Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000007A
|
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 wrote The Revive Cafe Cook books, 00:30 and today I'm gonna share with you 00:32 some delicious recipes from my cafe 00:34 that you can cook in your very own home. 00:37 Cook:30 food is all about 00:38 using wholesome whole food ingredients. 00:41 We're gonna be using great protein sauces like beans, 00:44 legumes and nuts, 00:46 whole grains like brown rice and quinoa, 00:49 fresh fruits and vegetables, and tying it all together 00:52 with delicious international herbs and spices. 00:56 And the best part about Cook:30 Food 00:58 is you do not have to spend hours 01:00 slaving away in the kitchen. 01:03 In just 30 minutes I'm gonna show you 01:05 how you can make a delicious, healthy meal for your family, 01:08 and you're gonna be so surprised 01:10 how easy it can be. 01:13 On the menu today we have 01:16 super charged mixed nachos. 01:19 And these are not your normal cheese dripping, 01:21 unhealthy nachos that you get at Mexican places, 01:24 this is healthy. 01:25 We're gonna start with the Revive chili 01:27 served on corn chips. 01:29 We're gonna be serving with fresh tomato, 01:31 lettuce, avocado, cucumber, and limes. 01:34 We're gonna drizzle over the top 01:35 some cheesy cashew sauce, 01:37 and serve it with pan fried vegetables. 01:40 And to finish, the sweet is amazing. 01:43 Blueberry bit of an ice cream. 01:46 You must try this as a delicious healthy dessert. 01:50 Now 30 minute meals does not happen by accident. 01:52 You need to make sure you're very prepared. 01:54 We got a nice clear bench surface. 01:56 All our ingredients are stocked in our pantry, 01:59 and we got the pans on the stove 02:01 already nice and hot. 02:02 That's gonna save a couple of minutes cooking. 02:04 So to start with the chili, we're gonna start with an onion 02:08 and we're just gonna chop this up 02:12 in no fancy way. 02:27 Just gonna put some oil in the pan, 02:30 about one table spoon. 02:32 Oops, forgot to take the lid off. 02:34 Always helps. 02:37 And you want to get your onions on straight away. 02:40 These are gonna take few minutes to cook. 02:51 Might just turn it down a little bit. 02:59 I'm going to add some ginger. 03:02 Just gonna add a table spoon of ginger in this. 03:03 Ginger in a tube is really good stuff. 03:06 You can use fresh ginger if you want and chop it up, 03:08 but it's really easy to use some of these 03:10 great pre-prepared ones from the super market. 03:12 And garlic is our next ingredient. 03:14 So garlic, ginger and onions go together really well. 03:17 Just pop two garlic cloves and you press it together 03:25 and there you go, in seconds we got some ginger, 03:27 some garlic in there as well. 03:30 First I'll make it a bit, sautee 03:33 for a couple of minutes. 03:37 And the onion will caramelize 03:38 and become really, really sweet. 03:41 It's really important when you're cooking with onion 03:42 that you make sure it's cooked thoroughly 03:45 in high temperature to begin with. 03:48 Or else you kind of get that uncooked onion taste 03:49 which doesn't add much fun at all. 03:54 It's going nicely. 03:55 I gonna add some cajun seasoning. 03:58 You can choose any spices you want, 03:59 but there's some great spices around, 04:01 so that one teaspoon of cajun seasoning. 04:06 I'm gonna add some cayenne pepper 04:07 just for little bit of heat. 04:09 And again, you want to make sure 04:11 you're not over spicing it, 04:12 but just a little pinch of cayenne pepper 04:14 just adds a nice little bite to it. 04:16 So you can choose how much you want to do or not. 04:19 It'll just mingle up nicely. 04:21 See those onions are nearly 04:22 pretty nice and soft and clear. 04:27 It's looking beautiful. 04:29 Gonna add some capsicum, or red pepper 04:32 depending on what country you come from. 04:35 And this just really rounds out the flavor, 04:37 so we're just gonna chop it up. 04:39 Just reason it roughly. 04:43 Don't need too many chef skills here. 04:48 And again try and make it economize where you cut, 04:51 so you don't have to cut everything multiple times. 04:55 Here you go. 04:56 Put that in as well. 05:03 What you've got is a really nice flavorsome base there 05:05 for the chili that we've got. 05:06 Little bit of heat and lots of great flavor with the onion, 05:09 the garlic and the ginger. 05:12 And now we're gonna put in some tomatoes, 05:15 and we've got some peeled and crushed tomatoes. 05:18 You can just use diced tomatoes or whole tomatoes, 05:21 but you might need to clean them first, 05:22 so that you want to make sure you've got, you know, 05:26 globbyness of tomatoes, not just tomatoes and water. 05:30 So pour this in the mix. 05:39 It's really good to get this dish on first, 05:41 because it's gonna take around about 20 or 30 minutes 05:43 for all the flavors to mingle together 05:46 and become a really, really nice, nice chili. 05:50 There is the tomatoes. 05:53 And we'll throw some beans in there. 05:55 Now you cook your own beans and freeze them 05:57 or just the way I normally do, 05:59 but if you want something in a hurry 06:00 and something so easy you can get fantastically 06:02 inexpensive beans in cans from the supermarket. 06:06 And today I want to use some black beans 06:09 and some diet grade kidney beans, 06:10 but you can use any kind of beans that you like. 06:13 I Just gonna drain them. 06:17 And you don't need to be too pedantic about draining them 06:22 as long as most of the liquid's out you're fine. 06:25 Just turn this up here a bit. 06:34 Here we go. 06:38 So we're gonna leave this here 06:40 just to simmer on a very light temperature, 06:42 and just come back to it and stir it 06:44 so it doesn't stick on the bottom. 06:45 And after about 20-30 minutes 06:47 it will just be absolutely delicious. 06:49 We're gonna add some coconut cream 06:50 and some coriander and corn at the end, 06:53 but we'll wait right till the end. 06:55 So that's the chili under the way. 06:57 The big work's done. 06:58 We got the main cooking dish underway for a meal. 07:05 There is nothing nicer than on tops a Mexican meal 07:07 some really nice slithered, pan fried vegetables. 07:10 So we're gonna start with some red onion, 07:13 and we're just gonna slice some onions and some capsicums 07:16 or peppers, which ever country your from. 07:18 And just pan fry them briefly 07:21 and these will be just be a really nice addition 07:23 to this Mexican supercharged nachos we're making. 07:47 So just these sliced onions are great. 07:49 So we're gonna start with these. 07:50 We're gonna start with a tablespoon of oil 07:54 in a hot pan. 07:56 Start with the onions, 07:57 'cause they're gonna take longest to cook. 08:05 Just gonna, just let them slowly pan fry here. 08:10 And one of the keys about cooking 08:12 if you ever want to make food taste great 08:14 is making it look great. 08:15 And half the key to making it look great 08:18 is lots of different colors. 08:20 So we got purple from the onion, 08:22 we've got green, orange, red pepper. 08:25 So always look for different colors 08:26 when you're making any food. 08:29 Oh, the onion's making me cry, it's a good onion obviously. 08:32 So yeah, we just want to chop up all these peppers. 08:49 Now we're doing orange one. 08:51 Just rip the insides out, get all the seeds out. 08:55 Chop it in half and then just slice it up. 09:11 And now a red one. 09:33 So these are gonna really cook up nicely 09:35 and the trick with cooking this type of a vegetable 09:37 is you want to have them cooked so they're cooked, 09:40 but not overcooked so they're mashy. 09:41 So you kind of want a little bit crunch still left in them. 09:46 Because there's quite a large volume of vegetables 09:49 in this pan, look at those beautiful colors. 09:51 So this may take, 09:52 you may take probably about 10 minute to cook. 09:55 And now just kind of soften a little bit 09:57 and you still want to retain that little bit of crunch. 10:00 So just leave them there cooking and that'll be great. 10:02 Just stir the chili here. 10:04 It's just starting to stick a little bit on the bottom. 10:06 As you can see it's starting to thicken up. 10:08 As you can see on the edges some of the tomatoes 10:11 starting to redden up a bit, 10:13 and it just means that a lot of the water is escaping 10:15 and the flavors are enhancing and becoming stronger. 10:22 In nice Mexican restaurants you get 10:24 very, very unhealthy cheesy sauces 10:26 to put on your meal, 10:28 but here is a great delicious healthy one. 10:30 It's a cashew cheesy sauce. 10:32 So you're gonna need a blender for this one. 10:34 You can also use a stick blender 10:35 or a food processor. 10:37 So you're gonna start with one cup of cashew nuts. 10:41 That's the first ingredient. 10:43 And I'm using cashew pieces. 10:46 If you look at cashew pieces 10:48 they're actually partial cashew nuts 10:50 and often you can pay half the price for these, 10:52 'cause when you're blending things up 10:54 you don't need a whole cashew nut, 10:55 so here is just a little good budget saving idea you can use. 10:59 We're gonna add some corn starch, or corn flour, 11:02 so you need a tea spoon of it. 11:07 And you can get that from your grocery store. 11:11 We got some turmeric 11:13 and turmeric is gonna give it a lovely yellow color. 11:15 So you want about a quarter of a tea spoon of turmeric. 11:18 Pop that in there as well. 11:21 We want some salt and we've got quarter a tea spoon of salt 11:26 And some nutritional yeast flakes. 11:29 Nutrition yeast seasoning, 11:30 you can buy this in most health stores 11:32 and this just gives a great kind of cheesy flavor. 11:35 You want about a table spoon of it. 11:37 Put more in if you like it as well. 11:40 So it's all the sauce ingredients, 11:41 we just need some water. 11:44 So I'll just grab one and half cups of water. 11:49 Pop it in the blender, 11:53 lid on, where ever I put that, 11:54 here it is, and blend it. 12:00 Now that's blending I'm gonna start stirring over here 12:03 and give the curry a bit of a stir. 12:05 The chili a bit of a stir. 12:08 Give the vegetables a bit of a stir. 12:11 I've actually got the onions on the bottom, 12:13 'cause that's gonna need cooking the longest. 12:16 So that is cooking right, 12:17 just giving it a little bit of movement. 12:19 And come back and this should be nearly ready. 12:27 Here we go. 12:28 Here is our mix. 12:30 So as you can see it's very, very liquidy. 12:34 You probably don't think that it's gonna turn into 12:36 a cheese sauce, but it will. 12:37 So I've got a medium hot pan here to put this in, 12:41 and I'm just gonna pour it in there. 12:45 And we're just gonna lightly cook that. 12:47 You don't want to cook it too much 12:50 and this will just slowly start to thicken. 12:53 As you can see it's starting to kind of 12:55 cook on the sides a little bit. 12:57 And after a couple of minutes this will become 12:59 a really nice deliciously healthy cheesy sauce. 13:04 Now it's really important 13:05 when you put this in the blender 13:08 that you end up with everything blended properly. 13:11 If you don't blend things properly, 13:12 you can end up with like a liquid, 13:13 and little bits of cashew pieces. 13:15 And that won't form the sauce quite as nice 13:17 as having a really truly blended cashew nut 13:19 and where everything is all nice 13:21 and cheesy and creamy and blended together. 13:25 So we'll just leave that sauce to just simmer there 13:26 just very, very gently. 13:29 It might take about five or six minutes 13:31 and it'll just start to thicken up 13:33 very, very slowly. 13:35 So to recap, where are we at? 13:37 We got the chili as virtually finished. 13:41 It's pretty much done, 13:42 it just needs a little bit more cooking 13:44 and the final ingredients, so that's all done. 13:46 Vegetables are going nicely here. 13:49 Just sauteing nicely. 13:51 And we got the sauce on. 13:53 It's in a really good position. 13:54 We're about halfway through our 30 minutes 13:56 and the meal is looking like it we'll be completed in time. 14:01 Today on Cook:30 we are cooking 14:03 a delicious Mexican supercharged nachos. 14:07 This is a healthy version of your favorite Mexican meal. 14:10 We're starting with Revive chili 14:11 served on corn chips 14:13 accompanied with tomato, lettuce, avocado, 14:16 limes and cucumber. 14:17 Over the top we're gonna drizzle 14:19 a healthy cheesy cashew sauce 14:22 and serve it with pan fried vegetables. 14:25 And of course for dessert we have an amazing 14:27 blueberry bit of an ice cream 14:30 which will blow you away. 14:32 So next part we need to prepare some vegetables. 14:34 Every healthy meal has lots of fresh vegetables. 14:37 So we're gonna start with lettuce 14:38 which is a great thing to have, 14:40 so probably have half an iceberg lettuce, 14:43 and we're just gonna chop it in half, 14:45 chop off the end a bit, 14:48 and then just lots of thin slices. 14:52 Lettuce can be very dangerous for chopping 14:53 so be very careful you don't get your fingers. 14:57 That's probably the part of my cafe prep 15:00 that we've had the most accidents from, 15:01 as people chopping lettuce believe it or not. 15:05 So lay that out. 15:09 We'll throw in some tomatoes. 15:11 Got these from the staff of, some of the 3ABN staff garden. 15:14 They're beautiful tomatoes. 15:16 And again, we've got orange, 15:18 sorry yellow tomatoes and red tomatoes. 15:19 So, you know, don't be afraid to use different colors. 15:22 So we're just gonna slice them up 15:26 to nice slices. 15:30 Again try not to cut yourself. 15:35 And use these on a lovely Mexican meal. 16:00 So it's really good to use home produce when you can 16:02 if you know someone who has a garden 16:04 or if you have a garden, 16:05 there is nothing like homemade produce. 16:08 I just kind of lay them out 16:15 on a nice plate here we're starting. 16:17 Just arranging all the lovely vegetables. 16:21 So we got lettuce, tomatoes, avocado. 16:24 So it's scary I think avocados, 16:25 'cause you don't know what's gonna be inside. 16:28 Got no idea what they're gonna be like. 16:30 Look at that, it's looking pretty good. 16:32 Little bit of brownness, but we can cut that off. 16:34 Actually it's a bit too much so I might try another one. 16:37 Avocadoes can be very problematic. 16:42 Just slice it in half. 16:44 Look at that, beautiful. 16:46 Safest way to get the stone out is just chop it, 16:50 and don't hold it while you chop it 16:51 because I've actually shopped my thumb off 16:52 nearly doing that once before, so chop it, twist it 16:55 and get the stone off. 16:57 And you're ready to go and chop the avocado. 17:01 And my favorite way of chopping avocado 17:05 is first to get rid of the skin, 17:08 and then put it on the board 17:10 and then slice it up into lots of really thin slices. 17:20 And it's really nice just to fan it out, 17:22 so just kind of push it like that with your hands 17:25 and you can fan it out, it sets really nicely, 17:27 it looks really nice on a platter. 17:31 Just like that. 17:33 That's avocado, we got the cucumber. 17:35 Got half a cucumber in the fridge, 17:37 so again, we're just going to chop it up. 17:42 Cucumbers generally don't behave themselves as much, 17:44 they just want to roll away everywhere. 17:49 Just arrange them together. 17:51 Whenever you're arranging things on platters 17:52 I find it always looks lot better 17:54 having things clumped together, 17:56 rather than spread out. 17:58 It kind of keeps your colors all together. 18:01 So is that everything we want for the platter? 18:02 Oh, limes. 18:04 Nothing like a squeeze of lime on top of your Mexican meal. 18:07 So just give everyone 18:10 some nice wedges of lime to use. 18:14 And the really nice thing about this meal 18:15 is everyone can kind of customize how they want. 18:19 And just lay them like that. 18:22 So these are a vegetable platter which is really nice, 18:24 beautiful and colorful that's gonna go along with our meal. 18:27 Bit of a quick back in. 18:29 Get back quickly in, stir this cheesy sauce. 18:33 I actually looking really nice, here it's thickened up, 18:36 but it's probably not quite pouring consistency. 18:39 So the good part of this recipe is 18:40 we can just add a little bit more water, 18:46 another half cup 18:48 and every mix you kind of end up being different, 18:50 so it's kind of hard to give an exact recipe. 18:53 But just stir some more water through. 18:55 Give it a nice stir through 18:59 and just a little bit more time to heat 19:02 and that will just start to liquidize 19:04 and become a little bit more thinner. 19:05 'Cause you want to be able to pour it over, 19:07 over your nachos, not kind of glob it over. 19:12 So good there, a little bit more time to keep 19:14 cooking together. 19:15 Give the chili a bit of a stir-up. 19:20 It wants to stick on the bottom look at that, 19:21 it's just coming along beautifully. 19:23 See how it's thickening up nicely. 19:25 And the vegetables the onions are down on the bottom 19:27 which is great 19:28 and we can just stir up all these, these peppers. 19:30 So you want your onions to be very well cooked, 19:32 but your peppers you don't need to have as well cooked. 19:35 So going really, really well. 19:43 And now the part of the meal you've all been waiting for, 19:45 blueberry bit of an ice cream. 19:48 So first ingredient for this we're going to use a, 19:50 is a food processor. 19:53 This won't work in a normal blender, 19:54 because you need to, 19:56 normal blender like this generally needs lots of liquid. 19:59 This needs to be thick, so for thick, 20:00 blending things you need this. 20:02 So we're gonna start with three quarters a cup 20:03 of cashew nuts again, 20:05 and again we're using the large pieces. 20:10 I'm gonna use half a cup of water. 20:14 So it's gonna make like a little cashew cream first, 20:17 before we put the blueberries in it. 20:19 Blend this up. 20:22 Just blend that for about probably 10 or 15 seconds. 20:26 It will become a very nice cream. 20:30 I'll get the blueberries from the freezer. 20:36 Blueberries are a great thing to have in the freezer 20:38 because they just keep there are there when you need them 20:40 so stock your freezer up with lots of frozen berries. 20:44 Looks like a bit of a cream there now. 20:47 Look at that. 20:49 So now we're gonna add two cups of blueberries. 20:53 One cup, two cups. 20:58 I'm also gonna add some honey, 21:00 and we're gonna add two tablespoons of honey. 21:04 Liquid honey is a great sweetener to use, 21:06 nice and healthy. 21:07 You could also use date puree, 21:09 or egg white or something like that. 21:12 And we're gonna add some mint. 21:14 And this is what really makes it special is mint. 21:17 If you got a mint plant, that's great. 21:19 But just throw in, you know, 21:20 10 big leaves of mint or more if you want to. 21:23 So just pack it up and just throw it in there. 21:26 Give it a bit of a head start there, 21:29 and again just process the mixture. 21:37 Now this may need some water again, 21:39 every mix is different. 21:41 As you can see it's clumping up a bit, 21:42 so I'm gonna add a bit more water. 21:45 So you could need up to double the amount of water 21:49 just to keep it moving. 21:52 Just enough so it turns into an ice cream. 21:56 Give it too much, 21:57 you end up with kind of a watery kind of texture. 22:01 And if you don't have enough, it just doesn't blend properly. 22:04 But I think it looks as though it may be about right. 22:08 The smell of this mint is just amazing. 22:12 Mint's one of my favorite, most favorite herbs. 22:13 Make sure you grow some in your garden 22:15 or buy it from the supermarket. 22:18 And there we have some blueberry and ice cream. 22:21 So let's grab a spatula 22:23 and we're simply just gonna put it into 22:25 a nice serving vessels here. 22:29 And just pour it in. Just like that. 22:35 And yes, I'll do four of those. 23:03 So I've filled those up, 23:04 just give it a little bit of a push down, 23:06 don't push them down too much. 23:07 And on top of that we're just gonna chop some more mint 23:11 just to put on top, a bit of garnish. 23:19 And a few slithered almonds 23:22 is a great topping as well, 23:25 just on top. 23:27 Just like that, Just a couple, 23:29 just a little bit of extra crunch is nice. 23:33 And there you have blueberry bit of an ice cream. 23:36 Now this won't actually keep in the freezer, 23:38 if you put it in the freezer, it will all go rock solid. 23:41 It doesn't have all those anti-freeze 23:43 type of ingredients that ice cream does, 23:44 but you can put it in the freezer now 23:46 just to keep it cold before we serve. 23:48 So if you can keep it there probably say 15 minutes 23:50 and then bring it out when you're ready to serve. 23:53 So now we better check on this. 23:54 I think everything is ready. 23:56 The curry, the chili is pretty much done here. 23:59 Have a look at that, it is nicely and thick. 24:02 We're just gonna finish this off, 24:05 we gonna add some coconut cream. 24:06 We can use coconut milk, just a little bit, 24:07 just to give it a bit of extra creaminess. 24:11 So we'll mix it in there. 24:15 Look at that. 24:17 Also we need to add some honey. 24:18 So tablespoon of honey, 24:22 and teaspoon of salt. 24:29 And to make it really, really Mexican, 24:31 we want some frozen corn. 24:35 You can use canned corn or fresh corn if you want. 24:37 Just add a cup of corn. 24:40 Here is about a cup, 24:41 and it gives it just some extra color 24:44 and some, you know, Mexican authenticness. 24:47 So just stir that around 24:48 and that corn doesn't actually need to be cooked, 24:50 it just needs to be 24:52 just in here for a couple of minutes 24:53 to be warmed up so it's not frozen anymore, 24:55 it's all it needs. 24:57 So about the time you get it on the table 24:58 and into people's plates 25:00 that would have happily defrosted quite nicely. 25:03 And when we serve we're gonna add some cilantro 25:05 or coriander on top to give it some nice color as well. 25:09 Our sauce is looking nice and good here as well. 25:12 And it looks like our vegetables are going. 25:13 So we're pretty much ready to plate up and serve the meal. 25:19 So we're serving this over corn chips, 25:21 so get some nice healthy corn chips. 25:22 Ones that don't have MSG, 25:25 or preservatives, easy open. 25:28 Here we go. 25:30 So pour it over into a nice bowl. 25:33 Having a nice selection of bowls in your kitchen 25:35 is really good for presenting food as well. 25:36 So we'll have those there. 25:40 The vegetables, I'm just gonna put them to a nice wooden bowl. 25:44 And this should 25:47 just be easy for people to add to their meal. 25:50 As you can see the onions have caramelized nicely 25:53 and the pepper haven't been too overcooked, 25:55 so it's kind of how you want them. 25:57 Look at that. 25:58 I don't really want things 26:00 kind of heaped out of bowls as well. 26:01 Cheese sauce, nice consistency. 26:05 Just gonna pour that in there. 26:10 And we can pour that over our nachos. 26:14 This is bubbling nicely. I think we'll turn it off now. 26:17 You don't want to cook it too much 26:19 when the coconut cream is in there. 26:21 So we'll give it a final stir. 26:24 And then we're gonna smother it with some cilantro, 26:27 which is my, one of my favorite herbs as well. 26:30 Just some nice fresh cilantro, just roughly chopped, 26:34 and then just sprinkled over the top. 26:39 And we'll put that on the table, 26:40 and it's ready to go. 26:47 And to serve up this delicious Mexican meal 26:49 we start with the corn chips. 26:51 Get a thick handful of those, 26:53 spoonful of the delicious Revive chili. 26:56 And put some of the fresh vegetables on top. 27:04 Pan fried vegetables. 27:09 And smother it with the lovely cheesy sauce. 27:13 An amazing healthy Mexican meal. 27:15 Hope you've enjoyed that, 27:17 I look forward to seeing you next time on Cook:30. |
Revised 2015-11-30