Cook 30

Chickpea Pizza & others

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000002A


00:23 Welcome to Cook: 30.
00:25 I'm Jeremy Dixon from the Revive cafes
00:27 in Auckland, New Zealand.
00:28 And also the author of the Revive Cafe Cookbooks.
00:31 And today I want to share with you
00:33 some great ingredients, recipes and tricks,
00:36 so you can make delicious cafe food
00:38 in your very own home.
00:40 And Cook: 30 food is all about great whole food ingredients.
00:44 We want to make sure you fill your body
00:46 with wholesome food so you can feel amazing
00:48 with lots of energy.
00:51 Cook: 30 food is all about using great protein sources,
00:54 nuts, lentils and beans.
00:57 We're gonna use fresh fruit and vegetables,
01:00 whole grains like quinoa and brown rice
01:03 and tie them all together with international food
01:05 and flavor combinations and herbs and spices.
01:09 And the best part about Cook: 30 food
01:12 is that you do not have to spend hours
01:14 in the kitchens slaving away to make it.
01:17 In the next 30 minutes, I'm gonna share with you
01:19 some of my secrets and skills and techniques
01:22 so that you can make a delicious, nutritious,
01:24 healthy food for you and your family
01:26 and it will taste amazing.
01:29 On the menu today, we have a delicious chickpea pizza.
01:33 And on top we're gonna be making
01:35 our very own fresh hummus.
01:38 We're gonna have Bombay roasted potatoes
01:40 on the side which is a great alternative to French fries
01:44 and an amazing cashew and bell pepper dip,
01:47 to dip corn chips into.
01:49 And of course, to finish with something sweet,
01:52 a peanut butter smoothie.
01:55 So to start with, we want to make sure
01:56 our kitchen bench is nice and clear.
01:58 This will really help us make meals clear.
02:00 So we got a clear bench, we got a pan on the stove,
02:04 we got the oven, hot at 400 °F or 200 °C.
02:08 We got our potatoes out and we're ready to go.
02:12 So we're gonna start
02:13 with the Bombay roasted potatoes first.
02:15 'Cause that gonna take the longest to cook.
02:17 So we've got one kg and or two pounds of potatoes.
02:20 And I'm just gonna dice these up into,
02:23 kind of small bite size pieces.
02:26 And we're gonna leave the skins on.
02:28 Not a big believer on peeling things.
02:29 They just gets rid of all the nutrients
02:33 and causes extra time.
02:34 So don't be scared to leave your skins on,
02:37 as long as they are nice and clean,
02:38 they should be fine.
02:40 I'm just gonna chop these up and don't chop them too hard,
02:45 too large, although it'll take too long to cook.
03:01 So I'm gonna take these now
03:02 and throw them in a nice mixing bowl.
03:07 I'm gonna make them into really beautiful color.
03:10 And turmeric is one of my favorite coloring spices.
03:14 So I'm gonna add two teaspoons of turmeric
03:18 and we're gonna add two tablespoons of oil
03:26 and a teaspoon of salt.
03:29 And normally I'd use my hand to mix something like this.
03:32 However, turmeric would just get over them
03:33 for the rest of the day.
03:35 So just getting a little light mixed up like that.
03:39 Now get all mixed up and we're just gonna throw them
03:42 in an oven tray.
03:44 Something like this.
03:46 I'm gonna put them in the oven
03:48 and get them underway really quickly.
03:55 So that will take around about 30 minutes.
03:57 Sometimes a little bit more, depending on the potato.
03:59 But we want to get them in the oven really fast
04:01 so they are underway.
04:04 Now we're gonna make a delicious chickpea pizza.
04:07 And this base is probably something
04:08 like you never made it before but it's really, really easy.
04:12 We're gonna use a product called chickpea flour.
04:14 It's also called besan flour or China flour.
04:17 We're gonna start with three cups of this flour
04:19 and you can buy this at, you know,
04:21 most international stores
04:22 or especially, Indian stores as well.
04:25 So it's three cups of this flour
04:27 and three cups of water.
04:29 But the trick is, when you add the water,
04:30 it is just to add a little bit at a time.
04:33 So it doesn't go lumpy.
04:36 So we're just gonna mix it up like this.
04:39 So I had some friends over on a Saturday night one time
04:42 and someone said, "Let's go out for pizza
04:43 or let's order pizza in."
04:45 And I said, "Oh, no. I don't want
04:47 dripping cheese and white flour."
04:49 So they challenged me to make a healthy pizza.
04:52 And this is the recipe that I came up with.
04:57 So we're just doing the base here.
04:58 So it's kind of getting a bit more together now.
05:03 If you put all the water in all at once to begin with,
05:05 you'll end up with a little these lumpy bit.
05:07 So you need to spin a bit of patience
05:09 getting this stirred.
05:12 Now that it's together,
05:15 we can add the rest of the water
05:17 and stir it all up.
05:28 So now the chickpea mix is now all mixed together,
05:31 we can add some flavoring ingredients.
05:33 I'm gonna add one teaspoon of onion powder
05:36 and this reasonably available in most shops.
05:39 And half a teaspoon of garlic powder.
05:42 I generally use more onion powder.
05:44 I'm gonna use a teaspoon of salt
05:50 and just a tablespoon of oil and just keep mixing.
05:56 Now this mixture may look a lot runnier
05:58 than you think it would be is suitable for a pizza base.
06:01 But trust me, you just have to have
06:03 some faith with this one.
06:04 It'll actually harden up into a beautiful pizza base.
06:09 Now there maybe a few little lumps in there, don't panic.
06:11 They just seem to mostly cook out as long as you've got
06:13 most of them out of the mix.
06:16 I'm gonna oil the tray
06:19 just to make sure you oiling the corners
06:21 'cause that's where it generally
06:23 it tends to stick most.
06:25 Just give it a little quick oil
06:26 on a non-stick baking tray like this.
06:29 And then I'm just gonna pour it in like that.
06:32 Look at that.
06:34 So don't worry about those lumps.
06:36 And again, we're gonna put it in the oven
06:38 with the potatoes.
06:43 Now this will take around about, oops, wrong oven.
06:46 We'll put it in this one here.
06:48 This one will take around about 15 to 20 minutes to cook.
06:53 Make sure it's on level surface and it'll come out
06:55 to be a nice beautiful firm pizza base.
07:01 So we have two important jobs out of the way.
07:04 We have the potatoes roasting away in the oven
07:06 and the pizza base starting to crispen up.
07:09 So we're gonna take a few moments now
07:10 just to prepare some of the toppings
07:12 for the pizza.
07:13 So first up we're gonna use a tomato sauce on a pizza.
07:16 Now normally I would make my own
07:17 tomato sauce from scratch.
07:18 And I'll show you in some future programs
07:20 how to do this.
07:21 But for sometimes, it's just easy,
07:23 just to get a nice healthy preservative free
07:24 tomato sauce to use.
07:26 So we're gonna put two cup of pre-made
07:29 tomato sauce in a pan.
07:31 I'm just gonna warm it up.
07:32 So I'll turn the gas on and get that warming up.
07:37 So I put it on a low, I just kind of just simmer away this.
07:40 So when we add to the pizza,
07:42 it's all nice and warm and ready to go.
07:44 We also gonna chop up some onion.
07:46 An onion is lovely and sweet when it's cooked.
07:49 So I'm just gonna chop this up in some rings.
07:54 And we're gonna put this in the pan
07:56 with a little bit of oil.
08:17 So I'm just gonna put that in a pan, turn the heat on
08:23 and just put about a table spoon of oil.
08:25 And just let that slowly cook away and saute.
08:28 So by the time I come to dress our pizza,
08:31 we'll have some nice caramelized sweet onion
08:34 that we can put on it as well.
08:37 So that's two little more jobs out of the way.
08:42 We're gonna make a very, very lovely dip.
08:45 This is very, very easy.
08:47 Once you made it once, you're gonna make it
08:48 all the time.
08:49 It's a cashew and bell pepper dip.
08:51 So I'm gonna start with a bell pepper.
08:53 These are actually called capsicums
08:54 in New Zealand where I come from.
08:56 So we can call them bell peppers or capsicums.
08:59 So we're just gonna deseed them.
09:01 Take out the seeds and cut them in half.
09:06 These are the lovely fresh flavor.
09:09 I'm just gonna roughly chop them up.
09:25 So when that chopped up, we're gonna
09:27 throw them in the pan.
09:30 And we're gonna turn the pan on quite hot,
09:37 the tablespoon of oil
09:42 and we're gonna add some cashew nuts,
09:43 one and a half cups of cashew nuts.
09:49 And we're just gonna toast those
09:50 for about five or six minutes
09:53 and that would just-- that flavors of the cashewnut
09:55 would be kind of roasted flavor
09:57 and the bell pepper would just taste
09:59 really lovely as well.
10:01 So we've got three things on the stove now.
10:02 We got the tomato sauce going with the onions sauteing away,
10:07 do need a few tosses to stop them burning.
10:11 And we've got these going away.
10:12 These will start to become very hot
10:14 and these will be able to provide
10:15 an excellent flavor base
10:17 for the dip we got coming up shortly.
10:20 We're gonna add some fresh hummus
10:22 on top of the chickpea pizza.
10:23 There's nothing more beautiful than freshly made hummus.
10:27 You can of course, buy hummus in the super market
10:28 in containers like this and that is actually fine
10:30 because these dips are actually a lot healthier
10:33 than some of other options that are out there.
10:35 But there's still full of all these preservatives
10:36 and a lot of ingredients that I can't really pronounce.
10:39 So it's probably better to make your own.
10:41 The next best option is to use canned chickpeas.
10:44 And canned chickpeas are excellent
10:45 because you can just have them in your pantry,
10:47 whip them out and make fresh hummus any time.
10:51 But the best way is to freeze your--
10:53 is to cook and freeze your own chickpeas.
10:56 And what I do at home is I cook my chickpeas up
10:59 and I freeze them in little containers like this.
11:02 And it's great because it only takes a few moments
11:04 to defrost them.
11:07 So what we do is put them in a colander
11:10 and defrost them under some water
11:15 and within literally 30 seconds,
11:18 these will become defrosted ready to use chickpeas,
11:21 almost as good as fresh.
11:23 So make sure you stock your fridge up
11:26 or you freezer up with some chickpeas like this.
11:29 So if you make-- buy hummus from the super market,
11:31 it might cost three to four dollars for a pack,
11:34 if you make them with canned chickpeas,
11:35 it might cost, you know, one to two dollars.
11:38 If you make it yourself, this probably gonna only cost
11:41 about 50 cents with the same amount of hummus
11:43 and you can save huge amounts of money
11:45 and at lots of freshness just by a little preparation
11:48 in cooking your chickpeas in advance
11:49 and keeping them in the freezer.
11:53 So these are ready to go we can now make our own humus
11:57 with these beautiful chickpeas.
12:00 So a food processor or blender is what we need here.
12:03 We can use a liquidizer or blender
12:05 like this one over here.
12:07 But that would generally end up with--
12:09 you need add a liquid here type hummus.
12:11 But you want a thick hummus
12:12 you generally need to have a food processor like this
12:14 so it can work.
12:16 The recipe is for the perfect hummus every time
12:19 is two cans of chickpeas or basically three cups.
12:23 It's about three cups.
12:26 I'm gonna add some tahini, and tahini is sesame seed paste
12:30 and is an excellent ingredient to use.
12:32 Sometimes it comes with--
12:34 needs a little bit of stir around.
12:37 And we're gonna add two tablespoons of tahini.
12:40 We're gonna put two generous tablespoons of tahini in.
12:45 Now one thing that most chickpea recipes have is oil.
12:49 Not that you saw my hummus without oil,
12:52 we can actually make great hummus
12:53 so you do not necessarily need to add oil.
12:56 We're gonna add some salt.
12:57 We've got half a teaspoon of salt,
13:00 lemon juice is an essential ingredient.
13:03 So we're gonna add
13:05 four tablespoons of lemon juice.
13:07 Just squeezing through my hands so they don't,
13:10 I think one jumped in, but it will get blended up
13:12 so no one will notice.
13:16 It's a lemon juice soaked tahini chickpeas.
13:20 And we need a little bit of water
13:21 which we'll get from the tap.
13:26 And the amount of water you need would vary
13:28 depending on the batch.
13:31 So just check my recipe
13:33 and we need two cloves of garlic.
13:34 Garlic is an essential ingredient
13:36 for hummus, gives it a really, really nice tang.
13:51 So all ingredients in, lid on the food processor
13:56 and we blend away.
14:02 Now every time I make hummus, it turns out different.
14:05 I'd love to give you a recipe
14:06 that was almost perfect every time
14:09 but the reality is lemons are always different,
14:11 chickpeas are always different.
14:12 So it's really important that you taste your hummus
14:14 when you make it.
14:17 And if it's not going around, you may need to add
14:19 some more water so give it a taste
14:20 and see if needs anything else.
14:27 Tastes great. Probably just a little bit more salt
14:30 and another squeeze of lemon juice.
14:33 So every time you make it,
14:35 you just need to taste it and just adjust it.
14:38 Mix it up so you've got the perfect blend each time.
14:48 So we're just gonna leave it there for a moment
14:49 and we'll use that in our chickpea pizza
14:50 when what comes ready to dress in a couple of minutes.
14:57 In case you're just joining us,
14:58 we are making today a delicious meal.
15:01 We have a chickpea pizza
15:03 topped with freshly homemade hummus.
15:06 We're gonna serve it with Bombay roasted potatoes
15:09 which is a great alternative to French fries.
15:12 On the side we have a cashew and bell pepper dip
15:15 where we can put our corn chips in
15:16 and of course, something sweet.
15:18 We're gonna be making a peanut butter smoothie.
15:22 Now we're gonna finish bell pepper and capsicum dip.
15:25 And this is a beautiful, beautiful dip.
15:27 As you can see the bell peppers and the cashews
15:30 are nicely charred and nicely toasted.
15:34 And now what we're gonna do is put these into the blender.
15:40 Now you can use a stick blender,
15:41 you can use a food processor for this.
15:45 But this dip ends up increasing in the liquid
15:47 so we generally work
15:48 with most blenders or liquidizers.
15:52 Trick is getting all of them without falling out.
15:55 Look at that.
15:57 We're also gonna add the juice of one lemon
15:59 or around about two tablespoons.
16:03 It just smells so good.
16:05 Nothing like the smell of toasted cashews.
16:12 And we're gonna add half a teaspoon of salt
16:17 and also we're gonna add some garlic.
16:19 So we're gonna put in,
16:21 we'll see if we're gonna extract four cloves of garlic.
16:27 And we don't need to chop it up
16:28 'cause it's gonna be blended nicely.
16:33 So all ingredients are in, on their way.
16:39 Look at those,
16:41 while that's going on, we'll give this a bit of a stir.
16:45 Let's do the onions.
16:47 They are looking nice and caramelized and brown.
16:50 They are gonna be very, very sweet
16:51 and lovely on the pizza.
16:53 And this tomato sauce looks like it's nicely warmed up.
16:56 And then we come to dress our pizza
16:58 that is ready to go straight away.
17:03 So the dip looks good, again, we'll have to give it
17:05 a taste as we want to with most dips
17:09 and just see what it's like.
17:13 Perfect. This just tastes amazing.
17:16 It's my favorite dip ever and it's so easy to make.
17:19 I'm just gonna pour it into a nice bowl
17:25 just like that
17:27 and that is just amazing for dipping corn chips into
17:32 that'll go nicely with our pizza.
17:35 So got a lot of the jobs underway.
17:38 The potatoes in the oven, that'll be nearly finished.
17:41 We've got the pizza base which will almost
17:43 already finished as well.
17:44 Our toppings for the pizza are hot, ready to go,
17:47 we've got two dips made and next,
17:50 we're gonna move and dress the pizza.
17:56 The most exciting part of a pizza is dressing it.
17:59 So we're gonna get this lovely base
18:00 out of the oven.
18:07 Look at that, look at how it's nice and crisp
18:10 and firm and everything.
18:11 It just got a nice bite to it.
18:13 It's amazing what a little bit of chickpea flour
18:15 and water can do.
18:17 So we're gonna put this on a-- pizzas are great
18:19 if you put these on wood.
18:21 So we just got to spare chopping board here.
18:22 I'm just kind of put it onto here
18:25 without burning myself.
18:27 And get rid of that under there.
18:29 And we're gonna start to put all our ingredients
18:31 that we've prepared in the last 20 minutes or so on top.
18:34 So first thing in your pizza comes tomato sauce and again,
18:38 I'll show you how to make in a greater
18:40 telling tomato sauce in our future episodes
18:42 but some of the store-bought ones are actually not too bad.
18:45 And when you're making food in 30 minutes,
18:46 you need to make a few little compromises somewhere.
18:50 It tastes great.
18:52 Second ingredient, we've got our lovely caramelized onions.
18:55 We're gonna put them over as well,
18:58 just drizzle them through the pizza.
19:02 Just a little bit of sweetness and texture.
19:05 And next comes some spinach and you can use--
19:09 you can use normal spinach or--
19:11 you probably call that baby spinach.
19:12 We're just gonna sprinkle some on here
19:19 and not too much so you kind of cover everything up
19:21 so much but I just love bit of green works really well.
19:25 Next we've got some bell peppers.
19:27 And we've probably need a half bell pepper in total.
19:29 So I'm gonna use probably about quarter or two.
19:31 Tends some on nice red and orange ones.
19:33 So having a little bit of extra contrast
19:35 and color is excellent.
19:38 And when you're chopping or slicing it,
19:39 you really want to just make sure
19:41 you are sliding your knife.
19:42 So you've always got to give a little tip on the board
19:44 and you're just slicing through.
19:46 Don't kind of cut down like that
19:47 because you're doing
19:49 a lot more work than you need to.
19:50 You want to make sure you're sliding
19:52 and letting the blade to the work.
19:53 It's a lot, a lot easier.
19:57 I'm just gonna sprinkle those on randomly.
20:02 So as you can see, color is our friend in this pizza.
20:09 And now it's everything there,
20:10 hummus is gonna go on.
20:12 And this pizza, we're gonna serve in 12 different segments.
20:16 So imagine like a 3/4.
20:19 So we want to do is get the hummus on.
20:22 I'm just gonna put 12 blobs of hummus,
20:25 evenly spaced over the pizza.
20:32 I think this is looking really, really good for pizza
20:34 that's not dripping with the cheese
20:36 through all that horrible white flour.
20:39 So a good generous blob,
20:42 and again, 'cause we made our own hummus,
20:43 this would probably only costs us 50 cents
20:45 compared with three or four dollars
20:47 at the supermarket.
20:51 And then to finish it off, we've got some nice olives.
20:55 So we just got some Kalamata olives
20:57 or we need black olives.
20:58 I'm just gonna pour them in here.
20:59 So we can get them out.
21:03 Here we go, coming out and just basically putting
21:07 one olive on each piece.
21:15 And there you go, you have your 12 slices of pizza.
21:22 Now we're gonna finish it with a sweet,
21:24 the peanut butter smoothie.
21:26 This is a great smoothie if you have never tried
21:28 a peanut butter smoothie before.
21:29 The best ingredient for smoothies
21:31 is frozen bananas.
21:34 You can use normal bananas that aren't frozen.
21:37 But if you got some old bananas
21:39 that are kind of need be something done with them
21:40 just throw them in the freezer
21:42 and make sure you take the skin off
21:44 and put them into chunks like this.
21:46 But if you put the whole banana on the freezer,
21:48 it's very, very hard to peel a frozen skin off a banana.
21:51 So what you want to do is end up with banana
21:54 like that and we're gonna put that straight in the jug
21:59 and the smoothie in the blender.
22:02 Now we're gonna add some peanut butter.
22:04 So you've got the equivalent of two bananas there.
22:07 I'm gonna add two table spoons of peanut butter.
22:10 Now I felt that-- find it hard in America
22:12 to find peanut butter without sugar.
22:14 It's amazing that peanut butter doesn't just have
22:16 a little bit of sugar but it some of them has
22:18 up to 30 percent sugar which is a huge amount.
22:21 So try and buy the natural stuff
22:22 wherever you can.
22:24 So we're gonna put two tablespoons in.
22:34 Bit of a messy job, this one.
22:37 And then we're going to add some milk.
22:40 And whatever milk is your favorite milk
22:41 I currently got like almond milk.
22:44 But you can use oat milk, rice milk, soy milk
22:46 or whatever milk you want.
22:48 And we're gonna add how much here,
22:51 about one and a half cups
22:54 and generally when you're making a smoothie,
22:55 you want your liquid to be about the same level
22:57 as it's already kind of frozen and hard ingredient,
22:59 just as a general guide.
23:01 And we're ready to go. That's all.
23:04 So blend that.
23:13 So add a bit more milk just to keep it flowing.
23:34 And the lumps will be gone.
23:36 Now this smoothie, we're gonna decorate the glasses
23:37 just to make it just a little bit extra special.
23:40 So I'm gonna use something here called carob powder.
23:42 And carob powder is like a healthy cocoa powder
23:46 and it doesn't have caffeine in it.
23:47 Just it's much better for you it's like-- I quite like it.
23:50 So we're gonna use three tablespoons
23:52 of carob powder.
23:54 And this is available at most health stores.
23:57 And we're just gonna mix it up
23:58 with about two tablespoons of water.
24:02 And what want to do is create a nice little paste
24:07 so we can use to decorate our glasses.
24:12 And this is a little bit of messy.
24:16 So we want have it so we can just pour it
24:18 but it's still nice and thick so you kind of want just add
24:22 tiny amounts of water at a time.
24:27 And eventually it will become
24:29 this really nice pourable liquid.
24:48 Okay, this is nice and pourable now.
24:52 So we're gonna just grab another spoon
24:56 and we just gonna decorate the glasses.
24:57 I better wash my hands.
24:59 Do not want to go through all this trouble
25:01 of decorating these glasses with all of these smudgy nuts
25:05 and we're just gonna just pour a little bit around it
25:09 and just rotate the glass.
25:11 They can be as messy as you want,
25:12 it probably won't show up.
25:14 But you want some really nice lines around the glass.
25:23 I'll try another glass as well.
25:25 It'll start dribbling down, that's fine.
25:27 Don't need to be too mean just kind of give it a pour,
25:30 rotate it around
25:34 into a bit of smoothie glass art.
25:45 And then when you pour the smoothies in,
25:50 it looks really nice and special.
26:05 And they look amazing and they taste
26:07 really, really good too.
26:09 So that is ready to go to the table.
26:12 So now we're gonna look-- we've done the smoothie.
26:13 Every thing is finished.
26:15 The only one thing remaining is the Bombay roast potatoes.
26:19 So head over to the oven and get those out.
26:23 I think they are done now.
26:28 Best way to test if potatoes is done is just to give them
26:31 a little bit of press down and when they are soft
26:34 you know they are done so they are all ready to go.
26:38 And this is really easy from here on.
26:40 All we gonna do is put them into a nice wooden bowl.
26:47 And we're gonna garnish them with some fresh parsely
26:50 and some sweet chilly sauce
26:52 and it would just-- yeah, it tastes really, really good.
26:55 So we do that right at the final stage
26:56 just before we're about to serve.
27:01 And there we have it, a meal in 30 minutes.
27:04 We have the beautiful chickpea pizza
27:06 with fresh homemade delicious hummus.
27:10 We have cashew and bell pepper dip,
27:12 some sprinkling of cashew nuts on top
27:14 and the Bombay roasted potatoes with sweet chilly sauce
27:17 and it sprinkled in parsely.
27:18 And of course, the peanut butter smoothie for sweet.
27:22 Thank you for joining me today for Cook: 30.
27:24 I hope you've picked up some new cooking skills
27:27 and can enjoy the new food
27:28 that you have now learnt how to cook.


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Revised 2015-11-09