Cook 30

Paella, Vege Chips and Others

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000043A


00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon from the Revive Cafes
00:25 in Auckland, New Zealand.
00:26 And also author of the Revive Cafe Cookbooks.
00:30 And today, I'm going to share with you
00:31 a delicious cafe quality meal that you can cook at home.
00:36 And it will be easier than you think.
00:39 Cook 30 food is all about using whole foods.
00:42 We're gonna be using plant based proteins,
00:44 lots of fresh fruits and vegetables,
00:47 whole grains, and wrapping it all together
00:49 with international flavours, and herbs, and spices.
00:52 The best part, you don't have to spend hours
00:55 sliding in the kitchen to make a great meal.
00:57 I'm gonna show how to make a delicious meal
01:00 in just 30 minutes.
01:03 On the menu today, we have a Spanish Paella.
01:06 We have baked vegetable chips,
01:09 and a delicious creamy broccoli and cranberry salad.
01:13 And to finish off, black almond fudge.
01:19 Now meals in a hurry don't happen by accident.
01:21 As much planning as you can do in your kitchen
01:23 will save you a lot of time later
01:25 and when you want to produce some meal.
01:27 Make sure you start with the clear counter,
01:29 we've got all of our pots, trays,
01:31 and ingredients are out, ready to go.
01:33 We've the oven on at 350 Fahrenheit,
01:35 about 180 Celsius.
01:37 Boiling water on the jug, chopping board, sharp knife,
01:41 great attitude, and we're rearing to go.
01:44 So we want to start with the item
01:46 that's gonna take longest to cook
01:47 and that is the black almond fudge.
01:49 So we'll start that now.
01:51 And this is really simple, all is one of these
01:53 'throw all the ingredients into the food processor'
01:55 type of dishes, which I love 'cause that's so easy.
01:59 So we're gonna start with them dates.
02:01 So we're gonna use around about a couple of dates.
02:04 What I'm gonna do, I'm just gonna soak them
02:06 of boiling water, just to kind of soften them
02:12 before you get on with them.
02:13 So start that right now.
02:14 I just need a minute or two just to hydrate it up,
02:17 and it will just make it easy to blender
02:19 and they're kind of motion to the fudge
02:21 a lot more and cleaner too.
02:23 So we're gonna have some oats,
02:25 so we're gonna have a half a cup of rolled oats.
02:28 Put that in there, it's half a cup.
02:31 And we want half a cup of almond meal,
02:32 which is just grind up almonds.
02:34 You can make it yourself in a coffee grinder or blender
02:36 if you want.
02:37 There we go.
02:39 And we're gonna use some carob powder.
02:40 Carob is like a healthy chocolate alternative.
02:43 So, you can but this at most of health stores.
02:45 So we're gonna put it around about
02:47 half a cup of carob powder.
02:49 And it's kind of really kind of quit sweetness,
02:51 kind of a chocolaty taste
02:52 but although that chocolate connoisseur
02:55 will probably disagree with you.
02:57 Gonna add two tablespoons of honey.
03:03 And most of the things gonna hold this together is,
03:05 which you wouldn't believe is black bean.
03:07 So I've got a can of black beans.
03:09 I'm just gonna open these and these are gonna be
03:12 what kind of gives it a, I suppose a bit of protein
03:15 and kind of the deep the flavour.
03:17 So it's got some juice in their we want to make sure
03:19 we drain that out using the lid.
03:24 Like that.
03:27 And we're just gonna put these black beans straight
03:30 in food processor like this.
03:34 You won't even taste the black beans,
03:35 so don't stress too much about it.
03:37 Got a ripe banana, throw them in.
03:42 And we're gonna put
03:43 in two teaspoons of vanilla essence.
03:48 One, two.
03:52 And what's next?
03:53 Well, the dates, so we'll just drain the dates.
03:56 Just drain it through the fingers.
03:58 Oh, it's quite hot.
04:00 Not too bad.
04:01 It's just that minute or two,
04:03 it's just kind of help them along.
04:06 And now what we need to do
04:07 is just blend it up in food processor.
04:11 Now this recipe won't work in your kind
04:14 of this type of blender style jug
04:15 because it's not liquid enough.
04:17 You want it really, really kind of quite compact,
04:21 so, it's not sort of liquid type of a mixture.
04:25 Oh, looking good.
04:30 And look at that.
04:33 As you can see, it's a lovely kind of a mushy,
04:38 kind of a mixture, which is great.
04:40 There's just one more ingredient to add
04:42 and we're gonna add some slivered almonds.
04:45 So these are these almonds like this,
04:46 so we're just gonna mix it in.
04:48 So you want around about half a cup.
04:51 And they just give really lovely kind of a crunch
04:53 that pervades to the mixture.
04:56 So I'll just get my spoon to...
05:01 Get it out.
05:03 So I'll just get off the blade first.
05:07 And we're just going to spoon this.
05:09 I've got a, just some kind of baking dish like
05:11 this is all you need.
05:13 And to save on clean up I'm gonna put
05:14 some parchment paper or baking paper on it.
05:24 So just gonna just press it in here.
05:27 The baking paper never does lot of fold.
05:31 So what we'll do is we'll just spoon it on to the...
05:38 Into this dish there.
05:44 So as you can see, you know,
05:45 if you're generally making fudge,
05:46 you're generally adding lots of white flavor,
05:48 properly lots of processed sugar,
05:51 lots of flavourings, probably using
05:52 some unhealthy biscuits to make fudge.
05:54 This is just really helpful
05:56 whole food's way of making a nice fudge.
06:00 Looking delicious.
06:02 So we'll just push that down here with the baking paper.
06:08 And we're gonna keep it nice and rustic,
06:11 which is a good word to use
06:12 when you got some food that's messy.
06:14 It's kind of get it laid out like that.
06:24 Perfect.
06:26 And it's pretty much ready to put straight in the oven.
06:29 It will take around about 25, maybe 30 minutes.
06:32 So we want to get it in there as soon as we can,
06:33 when we start the meal.
06:35 It will bake up and harden up.
06:39 The second job, we want to start the paella.
06:42 I have trouble pouncing this word,
06:43 paella is kind of what I normally call up.
06:44 But all my Spanish friends tell me paeio or paeia.
06:48 Well, something like that anyway.
06:49 I'm not a language specialist
06:51 so be kind of get the drift here.
06:52 So we're going to start every good dish
06:55 with a lovely onion.
06:59 So I'm just gonna,
07:00 oh, I've got some fudge on my knife.
07:04 Try not to mix ingredients between dishes when you can.
07:08 And a paella is kind of like a, it's kind of a ricey dish.
07:10 Often you find it at big market festivals
07:12 with these big kind of, big trays that are heating.
07:17 They usually have all of that meat in it,
07:19 sort of rice and vegetables.
07:21 But the one today doesn't have meat,
07:22 we just gonna have some nice flavours,
07:24 lots of fresh vegetables,
07:26 and we're just kind of mix it all together.
07:28 It's kind of one of these, which again I love,
07:30 is 'throw all the ingredients into the pan' kind of dish.
07:34 And all the flavours just mingle when you end up
07:36 with this really lovely dish that's just great.
07:41 So put the onion in, get this started.
07:47 And I'm gonna put just a little bit of oil in here,
07:49 just stop it from sticking.
07:52 Then you need a couple of teaspoons of oil.
07:55 So don't go too crazy on it.
07:59 Better start stirring it.
08:03 And for this kind of dish
08:04 you want like a really nice lower pan.
08:07 You can get actually get paella,
08:08 special dishes that they make them in.
08:10 But just any kind of nice low kind of dish is great
08:13 and we'll serve it on this dish on the table as well.
08:17 Garlic is an essential element to this.
08:19 So just get some cloves of garlic
08:23 and press it through.
08:26 Just put skin and all into the garlic press.
08:30 Like that.
08:32 So two cloves to the job.
08:36 Gonna add some ginger.
08:38 So I'll put in two table spoons of ginger.
08:43 Which is a really just a good stand of base
08:45 for any dish in the pan like this.
08:48 And we're gonna start chopping up some vegetables.
08:50 So we'll start with this lovely red bell pepper or capsicum,
08:56 depending on what country you come from.
08:58 Just rip out the seeds.
09:03 And we gonna, this is gonna cook for quite a while
09:05 because we're putting this again, in the dish.
09:07 So you want to chop this relatively chunky,
09:10 they're gonna reduce down on size,
09:12 so we're gonna make sure
09:13 we still got some colour coming through.
09:15 So we're gonna leave these nice and big.
09:18 If we're gonna add it at the end of the dish,
09:20 we would probably chop it a lot smaller.
09:24 And we have the green one too.
09:27 And the primary reason having green one
09:28 is certainly get some colour added.
09:31 So whenever you cooking any kind of just dish
09:34 just think colour, that's pretty much how I work.
09:36 If I'm making something, you just thinking,
09:38 just picking something from ever part of the rainbow.
09:42 By nature, most dishes usually end up by default
09:45 going kind of yellow, or orangey
09:48 or browny kind of colour.
09:50 So you got to be always inducting lots of colours,
09:53 especially green is a good colour to add to things.
09:59 Stir this up.
10:04 Smelling great already. Now I'm gonna add carrot.
10:08 This carrot is reasonably good conditions
10:09 so I'm not gonna bother to peeling it.
10:12 It's gonna be kind of mashed up inside this paella anyway,
10:15 so I'm just going to just chop it in half
10:19 and then just give it some nice thick chunky,
10:24 half moony kind of shapes.
10:27 Now I've got some mushrooms.
10:30 These are actually looking quite nice,
10:31 I'm gonna add these just as they are,
10:33 just throw them in.
10:34 There're gonna shrink down
10:36 and it'll give a little bit of extra textures in dish.
10:38 If you slice them up too hard mushrooms
10:40 just disappear into nothing,
10:41 so if you're adding a ingredient like this,
10:43 you want to make sure it's gonna survive.
10:46 It's gonna take around about
10:48 probably 20 minutes to cook all that.
10:49 Now I got some lovely green beans.
10:52 Just grab a handful of these.
10:54 Just gonna line them up.
10:57 They kind of sometimes line up, behave themselves.
11:00 Come on. It's like herding sheep.
11:06 We just line them with the knife.
11:10 cut one side, turn them around,
11:13 line them up again,
11:15 or you can do them individually if you want,
11:16 but I'm all in for time savings tricks.
11:22 It's great, so we just turn that down little
11:24 so it doesn't burn.
11:25 And we'll add some of the other ingredients later
11:27 which don't need quite as much as cooking.
11:29 So you already put ingredients in that's quite important.
11:35 So now we're gonna start on the veggie chips.
11:36 I've prepared two oven trays, I've got some baking papers
11:39 or parchment paper on there already.
11:41 And we just gonna start
11:43 preparing some vegetables to go in here.
11:45 So I'll start with a sweet potato.
11:48 And we just gonna make slices,
11:49 so we just gonna chop the end off,
11:51 and we're just gonna make really thin slices like this.
11:55 So probably, what's that?
11:57 A millimetre thick, which is probably about a,
11:59 I'm guessing about 16 an inch.
12:02 But just very, pretty much as thinnest you can slice them.
12:06 We haven't got all day to have them roasting in the ovens
12:08 so we want them to cook really fast.
12:12 If you were gonna doing it for longer period
12:14 you definitely cut them bigger, but this is quite nice size.
12:21 I think that's probably enough actually,
12:23 we don't need another one.
12:25 And I have got some carrots here as well.
12:27 The same thing with the carrot,
12:28 just gonna chop the ends off and we just gonna,
12:32 first you gonna slice them diagonally.
12:34 It kind of just give them much, makes them bigger
12:37 and gives a some nice different kind of cut.
12:41 And again, if the carrots are in good condition
12:43 you don't need to peel them.
12:45 This gonna be fine and they'll be roasted anyway,
12:47 so now one is gonna notice.
12:49 If your carrots are you know, little messy or dirty
12:51 you would want to peel them
12:53 but these days most carrots come recently well washed.
12:59 There we go.
13:02 Now here.
13:05 Spread then a little bit.
13:07 I've also got some kale.
13:09 Kale is an interesting to roast and it normally works out.
13:13 So I'm just gonna chop it off
13:14 into kind of little rough pieces like this.
13:18 And when using kale
13:20 you don't have to too much water in it,
13:21 you want to make sure it's relatively dry
13:24 or else it will start steaming.
13:26 So this is kind of recently dry.
13:28 Just gonna lay it out like this.
13:30 And this will just kind of just crisp up a little bit.
13:33 It should to be something interesting
13:34 just have with the roast, roasted, the other vegetables.
13:40 Here we go.
13:42 And you don't want to use all the,
13:44 try to avoid all these, the ends,
13:46 the rough side of end
13:47 that's pretty hard to chew through.
13:49 It's gonna make a pleasant,
13:51 people who are eating your food.
13:53 Give this guy a bit of stir, look at that there.
13:55 You can see the onions are starting to caramelize.
13:59 So yeah, keep an eye on things and just keep stirring.
14:01 Oops, the mushroom
14:04 doesn't want to be part of the dish.
14:08 And we'll throw in some beetroots as well.
14:10 I'm doing beetroot last because if you do it first
14:12 everything else you touched becomes pink.
14:16 So again, I'm not peeling it,
14:21 I'm just cutting it through.
14:24 And try and go all the way through
14:25 and not get too many kind of half moon pieces.
14:35 Just like that, nice and thin.
14:37 Beetroot usually takes quite a long time to roast
14:40 but a few minutes here should be okay.
14:46 That doesn't have to be perfectly laid out,
14:48 just roughly like that.
14:52 Just gonna spray some olive oil over it.
14:55 This is actually coconut oil
14:57 but olive oil is really good as well.
14:58 Spray is really good way of getting things on
15:02 without adding too much oil.
15:03 So you probably around about one to two tablespoons
15:07 at must on that.
15:10 And just gonna add little bit of extra flavouring.
15:12 So I've got smoked paprika.
15:15 Just give it a bit of a bang around.
15:17 I'm just gonna just give it
15:18 a little bit of sprinkle on here,
15:22 just some additional colour
15:25 and just a bit of extra flavour coming through.
15:28 And some nutrition yeast flakes,
15:30 which you can get at most health stores.
15:32 Sprinkle those on.
15:36 And that just, it kind of smells very nice,
15:38 just add a little bit of extra there.
15:40 And we'll just putting a little bit
15:41 of salt on as well.
15:43 Just to, I might just do with my hands.
15:45 Just a, soak it up a little bit.
15:50 And then we're gonna put this in the oven
15:52 at the same temperature, which is about 180.
15:54 Keep an eye on it, if it starts to burn,
15:55 just a little bit spray of oil again, may help things.
16:00 And this will just
16:02 become really nice additional veggie chips.
16:05 So I'll put them in along with fudge.
16:12 So you need to have three,
16:13 there's a three shelf meal today.
16:18 And bakes up Paea, Paella, Paella, Paea.
16:22 I think I got it right.
16:25 So we're going to add some rice now
16:27 because rice is essential part of this dish.
16:30 And rather then to cook up some rice,
16:31 we not even cook rice, I put some leftovers
16:33 in the fridge, cooked, more than I need.
16:35 And it's just a great ingredient to pull out
16:37 and thrown on to dish like this.
16:38 So here some rice from a couple of days ago
16:41 that's absolutely fine.
16:43 So I'm just gonna put on here
16:45 and we got around about two cups of cooked rice.
16:49 Mix it through.
16:51 I'm gonna add some kind of zest,
16:55 some lime just to give it a little bit of extra flavour.
17:01 So with all this lovely flavours and vegetables
17:05 that we're adding that'll just combine together.
17:08 By the time it's being cooking for around about
17:11 you know, probably 20, 25 minutes,
17:13 that all are combined, cooked through together,
17:16 and be really lovely and flavour some.
17:20 I'm also squishing some lime juice in
17:22 at the end as well.
17:25 I'm gonna add some tomatoes,
17:27 some just common crush tomatoes.
17:30 And you probably want to use that
17:31 kind of crushed versions
17:33 rather than the diced with water versions.
17:36 Not the end of the world if that's what you have,
17:38 but it's just match nice, so when you got a nice
17:40 kind of constantly almost tomato soup kind of flavours,
17:43 so that's kind of a difference.
17:45 So add those.
17:46 This is two small cans or one large can.
17:51 And we gonna add some chickpeas or garbanzo beans
17:54 just to give it a little bit of extra,
17:55 give it some proteins.
17:58 Traditionally, yeah, by now you probably eating
18:00 a lot of prep fish, or sea food,
18:02 or chicken or things but adding a good quality plant
18:06 based protein like chickpeas is awesome.
18:10 And we're just gonna add little bit of chilly paste
18:12 just to give it a bit of extra oomph.
18:16 So I'm just gonna add a bit of tablespoon.
18:18 You can kind of add what ever heat you want,
18:20 depending on how you like your heat.
18:23 And we're gonna add some vegetable broth
18:24 or vegetable stock,
18:26 probably just around about a cup
18:27 just to give it an extra boost.
18:29 You can get some really good ones at the stores
18:30 or without kind of preservatives
18:32 some flavourings, and MSG and that type of thing.
18:36 And also the smoked paprika we used for the,
18:39 before for the chips,
18:41 we're gonna use a bit of this in as well.
18:42 So we're gonna put around about a tablespoon of this
18:45 which has a really nice smoked, kind of flavour.
18:51 Just gonna mix this around, and we're gonna let this cook
18:54 for the next probably you know, 15 to 20 minutes
18:58 and all these lovely flavours,
19:01 gorgeous bled together perfectly.
19:06 If you've just joined us on Cook 30,
19:08 we're cooking up a storm.
19:10 We have Spinach rice paella, baked vegetable chips.
19:15 A delicious creamy broccoli and cranberry salad.
19:19 And to finish, an amazing sweet,
19:21 black almond fudge.
19:25 So now we're gonna made the broccoli salad.
19:27 This one is one of my fun salads I make.
19:29 First we're gonna do the nuts
19:31 which is an important ingredient.
19:32 So I'm just gonna heat up the pan on the stove.
19:35 Oops, wrong gas.
19:37 And we're gonna just put in round about
19:41 probably quarter of a cup of pumpkin seeds, almonds,
19:48 and some sunflower seeds.
19:50 We're just gonna dry roasting them
19:52 just to unlock a few of the flavours.
19:54 So you want to have unreasonably hot
19:55 but we don't have to burn them.
19:58 These nuts are reasonably okay, so I'm just kind of keep them
20:03 just on quite a high temperature,
20:06 and now it will just take a couple of minutes
20:07 just to kind of get some nice nutty flavours out of them.
20:10 So with broccoli, I'm just gonna make it
20:12 in this bowl here.
20:13 So this is a fun because it's not here
20:16 traditional make a broccoli salad,
20:17 we just gonna basically make the broccoli raw.
20:21 And you're probably thinking, "Uh, raw broccoli."
20:23 But the dressing that I'll make with this
20:24 is just absolutely makes it fine.
20:27 So I'm gonna give it all the leafy bits.
20:29 And all gonna do, we actually gonna
20:30 just chop this broccoli through,
20:34 into really small pieces.
20:35 So we're keeping it rough and rustic.
20:38 No kind of rules here just give the knife through and into it.
20:42 Have fun chopping through, broccoli going everywhere.
20:47 And it's just great.
20:48 So you want smaller than bite size,
20:50 you probably want a, so you know,
20:53 the bits are no bigger than you know, prep.
20:56 This bit here that's probably the biggest you want it.
20:59 So just keep going through the knife.
21:04 And the broccoli will soak out the dressing really nicely.
21:09 So put it all there. Like this.
21:17 And we're gonna add some cranberries,
21:19 some just some dried cranberries.
21:21 So can have around about probably half a cup in their.
21:25 And reserve some to garnish as well so not put them all in.
21:29 Okay, a bit of toss the nuts.
21:32 You kind of hear them crackling and you kind of smell
21:34 the lovely nut flavour happening,
21:39 so keep an eye on them.
21:41 And now we're gonna make the dressing.
21:43 And this lemon, cashew aioli, you basically need
21:46 one of these finely blend the kind of dressings.
21:49 So just gonna put in, a cup of cashew nuts.
21:55 And we're gonna put in half cup of water.
21:59 We're gonna put in the juice of two lemons.
22:05 So better just get rid of these broccoli
22:07 top of the knife.
22:11 Not that really matter I supposed
22:12 'cause they're going in the same salad.
22:16 Just juice them up.
22:18 And this is one of my most favourite dressings,
22:21 it's really quick to make.
22:23 And would you believe it,
22:24 these lemons don't have many pips at all.
22:28 This is great.
22:32 So you want around about
22:33 four tablespoons of lemon juice.
22:38 One, two. Oops, there's a pip.
22:41 Three, four, that's probably be enough.
22:44 Just get these nuts, can hear them cracking.
22:49 Okay, guys, smelling wonderful.
22:52 Gonna put in a tablespoon of seeded mustard,
22:56 tablespoon of sweet chilly sauce.
22:59 Well, you can put any kind of chilly in if you want.
23:02 Put around about a quarter of a teaspoon of salt.
23:06 Add some garlic.
23:12 Like that.
23:14 And lemon, I'm gonna put zest of the lemon.
23:16 Should have done it
23:17 before I peeled those other ones.
23:18 We just gonna just zest and some...
23:23 Around about a lemon.
23:25 It's actually the oil and the lemon
23:28 that give us this lovely lemon kind of flavor.
23:33 And these little zesting things are really neat.
23:38 Just peel it off, there's that little bit of zest makes
23:40 just a world of difference.
23:42 Hear these nuts crackling.
23:45 Oops, going a little bit brown.
23:47 I think I got them just in time.
23:49 I'm gonna turn the heat off.
23:50 There's enough heat happening here.
23:52 And the residual heat in the pan
23:53 will keep toasting those.
23:56 And we're just gonna blend, simple as that.
24:07 We want a really nice, smooth kind of a juice.
24:11 You want to add some cashew nuts
24:12 and some water, it's really nice blend.
24:16 Oops, left out the coriander.
24:20 So add some coriander.
24:22 So got about two teaspoons of coriander
24:26 and keep blending.
24:27 Mean while, back at the nut departments,
24:30 these are looking pretty done I think.
24:33 Little bit of smoke coming up.
24:43 Look at that lovely dressing.
24:45 So we just gonna drizzle it over,
24:47 put it through.
24:49 Reserve a bit at the end just to kind of use
24:50 as a garnish if you needed.
24:55 Gonna add these nuts.
24:57 And again, just reserve a couple up of the end
24:58 just so we can do garnish if necessary.
25:05 I've a lovely round plated to serve this on.
25:10 And we just gonna mix this through.
25:12 Oh, hot nuts.
25:15 And that broccoli will just soak through
25:17 all that lovely dressing.
25:19 And do you know that that is gonna taste wonderful.
25:23 All that lemon, toasted nuts,
25:25 cranberries, broccoli, cashew aioli.
25:29 I'm just gonna put it like that.
25:30 When you're plating up salads let gravity to the work.
25:34 Don't kind of push it down or anything.
25:40 And that salad is ready.
25:43 And to the final finishing act with the paella,
25:45 gonna add some frozen peas.
25:51 Like that.
25:53 And also, I'm just gonna squeeze
25:55 in some lime juice just to kind of give it
26:00 a better extra flavours as well.
26:02 And we'll garnish it with the cilantro
26:04 and will be ready for the table.


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Revised 2016-09-29