October 4, 2023 • 9 mins
It's that time of the week again... TIKTOK TUCKER with a very special guest - Donna Hay.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Start you do it. That's a fancy. The moldy bacteria
invested slab of meat just fall off.
Speaker 2 (00:09):
The result too much tends to give you a diarrhea.
Speaker 3 (00:15):
Let's go to the Jonesy the man of kitchen for
TikTok taka, where we make TikTok food and eat it.
Speaker 1 (00:20):
I saw this one during the week. Now you like
a pie, Brendan, don't you. If we're going to have
a pie today, guess what flavor? Beef chicken, yes, yes,
and yes, we're having pie flavored pie.
Speaker 3 (00:31):
Pie flavored pie.
Speaker 1 (00:32):
Yes, this is a pie filled with pies. I'll tell
you what we're doing. So you get some pampas puff pastry.
I've lined a bacon tan yes, Brendan. Because this show
goes to eleven am. I'm going to put some well
pre pre bought pastry. I've just frosted it. That's in
my tin here. Then I topped that with pies, actual shop.
Speaker 3 (00:55):
Pies, Gallos pies.
Speaker 1 (00:57):
Yeah, of course, they go on top of the pastry there.
Then I pour what it says here is a generous
amount of gravy over the top. This meal would be perfect.
This would be perfect for for a male sharehouse.
Speaker 3 (01:13):
After they've had a cutlet cheeky.
Speaker 1 (01:15):
A couple of cups of tea. We pour some gravy
over there. This is the only time we use gravy,
so let's use all the gravy that now has got
gravy all over it. Then we put tomato sauce, just
beef gravy. Then we put tomato sauce, generous amount of
tomato sauce over the top. I'm making this. I've seen
how it was made and that's what happened. Tomato sauce
(01:37):
over that. Then, just for the slimmers, a layer of
hash browns. Hash browns go on top.
Speaker 3 (01:43):
Of this bird's eye pardon bird's eye.
Speaker 1 (01:48):
Yes, I got it in one, So a layer of
hash browns. Then we put cheese one because I don't
think enough of a heart attack is in the wings.
We put grated cheese on top of all of that.
Then we finish that with another layer of pastry, which
I've got here, and I'm going to put an egg
wash on top of that. So one more layer of pastry.
(02:10):
Have I what it means a budge? It's melted, so
it's a little bit stuck in to give your hand, Yes,
please pull this up that looks like human skin because
you like baking.
Speaker 3 (02:24):
I love baking, and Donah Hay our celebrity chef taste
of person.
Speaker 1 (02:29):
Well we've given it away saying she was surprise. Let
me just put this over the top. So hang on,
let's just get the recipe done. So if we put
a layer, oh there's enough of that in here. We
put a layer of pastry over the top, I brush
that with this and I will prick it. Actually, can
you find me a knife? Please send you back and
I just give that a little bit of a wash.
(02:52):
So inside here, let's I'm got to want to use
a fork to PreCure. So did I say knife? I
meant to say fork? Thank you?
Speaker 3 (02:58):
No need for language.
Speaker 1 (03:00):
So give that a bit of a prick. So inside
this pie are pies, gravy, tomato, sauce, hash browns, cheese,
and topped again with some pastry that's going to go
into the oven for twenty minutes. Pie flavored pie. You
let the cat out of the bag. Donna Hay is
going to be our mystery taster. I think this is
going to be right up her alley with all those
light foods. She loves so much.
Speaker 3 (03:21):
Great today a special guest, celebrity chef judge.
Speaker 1 (03:27):
It's Donna Hay Hello, Donna Hello. We love it when
you come in just to also see and talk to you.
But you always bring a plate. Ladies, bring a plate, ladies,
do bring a plate.
Speaker 3 (03:38):
You brought in a bunt?
Speaker 1 (03:40):
I did.
Speaker 2 (03:41):
I brought in my bunts lemon drizzle and lemon drizzle. Well,
I didn't know what was going to be the TikTok tucker,
so I just thought cake, palate, cleanser, some tart, lemon drizzle,
cake with that lovely sugary icing.
Speaker 1 (03:55):
Can I ask you how I love baking. I've got
a bunt tin. Mine never comes out without a bit
of it being left behind in the tin.
Speaker 2 (04:02):
Do you know how many times that happened to me?
Like for photography or if I was coming in today,
we would seriously make four just as insurance because I
always had a couple of fails. And then due to
my little food science background, I thought, okay, there has
to be a better way started messing around. The ultimate
way to get your bunt in or any fancy caked
in to release the cake is to brush it with
(04:24):
soft butter, not melted butter. I mean, can you see
how many times I tried this? This is right, crucial
soft butter. Pop it in the fridge, the caked in
or the freezer and get it to make a buttery
kind of crust on the outside. So then when the
cake starts to bake, the butter starts to melt at
the same time. Butt comes out perfectly.
Speaker 1 (04:45):
And how long do you have to leave it in
the fridge or the freezer.
Speaker 2 (04:47):
Till it's really hard, like say, ten to twenty minutes.
And I've got to this stage in my career and
I worked that out four months agoa.
Speaker 1 (04:55):
To change my whole life. Yeah, changed mine as well.
Speaker 2 (04:59):
But I feel like a bit of a fool, Like
how old can you get before you've Yeah, but.
Speaker 3 (05:02):
You discovered it wasn't like you saw some ten year
old kid doing it on TikTok.
Speaker 1 (05:06):
Speaking of which, Donna, I don't know why this isn't
in your new cookbook, which is called even More Basics
to Brilliance. Yep, I'll tell you what's in this. It's
a pie flavored pie. So we've got pie, we've got
pastry inside that. There are pies. Then there were hash
What do we do pies. Then we had gravy, tomato, sauce,
(05:26):
hash browns, cheese, and then another layer of pastry. Look
at your face, you are just enjoying the delights.
Speaker 3 (05:33):
I know you've been late, Lisa.
Speaker 2 (05:35):
Yes, it's the Paducan of PIESI it's a Paducan.
Speaker 1 (05:40):
I'm going to I've just taken the closh off. I
e a tea towel. It smells great, it looks like
a pie. It looks like a beautiful thing. Actually, would
you mind doing the honors because I'm left handed and
very okay, not very good at sort.
Speaker 3 (05:54):
When you see Amanda cut stuff, Donna, she looks like
that chef on the Muppets controlling the head. Loved that show.
Speaker 2 (06:03):
Maybe to slice a nice slice for photography, because if
this is going to be in my next book, I
think we take out a style of sliceeenerous to go
over the air.
Speaker 1 (06:15):
Having shaid that four of us are going to taste it,
so we need to have four bits.
Speaker 2 (06:19):
Okay, well I'll do this, and you know, because I
am a food stylist, this will be cut perfectly by
next Tuesday show.
Speaker 1 (06:29):
Excellent. Okay, look at that.
Speaker 2 (06:31):
I had a little bit.
Speaker 1 (06:33):
Of slice number one is coming. I got to get
under the rim here, under the rim of the pastry.
Here we go. She's solid, thank you, that's okay.
Speaker 2 (06:46):
No, no, she's not cut a bit more players sorry, sorry,
pastry within the pastry court.
Speaker 3 (06:55):
And can I commend you're not getting cranky? Usually when
I ask questions and stuff like that, Amanda, she gets
a little bit cranky.
Speaker 1 (07:01):
Here we go. Look at that, give it a pull.
Speaker 3 (07:05):
Like a laagna.
Speaker 1 (07:06):
It does look like a lasagna. How about we cut
that one in half? Yes, and we're get and while
you're doing you cut, Maybe we.
Speaker 3 (07:13):
Just get a fork full of that and then we
can because our test judge here is a gm y
rye over here.
Speaker 1 (07:19):
I think it's really it really is going to stick
you back together.
Speaker 2 (07:22):
If you've been out on a big mate, it is.
Speaker 1 (07:25):
Do you feel yeah? I thought maybe male sharehouse food.
Speaker 3 (07:29):
It's yeah, just after the guise of that partake, okay, and.
Speaker 1 (07:37):
I have this with a salad, crisp garden salad. A
little French was very nice. That one goes, I'll have
that small piece and cut this one up for yourself.
I'll have that small a little slipper, as my mother
would say, Thank you, just a slither for.
Speaker 3 (07:58):
You, stylus. I'm just looking at the way you've cut that.
Speaker 4 (08:01):
That is very You could see that on the cover
of even More Basics to Breathe in parts really more
or less on the cover, we've got some eggshells.
Speaker 1 (08:11):
Can yeah, four K, thank you? All right? On the
count of three, I got a fork. On the count
of three, in we go one too, Here.
Speaker 3 (08:22):
We go, here we go good.
Speaker 1 (08:27):
How can it not be delicious?
Speaker 3 (08:28):
Oh?
Speaker 1 (08:29):
My god, that is delicious.
Speaker 2 (08:30):
What do you think I think my sons would really
appreciate this?
Speaker 3 (08:34):
Wow?
Speaker 1 (08:34):
I don't know if I've got any hash brown in mind.
Did you guys get hash did you get cheese?
Speaker 3 (08:39):
A little bit of it's got the pie m it's got.
Speaker 2 (08:43):
The kind of genius that the sauce is already in.
Speaker 3 (08:45):
There on the and there's gravy.
Speaker 2 (08:49):
No need to go back to the kitchen to find
the sauce already in there.
Speaker 1 (08:53):
It's already in there, clogging properties. This is delicious.
Speaker 2 (08:58):
A lot of pastry love paste.
Speaker 1 (09:00):
There is a lot of pastry to get through. It's
quite thick and tense, but it is delicious.
Speaker 4 (09:05):
And I didn't spin it all out of donna.
Speaker 1 (09:07):
I did hear about fascinate story. You might have to
one of those ponchos you were at football it's raining.
I would have you know, I would have This.
Speaker 3 (09:15):
Is great donor being part of this, the.
Speaker 1 (09:20):
Moldy, bacteria infested slab.
Speaker 4 (09:23):
Of meat fall off the.
Speaker 2 (09:28):
Too much tends to give you.
Speaker 3 (09:30):
I think it's four thumbs up from us.
Speaker 1 (09:31):
It is. But if you want to eat even better
food than we have prepared here, donahey even more basics
to brilliance on sale in every good bookstore and probably
a couple of dodgy ones as well.
Speaker 3 (09:42):
Thank you for the punt.
Speaker 1 (09:43):
You're welcome.
Start you do it. That's a fancy. The moldy bacteria
invested slab of meat just fall off.
Speaker 2 (00:09):
The result too much tends to give you a diarrhea.
Speaker 3 (00:15):
Let's go to the Jonesy the man of kitchen for
TikTok taka, where we make TikTok food and eat it.
Speaker 1 (00:20):
I saw this one during the week. Now you like
a pie, Brendan, don't you. If we're going to have
a pie today, guess what flavor? Beef chicken, yes, yes,
and yes, we're having pie flavored pie.
Speaker 3 (00:31):
Pie flavored pie.
Speaker 1 (00:32):
Yes, this is a pie filled with pies. I'll tell
you what we're doing. So you get some pampas puff pastry.
I've lined a bacon tan yes, Brendan. Because this show
goes to eleven am. I'm going to put some well
pre pre bought pastry. I've just frosted it. That's in
my tin here. Then I topped that with pies, actual shop.
Speaker 3 (00:55):
Pies, Gallos pies.
Speaker 1 (00:57):
Yeah, of course, they go on top of the pastry there.
Then I pour what it says here is a generous
amount of gravy over the top. This meal would be perfect.
This would be perfect for for a male sharehouse.
Speaker 3 (01:13):
After they've had a cutlet cheeky.
Speaker 1 (01:15):
A couple of cups of tea. We pour some gravy
over there. This is the only time we use gravy,
so let's use all the gravy that now has got
gravy all over it. Then we put tomato sauce, just
beef gravy. Then we put tomato sauce, generous amount of
tomato sauce over the top. I'm making this. I've seen
how it was made and that's what happened. Tomato sauce
(01:37):
over that. Then, just for the slimmers, a layer of
hash browns. Hash browns go on top.
Speaker 3 (01:43):
Of this bird's eye pardon bird's eye.
Speaker 1 (01:48):
Yes, I got it in one, So a layer of
hash browns. Then we put cheese one because I don't
think enough of a heart attack is in the wings.
We put grated cheese on top of all of that.
Then we finish that with another layer of pastry, which
I've got here, and I'm going to put an egg
wash on top of that. So one more layer of pastry.
(02:10):
Have I what it means a budge? It's melted, so
it's a little bit stuck in to give your hand, Yes,
please pull this up that looks like human skin because
you like baking.
Speaker 3 (02:24):
I love baking, and Donah Hay our celebrity chef taste
of person.
Speaker 1 (02:29):
Well we've given it away saying she was surprise. Let
me just put this over the top. So hang on,
let's just get the recipe done. So if we put
a layer, oh there's enough of that in here. We
put a layer of pastry over the top, I brush
that with this and I will prick it. Actually, can
you find me a knife? Please send you back and
I just give that a little bit of a wash.
(02:52):
So inside here, let's I'm got to want to use
a fork to PreCure. So did I say knife? I
meant to say fork? Thank you?
Speaker 3 (02:58):
No need for language.
Speaker 1 (03:00):
So give that a bit of a prick. So inside
this pie are pies, gravy, tomato, sauce, hash browns, cheese,
and topped again with some pastry that's going to go
into the oven for twenty minutes. Pie flavored pie. You
let the cat out of the bag. Donna Hay is
going to be our mystery taster. I think this is
going to be right up her alley with all those
light foods. She loves so much.
Speaker 3 (03:21):
Great today a special guest, celebrity chef judge.
Speaker 1 (03:27):
It's Donna Hay Hello, Donna Hello. We love it when
you come in just to also see and talk to you.
But you always bring a plate. Ladies, bring a plate, ladies,
do bring a plate.
Speaker 3 (03:38):
You brought in a bunt?
Speaker 1 (03:40):
I did.
Speaker 2 (03:41):
I brought in my bunts lemon drizzle and lemon drizzle. Well,
I didn't know what was going to be the TikTok tucker,
so I just thought cake, palate, cleanser, some tart, lemon drizzle,
cake with that lovely sugary icing.
Speaker 1 (03:55):
Can I ask you how I love baking. I've got
a bunt tin. Mine never comes out without a bit
of it being left behind in the tin.
Speaker 2 (04:02):
Do you know how many times that happened to me?
Like for photography or if I was coming in today,
we would seriously make four just as insurance because I
always had a couple of fails. And then due to
my little food science background, I thought, okay, there has
to be a better way started messing around. The ultimate
way to get your bunt in or any fancy caked
in to release the cake is to brush it with
(04:24):
soft butter, not melted butter. I mean, can you see
how many times I tried this? This is right, crucial
soft butter. Pop it in the fridge, the caked in
or the freezer and get it to make a buttery
kind of crust on the outside. So then when the
cake starts to bake, the butter starts to melt at
the same time. Butt comes out perfectly.
Speaker 1 (04:45):
And how long do you have to leave it in
the fridge or the freezer.
Speaker 2 (04:47):
Till it's really hard, like say, ten to twenty minutes.
And I've got to this stage in my career and
I worked that out four months agoa.
Speaker 1 (04:55):
To change my whole life. Yeah, changed mine as well.
Speaker 2 (04:59):
But I feel like a bit of a fool, Like
how old can you get before you've Yeah, but.
Speaker 3 (05:02):
You discovered it wasn't like you saw some ten year
old kid doing it on TikTok.
Speaker 1 (05:06):
Speaking of which, Donna, I don't know why this isn't
in your new cookbook, which is called even More Basics
to Brilliance. Yep, I'll tell you what's in this. It's
a pie flavored pie. So we've got pie, we've got
pastry inside that. There are pies. Then there were hash
What do we do pies. Then we had gravy, tomato, sauce,
(05:26):
hash browns, cheese, and then another layer of pastry. Look
at your face, you are just enjoying the delights.
Speaker 3 (05:33):
I know you've been late, Lisa.
Speaker 2 (05:35):
Yes, it's the Paducan of PIESI it's a Paducan.
Speaker 1 (05:40):
I'm going to I've just taken the closh off. I
e a tea towel. It smells great, it looks like
a pie. It looks like a beautiful thing. Actually, would
you mind doing the honors because I'm left handed and
very okay, not very good at sort.
Speaker 3 (05:54):
When you see Amanda cut stuff, Donna, she looks like
that chef on the Muppets controlling the head. Loved that show.
Speaker 2 (06:03):
Maybe to slice a nice slice for photography, because if
this is going to be in my next book, I
think we take out a style of sliceeenerous to go
over the air.
Speaker 1 (06:15):
Having shaid that four of us are going to taste it,
so we need to have four bits.
Speaker 2 (06:19):
Okay, well I'll do this, and you know, because I
am a food stylist, this will be cut perfectly by
next Tuesday show.
Speaker 1 (06:29):
Excellent. Okay, look at that.
Speaker 2 (06:31):
I had a little bit.
Speaker 1 (06:33):
Of slice number one is coming. I got to get
under the rim here, under the rim of the pastry.
Here we go. She's solid, thank you, that's okay.
Speaker 2 (06:46):
No, no, she's not cut a bit more players sorry, sorry,
pastry within the pastry court.
Speaker 3 (06:55):
And can I commend you're not getting cranky? Usually when
I ask questions and stuff like that, Amanda, she gets
a little bit cranky.
Speaker 1 (07:01):
Here we go. Look at that, give it a pull.
Speaker 3 (07:05):
Like a laagna.
Speaker 1 (07:06):
It does look like a lasagna. How about we cut
that one in half? Yes, and we're get and while
you're doing you cut, Maybe we.
Speaker 3 (07:13):
Just get a fork full of that and then we
can because our test judge here is a gm y
rye over here.
Speaker 1 (07:19):
I think it's really it really is going to stick
you back together.
Speaker 2 (07:22):
If you've been out on a big mate, it is.
Speaker 1 (07:25):
Do you feel yeah? I thought maybe male sharehouse food.
Speaker 3 (07:29):
It's yeah, just after the guise of that partake, okay, and.
Speaker 1 (07:37):
I have this with a salad, crisp garden salad. A
little French was very nice. That one goes, I'll have
that small piece and cut this one up for yourself.
I'll have that small a little slipper, as my mother
would say, Thank you, just a slither for.
Speaker 3 (07:58):
You, stylus. I'm just looking at the way you've cut that.
Speaker 4 (08:01):
That is very You could see that on the cover
of even More Basics to Breathe in parts really more
or less on the cover, we've got some eggshells.
Speaker 1 (08:11):
Can yeah, four K, thank you? All right? On the
count of three, I got a fork. On the count
of three, in we go one too, Here.
Speaker 3 (08:22):
We go, here we go good.
Speaker 1 (08:27):
How can it not be delicious?
Speaker 3 (08:28):
Oh?
Speaker 1 (08:29):
My god, that is delicious.
Speaker 2 (08:30):
What do you think I think my sons would really
appreciate this?
Speaker 3 (08:34):
Wow?
Speaker 1 (08:34):
I don't know if I've got any hash brown in mind.
Did you guys get hash did you get cheese?
Speaker 3 (08:39):
A little bit of it's got the pie m it's got.
Speaker 2 (08:43):
The kind of genius that the sauce is already in.
Speaker 3 (08:45):
There on the and there's gravy.
Speaker 2 (08:49):
No need to go back to the kitchen to find
the sauce already in there.
Speaker 1 (08:53):
It's already in there, clogging properties. This is delicious.
Speaker 2 (08:58):
A lot of pastry love paste.
Speaker 1 (09:00):
There is a lot of pastry to get through. It's
quite thick and tense, but it is delicious.
Speaker 4 (09:05):
And I didn't spin it all out of donna.
Speaker 1 (09:07):
I did hear about fascinate story. You might have to
one of those ponchos you were at football it's raining.
I would have you know, I would have This.
Speaker 3 (09:15):
Is great donor being part of this, the.
Speaker 1 (09:20):
Moldy, bacteria infested slab.
Speaker 4 (09:23):
Of meat fall off the.
Speaker 2 (09:28):
Too much tends to give you.
Speaker 3 (09:30):
I think it's four thumbs up from us.
Speaker 1 (09:31):
It is. But if you want to eat even better
food than we have prepared here, donahey even more basics
to brilliance on sale in every good bookstore and probably
a couple of dodgy ones as well.
Speaker 3 (09:42):
Thank you for the punt.
Speaker 1 (09:43):
You're welcome.
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