Karen And Richard Visits Bramble Farm And Make Pancakes! | Full Episode | The Intolerant Cooks

blueberries have been one of the biggestantioxidant fads for such a long timeberry de jour yeah yeah blueberries I’mreally excited looking forward to havinga chat about raspberries because that’swhat the brand will farmspecializes in did you check yourweather app before you know it is alittle windy to that a little bit don’tworry they show me the berries is stillon the kind that’s just there hey I’mKaren hi Karen Richard Richard nice tomeet you I’m Doug Benson and this is thebramble farm well thank you for havingus on such a sunny windy day windy yesbut we have some beautiful raspberrieshere today if you’d like to come andhave a milk we will get you not aproblem[Music]don’t tell us a little bit about bramblefarm well it’s a pick-your-own firm onthe Mornington Peninsula here we havemany different types of berries whatparticular berries do grown Randall wegrab raspberries and we grow theblackberries which are a bramble berryat a berry the just a very mulberry howthey all sound is young berry how manygenerations have you been farming andburied well I’d say about four now wewhereas strawberry growers right got outof that because we wanted to go chemicalfree so the health properties of berriesa next level really aren’t they are theyare the raspberry funnily enough has anacid in seed once those seeds thecrushed the acid will actuallyneutralize the gutsorry promotes good flora so it comerates very good floor yes and allberries carry high doses of magnesium sowe’re actually going to cook with someof your jams pear reserves today richhas got a special recipe for almondflour pancake and to finishing it offsomewhat you a lovely Jam[Applause][Music]Oh carrot who doesn’t love a pancake Ido they’re golden they’re light you cantop them with almost anything you wantthese ones are made with almond oil andbanana they’re lactose free and when afish the off with a little bit of cashewcream and some of dyes wonderful Jambanana I say banana your weight okayI’ve got almond meal I’ve got someKessel RA all-purpose self-raising flourgluten free teaspoon of baking powder alittle bit of lift extra lift yeah sorich you need one banana two banana justone banana so I want the banana toreplace the egg white which I’m notputting in it so if you just mash that alittle bit and add that to the mixtureas you’re mixing it all together perfectlook I’m gonna make a little well mixthis upwell meshed well mash thank youthis way today is a little maddening[Applause]alright so the texture of a bananaUmesh it up is similar to egg white asrich said yeah and that is gonna helpbind your pancake mix it’s not gonnadominate the flavor necessarily right itjust gives it a little bit moreviscosity that you’re missing from theegg whiteI’ve got 280 grams of Liddell’s lactosefree yogurt I’ll be sharpest onlysharpness now because I don’t eat wholeeggs I’ve got some egg yolks here Idon’t use the egg white that’s why we’reusing the banana for egg yolksgive that a little bit of a mix in Ireckon you come with banana in now Karenso just like a normal banner just slowlybring it all in it looks remarkably likenormal pancake mix yeah so you doactually have to add a little bit ofmilk just just sort of sit it out so youget the right consistency towards theend yeah okayit’s a little bit of lactose free milkwe are trying to create a batter here doI really be invited by the wind heretoday aren’t we will say sorry rich Iknow how you love my punchdr. penis how you like it better if youwant them like nice and thick add alittle bit less milk if you like go alittle bit thinner add more it’s reallyup to you so medium low heat a littlelower than you would normally cook thetraditional pancake mix because you’vegot the banana in there which cancaramelize really quickly yeah so you’relooking for our bubbles to start risingaround there okay that’s a little lookit looks pretty good there we areso what we’re looking for now is thatlittle bit of rise which you can seeover the top of it you can see itstarting to cook around the edges now ofcourse when it comes to making pancakesthe first test is always for the cookjust to make sure everything’s all rightsometimes it works out sometimes itdoesn’t so let’s bring it on rich allright I reckon that’s done yes look atthat light fluffy and delicious like ourtester was perfectwait what try not get in here is to atthe same time so a little bit at thefront a little bit at the back and therewe gocan you start on the cashew cream shopyou’ve got 150 grams of cashews thathave been soaked overnight in just plainwater it’s critical to soak themovernight otherwise you won’t get thatluscious creamy end result which we’relooking for a touch of maple syrup yepso one to two tablespoons depending onhow sweet you want I want a little bitof spice so cinnamon justand also some vanilla extract okay about125 mil of water and just blitz I’mgonna turn these overto the downtownah you can say it’s actually keeping itsshape a little bitlovely all right these are done – okayit’s – let’s quickly do some moreRichard I’m gonna open some of dies jamwhich one were you’re looking to usewith God’s Sims hey Barry I think Iwould like to use the table okayyeah now what we want to do with the jamis to spin it down with a little bit oflemon juice so we’re sort of creating alittle bit of a drizzling syrup over thetop adding the lemon juice to the thejam at this stage to make a quick saucejust sharpens the flavor of the table orwhatever barriers in the jam and makesit taste so good and here is the cashewcream lush soft like a velvet all rightI’m gonna grab a pancake and then I adda little bit of cream she’s justlayering the flavors in you’ve got thegolden pancake on the bottom withalmonds and bananas and lactose freemilk and then layering in the deliciouscashew nut cream and with diced fabulista berry jam with a touch of lemon juiceI am literally dying to taste it okayyou first[Applause][Music]there are no words so there you have italmond pancakes with cashew cream and abit of tape regionI love the taper Jam it’s got this likesurprising sharpness in there I supposethe lemon juice is even enhance theflavor of the table and then therichness of the cashew cream it’s solight and fluffy along with the goldenpancakes absolutely and a rich thank youthat that Tabor has got it so old-schoolin favor I reckon it’s like grandmargarita man yeahbridge after such a delicious breakfastI thought there was no better idea thanto cook the perfect lunch bit of areturner sir yes I’m gonna ice you it’sa really simple dish the secret to mydish which is seared balsamic beef withricotta salad is the cut of beef you’vegot to use scotch Philip my favorite cutreally mine too and sauce a qualitybrand I’m using best straight southernbeefit’s grass-fed its hormone free and fullof flavor so you just need one scotchFilat riches and not to feed the two ofus and literally the origins of thisdish lay in Italy and this has been asif it’s been featured on my menu at mr.Wolfe for at least literally 14 years itcan’t take it off because people love itso muchI love those dishes in restaurants it’scalled Martha yata which it refers tobadly cuts it’s got nothing to do withyou where you do that on purpose and youliterally just slicing the beef in thelong pieces leave all the fat and seeyou and all the bits on but quite thinleaves just like that okayokay rich when you’ve done that yeahfinish finish can you like work and talkat the same time yep I can do that okaynearly done there we areI just popped the beef into this bowlyepand leave it there for the moment I’mjust gonna put the leaves together withthis salad cause it takes minutes tocook really need to get really organizedbefore you actually go to cook the steakso if you could peel and slice thatonion very finely don’t worry it isgoing in with youeventually where you do that and I’mgonna select some leaves now you couldput any lettuce leaves you like we’regoing to go with some iceberg lettuceI’m gonna make a medley mix a littlemedley oh I love medley and with theiceberg I’m not gonna shred it finallyI’m just gonna care large piecesnext next a mr. Kyle rich there just alittle bit we’re not gonna overdo theraw kale yeah I’ve just got those littlebaby leaves just pulling the baby leavesoff the little thrill of the kale in thesalads quite beautiful that’s greattexture it’s full of iron a handful ofrocket beeps yeah I’ve also got somewheat love here I might just here’s thetop of the wet laughs it seems a bitdecadent we use the chopped leaves thereand I’ve also just going to cut thesequite finely now wait life is a saladleaf that has great texture and crunchbut also has a lovely light bitternessyeah works well in this salad and thenjust open the petals or the top of theweight-loss see how beautiful is thatit’s just gorgeousyeah we’ll also have some radish richyou could just split them in half reachthat’s our salads iceberg lettuce somekale some parsley some rockets and wetline dressing so this is what’s somagically beautiful about this salad itall happens in the fry pan with the beefokay it goes on lastI’ll drop the radish on we’re going tocook the beef now next in we need todust this in some sort of flour andtoday I’ve got a sprouted brown riceflour it’s gonna go on the outside ofthe beef yep so about a tablespoontablespoons really well coated and thenwe’ll just dust it off slightly therefrying something off with rice flourit doesn’t necessarily color up too wellbut it definitely is crispy so just putyour fingers through we need a reallyhot fry pan Oh adds generous amount ofextra virgin oil to the pan now it’s alot of oil but remember we’re making adressing we’re gonna just you can followmedrop the BP and spread it out do want asmuch contact with the pan as possible tostart searing the beef off[Music][Applause]okay I’ll just put the base over eachJohnny takes better minutes in saltblack pepperlovely little bit of a sizzle image thebalsamic vinegar okay so it looks like alot but this actually is part of thedressing sweets if it’s still vinegarlike so wonderful it bubbles straightaway smell that both how many we pull itoff the heat toss in the red onion yeahand then yep and a splash more oil turnoff the stove look at us so the onionsare taking on the warmth of the beefyou’ve got an emulsified sauce happeningin the bottom of the pan and this is ourdressing for the saladlooking legendary I reckon look at thatso to dress this d-sharp quitehandsomely we’re gonna top it off withsome fresh black toast free ricotta richnow web made this last season the recipeis online it’s Liddell’s lactose freemilk and lactose free cream and it makesthis beautiful beautiful curd isliterally just breaking open the cheeseyeah like that and then just dropping afew pieces on top of salad I’m going tosprinkle over some Sunbeam toasted pinenuts just a teaspoon on each and justfollowing on with that Italian themewe’ll finish the salad with some basilas well so you’ve got parsley there andthe basil your balsamic the pine nutsthe beef and you can’t miss thatoh no rich that’s absolutely right sofinish the salad just with the last bitsof joy wonderful dressing so it’s crossbetween like the cooking juices or asyou and vinegar it together cuz the beefflavor is in the dressing it’s actuallyquite a surprisingly rich in flavor dishbut I really like to enjoy and eat andguess what you’re gonna get to do thatseed ball Sammy beef with fresh ricottasalad Richard looks like lunch is servedPatito buon appetito Karen you set thebar so high with that big seller wellI’ve actually got another beef dish todo rich totally different and I need awhole lot of ingredients why don’t wejust pop into Ritchie’s and good idea wecan get out of this winter maybe I cannurse these on the way back and won’tsee you while you driveabsolutely[Music]rich I’m really looking forward toputting this dish together for you andthere’s no cooking at all involved it’sjust all about texture and balance offlavors and I’ve got quite a fewingredients here and a crime cart rumpsteak which is best straight puresouthern beef so take a couple of piecesand I’ll show you how to dice it reallybeautifully you need a really sharpknife and we’re going to try and justslice the beef lengthwise like that okayreally fun and then stack the slices soyou can cut it lengthwise again the dishlike this rich you’re a greatentertainer it looks fabulous when youbring it to the table and it’s somethingthat lots of people can share cuz youwouldn’t necessarily sit down to thewhole plate of safe litter on your ownand then we’re gonna cut across again toform little dice once we finished dicingand rumpyeah you just place it in this lovelybowl so let the seasoning begin okaysome Dijon mustard let’s go with ateaspoon or two yep haip taste afabulous right there yeah so we’ll put ateaspoon of the UM Bashi plum now you’llfind this in specialty food storesJapanese Mart’s Japanese mutts and it isit’s an aged salted soured plum and it’sa special type of fun but if you getyour hands on it it’s fabulous yeah alsoadding some finely chopped shallots verytraditional yeah touch of onion thetextural with the meat as well and workswell with the mustard and the embrasureplum so we’ll just go in with yourhandful here yeah like that some chilirich and some garlic I’m just gonna addthat sorry yeah reached is one morechopped ingredient some lemongrass okayso when it comes to chopping themespecially for something like this we’renot cooking it it can be quite fibrousso you take off the outer cups and wentdown to that gorgeous little tenderheart in the middle can you slice thatone yeah I’m sureso I’m going in with the lemongrass youdid a brilliant job which awesome that’sprobably just under a tablespoon ofchopped lemongrass next in we’re addingthe fish sauce rich I’ve got some ironfish sauce when you’re adding fish sauceit’s easy to put it in but it’s veryhard to take it out especially as youshould like this so we’re going to startwith 1 tablespoon as you said there’s alot about balancing all these flavorsand some extra virgin olive oilcold-pressed pick a fruity type of oilto just marry these flavors together sowe’re just gonna give this a really goodstiryou see mixing smelling marvelous thenext garnish is traditional but optionalwhat we’re going to place some raw eggyolks on top this garnish really doestake the flavor of your tart air toanother level rich we’re going to addsome pickle I’ve got some Japanesedaikon here great coloryeah really punchy colors so let’s justpop a little bit of that on there sochasing some citrus flavor in theSoutheast Asian stuff I’ve got some limediced lime segments yeah so if you wantto sprinkle a few of those overfollowing the daikon yepfollowing that flavor profile somekaffir lime leaf so fragrant freshlysliced finely and I think Dave oneallows it it’s that distinct flavor thatyou can’t really get from anything elsegot look at thatnow another classic garnish used inVietnam and some other Southeast Asiancountries is a toasted rice nowliterally I’ve got some rice herelong-grain I’ve just toasted it off in apan and then pounded it up in a mortarand pestle until you get this rice dustwhich adds what that’s what the mostamazing toasty flavor you can you cansmell it in the rice if you’re notcooked rice it’s raw rice yeah so thesort of crunchy toasty element touristyyeah say that just hits a little bit onthe yoke and on a plate as wellnow let’s dress the plate up rich withsome coriander some Vietnamese meansperhaps and literally we’ll just it’smore of a garnish that you can select toeat with it or not the Vietnamese minthas a real pepperiness to it which againI think complements the beef that’sanother singular Kerbal flavor thatcan’t be replicated there rich can youjust squeeze some lime juice in thereand we’ll make a little dressing on theside there of some fresh lime juiceit’s a splash of fish sauce and someextra virgin oil true rich a great wayto serve this Vietnamese inspired beeftartare is with some prawn crackers andthen you would take it to the table likethis and then mix it all together andserve it up but I think it presentsbeautifully just like that I agree richthat’s my Vietnamese inspired beeftartare and look at this okay the bigbone at Karen view first looks so prettyrich[Music]