Cook 30

Unique International Dishes

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000033A


00:20 Welcome to Cook 30.
00:22 I'm Jeremy Dixon from the Revive Cafes
00:24 in Auckland, New Zealand
00:26 and also author of the Revive Cafe Cook books
00:28 and today,
00:30 I'm gonna share with you some delicious healthy meals
00:32 you can cook at home.
00:33 Cook 30 food is all about using a whole grains,
00:36 plant based proteins.
00:38 We're gonna be using fresh fruit and vegetables
00:40 and wrapping it all together
00:42 with lots of international herbs and spices
00:46 and the best part,
00:47 you can do it at home in just 30 minutes.
00:52 On the menu today,
00:53 we have some unique international dishes.
00:56 We have Okonomiyaki,
00:58 which is a delicious Japanese pancake.
01:01 We have Russian Olivier Potato salad
01:04 with cashew and lemon aioli,
01:07 Hungarian Beetroot and Lentil Borsch
01:10 and to finish off, a refreshing citrus water.
01:17 So preparing a meal for your family in 30 minutes
01:18 doesn't just happen by accident.
01:20 You gotta plan in advance,
01:22 make sure you got all the ingredients you need
01:23 available in your pantry and fridge.
01:26 Start with a clear workspace,
01:28 nice big chopping board, sharp knife.
01:31 We've got our pans and pots on the stove,
01:33 ready to go.
01:34 And we have water boiled
01:36 to speed up the process as well.
01:38 So let's crack into it.
01:40 First job, we're gonna start with the borsch,
01:41 so I'm gonna turn the heat on my pan here
01:45 and we're gonna start with some onion.
01:49 And this is kind of a Hungarian dish,
01:52 was shared with me by my chef who is Hungarian
01:55 and this is something they have...
01:56 It's all over Eastern Europe.
01:59 And it's just a lovely red
02:01 lentil, lentily, beetrooty vegetably type dish.
02:05 But to get it started, we wanna have some
02:07 nice sweetness coming through.
02:09 So nothing like a good onion
02:11 chopped up...
02:15 So we're gonna throw in tablespoon of oil...
02:21 put the onion in.
02:26 I'll just turn it up a bit,
02:28 so you wanna make sure that the onion is cooked
02:32 and nice and brown and soft
02:33 before you add any liquid to it and it's gonna bring,
02:36 you gotta make sure you bring out that nice,
02:37 those nice sweet flavors to begin with.
02:40 Gonna put some garlic in,
02:42 so we go with three cloves of garlic
02:47 and just put your garlic,
02:50 skin and all, into the garlic press.
02:52 You got a cook this and you squeeze it in like that.
03:03 And one of the special seeds
03:04 we're gonna use now is fennelseeds,
03:05 one of my favorite seeds.
03:07 So we're gonna be putting in around about two tablespoons.
03:11 And these just have just a lovely burst of flavor,
03:15 that will just add really,
03:16 a just a nice flavor to this dish.
03:19 So mix those around there,
03:22 turn the heat down a little bit,
03:23 we don't want it to burn.
03:25 We want it to saute nicely.
03:26 Whoa, those onions are really strong.
03:30 You can just smell the fragrance of that seed
03:32 coming through really, really nicely.
03:35 Next job, we're gonna be doing the Russian potato salad.
03:38 And we need to be cooking potatoes,
03:40 boiling potatoes, so, we just put this gas on here.
03:45 Get the pot up to temperature before we start the cooking,
03:47 it's gonna save time.
03:49 And we're gonna fill this with boiled water,
03:53 that was boiled not long ago.
03:56 So these little time saving tricks make a big difference.
03:59 Thinking ahead,
04:00 whenever you're cooking really, really helps
04:01 with what's coming out,
04:03 what I'm gonna need to be doing?
04:04 Doing it in advance, remember to boil the water
04:06 and put the pot on in five minutes time.
04:07 That's another five minutes,
04:09 that's gonna add to the time of the meal.
04:11 So we're just gonna dice these.
04:13 And we're gonna dice some, relatively thinly.
04:18 So it's kind of the style of the salad,
04:19 so probably around about,
04:22 well, it's at about a centimeter,
04:23 just under a centimeter, which is about half an inch,
04:26 so gonna dice these up.
04:29 And you can use any kind of potato you want,
04:30 this is kind of a bit of a starchy potato.
04:33 You can get more flary or waxy potatoes.
04:35 So we're just gonna chop them up,
04:40 we want around about four cups of potato.
04:47 one cup potato this size.
04:54 And putting these in as well,
05:02 so a lots of potatoes there,
05:04 so turn up nice and high, that will start boiling soon.
05:07 And that'll probably take around about 10,
05:09 maybe 15 minutes at most to come to the boil
05:12 and be cooked.
05:14 You wanna make sure they're soft
05:15 enough to go on a plate of salad
05:17 but not cooked further,
05:18 all mushy and falling apart everywhere,
05:20 so you've got to really check them.
05:22 Okay, back to the borsch, how's this going?
05:25 So the onions are nice and it's getting soft there,
05:28 it's pretty much, almost ready to go I think,
05:30 so we're gonna start firing in some more ingredients.
05:32 Now this uses a lot of great ingredients.
05:35 So because we've got a lot of great ingredients,
05:37 we're gonna use the friendly food processor.
05:39 So I've got a blade in here which is a grating blade,
05:43 so on one side there's a fine attachment,
05:45 that side there's a coarse attachment,
05:48 so these are really, really good to use.
05:50 So I'm gonna use the fine attachment,
05:53 you can use a normal hand grate if you don't have one
05:55 but this will save lots and lots of time.
05:58 So all up, we probably want around about
06:00 two to three cups of each vegetable.
06:02 So we want to grate some carrots.
06:07 We're gonna be grating some beetroot,
06:08 so we just prep all the ingredients first,
06:11 just cut off the bits that we don't want.
06:15 It's probably the first place to start
06:17 all this skin here will be fine,
06:18 it's also been washed and it's all nice
06:20 and gives a nice earthy flavor.
06:22 So you don't need to have to peel things
06:24 if you don't need to, just grab some potato.
06:29 Put down here and we'll just cut in half,
06:32 so I can put it through.
06:34 By grating it, it really makes
06:36 the cooking process go lot faster,
06:38 so we just give this a quick stir,
06:40 don't let it burn, Jeremy.
06:43 And put this on and we're gonna feed it through.
06:50 Look how fast that is.
06:53 But my cafes, they've actually got a mega size
06:56 one of these and we produce all the coleslaw and salads
06:59 using machinery and it just saves so much time
07:03 but the good common food processor is really good
07:05 for household use.
07:07 To sift up, put those through the other slots,
07:10 pushing through,
07:18 let me do another cup, another carrot.
07:27 Look at that,
07:28 I think I gotta pull the lid off for this one
07:36 and in here,
07:37 we'll take the blade out and a few naughty carrots
07:40 and beetroots didn't wanted to be grated.
07:43 And we've got this beautiful
07:46 carrot and beetroot
07:50 and potato mixture.
07:53 Here it is,
07:55 it will become a lovely borsch,
07:58 just take these big chunks out.
08:06 That's a really intensive vegetable mix, this one,
08:11 and this will shrink down and kind of becomes smaller
08:14 as the dish goes on.
08:18 Now let's add some other ingredients,
08:21 so I'm gonna add a little bit of chilli,
08:22 just to give a little bit of extra something,
08:24 so I'm gonna add about a tablespoon
08:25 of this chilli paste.
08:27 You could use fresh chillies or if you don't want chilli,
08:28 just leave it out but just a little bit of extra heat,
08:31 just goes nice here with this dish.
08:33 Just gonna add a teaspoon of salt
08:40 and some lentils,
08:41 so we've got some canned lentils
08:42 which are really handy.
08:44 You could add lentils,
08:45 if you want some dry lentils
08:46 and cook it for longer and add more water.
08:48 But there's nothing like
08:49 a canned products to help it along.
08:51 So it's any kind of lentils whatever,
08:53 these are brown lentils
08:55 but whatever style of lentils
08:59 you like the best,
09:01 add some brown lentils
09:02 and we're gonna add some more water.
09:04 So probably gonna add about another,
09:06 about four cups of water
09:10 and this will just help these vegetables cook.
09:15 So the next 20 minutes or so, all these flavors
09:18 or just everything will just reduce down,
09:20 all the vegetables will be cooked and all these,
09:22 everything will just mingle nicely into a lovely,
09:25 this lovely borsch.
09:26 Now you can, I think as a soup
09:29 but at Revive we actually serve it
09:32 as hot puddle, some type of rice,
09:33 so it's a very versatile dish, whatever you want,
09:36 so leave it out there cooking
09:37 and just turn it down a little bit.
09:40 So those are just gonna be,
09:42 just be bubbling and not burning,
09:43 potatoes are boiling,
09:45 so we'll turn those down
09:46 and that will just keep merely
09:48 going there, we good start on the meal.
09:54 This Japanese pancake, Okonomiyaki,
09:57 is really fun to make and Okonomi means,
09:59 what you want or what you like.
10:01 So you can kind of change the ingredients,
10:02 to suit what you ever want,
10:04 it's a really nice savory pancake.
10:05 So we're gonna start making the batter.
10:07 My favorite flour is chickpea or garbanzo bean flour
10:11 and we're gonna be using half a cup of this,
10:16 measure that out,
10:18 half a cup,
10:20 come on, stuck in there,
10:24 when you're doing kind of baking stuff,
10:25 this is good to measure things out.
10:28 And half a cup of water
10:31 but when you mix in these kind of things,
10:33 you kind of wanna just throw
10:34 in just a little bit of water first,
10:36 just to get a paste going and then put in
10:38 the rest of the water,
10:40 I mean, it minimize the chance of having
10:41 a really lumpy mixture.
10:43 So just add the water slowly,
10:46 get it to be a nice kind of pasty mix.
10:53 And then mix in all the water.
11:00 And mix it around,
11:03 guys, pause there.
11:12 Okay, un-pause, so it's a nice batter,
11:15 we're gonna a little bit of salt,
11:18 so a quarter teaspoon of salt
11:21 and we're gonna add about a half a tablespoon of ginger.
11:25 Just to give it a bit of a different taste
11:29 and we'll stir that in as well
11:31 and that's the batter for the pancake,
11:33 simple as that.
11:34 So now what we wanna do is make the vegetable section.
11:40 So I've just got some, some different ingredients here
11:43 and it's actually quite a nice slice,
11:45 using nice little kind of slices,
11:46 so we're gonna make matchsticks out of this carrot.
11:49 This is a really cool way of making matchsticks,
11:50 so cut some long oval shapes.
11:55 And then just basically go through it,
11:58 like this and like matchsticks,
12:00 how easy is that.
12:03 Obviously, it's not for easy if you've got a blunt knife,
12:05 so make sure you have a good sharp knife.
12:08 So this is our first ingredient.
12:10 You don't have too much stuff,
12:12 you need to end up probably three cups,
12:15 gonna put in some spring onions
12:16 and we're gonna chop these up really finely.
12:26 The second ingredient,
12:27 gonna put some onions in
12:31 and again so these cook quickly,
12:32 I'm just gonna dice these,
12:34 so just cut them into half moons
12:43 and then cut through like that.
12:50 And we'll probably use that that much of those
12:53 preserve those for later.
12:55 For some cabbage,
12:56 cabbage is an essential ingredient
12:58 and this will kind of cook down.
12:59 So we're just going to again cut into slices
13:03 and try and keep there a little bit.
13:11 And then turn it around and just kind of,
13:15 so you kind of get little kind of bits like that roughly,
13:20 I mean, nothing is ever gonna be exact.
13:23 And mushrooms, I love mushrooms,
13:25 if you're a mushroom hater, my dear wife is,
13:28 you can leave these out.
13:30 So we're just going to slice these
13:39 just like that.
13:43 I think it's whole ingredients.
13:47 So I put these in here
13:51 and we're gonna stir it up.
13:55 And we've got a batter now before that
13:57 I'll have this pan heated up.
13:59 Thinking of heat, like I taught it to you before,
14:01 so put that on high,
14:03 so the pans are ready and hot, when you wanna go
14:06 and make these lovely pancakes.
14:25 Add just a little bit of more water there, just to kind of,
14:27 like it more of a batter.
14:33 This will hopefully all together
14:35 stick together nicely.
14:38 So, yep, it's becoming warm.
14:40 Just a little bit of oil, we're not deep frying,
14:42 so just a touch
14:45 and we just kind of spoon
14:48 this lovely mixture into the pan,
14:57 just like that.
15:05 Starting to sizzle,
15:11 just press it down so it's kind of all firm.
15:14 And those ingredients will start to get smaller
15:15 as they start cooking
15:17 and we'll end up with a pancake at the end.
15:20 So we'll come back to that a little later.
15:25 If you just joined us on Cook 30,
15:27 we are cooking some unique international dishes today.
15:31 We have Okonomiyaki, a Japanese pancake,
15:35 with a Russian Olivier Salad with cashew and Lemon Aioli,
15:40 a Hungarian Beetroot and Lentil Borsch
15:42 and to finish it off,
15:44 a refreshing citrus water.
15:47 So it's time to make the potato salad.
15:49 Let's see how these potatoes are going
15:53 and I think that around,
15:55 They're done, you want to make sure they're soft,
15:57 better turn the gas off
15:59 and just kind of stab them with the knife and,
16:03 yep, they just stab easily and basically,
16:04 they're still together
16:06 but they're soft and it's kind of the texture
16:08 you want, you don't want them kind of flaking off.
16:10 So having good consistent potatoes is really important.
16:13 So gonna drain them through a colander
16:16 and we wanna make sure we get
16:17 as much as the water out as possible.
16:22 We don't want, generally don't want water in salad,
16:24 so try and shake as much hard as you can.
16:34 And we're gonna make salad in the dish
16:36 we're gonna serve it in, two...three...
16:41 It's pretty better enough I think,
16:42 Don't want to make tight, it's probably
16:44 about three to four cups, here we go.
16:46 Just check you haven't made too many potatoes
16:48 and we're just gonna throw
16:49 in lots of other yummy ingredients.
16:51 Now this salad is a Russian favourite,
16:55 and basically it's something if you go to every Russian's house
16:57 on New Year's Eve,
16:59 you will have the salad most likely.
17:01 And actually got a really interesting story,
17:03 we'll just add some peas.
17:07 And basically in the 1860's, this chef called Olivier,
17:12 he was a chef at the most popular
17:15 Moscow restaurants, The Hermitage.
17:21 And here this was a salad that people came from miles around
17:24 to eat and everyone loved it.
17:27 And no one knew the recipe, it was a very secret recipe,
17:30 until one day, his sidecook, chef, snuck in
17:34 and saw what the ingredients were
17:36 and went and worked for a competing restaurant
17:39 and suddenly a dish very similar
17:41 appeared on the menu.
17:43 Although most people say that it wasn't quite
17:45 as good as the original.
17:46 So this salad's got a very, very interesting history.
17:50 And it selled pretty much,
17:52 started off including things like crayfish tails
17:54 and a lot of meat and things
17:56 but over the years it's evolved to become a salad that's,
17:59 much some of what we have here,
18:00 potato salad with a really nice dressing
18:02 and lots of other interesting bits and pieces,
18:04 so it's a really nice salad to have.
18:06 So we're gonna use lots of individually small pieces here,
18:09 so we're dicing the carrots into fine dices like this.
18:14 So we've cut them into strips first.
18:19 Pop it in there.
18:21 Now these peas by the way don't need to be cooked though,
18:23 they'll frost in a couple of minutes
18:25 with those hot potatoes here,
18:28 put some carrot, gonna put some cucumber in,
18:32 well, a cucumber so, you wanna basically
18:35 cut things into strips like that.
18:40 And we cut into strips the other way.
18:43 So again having a sharp knife is really critical to have,
18:47 you know, a fast good cut,
18:48 so I recommend you go and get a good chef knife,
18:51 many people have a 10, $15 knives in there
18:55 and they draw that don't work
18:57 but all you need to buy is one probably good $150 knife
19:00 and it will last you all your life,
19:01 keep it sharp and it'll make cooking such a joy,
19:06 you can do great better cuts
19:07 and as much safer too
19:09 because you got least chance of a knife slipping off
19:12 and cutting you.
19:14 So cucumber...
19:18 Oop, going everywhere,
19:21 I'm gonna put some red onions,
19:22 this is half the red onion that we didn't use before.
19:35 And what's next?
19:37 And we've got some gherkins
19:40 so gonna chop some of these babies up.
19:42 So as you can see,
19:43 it's lots of very interesting flavors ingredients
19:46 and again you can just basically customize this
19:48 to be whatever kind of salad you want,
19:52 combination,
19:53 so just gonna have these guys
19:56 and just slice them like that.
20:08 And another ingredient which is quite nice,
20:10 and goes with gherkins is capers.
20:11 so just gonna drain them slightly first
20:16 but they're a little bit of very interesting
20:19 salty kind of an ingredient ahead.
20:22 That goes well with the salad.
20:24 Come on, you know you wanna come out,
20:26 here they go.
20:31 And we're gonna add a bit of dill,
20:33 which is a really nice kind of fresh herb
20:36 that goes nicely with the salad.
20:40 The thing that made the Olivier salad
20:41 originally very special was the dressing.
20:45 So I'm not sure what dressing they used,
20:46 now probably included some seafood
20:48 and other things like that.
20:49 something like a really nice healthy dressing
20:51 and this cashew lemon aioli is one that you will love.
20:56 So we're gonna start with
20:57 one and a half cups of cashew nuts,
21:03 we're gonna use some seeded mustard,
21:05 about one tablespoon.
21:08 We're gonna use two teaspoons of coriander,
21:14 we're gonna throw in some,
21:15 just a little bit of sweet chilli sauce,
21:17 just sort of heat, bit of an optional ingredient.
21:19 You transfer some fresh chillies if you wanted to,
21:23 about a quarter of a teaspoon of salt
21:26 and we're gonna put some lemon juice in as well.
21:29 A very important part
21:31 given that it's a lemon dressing
21:35 and we just squeeze these out.
21:39 Lemons are really good ingredient
21:41 for a pretty much every dressing,
21:44 often dressings have vinegar in them
21:45 but lemons are far healthier, one neutral option to use.
21:53 You know, just pour in there through my fingers
21:55 to catch the pips, a few pop on,
21:58 it's not the end of the world
21:59 'cause they'll be blended up and no one will notice.
22:05 I think this are the ingredients,
22:07 how about a water.
22:08 So you're probably wanna start off with
22:11 around about probably a cup of water.
22:16 And will keep blending.
22:31 Just look at that,
22:33 see it's nice and nice and thick,
22:35 probably a little too thick to be a dressing,
22:36 so we're gonna add just a little bit more water.
22:38 You have to adjust this every time you make it
22:41 and so also the cashews aren't quite blended yet.
22:46 You want to make sure you got
22:48 cashews and water blended into a creamy texture
22:51 rather than water and individual
22:52 little pieces of cashews,
22:54 so you kind of wanna blend it bit more.
22:57 If you got a blender that's not quite so high powered,
23:00 you can actually soak the cashews
23:03 overnight beforehand
23:04 and that'll help them soften up
23:06 and make it easy when they go on the blender so,
23:08 I guess it's looking about right.
23:09 So we just gonna pour this over there, look at that.
23:16 Now we're gonna reserve a little bit
23:17 to garnish the borsch later,
23:19 so don't use it all
23:20 and we're just gonna use our hands
23:22 and just lift it through,
23:24 this is the most fun part of making salads
23:26 as making stuff with the hands.
23:29 Everyday at my cafes, we basically make our salads,
23:32 my staff use gloves of course,
23:33 but we just place out these big bins
23:36 and we throw all the yummy ingredients in
23:38 and just tossing around with a nice dressing.
23:41 That's pretty much the way to make most salads so,
23:44 you just know that's gonna taste good, don't you?
23:46 That nice creamy texture,
23:48 it's just delicious, there we go.
23:51 And we'll garnish with a little bit of dill later
23:53 and then it's ready for the table.
24:00 Okay, we can finish off the borsch now.
24:02 So I've just got some coconut milk.
24:04 And we're just gonna pour this through,
24:06 probably need about half a can,
24:09 just look at that and there
24:14 and this will just give it a lovely kind of,
24:16 make it slightly pinker
24:18 and give it a lovely kind of creamy texture.
24:20 And a bit of garnish of cilantro with that
24:22 would just work wonderfully,
24:23 so that's pretty much finished
24:25 and you can have as a soup or as like a main course,
24:28 if you need more, try to make it more of
24:30 a soupy type thing.
24:31 Okay, this guy is looking pretty good,
24:33 you can press him down if you want to help him cook,
24:36 there flipping him can be troublesome.
24:38 So the easiest way just get a plate, put on top,
24:42 flip it over like that,
24:45 look at that and then slide it back into the pan.
24:48 So give that a few more minutes
24:50 and then we're gonna garnish that with some lovely,
24:52 some more of the left over cashew, aioli
24:55 and also some sweet chilli sauce as well,
24:56 so it garnishes up really well,
24:58 this is a really delicious pancake.
25:01 Okay, the drinks, so I've got some water here,
25:02 jug of normal water and we're gonna make it,
25:05 just a really nice citrus kind of infusion.
25:07 Look at this lovely red blood, blood great fruit,
25:11 it's just really beautiful.
25:12 So what we're gonna do is
25:14 we're gonna put in a half of the fruit,
25:15 we're gonna squeeze the juice in.
25:18 And we're gonna slice up the rest and put it in.
25:21 And we're gonna do the same thing later
25:22 with an orange and a lime,
25:24 I'll do that through the break
25:26 and add some ice cubes
25:27 and this will be a delicious refreshing citrus drink.


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Revised 2016-11-17