?
Yeah, just in the end.
And then the parmesan cheese.
You put a fair bit in there.
Yes, you certainly do.
Because that's going to give them really the creamy flavour
without using any cream.
Now, if you look at that, you see how the risotto starts to cream?
Right, can I ask you, is that unsalted butter?
Unsalted butter, yes.
Now, the important part here as well,
don't just whip it in and then stop and think it's done.
It has to be cooked through for a minute or two as well.
Is that why people can consider it a hard dish to do?
Because it's time consuming.
It is time confusing.
You have to do it fresh.
It's not something like, if you want to do it on a dinner party,
you really have to do it whilst they're waffling on and drinking champagne.
Forget the gossip, you're in the kitchen.
But you look how that now becomes very creamy.
Now, if you want to give me the bowl.
There we are.
OK.
Just have to cook a little bit more.
Now, I'm using a spoon and I'm going to try that.
Sorry.
You know, so if you're hungry later, you can have some, do you?
Mmm.
Good?
Oh, fantastic.
That's good, isn't it?
Really, really good.
Now, you're still reducing that a little bit, aren't you?
Well, it doesn't really reduce any more.
As you can see, it doesn't boil.
It's really just now getting the texture together.
Now, it should be runny like that.
OK.
So not... sometimes it's been served and it's a bit stodgy.
No, no, it should be runny like that.
Look at how creamy that is without any cream or anything in.
And then really, you know...
Lovely.
That looks fantastic.
This looks great.
And we... you and me, we can smell it, you know.
We are extremely lucky.
And just some parsley on the top?
A little bit of parsley on top, if you want.
OK.
And now I would, again...
Some cheese.
I put some extra cheese on.
And I have to open the lid underneath here and just put a little bit extra cheese on.
Now, if you put that in the middle of the table
and then everyone goes with a spoon and has an individual plate,
this is just a fantastic dish.
Because you can use all these for the Italian dinner party.
You certainly can and you can make a little bit more and you...
It's fantastic.
OK, because you can make a little bit more and you...
It's fantastic.
OK, but don't serve it the next day.
No, definitely not.
No.
With this risotto recipe, you can take out the tomato and the mushroom
and you can substitute cooked chicken, cooked prawns, put them in at the end.
In fact, it's one of those dishes you can experiment with, I think.
Now, Roger, if you tell me this next recipe is easy, I think I'll...
I'll do a few hoops.
I don't think it's an easy recipe.
However, I think it's a fantastic recipe.
Instead of buying it outside to do it fresh at home.
OK, and it's...
Gnocchi.
Gnocchi, gnocchi.
Gnocchi.
How do you say it?
Potato gnocchi.
We make it with a gorgonzola sauce.
With the real cheese?
With the real gorgonzola.
Certainly with the real gorgonzola.
The way we start off is that over here we basically have boiled potatoes.
Again, with the skin on.
OK, so we protect them so no starch goes out,
and they were unwashed and we washed them at home.
And you need the starch particularly for this recipe.
You certainly do and there should be all the potatoes, that's how it's important.
Don't have new potatoes, all the potatoes that they have worked, you know.
They're all to the better.
They are all better.
He looked at me when he said that.
And then basically when they're boiled I'll take them out.
I already have two here who I've peeled.
You've peeled them.
And then the third one we just peel.
Now make sure when you do that that the potato is still warm because the whole knacky dough
should be done whilst it is warm.
Is that sort of like a, will it rise better?
No, it's just it helps you combining the starch etc.
Now being at home I would just hold that in.
If it doesn't go then you press them a little bit down.
Squash them down.
Squash them down a little bit.
And then they will work hopefully.
Okay.
There we are.
Now we're going to roll this dough just on the kitchen bench.
Yeah, and that's why I put it right away straight on the bench.
Because I think the important part is with something like that, that it's all done fresh,
okay?
Okay.
Okay, that is basically.
Now what are we going to add to the potato?
To the potato, if you want to put that aside.
To the potato we basically just add flour, okay?
Plain flour.
Plain flour and we work it in together, okay?
Until it becomes a firm dough.
And then we add the egg?
We certainly do.
So crack it and put it here in the middle.
There we are.
And then again the egg, you have to work through the dough.
Mm-hmm.
And work that in.
This is one you could get the kids to help you with.
They'd love it.
You certainly can.
You just add again more flour to that.
Again do we just feel, you get the feel for the dough?
Well you do get the feel for the dough, but in the recipe and then if you look there is
a correct measurement there, okay?
Now if you also would like to give me a little bit of salt and pepper.
Okay, pepper mill.
Yeah.
Now a lot of people will say, why pepper mill?
It looks like you have dirt into, put in the dough.
However I think it is very important, a little bit of salt.
Snip-sy-wip-sy.
Yeah.
And you can see already the dough already starts to feel good, okay?
But work it very well through.
It is very important to work it well through.
This is a good recipe if you're feeling quite aggressive, I think.
Get all your aggression out on the dough.
So now you can see the dough firmed very firmly here.
Is it sticky to feel?
Let me have a feel so I know.
Yeah, a little bit sticky, but it's good.
Then we put it aside and we clean up.
Okay, clean up.
You're doing very good here.
Thank you Roger.
Okay, then handle a little bit of the rubber.
And then you put fresh flour on.
Okay.
Do that again and take a little bit of the dough and then roll it.
And how, oh well we'll see how thin it's going to get.
Yeah.
The thin is approximately to this.
I don't know sort of however you feel, but that's approximately right.
And then you take a spatula and you cut them like that.
This would taste 100% doing it yourself, wouldn't it?
Yes, but this is, you know you can't do it on your own.
Now that's the tricky part.
How to affirm a knokki that my knokki in the end looks like that.
How come it stays like that and it doesn't go back to its...
Well because of the eggs and because of the flour in it, etc.
Then we take it and you do this and you roll it across and then you have them like that.
Okay.
See?
Again, you could do it whatever size you wanted.
Yeah.
So you're going to roll off the real sides here, huh?
Okay.
Okay.
Okay.
Fabulous.
Before we cook the knokkis, I want to show you how to make...
Say knokki again, go on.
Knokki.
No, you don't say it with that.
Knokki.
That's cute.
Before we cook the knokkis, I want to show you how to make the corcanola sauce.
Right, so we must do that before we attempt...
Oh yeah, certainly, certainly.
Now remember we said that the knokkis, they could be in the fridge today before.
Glad wrap them in the fridge, not a problem.
Okay.
Now, corcanola cheese, dice that up a little bit.
That's the one that walks.
Yeah, that's the one that walks.
Now, it's a little bit messy but it's worthwhile.
Just dice that a little bit up.
So this is going to be a very strong tasting sauce?
Not in the end with the knokkis in.
No, I don't think so.
Okay.
A little bit of butter in the pan.
Okay, this time we only use butter.
Okay.
No olive oil.
No olive oil.
Is this for the creamy taste?
Yeah, then the corcanola.
Okay.
We're going to all melt that together.
Start stirring that.
I don't think I've ever used it in a sauce before, Roger.
Oh, it's beautiful.
So we stir that first a little bit together.
Melt that down.
Then we add the cream.
Oh, fabulous.
Yeah.
Now, the cream, as we go on, we will add a little bit more.
The important part is really that the corcanola cheese melts.
And as you can see, the cream actually combines it and makes it a nice sauce.
And do we just have that heating on the stove and then we cook?
That can be done a little bit before.
Then we take it off the stove.
Okay.
A little bit of pepper milk, please.
Right.
We don't need any salt here because not only that we put... that's enough, thank you.
Not only that we put the corcanola in, but we also put some great parmesan cheese in.
So those two cheeses will go together, all right?
Yeah, they will go very nice together.
You just have to make sure that all the corcanola first is really melted.
You don't want any lumpy bits.
And as you can see, I don't really boil it hard because if I would boil it hard, then
it would start... the sauce would split curdle.
Yes.
Okay.
But that's nearly ready, so I'll take that away.
And we're going to cook the knokies.
Now...
This is the good fun.
It's so easy, the knokies, because you put it in the boiling water.
Can you put a little bit of salt in here?
Yes.
Okay.
And you put them in the boiling water.
Okay.
Just like that.
Now, that can be in the fridge, remember?
That can be in the fridge.
Will that take longer to cook if they've come out of the fridge?
I would have them five minutes earlier, ten minutes earlier out of the fridge.
Okay.
So, you don't really need any oil in there.
Now, the only thing is you give them a couple of gentle stirs, okay?
Only a couple of gentle stirs.
And now you basically can walk away and look again after your sauce, because once they
come floating, they're cooked.
Oh, so that's an easy way to tell if they're cooked.
So it's an easy way that they're cooked.
Yeah.
And about how long would that be?
Well, I would say it gets around two minutes.
And it would depend on how thick you've made them also?
No, I think the important is as well that you don't overflow.
If you look, it's just covered on the ground.
Don't have too much in at once, because otherwise it takes too long.
Is it better to do a single serve or if you...
Say if you've got four people, you'd use a much bigger...
Use a bigger pot and then it's not a problem.
Okay.
Now, I get my sauce finished here.
Delicious.
Okay.
There's a couple rising up.
Yeah, they're coming already.
And then I take long.
No, they will take around, like I said, a minute or so.
Now, I get my sauce finished.
So when we serve this in a restaurant, that means that it's virtually just been made.
And in the kitchen.
Well, yes.
Yes, it certainly has been fresh because he couldn't do it before.
And that's why I think, again, at home, this is a fantastic dish, you know?
Yes.
And it's a fresh dish.
Now, as you can see, they're all coming up.
Oh.
Nearly they come.
All surfaced.
Now, we'll just give them another couple of minutes.
Now, it's important, I'll once they're up there, you let them simmer for maybe a couple
of seconds as well.
Okay.
That you're 100% sure.
Now, what I recommend.
If it's not cooked, what would happen?
If it's not cooked, it becomes doughy.
Ah, so if it's doughy, it's not cooked.
Then they are definitely now cooked.
What I would recommend now to do is take them out, put them on a towel.
Okay.
There, beautiful.
You see how beautiful they are?
Except for the mess of the dough, it's a very easy recipe, isn't it?
It is extremely easy.
Then just, you know, shake them a little bit because you have such a beautiful sauce.
Why should you have in there then some water?
And then just pull them in.
Okay.
That's...
I would have thought that was a really difficult dish to do.
No, it is not.
However, again, I think with anything in cooking, you need to take your time and you need to
take nice and slow.
Yes.
Now, look at once how beautiful and creamy.
It does look lovely.
And then...
Is there a garnish to use with this?
I wouldn't because the gorgonzola and the whole cream, et cetera, that's enough.
In fact, with a lot of these Italian dishes, they don't use a garnish, do they?
No, no, no.
Keep it simple.
And then look at once, little bit extra sauce on.
Oh, yum.
Now, that is definitely a beautiful dish.
If you haven't got a mule, you can put the potato through a sieve or sieve.
We couldn't go on much further, Roger, without having a fish dish.
No, we couldn't.
What are we going to have?
I just used really one of the most traditional Australian fish and that's a baby snapper.
And you can always get that fresh, can't you?
You can.
You certainly can.
The basic, the only thing I do is stuff a little bit of herbs, season it in salt and
pepper and then we cook it in the pan and in the oven, take it out and serve it with
some salad.
It's really an excellent dish.
And easy.
Easy.
But we have to do a few little things.
And I recommend that you cut a little bit of all that off and all that.
Just the end bits you're cutting there, aren't you?
Just the end bit, all the fins and all that because...
Does that make it easier at the end when you're eating?
It's well.
And if you look, they're going to hurt you.
OK.
So we don't want all that.
The fish did it one time, though.
Yes.
Not so sure.
So we just turn it around.
Do the same on the other side.
I think it's important that you do that.
Tell us about fish.
What's the best thing to look for?
Well, first of all, the scale.
First of all, make sure that you also scale the fish.
But if the scale is still on, make sure the scale is shiny.
The eye.
If the eye is shiny like that, you know the fish is fresh.
Or you actually look in here and if it looks all nice and clean and still shiny and fresh,
you know the fish has been extremely fresh.
OK.
Shiny.
Again, shiny you're using.
Yes.
The shiny in here and it's clean.
Or you even can smell.
The smell is certainly the other thing.
The only thing we do then, we cut it in like that.
And that we are going to put the herbs in there?
Yes, we will.
What herbs are we going to use?
We use a little bit.
Whatever we can find on fresh Italian herbs are the thyme, sage, etc.
However, first we season a little bit.
Also in the inside.
I know my pepper mill will be coming in here.
That's right.
And then basically we just use a little bit of the sage, a little bit of that, rosemary,
thyme, etc.
And we put it all in here in the middle.
Yes.
OK.
Mm-hmm.
Pan on so the pan is nice and hot.
Have we used olive oil in the pan?
Yes.
And squeeze a little lemon juice inside and outside.
OK.
Mm-hmm.
And then we basically leave that like that.
And we have a hot pan here.
Now I don't even peel the garlic for that.
I wondered about that.
Why not?
Because of the flavour and the...
And we're not going to eat it?
Well, you can even peel.
Also some baby onions.
Mm-hmm.
OK.
And we put that in together with the fish to help give it some flavour.
And you've also got chilli there.
Yeah.
However...
Optional, I think.
No, it's not really optional.
We want to have it in the dish.
Mm-hmm.
However, the important part is we've got...
If you put the chilli now in, the skin's going to burn and you're going to have to burn and
then the burnt flavour is there.
Right.
So that's one of the things that we add later.
Correct.
So we give that some flavour.
And then we add the fish.
Pop him in?
Yeah.
OK.
What we really do is the fish collar on one side, very strongly, quickly, sear it off.
Mm-hmm.
Then turn it over and then we put it in the oven for around 10 to 12 minutes.
Because fish doesn't take that long ever to cook.
No, but remember that's a whole fish, so it has bones inside and everything, so it's going
to take a touch longer.
Right.
Now you're going to put that fry pan into the oven, you said?
Correct.
So the pan...
Even with the handle?
Yes.
This one is a very special pan who you can buy in most of the shops now.
OK.
So draw anything you remember.
We're going to put it in the oven and out of the oven that we have a towel around.
Yes, very important.
And that's the important part of it all.
Now I just sear it quick on one side.
And you can smell already the flavour coming out now.
It doesn't smell fishy.
No, because it's a fresh fish.
Mm.
Then we turn it around.
See, we collar it.
And now it just...
If you want, you can cut the chilli in half or just like that.
And put that in there.
It does look fabulous.
But we do need the chilli.
What about people that don't like chilli?
Oh, just do it then without chilli.
Very simple, just do it without chilli.
Then the oven has around 180 degrees.
Oh.
Here is my finished fish.
Beautiful.
OK.
Now I'll need a spatula here.
Now the only thing I really would do with this fish is put it on here.
OK.
And now you need to pass me...
You need to pass me the white wine.
The white wine?
Yeah.
So we're going to get the sauce out of this as well?
We're going to make a sauce out of this, OK?
But it's a very light sauce, just like that.
Mm-hm.
And then right in the end, one cube of butter.
And we just toss that in like that.
That is such an easy recipe.
That is extremely easy recipe.
Just make that like that.
Then I pour that over the top like that.
OK.
That looks brilliant.
And it smells beautiful.
Now with that, I have always a couple of boiled potatoes with them.
OK.
Yes.
Now this fish you can eat for one or two people, a couple of boiled potatoes.
And then...
And some salad.
Just some fresh salad.
Just mixed salad.
The mixed greens that we can buy now?
Yeah, the just mixed greens.
I wouldn't even toss it.
I would just put it like that on the plate.
OK.
And then don't even make a dressing here because the fish and everything is so simple.
Just a little bit of drizzle of olive oil.
And then I would again use the lemon.
Squeeze a little bit of lemon on.
And I think you have really a fantastic dish to eat if that is winter, summer, any time.
It's fabulous and really easy.
Simple.
Mm.
I think we're going along quite nicely.
Roger, what do you think?
Well, I think we're doing a fantastic job.
I hope they are at home out there.
Well, yeah, and you remember they can always rewind and look back.
It's not a problem.
OK.
So what's this next one?
Oso buco gremolata with some polenta.
Oh, party.
Now, I have been told so many times that nobody knows how to cook polenta, so I'll show them
how to cook polenta.
That's one of his jokes because he always thinks everybody...
I don't know how to cook it.
OK.
Well, you buy a bag like that.
Mm-hm.
OK.
You have some boiling water with some salt, pepper in.
If you want to do some additional flavour, a little bit of olive oil.
It's good for you.
It is very good for you.
Very good for you.
Well, that's one of the main things.
Boil the water.
And then basically for the amount of water I have here, you need approximately half of
the bag.
And how much water did you put in about?
This is one and a half litre here.
OK.
OK.
And now when there's polenta is, the only thing really now, if I give you this, you
have to wait until...
Until?
It is boiled through.
Yes.
And it starts to become thick.
So like a porridge?
Like a porridge, yeah.
So make sure you cook it enough and put enough seasoning onto it, OK?
Uh-huh.
So we go back to our salt and pepper again?
Yeah.
If you can bring me a little bit of salt, I already put some in.
Now also, here I warn you from something because that's very, very dangerous here.
Why?
See how it starts bubbling?
Yes.
Now be very, very careful.
It's coming away from the saucepan.
Yeah.
Be very careful.
You see how it's bubbled?
You can burn yourself quite easily.
However, you need to cook it through quite intensively, OK?
But it bubbles and it becomes very dangerous that you could burn yourself.
It didn't take very long, did it?
No, but it's still not finished at the moment.
You have to cook a little bit longer.
Really work it.
Yeah.
I would say I cook for at least five minutes and the old, really traditional one.
What exactly is it?
Just maize, corn maize.
Corn maize and that's one of our staple bits, isn't it?
Yeah.
And if you would like to give me a little bit of butter, please.
OK.
I might have to get this out.
We're getting a bit hot under here with all these fabulous dishes.
Thank you.
So we'll just give it a stir, the butter under.
OK.
Now look how that...
Now give it five minutes, you know.
Take your time and cook it out.
OK.
This is another workout that you get.
It is.
Strengthens the upper, upper pecs.
OK.
And you have to keep on it.
But look how it comes loose from the pot.
OK.
That means it's cooked.
And that's cooked.
Then what are you doing?
Then I have a tray.
In the tray, just glad wrap.
If you want, drizzle a little bit of olive oil in.
To stop it from sticking?
Yeah.
Just a little bit of olive oil.
Just for the flavour.
A bit of a flavour.
OK.
Half the glad wrap there into a tray.
You then take that, put that in.
Now that is extremely well cooked here.
Now, is this an actual Italian thing, polenta?
This is.
This is.
However, polenta, you can do so many ways.
We're doing it at the moment fried.
You also can have it that you eat it direct from the pot like that.
What I do now, I put it on flat.
Yes.
Put the glad wrap over like that.
OK.
Right.
And what's that to do?
Just to... so that we can make it flat all the way.
Oh, right.
So we get a nice shape to it at the end.
Yeah.
Huh?
Mm-hm.
If you don't have enough, then we would put a little bit more here.
And does it go into the fridge?
Then it goes in the fridge.
Make sure it's flat.
Put it in the fridge overnight.
And then the next day, we can take it out and we cut it in all the different shapes.
And I will come back later to do that when we start... when we finish with the osso buco.
OK.
So we're going to serve it with that.
Correct.
Excuse me.
That's what we will do.
Now, osso buco.
Fabulous.
Osso buco is veal shanks.
OK.
Now, there's not a lot of meat on a veal shank, is there?
Sorry?
Not a lot of meat.
Oh, if you look here, there's quite a lot of meat on it.
OK.
And make sure that you are buying the part where the bone is small so there is enough
meat on it.
That is something to look for when you're out buying your veal shanks, isn't it?
100%.
You need a friendly butcher.
Yeah.
Now, let's get our pan hot.
The pan is already hot.
Again, seasoning.
You're doing well with your pepper mill.
OK.
And then we basically put them in the flour.
In the plain flour?
Yeah, plain flour.
OK.
And we sear them off.
We're just sealing them.
Just sear them off, yeah.
That's for two reasons.
First of all, that if there's a book where you sear it off, then no flavour can come
out anymore.
And the second reason for it is also to give more flavour to the sauce as we go on.
OK.
OK, if you mind giving me the clipper.
The clippers?
Yeah.
These ones?
These ones.
It's all right.
That's a Swiss term.
Oh, is that?
Ah, tongs.
Ah, fair dinkum.
OK.
Now, just sealing them for a couple of minutes.
How many would you serve for like two for each person?
No, one.
One.
Trust me, with the polenta and everything with it, you don't need more than one.
Now, I need this oval platterback who you just before took away.
Sorry.
No problem.
Just cleaning up.
You're doing well.
I think that's also important.
But first of all, you're organised with all your ingredients and you're always cleaning
up at home.
Yes.
Because if you don't do that, you're going to have trouble later on down the track.
And confusing yourself, I think.
Correct.
So now we have sealed them off.
We take them out.
Add a little bit extra olive oil, if you wouldn't mind.
OK.
Just on the top?
No, into the pot.
Into the pot, sorry.
No problem.
OK.
And then we add the celery, diced celery.
And you've cut everything small because of the flavour again.
Correct.
Diced onions.
OK.
And again, we give that time to cook.
I always keep saying it is important, you know, to give it really time to cook.
And not only that you give it time to cook, but that you also make sure you cook the vegetable
enough before you deglaze it or you go into the next step.
I would have thought that these would cook enough when you put your shank in.
However, the flavour of the vegetable like that is important.
Ah.
OK.
Because you give it additional flavour with that.
Now we add some tomato paste.
Mm-hm.
That's enough.
Now with the tomato paste, I don't like using too much tomato paste.
However, if you have to, make sure again you cook the tomato paste out.
Why is that, Roger?
Well, there's always preservative in it, et cetera, et cetera, and the more you cook it
out, the more you get rid of all this.
Ah.
Another tip.
And the more you cook the tomato paste, the more you cook it, the more browner the sauce
will be in the end.
Ah.
So if you're looking for a nice, rich-looking dish...
Correct.
Mm-hm.
OK.
So I give that a little bit of time of cooking that.
OK.
Yes.
Now, I've actually tasted this dish and it is absolutely delicious.
It is, isn't it?
It's beautiful.
This is very earthy.
And it's one of those, I was going to say, for the whole family, not just...
I think children would enjoy this dish.
Oh, yeah.
Loving it.
The important part again is that you really cook it enough.
Yes.
OK.
So now we put them back in there.
OK.
If you can give me a couple of bay leaves.
Bay leaves.
Yeah.
And maybe a little bit of rosemary.
I'm giving you three little ones.
Is that all right?
That's fine.
Good.
You sprinkle them and a couple of rosemary and a little bit of sage.
Rosemary and...
OK.
Parsley, sage...
Oh, sorry.
OK.
Is that enough?
That's enough.
Or perhaps...
No, that's enough.
And then again, we use a little bit of white wine.
And remembering that when we're cooking with wine, when it boils, you've got no alcohol
in it, but you've lived with the flavour.
Yes, that's correct.
Again, we reduce that a little bit.
OK.
Ooh, yum, yum.
If you smell that, that looks already beautiful.
Then again, crush the water like with the Minestrone.
But this is seed...
You've taken the seeds out?
No, no, no, no.
Just tin ones.
Tin ones.
Not even fresh ones.
Just tin.
It's just the meat and it will help with the flavour.
And then a little bit of stock.
And what sort of stock have we used?
Well, here is the real stock.
And there...
Gee, that's got a lovely thickness to it.
What's in that?
That's just bones, vegetables.
And brown the bones first and then you boil that together for around four hours.
So if you do a stock, you could freeze a stock so that it's worth doing a great big pot of
it?
I fully agree with you that you really...
A stock like that, you really should have in your freezer.
I think that's very important.
And then as you need it, you put them up in sort of small tubs and as you need it, because
you only need maybe 200, 300 grammes or 300 millilitres.
So you just keep taking it out.
And it will add to the flavour if you've got a good stock.
That's certainly correct.
And then at that point, this looks now already fantastic.
But how long are we going to cook it for?
This will take an hour and a half.
OK.
But we're not going to cook it on the stove because we want that those buku in the end
is still whole.
And in order for doing that, we're going to braise it very slowly in the oven.
And when you say slowly, what sort of heat are we looking at?
Still 180.
We cover it with the lid.
Now the important part is that I would say every 15 minutes you take it out, take the
lid off and look once what's happening.
And have a stir.
No, I need to turn it.
And have a stir.
And have a stir.
Certainly have a stir.
That's a good one.
And the magic of video, we already have a cooked one here ready in the oven.
I'll bring that over here Denise.
All right.
Let's have a look at that.
Look at that, how beautiful that is now cooked.
Absolutely stunning.
OK.
Now before we do anything else, I now want to show you how we finish our polenta.
OK.
Remember we did that already the day before.
Now the only thing is that we are frying the polenta.
Now there's two ways of doing that.
In some olive oil, you can do it without dusting in flour or with.
Now we do it without.
We just put it in here.
Just have to wait.
Why would you dust it with the flour?
Just do it if you want to make it browner.
To me, I prefer it with a little brown on it.
Yeah.
So you will do it with flour, I will not do it with any flour.
OK.
We won't even argue about it.
No, we won't argue.
So we are now able to decorate a little bit.
What I would suggest is, OK, you boil it up as it comes out of the oven.
Turn it off.
And then when you serve it, be careful that you really took a spider or something, because
if you would have clipped it or something, it could maybe be that the bone will break.
Right.
So don't use the tongs, use a spoon, a ladle.
A ladle or something like that.
Then put that on.
Remember, all that is extremely hot.
OK.
Right.
It looks such a rich dish.
Yeah.
See, they're already falling, start here falling apart.
And that's really is the way you know if the dish has been cooked, if they start falling
apart.
OK.
That's how you know that the real shank is cooked.
And then you basically take this beautiful sauce.
I think really, when I look at this dish, you do need to do a proper stock.
Oh, you do, yes.
You do.
And it just will give you this additional beautiful flavor that just poured out.
Now, you have something very important here.
I have some lemon rind.
Yeah, chopped lemon rind.
Some parsley.
Some parsley, leaving a bit for the garnish.
Yeah.
And also some chopped garlic.
Yes.
And that's called cremo-lato garnish.
And what, this is just for on the top?
That's just for on the top and you just mix that together.
I might have put in a little...
No, no.
No, no, no, no, you didn't.
I thought I might have put in, but once you start mixing it, it's different.
Now you can do that two ways.
Yeah, you either can put it on top of it or last minute mix it under with the sauce.
Well, let's do both.
Well, you put that one over the top.
All right.
OK.
Sprinkle just some over the top.
And you can have the rest, Raj.
Yeah, and then we just basically, what I would do is, a little bit wild, just put some of
the polenta on it.
Now, if that is not a beautiful dish to eat, I don't know.
It looks delicious.
If you don't want to serve the osso buco with the polenta, you can use mashed potato, pasta
or even rice.
OK, this is really traditional, isn't it?
This is most probably one of the most traditional dishes.
When you look at it like that, it doesn't feel like eating.
However, once I'm through with it and by the end of it, you're going to love it.
And it's beautiful.
It's a real winter dish.
It's basically boiled meats.
Boiled meats.
But tell them what the boiled meats are.
It's called polito misto.
And what I have here basically is a veal breast.
I have a piece of beef brisket.
OK.
And I have a tongue.
OK.
And basically I have a boiled chicken.
Now certainly if we would do that, we can put not all together.
However, the beef, the veal and the tongue can go in together.
Together?
And what will go in with the chicken then?
The chicken just have to go later because it will not take that long to cook.
OK.
OK.
Then we don't cut the vegetable here too small because it's going to cook for two to three
and a half hours.
OK.
Now what sort of quantity are we talking here?
How many would that be?
Here this one will be around 10.
But normally if you're at home, you just cut that in smaller.
OK.
Pieces, OK.
But I thought to make it look, I have a smaller one ready.
You didn't even cut off the end of the celery.
No, that is not necessary as long as the vegetable is washed.
I think that's all what it needs.
OK.
Then basically when you have that, a couple of bay leaves.
OK.
A little bit of salt.
OK.
Here we go.
Yeah.
A little bit of salt.
Any pepper mill yet?
Yeah.
A little bit of pepper mill.
Here you could also put whole crushed pepper in because it's going to cook that long.
If you want to have a rosemary sprig in, you put the rosemary sprig in it.
OK.
And then when that is like that, you actually will fill that up with cold water.
Just cold water.
Just cold water.
No stock for this.
Cold water because the stock is what gives you here.
That will give you all the good stock.
OK.
Now that's the important part here.
And then separately you're going to cook a sausage.
OK.
What sort of sausage is that?
That's an Italian sausage.
That is a very, very special sausage.
That is a very, very special sausage.
However, before that, I just want to show this.
I will put on the pot, on the stove, put the water on cold.
OK.
And cooking for two and a half to three hours.
Until the meat is cooked, go with a fork in.
If the meat falls out, means the meat is cooked.
Right.
And has it got to get to that stage almost like you're cooking?
Like it's overcooked, yeah.
OK.
So, sort of an hour before that, you will put the chouk in.
Aha.
So the chouk then will go in as well.
Hmm.
Separately, there is this famous thing called the Cotuccino sausage.
Which sort?
Cotuccino sausage.
Cotuccino.
This is this beautiful sausage.
Now, you can buy those at the supermarket.
No, but in Italian butchers, et cetera.
Right.
There's a couple of things I would do.
I would never cook that together with that because this has quite a strong flavour.
Then just pierce that a little bit like that.
In order to have to keep the shape, I would then wrap it in aluminium foil.
And how long is that going to take to cook?
Approximately an hour again.
An hour to an hour and a half.
So can that go in with the chouki?
No, don't cook it in that stock.
Cook it separately in the water.
Even if it's in that olive oil?
Even if it, yeah, because the smell is unbelievable.
However, in the end, the sausage tastes fantastic.
So you cook that separately in water, OK?
OK.
And this is a fantastic dish.
Now, before we finish the dish, I would like you to do me a salsa verde.
Aha.
What are we going to put in that?
What we're going to put in that is some garlic.
Two cloves.
Yeah.
Gherkins.
Gherkins.
OK.
Anchovies.
Now, I've tasted this.
What is it?
What sort of...
Salsa verde.
Salsa verde.
Beautiful.
It is fantastic.
OK.
Then lots of parsley.
Make sure you wash the parsley.
And then some mustard.
Aha.
Is that just normal mustard or French?
Just normal mustard.
French mustard?
No, no, no.
French mustard.
No, not English.
Just basically a normal mustard.
Whatever you can buy in the shop.
OK.
Then you just basically blend that.
OK.
Blending until we see that it's all chopped.
Yeah.
Most probably what we need to do is throw another little bit around again and clean it
down.
OK.
There should be no extra thing in here except what is in the recipe.
So no extra olive oil or anything like that.
No.
To get even to get the consistency of the disaster now.
No, the consistency, if you look, the consistency is there already perfect.
OK.
That is already good.
Then here I have a finished one.
See, now here I made a little bit a smaller one.
OK.
Aha.
Now here is this cooked sausage, which is beautiful.
The chicken I just cut into a leg here.
Then I have here a piece of beef.
OK.
Now that's all well cooked.
Then I have here a boiled tongue.
OK.
And then here the veal.
OK.
Now there are probably things that we wouldn't cook, but when you see it like this, it's
fine, isn't it?
Yeah, and you smell it, it's absolutely beautiful.
And in the same time, what is important as well is this is like a boiled meat that you
have at home.
Like a corned beef or something like that.
Correct, yeah.
So you would just see it's nice and hot and beautiful.
Now you would just do that all wild up in here.
All mixed.
All mixed.
Are we going to use the vegetables from the pot?
Yes, we will.
And with this sauce?
The sauce?
The sauce we're going to put over the top.
OK.
In the end, then we chop the chicken.
Roger, with this, I see you've just got potatoes, but is there anything else you can serve with
it?
I would really only recommend to serve here some boiled potato with.
Then the sausage.
Oh, that looks rich, doesn't it?
Oh, it's an absolutely incredible sausage.
And that one takes an hour to cook separately.
Yes, it certainly does.
It takes an hour.
And now if you look at the platter, it starts to look very nice.
OK.
Now the tongue.
Just quickly, you should peel the tongue.
So basically it's always very hot.
So what you can do is put the first under the hot water, under the cold water, so you
can peel it.
Now if the skin would not come off, it means the skin is not cooked enough.
Uh-huh.
OK.
So what can you do then?
Just whack it back in?
Then you whack it back in.
But also you can look like that, that the tongue is cooked.
I will not peel it now because it's a little bit too hot here.
But you don't serve it with...
No, you definitely wouldn't.
...unless it's peeled.
OK.
So you arrange that like that.
And am I going to put this sauce?
Huh?
Yes.
In a second.
Then I would serve the vegetable with it.
OK.
This would be a great winter dish.
It is.
It's fantastic.
And as we said, it's completely authentic, traditional.
It is.
You know, it maybe doesn't look in the beginning nice, but when it's finished...
And then make sure you put enough stock on.
Now what you could certainly do as well, you always have some leftover of the stock.
And that stock in the future could be used for you minestrone or something like that.
So there's no waste.
So there's really no waste.
And now you just put a little bit of the salsa verde sprinkle on the side.
I'll let you do it.
Look.
I'll let you do it.
You're the expert.
A little bit here and a little bit here.
And then a lot separate.
And yes, it may not look good in the beginning.
However, in the end, when you taste the dish now...
When you see it like that.
...it's fantastic to eat.
And it's called bolito misto.
Bolito misto is a very inexpensive dish to make.
However, you don't have to use those traditional meats.
You can choose your own.
Roger, this is the area that everybody loves.
But a lot of people, I think, don't want to try to do sweets or desserts.
Well, I think it's like with anything.
You have to finish with desserts.
And I only make two very simple ones.
One is tiramisu.
And I really would like to start with that.
OK.
Now, the tiramisu is a simple dessert, especially the way we do it here, is very traditional.
There's no gelatine leaf.
There's no whipped cream.
It's really just the mascarpone cheese and everything else.
So no gelatin.
No gelatin, no cream.
Just really, really simple.
So just the cheese that you're going to use?
So we're using egg yolks.
And better in a glass bowl, you said?
You can mix it in any little bowl.
I have here a nice copper bowl.
The sugar.
Yes.
So I'll mix that together.
Egg and sugar?
Yeah, egg and sugar.
That was probably a square bowl when you started.
Most probably.
Make sure you whip it until it's getting white.
White?
Yeah.
You see how it starts to change color?
Yes.
OK.
So that's enough.
It's all smooth now.
And then basically we put the mascarpone cheese in.
Right.
OK.
And we mix that well under.
And you're going to get a lovely creamy taste even though you've not used no cream.
You certainly get an extremely lovely creamy thing.
Oh, this is a good one.
Now this one, the way I do it, and that's like a lot of Italians do it or my mother does
it at home, is the important part is that because it's fresh egg yolks, et cetera, and
it's nothing cooked and no gelatin or nothing in, and only mascarpone cheese, you really
can only do it like six hours before using it.
Because if you do it earlier than that, the dangers of food poisoning could be there if
you don't work very hard.
Really?
Yes.
So you can use the egg yolks and the mascarpone cheese, et cetera.
But it is something you could do at lunchtime if you're serving it for dinner.
Oh, easily, yes.
As long as you use it, I really recommend that you use it on the same day.
I think that's very important about all that.
OK.
Now here, I already soaked the poschetti in coffee.
In coffee.
And now I just pour a little bit of masala.
Masala.
So the coffee had some sugar added to it.
No, no, no.
No sugar?
No sugar.
No sugar.
So you can use it in coffee.
Coffee can be a day old, not a problem.
Strong?
OK, strong.
Very strong.
Very, very strong.
But make sure the coffee is cold before using.
Then here I have a nice sort of bowl.
And I start with a layer of that first.
OK.
Try not to break them.
If they're nice, you don't break them.
Just tell us again what sort of bouquets they are.
Sourrines.
OK.
And you can buy them everywhere.
Right.
And then basically, however you feel, you put layers of this on.
OK.
Now here I'm only going to make two layers.
OK.
Make sure you fill all the air holes up.
All the air holes?
Yeah.
So it's really everywhere.
If you were making this in the afternoon, how long does it have to stay in the fridge
for?
Two or three hours.
Two or three hours.
Flatten it down first.
And then do one more.
OK.
And then we put the filling on top.
Mm-hmm.
Oh.
Top there.
Then we onioned up part.
They really are soaked, aren't they?
They are.
So press them down.
OK.
Press them down.
Now you have a little bit there on end.
Don't, you know, cut it in half.
No waste.
No waste.
Let's squeeze them in there.
Let's squeeze them in here.
Then we take the thing here.
And we put the rest of the filling on top.
And we nicely spread that around.
And two or three hours in the fridge?
Yeah.
Two or three hours in the fridge so it can settle.
It will all get nice and hard.
OK.
Mm, beautiful.
And one thing I recommend is that don't put any chocolate powder or anything over until
you actually use it.
And then here is basically a finished one.
OK.
OK.
You can see here the different layers.
OK.
And then here, just use a little bit of powder of chocolate, a bit of chocolate powder.
And that's really a bittersweet chocolate.
Yeah, bittersweet chocolate.
So...
That looks sensational.
And then why don't you get in with the spoon and serve a big piece on the plate.
A big piece?
A big chunky piece.
And now you look.
Even inside here.
See with the mascarpone there's no charlatine or anything.
And there's a little bit of thing here.
But it's still got that lovely consistency.
And it's certainly a very creamy consistency.
For the tiramisu you can use normal cocoa and if you want to go to your local espresso
bar and get some very strong black coffee like a little short black.
Another easy sweet?
Yes.
Sweet?
Yes, that's going to be sweet because it's just a sabayon.
It's very, very simple.
It is just sugar, egg yolks, a little bit of lemon juice, lemon rind, a little bit of
frangélique and a little bit of white wine.
And some white wine there.
Yes, yes.
So I already have the sugar in here.
I take the egg yolks.
You don't have to beat your egg yolks, no?
No, no, because we do that in here now.
Mix that together.
So sugar, egg yolks.
Then the white wine.
A splash of?
Yes.
Oh, a big splash of.
A big splash.
And then frangélique.
Mix that all together.
And the lemon rind.
This is fairly simple.
This is extremely simple and a little bit of lemon juice.
Now that's all simple.
Make sure it's all well mixed together before you go into the next step.
Now the next step is a little bit the more difficult one.
You have some boiling water here and you put the bowl on top of here and now you whisk
that.
Now basically the whisking here is the most important part because you don't want to have
it ending up with scrambled eggs.
Right, so you've got to be careful again that it doesn't coddle or do something like that.
Correct.
And in the same time the eggs will poach and as the eggs poach it will become bigger and
fluffier and then you basically serve this just like that.
And that will take us unfortunately now two, three minutes.
Okay.
Now when you serve it do you have to put it into chilled glasses or anything?
No, no, no, no, actually in warm glasses.
In a warm glass.
Or if you want like what I sometimes do as well I would slice some fruit and as I slice
the fruits I put them in a bowl and then I would use the sabayone over the top and then
glaze that on the eucarilla and that's also a very nice dish to use.
And what happens when you glaze it under the eucarilla?
It becomes brown and it's just another flavour.
Oh, right.
Now we just have to whisk that.
Okey dokey.
Now what other thing could we use instead of a bowl like that?
A stainless steel bowl or a copper bowl but I wouldn't recommend to use glass.
But has the bottom of the bowl got to be in the hot water?
Oh 100% it has to touch the water because as you can see now it's already getting warm
and it's already getting fluffy.
It's actually starting to look like a pancake mix.
Yeah that's a very good idea.
You see now the bubbles really cook and basically it is now ready.
You have to whisk it all the way through.
You just cannot stop otherwise you're going to have scrambled eggs and not a sabayone.
Now that is finished so let's turn the heat off.
Bring that over here and when we're at that stage you can see it's nice and hot.
You basically just go in and you just do this.
And as you said you can layer it with fruit if you like.
You can layer it with fruit, you can put some berries in there or you're just going to eat
it like that.
Now I just like eating it like that because it's just absolutely beautiful just eating
it like that.
And you just use a spoon and you go for it.
A bit of muscle work and you've got a fabulous...
And light dessert.
This can be served with ice cream as well.
Mmm.
Roger you've done it.
An absolute winner with a traditional Italian cooking.
Well I think if you look across the table it looks very appealing and I could dig into
any of these dishes.
Okay and we've got some more coming up in the series so we hope you've enjoyed it and
we'll see you in the future.
Hey guys.
you