Hi guys, hope you're well. So this is very exciting because I have my dear friend
- and incredible cook, and cookbook author Donna Hey is in the house. - Hey babe's
It's so lovely to see you from Australia I've been a massive lover of her work
for many many years. As I flick through this book it is just full of colour, full
of optimism. The kind of vibe of this book is week like so I'm presuming this
- is good delicious healthy food for busy people. - Yeah, super fast food to make you feel good so the
thing I discovered when I wanted to do like a veg forward book is that if
you're trying to convince someone to cook something Tuesday Wednesday night,
cooking with loads of veg actually is more prep than just throwing a steak in
a pan and making some salad or whatever. So I really had to work hard to make it
doable. - And do what it say's on the front - Yeah, it was really tough.
- We're gonna cook a from this book today. What are we gonna do?- So it's very veg forward but it
- does have some chicken in it. - Yeah. So we're gonna do um one of my favourites
- Which is chipotle chilies in adobo sauce. - Oh amazing.
What I love about your books is they always deliver, so this is the Udon miso
soup with crispy glazed salmon I would say that's quite a Donna dish and we buy
- salmon every week and we get bored. - When I first started out I would have to
travel far and wide to get really great Asian greens, and things like that and
then they started appearing in the supermarket's. - You're Sydney right? - Yeah
Aussie is sort of founded on being a melting pot. But I love flicking through the
book, it's very optimistic it's got it does
feel like a melting pot of lovely flavours. So what's happening here you're
chopping 2 cloves of garlic what's this for the marinade for the - Same marinade
for the chicken and the cauliflower but I just want to roast them on different
- trays because I want that cauliflower to have a little bit of a kind of - Char a little bit.
And then these chipotle Chile's come in adobo sauce. This sauce is really smoky
- It's already got paprika and garlic. - Oh delicious.
So we chopped up those lovely chilies and then you mix that into your marinade.
- Yeah - Amazing colour - It's really deep and red - So garlic the adobo and Chile's
maple syrup, salt and pepper - Just lastly, couple of tablespoons of olive oil in
that marinade - Smells amazing. That same marinade right you could apply
the same sort of love and care to a lovely piece of code or barramundi you
- would use. - You've got a good Australian accent don't you. - Yeah I like to think I could pull off a little Australian
accent here and there. - So half on the cauliflower, half on the chicken - Yeah
- Lovely chicken and lovely veg. - Just down to two trays. - Easy prep, easy marinade. How long
you cooking that for? - 220 nice and hot, 20 minutes.
- Brilliant, we got tacos which we can just buy. - Yes, I like the corn ones because I
like the flavour knock yourself out whichever ones you want.
Now I like to make this pickled onion but it's sliced onion in vinegar, bit of
salt. How about a little bit of lime in yogurt and I like a zingy little
dressing. - And what's yogurt I've used yogurt before. - This is something totally different you've never heard of, it's called yogurt.
The thing about yogurt is it's quite neutral so it's neither sweet nor savoury, but then when you add that
lime you can kind of take it into a place which is really lovely on
spicey and chicken and all that stuff.- Can you have a try of that for me because I
- don't know if it's got enough lime in it. - A little half squeeze, go on girl. So if
you're wondering why I'm sat down not doing any work today it's because I put
my back out. I wish I could say it was something really exciting but I was
putting my three year old shoes on and he just wriggles and my back-when ping
ping with the cabbage you're just trying to achieve a little extra bit of color
- and crunch and goodness. - Yeah. - And sweetness as well isn't it they
are quite nice and sweet these ones. So I reckon we've had about 20 minutes in the
oven - Oh yeah. How's it looking? - I think you're gonna like it, it smells great.
- Oo these sticky bits are amazing. - Yeah now we can eat those bits huh.
- So is this one for me? - Yeah. - I like the way it's caught the little caught
bits here very nice. If the boys are coming around for a little poker
tournament what kind of food are you cooking them? I mean this would go down well. - I did
make them something like this the other night and they really loved it. 16 year
olds that time of night they kind of wanted sweet stuff.
Come and have a look at this, I mean that is just a little handful of pure deliciousness it's
really nice because this kind of type of food always have that impression of junk
but there's a lot of love, a lot of care, its veg first, flavours massive but that
lime yogurt is so cooling, and so much loved with that hot chili yes it's
delicious the crunch as well and I've now got a glow a little hum of heat. - It is nice isn't it? - Yeah.
Thank you. - Oh, you're welcome. - That was a joy, I wish you all the luck
with a book. Go on you tuck away and that's it so thank you very
much guys. If you loved this video give us some feedback in the comments box
below, and have a look at Donna's book, click the link and go and have a look at
it and lots of love thank you very much. -Thanks babes.