Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000001A
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00:23 Welcome to Cook: 30.
00:25 I'm Jeremy Dixon from the Revive Cafes 00:27 in Auckland, New Zealand. 00:28 And also author of the Revive Cafe Cookbooks. 00:32 And today, I'm going to share with you 00:34 some delicious cafe style meals 00:36 that you can cook at home. 00:39 Cook: 30 food is all about using plant based whole foods. 00:43 We're gonna be using lots of grains 00:44 like quinoa, and brown rice. 00:47 Protein sources like beans, nuts and lentils, 00:51 fresh fruits and vegetables and tying it all together 00:54 with international flavors and fresh herbs and spices. 00:59 And the best part about Cook: 30 food 01:02 is you to know how to spend hours 01:04 slaving away in the kitchen to make it. 01:07 I'm going to show you how can make a tasty meal 01:09 for your family in just 30 minutes. 01:11 And your family will love it. 01:15 On the menu today we have a spinach, ginger, 01:18 pumpkin and tofu curry, 01:20 served over freshly cooked quinoa. 01:23 We have a Revive raw salad with beetroot and mint 01:27 and a corn and pepper fiesta. 01:30 And to finish off a lovely sweet 01:33 and honest pino colada. 01:36 Okay, if you want to cook meals in a hurry, 01:38 you've got to make sure you are well prepared. 01:40 They don't happen by accident. 01:42 You want to start with a nice clear work surface. 01:44 Make sure it's all clear and clean. 01:46 Chopping board in a wet tea towel 01:48 to make sure it doesn't slip, sharp knife. 01:52 We've got two pots on the stove, 01:53 hot and ready to go. 01:55 The jug is boiled with hot water. 01:58 The oven is on a 350°F or about 180°C. 02:02 And our fridge and pantry are stalked 02:04 with all the food we're going to need. 02:07 So let's get started. 02:09 First job is the quinoa. 02:11 So we got a hot pan here, ooh. 02:13 And we're gonna use some quinoa 02:15 and quinoa is a great nutritious grain to use. 02:18 And a very simple recipe. 02:20 One cup of quinoa to two cups of water. 02:25 And then you boil in water. 02:28 And this would just cut down the cooking time. 02:30 When you're cooking fast, you don't have time 02:31 to sit around waiting for water to boil. 02:38 Yup, the pan is nice and hot. 02:42 It's a one cup of quinoa to two cups of water, 02:44 same recipe as rice. 02:47 Two other rules in cooking quinoa. 02:49 Number one is lid on. 02:50 We use an absorption method 02:52 which means we want the moistures 02:53 go inside the quinoa, not evaporate off the top. 02:57 And also you never want to stir it. 02:59 Little steam beans will appear in the quinoa 03:02 which actually cook it. 03:03 If we start stirring it all the time, 03:04 you destroy those steam beans and inhibit its ability 03:07 to be able to cooked. 03:08 So we got that one, really hot. 03:10 And it's starting to bubble now. 03:12 So when it's bubbling, you want to turn it down. 03:14 So it's just on a really low heat. 03:16 Now it should be just bubbling. 03:18 And then it will take around about 15 minutes to cook. 03:20 It's a really fast grain. So it's great. 03:24 Okay. Second job is the butternut pumpkin. 03:28 This is going to be a great ingredient 03:29 for our curry. 03:31 So I'm gonna cut this in half, with butter knife-- nut. 03:35 Half has the seeds in it and half doesn't. 03:37 We're gonna use this. 03:38 Half, for the sake of speed and use the other half later. 03:41 And we're just going to chop it up into cubes. 03:45 So cut nice long strips. 03:47 You want to cut it so it's nice and thin. 03:49 So that it's gonna cook really quickly. 03:53 Just chopping lovely slices like that. 03:57 Now we're leaving the skin on, butternut and most pumpkin 04:00 for that matter, has lovely soft skin when it's cooked. 04:03 So it's gonna save time, it's gonna add 04:06 greater quantity to our meal 04:08 and also it means we're not gonna up to waste any. 04:12 And also the vitamins and minerals 04:14 that are in it as well. 04:17 So just chop it up like that. 04:20 It goes really lovely and sweet when it's roasted. 04:25 Here we go. Splash of oil over the top. 04:30 They are around about a ten spoon. 04:32 And we're just gonna mingle that around 04:35 so it's nicely coated. 04:42 Here we go. 04:44 And pop that straight in the oven. 04:52 Okay, that's second job done. 04:54 Now we're gonna get the curry on. 04:56 Just check, we've got nice hot pan. 04:59 So I'm gonna grab a onion. 05:01 This is always a good way to start, 05:03 oh, it's a bit of a rotten one. 05:05 This one looks better. 05:07 Good way to start a curry is with an onion, 05:09 lovely sweet base and deep for flavor. 05:14 So I'm gonna just chop, take the skin off 05:15 which is the hard part, come on. 05:27 Here we go. 05:30 I'm just gonna slice it up, 05:33 just into chunks, not super fine. 05:36 We haven't got all day to make tiny bits of onion 05:40 but just so it's nicely cubed 05:46 and that all cook up very quickly. 05:49 Splash of oil in the pan. 05:51 I'm using a cast iron pot today. 05:52 These are my favorite. 05:54 We can always use a stainless steel 05:55 or a non stick fry pan, anything, you want 05:58 to really we're just taking the basic pot. 06:00 I love cast iron 'cause they really 06:02 hold it nice to even flavors. 06:04 If you can't get one make sure you get one. 06:10 Onions on, we're gonna use some garlic. 06:13 Garlic and onions are always a good way 06:15 to start little meals. 06:17 So we have two cloves of garlic. 06:19 So I'm gonna garlic press. 06:20 So put the garlic straight in there 06:24 and we'll squeeze it in. 06:27 Look how fast it is. It's a time saving trick. 06:34 No while you're mixing, you really want to add some ginger. 06:38 And I'm gonna use one of these ginger purees. 06:40 You can get it from the super market. 06:42 It's just ginger and a little bit of oil. 06:44 So I'll add two tablespoons of that. 06:46 You can use freshly chopped ginger if you want. 06:49 But this stuff is excellent. 06:51 Although never use a garlic 06:53 that comes from supermarkets in those tubes. 06:55 You always make sure that garlic is nice and fresh. 06:58 There's something about those tubes 06:59 that doesn't really work with garlic. 07:01 But the ginger is perfectly acceptable. 07:03 So it's well underway. 07:04 We've got a great start on our meal. 07:11 I've got a really simple salad that is so quick 07:13 and you're gonna love. 07:14 This is corn and pepper fiesta. 07:17 I'm gonna start with two tins of corn. 07:19 This is just whole can of corn. 07:21 I'm just gonna drain it to start with. 07:27 I mean, you could use corn from the-- from frozen corn 07:29 if you wanted to or even better 07:30 if you had fresh corn on the cob. 07:33 But most people says canned corn is excellent. 07:36 And we're just gonna mix it in the bowl 07:37 that we're gonna serve it from. 07:40 Here is one and there is two. So many different colors. 07:47 I'm just gonna add lots of lovely colorful ingredients. 07:49 So I'm gonna start with the red pepper 07:51 or capsicum depending on what country you are from. 07:55 And we're just gonna dice this up really fine, 07:59 just make it into long strips. 08:04 More long strips. 08:06 Don't worry about if the odd pepper seed 08:10 gets in there. 08:11 Then turn it around and we're gonna 08:13 cut it through here. 08:15 Try to economize on your cut as much as you can. 08:18 Lets cut chicken through the faster than the yellow bean. 08:22 There we go. Lovely color. 08:25 First rule when cooking in for salads is color. 08:27 So you want to house it with lots of different colors. 08:30 I'm gonna add some scallions or spring onions. 08:33 So just line up the ends, slice them off. 08:37 We'll take some of the ends here off as well. 08:39 Chop it in half 08:41 and we're gonna do the same thing, 08:43 just slice through really thin. 08:46 When you're slicing, make sure your knife 08:48 makes contact with the board each time 08:50 and you're sliding the knife through the spring onion. 08:55 And that's way you're gonna get a really nice clean cut. 08:57 You don't want too many bits that are joined together. 09:00 Make sure you make a good contact 09:02 with the board each time. 09:05 Mix nice and as well. Beautiful colors. 09:14 We're gonna use an avocado. 09:16 Avocado is a great ingredient to eat with salad. 09:20 Just cut it in half, give it a twist 09:24 and grate the stone, twist it out, 09:28 get the stone off the side 09:29 and the we're just gonna peel the skin off and cube it up. 09:36 We can get it off. 09:39 Here we go, one half and second half, 09:46 just really fun to cube it. 09:50 Just to match the theme of this dish. 09:51 It's not a chunky salad. 09:53 It's a very fine salad with a corn and the peppers. 09:55 So try and keep this really fine 10:03 Here we go. It's the avacodo. 10:09 I'm gonna add some lime juice. So just get lime, two limes. 10:16 Take around about four tablespoons of lime juice. 10:18 And we just gonna juice them in this juicer. 10:31 And pour it over. 10:35 This will help the avocado from going brown as well. 10:39 Just a dash of olive oil, 10:45 a quarter of a teaspoon of salt 10:48 and we're just gonna mix it through the hands 10:51 and look at those beautiful colors. 10:53 Now we've actually made the salad 10:55 in a couple of minutes 10:56 and you know this is gonna taste good 10:58 with all that lime juice and all those delicious flavors 11:01 that's gonna just look like a treat on the table. 11:04 So it's finished and ready to go. 11:14 There are three spices that go together really well 11:16 and you want to make sure you've got them in your pantry. 11:18 And that is these, turmeric, coriander and cumin. 11:22 They go together really well and especially, in this curry. 11:26 So we want to give them-- activate a little bit of heat. 11:29 So I want to put a table spoon of each into the curry. 11:35 You can smell them straight away. 11:37 You want to make sure spices do get 11:39 a bit of heat activation. 11:40 They will though work better. 11:43 And turmeric has great medicinal properties as well. 11:46 So we're just gonna stir these around, 11:50 just activate that heat. 11:53 So we've got that beautiful sweet onion 11:55 in there as a base with the garlic and ginger 11:57 and these three spices. 12:00 You know, it's gonna taste really great. 12:03 That's all you need, just a few seconds in there. 12:05 And then we're gonna add some tomatoes. 12:11 So if we got a big can so you can use two small cans 12:14 or one big can and you want to use tomatoes 12:16 that are crushed or a quite, 12:19 got a nice thick texture like this 12:21 because if it is like tomato chunks and water, 12:24 you want to make sure you blend it first 12:25 with stick blender. 12:27 So we're gonna pour that in. 12:29 And mix it around and our curry is well underway, 12:35 gonna add some sweetness, so we have honey. 12:37 It's my favorite sweetener. 12:39 You can make up your own date puree or use agave. 12:42 So two tablespoons of honey, gonna put in a teaspoon of salt 12:50 and some tofu. 12:53 Now tofu gets a reputation 12:54 for being very bland and boring. 12:57 Now I'm about to shatter that reputation 12:59 with this beautiful dish. 13:01 But the good thing about tofu is it sucks out flavors 13:03 really nicely so just felt like using it. 13:07 So give that a little bit of stir. 13:10 So just get a firm tofu. 13:12 They are available in pretty much most supermarkets 13:13 these days. 13:16 And we're just gonna cube it, drain the water out, 13:20 just into little cubes. 13:23 So just keep the block together and economize on your cutting. 13:28 Just a little half inch or one centimeter cubes. 13:35 And I'm gonna put this in the curry 13:36 and this one just soak up 13:38 all the beautiful flavors in there. 13:41 Tofu is a great protein source 13:42 you really want a protein components 13:44 at most meals. 13:49 Look at that. 13:52 So letting this curry just sit here 13:54 and just mingle with these flavors 13:56 for the next minutes or so. 13:58 I'm gonna -- at the pumpkin 14:00 butternut pumpkin and some coconut cream and some spinach. 14:04 So the main work for this is now done. 14:11 If you just joined us on Cook: 30, 14:12 we are cooking a delicious meal in just 30 minutes. 14:16 On the menu today, we have a spinach, 14:18 ginger, pumpkin and tofu curry. 14:20 And we're serving this on freshly cooked quinoa. 14:24 We have a Revive raw salad with beetroot and mint 14:27 and a corn and pepper fiesta and to finish off, 14:30 a delicious dessert with honest pino colada. 14:35 Okay, let's make the raw salad. 14:36 And this is probably the most popular salad 14:39 in my cafes and we have it on the menu 14:41 virtually all year around. 14:42 It's just delicious. 14:43 So first step, we're gonna have some raisins 14:45 and what we're go do as raisins come quite dry genCerally, 14:49 so I just want to plumping them up a bit. 14:50 Here's a really neat trick. 14:52 So I want a bigger cup, cup of raisins. 14:56 I'm just gonna put some boiling or very hot water over them 15:00 and literally in couple of minutes, 15:01 these will-- turn from little dry raisins 15:03 to really plump ones so we can add to our salad. 15:06 So we just put those aside there for the moment. 15:11 Now when you go get your food processor, 15:13 you'll probably find in the back of the cub board, 15:15 there are all these wonderful little blades 15:17 you have never used before. 15:19 And they come in grating and slicing blades. 15:21 And this is a grading blade and you can produce 15:23 huge amounts of salad in very short time. 15:26 So I've got this grating blade. This is the biggest setting. 15:30 And we're gonna start with some beetroot and carrots. 15:36 So these beetroots are just beautiful vegetables 15:41 and lovely raw. 15:42 If you hadn't had it raw, you just got to try it. 15:49 So I want around about four cups 15:51 of grated stuff all up. 15:52 Now this one is really clean. 15:54 It doesn't really need any tidying up. 15:55 This one here. 15:57 There are some rough bits on them, take them off. 15:58 But in general most of the skin is generally okay to use. 16:03 So just going to chop it up to the size 16:05 that's gonna fit in hole of the food processor. 16:08 And we're just gonna start 16:10 pushing it bit down, just like that. 16:16 And look at that beautiful beetroot. 16:25 And literally in 20 seconds, very fast. 16:28 Before we open, we're gonna get these carrots. 16:30 These carrots look like they need a peel. 16:33 Usually you get away with not peeling carrots 16:35 but just depends on how they look 16:36 and how old they are. 16:38 It's not carrots' season at the moment. 16:43 Just getting the quick peel. 16:53 We'll just chop the ends off 16:59 and I can join their friends, beetroot in the food processor. 17:14 And look at what we have in here. 17:17 You've got the few bits that kind of missed 17:18 the grating blade. 17:20 But check out the beautiful texture 17:23 of carrot and beetroot. 17:26 Isn't that beautiful? 17:28 So I'm gonna put into the bowl that we're gonna serve from. 17:30 Just give it a mix around while we go, 17:32 take it any bit sort of floated through. 17:36 Just look at that color. 17:38 It's full of enzymes and nutrients and flavor. 17:43 It's really beautiful. 17:46 So just give it a bit of a mix around 17:47 just so it-- smartly mixed, 17:51 pull up any bits. 17:56 And that's pretty much the bulk of a salad. 18:02 So now-- We want to add some 18:08 sunflower seeds as well. 18:11 Then we'll just mix this through that gives them 18:12 the lovely bit of crunch. 18:16 And we'll make a little dressing now. 18:20 So I'm just gonna mix together some orange juice, 18:24 an orange dressing. 18:26 It goes really well with these flavors. 18:29 So just gonna squeeze one orange 18:32 and you can use orange juice if you must 18:34 but there's nothing like juicing 18:36 a fresh orange fruit salad. 18:43 And you can tell beetroot color goes everywhere. 18:48 Here's the orange. Gonna juice a lemon. 18:53 Just for a bit of tightness. 18:55 Just to make it more interesting, zingy. 19:00 Just gonna pour through my fingers to catch the pips. 19:09 And we're gonna add a tablespoon of honey, 19:12 just a bit of healthy sweetening 19:17 and a touch of salt. 19:22 Just give this a bit if a stir-up and that's all. 19:23 It's just a very simple sweet juicing, 19:26 the lovely orange flavor. 19:30 I also want to 19:32 just put a little bit of touch of olive oil 19:33 in there as well. 19:42 And then we're gonna just pour over the salad 19:49 and to finish off we want some mint. 19:51 And mint is a lovely-- lovely these flavors-- 19:54 so a big handful of mint, 19:57 chop it up, slice it up, not too thinly. 20:01 This just smells amazing. 20:03 Put it over that and mix it through 20:06 and that is how easy the salad is. 20:08 Oh, don't forget these sultanas. 20:10 We'll just drain those. 20:19 And that's it, it's a lovely plump delicious flavor 20:24 and that's just a juicy delicious flavor 20:26 and will become one of your favorite salads 20:28 within a very short time. 20:34 Okay, let's see how the pumpkins going. 20:36 Look at that. Beautiful. 20:41 So I'm just gonna check if it's done. 20:42 Yup, nice and soft. 20:45 So we're just gonna jus put in onto here. 20:49 It's a little bit stuck but that's okay. 20:55 This is just lovely and soft 20:58 and just goes really, really well with this curry. 21:07 Okay. And now we want some spinach. 21:11 So I'm gonna need some chopped frozen spinach. 21:14 You can use normal spinach if you want because it's-- 21:18 I find that easiest to use. 21:20 Just put this over here out of the way. 21:24 We just want two cups of chopped spinach. 21:30 Just pour it in here 21:31 and that'll just defrost reasonably quickly 21:34 in that lovely hot mix. 21:38 Get rid of that. Give it a stir around. 21:42 This is my favorite part, when all the ingredients are in 21:45 and you can stir the lovely ingredients 21:47 put in together. 21:49 Look at that. 21:54 The spinach will continue to defrost before we serve. 21:57 So there's no rush to um, get that cooked. 22:01 And we'll also gonna stir in a little bit of coconut milk. 22:04 So half a can of coconut milk. 22:15 Just like that, look at that. 22:20 Looking absolutely beautiful. 22:25 So the base with all those spices and onions 22:27 and garlic and ginger 22:29 combined with a lovely tomatoes, 22:31 honey, tofu, pumpkin 22:33 and the pumpkin will kind of dissolve them 22:35 and make it creamier as well. 22:38 So to finish with that, we're just gonna just 22:39 keep the-- keep boiling for a bit. 22:41 I'm just gonna cut up cilantro to put on top. 22:44 This is how I keep my herbs in the fridge, 22:46 just wrap them in a wet paper towel 22:48 and I'll keep for ages. 22:51 So just kind of slice some of this 22:56 and that the-- is now our curry that is ready. 23:00 Looks great. Um, better finish the quinoa, 23:03 that's all cooked. 23:06 So I'm just gonna-- just bringing it 23:07 onto to this platter just like this. 23:13 Just see it's lovely and fluffy 23:19 and this is just a lovely grain 23:21 that's high in protein and it's just really delicious 23:24 and it cooks really quickly too. 23:25 So if you want a grain in a hurry, it's great. 23:28 And if you got some left over here, 23:29 make sure you put on a plastic container in the fridge 23:31 and have it for breakfast or you can use it 23:33 to make a stew or fry another day 23:34 so it's really, really good to have it, 23:36 you know, the next time. 23:40 And at the top we're just gonna put some sliced almonds, 23:42 just to make it look a little bit pretty, 23:44 a little bucket full. 23:52 And just simple though there, 23:53 we don't actually need to add anything else to it. 23:54 There's a lot of flavor in the curry to with it. 23:58 Okay, we better finish with the smoothie. 24:01 The one ingredient you want in your freezer 24:02 is frozen bananas. 24:04 Now you need to do this ahead of time. 24:06 And this is just a great smoothie ingredient. 24:09 So this comes like this. Put bananas in. 24:11 Take the skins off, chop them into chunks like that 24:15 and look at how just come apart, 24:18 reasonably free flown. 24:20 So we've got two bananas there. 24:22 We got one can of pineapple, any kind of pineapples 24:25 would do as long as it's unsweetened. 24:28 You don't stuff that in syrup. 24:29 You want to make sure it's sweetened in its own juice 24:32 We got one large can there. 24:35 I'm gonna put the bananas in 24:37 and this will make the honest pino colada. 24:41 Gonna put a tablespoon of honey. 24:44 Depending on the bananas and how ripe they were 24:45 when you put them in. 24:47 You may need to adjust the honey. 24:49 And we're gonna add just the remained 24:51 of that coconut cream to give it the, 24:54 well, coconut milk 24:55 to give authentic pina colada type texture. 24:59 So let's blend this and see how that goes. 25:15 Okay, that's looking nice and silky. 25:20 Check that out. 25:25 Beautiful pina--, I can smell the pineapple from here. 25:27 It's absolutely delicious. 25:32 The pineapple and coconut cream and the banana 25:35 give it a really nice texture. 25:38 Look at that. Make sure that they are even. 25:41 Don't want to short change anyone. 25:42 Here we go. 25:44 Just a sprinkle of nutmeg over the top, 25:46 just to give it a little bit of something special. 25:56 And that is finished as well. 25:59 So it's like everything is done in a lovely 30-minute meal. 26:05 The curry is finished. 26:07 Lovely and warm, healthy quinoa, 26:09 we got the beetroot salad. 26:11 This is an amazing salad. 26:12 And of course, we have the corn fiesta 26:14 which is absolutely delicious. 26:16 And there you have delicious meal 26:17 in just 30 minutes. 26:21 Well, ever since I started using home food, 26:23 plant based ingredients in my life, 26:25 and eating healthy and exercising, 26:27 I feel I have so much energy and vitality. 26:29 And life is just great when you have those things. 26:32 So I encourage you to cook healthy 26:34 and not eat the default meals 26:36 that you find in the supermarket 26:38 which is loaded with sugars 26:39 and all these processed ingredients. 26:41 Try ingredients like this. 26:42 We got the beautiful spinach, ginger, 26:45 pumpkin, tofu curry on quinoa. 26:47 We have the raw salad 26:49 which is the favorite of my cafes 26:51 and the corn and pepper fiesta, delicious food. 26:53 Oh, and don't forget the honest pino colada 26:56 which you will love. 26:58 Thank you for joining with me today on Cook: 30. 27:00 And I look forward to seeing you next time. |
Revised 2015-11-09