The Cook And The Chef TV Listings
Time |
TV Show |
|---|---|
16 APR
|
The Cook And The ChefFresh Or FrozenSBS FoodMaggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It’s a seafood fiesta with Simon’s Fish Won Tons and Garlic Prawns with Rice Pilaf along with Maggie’s Crispy Skin Salmon and Pea Salsa - all frozen of course. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful Frozen Pea Soup. |
17 APR
|
The Cook And The ChefBlondes Have More FunSBS FoodChefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they’re going blonde. White asparagus, light coloured meats, garlic, white chocolate, coconut and meringue all make the ‘blonde food’ menu, and with the use of simple sauces and balancing of flavours the cook and the chef prove that blonde doesn’t mean bland. It’s a program packed with blonde tips and worth watching just to see how the theme goes to Simon’s head. |
18 APR
|
The Cook And The ChefOffalSBS FoodWhen ‘offal’ is mentioned most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away. This week Maggie and Simon demonstrate that some ingredients which are considered ‘junk food’ can be tasty if they’re prepared with love and attention. |
21 APR
|
The Cook And The ChefMoveable Feast, ASBS FoodIt’s the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program Maggie and Simon whip up dishes that’ll not only impress the crowd but are easy to transport to any get-together. Maggie’s 'moveable feast' is a creamy asparagus and leek tart, a whole meal encased in a sour cream pastry and ready to go. Simon shows us how to make a beautifully textured goat cheese lasagne that can be transported using a gourmet “must have”, the cardboard box. |
22 APR
|
The Cook And The ChefShellfishSBS FoodWhat do you do with sea urchin? How do you prepare abalone? Maggie and Simon answer all the questions and show us some tricks of the trade as Maggie tries to convince Simon he can't live without sea urchins with her scallop and sea urchin butter. Simon opts for clean, bold flavours with his half shell scallops with dukkah. |
18 APR
|
The Cook And The ChefAn Easter BreakfastABC TV HDMaggie and Simon have some great ideas for Easter breakfast. Maggie cooks a traditional omelette and brioche, while Simon prepares yum cha. |
18 APR
|
The Cook And The ChefEaster CookingABC TV HDSimon instructs one of his pastry chefs to create a chilli Easter egg for Maggie, while Maggie makes a Russian Easter dessert, and heads out into the Adelaide suburbs. |