Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000008A
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00:22 Welcome to Cook: 30.
00:24 I'm Jeremy Dixon from the Revive Cafes 00:26 in Auckland, New Zealand, and also author of 00:28 the Revive Cafe Cookbooks. 00:30 And today on Cook: 30, I'm gonna show you 00:33 how you can make a delicious cafe meal 00:35 in your own home. 00:37 Cook: 30 food is all about 00:38 using lots of delicious whole foods. 00:41 We're gonna be using great protein sources like beans, 00:44 nuts, and legumes, whole grains like 00:47 brown rice and quinoa, fresh fruit and vegetables, 00:50 and tying it all together with delicious 00:53 international herbs and spices. 00:55 And the best part about Cook: 30 food 00:58 is you do not have to spend hours 01:00 slaving away in the kitchen. 01:02 In just 30 minutes, I'm gonna show you 01:05 how you can make a healthy, delicious meal for your family. 01:08 And you'll be so surprised at how easy it is. 01:12 On today's menu, we have a bit of a Thai flavor. 01:15 We start off with a Thai Chickpea satay, 01:18 and we're gonna drizzle over the top of it, 01:20 Sunflower cream, which is a great healthy 01:22 alternative to saccharin. 01:25 We're gonna be serving it with Pad Thai Noodles, 01:27 everyone's favorite Thai dish, 01:29 and a beautiful fresh Asian Salad with Ginger. 01:33 And to finish it off, we have some 01:35 Apricot Bliss Balls, which are very, very moreish. 01:40 So to start with Cook: 30 cooking, 01:43 we want to make sure we set up in the kitchen, 01:45 we got our ingredients out, our bench surface is clear, 01:48 we've got our jug boiled, and everything's ready to go. 01:52 So to start with the Bliss Balls, 01:54 we're gonna start soaking the nuts and fruit. 01:56 These are gonna go on the blender later. 01:58 And to make them easy to blend, if you soak them with a bit of 02:01 boiling water to begin with, they become a lot softer 02:03 and a lot gentler on your blender. 02:05 So we're gonna start with a cup of dates, 02:10 and a cup of apricots. 02:13 I've just got some chopped dates here, 02:15 you can use whole dates if you want. 02:18 So one cup of dates and one cup of apricots. 02:27 You can be very approximate with the measurements here, 02:28 this is a very, very rough recipe, 02:30 you can change it how you want to. 02:32 And for the nuts, we're gonna use 02:33 half a cup of each of the nuts, we got four nuts, 02:35 so half cup of cashews, 02:40 half a cup of walnuts, 02:45 half a cup of sunflower seeds, 02:50 and half a cup of almonds. 02:55 And these are just full of, just awesome protein, 02:57 these are just great minerals and vitamins 02:58 in things like these nuts and fruits, 03:00 that's a really, really healthy dessert. 03:02 So what we're gonna do is add some boiling water, you know, 03:04 from the jug that I've pre-boiled. 03:07 Just gonna pour it over there, we'll drain off later. 03:10 But when we come back to this dish in about 20 or 30 minutes, 03:13 these are gonna be nice and soft and plump 03:15 and they're gonna be much easier on our blender. 03:19 So let's put them aside there, and they can just 03:21 happily, happily just soak away. 03:25 So we're gonna start the satay now, 03:27 and the first ingredient for any 03:29 good satay is always onions. 03:31 And just check if I got my pot on, nice and warm. 03:35 It's always good to start with a nice hot pan. 03:39 I'm just gonna peel and dice these. 04:04 So just some roughly diced onions, 04:06 you don't need to be too fussy on them. 04:08 Then I start off with the tablespoon of oil, 04:15 and just put them in there, and they'll start frying away, 04:20 getting nice and caramelized. 04:22 And start with two cloves of garlic, 04:24 these are a little small, 04:25 so I might use four small cloves. 04:28 Straight in to the garlic press, 04:31 which is in with my sharp knife, 04:32 so I don't want to cut myself here. 04:36 So straight into the garlic press, 04:41 and squeeze it into there. 04:46 Look at that. 04:49 We'll just start stirring those. 04:53 These take couple of minutes just to brown up 04:55 and start caramelizing. 04:57 And one ingredient that goes really well 04:58 with anything peanut, or anything satay, is ginger, 05:02 so we're gonna be using four tablespoons 05:03 of ginger for this recipe, which is a lot of ginger. 05:07 I'm gonna empty my tube here 05:09 and these prepared gingers are excellent, 05:11 you can also chop that yourself, 05:12 chop that really fine if you're using whole ginger. 05:16 Ginger would just add just a-- 05:17 just goes with peanuts amazingly. 05:20 Now this is a satay, which is like a peanut dish. 05:23 And we're sauteing the onions, so don't get that confused. 05:27 So satay is the name of the dish, 05:28 and saute is the verb which means to saute, 05:32 or basically fry up things in a pan. 05:35 So just in case you've got your terminology wrong, 05:37 that's how it works. 05:40 This, well underway there, and they'll take 05:43 a couple of minutes and we'll come back to that shortly, 05:45 and start adding some more ingredients. 05:50 For the Pad Thai Noodles, 05:51 we're gonna be using rice noodles. 05:53 They'll come in packs like this, 05:54 available in any Asian store and most supermarkets. 05:57 So we're gonna need around about-- 05:59 How much we're needing? 06:01 Noodles, we want about 250 grams, 06:03 and there's 396 in this one. 06:05 So we probably want about two thirds of this pack. 06:08 Just unwrap them, break them off. 06:14 They go everywhere. 06:15 I'm just gonna pour some boiling water over them 06:18 and this is all you need to do to cook in. 06:21 Just cover it with boiling water 06:24 and we're gonna leave that sitting there, 06:27 for around about, probably 10 minutes or so, 06:30 and those will be cooked. 06:32 Just make sure it's all totally immersed in the water. 06:35 You don't need to put it on the stove or anything like that, 06:38 and they'll just cook happily, just in that boiling water. 06:42 I might just put a bit of a lid on there somehow to keep it, 06:47 keep it nice and warm. 06:50 And we'll come back to that in about 10 minutes 06:51 when we make the Pad Thai Noodle Salad. 06:54 So we need to keep with them the curry here, 06:58 and the next ingredient, we're gonna put the spices in. 07:01 So put a teaspoon of turmeric, 07:02 which gives it a beautiful color, 07:06 and a teaspoon of cumin, 07:13 and just a pinch of cayenne pepper, 07:15 just for a little bit of hotness, 07:20 just a little bit. 07:22 This gives it a little bit extra character and flavor. 07:25 And make sure we just mix those around there. 07:31 So that these spices activate, 07:32 it takes about probably 30 seconds of cooking 07:34 just let them to activate 07:35 and just all the beautiful flavors start coming out. 07:38 This ginger and cumin just smell amazing. 07:41 So peanut butter is now an important ingredient for this. 07:46 So we're gonna have half a cup of peanut butter. 07:49 Where are we, come on, it's going. 07:52 And try to get the natural peanut butters where you can. 07:54 A lot of them are just loaded with sugar 07:56 and preservatives and things. 07:57 But this one here is just, just peanuts. 08:00 And we're gonna add some water, half a cup of water. 08:06 I'm just gonna stir it and mix it up, 08:08 and this will sure that the peanut butter 08:10 is more evenly distributed through the dish. 08:28 So they're starting to come together 08:30 a bit more evenly distributed, 08:31 don't need to have to be perfect. 08:32 We'll throw that in the satay. 08:35 I might just turn the heat up a bit. 08:38 And now we've got some great cans here to open 08:40 'cause we're gonna throw in two cans of diced tomatoes. 08:58 So put these in. 09:02 They are a little bit runny but that will thicken up 09:04 as the curry progresses. 09:06 And two cans of chickpeas or garbanzo beans, 09:09 same product, just different name. 09:13 And you can buy these cans, 09:15 there are my most favorite bean you can get. 09:18 Great for Hummus and stir fries and things, 09:22 and satays and you can also cook them yourself. 09:27 Just need to soak them, put them in -- cook them, 09:29 put them in the freezer. 09:30 But having them in a can is a much more 09:33 convenient way, there you go. 09:36 So turn up the heat a little bit, 09:38 just to get that simmering. 09:39 So that this juice just bubbling 09:41 and that will take around about probably another 09:45 10 or 15 minutes, and it will just start 09:47 thickening up and become beautiful. 09:49 I'm just gonna add some honey, so two tablespoons of honey, 09:54 and a teaspoon of salt. 10:05 So let that simmer and we'll come back to that later. 10:11 Now we have a very delicious Sunflower Cream, 10:14 this is a great alternative to saccharine. 10:17 We're gonna start with a blender, 10:19 you can also use a stick blender as well. 10:20 And first we want some water, so we want three quarters 10:22 of a cup of water, in the blender. 10:29 And a cup of sunflower seeds, that's about a cup. 10:36 We want some onion powder 10:37 just to give it a bit of an extra kick. 10:38 So we want one teaspoon of onion powder, 10:43 just about a teaspoon there. 10:45 And some lemon juice, lemon juice adds 10:47 a really nice bite to this. 10:49 So the juice of probably around about two lemons, 10:51 you want up to a quarter of a cup. 10:53 Let's see if we can get these, not very juicy lemons 10:56 but we can get some lemon juice out of them. 11:11 So this is probably about a quarter of a cup. 11:14 I'm just gonna pour them in there, 11:15 just gonna pour it through my fingers 11:16 just to catch all the seeds. 11:18 You could use a sieve if you want, 11:19 but I'm all for saving on dishes. 11:25 Oh, one fell in there, it will blend up, 11:27 no one will notice. 11:29 Lemon juice. 11:30 We've got salt, so we want half teaspoon of salt. 11:34 And that's every thing. 11:36 What we do now is just blend it up. 12:03 So that's blended up, we just pour it into a bowl. 12:05 This is a really delicious cream, 12:10 so look at it, should be little on the thick side, 12:13 I might add a little bit more water, 12:15 'cause you want it to be out pourable, 12:17 probably up to another half cup. 12:19 So you can adjust it to whatever texture you like. 12:31 Looking pretty good. Just pour it in a bowl. 12:37 And there we have a delicious sunflower cream, 12:40 which is a good alternative to saccharine. 12:42 And we're gonna put it on the table 12:43 that we can pour over our satay, 12:45 it's really, really nice. 12:46 This, however, you don't to want to keep that long. 12:48 Sunflower seeds generally tend to go brown or grey, 12:50 so you do need to eat this the same day, 12:52 you don't want to keep in the fridge very long at all. 12:57 We're making great progress on this delicious Thai meal. 13:01 Fruit and nuts are soaking lovely here, 13:03 for the Bliss Balls. 13:05 Look at those, just plumping up nicely. 13:08 Now the noodles, let's have a look 13:09 in here and see what's happening. 13:11 As you can see, they are becoming 13:13 really nice and soft, they're not quite there yet, 13:15 probably another couple more minutes 13:16 and they'll be soft enough to use. 13:18 That's there for the Pad Thai Noodles. 13:21 The satay is coming on nicely, 13:23 look how that's thickening up beautifully. 13:25 And we don't want that bubbling, 13:27 we just want to just heating it. 13:28 If it bubbles too much, 13:29 it's not good for the peanut butter. 13:31 And look at that beautiful Sunflower Cream, 13:33 just it's gonna be a nice drizzle over the top. 13:36 So in case you just joined us today on Cook:30, 13:39 we're cooking a delicious Thai meal. 13:41 We have a Thai Chickpea satay. 13:44 We're serving it with a drizzle 13:46 of Sunflower Cream over the top. 13:48 Alongside Pad Thai Noodles, 13:50 which is everyone's favorite Thai dish. 13:53 We also have a Fresh Asian Salad with Ginger, 13:56 and to finish off, Apricot Bliss Balls. 14:01 Now we're gonna make a really beautiful 14:03 Fresh Asian Ginger Salad. 14:06 Now in your supermarkets, you'll see these really 14:08 wonderful vegetables like Bok Choy 14:10 and all these different Chinese names for these greens, 14:12 they are all very delicious. 14:14 So we're gonna make a salad of these. 14:17 This one here is called Bok Choy, 14:20 and they've got this really beautiful crisp, juicy, 14:24 very amazing texture, very delicious, 14:27 and awesome in salads. 14:29 Often they're stringing through this way, 14:31 so you want to make sure you're cutting 14:32 through this way, which makes them easy to eat. 14:35 So I'm just gonna pick up a part of this 14:36 and chop it into probably half inch to one inch strips. 14:41 Again, careful not to chop your thumb off, 14:43 this is a-- can be a dangerous operation. 14:47 There, straight in that serving bowl. 14:49 I'll do some more as well. 14:57 Just up to a fresh start to a new salad. 14:59 You might just give them a try 15:01 'cause you might not have tried them before. 15:03 Get rid of all these roots. We're gonna do some carrots. 15:08 And a favorite way, I love to do carrots as a match sticks. 15:10 So first thing I'm gonna do is peel that carrots. 15:12 I don't often peel them. 15:13 But then it depends on how nice they are. 15:15 These aren't probably the... 15:16 Yeah, these are nice carrots but need a bit of peeling. 15:30 And the way to make match sticks is you want 15:32 to cut the carrot on a really steep angle like that. 15:36 So just thin slices like that, rock your knife back and forth. 15:41 Let it slide into the work, 15:43 just like that into these long pieces. 15:45 And grab about three or four at a time 15:48 and then slice these really thinly. 15:50 And as you can see, 15:51 you got these beautiful matchsticks start appearing. 15:56 You can even put them in rows 15:58 and they just come off like that. 16:01 And they just have such a great texture to add to any salad. 16:23 I will cut this way, it might be easier. 16:50 So you don't need to use up all the carrot, 16:52 but these are most of it. 16:53 I'm gonna sprinkle these 16:55 beautiful carrots over the salad. 16:58 Look at that. 16:59 It gives us such an amazing feel when you eat them. 17:08 We're gonna add a bell pepper or capsicum. 17:12 So we got two really tiny once here. 17:15 So-- gonna just take the ends off, 17:18 take the seeds out in the middle. 17:19 And just dice them up into, 17:21 slice them up into lovely thin slices. 17:58 It's a lovely long strips here. Beautiful color. 18:04 We're gonna add some sesame oil, 18:06 put about a tablespoon. 18:07 This is a beautiful Thai flavor that just, 18:10 would just go right through the salad 18:12 and make it very delicious. 18:15 And just about a good pinch of salt 18:18 about an eighth of a teaspoon. 18:20 Just gonna mix it gently together. 18:25 Doesn't need much combining at all. 18:29 And the star ingredient 18:31 for this dish is this pickled ginger. 18:33 This is the type of stuff you can get with sushi. 18:36 And look at this, it's just beautiful. 18:39 Just a very, very delicious ginger to have. 18:43 So you probably you want about quarter a cup 18:45 and just sprinkle it over the salad. 19:04 Just give it a quick mix together 19:06 but leaving the ginger on the top. 19:08 And to finish off, we're gonna put some... 19:10 garnish with sesame seeds. 19:11 We've got white sesame seeds and black sesame seeds. 19:17 And this is a really quick salad to make, 19:18 just few vegetables and just look at how beautiful 19:21 those sesame seeds finish that dish off 19:23 with the pink from the ginger, you have the green from the, 19:25 the Bok Choy, all those great vegetables. 19:27 A lovely quick salad you can make in a hurry. 19:32 The curry is looking beautiful. 19:35 Look at that, look at that satay, 19:36 look at... lovely, 19:38 it's thickening up, it's going, it's just bubbling. 19:40 You don't want it to bubble too much. 19:41 It's thickening up beautifully. 19:43 So we're gonna do the Bliss Balls now. 19:44 So our nuts and fruit are lovely, 19:47 and soaked, and a lot softer. 19:49 Just gonna drain them. 19:55 It's gonna take some moment. 19:57 And then we're gonna put these into a food processor, 20:02 and blend it up. 20:07 Look at that lovely healthy fruit and nut mix. 20:19 Sometimes you might need to press them down a bit. 20:24 Now, it's going well. But we'll eventually get there. 20:25 It might take a, it might take a little while to get there. 20:46 Just give it a quick, quick push down. 21:12 All righty, I think it's finished. 21:14 It's all blended up into a nice fruit and nut mix. 21:17 Look at that. 21:19 So what we're gonna do now is take the blade out, 21:20 so we don't... don't want to cut myself. 21:24 And we're gonna dip this in coconut. 21:27 So just get a bag of coconut and make sure 21:28 you get unsweetened coconut. 21:29 All the coconut is pre-sweetened 21:31 which is not necessary. 21:33 So we're just gonna grab out 21:34 little tablespoon sizes of balls, 21:40 probably about that big or as big as you want them really. 21:43 And role them up and throw them in the coconut. 22:04 And we're just gonna put the coconut over the top of them. 22:07 And put them on our serving platter. 22:10 And then that would usually harden up in the fridge. 22:14 And these are just a lovely bite sized morsel 22:17 of beautiful fruit and nut goodness. 22:19 Lovely apricot flavor, and date sweetened them, 22:22 and all the great flavors from the other nuts. 22:59 And there you go Apricot Bliss Balls, 23:01 you can make them bigger or smaller, 23:02 depending on what size or who you're serving 23:04 'cause children might like smaller ones. 23:05 And you can make more 23:06 and reserve them for lunch boxes later. 23:11 Let's see how these noodles are doing. 23:14 Look at that, nice and soft, yet still staying together, 23:17 that's about prefect. 23:18 We're just gonna drain those briefly... here. 23:25 What we're gonna do now is just throw them in this bowl. 23:28 And just add lots and lots of lovely flavors. 23:32 Just make sure you don't end up 23:34 with too much of water in there. 23:36 Here we go. 23:37 So we're gonna start of with about half a teaspoon of... 23:40 a quarter of teaspoon of salt, and we're gonna add some honey. 23:44 So two tablespoons of honey. 23:46 This is probably not your conventional way 23:47 of doing Pad Thai Noodles, but it's a really quick way 23:50 to make a nice Pad Thai Noodles salad. 23:53 Two tablespoons of sweet chilly sauce, 23:58 all these great flavors, using tamari or soy sauce. 24:03 So add two tablespoons of that. 24:09 And sesame oil, that's a beautiful Thai oil to use. 24:12 So we just add about one tablespoon of that. 24:16 So we're just staking up all these delicious flavors, 24:19 some spring onions or scallions, 24:21 just take off the ends. 24:23 And we're just gonna slice these really thinly. 24:24 It's quite nice to slice from bit on an angle, 24:27 adds a little bit more interest. 24:36 Always nice to have something fresh in a salad like this, 24:38 so always look for a nice fresh green ingredient. 24:42 Put those in. We've got some red peppers or capsicums, 24:49 just gonna dice them up, 24:50 just a little bit of extra color. 24:53 You probably use one small... big one, 24:56 but these are just two tiny ones. 25:17 So economize on your cuts as much as you can. 25:21 And I will put them in as well. 25:25 Put some lemongrass, you can buy lemongrass 25:27 whole or in a jar or frozen, so just put some of that in. 25:31 This is another nice Thai flavor, 25:33 so just give it a quick... 25:35 quick chop up just so it's... in bits of pieces. 25:41 And that's pretty much everything. 25:44 So we're just gonna mix it now and make it, 25:47 together mix it, all together. 25:53 All those beautiful flavors in there, 25:55 and just put on a plate like this. 26:06 And after that, we're gonna just put 26:09 on some chopped peanuts, 26:15 which add a lovely flavor. 26:19 Plus some cilantro on top as well 26:28 and a couple of wedges of lime, 26:30 just so people can put their own lime juice on as well. 26:42 So to finish off all you have to do 26:44 is a bit of coconut cream in this, in this satay, 26:47 give it a bit of stir. 26:49 Well, add some cilantro on top for a bit of garnish. 26:52 Put it on the table and we're ready to go. 26:54 I hope you've enjoyed this Thai meal. 26:56 I look forward to seeing you next time on Cook: 30. |
Revised 2015-12-03