Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000044A
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00:21 Welcome to Cook:30.
00:23 I'm Jeremy Dixon 00:24 from the Revive Cafes in Auckland, New Zealand 00:26 and also wrote the Revive Cafe cookbooks. 00:29 And today, I'm excited to be able to share with you 00:32 some delicious cafe style meals that you can cook at home. 00:36 Cook:30 Food is all about using whole grains, 00:40 plant-based proteins, delicious fruits and vegetables 00:43 and we're wrapping them all up 00:45 with international flavors and herbs and spices. 00:49 And the best part, 00:50 you don't have to spend hours in the kitchen. 00:52 I'm gonna show you how you can make a delicious meal 00:54 for your family in just 30 minutes. 00:57 On the menu today, 00:59 we have an Indonesian Sayur Lodeh tofu curry. 01:03 We're gonna be serving on this fresh cauliflower 01:06 khus-khus with a raw cut almond 01:09 and fig salad. 01:11 And to finish, a wonderful sweet peach 01:14 and blueberry crumble. 01:17 So preparing a meal in a short time 01:18 doesn't happen by accident. 01:20 You're gonna make sure everything is well prepared. 01:22 Your bench is all clear and clean. 01:24 We've got the ingredients that we need. 01:26 Food processor is ready. 01:28 Boiled water in the jug, pot some pans on the stove 01:32 and the oven is pre-heated to 350 Fahrenheit 01:35 which is about 180 Celsius. 01:37 And we got a chopping board, and a sharp knife, 01:40 great attitude and ready to cook. 01:43 So we wanna start with the things 01:44 that are gonna take a longest. 01:46 So we've gotta really nice curry. 01:48 And one of the great ingredients in this curry 01:50 is pumpkin or butternut which really kind of melts 01:53 and gives a nice flavor. 01:54 So we're gonna start by getting us underway. 01:57 I've got a butternut pumpkin here. 01:58 This half has seeds in it, so we gonna put this away 02:01 and use them in something else later. 02:02 And we gonna use this in here, 02:04 just for ease of cooking. 02:06 So we just gonna put into cubes. 02:08 I'm gonna make this relatively small 02:10 so they cook quickly, 02:12 probably around about a centimeter 02:14 or half an inch thick. 02:16 And I'm just gonna roast these. 02:19 So just cut them into rings like this... 02:25 and into little dices. 02:30 We wanna put some baking paper 02:31 or parchment paper on the oven tray. 02:34 And this should really help to pin up later. 02:36 And just helps things 02:37 not sticking to the empty tray as well. 02:41 So put that here, put these guys on, 02:44 doesn't have to match exactly with the tray. 02:48 I'll cut these ones up as well. 02:51 Now if you notice, I haven't actually peeled this pumpkin 02:53 or butternut and the skin is relatively soft 02:56 when it's cooked and it saves us time 02:59 and it's full of nutrients. 03:00 So I'm not a big fan of unnecessarily peeling 03:03 or taking skin of vegetables. 03:05 So we're in last lot here. 03:09 So when you're chopping, 03:10 try to economize on all your cuts 03:12 and obviously you need a nice sharp knife 03:14 to be able to doing this kind of cuts. 03:17 It usually stays together and behaves like that. 03:23 Here we go. 03:24 So I'm just gonna spray a little bit of olive oil, 03:27 cooking oil on it. 03:28 it's just a great quick way of getting some oil on 03:30 without putting huge amounts of volume on. 03:32 So just, a little spray, 03:34 just probably equivalent of the couple of teaspoons. 03:37 You don't need to overspray it with deep fry. 03:41 That will take around about probably 15-20 minutes ish 03:45 to kind of get nice and soft so we can put it in the curry. 03:48 Speaking of watch, you better start that, 03:50 so I've got a pan here on the stove. 03:53 You can use any pot or anything you want 03:55 but I like these kind of nice low dish, 03:57 kind of a style cast on pans because they present very well. 04:00 You can cook in it 04:02 and you can use it on the table as well 04:03 where it saves dishes and lot of time. 04:05 So first ingredient for any curry is an onion. 04:07 We got this massive onion, huge. 04:09 Look at this one, it's massive. 04:11 So we'll cut this 04:13 and the good news is it takes about the same time 04:15 to cut up a big onion as it does a small onion. 04:19 So in my cafes we actually always specify large onions 04:22 because there is a lot less prep involved 04:25 to get the same amount of diced onion. 04:28 I'm just gonna slice these up, it's a good quick way. 04:33 There are more chefy ways of doing on onions 04:35 but I find this one just to be the simplest one. 04:38 Cut through here, 04:40 doesn't have to be exact or perfect. 04:43 So gonna put a little bit of oil in the pan, 04:47 just a couple of teaspoons nothing too drenching 04:51 and we'll just get that underway. 04:54 Nothing like that sizzle of some onions in a pan 04:58 so it kind of let you know the meal is underway. 05:01 So get that off in there. 05:04 So next ingredients we're gonna do 05:06 is we gonna add some ginger, which goes really well. 05:10 So two tablespoons of ginger... 05:13 One and two. 05:16 And you can use fresh ginger if you want 05:18 but I found these little cheaper ginger 05:19 quite adequate. 05:21 And we got some lemongrass paste 05:22 which is really nice as well. 05:24 Again you can buy some lemongrass 05:25 from the Asian shop or perhaps a supermarket. 05:30 But these pastes are really good as well. 05:31 So ginger and lemongrass 05:33 give us just a really look kind of nicest beautiful shades 05:36 of Asia come out. 05:38 Some garlic of course, 05:40 so we go with around about two large cloves, 05:43 or kind of five baby cloves here. 05:47 Easiest way to garlic is just keep your garlic press, 05:49 put it in the press and just squeeze it through. 05:53 Need a really good quality garlic press to do this. 05:57 And we just scrape it in. 06:01 Give a stir around. Wow, those are strong onions. 06:05 I started crying, you know, why. 06:08 You keep away from these guys. 06:12 So that just gives a really nice, 06:14 deeper kind of a base of flavor 06:16 that really kind of work well with the dish. 06:20 I know, this is a typical start to many of my dishes in a cafe. 06:23 Each day, we have what we call a two hot pots on the menu, 06:26 which are big kind of pots full of one dish, 06:32 stews or curries or that type of thing. 06:34 And they always usually start off 06:36 with kind of a mix like this 06:37 with onions and garlic and ginger. 06:39 So leave that going, it's going well. 06:41 And now, we're gonna do the dessert. 06:44 It's gonna take around about 15-20 minutes. 06:46 And this is really delicious. 06:49 So we're gonna do, we got peaches. 06:52 Can peaches and some applesauce. 06:55 You could choose pureed apples, 06:57 which is basically pureed apples 06:58 but any kind of soft apple that comes in the can 07:00 depending what's around. 07:02 So I'm just gonna drain these two cans of peaches. 07:05 You can use can of frozen peaches 07:08 you hit them as well. 07:09 So you just drain them, 07:11 get any excess moisture or any water out. 07:14 It should not be too much in these ones. 07:17 Now pour them into bottom of this dish 07:20 and this crumble is just so easy. 07:22 I mean, some people call these cobblers or crisps, 07:24 crumble, that kind of all the same thing. 07:27 Only a bit of moisture, 07:29 wanna add some frozen blueberries. 07:35 This gives it a lovely color. 07:37 So round about blueberries, what's that, 07:43 probably around about two cups. 07:46 Some try to escape. 07:52 Now, we'll drizzle this applesauce over the top. 07:56 So it's just a good alternative of using canned apples 07:59 because it's all soft 08:00 and can just cook really quickly 08:02 whereas if you use whole apples can sometimes 08:05 take quite a while to cook. 08:07 So just a kind of nice quick kind of alternative 08:10 so just kind of give it a... 08:12 kind of seek through there, so through. 08:17 And to finish it off with some nice, 08:20 get some kind of natural granola or Muesli, 08:23 preferably one that's not too kind of highly sugared. 08:27 So you have good ones around. 08:30 So just pour it over the top, 08:32 cover everything nice and evenly. 08:35 Keep things rustic, 08:36 it doesn't have to be exactly perfectly leveled, 08:39 and so we'd just, here we go, probably around about, 08:42 probably about three cups. 08:44 Now these are whole lot. Here we go. 08:47 I'm gonna spray a light touch of some oil spray on top. 08:52 Just to assist of not burning. 08:55 So it goes straight into the oven 08:57 with the pumpkin or butternut. 09:01 That will take around probably 20 minutes ish 09:04 to kind of heat through and should hopefully be ready 09:07 by the time we get to serve the meal. 09:11 Now how the onions going, look at that. 09:12 Nice and soft. 09:15 Ready to come into the mix lot of ingredients. 09:19 So we gonna add some peanut butter. 09:24 I'm gonna be adding, 09:25 I'll make like a little mixture here. 09:27 So we're gonna add around about three course of cup 09:28 of peanut butter. 09:31 Those are lovely kind of a peanutty, 09:33 to start with we're using almond butter, 09:35 if you wanted to or any other butter, 09:37 but you wanted even tahini... 09:39 Take three quarters of a cup, that's about it. 09:42 And then, we're gonna put some near boiling 09:44 or hot water in. 09:46 So around about four cups, 09:48 so this should add up totally to four cups. 09:52 Here we go 09:55 and two tablespoons of honey, just a bit of sweetness 09:59 and just kind of mix 10:01 all the kind of the flavor ingredients in this one dish, 10:03 they kind of made or mix around, 10:05 nice and evenly. 10:07 I'm gonna add some Thai red curry paste. 10:11 Red curry paste and green curry paste 10:13 are excellent ingredient to keep in your pantry. 10:15 So we gonna put around about a tablespoon of that. 10:20 And we gonna put on the salt, half teaspoon of salt. 10:27 And just gonna mix this around. 10:30 It doesn't have to be fully mixed. 10:32 It will take quite a while to mix it 10:34 but we just gonna throw this in at once. 10:36 This gonna provide a really nice kind of a peanutty 10:39 kind of chilliesh kind of sauce, 10:41 so just a quick mix there. 10:43 I put everything in with the onions. 10:49 The peanut butter does look a little bit of stringy 10:51 at this stage. 10:53 But when they kind of cook through, 10:54 it mingles through it, it will go nice and creamy. 10:56 So don't be too concern 10:57 if it doesn't look finished at the stage. 11:00 So give a bit of a stir through, want just turn it up 11:03 so it comes back up to the boil. 11:07 And the next ingredient, we want three cups of cabbage. 11:10 So we got some nice white cabbage here. 11:13 Just pull some of the outer leaves 11:15 that are all dirty. 11:18 I'm just gonna just slice it like that. 11:22 And we're just gonna just slice it, 11:24 so we're just gonna just tiny slices, 11:26 kind of as fine as you can 11:28 but doesn't have to be too kind of coleslaw like. 11:32 Again when you're cutting, 11:34 make sure you're sliding your knife 11:35 nice through nice long cuts. 11:41 Don't just cut the finger. 11:42 And we'll just kind of goes through twice like this, 11:45 kind of stringy bit. 11:47 And this is round about three cups. 11:49 Doesn't need to be too accurate. 11:50 And this is gonna kind of cook with all that lovely, peanutty, 11:55 oniony, garlicky, gingery flavor. 11:59 So this is just gonna be quite a lovely base. 12:04 Look at that. 12:06 So this a traditional Indonesian dish. 12:10 I think traditionally you'll probably have it with chicken. 12:11 We're gonna be serving with tofu today. 12:13 And of course, I've kind of... 12:15 Well I enjoy taking the traditional dish 12:17 that has lots of healthy ingredients 12:18 and actually transforming 12:20 and kind of reviving it so to speak. 12:22 And just you're making different version 12:24 and they still taste really, really good. 12:25 You don't have to add lots of, 12:27 I mean dairy and meats and sea food 12:30 and start to make the dish taste good. 12:31 So it's kind of my greatest joy is transforming a dish. 12:35 You can smell that peanuts smells lovely. 12:38 So when that comes to boil, we turn it down. 12:40 We don't want to bubble too much. 12:41 We just want to kind of heat through nicely. 12:43 As you can see they're starting to thicken up already. 12:48 And that's a great start for a meal, we're underway. 12:54 If you've just join us on Cook:30, 12:56 we are making an Indonesian Sayur Lodeh tofu curry. 13:00 We're gonna be serving over cauliflower khus khus 13:04 with a delicious raw cut almond and fig salad. 13:07 And to finish, a lovely sweet peach and blueberry crumble. 13:13 Now this khus khus 13:14 is something you probably haven't made before 13:16 and but I give it a go. 13:17 It's really, really fun. 13:19 So normally you see this dish 13:20 and like a rice or wheat khus khus or something. 13:23 We're gonna make khus khus out of the common cauliflower. 13:27 So we just gonna process this, 13:30 get all the leaves off that we don't need. 13:33 And this is so easy, you'll be amazed. 13:36 You want to give this a go. 13:39 So just... 13:43 So just take all the other leaves 13:45 and bits out that you can't use. 13:47 So we want to use one half of the large cauliflower 13:51 or a whole small cauliflower. 13:53 So I assume this is probably a small cauliflower, 13:54 so we use all of this. 13:58 And we just got the S blade in there in the food processor, 14:03 so pick it up so we can get started 14:06 and pop it in there and we just gonna blend it. 14:11 Simple as that. 14:18 And as you can see in a very short time... 14:23 This is little bit of a mix around, 14:26 help around, few big bits in there. 14:29 That becomes really nice, fine, khus khusy style dish. 14:38 Okay, I think that's ready. 14:41 So as you can see we got lovely, 14:44 kind of nice fine, 14:45 kind of khus khusy texture there. 14:48 Now pull that blade out, 14:51 and we just gonna empty that in there. 14:57 You wanna make sure you don't over mix it 14:59 because it can go rather mushy so it only takes, 15:02 you know, probably 10-20 seconds mix, 15:04 depending on your food processor. 15:06 I mean look at that. They are just, just lovely. 15:09 Okay, we're gonna add some other ingredients, 15:10 gonna add a little bit of turmeric, 15:12 just to get a little bit of color, 15:13 just a little bit of yellowness happening. 15:16 So put about quarter of a teaspoon. 15:20 I'm gonna add some lemon, 15:24 just to give a little bit extra zing. 15:28 Just squeeze it through my fingers. 15:32 And the main thing 15:33 that's gonna make this really nice is some herbs. 15:40 So we've got some fresh Italian parsley 15:43 and some mint as well. 15:45 And I keep my herbs in the fridge 15:47 in a wet paper towel, it helps some become nice 15:49 and keeps them nice and moist and fresh. 15:52 So I'm just gonna chop this up relatively finely, 15:58 and roughly, the mint as well. 16:02 Mint, hmm, smells amazing, my favorite herb, mint. 16:06 It just gives us some greenness and some freshness 16:08 and some color... 16:14 and just a touch of olive oil. 16:19 And I'm just gonna mix it with the hands 16:20 just like mix it through. 16:27 And this is just a lovely alternative 16:28 of using rice with khus khus. 16:32 See we might have to mix it so it doesn't go too clumpy. 16:36 I'll just add just a little bit more turmeric. 16:42 Just to make it a bit more yellowy. 16:45 Here we go. Oh, bit of salt as well. 16:48 Probably around about quarter to half teaspoon of salt. 16:56 So as you see, it's something really different 16:58 to have underneath the curry. 17:03 So I'm gonna serve it on this here. 17:06 Just drop and when you're putting things on plate, 17:08 just make sure you let the gravity do the work. 17:10 Sprinkle it on to a kind of throw it on 17:13 or smooth it out, just a bit of sprinkle like that. 17:19 And from a distance, 17:20 it actually looks like khus khus. 17:22 It is a great, healthy, fresh alternative. 17:27 Here we go. Another job done. 17:31 Just give my hands a quick wash. 17:35 And now, we have another easy salad. 17:38 Just wash the board 17:43 and this one here is even easier. 17:48 No, that was a salad, that's actually a side dish 17:50 but it could be a salad, I suppose. 17:52 A mint left off there. 17:54 And this is just simply using some, 17:56 just these ingredients here. 17:59 So I've got some, 18:00 got some really nice packets of these fresh lettuce 18:02 from the supermarkets. 18:04 This is a kind of a regular and spinach 18:06 which is rocket mix. 18:08 They just come like that and they do me pretty good. 18:10 They usually come a little bit dry 18:11 so just a little bit of water just on it, 18:15 like about a tablespoon, 18:17 just to give a little bit of extra zing. 18:20 This is kind of wakes the herbs up nicely 18:22 so we just put that in a bowl. 18:25 So it's probably around about two to three cups. 18:27 So you can use, this is spinach and raw cut, 18:29 but you could use any kind of combination, 18:31 you want this baby salad greens, 18:32 there's lots of other ones you can use. 18:35 And just simply, throw some walnuts on top, 18:40 some almonds... 18:46 and the main ingredient, this is actually figs. 18:49 If you get dried or fresh figs that's even better 18:51 which is probably very difficult, but... 18:55 It needs a knife I think, but dry figs are fine as well. 18:59 And it just come like this. 19:03 We just gonna slice them 19:04 and inside they got this really beautiful texture. 19:07 As you can see they got these lovely seeds, 19:09 so just gonna slice them in half, 19:11 just to expose the lovely texture, 19:13 if that big you can probably cut in a few times, 19:18 just a lovely sweet addition. 19:22 Some on the end can be quite hard 19:24 but these ones certainly don't look too bad, 19:26 so you may wanna chop a little quickly ends off, 19:29 but then, we want these ones on this occasion. 19:34 Just gonna go through them all. 19:37 So probably looking around about, 19:38 what's it, about a cup, cup and a half. 19:42 And again with the salads, 19:44 there's not real rules about quantities. 19:46 It just about lots of different colors and flavors. 19:52 Just to finish off, just another, 19:54 just a drizzle of... 19:55 We got another half lemon here, 19:57 just drizzle lemon juice, just throw it, 19:58 just to give a little bit of, 20:00 just little bit of tartness just to tell you, it's a salad. 20:06 And there is another very simple thing 20:08 that's ready for the table. 20:11 Okay, the curry, look at that. Isn't that come along nicely? 20:15 Smells lovely, if you love peanut butter, 20:17 you gonna love this dish. 20:20 So we're going to put final ingredients in. 20:22 And the first one is green beans. 20:24 So just wipe my hands a little bit. 20:27 So little bit of messy meal when it comes to hands. 20:31 So just gonna get some green beans 20:33 and the lovely, throw any other kind of, not that fresh. 20:37 Just line them up, we gonna use nice longness of the beans. 20:41 So we're not gonna chop them up into little bits 20:43 because that would kind of waste 20:44 the unique feature of beans. 20:46 We're just gonna just line them up 20:49 and just cut the ends off and I'm gonna throw them in. 20:53 We might have few more. 20:55 We usually want something fresh ingredient 20:58 in most dishes. 20:59 So it will take a couple of minutes, 21:01 just to warm up in the curry, 21:03 and tofu is a major ingredient. 21:07 This is a protein source 21:09 and that normally comes with a bit of water 21:10 so you want to drain that out. 21:13 And tofu has a reputation 21:14 for being very bland and boring. 21:17 But with that all these flavors 21:19 and peanutty gingerness in this curry 21:21 is gonna just make this tofu to really sink with flavor. 21:25 So this could be a great dish to try 21:27 if you need a tofu for example. 21:29 Don't be scared of it. Give things a try. 21:32 So we're just gonna chop it up into little cubes 21:34 probably one centimeter, half an inch thick. 21:37 I'm just gonna carefully put that in here. 21:40 This is firm tofu, extra firm, might be better, 21:43 but as long as you're gentle with it 21:45 and at the end it's gonna stay together reasonably clearly 21:48 in this kind of, that kind of shape. 21:51 And the finale ingredient 21:53 which makes curry amazing is pumpkin or butternut 21:57 depending on which country you're from. 22:00 And so we got this out of the oven 22:02 and to taste it, 22:03 you just kind of want to put your finger through 22:04 and you wanna make sure it's kind of soft like that. 22:06 This is just what we need to do. 22:08 And we just gonna spoon it unto here. 22:14 Because we got the baking paper or parchment paper, 22:17 it's gonna be easy clean up job 22:19 and least chance of sticking to the bottom. 22:23 Look at that. 22:26 And it's not as good 22:27 if you try to overcook your pumpkin 22:29 because it actually kind of breaks off into kind of... 22:32 little kind of mushy bits and kind of adds 22:34 to the texture of it as well. 22:36 And when you look at this ingredients, 22:38 you know, this is gonna be fantastically flavorsome dish. 22:42 So give everything a stir around 22:44 and just kind to make this authentic, Sayur Lodeh, 22:48 you're gonna probably not pronounce it correctly 22:49 but that's kind of here, it looks like it is. 22:52 Let's gonna add couple of tablespoons of coconut 22:56 and we're gonna add some coconut cream, 22:59 I'm gonna find my can opener. 23:02 Again I'm gonna use about half a cup of coconut cream, 23:05 we don't need much at all. 23:06 Just a bit of coconutty kind of flavor. 23:09 Just adds a bit of extra kind of creaminess to it. 23:13 And save a little bit of the coconut cream 23:15 for a bit of garnish when you serve it as well, 23:18 it's always nice drizzled on top. 23:23 Wonderful and to finish this off, 23:26 we'll just add some lovely fresh cilantro. 23:33 Just a kind of give it a garnish. 23:35 One thing I, I got a bit extra of time today 23:36 so what I want to do is share with use just on knife. 23:39 One of the best thing you can do 23:41 with the knife is actually have within the kitchen 23:42 is have a really sharp knife. 23:44 And most people in the kitchen have like... 23:46 where I first started had like, you know, 23:48 ten knives in the drawer, 23:50 you may have these two different knives. 23:52 They are probably five to ten dollar knives, 23:54 but if you go and straightaway buy one 23:57 really good chef's knife, 23:58 you want this probably around about 20 centimeters 24:01 or about eight inches 24:02 and you might pay 100 or 150 dollars for one 24:05 but that would last probably your whole life 24:07 of awesomely enjoyable cooking. 24:10 And to keep it sharp... 24:12 you wanna basically sharpen it. 24:13 And there's two things to it, 24:15 and you want to distinguish this, 24:17 this sharpening and this brightening. 24:19 So basically you can take any knife, 24:20 it's kind of that's not sharp, and you take it to a knife shop 24:23 and they'll grind the edge off 24:25 and give you a new edge on your knife, 24:27 that sharpening. 24:29 But in the kitchen at home, you're not sharpening, 24:30 you're just brightening the knife 24:32 and using something like a steel 24:34 where you actually just align the metal parts in it 24:36 to bring it back to sharpness. 24:39 And if you do this every time you cook, 24:41 you keep your knife nice and bright and sharp. 24:43 And if probably every two to three, may be four years, 24:46 you may need to go and get a kind of a knife shop 24:48 to give it a proper sharpen. 24:50 So to sharpen, you get a steel like this 24:51 and it's really, really easy, it's not too hard. 24:54 Just hold it up like this at 45 degrees 24:56 and you keep the steel still. 24:58 We don't move this path and what we do 25:00 is just swipe your knife down this side like this 25:03 and probably 20 times a day is all you need to do this. 25:07 Start off slow to the action. 25:09 Make sure you keep your fingers behind this 25:10 but incase your knife goes into here 25:12 and just a few licks, 25:15 perhaps 20 and that would just keep your knife 25:17 nice and bright. 25:19 That's what we need. 25:20 Once it loses its edge, 25:21 it may be hard to get it back using this type of technique. 25:23 You need to go to your knife shop 25:25 and get a really good edge put on them. 25:27 And my test to find out 25:28 if knife is actually working really well, 25:30 is the squash tomato test. 25:31 So basically get a tomato 25:33 and basically put the knife on top 25:35 and pull it through, using gravity do the work 25:39 and as you can see, 25:40 I'm not putting any pressure down 25:41 but that almost cuts the entire cherry tomato, 25:45 just with gravity. 25:47 So you now, you got a sharp knife 25:48 when you can do that. 25:49 And you really enjoy your cooking 25:51 when you're doing that. 25:53 So I think that meals are ready now. 25:54 The crumble will be ready in the oven 25:56 and we're ready to eat. |
Revised 2016-09-29