Cook 30

Revive Super Salad Mingle

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000034A


00:20 Welcome to Cook:30.
00:22 I'm Jeremy Dixon from the Revive Cafes
00:25 in Auckland, New Zealand.
00:26 And also wrote the Revive cafe cookbooks.
00:29 And I'm excited today to be able to share with you
00:31 a delicious cafe stove meal.
00:35 Cook:30 Food is all about using whole grains,
00:39 plant based proteins, fresh fruit and vegetables,
00:42 and tying it all together with delicious herbs and spices.
00:46 And the best part,
00:47 you will not have to spend hours
00:49 slaving away in the kitchen.
00:51 I'm going to show you in just 30 minutes
00:52 how you can make a delicious meal for your family.
00:56 On the menu today we have a Revive super salad mingle,
01:01 and this is my dream salad
01:03 full of all my favorite ingredients.
01:06 We have Thai pan fry tofu, roasted orange butternut,
01:11 freshly cooked quinoa, colorful vegetables
01:15 and over the top we're going to drizzle
01:16 a delicious cilantro, lime, aioli, and fresh herbs as well,
01:22 and to finish a creamy strawberry parfait.
01:27 That quick meals do not happen by accident.
01:29 You need to be prepared and have your kitchen set up.
01:32 Got a good chopping board here, sharp knife,
01:35 some dishes that we're going to be using.
01:37 Pans on the stove,
01:39 we've got a jug full of boiling water.
01:42 The oven is on at 350 Fahrenheit
01:45 which is about 180 Celsius.
01:47 And we got food on the counter
01:49 and in the fridge and we're ready to go.
01:52 Okay, first up we want to get the dessert ready.
01:54 This is gonna take a little bit of time
01:56 to kind of refrigerating hard enough in the fridge,
01:58 so we want to start it first.
02:00 And this part has got two sections,
02:02 so the bottom section is going to be kind of a creamy layer.
02:04 So we're going to use the blender to clean this up.
02:07 This is the powerful blender.
02:08 If you haven't got such a powerful blender on,
02:10 you might want to soak your cashew nuts overnight
02:12 and that will soften them
02:13 and give you a much better chance
02:15 to be able to quickly turn it
02:16 into kind of a nice creamy texture.
02:18 But if you got a powerful blender
02:19 fresh raw cashew nuts will be fine.
02:22 So we're gonna start with one cup of cashew nuts,
02:27 and one cup of water, it's an easy start.
02:33 Take one cup.
02:35 Now this recipe will change every time.
02:37 So you need to kind of,
02:38 you may need to work more later.
02:40 Now we're gonna add some coconut oil,
02:42 like coconut oil is a really healthy oil.
02:45 And we're going to just...
02:46 comes in little jugs that look like this over here.
02:52 And it comes hard
02:54 so it's actually great thing to use for a zip
02:55 because it adds lot of creaminess.
02:57 And also it kind of goes hard and gives a kind of a nice,
03:01 kind of firm texture what you need for desserts.
03:04 So we're going to get the spoon out
03:06 and we only got to need a tablespoon of this,
03:08 very high in fats, it's a very concentrated food,
03:10 but just a tablespoon.
03:12 It's not going to kill you,
03:14 and it's a really good fat as well.
03:16 Good oil is allowed to use.
03:18 So this about tablespoon
03:22 and I'm just going to put in a hot pan
03:24 and then we'll just take a couple of minutes,
03:26 or couple of seconds actually.
03:28 As you can see it's just turning into an oil.
03:30 If we put it in without making it into an oil,
03:33 where you've just seen it with this little kind of
03:35 coconut oil flakes through it.
03:37 So in this way you kind of going to have
03:39 a nice smooth consistency.
03:45 So just I'm going to add some honey,
03:46 just little bit of sweetness,
03:48 probably roundabout a tablespoon of honey.
03:49 You could throw in a date in there if you want.
03:53 It's nearly there. Look at that.
03:58 Only takes a few seconds.
03:59 And coconut oil is a really good oil to use
04:01 for stir fries as well.
04:04 But of course with any kind of oil,
04:06 you want to use them very sparingly
04:07 because some, they, they have a high fat content.
04:10 There we go, it's nearly there.
04:13 So just going to pour that in there and mix like that.
04:17 And that would just assist the dessert
04:21 to go nice and firm.
04:23 So we're going to blend this up.
04:27 We want to make sure that we end up
04:28 with a smooth kind of cashew cream,
04:33 rather than water and little bit of cashew nuts,
04:35 you want to keep blending
04:37 till it's really, really, really creamy.
04:38 So that this may take a minute in some blenders.
04:42 Take a look at that.
04:45 This is quite a good blender so it should be right,
04:46 look at that, it's just a really nice, you know,
04:49 creamy mixture.
04:51 I'm gonna put these in these beautiful glasses here,
04:55 and this will be the base of our dessert.
05:03 And slide that.
05:10 Try and get it even, look at that.
05:12 I'm gonna put those in the fridge,
05:14 and that it's just kind of harden up.
05:16 You really do not want to move them.
05:18 And this will just by the end of the next 30 minutes
05:20 it will be a nice really
05:22 kind of a cheesecakey style texture.
05:27 First job done.
05:28 Okay, second job, we're gonna be doing the butternut.
05:33 So butternut pumpkin is a lovely ingredient to use.
05:38 I'm going to cut it here,
05:39 so this section has the seed in it,
05:41 we're going to use it later
05:42 'cause it's something it doesn't require some time.
05:44 In this section here we can use straightaway,
05:45 so just get something on the skin here we'll get off.
05:50 So we're just going chop this up, there's no seeds,
05:52 going to use a skin and all.
05:54 So we're going to chop it into cubes,
05:56 probably roundabout one centimeter or half an inch.
06:01 And just make them cubes.
06:03 And this is just the most delicious sweet kind of mushy,
06:09 lovely kind of texture to have in a salad.
06:15 And at my cafes anything with kind of the pumpkin
06:17 always sells really, really well.
06:20 And old butternut squash
06:22 depending on what you call it in your country.
06:25 So we're going to mix it with some flavors,
06:26 just going to put it in a bowl to start with.
06:33 Yeah, so the skin will go very soft,
06:35 so we don't need to peel it, it's got nutrients in it
06:39 and it gives a bigger yield as well so.
06:42 There is a lot of things you don't need to peel.
06:44 If it's not in good condition,
06:46 if it's little bit dirty or something, you may want to.
06:49 We're going to be adding a tablespoon of oil.
06:56 We've got about half a teaspoon of salt,
07:01 and we're going to add some orange juice.
07:05 And this will just give it a really nice
07:09 kind of orangey pumpkiny kind of flavor
07:11 just to give it something extra.
07:12 Pumpkin with just a little bit of oil is always great
07:14 but add some orange juice to it,
07:16 that just helps it along,
07:18 gives it a just another dimension of flavor.
07:20 This is a dream salad so we're going to make sure
07:22 every single ingredient is really special.
07:29 Just mix it in the bowl like that.
07:35 Pop it on oven tray...
07:43 Just like that.
07:44 And into the oven through 180 Celsius,
07:48 350 Fahrenheit and it will take roundabout
07:52 probably 20 minutes doing nice and soft.
07:54 You don't want it becoming you know,
07:56 so they're breaking apart, so just soft enough to eat.
08:00 Next job is the quinoa.
08:02 So I'm just going to have this pot, so turn the gas on.
08:06 And the recipe for quinoa.
08:08 Quinoa is a beautiful grain that comes from South America,
08:11 full of protein and is a dream grain,
08:14 it makes really nice salads.
08:16 So we're going to pop in one cup of quinoa,
08:21 I'm measuring this out.
08:23 Two cups of boiling water, only a boiling water.
08:29 And this is a, just the same recipe for quinoa and rice.
08:33 And also back weight one cup of grains to two cups of water.
08:39 And I usually don't salt my grains when I put them in,
08:42 I generally use, save any kind of flavoring
08:44 until after so I just put them without salt.
08:46 Two rules in cooking quinoa, lid on,
08:48 we want the water to go into the quinoa
08:50 and make it nice and fluffy and cook it.
08:52 If you leave the lid off,
08:53 the steam is going to evaporate and it's not going to cook.
08:55 Second rule, don't stir,
08:57 little steam beams will appear on the quinoa to cook it,
08:59 if you stir you kind of interrupt that process,
09:01 so just leave it as it is.
09:03 So I want to bring it to the boil,
09:04 yep, it's just starting to bubble now.
09:06 And we're gonna turn it down to very, very low.
09:09 So just bubbling and that would take roundabout
09:15 probably 12 to 15 minutes but keep an eye on it.
09:17 One day at home, I actually cooked some quinoa
09:19 and left it and forgot about it, and I came downstairs
09:24 and it's all this black smoke through our house,
09:26 so it was just horrible, turned it off,
09:27 fortunately nothing burnt.
09:29 But it gets very, very easy to burn if you overcook it
09:31 so watch out and be careful.
09:33 It took me ages to get the pot cleaned,
09:34 that I'm near so basically for the time around
09:36 we'll keep a whiz.
09:39 So we have three jobs, the dessert started.
09:41 Pumpkins and the quinoa is on, great start to our dream salad.
09:49 I'm going to do the tofu next.
09:51 And tofu its reputation as being very bland and boring,
09:53 but I hope this recipe will dispel that myth
09:55 that you, have you hear that.
09:57 So we got some firm tofu here.
10:00 I'm going to use half a pack,
10:02 so probably roundabout 300 grams or about 10 ounces.
10:05 And just turn the heat on here.
10:09 And we just kind of keep it and let it cook for a while,
10:12 then add some really delicious ingredients
10:15 so we'll just chop it kind of meager, kind of finely.
10:20 And then, with the way you cut, you can economize,
10:23 you don't need to cut every side,
10:25 every, every little cube.
10:28 You kind of keep it as a cube, big block like this.
10:31 You can then chop everything like that,
10:35 save lots and lots of time.
10:39 Here we go.
10:40 I'm going to put a touch of oil in.
10:42 We're not deep frying things here.
10:44 we took this probably about a teaspoon,
10:46 perhaps a slight bit more, you don't need much oil
10:48 if you got a good nonstick fry pan.
10:56 So traditionally you might have marinated tofu.
10:59 But the way I like to do which is and it's fine,
11:01 but the way I think it's quicker.
11:03 That you basically want to heat it up.
11:05 Get it nice and hot
11:06 and then you add your flavors at the end,
11:08 and the hot tofu will just soak in all the flavor,
11:10 so wait till the end and get that going this.
11:14 I don't have it reasonably hot
11:16 but we don't want to certainly burn it,
11:18 so get that underway there, just clear this board.
11:27 And we're going to start
11:28 chopping all our fresh vegetables.
11:30 Being a salad, you want to make sure
11:31 you got fresh stuff happening because it's a salad.
11:35 So let's start with some baby spinach
11:36 or any kind of leafy type thing.
11:39 And when it comes from the shop,
11:40 it often looks little bit dry and little bit kind of set.
11:43 Just a little bit of fresh water over it, cold water.
11:47 Just give it a bit of a sprinkle, not much,
11:51 just kind of brings it to life, and it just kind of wakes it up
11:54 and that little spinach is going,
11:56 ah, that's just wonderful.
11:58 So I'm going to use a good handful of this baby spinach,
12:04 it's kind of a base.
12:07 I'm going to make stuff later but that's a good start.
12:10 Now these sugar snap peas are just amazing,
12:14 so you can find them in most supermarkets.
12:17 Now these little weed, sweet guys,
12:20 and they're just so sweet and crisp and fresh.
12:25 They're just lovely, so they will add just
12:27 an amazing burst of flavor for the salad, oops,
12:30 there is a wrinkly one.
12:32 So we're gonna try a handful of those
12:35 and we're just gonna lay them as they are,
12:36 we're not going to cut them or everything,
12:37 we can eat the whole thing.
12:39 And just little kind of...
12:41 When you can saw this nice and intriguing,
12:43 you kind of get the surprise kind of bite or burst of flavor
12:45 or crunch, so this is gonna add that.
12:48 Just give a tofu a little bit of a toss.
12:52 It is great.
12:55 We're also gonna do is green,
12:56 for green we're gonna use some asparagus,
12:57 I'm just gonna use some raw asparagus,
12:59 and we're just gonna chop it into kind of one inch links,
13:04 not getting to near the base it's all woody,
13:06 just going to sprinkle that through.
13:14 Since it's the green stuff,
13:16 I don't mind at all to adding colors,
13:17 and this is the number one rule with salads is color.
13:20 So we got some lovely cherry tomatoes,
13:22 got some orange ones or yellow
13:25 depending on how you see your colors.
13:28 Threw about a couple of those, and a cup of red ones as well.
13:32 So color is the number one rule with salads,
13:34 so we want to make sure with lots of different colors.
13:41 We got some orange, so we got a capsicum or bell pepper.
13:45 I'm just going to rip out the middle, and cut in half.
13:51 And we're just going to vary all the different cut
13:53 so I'm just going to make this one kind of long,
13:57 thin kind of many juliennes.
14:01 So we're just gonna chop through here.
14:03 And when you chop like this,
14:04 you need a sharp knife obviously.
14:06 They cut them in a, with a nice
14:07 kind of a curve random...
14:11 shape.
14:13 Keep the tofu turning.
14:17 And I'll do some more there as well,
14:19 and just chop through like that.
14:22 When you're chopping,
14:23 you want to be rocking your knife back and forth
14:25 on the board and keeping your eye on it,
14:28 and you want to really keep your knife nice and sharp.
14:31 It's much, much safer.
14:34 I'm going to add some olives.
14:36 Olives is another favorite ingredient of mine,
14:37 so just got some Kalamata olives,
14:39 that's probably the best olives to have.
14:42 And I like using pitted olives,
14:43 so that olives that have the pits taken out of them.
14:45 I think from a chefing point of view,
14:47 it's not necessarily probably the most chefy way of doing it,
14:51 but it's nothing worst than crunching through a nice salad
14:55 and you've got a pit to deal with or something in it
14:57 that breaks your teeth,
14:58 so I'm a big fan of using pitted olives.
15:03 In some of these ingredients we might actually leave
15:05 toward the end so that is over,
15:07 and that's kind of a bit of a garnish
15:08 so once you plated it up, you want to make sure
15:10 some of your feature ingredients are on the top,
15:12 and that makes the salad
15:14 kind of talk to you and say, eat me, eat me.
15:22 And we had avocado.
15:23 With avocado, no one is ever going to complain
15:25 about using avocado in a salad, so chop it in half.
15:29 These are very easy if you,
15:31 you can chop this into the stone,
15:32 it actually slice yourself so be really careful,
15:34 make sure you're doing this type of thing on the board,
15:36 so if you miss you're not going to end up taking off finger
15:39 or doing an injury.
15:42 And just kind of dig
15:43 the avocado out with your thumb.
15:47 It's a real, the art of avocado is actually finding one
15:50 that's actually firm enough to work in a salad,
15:52 and it's not too ripe or too hard,
15:57 and not bran either
15:58 so it's a bit of an art of the supermarket,
16:00 you don't want it kind of just firm
16:02 but a just little bit of softness.
16:04 After while you kind of get to the, get the technique,
16:09 so it's all about color.
16:15 So this is the fresh component of the salad pretty much done,
16:19 turning off good ingredients left.
16:23 And we just leave that there.
16:25 Now the tofu is warming up nicely.
16:28 As you can see it's starting to go little bit brown.
16:31 By itself tofu is really bland and boring, I made a mistake.
16:34 Once I was cooking a meal for someone
16:37 and they didn't even try tofu.
16:39 So I said, can we find out what it taste like
16:40 so I gave him some bits of raw tofu,
16:43 big mistake I tried and we, that's absolutely terrible.
16:46 So you're going to make sure
16:48 you got flavored stuff with it first,
16:49 I favored it up and they like the bean
16:51 so and then you put them off the life.
16:53 So tofu is by itself is just sweet and good
16:57 but we're gonna add some really nice flavors.
17:00 So we're gonna add some ginger.
17:02 And ginger is lovely so we're gonna add roundabout
17:04 a two tablespoons of ginger to this.
17:08 We're gonna add tablespoon of honey,
17:10 give it some sweetness.
17:15 And I've got this lovely Thai curry paste.
17:19 And these are something you want to have in your cupboard,
17:21 you get different flattering colors and flavors,
17:24 but probably the two most popular are green and red
17:27 and they're just, it's just a lovely kind of spicy flavor
17:32 some Thai flavor to anything,
17:35 so make sure you got these in your cupboard.
17:36 Today we're gonna use the red curry paste,
17:39 and we're just gonna add just a little bit,
17:42 and every curry paste is kind of different
17:43 in terms of its hotness,
17:45 so you kind of want to get to know the one you get,
17:46 so this one I'm gonna probably add
17:48 roundabout a teaspoon I think.
17:51 And we're just gonna just stir this around.
17:58 And all these flavors are going to be soaking in there.
18:01 I'm also gonna add the juice of a lemon,
18:04 just to give it a bit of extra bite
18:06 and just give it a bit of...
18:08 Just press my fingers to avoid the pits coming out,
18:10 just have all those flavors come around as well.
18:17 So one lemon generally yields roundabout two tablespoons,
18:21 don't take pits on your lemon.
18:26 So we're just going to let that mingle for a few more minutes
18:28 and it will just soak up all these flavors
18:30 and it will be a beautiful lovely Thai pan fry tofu.
18:39 If you've just joined us on Cook:30 today,
18:40 we are making a Revive super salad mingle.
18:44 This is my dream salad full of all my favorite ingredients.
18:48 We're going to be using Thai pan fry tofu,
18:51 roasted orange butternut,
18:53 freshly cooked quinoa with colorful vegetables,
18:56 and over the top drizzle with a cilantro,
18:59 lime, aioli, and of course fresh herbs.
19:02 To finish, a creamy strawberry parfait.
19:06 Okay, we need to do
19:07 the strawberries for the parfait.
19:10 So good strawberries, frozen strawberries
19:12 are great thing to have in your freezer.
19:14 So we're just gonna warm these up a bit,
19:18 and put these in this pot, in the pan.
19:25 Probably roundabout two cups.
19:26 This is going to form the topping
19:28 in the strawberry part of the dessert,
19:30 so want to get that underway.
19:33 So we see the amount they should
19:35 just a little bit of water need as to help them along,
19:38 and we just want them to thicker they're just frozen
19:40 to become nice and soft.
19:42 Let's make this wonderful aioli, cashew, lime, aioli.
19:46 So we're gonna start with one and half cups
19:47 of cashew nuts, just one with the half.
19:53 We're gonna put in some water, so one cup of water,
19:57 this is more than a cup so.
20:00 And we're going to make, put some lime juice in.
20:04 This is what makes it.
20:05 Lime juice is just fantastic ingredient so make sure
20:08 you've always got limes and lemons in your kitchen.
20:11 They're probably the most ultimate flavor
20:13 enhancing kind of ingredient.
20:16 The juice or the zest.
20:18 So let's get that in there.
20:22 So you generally get roundabout a tablespoon
20:23 per half of lime juice, and there like that.
20:30 You know, that's going to taste good.
20:32 We're gonna put a little bit of chili paste in it,
20:35 just a little drop.
20:36 Just to give it a little bit of a burst.
20:39 We've got some whole grain mustard,
20:42 just gives a nice flavor to it as well,
20:45 and a tablespoon of that, tablespoon of coriander.
20:52 And important ingredient for an aioli is garlic.
20:57 So we're gonna put on clove or garlic.
21:00 Let's put it straight in the press
21:02 and then squeeze it through, it's gonna hold
21:04 and just the middle stuff comes out.
21:07 Look at that.
21:11 I'm gonna add about a quarter of teaspoon of salt.
21:15 And we're gonna blend it, simple as that.
21:25 Just give this a bit of a guy a bit of a flip around, oop.
21:28 Little bit of burning on the bottom but not too bad.
21:30 Strawberries are coming on nicely, nearly soft,
21:34 they don't take long at all.
21:39 Look at that, just beautiful aioli,
21:41 look at that so just probably little bit thick,
21:43 so I'm gonna add little bit more water
21:44 just so it's kind of pourable,
21:46 so probably roundabout another two tablespoons,
21:48 don't add too much,
21:49 'cause it can go thin very quickly.
21:59 Here we go, so there is a nice pourable kind of aioli,
22:02 it's just a really delicious addition
22:04 into drizzle over the salad.
22:07 Let me get these strawberries underway,
22:10 look at that, they're nice and soft now.
22:12 You could use fresh strawberries if you want.
22:15 And what we're gonna do is just gonna make a nice
22:16 little kind of thickening agent.
22:19 So I'm gonna use one teaspoon of, this is arrowroot.
22:23 You can use corn flour as well but I have arrowroot,
22:25 it's kind of works a little bit,
22:26 has more consistency,
22:28 so one teaspoon of arrowroot or corn flour.
22:32 Out of the bag.
22:35 And cold water, must be cold and you only want
22:39 about probably two tablespoons of cold water.
22:42 I'm going to mix it up, just mix up quite evenly
22:45 and when this gets hot,
22:47 it turns into like a nice kind of a gluey mixture,
22:52 that kind of makes these strawberries
22:53 into really nice kind of a cordial I suppose.
22:58 I think it's like a runny jam.
23:00 And we're just gonna pull these in here.
23:02 This is obviously very hot in here.
23:03 Some of these strawberries have release some liquid
23:06 and it's very, very hot.
23:08 We're just gonna pour it in.
23:11 That's all we need just that amount there.
23:14 And this would just slowly,
23:16 they need couple of seconds till it's hot thicken up
23:19 to be really nice thick jammy saucy thing
23:22 that will go on top of the parfait ingredients
23:24 we used before.
23:27 And mostly I add a bit of honey
23:29 because strawberries are inherently
23:31 reasonably kind of tart,
23:33 so probably roundabout one to two tablespoons
23:35 of honey just to sweeten them up.
23:38 And so you don't want kind of a tart dessert.
23:41 And honey is kind of my favorite
23:42 healthy quick seek sweetener, often use date puree,
23:45 just pin up some dates in some water
23:47 and you can make really nice kind of a date paste
23:50 puree thing that you can use here as well.
23:52 So look at that, that will kind of just sort of thicken.
23:55 And we pour that over our desserts.
24:00 Look at that.
24:01 So we just leave that setting there
24:03 and we pour it over shortly.
24:04 Okay, we can start to plate up salad.
24:06 So first ingredient I'm gonna do,
24:07 we gonna need the pumpkin from the oven,
24:10 the butternut and this is just looking perfect.
24:14 Smells amazing.
24:17 You just want to make sure it's nice and soft,
24:18 just kind of get your finger and push it down
24:19 see it's kind of little bit soft
24:21 but it's still kind of retaining its shape,
24:23 that's how you want it.
24:26 I'm just gonna pour this over there
24:28 and this is a kind of the fun part of the salad
24:31 putting all the ingredients together.
24:34 In my cafe as each day we do this
24:35 in a great big mixing bowl.
24:38 There's few little bad bits, but that's not too bad.
24:42 And we're gonna add some this tofu, it is now finished.
24:46 So put that in top
24:48 and this flavor just work really, really root together
24:51 really well in a salad.
24:54 All right, the quinoa is finished as well,
24:56 look at that.
24:57 And I'm just gonna get to this
24:59 and just gonna spoon some quinoa,
25:03 so I'm just gonna scrape some of like this
25:05 and just kind of sprinkle over.
25:10 Just like that.
25:13 You see probably want roundabout a cup of quinoa,
25:15 always make more than you need,
25:17 this leftover quinoa, we can put in a fridge
25:19 and use for stir fry or another dish tomorrow,
25:21 so it's a really, really good thing to do.
25:24 Put these ingredients so we just kind of,
25:26 just kind of roughly mix them just like that, look at that.
25:33 And you want to kind of gravity do its thing.
25:36 You don't want to kind of pop push things down.
25:38 Look all those wonderful colors coming through there.
25:41 And to finish we're just gonna
25:43 drizzle this aioli off over like this.
25:48 And add some fresh herbs on top
25:51 and this is going to be one of the most incredible salads
25:54 that you have ever tasted.


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Revised 2016-12-26