Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000014A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand and I also wrote the Revived Cafe 00:28 cookbooks and today I want to share with you some delicious 00:32 cafe meals that you can cook in your very own home. 00:35 Cook 30 Food is all about using whole foods. 00:39 We're going to be using great protein sources like beans 00:42 nuts and lentils. Whole grains like quinoa and brown rice 00:47 and tying them altogether with international spices and herbs 00:52 and fresh fruit and vegetables. And the best part that Cook 30 00:56 Foods is you don't spend hours slaving away in the kitchen. 01:00 In the next 30 minutes I'm going to show you how you can 01:04 make a meal for your family they will love and is super 01:07 super healthy. On the menu today we have a delicious 01:12 Greek potato cake smothered in sesame seeds and served 01:16 with an avocado and tomato salsa We have deliciously fresh 01:21 pepper medley and honey glazed carrots. And to finish it off 01:26 we have some fruit kebabs served with cashew cream. 01:31 OK. When you want to cook meals in a hurry you want to make sure 01:34 you got your kitchen well set up A nice clear workspace, 01:38 sharp knife, good chopping board with a tea towel under it 01:42 so it doesn't move. Also, we've got the jug boiled, 3 pots 01:47 on the stove and we're ready to go. 01:50 So for potato cake we want to have some potatoes cooked and 01:53 we want them cooked really fast The first job is to grate two 01:56 potatoes. So we've got just under a kilo or two pounds 02:01 and we're going to chop these potatoes, not going to peel them 02:04 I'm not a big fan or peeling things. Just cut them like this 02:08 into quarters and cube them like that. Cube them nice and 02:13 small so they cook quickly. 02:17 First cut off the manky bit and we'll do the same with this one 02:22 Sliced potatoes will take round about 10 minutes to get nice 02:28 and soft and when they're done we can finish off making the 02:32 potato cakes. When I buy my potatoes I generally buy them 02:37 with the skin on and washed so you can use them straight away 02:40 into your cooking. So I've got some boiling water here 02:44 I'll cook it in this pot and turn up the gas 02:55 and put this in like that 03:04 So it's all ready to go. Put the lid on and it'll happily 03:10 cook there. And now we better put the carrots on for the 03:13 honey glazed carrots. I've run out of boiling water so 03:16 I'm just going to use some from the tap. But these carrots 03:19 aren't _ so it doesn't really matter if it takes a bit 03:22 to get up to boil. So put that on high temperature 03:29 and you get these really neat little carrots that are peeled 03:36 These little baby carrots and you just put them straight in 03:40 the pot, just like that, little baby carrots. 03:45 These are really nice for honey glazed carrots. 03:49 Put the lid on that and we'll come back and check on those 03:52 in a couple of minutes. 03:56 OK let's start the fruit kebabs. But before we do just want to 03:59 change the board over. We've been doing savory things on 04:01 one side. We flip it over and we've got another side so 04:05 we don't get potato taste coming through. 04:07 So we've got a lot of fresh fruit here. We have a beautiful 04:12 honey dew melon here, I'm just going to scoop out the seeds 04:17 and the trick here is we want to get all the fruit into cubes 04:24 Probably make about 10 kebabs 04:27 So you want 10 good chunks of fruit of every kind. 04:35 So chop all that off. And when you're doing fruit kebabs 04:41 you want nice cut corners. So you want a nice sharp knife 04:50 I think there's 9 there, I want another extra one of this one. 04:52 So you want to make sure you've got nice clean sharp corners. 04:56 And you don't want to handle it too much or you'll start 04:58 damaging it. Going to start assembling all the fruit there. 05:03 And we've got a rock melon. Look at that beautiful fruit. 05:09 Again, scoop out all the seeds. 05:15 And we'll put these in the bin. 05:20 Here's another quarter. Cut off all the green stuff. 05:30 I recommend that if there's one thing you can buy to help you 05:33 cooking is a really good knife. And you want to go for one 05:37 really good expensive knife than going for, lots of people 05:43 have a kitchen drawer full of ten really average knives. So 05:46 go out and get a nice expensive knife if you can afford it 05:51 And it's a lot safer too. So two fruits down. 06:00 Hang on a minute, I'm going to retrieve that water melon 06:04 Oh ok. I wouldn't make a very good rugby player, would I? 06:08 I'm going to quickly wash that, 06:12 These things are heavy. So for a water melon the rule is 06:17 always cut that way so you've got lovely big half like that 06:24 Not too bad and then into a second again. They're easy to 06:28 wrap and you can use them for slicing later 06:32 So I'm just going to take this off here. Take the skin off 06:38 Often with watermelons there are some slightly juicier bits 06:44 You want to avoid those. So we're just going to cut through 06:48 here, cut some wedges so we can end up with 06:52 ten really nice stable slabs of water melon. 06:58 Sometimes you have to hack it out a little bit. 07:04 We've got ten. Six, seven eight there we go. 07:11 And all the fruit left over can be used for fruit salad or 07:16 some other thing later. So do not let it go to waste. 07:20 I've got a mango here. I'm going to cut off one large cheek 07:26 like that and cut off the skin 07:33 And as you can see we'll end up with a lot of beautiful colors. 07:46 There are 12 pieces. We'll go extra if we can. 07:51 Here are some blueberries. They're beautiful as well. 07:55 So we might use two blueberries 08:03 Some strawberries. Just going to cut them in half 08:14 Just give them a bit of a wash. 08:19 Again, nice cuts. And these are lovely cute angles like this 08:24 They really taste good when you eat these. So you want nice 08:27 lots of lovely sharp cuts. 08:36 Strawberries. Got a pineapple. 08:41 And the best way to cut a pineapple is take both ends off 08:48 And then we're going to cut down the sides like this. 09:00 In half and then we're going to chop it like this 09:06 cut these little eyes off. 09:11 And again some nice big chunky pieces. 09:14 Avoid the hard bit in the middle. 09:26 Probably a few more here. This is a really delicious way 09:31 of having a sweet thing at the end of your meal. 09:34 It's much better than all the priciest alternatives 09:36 you can have for sweets, so yeah go for fruits while you can 09:42 God's created some amazing fruit and colors and they're just 09:46 packed full of vitamins and minerals. Nice kiwi here. 09:55 It comes from New Zealand which is where I come from. 10:01 Again, cut the ends off. You want to dispose of all the skin 10:05 before you start cutting into the fruit. 10:14 I might do an extra one as well. 10:21 One fruit that I do not like in fruit salads or kebabs 10:24 and you may disagree with me is apples. Apples are just 10:29 a bit too crunchy for this kind of thing, so generally avoid 10:33 apples and oranges and go for the more exotic style of fruits 10:38 So here we go, 1, 2, 3, 4, 5, 6, 7, 8. 8 beautiful colors. 10:44 And now you need to get skewers. You get these bamboo skewers 10:47 at My Supermarkets. You can use them to put the kebabs together. 10:52 So, there's one rule for when you're arranging colors. 10:56 And that's the rainbow. R O Y G B V. Red, Orange, Yellow 11:01 Green, Blue, Violet. If you arrange it in those orders 11:05 it will always look fantastic. So I'm going to start with red 11:09 Red, orange, yellow, 11:18 green and then blue at the end. 11:23 I must have 1, 2, 3, 4, 5, 6, 7 and a bit of green here. 11:29 So if you organize them like that then they'll always look 11:32 the best colors. Just turn the potatoes down, they're boiling 11:36 quite a lot there. So again skewer them through like this 11:42 keep them at nice weird angles 11:50 and you'll make a lovely kebab. Look at that! 11:54 Handle it gently and put two blueberries on the end. 12:00 Just like that. Look at that! We see ten of those. 12:04 Now these actually take quite a bit of time to prepare 12:07 Luckily I've got help today. My wife is here 12:09 and she's going to help me put them together. 12:14 Let me just grab those and park yourself here. 12:19 If you can make ten of those it would be awesome. 12:24 I'll just give you the skewers. It's always good to have help! 12:29 If you can put them in the platter over there it'd be great 12:32 So there we go. The kebabs I think are underway, potatoes 12:36 are nearly cooked. We made a really good start on our meal. 12:42 If you just joined Cook 30 we're making a meal in 30 minutes. 12:47 We're starting with a Greek Potato Cake served with Avocado 12:51 Tomato Salsa. We have a fresh Pepper Medley and some honey 12:55 glazed carrots. We also have to finish off with Fruit Kebabs 13:00 with Cashew Cream. Ok now a really, really quick salad 13:05 you can make at home. And this is really brilliant. 13:07 I'm going to start with some baby spring mix. We just want 13:10 one of these mesclun lettuce spinach mixes. There's lots of 13:13 great ones at the supermarket. Just put it in a bowl. 13:15 Start with about 2 or 3 cups. 4 cups in there, and then 13:23 I'm going to add some peppers. It's all about color this salad. 13:26 Half an orange pepper, half a red pepper 13:38 and half a yellow pepper. Just cut them in half 13:44 rip out the seedy section. We're just going to slice them 13:50 up really thinly. Again you need a nice sharp knife for this 13:57 Be really careful when you get down to where your fingers are 14:06 So how are the kebabs going? Yeah, going good. 14:11 Ok kebabs do take a while but they're well worth it. 14:15 And now the orange pepper. 14:19 If you're not used to chopping fast with a knife 14:23 just try with really slow strokes to get the technique 14:26 first and then after a while you become faster. 14:32 Just sprinkle that over the salad there. Give it a bit of 14:38 stir. Look at those beautiful colors. Got an amazing 14:44 ingredient here. These are sugar snap peas. If you see 14:48 these in the market buy them if they're in season. They're 14:50 just crunchy, sweet and just beautiful! 14:57 It's like you've gone out to the field and picked the peas 15:01 yourself, it's amazing! So put some of these in. Grab a handful 15:05 about 3/4 of a cup and randomly chop them, just to make a little 15:11 smaller and add them for an amazing crunch to the salad. 15:22 Absolutely delicious. And to finish it off we're going to add 15:25 some beetroot matchsticks. So you just cut your beets and 15:31 cut the ends off. We're going to do a nice generous peel here 15:37 with the knife. And the easiest way to cut matchsticks is you 15:41 want some really thin slices like that, perhaps another one 15:50 and then line them up together and then we're going to slice 15:56 them as thinly as we can. 16:01 And they fall off into these beautiful red matchsticks. 16:11 Look at that. Get them together. You want to put them last. 16:16 You don't want to mix them with the salad or else they'll 16:19 start to kind of contaminate it. So I'll put them on like that 16:22 and the salad is now ready to go to the table. 16:26 There's nothing like a nice, crunchy, fresh salad. 16:33 Let's see how these potatoes are doing. 16:38 Yes, lovely and soft. They're breaking apart. 16:41 I'm just going to drain them over here in the sink. 16:53 Drain out as much water as possible and put them in a 16:56 nice mixing bowl here. Turn off the flame. 17:03 So we've got the skins in it but that'll be great. They'll 17:06 add a rustic touch. So first we want to mash them. 17:11 Just a quick mash. You want a few little pieces of potato 17:16 in there. You want to keep it quite rustic. So just a light 17:19 rough mash so it looks like that 17:23 These are nice and flurry so they're going to stick together 17:28 So now we're going to get lots of flavors into here. 17:31 We're going to start with some red onion. 17:35 So we want round about a quarter, about that much. 17:39 Every red onion is different. We want little baby dices. 17:48 So just like this, cut it that way and really close together 17:53 sliding the knife through. Making sure you make contact 17:57 with the board on every stroke. 18:04 When you're cooking red onions, generally having them half 18:08 cooked will be just fine. I wouldn't put white onions in 18:12 this kind of recipe without cooking it. Sun dried tomato. 18:15 You know you're going to get a lot of flavor from these. 18:17 So you probably want around ten or half a cup 18:22 and these are a great little flavor ingredient to have 18:26 in the cupboard. And again we're going to slice them up 18:29 nothing too flashy but just not in big chunks 18:37 just a little bit smaller 18:43 some really nice bites, really small bites 18:45 beautiful sun dried tomatoes. 18:54 We're going to add some spring onions, green onions or shallots 18:58 whatever they call them in your country 19:00 I'm going to add three of those take the ends off 19:05 taking the ends off there, into half and I'm going to slice 19:11 them through, just straight 19:14 preferably chunky, not too fine 19:16 and these will add a lovely flavor as well. 19:21 These ingredients are not going to be cooked through much 19:23 they're just going to be pretty much warmed up. 19:33 I'm just going to add a teaspoon of cumin 19:39 and add a teaspoon of salt and some cilantro 19:46 or coriander. Just chop it up roughly 19:52 that much about half a cup. Those are the major ingredients. 19:58 Now we just want to stir it up. 20:09 Now it smells really nice. 20:13 How are the kebabs going? Yeah, they're getting in. 20:19 You see the colors coming together beautifully with kebabs 20:22 lined up in a row. And also when you've got colors you've got to 20:25 cross the colors together. You don't want to mix them generally 20:30 So this is ready. You want to put some sesame seeds 20:32 all over the bench and into the bowl as well. 20:36 I'm going to make them into patties or go-cakes. 20:40 I'm going to add a bit of oil to the pan. Turn it down a bit 20:45 And I'm going to fry these in here. 20:49 So you just want to grab up with your hand a nice patty 20:54 about this big. Roll it around so it's nice and pressed 20:58 together. Flatten it out and you roll it in the sesame seeds 21:10 We'll start off with four cause probably that's as many as we 21:12 can fit in the pan. If we have extra time we can make some more 21:16 for later or for lunch the next day. 21:19 Roll it into a ball nice and secure 21:26 dip them in the sesame seeds like that 21:28 and then straight into the pan. 21:34 Hear that nice crackle. 21:42 And these will toast up beautifully. 21:51 So probably a couple of minutes each side 21:52 and it will be ready to by the time we're ready to serve. 21:59 I think the carrots are done. We can drain these I think 22:06 We're just going to put them in this bowl 22:09 Blue is a color that goes well with orange 22:12 And we're going to put a sprinkle of salt 22:17 and a drizzle of honey. 22:23 About two tablespoons of honey. 22:29 Just give it a bit of shake around 22:34 And sprinkle it with sesame seeds. 22:38 And that very simple way of doing carrots is delicious. 22:42 We're going to make a salsa for the cakes. 22:47 Just get some cherry tomatoes and chop them randomly. 22:59 Put them in this bowl. We'll add some avocado as well 23:04 We will just halve this. Take the stone out. 23:13 Take the skin off and we're just going to slice it up 23:19 dice it up. It's going to be a chalky salsa not a guacamole 23:23 just more of a salsa, really. 23:29 So I just slice it thinly 23:36 cut in the other direction 23:43 everything goes in here. 23:50 Just a touch of salt, juice of a lemon 23:57 Just a squeeze of lemon juice 24:03 And add a clove of garlic 24:08 And it's a really quick salsa you can do with any meal 24:12 Mix it up a bit. They'll go beautifully with the dish. 24:21 And now to make the delicious cashew and pear cream 24:23 This is so simple. One can of canned pears. Get the stuff 24:28 that's sweetened with pear juice not sugar. Put it in the blender 24:33 juice and all. Put in one cup of cashew nuts. If you buy the 24:39 large pieces of cashew nuts they're cheaper. 24:42 And we simply blend that together 24:52 How are the kebabs going? 24:53 They look beautiful! That's the last of those. 25:00 Alright, I think I'll take a look at these 25:03 Look at that. The sesame seeds are browned out nicely. 25:11 This is done, in just a couple minutes. 25:16 We're going to pour this out into the bowl 25:19 and check out the silky cashew cream. Much better than any 25:24 kind of unhealthy cream you can have. You got the beautiful 25:27 sweetness of the pears along with the beautiful creaminess 25:31 of the cashew nuts. That's a great combination. 25:33 That's ready for the table. You can make more potato cakes 25:38 if you want. This in essence is a meal finished. 25:44 These kebabs look amazing. Thanks for doing it. 25:49 Look at the colors. Let's put them on the table. 25:54 I've got the delicious pepper salad. Look at that. 25:58 Those sugar snap peas are just amazing. 26:02 And here are the lovely potato cakes. Delicious. 26:06 Look at that, that's everything. Let's eat! 26:10 Looks beautiful. It's important to have lots of color in a meal 26:14 You know you're getting lots of vitamins and minerals. 26:20 Thank you for joining us on Cook 30. I hope you've enjoyed 26:23 the show. I hope you've picked up some new tips 26:26 some new ingredients, some new skills that you can use 26:29 to help you with your cooking at home. 26:30 And eating healthier you'll have a more vital and happier life. 26:35 We really encourage you to use plant based ingredients. 26:38 Thank you for joining me. Look forward to seeing you next time. |
Revised 2016-02-24