Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000036A
|
00:20 Welcome to Cook:30.
00:23 I'm Jeremy Dixon from the Revive Cafe 00:25 in Auckland, New Zealand. 00:26 And also I wrote the Revive Cafe Cookbooks. 00:29 And today, I am gonna share with you 00:30 a delicious cafe style meal that you can enjoy at home. 00:35 Cook:30 food is all about using whole food ingredients. 00:39 We're gonna to be using plant based proteins, 00:41 whole grains, fresh fruit and vegetables, 00:44 and wrapping them all together 00:46 with delicious international herbs and spices. 00:49 And the best part, it will not take you 00:51 hours slaving away in the kitchen to make it. 00:54 I am going to show you in the next 30 minutes, 00:56 how you can make a delicious meal 00:57 for your family. 01:00 On the menu today, we have the zoodles, 01:03 which are raw zucchini noodles. 01:05 We're gonna smoother it with pan fried vegetables 01:08 in a lovely, creamy alfredo sauce. 01:11 We have parmesan cheese, which is a great healthy 01:14 parmesan cheese alternative. 01:16 We have a carrot and parsnip smash, 01:19 and to finish off, a lovely sweet kiwi, 01:22 banana, and ginger smoothie. 01:26 Let's crack into it. 01:28 But making meals in a very short time 01:30 does not happen by accident. 01:31 You need to be really prepared ahead of time. 01:33 And time spent planning can save a lot of time later. 01:36 We've got a nice clear work bench here, 01:38 chopping board, sharp knife. 01:41 We've got our pans on the stove, ready to go. 01:44 The water is in the kettle and it's boiled. 01:46 And we've got all the ingredients we need 01:48 and we are ready to start. 01:50 So first job is something you want to start with a job 01:53 that's gonna take a longest. 01:54 So we're gonna make the carrot and parsnip smash. 01:57 We're gonna start it anyway. 01:58 So we've got some lovely carrots 02:00 and parsnips here. 02:01 So these are nice good quality, 02:03 so we're not gonna bother peeling them. 02:04 You don't have to peel every vegetable 02:05 that comes into your kitchen. 02:07 So I avoid it generally. 02:08 So we're just gonna to chop it up 02:10 into kind of, 02:12 just sizes of stuff that gonna cook easily. 02:15 So just anyway you want to, just chop it up. 02:20 And because we're gonna be mashing it later, 02:23 so it doesn't have to be artistically chopped 02:25 or anything, but it just helps to cook. 02:28 So parsnips and carrots go really well together. 02:33 This makes a lovely on way to have some fresh vegetables. 02:39 Here's the parsnip. 02:41 And the carrots, we'll do the same. 02:42 So around there, 02:44 I've got four carrots and three parsnips. 02:47 You can also make this recipe with a pumpkin 02:49 or squash or other things as well. 02:52 I'm just gonna economize on my cuts here. 02:55 You don't have to cut every carrot individually. 02:58 I'm just gonna pull the ends off. 03:00 They're escaping. 03:02 Come on, guys. 03:03 I'm gonna put it in this pot. 03:06 I'm just gonna boil it with some boiling water. 03:10 Get all these in here. 03:12 So this will probably take around about 15 to 20 minutes 03:16 to cook through until they're nice and soft. 03:19 We're not gonna cook them totally right through, 03:22 but just enough so they're soft enough to mash. 03:24 You kind of want a little bit of texture remaining. 03:27 Boil this water shortly before so we'll save some time 03:30 by having pre boiled water. 03:31 So often, the first thing you want to do 03:32 when you get home from work, 03:34 put the jug on, and get some water boiling, 03:35 'cause you're gonna need it later. 03:37 And I'm gonna put that on full. 03:39 And as soon that starts to bubble and boil, 03:42 we're going to turn it down to low 03:45 so it just kind of keeps summering there 03:47 and gets those vegetables nice and soft. 03:52 This alfredo sauces is really, really nice, 03:55 and it's gonna go with these lovely vegetables. 03:57 I've got these great colors here. 03:58 We've got purple, red, yellow, 04:01 orange, and green. 04:02 So color, if there's one thing you can leave from today 04:05 is lots of color in your cooking. 04:07 So I am just gonna put this pan on, nice nonstick pan. 04:11 I am gonna put a touch of oil in here, just a little bit, 04:16 just to help it not stick and cook evenly. 04:20 And we're gonna just make lots of chunky vegetables 04:22 to go with the sauce. 04:24 So we're probably doing one centimeter 04:25 or half inch cuts, 04:28 just like that, little cubes. 04:30 We want to be able to see the definition of this onion 04:33 in the finished product. 04:34 So we don't want to cook it too much or make it too small. 04:39 And of course anything 04:41 you're kind of putting in a pan, 04:42 you generally want to have some garlic. 04:43 So we'll put in two cloves of garlic. 04:48 And with the garlic, 04:49 just put it straight in the garlic press 04:52 without the leaves 04:55 and just squeeze it through like that. 05:05 And within a second, you've got 05:06 this beautiful garlicy oniony smell happening 05:09 so it's always a good start for any dish. 05:12 I can at least put some of these colors in. 05:14 Now I'm purposely doing the onion first 05:16 because that's gonna take the longest to cook. 05:19 Get rid of these seeds. 05:24 So when you prepare from these types of things, 05:26 it's quite nice to get rid of all of the items 05:29 that you don't want, all the stuff 05:31 you're going to put in the bin. 05:32 Arrange on one side of the board. 05:35 And then... 05:38 you can then go through and cut all of it. 05:40 Oops! Got a few seeds left there. 05:43 Having a few seeds is not the end of the world, 05:45 so just get all these seeds out. 05:53 And now we can just chop them up. 05:54 Got a little bit of some blackness 05:56 there so I'll just get rid of that. 06:00 It's quite interesting in kitchen lamb, 06:01 which I learned very, very quickly in my cafes 06:05 is the importance of preparation. 06:07 And we may call our salads fresh every day, 06:10 but the work actually starts the day before. 06:13 So I start my stuff at about 10am in the morning 06:15 after I finish that day's work. 06:17 They start prepping up all the salad ingredients 06:19 for the next day. 06:21 So that'll be peeling pumpkins, chopping potatoes, 06:26 grating coastal ingredients, 06:29 making dressings and sauces. 06:32 And when they leave at the end of the day, 06:33 they come in the next day, 06:35 and all of their stuff is kind of, 06:36 all of the hard work has already been done. 06:38 So every thing is in the fridge, 06:39 so they pull it out, 06:41 they get all the roasted vegetables 06:42 or the ones that aren't roasted, 06:44 put it in the oven 06:45 and get them underway roasting. 06:47 And then making salad is easy. 06:48 All they're doing is pretty much pouring 06:50 all these different ingredients in these nice big buckets, 06:52 mixing it all up and making salads. 06:55 So preparation is probably the most important part. 06:59 If they turned up at 6:00 in the morning 07:01 and nothing was done, 07:03 it would take them a long time to get all the salads done. 07:05 So we need cooking here, I think of what you can do. 07:10 And things like chickpeas, cooking and soaking chickpeas, 07:13 if you're planning the night before, 07:14 you can soak up your chick peas, 07:16 you can get something cut. 07:17 So based of the old saying, you know, 07:21 one minute in planning saves 10 minutes in execution, 07:23 is so true I think in many parts of life as well in cafes. 07:29 So there's a little kind of cooking tip for the day. 07:34 So these capsicum or bell pepper, 07:38 whatever you call them in your country, 07:40 look at their color, 07:41 they're just gonna be beautiful. 07:43 So the onions first 'cause that's needs the most cooking. 07:45 And the asparagus 07:47 I'm doing last because that's gonna 07:48 need the least cooking. 07:50 So the asparagus. 07:52 And if you don't have asparagus, 07:54 you can use another green vegetable, 07:56 depends on what season it is. 07:58 I am not using, you would often use a zucchini 08:00 or courgettes in this kind of a dish. 08:03 But because we're using zucchini 08:05 in the zoodles, 08:06 I don't want to double up on those things. 08:09 So just chop them half, break them in half 08:12 or into the quarter in the woody end, 08:15 which you don't really want to have, 08:16 we'll break off. 08:19 So we want to keep the long, kind of, 08:21 nature of the asparagus. 08:23 So we're just gonna chop it 08:24 into kind of finger sized links. 08:28 This will just take about five may be ten minutes 08:31 just cook around. 08:32 And you want it to be soft. 08:34 You don't want it to be... 08:38 You want it to be soft, but cracky, 08:40 so just on the edge. 08:43 Look at those colors. 08:46 We've got some mushrooms here as well. 08:48 And these all cook nicely. 08:50 So we're just gonna just probably 08:53 about that many mushrooms I think. 08:58 And I'm just going to put them into, 09:00 just do them into quarters. 09:03 So they kind of stick with that chunky 09:08 kind of style of this dish. 09:10 You're gonna slice them out 09:12 probably dissolve into not much. 09:13 So we still have the mushrooms to have some shape 09:17 'cause mushrooms, believe it or not, 09:18 are actually full of water, full of moisture, 09:22 and you want to cook some of that off 09:24 so they become nice and soft. 09:34 Here you go. 09:38 Doesn't that look beautiful? 09:46 It's relatively high, I'm going to turn that a little bit 09:49 and give that about five more minutes. 09:52 So our next job is the exciting part. 09:55 I am not a big fan 09:57 of having a kitchen full of endless gadgets 09:59 and trinkets and things. 10:01 So I quite like keeping things simple with a knife 10:03 and a board and a food processor 10:05 and a blender. 10:06 But there's one little machine I've discovered of late 10:08 you may be aware of. 10:10 And there is a spiralizer. 10:12 Now these things are relatively inexpensive. 10:13 I think they're around about 30 dollars each. 10:15 And they're really cool. 10:17 That makes these really nice textures out of vegetables 10:21 that you can't produce with a knife. 10:22 So if there's one little gadget I can recommend you buy, 10:24 it's a spiralizer. 10:27 So we're gonna make zoodles, which are zucchini noodles. 10:31 And we're just gonna put it into this bowl here. 10:34 And this little machine makes noodles, raw noodles. 10:37 So what you do is just push that on one end, 10:41 push that on the other end, make sure you've lined it up 10:43 relatively well. 10:45 And just, you put the blade on. 10:46 The blade has got a slicing component 10:49 and a component that makes them into noodles. 10:52 And you just basically turn it like this. 10:55 And there at the end comes this amazing 11:01 noodley shaped zucchini pieces. 11:06 They're just gorgeous. 11:08 I mean, look at that. 11:10 So this is basically like a noodle that's raw. 11:13 And there are a lot of raw restaurants 11:14 around you and raw cookbooks that use 11:19 this type of machine to do the dishes. 11:21 So I've got on the finest, 11:22 you can have a slightly thicker blade. 11:26 And within a very short time, 11:29 you can get quite a large amount of zoodles here. 11:32 Let's get rid of these bits here 11:35 and start another one. 11:37 And three of them should probably be enough. 11:38 So just chop off the ends. 11:40 Make sure it's nice and even. 11:44 This one is too big. 11:46 Cut that before. 11:49 Oops! Oh, no it wasn't. 11:51 Put it in and give it another wind. 11:57 Look at the beautiful texture. 11:59 You can do this with butternut pumpkin, 12:01 you can use carrots, you can use cucumbers, 12:04 there's all these great cuts you can do. 12:07 So look at that 12:08 beautiful noodley shaped texture 12:11 that's fresh, and raw, and lovely. 12:13 And they're just gonna soak up the flavors of the alfredo 12:16 really, really nicely. 12:19 So put some flavor with the noodles. 12:23 So we could just serve them just like that, 12:24 but just a little bit of flavor is really gonna be nice. 12:27 So I'm gonna make just a little dressing 12:28 to go over them. 12:29 I am gonna use little bit of chilly paste. 12:31 You can leave that out if you don't like hot stuff. 12:33 We could use fresh chilies if you wanted. 12:35 I am gonna use the juice of a lemon, 12:38 just gonna squeeze it through my fingers... 12:52 Like that. 12:54 A touch of honey 12:58 and just a touch of salt. 13:07 Just gonna stir it around. 13:19 And I'm gonna just put that over there like that. 13:22 I'll add a little bit of olive oil as well. 13:24 So that mix it in and it'll be fine, 13:27 just a touch, 13:29 don't need much, you just give a little bit of flavor, 13:33 just a kind of shout out. 13:35 I am not quite a 100 percent flavorless, 13:37 it's just kind of just boost that lovely raw flavor 13:40 and give me flavor of that if you want. 13:44 And because we're serving this on the table 13:45 with something else, 13:46 I'm just gonna add a little bit of color to it, 13:49 just gonna put couple of, 13:50 just a couple of cherry tomatoes 13:52 just, oops, lost one of those here. 13:55 Just to make it look a little bit special. 13:59 It's going everywhere. 14:01 So I'm just gonna half these, 14:03 perhaps quarter the bigger ones. 14:10 Just look at them, little bit nice and beautiful. 14:17 That's very nice 14:18 when you can buy cherry tomatoes 14:19 that are at different colors. 14:25 And just for serving, I'll throw up 14:26 a bit of Italian parsley over, 14:28 just to give a little bit of extra, 14:32 just to put a extra greenness. 14:34 When you're garnishing, I do want to make sure 14:35 gravity does its work. 14:37 You want to just kind of drop things in. 14:38 It's quite nice to cluster things 14:40 in the middle of the dish. 14:41 There are few little things sprinkle around the side. 14:43 So that is ready to go. 14:46 So let's see how these vegetables are going. 14:49 They are coming along nicely, caramelizing. 14:51 Oops, lost a bit of onion here. 14:54 So I think these are nearly cook, 14:56 they're kind of caramelizing a bit on the bottom. 15:00 So I'm just gonna turn it down, they are pretty much 15:03 almost done. 15:08 And as you can see they're still whole 15:09 and still a crunch to them 15:11 but they're kind of that cooked as well. 15:12 So it's kind of give me that really fine line 15:14 between being raw and being too soggy so that's, 15:18 they're just ready to go. 15:20 So let's makes the alfredo sauce. 15:22 So then we use our friendly blender 15:24 and this is a tofu based sauce. 15:27 You probably won't guess it so don't tell anyone 15:28 if they don't like tofu but actually it tastes 15:30 really lovely. 15:31 So I'm just gonna just get the moisture out of our tofu 15:37 and... 15:40 put it in the blender. 15:42 So we need around about 300 grams, 15:44 this pack is around about 500. 15:46 So we just gonna use about 15:48 that much that should be enough. 15:51 We're going to throw in some soy milk. 15:54 We can use any milk you want so around about a cup. 15:56 Oops helps if you take the lid off. 16:03 It's around about a cup. 16:05 And nutritional yeast flakes is what gives us is kind of 16:08 really nice cheesy flavor, 16:10 so that you can buy this in most health stores. 16:12 So we're gonna use two tablespoons. 16:14 One, two. 16:18 I'm gonna add just a touch of salt. 16:21 And little bit of honey for sweetening 16:27 and I am gonna add some garlic as well. 16:30 So I'll throw in two cloves of garlic, 16:36 same garlic press, squeeze it through. 16:39 Oops they went everywhere. 16:42 And this is really nice 16:44 for the bit of a squeeze of ginger. 16:46 So just put about probably a tablespoon of ginger puree, 16:48 you put some whole ginger in if you wanted. 16:52 And this is the sauce, 16:54 this is the dressing so we just gonna blended it up. 16:56 But it won't take long. 17:14 And it's a nice consistency there. 17:16 And what we're gonna do is 17:17 just pour over these vegetables. 17:19 So these are cooked, you're gonna make sure 17:20 they're soft and ready to go 17:22 because once you had the dressing, 17:23 you're not gonna have a lot of cooking ability 17:25 once you got creamiest. 17:27 Once you kind of added your creaminess to dish, 17:28 you don't want to add anymore. 17:33 You don't want to really cook it much. 17:36 So I'm gonna throw there on. 17:39 And we just need to basically cook a little bit, 17:41 just to warm up, but effectively it is all done. 17:47 So look at that, you know that's gonna taste good, 17:48 it's nice and creamy, nice and thick. 17:52 And because you've got the nutritional yeast flakes, 17:53 they're kind of masks, they're kind of soy flavor 17:56 the tofu so ends up being a nice sauce. 17:58 So basically sit on the table like this 18:00 with a bit of garnish and pour that over, 18:03 people kind of poured over the zoodles 18:05 depending upon how much they want, looking lovely. 18:10 If you just join us on Cook:30, 18:12 we are making zoodles, which are raw zucchini noodles. 18:17 We're gonna smother with pan fried vegetables 18:19 in a lovely creamy alfredo sauce. 18:22 We also have parmesan cheese 18:23 which is a great parmesan cheese alternative, 18:26 and a carrot and parsnip smash. 18:29 And to finish off something sweet, 18:31 a kiwi, banana and ginger smoothie. 18:36 These parmesan cheese is a really nice addition 18:37 to anything pasta or any kind of thing saucy 18:40 and it's just really healthy. 18:42 So the recipe for this is very variable 18:43 but I generally do one cup of cashew nuts. 18:46 You can do raw 18:48 or roasted if you want 18:52 and two tablespoons of nutritional yeast flakes 18:56 which is a nice salty kind of a flavor. 18:58 I'm just gonna blend it very, very quickly, 19:03 that's all we need just enough to get it going. 19:06 And you got this really nice fine 19:09 generally textured. 19:11 There are few bit of crunchy bits in there. 19:13 This nice kind of lovely cashew nutritional yeast dust. 19:18 There you go. 19:19 It's quite nice having a few little bit chunky bits in it 19:21 to make it interesting or you can blend it 19:22 slightly more and don't have them. 19:25 So we gonna add that on the table. 19:26 Oops, something is jumped in there. 19:27 I'm just sprinkling it over our meal. 19:30 Now the job done. 19:32 So next, we're gonna do the smash. 19:35 So I think these are ready. 19:36 So just gonna have a look at these. 19:39 Yup, they are nice and soft. 19:41 The parsnip is, the carrot is little bit, little bit, 19:43 not 100 percent soft but it'll be fine. 19:46 It's quite nice that everything not entirely cooked to depth. 19:51 So we just gonna drain this in the sink 19:54 and get the water out. 20:02 So get most of it out. 20:05 And same on dishes we're gonna mix 20:07 this in this pot that we've actually cooked it in. 20:10 Here we go, 20:11 so we're gonna add half cup of milk of your choice. 20:16 I'm using soy milk here. 20:17 We're gonna be adding some teaspoon of nutmeg, 20:20 and this just gives a lovely little bit of flavor. 20:24 About half a teaspoon of salt. 20:29 And the good ingredient to make it lovely 20:32 and colorful is some Italian parsley. 20:35 So I keep it in my fridge in these lovely wet paper towels. 20:37 It's a lovely way of keeping your herb. 20:39 So I'm gonna slice them off the top to reasonably big 20:42 and I'm gonna use this for garnish later, 20:43 that's kind of the best part of the herb. 20:45 And the rest of them, I'm just gonna slice randomly finely 20:51 and mix it through, then we get a really fresh flavor. 20:56 I just get a, 20:57 any kind of a potato masher. 21:02 I'm just gonna mash this all up. 21:04 So it comes up nicely mashed. 21:05 Now we don't want this to be a 100 percent pureed mash. 21:10 We want to mostly, 21:11 just kind of a smash not a mash, 21:13 so we want to have a few chunky bits, 21:15 so don't be scared to leave a few bits of kind of 21:17 half mashed carrot in there. 21:19 This is probably kind of the texture we want. 21:22 We want it enough so just it's kind of having 21:24 a nice soft texture. 21:27 Mix with the nutmeg with that hot vegetables 21:30 it's really nice. 21:35 And you could add a little bit of olive oil if you wanted to 21:37 but I think it's nice to have something isn't too oily. 21:41 And we're just gonna pop it out 21:45 into this dish here, 21:47 ready to serve. 21:54 Trying the gravity take its course 21:56 when you're getting things out. 21:58 I've just done just lined a little bit 22:00 so it looks a little bit natural. 22:02 Just like that 22:04 and this garnish on top, 22:08 and that is ready for the table. 22:10 Well, over here we got some parsley, 22:12 we'll throw some on the zoodles 22:15 just to give it a little bit of extra herb as well. 22:22 For the smoothie, I'm gonna make it 22:24 just a little bit of extra special. 22:25 I'm gonna make my own almond milk, 22:26 so you can use your normal milk that you use like soy milk, 22:28 rice milk, oat milk, hemp milk, 22:30 we've so many amazing milks around these days. 22:33 It's quite a fun to make your own milks, 22:35 so I am just gonna add around about a quarter of a cup 22:38 of almonds and about just over a cup of water. 22:42 I'm gonna settle for the low amount 22:43 just so it doesn't splatter too much. 22:53 Just add some more. 22:54 So you probably about looking about one 22:57 and a bit cups of water. 23:03 When you make your own milk 23:04 which is more it's like more homemade. 23:06 We're gonna use frozen bananas. 23:10 So ahead of time I've frozen some bananas 23:11 so I make sure you kept it on deep freezer, 23:14 probably in the freezer, they're great for smoothies. 23:21 Is the almond milk looking good? 23:22 Look at that, just like milk. 23:24 If you're gonna use it as a milk, 23:26 you might want to strain it, 23:27 but for smoothie it's gonna be perfectly okay. 23:29 Now kiwi or kiwi fruit 23:31 where I come from is the kind of 23:33 the feature ingredient 23:34 so we need to make sure we peel these guys. 23:37 I mean, if you get a little bit of the skin 23:39 and it's not the end of the world 23:40 but you want to make sure you're getting most of it off. 23:42 So we gonna use four kiwi fruit. 23:49 And then I'm gonna put these in the blender. 23:51 You always want to put your soft ingredients at the bottom 23:53 because that's what's gonna help 23:55 the blades keep going. 23:56 Put your hard ingredients in the bottom of the blade 23:57 so you can struggle with your going sometime so. 24:00 Basically just... Oop. 24:02 Throwing this lovely frozen banana. 24:04 And when you're using smoothies you can, 24:06 you kind of want to have one frozen component. 24:08 If you're putting frozen berries in, 24:09 you want to use normal bananas. 24:10 If you're using soft ingredients like kiwi, 24:12 you want to use frozen bananas. 24:15 We're gonna throw in a little bit of honey 24:19 and just about a tablespoon, just to give 24:21 a little bit of sweetness and some ginger. 24:25 And this is gonna give it a lovely extra burst. 24:27 So I'm gonna put in some fresh ginger. 24:30 And you could use ginger puree if you want, 24:32 but this one you kind of want to put some these in. 24:35 You want to kind of just chop it up, 24:37 just a little bit fine, just help the blender 24:39 and minimize the chances of having any ginger pieces 24:44 in this, you want to make sure is blended up. 24:47 So I'll fire that in as well 24:49 and we're gonna blend. 24:56 It starts turning to a bit of a green color. 25:00 While this is going, I'm gonna plate up this 25:04 and this lovely our alfredo sauce. 25:07 Look how creamy that is. 25:09 We're just gonna put these into this dish. 25:12 Lovely. 25:16 Those vegetables are nicely cooked, 25:18 nice and soft 25:20 and they still have a little bit of chunk to them. 25:23 And the nice herb for these guys is chive. 25:28 So I'll need some, chop some of these off. 25:31 Chop the ends, make through kind of, you know, 25:34 one centimeter half inch 25:37 size garnishes like that. 25:41 Nice everything is right, that smoothie is finished. 25:45 And I'm going to just pour them into the glasses 25:47 and they're ready for the table. 25:49 These will taste amazing 25:52 and you've made it with your own almond milk. |
Revised 2016-08-04