With Iain Hewitson and Flip Shelton
Recorded off Channel Ten Newcastle In 2001
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Free that’s almost $60 value for only 14.95 call 1300 36039 now [Applause] For this dish you need the freshest herbs possible I’ve just got some bezel mint and I’ve got some chopped parsley which I’ll add as well don’t use anything harsh like for example Rosemary you want a fairly delicate flavor cuz ocean trout is actually a fairly delicate fish it’s nowhere near as
Strong as Tasmanian salmon lovely fish nonetheless but I do want to chop this reasonably finely I’ve got a bit excited here actually I think I’ve got enough for about 300 people expecting a lot of people around for lunch I think all right so when that’s nice and fine
Just grab a bowl we just put some of that in there put all of it in there actually or most of it anyway to that I’m going to add some zest of lemon just with one of these little zesters really makes life very simple cuz I want it really
Fine cuz I just want to perfume this with lemon at this stage all right so about half a lemon I reckon the then just mix that up and add some seasoning freshly ground pepper and salt let’s mix it together well all right next we’ve got our piece of fish
Of course I’ll just grab this tray here and I’ve also got some melted butter here now to the melted butter I’m going to add about the juice of half a lemon and mixed it in fairly well and we’ll put the piece of fish on the tray just coat it with that
Butter just a small amount and then we just sprinkle over these herbs and press those in I want a fairly even crust there so be a bit careful with this stick all right just press that in really well maybe the smallest amount of butter around it just to make sure that it
Doesn’t catch on the bottom and then we put it into a very hot oven and when I say very hot full boil and at that temperature with that reasonably thin piece of ocean trout it should only take about 3 minutes all right so when that’s almost ready I’ve
Just got some beans which I’m just going to throw on boiling water you could use snow peas you can use any green veg just make sure that your water is lightly salted and it’s rapidly boiling all right now comes the big moment let’s have a look at the Fish oh that looks good beautiful smell of those fresh herbs that they’ve just been sort of I suppose toasted you’d really say you know because it’s been in the hot oven it’s been roasted fairly lightly but they smell wonderful really do all right those beans should be about
Ready let’s have a look yeah looking good looking good just drain them well I don’t want any water on the [Applause] plate I’ll just get rid of that pot for two seconds because I just want to put this lemon butter back on just to heat up a
Little I think I going arrange this a little bit more neatly don’t you I just dumped them on the plate I going to leave them like that doesn’t have to be all neat and tidy kids really doesn’t I mean we’re not talking about Newville Cuisine there but we do want to be reasonably
Neat and just careful with this because you put it in the oven it could stick to the bottom we don’t want that to Happen and on top of that I will just get rid of that one bean it just looks out of place doesn’t it top of that I’m just going to put a small amount of this lemon butter All right that is a very light very fresh Dish I’m right in the middle of the vineyard at Linden Derry at Red Hill now as you can see this is the vineyard obviously the birds quite fancy The Grapes too actually Lynden der’s a great country housee hotel and last night I had the most beautiful meal in there as and it
Was Moroccan inspired which started me thinking about Morocco and I thought I’d do this lovely dish which is one of my old favorites which is particularly for you vegetarians it’s a Moroccan salad of grilled vegetables and couscous and it’s got some really lovely jesa yogurt and
The thing that I like about it cuz we all know that I can be a bit lazy like the next FL is it’s a pretty easy dish to do good stuff all right well just like my grill I’m just using a Ridge Grill you of course could use your
Barbecue and the couscous I’m using the instant cuscus which is pretty terrific stuff in fact it’s so much easier to use than rice or pasta I actually use it with other dishes as well now to make that I just use one cup of orange juice put that on the
Heat and a couple of tablespoons of good olive oil and we just heat that up right now while that’s happening let’s think about the vegetables I’ve done a variety of vegetables for this but I’ll just oil the grill first which I hope is going we’ll just double check that the wind the wind
There’s some great things about cooking outside wind is not one of them yeah know that’s working so we’ll just leave that for a second and I’ve just just come over and have a look here n I’ve just done a variety of vegetables red capsicum green capsicum eggplant some sweet potato you
Can use pumpkin of course and some zuc now I’ve just cut them reasonably thinly I’ve peeled the sweet potato of course as I said you really could use pumpkin you could use lots of other varieties V but I don’t think it suits things like cauliflower and broccoli because you are
Cooking it on a grill but we’ll just add a couple of each of these to this Grill which as we see could be a little bit hotter but it’ll heat up it’ll be right make sure you got a mixture of them and then we’ll add some seasoning
Salt and pepper now because this is a Moroccan dish if you liked you then could sprinkle on something like common or spice powder anything like that to add some flavor I don’t think it needs it because I’m using a hares yogurt which has got some flavor so you know
Sometimes you can get a bit excited and put too much now just a little bit more oil on the top of this to enable it to cook a bit faster and away we go now the other thing that I forgot in my my mixture for my I’m a bit bit forgetful
Today I just was going to put a little bit of cinnamon in this olive oil and orange juice so I’ll just add that about one teaspoon all right hares yogurt now hares is this mixture here which is a mixture of chilies and spices now in
The fact sheet if you want it I’ll put the recipe for you but this is bought you can buy it in lots of delies and supermarkets it’s a lot easier and it’s really very tasty but as I said if you want to make it yourself I’ll put it in
The fact sheet for you and I’m just going to cut it back a bit by adding some plain yogurt to it so 2 or three tablespoons of just plain yogurt and as much or as little of that as you like I put quite a bit in because I really like
It in Morocco they actually use jesa as their basic spice additive so they would serve that straight on the side but I actually like the idea of it being a little little bit mellow and I will just now taste that oh that is good oh that no that is
Good you must try that that is brilliant like it all right a v see how we’re going with a bit of luck this Grill may get going oh it’s starting it’s starting cly doesn’t need any more oil this plenty of oil on that but just keep turning these
Over because I want them blistered a bit and some real marks that to be nice as well all right a cuscus I know I’m darting around a bit here but you know excuse me for that I’m trying to do 10 things at once as soon as this comes to
The boil which is very very close now we then whiz It Off you shouldn’t be watching that no you know that it will never boil when you’re watching my mother used to say that to me about the water and it’s true isn’t it while you’re watching it it
Doesn’t boil but it’s going to boil any second trust me I just turn a couple of these things over all right yeah that’s boiling finally finally that was a 10e plan that we just pour that onto exactly one cup of instant couscous I think on the packet it’s called cuscus raped just to
Confuse everyone and to that I will then add just some raisins or sultanas separate them please you don’t want big lumps of them not too many you know about 1 2 3 4 11 tell lies just whatever you feel like right and just mix that in really well
And then just put that to the side right let’s see how our bees are going looking all right yeah they’re starting to get some color all we need is the wind to die down for a few minutes and everyone including the vegetables we’ll be happy but it is starting to get some color
Which is great you know I don’t want them black but I do want them to have a little bit of color because I want them the flavor of that Grill righty ho now our couscous is looking good you could leave it for a couple of seconds more if
No that’s that’s all right and to that I’m then going to add excuse me no just for a second smallest amount more of olive oil now you don’t want it to go gluggy but you do want it to mix in really well and just taste that as well
Just taste that as well now that could sit for a couple of seconds more maybe a minute now that looking good all right let’s put this salad together just in a nice Bowl can be a deep one it doesn’t have to be a flat soup like this we
Could put a mound of the couscous as the base just in a nice reasonably even Circle it’s a bit of a free form salad so we don’t have to get excited with that and I’ve just got some rocket here which is once again I’m going to give
Some contrast to it which we just going to lay on the top of that you could also use frizzy lettuce you want something with a bit of bite to you know Rocket’s got that peppery flavor you want something like that if you can keep it on the plate Just sort through it and make sure you get some nice leaves in the sun it’s died a bit but also you need to take the end pieces off right and then we’ll sprinkle that with the smallest amount of olive oil just to liven it up a little and on top of that
We’re going to put a selection of these vegetables so make sure you get the different varieties don’t put them all together you can see I’ve got my little brown Speckles that I kept talking about try and keep them on the pile though they are hot can I tell you so
It’s not really a finger job that one doesn’t want to stay there does it all right I’ll change it it make sure you got a bit of a mound at the end like that and then last but not least we’ll just sprinkle some of this lovely aresa yogurt over the
Top not too much you could serve some extra on the side just tidy up the plate a little cuz I’ve made a mess and that my friends is a beautiful vegetarian Alternative my friend Kate’s mother always says when life serves you lemons make lemonade and we’re going to do just that today now to a sauce spin we’re going to add 1 cup of C P sugar along with one cup of water and the zest of two
Lemons now I’d love to show you this really fantastic magic trick where I juggled 10 lemons but I can’t actually so you’re going to have to go and find somebody else to do that for you always wanted to juggle now we’re going to bring that to the boil over a low
Heat so all the sugar dissolves and once the sugar has dissolved we’re going to boil it for about a minute now while that’s boiling we can juice our lemons we need about a cup full of fresh lemon juice and that will probably be about five or six
Lemons now if you don’t like the idea of lemonade you could make orange Aid or grapefruit Aid or even Limeade now pour your lemon juice into a beautiful jug that should be about a cup along with a liter of cold water and to that we’re going to add the now cooled syrup some people might like to strain the lemon zest out but I love to keep it
In and put in as much mint as you like this is a wonderfully refreshing drink to have in the fridge oops spilling there never mind cheers Mrs langbrook thanks for the Tip the last time I was in Italy one of the guests at luncheon ordered garlic bread I must admit I sneered a little you I was expecting that sort of slightly soggy stuff that we call a garlic bread the host insisted it was real garlic bread I’m going to try and
Recreate it cuz it was delicious the first important thing is a good loaf of country bread anything that’s firm and on a rided grill or a barbecue just paint it lightly with oil make sure it’s pretty hot if inside make sure that your smoke alarms turned off and just plop that on
The the top now the garlic you know forget this garlic butter just some peeled cloves of garlic cut them in half you can get fancy designs if you like you know you can shape it different ways I don’t think you really need to so when it’s nice and golden just
Take it off now with the garlic with the cut sides now this is your exercise for the day you rub it very vigorously over the bread you see the you don’t want to break it up but you do it both sides you see what it has to be a firm
Loaf and then the smallest amount of really good olive oil over the Top and that my friends is true blue garlic Bread if you’d like any recipes from today’s show or tomorrow’s dish of the day ingredients call 1 19221 963 and don’t forget you can collect further Huey recipes and cooking tips from your weekly B and newart catalogs Monday’s dish of the day is brought to you by maxw and Williams
Makers of fine table and oven wear and here are the list of ingredients you’ll Need well I hope you enjoyed Today’s Show just as much as we did bye for Now He