Cook 30

Asian Vietnamese Pho Noodles et al

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000025A


00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon's from the Revive Cafes
00:25 in Auckland, New Zealand.
00:26 And I also wrote the Revive Cafe cookbooks.
00:29 And today,
00:30 I'm gonna share with you some delicious cafe meals
00:32 that you can cook in your very own home.
00:35 Cook: 30 Food is all about using delicious,
00:38 whole food plant-based ingredients.
00:41 We're gonna be using protein sources
00:42 like nuts, beans and lentils.
00:45 Whole grains like brown rice and quinoa,
00:48 fresh fruit and vegetables and tying it all together
00:52 with international flavors and fresh herbs and spices.
00:56 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.
01:03 In the next 30-minutes,
01:05 I'm gonna show you
01:06 how you can cook a delicious meal
01:07 for your family and they will love it.
01:11 On the menu today, we have,
01:13 Turkish falafel wraps,
01:15 served for salad vegetables, hummus and a tahini dressing.
01:20 We have Spanish smoked potato wedges
01:23 and to finish off, a healthy banoffee pie.
01:28 Cooking food in a short time does not happen by accident.
01:31 You need to make sure you're well prepared
01:33 in your kitchen set up
01:34 We've got a nice clear work space.
01:36 All the dishes are out that we're going to be using.
01:40 Hot pan on the stove.
01:41 The oven is heated to 400 degrees Fahrenheit,
01:44 which is around 200 Celsius...
01:46 We've got our food processor ready,
01:48 sharp knife and a chopping board
01:50 and our fridge and our pantry are stocked
01:53 with all the ingredients we're going to need.
01:55 So, let's get underway.
01:57 To start with, we want to get the witches in the oven
02:00 because they're gonna take longest to cook.
02:02 I just got some potatoes here.
02:05 We want a round about four potatoes, four potatoes,
02:07 about a potato per person but these are quite small,
02:09 so I might do a couple of extra.
02:12 And you can never have too many wedges as well.
02:14 Just gonna chop these up into wedges,
02:15 so chop them in half
02:18 and then we just chop them into wedges,
02:19 so just go around like that and chop them.
02:23 I'm actually keeping them thin,
02:25 you don't want to make it too thick
02:26 or they take too long to cook.
02:27 So again, you start, start with a half
02:30 and then just chop around 45 degrees, 90 degrees.
02:35 Next degrees we'll have lettuce and just put them in the bowl.
02:38 And when we're chopping,
02:39 we want to chop down the thin inside,
02:42 and that means we're going to get nice sharp wedges,
02:44 and they gonna be nice and thin.
02:48 At the end of the day, any odd shape will be fine.
02:51 But probably the main thing is just keeping them
02:52 nice and sharp, and nice and thin
02:55 that will make them fast cooking.
03:00 Potatoes can take up to, you know, 40 minutes to cook.
03:04 So, in 30 minutes, we want to make sure
03:06 we're taking few little shortcuts
03:07 like cutting them thin and just probably--
03:09 Oop, it's a little bit of a naughty bit on there.
03:12 So keeping them nice and thin and we're going to use it
03:15 at slightly hotter temperature.
03:17 We're going to be cooking them at
03:18 200 degrees Celsius which is 400 Fahrenheit.
03:24 And if you're cooking things fast,
03:25 the important, one important thing
03:27 is to make sure they're evenly covered with oil.
03:29 You don't need much oil,
03:31 but just an even covering is really important.
03:33 So I just want to put them in a bowl
03:34 so we can shake it up
03:36 with the oil and get a nice even coating.
03:41 The spice I will be using today
03:46 is smoked paprika and it's available
03:48 in pretty much most supermarkets.
03:50 And it's one I recommend you keep in your pantry
03:52 that just has a lovely smoky flavor
03:55 it's not hot at all but recently mild.
03:58 It comes like this, looks like normal paprika.
04:01 So we're gonna add around about two teaspoons.
04:08 And we're just going to give it
04:09 a bit of a shake up to distribute it.
04:15 Then we're gonna add some oil,
04:16 just gonna add a round about two,
04:20 one to two tablespoons.
04:22 Don't need much at all.
04:24 And just shake it up, so it's nice and evenly coated.
04:34 In that way we can cook at a slightly high temperature
04:37 without the risk of burning.
04:41 On to an oven tray...
04:45 just spread it out,
04:47 check these are numb, haven't been coated yet.
04:52 So you want to make sure there's lots of gaps.
04:55 These oven trays are my favorite.
04:57 They're reasonably inexpensive in most homeware stores
04:59 and you can put them in the dishwasher
05:01 when you finish, which is a great plus.
05:03 So get those in the oven and underway
05:08 I'm gonna pull those... pull those out
05:10 in around about 25 to 30 minutes
05:12 and they would just be gorgeous.
05:15 So, second job we want to start at the end of the meal.
05:17 I'm gonna start with the banoffee pie.
05:23 So we're gonna be using a food processor
05:28 and while I'm working on blender,
05:30 you need a food processor.
05:31 I'm going to start with the top first
05:33 which is the kind of a cashew cream.
05:35 And the reason we're doing this,
05:37 so we don't have to clean the blender
05:38 in between all the different layers.
05:40 So for this we want, one cup of cashew nuts.
05:49 And half a cup of water.
05:55 And we just kind of blend this,
05:57 we process it briefly.
06:00 There you go.
06:02 Keep that going around.
06:09 And it would make a nice cream.
06:14 So let check it out,
06:16 it's just nuts and water at the moment.
06:18 It just looks like this.
06:19 So we want to make sure we give it a good glint,
06:22 so it comes out nice smooth cream.
06:37 Okay,
06:40 nice and creamy
06:42 so just pour into this jar here.
06:48 And we'll come back to that later.
06:53 Oops.
07:03 Just give it a little bit of wipe.
07:07 So, it's the first part underway.
07:09 Now we're going to make the, the base.
07:12 So that requires cashew nuts as well,
07:14 so this time we want one
07:16 cup of cashew nuts...
07:23 one cup of almonds...
07:33 and one cup of dates.
07:35 I'm using whole dates
07:36 but you can actually use,
07:39 you can use chop dates if you want.
07:42 It's one cup of dates
07:45 and half a cup of water.
07:53 We want this to be slightly thicker
07:55 so it forms a nice base.
08:03 I first had this dish probably around
08:04 about 15 years ago.
08:05 And it was just... a naughty, naughty version.
08:08 And it was just delicious,
08:09 it's just such a delicious dessert.
08:10 I thought I'll make a really healthy version,
08:12 so this is what I've come up with.
08:14 Just the bananas combined with all these flavors
08:16 and the creaminess,
08:17 it just, just makes such a lovely dessert.
08:24 It's going.
08:26 Keeps getting good.
08:27 As you can see it's getting nice
08:29 and smooth nearly to be a suitable for a base.
08:35 Just give it a bit more tuning.
08:44 There we go, it should be good enough.
08:48 So we're going to spoon those into
08:50 a nice dish like this.
08:55 This will become our base.
08:57 Now, this looks quite kind of mushy at the moment,
09:02 which is fine but we will put it in the fridge
09:03 and it will harden up somewhat.
09:06 So always starts out quite soft...
09:12 just push the base down.
09:17 And you want all different layers to sit,
09:19 to show, so just make sure
09:21 we don't make it too high.
09:30 That's two layers done.
09:33 Okay, third layer is similar ingredients
09:37 so we want to have two cups of diced dates.
09:53 One and two,
09:58 put any kind of dates you want...
10:03 in the back on.
10:05 And the secret ingredient for this layer
10:07 is peanut butter.
10:08 So we want basically
10:10 four tablespoons of peanut butter.
10:13 And this dessert is quite a...
10:16 it's probably two and another two.
10:21 This dessert is quite a rich very intense food.
10:26 So it's not the type of thing you want to have a lot of.
10:29 We're definitely using healthy version
10:30 but it still has, does have a little bit of fat
10:31 with the nuts there.
10:33 So it's not a type of thing you want to have too much of.
10:36 And we want to have a cup of water as well.
10:42 I'm just gonna start off with half a cup
10:44 because all these ingredients,
10:45 they seem to be different every time so.
11:04 Okay, just little bit more.
11:14 I think that is looking pretty good.
11:17 With that lovely date peanut mixture
11:20 which makes a lovely filling for this pie.
11:24 So, I was gonna spoon that out,
11:25 as you can see it's a bit darker.
11:36 You know, this is gonna taste good.
11:53 And now the ingredient that makes us
11:54 what really special is bananas.
11:57 So, was gonna chop up some bananas.
12:00 Slice some bananas and lay them on top.
12:03 This has a really nice, nice flavor.
12:07 It's quite nice when you slice some bananas,
12:08 slice some on them really sharp like diagonal.
12:16 Just gonna layer it out...
12:21 like that.
12:32 This is just really nice and soft.
12:36 Really goes well with this dessert.
12:42 And to finish this, just gonna pour these cashew cream.
12:45 And we're not gonna to do a complete pour
12:46 because you kind of lose the banana
12:48 so it's just kind of a...
12:51 just a partial kind of smother.
12:53 You want to see some of the bananas
12:55 and some of the lovely peanut filling.
12:59 There we go.
13:02 So, I put that in the fridge
13:03 and it'll be ready by the time we're ready to serve.
13:11 If you've just joined us on Cook: 30,
13:12 we are cooking a delicious meal in just 30 minutes.
13:16 On the menu today, we have a Turkish falafel wraps
13:19 served with salad vegetables,
13:20 hummus and a tahini dressing.
13:23 We have Spanish smoked potato wedges
13:26 and to finish off a healthy banoffee pie.
13:30 Okay, let's make the falafel patties.
13:32 We need to get some ingredients from the refrigerator.
13:35 So, we have some chickpeas,
13:38 some cilantro and some soybeans,
13:43 so what we've done here is we've got some chickpeas.
13:47 And these are just soaked.
13:48 And you can soak them overnight.
13:50 So, not cook just soaks so is going to drain them.
13:56 And these are an essential element of a falafel.
13:59 And once you have soaked, then you can actually
14:01 keep in the refrigerator, you know, quite a few days.
14:04 So, we're gonna load all the ingredients
14:06 into our trusted fruit processor
14:09 and we have, so one cup of these dry...
14:11 These chickpeas that had been soaked, not cooked.
14:14 You can use cooked ones if you need to out of a can.
14:16 You just end up with a more kind of mushy consistency.
14:19 We've got some soybeans
14:23 and we're just going to put in two cups of soybeans
14:24 just frozen.
14:26 You can use broad beans, fava beans
14:27 or any kind of nice green frozen bean.
14:31 These are just delicious and great here on hand.
14:35 That's exactly two cups.
14:40 And we're gonna add a teaspoon of salt
14:44 and we're gonna add some cilantro.
14:46 And this is the best way to keep herbs in your fridge.
14:49 Basically wrap it in a paper towel
14:51 and cover with water, so it's really damp.
14:54 And I'll just keep in there for a long for, you know,
14:56 up to a week or even more sometimes
14:57 if you keep them well.
14:59 Just gonna chop that up to get it started,
15:01 stalks and all, perhaps not the in bits,
15:03 we will throw those away.
15:05 Put that in here,
15:07 make us a lovely flavor to these, these patties.
15:11 I was gonna add some besan flour.
15:13 You could use, this is chickpea flour,
15:16 also you call chana flour.
15:18 You could also use homemeal flour,
15:22 if you want to do possibly rice flour and we want,
15:25 how much we want of this.
15:28 We want half a cup that's four tablespoons
15:33 or two really big tablespoons,
15:35 one, two,
15:38 three, four.
15:44 And we want some garlic.
15:46 Got some two cloves of garlic,
15:48 I've got two small and one large clove.
15:51 It is worth a garlic,
15:52 just put it in your garlic press.
15:54 It's going all and just get it in there.
16:00 Now, I'm going to put the onion in.
16:02 So just chop an onion, slice it.
16:11 And we're just gonna, just,
16:12 just chop it into chunks
16:13 just to make the food processor's job little easier.
16:21 And I think that is all we got, we've got some cumin powder.
16:24 We want two teaspoons of cumin powder,
16:27 one, two.
16:33 And let's blend it up.
16:45 That's really a hot pan ready to go
16:46 that's nice and warm ready for these guys.
16:52 Look at that, just a little bit more I think,
16:54 it's looking good but it's just a little bit chunky.
16:58 We don't want to be completely fine.
17:00 You want it so it's just chunky enough.
17:04 That edges are of little bit of interest
17:05 but they still are going to stick together.
17:14 Look at that.
17:17 When it starts to roll around like that,
17:18 that's normally a good sign it's done.
17:24 So, I pull out the blade
17:26 and there is our falafel mix ready to go and that's just
17:29 a traditional kind of Turkish Middle Eastern kind of recipe.
17:33 Oh, there's lots of different versions
17:34 but it's my version anyway.
17:36 So we want a little bit of oil in the pan.
17:40 And we're just gonna make a little falafel size ball.
17:44 So using your hands just make little balls about that size.
17:49 And just press them down and we put them in this oil.
17:57 And you can make them any size if you want.
17:59 If you can make these as burgers
18:00 so just make big ones.
18:01 You can make them as hors d'oeuvres, make tiny ones.
18:06 Or for this type of thing with a wrap,
18:08 you kind of want them this size,
18:11 which is kind of just, just smaller than a golf ball.
18:20 If you want to... these general much as I could,
18:22 you don't want to eat these fresh,
18:23 you can't really cook them
18:25 and put them in the refrigerator.
18:26 But the mixture keeps really well.
18:28 So, what you can do is you can make a double
18:29 out of the mixture.
18:30 Put it in the fridge.
18:32 Seal it really well
18:33 and will probably last several weeks.
18:37 Which is really handy and then when you want to fry them up,
18:39 you can just bring them out, roll them up like this,
18:41 it's really easy.
18:43 As you can see they stick together really well.
18:47 You don't need-- there's a misconception out there
18:49 you need to put eggs with everything when you...
18:52 when you making these type of things.
18:53 So, you don't these are just great.
19:06 Here we go,
19:08 as it's cooking away.
19:12 Excellent.
19:14 We've got spare mixture, we can keep in the fridge.
19:17 So I'm now going to work on the ingredients
19:20 we're going to be using.
19:23 So I just got some lovely salad vegetables.
19:26 And I'm gonna present this on a platter
19:28 that's not a big what... wouldn't chopping board.
19:31 So first ingredient we want is some lettuce
19:34 and romaine lettuce is my favorite lettuce.
19:37 It's just always nice and crisp and crunchy.
19:39 Because it's going in a wrap, we want to make sure
19:41 we're having it nice and fine.
19:43 So cut it like that.
19:50 Just use it all up. Use the green end as well.
19:55 Just gonna lay it on the board like that.
20:02 We've got some nice lovely vine tomatoes
20:06 and because we're filling wraps we want to...
20:08 we want to keep this in mind, so we're gonna slice them.
20:11 In just freeze in thickly, take off the inner bits
20:18 and just line up all these beautiful lovely
20:20 fresh ripe vine tomatoes.
20:36 Isn't it lovely?
20:37 I found these lovely little cucumbers as well
20:40 so, that will be very nice.
20:41 It's quite nice to slice things differently
20:43 so, I'm gonna slice these really
20:46 diagonally like that.
20:52 Always look for the different ways
20:54 of slicing things.
20:58 You don't just have to go up a normal round way.
21:01 And you can slice a slice of carrot in 20 different,
21:04 different angles and directions and formats.
21:08 And these can be used later for salads
21:10 so, don't throw them away.
21:18 Here we go.
21:19 Check on these guys here, how they're going?
21:21 I'll turn it up a little bit.
21:25 They're happily just cooking so we leave it about
21:27 two to three minutes preside.
21:30 Look at that they're starting to brown
21:31 but we'll give them a little bit more, more time.
21:37 Was gonna add some beetroot or beet.
21:39 This is really nice and raw,
21:41 so we're just gonna chop off all the sides.
21:44 Just going to add some julienne beetroots,
21:46 a really nice ingredient
21:47 to have in these type of things.
21:49 So, I might do julienne, just basically chop
21:51 into these little slices like that,
21:56 assemble them together.
22:00 And we're just gonna really thinly slice them.
22:04 And this is a beautiful earthy sweet.
22:08 Just delicious ingredient to have in the wrap as well.
22:16 There's our salad bit, bit is one.
22:22 And I think we can start
22:24 turning these guys here, look at that.
22:28 I'm probably getting it a little bit longer,
22:29 so we'll come back in two minutes shortly.
22:33 I'm gonna do the tahini dressing now.
22:36 This is a great Turkish ingredient.
22:38 Tahini is just ground up sesame seeds.
22:41 And they make a really nice dressing
22:43 and it's really quick.
22:44 So, I'm just going to take a nice little bowl.
22:46 We want four tablespoons one, two, three, four of tahini,
22:52 it's just a lovely paste, this is kind of like
22:54 a liquidly peanut butter.
22:56 We also want some lemon juice.
23:00 So, we want four tablespoons of lemon juice.
23:04 I generally get about two tablespoons per lemon,
23:06 depending on the lemon, so I'll squeeze these out,
23:10 one, two, three.
23:15 And this is a great kind of healthier dressing,
23:17 you can use it instead of aioli or mayonnaise or whatever.
23:20 So, get into practice of making it.
23:22 I was going to drain that through my fingers.
23:25 So open your fingers a little bit,
23:27 so the juice goes through but the pips don't.
23:36 Look at that.
23:38 We also want to add a little bit of salt.
23:41 And we also want to add
23:43 a little bit of honey for sweetness.
23:44 Just a tablespoon of honey
23:48 and I think that's all of our ingredients.
23:51 And we're just gonna stir it up gently.
23:55 You can add garlic as well to this dressing
23:58 but it ends up... you have to put it in a blender
24:00 or a food processor, so it's much easier to do this,
24:03 so starts on this, I just keep stirring.
24:06 We're a very short time from a really lovely dressing.
24:12 You can also add some of that water.
24:24 Little bit runny, so we'll just add little bit more tahini.
24:27 Here we go.
24:44 Okay, look at how silky that is.
24:47 Just takes a bit of patience and it's just
24:48 a beautiful little dressing we can put on a board.
24:52 I've also got some stuff
24:54 from some hummus you make your own if you've got time.
24:57 But 30 minutes we can take some shortcuts,
24:59 I just got a nice capsicum store bought hummus.
25:03 But if you got an extra five minutes,
25:04 you can just make a normal hummus recipes
25:06 and add some roasted peepers to it as well.
25:10 So, that's the two little pour over things
25:12 which go well, that's all set.
25:14 Better turn these guys, let's see how they're going?
25:18 Oh, look at that.
25:20 Browning up nicely, look at that,
25:22 see they go really nice and crispy,
25:26 lovely falafels.
25:42 Then we go finish that side there.
25:44 Okay, let's see how the potatoes are doing?
25:48 Now we really look at that beautiful
25:52 and golden, these are just amazing.
25:56 we'll pour them here; so just cover them
25:58 with a bit of parsley and they are ready to go.
26:06 I mean crispy just about a parsley
26:10 to give some color.
26:12 And then during the break,
26:13 I would just get the banoffee pie out
26:15 and give it a bit of a sprinkling
26:16 with carob powder
26:19 and it will be all finished.
26:22 So, there we have, those are done,
26:26 the falafels are done.
26:27 Few minutes to finish off
26:28 and there is our meal in 30 minutes.
26:33 I'll put some lovely wholemeal herb wrap in the oven
26:35 just warm them up a little bit.
26:37 And that forms the basis of the wrap.
26:39 And then we just add all our lovely ingredients.
26:41 I'll start with some lettuce on the bottom.
26:45 Some tomato and you can customize it
26:49 and use whatever ingredient you like the best.
26:51 Cucumber, beetroot,
26:55 put some of those lovely hummus...
27:00 some of the tahini dressing.
27:02 Of course you want to make sure you got the falafel in there,
27:08 drizzle some of there over.
27:09 And that is how we make a delicious wrap.
27:12 Thank you for joining me today on the Cook: 30.
27:14 I hope you've enjoyed
27:16 the new healthy tips and recipes.
27:17 And I look forward to seeing you next time.


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Revised 2016-02-04