Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000024A
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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 I also wrote the Revive Cafe cookbooks. 00:29 And today, I'm going to share with you 00:31 some delicious cafe style meals you can cook at home. 00:36 Cook: 30 Food is all about using 00:37 whole food plant-based ingredients. 00:40 We're gonna use great protein sources like 00:41 beans, lentils and nuts. 00:44 Whole grains like brown rice and quinoa 00:47 Fresh fruit and vegetables and tie it all together 00:50 with international flavors and fresh herbs and spices. 00:54 And the best part about Cook: 30 Food 00:57 is you do not have to spend hours 00:59 slaving away in the kitchen. 01:02 I'm gonna show you how in just 30 minutes 01:04 you can make a delicious meal for your family 01:06 and they will love it. 01:09 On the menu today, we have 01:11 a Mediterranean stuffed sweet potato. 01:15 We're serving with a fresh garden salad 01:17 and also a basil pesto pasta salad 01:20 and to finish it off an amazing dessert, 01:23 a chia seed pudding with black cherries. 01:28 Now, if you want to cook a meal 01:29 in a very short time like 30 minutes, 01:31 you need to make sure you're really well prepared, 01:33 it doesn't happen by accident. 01:35 You want a clean work bench. 01:36 Make sure your bench is nice and clear. 01:39 We've got pans hot on the stove ready to go. 01:42 Boiling water in the jug 01:44 and the oven is set to 400 degrees Fahrenheit 01:47 or about 200 degrees Celsius. 01:50 And we've got a sharp knife, a chopping board and our fridge 01:54 and pantry are full of all ingredients 01:57 we're going to need. 01:58 So first job we're going to do 02:00 is get the sweet potato in the oven. 02:02 So we're gonna cut, slice these in half. 02:06 Just like that. 02:07 Now these fortunately are one of the slowest, 02:09 fastest cooking roast vegetables you can get. 02:11 So we should be able to get it fairly quickly. 02:15 Now I'm gonna make a meal for four 02:16 but I'm gonna put extra one in 02:18 'cause often sweet potato will come apart or something, 02:22 so it's always good to have reserve. 02:24 We're trying to getting the cook oil up 02:26 and this will help them cook fast 02:27 and also stop them from burning. 02:31 And we're gonna bake these, 02:33 it will probably take around about 02:34 15 to 20 minutes to soften up. 02:36 Got a very hot oven. 02:38 So we want to make sure they cook fast 02:40 and we get it in first thing. 02:45 So that's job number one done. Nice and hot. 02:49 So that will soften up really quickly. 02:51 Second job, we want to cook some pasta. 02:54 We've got some beautiful spiral whole meal pasta. 02:57 So make sure you look at the whole meal pasta 03:00 in your supermarket. 03:01 We got a pot here. 03:03 I'm gonna put some boiling water in. 03:10 It's definitely hot. Always good for quick cooking. 03:14 So we got lots of water, boiling water 03:16 and I put around about two cups of this pasta in. 03:20 And pasta generally varies but generally eight minutes 03:23 is a good starting point for pasta. 03:25 So we turn the heat right up and get that bubbling. 03:31 So it's the second job on and under way. 03:34 We're now gonna start the back end to the meal 03:36 and that's the pudding, the chia seed pudding. 03:38 Now this takes a bit of time to soak 03:40 and get a nice texture. 03:42 So what we're gonna do is gonna start with, 03:44 well, not chia seeds, we gonna get our blender. 03:48 We'll have some dates in, so we have half a cup of dates. 03:52 Just some whole dates. 03:54 It's a really, really flexible recipe. 03:58 So you don't need to be too concerned 04:00 about the measurements of this one. 04:02 We're gonna take half a cup of cashew nuts. 04:07 That's about half cup. 04:10 We're going to have some carob powder 04:12 and I'm gonna put five tablespoons of carob powder. 04:15 I'm gonna double up, let's say it's one, two, 04:18 three, four and five. 04:22 And then we're gonna put some water in, 04:23 two and a half cups of water. 04:28 So that's gonna be about 600 mils. 04:35 Into the blender. Look at that. 04:39 I'm gonna blend that up into a nice desserty type. 04:59 It set by itself, 05:00 that's the beginnings of our pudding 05:03 and important to roll just like that. 05:08 And there's a few crunchy cashew nuts in there 05:10 but that's fine, that will add a bit of texture. 05:13 And now we want some chia seeds. 05:15 So we want half a cup of chia seeds. 05:18 And these are amazing little product. 05:20 You probably see in the supermarket. 05:22 So about half a cup. I'm gonna stir these around. 05:27 And these chia seeds bring-- 05:29 They kind of expand bringing on this really, 05:32 lovely, fluffy, kind of a draw together 05:36 all the flavors kind of a texture. 05:38 So in about probably 20 minutes that will just come together 05:42 and combine to be a lovely dessert like texture, 05:45 kind of like a mousse but slightly different. 05:48 You got to stir quickly 05:49 or else the chia seeds won't at all stick together. 05:53 Just gonna put that in the fridge. 05:55 And we'll come back to that later. 05:59 Okay, let's make the lovely salad. 06:02 So with this one today, I'm gonna actually 06:04 put the ingredients through this food processor. 06:06 If you look at your food processor on, 06:08 you might as well find 06:09 in the back of the cupboard somewhere, 06:10 you got all these neat blades 06:12 and you can actually find a slicing blade. 06:14 And they usually come in different sizes. 06:15 This one need a little adjustment. 06:17 And just wind up and down 06:18 and you can then slice things as big or small as you want. 06:21 So I'm gonna wind it down to basically its minimum, 06:24 smallest, thinnest sliding slice in second. 06:28 And we just start some ingredients. 06:30 So we just-- 06:31 I'm gonna pull the bits that we don't want to eat 06:35 and just prepare with the ingredients. 06:36 I've got some red peppers and some yellow peppers. 06:40 Got these all baby ones which are quite nice. 06:42 And these are really-- 06:46 Blend up, sorry slice up quite nice 06:48 into beautiful little shapes. 06:50 'Cause these ones will end up being big, bigger shapes. 06:57 Just take the ends off, 06:58 all the bits that we don't want to have. 07:01 Few, few pips are actually fine. 07:04 I've got some radishes here. 07:06 And radishes have a lovely peppery flavor. 07:09 So we just gonna take off the bits of the radish 07:11 that we don't want, just the edgings. 07:14 We can get rid of that. 07:22 Just lovely. 07:23 Again when you're doing salads, just look for different colors. 07:25 Whatever vegetables would take your eye at the supermarket, 07:28 just make sure they had a big range. 07:31 And the salad is just basically throwing together 07:34 whole of ingredients, nothing special about them. 07:36 They just go together really well. 07:40 And I'll probably use around about half a cucumber. 07:44 I'm going to use one that's one without the skin you can eat. 07:49 So let's get going. 07:51 So we can start putting in this. 07:56 Look at that. 07:58 Look at those beautiful shapes that makes. 08:00 Just squashing the pepper, put in the feeder. 08:06 It's nice yellow. Got the cucumber. 08:10 Some beautiful round bits happening there. 08:14 And now the radishes. 08:24 There we go and I think I might-- 08:25 It's great, look at that. So let's see what we've got. 08:29 Just look at it, in a matter of seconds 08:31 we've got these beautiful pink, red, orange, green mix. 08:37 That's just gonna, just be a beautiful, beautiful salad. 08:41 So I've got some remaining lettuce to go with it. 08:44 That's my favorite lettuce, 08:45 it's a nice solid flavorsome lettuce. 08:49 So I'm gonna just chop this or slice it, 08:54 probably one inch slices. 08:58 And then we got to, just got to get a platter. 09:01 Just like that. 09:03 I'm just gonna throw these lovely, 09:08 actually you spread them out a little bit. 09:11 And just put them in this dish 09:13 and just spread these wonderful, wonderful colors. 09:18 This is just bursting with color freshness flavor. 09:31 And the radishes are just so fresh. 09:36 It really add to this. 09:38 Also I can add a little bit of protein, 09:40 I'm gonna add some black beans 09:42 and you can add any kind of bean that you want. 09:45 Try black-eyed peas, black-eyed beans. 09:48 These are just gonna add a little bit of protein, 09:50 little bit of extra color. 09:51 Just something a little special, a little different 09:52 to have in the salad that you probably wouldn't expect. 09:57 Just drain out 10:00 most of the stuff that comes with it. 10:04 Just gonna just put all of that, out of the can. 10:10 Just kind of mix it up together, 10:15 just like that. 10:18 That's just a lovely. 10:20 Sort of a messy salad, really 10:22 but just beautiful, all those beautiful colors. 10:27 Now I want to add some-- Now I want to add some herbs. 10:31 So you want to have, just clean the knife. 10:35 Gonna have some cilantro 10:37 and also some mint put up with that. 10:41 Mint is just amazing for salads. 10:43 So we'll pick a nice couple of handfuls of mint. 10:47 Just rip off any of the ends. 10:51 Just put a kale with the cilantro. 10:52 We're gonna slice it up. Nice and thinly. 10:57 Just quite clean so that didn't need wash. 11:01 You can smell that mint is just amazing. 11:03 We can grow mint, make sure you put a mint, a mint bush. 11:08 I'm just gonna, just mix it all through that salad as well, 11:11 just massage it through. 11:14 This is how we make most of the salads at my cafes 11:18 just basically, just any ingredients into a big tub. 11:21 Mix them up. 11:22 And then put them on a plate like this. 11:23 So it's really, really fun making salads. 11:27 If you don't have any of these ingredients 11:28 don't worry, just leave them out, 11:29 we'll put some other ones in. 11:31 Now before we serve that, 11:33 we're just gonna put a drizzle of olive oil over it as well 11:35 and some lime juice. 11:36 But we'll leave it there right now 11:38 'cause we don't want to dress it too soon 11:39 before we start serving. 11:43 If you've just joined us on Cook: 30. 11:45 We're cooking a delicious meal in just 30 minutes. 11:49 Today we have a Mediterranean stuffed sweet potato 11:52 served with a fresh garden salad. 11:55 We also have a basil pesto pasta salad with avocado. 11:59 And to finish off, a delicious chia seed pudding 12:02 with black cherries. 12:04 So we're making excellent progress. 12:06 The sweet potatoes are in the oven, 12:08 they should be very soft and nearly ready. 12:10 We finished the garden salad. The pasta is nearly ready. 12:13 I'm just gonna start with the dessert, 12:14 I'm gonna get the black cherries 12:16 out of the freezer. 12:17 Now if you access to fresh ones, that's great. 12:19 Picking up these lovely frozen cherries 12:23 which are just wonderful. 12:24 So I'm gonna put them into this bowl. 12:26 And just-- We just kept that frozen. 12:29 So probably need round about that many. 12:32 Three or four cups. 12:33 If you put extra out, don't worry, 12:34 they're really yummy to eat by themselves. 12:36 And we just want to get those just, 12:38 they just start softening. 12:39 So they're not completely frozen 12:41 when we want to start dealing with them. 12:43 Okay, the pasta appears to be ready. 12:45 As you can see it's just lovely and just firms the bite. 12:50 Perfect. 12:52 Just gonna drain it in this colander over here. 12:56 And we're using whole meal pasta today. 12:59 You can get whole meal pastas in most supermarkets. 13:02 And it's a far healthy way of having pasta. 13:04 Most white pasta is just made of, you know, white flour. 13:08 So took that in our salad making bowl. 13:12 So we need a nice dressing, so we got a nice basil pesto 13:15 to make to go with this one. 13:16 I can use the food processor or a blender, 13:18 so I'm gonna use a blender today. 13:20 And the first ingredient we got some basil. 13:23 So I put the basil in. 13:25 Nice handful of that 13:27 and also a handful of cilantro or coriander, 13:29 just to help get more herbage in there. 13:33 You want quarter of a cup of extra virgin olive oil. 13:38 And half teaspoon of salt 13:43 and lemon juice is a very important pesto addition. 13:47 So I'm just gonna juice up some lemons. 13:50 And always use fresh lemons like this. 13:53 You can get some lemon juice in the supermarkets. 13:56 But I don't like putting. in those bottles, 13:58 they look lemons but it's not lemon juice, 14:00 it just tastes horrible. 14:01 So it's worth the extra effort 14:03 just to spend a few seconds juicing lemons. 14:08 So we gonna round about quarter of a cup, 14:10 it's probably that a quarter of a cup. 14:12 I'm just gonna pour them in here 14:14 and let them go through my fingers 14:16 to catch the pips. 14:21 Look at that. 14:28 And also we're gonna add some cashew nuts, 14:29 traditionally pesto would have pine nuts 14:32 which are horrendously expensive. 14:34 Just gonna put about 14:35 half a cup of cashew nuts in there. 14:39 And we are going to blend this up. 14:53 Yeah, look at this. 14:55 That's just a beautiful dressing. 15:09 Look at that. 15:11 There's just one beautiful pesto, 15:12 we give it a try. 15:14 Oops. 15:17 Very delicious, lots of lemon juice, 15:18 it gets very, very zingy. 15:21 So you-- I'm just pour some of the pasta. 15:29 Just give it a pour in. 15:31 If it does stick in the blender, 15:33 you can add a little bit of water 15:34 or little bit of extra lemon juice 15:36 just to make it more liquidy. 15:44 Make sure you get all this delicious pesto out. 15:47 So you can use pine nuts if you want to. 15:49 But I think cashew nuts do an excellent job as well. 15:57 Just gonna stir that through. 16:00 That's just a delicious salad. 16:09 When you're cooking the pasta, don't add oil, 16:11 if you add oil when you cook pasta 16:13 that things don't stick to it quite as easily. 16:15 So I'm just gonna add some cheery tomatoes 16:20 of this massive container of cherry tomatoes. 16:23 So just want around about that many. 16:27 So about a cup. Just gonna cut those in half. 16:33 And when you're cutting them, try and economize on your cuts, 16:35 try and cut through three or four at a time. 16:42 Just like that. 16:47 Oh, I've got all the time and mix it through. 16:55 Add them in a nice wooden bowl. 16:58 Always look at the nice rustic wooden bowls like this 17:01 in all your home ware stores. 17:04 They really do add great things to make food look good. 17:11 That's nearly done and to finish it off, 17:13 somebody goes well with tomatoes 17:16 and basil and pasta as avocado. 17:20 So I just got two small avocados here. 17:23 We can use one large one. 17:25 And we're just gonna dice this up. 17:28 And this is-- 17:30 Great way to serve pasta. 17:37 And that is rotten, I won't' use that one, 17:39 probably use three here. Just squeeze out the avocado. 17:48 Get rid of the little in bit. 17:58 And you know that this is gonna taste amazing. 18:05 So just little cubes. 18:17 And we're just gonna just mix it through 18:21 and sprinkle that lovely avocado on top. 18:25 Doesn't it, it just look amazing. 18:29 And before we serve this, it starts to dry out 18:31 just a little drizzle of lemon juice over the top, 18:34 would not go just freshen it up and make it look beautiful. 18:38 Again, there we go one delicious pasta salad. 18:46 I can smell the sweet potato in the oven, it just-- 18:49 Nearly ready, they smell fantastic. 18:51 Okay, we're just gonna make the inside 18:52 for the stuffed potato. 18:54 So I'm gonna start with the red onion, 18:57 or the one medium or half of the large ones. 19:00 So I'm just gonna have just probably half a large one. 19:04 So just finely dice up. 19:08 Red onion like this, so slice it 19:12 and then you can then cut the rest into dices. 19:17 Need a little bit of oil. 19:24 And we'll put that in the pan. 19:28 Kindle up a little bit. 19:30 We want this to cook really fast. 19:33 Better use some garlic, 19:34 two lovely cloves of the garlic. 19:37 Into the garlic press. 19:39 Skin and everything, I'm gonna squeeze those in, 19:45 just like that. 19:49 Quick way of getting garlic, little bit of a stir around. 19:53 So we're gonna just quite a beautiful flavor base 19:56 of this sweet potato. 19:59 Red pepper or capsicum, pull out the insides. 20:06 And again we're just gonna slice it thinly. 20:13 And this one as well. 20:19 And then just diced it up so it's nice and small. 20:24 So that's one thing is to get the onions on first 20:26 'cause they're gonna take the longest. 20:28 As these guys aren't quite so critical, 20:31 they're not cooked 100 percent properly, 20:34 it's not gonna shoot you. 20:35 Then we have our zucchini or courgette. 20:38 And we're just gonna do the same again, into half. 20:42 Just gonna make some strips. 20:45 I'm gonna just finely dice this. 20:49 Some of these finely dicing maneuvers 20:50 are probably not restaurant standard. 20:52 But they're fine for the home kitchen. 20:54 And in my cafe we generally run everything quite rustic 20:57 rather than perfect. 21:04 These in as well. 21:06 And usually I want to take just a couple of minutes. 21:07 We just want them to just come just soft, 21:11 we saw the flavors to start mingling 21:12 to give a bit of lovely combination there. 21:16 I'm gonna add just a little bit of the chilies 21:19 which is little bit of chili paste, 21:21 you can buy this in the supermarket. 21:23 Just a small squeeze of that, 21:24 just to give it a little bit of heat. 21:26 And you won't notice it but it's just enough 21:28 just to help round off these flavors, 21:30 so it shouldn't actually heat the food up too much. 21:35 And again if you've got-- 21:36 If you've got full on chili peppers, 21:38 you can add half or one of those 21:40 but be careful obviously. 21:43 So we want more ingredients. 21:45 We're gonna add some slivered almonds. 21:48 And then you just kind of just add a little bit of-- 21:50 Just a little bit of mouthfeel 21:52 when we're eating the stuff kumara. 21:55 I think there are some main stuff there. 21:57 Now let's get this sweet potato out. 22:05 Look at these guys, aren't they gorgeous? 22:09 So what we want to do 22:11 is just grab one of them, grab them. 22:13 Yep, they are nice and soft. 22:16 So we want four of them. 22:22 We want to be really careful. 22:24 We want to skip the insides out and put that in the pan 22:28 with the other ingredients. 22:30 Just be very careful, take your time, 22:32 little bit of patience. 22:36 And just start adding 22:38 to this beautiful flavored mix. 22:43 So you want to cut just near the skin, 22:46 so there is a little bit of flesh left, 22:48 it's always a bit of touch and go. 22:50 We got two spare ones there if you miss one of them up. 22:55 So just cut this out. 23:02 Beautiful sweet potato. 23:03 Where I come from they call sweet potato, kumaras. 23:06 So I use the two terms interchangeably. 23:10 Well, then you can use red, 23:12 any color you want, gold, purple. 23:16 Just cut off those little in bit there, there we go, 23:21 bit in as well. 23:26 You can smell the beautiful garlic 23:27 and onion mingling beautifully. 23:34 So that softened up now nicely. 23:39 Just mix everything up. 23:42 I'm gonna put a half teaspoon of salt. 23:57 And now we're gonna spoon it into here, into these here. 24:03 And just keep them up, it's getting little bit hot. 24:10 One, and then pop them back in the oven briefly. 24:16 We're just finished cooking those vegetables. 24:20 Now this be delicious. 24:23 So it's kind of like eating a stuffed sweet potato. 24:26 A little bit of extra, extra flavoring. 24:34 And then back on there. 24:41 Keep it out these ones 24:43 and put them back and to heat up. 24:46 Oh, we just need to just oil them briefly. 24:53 Just a drizzle, just light drizzle of oil. 25:00 And the beautiful thing to finish them off, 25:02 the sesame seeds. 25:06 And these will toast up nicely as well. 25:07 So just a couple of minutes in the oven. 25:09 Back at that 400 degrees Fahrenheit 25:12 and they will just toast up nicely. 25:20 Let's see how this chia seed dessert is looking. 25:25 Look at that. 25:27 These chia seeds have really expanded 25:29 now nice and thick. 25:31 So let present it really nicely now. 25:34 So I have some lovely glasses like this. 25:37 So we got these beautiful cherries 25:38 and they come pitted. 25:39 So we're gonna put 25:41 a couple of spoonfuls of them in the bottom. 25:45 Like that and then I spoon 25:48 some of this beautiful mixture in. 25:50 Try to avoid the sides, that's the hard bit. 25:59 And these chia seeds are just so amazing for you. 26:04 Few more cherries on top. 26:11 Sprinkle of almonds and that is an amazing dessert. 26:15 I'll finish the rest in the break 26:16 and I'll see you at the table. 26:20 And there you have a delicious meal 26:22 for your family in just 30 minutes. 26:25 Easier than you thought. 26:27 We have this amazing pasta salad 26:29 with pesto and avocado. 26:31 We have this beautiful fresh garden salad. 26:33 The stuffed sweet potatoes. 26:35 Just amazing. 26:36 And of course, the chia seed dessert 26:39 with the black cherries. 26:41 I'm gonna try this one first. 26:43 Thank you for joining me today on Cook: 30. 26:45 I hope you've enjoyed the new ingredients, 26:47 the new techniques you can use in your kitchen. 26:50 And I really look forward to seeing you next time. |
Revised 2016-02-04