♪ Cookin... gonna make us some food now... ♪
All right, guys, it's that time of the night again.
It's time for a feed.
You gotta prepare the crew a feed, so what do you do?
Well, I sift around in the freezer over there, and I found myself some pieces of Atlantic salmon.
So I've decided that I'm going to cook up baked atlantic salmon on a bed of sweet potato.
It sounds awesome.
It's very easy.
So lets get crackin'.
So first of all, I need to make up my little paste.
So I'm going to chop up a few nice pieces of garlic.
Now this is going to go in my basil and pistachio paste.
Now I"m gonna chuck that straight into my bowl here.
I'll get this slightly seered.
Hot pan, so you can make it crispy.
Now you don't want to cook it through.
Okay, give it a nice, crispy outer layer.
All right, while that's crisping away, I'm gonna get some basil here.
Now I did have some fresh basil, but it died.
So I've got some basil in a tube.
So I'm gonna stick in that whole tube like that, because I have got 5 pieces to do.
And then I'm gonna get a chunk of this parsley.
Just finely chop it like that.
Put that bit over there.
Yep that'll be enough.
Get rid of that.
All right, I've got my pistachios.
Now I'm gonna crunch 'em up.
I want to crunch them up as much as I can.
Keeping an eye on my salmon here.
A bit hard to crush the old nuts.
I'm just dinting my can.
All right, that's workin'... really well.
Now my salmon's nearly ready, so what I might do, if I can get my camp oven out.
What I've done here is I've actually got, if you have a look, I've got a square tray.
And I've crushed it in and put it on top.
But it's sitting on top of my trivet in there.
That's that thing there.
Because again, I don't want it to burn too much on the bottom.
That's what the trivet's for.
All right, so I'm going to put a little bit of oil on that so it doesn't stick.
Now I'll get these purple onion rings, and I'm going to lay them on the bottom.
Now, I'm gonna grab my pieces of salmon.
They're all ready to go.
And then I'm gonna put this mixture, which I'm still halfway through, on top.
So first of all, we're gonna get some of those nuts.
I can see the crushed bits on the bottom there. They're the ones that I want.
All right, that sorta half works, okay?
And then I want a drizzle of olive oil, and here we go.
Oh look at that.
And I just mix that up.
Now that's nice.
There's garlic in there.
There's parsley in there.
There's basil.
And there's pistachios.
Look, if you really wanted to get clever, you could put a drizzle of lemon.
There we go.
Oh look at that.
That's looking pretty cool, isn't it?
Now that I've got that, I'm going to lay this on my salmon.
So that's it, just get a bit of it.
Lay it on top.
Look at that.
Slide her in there.
Beautiful!
I'm going to stick some slices of lime on top.
And you can leave a little bit so that you can, when you pull it out and it's cooked,
you can use that as well.
This is pretty cool.
People are gonna think you just went and picked it up at the friggin' gourmet shop.
Or the gourmet restaurant.
Have a look at that.
That's pretty cool, huh?
Some great flavours are going to come out of that sucker when it starts cooking, or
baking as we say.
So we're gonna get some coals on that.
So we'll take it over near the fire.
In the meantime, I'm gonna boil up some potatoes.
I've got Simon onto that job.
He's gonna boil up.
Yo, Sim, you want to start those potatoes up, please, mate?
Yep, so he's gonna start that up, and mash it all up.
And then as soon as this is cooked, which won't take long--about 20-30 minutes, you're
gonna lay it on a bed of sweet potato.
I'll tell you what, mate.
You'll be like the talk of the camp.
Don't want to get too ahead of myself here.
I gotta make sure that, you know, it works and stuff like that.
Otherwise you'll be like, who stuffed up the dinner?
So yeah, yeah, you gotta make sure we get it right first.
Alrighty, that's it.
About halfa, and that'll be good to go.
[music]
Alrighty, the salmon is cooked.
Let's have a look in here.
Oh, look at that.
That looks absolutely awesome.
So that's ready to go.
How you goin' over here, mate? All organized?
Yeah, we're getting there.
Smells good.
Jeez, it looks good.
What've you got, mate?
Well, I've got this awesome mash potato that Simon cooked up.
Good job.
Look at this salmon.
What are you thinkin'?
Have you ever had salmon like that?
No!
All right, mate. I'll get this sucker out here.
Oh, I'm hungry.
It's lookin' great.
So we put a bed of this down.
Flatten it down a bit like that.
Restaurant quality.
And I'm gonna grab a piece out.
And you have a look at this sucker here.
That cooked better in there than I thought it would.
Has it?
It has.
All right, and then what you do is you get a little bit of these onions.
Good stuff down the bottom there.
And then you lay the onions to the side like that.
Like that.
Mate, that's first class, isn't it?
He's getting fancy in his old age.
And there we go, guys. Look at that.
First taste test.
Oh, he's gonna test it first. You aren't going to believe me.
No, we gotta do the taste test. That's how we roll.
Oh look, it's cooked in the middle too. Cooked right through.
Oh, is it?
It's like he was expecting it not to be.
Just checking.
Here you go, Jesse.
There you go, mate.
Nice work, bud.
How is it?
Oh, choice. Absolutely choice.
Well there you go.
That's dinner.
You should try that sometime.
They might think you're the star of the camp.
Let's go guys.
The problem is you'll get the job of cooking every night.
Oh yeah, I do get that habit.
I hope you liked that recipe, because there's plenty more in my new bush cookbook "about that much..."