Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000011A
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00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon from 00:25 the Revive Cafes in Auckland, New Zealand. 00:27 And also author of the Revive Cafe cookbooks. 00:30 And today, I'm going to share with you 00:32 some delicious cafe style food you can cook in your own home. 00:36 Cook 30 foods is about using 00:38 delicious whole food ingredients. 00:40 We're gonna be using great protein sources 00:42 like beans, lentils and nuts. 00:45 Whole grains like brown rice and quinoa. 00:48 We're gonna use fresh fruits and vegetables 00:50 and tying it all together with international flavors 00:52 and fresh herbs and spices. 00:55 And the best part about Cook 30 food as you 00:57 do not have to spend hours slaving away in the kitchen. 01:02 I'm gonna show you in the next 30 minutes 01:04 how you can cook a nutritious, delicious meal for your family 01:07 and you'll be surprised how easy it is. 01:11 On the menu today we have one of my 01:12 favorite recipes curried Indian zucchini fritters. 01:16 Very, very quick. 01:17 Once you have learned once, 01:19 you'll be able to make it many times. 01:20 We're gonna be serving this with a Revivedorf salad 01:23 and a very own tofu mayo. 01:26 On the side, we have a pineapple and minced salsa. 01:29 And to finish a plump ginger oats slice for dessert. 01:34 Delicious. 01:36 Okay we're gonna start backwards today. 01:38 The thing that's gonna take the longest is the oat slice. 01:41 And we want to get that in the oven, 01:42 it take about 25 minutes to cook, 01:44 so we want to mix it up and get it in straightaway. 01:47 So to start with, we're gonna use oats. 01:49 And we're gonna use the quick oats 01:51 which is basically same as big oats 01:52 except they're just been, been ground up 01:55 into small pieces so they cook quicker. 01:57 So we're gonna start with three cups. 01:59 One, two, three cups. 02:04 Then we're gonna put in some oil, 02:06 so we've got, how much oil? 02:08 Four tablespoons of oil. 02:13 And we're gonna add some sesame seeds. 02:15 Sesame seeds toast up really nicely 02:17 so they're great for this recipe. 02:18 Throw in half a cup of sesame seeds. 02:23 We're also gonna put some almond meal in this as well, 02:24 and this is just almond that's been ground up. 02:27 You can make your own if you want as well. 02:29 And we want half a cup of ground almond. 02:38 Also you want some slivered almonds. 02:40 And these are great, because they just add 02:41 beautiful crunch to the recipe as well. 02:44 Probably want round about a quarter of a cup. 02:46 This is a very flexible recipe. Quarter of a cup there. 02:51 And we're gonna need some honey. 02:53 So you want around about three quarters of a cup honey. 02:56 So quite a lot, quite a lot of sweetener. 02:58 Lot of sweets would have huge amounts of sugar, 03:01 so this amount of honey is actually 03:02 not a huge amount really. 03:06 I think that's all the ingredients. 03:08 Oh, ginger. 03:09 And this is something you probably wouldn't find 03:11 in a sweet very often, but it goes 03:12 really, really well with the plums. 03:14 So we want two teaspoons of ginger puree. 03:18 You can use whole ginger if you want. 03:20 Well, this ginger puree is really good as well. 03:23 Look at that. 03:25 And to finish it off we want to add some unsweetened coconut. 03:29 Very hard to find unsweetened coconut. 03:31 Make sure you find it. It is around. 03:34 And we want half a cup. 03:38 There you go. 03:39 This again is really nice when it's toasted. 03:43 Now, grab a spoon, mix it up, and we want to make 03:46 a really nice base that's gonna be a base 03:49 and a top for the plump slice. 04:15 Okay, just gonna put a little bit of oil in that, 04:17 we're gonna use this to sheen. 04:20 Just a touch of oil so it doesn't stick. 04:23 Use a brush or just use your finger to... 04:27 put it around, especially corners 04:28 that's where it sticks mostly. 04:30 And we're gonna put half of the mixture in here. 04:35 And then we're just gonna press it down. 04:41 So nice and securely. 04:44 So it's gonna basically become a base, 04:45 it's gonna cook even. 04:47 Now this, this pot is a little bit bigger than my mixture, 04:51 so you can just make it, 04:53 just use part of it if you want. 04:59 And the next part we want some whole plums, 05:02 so some purple plums. 05:04 And this recipe is very versatile, 05:06 you can actually use apricots or any other kind of 05:08 canned fruit you want as well. 05:10 So just open these up, 05:13 pour them in the bowl here, look at that. 05:16 I'll just open some more as well. 05:19 You want three small cans or three these size cans. 05:28 Oop, a different color, look at that. 05:40 Might just drain that juice off. 05:49 And we're just gonna pick out the stones, 05:51 and end up with basically plums that 05:56 we can put in the middle of the slice. 05:57 Oops! Put the plum stones over there and plums here. 06:02 So just pick through. Get all the stones out. 06:07 And then they'll be ready. 06:28 See all those plums out, all those stones out, 06:30 just give them a little bit of a squeeze. 06:32 A little bit of moisture, but not much 06:35 and we're just gonna press it on the slice, 06:42 just like that. 06:47 Press it down. 06:51 And now get the rest of the topping. 07:00 And just arrange that around nicely. 07:05 And again just give it a good press down, 07:08 so we want to stick together in the oven. Simple as that. 07:15 So straight in the oven, 25 minutes 07:17 at a 180 degree Celsius, or 350 degrees Fahrenheit 07:24 and that's the dessert done, 07:26 and now we can go on to our fritters. 07:30 First thing for the fritters, we want a nice onion. 07:32 Put it in the pan, to just to squeeze in up these fritters. 07:36 So pan is already on hot, ready to go. 07:38 We haven't got time to wait for pans to get hot 07:40 when you're cooking food in a short time. 07:44 Just pull that, peel off these onions, 07:46 and we just dice them really finely. 07:51 Now fritters are really good. 07:52 Once you know this recipe, 07:53 you'll be able to make corn fritters, zucchini fritters, 07:58 there're just so many different fritters, 07:59 you can make carrot fritters. 08:01 So the recipe is very interchangeable, 08:03 just change out the zucchini and every thing else 08:06 will pretty much be the same. 08:11 So just touch of oil in the pan. 08:17 I'm gonna put these guys in here. 08:28 Now when you're cooking without meat, 08:30 you really need to do a lot more work with your flavors. 08:31 Meat has lot of things in it that makes it taste good, 08:34 so you need to really work hard with things like onion, 08:37 garlic and all these flavors we're using. 08:39 So cooking, you know, plant based food 08:41 is a little bit harder, 08:42 it requires a little bit more skill. 08:46 So we've done that. 08:48 We got the onions underway, they'll take a few minutes 08:50 just to caramelize up. 08:53 Got some nice zucchini or courgettes depending on 08:56 what country you come from. 08:57 Just slice off the end and we're just gonna 08:59 grate these in a hand grater. 09:02 You could use our friend the food processor there, 09:05 but it's only gonna take about 30 seconds to do these. 09:10 Do two at a time, and it's not really worth 09:13 the cleaning effort, just for two zucchinis. 09:15 So sometimes it is actually worth 09:17 doing it the old fashion way. 09:20 Getting there, let's go. 09:24 Making sure you avoid grating your thumb as well. 09:29 There we go. 09:34 Our next ingredient is besan flour. 09:37 This is one of my favorite flours, 09:39 this can be called chickpea flour, 09:40 chana flour, besan flour. 09:42 You can get it from most health stores, 09:44 some supermarkets, 09:47 and it's just a great flour to use. 09:48 It's gluten free, it's natural, high in protein, 09:51 and I use it in a lot of places where you can 09:53 normal use normal flour. 09:55 It won't work in baking, 09:56 but things like this works really well. 09:58 And now we're gonna add two cups of chickpea flour. 10:01 One. 10:07 There you go. 10:11 Now with this recipe we need to add water sometimes. 10:15 There is a lot of moisture in the zucchini, 10:17 so sometimes you can get away actually no water at all, 10:20 and sometimes you may need to add up to a cup of water. 10:24 So it just depends on what the state of your ingredients are. 10:28 I think we're probably gonna have to add about half a cup. 10:36 So just keep adding it slowly and then mixing 10:40 until you get a texture that you want for, for fritters. 10:47 And also zucchini come in many different sizes, 10:49 I've used two large ones. 10:51 If you got small ones, you might want four small ones, 10:53 so just depends. 10:57 More water. 10:59 So every recipe will be different. 11:02 Need a bit of a stir around. Look at that. 11:10 Nearly at the right consistency, 11:12 perhaps a bit more. 11:35 Okay, here we go. Gonna add some flavors now. 11:39 So let's add some sweet chili sauce. 11:45 And we're gonna be adding two tablespoons there. 11:58 And also some black sesame seeds. 12:01 And these just have a beautiful color. 12:02 So you want about two tablespoons of these, 12:06 black sesame seeds. 12:07 Just looks at that beautiful colour they give. 12:09 Just a bit of a contrast to make it interesting. 12:13 We also want some curry powder. 12:16 And curry powder is just a combination 12:19 of just different spices, 12:21 so you want about a teaspoon. 12:25 Like that. And stir it all up. 12:31 Half a teaspoon of salt. 12:35 And one of the great ingredients to use 12:37 is cilantro in any kind of fritter. 12:39 I'll just show you how I store my cilantro or coriander. 12:42 It's in there in the fridge, 12:44 just wrap it with a wet paper towel, 12:45 and it keeps for ages. 12:46 This is little trick for you to keep 12:48 your herbs nice and fresh. 12:51 I'm gonna slice this and put it in like that, 12:57 nice and chunky. 13:05 What a beautiful mix there. 13:10 These onions are cooked now 13:12 nice and soft so bring those in. 13:15 I'm gonna use the same pan to cook them in. 13:18 So we got a hot pan already to go in. 13:28 Look at that beautiful mix. 13:35 And that is ready to go. 13:38 Just a little bit of oil in the pan. 13:41 And there is quite a lot of mixture here, 13:44 and again this is a great thing to make 13:46 and use for lunch as the next day. 13:49 I'm just gonna put in just tablespoon size into here. 13:56 Just turn the heat up a bit. 13:58 You want it so it's gonna sizzle when you put it in, 14:00 so we're just below that temperature. 14:19 Look at that, don't they look wonderful. 14:21 Now you're probably thinking where is the party ingredient, 14:23 where is the bite ingredient, but the chickpea flour 14:27 is actually just more than adequate just by itself. 14:30 There you go some nice size fritters. 14:35 Now starting to sizzle up there. 14:37 Put it two or three minutes aside, 14:40 just keep making them and they will just brown up 14:43 really, really nicely. 14:45 So leave them there and come back 14:47 to them in a couple of minutes. 14:51 If you just joined us today on Cook 30, 14:53 we are cooking up a delicious meal. 14:55 We have curried Indian zucchini fritters. 14:58 And these are accompanied by a pineapple and mint salsa. 15:02 We have a fresh Revivedorf salad with our own tofu mayo. 15:06 And to finish off a plum and ginger oat slice. 15:11 So we're making great progress. 15:13 The fritters are underway, the slices in the oven 15:16 and we're now gonna make the pineapple salsa. 15:19 So our first ingredient is canned pineapple. 15:23 Make sure you get the stuff that is unsweetened. 15:26 I mean we want stuff that's sweetened 15:27 with pineapple juice, not with sugar 15:29 or other things like that. 15:31 We're gonna have half an onion. 15:33 This is a large onion, so we probably use 15:34 about a quarter of this onion. 15:37 And we're just gonna cut it up really fine. 15:39 When you're having a salsa you don't really want 15:41 big chunks of onion, just little slivers, 15:44 just to give it a little bit of taste. 15:48 That's probably a huge onion. 15:50 And once you got those directions, 15:52 you can just do tiny little cuts like this. 16:03 That's onions done. 16:06 We're gonna add some lemon juice, 16:07 just to give it a bit of a, bit of extra zing. 16:14 We can use a squeezer 16:15 or just squeeze it through your fingers. 16:25 That's great. 16:29 Next we want some red peppers, 16:32 just a bit of extra color in there. 16:35 So I've got a red pepper probably one small 16:37 or half of the large one. 16:40 And again we just want to dice it up really, really small. 16:43 So you gonna start create the long strips like that 16:47 and then cut the other way 16:52 and you got your dices. 16:56 It's really important when you're cooking 16:57 to have a nice sharp knife. 16:58 It is well worth investment. 17:00 And I recommend going all out buying 17:02 the most expensive one you can, rather buying 17:04 a whole set of medium knifes. 17:06 Just one knife like this is all you need 17:08 for most of the things. 17:11 So yeah, go for one good knife rather than 17:13 whole lot of average knifes. 17:14 And keep it really sharp, and your cooking enjoyment 17:19 is not only safer, but it's just much more 17:21 enjoyable with a nice sharp knife. 17:23 You can cook a lot quicker. 17:24 Mint and pineapple just go together really, really well. 17:28 So just cut off these long stocks at the end, 17:32 and again just roll up into a shape like that 17:37 and then just slice it. 17:40 So you got this beautiful mint. The smell is adorable. 17:45 If you can grow a mint where you're living, 17:47 it's so easy to grow and just add 17:50 so much flavor in so many dishes. 17:55 There we go, and a little bit of cayenne pepper. 17:58 Optional, but just a little touch of this. 18:02 We'll just, just heat it up a little bit 18:04 and make it into a salsa, so just a tiny, tiny amount. 18:09 Is that all the ingredients we have? 18:10 I think it is. 18:12 So again just mix it up together 18:15 and that pineapple will just be infused 18:17 with that beautiful mint and the onion, 18:20 and give it a couple of minutes, 18:21 and it will just be a great thing to have on the side 18:23 to have with our lovely fritters. 18:26 Speaking of which they are going lovely, look at that. 18:30 As you can see they're crisping up nicely. 18:33 Look at that. Look how brown that has. 18:36 That's just nice and brown just looking lovely. 18:41 So that two to three minutes a side 18:44 and there we go, look at that. 18:46 And they are just absolutely gorgeous 18:48 and you can see they're sticking together well, 18:50 there is no problem with them falling apart. 18:51 You do not need eggs and every thing 18:53 that you put in the pan. 18:59 Gonna make a really nice dressing 19:00 out of an ingredient you probably haven't used 19:02 to make dressings before and that is tofu. 19:05 Got a pack of tofu here, firm tofu. 19:07 Just drain the water out of it. 19:11 So you want about 300 grams, this is a 397, 19:15 so use three quarters of this. 19:18 And we're just gonna put this in the blender, 19:20 so making dressing is really important 19:21 to make salads taste good. 19:23 This is just a great dressing that is low in fat 19:26 and with all the flavoring to be added, 19:29 it does not taste like tofu believe it or not. 19:32 So one block of firm tofu, and we're gonna put 19:35 some seeded mustard in. 19:37 So we will have one tablespoon of seeded mustard. 19:43 Here we go. 19:44 Lemon juice is really important for most dressings. 19:48 So lot of dressings call for vinegar, 19:51 but lemon is a far, far healthy way to go. 19:54 So we want five tablespoons of lemon juice. 20:00 This juice, they're nice and juicy. 20:02 Often you open a lemon and it's just very dry. 20:07 Here we go. So it's sort of five tablespoons. 20:09 I'm just gonna pour through my finger. 20:11 One, two, 20:13 three, four, five. 20:21 Here we go. 20:22 We're gonna put some honey in, so one tablespoon of honey, 20:25 or you can use dates if you want, 20:27 but honey is my favorite healthy sweetener. 20:30 Gonna put a teaspoon of salt. 20:34 And one clove of garlic, so find a nice clove of garlic. 20:39 And again we're just gonna, 20:41 just gonna chop it up and put it in there. 20:45 So it blends easily. 20:51 And blend it away. 21:12 For the most things, look for the texture. 21:15 We'll just have a look at there. 21:17 You look at that, drip off perfect texture for a dressing. 21:20 So you don't want it too watery. 21:22 It's perfect. Let's give it a little try. 21:26 Just check if you can taste the lemon coming through, 21:28 taste the salt, doesn't taste too tofuey, yep tastes nice. 21:32 But often you might want to add some more garlic or lemon, 21:35 but I think that's about right. 21:37 So dressing tofu mayo 21:39 that we're gonna use in the next salad. 21:43 Okay let's plate up some of these fritters. 21:46 Nicely done. Look at that. 21:51 I'm just gonna put another batter down here. 21:52 There is a bit of residual oil in the pan, 21:55 so thrown on four more. 21:59 And have them cooking away. 22:04 So you can add little ones if you want, 22:06 little part, we type size 22:08 or keep them big for main meal size. 22:11 Turn the gas up a little bit, get those underway. 22:15 All righty, let's do the Revivedorf salad. 22:19 So from the fridge, I'm just gonna get some ingredients. 22:24 So this is a very fresh salad, 22:27 and the main ingredient is actually apples. 22:30 So we're gonna just gonna chop some of these up, 22:33 so the easiest way to chop an apple is cut in half. 22:37 Cut it through there, minimize your cuts. 22:41 So get rid of all the cores that you don't want. 22:48 And one thing going for the apple, 22:51 you've to work quite fast, because that will start 22:53 going brown within minutes. 22:55 So we wanna make sure we get the dressing coating 22:58 the apples very quickly. 23:01 So again we're just gonna cut them into chunks, 23:03 so cut these little quarters, into halves or thirds, 23:07 and again line them up and cut them all together, 23:11 and you can save yourself minutes of precious time... 23:15 just like that. 23:18 Nice and chunky. 23:19 These are very fresh apples. 23:21 You can use any colour apples as you want, 23:23 but red is a great contrasting colour 23:25 'cause the ingredients in this dish are green so. 23:30 It'll work out better. 23:32 So put them in a nice bowl to serve with 23:37 and I'm gonna pour just a little bit 23:38 of this dressing on, just about half a cup 23:44 and just mix it around so that they coat it. 23:49 Might use a spoon for this one. 23:58 So once they're coated in the dressing 24:00 they won't get brown, so you're safe. 24:02 That sound a sense of energy with this salad. 24:07 There we go. Celery. 24:09 So two big stocks of celery, 24:11 and this is just got amazing crunch as well. 24:13 This is very lovely crunchy salad. 24:16 Often the in bits that aren't, aren't bit fresh. 24:20 Through the middle. 24:23 And again cut it in half 24:26 and then just make nice bite sized chunks. 24:36 Wish I might throw another, another stalk on. 24:40 Looks like it needs another one. 24:52 Here we go. 24:54 So now we got some baby spring mich mix. 24:56 This Mexican lettuce, 24:57 there's lots of different mixtures you can get. 24:59 And some of these just look at them, 25:00 look how nice and fresh that is, 25:02 it keeps in your refrigerator for can be a week or so, 25:05 so it's a great ingredient to have around for salads. 25:08 We're gonna put round about two to three cups of that in. 25:12 And these like baby spinach, see all these different, 25:15 all these lettuce names I won't-- 25:16 There is actually beetroot leaf in there. 25:18 Different lettuce names you wouldn't know how to pronounce, 25:20 but they just taste really good 25:21 and add a great texture to salads. 25:25 And then we're gonna add some walnuts, 25:27 so wait in for those. 25:28 So mix them this up, where is my spoon gone? 25:32 Mix this up. 25:36 So you don't want the mix, the lettuce on-- here it is. 25:39 It's on the bowl. 25:41 You don't want the lettuce to be totally covered in dressing. 25:44 It's mainly the apple that you're worried about. 25:46 So you want to make sure you brought the chunks of apple 25:48 on top showing through and looking beautiful. 25:56 Okay we'll just put a bit of a drizzle of lemon on there. 26:01 It will help go, help it as well 26:05 and then finish off with these little beauties, walnuts. 26:11 So about half cup of walnuts on top 26:16 and there you have a very fresh and delicious Revivedorf salad. 26:21 Usually call it waldorf salad, 26:22 but this is a Revive version there, 26:24 ready to go on the table. 26:25 You just flip these and they're ready to go again. 26:29 Look at that nice and brown and probably 26:33 you want to serve around two fritters per person. 26:37 And I think that's everything ready to go to the table. 26:43 And let's see how this plum ginger oat slice is going. 26:47 Oh, caught in here. Look at that. 26:51 Nice and golden brown, ready to go. 26:53 We'll just cut it up into some squares 26:55 and plate it up and it's all ready. 27:00 And we have another Cook 30 meal. 27:03 I hope you've learnt some new tips in using new ingredients 27:06 and new techniques, so you can get 27:08 meals on the table faster for your family. 27:11 Eating healthy food will really impact your lives. 27:13 So I encourage you to try out these new recipes, 27:15 these new ingredients and techniques 27:17 so you have lots more energy and vitality in your life. 27:20 Thank you for joining me on Cook 30, 27:22 and I look forward to seeing you next time. |
Revised 2015-12-03