Cook 30

One Dish Pasta & Others

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000040A


00:20 Welcome to Cook:30.
00:23 I'm Jeremy Dixon from the Revive Cafes
00:25 in Auckland, New Zealand,
00:26 and also author of the Revive Cafe cookbooks.
00:29 And today I'm going to share with you
00:31 some delicious cafe quality meals
00:34 that you can cook at home.
00:36 Cook:30 Food is all about using whole grains,
00:40 plant based proteins
00:42 where I'm using fresh fruit and vegetables
00:44 and we're wrapping it all together
00:45 with exciting international herbs and spices.
00:49 And the best part,
00:50 it won't take you hours in the kitchen.
00:52 All these recipes are lovely and simple
00:54 and easy to learn, and I hope you can learn
00:56 how to make them today on Cook:30.
00:59 On the menu today we have our pasta and salad combo
01:04 with Arrabiata, an Italian penne pasta.
01:08 We're going to be serving with parmesan cheese.
01:10 We have two awesome salads, the Moroccan carrot salad
01:14 and the rocket and cranberry salad,
01:16 and to finish off a lovely baked fruity apple
01:20 with cashew cream.
01:22 And if you want to make meals in a very short time,
01:24 you've got to be organized, they don't happen by accident.
01:27 So starting here with the clear work space,
01:30 good chopping board, sharp knife.
01:32 We got all our ingredients out that we're going to need.
01:35 Pots on the stove.
01:37 And we've got the oven preheated
01:39 to 400 degrees Fahrenheit
01:40 which is about 200 degrees Celsius
01:43 and we've got water boiled in the jug.
01:46 So let's get's started.
01:47 So we gonna start
01:49 with the reversing of the meal today,
01:50 we're going to start with the dessert,
01:51 because it's going to take the longest to cook,
01:53 these baked fruity apples.
01:55 So we're gonna make up the interior side of the apple
01:58 and we're just gonna add around about a cup of...
02:02 Cup of dried fruit.
02:03 So I'm just going to do a range of different fruits,
02:05 so we got some raisins,
02:07 we got some cranberries, dry cranberries.
02:11 Just whatever your favorites are,
02:13 we've got some golden raisins
02:14 so try and go for different colored options if you can.
02:18 And also...
02:20 Oop, come on.
02:23 They don't want to join the party.
02:25 And we've got some chopped dates.
02:28 We can also use apricots or other things as well.
02:31 So there's a whole different range of fruit.
02:34 Just going to add a little bit of water
02:35 just to kind of get a little bit of hydration.
02:39 Mix that around a little bit.
02:42 And we're going to add some nuts,
02:43 so I'm gonna add some almonds, some sliced almonds,
02:45 they kind of have a really nice crunch to them,
02:47 so round about probably quarter of a cup.
02:50 And give it a bit of spice,
02:52 gonna add two teaspoons of ground cinnamon,
02:54 and so just goes really,
02:56 cinnamon and apple just goes together really well.
02:59 So put that there,
03:01 and just going to mix that around.
03:07 And oh, that cinnamon smells lovely.
03:09 We don't need to add any sweetening
03:10 'cause there's plenty of sweetness in the dry fruit
03:13 and also from the white apple.
03:16 Just let it sit there for a couple of minutes.
03:19 And we're gonna make some apple
03:20 so we want to basically take the core out of it,
03:22 can use a core if you want.
03:24 I'm just gonna use a knife today
03:25 and you'll be really careful
03:27 that you don't end up splitting the apples,
03:28 so we're gonna go through about half way.
03:31 And can smack a little
03:32 kind of a square thing happening.
03:35 So go gently, and make sure you don't slide too far,
03:39 obviously you gonna need a really nice sharp knife.
03:42 And so I'm gonna basically turn over
03:43 and do the same thing from the other side.
03:45 Yeah, it doesn't matter if it doesn't line up exactly.
03:51 And just very carefully do that.
03:56 And if all things have gone well,
03:58 we should be able to pop out.
04:01 Oop, we only want to push out the big end just like that.
04:05 Oop, I might just pull that out there
04:08 and I'll push it through here, how's that?
04:11 There is one of them done.
04:14 And we'll just do that with the other one as well.
04:22 So take your time with these, don't get too fast.
04:27 They can easily split open.
04:36 That's really nice to have baked fruit.
04:38 Baked fruit is something you don't generally have
04:39 very often, so it's kind of a nice way to,
04:41 to get your fruit.
04:44 And you might want to just go dibbling like this.
04:46 And kind of cut it like that
04:48 and then kind of pop one end out,
04:52 another end should hopefully pop out like that.
04:56 Now they're all even kind of.
04:57 If you want to just kind of trim
04:59 a bit of the bottom off,
05:00 if you need to leave the apples out.
05:02 Some apples end up not being perfect,
05:04 I think we'll just,
05:06 just give them bit more stability,
05:08 and yep, this looking good.
05:11 So we just got this fruit here.
05:14 We'll just going to add a little bit of ginger as well.
05:16 So tablespoon of ginger, you can use fresh ginger.
05:18 Fresh ginger purees are really nice as well.
05:20 So it's a really nice fruity spicy gingery mix
05:24 that we can put in here.
05:26 In the bottom of this pan, we're gonna put some round
05:29 about just over half a cup of boiling water.
05:33 That steam will just kind of help
05:34 the apple cook a bit.
05:39 So just get this lovely mixture and stuff it in.
05:44 Might get a bit messy.
05:47 Make sure it goes all the way down to the bottom.
05:54 Here's one.
05:59 Push it down.
06:02 This ginger and the cinnamon it just smells amazing,
06:05 and it's going to even smell better
06:07 once it had a good chance to cook.
06:14 So little bit of work required, but once these are in,
06:17 they'll be cooking all by themselves.
06:23 Going at the bottom there, lovely.
06:33 Here we go.
06:35 So put those in the oven
06:36 and it will take around about 20 minutes to cook.
06:47 This Arrabiata is an Italian pasta
06:50 and traditionally uses penne pasta,
06:53 and are usually quite a little bit of a spicy dish.
06:54 There's all these different versions,
06:56 this is my favourite version of it.
06:57 So we're going to start by putting on the pasta
07:00 just to get that underway.
07:02 So we've got some boiled water here.
07:04 So always save time by boiling your kettle before you start.
07:08 Save an extra five minutes getting things ready.
07:11 And we're just gonna cook the pasta and I'm using,
07:13 I always use whole meal pasta.
07:16 Most pasta comes made of white flour.
07:19 If you possibly notice what they're good for you.
07:21 So we've got some really nice whole meal penne here.
07:25 I'm going to put in around about 250 grams.
07:28 Oops, might be a little bit more
07:29 but that's okay.
07:31 And just cook, usually takes around about nine minutes
07:35 as a rule of thumb for pasta.
07:36 But depends on the type of pasta you're having,
07:39 so just follow the packet directions.
07:41 So this guy here is warming up nicely.
07:43 And we want to start
07:44 with a base of onions and garlic
07:47 which is a lovely base
07:49 for any kind of tomatoey Italiany sauce.
07:52 So we want to have the onions reasonably fine.
07:56 So I just chop the onion in half and slice it like this.
08:01 This is my favourite quick way of chopping onions.
08:04 In fact when we hire staff for the kitchen at my cafes,
08:08 we have a...
08:10 I'm big believer in hiring people with the right talent,
08:12 so we want to make sure we hire people
08:13 who are kind of fast with the knife in the kitchen,
08:15 and we have an onion chopping, onion peeling test.
08:20 So basically have to peel a big bag of onions
08:23 and I think it's 20 minutes
08:26 and then they have to peel some pumpkins
08:29 and then have to chop some carrots as well.
08:31 So it's all these tasks we give them
08:33 just to see whether someone has that natural
08:35 fast kitchen hand kind of talent.
08:37 If they do we...
08:39 we hire them and they join our team.
08:41 And if they don't, they might be better suited
08:43 to perhaps working at the front with customers
08:45 so that's really good way of making sure
08:47 you got people who got that natural talent.
08:49 In the home it's not so critical.
08:51 You may be a fast or a slow cook.
08:54 I mean, it's not to be critical there,
08:55 so the main thing about cooking is that you enjoy
08:58 and you love the result of it at the end.
09:01 So one nicely diced onion,
09:04 can add some garlic which is essential
09:06 to any kind of pasta sauce.
09:08 So we want four large cloves,
09:10 I kind of got six little cloves,
09:12 just gonna put these on the garlic press.
09:16 They're not supposed to jump in before they're pressed.
09:18 Just gonna push it through,
09:20 got skin and all like that, there we go.
09:26 And instantly you can smell that lovely
09:30 kind of garlicky oniony flavour
09:32 which is going to be an awesome base for the pasta.
09:39 That's a great start there.
09:40 So we're gonna start adding some more vegetables
09:42 and wondering one vegetable for any pasta sauce
09:46 is bell pepper or capsicum and that's kind of mingles up,
09:51 there's a really nice taste with the tomato.
09:55 So get rid of all the, all the seeds
09:57 in the interior bits and we're just going to...
10:01 Again reasonably finely diced.
10:04 We want this to kind of mingle and to be part of the sauce
10:07 rather to be kind of a feature to display ingredients,
10:10 so we're gonna chop it small.
10:12 If we want a big chunks of redness and something,
10:14 we would leave it big,
10:15 so kind of depends on how big you cut something
10:18 as to whether you're kind of displaying it,
10:21 whether you wants to just disappear
10:23 and become part of the background flavors.
10:31 So yes, so that the work of any make,
10:34 any dish taste great is usually all the stuff
10:35 you put in the beginning,
10:37 all the background hum of flavors and the garlic,
10:42 and the onion, and the peppers.
10:45 And we're gonna use some courgettes.
10:48 And again we're gonna chop these relatively small.
10:51 Well, these are called zucchini as well.
10:53 They're called courgettes in New Zealand,
10:54 and I think in the US they call them...
10:58 call them zucchini.
11:00 So again we just gonna just chop them
11:01 into long strips.
11:03 And it's really good to when you're cooking fast
11:06 to economize on your cutting.
11:08 So make lots of long strips.
11:11 And then we're going to slice them
11:13 through like this.
11:16 Again when you're slicing you want a nice sharp knife
11:18 and was slicing through the vegetable.
11:21 We're not pushing down
11:23 because it's harder and more out of control.
11:24 When you're slicing you've got full control,
11:27 and you let the blade do the work.
11:30 How quick is that?
11:33 Let's turn it up a bit.
11:38 Throw it in.
11:39 And next ingredient is aubergine or an eggplant.
11:45 So we're just gonna chop this again finely.
11:48 Traditionally this is...
11:51 possibly not on a pasta sauce
11:52 but I think gives a really nice kind of soft
11:56 mushy kind of texture to these kind of tomato dishes
12:00 so I quite like eggplant or aubergine
12:04 when it's in season.
12:05 So again we're putting into slices
12:08 and then we're going to just cut it down that way.
12:18 And if a bit becomes, there's a few big bits in here,
12:21 it's not the end of the world.
12:24 We're going for speed over...
12:26 Necessary exact size of vegetable.
12:31 And the same with this half here.
12:33 Now this may look like a lot of vegetable
12:35 but this one in particular
12:37 actually will compress down to probably,
12:39 probably sixth of its size
12:40 or the one actually be a large quantity
12:43 once it's all cooked.
12:49 Into the pan.
12:53 It's going everywhere.
12:57 And also when you,
12:58 when you're shopping for vegetables,
13:00 make sure things are in season and things like eggplant
13:03 can be relatively inexpensive through the summer,
13:05 when the winter months when it has to be imported
13:08 it can be more expensive so.
13:10 What we do at the cafes is every, every week
13:11 I get a report from my vege marketplace.
13:16 They tell you now what vegetables are in season
13:18 and the ones that are in season are generally fresher,
13:21 they're usually more local usually more inexpensive
13:24 and high quality
13:25 so kind of shop around with the season,
13:27 if something is expensive, just try another vegetable,
13:29 there's always something that's in season.
13:32 So it can be difficult in the middle of winter
13:34 to get fresh stuff.
13:36 So with those guys mingle round,
13:38 the pasta is boiling which is good.
13:39 I think there's a couple of minutes left to that
13:41 and we've made a cracking start
13:43 to our lovely pasta and salad combo meal.
13:50 If you've just joined us on Cook:30 today,
13:52 we are whipping up our pasta and salad combo with Arrabiata
13:57 which is an Italian penne pasta,
13:59 sprinkled with parmesan cheese.
14:02 We have a Moroccan carrot salad
14:04 and a rocket and cranberry salad
14:06 and to finish off a lovely baked fruity apple
14:10 with cashew cream.
14:13 So here's two really easy salads that you love,
14:15 and salads don't have to be complicated.
14:17 All you have to do is think fresh,
14:19 think different colors and you're pretty much there.
14:21 So I'm gonna make a...
14:23 I've got a lovely lettuce here which you may not have used
14:24 which is called rocket or our regular
14:27 depending on what country you're in.
14:28 And it's baby, the baby version,
14:30 and it's got a really nice fresh mild peppery taste,
14:34 and are just beautiful with salads.
14:37 Now any kind of salad that comes in a box like this
14:38 is often looking a little bit dry,
14:40 so just, just sprinkle a few bits of water on it.
14:47 Just like that, just a few drops
14:48 just to give it a little bit of extra life,
14:50 and look at that just kind of suddenly bing,
14:53 just become alive so.
14:55 We're just gonna lay probably around about three or four cups
14:58 on the dish.
15:00 Just take out any yellow bits that might have jumped in.
15:03 Here we go.
15:05 And we're just gonna throw some lovely ingredients on top.
15:08 So we've got some dried cranberries.
15:15 I've got some walnuts.
15:18 Go really well with these guys.
15:25 That will make a lovely little dressing.
15:28 Just with some, just a little dash of olive oil
15:31 and some honey.
15:34 Don't need much at all.
15:38 Just a little bit of honey and some lemon juice
15:43 just to give it a bit of bite.
15:45 Just going to squeeze it through my fingers
15:48 to get the pips.
15:54 And we're just gonna stir it around.
16:02 Perhaps a little touch of salt.
16:06 Give it another stir.
16:08 So just making a simple dressing up
16:10 that can just revolutionize the salad.
16:12 You don't have to use those store bought ones,
16:14 just sprinkle over like that,
16:16 just enough to give it all little bit of extra zing.
16:19 All these lovely toasted sesame seeds on top
16:23 just like that.
16:25 And that is just a really simple lovely fresh salad.
16:28 It takes couple of minutes to make
16:29 and goes really well with the mini meals.
16:34 Okay, salad number two is this Moroccan carrot salad,
16:37 so I've got some carrots and these are reasonably okay,
16:40 I'm not going to peel them,
16:41 you don't have to peel your vegetables all the time
16:43 if they're in reasonable condition.
16:45 I'm gonna chop all the ends off that we don't want.
16:49 And we're going to use the food processor
16:51 to grate these, you can use a hand grater,
16:54 but basically this is your food processor box
16:57 that came and will have all this grating blades
16:59 and slicing blades.
17:00 So use the coarse grating one
17:03 and all we have to do is turn it on
17:06 and put the carrots through
17:09 and they will become in ten seconds
17:12 really grated to use in the salad.
17:15 They're really great time saving way
17:17 of making salad.
17:20 Couple of seconds, oop there is a few
17:22 that endurably don't make it but use them another day.
17:27 And we're just going to make it on this platter here.
17:30 It's quite nice to vary your dishes
17:32 so we've got kind of like a oblong dish.
17:34 This is just like a nice flat plate so,
17:37 salads often look good on white
17:38 so make sure you stock your kind of kitchen
17:41 with some nice white crockery,
17:44 and other colors can look good as well like wood
17:45 but just a good range of dishes
17:47 can really help with the presentation.
17:52 And we're going to make it a salad dressing
17:53 for this as well.
17:55 So we gonna use some coconut yogurt.
17:57 You can use any kind of, you know,
17:59 a good plant based yogurt that you've got,
18:00 so around about a cup.
18:02 Just going to add some colors and flavors and add just,
18:05 put a quarter of teaspoon of salt
18:08 and we get a little bit of carrot out of there.
18:10 Not that it probably matters.
18:12 And we're going to add some lemon juice.
18:14 Just make a nice creamy yogurt dressing.
18:18 So you can get some really nice plant based yogurt these days.
18:27 You could also use a cashew cream
18:28 or something out there if you wanted to make one up.
18:32 Dash of honey.
18:35 And we're going to add some turmeric
18:36 which will give it a nice yellow color.
18:39 So round about quarter of teaspoon
18:41 and some cumin,
18:43 and these are the kind of two flavors
18:44 that make it you know Moroccan,
18:46 it's probably around about a teaspoon of cumin.
18:50 And then we're just gonna stir it together.
18:53 And this will become a lovely dressing
18:56 that will mingle with the carrot.
19:01 Let's keep stirring.
19:03 We'll get there in the end.
19:11 Here we go, so it's nice and creamy
19:12 so pour over the top.
19:13 Now reserve a little bit at the end
19:15 that you kind of drizzle over before you serve.
19:17 Just kind of, just kind of
19:18 mingle that all through together.
19:20 Oh, I've forgotten the, the other major ingredient
19:22 for I've spent too much time mixing,
19:24 and that is cilantro or coriander.
19:27 So I store my herbs in the fridge
19:29 in wet paper towels.
19:30 It's the best way of keeping them nice and fresh.
19:33 So we're gonna slice this up.
19:34 Now on the first two slices,
19:36 they can be really nice for the garnish,
19:37 so we're going to put that aside,
19:39 and then we're going to chop this.
19:42 We've got probably a couple more of cilantro
19:45 and as you get closer to the base,
19:46 you can use the stalks,
19:48 but just start chopping a little bit more finely,
19:51 and the bottom end of the stalks
19:53 are not normally useable,
19:55 I'm just gonna mix it through here as well.
19:58 And these cilantro or coriander and carrot
20:01 go together really nicely
20:02 along with this lovely Moroccan flavors.
20:05 And save dishes we use mixing on the dish
20:07 we're going to serve it, makes it nice and rustic.
20:16 There you go just like that.
20:18 And just to finish, you know, garnishing is also important,
20:21 so just save some dressing, just kind of drizzle along,
20:23 so we've got dressing kind of through the salad
20:26 and also drizzle on top,
20:29 and a little bit of extra on top like that.
20:32 And that is already for the table.
20:37 You know, how are these guys going,
20:38 looks like the pasta is ready.
20:41 So with the pasta just kind of, you want to...
20:43 Oops, I might use a spoon.
20:45 Don't want to burn my fingers.
20:48 So what you want to do is just check,
20:50 I've already turn this down that is kind of al dente.
20:53 So it's firm,
20:55 probably it's firm to go out far as chewable,
20:57 it's staying together but it's still kind of soft
21:00 so that's kind of have that pastry.
21:03 And we also just kind of drain it through a colander.
21:07 Just to stop the cooking.
21:15 We'll just leave this here, turn the gas off,
21:19 and we'll come back to that later
21:20 so it doesn't overcook.
21:22 And this guy here is looking wonderful.
21:24 Look at how these vegetables are reduced down to probably
21:26 under half their original size.
21:34 I'll just move this out of the way
21:35 so you can see what's going on there.
21:39 And yep, that's already for next ingredients,
21:42 so we're going to add some, some tomatoes,
21:47 just normal canned tomatoes are fine.
21:51 Just gonna open these cans of tomatoes.
21:54 You can use fresh tomatoes if you want
21:56 but canned tomatoes are so easily available.
21:59 Make sure you had your pantry full of them,
22:02 they're great ingredient.
22:04 Gonna pour those through two cans.
22:10 Gonna add some honey, tomatoes need a little bit of sweetening
22:12 because they kind of on the bitter side
22:14 so that two tablespoons of honey,
22:15 use date puree rather healthy sweetener.
22:18 I think that makes this
22:20 particular salad kind of the name
22:22 it is take a little bit of spice,
22:23 so then add about a tablespoon of chilly paste.
22:26 You could use fresh chilies if you wanted.
22:29 If you don't like hot stuff, just leave it out.
22:31 And also gonna add some tomato paste
22:35 just to give it a little bit of extra, oops,
22:37 extra bit of thickness.
22:43 So we'll just fry some of that,
22:45 probably around about two tablespoons
22:47 or two good tablespoons.
22:48 And then, this will mix up and become really nice.
22:53 Oh, salt, better putting about, about half or teaspoon of salt.
22:57 They want to adjust it later and that's pretty much,
23:01 this all finished.
23:06 Okay, we need something really nice
23:07 to put on these baked apples,
23:09 so I'm gonna make just a lovely simple cashew cream.
23:12 So we want one cup of cashew nuts,
23:16 and one cup of water,
23:18 and we're just going to blend it just like this.
23:25 Around about couple of seconds.
23:27 And we've got a low power blender,
23:28 you might want a full protection
23:29 from the knife, make it perfect,
23:31 and use only the blender.
23:35 Just check the consistency.
23:38 There is little bit, little bit runny,
23:40 so I'm just gonna add a few more cashews
23:42 just to thicken it up.
23:44 Every time you make this recipe,
23:45 you kind of have to adjust it
23:48 to get the consistency you want.
23:50 So it's hard to give you an exact recipe.
23:52 So day to day flexible we become.
23:55 Meanwhile get the apples out of the oven.
24:00 Oh, look at this.
24:07 They're looking really nice.
24:10 So just get those out and put them in a dish.
24:15 I'm multitasking here.
24:18 And as you can see that is lovely and soft.
24:21 Should be very gentle with them,
24:22 they can break apart.
24:24 And we're just gonna put them on this tray.
24:29 And they're hot.
24:37 Just like that, they're just full of lovely sweet goodness.
24:44 Try not to bend this on the, on the handle.
24:47 And this cashew cream I think should be finished now.
24:50 So just gonna pour it in there and have that on the side,
24:54 that's gonna be lovely.
24:55 I'm just going to finish
24:56 the finishing touches on the pasta.
24:58 So we want to put some baby spinach in
25:00 and could use spinach, frozen spinach as well.
25:03 Just gonna stir through some of that,
25:05 that will kind of reduce down.
25:09 And then we're gonna stir through some of those pasta.
25:12 So pour that, we don't need all this actually
25:13 so stir through most of that,
25:16 and we're gonna end up garnishing it at the end
25:19 with some lovely olives and some Italian pasta
25:22 so it will just take a couple of minutes
25:24 just to reduce down through the break.
25:28 And I think everything is now done
25:30 and ready to go to the table.


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Revised 2017-01-05