Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000003A
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00:23 Welcome to Cook: 30.
00:24 I'm Jeremy Dixon 00:26 from the Revive cafes in Auckland, New Zealand, 00:28 and also I wrote the Revive Cafe Cookbooks. 00:30 And today on Cook: 30, 00:32 I want to share with you 00:33 some great cafe secrets and techniques 00:35 so you can make delicious healthy meals in your home. 00:39 Having lots of energy 00:40 and vitality in life is really important. 00:42 And to have that you must make sure 00:44 you are putting great whole foods in your body 00:46 and Cook: 30 food is all just about that. 00:49 We're gonna be using lots of great protein sources 00:52 like beans, chickpeas, lentils and nuts. 00:56 We're gonna be using whole grains 00:57 like quinoa and brown rice, 01:00 fresh produced and tying it all together 01:03 with delicious international herbs and spices. 01:06 And the best part about Cook: 30 food, 01:09 is you do not have to spend hours 01:11 slaving away in the kitchen. 01:13 In the next 30 minutes I'm gonna share with you 01:15 how you can make a delicious, 01:16 nutritious meal for your family that would taste amazing. 01:21 On the menu today we have 01:23 a delicious corn and sweet potato chowder 01:26 served on freshly cooked brown rice, 01:28 the famous Revive 4C salad 01:31 which has cashews, coriander, coconut and carrot. 01:35 We have a great broccoli dish with cheesy cashew sauce, 01:39 and to top it off, a refreshing lime and lemon spritzer. 01:44 And the first place to start is the item that's gonna take 01:46 the longest to cook. 01:48 And today it's gonna be the brown rice. 01:49 And we want to get that 01:50 on the stove really, really quickly. 01:52 A lot of people are scared of brown rice 01:53 'cause they think it's too tough 01:54 and it takes long to cook. 01:56 But here is a great guaranteed recipe every time. 01:59 And one of those secrets is to use whole grain-- 02:01 a long grained brown rice 02:03 'cause it cooks slightly quicker 02:05 and the recipe is two to one. 02:06 So you want two cups of brown rice. 02:10 I'm gonna add two cups of boiling water. 02:13 So earlier I turned the jug on so it was nice and hot. 02:17 This is gonna save us a couple of minutes in cooking time. 02:21 So it's two to one 02:22 so we are doing four cups of water 02:24 to two cups to one two cups of rice. 02:28 And of course, this just change that ratio 02:30 depending upon what you're cooking. 02:31 And this may be more than you need 02:32 but brown rice is a great thing to have in a fridge 02:35 if you want to cook or stir fry the next day. 02:37 So that be good to cook little bit extra 02:38 than you think you'll need. 02:41 So we've turned that on high, and when that comes to boil, 02:44 we just gonna let it turn it down 02:45 and let it simmer really quietly. 02:47 Now care to cooking brown rice, number one, lid on. 02:50 We are using the absorption method 02:51 and number two, don't stir it. 02:53 It does a little steam holes to create on 02:55 let it cook the rice properly. 02:56 If you start stirring it, 02:58 you're gonna destroy those steam holes. 03:00 So when it starts to boil, we're just gonna turn it down 03:02 and it will take around about 20 to 25 minutes. 03:07 Now we're gonna start the corn and sweet potato chowder. 03:10 And the chowder is often thought of it as a soup 03:12 but in Revive we serve it over rice 03:13 as a main meal with chickpea 03:14 so it's actually a delicious meal. 03:16 So don't just put up in the soup category. 03:18 Now any good kind of chowder 03:19 or curry starts with some nice fresh onions. 03:22 So we're gonna chop these up and put them in the pan. 03:32 And the hardest part of that onions 03:34 is cheering in the skin off 03:36 just so much time consuming part. 03:53 So put those in a pan. 03:56 I've got a lovely cast iron pot that I'm using today 03:58 and these are just the beautiful to cook with. 03:59 They just hold a such a great consistent heat 04:02 and they are really present well as well. 04:04 So I'm gonna turn on high just to get it up to heat. 04:06 Put these onions in. 04:10 We're gonna throw in a tablespoon of oil. 04:15 And also the one that goes well 04:17 at the beginning of the dish is some garlic. 04:20 So let's get two lovely big cloves of garlic. 04:23 Straighten the garlic press, skin and all 04:27 and we just squeeze them in like this. 04:33 Here we go. 04:35 And we're also gonna add in today some chili puree 04:39 so this just needs just a little bit of heat. 04:41 You could use fresh chilies if you have them. 04:43 But you get some really nice purees in the supermarket. 04:45 Just a little bit dash of this, 04:46 just a tablespoon of chili puree. 04:48 Just add just a little bit of heat, 04:50 leave that if you don't like heat, 04:52 add more in if you like more heat. 04:55 We're also gonna add a red onion in. 04:57 And this is primarily for extra sweetness 04:59 but also red onion does adds amazing color to dishes. 05:03 So again, we're gonna chop this up 05:05 and we're gonna make this root dice 05:06 really, really thickly so it's just big, big chunks. 05:09 If we made it too small, 05:10 it will just kind of dissolve in 05:12 and you lose the whole purpleness of the dish. 05:16 So take the skin off. 05:20 And then just into-just big, big chunks like that 05:30 and they can happily mingle with the white onions. 05:38 And we're also gonna add an ingredient some ground thyme 05:41 and thyme just goes really nicely with corn 05:43 so just a pack-- just some of the super markets. 05:45 And one teaspoon of ground thyme. 05:47 We can use whole thyme if you want. 05:50 It just creates a nice underlined flavor 05:53 that goes really well with these ingredients. 05:56 Just give it a stir up, 05:59 we turn the heat down to about half 06:02 and we're just gonna let that mingle there 06:03 and let those onions go nice and soft. 06:06 We should take about probably about five minutes. 06:08 In the mean time you can see 06:09 that rice is bubbling away nicely 06:12 so we're gonna leave, 06:13 turn that right down to the lowest heating we can 06:16 and make sure it doesn't burn 06:19 and better if we just keep cooking there happily. 06:23 So we made a good start for our Cook: 30 meal. 06:26 The rice is away in bubbling. 06:27 We can forget about that, 06:29 the onions are on for the chowder. 06:30 So now we can make the 4C Salad. 06:33 This is made up of carrot, cashew, coriander and coconut. 06:37 And the secret to this 06:39 is pre-roasting all those yummy ingredients. 06:42 So first we're gonna add into a bowl 06:43 half a cup of coconut 06:45 and you want to get that shredded style coconut, 06:48 the ones that have got the very-- 06:49 kind of long stringy bits. 06:51 And it's really how fun 06:53 to find coconut without sugar in it. 06:55 So make sure you get the unsweetened coconut. 06:57 Some of those are just loaded with sugar. 06:59 We're gonna add some cashew nuts. 07:01 And we've got one cup of cashew nuts 07:03 we're gonna throw in here. 07:07 We're gonna put in some ground coriander 07:10 and coriander is a nice sweet spice. 07:12 So we've got two teaspoons of coriander. 07:17 And then we're gonna just add two tablespoons of oil. 07:21 This is kind of a nut base 07:22 that we're gonna bake in the oven. 07:24 So give it a quick stir around. 07:27 Just to mix it up so that oil coats all the nuts. 07:32 And we're just gonna put on to a baking tray, 07:37 mingled around, 07:40 so it cooks evenly 07:42 and we're just gonna fry that in the oven 07:44 and we're at about 300 A°F/150A°C 07:47 and then it will take around 07:48 about 10 to 15 minutes for those nuts and that coconut 07:51 to kind of just cook beautifully 07:53 and it will just smell 07:55 and it just add such a great aromatic flavor to the salad. 07:58 Now let's look up the onions in the chowder, 08:01 are coming on nicely. 08:03 Look that I lovely and soft and delicious. 08:05 They just smell amazing. 08:07 You can really smell that thyme coming out there. 08:09 So we're gonna add some potatoes. 08:12 We can add this one large potato 08:13 or three small ones. 08:15 I couldn't find any large potatoes. 08:17 So we're gonna chop these up into cubes 08:21 and we want to chop them reasonably fine 08:23 but we're gonna be blending it later 08:26 so we're gonna be mashing it later. 08:27 So we don't have to be too fussy 08:29 on the shape and size of it at all. 08:31 We just want to make sure it cooks reasonably quickly. 08:40 Now put these in. 08:49 And we've got some sweet potatoes. 08:50 Sweet potato is just amazing. 08:52 They call them kumara in New Zealand 08:53 where I come from. 08:55 I'm the sweet potato lover. 08:56 Just make sure to get those little ends of them. 08:58 And again, just chop them up and put them in the pot. 09:02 People just love this beautiful orange color. 09:27 Here we go, into the pot. 09:31 We've got some water left in the kettle. 09:33 So I'm gonna add some boiling water. 09:36 And we want around about four cups which is a quart. 09:40 I'm gonna pour that in and again using boiling water 09:43 really speeds up the cooking process. 09:49 Just give it a little stir around. 09:51 This will take probably about five or ten minutes to cook 09:53 till they are soft enough to mash. 09:55 So turn that heat up, get that cranking away. 09:58 When it starts bubbling we'll turn it down a bit. 10:01 And so these will be lovely hot 10:03 and ready to mash some time soon. 10:07 Now that our critical cooking jobs are out of the way 10:10 we can just take some time and we can do the drink. 10:12 I've got a really delicious lime and lemon spritzer. 10:16 So we're gonna need some ice from the freezer 10:20 and I'll get some mint. 10:22 And I've got some sparkling water. 10:26 This is just a great refreshing drink 10:28 and there is no added sweetness or anything like that. 10:30 Just a lovely, lovely drink. 10:32 So we're gonna chop up a lime and a lemon. 10:35 So the first half we're just going to chop in half 10:39 and just chop into little moon shapes like this. 10:44 So just into half moons so that it just look like that. 10:49 And the second half we're gonna use 10:51 to squeeze the lemon into the drink. 10:56 So it's quite simple. 10:57 So we're gonna put those in. 10:59 We'll just take the ends off. 11:02 Put this in our carafe jug. 11:05 And we're gonna squeeze the rest of the lemon juice in, 11:09 catching the pips in my finger. 11:17 And then do the same thing with the lime, into half, 11:21 half again and cuts in a little half moons. 11:38 Lime is in. These actually smell amazing. 11:41 You can't smell them here but it just smells beautiful, 11:44 this lime and lemon juice. 11:46 Look at that. 11:48 For a little bit extra garnish and a little bit extra flavor, 11:50 some mint springs so we'll push that in there. 11:54 And of course, we need to keep it cold with some ice. 11:57 So we've got some ice from the freezer. 12:01 Don't add too much 12:02 but just enough to keep it nice and cool. 12:07 And then we just got some sparkling water. 12:10 So you can get soda water 12:11 or some kind of sparkling water. 12:12 Most supermarkets have it. 12:14 And give it a-- lift it off probably won't explode on me. 12:18 And we're just gonna pour it over that ice 12:21 in that lovely lime juice, 12:24 the mint and the lemon juice, 12:26 we're just mingle with this beautiful soda water. 12:32 So in about 10 or 15 minutes or so we have come to drink it, 12:35 it'll be nice and cold 12:37 and just a beautiful refreshing spritzer drink. 12:40 Look at that. 12:41 So it's ready to go on the table 12:43 and we've got that out of the way. 12:45 And we're just going with the next job. 12:48 If you have just joined us on Cook: 30 today, 12:51 we're preparing a delicious whole foods meal in 30 minutes. 12:55 On today's menu we have a delicious corn 12:57 and sweet potato chowder 12:59 and we're serving this over freshly cooked brown rice. 13:03 We have the famous Revive 4C salad 13:06 which has cashews, coriander, coconut and carrot. 13:11 We have some freshly cooked broccoli 13:12 with an amazing cheesy cashew sauce drizzled on top 13:16 and to finish, 13:17 a refreshing lime and lemon spritzer. 13:21 So next job we need to do is prepare the cheese sauce 13:25 for the broccoli. 13:26 Broccoli by itself is a great vegetable 13:28 but add a delicious cheesy sauce 13:30 and we've got something that tastes amazing. 13:32 So this is very, very simple. 13:34 What we're gonna do is use a blender 13:36 and we're gonna find some ingredients in here. 13:40 We're gonna put in a cup of cashew nuts, 13:46 we're gonna put in 13:47 one and a quarter cups of water, 13:55 half a teaspoon of salt, 13:58 we're gonna add some turmeric 13:59 and turmeric will make this cheesy sauce 14:00 look lovely and yellow, 14:02 so about a quarter of a teaspoon, 14:03 so just a little dash, 14:05 just to get a little bit of color. 14:07 And we're gonna use some arrowrootal corn starch 14:09 and this will thicken it up nicely. 14:11 So we're gonna add 14:16 a half a teaspoon of arrowroot or corn flour. 14:20 I think that's all 14:21 and nutritional yeast flakes is the next ingredient 14:23 and these are just 14:25 a great way of amping up bit of flavor 14:26 and gives a great cheesy taste. 14:28 So we're gonna add one tablespoon 14:30 of nutritional yeast flakes. 14:34 Put the blender on and give it a whirl around. 14:38 Well, let's go over and I'm just gonna go 14:39 and stir the chowder 14:41 which is happily mingling away here. 14:44 It's tighter and the sweet potato 14:46 is starting to break down nicely. 14:48 Just give a little bit of stir. 14:50 The rice is going well. 14:52 And we get back and this will be mixed up. 14:57 And pour this into a pan. 14:59 Turn the gas on to quite high. 15:03 And this takes a very, very short time 15:05 to thicken up. 15:06 Just gonna pour it in there and you really need it 15:11 give this a blend around to give it a-- 15:12 to make it sure it is nice and well mixed in. 15:16 So we're gonna mix it around, we stir it around. 15:21 If you start with a nice hot pan, 15:22 this should only take really 30 seconds to a minute 15:25 before it starts to thicken up really, really nicely. 15:33 So it seems to be thickening up nicely, 15:37 just keep stirring, turn the heat up 15:39 and when that's thick you turn the heat down 15:40 straight away. 15:42 We might come back to that shortly. 15:43 But meanwhile we can start the chowder. 15:45 We need to really get finish this. 15:46 As you can see all the-- the sweet potato and the potato 15:50 really nice and soft. 15:52 So just grab in a common potato masher. 15:54 I'm just giving this a bit of a mash through. 15:57 It doesn't take long at all. 16:00 And you don't want to mash it so it's totally 16:01 pulverized. 16:03 We're gonna keep some chunks in there 16:04 just to give a kind of bit of rustic feel. 16:06 It's always nice when you're eating dishes 16:07 to come across a nice, you know, 16:09 a chunk of sweet potato rather than 16:10 a totally mashed up kind of a dish. 16:13 So this is ready to go. 16:14 So we're gonna just turn that and keep that low. 16:17 And I'm gonna fire in some fresh ingredients. 16:18 We're gonna put I the corn, bean corn chowder, 16:20 that's an essential ingredient. 16:22 You can use fresh corn, frozen corn like 16:25 I'm using now or you can use canned corn. 16:27 So we want two cups. 16:29 So we're just gonna put that in there. 16:34 Celery is a great ingredient. 16:36 Often you put celery at the beginning 16:37 but it loses its shape. 16:39 So for this dish we want a nice crispy celery 16:44 just kind of keep it green. 16:45 So we just chop it nice and chunky 16:47 so you can get some nice lovely, 16:49 fresh refreshing bits of celery in a dish. 16:55 Bell pepper, these are bit of color 16:57 so nothing like a bit of red bell pepper 16:59 to give us some great color. 17:02 With the bell pepper 17:04 we just kind of cut it nice and chunky. 17:06 Not too diced. 17:08 Then again, when you are cutting, 17:09 try to economize on the number of cuts you do. 17:13 So you can cut multiple pieces at once or else 17:18 you'd be here for ten minutes cutting individual cubes 17:21 which is not conducive to making a meal in 30 minutes. 17:25 Just turn that up high. 17:28 Chickpea is our protein source of this meal. 17:30 And we'll open this. 17:32 Again, we can use frozen chickpeas, 17:35 you can use canned chickpeas... 17:39 frozen, so canned chickpeas are a great ingredient. 17:42 You want to make sure you got in your kitchen-- 17:43 in your pantry at all times or even better cook your own, 17:47 freeze them in the freezer. 17:52 So with those we're gonna add two tablespoons of honey. 17:57 We use honey as a sweetener for Revive or date puree 17:59 that you can make yourself. 18:01 There's also great other sweeteners 18:03 around that are healthy rather than using sugar. 18:06 We're gonna stir that around. 18:08 Oh, we got a spoon in there already. 18:11 And this corn and sweet potato chowder 18:14 is nearly finished. 18:16 We don't really want to cook these ingredients massively. 18:18 We're just gonna warm them up slightly. 18:22 The cashew sauce is-- look at that. 18:25 It's getting pretty thick now. 18:27 So it's about the right consistency, 18:28 you want to pour over the broccoli 18:30 so we're gonna turn that off straight away 18:31 and make sure that it doesn't burn. 18:34 And we just leave that sitting there just 18:35 so it stays warm so when we tip it 18:37 over the broccoli it'll be just nice 18:40 and-just nice and cheesy. 18:42 But then it might dry a little so you may wanted to stir in, 18:44 just a little bit of water, just to water it down. 18:47 This is looking good at this stage. 18:50 Now the final ingredient is coconut cream. 18:53 And this is always a great ingredient 18:54 for a chowder or any kind of dish. 18:58 Alternatively, you can make your own almond cream 19:00 or cashew cream. 19:02 There's lots of great healthy kind of creams 19:03 that you can use rather than trying in, you know, 19:06 dairy cream which would go on most dishes like this. 19:10 A lot of coconut cream is-need a bit of stir around. 19:14 So I'm just gonna stir it in the can and we stir it in. 19:17 This will stir up nicely. 19:19 You want to make sure 19:21 you are adding this pretty thing last. 19:22 You don't want to boil the coconut cream in it. 19:24 So it's virtually the last ingredient 19:27 that we want to put in. 19:30 And stir it through and within a couple of minutes 19:33 when these ingredients starts to warm up, 19:35 this dish will be ready to serve. 19:37 Doesn't need to sit in the simmer for hours on the end. 19:41 You've got all the flavors, all main things are cooked. 19:43 And things like the corn and the celery 19:45 and the bell peppers are crunchy 19:47 so that it keeps it nice and fresh. 19:51 The meal is progressing superbly. 19:53 We have the corn chowder already finished, 19:55 we have the cheesy sauce finished, 19:57 the rice is underway. 19:59 And it's probably a couple of minutes left 20:00 for that's ready to go. 20:02 So now we're gonna quickly finish the 4C salad. 20:05 So the main ingredients for the 4C salad is carrot. 20:08 So we're gonna have we've got four large carrot here. 20:11 Just chop off the ends and probably both ends of this 20:13 little manky bits there. 20:15 I'm just gonna fire in our food processor. 20:17 So grab a grating blade and we just gonna put them in 20:22 and I'm gonna grate them on the core. 20:37 This is fantastic way to get large volumes 20:40 of any kind of vegetable into a salad. 20:42 So if you are cooking for a lot of people, 20:44 always go for a grated salad 20:46 'cause it works out really, really well. 20:48 Look at that, beautiful carrot. 20:51 So I'm gonna mix it in the same bowl 20:53 we are gonna serve it in and that's gonna save dishes 20:54 which is always a very good thing. 20:57 Just go put that in there 20:59 and now we just need to mix it up 21:01 with some of the ingredients. 21:02 So I can smell the coconut, the toast of coconut 21:04 in the oven so we go and grab that. 21:09 Look at that. 21:13 So all these beautiful smell of coconut and cashew 21:17 and the coriander is just amazing. 21:20 So we're gonna mix it in with the carrot. 21:24 Slide it in there. 21:30 There are just-- these flavors just go together so well. 21:37 I'm also gonna add kind of a-we're not gonna 21:38 make dressing up. 21:40 We'll just add some dressing components. 21:41 Let's get out of my bench. 21:43 I'll go with a juice of a lemon around about two tablespoons, 21:49 squeeze it through my fingers. 21:54 This just adds really, really nice bite. 22:00 Two tablespoons of olive oil... 22:09 and two tablespoons of honey... 22:18 and you'd really don't need salt for the salad 22:20 so you can add it if you like 22:22 but I find it generally doesn't need it. 22:23 So we just gonna mix it through. 22:28 Just like that, just a couple of mixes. 22:30 That lemon juice and honey 22:32 and nuts would just mingle through together. 22:40 I would say I washed my hands up. 22:41 I prefer to wash my hands than using gloves. 22:46 So it's almost ready to go. 22:48 So it gonna garnish and now I just wash my hands quickly. 22:54 And two really great garnishing 22:56 is some black poppy seeds, 23:01 I mean, sorry, black sesame seeds. 23:02 They give it a great contrast. 23:04 And at the end we're gonna put on some fresh cilantro. 23:08 This is my favorite herb. 23:10 So we're gonna chop it up and we're gonna put it on top. 23:15 And cilantro and the coriander are actually the same thing. 23:17 In America you call cilantro as the fresh coriander. 23:22 And coriander is the ground coriander seeds. 23:24 So it's all from the same vegetable. 23:25 I'm just gonna put it in the bowl in the meanwhile 23:28 and we garnish it when it hits the table. 23:31 And it obviously looks-- you want to keep your herbs 23:33 till the end. 23:34 And rest I can-- you know, I kind of look bit old 23:36 so we'll garnish that when we get on the table. 23:41 And one other thing that we do 23:43 at the end is cook the broccoli. 23:44 You don't want to cook it too early 23:45 because it's gonna end up being, 23:47 you know soft mushy. 23:48 That's a very quick process. So I'm gonna turn the gas on. 23:52 And we're gonna chop the broccoli up. 23:54 I'll just gonna put the water on first. 23:56 We've got boiling water in the jug. 23:58 We're gonna pour this in here. 23:59 So you want boiling water-- 24:03 fill that up nice and high. 24:06 So by the time we finish chopping up the broccoli, 24:08 it'll be bubbling away. 24:12 Just take out the bottom parts of the broccoli 24:14 and just chop them into a little bite sized florets. 24:16 You want to make sure you're not giving people 24:18 things that they gonna have to, you know, throwing them out. 24:21 So make sure they kind of like 24:22 little, little bite sized pieces. 24:25 So we just go through this broccoli, 24:26 we've got two here to do 24:28 and we're doing nice big plate of fresh broccoli. 25:09 Okay, now we got our lovely bite sized florets. 25:11 They are ready to go. Put them on the pot. 25:14 Now these only take around 30 seconds to a minute to cook. 25:18 Now in those ten minutes making them turn business, 25:20 we want nice fresh broccoli. 25:23 Little bit of stir around so they are all submerged 25:27 and they'll be ready in about 30 seconds. 25:29 And while all this cooking, I want to wash my hands. 25:33 And I think that our rice is ready to go. 25:35 So let's have a look here. Looking lovely. 25:39 So as you can see it's nice and fluffy 25:41 so I just give it a bit of a stir around. 25:47 If you want to check if the rice is cooked 25:48 and the water is gone or not just put your spoon on the edge 25:51 and just give a little pull back, 25:53 you can see if there is any water in the bottom. 25:54 But generally once the water is gone, 25:57 your rice is all ready to go. 26:01 The fluff up, just gonna pour into this platter. 26:09 Now again, leftover rice is an amazing thing to have, 26:13 great to stir fries and lots of things. 26:17 So it's got a big serving of rice there. 26:20 Looking a bit of boring on its own. 26:21 I think we just add a little bit of parsley. 26:23 So we got some Italian parsley here 26:26 or any parsley would do for that matter. 26:29 And we just chop up some parsley 26:32 and just garnish it on top just to give it a little bit of 26:35 extra color and feel. 26:40 I think now the broccoli is nearly done. 26:43 As you can see it's lovely in green 26:46 and we're just gonna drain that shortly 26:48 and prepare it ready for the cheese sauce. 26:53 And there we have it, 26:54 a delicious meal in under 30 minutes. 26:57 Today we have a corn and sweet potato chowder 26:59 garnished with cilantro, 27:01 served over freshly cooked brown rice. 27:04 We have the amazing Revive 4C salad with cashews, 27:07 coriander, coconut and carrot. 27:10 We have fresh broccoli 27:12 with the amazing cheesy cashew sauce 27:14 and the refreshing lemon and lime spritzer. 27:18 I hope you've enjoyed our time today on Cook: 30 27:20 and that we had inspired to create some new meals 27:22 for your family using these 27:23 great new whole food ingredients. 27:25 See you next time on Cook: 30. |
Revised 2015-11-09