Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000042A
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00:20 Welcome to Cook:30.
00:22 I'm Jeremy Dixon 00:24 from the Revive Cafe in Auckland, New Zealand. 00:26 And also wrote the Revive cafe cookbooks. 00:28 And today, I'm gonna share with you 00:30 some of my favorite meals that you can cook at home. 00:34 Cook:30 Food is all about using whole foods. 00:37 We gonna be using plant based proteins, 00:39 whole grains, fresh fruits and vegetables 00:42 and tying them all together 00:44 with delicious international herbs and spices. 00:47 And the best part, 00:49 you don't have to spend hours slaving away in the kitchen. 00:52 I'm gonna share the next 30 minutes 00:53 how you can make a delicious meal 00:55 for your family, and they will love it. 00:59 On the menu today, we have my Mexican favorites. 01:03 We have a vegetarian nachos beans 01:05 with a Mexican guacamole salad. 01:08 We have soft corn tortilla wedges 01:11 and the zingy tomato salsa 01:14 and a wonderful dessert to finish, 01:16 a mango and raspberry coconut ice. 01:21 Now preparing a meal in a very short time 01:23 does not happen by accident. 01:24 A lot of planning needs to go into it. 01:26 So if you can get your work flow 01:27 and retain happening at home in your home kitchen, 01:30 it can make a massive difference 01:31 to enjoyment of cooking 01:33 and the speed that you can get meals out. 01:35 Start with the very clear work counter. 01:37 With all the things that you have, 01:38 you gonna need to cook with. 01:40 We got a great chopping board, sharp knife, 01:43 and the oven is already on, at 350 Fahrenheit, 01:46 which is about 180 Celsius, and we're all ready to go. 01:51 So the first job is we want to do the lovely nachos beans. 01:55 So I have got a pot on the stove here, 01:56 so I'm just gonna turn this on, get it heated up. 01:59 I'm gonna start with little bit of oil. 02:01 And we're not deep frying here, 02:02 what we need is probably a couple of teaspoons 02:04 just to give the pan nice and non stick. 02:08 And we're gonna start with this lovely nachos bean 02:12 kind of casserole stew thing, 02:14 which is lovely Mexican with an onion. 02:16 And onion is always a great place to start 02:18 when you're cooking. 02:20 In fact at home sometimes, I'll get home and I'll start, 02:24 I won't even know what I'm gonna have for dinner, 02:25 but I'll just put a pan on and put some onions 02:28 and garlic and ginger in and then decide 02:30 what dish I'm gonna cook for dinner. 02:32 It's actually universal way to start any kind of meal. 02:36 So we're gonna make some finely chopped onions, 02:41 don't have to be too chefy about it, 02:43 just something like that. 02:49 And make sure your pantry is always stocked 02:51 with onions and garlic and ginger. 02:53 So it's always a universal way to add such a base to a meal. 02:57 When I first started cooking, when I wasn't a chef, 02:59 I kind of wonder why some of my dishes that looks good 03:02 and I thought they had all the necessary ingredients. 03:04 But they kind of let, 03:06 a kind of deep the base of flavor. 03:08 I mean I started becoming more kind of chefy 03:10 and then running cafes, I would think of that, 03:12 that first initial start base of onions, garlic and ginger. 03:16 Although we don't have ginger today. 03:18 Make some massive different stew dish 03:20 in terms of preparing good based all other flavors 03:23 to kind of work with. 03:25 So we better add some garlic. 03:27 So I'll grab probably three cloves of garlic. 03:31 Now I put up my garlic press here. 03:34 It's going all, I'm just gonna press it through 03:35 to save time. 03:38 Here we go, get that underway. 03:44 And I'm gonna add some celery. 03:47 And we're gonna just trim off these ends. 03:50 You continually use most of the celery. 03:53 And just kind of just... 03:55 Again just cut it long ways, 04:00 so the part of the cage cooking quickly 04:02 as you know economize on your cuts. 04:04 So instead of cutting this whole thing like that, 04:05 I'm gonna cut it in half again and do that 04:08 and that's gonna half a number of cuts I need to do. 04:10 So always be thinking ahead 04:11 thinking how you can do things quicker 04:14 and you know, just taking little short cuts. 04:26 Here we go, so let's gonna make those mingle around it 04:28 for probably around about five minutes, 04:29 I'm gonna turn it down so it doesn't burn. 04:32 And we want those to kind of get nice and soft 04:34 and all sweetness will come out of them. 04:36 We need to add the next ingredients. 04:39 The other ingredient I'm gonna add today actually is cilantro. 04:42 And cilantro is a lovely herb. 04:44 In fact, with this one herb you can use a lot more 04:46 in your cooking is cilantro or called coriander often. 04:49 And it's used lot in Mexican cooking, 04:50 Indian cooking, in fact right around the world. 04:53 But what I'm gonna do is, 04:54 I'm gonna basically trim these ends off, 04:56 so just trim this little back ends off 04:58 and put them in the rubbish. 05:00 And basically half of it I'm gonna use for the salad, 05:02 all the leafy part. 05:04 And these stalky bits at the end, 05:06 you most possibly may just throw away each time, 05:07 it had a huge amount of flavor in them. 05:10 So I'm gonna, I'm just gonna slice these, 05:12 just very, very finely like that 05:17 until I've got mainly all the stalks through. 05:20 I'm going to use that as the base for our nachos. 05:24 And these cook up and have a really lovely fresh taste. 05:28 So kind of using two parts of that herb. 05:34 I keep my herbs in a little wet paper towels. 05:38 I'm just gonna put this back in here 05:39 just to stop it from drying. 05:41 Cilantro, coriander, they really love to dry out 05:43 so always keep it in a wet paper towel. 05:45 Five minutes later that will have dried out. 05:49 So it's a good start to the nachos. 05:52 I shall might add 05:54 and I don't think I've forgotten 05:55 is an orange capsicum or bell pepper, 05:58 just for some nice color. 06:05 And we're just gonna slice this like that 06:11 and again you need a shredded sharp knife here 06:14 to perform these kind of maneuvers. 06:18 And again when you are using knives, it's nice, 06:20 I'm slicing through it, I'm not slicing down, 06:24 I'm slicing through. 06:25 I mean you want to let the blade do the work. 06:34 And now this will be really sweet also, 06:36 all these ingredients in here 06:38 brought a very lovely sweet base to this dish. 06:44 For the next recipe, gives a little bit of stir. 06:50 Oh, the smell of it, cilantro, coriander is just... 06:54 Oh, it's amazing, this smells lovely 06:56 and the garlic and the onions. 06:58 This gonna be a great base. 07:00 So now I have the... 07:01 We're gonna come back to it shortly. 07:03 We're gonna now do the salad while I've got some time. 07:04 And I've got lovely Mexican guacamole salad 07:07 which you probably never done before. 07:09 So just gonna start with the bowl. 07:13 I love rustic wooden bowl, so if you get any opportunity 07:16 to get some of those to your kitchen, 07:17 make sure you buy them. 07:18 They're really good and often really inexpensive. 07:21 We're just going to add some different ingredients. 07:24 So I'm gonna start with some... 07:26 This is rocket. 07:27 As you can see it's a regular, 07:29 it's kind of like a lettuce you can buy in a super market. 07:31 As you can see it's kind of a little bit, 07:33 that's in good condition but it's looking bit lifeless, 07:36 just a little spray of water over that. 07:41 And just give it a little bit of flick up like that. 07:44 And you can just see it, just comes to life, 07:46 it glows and it's just kind of wakes it up 07:48 and saying "I'm ready" so there we go, 07:51 so probably want about two cups, not a huge amount. 07:56 Cherry tomatoes, I'm gonna add some of these. 07:59 I'm just gonna have these. 08:02 Say you probably want about a cup. 08:06 And we're just gonna slice through them into half. 08:09 If you can be clever, 08:10 you can slice through multiple at a time. 08:13 You do need a very sharp knife. 08:17 If not you can just do them individually 08:19 or you can actually just throw cherry tomatoes in whole, 08:21 it just work wonderful like that. 08:29 Instead of the rocket or the regular, 08:30 you can just use baby spinach, 08:32 cos lettuce is really nice 08:33 and so there's a lots of different options you can use. 08:36 You can use some spring onions or sweet onions 08:38 or whatever they're called in your country. 08:41 Again we're just gonna bring it round into quarters 08:45 and then slice it really thinly. 08:48 You don't want to overdo spring onions 08:51 or put too bigger chunks, 08:52 it's almost like an onion so you kind of... 08:54 it's not pleasant having massive chunks 08:56 raw in your salad 08:57 so I actually chop it up relatively fine. 09:08 I'm gonna add, so to make a mix 09:09 I'm gonna add some corn and black beans. 09:13 And again with your beans, you can come up yourself, 09:16 but it's truly convenient 09:17 having can beans in your pantry. 09:20 And some can corn. 09:22 You can use fresh corn if you got it. 09:24 Or even just get some frozen corn out of the freezer. 09:27 In that case you probably just want to run on some hot water 09:30 just to defrost it. 09:31 But doesn't actually need cook to such. 09:33 So just drain them off. 09:41 I'm going to put these in here. 09:43 Look at that. 09:46 Now these beans have actually got, 09:47 see they got like kind of a bit of salty thing 09:50 happening with them. 09:51 I'm actually not gonna want them in the salad 09:52 so I'm just gonna do a surprise maneuver. 09:57 And we're just gonna drain some water through, 09:58 just to get rid of that. 10:00 Because it's not gonna, you just want beans 10:02 that are actually beans not full of other things. 10:06 So just give it a light rinse that through the column 10:10 to get rid of that kind of juice. 10:17 And so we just got individual happy black beans. 10:24 Let's be look at that, see it just... 10:26 it's gonna look much better through the celery 10:28 they kind of pour and work like the corn. 10:31 We're just gonna add other kind of brown make in there, 10:33 it's going to take away the color. 10:37 These are doing, look at that, 10:38 it's coming along nicely, it's not burning 10:41 and it's smelling amazing. 10:46 Now so we go with the basic, 10:47 that kind of a hard ingredient to the salad. 10:49 We want to dressing and this dressing 10:53 is basically it's a guacamole 10:56 so it's kind of a cheese Mexican dressing. 11:00 So I'm just gonna get a avocado. 11:04 And just gonna peel that and mix up all the dressing, 11:09 it's kind of like a runny guacamole dressing. 11:17 One, two halves, 11:23 and we just want to get the end up. 11:26 I'm just gonna get a fork and push it through... 11:32 just. 11:34 This avocado is probably slightly on the harder side. 11:38 I'd rather have a harder green avocado 11:41 than the soft brown one. 11:42 So just kind of give it as much. 11:48 Squishing as you can to get it down into pieces. 11:55 Doesn't take too long. 11:59 So I think get the avocado nice and mushy. 12:03 I have a few little bits thrown there, 12:04 it's quite nice often to have little chunky bits in salads 12:06 so trying to keep... 12:08 I'm gonna add the rest of the cilantro 12:10 we had before. 12:12 So we better move that out the way, 12:13 so you can see what's happening. 12:15 And we just gonna use, I'm gonna cut the ends of this. 12:19 But these nice bits of the end make really nice garnishes, 12:22 so I'm just gonna put this back in my little paper towel. 12:25 And that's just gonna be reserved 12:27 for garnish on top later. 12:28 These other bits I'm gonna chop through relatively roughly. 12:34 Put them in the dressing, 12:36 we're gonna throw in a tablespoon of honey. 12:44 We're gonna throw in little bit of salt, 12:47 about quarter of teaspoon. 12:50 And I'm gonna put in some lemons and limes 12:54 which are lovely flavors to have. 13:00 So I'll juice some of these guys. 13:11 Now the limes don't have pips, 13:12 so I'm gonna pour that in straightaway 13:15 and the lemons do, 13:17 see if we can get the lemon juice 13:18 some are there any pips. 13:21 They always want to join the salad party. 13:24 I'll pour through my fingers. 13:31 There's always one that gets in. 13:33 Got him. 13:35 I'm just gonna put on some red onion, 13:37 so you only want around about half a one. 13:44 And we just gonna chop it really, really finely. 13:49 You must get that little bit of skin of the edge there. 14:02 Now some of these ingredients in the dressing 14:03 can probably go on the salad. 14:06 Show you how you can make a really nice dressing. 14:11 And I think that's almost everything. 14:13 So give it a stir around 14:15 for our lovely guacamole dressing. 14:23 Oh, I've got the capsicum. 14:25 So bit of orange capsicum here. 14:28 So I'm gonna add in. 14:30 And we just kind of cut the middle out. 14:34 And just to go along with the salad, 14:35 we're gonna relatively finely dice it. 14:37 We just chop it into strips. 14:44 And... 14:48 give it a slice in other direction. 14:51 So you can see the salad comes here just about throwing 14:53 lots of different colorful fresh ingredients 14:57 in a bowl. 15:01 I'm gonna mix this around as well. 15:06 You may want to add more avocado if you want. 15:08 It will be a smallest avocado. 15:11 This is gonna really combine well 15:14 and they're nice and unique. 15:16 Beautiful, colorful, Mexican limey, 15:20 lemony avocadoy salad that you're gonna love it, 15:24 it's gonna be fantastic. 15:27 And that it's already to go. 15:31 So let's add some more ingredients to here. 15:33 Back to the curry, I mean nachos beans, 15:37 so we're gonna add some of these 15:38 other great Mexican ingredients. 15:42 We have got some red kidney beans. 15:45 So I'm just basically opening cans and firing, 15:48 we got this lovely base of flavor. 15:51 And these other ingredients 15:54 will just make it lovely all over that. 16:00 Moisture and they won't be too bad. 16:03 Got some corn, again you can use fresh corn or frozen corn. 16:10 And cans are lovely to have in the... 16:12 in your pantries especially during winter 16:14 when a lot of vegetable aren't available. 16:17 We've got some white butter beans. 16:26 Again drain them all. 16:32 And what's gonna wrap it all together 16:34 is a can of diced tomatoes. 16:40 Yep, getting good at opening cans today, 16:42 and put everything in there. 16:46 Along with that we're gonna add some chilies. 16:49 I'm gonna use some chilly paste, chilly puree, 16:51 about a tablespoon. 16:53 You can add fresh chilies 16:54 or any kind of chilliness things you have got, 16:57 and obviously you can add that 16:58 depending on what sort of a heat you want. 17:00 If you don't like heat, you don't need to add at all. 17:03 Gonna add some salt, put in half a teaspoon. 17:07 Gonna add some honey 17:08 just to give a little bit of sweetness. 17:17 And that is underway 17:18 and it's basically nearly finished. 17:23 If you've just joined us on Cook 30, 17:24 we are making my Mexican favorites. 17:27 We have vegetable nachos beans, with a Mexican guacamole salad. 17:32 We also have soft corn tortilla wedges 17:35 and a zingy tomato salsa. 17:38 And for dessert a lovely mango and raspberry coconut ice. 17:45 Okay, next job is we want to do is tortillas. 17:48 And here these lovely soft corn tortillas. 17:51 You can get in health shops and Mexican shops 17:53 and national shops, there's some on super markets. 17:55 Another kind of tortillas they use in taco trucks 17:57 and Mexican restaurants, 17:59 so want around about ten of these guys 18:00 and they're just made from corn 18:03 so they're already lovely product, 18:04 they're gluten free. 18:05 So we're gonna, we just gonna just make them into wedges. 18:09 So you kind of think soft corn chips. 18:12 And just cut them into six like that. 18:16 I'm just gonna spread around this baking tray 18:18 I've already put some parchment paper on it. 18:21 And just throw them around, so we've ten, 18:24 about ten of them times about six per thing, 18:26 so it's probably around about 60 per tray. 18:31 Just gonna throw them out like this, 18:33 they don't need even cooking, 18:34 they really just need a little bit of warming, 18:36 just a little bit of oil just to bring them along. 18:40 So we don't need to be too fussy about it. 18:44 But just make sure they kind of separated. 18:46 And kind of them most of get a bit of a portion of them oil, 18:50 we're gonna spread little bit of olive oil over 18:53 just like that, 18:55 just to give them a little bit of love 18:58 and pop them in the oven. 18:59 Throw it around about 350 Fahrenheit 19:02 which 180 Celsius, 19:03 and we're just warming them to probably about around 19:05 about five minutes 19:06 as all they need just to get nice and warm on the inside. 19:10 So it's salsa time. 19:12 Grab a nice bowl, mix in new bowl, 19:14 save on dishes. 19:16 So we gonna start with tomato 19:18 which is obviously a good salsa ingredient. 19:21 So I'm just gonna take off the end to them. 19:23 And you want nice flavorsome tomato. 19:25 These were vine tomatoes, 19:27 they had a little vine things sticking out of them. 19:29 And quickly we just want to just chop them up 19:31 so there's many way of doing it, 19:33 but effectively I just like cutting them into rings, 19:36 and then just cut them like this. 19:40 And you can kind of have more of a mushy salsa, 19:42 but I quite like it when it's actual individually defined 19:45 kind of little mini cubes of tomato 19:48 but often it does depend 19:50 on what kind of tomato you end up getting. 19:54 So don't forget to use the ends as well. 19:58 But again you can be quite rustic about it, 20:00 you don't need to be too exact. 20:07 So the thing that I really like about Mexican food 20:09 is all the fresh alive flavors that are in it. 20:13 It's just wonderful having all these cilantro, lime, 20:16 lemon, tomato, 20:19 and obviously the odd chili in as well. 20:24 The salsa, little bit of work but we get there in the end. 20:29 Put those lovely tomato. Look at that. 20:33 Four tomatoes, 20:34 they're probably bit more like a shred here 20:37 but this gonna, you can never have too much salsa. 20:41 Just give that a little bit of a wipe. 20:47 And we're gonna throw in juice of a lime. 20:51 You want some nice right here. 20:53 Actually you only squeeze it through fingers 20:54 because these limes don't have any pips at all. 21:03 Put little bit of salt, about quarter of a teaspoon. 21:08 And we gonna add some red onion. 21:10 Put little bit of color, 21:12 little bit of extra zing as well. 21:19 Just like this, really nice and fine. 21:21 You don't want to be finding big chunks of onion 21:25 in your salsa or any dish for that matter. 21:34 Mix and throw there. 21:38 And got some more cilantro 21:42 which is, would just give us amazing freshness. 21:44 Oops, there's a bit of dead leaf in there. 21:47 So we just going to again save a couple for garnish, 21:51 and chop every thing else up nice and fine. 21:53 We can include the stalks 21:55 so we need to get to the stalking 21:56 just, just start, chopping closer together. 21:59 And then finish when you kind of get to the brown stalks 22:03 at the end we don't want those. 22:06 This is a lovely salsa. Just gonna mix it right up. 22:09 We got too much in the dish happening here. 22:12 I remember once I did a stir fry recipe, 22:15 I made a live demonstration 22:16 and I ended up putting too much stuff in the pan, 22:20 ended up trying to flip this pan 22:22 full of these different ingredients 22:23 and stuff just went everywhere. 22:25 So it's because you and I you don't mind 22:28 about these type of things hopefully. 22:30 And there we go, there's just a lovely salsa, 22:32 all those flavors in the end. 22:35 Just a very simple one 22:37 and that would just allow all the other Mexican things 22:41 we've got so I hope, 22:42 I made a little bit mess here, that's okay. 22:46 So we're gonna add some more things 22:47 to the nachos now, 22:49 so I'm just gonna add another can of tomatoes. 22:53 I'm just gonna use crushed tomatoes this time. 22:57 These are kind of less watery, 22:58 just to kind of give a more of a fuller tomato body. 23:03 It's gonna go around really well. 23:07 And also I'm gonna grate some zucchini, 23:12 so you could use a food processor 23:14 but 'cause it's two of them, 23:16 it's not probably worthy effort to wash it. 23:18 So I'm just gonna just grate these 23:20 using a hand grater, just like this. 23:24 Only takes a few seconds. 23:27 That will just kind of blend up inside of the dish. 23:33 Skip on the floor there. 23:35 We're going to stir that around just like that. 23:39 And then we're kind of cooking the remaining few minutes 23:42 and kind of give a lovely, 23:43 lovely kind of mushy body kind of squishy taste 23:46 in your mouth when you eat it, 23:48 it's kind of a lovely way of doing it. 23:49 Add little bit of green as well. 23:51 It never hurts to add color. 23:53 So we give it a few more minutes, 23:54 and that will be ready for the table. 23:56 Oh, squish of lime juice, using lots of lime today. 23:59 So make sure you add these flavors on everything. 24:04 That go a long way. 24:05 Just add that extra touch of flavor. 24:07 And if somebody eat they are kind of, hmm, 24:10 that tastes great. 24:11 So turn up just a little bit, just to keep cooking 24:16 and now for finale, 24:17 the raspberry and mango coconut ice. 24:20 I love the dessert, very simple. 24:23 So we're put in two cups of mango chunks, 24:26 and they're frozen of course 24:27 because it's kind of an ice recipe, 24:29 and just one cup of raspberries, 24:32 so it's probably around about a couple of raspberries 24:36 and we gonna put some coconut milk. 24:40 Make sure you give it a good shake, 24:44 and pull this, 24:46 and probably want around about a cup 24:47 which is just over half a can. 24:50 And this will blend up to be a lovely dessert. 24:57 Just can find the lid, here it is. 25:01 Also honey for a sweetness, 25:02 raspberries can be little bit on the tart side, 25:06 and also I'm gonna zest in a little bit of lime 25:10 just to, 25:13 add a little bit of extra zest in there. 25:17 These little zesting blades, they're really nice. 25:23 And blend it up. 25:32 You may add a little bit of water 25:34 but you want to just creaming like that. 25:42 And that would be a lovely dessert 25:44 with that lovely, mango and raspberry, 25:48 and we'll do a little garnish 25:49 and that will look and taste fantastic. |
Revised 2016-09-26