Cook 30

Mexican Feast

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000015A


00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand. And I also wrote the Revived Cafes
00:28 Cookbooks. And today I want to share with you some delicious
00:32 cafe style meals you can cook at home. Cook 30 food is all
00:36 about using whole food, plant based ingredients.
00:39 We're going to be using great protein sources like nuts
00:42 beans and lentils. Whole grains like brown rice and quinoa
00:47 tying it all together with fresh fruit and vegetables
00:50 and international flavors and fresh herbs and spices.
00:54 And the best part about Cook 30 food is you don't have to spend
00:58 hours slaving away in the kitchen to make it.
01:00 I'm going to show you how you can make a delicious meal
01:03 for your family in just 30 minutes and you'll not believe
01:07 just how easy it can be.
01:09 On the menu today we have a delicious Mexican feast.
01:13 We have a corn and pepper fiesta served with Guacamole
01:17 Zesty Coriander Rice and a fresh Mexican Salsa
01:22 We'll heat up some black beans and lettuce and for dessert
01:26 we'll have freshly cut mangoes with lime juice.
01:30 Okay the first thing when you start a meal is to make sure
01:33 that you got your kitchen prepared.
01:35 We've got the jug boiled, boiling water ready to go.
01:38 pans on the stove, chopping board, knife, clear bench area
01:44 and a fridge and cupboards stocked with lots of healthy
01:49 foods that we can use. First thing we're going to do is
01:52 the brown rice. So I've got a hot pan here and we're going to
01:57 cook brown rice. The recipe is basically two to one.
02:00 So we're going to start with one cup. This is a big container.
02:03 One cup of brown rice, and I usually use long grain because
02:07 it generally takes less time to cook.
02:11 And then we're going to use two cups of boiling water.
02:17 This is the standard recipe for brown rice.
02:28 So we'll let that cook. Bring it to a boil, so I'll just turn
02:31 it up so it's nice and hot and then turn it back down.
02:35 Rule for cooking rice, number one - you want the lid on
02:37 This is the absorption method which means you want the water
02:40 to be absorbed into the rice not steaming out the top of the pan.
02:44 Also, don't stir it. You'll ruin the little steam holes
02:47 that come up to cook the rice. Just leave it then and when it
02:50 starts boiling and bubbling we'll turn the heat right down
02:53 so it's just simmering and just bubbling. It will take around
02:56 20-25 minutes to cook. Ok we're going to start with
03:00 the corn and pepper fiesta.
03:04 And we're going to use canned corn. If you've got fresh corn
03:09 that's great as well. Just going to open these cans
03:13 And this is a really easy salad to make. Very, very quick.
03:19 Very nice and Mexicany. Two cans of corn, drained in the sink.
03:32 And I'm going to mix it in the bowl we're serving it in.
03:36 We can save a lot of dishes by doing that.
03:44 Two cans of corn. Lovely yellow batch that one. We have a
03:50 red capsicum or bell pepper. Depends what country and what
03:54 you call them. Take out the insides and we're just going to
03:57 dice this really finely. So to start with you want to slice it
04:03 really finely. You want a really sharp knife for this.
04:06 It can slide off and take your finger off.
04:15 And what we're going to do with every dish which I try to make
04:18 is to add a lot of color. And color just makes food look good
04:23 and if it looks good, it will generally taste good.
04:28 Line them up together, chop them up together.
04:31 Another run through as well.
04:34 You want to make sure it's no bigger than the corn.
04:41 Put that in there as well.
04:47 Going to add some spring onions or scallions or green onions
04:52 or whatever you call these. Going to add three of these.
04:56 These add lovely color, chop off any ends that aren't fresh
05:03 Chop off these ends as well
05:07 Cut them in half and just slice them through. It's quite nice
05:12 to slice things diagonally if you get a chance, like this
05:15 really fine and when you're slicing these type of things
05:18 you want to make sure your knife is going all the way
05:20 through to the board or else you're going to end up with
05:22 all these bits that are joined together.
05:26 So a nice slice, rocking the knife back and forth
05:29 so you're getting a clean contact with the board.
05:32 And you don't end up with too many bits joined together.
05:41 Catch any of the ends that have missed out. Look at that.
05:47 Put that in as well. Lovely colors. Ok, the rice as you
05:51 can see is now bubbling away so I'm going to turn that down
05:55 to very, very low heat so it will keep simmering gently.
06:03 So now we have to add a bit of dressing to this. So we'll add a
06:05 tablespoon of oil, I've got some extra virgin olive oil
06:12 just a good sprinkle of salt
06:16 and I think that's pretty much all the ingredients.
06:20 Just mix it up, the oil sinks down. You don't need sweetness
06:26 for this one because the corn is very sweet. Mix it around.
06:31 Just like that. Make sure you leave some green at the top.
06:35 And that is ready to go to the table. How quick is that?
06:41 It wouldn't be Mexican without Guacamole. So we'll get two nice
06:45 avocados. I'm going to cut into them, cut them in half long ways
06:52 Lovely. Look at that lovely green coming through.
06:57 Not too bad. Just going to get the stone out of that
07:16 Take off the skin, it's a great way of getting the creamy flavor
07:19 in a Mexican meal. You can buy some prepared guacamole but
07:24 I've never had any success. They taste a million miles away
07:28 from the fresh stuff, really.
07:33 A little blackness happening there, we'll cut that out.
07:37 Everything else is fine. So put that in a bowl
07:42 We're just going to squash it down with a fork
07:47 and mash it up so it's lovely and fine.
08:14 Here we go, it's coming along getting there eventually
08:16 You don't want to mash it 100 percent, just a few lumps
08:23 is quite nice but generally mash most of it.
08:25 Mash it up reasonably well like that. Add the juice of a lemon
08:34 Squeeze it in the lemon juicer here
08:40 It gives it a lovely acidic bite. Avocados are very mild
08:43 vegetable, a fruit actually. Pour it through my fingers
08:51 Oh! One always goes in doesn't it?
08:58 Need some salt, so half a teaspoon of salt.
09:04 And red onion to give it some more bite. Just a quarter of red
09:11 onion, we don't need much. So again chop off the ends
09:16 We just want to cut thin slices hold them together
09:24 You want it really, really thin
09:28 This is a nice easy way of cutting thin slices.
09:32 It's probably about enough actually.
09:36 Clump it together and slice it into really thin slices
09:41 You don't want big chunks of onion coming in your meal
09:44 since it's not cooked, so get it nice and thin is worth it.
10:01 Add it into the avocados.
10:03 So that's all the ingredients.
10:06 Ah, clove of garlic. One clove of garlic in the garlic press
10:10 press it through, just like that
10:17 and we'll stir it up and the Guacamole's made.
10:22 The salt, lemon juice and onion combine really well.
10:25 You can add tomatoes as well but because I've got salsa
10:30 happening we'll do a basic avocado and onion.
10:34 There we go, all ready!
10:40 I've got beautiful home grown tomatoes for the Mexican salsa
10:44 and these will really make this dish beautiful
10:46 So chop off all the home grown bits
10:54 Chop off the stuff you don't want. I've got a beautiful
10:57 yellow one, look at that. So for salsa you want them really thin
11:03 for the salsa I like. You still want it a bit chunky not blended
11:08 So chop it into rounds like that and chop through it
11:24 And then the other way with the knife, like that
11:30 And then the same with these guys. You want about two cups.
11:40 Those little end bits can be quite dangerous.
11:43 Let's keep slicing. It's really nice making your own salsa
11:47 You can buy salsa at the super market but I think making
11:51 your own, it only takes a couple of minutes and the flavor is
11:54 just WOW compared to what you can get in a package.
12:19 Get it chopped up right through, looking beautiful.
12:29 Ok, we're going to add some red onion. We'll use the one we
12:31 used before. Again, a quarter. The big onion is better than
12:36 the small onion, and we're going to make little cuts
12:43 dice this up really finely
12:50 Here we go. We're going to add some cilantro.
12:55 This is lovely as well. We're going to cut this up finely.
12:58 We're going to cut all the leafy bits
13:02 that's half the cilantro and we're going to preserve the rest
13:07 of the stalks for the cilantro rice later.
13:12 You want the juice of some limes. I'll just grab 2 limes
13:17 They're juicy and we're going to juice these
13:26 You want about 4 tablespoons of lime juice
13:34 and add a bit of salt, half teaspoon of salt
13:40 And that's pretty much every thing. Ah, chilies.
13:43 We can't go without chilies. I've got a nice chili here
13:45 They're not too hot. So again taste your chili, know what
13:49 your capabilities are. We're just going to dice this chili
13:54 really finely slice it. You've got some nice hot flavors
13:58 coming through. This one is a really mild one
14:01 but just go cautious if you need to.
14:11 Put the seeds and all in.
14:16 And we'll just squeeze a clove of garlic in as well
14:24 Where's that? I think it's over here. Ah there it is.
14:28 And here we go. We'll just infuse it with garlic.
14:34 Mix this lovingly on the board here. Like that.
14:41 Doesn't that look beautiful? In the next course of 10 minutes
14:44 these flavors will mingle beautifully...
14:53 don't forget all the juice,
14:54 and we'll just pour this lime juice on here as well.
15:01 You have a really delicious, you know it's going to taste good
15:04 Lime, cilantro, salt, lemon juice, all the great things
15:09 for a delicious salsa.
15:13 If you've just joined us on Cook 30, we are cooking a
15:15 delicious Mexican feast. We have a corn and pepper fiesta
15:20 guacamole and zesty coriander rice.
15:24 We're making a fresh Mexican Salsa, much better than what
15:28 you can buy at the supermarket with some black beans
15:31 and lettuce. And to finish off we're going to have freshly
15:34 cut mangoes and lime juice.
15:37 And this Mexican meal is some thing I really love about food
15:39 just to be able to have on the table all this deliciously
15:42 healthy and interesting flavors and just put them on my plate
15:47 and eat them how I want. Every one can customize their meal
15:50 how they want. So it's a really fun way to eat. I love this
15:52 style of cooking. So we're going to add some black beans
15:55 which is very Mexican. We're just going to empty the beans
16:00 into the pan and warm them up. You can get great canned
16:03 beans from the supermarket and most of them don't carry lots
16:08 of preservatives and things. Do check the labels.
16:10 Just simple black beans, just going to drain them out here
16:15 Drain out most of the water, leave a little bit in
16:18 and just put them in the pan and warm them up.
16:29 I'll try one and see what it's like.
16:32 Nothing really flavorsome at all which is good.
16:35 I'm going to add just a touch of salt, to add a bit of flavor
16:40 Let it warm up there for a couple of minutes.
16:45 Now we're going to add some lettuce. It's a great thing
16:48 to add to it. And again, it's called Romaine lettuce
16:51 my favorite lettuce, nice and crisp. We're just going to slice
16:55 it really thinly to make it easy to work on the plate
16:58 so just as thin as you can, slice it up
17:05 and this will add some nice greenery and freshness
17:09 to all our other Mexican ingredients.
17:14 I'm just going to put that in a bowl
17:17 it's ready to go on the table. Just kind of drizzle over
17:22 If your lettuce is a bit wilted just a little bit of water splashed
17:25 over it can help as well. So it's ready to go to the table.
17:30 And before we start dessert we want to make sure we flip
17:32 the cutting board so we don't get the oniony flavors coming
17:35 through in the dessert. One of the things I love doing when
17:38 I go shopping is looking at people with shopping trolleys
17:40 Not in any way to judge them but just to see what people eat
17:44 And sometimes you see mothers with children putting into the
17:48 trolleys absolutely, stuff that is not food it's just full of sugar
17:53 full of flavorings, preservatives, processed foods
17:57 and it just so many more amazing things God has created
18:01 for us to eat. Things like a simple mango. A mango
18:05 at the end of a meal will be much more satisfying and
18:07 enjoyable than some chocolate encrusted, white flour sugared
18:11 horrible dessert. So I encourage you to make really good choices
18:16 when you go to the supermarket and get good healthy stuff.
18:18 So I've got a great Mexican finish off for this and that's a
18:22 mango. So slice them the long way around the stone
18:30 so you're just missing it. Let's see if we can get 4 good cheeks
18:44 Look at that 4 beautiful cheeks. We're going to eat this later.
18:48 What we're going to do is slice them through here, you know
18:51 this trick and create lovely edible squares that we can eat
18:57 with the skin. Just a really quick way to prepare mango.
19:03 Just score through there
19:07 This will be far more satisfying to make you far more better
19:11 and healthier than some of the other sweet horrible things
19:15 that you can buy in the super market.
19:20 And we're going to top this off with some lime juice and
19:23 some mint. So we not only have mango but some other amazingly
19:28 created flavors as well.
19:32 Eating these types of healthy foods you are going to have
19:36 so much more vitality in your life. Ever since I started
19:38 eating healthy food about 10 years ago, I need less sleep
19:41 I have more brain power, life is so much more better when you
19:46 have a clear brain and a healthy mind and body.
19:49 And not to mention that you're not going to get all those
19:51 horrible diseases that you can get.
19:52 So basically you just flip them out, like that. They might
19:57 break apart. Just throw them on a nice wooden board.
20:05 They might break apart a little bit.
20:10 They mustn't bend, just like that.
20:22 Just going to get the juice of a lime.
20:24 Just a squeeze over it. Oops I've cut that the wrong way.
20:32 You need to cut them in half this way to squeeze them.
20:35 And by squeezing this will help it stop going off, just keep it
20:37 for those final minutes before we serve.
20:45 And just put some garnish ones like that.
20:49 Perhaps we can use the limes to cover the interesting ones
20:55 And now for mint, just chop it up. Chop off the long stalks
20:59 Just roll it up into a cigar shape
21:06 And you cut it like that
21:14 Garnish the top and you have a healthy dessert to finish off.
21:23 OK, let's see how the rice is going.
21:26 Looking pretty good. Let's turn that off. I think it's done.
21:31 If you want to see that the rice is done, all we do is
21:33 pick it up and just pull back and you can see underneath
21:38 that there's no water left. And generally that's a good way
21:40 of telling your rice is finished It's all finished and as you
21:43 can see it's nice and fluffy which is great.
21:45 I've made twice as much rice because I'm going to store some
21:52 So grab some kind of container and put some rice in here
21:56 and that means tomorrow when you want to make a nice healthy
21:58 breakfast of stir fry or have a curry on rice, you've got
22:02 some rice in the fridge. This will keep round about 3 days
22:06 The trick is to make sure it cools off and then put it in
22:11 the refrigerator and it should last a few days.
22:18 I'll put it aside for it to cool off, won't put the lid on yet
22:21 Just a handy tip to keep your fridge stocked with useful foods
22:25 So that was beautiful rice. Now we wanna make it more delicious
22:31 Now you can serve curries and things with plain rice like this
22:35 but with Mexican we want to add a little more flavor
22:38 So I've got the coriander or cilantro stalks I used before
22:42 I'm just going to trim off the ends.
22:45 And we're just going to slice these
22:49 really thinly and these little ends of the coriander
22:55 are really delicious and add lots of flavor
22:58 Just take your time and cut through
23:03 with the leaves as well so we want a really nice even covering
23:12 If there's one thing you could probably use to improve cooking
23:17 and give more flavor is the use of fresh herbs.
23:20 You've probably noticed that I use a lot of herbs in my cooking
23:23 Coriander or cilantro is lovely to have in a lot of dishes
23:28 You want some fresh parsley, mint is really amazing too
23:33 in savory dishes and in some sweet dishes. You can grow thyme
23:38 oregano, there are so many beautiful flavors you can have
23:43 to add to your meals. So if you have a little herb garden
23:46 at home I've got one. Pop out anytime, pick some herbs
23:50 and then instant flavor, instant freshness
23:54 There's one thing you can do try getting some herbs. You can
23:56 buy them at the supermarket as well
23:58 but there's nothing like having a garden at home.
24:00 So we're going to put this in with the rice
24:05 I'm going to add some lime juice. Fresh lemon and lime
24:10 is another thing as well. It makes such a difference.
24:16 Cut these limes in half. The trusty lemon squeezer once again
24:34 Just like that, look at that.
24:37 Also I'm going to add a bit of zest as well
24:39 We've got some beautiful zest on here. I should've done that
24:42 before taking the juice out. Use the fine setting on
24:51 your grater and grate some of this into the rice.
24:55 Adds a bit more flavor, the smell is amazing.
25:05 You don't need much but it will add an extra touch as well
25:11 Add a little bit of salt, about half teaspoon of salt
25:16 and just a splash of extra virgin olive oil
25:20 and mix this up. This is going to go beautifully
25:33 We've got a bowl here to go,
25:36 pour it into the bowl.
25:39 And you know that it's going to taste fantastic.
25:44 And again I like to use brown rice rather than white rice
25:49 Basically to make white rice you take brown rice
25:52 take off all the fiber, nutrients and vitamins
25:55 and you get white rice. So, brown rice is much healthier
25:59 option to choose. These beans look as though they're cooked
26:03 They're warmed up nicely so we are going to put it into a bowl
26:13 This will go as a great protein in the Mexican meal
26:22 Here we go. Turn this stove off. 1, 2, 3, 4, 5, 6 ingredients
26:28 that we can piece together and make into our own Mexican feast.
26:35 Now the fun part about this Mexican feast is serving it
26:38 You can choose any quantity you like of the different foods
26:42 I always start with brown rice first on the base
26:47 I'll add some black beans on top of that
26:54 Make a little bit of a well and serve some of the corn and
26:57 pepper fiesta, beautiful and colorful
27:00 The salsa, delicious! A little bite from those chilies
27:07 And a good dollop of guacamole on the top
27:10 Serve lettuce on the side
27:13 and there I have my perfect Mexican Feast!
27:16 Thank you for joining me on Cook 30
27:18 And I look forward to seeing you next time.


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Revised 2016-02-29