WEBVTT - Cooking with Sarah Boorer

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<v Speaker 1>Sana are you I don't want to eat.

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<v Speaker 2>You will get ORDISRT till you clean up your plate.

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<v Speaker 1>So eat it.

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<v Speaker 2>Don't you tell me your bother.

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<v Speaker 1>Get of an egg and you're not going to believe this,

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<v Speaker 1>Sarah Bora, What last night I was talking to Russell

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<v Speaker 1>set Right our Natural Path, and he said that curry

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<v Speaker 1>and some curry dishes are good for getting rid of

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<v Speaker 1>cognitive decline.

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<v Speaker 2>Oh I'm hoping I'm set for life then, because I

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<v Speaker 2>love a curry.

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<v Speaker 1>Well, that brings us to tonight's recipe. What have you

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<v Speaker 1>got it?

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<v Speaker 2>Sure does?

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<v Speaker 1>This is? You know me?

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<v Speaker 2>I really like an easy midweek meal. This is eaten.

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<v Speaker 2>It packs in the bedge as well. It's a Coulieflower

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<v Speaker 2>curry with halloomy in it as well. It's got the

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<v Speaker 2>Cormer flavors in so a really nice Indian curry. And

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<v Speaker 2>it's so quick and easy. You want to start off

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<v Speaker 2>by all of your ingredients prepared, So dice a large onion.

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<v Speaker 2>You need one hundred and forty grams of tomato paste,

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<v Speaker 2>two tablespoons of former curry powder. I'd never bought the

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<v Speaker 2>pre mixed curry powder before, but it was really easy

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<v Speaker 2>to get from the supermarket, and you could get a

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<v Speaker 2>really good one too that had all of the folk

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<v Speaker 2>spices in it, so you knew that it was good.

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<v Speaker 2>You need a medium head of colieflour trimmed into its florets,

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<v Speaker 2>four hundred grams of plumy cush into bite sized pieces,

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<v Speaker 2>and then four hundred mili of coconut milk. Start off

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<v Speaker 2>by heating two tablespoons of gee or flavorless oil. If

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<v Speaker 2>you don't have g, which is just a clarified faster,

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<v Speaker 2>you can just use, as I said, a flavorless oil,

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<v Speaker 2>but doesn't taste like anything, so you don't want to

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<v Speaker 2>be adding any extra flavors to the dish, so maybe

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<v Speaker 2>an olive oil would work. Put that in a large

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<v Speaker 2>frying pan, place it over medium heat once it's hot.

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<v Speaker 2>And I used the pots of this because I had

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<v Speaker 2>too much coulieflour to do in the frying pan, so

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<v Speaker 2>either all works when it's hot. Adding your onion, saute

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<v Speaker 2>that until it's soft and translucent. Add in your curry

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<v Speaker 2>powder and cook that off just for about a minute

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<v Speaker 2>and so that it's coating the onion. Add in your

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<v Speaker 2>tomato paste and then cook it until the paste is

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<v Speaker 2>darkens ever so slightly, it'll take out that bit of flavor.

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<v Speaker 2>So you want that to change in color and make

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<v Speaker 2>sure it's coating the onion. Adding your cauliflower florrets, and

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<v Speaker 2>the recipe sets adding the hallumi at this stage, but

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<v Speaker 2>I found that it really broke up, so adding the

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<v Speaker 2>hallumi later. So adding your cauliflour, cook it for a

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<v Speaker 2>few minutes, and then once that's kind of starting to soften,

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<v Speaker 2>adding your four hundred mills of coconut milk. Do it

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<v Speaker 2>gently to combine and let it simmer for at least

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<v Speaker 2>ten minutes, or until the curry has reduced down. The

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<v Speaker 2>sauce is thickened, and you want the coulieflour to be

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<v Speaker 2>really edible as well. So I like to be able

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<v Speaker 2>to put a fork in there. And once you can

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<v Speaker 2>break the florrets apart easily with a fork, that's when

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<v Speaker 2>you know it's easily ready to go. About five minutes

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<v Speaker 2>into that ten minutes, when it's reducing, I would add

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<v Speaker 2>in the HALLOOMI I would suggest adding it in a

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<v Speaker 2>little bit later than the recipe suggests, just so that

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<v Speaker 2>it doesn't break apart. The first time I did this,

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<v Speaker 2>you kind of end up with a mush which still

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<v Speaker 2>tasted fine, but to be able to actually have the

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<v Speaker 2>halluomi in those bite sized pieces, I would add it

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<v Speaker 2>in a little bit later. If your sauce is reducing

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<v Speaker 2>too thickly quickly though, turn down the heat a little

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<v Speaker 2>bit and add in a splash of boiling water to

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<v Speaker 2>loosen it up. The recipe suggests that you can serve

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<v Speaker 2>it with rice and nane. We just had ours with

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<v Speaker 2>nane and it was absolutely delicious and it's good. Heat

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<v Speaker 2>it up the next day as well, brilliant.

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<v Speaker 1>Have you got a name for it?

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<v Speaker 2>Oh? My one is really boring. It's just a halloomy

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<v Speaker 2>cauliflower corma.

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<v Speaker 1>Well, that's lucky. You've come to the right guy.

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<v Speaker 2>Then, my favorite part of the segment.

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<v Speaker 1>Sarah's Hello, loumy good Calma coorma.

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<v Speaker 2>That was a good one. I was trying all afternoon

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<v Speaker 2>to think of some really good titles for this one,

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<v Speaker 2>and I just I'm not as good as you. I

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<v Speaker 2>can't do it.

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<v Speaker 1>Well, you're lucky because the other name that I was

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<v Speaker 1>I came up with was karmacorma chameleion.

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<v Speaker 2>That was the only thing I could but it wasn't

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<v Speaker 2>as good as that. I was just thinking of Corma chamellion.

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<v Speaker 2>But I was like, no, that's not going to cut it.

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<v Speaker 2>It's not good enough anyway.

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<v Speaker 1>Do you know what I had for dinner tonight? And

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<v Speaker 1>I put it in the air fryer.

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<v Speaker 2>Oh, oh, I don't know.

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<v Speaker 1>A potato.

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<v Speaker 2>Oh, just a potato. You must starving.

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<v Speaker 1>I couldn't find anything to cook, so I put a

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<v Speaker 1>potato in the air fryer and then I cut it open,

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<v Speaker 1>and I put some little pack on it, and then

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<v Speaker 1>I put some salt on it. You know what, It

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<v Speaker 1>wasn't that bad, No.

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<v Speaker 2>Because that's kind of just like putting it in the

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<v Speaker 2>oven ride except speeding up the process that you don't

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<v Speaker 2>need to wait like an hour for it to be done.

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<v Speaker 1>Put it this way, though, it was no karma corma chamelion.

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<v Speaker 2>Maybe one day we can just make a potato corna curry.

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<v Speaker 1>Could you?

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<v Speaker 2>I'd like that?

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<v Speaker 1>Okay? In the meantime two gv dot com if you

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<v Speaker 1>want to find the recipe, Thanks so much,