Corner Café

January 12, 2011

Good Chef Bad Chef 3 (January 2011)

Filed under: Miscellaneous & TV Shows — SeaDragon @ 9:26 pm
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Click here for Recipes from Series 4 of Good Chef Bad Chef (December 2011)

How to Search for a Recipe in this Page:
Press “Ctrl” key and “F” key simultaneously. The “Find” tool bar will appear on your browser. Type in the search keyword, for example “chicken”, and all the recipes with “chicken” in the title will be highlighted, press “Enter” key to scroll through the highlighted text, or just click the “Next” button.

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Without any fanfare, series 3 of Good Chef Bad Chef returns to TV last Monday, January 3, 2011, on TEN at 4:00pm every weekday afternoon. This time hosted by meat-maestro Chef Adrian Richardson and nutritionist Janella Purcell. Adrian Richardson has replaced Gary Mehigan who had co-hosted series 1 and 2. As we all know, Gary is now busy being one of the hosts and judges on the mega show, MasterChef Australia, so I assumed he is no longer available for this little show.
Good Chef Bad Chef began life on free-to-air-tv at SEVEN, then moved to pay-tv on LifeStyle FOOD for series 2, now it has moved house again and appears as series 3 on free-to-air-tv at TEN! The show debuted on TEN so quietly that I did not know it was there. I only discovered it last Monday night after it had already gone to air that afternoon, so I completely missed episode 1. And you might be surprised how I came to find it, it was through my blog here! I was just casually browsing through my blog that night and was curious as the search engine terms in my stats showed quite a few searches for Adrian Richardson ending up here in my blog as I have a link to his recipes on radio listed here. So I checked the TV guide and sure enough, there he was in the new series of Good Chef Bad Chef! And obviously those who had watched the show were trying to find his recipes online.
In the show, Adrian cooks mostly meaty, full flavoured dishes and sweet desserts while Janella cooks a lot of dairy-free, gluten-free dishes and low-fat, low-sugar desserts. The show obviously depends heavily on sponsorships so we see a lot of product placements as well as the 2 hosts endorsing the sponsors’ products disguised as tips and hints throughout the show. Well, I don’t really mind all the advertising as long as we can access the recipes freely online and easily in the end. But, no, we have to text in for the recipes which cost AUD$2.00 each! I could not be bothered with that. It might not seem much but as this series has 65 episodes, with the money spent on texting in for all the recipes, I could have saved enough to buy 2 really good thick cookbooks! So, I’m mightily disappointed to say the least! Unfortunately, watching the show does not help much in obtaining the full recipes in any case as the quantity of some ingredients are not given as we watch them cook… So come on, Channel TEN, the recipes for series 2 on LifeStyle FOOD are still readily available online, why not do the same for this new series?

Update January 15, 2011: Thanks to one of my readers, Frank, who alerted me to the official website at Good Chef Bad Chef, so now we are able to access all the official recipes there. And you may disregard my rambling of disgruntled in the last paragraph of the post which is no longer true… My apology to the team at Good Chef Bad Chef.

Update April 8, 2012: Looks like the Good Chef Bad Chef site is down, so all direct links are not working at the moment. However if Google is your default search engine, and when you click the link and the Google error page appears, it will indicate access a cached copy which will bring you straight to the cached page of the recipe. If not, then another way around it is to copy and paste (from the list below), or type the full name of the recipe, must be exact spelling, into the Google search engine (must use Google), and when you find the result from the Good Chef Bad Chef site, move your cursor to it and a faint double arrows will appear to the right of that result, hover the cursor on the arrows and a preview of the page will appear with the word Cached also shown, click on the word Cached and the cached page will open with the recipe you want.

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Now that we can access the official recipes, below are the links to recipes by episodes – AR refers to Adrian Richardson & JP refers to Janella Purcell; number indicates episode #:
Note: If I’ve included some recipes, they are transcripts of the recipes that I was interested in and took note of for references, they are however sometimes a little different to the actual recipes given on the official website.

Episode 1 Monday January 3, 2011:
Slow Cooked Lamb Kashmiri Rice with Secret Sauce (AR01)
Ginger and Tamarind Spicy Eggplant (JP01)
Crispy Tofu with Kahah Sauce (JP01)

Episode 2 Tuesday January 4, 2011:
Peach Melba (AR02)
BBQ’d Warm Lamb Mediterranean Salad (JP02)
Double Lamb Chops with Kidney (AR02)

Episode 3 Wednesday January 5, 2011:
Mushroom and Kale Frittata (JP03)
Frittata with Spaghetti with Egg and Olives (AR03)
Caramel Panna Cotta (AR03)
6 dariole moulds
Panna Cotta: 500ml cream, 500ml milk (full-cream), 1/2 cup caster sugar, 1/2 vanilla pod, ? sheets leaf gelatine (GOLD strength)
Caramel: 800g caster sugar, a little water

Episode 4 Thursday January 6, 2011:
Veggie Stack (JP04)
Calamari with Spinach, Garlic and Chilli (AR04)
Herby Lamb with Quinoa (JP04)

Episode 5 Friday January 7, 2011:
Chilled Freekeh Salad (JP05)
Russian Salad with Prawns (AR05)
Fruit Salad with Middle Eastern Syrup (JP05)
Russian Berries Glazed with Vodka Sour Cream (AR05)

Episode 6 Monday January 10, 2011:
Tofu Skewers with Spicy Asian Dressing (JP06)
Dry Spiced Beef Skewers (rump), with Bay Leaves and Garlic (AR06)
Nori Rolls with Millet and Avocado (JP06)
Chocolate Soufflé (AR06)
2 x 250ml soufflé ramekins, buttered well, and coated with sugar
300ml milk (full-cream), 2 tbsp caster sugar, 1/2 vanilla pod, ?g couverture chocolate (looks abt 1/2 – 1 cup?)
40g butter, 40g plain flour, 1 tbsp cocoa
4 eggs (separated), 1 tsp caster sugar
Bake in 180°C (fan-forced) oven for about 12 minutes.

Episode 7 Tuesday January 11, 2011:
Pan Fried Snapper with Sweet Potato Mash (JP07)
Rice Noodle Kway Teow (AR07)
Saffron Poached Pear (AR07)

Episode 8 Wednesday January 12, 2011:
Seafood Lasagne (JP08)
Ultimate Lasagne (AR08)
Zabaglione (AR08)
6 egg yolks, 1/4 cup caster sugar, ? tbsp Marsala (looks like abt 2-3 tbsp), pinch cinnamon, 1/2 vanilla pod (seeds only)
3 spatulas of softly whipped cream, a little finely grated lemon zest

Episode 9 Thursday January 13, 2011: (This episode not aired due to coverage of Queensland flood crisis)
Tofu Gado-Gado with Spelt Base (JP09)
Steak Bacon and Onion Pie, Suet Pastry (AR09)
Tart Tatin – Apple and Currant (AR09)

Episode 10 Friday January 14, 2011:
Zucchini, Mint and Feta Fritters (JP10)
Rhubarb Crumble (JP10)
Pork Chops (AR10)

Episode 11 Monday January 17, 2011:
Beetle Leaves (JP11)
Arancini with Gorgonzola (AR11)
Stuffed Mushrooms (JP11)
Chocolate Truffles (AR11)
Use equal amount by weight of cream and chocolate to make a ganache. Chill and let it firm up in the refrigerator for about 1 hour. Use a melon baller to spoon balls of ganache, drop them into a plate of icing sugar to coat. Roll into round balls between your palms and drop them into a bowl of melted chocolate. Use a fork to lift them out of the melted chocolate. Drop them into a plate of cocoa powder. Coat evenly and chill if not served immediately.

Episode 12 Tuesday January 18, 2011:
Greek Fish Stew (JP12)
Souvlaki (AR12)
Semolina Pudding (JP12)

Episode 13 Wednesday January 19, 2011:
Bombe Alaska (AR13)
Portuguese Chicken with Potato Salad (AR13)
Spelt Pasta with Smoked Tofu and Broccolini (JP13)

Episode 14 Thursday January 20, 2011:
BBQ Chicken with Lemon & Chilli (AR14)
Scallops with Mango Salsa (JP14)
Chilled Mango and Coconut Puddings (JP14) – the official recipe looks incomplete, so below is the transcript from the episode:
Blend the flesh of 2 mangoes with a teaspoon of orange blossom water; set aside. Bring a tin (400mL?) of coconut milk, 1/2 cup of water and a pinch of salt to the boil, then whisk in 1/2 cup of rice flour. Keep whisking until it thickens. Remove from heat, then stir in the blended mangoes (if the batter is lumpy, blend until smooth). Pour into 4 individual small bowls or small glasses and allow to set in the fridge, about an hour, or overnight if you are making them ahead of time. Garnish with some mango slices and flaked coconut before serving.
Note: Add a little sugar to taste if the mangoes are not very sweet. I think it would be easier to dissolve the rice flour in the room-temperature coconut milk and water mixture before heating it (there will be no lumps this way), but remember to keep stirring or whisking until it thickens.

Episode 15 Friday January 21, 2011:
Silver Beet and Chick Peas with Tahini Sauce (JP15)
Biryani (AR15)
Steamed Italian Fish (JP15)
Chocolate Parfait (Adrian Richardson)

Episode 16 Monday January 24, 2011:
Oops! TEN decided to air a different episode, so the links below are not correct. If anyone found the links for the Mushroom on Toast (JP16), Mushroom Omelette (AR16), Fish and Cabbage Broth (JP16) & Kingfish Sashimi with Soy Dressing (AR16) recipes, please let us know.
Creamy Mushrooms on Rye Bread (JP16)
Mushroom Omelette (AR16)
Finely chop a clove of garlic. Finely slice 1 rasher of bacon. Thinly slice 1-2 button mushrooms (or Swiss brown mushrooms). Drizzle a little olive oil into a small non-stick frying pan, and add the garlic, bacon and mushrooms. Lightly season with salt and pepper and cook, tossing the pan occasionally. In the meantime, whisk 3 eggs with a fork and lightly season with salt and pepper. Chop a small handful of herbs like parsley and chives, and stir into the whisked eggs. When the bacon is crispy and mushrooms are golden brown, add the eggs and quickly move the mixture around for 15 seconds. Lower heat and continue to cook until the eggs are almost cooked but still a bit soft. You may add a little grated cheese like gruyere on top. Fold half of the omelette over and serve immediately with buttered toast and a dollop of sour cream.
Fish and Cabbage Broth (JP16)
Cut a quarter cabbage into chunky squares. Cut 100g kingfish fillet into chunks. Roughly chop some wood-ear fungus. Julienne a knob of ginger. Chop 3 spring onions, white part only. Put everything into a saucepan filled with enough fish stock to cover. Season with a good pinch of white pepper and a few drops of sesame oil. Bring to a boil and then simmer for 5 minutes, covered with lid. Serve hot with a sprinkling of chopped green part of spring onions.

Chickpea and Cauliflower Curry (JP)
Smoked Chilli Chicken on Garlic Sautéed Spinach (AR)
Stewed Nutty Fruit (JP)

Episode 17 Tuesday January 25, 2011:
Smoked Haddock Chowder (JP17)
Chicken Tikka Masala (AR17)
Cock a Leeky (AR17)

Wednesday January 26, 2011: No episode aired due to holiday programming on Australia Day

Episode 18 Thursday January 27, 2011:
Fatoosh Salad (AR18)
Big juicy T-Bone Steak for two, Salad of Green Vegetables (AR18)
San Choi Bao (JP18)

Episode 19 Friday January 28, 2011:
Som Dam (Thai Green Pawpaw Salad) (JP19)
Vietnamese Paw Paw and Mango Salad (AR19)
Triple Chocolate Brownies (AR19)
Chicken Salad Baquette with Coriander and Lime (WeightWatchers)

Episode 20 Monday January 31, 2011:
TEN has done it again, airing a different episode from the one listed on the official site. Today’s episode focused on Breakfasts: Toasted Muesli, Shakshouka, Smoked Salmon Mountain-Bread-Wraps, Bacon and Egg Mountain-Bread-Wraps.
Toasted Muesli (JP20)
Shaksuka (AR20)
Drizzle a little olive oil into a saucepan, add 2 cloves of chopped garlic, 1 sliced onion, 1 sliced long red chilli, about 1 teaspoon each of cumin, paprika and caraway seeds, and a pinch of dried flaked chilli; stir and saute briefly. Thinly slice 2 roasted red capsicums (peeled and seeds removed) and add to the pan with 1 tbsp of baby capers, 1 jar of pasta-style tomato sauce (or use 1 tin of diced tomatoes), season with salt and freshly ground pepper. Simmer and braise for 5 minutes.
Place one serve of the sauce mixture in each individual earthenware dish (or any dish that can go into the oven), make a hole in the centre, and crack an egg into the hole. Lightly season with salt. Bake in 180°C oven for about 6-7 minutes until the egg is just set; the egg yolk still runny and the egg white wobbly and soft. Sprinkle a little chopped parsley and chives on top. To serve, stir and break the egg with a fork and mix with the sauce, serve on buttered toast.

Mountain Bread Brekkie Wrap (JP20)
Adrian’s Breakfast Wrap (AR20)

Episode 21 Tuesday February 1, 2011:
Kebabs (AR21)
Smoked Tofu and Veggie Skewers (JP21)
Fruit Sunday (JP21)

Episode 22 Wednesday February 2, 2011:
Barramundi in a Paper Bag with Italian Freekeh (JP22)
Chicken Tandoori (AR22)
Yoghurt Panna Cotta with Pomegranate and Almonds (JP22)
Lucy’s Chocolate Brownie (WeightWatchers)

Episode 23 Thursday February 3, 2011:
Bouillabaisse (JP23)
Bread & Butter Pudding (AR23)
Roast Beef Filet, Garlic Mushrooms & Peas braised in Bacon & Butter Roesti (AR23)

Episode 24 Friday February 4, 2011:
Tuna Fillets with Dried Figs and Caperberries (JP24)
Stewed Whole Pears with Figs and Rice Sorbet (JP24)
Algerian Chicken Cooked with Figs, Almonds and Pistachios (AR24)
Fig Pudding (AR24)

Episode 25 Monday February 7, 2011:
Chocolate Plum Mousse Tart (AR25)
Minestrone with Kale and Mixed Grains (JP25)
Osso Buco (AR25)

Episode 26 Tuesday February 8, 2011:
Mexican Soft Tortilla Tacos, Spiced Beef, Salsa (AR26)
Whole Corn Cob with Mexican Molcajete Sauce (JP26)
Pinya (AR26)
Mexican Black Bean Dip (JP26)

Episode 27 Wednesday February 9, 2011:
French Onion Soup (JP27)
Beef Bourguignon (AR27)
Crème Brûlée (AR27)

Episode 28 Thursday February 10, 2011:
Chicken Fingers – Rolled in Yoghurt and Parmesan & Sesame Breadcrumbs on Minted Peas (AR28)
Polenta and Pesto Balls with Grated Feta / Tiddly-Winks (JP28)
Chocolate and Pecan Crackles (JP28)
Sweet Corn Pancakes (WeightWatchers)

Episode 30 Friday February 11, 2011:
Hmmm, did anyone notice that the episode jumped from yesterday’s Episode 28 to today’s Episode 30, what happened to Episode 29?
Figs with Rosewater and Pistachio Yoghurt (JP30)
Millet Cakes (JP30)
Fig Pancakes (AR30)

Episode 31 Monday February 14, 2011:
Janella’s BBQ Pineapple (JP31)
Sweet BBQ Damper (AR31)
Note that the first set of cream and milk in the recipe is wrong, use the second set of cream and milk only, that is 2/3 cup cream and 1 1/3 cups milk.
Peking Duck Pancakes (AR31)
Peking Duck Sauce
Adrian used Fountain brand sauces to make it.
1 tablespoon soy sauce
1/4 cup plum sauce
1/8 cup (about 1 1/2 tablespoons) hoi sin sauce
Mix all ingredients together.

Episode 32 Tuesday February 15, 2011:
Spinach and Ricotta Tart (JP32)
Pot Roasted Pork Shoulder with Apple (AR32)
Chocolate Cake with Chocolate Cream Frosting (AR32)
Big Breakfast (WeightWatchers)

Episode 33 Wednesday February 16, 2011:
Fried Bananas with Cashew Cream (JP33)
Grilled Banana Split (AR33)
Tandoori Fish and Veggies (JP33)
Rockmelon, Grape & Passionfruit Salad(WeightWatchers)

Episode 34 Thursday February 17, 2011:
Warm Tofu Salad with Rice Vermicelli (JP34)
Lamb Filets wrapped in Pancetta with a Summer Bean Salad (AR34)
Salsa Verde (JP34)

Episode 35 Friday February 18, 2011:
Vine Leaves with Aromatic Kingfish and Quinoa (JP35)
Lamb & Green Olive Meatballs with Mint & Yoghurt (AR35)
Rocket and Mint Hommus (JP35)

Episode 36 Monday February 21, 2011:
Pumpkin Hummus (JP36)
Summer Pasta Salad (AR36)
Fillet Mignon with Bearnaise Sauce (AR36)

Episode 37 Tuesday February 22, 2011:
Eggplant Rolls with Zucchini and Sunflower Seed Pesto (JP37)
Spanish Style Chicken, (flattened), marinated and slow roasted over hot coals (AR37)
Cracked Olive, Tomato and Eggplant Salad (AR37)
Classic Beef Burger (WeightWatchers)

Episode 38 Wednesday February 23, 2011:
Chocolate Almond Truffles (JP38)
Mexican Mole Chicken (AR38)
Parfait Chocolate (AR38)

Episode 39 Thursday February 24, 2011:
Stuffed Veggies (JP39)
Orrechiette with Lamb and Garlic Ragu (AR39)
Miso Soup with Veggies (JP39)

Episode 40 Friday February 25, 2011:
Ramen with Pork Mince (AR40)
Teriyaki Beef and Brown Rice (JP40)
Pickled Ginger (JP40)
Soba Noodle (AR40)

Episode 41 Monday February 28, 2011:
Brown Rice Tempeh Nori Rolls (JP41)
Slow Roast Leg of Lamb (AR41)
Spicy Macadamias (JP41)
Self-Saucing Chocolate Pudding (WeightWatchers)

Episode 42 Tuesday March 1, 2011:
Olive Rosemary Spelt Focaccia (JP42)
Potato Bread (AR42)
Lebanese Spiced Lamb Pizza (AR42)

Episode 43 Wednesday March 2, 2011:
Seafood Balls with Green Curry Sauce (JP43)
Coconut Fudge Balls (JP43)
Green Chicken and Coconut Curry (AR43)
Tandoori Lamb Kebabs (WeightWatchers)
Adrian’s Green Papaya and Green Mango Salad (see also Episode 19 Recipe AR19)
Shred a quarter peeled green papaya and a cheek of a large peeled green mango. Slice a long red chilli (seeded). Roughly chop about 1/2 cup of unsalted toasted peanuts. Slice 3 spring onions. Roughly chop a small handful of Thai basil leaves. Mix all ingredients together. Add about 1/2 cup of crispy deep-fried shallots. Season with a few dashes of fish sauce and a little soy sauce (look liked about 1 teaspoon). Juice 3 limes and finely chop a small block (looked about 1 tablespoon) of Thai palm sugar (pale coloured type); add to the salad. Toss to mix. Garnish with coriander leaves. Serve with Green Chicken Curry and rice.

Episode 44 Thursday March 3, 2011:
Roast Veggie Salad with Butter Beans (JP44)
Corned Silverside with Carrots, Cabbage and Creamy Mash (AR44)
Caramel, Apple and Pear Pudding (AR44)

Episode 45 Friday March 4, 2011:
Balinese Seafood Skewers (JP45)
Indonesian Curry with Roti Channai (AR45)
Satay (AR45)

Episode 46 Monday March 7, 2011:
Exotic Shellfish and Saffron Soup (JP46)
Hand Made Linguini with Crabmeat & Caviar (AR46)
Prawn Cocktail (AR46)

Episode 47 Tuesday March 8, 2011:
Lentils and Mushroom Polenta (JP47)
Chocolate Espresso Pudding (AR47)
Gnocchi with Beef Ragu (AR47)

Episode 48 Wednesday March 9, 2011:
Breakfast Wraps (JP48)
Killer Steak Sandwich (AR48)
Dahl (JP48)
Duck Breasts with Sweet and Sour Sauce (WeightWatchers)

Episode 49 Thursday March 10, 2011:
Thai Fried Rice (JP49)
Special Fried Rice with Chicken (AR49)
Wakame in Sesame Vinegar Dressing (JP49)

Episode 50 Friday March 11, 2011:
BBQ Sweet Potato and Pickled Ginger Salad (JP50)
Baked Haloumi wrapped in Vine Leaves (AR50)
Caesar Salad (AR50)

Episode 51 Monday March 14, 2011:
Pink Salmon with Kipfler Potatoes and Green Beans (JP51)
Beetroot Risotto (AR51)
Rose Water and Grenadine Bubbles (JP51)
Parfait Raspberry and White Chocolate (AR51)
Ham, Feta, Asparagus & Tomato Quiche (WeightWatchers)

Episode 52 Tuesday March 15, 2011:
Middle Eastern Lamb (JP52)
Avocado Salad (AR52)
Chicken Kiev with Minted Peas (AR52)

Episode 53 Wednesday March 16, 2011:
BBQ Dips (JP53)
Mixed Grill (AR53)
Olive Tapenade (AR53)

Episode 54 Thursday March 17, 2011:
Berry and Tofu Mousse Tarts/”Cheesecakes” (JP54)
Blueberry Pancakes (AR54)

Episode 55 Friday March 18, 2011:
Fresh Spring Roll Wrappers (JP55)
Barley and Freekeh Salad (JP55)
Lamb Tagine (AR55)

Episode 56 Monday March 21, 2011:
Apricot and Rice Milk Cheesecake (JP56)
Empanadas (AR56)
Baklava (AR56)

Episode 57 Tuesday March 22, 2011:
Harissa Tofu on Sweet Potato (JP57)
Chicken with Red Bean Paste Marinade (AR57)
Moroccan Chicken with Lemon and Olives (AR57)
Ham & Zucchini Carbonara (WeightWatchers)

Episode 58 Wednesday March 23, 2011:
Falafel with Cucumber Salad and Lubne (JP58)
Four Cheese Souffle (AR58)
Mountain Bread Parcels (JP58)

Episode 59 Thursday March 24, 2011:
Baked Beans on Spelt Toast (JP59)
Nicoise Salad (AR59)
Prune Cheesecake (AR59)

Episode 60 Friday March 25, 2011:
Chickpea and Cauliflower Curry (JP60)
Stewed Nutty Fruit (JP60)
Smoked Chilli Chicken (AR60)

Episode 61 Monday March 28, 2011:
Thai Ocean Trout (JP61)
Beef Vindaloo (AR61)
Tofu and Chilli Jam (JP61)
Honey Mustard Pork with Roasted Pear Salad (WeightWatchers)

Episode 62 Tuesday March 29, 2011:
Creamy Cauliflower Soup (JP62)
Pork & Prawn Dumplings in Chicken Broth (AR62)
Soft Meringue Roulade (AR62)

Episode 63 Wednesday March 30, 2011:
Raspberry Rice Dream (JP63)
Protein Loaf (JP63)
Raspberry Fool (AR63)
Chicken Parmigiana with Rocket Salad (WeightWatchers)

Episode 64 Thursday March 31, 2011:
Bulgogi (JP64)
Korean Beef Ribs (AR64)
Power Milk Shake (AR64)
Janella’s Rice Milk Shake (JP64)
Rice Pudding (AR64)

Episode 65 Friday April 1, 2011 (Final Episode for Series 3):
Green Tea Noodles with Tempeh and Sweet Potato Croutons (JP65)
Chili Mud Crab (AR65)
Scallops with Almond and Orange Crumbs (JP65)
Chocolate Soufflé (AR65)

Note: TEN has scheduled more episodes of Good Chef Bad Chef starting April 4, 2011 at the same timeslot of 4:00pm, I suspect they might be from Series 2 which has never been shown on free-to-air TV. Oops, wrong assumption, TEN is repeating this series 3 again…

Bonus Recipe from Australia’s Biggest Morning Tea: Vegan Muffins (Janella Purcell)
Bonus Recipe from Australia’s Biggest Morning Tea: Rocket and Mint Hummus (Janella Purcell)
Bonus Recipe from The Circle: Nonna’s Veal Ravioli (Adrian Richardson)
Bonus Recipe: Silverbeet, Currant and Pine Nut Pie (Adrian Richardson)
Bonus Recipe: Roast Beef Fillet with Thyme (Adrian Richardson)
Bonus Recipe: Baked Snapper with Black Bean Butter (Adrian Richardson)
Bonus Recipe from Kerri-Anne August 15, 2011: Lentil Hot Pot (Janella Purcell)
Bonus Recipe from Kerri-Anne: Homemade Gnocchi (Adrian Richardson)

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48 Comments »

  1. I completely agree with you. I have just been diagnosed with high cholesterol & would like to obtain some of Janella’s recipes especially the one today on Rhubarb Crumble. These low fat recipes would help me on my way to changing my eating habits.

    Comment by Viv Bootsma — January 14, 2011 @ 6:47 pm | Reply

    • I too have wanted some of the recipes,just by chance came across the website http://www.goodchefbadchef.com.au

      Comment by frank — January 15, 2011 @ 7:08 am | Reply

      • Frank,
        Wow, thanks so much for the link. I did not realize they have set up a website for it, as I had searched all over last weekend and did not find it at all.

        Comment by SeaDragon — January 15, 2011 @ 9:35 am | Reply

    • Viv,
      If you go the link Frank provided, you will find that recipe listed, but they have not put up the recipe as yet right now. I think it may be up in the next day or so.

      Comment by SeaDragon — January 15, 2011 @ 9:37 am | Reply

  2. I was watching good chef bad chef today and i wanted 2 knw if any1 can help me out with the recipe they had on the 17/01/2011 episode…it was chocolate balls in coco powder?

    Comment by amanda pollard — January 17, 2011 @ 5:37 pm | Reply

    • Oh, the Chocolate Truffles. I just checked the official website, the recipe for it is not up yet. I will add the link to this post tomorrow night if they put the recipe up by then. Or you can check the official website if you can’t wait until tomorrow night. Hope this helps.

      Comment by SeaDragon — January 17, 2011 @ 7:54 pm | Reply

  3. thank you for the recipes.
    I have nearly pulled all my hair out trying to find their recipes.
    You are wonderful, keep them coming. You are now one of my “favourites”

    Comment by Beverley — January 21, 2011 @ 12:46 pm | Reply

    • No worries, will do my best. This is for my own benefit as much as sharing them as having all the recipes on one page is easier to find and browse.

      Comment by SeaDragon — January 21, 2011 @ 7:54 pm | Reply

  4. Please can i have the recipe of ar19 28/1/11

    Comment by Morgan — January 28, 2011 @ 4:04 pm | Reply

  5. can I please get the recipe for the custard tarts that Adrian made. He made the custard and rolled up
    the pastry and cut it to fill individual muffin holes I think. I ment to tape the episode but my husband was already taping, so I missed out.
    Really enjoy the show as I did with the other series. Thanks very much.

    Comment by Barb Baak — January 29, 2011 @ 7:47 am | Reply

    • Hmm, I can’t remember Adrian made any custard tarts at all although I did miss a couple of episodes when I forgot to record as I can’t watch the show live. If the recipe is not listed above, then it is not available from the official site.

      Jamie Oliver however did make some quick custard tarts in the first episode of his series Jamie’s 30-Minute Meals. Maybe that’s the one you’re thinking of?

      Comment by SeaDragon — January 29, 2011 @ 10:38 am | Reply

  6. Sea Dragon Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

    Comment by Jess @ Bakericious — February 2, 2011 @ 5:12 pm | Reply

    • Jess,
      Happy Chinese New Year to you and your family too. 恭喜發財! 萬事勝意!

      Comment by SeaDragon — February 2, 2011 @ 6:38 pm | Reply

  7. To Janella Purcell
    I love your Cooking Show and your Recipe’s and would like to know if there is a book out or one you could recommend on alterative food and sauces such as example: aga aga and agave as a replacement for sugar or sweetner so i can convert convert my recipes.
    regards: Margaret

    Comment by Margaret Mulraney — February 2, 2011 @ 5:22 pm | Reply

    • Hi Margaret,
      Thanks for visiting my blog, however I have no association with either the show or Janella, I’m just purely a fan of the show. You may contact Janella through her website here.

      Comment by SeaDragon — February 2, 2011 @ 6:44 pm | Reply

  8. Hey SeaDragon!!

    Great blog!! I’ve saved it as well as the Good Chef Bad Chef site as I find it easier to watch the show & just write down the recipe no. The GCBC site appears to only do searches by name!?! Or is it just me!?!

    I thought the AR39 recipe was something to do with lamb shanks!?! Can anyone help or have I got the recipes confused???

    Love the show! We are all meat eaters, so Adrian’s recipes tend to be the ones I go for-family LOOOOVED the Pork Chops!! Did the Potato Roesti & peas with bacon & shallots to accompany it!! Not very healthy, but the whole family loved it all!!! Wasn’t sure about Janella to start with, but now I think they really play off each other well-good entertainment value as well as gr8 recipes 🙂

    Cheers,

    Karen

    Cheers all :)))

    Comment by Karen — February 26, 2011 @ 12:07 am | Reply

    • Karen,
      You are right, the recipes on the official site can only be searched by name only… and Adrian’s recipe for AR39 is correct, the lamb shanks are in there as it is a pasta recipe more than a lamb recipe.

      Agreed, I’m also after Adrian’s recipes more than Janella’s, but I think her recipes are more suitable for people with allergies… I have also tried a couple of Adrian’s recipes and they are fab!

      Comment by SeaDragon — February 27, 2011 @ 4:53 pm | Reply

  9. Hi
    I was after the Flaxballs recipe
    it was on the Friday 25th episode
    janella did a inbetween quick segment on them the ingrediants i think where tahini dried fruit coconut n cocoa powder but i cant remember exactly please help.
    i have searched everywhere
    thanks

    Comment by Shauna — March 28, 2011 @ 3:49 pm | Reply

    • That recipe is not on the official site. It is one of those quick recipes for the sponsor spots. I did not note down the recipe myself, so can’t help in that respect. Janella did a similar recipe before, see Episode 43’s Coconut Fudge Balls, but without the tahini and flaxseeds, I suppose you can add them into that recipe. Otherwise, maybe try contacting Janella for the recipe?

      Comment by SeaDragon — March 28, 2011 @ 8:11 pm | Reply

  10. HI, Love the show as well would love the recipe Adrian made yesterday Bread and Butter pudding is it available Judy

    Comment by Judith — April 7, 2011 @ 2:45 pm | Reply

    • It is in Episode 23 above. The show is in repeats starting this week, so just note the recipe code number when the TV screen flashes up the number to text after each recipe, the number after AR or JP is the episode number, then you can find it easily here. Hope this helps.

      Comment by SeaDragon — April 7, 2011 @ 4:30 pm | Reply

  11. Hi Sea Dragon
    I really like your bloq, if I miss something in the recipe I always find support for the recipes on your page.
    Please could tell me where I can find the recipes from the April 4, 2011.

    I have the code number. But I dont know exactly where I find the web page to find them.
    Thanks
    Beatrice

    Comment by Beatriz — April 8, 2011 @ 5:54 am | Reply

    • From what I can gather, they repeated Episode 21 on Monday April 4, so if you go to Episode 21 above, the links for the three recipes you want are listed there (that is, code number of AR21 for Adrian’s recipe and JP21 for Janella’s recipes).

      Comment by SeaDragon — April 8, 2011 @ 9:04 am | Reply

  12. Hi Sea Dragon, Could you tell me what the name of the sweetener , That Janella uses . I thought it was Agar is that right ? i saw Janella say in arecipe that she says it is better than sugar. Thank You.

    Comment by Dianne Browne — April 9, 2011 @ 8:23 pm | Reply

    • I believe she uses a lot of Agave Syrup from what I remember in the programme.

      Agar-agar is a different thing altogether, it is a setting agent made from seaweed, an alternative to the animal-based gelatine. Hope these help.

      Comment by SeaDragon — April 10, 2011 @ 7:53 am | Reply

  13. Hi I have tried to download the beautiful apple desert that was shown today. I havent had a response and really really want to make it with some georgous Red Hill apples that i was given today for a party on saturday. Could you please email me with the recipe or send to my mobile 0400041456 – thanks carly

    Comment by Carly Davis — April 14, 2011 @ 7:28 pm | Reply

    • Hi Carly,
      I haven’t been watching since the show is now in repeats, so I’m not sure which recipe you are referring to. From searching through this page, I note there are two apple dessert recipes, one in ep 9 and another in ep 44. You just need to click on the name of the recipe and it will bring you to the page of the recipe at Good Chef Bad Chef website. If direct clicking does not work, try holding down the ‘Ctrl’ key and click simultaneously.

      Otherwise just go directly to Good Chef Bad Chef website and search there using the keyword apple. Hope this help.

      Comment by SeaDragon — April 15, 2011 @ 8:52 am | Reply

  14. Hi,

    Im after a good portuguese chicken recipe to make chicken burgers. I have tried few but cant seem to nail it can you help?

    Im also after a good marinade for pork/beef spare ribbs. I caught an episode a while back that Adrian done, they looked amazing but did not record.

    Regards Reece

    Comment by Reece Votano — October 27, 2011 @ 7:50 pm | Reply

    • Sorry, can’t help you with your request, I’m only sharing links to recipes here. Try asking the question at their Good Chef Bad Chef Facebook page, or go to Adrian Richardson’s website (listed on the sidebar under Blogroll listing) and ask there.

      Comment by SeaDragon — October 27, 2011 @ 9:28 pm | Reply

  15. do you have the recipe Pumpkin, leek and red lentil soup? I watched Good Chef/bad chef and I am sure it was a repeat. Enjoy the program so much. Keep it going!!

    Comment by Sandra Cound — January 15, 2012 @ 6:06 am | Reply

    • Go to Good Chef Bad Chef 4 post (link on top of this page), find Episode 17, is that the one you want?

      Comment by SeaDragon — January 15, 2012 @ 9:48 am | Reply

  16. Waqtched you make a lentil and veggie plate with tumeric and cumin (Sat.I think 25.th.Feb.2012) and can,t find the recipe on website.J.P. made it, and it looked scrupous. I don,t use lentils as not sure how to cook them, as you pointed out.
    Please help
    Jeanette.

    Comment by Jeanette griffiths — February 26, 2012 @ 3:15 pm | Reply

    • Could it be the Dahl recipe in episode 48, that seems to be the only recipe containing lentils, cumin and turmeric?

      Comment by SeaDragon — February 26, 2012 @ 4:23 pm | Reply

  17. Hi guys I love this site it’s a life saver I must admit I only ever cook Adrian’s recipes but have loved everything I cooked, just a question on AR58 the 4 cheese souffle, watching that episode he only used 5 eggs but the recipe says 10… Any ideas? Cheers keep up the good work

    Comment by Rob — April 3, 2012 @ 10:34 am | Reply

    • My guess is that he might have halved the recipe in the show, but gave the full recipe online?

      Comment by SeaDragon — April 3, 2012 @ 7:29 pm | Reply

  18. I was wondering if anyone has Janella’s Muesli Bar recipe ? She used ‘coconut oil’ in it.
    Would really appreciate it if someone has it and could mail it to me.

    Comment by Sue — April 3, 2012 @ 10:44 am | Reply

  19. Looking for the recipe for “coconut blueberry mousse that Janella made which I saw on TV QLD on Wednesday

    Comment by Kelly Walton — April 8, 2012 @ 5:26 pm | Reply

  20. The site for good chef bad chef is down, im looking for the baklava recipe from Adrian when he did the filo swirls. Im not sure how long ago it was but it was around 3 months ago.

    Comment by Angela Alves — April 11, 2012 @ 8:10 am | Reply

    • Is it this one from episode 56?
      http://webcache.googleusercontent.com/search?q=cache:http://www.goodchefbadchef.com.au/recipes/187

      Baklava

      Ingredients:
      1 pkt fillo pastry
      250g butter
      500g almond meal
      ¼ cup pistachio nuts
      ¼ cup currants
      ¼ cup sultanas
      1 bottle orange/rose blossom syrup
      6 cardamom pods
      1 tbsp cinnamon
      ¼ cup flaked almonds
      1 orange
      2 cup sugar
      2 tbsp icing sugar

      Method:
      To make stock syrup heat ½ cup water, 1 cup sugar, cardamom pods and some rose blossom syrup. Drop orange peel into syrup.

      In a food processor mix pistachios, currents, pitted prunes and sultanas.

      Add almond meal, butter and mix. Remove mixture an place in bowl. Mix in slithered almonds, rosewater and cinnamon.

      Roll out fillo pastry and brush with melted butter. Place 1 – 2 cm thick line across fillo pastry. Roll up fillo pastry over and then turn into a coil. Place into cake tin.

      Comment by SeaDragon — April 11, 2012 @ 8:45 am | Reply

  21. my frind Elizabeth & I would like if possible a list of natural sweeteners that Janella uses in her cooking many thanks Elizabeth & K athy

    Comment by Kathy Christensen — April 16, 2012 @ 2:04 pm | Reply

    • I only remember things like agave nectar, natvia, honey, maple syrup and rice syrup that she regularly uses on the show. It would be better if you ask her directly at her website using the contact on the top right corner of the page.

      Comment by SeaDragon — April 16, 2012 @ 5:48 pm | Reply

  22. can you please tell me how can I get a recipe from 26/2/13 Adrian cook Maryland chicken with pork mince and he made a green capcicum sauce and slow cooked it. Please help me with recipe. Elbie Fourie

    Comment by Elbie Fourie — January 25, 2015 @ 12:43 pm | Reply

    • Please note that all links for GCBC recipes I’d posted here are no longer valid because they changed all the link addresses after they redesigned their new website which is a bummer, and which is not the correct etiquette for web links. The recipe you are after is now here:

      Chile Verde

      4 chicken marylands
      150 g pork mince
      4 spring onions, chopped
      1 bunch coriander, roughly chopped
      8 cloves garlic, chopped
      2 tbsp. ground cumin
      2 tsp. cayenne pepper
      2 tsp. smoked paprika
      2 tsp coriander powder
      2 long red chillies, chopped
      2 ancho chillies, chopped
      2 chipotle chillies, chopped
      1 jalapeno chilli, chopped
      ½ tsp dried chilli flakes
      2 cups chicken stock
      425g green enchilada sauce
      3 tbsp. olive oil

      Heat oil in a heavy based frying pan over high heat.
      Score chicken with a knife and sprinkle with half the smoked paprika, cayenne pepper, cumin and ground coriander. Season generously with salt and pepper.
      Add chicken to the pan, cook for 2 – 3 minutes either side or until nicely browned.
      Remove from pan and set aside.
      In a small bowl, combine pork mince, the remaining cayenne pepper, smoked paprika, cumin, ground coriander and dried chilli. Mix well.
      Add this mixture to the hot frying pan. Cook until browned, around 4 minutes.
      Add all fresh chillies, garlic, onion, coriander and spring onion.
      Transfer browned chicken back to the pot along with the green enchilada sauce and stock.
      Cover and bake in a preheated 180C oven for 1 to 1 ½ hours or until chicken is cooked through and falling off the bone.
      Serve with brown rice and plenty of the juices from the pan.
      Squeeze over lime juice and sprinkle with freshly chopped coriander.

      Comment by SeaDragon — January 25, 2015 @ 3:00 pm | Reply

  23. Thank you so much really appreciate the good response. Elbie

    Comment by Elbie Fourie — January 26, 2015 @ 10:22 am | Reply


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