Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000019A
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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. 00:26 And also, author of the Revive Cafe Cookbooks. 00:29 And today, I want to share with you 00:31 some delicious cafe quality meals 00:34 that you can cook in your own home. 00:37 Cook: 30 food is all about using 00:39 whole food, plant based ingredients. 00:41 We're gonna be using great proteins sources 00:43 like nuts, lentils and beans. 00:46 Whole grains, fresh fruits and vegetables 00:49 and wrapping it all together 00:51 with international flavors and herbs and spices. 00:54 And the best part about cooking with Cook: 30 food is, 00:58 you do not have to spend hours slaving away in the kitchen. 01:02 In the next 30 minutes, I'm gonna share with you 01:05 a great meal that you can cook for your family 01:09 and you'll be surprised how easy it is. 01:13 On the menu today, we have a medley of soups. 01:16 We're starting with a classic carrot and coriander soup. 01:19 We have a fragrant Thai tofu laska 01:23 and a creamy Italian tomato soup. 01:26 We're gonna be serving these with freshly made hummus 01:29 and whole grain bread, 01:31 and to finish it off, with a colorful fruit platter. 01:36 Okay, to make a meal in 30 minutes, 01:38 you want to make sure you're really well prepared. 01:41 I've got a clear bench surface, good chopping board, 01:45 sharp knife. 01:47 I've got three pots on the stove 01:49 warmed up, ready to go. 01:50 I've boiled the jugs, we have boiling water ready 01:53 and our shelves and refrigerator are stocked 01:56 with all the food we need. 01:58 So let's get into it. 01:59 Now when we have soups, you often go to people's place 02:01 and there might be a couple of soups. 02:03 You never want just one soup. 02:05 I always love to just have multiple different soups. 02:08 So we're gonna create three delicious soups 02:10 which are three of the best selling ones at my cafes, 02:14 so you can have as a meal. 02:16 And serving with whole grain bread 02:17 and hummus, really completes itself as a complete meal. 02:20 So to start with, we're gonna start 02:22 with a carrot and coriander soup. 02:24 First ingredient is onion. 02:26 So all these soups start with onions. 02:28 They're just-- with vegetarian cooking, 02:30 you need to really work hard with your flavors, 02:32 because you don't have a lot of inbuilt flavor 02:35 that comes with meat. 02:37 So onions is a really good place to start, 02:39 just gives a great underlying depth of flavor, 02:42 a good base so you can in build the rest of your meal on. 02:46 So if you start with a good base of flavor, 02:48 rest of the meal is easy. 02:51 So we have an onion. 02:53 We're just gonna chop it up, reasonably roughly. 02:56 Now this soup will be blended at the end. 02:58 So we don't need to be too careful in our cutting 03:00 but just small enough 03:01 so it's going to saute reasonably quickly. 03:05 Splash of oil, put the onions in, 03:17 we're also gonna have some garlic. 03:20 So we have two cloves garlic. Let's get my garlic crusher. 03:25 And garlic is another ingredient that just-- 03:27 you never taste-- things don't taste of garlic 03:28 usually, they just adds the depth of flavor. 03:31 They're just wonderful. 03:33 So two cloves of garlic, straighten the garlic press, 03:37 skin on and all and just squeeze it through. 03:40 Great time saver. 03:45 So I'll just turn that up a little bit. 03:48 So you need to add some carrots, 03:51 so we're just gonna peel these, 03:52 sometimes carrots come okay but these ones are... 03:54 We're not in carrot season at the movement 03:56 so, they're not quite as fresh as they sometimes are, 03:58 but if you're carrots come, 04:00 you know, really nice and clean and fresh, 04:03 you can generally get away 04:04 with peelings on most occasions. 04:06 So it's up to you. 04:07 Generally I won't peel vegetables 04:09 unless there's a need. 04:10 Just a... 04:12 Just a great time saver, wastage 04:15 and also, you can lose nutrients as well. 04:17 But today, we'll peel these carrots. 04:24 So you may not had carrot... 04:25 Carrot and coriander soup before, 04:27 but it's just a lovely... lovely flavor of soup. 04:30 It's just, just awesome. 04:32 So, I'm just gonna chop the ends off, 04:35 and again with the chopping, 04:36 try to cut multiple parts at the same time. 04:40 And we're just gonna just roughly chop these. 04:45 We want them to cook so, you don't... 04:48 You don't have to make them wafer-thin or anything. 04:51 Put those in here, 04:56 put the onions and stir them around. 05:06 Tune that down. 05:07 We want to just have it sort of just a medium heat 05:11 and all the onions and carrots 05:12 will just start softening and get ready. 05:15 It's the base of the first soup underway. 05:18 The second, I'm gonna work on is the Thai laska. 05:21 And this is the lovely Asian dish 05:23 that we're gonna serve with tofu. 05:25 So, we want to start with the onion again. 05:28 So we repeat the process, chop the onion up, 05:30 now this soup is going to be not blended. 05:34 So we want to take a little bit more care 05:35 with our preparation of the vegetables. 05:37 So if you're blending stuff, 05:38 you can just really cut it in your way. 05:44 Get rid of all the skin parts. 05:46 So we're gonna just dice this really finely. 05:52 And when you're chopping your onions into these half-moons, 05:54 you just need to hold the onion at the end. 05:57 So it stays as one complete piece, 06:04 more thereabouts. 06:07 You can cut one group of onions 06:09 and then you can just slice through here, 06:14 so we've got some nice thin small pieces. 06:20 So we're just gonna dissolve into the soup 06:21 we don't want to be eating chunks of onions in this one. 06:29 Again, touch of oil. 06:36 I'm using some cast iron pots today. 06:40 And they are my most-- 06:41 My favorite way of cooking is using cast iron. 06:43 So if you can get some... 06:44 Some beautiful cast iron pots, I recommend them. 06:47 They're just, they are very, very heavy. 06:49 But they last forever and the good quality ones 06:51 will have a great non-stick stove surface. 06:55 Okay, we need to add some garlic. 06:59 You can of course, use any other pot you want. 07:01 We just got-- it's a basic stainless pot here. 07:04 So it doesn't really matter as long as you stop it 07:06 from burning on the bottom. 07:09 Again, we're gonna put some garlic in. 07:11 So just put-- remove the-- 07:13 The skin from the last session and squeeze it in like that. 07:19 Much quicker than finely chopping it up. 07:26 Now, I really love these 07:28 bamboo style stir, wooden stirrers as well. 07:31 They are my favorite way to stir. 07:32 They are just wonderful. 07:33 And really with an expense 07:35 of probably a dollar or two at an Asian shop. 07:38 So we're gonna have to just keep 07:40 all these stirring as we go. 07:41 We've got three pots on. 07:42 So this shows all about multi-tasking 07:46 as you've probably discovered, 07:47 having multiple things on at once, 07:49 but you can save lots of time. 07:51 Now, we're gonna start add some lovely Thai flavors, 07:54 so we've got some lemongrass. 07:57 So we're gonna put in two tablespoons 07:59 of lemongrass paste. 08:00 You could just put in two stalks as well. 08:04 But it's much quicker 08:05 when you've got this great paste 08:07 that you can get at most supermarkets. 08:08 So lemongrass paste, two tablespoons, 08:11 and two tablespoons of ginger. 08:19 Here we go. 08:22 So this soup is now underway as well. 08:26 Tomato soup next. 08:27 And if you want to quick soup to make, 08:29 tomato soup is the quickest one you can make, 08:32 because it's just very quick. 08:34 We're just using the canned tomatoes, 08:36 but we still need to get an onion on. 08:42 So again, the same ritual, peel the onion 08:48 and we're gonna be blending the tomato soup, 08:50 so we don't have to be as fussy with our chopping. 08:54 So just roughly dice. 09:02 Pop that in, bit of oil. 09:10 And again, some garlic, 09:15 we toss two nice big cloves of garlic, 09:25 pull out the old skin, press it in, 09:32 here we go, stir for this one 09:35 and this one here, is now underway as well. 09:38 So great start, the hard part of the soups 09:40 are underway or the long part 09:42 and this onions are gonna be beautifully caramelizing. 09:47 Okay, just had a bit of... 09:48 I got a peeled carrot here and some celery. 09:51 Just gonna add these to the tomato soup, 09:53 just to give a bit of extra flavor. 09:58 Carrots and celery and onions are really good partnership. 10:06 Just add those in there. 10:07 So I want to add some spices 10:09 to the carrot and coriander soup, 10:10 so we've just got a have a teaspoon of nutmeg 10:14 and a tablespoon of coriander, 10:18 of course, it's coriander soup and a tablespoon of cumin. 10:24 Just give them a quick mix around. 10:27 We're gonna be using fresh coriander 10:28 with the carrot and coriander soup as well. 10:31 So just let this spices activate couple of seconds. 10:34 We've got the boiling water here, ready to go. 10:37 And we want four cups or just one liter or quart. 10:42 So I'll measure that out and we'll pour that in. 10:47 And those will start cooking. 10:51 Give that a bit of stir, turn it up a bit. 10:55 And now, we want to make some cashew cream. 10:58 And this is the really creamy way of, you know, 11:00 increasing the creaminess in soups. 11:02 So a lot of restaurants 11:03 or recipes go for a normal cream 11:04 'cause it's much healthier, one, 11:07 and we're gonna cream the carrot soup 11:09 in the tomato soup this way. 11:11 So I'm gonna start with two cups of cashew nuts, 11:14 that'll be going to two soups. 11:17 And two cups of cold water and blend this up. 11:22 This is just a great way, 11:24 just a great way of making things creamy. 11:26 You can use it in curries and smoothies, and again, 11:28 if you're gonna need something creaminess and thick, 11:31 it's a great way of doing it. 11:32 This takes a couple seconds. 11:44 Just pour some of it in this jug 11:46 and we'll be able to use that later. 11:47 So now the job is done 11:49 and prepared for us when we needed. 11:56 Okay, back to the tomato soup, 11:58 we're gonna add some Italian seasonings. 12:00 So you can get these lovely, 12:01 just combinations of different dried herbs. 12:04 So we want a good tablespoon, you can get Italian seasoning, 12:08 mixed herbs, they're all different names, 12:09 there're so just good combination 12:11 of some tried herbs. 12:12 So let's mix it around in there for a bit. 12:15 And then we got some canned tomatoes, 12:18 and we want three little cans 12:19 or one big can and one little can, 12:21 so we want 1200 grams 12:24 which is around about 18 ounces of tomatoes. 12:27 And the best part of the tomato soup 12:29 is it's just opening the cans. 12:30 So it's one of the fastest soups you can make. 12:35 So, open these 12:39 and so if you can get any kind of-- 12:41 you can use whole tomatoes, crushed tomato's 12:43 because we're gonna be blending it up. 12:44 It doesn't really matter. 12:46 Just put the canned tomatoes in there. 12:48 Turn up the heat a little bit. 12:52 Here we go. 12:54 We're gonna put in also, two cups of water. 12:59 Just to give it a soupy structure 13:03 and just turn up the heat and they would just-- 13:05 They kind of mingle together 13:06 and will start to develop a lovely flavor. 13:11 I'm also gonna add some honey, tablespoon of honey. 13:15 One thing about tomatoes is they can be quite-- 13:18 Bitter is the wrong word 13:20 but they are not generally as sweet 13:22 when they come in cans. 13:23 So you may need to... 13:25 We'll start it with one tablespoon of honey. 13:26 But you may need to add more later. 13:27 So always taste it, every kind of batch 13:29 of canned tomatoes is different. 13:30 And half tea spoon of salt. 13:32 And again, with salt-- all these soups are gonna have 13:34 to make sure we taste at the end 13:35 and just adjust with any seasonings if possible. 13:38 These are good starting measurements. 13:39 So bring that back to the boil, 13:41 give this a bit of a stir, whoops, burning a little bit. 13:43 Turn it down. Give this one a stir. 13:46 You're gonna be multitasking, keeping everything stirring 13:48 and stopping from burning. 13:53 If you've just joined us on Cook: 30 today, 13:55 we are cooking a medley of soups. 13:58 We're staring with a classic carrot and coriander soup. 14:01 A fragrant Thai tofu laska. 14:05 We're gonna be making a creamy Italian tomato soup 14:08 and serving with fresh hummus and whole grain bread, 14:11 and to finish off a delicious fruit platter. 14:16 We're making excellent progress on our three soups 14:18 and now we're going to put 14:19 all the delicious flavors into the laska. 14:22 So, look at these onions and lemongrass 14:24 and garlic and ginger, just a nice lovely base. 14:28 So, we're gonna put in a tablespoon 14:30 of ground coriander 14:34 and I'm gonna cut-- chop up some color. 14:35 We also make sure we've got in the soup. 14:37 So just put half a red 14:39 and half a yellow a bell pepper. 14:46 Just rip out the seedy part at the end. 14:48 And we're just gonna slice it really thinly. 14:52 And you need a really good sharp knife to do this. 14:54 So as thin as you can, chop it through. 15:00 So as with cooking, important part is color. 15:02 So the tomato soup and the carrot soup 15:05 would be reasonably monochrome, 15:06 you want to be kind of orangey or you want to red. 15:09 But the laska is one we want have 15:10 all the color shining through. 15:17 Chop all these up 15:21 and put those in, see if you can them a... 15:22 Just a little bit of fry around 15:24 before we add our liquid ingredients. 15:31 Okay, we add some red onion for color 15:34 so, half a red onion and again we're just going to, 15:39 just slice it. 15:41 Get rid of the ends, get rid of the skin. 15:49 It comes off eventually. 15:50 Hardest part of onions is the skin. 15:54 And we're not gonna completely cook this red onion, 15:56 red onion is quit acceptable on a dish, 15:58 not a 100 percent cooked. 16:00 So, but this just adds some beautiful color 16:03 through the soup. 16:05 And again, we'll just put that in like that, 16:08 so it's just about half a large one or one small red onion. 16:14 Just turn up the heat so we can start 16:17 and we'll let these vegetables cooking. 16:19 Okay, Thai curry paste, we've got a red Thai curry paste. 16:22 These are available in most supermarkets 16:24 and health stores in Asian shops. 16:26 So a good teaspoon of red Thai curry paste. 16:29 Put that in. 16:31 It's gonna mix up with the water later 16:32 so we don't need to be too worried about 16:34 mixing it with water first. 16:37 Sesame oil, and this a great Asian flavor 16:40 so you want a good tablespoon of that, 16:43 just a really nice flavor 16:46 and three tablespoons of honey for the sweetness in there. 16:51 And another ingredient which is really nice 16:52 is bamboo shoots. 16:55 And these-- you can get in some 16:57 quality supermarkets in most Asian stores 16:59 and just 'cause it's got really good 17:01 authentic Thai and Asian texture. 17:06 So just drain off the water and look at these little guys, 17:13 just a lovely, not much flavor, but just a lovely texture 17:18 to have in a lovely soup like this. 17:25 This my favorite part of cooking, 17:27 just throwing a lots of deliciously healthy, 17:30 interesting ingredients unto a pot 17:32 and seeing what comes out of the other end. 17:36 So that all the main ingredients, 17:37 we're not gonna add some coconut milk 17:39 and this is gonna be provide most of that moisture. 17:42 So we're gonna add a can of coconut and milk. 17:46 And we'll put that in there like that 17:49 and then we're gonna add another can of hot water-- 17:51 Of boiling water from the jug. 17:53 This will help speed up the process, 18:01 just like that, give it a stir round. 18:05 And we just gonna let that sit there and mingle, 18:07 probably gonna take about ten minutes. 18:09 And all those flavors are gonna heat up. 18:11 The veggies are gonna soften. 18:12 And that soup is a nearing its finishing stages. 18:19 There's no better additive to soup 18:21 than freshly made hummus. 18:23 So I've got a can of chickpeas or garbanzo beans here. 18:27 And I'm just gonna quickly make up some hummus. 18:29 Once you've made this few times, it is so easy. 18:32 So just drain these beans and pop them in blender. 18:40 So one can of beans, 18:42 we want half a teaspoon of salt, 18:45 one clove of garlic, 18:48 and the garlic press, squeeze it in. 18:57 And we've got some is tahini, which is sesame seed paste. 19:00 And we want two tablespoons there, 19:03 two generous tablespoons. 19:06 We want some lemons, give it a really nice bite. 19:10 Generally, you want about four tablespoons or two lemons. 19:14 Squeeze those away. 19:19 So, this is just a basic classic hummus recipe 19:23 and from this you can add lost of other flavors if you want. 19:25 We've got lots of flavors with these soups, 19:26 so simple hummus is appropriate today. 19:28 We can add, you know, pumpkin, butternut, 19:31 sweet potato, roasted peppers, 19:33 lots of things you can add to it. 19:35 And a little bit of water. 19:39 Now most hummus recipes call for oil, 19:41 but I don't make my hummus with oil anymore 19:43 so putting probably about 19:44 a quarter couple of water to start with. 19:47 Just healthier and it actually tastes fine if it's made fresh. 19:50 So just start that off. 19:52 While it's going on, just give this a bit of stir. 19:55 It's thickening up lovely. 19:56 Look at that lovely tomato soup. 19:59 The laska is just bubbling, it's just how we wanted. 20:02 We don't want to over bubble 20:04 because the coconut milk will separate. 20:07 And this just look like it's nearly ready to go. 20:09 Look at that. 20:16 I think the hummus is ready. 20:19 There you go, look at that lovely, 20:22 let's get a bit of taste, beautiful. 20:26 Sometimes it needs little bit of lemon juice or salt 20:27 but this is actually a really nice mix. 20:29 So just put that there, we'll put into bowl before we serve. 20:33 Now we think we can add some tofu to the laska. 20:36 So we'll just grab some tofu. 20:41 And this is the, probably, the main protein of this dish. 20:46 Just drain the tofu. 20:48 I'm just gonna cube it up and tofu gets a bad reputation 20:51 for being a very bad, bland and boring food. 20:54 In fact, some people would just refuse to eat it. 20:57 And I don't blame them because, you know, 20:58 it's often prepared so poorly, but tofu is-- 21:01 Just soaks up flavors amazingly. 21:04 And all the flavor in here, all the delicious lemon grass, 21:09 ginger and the flavors would just permeate 21:12 this tofu beautifully. 21:14 So this will be very flavorsome item. 21:17 So we're gonna pop that in there. 21:21 And mix it in and that would just soak up 21:24 those delicious flavors. 21:26 So we just want to keep this as just hot 21:28 perhaps just bubbling but only a little bit. 21:30 So you can see the steam coming off it 21:33 and that will be a beautiful soup. 21:36 Now the carrot soup, I think is ready. 21:37 The carrots are looking reasonably soft. 21:40 So I'm gonna add some seasoning. 21:42 So we want to have half a teaspoon of salt 21:48 and we want a bit of sweetness, 21:49 so like two tablespoons of honey 21:53 and again, all these seasonings-- 21:55 are just recommendations. 21:56 Every soup ends up different 21:58 so make sure you try your soup before you finish 22:00 and change the seasoning if required. 22:03 We're just going to add half of this cashew cream 22:04 to make it nice and creamy. 22:08 So half there, so that one... 22:09 Half of that, we'll put in the tomato later. 22:11 Stir it around and then we're gonna get 22:13 a great friend of mine, the stick blender. 22:16 These are amazing tools 22:18 available in most department stores. 22:21 So it's got a little blade on the bottom 22:23 and we just gonna blend this around. 22:30 You may have to tilt it so that you've got, 22:33 so that you have um, fully immersed. 22:38 If the blender comes out of the top of the soup, 22:40 it will spray everything. 22:42 So, just tip this. 22:43 Well, I better turn it off first, hadn't I? 22:45 Don't want to be cooking my fingers. 22:50 Blend around. 23:18 There you go, the soup is all nice and blended, 23:20 look how thick this has become. 23:22 Just beautiful, so let's have a quick taste; 23:25 always have tasting spoons available. 23:31 Yeah, it's really nice. 23:33 Perhaps just a touch of more salt, 23:37 and that is just a beautiful soup. 23:39 We'll garnish that with fresh cilantro 23:40 and that is ready for the table. 23:45 Well, tomato soup is nearly finished. 23:46 Look at that nice and thick, you can see 23:48 the water is evaporated off 23:49 and the flavors are all strengthened. 23:51 We're just gonna stir in this cashew cream 23:55 and this turns it from a lovely tomato soup 23:57 into an amazing tomato soup 23:58 with that nice creaminess, just absolutely wonderful. 24:02 So what need to finish that 24:04 is just blend it up and it's ready. 24:06 The laksa, this is just so flavorsome. 24:09 So I'm gonna turn this off now, 24:10 you want to turn everything off and-- 24:12 But to make this absolutely, totally awesome, 24:15 we're gonna add some cilantro on top, 24:24 we're gonna add some mint and these two herbs 24:27 would just transform this dish into something 24:31 that is just full of amazing flavors. 24:36 It's the mint cilantro and that's not all, 24:38 we're gonna add some lime juice and this... 24:42 This combination would just be amazing, 24:44 so I'm just gonna squeeze it in like that. 24:50 It's just gonna be beautiful. 24:54 And then we're gonna add some limes with it. 24:56 So, when we're serving, people can just add 24:58 some limes to go with it. 25:04 Just like that, look at that. 25:09 Okay, we now need to make a fruit platter. 25:12 So I'm just gonna toss, just gonna sort the board off, 25:14 we've been cutting a lot of vegetable things on this side, 25:16 so you want a nice clear board when you start a fruit platter. 25:20 And I'm gonna start with these beautiful fruits. 25:23 We've got some nice melons here. 25:26 So we're just gonna chop them in half, 25:28 and chop them in quarters 25:31 and then scoop it out the flesh inside 25:36 and we're just gonna slice it up, get the end off. 25:38 And we're gonna leave the skin on. 25:40 You can actually do a nice fruit platter with the skin on. 25:43 So I'm gonna chop, 25:45 need to hold each piece as we chop 25:53 and we're just gonna lay it out. 25:55 The secret of fruit platter is to keep 25:56 all the colors together and just lay it out like... 25:59 Like that. 26:01 We're gonna start with another color, 26:03 so we've got another melon. 26:05 And again, we're gonna quarter it, 26:08 and then scoop out the seeds, leave the skin on, 26:13 and chop off some bits. 26:21 And then lay it out again, 26:23 and arrange these into nice rows of lovely fruit. 26:28 Now I've got a watermelon and pineapple. 26:30 Same thing again, leave the skin on 26:33 and just keep chopping these into lovely, lovely rows. 26:38 So I'm gonna finish this fruit platter, 26:40 while we go the break 26:41 and will put everything on the table shortly. 26:46 During the break, I've grated some carrot into the carrot 26:48 and coriander soup. 26:50 That just gives it a little bit of extra interesting texture, 26:53 finished this fruit platter. 26:54 Hasn't God made some amazing beautiful fruit, 26:57 just bursting with colors and taste and flavor 27:01 and all the vitamins and minerals 27:03 we need for our body. 27:04 This beautiful Thai laska, just delicious, 27:07 all those flavors bursting through 27:09 and of course, we've finished off 27:11 the tomato soup and blended it as well. 27:14 Thank you for joining me today on Cook: 30. 27:16 I hope you've enjoyed this show 27:17 and learned some great new cooking tips 27:19 and I'll look forward to seeing you next time. |
Revised 2016-01-28