The Cook and the Chef
A Diabetic Diet
E15 May 20, 2008 30m TV-G
Tonight Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie’s spelt pasta with pumpkin, and her mushroom, barley and sherry soup are not only unctuous and satisfying but tick all the boxes for good fibre, low fat, low sugar and moderate carbohydrates. Simon’s noodle broth with his trade mark layering of flavours is also a healthy choice. And if you think desserts are all bad Simon’s delicious apple crumble will make you think again.
On her Victorian road trip earlier this year, Maggie visited Powlett Hill biodynamic farm and caught up with Ben Fawcett who, with the support of his parents, reinvigorated their tired farm with a biodynamic approach. The healthy soil now supports pigs, sheep and wheat. The spelt they produce makes wonderful pasta and in the kitchen Maggie demonstrates how the texture and flavour of the pasta can really shine with roasted pumpkin, pine nuts and sage. Maggie then uses another healthy grain, barley and adds the flavours of porcini mushrooms and sherry to make a tasty, autumn soup.
One of the big challenges for Simon as an executive chef is to come up with recipes for people with special dietary requirements that don’t compromise on flavour and texture and tonight he makes it look simple. His Quinoa Noodle broth is about fresh ingredients and fresh flavours. Mushrooms, ginger, vegetable stock and soy combine to create a beautifully balanced, light broth for his tasty noodles and silken tofu. For his next challenge Simon was determined to come up with a healthy dessert. To make sure he’s on the right track he gets Royal Adelaide Hospital dietician, Kristy Burfield, to analyse his dish. Kristy gives his apple and oat crumble the thumbs up for health and with it’s coconut, green apples and cinnamon flavours everyone will give it the thumbs up for flavour.
Recipes:
- Mushroom and Barley Soup
- Apple Oat Crumble
- Spelt pasta with roasted pumpkin
- Quinoa Noodle Broth
On her Victorian road trip earlier this year, Maggie visited Powlett Hill biodynamic farm and caught up with Ben Fawcett who, with the support of his parents, reinvigorated their tired farm with a biodynamic approach. The healthy soil now supports pigs, sheep and wheat. The spelt they produce makes wonderful pasta and in the kitchen Maggie demonstrates how the texture and flavour of the pasta can really shine with roasted pumpkin, pine nuts and sage. Maggie then uses another healthy grain, barley and adds the flavours of porcini mushrooms and sherry to make a tasty, autumn soup.
One of the big challenges for Simon as an executive chef is to come up with recipes for people with special dietary requirements that don’t compromise on flavour and texture and tonight he makes it look simple. His Quinoa Noodle broth is about fresh ingredients and fresh flavours. Mushrooms, ginger, vegetable stock and soy combine to create a beautifully balanced, light broth for his tasty noodles and silken tofu. For his next challenge Simon was determined to come up with a healthy dessert. To make sure he’s on the right track he gets Royal Adelaide Hospital dietician, Kristy Burfield, to analyse his dish. Kristy gives his apple and oat crumble the thumbs up for health and with it’s coconut, green apples and cinnamon flavours everyone will give it the thumbs up for flavour.
Recipes:
- Mushroom and Barley Soup
- Apple Oat Crumble
- Spelt pasta with roasted pumpkin
- Quinoa Noodle Broth
Where to Watch A Diabetic Diet
