Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000017A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand. I also wrote the Revived Cafes 00:28 Cook Books. And today, I want to share with you some delicious 00:31 Cafe style meals that you can cook in your very own home 00:35 Cook 30 food is all about using whole food ingredients. 00:39 We're going to be using protein sources like beans, lentils 00:42 and nuts. We're going to use fresh fruit and vegetables 00:45 whole grains like brown rice and quinoa and tie it altogether 00:50 with international spices and herbs and flavors. 00:54 And the best part about Cook 30 Food is you don't have to spend 00:57 hours slaving away in the kitchen to make it. 01:00 I'm going to show you how you can in just 30 minutes make a 01:04 delicious healthy meal for your family. 01:08 On the menu today we have a Shepherdess pie with lentils 01:12 and potato mash. We have a seedy slaw with lemon dressing 01:17 a beautiful sesame cucumber ribbon salad 01:22 and to finish it off a pineapple rice pudding. 01:27 OK. To start any meal quickly we want to make sure everything 01:30 is up here. We have the oven on at 350F or 180C 01:35 The jug is boiled. Boiling water ready to go. Pans on the stove 01:40 hot and ready. Clear workspace, chopping board and a good, sharp 01:46 knife ready to go. If we don't have those things at the 01:49 beginning it can make your meal take a lot, lot longer. 01:51 So these things are really worthwhile getting sorted out. 01:54 So the first job is potatoes. For the Shepherdess pie we need 01:58 mashed potatoes on top so we want to get the potatoes 02:00 in boiling water really quickly. So the jug is boiled 02:05 Pour this into the pot and turn this on to maximum 02:17 I'm chopping up some potatoes. I've got some white potatoes 02:23 I'll probably need around six small ones, so around a kilo 02:28 or two pounds. We're going to chop them up really small 02:32 not really small but small enough so they cut quickly 02:35 You want to make sure there aren't any big pieces so just 02:39 they can take up to 20 or 30 minutes to cook. So nice and 02:43 small, keeping your cuts economic. 02:48 You're cutting only the minimal number of times you need to. 02:56 It's really good when you're making these type of dishes to 02:58 make your own kind of components things like mashed potatoes. 03:02 can buy pre done potato mash in the supermarket but it often has 03:07 a lot of flavor enhancers and preservatives and things 03:11 So the more you can cook from scratch just using basic fresh 03:16 ingredients, things should taste better and you'll find that 03:20 you have better health because you're eating better foods. 03:30 So put these in the boiling water 03:44 Once it boils we'll turn it down but we want it cooking 03:46 really, really fast. 03:49 The next part we want to make for the Shepherdess Pie is the 03:52 base with the lentils. So to start with we can make our own 03:56 tomato sauce but I've got a really nice organic pasta sauce 03:59 and all the ingredients are just tomatoes, a little salt and a 04:04 few spices and herbs. So very, very product you can find 04:08 I need an onion, so I'll grab a red onion. So one red onion 04:13 or half of a massive one. I'm just going to chop it up 04:18 into chunks. With this I'm going to cut roughly cubic 04:23 just so there is a bit of texture in it. Red onions are 04:26 quite a special, beautiful ingredient. So we want to dice 04:30 it not too finely so you'll have little chunks. 04:34 So let's get that on. Just a touch of oil 04:40 Put the onions in there. 04:49 I'm going to add some garlic 04:55 One big clove or two little ones 05:03 With garlic get a good garlic press, you can press it 05:07 with skin on and all and from the bottom comes fresh garlic 05:16 Give it a stir around. 05:21 So while we're adding a pasta sauce this is for extra flavor 05:26 You can make your own tomato sauce if you want but this is 05:29 when you're doing things in 30 minutes you do need to take 05:32 some shortcuts. So next ingredient is lentils 05:36 and as many ways as you can get your lentils, the way I 05:40 prefer to do it is pre cook them just lentils and water and I 05:44 store them in the freezer, in the fridge in little containers 05:47 like this and you can bring them out whenever you want. 05:49 You can also buy tinned lentils or you can cook them yourself 05:54 on the day you need them. They take round about 30 minutes to 05:57 cook so they don't really work for the quick meal. 06:02 So you want two cups of lentils. Let's get that going bit faster 06:10 Here's one cup and two good cups of lentils. I'll leave it 06:15 on top here so the onions can continue to sear 06:21 and when that's finished we'll add the tomato sauce. 06:23 A great start to our meal. 06:26 OK let's crack into the seedy slaw. This is another great 06:30 coleslaw from my Cafe. It's really popular. This one's 06:34 bursting with flavor. So if you don't like coleslaw 06:37 then you want to try this. Looks like the potatoes are boiling 06:40 so put the lid on and turn it down a bit, just to low 06:47 it's on medium so it's still bubbling but not aggressively 06:52 So for coleslaw the primary ingredient is cabbage, white 06:56 cabbage, purple cabbage and carrots. And purple cabbages 07:00 are really important. Often people make coleslaw with white 07:04 cabbage and carrot and it looks really bland, so you want to 07:07 make sure you have purple cabbage, it's a worthwhile 07:11 addition. Always aim for color in any kind of salad. 07:22 And we're going to put them, oh it's boiling over, turn it down. 07:30 it's just boiling let's take the lid off a little bit 07:34 So put these carrots... I'm going to use the food processor 07:37 this is a great tool. You could grate these on a hand grater 07:42 but this is really fast. If you look in your cupboard you'll 07:45 probably find you've got these wonderful attachments you've 07:48 never used with your food processor before 07:50 This is a grater attachment, coarse grater on one side 07:54 fine grating on the other. So what we're going to do 07:59 turn it on and feed these guys through, just chop off the ends 08:05 just push it through. In a very short time 08:08 you've got yourself a lot of food. 08:13 Here you go. That is very well grated 08:20 Now we're going to change to another blade and you'll find 08:23 using a slicer blade. Often you might have a coarse one side 08:28 and a fine on the other side this one has an adjuster which 08:31 is quite nifty. So you can get a bit of medium setting 08:35 and we're going to use this to put the cabbage through. 08:44 You just need to chop off a wedge of this cabbage 08:48 you want to cut this so it fits through the hole on top. 08:55 And we probably aim for about 2 cups of each item 08:58 so 6 cups in total of these vegetables. 09:01 Just cut out the core part 09:11 chop into slices and then we can feed it in. 09:22 It's just so quick and easy. 09:25 Again if you've got a good knife you could use the knife to chop 09:28 it up. If you want to save yourself a couple of minutes 09:30 in preparation these things are great. 09:41 Here we have it. Oops there's a piece in here. 09:50 Here we have a lovely load of sliced cabbage and carrot. 09:57 So for this one we want to make a dressing 10:02 And it's the lemon dressing we use at Revive quite often 10:13 First we need some lemons, some lemon juice 10:17 so you want round about quarter of a cup of lemon juice 10:24 This is a good go-to dressing when you want something to add 10:27 into some vegetable or coleslaw. It's a lovely, neutral 10:32 kind of dressing. Put it here, strain it through my fingers 10:37 lemon pips always seem to get in, look at that. 10:50 I'm going to make the dressing in the bowl to save dishes 10:54 primarily, but also it's a great place to make it, no reason 10:59 why you can't. Going to need a tablespoon of honey 11:07 going to add some cumin, a teaspoon of it 11:19 A tablespoon of oil 11:26 And half a teaspoon of salt. 11:32 Just going to mix it around with a spoon and that's the dressing 11:45 I'm going to pop all this beautiful cabbage and carrot 11:50 in here, trying to mix it around and what I'm going to do is 11:55 place this in the bowl and leave it on top of the dressing 11:58 and I'm going to mix it up just before we serve. 12:00 And that way you've got a really nice, fresh coleslaw 12:03 If you leave things in the dressing too long 12:06 it tends to, just mix it around it tends to, you get a little 12:13 bit, you can tell they're a bit old, so if you want it 12:15 as fresh as possible this is a really neat trick to try. 12:21 I made a bit of a mess here, that's always fun with coleslaw 12:25 Now the most interesting part of this salad is the seedy side 12:28 it's called the seedy slaw. We are going to add some beautiful 12:31 seeds. You want about a table spoon of each so we've got some 12:36 sesame seeds, white sesame seeds and black sesame seeds give a 12:40 amazing color so if you can hunt some of these down 12:43 there are some supermarkets and some health stores 12:48 I've got some celery seeds. Celery seeds are just amazing 12:55 They're little seeds you use if you're growing celery. 12:59 Have a look at that. And they just taste like celery and 13:03 and they're just really amazing. 13:05 I'm going to add some fennel seeds, just probably about a 13:07 teaspoon of fennel seeds and these add a great flavor as well 13:13 So fennel seeds are a great seed as well. You've got all 13:18 these beautiful flavors bursting through when you eat this. 13:23 Fennel seeds are quite strong so just a teaspoon of those. 13:25 And a tablespoon of poppy seeds to add some more color. 13:32 So it's truly up to its name of being a seedy slaw. 13:35 So that's ready to go and all we do before we dress up 13:38 just mix up together and put a bit of garnish on top. 13:42 Meanwhile I better check these the onions are getting nice and 13:45 cooked like that and we're just going to add the pasta sauce 13:49 we want round about two cups one, two cups 13:54 and mix it all up really well 13:57 and this will become the base for our shepherdess pie 14:01 Lots of flavor in here, we might want to add a bit of salt 14:05 because we do have some lentils in there 14:09 we'll add a bit more tomato sauce 14:16 So we're making great progress on our meal today. 14:22 If you've just joined us on Cook 30 we're cooking a delicious 14:25 healthy meal. We have a Shepherdess Pie with lentils 14:28 and potato mash. We're serving this with a juicy, seedy slaw 14:32 with lemon dressing. We have a sesame cucumber ribbon salad 14:36 and to finish it off a delicious pineapple rice pudding. 14:42 This cucumber salad is really easy to make. Grab a cucumber 14:45 telegraph is generally best because the skin is edible 14:48 so any kind of cucumber with edible skin. And we're going to 14:51 start peeling like this. And when you get down to the 14:58 seeds, turn it around and do the next side. You pretty much want 15:04 to do a triangle so we're doing essentially three sides. 15:09 Make sure you've got nice big thick ribbons. 15:12 It doesn't matter if they're not perfect. 15:22 Not quite a triangle but make sure you're getting there you go 15:25 once that starts happening you've generally gone far enough 15:28 Peel as much as you can and you want to have as much of that 15:31 dark green in there as possible. 15:35 You generally don't want to have too many seeds. We'll reserve 15:38 that, we can make a nice dip or a dressing some other time 15:42 We're going to put these beautiful ribbons of cucumber 15:45 in a nice platter. Just drop them so they kind of twist 15:50 beautifully, generally they just land kind of naturally 15:53 I mean look at these beautiful textures and shapes there, just 15:57 make sure they spread nicely like that. Isn't it beautiful? 16:01 It's brilliant. You know it's going to be fresh and alive. 16:05 Need a little dressing to go with that. We got a sesame 16:07 dressing. So we're going to start with 2 teaspoons of 16:12 sesame oil. Don't need much, one, two. 16:15 We're going to add just a 1/4 teaspoon of salt. 16:21 We're going to juice some lemons again. 16:32 We're going to need about two tablespoons of lemon juice. 16:36 We're going to pour it in there the aim is not to get pips in! 16:50 I'm going to add a tablespoon of honey. 16:56 And also one thing that's going to seal the salad off really 16:59 nicely is just a teaspoon of ginger. Just a little bit 17:02 in there to give it a nice bit of bite. 17:07 Stir it up. You can't mix this dressing in the salad itself 17:11 because you do need to give it a stir up with the ginger 17:20 Just like that. Look at that beautiful dressing. 17:26 Okay pour it over. The dressing will be soaked up by the 17:31 cucumber amazingly. Before we serve we might do a little 17:33 bit of a mixture again and to garnish we just got some, use 17:37 some chilies or some red peppers chilies are really nice but 17:42 I'm just going to keep this mild just slice off the ends 17:45 and just give a nice long diagonal slice. You've kind of 17:50 got donut shaped peppers or chilies 17:57 as thin as you can make it 17:59 when you use your knife make sure you rock it back and forth 18:02 you've got good action so the knife makes good contact 18:05 with the board every time. 18:08 Just put those over like that 18:11 and just a sprinkling of sesame seeds 18:15 and that is one beautiful, fresh, delicate salad. 18:25 Now it's time to start the rice pudding. 18:27 So I've cooked some rice and put it in the fridge previously 18:30 When we cook rice we always cook extra cause it's really handy 18:33 the following days. So you want to start with about two cups of 18:36 precooked brown rice. Put that in a pan. I've turned it on 18:41 already and round about a cup of almond or soy or oat milk 18:47 whatever you want, just in there just to make it a little 18:51 bit creamy. Give that a bit of stir around. 18:58 If we just leave this here for a couple of minutes the rice 19:00 will absorb all that almond milk that I'm using now 19:04 and become a really great base for the up and coming pineapple 19:08 rice pudding. Just tap it like that. Get all the rice separated 19:13 That's a really great way. You could actually start the rice 19:15 beginning at the meal and it would probably take 30 minutes 19:17 So this is just a good way to get it underway. 19:21 So now we want to get this Shepherdess Pie in the oven. 19:24 So number one. This in here is looking really good. 19:28 It looks like it's nice and stewed together. 19:31 The onions have cooked a little bit and the lentils and tomatoes 19:34 have all mixed together. So this is going to be the base 19:36 I'm going to pour it into a good dish appropriate for a 19:42 Shepherd's Pie or Shepherdess Pie. 19:45 I'm calling it Shepherdess Pie because there's no meat in it. 19:49 There's healthy lentils. Spread that around on the bottom 19:53 and that's a really flavorsome base to have. 19:58 These potatoes I think are done. 20:02 They're starting to break apart which is good. 20:05 Just test the pot before you pick it up. 20:07 Just going to drain it in the colander. 20:21 Just going to need to put it there. 20:26 Just going to start mashing it with a potato masher. 20:31 Now with the potato mash we don't want a perfect mash 20:34 We want a little bit rustic so we want to just under mash 20:37 it a little bit so there's a few chunks of potato in there 20:40 It just makes it really interesting when you're 20:42 eating a dish to come across a different texture or a little 20:45 pack of potato so you don't need to be too perfect on that 20:49 and also you can save the potato skins as well 20:51 they add great texture as well along with lack of wastage 20:55 so I generally try not to peel my vegetables where possible. 21:00 So we're going to add two table spoons of sweet chili sauce 21:04 to give it a bit of sweetness a bit of interest 21:09 going to add a tablespoon of whole grain mustard 21:14 and 1/2 teaspoon of salt 21:19 and I'm going to just add about a cup of milk 21:21 to make it nice and creamy 21:26 and turmeric. Turmeric will add a beautiful yellow color 21:31 We want round about 1/4 of a teaspoon 21:40 So we'll just stir that up and it will become a really nice 21:45 topping for our shepherdess pie 21:51 So the beautiful flavors of the mustard, the sweet chili sauce 21:55 will really make a nice topping. 22:02 It's a little more liquidy than I like but it will still be fine 22:06 And then we're going to tip it in there, look at that 22:09 and that is the topping. How easy is that? 22:13 Now this is all actually cooked so you can technically eat it 22:17 but it's quite nice to have it settled and flavors to mingle 22:21 in the oven. So I'm going to put it in the oven 22:24 around 350F, about 180C. I'll put it probably for round about 22:30 7-10 minutes left in our meal 22:33 and it will just cook and just be finished by the time 22:36 we are ready to serve. 22:40 We're making great progress on this meal. We've got the 22:43 seedy slaw done and ready to go, it just needs mixing 22:47 The cucumber salad is done. 22:48 The Shepherdess Pie with lentils and potato mash is in the oven 22:52 just finishing off, so let's finish the dessert. 22:54 One ingredient first is bananas. And I've got some frozen bananas 23:00 here. Just adds a nice touch. So just make sure you've got 23:03 bananas and you've put them in the freezer and freeze them. 23:06 So I've got about two bananas. 23:09 We'd best start with the pineapple. I'm going to use 23:13 a fresh pineapple and again if you've got canned pineapple 23:15 that will be fine as well. When you've got fresh it's obviously 23:18 a preference to use. So take the top and the bottom off. 23:23 and then we'll just slice down the side. 23:28 Making sure you'll get rid of the naughty eyes in there. 23:36 Slice it in half, slice again. And you can just take off the 23:40 hard core in the middle. 23:50 So we're going to use half the pineapple in the mix itself 23:53 It's going to chop it up in the blender. 23:58 Like that. It will turn into pineapple juice pretty quickly. 24:01 I'll just add a little bit more as well. 24:04 And then we're adding the bananas in as well. 24:09 Two bananas and let's blend it. 24:22 Let's check the rice. Look at that. Beautiful, the almond milk 24:28 has really soaked into the rice 24:37 This is lovely and blended. A nice thick banana and 24:41 pineapple mix. Put that together look at that! 24:47 And what we're going to do now is stir it together. 24:53 You've got this beautiful pineapple creamy rice 24:56 kind of mixture that's going to go beautifully. 24:59 Get some nice glass serving dishes 25:05 We're just going to pour it in. I'm just going to get a cup 25:07 this can get very messy. 25:09 I try to use a bowl. 25:13 Just pour it in like this. 25:21 So this is a great healthy dessert that you can have 25:24 You don't need to rely on ice cream and all these 25:26 unhealthy things that cannot make you feel that great 25:30 zapping energy and vitality 25:35 so these simple desserts can be very delicious. 25:40 On top we're just going to use some of that pineapple 25:44 just chop it up into little cubes 25:54 really thin dices like that 25:57 kind of rough doesn't have to be too perfect. 26:00 Just put some of that on top 26:05 with the freshness coming in there 26:08 a little bit of mint on top and we're ready to take it 26:11 to the table. Shepherd's Pie is in the oven. It will be ready 26:15 very shortly and that's pretty much the meal ready to go. 26:23 There we have the delicious Shepherdess Pie with lentils 26:25 and potato mash, really healthy whole foods. 26:28 Warming winter meal I suppose 26:34 We've got these two amazing salads. The seedy slaw 26:38 with fennel seeds, poppy seeds just bursting with flavor 26:42 You know that's going to taste fantastic! 26:44 And this beautiful, subtle cucumber ribbon salad 26:49 Absolutely delicious. And of course not to forget the 26:52 pineapple dessert, very quick and easy to make. 26:54 Thank you for joining me today on Cook 30 26:57 I hope you've learned some new skills, ingredients and 27:00 techniques that can help you make deliciously healthy meals 27:03 for your family. I look forward to seeing you next time. |
Revised 2016-03-03