Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000048A
|
00:20 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand and also author of the Revived Cafe 00:28 cook books and today I'm going to show you some of my favorite 00:32 meals from my cafes that you can cook at home. 00:36 Cook 30 foods is all about using whole foods 00:39 that includes plant based proteins, whole grains, 00:43 fresh fruit and vegetables and wrapping them all together 00:46 with international flavors, herbs and spices. And the best 00:50 part it doesn't need to take hours in the kitchen. 00:53 I'm going to show you how you can make a delicious meal 00:56 for your family in just 30 minutes. 00:59 On the menu today we have French lentil ragout served on a potato 01:06 and butternut mash. We have an apple and fennel slaw 01:10 and a polenta and cherry tomato mingle. And to finish off 01:14 a great juice cocktail. 01:18 For making a meal in a short time doesn't happen by accident 01:22 It requires a lot of planning. But once you're in a routine 01:24 it becomes easy. We're gonna start with a nice clear bench 01:28 chopping board, sharp knife. Ingredients you need on the 01:32 counter. I've got pots on the stove, boiling water in the jug 01:37 great attitude and we're ready to go. 01:39 So first thing you want to do is to think ahead and think 01:42 what's going to take the longest to cook? 01:44 In this case the butternut and potato mash 01:47 we want to get that on straight away 01:49 So I want to get this pot fired up, with the gas 01:53 and pre-boiled water, this is nearly boiling, so it's hot 01:59 and ready to go. It takes probably round about 5 minutes 02:02 if you had to put cold water in that pot 02:05 And we're going to chop up two potatoes 02:08 We always get pre washed ones because they're much easier 02:12 And since we're going to mash them later you don't need to be 02:15 too careful. Just chop them nice and thin so they'll cook 02:22 in a relatively short time. 02:26 So when you're boiling potatoes it's much faster than roasting 02:29 so they'll probably take round about, probably 15 minutes 02:32 once the water gets hot. 02:37 This actually is a nice dish just with the potatoes 02:40 but just to add something extra special 02:42 I'm going to add butternut pumpkin as well 02:45 So I'm going to cut it in kinda two thirds there 02:49 This section has seeds which I'm going to use later 02:52 and this section doesn't which is really great 02:55 for fast cooking. So I'm going to peel it roughly 03:01 some of the peel off, because I'm mashing it. Sometimes I 03:05 would leave the peel on but because of the mash it's nice 03:07 to have it free from too much crunchy stuff. 03:11 Get rid of that. The pumpkin will take a lot quicker to cook 03:16 but it doesn't really matter because it's all gonna be 03:18 mashed up so we're not too concerned about if the pumpkin 03:21 is slightly over cooked and the potato is undercooked. 03:24 So cut big wedges like that, big strips and we're just gonna use 03:28 the knife and gonna slice through. 03:34 There we go. That's our first job underway 03:40 So I'll put the lid on which will have it cook a bit quicker 03:42 I have it on full gas and once it starts bubbling we'll turn it 03:45 down so it's simmering which is just bubbling. 03:48 Now the ragout. It's a lovely kind of Mediterranean vegetable 03:51 lentil stew that just tastes amazing. So first for any kind 03:55 of a stew is a nice onion just to get it going 03:59 and we'll put the gas on, get that heating up. 04:04 and we'll just chop it up 04:07 kind of into medium dices 04:13 and get the onion on 04:18 in just a little bit of oil 04:20 we're not deep frying, just a little splash 04:23 probably one or two teaspoons is all you need for that. 04:28 So don't go too heavy on the oil 04:31 and we're going to throw in some eggplant. 04:34 Or aubergine, depending on what country you come from 04:36 Just kind of take off the end bits. 04:41 And we're gonna chop this up. Now this will really reduce down 04:44 in size so don't be too worried that there's a huge volume here 04:49 Again, just chop it into, you want to dissect your vegetables 04:53 into nice controllable shapes 04:55 and it really speeds up all your chopping 04:58 And again when you're slicing like this you wanna have your 05:01 knife on the board and kind of rock it through the eggplant 05:06 like that except when it gets too high you can't do that 05:09 But we're slicing through not cutting down. See when you cut 05:12 down it doesn't work, we're slicing through and letting 05:15 the blade do the work. 05:19 So fry that in the pot as well 05:22 So this takes round about 20 minutes for it to become nice 05:26 and cooked down and all the flavors to come out 05:29 Again this is a job you want to do at the beginning of a meal 05:32 There's nothing worse when you are cooking a meal with 05:34 different components and you get to the time when you're 05:36 about to serve and you think Oh no, I forgot to put something 05:39 on half an hour ago, so always be thinking in the back of 05:42 your mind, what could I be putting on now to get the meal 05:44 done within half an hour could I wish that I'm doing now 05:48 so it's all about planning. 05:50 Cut some zucchini or courgettes 05:53 and we're just gonna chop them up, cube them up 05:56 again it's all going to become like mashy, lovely combination 06:02 so we're not concerned about anything too pretty 06:06 at all. And some red bell pepper or capsicum 06:12 Let's get rid of the seeds and the middle. 06:22 Should add a bit of color. 06:23 Actually capsicum or bell pepper has a lovely flavor when cooked 06:31 It adds a kind of traditional almost tomatoey kind of a 06:34 ingredient style to this dish. 06:38 Turns out the French dish does have these vegetables. 06:41 Look at that! 06:45 So I'll just turn the gas down so it's on low. We don't want 06:48 it to burn on the bottom. We just want the flavors, slowly 06:51 the moisture will disappear, the flavors will intensify and 06:54 kind of melt down to this lovely component 06:57 that will go with the lentils 06:58 I better put some garlic in. So let's get the garlic press 07:03 Easy ready to go, I've got 3 lovely big cloves here 07:07 Put them in the garlic press, oops he doesn't want to be 07:10 pressed. And squeeze them through like that 07:16 I'll bet it will join the bottom of the pan at some stage 07:18 so we don't need to mix it down too much. 07:21 I'm just going to add some mixed herbs. Just common 07:23 average mixed Italian seasoning just a combination of different 07:26 herbs. Just a teaspoon of this just to add a bit of extra 07:33 herbs and flavorings 07:38 and let that kind of set there make sure you come back to it 07:40 every couple minutes just to give it a stir so nothing 07:43 catches on the bottom. I'm using a cast iron pot today 07:46 which is really nice but you can use a non-stick fry pan or 07:49 just a normal pot. But the more nonstick it is the less oil 07:53 you need and the more fun the cooking is. 07:58 Oh mushrooms, can't forget the mushrooms. How did I forget that 08:02 My wife doesn't like mushrooms so she probably put them over 08:05 there so I'd forget them. Which is great when I go out with her 08:09 cause when she sees mushrooms in a dish I end up having to 08:11 share them with her which is great. 08:16 Again, these are going to melt down so don't be too concerned 08:19 about their shape. Just cut the big ones into 4 and the little 08:24 ones into 2 and they can join the party in the blue pot 08:33 Here we go. Making great progress 08:38 So now we're going to start on the salad 08:42 Fennel and apple slaw. I don't know if you've used fennel 08:46 before but it's a really lovely kind of a, almost an aniseedy 08:50 kind of a taste of a vegetable and it's going to make this 08:51 really lovely slaw that we're doing. And the slaw is kind of 08:55 what we call coleslaw. Slaw is kind of interchangeable 08:58 Let's clear the board a bit 09:01 It's always good to be nice and tidy. 09:04 So we're going to use the food processor 09:06 Now this has got a slicing blade on here 09:08 And with your food processor you probably find all these blades 09:11 in the back of the cupboard that you've probably never used 09:13 but really cool for making salads. So we've got a slicing 09:16 blade we're gonna start with 09:17 and we're going to take the fennel 09:20 we're gonna chop the end off 09:22 not going to use that. I'm gonna cut this off about here 09:26 I'm going to reserve a few of these stalky bits here just to 09:29 put on as garnish at the end. So I'll put those to the side 09:32 And we're just gonna start processing this. 09:35 So you just basically put it through and there you have 09:40 instantly some lovely shards of fennel which smells great. 09:44 We're just gonna add a big chunk of white cabbage 09:49 so I'll cut up to a size that can go in here 09:52 Oops the top isn't on, I better do that. 09:56 That's better. 09:59 I'm going to force it through here 10:07 Our next ingredient is apple 10:09 So I've got an apple, just cut the core out 10:17 The lovely sweet apple and the fennel, just the flavors go 10:20 together, lovely. Put it through there 10:26 Lovely, A little bit of red as the apple comes through 10:29 Our next ingredient is carrot 10:32 So I'm not a big believer in peeling vegetables if you don't 10:37 need to. These are in reasonable condition. 10:39 Give them a good chop off. 10:42 Ok let's change the blade. This is a slicing blade so you want 10:45 a grating blade for the carrots 10:47 I'll get rid of that one and put a grating blade in 10:49 be careful of the blades they're quite sharp 10:52 and put it back on again and put these carrots through 11:03 And there you have instant huge amounts of salad. 11:07 There's a few bits of carrot at the top but it's ok 11:10 I'm going to pour this straight into a bowl here and mix it 11:16 And it's like a dressing. I'm going to pour some of these 11:19 ingredients over. So I'm gonna pour some maple syrup over 11:24 Put about a tablespoon, gonna pour, squeeze some lemon juice 11:29 I'm just going to, sorry 11:33 oranges, orange juice. That's right. 11:35 Some orange juice. So we're going to squeeze this. 11:50 Pour it over there 11:54 Gonna put a little bit of olive oil 11:59 Little bit of salt 12:05 And just gonna grab a spoon and just mix it through 12:08 And as the apple and the fennel and the carrot just all go 12:15 together very nice, and the cabbage of course. 12:21 Look at that. 12:27 Lovely slices of apple 12:32 We can also add a little bit of baby spinach 12:34 just to give it some greenness 12:40 You can get it from the super market like this which is great 12:44 And some mint. I'm gonna chop this mint up. 12:52 So as you can see lots of lovely flavors in here 12:56 Looking fantastic 13:02 So basically plate this up on a nice platter 13:05 and probably put another nice drizzle of maple syrup on top 13:08 and the salad is finished. 13:14 If you've just joined us on Cook 30, we're cooking a 13:17 French Lentil Ragout and we're serving it over a lovely 13:21 potato and butternut mash 13:23 We have an apple and fennel slaw 13:25 and a polenta and cherry tomato mingle 13:29 and to finish off, a grape juice cocktail 13:32 So everything is going well as planned 13:35 So we're going to start with the polenta 13:37 and you can get polenta as a flour and use it in your 13:39 cooking or you can buy pre packaged in one of these things 13:42 It's precooked and a lovely little slab which is a lovely 13:45 size to use for our salad. So we're going to open this 13:48 there's a little bit of water in there and just cut off the wrap 13:52 We're just going to cut it into little cubes which we're then 13:56 going to fry. You can slice it like that and then we're just 14:01 gonna get the little slices cut down like that 14:07 and into cubes. 14:10 Same with this one. You'll need about half a pack of this one 14:14 we don't need huge amounts 14:17 I'm just going to grab this and put it into the pan 14:20 Better turn it on. And this will just cook up nicely 14:30 Going to add a little bit of olive oil. 14:33 Just to help it go around. Probably a couple teaspoons 14:37 Not too much and a little bit of salt just to help it 14:40 come along about half a teaspoon 14:45 Give it a bit of a stir, just a couple minutes, just kind of 14:49 have a nice flavor get slightly crispy, oops! 14:52 A little bit jumped into the ragout 14:54 and we'll get that underway 14:57 We're also going to add some asparagus to this 15:01 Just have a quick clean up of the board 15:05 And we're gonna add about this much of asparagus 15:09 we're gonna break off the ends 15:11 about this much. The ends are not nice, they're woody 15:17 If you just break it in half it snaps normally 15:19 where the woodiness is 15:22 here we go and we're just gonna cook this 15:26 these ones don't wanna play 15:29 we're gonna cut this into little strips like this 15:33 and give these guys a little bit of a fry up with the polenta 15:37 Just to add a bit of extra color. 15:41 Now we better do, what's coming up next? The ragout 15:44 This is looking lovely and soft 15:50 I'm going to start adding more ingredients. So we've got 15:52 some lentils here, some canned lentils. You can cook your 15:55 own lentils if you want. Just get them outta here 15:59 Two cans of lentils, round about three cups of cooked lentils 16:06 And we're going to make a little kind of sauce to go with it. 16:09 To thicken it up. Basically we've got a cup of cold water 16:13 It must be cold and we're going to use arrowroot, a really nice 16:17 thickening thing to use. You can also use corn flour as well 16:20 but I like arrowroot because it seems to work better 16:24 So you want round about 2 teaspoons. 16:28 We're gonna stir that around 16:30 until it dissolves which is quite quick. If you use hot 16:33 water to start with it will instantly become gelatin 16:36 which is kind of jelly like which you don't want 16:38 Just going to add soy sauce which will give it a lovely 16:40 dark color. So you want around two tablespoons of soy sauce 16:44 This obviously adds saltiness as well. 16:50 Now I'm going to add just a little bit of sweetness 16:52 just a bit of honey 16:58 Little bit of sweetness helps bring through, if you don't like 17:00 things sweet you can leave it out. 17:01 I'm going to pour it through into the ragout like that 17:09 And this will, if you look really closely, will start to 17:13 thicken up and provide a really nice thick texture. 17:18 So the arrowroot is great to add thickening to any kind of curry 17:21 or stew. It's a great ingredient to have on hand. 17:25 You can't thicken up stuff that is really, really runny 17:27 you can kind of tell it's being thickened but with this amount 17:32 with this kind of ingredient it works nicely. 17:36 So I'll turn up the heat a little bit. 17:38 and as soon as the arrowroot gets activated with the heat 17:41 it just thickens nicely. 17:45 Look at that. Smells good. 17:52 So that's essentially done. We'll garnish it with something 17:56 before we put it on the table. 17:59 It's looking great. 18:01 Now the polenta is coming nicely You can see it's bubbling away 18:06 And now I think we'll go on to the potato and pumpkin 18:09 which I think is looking reasonably ready 18:12 So we'll turn that off. I can tell that it's nice and 18:15 Just give it a bit of poke around. Yes, nice and 18:18 you can tell it's come apart 18:21 I'm just going to drain this 18:24 in a colander which I put in the sink already 18:35 Then I'm going to put it back in the pot and mash it in the 18:37 same pot. No sense in using a different pot 18:45 Just adds more dishes 18:48 And we're just gonna grab this potato masher 18:50 and just mash it like that 18:56 You don't want to mash it until it becomes a yellow color, you 18:59 still want to be able to see the difference between the potato 19:02 and the pumpkin, the butternut. So just a slight one 19:06 Just going to add round about half a cup of cashew milk here 19:10 Here's some amazing milks these days you can get 19:12 Oat milk, rice milk, soy milk, cashew milk, almond milk 19:16 walnut milk, hemp milk. It's just amazing. Again, we're just 19:20 going to mix it around 19:23 for a nice creamy kind of texture 19:25 Look at that 19:29 A little bit of salt, you want want about half a teaspoon 19:35 And I'll chop up some Italian parsley as well 19:41 We're going to chop this well and finely and mix it through 19:44 So there's no huge amount of flavors in this dish, 19:46 it's kind of a just the pumpkin and potato and milk and salt 19:51 and parsley kind of just do the job. 19:53 Note every dish has to be hugely flavored. 19:57 Let's give it another mix around 20:00 Like that. 20:04 Don't overmix it. I'm going to serve it on this nice white dish 20:14 Oops the ragout is heated up now I think. 20:18 I'll just give it another final stir around. 20:23 As you can see it's glistening with that lovely arrowroot 20:32 Lovely and shiny 20:34 So I'm going to pull this one to here. Just pour it in like this 20:43 Just let things fall naturally let gravity do the work 20:46 Oops, we can wipe it off later 20:48 And later we'll just add a little bit of parsley 20:51 before we serve just to make it better. 20:53 So the dish is effectively finished. 20:55 And it's a really nice base to serve it on. 20:56 So something like a ragout or a hotpot that you traditionally 20:59 serve on rice or couscous or even quinoa, it's really nice to 21:02 have something different like a nice pumpkin and potato mash 21:06 Okay these guys are going well look at that 21:11 The polenta is already pre cooked it doesn't need to cook 21:13 much, it just needs to brown and soak up a bit of oil and salt 21:20 So we're going to use a nice blue dish today for this 21:25 and to go with it we're going to use cherry tomatoes 21:27 so just pour those in there 21:32 If you can with tomatoes, cherry tomatoes are lovely because they 21:35 kind of hold their shape, they come in lovely colors, 21:40 orange and yellow and red these days. So make sure you have 21:42 lots of lovely different colors. 21:47 And this here, I'm just gonna pour it over there, 21:49 I'll just try a little bit 21:53 Mmm, not bad 21:55 It's a very, you know it's a corn taste it's polenta but it's 21:57 very mild not an offensive taste It's a very nice taste to have 22:01 Just gonna pour it over there 22:03 Turn off the gas. I'm just gonna stir it through 22:11 Like that and it's just a nice little mingle of polenta and 22:14 the asparagus and tomatoes. Just a nice little side dish 22:17 that's very simple to make and very, very quick. 22:24 This is a lovely cocktail mix I'm about to show you 22:27 So start with a carafe or jug full of some ice 22:29 and we're going to mingle together some lovely juices 22:32 So first there's some dark red grape juice 22:35 Just going to put some in there. Look at that. 22:40 And I'm going to add some pomegranate juice as well 22:44 And it's nice to have something that's kind of just fresh fruit 22:46 juice and not carbonated and full of unnatural sugars. These 22:49 are 100% fruit juices, there's no extra sugar in them, they're 22:52 just 100%. So make sure you buy juices like that. 22:55 I'm just going to add some sparkling mineral water 23:01 And this is just a lovely refreshing mix 23:03 By itself those grape juices are quite strong 23:08 I'm just going to poke in the top a little bit of mint 23:11 Just to give it a bit of color 23:14 And that will mingle around and become a really nice 23:19 kind of grape juice pomegranate mix which is really, really nice 23:22 People often ask me where I get my recipes from 23:25 You know I did my first cook book round about 5 years ago now 23:31 And I never thought I'd do more than one cook book. Now I've got 23:33 6 cook books. It's amazing. I don't know where the recipes 23:36 come from. But basically how I create a recipe is often I'll 23:41 just wander through my produce store and say, Hey there's quite 23:43 a nice vegetable and it kind of let's you start building from 23:46 there. So I start with one vegetable and kind of add things 23:48 on that go with it. So that's kind of one way I do it. 23:51 Often I like taking an unhealthy dish that people love 23:57 take out all the unnatural and unhealthy ingredients 24:00 sugar, white flour and chocolate and those type of things 24:03 and replace them with natural ingredients and come up with an 24:06 easy way to make them. That's one of the things I love doing 24:10 with great dishes so you can have the things you love 24:14 but your health is not going to suffer because of them 24:17 And over the years I've had probably about six years of 24:20 Revive in my Cafes and it's quite amazing. Every single chef 24:23 has added to the Revive style of cooking. 24:26 My first chef was very, very good at presentation and 24:29 colors and garnishing. My second chef was very good with 24:32 flavors and herbs. My third chef was really good with efficiency 24:35 and building and faster ways of doing things. My 4th chef was 24:39 really good at everything. So you know all my chefs have kinda 24:42 contributed to the Revive way of doing things. Originally, 24:45 I thought I might go to Chef School before I started Revive 24:50 but I ended up not going because when you go to Chef School 24:53 a lot of stuff you learn there is all about matching wines 24:56 putting as much sugar and fat and unhealthy stuff into meals 25:01 as you can. Lots of different cuts of meat, desserts, pastries 25:05 And I was like, well the point of a healthy cafe there is 25:07 actually not much stuff here that I can learn, I mean there's 25:10 still some great stuff you can learn in Chef School but I 25:13 really relied on learning from my chefs with limited amount of 25:16 healthy ingredients we have to create the Revive style of 25:20 food and that's kind of what comes through these shows 25:22 and through my cookbooks. Yes I suppose if you want to learn 25:24 to make dishes kind of pick them up from my cookbooks 25:27 try with some healthy start of different vegetables and you 25:30 kind of get underway and before long when you try new things 25:33 you come up with new tasty dishes. 25:36 So I think everything's pretty much done. 25:38 Better put a bit of cilantro as a garnish on to the ragout 25:43 So I've got some nice cilantro here. Always wrap your herbs 25:45 in a wet paper towel to keep them nice and fresh 25:49 And we've got the drink finished 25:51 Everything is ready for the table |
Revised 2016-10-27