Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000002A
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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. |
Revised 2015-11-09