Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000037A
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00:20 Welcome to Cook:30.
00:22 I'm Jeremy Dixon from Revive Cafes 00:24 in Auckland, New Zealand. 00:26 And also author of the Revive Cafe cookbooks. 00:28 And today 00:29 I'm gonna share with you some cafe quality meals 00:32 that you can cook at home. 00:34 Cook:30 food is all about using whole food ingredients. 00:37 We're going to use lots of plant 00:38 based protein sources, 00:40 whole grains, fresh protein vegetables, 00:43 I'm gonna rack them all together 00:45 with international herbs and spices. 00:48 And the best part, 00:49 it won't take you hours slaving away in the kitchen. 00:51 In next 30 minutes 00:53 you gonna learn some delicious new dishes 00:54 you can try with your family. 00:57 On the menu today we have a soup and salad combo. 01:01 We have a minty pea soup 01:03 with whole meal croutons, seedy crackers 01:07 and a delicious honey mustard potato salad, 01:11 and to finish it off, 01:12 this design black cherry smoothie. 01:18 Now making food in a hurry does not happen by accident, 01:20 you need to be prepared, it makes a big difference. 01:23 We've got a clear work space here, 01:25 chopping board, sharp knife, 01:28 the jug has boiling water in it. 01:30 We got the oven on at 350 Fahrenheit, 01:32 which is about 180 Celsius. 01:34 Pot on the stove, 01:36 food out ready and we're ready to start. 01:39 So the first job we want to start 01:41 is the one which is gonna take the longest 01:42 and that is roasting the potatoes. 01:45 So I've got some lovely little baby potatoes here. 01:49 These are quite nice, 01:50 I'm gonna use these for our potato salad. 01:52 And if you want use regular big potatoes, 01:54 that's fine as well. 01:55 Oops, felling everywhere. 01:57 And you want it around about four cups. 02:00 And baking paper or parchment paper 02:02 is really good when you're roasting things 02:04 'cause it really saves on dishes later. 02:06 I'm just gonna tear this off and put on the baking pan here. 02:11 I got it right, so it's up the right way. 02:13 And we're just gonna chop this guys in half. 02:17 Main reason is to speed up cooking. 02:19 It might take around about 40 minutes at the whole 02:21 but I'd probably take around about 25 minutes 02:23 if they're behaving themselves and they are in halves. 02:26 So we'll just go through all of this 02:28 and chop them up. 02:30 Since they're just kind of nice, big, 02:32 bigger than bite size chunks. 02:34 And if you're using whole potatoes, 02:37 just chop them to cubes. 02:40 Put these on here like that. 02:46 And just to give them a little bit of oil 02:47 so they don't burn. 02:49 Just gonna spray them 02:50 just lightly with some olive oil 02:52 just like that. 02:53 Bit of a wiggle around, 02:55 that will just help them, 02:57 help them just kind of cook quicker 02:58 and not burn, don't need too much there. 03:01 We'll put that in the oven and that is the first job done. 03:11 There is nothing nicer with some soup 03:12 and some really nice crackers. 03:14 And these are crackers you probably never had before, 03:16 and they are really, really delicious, 03:18 seedy crackers. 03:19 So what we're gonna do is just essentially 03:20 put in some seeds into the food processor. 03:24 Taking about a half a cup of pumpkin seeds, 03:27 half a cup of Chia seeds. 03:29 Chia seeds are really good 'cause when they get wet, 03:31 they expand, 03:32 they kind of glue things together, 03:33 so this is gonna be the binding agent 03:35 for the crackers. 03:36 Half a cup of sesame seeds, 03:38 and again as you can see it, 03:40 the measurements do not have to be too accurate. 03:42 You can even add some nuts in 03:43 or some other seed or leave seed 03:45 that you don't like. 03:46 So you can customize this recipe 03:48 however you want to. 03:49 I'm gonna put a half a teaspoon of salt, 03:52 and I put on a teaspoon of cumin, 03:54 just add a bit of extra flavoring. 03:58 And I put a teaspoon of just some mixed herbs 04:00 or some Italian seasoning, just a little mix of dry herbs. 04:05 And bit of chilly paste 04:07 or you can put some sweet chilly sauce 04:09 or something in there or even some fresh chilly, 04:11 just to give a bit of extra heat in there. 04:16 And we just gonna blend it 04:17 just like that and see how it comes out, 04:19 this is always the exciting part. 04:23 So that will blend up quite nicely. 04:25 What we're gonna do is start adding some water. 04:27 But we only need probably around 04:29 about four tablespoons of water. 04:31 So it just to form a little bit of nice dough, 04:33 so we're gonna add one tablespoon. 04:36 Seeds gonna change a little bit. 04:37 Another tablespoon, 04:42 add another tablespoon. 04:44 And it will start forming a bit of dough, 04:46 what is it looking like? 04:47 It is getting a bit more, 04:48 you can see it's getting a bit... 04:52 a bit of kind of, you know, joining togetherish. 04:54 But we're just gonna add a little bit more 04:57 and it should it be in for a nice dough. 05:01 Just a little bit much. 05:03 So I think that's probably enough. 05:06 And again it's one of these recipes 05:07 where every time you make it, it' gonna be different. 05:09 I think that is looking superb. 05:12 So get a nice... 05:15 machine to get it out. 05:17 Now we're gonna just put on, 05:18 so need some more parchment paper or baking paper 05:22 just to keep it behaving itself. 05:26 And we're just gonna spoon it out 05:28 and make it into a cracker 05:33 kind of thing. 05:40 So it needs about about probably 15 minutes 05:42 in the oven to cook. 05:43 And particularly 05:45 what you're doing is drawing out that moisture, 05:46 so it all sticks together. 05:47 In the mean time, 05:49 those Chia seeds are gonna get moist, 05:50 they're gonna be wanting to stick together. 05:53 And... 05:54 so we just gonna just do that, 05:56 I'm gonna get another sheet of parchment paper, 05:57 just to kind of press it out. 05:59 This is all just for the sake of cleanliness. 06:01 So I'm gonna press it out. 06:03 It becomes a nice flat, kind of cracker size. 06:10 Bring together like that. 06:12 Trying to keep it nice and even. 06:17 And we're not gonna make exactly square 06:19 because it's quite nice when you rip break this off 06:21 and everything is kind of nice and random. 06:27 How is it looking? 06:28 Looking good I think. 06:30 Little bit more squeezed out. 06:33 So probably want about probably 4 millimeters thick 06:36 which is probably about 06:37 I'm guessing about one-eighth of an inch. 06:42 As even as you can. 06:45 Look at that. 06:47 I made a start of our crackers. 06:49 I'm just gonna just put us a touch of spray on top of it, 06:54 just to help it stop burning. 06:56 We don't need much, 06:57 there will be natural oils in that as well. 07:01 Put on the baking tray like that 07:04 which is done. 07:05 Cut that off so you can... 07:08 it doesn't burn on the side of the oven. 07:14 And put that in the oven 07:17 with the potatoes. 07:27 This creamy, minty pea soup is one of my favorite, 07:31 sells really well at my cafe's. 07:33 And it's just really, really 07:34 something you probably wouldn't do normally 07:35 but it's actually really nice. 07:37 So we're gonna start by doing some onions, 07:40 so I'll get this pot heated up. 07:42 I'm using a high pot 07:44 because we're gonna be using a stick beans later to blend it 07:46 and you kind of can't really blend in a shallow pot, 07:49 so you want kind of a small base but high. 07:52 So we can successfully stick blend 07:54 without splatters going everywhere. 07:57 So we gonna just roughly chop these slices of onion. 08:03 That's always a start of a good soup. 08:07 Put a bit of oil in first. 08:10 Just a splash. 08:17 Get that going. 08:21 And of course some garlic. 08:22 So we put in, 08:25 say probably four of these baby cloves of garlic. 08:31 And we'll squash it through the garlic press, 08:34 just like that... 08:38 in there. 08:46 And we just get these guys going, 08:49 just to soften up, 08:53 we'll give them a couple of minutes 08:55 to get underway. 08:56 While that's going, I'm gonna start the croutons 08:58 and one thing that makes a salad very nice 08:59 is croutons. 09:01 So get an oven tray, another oven tray, 09:03 we gonna have three things in the oven today. 09:05 And again I'm gonna put 09:06 a little bit of parchment paper on, 09:09 just to make cleaning easy. 09:15 Oops, came off. 09:17 Bit of lengthy, but that's okay. 09:19 Now we got some nice wholemeal bread 09:21 and make sure you always use wholemeal bread, 09:22 it's got so much more fiber 09:25 and nutrients 09:27 and just much better for you. 09:30 So it's gonna, we got some toast slice bread, 09:33 we're just gonna cut it into croutony size shapes, 09:39 don't need to be too accurate. 09:42 And go through here like this. 09:44 All right, it works better when I slide it through. 09:49 I'm just gonna put this in this tray like that, 09:55 just a sprinkle of salt over it. 10:01 I'm just gonna spray with olive oil 10:04 when I can find it. 10:08 Oh, here it is, look at that, right in front of me. 10:12 Just a light spray of olive oil 10:15 since it's probably going you around about bit of a shake, 10:18 probably around about one tablespoon at the most. 10:23 You don't need much. 10:25 I'm gonna put that in the oven, 10:26 probably about probably 7 to 15 minutes. 10:29 It really depends on your oven, 10:30 so they're just still soft. 10:34 So put them there to keep the potatoes 10:36 and those crackers company. 10:39 Now this is coming along nicely. 10:42 You can smell it nicely, it's getting nice and soft. 10:46 So bit of grounded cashew cream to go with this, 10:49 so we're going to do that now. 10:51 So making a cashew cream to go with the soup 10:53 just gives it a really nice creaminess. 10:55 Traditionally you'll probably use 10:56 full fat cream or perhaps even yogurt, 11:00 bit of... some cashew nuts, 11:05 soak it about 3 quarters of a cup. 11:07 We want some hot water, so one cup of hot water. 11:11 I'm using hot water 11:14 just to help the cooking process, 11:15 if you're putting cold things into your soup, 11:17 it's just gonna take longer to warm it up again. 11:19 So we can use hot water. 11:22 Blend this up. 11:26 This guy another stir. 11:30 It's going well. 11:39 If you don't have a powerful blender, 11:41 one thing you can do is soak your cashew nuts overnight 11:43 or couple of hours beforehand. 11:45 And that means that you will, umm, 11:48 the cashew nuts will be soft and that's easy for the blender 11:50 to turn them into really nice kind of cream. 11:53 You don't want cashews and water, 11:56 you want a really nice thick cream as everything 11:58 we'll blend it together. 11:59 So we gonna add it near the end so it's gonna park out there, 12:01 and come back to that. 12:03 Now I think this guy is ready to, 12:06 add the mixed ingredients. 12:07 So I'm gonna use frozen peas, 12:09 just out of the freezer. 12:12 And we want, how much do we need? 12:15 We need three cups of frozen peas. 12:19 So there is one cup, 12:22 two cups, 12:24 so you need quite a bit 12:26 because it comes in bags. 12:27 So it's low proof item. 12:29 That's probably about three cups. 12:34 Mix it around with the onion and the garlic. 12:37 It's a good start. 12:38 We're gonna add some water that we boiled previously. 12:41 And we want four cups of water. 12:44 So I'm just gonna measure this out. 12:45 So I know this recipe works. 12:48 But again, the kind of recipes can be different. 12:49 So you may add a little bit more later. 12:52 There's four cups of water in like that. 12:58 And this will keep cooking nice 13:01 'cause we can leave this cook for around about five minutes. 13:04 We don't want to overcook the peas 13:05 because peas will start turning brown, 13:07 so to keep green, 13:08 we're not gonna do them too much. 13:13 If you just join us on Cook:30, 13:15 we are cooking up a soup and salad combo, 13:18 we have a minty pea soup with wholemeal croutons, 13:22 seedy crackers 13:23 and a delicious honey mustard potato salad 13:26 and to finish all off, 13:28 an amazing black cherry smoothie. 13:33 Okay, next job, 13:34 we want to make the dressing for potato salad. 13:37 So just a nice honey mustard dressing. 13:39 So the recipe is very simple, 13:41 we're gonna use three tablespoons of Tahini. 13:46 We gonna put a tablespoon of honey for sweetness. 13:49 And obviously it's a honey mustard dressing 13:50 so want to have some honey in there. 13:53 Two tablespoons of seeded mustard. 13:56 One, two. 13:59 And we want three tablespoons of lemon juice. 14:03 So you get around about a tablespoon and a half lemon. 14:06 Depending on your lemons of course. 14:11 And this just really works well with potatoes. 14:18 Squeeze them out, 14:19 there's lots of pips in this one. 14:26 Just gonna pour it here through my fingers 14:30 and hopefully we're gonna catch all of the pips. 14:34 Oops, I think there are some naughty ones. 14:37 I'll just pick them out. 14:40 I think that's all of them. 14:43 And we just gonna add a little bit of salt, 14:48 about half a teaspoon 14:49 and then we release to Tahini dressings, 14:51 they're quite beautiful, 14:53 but you just have to keep stirring 14:54 and eventually it will turn into a lovely creamy dressing. 14:58 It doesn't look like well at this stage 15:00 but just keep going, 15:01 keep watching it and just keep stirring. 15:05 You may need to get a little bit of Tahini 15:06 or little bit more water to adjust it. 15:09 It's one of this kind of things where everything, 15:12 every time you make it a slightly different results, 15:15 add a bit of more Tahini to thicken it up. 15:23 Still little bit of firm, put more Tahini. 15:27 It's one of those recipes where you start adding Tahini, 15:29 then water, then Tahini. 15:30 Before you know you've got a liter of dressing. 15:35 So I think it's a nice, creamy consistency. 15:37 It's a very fine line so, 15:40 it's looking pretty good. 15:45 So set that aside and come back to the potato salad shortly. 15:48 I think these things here are ready to go. 15:51 The mint, the peas have cooked through. 15:53 So we're just simply going to add 15:55 this cashew cream that we did before. 15:57 I'm gonna pour it in there like that. 16:03 Lovely and creamy. 16:05 We're gonna add some salt. 16:08 So around about half a teaspoon of salt. 16:12 And I got some mint here. 16:14 And the best way to save your herbs 16:15 and store your herbs in the fridge is to 16:16 I just put them between a paper towel. 16:18 So I reserve a couple of nice pieces 16:20 that I'm gonna use for garnish later. 16:22 And just gonna put all this mint in here. 16:26 I got my trustee stick blender or hand blender, 16:29 whatever you call it. 16:31 We'll plug it in 16:33 and we're gonna blend this all up 16:34 into a lovely, soupy consistency. 16:42 Look at that, you got greenness going. 16:49 We need to get nice and low in the pot 16:51 so it doesn't spray you. 17:05 Look at that, 17:06 I'll grind it more. 17:15 So doesn't need to be completely smooth, 17:16 just kind of, 17:18 you still want to feel little bits of peas in there 17:19 to keep it interesting. 17:21 So just gonna try it. 17:22 Always try to taste your dishes when you can. 17:26 So little more of salt and that will be perfect. 17:35 So let's give another quick blend. 17:40 Here we go. 17:41 We can really taste that nice bit pea flavor 17:43 and that minty flavor coming through, 17:44 it's a really delicious soup. 17:46 So let's kind of put on low. 17:48 We just want that to heat very gently, 17:50 so it's nice and appropriate for serving at 17:53 when we got to serve the soup. 17:55 Now one thing I want to share with you is 17:57 I have been running cafe now for 10 years, 17:59 it's been nice exciting experience in my life. 18:01 And if there's one thing I have learnt 18:03 that's come up so many times 18:05 is when something bad happens or unexpected. 18:09 It usually turns into an awesome opportunity. 18:13 For example, I want to publish a cookbook. 18:15 So I went to all the publishers, 18:17 they all said, 18:18 "No we don't want to publish more cookbooks. 18:19 There's too many cookbooks out there, we don't want to do it. 18:21 Cafe cookbooks are just old hat. 18:24 So I went and learned up plain photography 18:25 and end up producing my own cookbook 18:27 and publishing myself. 18:29 I took the risk and ended up 18:30 being a really, really popular book. 18:32 And because of self published, 18:33 it was actually more beneficial for me. 18:35 So that turned into massive opportunity. 18:38 And at my fourth year at Revive, 18:39 I had a really, really slow year. 18:41 Sales were down, 18:42 it was looking really troubling. 18:43 And actually it forced me 18:45 to actually go and do some marketing. 18:46 I did some street flyers, 18:47 and then flyers to buildings and offices. 18:49 We gave our vouchers on buses. 18:52 This email vouchers 18:53 is all these great marketing campaigns we did. 18:56 And actually increased our sales so significantly 18:58 that it transformed Revive the cafe as a business 19:01 with all this extra marketing we're doing. 19:03 So it's another thing that happened. 19:07 And I think in about fifth year my chef left unexpectedly 19:10 just like that. 19:12 And I had to basically jump in and become a chef overnight. 19:14 And up until that stage I haven't booked the chef. 19:18 And I thought that was a horrible thing, 19:19 I was going to, you know, do this. 19:21 My chef left, 19:22 that's gonna be huge disruption to the business 19:24 but it turned out to be the best thing 19:25 ever for my cafes 19:27 because I got in there, I developed some new recipes. 19:29 I learnt how to run the business more efficiently. 19:32 And learned all these great chef 19:34 and food skills that if that hadn't happen, 19:36 I probably wouldn't be here today 19:38 sharing Cook:30 with you. 19:41 Often we have a wrong delivery of items 19:44 and produce in the cafes. 19:46 And I remember one time I had this lettuce salad on, 19:48 that was kind of selling okay. 19:49 And then the produce company delivered a costliest 19:52 or romaine lettuce as he would do normal lettuce. 19:55 So I had no choice, so I ended up chopping it up 19:56 making few adjustments and putting this salad on 19:58 with this new lettuce, 20:00 and it end up being the biggest seller ever 20:01 and it's on the menu today 20:03 just because that delivery person 20:04 made a mistake, 20:05 we had a massive opportunity. 20:08 Another time I had two staff leave 20:10 and this was during a busy, a very quiet year. 20:13 So I decided I couldn't really afford 20:15 to replace them an that particular time. 20:17 So I ended up having 20:18 so where we'll make all the stuff on the menu list, 20:20 cut our menu down 20:21 and actually not produce as much stuff 20:23 and we ended up producing a list of variety of items. 20:27 We ended up producing more of it 20:28 with least waste at high quality 20:30 with least staff. 20:32 And it kind of transformed the way we did things. 20:34 So all these little things make a big difference. 20:37 But probably the greatest challenge 20:38 we had or that we face 20:40 'cause we used to make these little balls 20:41 called bliss balls out of frozen nuts, 20:43 and staff uses been hours rolling them out on boards 20:46 and on hands and they hated it. 20:48 And we used to make it in our blenders 20:50 and our food processors 20:51 and we just always breaking down. 20:52 We spent thousands of dollars 20:54 replacing all of that food processors 20:55 because the nuts in the fruit just killed them. 20:59 So I had a friend who is an engineer, he said, 21:00 look I could make a machine to make those. 21:03 So he made a machine to make them. 21:05 And we ended up starting another company 21:06 and this bliss balls which is now called fruit balls 21:09 are actually our best selling product 21:11 just from the opportunity. 21:12 So if I can encourage you in life 21:14 when things come along that you don't expect, 21:16 when challenges come along and you look at them 21:19 and they're seemingly so insurmountable, 21:23 often, not always but often they are God's way 21:26 of giving you a message to make you 21:28 get out of your comfort zone, do something differently, 21:31 do some thing that's gonna be different 21:34 so that your life can be, you know, transformed. 21:38 So you make sure in when those problems come along, 21:40 you look at them differently, 21:41 and think what could be the opportunity here 21:43 because I have known through my cafe's in ten years 21:45 that often they can be massive. 21:48 All right, let's get back to cooking. 21:50 I think this guy is bubbling up nicely. 21:52 So just turn that down, 21:54 we just want it just really, really just warm. 21:57 We better check the stuff that's happening in the oven 21:59 because that's all the excitement 22:00 is in this program. 22:02 So we've got some potatoes 22:05 and I think they might be ready. 22:08 So have a look, yup, giving bit of a push down. 22:11 They're good. 22:12 So I've got a nice wooden, rustic wooden bowl here. 22:16 I'm just gonna put the potatoes in here. 22:19 And we're just gonna mix the salad in this bowl 22:24 to save dishes primarily. 22:27 You could of course do in another bowl. 22:30 And we're just going to chop up some red capsicum. 22:36 I've left the oven door open 22:38 'cause I think the other things are cooked as well, 22:39 so I'll come back to those shortly. 22:42 And we're just gonna slice them into little strips 22:46 just very roughly, so it's quite a rustic salad. 22:55 Don't cut them too big. 22:58 And we're gonna pour this dressing over here, 23:01 this honey mustard dressing. 23:03 As you can see it's thickened up slightly. 23:06 And we're gonna put some baby spinach 23:09 'cause we need something green to go with it. 23:11 So I'll fire that on. 23:15 But then we got these kind of vegetables 23:17 this top of spinach or lettuce. 23:18 Sometimes it just needs a little bit of water 23:21 just to make it feel alive. 23:23 So just sprinkle a bit of water on. 23:26 And we'll throw a big handful of spinach in there. 23:29 And I think that's pretty much all the ingredients. 23:35 We'll just give it a bit of a mix 23:37 around like that. 23:40 We probably don't need any herbs on it 23:41 because it's got green herbs stuffs helping it anyway. 23:46 And I'm just gonna put on top some nuts. 23:49 There's nothing better than a few nuts, 23:51 so I just got a few pecans here 23:54 or pecans in your country you're in. 23:56 And then we'll just finish that salad off nicely. 24:00 And that's ready for the table. 24:02 So what else is in the oven? 24:05 We better get to... 24:08 Look at this, 24:10 the crackers, I think it's worked. 24:12 So you got a really nice, 24:14 look at this nice frame cracker base. 24:17 So these will be really nice for dipping in the soup. 24:20 So I'm just gonna just break this up 24:23 into kind of random kind of pieces here. 24:31 Just a type of size you want to... 24:34 you know pick up and dip in your soup. 24:37 And generally your guest kind of make break them up 24:39 further if they want. 24:40 They're just quite, quite nice and rustic. 24:43 And these will just be lovely, 24:44 seedy flavor 24:47 with a little bit of chili in those herbs and spices. 24:52 Another recipe done. 24:54 And we've got the croutons. 24:57 And what we'll do is serve the soup. 24:59 We'll just sprinkle those croutons on top 25:02 and... 25:04 So you want them 25:05 just kind of crispy on the outside. 25:07 These are good. 25:10 One of the favorites things I find in the freezer 25:13 are these wonderful frozen black cherries. 25:16 They're just amazing 25:17 and they make delicious smoothie as well. 25:20 So we're gonna put two cups of your favorite milk 25:23 in the blender 25:24 and make sure it's a natural based milk 25:26 not a flavored one 25:27 or else it's gonna destroy all the flavor. 25:29 And we want about two cups of these berries 25:34 and we want two bananas for sweetness as well. 25:37 And this is just amazing smoothie 25:40 that you'll love. 25:41 So put it them like that, squeeze of honey, 25:44 put the lid on and we are away. 25:53 Doesn't take long at all. 25:56 The berries appear as they're quite soft. 26:03 Look at that. 26:04 Ready to go in some nice glasses 26:06 and it's a great fitting end to the soup and salad combo. |
Revised 2016-08-17