Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000006A
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00:22 Welcome to Cook:30.
00:24 I'm Jeremy Dixon from the Revive Cafes 00:26 in Auckland, New Zealand. 00:28 And also author of the Revive Cafe Cookbooks. 00:30 And today, I'm gonna share with you 00:32 how to make a lovely cafe meal in your very own home. 00:36 Cook:30 food is all about using whole foods. 00:39 I'm gonna be using ingredients that are good for our body. 00:42 Whole grains like quinoa and brown rice. 00:45 Great protein sources like tofu, nuts, and beans, 00:50 fresh fruit and vegetables and tying it together 00:53 with international flavors, and herbs, and spices. 00:56 And the best part about Cook:30 food 00:59 is you do not have to spend hours slaving in the kitchen. 01:02 In just 30 minutes I'm gonna show you 01:04 how easy it can be and you're gonna love the result. 01:09 On the menu today we have 01:11 a Tuscan Butternut and Spinach Filo Pie. 01:15 We have fresh homemade Basil Pesto. 01:19 We're gonna make a Mesclun Mango Salad, 01:22 and also a Pesto Vegetable Mingle, 01:25 and to finish it off, a great dessert, 01:28 a classic Strawberry Smoothie. 01:33 Okay, the first ingredient we need is the butternut pumpkin. 01:36 And this needs to go in the oven really quickly 01:39 so we can get it going. 01:40 The oven's been preset at 350 Fahrenheit, 01:42 which is about 180 Celsius, 01:44 we want to get it on straight away. 01:47 So we're going to cut the butternut, 01:48 and half of the butternut has the seeds in it. 01:50 You can't quite see them all, of course, they're in there. 01:53 And one half doesn't have the seeds, 01:55 this is really quick to use, 01:56 we don't have to worry about saving it, 01:58 we can use this for another day. 01:59 So to peel the butternut, 02:01 we're just going to cut the end off, 02:03 and just cut the hard skin off. 02:07 And with not too many cuts, we should be able to 02:09 get this ready for cooking. 02:16 And then just cutting it to half, 02:19 and quarters, quarters again. 02:22 And then cutting it to nice small cubes 02:26 that are going to roast quickly. 02:28 So you don't want too much width on them. 02:30 So you want these to be cooked and soft, 02:32 and ready for the filo in around about 10 minutes. 02:37 So keeping them thin is really important. 02:39 Get a nice oven tray. 02:41 I love these oven trays, they are really inexpensive, 02:43 and you can even put them in the dishwasher. 02:46 So get that on there, just a splash of oil 02:49 just to keep them cooking. 02:53 And also just, kind of, put a sprinkle of cumin on them, 02:54 this will just unlock some really nice, 02:57 just subtle flavors here 02:58 that will help it bring out the flavor. 03:01 So give that a bit of a mix around, 03:06 easier to get my fingers in there. 03:08 Just give it a good mix around, that's all nicely covered. 03:11 And it will cook evenly and won't burn. 03:15 So gonna put that in the oven 03:18 and get that underway really quickly. 03:23 And the good thing about pumpkin or butternut squash 03:25 is it doesn't take very long to cook, 03:27 it's one of the softest root vegetables around. 03:30 Now we want to satay some onions, sorry, saute, 03:33 get the saute and the satays mixed up, 03:35 so saute some onions. 03:37 So we chop an onion up, 03:39 and we're just going to dice it really finely. 03:41 And this will add some really nice 03:43 caramelized like flavors to the filo as well. 03:45 So just preparing all the different components 03:47 so when we come to make the filo, 03:49 everything is ready, it's cooked, 03:50 and it becomes a very simple job. 03:53 So again, just into half moons, 03:55 this is my quick way of chopping onions. 03:58 And this makes really nice chopped onions, 04:01 don't need to be too fussy. 04:03 Bit of oil in the pan, so get a hot pan ready to go. 04:07 And these will start to saute. 04:14 Just throw a clove of garlic in there as well. 04:17 I've only got small ones 04:18 so I'll use small cloves of garlic. 04:22 And these just add a little bit of depth of flavor as well. 04:24 Straight into the garlic press and into the onions. 04:32 And a bit of a stir around. 04:34 And let them happily mingle there and start to caramelize, 04:38 Turn the heat up. 04:39 You want to make sure they're getting a good heat 04:41 so they caramelize and lose their, 04:43 kind of, raw oniony taste. 04:45 Now we want to do some vegetables, 04:47 we're gonna steam them. 04:49 And the trick for steaming vegetables 04:50 is you don't want to overcook them. 04:53 There's nothing worse than 04:54 really, really overcooked vegetables. 04:57 Boiling water here in our jug that we've pre-boiled. 05:04 Into a hot pot. 05:07 That's a little hotter than I thought, 05:09 but that's all good, it's nice and hot, 05:10 you want it hot and ready to go. 05:13 So we're gonna start with the ingredients 05:14 that are gonna take the longest to cook 05:16 and there it is the carrots. 05:17 So I'm just gonna peel the carrots, 05:19 take the ends off, and just peel these. 05:26 Just peel the carrots. 06:02 So the carrots are peeled, I'm just gonna slice them 06:05 into thin diagonal slices just like this. 06:10 So you want to make sure you got a nice, 06:11 lovely, long, flat carrot. 06:15 Pretty clearly you can slice three at a time 06:18 and it pretty much saves two thirds of the time. 06:22 Although do watch your fingers. 06:27 Just adds a little bit of interest rather than 06:29 just slicing them round. 06:32 Keep them nice and thin, 06:34 we want to cook really quickly as well. 06:36 So there are the first things to go in the pot. 06:39 I'll just turn that up so it gets nice and, nice and hot. 06:47 And the second thing that's gonna take 06:48 the longest is the cauliflower. 06:51 So this is for our Pesto Mingle salad, 06:52 so we're just picking some, some random vegetables. 06:55 We probably want about one to two cups of every vegetable. 06:59 But again, it's one of those recipes 07:00 where it can be very approximate. 07:03 Just take off all the stuff of the cauliflower you don't need. 07:06 And just chop it put into little florets. 07:10 You want to make sure they're, you know, 07:11 bite size type pieces. 07:14 You don't want to be giving people, 07:15 you know, big ones like this, it's pretty hard to chew on. 07:18 So just kind of cut things in half and half again, 07:20 until you get to the right size. 07:49 So there we have it, about right about 07:51 two cups of cauliflower into the pot with the carrots. 07:55 Carrots have already started. 07:58 And the third item is the broccoli. 08:00 The broccoli doesn't take very long to cook at all. 08:03 So grab a nice fresh broccoli. 08:06 And again, when you chop the end off 08:08 it comes into florets automatically. 08:10 And again, just chopping them into nice bite sized florets, 08:13 not too big, not too small. 08:30 Put those in there. 08:33 So the broccoli's probably the critical one not to overcook. 08:36 So when you put the broccoli and you're probably 08:37 looking at around about probably 08:40 three to four minutes before that's cooked. 08:41 And then when that's cooked, 08:43 we'll take it out and make sure it stops cooking. 08:48 Now we're gonna make a really beautiful basil pesto. 08:52 The basil pestos you buy in the shops can be really good, 08:54 but they'd often have, like, 50% oil. 08:56 And they've got Parmesan cheese 08:58 and a lot of other things in them as well, 08:59 so a nice fresh one we're gonna make now. 09:02 The first ingredient for basil pesto is plenty of basil, 09:05 so we got about 100 grams. 09:07 So you get 100 grams of basil, put it in the blender, 09:10 stalks and all. 09:13 And we want some cashew nuts, so we're gonna use 09:16 cashew nuts instead of pine nuts, 09:17 we want one cup or thereabouts. 09:20 Traditionally, pesto would have pine nuts, 09:23 the price of them is very, very expensive. 09:25 So you can use pine nuts if you want, 09:26 but I find cashew nuts makes great result. 09:29 We want around about a quarter of a cup of oil. 09:32 This is still quite a lot of oil, 09:33 a lot less than ones you buy in the shops. 09:35 But yes, it's a high concentrated food, 09:38 so you don't want too much of it. 09:39 But it's one of the healthier pestos you can find. 09:42 We want half a teaspoon of salt. 09:47 And the most important ingredient is lemon juice, 09:50 so grab some lemons. 09:52 It nearly fell off. 09:54 And we want to have around about a quarter of a cup 09:56 or more of lemon juice 09:58 and that just gives a really nice tang to the pesto. 10:00 So I'll just juice these. 10:21 So that's about a quarter of a cup 10:22 and if you got a lemon tree at home, 10:23 that's the most awesomest thing you can grow, 10:25 so it's a great thing to have in your yard if you've got one. 10:28 I'm gonna pour it in there, I'm just gonna catch, 10:29 pour it through my fingers so I can catch the pips 10:32 are most of them anyway. 10:34 Few make it through, it's not the end of the world, 10:35 the blender will take care of them. 10:39 I think it's simply a matter of blending. 10:45 Look at that. 10:47 That looks like a pesto. 10:56 It might need a bit of a help along, 10:57 need to give a bit of a push down. 11:19 I'll just add a little bit of water. 11:21 That always helps things along. 11:24 Bit of water, put bit more oil or lemon juice 11:26 just to make it liquid enough so it can blend. 11:38 There you go. 11:46 Oops, I've forgotten the garlic, I must say, 11:48 that's the second most important ingredient. 11:56 Let's put some whole garlic in there like that. 12:09 Blend that as well. 12:20 Okay, see we have a beautiful basil pesto. 12:26 Actually, give it a try, 12:30 that's really, really good. 12:32 So we're gonna save it, leave it in the blender 12:34 and use it when we come near the end of the show. 12:41 Let's check these vegetables. 12:42 Look at that, I think they're perfect. 12:44 So we better quickly get them into the colander. 12:47 So I've got a colander in the sink here. 12:54 I'm just gonna pour some cold water 12:55 over it to stop them cooking. 12:58 If we leave it like that, it would probably, 12:59 it would keep cooking and just become overcooked. 13:02 Put some cold water, 13:04 we'll just sit them here on the bench, 13:05 and come back to those later. 13:07 What we see here, our onions are going here, 13:09 they're becoming lovely and sayted or sauted. 13:13 And so I think we'll just turn those off, 13:14 they're pretty much done. 13:15 And I think we're now ready to make the filos. 13:20 If you've just joined us on Cook:30 today, 13:22 we're cooking a delicious meal. 13:24 We're starting off with Tuscan Butternut and Spinach Filo. 13:29 We have fresh homemade Basil Pesto. 13:32 A Mesclun Mango Salad, a Pesto Vegetable Mingle, 13:36 and finishing off with an amazing 13:38 classic Strawberry Smoothie. 13:42 Okay, we're gonna make the filos now. 13:43 We've made all the ingredients, so we better get the pumpkin 13:45 or the butternut out of the oven. 13:48 Let's see how that's going, should be soft by now. 13:51 Look at that. 13:55 As you can see it's lovely and, 13:58 lovely and tender, look at that. 14:00 Very quick, only takes about 10 minutes, 14:02 so that's the first ingredient. 14:04 And we'll pop that in our mixing bowl, 14:07 so this is gonna be adding always lovely little 14:09 ingredients that are gonna make these filos special. 14:14 Oops. 14:22 So we've got the pumpkin, I'm gonna be throwing in 14:24 some cranberries, and these just add a nice, 14:27 really nice flavor. 14:28 So half a cup of cranberries, dry cranberries. 14:33 We've got some chopped spinach, 14:34 and I've just had this out of the freezer defrosting. 14:38 The main reason is you want to get rid of some of the water, 14:39 so we just open this, some frozen spinach. 14:43 We've got a 12 ounce or 340 gram pack here, 14:47 and we're just gonna put this in. 14:50 Well, I just want to make sure that we got all 14:52 the moisture out, so I just take it 14:53 and go over to the sink, and just squeezing 14:55 the excess moisture out. 14:58 We can have a little bit in there 14:59 but we don't want to have filos filling up with water. 15:12 So we put that in as well, 15:14 so just some spinach that's finely chopped. 15:16 As you can see, beautiful colors in there. 15:23 Okay, next ingredient, we're gonna add 15:25 a little bit of protein with some black eyed peas. 15:28 And you can use any kind of bean or pea you like, 15:32 even tofu is pretty nice. 15:35 So we're gonna add, just strain these. 15:40 So you cook these yourself or they're really convenient 15:42 when you buy them canned. 15:44 We're gonna add about a can of those. 15:49 Half a teaspoon of salt. 15:55 And I think that's all the ingredients. 15:57 So it's just a matter of just mixing it all together 16:01 and feel free to mash down 16:03 the butternut pumpkin and the beans. 16:07 Get it all lovely together so you got great flavors in there. 16:11 Oh, the onion, that's right, put that lovely garlic, 16:15 caramelized onion in there, 16:17 and this just adds a lovely sweetness. 16:22 So the trick of that is putting lots of yummy things in there. 16:24 And if you don't have one of these ingredients, 16:26 just substitute something else. 16:28 But we know that's gonna taste really, really good. 16:31 So the next part of the equation is the filo. 16:35 And you get this filo pastry in supermarket, 16:38 you normally find it in the freezer section. 16:42 And filo pastry is actually unfortunately 16:46 made out of white flour, 16:48 but it's actually a very, very small component of the meal. 16:50 So this is probably my only exception with 16:51 white flour products that I use. 16:55 So get the filo pastry out, and you have to be 16:57 really quickly with this, because it dries out very fast. 17:02 I'm gonna cut it through the middle like this. 17:09 And we're gonna take about four sheets per filo. 17:13 And that's about four, plus or minus one is fine. 17:19 And we're just going to put a portion of our lovely mix 17:23 here in one corner, don't need much. 17:32 And we're just gonna make it into triangles, 17:34 so we're gonna roll it like that, 17:36 roll it like that, roll it like that, and like that. 17:41 There we go. 17:43 I'm gonna grab an oven tray, 17:49 a nonstick one. 17:51 I'll just put a little bit of oil on this to start with 17:53 so it doesn't get sticky. 17:55 And we're just gonna make some of those for our filos. 18:02 Okay, there's four lovely filos done. 18:05 Just give them a bit of a drizzle of oil 18:10 so they don't burn. 18:15 And just a little sprinkle of 18:18 black and white sesame seeds. 18:23 And we'll put them back in the oven, 18:26 and these will take around about ten minutes, 18:28 same temperature, 350 degrees. 18:40 Now we're gonna make the two salads really quickly. 18:42 The Mango Mesclun Salad is the first one. 18:45 And mesclun is just a term that we use 18:47 for just lots of different little spinach mixes. 18:49 This one's more of a baby spinach mix. 18:51 So I'm just gonna grab about two big handfuls 18:56 of mesclun or baby spinach. 18:59 I'm gonna cut up a mango for the salad, 19:01 and it's a great combination. 19:03 So for the mango, find the nice think sides 19:07 and cut off two big cheeks. 19:11 And we're gonna slice off the skin. 19:16 And when the skin is sliced off, 19:19 we can slice it up. 19:21 So this is a nice fresh combination 19:23 of the fresh lettuce and the beautiful sweet mango. 19:26 So just slice it into very small slithers like that, 19:31 keep your fingers away. 19:33 And we'll put that on the top of that. 19:37 And we'll do this other one as well. 20:07 So you also want something else to put on top of that. 20:09 Just get a nice big bit of a rustle. 20:14 Got some sliced almonds, just a sprinkle of those. 20:18 And we just put a bit of lime juice on for a bit of tang. 20:21 And just squeeze probably half a lime over just like that. 20:26 And that beautiful salad is ready to go. 20:29 So the next salad is the one used in these vegetables. 20:33 And these vegetables look pretty boring as they are. 20:36 But all we need is just a little bit of pesto, 20:38 probably half to one cup, and that will transform 20:41 these vegetables amazingly. 20:45 It's, come on, you can do it, there we go. 20:51 There's the pesto. 20:53 So I'm probably just gonna give it a stir around 20:56 and just coat all those vegetables 20:58 with that beautiful basil pesto. 20:59 It smells amazing, wish you could smell it. 21:02 The smell of basil, and just a beautiful pesto there, 21:08 look at that, sort of, color with the carrots. 21:12 And it just smothered those vegetables 21:13 and turned it from something really boring 21:15 to something really, really awesome. 21:18 I'm topping this with just a handful of cashew nuts, 21:24 and we probably give it a garnish of some herbs 21:25 just before we serve it as well. 21:27 So two beautiful salads ready for the table. 21:34 We're making fantastic progress on our meal today. 21:37 The filos are in the oven cooking away. 21:39 They shouldn't need to cook as such, 21:41 they just need to warm up the middle 21:42 and crisp on the filo on the outside. 21:44 So it doesn't take very long at all. 21:46 Two salads done, ready for the table. 21:49 And now we're gonna do the classic Strawberry Smoothie. 21:53 So over to the refrigerator, get the milk of your choice, 21:56 my favorite at the moment is almond milk. 21:58 We can use oat milk, rice milk, cashew milk, 22:01 there's lots of different milks you can use, 22:04 you can make your own. 22:06 I'm just gonna put the ingredients 22:07 in the blender and blend it up. 22:10 I'm gonna start with, cutting up one 22:14 cups of strawberries. 22:15 We'll see if we can, 22:16 we're gonna make four good serving sizes. 22:19 And there's about globs of strawberries 22:22 coming out there that will be blitzed up. 22:25 We're gonna have two bananas, lovely spotty bananas 22:28 make it lovely and sweet. 22:30 Strawberries as a whole are generally 22:32 quite of a bitter fruit, 22:33 so they need quite a bit of sweetening, 22:36 so two bananas. 22:38 I think, we're gonna add some milk, 22:40 so around about one to one and a half cups. 22:43 You want this all to blend, so it's just blending 22:45 but not too much, and that we get a nice think smoothie. 22:51 Tablespoon of honey, sweeten those strawberries up, 22:54 'cause they'll need it. 22:56 And then let's blend it. This could get noisy. 23:04 I was actuall in the supermarket last night 23:05 getting the ingredients for the show. 23:07 And I saw three women with trolleys 23:10 getting food with their children. 23:11 And they were like biscuits, cakes, chips, 23:14 all these really unhealthy things. 23:16 You know, feeding your children that kind of, 23:19 that kind of food is really, really unhealthy. 23:22 But giving them a great smoothie like this, 23:24 full of fresh fruits, couple of frozen fruit, 23:27 bananas, it's just a much healthy way to go. 23:29 So try and give your children these healthier sweet options 23:32 and they'll have much more 23:33 energy and vitality because of it. 23:37 I think that's finished, let's take a look. 23:40 Little bit runny. 23:41 I'm gonna add another, few more, add a banana to that. 23:43 It's a bit runny, 23:45 so you want to keep it nice and thick. 23:47 And more bananas make for a nice thick smoothie. 24:02 Here we go. 24:05 Look at that. 24:10 Probably thicker might be nicer 24:11 but this is just a nice consistency. 24:22 And we'll add some coconut on top. 24:31 And there's dessert done. 24:37 Let's see how the filos are going in the oven. 24:40 This is the most exciting part. 24:42 Look at that, they're browned nicely. 24:47 Here we go. Nice and crunchy. 24:52 And just lots of oozing flavors and textures inside the beans, 24:56 and the spinach, and the cranberries, and the... 24:59 the beautifully sweet butternut pumpkin. 25:02 So we just want to just carefully lift these off. 25:06 And just stick them up on a nice board. 25:09 Oops. 25:15 So we've got four servings here. 25:18 Trying not to touch and burn myself on the tray. 25:21 Here we go. 25:22 Now we just get a bit of a garnish with some cilantro, 25:29 just to give it some greenness. 25:32 Good go to, kind of, 25:33 garnishing herb here which is really nice. 25:37 Serve on a nice wooden board. 25:39 I've got some of the pesto we made before, 25:40 just on the side. 25:42 And that's all ready to go. 25:43 So bit of pesto on the side, that'll be amazing. 25:46 Also the salad here needs a bit of garnishing as well. 25:49 So I've got some fresh basil 25:51 that I reserved before we did the pesto. 25:53 So again, just chop it up in some nice strips. 25:57 So these herbs, you kind of want to make 25:58 either big pieces or kind of little pieces. 26:00 You kind of don't want to them in between size. 26:05 Let's chop it up here. 26:07 I'm just gonna garnish that over there. 26:08 Just some more extra basil love for the salad, 26:12 that would just taste amazing with the pesto. 26:15 So we're done. 26:16 Dessert, two salads, 26:18 and a meal, ready to hit the table. 26:23 And there we have a meal ready to go. 26:26 Two deliciously fresh, beautiful, healthy salads. 26:30 Pesto on that one, mango on that one. 26:33 Delicious and fresh. 26:35 We've got this lovely butternut pumpkin filo 26:40 with the pesto on the side. 26:42 It's just gorgeous. 26:43 Let's open one of them up and she what's inside. 26:47 Look at that, bursting with color and flavor, 26:49 with the pumpkin and the beans, just delicious. 26:54 Thank you for joining me today on Cook:30. 26:55 I hope you've learned some new skills, 26:58 some new ingredients, 26:59 and ways to feed your family healthier food. 27:01 I look forward to seeing you next time. |
Revised 2015-11-30