Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000050A
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00:21 Welcome to Cook 30,
00:23 I'm Jeremy Dixon from the Revive Cafes 00:25 in Auckland, New Zealand. 00:27 And also author of the Revive Cafe Cookbooks. 00:30 And today, I'm going to show you 00:32 some exciting cafe quality meals 00:35 that you can cook at home. 00:37 Cook 30 food is all about using whole foods. 00:40 We're gonna be using whole grains, 00:42 plant base proteins, fresh fruit and vegetables 00:46 and we're wrapping it all together 00:47 with delicious international herbs, spices, and flavors. 00:52 And the best part, 00:53 you don't have to spend hours in the kitchen 00:55 to make a quality meal for your family, 00:57 I'm gonna show you a great delicious one 00:59 in the next 30 minutes. 01:02 On the menu today we have, Vietnamese Pho noodles 01:07 with Indian spiced roasted cauliflower, 01:10 smothered with cashew and lime aioli. 01:14 We have fresh buckwheat Tabouli 01:16 and to finish a warm cashew carb chai. 01:22 Now producing a meal on a short time 01:24 doesn't happen by accident, 01:25 you really want to need be well prepared. 01:27 We got a chopping board, sharp knife, 01:30 ingredients on the counter. 01:31 We have boiling water in the jug, 01:33 our pots on the stove and an oven is pre-heated 01:36 at 350 Fahrenheit or about 180 Celsius. 01:40 And we got a great attitude and we are ready to go. 01:43 So the first thing I want to do is the jobs 01:45 that are gonna take the longest. 01:46 So we want to get the cauliflower salad started. 01:49 And this is the really delicious way 01:50 of having cauliflower, 01:52 if you don't like cauliflower, give it a go. 01:53 So start with gonna make a nice onion mix 01:56 with lots of spices to go over it all. 01:58 So, gonna start with an onion, 02:01 which is a common ingredient for many, many dishes. 02:04 I'm just gonna chop this up and slices this into, 02:07 into slices like that. 02:11 Here we go. 02:15 I'm gonna pop that in this pan which will be hot shortly. 02:19 I'm just gonna put a drizzle of oil over it, 02:21 just a couple of teaspoons, nothing too major. 02:25 I'm gonna add some garlic, 02:27 So I've got two cloves of garlic 02:29 and I put it in the garlic press 02:31 and just squeeze it straight through skin in on 02:33 and the skin get caught and the garlic comes out. 02:38 So just scrape it off, give it a bit of a stir around. 02:46 So that'll heat up shortly and become soft, 02:49 so we're gonna start on the cauliflower now. 02:52 Lets go and get... 02:54 So I'm just gonna cut this in half 02:56 and we're just gonna cut out the middle bits 02:58 that we don't want and we can throw them away 03:02 or put them in your compost. 03:05 And just, kind of, cut out the middle bit, 03:07 so we've just all the bits we want to actually eat. 03:09 So get rid of all the surplus leaves 03:12 and really tough stringy stalky bits 03:17 and we get rid of some of that as well. 03:21 And we just gonna cut it into, 03:22 kind of, florets, just, kind of, 03:24 small bite size pieces. 03:29 Like that. 03:31 You probably want the round about 03:32 probably this, probably the perfect size 03:34 but obviously, everything will vary 03:36 and just chop it up. 03:38 Trying and, kind of, grab a big floret, 03:40 kind of, quarter it, 03:42 makes it neat but we'll grab a medium one and half it. 03:46 You can just go through when you got little bits. 03:49 It's, kind of, nice that they, kind of, 03:50 keep the florets together 03:51 if you can rather than necessarily, 03:54 totally just randomly chopping. 03:56 Well as you can see 03:58 gets a lots of little piece as well like, 03:59 you know, this, 04:00 but that's just part of the cauliflower experience. 04:08 It's good, look at that. 04:17 Think that's looking good. 04:20 Scoop this up put this in this bowl over here, 04:24 like that. 04:28 Do a few more bits, I messed up here, 04:30 so just cut this up into small florets, 04:34 Oh, they are about... 04:38 If they are too big, just cut them in half. 04:41 And now we're gonna go back to this onion mix 04:43 which is starting to get soft. 04:45 I'm gonna add these lovely spices, 04:47 so the first one is mustard seeds. 04:49 I'm gonna add about a tablespoon of mustard seeds 04:51 and this heat will just activate the flavors of these, 04:53 beautifully. 04:55 Got some turmeric, so want around about 04:58 two teaspoons of turmeric which will add color. 05:03 Let's go, come on and some curry powder 05:07 and about a tablespoon of this as well. 05:10 See if I get the lid off, there we go. 05:14 And we got some garam masala, which is another spice mix. 05:17 So we're just injecting lots of different spices 05:20 into this mix and stir it round in it, 05:23 the heat just for about 20 seconds or so, 05:25 just activate those spices 05:26 and just make them lovely and fragrant. 05:33 So now we're gonna, it's probably enough, 05:34 you can just instantly smelling that, beautiful. 05:37 I'm just gonna pour it over here, 05:38 put it into the, oop, in with the cauliflower 05:43 and turn gas off here. 05:45 I'm just gonna stir it around, looks a bit difficult actually, 05:49 just, kind of, give it a little bit of the mingle. 05:51 To add, just a little bit of more oil just to, kind of, 05:54 help it, kind of, coat the cauliflower 05:59 and then we're gonna just pour it on this tray, 06:01 I put some parchment paper on it already. 06:04 Just a whop, everything's going everywhere here. 06:07 Pull this back, 06:09 I'm just gonna just mash it around, 06:11 so all those, that's what I wanted, 06:13 all those spice start, kind of, you know, 06:15 attaching to the cauliflower. 06:20 Nothing ever goes perfectly in the kitchen. 06:23 As this cauliflower take around about 20 minutes to roast, 06:26 maybe slightly more, just to, kind of, 06:29 become nice and soft and lovely 06:34 and ready to complete with the salad 06:35 with the aioli dressing. 06:38 So make sure it's lovely, just double check, 06:40 kind of, when it's cooking, 06:41 you may want to put a bit of extra oil spray on it 06:43 just to stop it from burning. 06:46 But that is another job in the oven and under way. 06:51 So next we want to start the Pho noodle mix. 06:54 So put this pan on here and I'll just clear the board, 06:59 everything cleared away. 07:04 Let's clear it off like that. 07:10 And we're gonna just again start with another onion. 07:13 Clean the knife you don't have too much 07:14 cross contamination between dishes. 07:17 And we're gonna just chop this into, 07:22 roughly dice it. 07:25 And these noodles have got lots of different flavors in 07:27 is all well and they just present really beautifully 07:29 and in with some lovely fresh garnishes. 07:33 And in my food cookbook 07:34 I've actually got some there as a soup. 07:35 So it can be, kind of, a soup or, kind of, 07:37 main meal type of thing, 07:38 it's, kind of, the noodles and vegetables and liquids 07:41 so, it's a lovely dish. 07:44 Little bit of oil, again not much 07:48 and we'll put some garlic in of course. 07:54 And being Asian, we'll add ginger as well. 07:58 There we go, garlic. 08:04 We got some lovely ginger puree here, 08:07 it's around about two tablespoons one 08:10 and squeeze the last set of this tube 08:11 as you can see I use ginger quite a lot. 08:14 That's all finished. 08:17 And just make a really nice base to this curry. 08:20 Some other vegetables, carrot and carrot does, 08:23 can take a while to cook, so we want to get that in early 08:25 and we're just going to chop this into strip like this, 08:28 with some reasonably conditions 08:30 so I'm not gonna worry too much with peeling it. 08:32 We're just gonna slice it into diagonal half moons. 08:41 Put it in there, you got a red pepper. 08:46 This so again is adding some colors to, 08:49 these vegetables all add color 08:50 and also great flavor to this dish. 08:55 And I'm just gonna leave these in nice big cubes, 08:57 you want the bell pepper to be seen, 09:01 so you want to keep it relatively big at this stage. 09:04 So it'll shrink down, we don't want the every color too small, 09:07 it will shrink down to almost nothing. 09:13 Give these garlics a bit of stir around, 09:16 just turn the gas down a bit. 09:17 I'll give those just a couple of minutes 09:19 just to start softening up. 09:23 So now I'm gonna put the buckwheat on. 09:27 So buckwheat, this is salad we are making, 09:29 this gonna make a lovely Tabouli 09:31 and buckwheat is so easy to cook, 09:33 all you need to do is pretty much the same recipe 09:35 as rice except it doesn't take long at all. 09:37 So we're gonna put one cup of buckwheat 09:42 and two cups of water that I boiled not long ago, 09:45 so it's, kind of, relatively hot. 09:47 So one to two recipe same rules of rice, 09:50 don't stir it, 09:51 got little steamed beans up here 09:52 to help cooking the buckwheat 09:54 and make sure you leave the lid on 09:55 because we want the moisture to go into the buckwheat 09:58 not in to your kitchen. 10:01 So, it's been 10 minutes Slow fire. 10:04 Let's stir. 10:08 And as soon as it starts bubbling, 10:09 we turn it down to a simmer and leave that cooking, 10:11 it probably takes around about 10-12 minutes, 10:13 sometimes slightly longer, you got to keep an eye on it. 10:15 So really nice fast cooking grain. 10:19 We've also got the noodles 10:20 that we're gonna use for the Pho 10:22 and these are vermicelli noodles, 10:24 rice vermicelli, just rice noodles. 10:26 It's about 400 grams and in this pack 10:28 we want it about 100 grams. 10:29 So we're gonna use about a quarter of what's here. 10:32 So the trick is getting it out without breaking too much, 10:35 so I'm just gonna, 10:36 it probably gonna get everywhere here we go, 10:37 look at that, it comes out 100 grams. 10:40 I'm just gonna break it in half just to, kind of, 10:43 make it more manageable. 10:45 And pour the boiling water over. 10:47 We don't actually have to cook this as such, 10:49 but just some really hot, near boiling water, 10:52 in about 10-12 minutes, this will be lovely 10:55 and nice and soft 10:58 and we'll get use of, kind of, cook. 11:00 So it doesn't even match cooking at all. 11:02 Got a lot on the stove at the moment 11:04 we got to be multi talented and able to multi task, 11:09 so leave this sitting there. 11:11 And that's the two water jobs done. 11:13 So on this pan, I'm gonna give this pan 11:15 a cleanup with a paper towel 11:18 and because we want to use it again, 11:19 I don't use too many dishes. 11:21 So you can use this wet paper towel, 11:23 just give it a quick wipe. 11:27 Good non-stick frying pan and it's ready to use 11:29 for the next dish straight away. 11:31 So just getting everything out quickly, 11:33 I'm gonna turn the gas on 11:37 and we're gonna put some tofu on. 11:38 Now tofu's gonna be the protein for this dish 11:41 but we don't want to put it in raw 11:44 I'm gonna give it a little bit of pan fry first 11:46 and it just, kind of, 11:47 just makes it a little bit crispier, 11:49 makes it just a little bit nicer. 11:51 Got some right here, 11:52 and tofu normally comes with water, 11:54 so make sure you, kind of, drain it, you don't want to, 11:55 kind of, going all over your chopping board. 12:00 And tofu has a reputation of being quite bland and boring 12:02 but with all the lovely flavor 12:04 we're putting into the soup with the noodle broth 12:06 that we're gonna make, 12:08 this tofu is gonna soak it beautifully 12:10 unless you're gonna put in and make cut little, 12:13 kind of, slabs like this. 12:16 Sometimes they'll break apart but it's just, kind of, 12:17 another different interesting shape. 12:21 Touch of oil, just to stop it from burning 12:24 and we just gonna just put it in here 12:26 and just fit it into the pan. 12:30 Massage around so every piece gets, 12:32 kind of, an even share of the oil, 12:34 just so it doesn't stick. 12:37 And that, they probably take around about 10 minutes 12:40 just to... 12:41 We don't want to go too hot probably about 10 minutes 12:43 and we'll flip it and it'll just be nice 12:45 and just crispy and a nice addition to the mix. 12:50 Now these are getting soft. 12:54 So what more to do now, add some spices, 12:57 there's lot of spices in this episode. 12:59 So we got some cinnamon, 13:01 so about a teaspoon of cinnamon 13:03 and a tablespoon of coriander, ground coriander. 13:08 Cinnamon's quite a powerful spice, 13:12 so you do not need as much as you would the other things... 13:18 and those are the cinnamon the coriander, 13:20 when you activate spices with heat, 13:22 they really smell beautiful. 13:26 So that's under way, 13:28 so we're gonna add some water now 13:29 and we want four cups of water, 13:32 which is a liter. 13:34 So fill this up, in mind, it'll be quite enough here. 13:37 So I'm just gonna substitute with some water 13:39 from the hot tap. 13:42 I generally can't too much water in those jugs. 13:46 So just using hot water or boiling water 13:49 gives the dish bit of a head start 13:51 in terms of heat. 13:52 So we'll pour that through 13:55 and all these lovely flavors will start to, kind of, 14:00 permeate with this water, it will, kind of, 14:02 reduce down some of the, 14:04 the water will disappear or evaporate 14:06 and it will become really nice, you know, 14:08 nice flavorsome soup at the end when we add other ingredients. 14:11 I'm gonna add two tablespoons of soy sauce, 14:14 just to give it a bit of a nice Asian saltiness. 14:19 So we need to simmer for probably 15 to 20 minutes 14:22 to reduce down before we, kind of, 14:24 start doing whatever putting the final ingredients and. 14:29 If you've just joined us on Cook 30, 14:31 we're cooking up a storm. 14:33 We have Vietnamese Pho noodles 14:35 with delicious Indian spiced roasted cauliflower 14:39 with a cashew and lime aioli. 14:41 We also have a lovely buckwheat Tabouli salad 14:45 and to finish, a warm cashew carob chai. 14:49 So next job on the agenda is to get the salad, 14:53 the cauliflower salad done and also warm salad. 14:55 So we're gonna make a lovely aioli. 14:58 And that is one of my favorite dressings to make 14:59 you may have seen me make it before. 15:01 So we're just gonna start with a cup of cashew nuts, 15:06 gonna put a little bit of sweet chilly sauce 15:07 or little bit of chilly, it's about a tablespoon of that 15:11 and gonna put a tablespoon of coriander, 15:17 just like that, some seeded mustard 15:22 about a tablespoon. 15:24 We've got some garlic here 15:26 fresh garlic always goes well in dressings. 15:28 Just gonna put it on the garlic press and squeeze it through. 15:33 Excellent. 15:35 And oh, some lime juice as the key ingredient here 15:39 and you probably want four tablespoons of lime juice, 15:42 you get approximately a tablespoon of lime juice 15:46 per half lime all things being equal but every lime 15:51 and lemon can be different, so squeeze these, 15:56 your limes and lemons are a great ingredient 15:57 to always have in your kitchen. 15:59 They just have so much flavor 16:00 and you notice how I use these quite a lot. 16:06 It just gives a lovely flavor to put that in as well. 16:11 Want around about a quarter a teaspoon of salt. 16:15 And I wanna start with about half a cup of water. 16:19 We may need a little bit more 16:20 depending on how thick it gets and let's blend it. 16:24 While that's blending I'm gonna flip this tofu 16:28 as you can see it's looking good. 16:30 Here we go it's crisped up 16:31 and browned up on the other side. 16:36 And this is just gonna soak up, 16:38 the lovely flavors in the Pho noodle broth 16:41 that we've got cooking here. 16:43 Look at that. 16:47 This programs all about multitasking. 16:48 There go lovely dressing it's lovely and smooth 16:50 and that will drizzle over wonderfully. 16:52 Which means it is time to get 16:54 the cauliflower out of the oven. 16:56 So how does it look? 16:59 Perfect. 17:00 So as you can see. 17:02 It's lovely and, kind of, crispy it's, kind of. 17:05 When you eat it, it's actually quite soft on the inside. 17:07 And it's, kind of, quite cooked 17:09 you want to make sure it's not raw. 17:11 But you can just tell us it's nice and nice and soft 17:13 it's got a lovely flavor 17:15 and it hasn't burnt which is nice. 17:16 So we're just gonna put this into here into this... 17:19 I'll move the bowl over here. 17:22 Pour into here. 17:26 I like that. 17:29 Just try a bit. 17:33 Nice and soft the taste of cauliflower, 17:36 but not raw cauliflower, so it's perfect. 17:40 Gonna add some, put the aioli in. 17:43 So we're gonna drizzle that in. 17:46 Probably use about probably two thirds of that, 17:48 we can reserve it 17:49 for something else later or garnish. 17:51 And I want to put some fresh and some baby spinach in 17:55 just to give a little bit of color. 17:58 Like that. 18:00 And then we're just going to mix it up with our hands 18:01 oh, it's quite warm 18:03 but that's okay we'll go quickly. 18:05 And that aioli and that lovely spicy oniony cauliflower 18:10 is just a beautiful, beautiful salad 18:12 it's, kind of, a warm salad. 18:14 So you can leave it like that and we'll probably garnish it 18:17 with some cilantro later just before we serve it. 18:21 And when you're serving you, kind of, just wanna, you know, 18:23 drizzle a bit of extra dressing over 18:25 and you just want to aim for... 18:26 Just, kind of, random drops like that. 18:28 Just to make it look lovely 18:31 and that one is all finished and ready. 18:35 So next job. 18:37 We want to go to the buckwheat salad 18:41 so let's have a look. 18:45 Buckwheat here it is basically it just turns out, 18:47 kind of, like rice 18:48 it's a little bit mushier but that's okay. 18:50 And we're just going to start loading 18:52 some exciting ingredients into this bowl. 18:56 So basically stir it up 19:02 and tip it in there we go get all of it. 19:08 So a cup of buckwheat made this so that's made around 19:11 about three cups of cooked Buckwheat, 19:12 so as you can see 19:14 it expands in size quite considerably. 19:18 And we're going to start adding lovely ingredients. 19:20 So first I'm gonna add 19:21 little bit of color. 19:23 There's a cucumber. 19:25 And we want everything in our Taboul 19:27 is to be relatively fine. 19:28 So we're gonna cut through slices like that. 19:32 And then cut through again. 19:35 Sit it up so we can do a nice fine dice. 19:38 Tabouli's usually made 19:39 usual with something like bulgur wheat 19:41 but it's quite fun to make it 19:42 with something like buckwheat. 19:44 And it's going to chop it really fine. 19:47 And when you chopping we're sliding the knife. 19:49 And we're just slowly adjusting the angle. 19:51 So we can move on to the next piece. 19:54 And we're sliding through it. 19:57 And as with any, kind of, salad, 19:59 this again is a warm salad or you can chill it 20:00 and you can have it, kind of, chilled later. 20:03 It can be yum 20:05 doesn't really matter with salads 20:06 whether they are warm or chilled. 20:09 Although if you do want to have it, 20:11 do you wanna have it, consume it later 20:12 you wanna make sure it's chilled 20:14 from a food safety point of view. 20:15 So you, kind of, want to eat it now or chill it. 20:18 We're just going to add some cheery tomatoes. 20:20 I'm just going to half these 20:21 just to make them a little more interesting. 20:26 Some yellow ones, looving the yellow 20:29 and with a, kind of, orangie, orangie yellow, 20:31 some red ones too 20:33 just gonna half them here. 20:36 Just like that... 20:43 and put that in there. 20:45 Just gonna add half a red onion 20:46 just a bit of, give it a bit of freshness. 20:48 And if you're adding a raw onion, 20:50 there's a little bit of, 20:51 a bit on there. 20:53 Like this you, kind of, want to chop it really, really small. 20:56 So you just getting little fresh bits of onion 20:57 you don't want to be overpowering onion 20:59 through your dish. 21:03 And through the other way. 21:14 And parsley is a key ingredient so we got some Italy parsley. 21:17 I keep all my herbs and you know, 21:19 with paper towels in the fridge, 21:20 it's best way of keeping them fresh. 21:22 Just getting rid of the stalks or a little bit of the stalks 21:24 and we're going chop it in half and chop this really fine. 21:27 And key ingredient to Tabouli is lots and lots of parsley 21:31 so this will probably be over a cup 21:33 maybe a cup and a half by the time we finish. 21:38 Go through it, get it nice and fine. 21:40 It's okay if there's a few chunky bits on there. 21:48 Here we go 21:49 and we're gonna put in some cheese, 21:51 some sun dried tomatoes as well. 21:58 We have got no more tomatoes or sun dried tomatoes 21:59 have such an intense tomatoy flavor. 22:03 Just chop those up as well. 22:07 So this is just you're all ready to go, 22:08 you've got lots of lovely flavors 22:09 coming through. 22:12 You can have some lemon juice. 22:14 I'm not gonna make a specific dressing 22:15 but just gonna put dressing components on it. 22:18 So squeeze some lemon juice in through. 22:28 And some olive oil just a little drip... 22:35 and some salt, 22:38 about a quarter of a teaspoon. 22:40 And we're just gonna mix it all through. 22:42 And I'm serving this on this white platter here, 22:44 so I'm often I'll mix my salads in the bowl 22:46 but it'll be very difficult to mix this on the platter 22:48 so we're just gonna go like this today. 22:52 And basically just pick it out. 22:55 Put it on, let gravity do the work. 22:58 And the salad is looking really nice 23:02 all those flavors in there. 23:04 You might put a little bit garnish 23:05 of some extra cherry tomatoes shortly. 23:08 So that, I mean, it's basically ready for the table. 23:11 So the noodles this broth is really flavorsome now. 23:14 Just give a little bit of taste 23:16 and quite a nice flavor 23:20 probably needs a little bit of sweetness 23:22 I'm just gonna put up a bit of honey in 23:23 or, any kind of, sweetener of your choice. 23:26 Throw this tofu in it's gonna suck up the flavors 23:30 and gonna grab these noodles 23:32 that we've got here that are now cooked. 23:34 I'm just gonna drain them just briefly 23:36 doesn't matter if any extra gets in. 23:38 Stew this around and give it an extra couple of minutes 23:39 just to warm through 23:41 and when we serve it, 23:42 we're going to add some lovely limes 23:45 and herbs as well just to make it look delicious. 23:52 I've got a really lovely hot drink for you try here. 23:55 It's really nice on a cold winter's evening. 23:58 It's basically gonna be using 23:59 just lots of wonderful ingredients 24:00 we're gonna start 24:02 with three quarters of a cup of cashew nuts. 24:04 Give us a nice creaminess. 24:06 We're gonna add two tablespoon of carrot powder, 24:09 which is like a healthy a, kind of, cocoa alternative. 24:12 In there we're gonna put in 24:14 about quarter of a teaspoon of vanilla essence 24:18 just a splash. 24:19 Tablespoon of honey, 24:22 little bit of sweetness 24:23 and I'm gonna add some lovely spices 24:25 to, kind of, give it a chai, kind of, feel. 24:26 So I just gonna put in about 24:28 a quarter to teaspoon of cinnamon 24:30 about a quarter of a teaspoon and some ground cloves 24:33 just give it a really nice, 24:36 kind of, chai tea, kind of, a flavor. 24:40 Here we go, gonna put on just a tablespoon of coconut 24:45 got the creaminess as well. 24:46 And I just put the jug on 24:48 for about you know ten minutes ago. 24:49 So we've got some hot water. 24:51 It's not boiling it's just, kind of, very hot. 24:54 So going to put in start with around about a cup 24:56 just to get it going. 24:58 And we'll get that underway 25:02 you want to produce a really nice creamy hot drink. 25:06 You can have this drink cold, warm or hot. 25:09 So you, kind of go whatever style you want. 25:17 There we go, looking good as you can see 25:20 it's gone really nice and really creamy 25:23 so we're gonna add the rest of the water now. 25:26 And we're gonna make around about four cups or a liter. 25:29 So we'll fill that up to around about there 25:34 oh, I've forgotten an ingredient, ginger. 25:36 So gonna add a little bit of ginger. 25:38 I'm gonna use some of this pre, kind of, pre... 25:43 ginger here squeeze in and blend this up. 25:47 And we're just, kind of, 25:48 turn this into a nice consistency 25:50 that's really nice to drink. 25:52 I need a few seconds. 25:56 I'm gonna pour it out. 25:57 This is a lovely hot drink for a cold winter's evening. |
Revised 2016-11-14