welcome obvious live webcast across
Australia a big massive hello to my
friends in Ipswich I love you thank you
very much I’m so proud to be doing the
ministry of food in Ipswich kicking it
off it’s such a great great beautiful
thing I want to say thank you to the
good guys for making this possible
family-run business without the cash the
big cash that they’ve put into this
project we’ve got a three year plan and
hope I’m hopefully beyond we couldn’t do
this thank you to the local government
for funding its funding this as well
thank you very much
we’ve got Anna Bligh the premier of
Queensland thank you my darling I think
you’re near a pot in a pan and a big old
chopper and get ready for it girl we can
have a little cook up but thank you for
coming so lovely people we’re going to
take questions over here it is the one
and only Danny McCubbin and he is one of
you he is wearing where’d you come from
Gold Coast Queensland he is a Queensland
boy he’s going to be taking questions
from Ipswich people bloggers Twitter’s
you name it Facebookers and we’ve got
questions from all over Australia as
well let’s get cooking so in front of
you what we should have is a griddle pan
we should have a kind of little pot here
throw rice that should be on a low heat
high heat medium hot medium high heat on
the griddle pan you should have an oven
at about 200 degrees Celsius and we are
going to make a beautiful crispy skin
piri piri chicken this is sort of
African Portuguese sort of in history
it’s named piri piri after these bad
boys let’s have a close-up of their
these are piri piri Chile’s absolutely
gorgeous this sauce has got spice it’s
got attitude very simple to make so
first things first let’s get some salt
and pepper on your chicken thighs you
should be working on to grease proof
paper or a plastic board try not to use
your hands if you do you’re gonna have
to have a little wash up I’ve been have
a little bit of time going on here as
well if you’ve got some thyme or
rosemary or bay leaf is pretty dead
good on this just to give it a little
bit of flavor as it’s cooking and we’re
also going to be cooking today beautiful
fluffy lemon rice we’re going to be
doing a nice little simple crunch salad
also we’re going to be doing a nice
homemade ice cream in about 45 seconds
okay
so what we’re going to do is get these
chicken thighs get your tongues and just
move them around in the seasoning you
want salt and pepper on both sides so
anna bligh i hope your room tossing that
meat over their guilt and all the others
we’ve got them we’ve got some other
people there we’ve got one of the local
elders that have come we have got Anna
Gare one of the Australia’s best chefs
who’s supporting us and one of our
ambassadors thank you Anna honestly I
really appreciate you getting on board
of this this is about chefs coming
together people – coming together to
push the Ministry of food across
Australia and help people in towns of
need we’ve been running the Ministry of
food in England for about five years now
we’ve got them in America as well and
they work they work because in this day
and age
let’s put chicken on our grills guys
skin side down onto your hot grill
notice that I haven’t put any oil in the
griddle pan right you don’t need it
never ever put oil in your griddle pan
it’ll stick the house out it will smoke
you don’t want that and we want to
render this natural fat one to get the
fat out so it’s healthier and two
because we want to make this skin really
crispy what you can do if you want to
speed up but normally normally a chicken
thigh will take about 45 minutes to cook
I’m just going to get a knife here let’s
have a close-up on that and you can just
slash up that meat you can just loosen
it next to the bone what that does it
allows the seasoning and the heat in
quicker so you can just do that if you
want to
and also it gives it texture it looks
like I’m kind of wrecking it a bit but
actually it gives it a wonderful texture
so let’s get rid of our chicken boards
and stuff that what I was going to say
is Ministry of food you know they really
do these cooking centers really really
do work basically the idea is that you
know in this day and age where mums and
dads are working hard most schools don’t
teach you how to cook and budget and
shop anymore you know the Ministry of
foods are there as a local resource to
help people skin-on-skin local person
and local person guidance love care and
we’ve had them for about five years in
England and they really really do work
so that’s fantastic
Danny and we got any questions coming
through from Australia at the moment yes
certainly we’ve got Kerry who’s asking
what political Christmas Day for dessert
other than plum pudding plum pudding
other than well I tell you what we’ll do
is on the website I jamieoliver.com
what we’ve got now is a whole bunch of
the dirt go and have a look but check
out my mum’s Christmas trifle ah it’s
really Christmassy
it’s old school it looks epic and I
can’t help me I love it I love it I love
it I love it have a little look at that
darling and keep an eye throughout this
whole process keep an eye on your
chicken make sure your tops in it you
want to give it character and color
right we’re going to move on to the piri
piri sauce for that we need a liquidiser
I have a liquid either here what we’re
going to do is throw in a number of
different ingredients in front of you
lovely people we should have the red
onions so we’ve got a red onion here
that’s been peeled we can call to that a
little bit just to lighten the load for
the liquidiser
I want you to pick up your red onion and
put it into the liquidiser let’s go a
little wider on that close up so we can
see what knife is going on and let’s get
in the bottom of there we’re gonna have
some chillies this just break those
little chili chili at let’s just break
those piri piri
we Chili’s up I’m going to put two or
three in to start with and if you want
to pimp it up and make it hotter later
you can I’m going to turn my chicken now
give it some love any good questions
coming through Danny feel free to
interact not as yet everyone saying
hello everyone’s excited to be here I
also just thought I’d let it all know
that if you want to cook these recipes
there on the website as well so I know
some of you went out and bought the
ingredients and cooking along with Jamie
as well so on that page where you’re
engaging and asking the questions the
recipes are there they give them a good
you guys need okay so back to the
liquidizer guys we’ve got the two or
three period chilies in there we’ve got
the one onion in there and I’ve got
about a flat level 12 about a level
teaspoon of paprika sweet paprika you
can put a little bit more in it if you
like it a little hotter I’m going to
take a little handful of basil mister
close up get on that brother you’re a
bit slow today on your Wham did you have
a lot did you have a like late night
last night when Bradford’s gone in bad
dogs gone in there that’s not
traditional I tell you what though it
lifts the whole story back to my chicken
pan probably go on the overhead camera
you can see here we’ve got some chicken
getting down there very nice very nice I
like that shot a bit help so let’s just
review the piri piri sauce so you guys
know what’s going on one onion chopped
up two or three piri piri
chilies a teaspoon or two of the paprika
we’re going to shake in one and a half
tablespoon dish of Worcestershire sauce
we’re going to go for a couple of swigs
of white wine vinegar we’re going to get
a couple of cloves of garlic in there
actually whit hit the garlic because
we’re going to cook this four cloves of
garlic is really really good so we’re
just going to get our four cloves and
give it a spank so take the ends off of
the garlic
and then I what I tend to do is just get
my hand on here and just so a big hello
to all you lovely Aussies around the
country
a massive hello to all yours easy a nip
switch listen this this Ministry of food
thing is a beautiful thing
it’s about community it’s about sharing
it’s about people helping people all the
ingredients are there I’m going to be
highly involved we’re going to be
training and working with all the people
running the operation we’ve got a lovely
team already in Ipswich and you know
that I know that this is going to be a
movement that’s going to really make a
difference so I’m so excited about this
these four cloves of garlic I’m going to
put those into the liquid either I’m
gonna put just just a little bit of
olive oil just to join those flavours up
and I’m going to whack in the juice of
two lemons now you could use lime what I
want you to do is get your two lemons
and give them up put your weight on them
and give them a good old roll and I’m
just going to roll them just to kind of
get the fragrance get the fragrance and
the juice out of the lemons you can take
the zest off of some lemons if you want
you know um you can do that it gives you
extra flavour but the juice really is
enough
to get it really go so what we got there
is a balance of heat squeeze the lemon
into your hand and catch those pips have
a look at that mr. cameraman
look how proficient my hand is with a
sieve see you don’t need a sieve anymore
just use your hand lemon juice goes in
now I know it’s a what time are we in
Australia Denny right now it is
approximately 5:30 depending where you
are those if daylight saving okay that’s
nice to know
so heavy odds your friends could tell us
around 5:30 or Nadi but if you have a
little look at our window here 6:00
look at this it’s snowing is England
England has come to a standstill we’re
not used to er we’re not very good at
snow really even though we do have it
every year the trains of stopped the
airplanes are stopped the stalls are
closed down I’m telling you you and all
your ancestors you made the right
decision going to Australia I have no
idea what we’re doing in England but
it’s all stopped because we got a bit of
snow and so we go lid on to the piri
piri sauce you might want to just put a
swig of water in here just to loosen it
all up just a little swig and we’re
going to liquidize that
we’re going to need a nice peach once
you got it going I hope it’s not
splashing everywhere over there you want
a nice pinch of salt and pepper
salt-and-pepper goes in
and then we want to really you know good
cooking good fresh cooking is about
taste and flavor turn and liquidiser off
whoo ha ha yeah that’s what I’m talking
about at 6 o’clock in the morning in
England piri piri sauce for breakfast
okay
taste it get the seasoning right I’ve
got acid there I’ve got lemon I’ve got
chilli they’ve got smokiness from the
paprika I’ve got that hum from the
garlic and the onions one last little
whip up the piri sauce is done okay the
chickens have a look on the chickens
over here on that top shot here we go
we’ve got chickens that are Golden’s
that they’re not cooked by any means but
they’re golden they got character
um and what I want to do now is get
myself you should have two peppers in
front of you guys a red and a yellow
pepper what I do with this is just push
the stalk in like that and then you can
pull it out and then you can literally
open it up like that
tap out any seeds so push it in open it
out tap it out like that
so period that this is basically a 30
minute meal this is the kind of thing
that when I get home at night you know I
can rattle out in about 20-25 minutes
another little trick on this that I do
is I literally get an everyday brick
roll it in tin foil and I preheat that
on my griddle pan or frying pan or your
barbecue and to speed up the cooking of
that chicken even more at home whack the
top brick on top and it holds it down
gets it really crispy
so get just rip or cut these peppers
into little pieces like this it’s a kind
of rustic meal I’m going to throw these
peppers around the chicken now now
remember what we’ve got you should you
should have an earthenware tight dish
I’ll put that in the oven so it doesn’t
matter if you haven’t put it in the oven
but in the oven here I have got the an
earthenware type dish now if you look at
this it doesn’t matter what you got it
out of whether it’s porcelain white this
is a
a cheap Portuguese style dish what I can
do is just whack in that period green
sauce like that and the idea of this is
that the period prune sauce is just
flipping away and then on top you got
that beautiful crispy chicken thigh you
know in all its gorgeousness sucking up
that sauce absolutely lovely and Danny
any more questions brother I had one
that I think if I’m really interesting
we’ve got Linda from Perth who asked who
actually had said that she’s trying this
district she’s actually cooking tofu
instead of chicken which is vegetarian
yeah how do you feel about that I feel
it’s emotional so there’s no jeopardy
involved there’s no death involved on an
animal if I could be a vegetarian I will
be cooking a bit of tofu myself but you
think it would go well with the to
replace or tofu is a great carrier of
flavor you can get different types of
quality of tofu but yeah I mean it might
help to marinate it a little bit in some
thyme and some olive oil
absolutely thyme bashed up but yeah I
mean the nice thing about this dish is
this could be like gnarly lamb chops it
could be pork chops you know you could
be using tofu if you can’t get tofu like
really nice big field mushrooms or
portobello mushrooms would work and well
in this you know don’t look guys if I
can just show you the concept now and
we’re all cooking along together so I’m
trying to kind of keep my speed down I’m
going to take this beautiful chicken
here let’s get some focus and let’s get
an overhead shot just for a second just
I’m going to take this from here to here
from here to here I want you to notice
that the skin that we’ve invested our
heat and energy in is not getting wet
don’t go try and make crispy skin and
then cover it in sauce so notice that
the sauce is around the meat and the
skin is exposed to yet more cooking and
crisp eNOS these peppers here I’m just
going to give these a bit more cooking
and it’s looking pretty good actually
try and get the
Pepper’s coloured up a little bit and
what I’ll do is I’ll turn these and come
back I want to thank a few more people
for coming down to Ipswich everyone in
Ipswich a lot of you guys hope you’re
having a great time
first and foremost I would have loved to
have been with you today but I keep
making babies and I don’t think it was
my fault and to be honest last night
when I was giving him his bottle at 11
o’clock at night he doesn’t really look
like me much either so you know you
never know but I’m sorry I can’t be with
you but I got a little 7 week year old
boy called buddy and he’s gorgeous and
he’s taking up lots of time and he’s not
sleeping much so I actually I’m in
Australian time at the moment but next
time in Australia I can’t wait to come
and see what you guys are doing we’ve
had the team that are in Ipswich right
now
we’ve had those guys over so you know
and we had a great time I’m going to
thank some lovely local people we’ve got
Rachel Noland MP thank you for coming
we’ve got Paul forgive me if I say the
names wrong Paul piss Ali the mayor of
Ipswich Paul I’ve heard a lot about you
actually you’re very infamous so thank
you very much Paul Ruby slipper the
anchor the radio host on our own talking
to you earlier god bless
Zane Jackson from the Queensland Times
who will be talking about this lovely
link-up and everything that we’re doing
and how technologically advanced we are
to get this live link up working not we
got mark
Tim’s from the good guys and again a
massive massive thank you – good guys
you know this is this is this is not a
job for me you know this is that this is
absolutely 100% a bit of beautiful
social work something that’s important
the Australian public have been
beautiful to me they’ve supported me for
the last 11 years and to be honest the
Australian public have got me and
understood me and my style of cooking
and what I do before even my own so it’s
a pleasure to work with
good guys to get this going so now these
peppers are looking pretty charred let’s
just arrange these around the gaps of
the chicken right and basically we’re
going to whack this in the oven and it’s
going to blip and cook in between chime
mix up the reds and yellows mainly to be
Kemp and just sort of it you know it’s
good to eat with your eyes make the food
exciting just going to slip this around
here
Danny any more questions brother we have
a question from premier Anna Bligh who
they’re all actually cooking the piri
piri chicken over there or not yes which
at the moment she says does the piri
piri sauce lose its heat because it’s
mighty fool Allah as in it’s hot so if
it lose it does it get less pungent I
guess okay I hope that got it right Anna
and hi Anna
just before I answer that question I’m
now going to put this piri piri I’ve
have a close-up on that so they can see
what’s happening right so you can see
there’s veg around the gaps there’s the
skin exposed here it’s going to get even
crispier and the piri piri sauce is like
in a bath that’s just on the bottom of
that chicken that’s going to go in the
oven now for about 20 minutes okay which
is enough time for us to make the salad
and the rice I’ve got a pan here for the
rice on let me answer Anna’s question
and we have used quite a lot of chilli
here but absolutely she’s correct that
kind of blipping away that mixing with
the sweetness of the peppers and the
juice from the chicken on the bone it is
going to mellow it quite a lot actually
and actually when you put acid and
sweetness with chilli it does kind of
tone it down a little bit but it’s still
going to have a kick Anna so you know be
prepared and guys I want to serve this
kind of dish with a beautiful rice
simple basic rice
none of this food is complicated this is
typical stuff that we’re going to be
doing in the Ministry of food basic
stuff here’s a but you wouldn’t believe
the amount of letters that I get from
all over how can I make the best rice my
rice is always sticky it’s never very
nice dead simple for four people get a
regular builders mug like this
and fill it up to the top that’s roughly
always going to be enough for four
people so that goes into a hot pan and
then over that you can pour some boiling
water I’m just going to fill it up with
some tap water here turn your pan on to
full whack and here’s the theory guys
one cup of rice will serve four people
one cup of rice – two cups of water will
cook you you won’t have to drain it it’s
called the absorption method right you
won’t have to drain it you won’t have to
do anything to it we season it with some
salt in there and I’m just going to make
it a basic lemon rice so I’m literally
just going to cut this lemon here in
half and place it in here actually let
me just cut the bottom of that lemon off
so it’s got a flat surface and then I’m
going to place it let’s have an over the
head shop you can’t see it that’s
alright because I’m working around you
if the gas works let me move it back to
the over-the-head shop there you go so
it’s basically salt lemon if you want to
put a little bit of herb egde in there
there you go a little bit of thyme lid
over the top
happy days so that’s going to go on full
whack lovely people so piri piri piri
piri piri piri chicken I couldn’t even
talk them in the oven rice on that’s
only going to take about eight or nine
minutes to cook perfectly it will be
light and fluffy the next thing we’re
going to do is a salad but that is a
perfect opportunity to take another
question from the one-and-only local boy
Danny local to Queensland and Gold Coast
have been little well so hi to everyone
on the sunny Gold Coast we’ve got Katie
from laidly who says Jamie why did you
start ministry of food in the first
place okay listen in England most of
Europe America especially and now
shockingly to me I’ve worked in
Australia for 11 years never realized
there was a problem two years ago I got
slap I mean literally then I didn’t
realize that some of the worst obesity
problems in the world in
first world countries in Australia I
didn’t believe it but in parts of the
burbs there really is this breakdown of
an understanding of food and when you
get that breakdown and it’s the same in
England so it’s not like us and afternoo
is exactly the same when you get the
breakdown of food information food
passion people start not being able to
be clever about food shopping if you get
a recession or you’re under strict
budgets what happens is in towns and I
noticed this back home in England in a
town called Rotherham where the Ministry
of food started there was very little
fresh produce there was very little food
education all the government bodies that
were standing there saying you know
we’re being asked by you know the Prime
Minister to stop or halt obesity they
didn’t really know what to do they were
producing literature they were spending
money on campaigns but in my mind the
only thing that truly helps and saves
people is skin on skin people on people
so I set up a shop in the middle of town
just like in Ipswich a friendly place
run by talented local people that love
food I kind of wanted it to be an
Emporium like a food tourist information
you know and no matter if you’re rich or
poor big or small black or white
whatever you know if you want to go into
that shop and say help help me I don’t
know how to cook
I can’t boil an egg I can’t cook a roast
dinner I can’t make a stew I’m on a
budget I’ve only got this much money a
week I’m a single mum I’ve got a little
kid my kid is obviously not looking
great he’s not doing so well at school
no matter what your story you can go
into the Ministry of food and there will
be someone lovely there to love you hold
your hand teach you to shop to cook it’s
not rocket science you know Australia is
a country of beautiful beautiful cooking
there’s some of the best chefs in the
world in Australia there’s a beautiful
food culture going on there but but like
in England you know there’s this stretch
of
excellence to people that are really
living in a kind of modern-day sort of
poverty you know so for me that’s what
the Ministry of food was about it was
about creating something that would
allow the town to help itself it’s not
Jamie Oliver sort of coming to the
rescue
Superman and all that because I’m just a
geezer that can cook a couple of things
right but it what it is is it’s about
philosophy and when the good guys came
to me and said we want to do something
the brilliant thing for me is I do this
for a living like it doesn’t matter what
country it is if I’ve got the funds then
I can open these shops and if we can
open these shops I mean our shopping
Ipswich should be able to see about six
to seven thousand people a year we
should be at a change about six to seven
thousand people’s lives a year in a town
that needs help
and I’m really proud of that and
hopefully it’s going to be a nip switch
for a number of years so good luck to
everyone let’s get back to cooking
lovely people Danny I’ll come back to
you in a second okay it’s if once you
can see that rice is boiling over here
now have a little close-up of that all
right
the minute you kind of get to that we
take that off and we turn the heat down
right to a simmer the rice is going to
expand and suck up that perfect quantity
of water two cups to one cup of rice
right and that’s going to be gorgeous
the piri piri is in the oven and we’re
gonna make a salad now let’s just talk
about salad really basic stuff I’ve got
a bit of salad business over here
cheapest way to get salad is go buy some
seeds you live in Australia you got no
excuses you put stuff in the ground it
will grow it’s not like Essex where
you’ve kind of got like where we’re at
about minus 17 at the moment there ain’t
much in the garden let me tell you that
now okay the first year that I ever
planted it for anyone out there listen
I’m not exactly green I grow stuff but
the first year I grew stuff in my gun
properly I’ll actually properly I didn’t
know what I was doing I had a bunch of
Italian seeds I didn’t have a clue I
couldn’t read it I scattered it in the
soil
all I’ll give it some water it was very
untechnical I’d say 75% of the budged
job that I did worked and guess what I
have a scruffy garden it was all growing
over each other but I had loads of food
it’s so easy to grow your own stuff and
it’s the cheapest and it’s the tastiest
and when kids get engaged with growing
stuff my god they’ll eat it let’s talk
about the philosophy of a decent salad
for me salad is about contrast
okay so crunch sweetness
you know pepperiness of leaves like
watercress you can get like crunchy
things like call cucumbers in there you
can use cheese whether it’s mozzarella
or feta or parmesan there herbs are
always really good in salads and my sort
of general rule is if you can mix up a
bit of softness with a bit of
crunchiness with a bit of you know veg
with a little bit of you know herbs and
some cheese and dress that it will be
delicious so I’ve got a little bag
rocket here they call it rocket in
Australia yes they do they don’t say
arugula like you know that’s in American
business so I’ve got that I’ve got some
watercress in here I’ve got some rocket
going in basic stuff the bad salads are
you know they’re kind of great and
they’re sort of convenient but they are
the most expensive way to do it so you
can always grow it yourself I’m going to
have some mint going mint in salad is
just a joy so we’re going to put that in
I think it’ll be nice to say if Dave can
swivel his camera around our guests in
we got Tess and her husband or boyfriend
I haven’t worked that one out yet does
it husband husband sorry he just showed
me his finger okay thanks Jamie
they won the competition for good guys
what did you have to do for the
competition I know they can’t hear you
I’ll tell them what you’re saying oh
really really right I’d like to know
what you write she had to wrote em in 30
30 words or less why I was a good guy
that’s nice
so Tess and Jamie are here for their
competition winners
they’ve got in yesterday so they’re
going to be eating at James Italian I’m
going to send them to my new restaurant
barbacoa which is next to st. Paul’s
Cathedral no electricity no gas just
cooking on charcoal and wood and we’re
going to make sure you go a few other
nice places lovely to have you I hope
you don’t feel too a jet-lagged and they
they’ve left the kids at home so yeah
nice god bless you I don’t know don’t
know what I mean by that but I think you
all know what I mean by that godless
back to the salad away from Tess and
Jamie and we’re going to go back to the
cellar we’ve got a cucumber here and
okay let’s just put that there with a
cucumber very very basic very very
boring get a cucumber let’s take a fork
let’s have a close-up on this and it’s
score there you go and the focus there
it goes let’s score up the cucumber
quite aggressively why am I doing this a
couple of reasons one it looks pretty
but that’s not the real reason
it’s about texture and it’s about flavor
I’m going to purposefully cut it badly I
think you get all these kind of you get
all these chefs chopping like ninjas
forget about it real cooking real people
you know the kind of food that my the
people I love like Rose gray Stephanie
Alexander you know marchello who’s an
you know Alice Waters all these
brilliant women cooks they don’t sit
there like men trying to julienne
everything you know I want it purpose
for I want planks and chunks I want it
rustic so look let’s just have a
close-up on this a cucumber here that is
that the closest you can get should I
come close to you let’s give Australia a
nice close up late look that’s not bad
for down the internet okay
so there’s that close up why have we
done that to make it look pretty
to make it look rustic and also that
texture that we’ve created will cling on
to dressing and make it delicious also
we got some carrots here I want to show
you the cheapest bit of kitchen gadgetry
that you can get is a speed peeler
this little bad boy this little bad boy
here has the ability to not just peel
but if you carry on peeling you can
create wafer thin beautiful pieces of
vegetables it can turn a boring humble
vegetable like a carrot into something
beautiful and let’s be really honest
there’s not many chefs that can get you
know carrots that thin so get yourself a
3 or 4 dollar speed peeler all you basic
cooks out there and it will help you
make it will it’ll make you look good so
carrots goes in Danny
any other questions big boy not another
question as such but I just thought I’d
mentioned lovely Judy from tintin gala
and Victoria sorry if I don’t pronounce
that correctly have been away for quite
a while but from toon girl and Victoria
she wanted to let you know that three
families and her local community have
joined together to create a communal
garden where they’ve started to grow all
their own produce I know that you’re a
big you know you support that as well in
terms of grow your own yeah Ellis
participant is 56 so I just thought I’d
mention that because it’s amazing
project that they’re doing yeah
beautiful
I mean look guys this this I’ve been
studying and working in in the obesity
problem bad you know about 68% of the
public going through Australian
hospitals right now are there because of
diet related illness heart disease
diabetes or many other diet your cancer
strokes it is we’re so busy these days
we have so many options our priorities
are changing you know every 5-10 years
it is so important right now that
communities come together and teach the
next generation out-cook it’s so
important that things like these
community gardens happen it that the
work that Stephanie Alexander has done
in schools for the last 20 years to be
frank you know it’s so important that
governments and people like Stephanie do
this stuff because if we don’t things
are going to get out of control to be
honest they’re out of control already so
this whole kind of commute for me today
you know
what’s happening in Ipswich with
everyone in the town the mayor being
there
you know Anna being there you know it’s
this is all about community coming
together and fixing stuff and we can fix
stuff so look we got a basic salad here
another thing that I quite like to do is
use fruit in salads I’ve got a
pomegranate here I hope you’ve got some
in Australia I’m literally just going to
put my knife through the pomegranate
like this and then just hold the
pomegranate like this there we go with
your hands open and then spank it
Danny’s looking enviously at this
pomegranate right now yes thank you
live broadcast any hope correct sorry so
we’re going to just spank let’s get the
mayor of Queensland spanking that
pomegranate and the premier there we go
right the nice thing is you can see the
fruit comes out those beautiful little
capsules of sweetness and let’s do it
let’s do a basic dressing lovely people
let’s have a close-up on this jam jar
lovely man and you’re a little bit
you’re a little bit high aren’t you
let’s let’s try and help you let’s put
it up here close up on that jam jar to
help the Australian the concept that’s
cropping a little bit let’s get rid of
the top of that processor let’s come up
a little bit oh and let’s go down a bit
Oh Oh see right the concept of a
dressing okay everyone say out loud 3 2
1 into Adam come on you boring people in
England 3 to everyone say 3 2 1 3 that’s
more like it
that’s what we like to hear 3 2 1 is the
concept of addressing what does that
mean that is three parts olive oil to
one part vinegar and whether you know
and and a key 3 parts olive oil to one
part acid
okay now that acid could be lime
grapefruit juice orange juice lemon
juice vinegar it really could be almost
anything I’m going to use bosonic just
to show you very visually back to that
jam-jar please I want to show you very
visually that one part of acid which is
about that is basically three to one one
part acid to three parts olive oil I’m
gonna put a bit of lemon juice in there
you can blend and mix your acid but a
bit of lemon juice basically do whatever
dressing you want back in Ipswich okay
it you make up your own one that’s the
nice thing about the concept of three to
one one part acid to three parts olive
oil let’s have a pinch of salt in there
I’ve got rock salt in there and a little
pinch of pepper you can put some herb in
there if you want and then we put the
lid on like this and you could put
mustard in there if you want and then
just shake it widen up that close up
there we go bit of shaking shaking whoo
whoo let’s having you let’s have you
shaking it over there in Australia
everyone’s typing three two one
everybody it’s the reason 1 3 1 3 2 1 we
2 1 is the future now this let’s make
sure that lids on tight and give it a
right good jerking
right I want to see the aorta gherkin I
want and joking I want the whole of
Ipswich JIP let’s have all your hands in
the air right now everyone get your
hands in the air
god bless you all let’s go back to the
salad honestly you never thought that
salad would be so exciting the dressing
goes on lovely people you only want to
put just enough dressing on your salad
and always dress at the very last minute
don’t pre dress your dressings okay at
this point in time we’re going to find
our ferry fingers oh I never thought I’d
get to this point so can everyone put
your hands in the air please even if
you’re at Harlem across Australia in
your bedroom naked in your bedroom
whatever you’re doing put your hands in
the air let’s have the mayor with the
hands in the air
let’s have all the VIPs which have your
hands in the air twinkle your fingers
yes we get milk what am i doing
you’re gonna find your fairy fingers
this is not something that Danny
show me your fairy fingers Danny this is
not something that Danny invented even
though he does have beautiful fairy
fingers any other Dyersville we’re going
to wave let’s have your wave
love I can see you waving I can see you
on the Skype that’s it now we’re going
to get into that salad and if you
haven’t got a salad just imagine you got
a salad just give it a good old salad up
now you got to treat this salad like
your children that means you can’t have
favorites
don’t dress a salad unless you’re
prepared to dress every single lovely
little mostly leave so we’re going to
dress that salad like that we’re going
to put all of that beautiful mix it up
from the top to the bottom and there you
go don’t scrunch it don’t bash it bring
it up to a nice little pile and then
we’ve got some beautiful beautiful salad
there to finish it off Thank You
Australia for finding your fairy fingers
I think in the press tomorrow our friend
from the Queensland times or Herald or
whatever it was I’m sure he’s going to
be writing up the new way of revolution
fairy fingers they were builders finding
their fairy fingers you everyone was
finding their fairy fingers it’s a good
thing we’re going to go back to our
speed peeler that cheap little gadget
that makes you look good okay we’re
going to shave parmesan into beautiful
let’s have a little close-up come on
Dave this is that the most you can do
this this is what we want let’s go got
you fight yeah that’s what we want we
want to close up here we go Gordon
Ramsay wouldn’t give you a close-up like
that would it be too busy abusing your
presenters from your best loved TV
programs I thought that was very funny
I’d like to congratulate the prep the
old president of Australia for asking
him to leave the country
I wish ours would do the same in England
there you go put that in your local
paper okay so we’ve got a lovely shaved
parmesan and how dare he come to your
country and take the mickey out of your
lovely presenter out there he okay so
we’ve got the lovely little bit of
parmesan on there so we’ve got a nice
rustic salad this is going to move over
to here just above our help there we go
oh oh there we go there we go this let’s
move help we’re going to move her this
is this is the Connor this is my little
message to the world when the the
technology was
it’s down ere look I know you’re all
impressed that I can spell help here we
go / there we go nice we can decorate
this here as well oh look at that oh yes
let’s dress the surface abstract arts if
this is like art it’s like graffiti this
make some more space let’s have a look
at our rice lovely people let’s go to
close-up of the pan let’s have a little
1 2 3 now notice that there is no water
in the bottom of that pan see the little
holes that have kind of created
themselves there this at the time would
have done its work here back to the time
back to the time don’t worry about me
back to the time at the time would have
done its work so we can throw that away
this lemon here interestingly and that
little time of cooking you know you get
of course a lot of this juiciness comes
out already but you’ve got a kind of jam
eNOS here that’s very very nice and
another thing that you can do a little
bit like being in Morocco is you can get
that lemon and you can half it and you
can get rid of that sort this is a bit
of Apple RV this is an optional you
don’t have to do this you can actually
take a small part of that lemon get rid
of that inside and you can chop up the
lemon like this and it’s actually very
fragrant
and does very well so that’s your basic
lemon rice but the one thing I can
promise you Australia and I know look
for a lot of the cooks across Australia
at the moment you might be thinking
that’s not technical that’s not clever
no no this is the Ministry of food this
is the kind of love and care and
simplicity that we’re going to be
teaching in the Ministry of food
surefire ways of getting the best rice
every single time so that rice lemon can
go over here back into here like that we
can stir that in less you sever let’s
get rid of that pip let’s just have a
look at here again and you see how
lovely and look how light that is
let’s give you another even closer
closer with our cameraman like this
there you go lovely like hot simple rice
and of course from a health perspective
we should be cooking brown rice or even
mixing it up with wild rice and you can
absolutely so the rice will go let’s put
it on a nice little let’s put it on a
nice little let’s get a prop for the
rice one of you lovely girls I’m going
to go to the oven now let’s have a look
at our piri piri if you can cue up on my
board please go let’s have a look at our
piri piri guys look at that
now come on Arlene bubbling flipping
away this have a little lucky let’s try
and favor it for you cuz you can’t even
see nothing on there let’s have a little
look let’s bring it down us let’s hold
it down here a few days so now we’re on
basic technology here can you see that
Dave come a bit closer Danny can we have
another question from Australia a
interesting question from Maureen who’s
actually a nip switch what is your
earliest memory of cooking my earliest
memory of cooking well my earliest
memory of cooking I was about four years
old I grew up in a pub restaurant dad
always had eight chef’s pastry chefs he
always had local food hold dears coming
in and on a Tuesday there be the crabs
and the whole fish so that was not my
sort of first memories just living at
home you know my front room you know was
the part of the pub you know my kitchen
was a commercial kitchen the first thing
I ever cooked was an omelet and the and
then the first time I ever cooked a
whole meal was a roast chicken dinner
with all the trimmings and I was about
nine
shamone and to be honest I wasn’t very
clever at school I didn’t do very well
at school and it was the first time I
remember my old man sort of patting me
on the back and saying well done son I’m
proud of you and it was the first time
that I thought I was actually good at
anything so I thought I might as well
stick to doing it so I used to work
there at the weekends and the summer
holidays and you know the rest is
history
should we get back some cooking sounds
good I’m just going to play up this
lovely steamy rice we’ve got the lovely
steamy rice here I’m going to put it
onto a nice plate simple light steamy
rice
going in there now lemon rice
see how it’s just caught on the bottom
in this pan a little as well that’s not
actually a negative that’s actually a
positive it’s almost like a little chip
you can save that and put a little
parmesan and olive oil on that and it’s
absolutely delicious so rice it’s done
we’re going to put that here let’s have
a look at that top shot again I’m
designing my top shot so we have rice we
have salad we have the piri piri now is
coming out and let’s have a little look
have a look at this come on close up
with that please let’s go a little wider
little wider look at that there’s our
piri piri that’s the concept sweet
peppers blipping look at the piri piri
sauce around here just flipping away
getting like beautiful and and sweet
absolutely delicious the skin is still
crispy guys that the skin is still
crispy so look we’re going to put that
in the middle you can do this dinner in
about half an hour no problem
to finish off guys let me show you how
to make a very healthy 45 second but
don’t time me ice cream right kind of
ice cream this is what happens get
yourself a food processor lid off
slicing blade on that goes in go to your
freezer key sell 500 grams of frozen
fruit it could be any fruit you like
bananas at what I tend to do is I tend
to when I’ve got a fruit bowl getting a
little bit ropey looking all on the turn
I just literally chop it up bag it up
freeze it and then whenever the kids
want to dessert of all in a banana peach
you know I’m doing mix black forest you
know sort of black forest soft fruit we
got cherries in there black currants
just put your 500 grams in there we’re
going to sweeten that with honey so
about this is for this is enough for
about 4 to 6 people so about 4
tablespoons of honey
or no more than you put on your own
porridge or something in the morning
right so you put some honey in there and
you literally get yourself about 500
milliliters of yogurt so this is
fat-free yogurt you can use Greek yogurt
any yogurt you want about five hundred
mils goes in or four hundred actually
you could get away with easily and then
literally wash it up let’s go for it
and then we can count 45 seconds
Danny come round here darling okay 45
seconds
anelia a little bit more yogurt both in
beautiful
give it a good old whizz up it’s a bit
noisy and I do apologize Danny what was
the last question that we got brother
and I’m going to show you some little
bit of a aspect what motivates you a
doll from its little saying what
motivates you what motivates me what
motivates me is just cooking the people
around the food industry you know it’s I
don’t know I think it’s important it’s
important to do something in life that
you enjoy I love cooking I love the
people that work in the business try
this ice cream okay have a look in here
guys that’s had about 50 seconds in
there and you’ll notice just with a
little hot spoon what will happen now is
you get a beautiful that’s it look that
is basically an ice cream shiny gorgeous
sweet have a little taste you can
sweeten it more if you want to I’m going
to do Danny a little portion here we go
I just do him a big portion who’s been a
while you know it takes me about a long
time to eat – like I still be stuck –
yeah don’t worry Danny does let’s have
another little spoon but look at that
look at this look at the shine on that
absolutely gorgeous homemade kind of ice
cream absolutely healthy low-fat yoghurt
lovely fresh fruits sweetened with honey
all right and now in Australia you can
watch Danny
endeavour and a little look up I have a
little look up Danny the whole thing
finish it your course well got to finish
it you know I’m going to just serve up
the rest of these Oh guys are there any
other things you wanted me to talk about
on others bits of paper going around
your vision for MOF in Australia okay as
I’m plating up these lovely ice creams
which you can still take pictures of my
vision for the Ministry of food
Australia my vision really is to fairly
aggressively work with the government
and the good guys to create a number of
multiple sites around Australia Ministry
of foods across the whole of Australia I
know that the Ministry of foods I
absolutely know that the
history of food is the cheapest and most
efficient and proficient way of truly
changing lives in the Hulk you know to
try and hold the the escalation of the
epidemic of obesity is serious business
but through community and food and fun
you know we don’t have to be boring
about all this you can make you know
profound change the advertising
campaigns
I don’t think work you know the the
little thing going on in a school is
cute you know but we want to get kids
cooking and grow in so the stuff that
Alice Stephanie Alexander is doing is so
profoundly important and I know that
she’s launched it across most of
Victoria now but we really want to see
that as well and Australia in Queensland
which is this is incredible and a true
fact let’s let’s just talk about
Australia at the moment and to me
Australia isn’t a country that should be
having this problem okay I don’t I can’t
work it out in my head but it’s it’s a
problem what’s brilliant about Australia
right now is that in America and England
there is not a prayer there is not a
private company like good guys that have
so bravely put good money on the table
and say we’re spending it on this cause
there’s no equivalent in England or
America doing that so thank you good
guys at the same time
neither the American government or the
English government have gone in with a
company like good guys and so easily put
money towards it as well so thank you
local government and and also I think
stuff like the stuff that’s definitely
Alexander’s doing that’s getting rolled
out you know Australia is actually
leading the way in change and I really
mean that
so you should all give yourself a
massive round of applause for everything
that’s that’s been I’m just finishing my
ice creams here so lovely people this is
a sweet little dinner how are you doing
it in Ipswich how’s the cooking going I
hope it’s going well I want to say a
massive hello to
gay Anderson in Ipswich cooking away
keep it going
I’m done now in theory you guys should
be done – if our communications have
gone well I’m just putting a few basil
leaves around the piri piri we’re going
to put all these recipes up on Jamie
live , probably be beyond good guys calm
or Ministry of food calm and now it will
all be on the website this kind of
dinner you can rattle out in 25 minutes
dessert rice salad and the piri piri
chicken it’s been a pleasure – I mean
are we carried on can we take some more
questions what eats more questions play
Danny you get background and attend and
take the questions but thank you so far
cooking the cooking is done lovely
people the cooking is done Maria from
Melbourne says why you so inspired by
Italy and Italian food Washington are oh
well I’m inspired by all countries you
know even Australia has been a massive
inspiration to me
people chefs products and the food and
the kind of waves of immigration that
have made up your population the Asian
fusion elements brilliant but yet I love
Italian cooking it’s kind of been my
second home for the last decade the
thing I love about Italian cooking is
you know it’s not so many men running it
basically you know Willie’s you know
when what I mean by that is instead of
it being all about super super chef e
stuff you know I just love people that
are so pleased to have an incredible box
of lemons or like an amazing fish I love
the simplicity of herbs and citrus and
simple cooking and roasting and an
appreciation for sort of pulses and veg
I just think Italy’s wicked but at the
same time all of those sort of
Mediterranean countries Portugal Spain
you know if you get near the mums in
French country cooking that’s great to
stay at the restaurants though but you
know I think brilliant and inspiring
later from Melbourne says how do you get
kids to cook how do you inspire them to
cook and getting kids to cook it is
really easy at one don’t get too
stressed about it – you just your only
job as a parent is to make food
represent fun if you’re stressed and up
they’ll hate food if you’re a fussy pain
up the backside I don’t like that or
don’t like that keep it to yourself keep
it to yourself you know you know the one
person in the world that the kids look
up to and love is their mom or their dad
and if they’re sitting around being
fussy and a pain in the backside they’re
going to absorb that straightaway but
like the thing you can do is try not to
do big dramatic things once in a blue
moon try and do little things often when
you go even if you go to a boring old
supermarket just think about being a kid
for a second and see it through our kids
eyes give them choices give them
opportunities get them to touch things
feel things taste things ask them should
I buy that or that or what do you want
from this or this and kind of just make
it very not saying it’s going to always
go well because kids are kids I’ve got
four of them up and down like a yo-yo
but what I can say about my seven and
eight year old and I’ve worked with many
many families in many different
countries from many different
backgrounds is if you slowly drip-feed
food and fun they’ll embrace it and kids
are not born and programmed to eat
burgers and nuggets you know they just
comfortable to eat the things that are
close to them so if it’s a big old
billboard and a load of kids advertising
and that’s all they see all day that’s
what they’re comfortable with and as a
parent unfortunately we’re in a time now
where governments haven’t really got the
balls to control advertisers and
billboards and kids adverts and kids
programming so as a parent you need to
make it just cool and normal to get down
the farmers market and get amongst it
but also you know have fun you know at
the weekend have fun and make some mess
laughs giggle and it’ll all be alright
quite a few vegetarians online today
Jamie a vegetarian option for Christmas
as an alternative to me what would you
cook I don’t know really if I was a
vegetarian you’ve just got to become
really proficient at mushrooms roasted
veg get all over the veggies you know
growing your own stuff to get that
maximum flavor working with interesting
different arrays of cheeses and pulses
get really good at things like chickpeas
butter beans cannellini beans
you can make the most wonderful things I
don’t really know what I do to be honest
on my Christmas Day we do a goose in a
turkey and gravy but like we hit about
13 veg from the garden anyway and we
roast and boy limbs demon and like even
that on its own it’s just done properly
that’s what I would do but I kind of I’m
not really into that kind of all we’re
not having Turkey let me give you a nut
roast I’m not really into that I just
love doing beautiful different things
with veggies if you ever look at Jamie
Oliver calm now there’s a load of veggie
recipes up there have a little worm look
around and I hope you get inspired going
down down so Amanda and Stacy from Beach
mere say hi Jamie if you could cook for
anyone who would it be
so basically if there’s anyone in the
world that you would cook for who would
that be
and I don’t know really it’s a funny old
question and probably in you know I’m
not one sort of particularly I tell you
I do quite I do quite miss that the
older guy that died from the fish Steve
Eve Oh Steve Irwin I’d love to cook for
Steve and I dedicated my seventh book to
him when he died and I really loved him
I loved his energy he was funny he was
intelligent I think he did a very
similar job in wildlife and sort of sort
of green issues that are trying to
include and health I really miss him and
I didn’t even know him I actually have
got a funny story that I’ve never told
about him I met him once and I was at
the Royal Albert Hall doing a massive TV
Awards in front of seven-and-a-half
thousand people and in those days 11
million people were watching it on TV
Jerry Springer was in the room the green
room and a couple of famous British
people and I was presenting an award so
you’ve got the ladies with like that
head cans on and the microphone in the
clipboard ok mr. Oliver we’re ready for
you now the show is started and I walk
out and out there is this little ray of
sunshine Steve Irwin and it was all tan
and I didn’t know who he was I hadn’t
met him he wasn’t in my life at that
stage anyway all right night and I went
yeah there’s a lot of Aziz in London
anyway I went all right make nice to
meet you but he was so blond and sort of
perfect in tanned because she said come
through to make up now I thought it was
my makeup artist so I’m walking down the
bunt walking I’m walking down at the
street walking down the back lanes and I
go listen mate I do the naked shift we
don’t have makeup I don’t really go too
heavy on the makeup I mean just keep it
really like good what I said not too
much foundation don’t really want it
then and the hairs just the hair you
can’t control it because what are you
talking about you’re the makeup oh you
guys the makeup artist
I’m a bloody crocodile wrestler what are
you talking about so my first my first
introduction to one of my heroes was
thinking that he was a makeup artist
because he did look a little Kemp and he
was very beautifully tanned but it was a
funny story and he didn’t talk to me for
the rest of the night and I apologized
to his manager and I don’t think he was
very happy either but no I think if I
could cook for anyone I think I cook for
him I think the world is a sadder place
without him and and and his energy was
just absolutely addictive so yeah that’s
the answer to that very long answer to
that simple question I think we’re going
to do one more or we calling it a date I
think we’re calling it a day um guys
let’s have a Top Shot again there we go
help well we’re just going to just
change that it’s been a pleasure all got
ice cream all over me it’s been a
pleasure and bear with the Topshop it’s
been a pleasure cooking with you I love
Australia very much you’ve got such a
wonderful country they’re beautiful
produce and and I just want to wish the
Ministry of food all the luck in the
world it’s so important that the good
guys have done this and it’s so
important that the local government
support this and continue to support
this and it’s all about the love
it’s all about the love guys you know
skin-on-skin locals on locals you can
come back to me now because I am
slightly self-important as you well know
it’s all about the love thank you
thirty minute meal recipes are online
love tips which Apes which I love you
thank you to all the dignitaries that
came thank you to the press that came
just good luck look guys you’re going to
smash it you’re going to do a great job
apes which will be an example for the
rest of the country this is I can
promise you the cheapest and most
proficient way of empowering communities
that need help desperately need help to
change themselves
save money by differently shot
differently cooked differently and save
lives
honestly honestly so good luck I love
you guys take care and that is over and
out from me mister Oliver in England
snowing at minus 17 back to you in the
Sun
Oh
Australia a big massive hello to my
friends in Ipswich I love you thank you
very much I’m so proud to be doing the
ministry of food in Ipswich kicking it
off it’s such a great great beautiful
thing I want to say thank you to the
good guys for making this possible
family-run business without the cash the
big cash that they’ve put into this
project we’ve got a three year plan and
hope I’m hopefully beyond we couldn’t do
this thank you to the local government
for funding its funding this as well
thank you very much
we’ve got Anna Bligh the premier of
Queensland thank you my darling I think
you’re near a pot in a pan and a big old
chopper and get ready for it girl we can
have a little cook up but thank you for
coming so lovely people we’re going to
take questions over here it is the one
and only Danny McCubbin and he is one of
you he is wearing where’d you come from
Gold Coast Queensland he is a Queensland
boy he’s going to be taking questions
from Ipswich people bloggers Twitter’s
you name it Facebookers and we’ve got
questions from all over Australia as
well let’s get cooking so in front of
you what we should have is a griddle pan
we should have a kind of little pot here
throw rice that should be on a low heat
high heat medium hot medium high heat on
the griddle pan you should have an oven
at about 200 degrees Celsius and we are
going to make a beautiful crispy skin
piri piri chicken this is sort of
African Portuguese sort of in history
it’s named piri piri after these bad
boys let’s have a close-up of their
these are piri piri Chile’s absolutely
gorgeous this sauce has got spice it’s
got attitude very simple to make so
first things first let’s get some salt
and pepper on your chicken thighs you
should be working on to grease proof
paper or a plastic board try not to use
your hands if you do you’re gonna have
to have a little wash up I’ve been have
a little bit of time going on here as
well if you’ve got some thyme or
rosemary or bay leaf is pretty dead
good on this just to give it a little
bit of flavor as it’s cooking and we’re
also going to be cooking today beautiful
fluffy lemon rice we’re going to be
doing a nice little simple crunch salad
also we’re going to be doing a nice
homemade ice cream in about 45 seconds
okay
so what we’re going to do is get these
chicken thighs get your tongues and just
move them around in the seasoning you
want salt and pepper on both sides so
anna bligh i hope your room tossing that
meat over their guilt and all the others
we’ve got them we’ve got some other
people there we’ve got one of the local
elders that have come we have got Anna
Gare one of the Australia’s best chefs
who’s supporting us and one of our
ambassadors thank you Anna honestly I
really appreciate you getting on board
of this this is about chefs coming
together people – coming together to
push the Ministry of food across
Australia and help people in towns of
need we’ve been running the Ministry of
food in England for about five years now
we’ve got them in America as well and
they work they work because in this day
and age
let’s put chicken on our grills guys
skin side down onto your hot grill
notice that I haven’t put any oil in the
griddle pan right you don’t need it
never ever put oil in your griddle pan
it’ll stick the house out it will smoke
you don’t want that and we want to
render this natural fat one to get the
fat out so it’s healthier and two
because we want to make this skin really
crispy what you can do if you want to
speed up but normally normally a chicken
thigh will take about 45 minutes to cook
I’m just going to get a knife here let’s
have a close-up on that and you can just
slash up that meat you can just loosen
it next to the bone what that does it
allows the seasoning and the heat in
quicker so you can just do that if you
want to
and also it gives it texture it looks
like I’m kind of wrecking it a bit but
actually it gives it a wonderful texture
so let’s get rid of our chicken boards
and stuff that what I was going to say
is Ministry of food you know they really
do these cooking centers really really
do work basically the idea is that you
know in this day and age where mums and
dads are working hard most schools don’t
teach you how to cook and budget and
shop anymore you know the Ministry of
foods are there as a local resource to
help people skin-on-skin local person
and local person guidance love care and
we’ve had them for about five years in
England and they really really do work
so that’s fantastic
Danny and we got any questions coming
through from Australia at the moment yes
certainly we’ve got Kerry who’s asking
what political Christmas Day for dessert
other than plum pudding plum pudding
other than well I tell you what we’ll do
is on the website I jamieoliver.com
what we’ve got now is a whole bunch of
the dirt go and have a look but check
out my mum’s Christmas trifle ah it’s
really Christmassy
it’s old school it looks epic and I
can’t help me I love it I love it I love
it I love it have a little look at that
darling and keep an eye throughout this
whole process keep an eye on your
chicken make sure your tops in it you
want to give it character and color
right we’re going to move on to the piri
piri sauce for that we need a liquidiser
I have a liquid either here what we’re
going to do is throw in a number of
different ingredients in front of you
lovely people we should have the red
onions so we’ve got a red onion here
that’s been peeled we can call to that a
little bit just to lighten the load for
the liquidiser
I want you to pick up your red onion and
put it into the liquidiser let’s go a
little wider on that close up so we can
see what knife is going on and let’s get
in the bottom of there we’re gonna have
some chillies this just break those
little chili chili at let’s just break
those piri piri
we Chili’s up I’m going to put two or
three in to start with and if you want
to pimp it up and make it hotter later
you can I’m going to turn my chicken now
give it some love any good questions
coming through Danny feel free to
interact not as yet everyone saying
hello everyone’s excited to be here I
also just thought I’d let it all know
that if you want to cook these recipes
there on the website as well so I know
some of you went out and bought the
ingredients and cooking along with Jamie
as well so on that page where you’re
engaging and asking the questions the
recipes are there they give them a good
you guys need okay so back to the
liquidizer guys we’ve got the two or
three period chilies in there we’ve got
the one onion in there and I’ve got
about a flat level 12 about a level
teaspoon of paprika sweet paprika you
can put a little bit more in it if you
like it a little hotter I’m going to
take a little handful of basil mister
close up get on that brother you’re a
bit slow today on your Wham did you have
a lot did you have a like late night
last night when Bradford’s gone in bad
dogs gone in there that’s not
traditional I tell you what though it
lifts the whole story back to my chicken
pan probably go on the overhead camera
you can see here we’ve got some chicken
getting down there very nice very nice I
like that shot a bit help so let’s just
review the piri piri sauce so you guys
know what’s going on one onion chopped
up two or three piri piri
chilies a teaspoon or two of the paprika
we’re going to shake in one and a half
tablespoon dish of Worcestershire sauce
we’re going to go for a couple of swigs
of white wine vinegar we’re going to get
a couple of cloves of garlic in there
actually whit hit the garlic because
we’re going to cook this four cloves of
garlic is really really good so we’re
just going to get our four cloves and
give it a spank so take the ends off of
the garlic
and then I what I tend to do is just get
my hand on here and just so a big hello
to all you lovely Aussies around the
country
a massive hello to all yours easy a nip
switch listen this this Ministry of food
thing is a beautiful thing
it’s about community it’s about sharing
it’s about people helping people all the
ingredients are there I’m going to be
highly involved we’re going to be
training and working with all the people
running the operation we’ve got a lovely
team already in Ipswich and you know
that I know that this is going to be a
movement that’s going to really make a
difference so I’m so excited about this
these four cloves of garlic I’m going to
put those into the liquid either I’m
gonna put just just a little bit of
olive oil just to join those flavours up
and I’m going to whack in the juice of
two lemons now you could use lime what I
want you to do is get your two lemons
and give them up put your weight on them
and give them a good old roll and I’m
just going to roll them just to kind of
get the fragrance get the fragrance and
the juice out of the lemons you can take
the zest off of some lemons if you want
you know um you can do that it gives you
extra flavour but the juice really is
enough
to get it really go so what we got there
is a balance of heat squeeze the lemon
into your hand and catch those pips have
a look at that mr. cameraman
look how proficient my hand is with a
sieve see you don’t need a sieve anymore
just use your hand lemon juice goes in
now I know it’s a what time are we in
Australia Denny right now it is
approximately 5:30 depending where you
are those if daylight saving okay that’s
nice to know
so heavy odds your friends could tell us
around 5:30 or Nadi but if you have a
little look at our window here 6:00
look at this it’s snowing is England
England has come to a standstill we’re
not used to er we’re not very good at
snow really even though we do have it
every year the trains of stopped the
airplanes are stopped the stalls are
closed down I’m telling you you and all
your ancestors you made the right
decision going to Australia I have no
idea what we’re doing in England but
it’s all stopped because we got a bit of
snow and so we go lid on to the piri
piri sauce you might want to just put a
swig of water in here just to loosen it
all up just a little swig and we’re
going to liquidize that
we’re going to need a nice peach once
you got it going I hope it’s not
splashing everywhere over there you want
a nice pinch of salt and pepper
salt-and-pepper goes in
and then we want to really you know good
cooking good fresh cooking is about
taste and flavor turn and liquidiser off
whoo ha ha yeah that’s what I’m talking
about at 6 o’clock in the morning in
England piri piri sauce for breakfast
okay
taste it get the seasoning right I’ve
got acid there I’ve got lemon I’ve got
chilli they’ve got smokiness from the
paprika I’ve got that hum from the
garlic and the onions one last little
whip up the piri sauce is done okay the
chickens have a look on the chickens
over here on that top shot here we go
we’ve got chickens that are Golden’s
that they’re not cooked by any means but
they’re golden they got character
um and what I want to do now is get
myself you should have two peppers in
front of you guys a red and a yellow
pepper what I do with this is just push
the stalk in like that and then you can
pull it out and then you can literally
open it up like that
tap out any seeds so push it in open it
out tap it out like that
so period that this is basically a 30
minute meal this is the kind of thing
that when I get home at night you know I
can rattle out in about 20-25 minutes
another little trick on this that I do
is I literally get an everyday brick
roll it in tin foil and I preheat that
on my griddle pan or frying pan or your
barbecue and to speed up the cooking of
that chicken even more at home whack the
top brick on top and it holds it down
gets it really crispy
so get just rip or cut these peppers
into little pieces like this it’s a kind
of rustic meal I’m going to throw these
peppers around the chicken now now
remember what we’ve got you should you
should have an earthenware tight dish
I’ll put that in the oven so it doesn’t
matter if you haven’t put it in the oven
but in the oven here I have got the an
earthenware type dish now if you look at
this it doesn’t matter what you got it
out of whether it’s porcelain white this
is a
a cheap Portuguese style dish what I can
do is just whack in that period green
sauce like that and the idea of this is
that the period prune sauce is just
flipping away and then on top you got
that beautiful crispy chicken thigh you
know in all its gorgeousness sucking up
that sauce absolutely lovely and Danny
any more questions brother I had one
that I think if I’m really interesting
we’ve got Linda from Perth who asked who
actually had said that she’s trying this
district she’s actually cooking tofu
instead of chicken which is vegetarian
yeah how do you feel about that I feel
it’s emotional so there’s no jeopardy
involved there’s no death involved on an
animal if I could be a vegetarian I will
be cooking a bit of tofu myself but you
think it would go well with the to
replace or tofu is a great carrier of
flavor you can get different types of
quality of tofu but yeah I mean it might
help to marinate it a little bit in some
thyme and some olive oil
absolutely thyme bashed up but yeah I
mean the nice thing about this dish is
this could be like gnarly lamb chops it
could be pork chops you know you could
be using tofu if you can’t get tofu like
really nice big field mushrooms or
portobello mushrooms would work and well
in this you know don’t look guys if I
can just show you the concept now and
we’re all cooking along together so I’m
trying to kind of keep my speed down I’m
going to take this beautiful chicken
here let’s get some focus and let’s get
an overhead shot just for a second just
I’m going to take this from here to here
from here to here I want you to notice
that the skin that we’ve invested our
heat and energy in is not getting wet
don’t go try and make crispy skin and
then cover it in sauce so notice that
the sauce is around the meat and the
skin is exposed to yet more cooking and
crisp eNOS these peppers here I’m just
going to give these a bit more cooking
and it’s looking pretty good actually
try and get the
Pepper’s coloured up a little bit and
what I’ll do is I’ll turn these and come
back I want to thank a few more people
for coming down to Ipswich everyone in
Ipswich a lot of you guys hope you’re
having a great time
first and foremost I would have loved to
have been with you today but I keep
making babies and I don’t think it was
my fault and to be honest last night
when I was giving him his bottle at 11
o’clock at night he doesn’t really look
like me much either so you know you
never know but I’m sorry I can’t be with
you but I got a little 7 week year old
boy called buddy and he’s gorgeous and
he’s taking up lots of time and he’s not
sleeping much so I actually I’m in
Australian time at the moment but next
time in Australia I can’t wait to come
and see what you guys are doing we’ve
had the team that are in Ipswich right
now
we’ve had those guys over so you know
and we had a great time I’m going to
thank some lovely local people we’ve got
Rachel Noland MP thank you for coming
we’ve got Paul forgive me if I say the
names wrong Paul piss Ali the mayor of
Ipswich Paul I’ve heard a lot about you
actually you’re very infamous so thank
you very much Paul Ruby slipper the
anchor the radio host on our own talking
to you earlier god bless
Zane Jackson from the Queensland Times
who will be talking about this lovely
link-up and everything that we’re doing
and how technologically advanced we are
to get this live link up working not we
got mark
Tim’s from the good guys and again a
massive massive thank you – good guys
you know this is this is this is not a
job for me you know this is that this is
absolutely 100% a bit of beautiful
social work something that’s important
the Australian public have been
beautiful to me they’ve supported me for
the last 11 years and to be honest the
Australian public have got me and
understood me and my style of cooking
and what I do before even my own so it’s
a pleasure to work with
good guys to get this going so now these
peppers are looking pretty charred let’s
just arrange these around the gaps of
the chicken right and basically we’re
going to whack this in the oven and it’s
going to blip and cook in between chime
mix up the reds and yellows mainly to be
Kemp and just sort of it you know it’s
good to eat with your eyes make the food
exciting just going to slip this around
here
Danny any more questions brother we have
a question from premier Anna Bligh who
they’re all actually cooking the piri
piri chicken over there or not yes which
at the moment she says does the piri
piri sauce lose its heat because it’s
mighty fool Allah as in it’s hot so if
it lose it does it get less pungent I
guess okay I hope that got it right Anna
and hi Anna
just before I answer that question I’m
now going to put this piri piri I’ve
have a close-up on that so they can see
what’s happening right so you can see
there’s veg around the gaps there’s the
skin exposed here it’s going to get even
crispier and the piri piri sauce is like
in a bath that’s just on the bottom of
that chicken that’s going to go in the
oven now for about 20 minutes okay which
is enough time for us to make the salad
and the rice I’ve got a pan here for the
rice on let me answer Anna’s question
and we have used quite a lot of chilli
here but absolutely she’s correct that
kind of blipping away that mixing with
the sweetness of the peppers and the
juice from the chicken on the bone it is
going to mellow it quite a lot actually
and actually when you put acid and
sweetness with chilli it does kind of
tone it down a little bit but it’s still
going to have a kick Anna so you know be
prepared and guys I want to serve this
kind of dish with a beautiful rice
simple basic rice
none of this food is complicated this is
typical stuff that we’re going to be
doing in the Ministry of food basic
stuff here’s a but you wouldn’t believe
the amount of letters that I get from
all over how can I make the best rice my
rice is always sticky it’s never very
nice dead simple for four people get a
regular builders mug like this
and fill it up to the top that’s roughly
always going to be enough for four
people so that goes into a hot pan and
then over that you can pour some boiling
water I’m just going to fill it up with
some tap water here turn your pan on to
full whack and here’s the theory guys
one cup of rice will serve four people
one cup of rice – two cups of water will
cook you you won’t have to drain it it’s
called the absorption method right you
won’t have to drain it you won’t have to
do anything to it we season it with some
salt in there and I’m just going to make
it a basic lemon rice so I’m literally
just going to cut this lemon here in
half and place it in here actually let
me just cut the bottom of that lemon off
so it’s got a flat surface and then I’m
going to place it let’s have an over the
head shop you can’t see it that’s
alright because I’m working around you
if the gas works let me move it back to
the over-the-head shop there you go so
it’s basically salt lemon if you want to
put a little bit of herb egde in there
there you go a little bit of thyme lid
over the top
happy days so that’s going to go on full
whack lovely people so piri piri piri
piri piri piri chicken I couldn’t even
talk them in the oven rice on that’s
only going to take about eight or nine
minutes to cook perfectly it will be
light and fluffy the next thing we’re
going to do is a salad but that is a
perfect opportunity to take another
question from the one-and-only local boy
Danny local to Queensland and Gold Coast
have been little well so hi to everyone
on the sunny Gold Coast we’ve got Katie
from laidly who says Jamie why did you
start ministry of food in the first
place okay listen in England most of
Europe America especially and now
shockingly to me I’ve worked in
Australia for 11 years never realized
there was a problem two years ago I got
slap I mean literally then I didn’t
realize that some of the worst obesity
problems in the world in
first world countries in Australia I
didn’t believe it but in parts of the
burbs there really is this breakdown of
an understanding of food and when you
get that breakdown and it’s the same in
England so it’s not like us and afternoo
is exactly the same when you get the
breakdown of food information food
passion people start not being able to
be clever about food shopping if you get
a recession or you’re under strict
budgets what happens is in towns and I
noticed this back home in England in a
town called Rotherham where the Ministry
of food started there was very little
fresh produce there was very little food
education all the government bodies that
were standing there saying you know
we’re being asked by you know the Prime
Minister to stop or halt obesity they
didn’t really know what to do they were
producing literature they were spending
money on campaigns but in my mind the
only thing that truly helps and saves
people is skin on skin people on people
so I set up a shop in the middle of town
just like in Ipswich a friendly place
run by talented local people that love
food I kind of wanted it to be an
Emporium like a food tourist information
you know and no matter if you’re rich or
poor big or small black or white
whatever you know if you want to go into
that shop and say help help me I don’t
know how to cook
I can’t boil an egg I can’t cook a roast
dinner I can’t make a stew I’m on a
budget I’ve only got this much money a
week I’m a single mum I’ve got a little
kid my kid is obviously not looking
great he’s not doing so well at school
no matter what your story you can go
into the Ministry of food and there will
be someone lovely there to love you hold
your hand teach you to shop to cook it’s
not rocket science you know Australia is
a country of beautiful beautiful cooking
there’s some of the best chefs in the
world in Australia there’s a beautiful
food culture going on there but but like
in England you know there’s this stretch
of
excellence to people that are really
living in a kind of modern-day sort of
poverty you know so for me that’s what
the Ministry of food was about it was
about creating something that would
allow the town to help itself it’s not
Jamie Oliver sort of coming to the
rescue
Superman and all that because I’m just a
geezer that can cook a couple of things
right but it what it is is it’s about
philosophy and when the good guys came
to me and said we want to do something
the brilliant thing for me is I do this
for a living like it doesn’t matter what
country it is if I’ve got the funds then
I can open these shops and if we can
open these shops I mean our shopping
Ipswich should be able to see about six
to seven thousand people a year we
should be at a change about six to seven
thousand people’s lives a year in a town
that needs help
and I’m really proud of that and
hopefully it’s going to be a nip switch
for a number of years so good luck to
everyone let’s get back to cooking
lovely people Danny I’ll come back to
you in a second okay it’s if once you
can see that rice is boiling over here
now have a little close-up of that all
right
the minute you kind of get to that we
take that off and we turn the heat down
right to a simmer the rice is going to
expand and suck up that perfect quantity
of water two cups to one cup of rice
right and that’s going to be gorgeous
the piri piri is in the oven and we’re
gonna make a salad now let’s just talk
about salad really basic stuff I’ve got
a bit of salad business over here
cheapest way to get salad is go buy some
seeds you live in Australia you got no
excuses you put stuff in the ground it
will grow it’s not like Essex where
you’ve kind of got like where we’re at
about minus 17 at the moment there ain’t
much in the garden let me tell you that
now okay the first year that I ever
planted it for anyone out there listen
I’m not exactly green I grow stuff but
the first year I grew stuff in my gun
properly I’ll actually properly I didn’t
know what I was doing I had a bunch of
Italian seeds I didn’t have a clue I
couldn’t read it I scattered it in the
soil
all I’ll give it some water it was very
untechnical I’d say 75% of the budged
job that I did worked and guess what I
have a scruffy garden it was all growing
over each other but I had loads of food
it’s so easy to grow your own stuff and
it’s the cheapest and it’s the tastiest
and when kids get engaged with growing
stuff my god they’ll eat it let’s talk
about the philosophy of a decent salad
for me salad is about contrast
okay so crunch sweetness
you know pepperiness of leaves like
watercress you can get like crunchy
things like call cucumbers in there you
can use cheese whether it’s mozzarella
or feta or parmesan there herbs are
always really good in salads and my sort
of general rule is if you can mix up a
bit of softness with a bit of
crunchiness with a bit of you know veg
with a little bit of you know herbs and
some cheese and dress that it will be
delicious so I’ve got a little bag
rocket here they call it rocket in
Australia yes they do they don’t say
arugula like you know that’s in American
business so I’ve got that I’ve got some
watercress in here I’ve got some rocket
going in basic stuff the bad salads are
you know they’re kind of great and
they’re sort of convenient but they are
the most expensive way to do it so you
can always grow it yourself I’m going to
have some mint going mint in salad is
just a joy so we’re going to put that in
I think it’ll be nice to say if Dave can
swivel his camera around our guests in
we got Tess and her husband or boyfriend
I haven’t worked that one out yet does
it husband husband sorry he just showed
me his finger okay thanks Jamie
they won the competition for good guys
what did you have to do for the
competition I know they can’t hear you
I’ll tell them what you’re saying oh
really really right I’d like to know
what you write she had to wrote em in 30
30 words or less why I was a good guy
that’s nice
so Tess and Jamie are here for their
competition winners
they’ve got in yesterday so they’re
going to be eating at James Italian I’m
going to send them to my new restaurant
barbacoa which is next to st. Paul’s
Cathedral no electricity no gas just
cooking on charcoal and wood and we’re
going to make sure you go a few other
nice places lovely to have you I hope
you don’t feel too a jet-lagged and they
they’ve left the kids at home so yeah
nice god bless you I don’t know don’t
know what I mean by that but I think you
all know what I mean by that godless
back to the salad away from Tess and
Jamie and we’re going to go back to the
cellar we’ve got a cucumber here and
okay let’s just put that there with a
cucumber very very basic very very
boring get a cucumber let’s take a fork
let’s have a close-up on this and it’s
score there you go and the focus there
it goes let’s score up the cucumber
quite aggressively why am I doing this a
couple of reasons one it looks pretty
but that’s not the real reason
it’s about texture and it’s about flavor
I’m going to purposefully cut it badly I
think you get all these kind of you get
all these chefs chopping like ninjas
forget about it real cooking real people
you know the kind of food that my the
people I love like Rose gray Stephanie
Alexander you know marchello who’s an
you know Alice Waters all these
brilliant women cooks they don’t sit
there like men trying to julienne
everything you know I want it purpose
for I want planks and chunks I want it
rustic so look let’s just have a
close-up on this a cucumber here that is
that the closest you can get should I
come close to you let’s give Australia a
nice close up late look that’s not bad
for down the internet okay
so there’s that close up why have we
done that to make it look pretty
to make it look rustic and also that
texture that we’ve created will cling on
to dressing and make it delicious also
we got some carrots here I want to show
you the cheapest bit of kitchen gadgetry
that you can get is a speed peeler
this little bad boy this little bad boy
here has the ability to not just peel
but if you carry on peeling you can
create wafer thin beautiful pieces of
vegetables it can turn a boring humble
vegetable like a carrot into something
beautiful and let’s be really honest
there’s not many chefs that can get you
know carrots that thin so get yourself a
3 or 4 dollar speed peeler all you basic
cooks out there and it will help you
make it will it’ll make you look good so
carrots goes in Danny
any other questions big boy not another
question as such but I just thought I’d
mentioned lovely Judy from tintin gala
and Victoria sorry if I don’t pronounce
that correctly have been away for quite
a while but from toon girl and Victoria
she wanted to let you know that three
families and her local community have
joined together to create a communal
garden where they’ve started to grow all
their own produce I know that you’re a
big you know you support that as well in
terms of grow your own yeah Ellis
participant is 56 so I just thought I’d
mention that because it’s amazing
project that they’re doing yeah
beautiful
I mean look guys this this I’ve been
studying and working in in the obesity
problem bad you know about 68% of the
public going through Australian
hospitals right now are there because of
diet related illness heart disease
diabetes or many other diet your cancer
strokes it is we’re so busy these days
we have so many options our priorities
are changing you know every 5-10 years
it is so important right now that
communities come together and teach the
next generation out-cook it’s so
important that things like these
community gardens happen it that the
work that Stephanie Alexander has done
in schools for the last 20 years to be
frank you know it’s so important that
governments and people like Stephanie do
this stuff because if we don’t things
are going to get out of control to be
honest they’re out of control already so
this whole kind of commute for me today
you know
what’s happening in Ipswich with
everyone in the town the mayor being
there
you know Anna being there you know it’s
this is all about community coming
together and fixing stuff and we can fix
stuff so look we got a basic salad here
another thing that I quite like to do is
use fruit in salads I’ve got a
pomegranate here I hope you’ve got some
in Australia I’m literally just going to
put my knife through the pomegranate
like this and then just hold the
pomegranate like this there we go with
your hands open and then spank it
Danny’s looking enviously at this
pomegranate right now yes thank you
live broadcast any hope correct sorry so
we’re going to just spank let’s get the
mayor of Queensland spanking that
pomegranate and the premier there we go
right the nice thing is you can see the
fruit comes out those beautiful little
capsules of sweetness and let’s do it
let’s do a basic dressing lovely people
let’s have a close-up on this jam jar
lovely man and you’re a little bit
you’re a little bit high aren’t you
let’s let’s try and help you let’s put
it up here close up on that jam jar to
help the Australian the concept that’s
cropping a little bit let’s get rid of
the top of that processor let’s come up
a little bit oh and let’s go down a bit
Oh Oh see right the concept of a
dressing okay everyone say out loud 3 2
1 into Adam come on you boring people in
England 3 to everyone say 3 2 1 3 that’s
more like it
that’s what we like to hear 3 2 1 is the
concept of addressing what does that
mean that is three parts olive oil to
one part vinegar and whether you know
and and a key 3 parts olive oil to one
part acid
okay now that acid could be lime
grapefruit juice orange juice lemon
juice vinegar it really could be almost
anything I’m going to use bosonic just
to show you very visually back to that
jam-jar please I want to show you very
visually that one part of acid which is
about that is basically three to one one
part acid to three parts olive oil I’m
gonna put a bit of lemon juice in there
you can blend and mix your acid but a
bit of lemon juice basically do whatever
dressing you want back in Ipswich okay
it you make up your own one that’s the
nice thing about the concept of three to
one one part acid to three parts olive
oil let’s have a pinch of salt in there
I’ve got rock salt in there and a little
pinch of pepper you can put some herb in
there if you want and then we put the
lid on like this and you could put
mustard in there if you want and then
just shake it widen up that close up
there we go bit of shaking shaking whoo
whoo let’s having you let’s have you
shaking it over there in Australia
everyone’s typing three two one
everybody it’s the reason 1 3 1 3 2 1 we
2 1 is the future now this let’s make
sure that lids on tight and give it a
right good jerking
right I want to see the aorta gherkin I
want and joking I want the whole of
Ipswich JIP let’s have all your hands in
the air right now everyone get your
hands in the air
god bless you all let’s go back to the
salad honestly you never thought that
salad would be so exciting the dressing
goes on lovely people you only want to
put just enough dressing on your salad
and always dress at the very last minute
don’t pre dress your dressings okay at
this point in time we’re going to find
our ferry fingers oh I never thought I’d
get to this point so can everyone put
your hands in the air please even if
you’re at Harlem across Australia in
your bedroom naked in your bedroom
whatever you’re doing put your hands in
the air let’s have the mayor with the
hands in the air
let’s have all the VIPs which have your
hands in the air twinkle your fingers
yes we get milk what am i doing
you’re gonna find your fairy fingers
this is not something that Danny
show me your fairy fingers Danny this is
not something that Danny invented even
though he does have beautiful fairy
fingers any other Dyersville we’re going
to wave let’s have your wave
love I can see you waving I can see you
on the Skype that’s it now we’re going
to get into that salad and if you
haven’t got a salad just imagine you got
a salad just give it a good old salad up
now you got to treat this salad like
your children that means you can’t have
favorites
don’t dress a salad unless you’re
prepared to dress every single lovely
little mostly leave so we’re going to
dress that salad like that we’re going
to put all of that beautiful mix it up
from the top to the bottom and there you
go don’t scrunch it don’t bash it bring
it up to a nice little pile and then
we’ve got some beautiful beautiful salad
there to finish it off Thank You
Australia for finding your fairy fingers
I think in the press tomorrow our friend
from the Queensland times or Herald or
whatever it was I’m sure he’s going to
be writing up the new way of revolution
fairy fingers they were builders finding
their fairy fingers you everyone was
finding their fairy fingers it’s a good
thing we’re going to go back to our
speed peeler that cheap little gadget
that makes you look good okay we’re
going to shave parmesan into beautiful
let’s have a little close-up come on
Dave this is that the most you can do
this this is what we want let’s go got
you fight yeah that’s what we want we
want to close up here we go Gordon
Ramsay wouldn’t give you a close-up like
that would it be too busy abusing your
presenters from your best loved TV
programs I thought that was very funny
I’d like to congratulate the prep the
old president of Australia for asking
him to leave the country
I wish ours would do the same in England
there you go put that in your local
paper okay so we’ve got a lovely shaved
parmesan and how dare he come to your
country and take the mickey out of your
lovely presenter out there he okay so
we’ve got the lovely little bit of
parmesan on there so we’ve got a nice
rustic salad this is going to move over
to here just above our help there we go
oh oh there we go there we go this let’s
move help we’re going to move her this
is this is the Connor this is my little
message to the world when the the
technology was
it’s down ere look I know you’re all
impressed that I can spell help here we
go / there we go nice we can decorate
this here as well oh look at that oh yes
let’s dress the surface abstract arts if
this is like art it’s like graffiti this
make some more space let’s have a look
at our rice lovely people let’s go to
close-up of the pan let’s have a little
1 2 3 now notice that there is no water
in the bottom of that pan see the little
holes that have kind of created
themselves there this at the time would
have done its work here back to the time
back to the time don’t worry about me
back to the time at the time would have
done its work so we can throw that away
this lemon here interestingly and that
little time of cooking you know you get
of course a lot of this juiciness comes
out already but you’ve got a kind of jam
eNOS here that’s very very nice and
another thing that you can do a little
bit like being in Morocco is you can get
that lemon and you can half it and you
can get rid of that sort this is a bit
of Apple RV this is an optional you
don’t have to do this you can actually
take a small part of that lemon get rid
of that inside and you can chop up the
lemon like this and it’s actually very
fragrant
and does very well so that’s your basic
lemon rice but the one thing I can
promise you Australia and I know look
for a lot of the cooks across Australia
at the moment you might be thinking
that’s not technical that’s not clever
no no this is the Ministry of food this
is the kind of love and care and
simplicity that we’re going to be
teaching in the Ministry of food
surefire ways of getting the best rice
every single time so that rice lemon can
go over here back into here like that we
can stir that in less you sever let’s
get rid of that pip let’s just have a
look at here again and you see how
lovely and look how light that is
let’s give you another even closer
closer with our cameraman like this
there you go lovely like hot simple rice
and of course from a health perspective
we should be cooking brown rice or even
mixing it up with wild rice and you can
absolutely so the rice will go let’s put
it on a nice little let’s put it on a
nice little let’s get a prop for the
rice one of you lovely girls I’m going
to go to the oven now let’s have a look
at our piri piri if you can cue up on my
board please go let’s have a look at our
piri piri guys look at that
now come on Arlene bubbling flipping
away this have a little lucky let’s try
and favor it for you cuz you can’t even
see nothing on there let’s have a little
look let’s bring it down us let’s hold
it down here a few days so now we’re on
basic technology here can you see that
Dave come a bit closer Danny can we have
another question from Australia a
interesting question from Maureen who’s
actually a nip switch what is your
earliest memory of cooking my earliest
memory of cooking well my earliest
memory of cooking I was about four years
old I grew up in a pub restaurant dad
always had eight chef’s pastry chefs he
always had local food hold dears coming
in and on a Tuesday there be the crabs
and the whole fish so that was not my
sort of first memories just living at
home you know my front room you know was
the part of the pub you know my kitchen
was a commercial kitchen the first thing
I ever cooked was an omelet and the and
then the first time I ever cooked a
whole meal was a roast chicken dinner
with all the trimmings and I was about
nine
shamone and to be honest I wasn’t very
clever at school I didn’t do very well
at school and it was the first time I
remember my old man sort of patting me
on the back and saying well done son I’m
proud of you and it was the first time
that I thought I was actually good at
anything so I thought I might as well
stick to doing it so I used to work
there at the weekends and the summer
holidays and you know the rest is
history
should we get back some cooking sounds
good I’m just going to play up this
lovely steamy rice we’ve got the lovely
steamy rice here I’m going to put it
onto a nice plate simple light steamy
rice
going in there now lemon rice
see how it’s just caught on the bottom
in this pan a little as well that’s not
actually a negative that’s actually a
positive it’s almost like a little chip
you can save that and put a little
parmesan and olive oil on that and it’s
absolutely delicious so rice it’s done
we’re going to put that here let’s have
a look at that top shot again I’m
designing my top shot so we have rice we
have salad we have the piri piri now is
coming out and let’s have a little look
have a look at this come on close up
with that please let’s go a little wider
little wider look at that there’s our
piri piri that’s the concept sweet
peppers blipping look at the piri piri
sauce around here just flipping away
getting like beautiful and and sweet
absolutely delicious the skin is still
crispy guys that the skin is still
crispy so look we’re going to put that
in the middle you can do this dinner in
about half an hour no problem
to finish off guys let me show you how
to make a very healthy 45 second but
don’t time me ice cream right kind of
ice cream this is what happens get
yourself a food processor lid off
slicing blade on that goes in go to your
freezer key sell 500 grams of frozen
fruit it could be any fruit you like
bananas at what I tend to do is I tend
to when I’ve got a fruit bowl getting a
little bit ropey looking all on the turn
I just literally chop it up bag it up
freeze it and then whenever the kids
want to dessert of all in a banana peach
you know I’m doing mix black forest you
know sort of black forest soft fruit we
got cherries in there black currants
just put your 500 grams in there we’re
going to sweeten that with honey so
about this is for this is enough for
about 4 to 6 people so about 4
tablespoons of honey
or no more than you put on your own
porridge or something in the morning
right so you put some honey in there and
you literally get yourself about 500
milliliters of yogurt so this is
fat-free yogurt you can use Greek yogurt
any yogurt you want about five hundred
mils goes in or four hundred actually
you could get away with easily and then
literally wash it up let’s go for it
and then we can count 45 seconds
Danny come round here darling okay 45
seconds
anelia a little bit more yogurt both in
beautiful
give it a good old whizz up it’s a bit
noisy and I do apologize Danny what was
the last question that we got brother
and I’m going to show you some little
bit of a aspect what motivates you a
doll from its little saying what
motivates you what motivates me what
motivates me is just cooking the people
around the food industry you know it’s I
don’t know I think it’s important it’s
important to do something in life that
you enjoy I love cooking I love the
people that work in the business try
this ice cream okay have a look in here
guys that’s had about 50 seconds in
there and you’ll notice just with a
little hot spoon what will happen now is
you get a beautiful that’s it look that
is basically an ice cream shiny gorgeous
sweet have a little taste you can
sweeten it more if you want to I’m going
to do Danny a little portion here we go
I just do him a big portion who’s been a
while you know it takes me about a long
time to eat – like I still be stuck –
yeah don’t worry Danny does let’s have
another little spoon but look at that
look at this look at the shine on that
absolutely gorgeous homemade kind of ice
cream absolutely healthy low-fat yoghurt
lovely fresh fruits sweetened with honey
all right and now in Australia you can
watch Danny
endeavour and a little look up I have a
little look up Danny the whole thing
finish it your course well got to finish
it you know I’m going to just serve up
the rest of these Oh guys are there any
other things you wanted me to talk about
on others bits of paper going around
your vision for MOF in Australia okay as
I’m plating up these lovely ice creams
which you can still take pictures of my
vision for the Ministry of food
Australia my vision really is to fairly
aggressively work with the government
and the good guys to create a number of
multiple sites around Australia Ministry
of foods across the whole of Australia I
know that the Ministry of foods I
absolutely know that the
history of food is the cheapest and most
efficient and proficient way of truly
changing lives in the Hulk you know to
try and hold the the escalation of the
epidemic of obesity is serious business
but through community and food and fun
you know we don’t have to be boring
about all this you can make you know
profound change the advertising
campaigns
I don’t think work you know the the
little thing going on in a school is
cute you know but we want to get kids
cooking and grow in so the stuff that
Alice Stephanie Alexander is doing is so
profoundly important and I know that
she’s launched it across most of
Victoria now but we really want to see
that as well and Australia in Queensland
which is this is incredible and a true
fact let’s let’s just talk about
Australia at the moment and to me
Australia isn’t a country that should be
having this problem okay I don’t I can’t
work it out in my head but it’s it’s a
problem what’s brilliant about Australia
right now is that in America and England
there is not a prayer there is not a
private company like good guys that have
so bravely put good money on the table
and say we’re spending it on this cause
there’s no equivalent in England or
America doing that so thank you good
guys at the same time
neither the American government or the
English government have gone in with a
company like good guys and so easily put
money towards it as well so thank you
local government and and also I think
stuff like the stuff that’s definitely
Alexander’s doing that’s getting rolled
out you know Australia is actually
leading the way in change and I really
mean that
so you should all give yourself a
massive round of applause for everything
that’s that’s been I’m just finishing my
ice creams here so lovely people this is
a sweet little dinner how are you doing
it in Ipswich how’s the cooking going I
hope it’s going well I want to say a
massive hello to
gay Anderson in Ipswich cooking away
keep it going
I’m done now in theory you guys should
be done – if our communications have
gone well I’m just putting a few basil
leaves around the piri piri we’re going
to put all these recipes up on Jamie
live , probably be beyond good guys calm
or Ministry of food calm and now it will
all be on the website this kind of
dinner you can rattle out in 25 minutes
dessert rice salad and the piri piri
chicken it’s been a pleasure – I mean
are we carried on can we take some more
questions what eats more questions play
Danny you get background and attend and
take the questions but thank you so far
cooking the cooking is done lovely
people the cooking is done Maria from
Melbourne says why you so inspired by
Italy and Italian food Washington are oh
well I’m inspired by all countries you
know even Australia has been a massive
inspiration to me
people chefs products and the food and
the kind of waves of immigration that
have made up your population the Asian
fusion elements brilliant but yet I love
Italian cooking it’s kind of been my
second home for the last decade the
thing I love about Italian cooking is
you know it’s not so many men running it
basically you know Willie’s you know
when what I mean by that is instead of
it being all about super super chef e
stuff you know I just love people that
are so pleased to have an incredible box
of lemons or like an amazing fish I love
the simplicity of herbs and citrus and
simple cooking and roasting and an
appreciation for sort of pulses and veg
I just think Italy’s wicked but at the
same time all of those sort of
Mediterranean countries Portugal Spain
you know if you get near the mums in
French country cooking that’s great to
stay at the restaurants though but you
know I think brilliant and inspiring
later from Melbourne says how do you get
kids to cook how do you inspire them to
cook and getting kids to cook it is
really easy at one don’t get too
stressed about it – you just your only
job as a parent is to make food
represent fun if you’re stressed and up
they’ll hate food if you’re a fussy pain
up the backside I don’t like that or
don’t like that keep it to yourself keep
it to yourself you know you know the one
person in the world that the kids look
up to and love is their mom or their dad
and if they’re sitting around being
fussy and a pain in the backside they’re
going to absorb that straightaway but
like the thing you can do is try not to
do big dramatic things once in a blue
moon try and do little things often when
you go even if you go to a boring old
supermarket just think about being a kid
for a second and see it through our kids
eyes give them choices give them
opportunities get them to touch things
feel things taste things ask them should
I buy that or that or what do you want
from this or this and kind of just make
it very not saying it’s going to always
go well because kids are kids I’ve got
four of them up and down like a yo-yo
but what I can say about my seven and
eight year old and I’ve worked with many
many families in many different
countries from many different
backgrounds is if you slowly drip-feed
food and fun they’ll embrace it and kids
are not born and programmed to eat
burgers and nuggets you know they just
comfortable to eat the things that are
close to them so if it’s a big old
billboard and a load of kids advertising
and that’s all they see all day that’s
what they’re comfortable with and as a
parent unfortunately we’re in a time now
where governments haven’t really got the
balls to control advertisers and
billboards and kids adverts and kids
programming so as a parent you need to
make it just cool and normal to get down
the farmers market and get amongst it
but also you know have fun you know at
the weekend have fun and make some mess
laughs giggle and it’ll all be alright
quite a few vegetarians online today
Jamie a vegetarian option for Christmas
as an alternative to me what would you
cook I don’t know really if I was a
vegetarian you’ve just got to become
really proficient at mushrooms roasted
veg get all over the veggies you know
growing your own stuff to get that
maximum flavor working with interesting
different arrays of cheeses and pulses
get really good at things like chickpeas
butter beans cannellini beans
you can make the most wonderful things I
don’t really know what I do to be honest
on my Christmas Day we do a goose in a
turkey and gravy but like we hit about
13 veg from the garden anyway and we
roast and boy limbs demon and like even
that on its own it’s just done properly
that’s what I would do but I kind of I’m
not really into that kind of all we’re
not having Turkey let me give you a nut
roast I’m not really into that I just
love doing beautiful different things
with veggies if you ever look at Jamie
Oliver calm now there’s a load of veggie
recipes up there have a little worm look
around and I hope you get inspired going
down down so Amanda and Stacy from Beach
mere say hi Jamie if you could cook for
anyone who would it be
so basically if there’s anyone in the
world that you would cook for who would
that be
and I don’t know really it’s a funny old
question and probably in you know I’m
not one sort of particularly I tell you
I do quite I do quite miss that the
older guy that died from the fish Steve
Eve Oh Steve Irwin I’d love to cook for
Steve and I dedicated my seventh book to
him when he died and I really loved him
I loved his energy he was funny he was
intelligent I think he did a very
similar job in wildlife and sort of sort
of green issues that are trying to
include and health I really miss him and
I didn’t even know him I actually have
got a funny story that I’ve never told
about him I met him once and I was at
the Royal Albert Hall doing a massive TV
Awards in front of seven-and-a-half
thousand people and in those days 11
million people were watching it on TV
Jerry Springer was in the room the green
room and a couple of famous British
people and I was presenting an award so
you’ve got the ladies with like that
head cans on and the microphone in the
clipboard ok mr. Oliver we’re ready for
you now the show is started and I walk
out and out there is this little ray of
sunshine Steve Irwin and it was all tan
and I didn’t know who he was I hadn’t
met him he wasn’t in my life at that
stage anyway all right night and I went
yeah there’s a lot of Aziz in London
anyway I went all right make nice to
meet you but he was so blond and sort of
perfect in tanned because she said come
through to make up now I thought it was
my makeup artist so I’m walking down the
bunt walking I’m walking down at the
street walking down the back lanes and I
go listen mate I do the naked shift we
don’t have makeup I don’t really go too
heavy on the makeup I mean just keep it
really like good what I said not too
much foundation don’t really want it
then and the hairs just the hair you
can’t control it because what are you
talking about you’re the makeup oh you
guys the makeup artist
I’m a bloody crocodile wrestler what are
you talking about so my first my first
introduction to one of my heroes was
thinking that he was a makeup artist
because he did look a little Kemp and he
was very beautifully tanned but it was a
funny story and he didn’t talk to me for
the rest of the night and I apologized
to his manager and I don’t think he was
very happy either but no I think if I
could cook for anyone I think I cook for
him I think the world is a sadder place
without him and and and his energy was
just absolutely addictive so yeah that’s
the answer to that very long answer to
that simple question I think we’re going
to do one more or we calling it a date I
think we’re calling it a day um guys
let’s have a Top Shot again there we go
help well we’re just going to just
change that it’s been a pleasure all got
ice cream all over me it’s been a
pleasure and bear with the Topshop it’s
been a pleasure cooking with you I love
Australia very much you’ve got such a
wonderful country they’re beautiful
produce and and I just want to wish the
Ministry of food all the luck in the
world it’s so important that the good
guys have done this and it’s so
important that the local government
support this and continue to support
this and it’s all about the love
it’s all about the love guys you know
skin-on-skin locals on locals you can
come back to me now because I am
slightly self-important as you well know
it’s all about the love thank you
thirty minute meal recipes are online
love tips which Apes which I love you
thank you to all the dignitaries that
came thank you to the press that came
just good luck look guys you’re going to
smash it you’re going to do a great job
apes which will be an example for the
rest of the country this is I can
promise you the cheapest and most
proficient way of empowering communities
that need help desperately need help to
change themselves
save money by differently shot
differently cooked differently and save
lives
honestly honestly so good luck I love
you guys take care and that is over and
out from me mister Oliver in England
snowing at minus 17 back to you in the
Sun
Oh
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