WEBVTT - Cooking with Sarah Boorer

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<v Speaker 1>Sarana are you I don't want to debat, don't want to.

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<v Speaker 1>You will get er till you clean up north plate,

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<v Speaker 1>So eat it. Don't you tell me your full an egg? Hello,

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<v Speaker 1>Sarah Bora, how are you this morning? Good morning? I'm well,

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<v Speaker 1>Thank you? How are you? I'm good? I'm ready to

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<v Speaker 1>know what's cooking? Well this week? Well, we had some

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<v Speaker 1>really good feedback last week. We had a message saying

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<v Speaker 1>that it was the best recipe that we've done, which

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<v Speaker 1>I was very toughed about. But then I thought, we're

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<v Speaker 1>not going to be able to top that. So we're

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<v Speaker 1>going to do an easy midweek meal because we need

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<v Speaker 1>easy midweek meal. So I'm doing the one pot also

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<v Speaker 1>and Rasoni bolon Ais from recipe Okay, so to this one.

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<v Speaker 1>What you want to do is start off with a

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<v Speaker 1>frying pan or a pot, are you pot? Kind of

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<v Speaker 1>one of those big Dutch ovens. It fits everything in.

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<v Speaker 1>You know what's going to distribute the heat perfectly. What

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<v Speaker 1>you want to do is pop in a tablespoon of

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<v Speaker 1>olive oil. Heat that up over medium heat, and then

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<v Speaker 1>add in a small liced onion and two cloves of

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<v Speaker 1>garlic minced. Pop those in for about three minutes. Mix

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<v Speaker 1>it around until they're translucent, because you want to get

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<v Speaker 1>as much flavor out of them as possible. Add in

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<v Speaker 1>a five hundred grams of beef mince. As soon as

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<v Speaker 1>you add the mince in, turn the heat up to high.

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<v Speaker 1>Cook the mince, breaking it up as you go. When

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<v Speaker 1>you don't see pink anymore and the mince has been browned,

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<v Speaker 1>what you want to do is them add in seven

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<v Speaker 1>hundred grams of tomato for sasa. I try to get

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<v Speaker 1>the one that doesn't have too much added to it

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<v Speaker 1>because sometimes they can be really high in sodium or salt,

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<v Speaker 1>so try to look for one if it's on special

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<v Speaker 1>that doesn't have as much added to it, because then

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<v Speaker 1>you've got a higher tomato content, which means more flavor.

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<v Speaker 1>Pop the tomato forsata in two teaspoons of Worcestershire sauce,

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<v Speaker 1>two teaspoons of dried Italian herbs, and if you don't

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<v Speaker 1>have an Italian herb mix, you can use any combination

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<v Speaker 1>of dried parsley, oregano and basil until you get to

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<v Speaker 1>the two teaspoons. Two beef bullion cubes, and I just

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<v Speaker 1>add them in and crush them in my hands kind

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<v Speaker 1>of as you go, so that you're crumbling them. The

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<v Speaker 1>recipe calls for half a teaspoon to a teaspoon of salt.

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<v Speaker 1>I would just add in half a teaspoon to begin with,

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<v Speaker 1>because you can always put more in at the end

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<v Speaker 1>that you can't take it away. And it doesn't specify

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<v Speaker 1>how much black pepper, but I would just pop in

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<v Speaker 1>half a teaspoon of that as well, because you can

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<v Speaker 1>always add more in at the end, and then three

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<v Speaker 1>cups of water. Once you've added all of that into

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<v Speaker 1>your pot, mix it around, and what you want is

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<v Speaker 1>the liquid to come to a simmer, so stop mixing

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<v Speaker 1>it once you've done that, and then add in once

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<v Speaker 1>you're at a simmer and it's kind of bubbling and

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<v Speaker 1>spitting a little bit, add in one and a half

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<v Speaker 1>cups of dried also or razoni. Mix it as soon

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<v Speaker 1>as it goes into the pot, because you don't want

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<v Speaker 1>it to sink to the bottom and then stick to

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<v Speaker 1>the bottom of your pot. So give it a mix around,

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<v Speaker 1>and then you want to cook it for ten minutes

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<v Speaker 1>during it quite frequently as well, just to make sure

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<v Speaker 1>that it doesn't stick to the bottom. The recipe does

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<v Speaker 1>say stir it quite frequently towards the end, but I

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<v Speaker 1>would take kind of for the whole ten minutes. Keep

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<v Speaker 1>an eye on it because you don't want too much

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<v Speaker 1>of it stick to the bottom. If your liquid is

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<v Speaker 1>evaporating too quickly, though, you can just add in a

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<v Speaker 1>dash of hot water, either tap water or boiling water.

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<v Speaker 1>But it depends on how high your heat is, so

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<v Speaker 1>if you've got it at the right heat, you're probably

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<v Speaker 1>not going to lose too much of the liquid. Once

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<v Speaker 1>it's ten minutes is over, remove it from the heat

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<v Speaker 1>straight away. The resoni should still be a tiny bit

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<v Speaker 1>hard because the revidual heat is going to cook the

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<v Speaker 1>rest of it and really salty, so that you can

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<v Speaker 1>have it a nice sauce with your dish. Check it

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<v Speaker 1>for seasoning, so after you've given it the mix around,

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<v Speaker 1>see if it needs any more salt and peab If

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<v Speaker 1>it does, you can add it to it and then

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<v Speaker 1>pop it in a bowl to serve immediately it's still hot.

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<v Speaker 1>You can garnish it with some parmesan cheese some fresh

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<v Speaker 1>parslee if you'd like. When I made this recipe the

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<v Speaker 1>other week, I did have some the next day for

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<v Speaker 1>lunch and I even froze some as well. It's not

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<v Speaker 1>as salty obviously the next day and when you freeze

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<v Speaker 1>it also, but you can just add a little bit

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<v Speaker 1>of water to it when you're heating it back up,

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<v Speaker 1>and it's perfect, brilliant. What are we calling this then?

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<v Speaker 1>This one is just the one pot Rassoni Bolonaise. I

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<v Speaker 1>think it should be called Bora's Bolonnaise One pot Awesome.

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<v Speaker 1>I like that one. That is much better. You know

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<v Speaker 1>where to find me when the book comes out. I

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<v Speaker 1>think you. I'll keep that in much Go to two

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<v Speaker 1>GB dot com and four BC dot com dot au

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<v Speaker 1>to have a look at all of the recipes. Thanks Sarah,

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<v Speaker 1>thanks so much.