Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000026A
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00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon 00:24 from the Revive Cafes in Auckland, New Zealand. 00:26 And I also wrote the Revive Cafe cookbooks. 00:30 And today, 00:31 I'm going to share with you some delicious cafe food 00:33 that you can prepare in your own kitchen. 00:36 Cook: 30 Food is all about using whole foods, plant based. 00:41 We're going to using great protein sources 00:42 like nuts, lentils and beans. 00:46 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 01:01 slaving away in the kitchen. 01:04 I'm going to show you in 30 minutes 01:06 how you can prepare a delicious meal 01:07 for your family and they will love it. 01:12 On the menu today we have, a chili con Haba hotpot. 01:17 We're gonna be serving it over cilantro brown rice 01:20 with the Mexican tomato corn and avocado salad. 01:24 We have some broccoli chick bread. 01:26 And to finish it off, 01:28 wild berries and cashew pear cream. 01:33 If you want to prepare a meal in 30 minutes, 01:35 it doesn't happen by accident. 01:37 You want to make sure your kitchen is set up well. 01:39 We've got a clear workspace 01:41 and a nice big chopping board. 01:43 We've got a wet tea towel underneath 01:44 to make sure it doesn't slip, sharp knife. 01:48 We have three pots on the stove just nicely warming 01:51 and boiling water in the jug just boiled. 01:54 So we're ready to go. 01:56 First job is brown rice. 01:58 So I've got a warm pot here. 02:01 And the recipe for rice, for brown rice 02:03 that'll work every time 02:06 is one cup of brown rice. 02:10 So just take one cup, this is a big cup 02:16 to two cups of boiling water. 02:20 So we get the jug. 02:23 A lot of people are scared of cooking brown rice 02:25 because it always comes out 02:26 chewy or it just doesn't work and they find it difficult. 02:30 But this will work every time. 02:32 If you use long grain brown rice, 02:33 it cooks faster as well. 02:35 So it's two water to one rice. 02:38 I'm gonna turn up the heat. 02:39 Bring it up to the boil. 02:42 And when it's boiling we turn it down and simmer it 02:44 with a lid on. 02:46 Here's-- we're using absorption method 02:48 which means we want 02:49 the water to soak into the rice, 02:51 not evaporate out the top of the pot. 02:53 And another rule, when you're cooking brown rice 02:55 is, do not stir it. 02:56 Just let that little steam holes develop. 02:59 You don't want to interrupt with the process. 03:01 So take around about 20-25 minutes. 03:05 Second job, we need to start the hot pot. 03:08 And we're going to start with some onions 03:09 which is always a good start. 03:12 We've got nice big onion here. 03:17 And this dish is inspired by, 03:19 generally you find a dish called chili con carne 03:21 which is basically means meat in Spanish. 03:24 So chili con Haba means beans. 03:27 So it's kind of, it's a healthier version. 03:32 So we're gonna dice these up 03:35 just mediumly so, not too fine. 03:45 Put them there, 03:48 a splash of oil, 03:53 then stirring around. 04:02 We've got some red peppers. 04:05 We've got two of these. 04:07 And these just, when they saute, 04:11 they just develop this really nice, rich flavor. 04:14 So we want two large ones. 04:17 Just rip out all the seeds if we don't need. 04:19 A few jump in, it's not the end of the world. 04:23 So we're just gonna dice them up 04:29 just like that. 04:38 And we'll do these ones as well. 04:44 Now the next ingredient we're going to add, 04:47 the one you might be scared of 04:48 but it goes very well in this dish, 04:50 and that is chilies. 04:53 And I've got a really, I've got a hot chili here. 04:56 Just one little one. 04:59 So again, 05:00 if you-- so we'll give a little bit of heat. 05:02 So you don't have to put it if you don't want to. 05:05 But to make it a nice authentic hot dish, 05:06 we want to do that. 05:08 We're just gonna get rid of the seeds. 05:12 Oops. 05:15 And most of them, 05:17 just gonna chop this up really finely. 05:25 And we're gonna put this in as well. 05:26 It just gives us a lovely hum of heat 05:29 through the dish. 05:31 We want some garlic. 05:33 Let's grab some garlic. 05:37 We've got two big cloves of garlic. 05:38 So I kind of got three medium ones. 05:41 Straight in the press, garlic press 05:44 and squeeze it through, great timesaving tip. 05:54 Look at that. 05:57 We're gonna stir it around. 05:59 And we're gonna let that saute around about five minutes. 06:04 Just everything starts reducing down 06:06 and all the flavors will start caramelizing. 06:09 So we've made a great start to our meal. 06:13 Okay, let's start the broccoli chick breed. 06:16 Nice fresh head of broccoli. 06:19 And this is a really fun dish that you can make. 06:22 So the first ingredient is broccoli. 06:24 So we're just gonna chop off a couple of florets here. 06:28 We want three quarters of a cup. 06:30 It's nearly that much. 06:31 So we're just gonna chop this off 06:33 and just gonna chop it really, really fine, 06:35 just anyway, 06:37 so we got a little bits of broccoli. 06:41 But still, we don't need a broccoli dust 06:44 but just have the little, little pieces. 06:46 I think that's probably 06:48 about that all. 06:50 So we want three quarters of the cup 06:52 like that. 06:54 Okay. 06:55 Now we want some besan flour. 06:58 This is called also chickpea flour 07:00 or Chana flour. 07:02 And we want to put, we just get rid of it. 07:04 We need the cup to measure this. 07:05 One half a cup of besan flour 07:09 you want to measure this particular recipe. 07:15 Put that in there. 07:18 And half a cup of water. 07:20 This is a one to one ratio. 07:24 We're just gonna start with a little bit 07:27 and start stirring. 07:30 And this will just avoid the lumps. 07:31 If you start little bit of water, 07:33 you make kind of a paste, 07:35 get rid of a lumps 07:37 and you can put the rest in. 07:47 Here we go, 07:49 stir that so it gets nice and even. 07:55 We're gonna be putting in half a teaspoon of salt. 08:04 And it's just as simple as that. 08:08 Let get these onions, 08:09 and give it a bit of a stir around, 08:12 They're coming on nicely. 08:13 And I'm gonna just turn that rice down a bit. 08:16 Just so the rice is just bubbling. 08:20 It's on a very low heat. 08:24 Okay, back to the flat bread, put the broccoli in 08:27 and we're gonna stir it around. 08:29 Now we've got a hot pan here, just a medium hot pan. 08:35 And all we're gonna do 08:37 is put a splash of oil in 08:42 and just poor this mixture in the pan. 08:54 Just stir it a little bit, 08:56 spread it out, 09:00 turn the heat up a bit. 09:04 And that will start turning into a really nice 09:06 little broccoli flat bread 09:08 that we can serve with the chili corn Haba. 09:13 Let us turn it down to just a low heat 09:15 and let that just quietly kind of bake there. 09:18 This is often, 09:19 I use this as a base for a chick-- for a pizza 09:21 that we put in the oven 09:23 but it actually equally makes 09:24 a lovely little flat bread in a pan. 09:26 So we just get that going in there. 09:29 We're making excellent progress 09:30 and now we're going to start the salad. 09:33 I think before I do, 09:34 I'm gonna give you a bit of a lesson on knives. 09:36 Having a sharp knife 09:37 is one of the greatest joys of cooking in the kitchen, 09:41 to be able to cut things razor sharp and fine. 09:43 You don't have to worry about it 09:45 slipping off and cutting you. 09:46 It's just great. 09:47 So the trick with a knife 09:49 is basically what I used to have, 09:50 I used to have a drawer full of, 09:51 before I started cooking, 09:53 I had a drawer with about ten knives with $20 each. 09:56 And they all just we're very average. 09:58 And I, well, looking back I wish I'd actually 10:00 gone out front and bought a $200 knife 10:03 and just have one knife. 10:04 That's what I recommend you do, 10:06 you get rid of all those little knives, 10:07 cheap knives in your kitchen. 10:08 Spend as much as you can, usually around $150, $200 10:11 for a really good chef's knife 10:14 and look after and that is all you will need. 10:17 So one other secret 10:18 is you're gonna to keep it sharp all the time. 10:20 Once it goes blunt or dull, 10:22 it's very hard to bring it back. 10:24 So you need to sharpen it regularly. 10:25 And one of the easiest ways with the steel 10:28 and you can get these from any kind of chef 10:29 or kitchen shop. 10:30 And the trick of the steel is basically hold it like that 10:33 and then you want to go 45 degrees that way 10:36 and 45 degrees that way. 10:37 So it's on an angle. 10:39 And then hold still all the time. 10:40 You don't move that at all. 10:42 And you get your knife and you start with the base. 10:45 And you slowly slide it down 10:48 on the angle of the blade. 10:50 And then the other side. 10:52 So you slide it from the back to the front. 10:54 Not moving this, like that 10:57 and then you get faster and faster 10:58 just start really slow, you don't need to be fast. 11:01 But just do that and you get faster and faster. 11:03 And if you do this once a day, 11:04 you're knife will stay razor sharp. 11:08 So it's a recommendation. 11:10 If you're knife is, you already got a good knife 11:11 and it's got to the blunt stage, 11:13 take it to a professional knife sharpener. 11:15 They'll put the edge back on it. 11:17 And once the edge is back on it 11:18 then you can keep it nice and sharp 11:19 and nice and fresh with your own sharpener. 11:22 So it's my recommendation for knifes 11:24 and it makes a big difference having that. 11:27 Okay, we better cut some things up, 11:28 now we've got these knife skills. 11:30 So first ingredient would be tomatoes 11:32 and we've got some lovely, cherry tomatoes here. 11:36 So you want around about a cup 11:39 or so of cherry tomatoes 11:41 and we're just going to chop these in half. 11:44 We'll just line them up 11:45 and then slice them through like that. 11:48 You see, you couldn't have done that with a blunt knife, 11:49 could you? 11:51 So when you're chopping, try to economize your cuts. 11:54 So you minimize the number that you need to do. 11:56 It's never gonna be perfect 11:59 but it really helps. 12:01 Chop these in half. 12:02 You cut put them in whole if you're in a real hurry. 12:04 It's nice be able to bite 12:05 into a nice sharply cut tomato, 12:09 just a few little-- 12:12 stragglers floating around here. 12:14 You want to grab a couple more. 12:19 Line them up, slice them in a half. 12:22 First ingredient done. 12:24 We're now gonna add our Mexican ingredient, 12:26 that's corn. 12:28 I've just got some sweet corn here 12:29 out of a can. 12:31 I'm just gonna drain out the juice. 12:34 And it just adds a lovely yellow color. 12:40 Just put one can of corn. 12:44 Just like that. 12:46 We're gonna add some red onion. 12:48 So probably around about half a small one. 12:51 You don't want to put too much onion in foods that's raw 12:53 but a little bit can give it a really nice bite. 12:56 So add just have a small red onion. 12:59 And I'm just gonna dice it up really, really thin. 13:03 You don't want to be chewing on big pieces. 13:05 The red onion is acceptable raw. 13:09 You wouldn't do this 13:10 with white onion or sweet onion. 13:12 So probably about that much. 13:20 An avocado 13:21 is a great ingredient for any salad. 13:25 I've just got a nice avocado here. 13:27 It's always a surprise what's like inside. 13:29 Look at that. 13:31 Beautiful. 13:32 Spike the stone. 13:33 Never hold it when you spike it 13:35 because I once actually did that 13:36 and it actually made a big gash in the side of my hand. 13:40 So make sure you do it on the tray. 13:42 Just take out the-- 13:45 take of the skin. 13:47 It's a lovely avocado. 13:53 And we're just kind of just dice it up. 14:01 And again, having a sharp knife makes these type of jobs 14:04 far more pleasurable. 14:06 You get a much nicer cut, food looks better. 14:08 It's safer and faster. 14:10 And you just enjoy cooking a lot more. 14:14 So separate all those guys. 14:18 And we're gonna put some lime juice 14:19 over the top as well. 14:22 This will give it a lovely, lovely flavor. 14:29 And then also it's gonna help 14:31 protect that avocado from going brown. 14:33 This just gonna to sit around before we eat it. 14:36 And probably about 14:38 two to three tablespoons of lime juice 14:43 and to finish it off, some cilantro. 14:45 And this is how I store my herbs. 14:47 Basically wrap them in a nice, in a paper towel. 14:50 And just wet it 14:52 and that herbs will keep in your refrigerator 14:54 for quite a while. 14:57 It's a lovely, just chunkily diced, 15:00 gonna mix this around like that. 15:05 Oh, bit of just have a little glug of olive oil, 15:08 some extra virgin olive oil. 15:09 Just a little bit through there 15:13 and put this on top 15:15 and you have a beautiful Mexican salad 15:18 ready for the table. 15:21 If you've just joined us on Cook: 30, 15:22 we're doing a delicious meal in just 30 minutes. 15:26 On today's menu we have a chili corn Haba hot pot 15:30 served with brown rice and cilantro. 15:32 We have a Mexican tomato corn and avocado salad. 15:36 We're serving this with broccoli chick bread 15:38 and to finish, 15:40 wild berries and cashew pear cream. 15:43 We're making fantastic progress. 15:46 The broccoli flat bread is cooking away, 15:47 nearly finished. 15:49 The rice is cooking away. 15:50 We've finished the salad. 15:52 And now all we need to do is finish the chili. 15:55 So these babies are coming along nicely. 15:58 Look at that. 15:59 Lovely and soft 16:01 and you can just tell that full flavor. 16:03 So let's start adding some more ingredients. 16:05 So we're gonna add two teaspoons 16:06 of smoked paprika. 16:09 This is one of my favorite spices. 16:11 This just adds a lovely smoky, just a nice flavor. 16:16 So oh, that when does the hand 16:18 that the aroma just jumps up straight away. 16:22 Just delicious. 16:24 We're gonna add some crushed tomatoes, canned ones. 16:29 Put these in. 16:30 Just keep that nice and high. 16:38 And we're gonna add some tomato paste. 16:39 Normally I don't add tomato paste 16:41 but it gives a really rich, kind of thick tomatoey flavor 16:45 that is kind of really suitable for this kind of dish. 16:48 So you want four tablespoons of tomato paste. 16:52 Often get a big, big can of tomato paste 16:55 and I put it in my ice cubes 16:57 and store in the freezer when I want to use it. 16:58 So there's many different ways you can get it. 17:00 If you do have any leftover just freeze it 17:03 and use it when you want. 17:05 Four generous tablespoons there. 17:10 We're going to be using red, dark great kidney beans 17:13 as our main protein source. 17:15 And this is the haba, 17:17 which is Spanish for beans part of the dish. 17:20 Just drain that off 17:26 and put it in there. 17:28 And then what we need to do, 17:31 we add some honey 17:32 or else any kind of healthy sweetener that you've got. 17:35 So we want two tablespoons there 17:39 and put in a teaspoon of salt 17:44 and we're just gonna stir that around. 17:47 And this will become a really thick, lovely chili. 17:55 And tomato paste, we'll mix through. 18:00 Look at that. 18:04 Doing the whole thing at front would be 18:06 peppers and the onions and the garlic and the chilies 18:09 really adding a lovely flavor base. 18:12 So when you come to add the tomatoes and the beans, 18:14 you know, all the hard work is done. 18:20 There we go, leave that there just to keep simmering. 18:22 And those flavors will start developing 18:24 and become a really rich, lovely chili. 18:30 Okay, we'll make the dessert now. 18:31 We're gonna start off with the really delicious 18:33 pear and cashew cream. 18:35 But we're also a little bit of cashew cream 18:36 just to go with the main dish. 18:39 Just little bit of a garnish of cashew cream 18:40 can look really, really nice. 18:42 So I'm just gonna start 18:43 with just a half a cup of cashews. 18:47 I'm gonna add some water, 18:52 about one cup of water. 18:54 I'm going to blend this around. 19:00 And cashew cream can make a really nice garnish 19:04 for main dish. 19:06 How's this going here. 19:08 Look at that. It's bubbling nicely. 19:21 Probably some more cashews 19:22 'cause it's a little bit on the runny side. 19:31 We really need to adjust the amount of cashews and water 19:34 when you are trying to make this. 19:44 The bit I'm doing now is basically to save dishes. 19:47 Here we go, just pour that into a little bowl. 19:50 Look at that lovely cream. 19:51 This will be good great garnish reserved for later. 19:55 So now we can use the blender jug again 19:57 and we're gonna make the cashew pear cream. 19:59 So we want a can of pears 20:02 and make sure you get the pears 20:03 that are sweetened in their own juice, 20:05 not sweetened with sugar syrup or sugar. 20:08 One can of pears. 20:10 And one cup of cashew nuts. 20:17 You could use almonds if you want it as well. 20:20 So it's quite a flexible dish but I like cashews the best. 20:25 And this goes up, 20:26 oops, 20:30 go to the fridge and get the berries. 20:38 Here are three berries 20:40 we're going to get that really well. 20:43 Some strawberries and blue berries 20:47 and some lovely raspberries. 20:49 Look at these. 20:53 And to serve, 20:54 we're gonna do 20:56 is just put this cashew in platter 20:59 which is really delicious. 21:01 Just gonna smother it on a platter 21:06 like that. 21:10 And just putting all these lovely berries on top. 21:17 And berries last in the fridge 21:18 for quite a reasonable amount of time 21:19 so you can just cut last, 21:21 you know, three meals potentially. 21:25 Lovely raspberries. 21:27 So when fresh fruits in season, make sure you get a lots of-- 21:34 Doesn't it look amazing? 21:47 Now get some strawberries, you pick the nicest ones out. 21:50 Don't think you've noticed or if it's just me, 21:52 the nicest ones are always at the top of the container. 21:56 I don't know why that happens. 21:58 So we're just gonna chop them, chop the ends off. 22:03 And we want them, only will be bite sized. 22:05 These strawberries are a bit put on by themselves. 22:10 So I'm just gonna quarter them. 22:12 And again, with a nice sharp, sharp knife, 22:15 you get really nice beautiful angles on your fruit 22:19 which really show people you care about it. 22:23 It makes the taste great. 22:32 Perhaps a few more blueberries, just add at the top there. 22:38 I think we add a bit of green, green is always the answer 22:41 to most of garnishing 22:45 that's used. 22:46 Just a few lovely, 22:48 just little tips of, tips of mint on there. 22:51 Just to add a bit of color. 22:53 You can leave them if you want 22:54 but it just sets apart the dish. 22:57 And just shows that, 22:59 shows that you care about them. 23:01 And those beautiful colors of the green the purple 23:04 and the blue and the red, look at that. 23:06 Beautiful, beautiful dessert, 23:08 um, ready for the table. 23:10 Give this a quick stir. 23:12 This is pretty much finished. 23:14 All that it needs a bit of a garnish. 23:19 So I think we can probably stop plating up the rice. 23:21 I think it's ready. 23:23 So when you are going to finish rice, 23:25 what you're looking for... 23:27 It's okay. 23:29 Let's just check there's no water on the bottom. 23:31 And we don't want to stir it to interrupt it, 23:32 but it's give it a bit of a tilt, 23:34 there's no water. 23:35 It's going to be ready. 23:37 So we're just going to put this into the-- 23:39 get a bit of a fluff up. 23:43 Just turn the gas off, 23:51 just pour it in there. 23:53 Always cook more brown rice than you need 23:55 and keep it in the fridge. 23:56 It is great for making the stir-fry the following day. 24:08 Look at that. 24:10 So I'm gonna grab some cilantro... 24:20 chop this up 24:22 for a nice a generous garnish on top. 24:26 He can plate, serve rice just by itself. 24:29 It's kind of works well, the nice flavors in the curry 24:32 but also works really well 24:33 when you give it some nice flavors. 24:36 And we just throw, 24:38 just throw a lemon on top 24:41 just give it a bit of extra, extra bite. 24:46 Squeeze it through your fingers to avoid the pips coming in. 24:52 Just a quick splash of olive oil 24:59 and light sprinkle of salt 25:03 and that is ready as well. 25:06 Look at that. 25:08 All we need to do now is the broccoli flat bread. 25:14 Chili is looking amazing. 25:16 And it's finished, ready to garnish. 25:19 So we're just kind of put on a drizzle of this 25:23 cashew cream that we made it earlier, 25:25 just like that, 25:26 just a little bit of creaminess. 25:28 Bit of extra cilantro here. 25:34 And we just got two peppers here. 25:36 These are actually warm ones. 25:37 I'm sorry, cold ones. 25:39 But just a few extra of these on top 25:41 for a bit of garnish. 25:42 If you have any red chilies or you want some hotter food, 25:44 use some real chilies as well. 25:46 See it just gives us lovely garnish top. 25:49 So it's all finished. 25:50 Now the flat bread is looking good here. 25:52 So we're just gonna just gently lift this out there. 25:55 Phew, it didn't come apart. 25:57 And then we're just gonna 25:59 chop it up into quarters 26:03 and that's, if you look underneath, 26:05 it's just lovely and crispy. 26:07 Beautiful bread. 26:10 And just a drizzle of poppy seeds 26:13 and everything is now ready to serve. 26:20 And there you have a meal for your family 26:21 in just 30 minutes. 26:24 We have the delicious chili corn Haba, 26:26 a really rich chili that goes well on the rice. 26:30 This beautifully fresh Mexican salad 26:33 with avocado and tomato. 26:35 The broccoli chick bread 26:37 and of course, these fruits just look amazing, 26:39 bursting with color 26:41 and a lots of nutrients good for you. 26:43 Very, very healthy dessert. 26:45 Thank you for joining me today on Cook: 30. 26:47 I hope you've enjoyed 26:49 all the new tips and ingredients 26:50 and you've been inspired to go and cook healthy, 26:52 delicious dishes for your family. 26:54 I look forward to seeing you next time. |
Revised 2016-02-04