Cook 30

Jacket Potatoes W/Mushroom & Lentils

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000027A


00:20 Welcome to Cook 30. I'm Jeremy Dixon from Revived Cafes
00:25 in Auckland, New Zealand. I also wrote the Revived Cafe Cookbooks
00:28 And today, I'm going to share with you some healthy, delicious
00:32 meals that you can cook at home. Cook 30 food is healthy, easy
00:37 it's all about using whole grain plant based protein, fruit and
00:42 vegetables and lovely herbs and spices to wrap it all together
00:46 So join me now for the next 30 minutes to learn some new
00:49 and exciting dishes for your family.
00:51 On the menu today we have freshly baked jacket potatoes
00:58 and who doesn't love these? And we've got some delicious topping
01:01 We have creamy Thai mushrooms with three types of mushrooms
01:06 We have a Tuscan lentil and tomato stew
01:10 Fresh vegetables with hummus
01:12 And to finish it off an amazing mango Chia glass
01:17 with cashew cream
01:19 Now to make delicious meals in 30 minutes you've got to
01:22 be really prepared. So we've got a nice, clear working surface
01:25 chopping board, sharp knife, blender ready, the oven's on
01:31 at 400F, 200C and the fridge is stocked with all the ingredients
01:36 we're going to need. We're gonna do jacket potatoes today
01:39 so I started ahead of time, an hour ago and put some potatoes
01:43 in the oven. These take about an hour at 400F and they vary
01:48 depending on the type of potato and how big it is, but it's just
01:51 a good guideline. So it might be something you want to do before
01:54 and do the toppings later. Or what we do sometimes at home
02:00 is we set the oven, so the oven comes on, start the potatoes
02:04 going automatically so we may arrive home, they're ready to go
02:08 So they're in there, they probably got another 20 minutes
02:10 to go before they're ready. So we're gonna start on the dessert
02:14 which is a Chia Mango glass which is really really delicious
02:17 So the first ingredient is mangos.
02:19 Now we're going to use frozen mangos
02:24 Because that is easily available and you can have them anytime
02:28 So we're going to throw them in the blender
02:30 You can also use a stick blender if you don't have a blender, so
02:34 we need two cups of frozen mango
02:38 This is probably about one and a half cups
02:43 That's about two cups there
02:46 I'm going to throw in some cashew nuts, cause they're
02:48 really nice creaminess, so we'll add a 1/4 cup of cashews
02:54 You can put extra if you want
02:55 We're going to add 1 and 1/4 cups of water
03:05 just to help it go around
03:08 I'm going to add a bit of honey for sweetness
03:10 depending on how sweet your mango is you might want to
03:13 not add honey but just a little bit always helps it to be nice
03:17 and sweet. We could use dates or something
03:19 Don't add sugar of course cause sugar is a very unhealthy
03:22 ingredient to add. I'm just going to blend that up
03:24 into a nice kind of stuff for dessert.
03:41 Just going to add a little bit more water
03:44 cause we want it slightly liquid
03:52 Just give it another blend up
04:01 There we go, so we've got kind of a mango smoothie in here
04:04 And as you can see it's quite liquid so we'll pour it in there
04:09 And we're just going to add some Chia seeds
04:11 These lovely little seeds, the beauty of it is they swell up
04:15 and make a really nice dessert texture. Add 1/4 of a cup of it
04:21 and just stir it around
04:27 and this mixture here
04:30 it will slowly swell up
04:33 and give us a nice thick dessert
04:37 We'll present them in lovely glasses with some cashew cream
04:43 So they take round about 1/2 hour to swell up, so we'll leave
04:47 them in there and we'll put them in the refrigerator
04:49 and come back near the end of the program and I'll be ready
04:52 to serve into glasses.
04:56 And now we move on to the exciting part
04:58 and look at all the delicious toppings we're going to put on
05:01 the lovely jacket potato
05:03 The first one is Tuscan Lentils.
05:05 So any kind of hot pot, lentil stew kind of dish
05:08 starts really well with the basic onion. So first
05:12 thing we want to do is get an onion into the pan
05:14 So chop your onion. Slice it or dice it as small as you can
05:20 and onions give a lovely deep flavor to any dish
05:25 There are more trendy ways of cutting an onion
05:28 but this simple way here is the way I do it most of the time
05:33 Let's put a bit of olive oil
05:38 just to get it started, these pans are hot already
05:40 I'm going to fry the onions in
05:48 Just give it a bit of a stir around
05:52 and celery goes really well with lentils, so
05:55 you want round about a cup of celery
05:58 Again with this type of stew type dishes your quantities
06:02 are not all that critical
06:04 Just going to dice it, slice it lengthwise like that
06:14 dirty part, get rid of that
06:17 so do that and you want to economize on your cutting
06:19 you got your long bits here and you want to just slide the knife
06:23 through like that. And when you're chopping you want to be
06:26 sliding the knife. When the knife goes down it's a lot more
06:29 work so you want to let the blade do the work and slice
06:33 through whatever item you're cutting, like that
06:37 You kinda want to rock it back and forth from the front to the
06:40 back. That's an experience far more pleasant and safe as well
06:46 So, stir that around. It will take a few minutes to brown up
06:55 Garlic's really important as well for these type of dishes
06:59 So with garlic just get your garlic press, if you get a
07:01 really good, strong garlic press you don't need to take the skin
07:04 off your garlic. So you've got two good cloves here
07:08 straight in the garlic press and we're going to squeeze it in
07:12 like that, it's a great time saving trick
07:21 The smell of fresh onion and garlic cooking is just beautiful
07:26 So that's underway for the lentils
07:28 So we're going to do a similar thing to start the mushrooms
07:30 We're going to put some onions in. Just a little bit of oil
07:38 And we're going to do another onion.
07:41 And some more garlic as well
07:42 So these are the two hot items we're going to have over
07:45 our jacket potato.
07:50 And often at home we have friends around for like a Friday
07:53 night Life Group or Study and this is just a great simple dish
07:58 you have to entertain people. You just throw the jacket
08:01 potatoes in the oven, as many as you want
08:04 and just make all these yummy delicious toppings.
08:06 It's really good. You can provide the potatoes
08:09 and get people to bring the toppings.
08:11 So a good communal while having a meal is really simple
08:18 Stir it so it doesn't burn
08:22 And now for mushrooms. So we've got three types of mushrooms
08:26 and normally I don't go for pre-chopped stuff at the market
08:29 but the ones I saw this week were really, really good
08:31 so I thought, well why not save some time?
08:33 I have to cook these meals in 30 minutes so it's always a
08:36 struggle to find time saving techniques. So these come
08:39 nice and chopped already, so I'm just going to put them in
08:42 with the onions
08:46 So it's probably round about 2 cups per mushroom
08:49 These are your normal, average button mushrooms
08:54 I've also got some shitake mushrooms, these are already
08:56 nice, they're kind of bit chewier and they give a nice
09:00 mushroom flavor so pop them in
09:04 and we have some Portobello or flat mushrooms
09:08 I'm going to have to chop these up but these are real easy
09:12 So you've got three different flavors of mushroom
09:15 and three different kinds of taste as well.
09:18 so it makes it much more exciting
09:21 And these may look like a lot but mushrooms have a lot of
09:24 moisture in them so they will shrink down to a very small
09:29 component by the time we finish
09:32 So put these ones in here
09:36 We'll just leave them to simmer away and by the time we get
09:39 near the time to serve this will be a smaller amount of mushrooms
09:44 Just smells awesome. The combination of the onion and
09:47 mushroom, Oh garlic. Gotta have some garlic
09:51 with the mushrooms. So again get the garlic press
09:57 and squeeze it through.
10:01 Like that
10:03 So that's on top but it will sort it down later
10:08 Now if you don't like mushrooms then
10:11 there's other things to choose from. But if you like mushrooms
10:13 this is a really delicious dish
10:16 So we'll leave it to cook down and develop all those flavors
10:21 So I've been running cafes now for nearly 10 years
10:25 just over 10 years and starting Revived was one of the most
10:28 exciting things I ever did in my life
10:29 I had a really well paying job doing marketing
10:32 and when I started I just wanted an adventure
10:34 to help share healthy food with people
10:37 and just to let you know, share a bit of the day in the life
10:41 of being a Cafe owner. It's full of lots of fun and you get
10:45 lots of great comments from customers, and the food
10:47 tastes great. But man, it's a really, really tough job.
10:51 And very varied as well. Some days I look back on my day
10:56 and all the different things I did. I might've started of
10:59 cooking in the morning, might've spent hours serving customers
11:02 hospitality relies heavily on staffing. So, always constantly
11:08 interviewing for more people to come along, and there's
11:10 always HR issues, people needing holidays, have to do payroll and
11:14 pay people. I have to pay tax. That's another thing that takes
11:17 up quite a bit of time. One day I might be spending all my time
11:20 doing marketing, developing some flyers to give to people in the
11:24 neighborhood or local offices. I could be involved in
11:27 maintenance, you know. The toilet breaks down, the blender
11:30 stops working. We had a power cut one day, water cut
11:34 so a day running a Cafe is full of, everything comes at you
11:38 every day and every day is different. But one thing
11:41 I really like about it is, it's just so varied all the different
11:43 things I do. So if you ever want to work in a Cafe, it's a really
11:47 fun thing to do but be prepared for a life full of
11:50 very interesting and busy things to do.
11:53 So it's a little sharing of what happens in my life in the Cafe
11:57 and obviously once I got to a state where I could, you know
12:01 employ more people to do things it meant I could take time
12:03 out to write cook books and do shows like Cook 30
12:08 So it's been a great ministry and just all the letters I get
12:11 from people and emails about how people's lives actually get
12:15 changed by eating healthier food, that's really exciting.
12:18 They have people select my diabetes scores improved.
12:20 I've lost weight, I'm feeling so much better, I don't get sick
12:23 anymore. So make sure you use some of these great ingredients
12:27 these healthful ingredients and you know, your life can actually
12:31 change for the better.
12:33 So let's let these mingle and
12:35 we'll move on to the next step of our meal.
12:40 If you've just joined us today on Cook 30
12:42 we're making freshly baked jacket potatoes with some amazing
12:47 toppings. We have Creamy Thyme Mushrooms
12:51 A Tuscan Lentil and Tomato stew A nutty, seedy slaw
12:55 some fresh vegetables and hummus
12:58 and to finish it off we have a delicious Mango Chia Glass
13:02 with Cashew Cream.
13:04 Ok, let's crack on with the lentils
13:07 So the onions and celery are now nicely
13:11 soft and caramelizing. We're gonna add some more ingredients
13:14 We're gonna add some red lentils Red lentils are your friend
13:19 They're so quick cooking, under 15 minutes you can cook
13:23 red lentils and they're delicious healthy protein
13:25 plant based, they're amazing.
13:28 So we're gonna put around 1/2 a cup of red lentils
13:33 You don't need too many they'll swell up
13:35 and round about 2 liters of water.
13:39 Sorry, 2 cups of water. 1 to 4 is the general rough ratio
13:47 This is about 2 cups
13:50 And they would just, they really taste nice and it's a nice taste
13:57 So red lentils is something you always wanna have in the pantry
14:02 They will keep cooking away there
14:04 Then add a can of diced tomatoes
14:06 because it's a tomatoey type stew you want to do that
14:10 We'll just pour them in
14:13 Stir that around
14:16 We're gonna add some honey
14:19 Just about a tablespoon. When ever you use tomatoes
14:22 tomatoes are kind of bittery so you kind of need sweetening
14:25 when you use tomatoes usually
14:28 and we're just gonna leave it there. Oh tomato paste
14:31 So tomato paste adds a nice thickness and a really strong
14:34 tomato flavor. If I can get the can opener to work
14:38 We'll just open that
14:41 And we want 2 tablespoons of tomato paste
14:43 Now if you get tomato paste you can actually store it in the
14:47 freezer really well. So put the 2 tablespoons in
14:51 And after that it will store in the refrigerator
14:53 You can put a nice cube, block we'll put it into plastic bags
14:57 That's a good way to store tomato paste because you don't
14:59 need much and it's obviously cheaper to buy in bulk
15:04 Give it a little bit of stir around
15:08 So bring that up to heat, we'll turn the gas up a bit
15:12 and when it starts bubbling we'll turn it back down again
15:14 And within 10-15 minutes these lentils will become nice
15:17 and soft and creamy.
15:21 Alrighty! The mushrooms are coming along nicely look at that
15:24 They're reducing down and they smell fantastic
15:27 We're going to add fresh thyme, we're going to add it at the end
15:31 I must turn it down a little bit
15:34 so they're getting nearly ready and the different textures
15:37 will be really, really lovely with those.
15:39 So, the coleslaw. When I grew up coleslaw was really boring
15:44 I hated them because the ones I hated generally used mostly
15:47 white cabbage which is probably not the nicest of cabbages
15:50 So I'm going to make a quick coleslaw. Often I make coleslaw
15:55 in the food processor. We've got a machine to slice and grate
15:58 but we don't really need much for this so I'm just going to
16:00 make it by hand. Just going to slice off a half moon of cabbage
16:08 You don't need much and we're going to slice it really thinly
16:13 So again we're rocking the knife back and forth like that
16:19 and if you've got a good sharp knife it's nice and safe
16:21 if you don't they can slide off so be careful
16:24 if you've got a blunt knife
16:30 And if you're making coleslaw for a lot of people make sure
16:33 you use the food processor and all the attachments.
16:36 I'm just going to go through in half and this one here
16:40 We're just gonna serve it up in this little wooden platter
16:44 Mix as you go. For side dishes I'm not going to use
16:47 a separate bowl. Got a carrot here.
16:50 Now I come from New Zealand where the carrots are massive.
16:54 And this is the first time in the States I think she found
16:57 a large carrot so I was quite impressed when I found this one
17:01 Look at that. In America they do things big except the carrot
17:06 So I got excited. I'm just going to scrape this
17:10 We probably only need half this carrot
17:12 And I'm not using the food processor because it's gonna
17:15 use too many dishes.
17:18 That's all we need.
17:20 Sprinkle it across there
17:22 You can use a bit of baby spinach
17:24 just to add a bit of green to it
17:29 I'm just going to chop this up as well briefly
17:35 Just to give it a bit of greenness
17:43 And I've got some bean sprouts These are optional
17:45 Bean sprouts are a lovely fresh thing to add to a dish
17:50 They kind of just add a little interesting bit of texture
17:54 As you can see with creating a coleslaw it's not just normal
17:57 white cabbage and carrot
18:00 Now herbs are probably the thing that will improve your
18:03 cooking the most.
18:05 So I've got some mint
18:10 and some parsley here
18:13 And the best way to store your herbs in the fridge is
18:15 to wrap them in a paper towel
18:18 So just going to chop up the mint
18:21 and the parsley
18:30 and throw it on there like that
18:34 and that's all the main ingredients
18:35 I'm just going to make a little dressing now
18:40 This is a really quick dressing with some honey,
18:45 a tablespoon of honey
18:47 Tahini, which is ground up sesame seeds
18:51 so probably round about 2 tablespoons of that
18:55 we're going to use the juice of one lemon
19:02 so as you can see we're putting in lots of really delicious
19:04 flavors and ingredients. So just
19:08 generally get a tablespoon of lemon juice per half
19:11 that should be around 2 tablespoons
19:14 so just pour through my fingers to get the lemon pips out
19:19 One naughty one jumped in
19:23 Okay, a little bit of salt
19:29 And then we just stir this up
19:32 That's all the ingredients
19:36 You just keep stirring and you get a lovely dressing
19:46 It eventually comes up to a nice dressing kinda texture
19:49 You may want to add a little bit of water
19:51 We're going to drizzle that over there like that
19:54 mix it around, all the flavors and spices, those herbs
20:01 and all those vegetables just make a lovely quick coleslaw
20:05 that's just more than your average, kind of simple coleslaw
20:08 you might find at the super market
20:10 And to top it off we're going to make it even more interesting
20:13 Just with some nuts, just a few pumpkin seeds
20:19 fennel seeds, an amazing aniseed kind of flavor
20:23 when you're eating it there's a little burst of flavor
20:28 some sesame seeds
20:33 and some sunflower seeds
20:35 and coleslaw goes really awesome on baked potatoes
20:38 just a great fresh addition to have.
20:43 Now my favorite part of the mushroom dish is making
20:45 cashew cream. As you can see the mushrooms are just lovely
20:48 and look at that they've shrunk down, they're really flavorsome
20:52 and they're just amazing mushrooms, 3 flavors. Lots
20:55 of mushrooms here. So we want to make them slightly creamy
20:58 so we'll make a little cashew cream
21:00 Basically just cashew nuts round about 1/2 a cup
21:05 Quarter to half a cup
21:07 And we're going to add a little bit of water
21:09 probably round about 1/2 a cup
21:14 and just blend it up
21:17 Let's see how this goes
21:24 And you want to make sure the cashew cream is cream not just
21:29 water and nuts. Keep blending till it's really, really fine.
21:44 Looking really good. So you're going to put this cream in here
21:48 into the mushrooms, as simple as that.
21:50 Look at that. We're going to reserve a little bit of this
21:53 for dessert so don't pour it all out.
21:56 So you probably want about 1/2 to 3/4s of a cup
21:59 and just going to stir it in with a little bit of salt
22:05 So probably round about 1/4 teaspoon of salt
22:09 And simple as that, these mushrooms turn really creamy
22:17 so you've got this lovely mushroom taste
22:21 So once it's like that we simply pour it straight into the
22:24 serving dish
22:29 As quick as that, they don't need to mingle for too long
22:34 It's a delicious topping for a baked potato
22:38 You've got to make sure we've got thyme so for fresh thyme
22:44 you can use dry if you want but there's nothing like a bit of
22:46 fresh thyme so just get some from your supermarket
22:49 you can string it off with your fingers but you can just
22:52 chop it really finely
22:55 If it's nice and young a few stalks are not too bad
22:59 we can actually string it off like this as well so you kind of
23:03 get the thyme off like that just however you want
23:07 as long as it's thyme, that's the most important thing
23:12 Just smells amazing and thyme and mushrooms go well together
23:16 really, really well. So it's just beautiful there.
23:20 You can put a couple of strips if you want for garnish
23:25 just to make it look nice
23:28 and that's ready to go with the potatoes.
23:31 So now we're going to clear this and finish off with the
23:35 Chia Mango dessert. This has been chilling in the fridge
23:42 So for dessert you want really nice glassware
23:46 So I've got these really nice glasses here
23:50 and we're just going to pour it in
23:55 to the bottom. Effectively like this
24:02 Oops, that's not going to work
24:04 We'll come back and clean that later
24:20 Here we go and on top we're going to add some cashew cream
24:26 just a little squiggle
24:38 And we'll throw some berries on top for good measure
24:44 I have some blueberries just to make it special
24:56 And I'll grab some mint here
25:03 And that is a lovely Mango Chia Glass Dessert
25:08 Doesn't that look amazing?
25:11 Ready for the table.
25:15 Let's get the main event out of the oven.
25:17 I've got these beautiful baked potatoes
25:20 And a great way to serve these is just grabbing them
25:24 and just cutting some nicks in them, like this
25:28 And then just squeezing them open.
25:32 Just like that.
25:39 Here we go. So during the break I got some beautiful tomatoes
25:43 and cucumber. I'll chop those up too and they'll go deliciously
25:46 as well with these potatoes.
25:51 And now for the exciting part We'll put it all together.
25:54 So grab your potato, spread it out on your plate.
25:57 We're going to add some of the delicious lentils
26:01 I'm going to add some mushroom
26:04 Look at this stuff, it's just amazing
26:07 A bit of hummus
26:10 Some fresh vegetables
26:14 drizzle it over and a topping of this coleslaw on top
26:19 Look at that. An amazing meal and of course finishing off
26:23 with the Chia pudding. Thanks for joining me on Cook 30
26:27 And I look forward to seeing you next time.


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