Cook 30

Dahalatoullie et al

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000023A


00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon from the Revive Cafes
00:25 in Oakland, New Zealand
00:26 and I also wrote the Revive Cafe cookbooks.
00:29 And today,
00:30 I'm going to share with you some delicious cafe meals
00:32 that you can cook in your own home.
00:35 Cook: 30 Food is all about using
00:37 whole food plant-based ingredients.
00:40 We're gonna use great protein sources like
00:42 beans, lentils and nuts.
00:45 Whole grains like brown rice, quinoa and oats.
00:48 We're gonna be using fresh fruit and vegetables
00:50 and tying it all together with international flavors
00:53 and fresh herbs and spices.
00:56 And the best part about Cook: 30 Food
00:58 is you do not have to spend hours
01:01 slaving away in the kitchen.
01:03 I'm gonna show you how you can make
01:04 a delicious meal for your family
01:06 in the next 30 minutes and they will love it.
01:10 On the menu today, we have a Dahlatouille
01:14 served on Brown Rice.
01:17 We're also gonna have a Chunky Greek Salad
01:20 and a Green Pea and Sesame Mingle.
01:23 And to finish it off, an amazing delicious dessert
01:26 Carob "Better Than Ice Cream."
01:30 Before you start cooking in a very short time,
01:32 you want to make sure you're really well prepared.
01:35 Fast meals do not happen by accident.
01:37 We got a clear workspace here.
01:39 I've got pots on the stove, hot and ready to go.
01:43 The jug is full of boiling water
01:44 and already boiled
01:46 and also we have fresh fruit and vegetables
01:48 and a pantry stocked with all the foods
01:51 we're going to need.
01:52 Now, first job today is to get the brown rice on.
01:56 And brown rice is
01:57 a great health alternative to white rice.
01:58 It's full of lot more fiber and vitamins and minerals
02:02 and there is pith of brown rice.
02:03 Lot of people are scared of cooking brown rice
02:05 because it always turns out hard or takes too long,
02:07 but follow this formula at work every single time.
02:11 So the recipe is, we want two cups of brown rice...
02:18 into a pot and then we want four cups of boiling water.
02:24 It can be cold water but this just speeds up the process.
02:27 So the ratio is 2:1.
02:33 Two cups, another two cups, it calls four cups.
02:37 So I'm just gonna turn it up on high.
02:42 A few rules in cooking brown rice.
02:43 Number one, you will have the lid on.
02:45 We're using the absorption method.
02:46 So you want the water to be absorbed into the rice,
02:49 not steaming out at the top of the pan.
02:52 And the second rule is do not stir.
02:54 You want those steam vents
02:55 to happen in the rice so it will cook properly.
02:57 So if you stir, you are gonna disturb it. So don't stir it.
03:00 So when they comes to a boil,
03:02 we generally cook it for around about 20 to 25 minutes
03:05 and we'll turn it down so it's just simmering.
03:08 So the rice is on.
03:09 Okay, we are gonna need
03:10 some lentils for our Dahlatouille.
03:12 And Dahlatouille is kind of a cross between
03:14 the dahl and a ratatouille.
03:16 So it's kind of a combined dish.
03:19 So red lentils are an amazing ingredient.
03:22 Make sure you have them in your pantry.
03:25 I cook them about 10 to 15 minutes.
03:27 Highly nutritious, full of protein,
03:29 they got a really nice flavor.
03:31 And the recipe for these
03:33 is basically we want to use one cup of lentils
03:38 and we want three cups of water.
03:45 It's two cups and not quite enough.
03:50 We'll just finish it off with some water from the tap.
03:55 So it's three cups of water to one cup of lentils
03:59 and I'm not gonna put lid on.
04:00 We're gonna just leave this cook away slowly.
04:03 Now lentils do have a habit of wanting to stick on the bottom.
04:06 So you kind of got to keep little bit of eye on them
04:07 to make sure they don't burn.
04:11 So it's two good jobs underway, the brown rice and the lentils
04:15 and our meal is well underway.
04:17 We will start on the ratatouille side
04:19 of the Dahlatouille.
04:21 Let's get some ingredients from the fridge.
04:26 Okay, the first one we want to get underway
04:28 is probably a red onion.
04:30 So we just kind of remove the skin from this.
04:36 And by using a red onion, we're gonna add lots of color.
04:40 This is gonna be a really colorful dish.
04:43 So remove all the skinny skin bits
04:45 which is the most complicated part of getting onion prepared.
04:58 So I'm just gonna... Oops, we need more.
05:10 We're gonna dice it to nice big chunks,
05:15 probably about one inch, two centimeters.
05:19 Start with about two tablespoons of oil
05:22 in the pan and get that underway.
05:28 Love that sizzling sound. We need some garlic.
05:36 So probably three, three nice cloves of garlic.
05:42 A quick way of doing garlic,
05:43 just put the garlic into the press.
05:44 Skin in all and squeeze it through.
05:49 How's that.
05:54 Okay, eggplant, now, this is a crucial ingredient
05:57 and this just goes lovely, soft and beautiful.
06:01 So it's like good addition to this dish.
06:05 So again we're just kind of cube it up.
06:07 You know, eggplant can take a while to cook.
06:10 So to make sure we don't slow the dish down,
06:14 we are gonna make sure we cook--
06:15 cut it reasonably small.
06:17 Just about chunks
06:19 but they are not massive chunks.
06:21 So you probably want to stick to around
06:22 about one centimeter, half inch
06:26 so it cooks properly in the time that we've got.
06:30 So again just trying to economize on your cuts,
06:33 line up everything and that way you save a lot of time
06:39 when you are cutting.
06:43 Now, we could have put the dahl in with the vegetables
06:47 but you run the risk that one of them
06:49 is going to be undercooked.
06:51 So by cooking everything in different dishes,
06:53 you can cook the dahl perfectly,
06:55 so it's nice and soft.
06:56 And you make sure the vegetables
06:58 are cooked properly, not overcooked.
07:00 Often when you try to cook too many ingredients together,
07:03 one becomes undercooked
07:05 and it just kind of ruins the whole dish.
07:07 So it's worth the extra effort just getting an extra pot going
07:10 for the, for the dahl.
07:15 Turn up nice and high.
07:17 It's gonna start, start cooking.
07:23 Okay, we gonna need some mushrooms.
07:26 The nice stalk of mushrooms here,
07:28 just gonna wash them.
07:38 And we just gonna, just gonna have these.
07:41 Just put a running knife through them.
07:44 The small mushrooms can probably get away
07:46 with using whole mushrooms
07:48 or extra big ones, just chop them up.
07:50 You kind of want all of your pieces on this to be
07:52 approximately the same size.
07:56 So we probably want around about 100 grams of mushrooms.
08:02 And the thing with mushrooms and eggplant
08:03 is they will shrink down significantly.
08:09 It's probably about around 100 grams.
08:12 Put them in there. Get them underway.
08:19 We could stir around. But it says more ingredients.
08:23 We are gonna add zucchini
08:25 or courgette depending on what country you come from.
08:29 Just gonna cube it.
08:32 Just into similar size cubes.
08:35 And adding another color.
08:39 Red pepper or capsicum.
08:45 Take the seeds out
08:49 and we're just gonna again just roughly cube it.
08:51 So not looking for little pieces,
08:53 looking to lovely big chunky bits.
08:54 And these are cooked down into a nice size
08:57 and become a really nice texture
08:59 that's gonna mingle well
09:01 with the creaminess of the dough.
09:05 It's got a bit in there, isn't it?
09:07 So also they reduce down especially with the mushrooms
09:10 and the onions.
09:15 Looking nice and colorful.
09:17 We're also gonna add some celery,
09:18 just a stalk of celery.
09:22 So these are kind of all your traditional
09:23 ratatouille ingredients.
09:31 And a bit of ginger
09:32 so we're gonna add two tablespoons of ginger.
09:35 One, two. This is just puree ginger.
09:40 You can use fresh ginger
09:41 that you have chopped up really fine if you want`
09:42 but this is a really great time saving ingredient.
09:47 So that should be most ingredients.
09:49 I really love just firing lots of colors into a dish
09:52 and just watching it.
09:55 Watching it cook together.
09:57 So we got to keep an eye on that, we don't burn.
10:00 Got a reasonably high heat.
10:02 Now keep stirring it,
10:03 so all those flavors will start to mingle together.
10:06 So it's well underway.
10:11 Okay, chunky Greek salad
10:12 is one of my favorite salads to make.
10:17 It's just full of such fresh flavors
10:18 and lots of chunky vegetables.
10:21 So plate is always a good way to serve a salad,
10:23 I kind of like on a platter or a wooden bowl
10:25 but we use a nice big white platter.
10:28 We are gonna set up with some baby spinach.
10:31 Got a reasonably big box here, we're not gonna use all this,
10:33 so as you can see, there's just lovely just baby spinach
10:37 by sneaking you can find it in your supermarket.
10:38 So it's a little bit dry
10:40 but just gonna put a little bit of water in it
10:41 just to, just to give a little bit of life
10:44 and let's kind of see,
10:46 it just brings a little bit of life
10:47 into the salad with just a little spot of water
10:49 so don't be scared to add a little bit.
10:54 We just start with the bed of the baby spinach.
10:58 And got some lovely cherry tomatoes.
11:00 You can use whole tomatoes and cubes in
11:01 but they are just amazing cherry tomatoes
11:04 around at the moment.
11:06 I'm just gonna throw this on whole, just like it.
11:11 Not gonna chop these ones up. Can if you want to.
11:19 Look at that.
11:21 Next big ingredient for Greek salad
11:22 is little bit of red onion.
11:24 And we don't want to be breathing
11:26 onion fumes over here on for the rest of the day.
11:29 So we want to go reasonably cautious,
11:31 so we just gonna just grab a, just a few little cubes.
11:39 Just add a little bit of color, just a little bit of bite.
11:42 So reasonably small pieces
11:49 just about, just about that much,
11:53 just to help it along a bit.
12:02 And I've got a orange pepper. With half an orange pepper.
12:09 I'm just adding a little bit of extra color.
12:11 This probably it doesn't belong in a Greek salad
12:14 and I probably get thrown out of a Greek kitchen,
12:16 but, if in doubt add some color.
12:22 Slightly different shade of orange to the tomatoes.
12:25 And of course, the Greek salad would not be Greek salad
12:28 without some olives.
12:30 These black olives, well, these are Kalamata olives
12:33 which have an incredible flavor.
12:36 And I prefer to get olives that had been,
12:38 they have the stones taken out of them.
12:40 Your olive purist will always tell you that
12:42 the best olives would always have a stone in them
12:45 but mine would rather just set cross a little bit of flavor,
12:49 you don't have to worry about chomping down
12:51 on an olive stone in the middle of a meal.
12:54 So that is pretty much the chunky Greek salad.
12:58 So this is ready to go except for the dressing.
13:01 So just before we're about to serve,
13:02 I'll squeeze some lemon juice
13:04 and a bit of a sort of olive oil over it
13:05 and it'll be ready to go.
13:07 If we do that now
13:08 that the salad would kind of start aging,
13:09 so we want to make sure this is fresh as possible
13:11 when we serve it.
13:15 If you've just joined us on Cook: 30,
13:17 we're cooking a delicious meal in just 30 minutes.
13:20 We're starting with a Dahlatouille
13:22 which is a cross between a dahl and a ratatouille.
13:26 We're gonna be serving this with brown rice
13:28 and a chunky Greek salad.
13:31 We also have a green pea mingle
13:34 and to finish a wonderful dessert carob
13:37 better than ice cream.
13:39 We're making fantastic progress.
13:42 The Dahlatouille is coming along well.
13:44 These vegetables are slowly cooking, reducing down.
13:48 We just give everything a nice big stir through.
13:51 Look at that.
13:52 Smelling amazing, that ginger is coming through.
13:55 As you can see the mushrooms are getting smaller,
13:58 so just keep turning that, keep it on nice high heat,
14:01 making sure it doesn't burn.
14:02 The lentils, look at those, they are nearly done.
14:06 There's still a little bit of water in there,
14:08 so we'll keep cooking in for bit more.
14:10 The rice is happily cooking, so we are well underway.
14:14 And also you have the Greek salad,
14:15 it's nearly finished.
14:18 Let's do the green pea mingle.
14:21 So from the freezer,
14:22 we're gonna get some frozen peas.
14:26 This is a very simple dish.
14:27 I even have people tell me how their children
14:29 who would not normally ate peas or green things
14:32 will actually eat this dish.
14:34 So we're gonna start with just a touch of oil in this pan
14:38 which is just warm.
14:43 Then we're gonna put in two cups of peas,
14:48 about two cups.
14:50 Some more ingredients to use,
14:51 put the peas back in the freezer
14:53 so they don't defrost.
14:55 We are gonna add some garlic.
14:57 Two nice cloves of garlic.
15:01 Hence the garlic press and squeeze it through.
15:07 Here we go.
15:12 We're gonna put in a sprinkling of salt.
15:18 Just give a bit of a mix around.
15:21 We'll just turn up the heat a bit.
15:24 This is a really simple green thing you can have.
15:30 Look at that.
15:31 We're also gonna add some kale,
15:33 just to give it a bit of interest.
15:35 You could use Swiss chard or any kind of--
15:37 even baby spinach or spinach,
15:38 but just something green
15:40 to just give a little bit of texture and interest.
15:42 So we're gonna slice this really thinly
15:48 and just put this in the areas,
15:49 it's just gonna work down a little bit
15:51 and just become part of this lovely mingle.
15:54 So you probably want about two to three chopped cups
16:01 and we will just, leave that
16:04 just happily mingle around in that pan
16:06 with the garlic and the oil and the salt.
16:08 In a couple of minutes, it will be reduced
16:10 and would be really nice, lovely dish.
16:14 I might put this in, I can't waste this,
16:16 neither have too much kale or greens.
16:23 We'll just keep an eye on it sits well underway.
16:26 And to finish this what we do is
16:27 just put on a platter or a bowl
16:30 and add toasted sesame seeds.
16:32 Very, very simple.
16:35 Okay.
16:36 Now it's time to make the beautiful dessert,
16:39 the Carob "Better Than Ice Cream."
16:42 So I'll need a food processor for this.
16:44 This one it work with the blender
16:45 because you need to have a, a nice thick consistency.
16:49 We're gonna go to the freezer and get some bananas
16:52 and we've pre-frozen some bananas
16:54 in a plastic container.
16:56 Whenever you have any bananas that are going spotty or old,
16:59 chop them up and put them into to retain like this, brilliant.
17:03 We're gonna put this in, we got three bananas in here.
17:06 They normally stick together so you need to separate them.
17:09 I just gonna pull these lovely banana sticks.
17:15 All nice and frozen.
17:19 Make sure you separate them.
17:20 Make it easier on the blender or the food processor.
17:23 So three bananas, then we're gonna put in
17:26 three tablespoons of carob powder.
17:28 And carob is like a really healthy version of cocoa.
17:31 So I put one, two, three.
17:37 I'm gonna put two tablespoons of honey.
17:39 And the honey required maybe more or less
17:41 depending on your bananas.
17:43 If you freeze your bananas when they are nice and ripe,
17:45 they will be sweet.
17:47 They might not need any honey.
17:48 And if they are not sweet, you may need more honey.
17:49 So we're gonna put it in here and start it off.
17:56 While it's going I'm gonna stir.
17:59 This ratatouille is coming on well.
18:00 Look at that, everything are juicing down,
18:04 cooking beautifully.
18:06 Look at this, just have a bit of a flick over.
18:10 Look at there, you can see the kale
18:12 getting nice and dark green.
18:14 It's kind of shrinking down a little bit.
18:17 And the lentils is pretty much no water left,
18:21 so I'm gonna turn those lentils off.
18:24 And the rice, I think that's probably got
18:26 a few more minutes as well.
18:28 Okay, what's happening over here?
18:33 Okay, so little bit--
18:36 as you can see it's quite cloggy still.
18:43 Base okay.
18:44 Just give it a bit of a pat down
18:48 and give it another chance to blend.
18:51 The next step,
18:52 banana will just start slowly melting.
18:54 We don't want too much,
18:58 and become kind of an ice cream consistency.
19:02 That's quite fragile.
19:04 You may need to do this few times.
19:22 I'm gonna add little bit of water.
19:25 And they can somewhat help it along a bit as well.
19:30 Don't add too much
19:32 because you wanted to retain
19:33 the nice smooth ice cream texture.
19:41 If you add too much,
19:43 it's gonna come little bit liquid.
19:49 As you can see, we just start turning.
19:54 You should have a little bit of patience,
19:56 you will be there eventually.
19:59 Let's get this all over and stir.
20:06 Nearly there, so you can see some of it starting to
20:09 become like ice cream.
20:18 Here it goes. I think it's turning now.
20:23 It's getting there.
20:30 It's nearly there.
20:46 There's a big lump in there still.
21:03 I think it's done. Look at that.
21:05 Look at this beautiful silky ice cream texture.
21:12 Isn't it just beautiful? It's worth the wait.
21:14 So we're gonna put into this bowl here,
21:16 we're not gonna serve it up straight away
21:18 because it's going to melt.
21:21 So we're gonna put in this bowl here
21:23 and I'm gonna put in the freezer.
21:25 But this will not keep indefinitely in the freezer
21:26 or it will just turn to block of ice.
21:28 But for next five or ten minutes
21:29 before we serve our meal,
21:31 you have to just keep it cold and stop it from melting
21:33 and then we will just plate it up
21:35 into some nice cups.
21:36 Before we do, it goes straight into the freezer.
21:40 These vegetables are looking beautiful.
21:42 Just look at that.
21:44 You know, those are gonna taste good.
21:45 So let's add the lentils.
21:50 We put them in here.
21:51 Look how quickly they go soft.
21:54 Some of my most favorite protein sources.
21:58 We're gonna add some salt, teaspoon of salt.
22:03 And two tablespoons of honey, just a bit of extra sweetener.
22:11 And some crushed tomatoes.
22:15 Just use the ones that are kind of already mixed up
22:17 and nice and evenly crushed.
22:20 If you do have whole tomatoes or the little chunks in water,
22:23 make sure you blend them up.
22:26 And we're just gonna blend this up.
22:28 The most exciting part of meal
22:29 is just when the ingredients come together
22:31 and you stir everything in.
22:34 Just starts looking so wonderful.
22:38 We'll turn it up a little bit.
22:42 Look at that.
22:48 Stir, stir, stir.
22:50 See those beautiful Mediterranean ratatouille
22:54 vegetables and the nice kind of meaty taste of the lentils
22:59 and the dough.
23:01 Just delicious.
23:03 So that's pretty much ready to go.
23:05 We just gonna, got to warm up for bit before we garnish it.
23:09 Now this is ready.
23:12 It's already cooked
23:14 so we got the beautiful kale and the peas here,
23:19 just a great combination.
23:23 A bit of garlic, oil and salt.
23:27 And to finish this off,
23:28 we're just gonna do a little drizzle of honey...
23:36 and some sesame seeds, toasted sesame seeds.
23:39 We just finish this off for our weekend.
23:41 You can toast your own,
23:42 we can buy them pretty toasted as well.
23:44 It's just a lovely little,
23:47 little, little green dish to have.
23:51 Okay, I think that's warm through.
23:53 It doesn't need to cook, just needs warming.
23:54 So we turn that off and we put some cilantro on it
24:00 just for a good garnish.
24:02 This is how I keep my herbs in the fridge.
24:05 Wrap them up in a paper towel and wet them
24:08 and they can last up to a week in the fridge.
24:11 Really, really good way of storing your herbs.
24:13 So basically keep nice and cold,
24:15 nice and moist so they don't dry out.
24:18 That's a nice big--
24:24 here we go over that.
24:26 Just the green just makes it look beautiful.
24:30 The Greek salad, we better finish that.
24:32 Oh, no, I've got the cucumber.
24:34 You cannot have a Greek salad without a cucumber.
24:38 So grab a cucumber, preferably one you can eat the skin with
24:43 and we're just gonna chop up around about half.
24:47 Hence keeping with the big chunky theme,
24:50 we're gonna just throw these chunks of cucumber
24:55 through the salad.
25:01 Here we go.
25:02 Just gonna mingle it all through.
25:06 Make sure you bring
25:07 some of the yummy colorful bits to the top.
25:10 They generally is by default sink down to the bottom.
25:14 Just a lug of virgin olive oil.
25:18 Just a little, little bit.
25:20 And we'll just chop a lemon and squeeze a lemon juice
25:25 through my fingers as well.
25:32 So those three are finished and the rice,
25:37 we've to get some rice as well.
25:40 So we just gonna pour some of this brown rice.
25:43 As you can see there is no water left.
25:44 You can see those beautiful steam holes there
25:46 that have been used to cook the rice.
25:48 We'll put that in there, spread it in.
25:53 Now always cook more rice than you need
25:54 and the rest can go into the fridge
25:56 to be used tomorrow for a stir fry.
26:01 I think, I'll just put some spring onions or scallions
26:03 on top as the garnish.
26:07 Just like that.
26:16 Here we go.
26:17 And only to do now is just plate up that dessert
26:20 and we're ready to hit the table.
26:26 Hey, make delicious healthy meal for your family
26:28 in just 30 minutes.
26:31 The amazing Dahlatouille,
26:32 a cross between the dahl and a ratatouille.
26:35 Chunky Greek salad,
26:37 brown rice and the lovely green pea mingle.
26:41 And of course the dessert,
26:43 the carob better than ice cream.
26:45 A healthy delicious meal.
26:47 Thank you for joining with me today on Cook: 30.
26:49 I hope you've learnt some new skills
26:51 and some new ingredients
26:52 that you can use in your kitchen
26:53 and I look forward to seeing you next time.


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Revised 2016-02-04