Cook 30

Salad Mix

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000009A


00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon,
00:24 from the Revive Cafes in Auckland, New Zealand.
00:27 And also author of the Revive Cafe Cookbooks.
00:30 And today I'm gonna share with you,
00:32 how you can make delicious cafA(C) style meals
00:35 in your very own home.
00:38 Cook:30 food is about using delicious,
00:41 whole food ingredients.
00:43 We gonna be using protein sources like nuts,
00:46 lentils and beans,
00:48 whole grains like Quinoa and brown rice,
00:51 fresh fruits and vegetable
00:53 and tying it together with international flavors,
00:56 and fresh herbs and spices.
00:59 And the best part about Cook:30 food,
01:01 you do not have to spend hours
01:03 slaving away in the kitchen to make it.
01:06 I'm gonna show you in the next 30 minutes,
01:08 how you can make a delicious, nutritious meal for your family
01:11 and you'll be surprised how easy it is.
01:15 On the menu today,
01:17 we have a combination of salads.
01:18 And these are the--
01:20 my customer's favorite salads in my Cafe salad bar.
01:23 We have French Puy Lentils and Roasted Beetroot salad,
01:27 a Spanish Smoked Rice with Peanuts,
01:30 Fresh Cos Caesar Salad with Croutons,
01:33 and a Thai Green Curry Mingle.
01:36 We're gonna top it off with hummus
01:38 and finish with the Sparkling Fruity Punch.
01:43 Now, quick meals do not happen by accident.
01:46 You're gonna make sure your kitchen is setup
01:48 and ready to go.
01:49 A nice clear workspace, chopping board, sharp knife,
01:54 I've got the oven on at 400 degrees Fahrenheit
01:57 which is about 200 Celsius, a pot and a pan on the stove,
02:01 boiling water in the jug, ready to go,
02:04 and a pantry and fridge
02:06 enlightened with fresh vegetables
02:08 and all the things we're gonna need.
02:10 So a bit of preparation is really important,
02:12 and then you can make your meals really quickly.
02:15 First of beetroot.
02:16 Roasted beetroot is a great ingredient in roasting,
02:20 but it can often take up to an hour,
02:22 so we're gonna take a bit of a short cut
02:23 and get on first.
02:25 So beetroot or beets,
02:26 as you may call in some countries,
02:28 so we're just gonna, just take a raw one,
02:30 you may not have used it raw before,
02:33 and just slice it into rounds and then chop it up.
02:37 Now, we're gonna chop it up quite finely
02:39 because we want it to cook quickly.
02:41 So make sure, you keep it properly about under,
02:45 you know, half a centimeter or half to one centimeter.
03:19 So we have about two large beetroots
03:20 or around about three small ones on to a tray.
03:29 Drizzle of oil.
03:35 And we're gonna add really
03:36 beautiful spice of ground cloves.
03:39 And this beautiful...
03:41 Hmm, aromatic spice would just give a,
03:44 just a little a specialness of flavor.
03:47 So probably want to add about two teaspoons here.
03:50 Give it a good mix around.
03:54 Use your fingers,
03:55 we can mix it in the bowl if we want to.
03:59 We want to evenly coat the beetroot,
04:02 and put it straight in the oven.
04:08 So you want to make sure it has full 30 minutes,
04:11 and it will need that too.
04:12 You're gonna make sure
04:13 it kind of become soft and caramelizes.
04:15 Next ingredient is kumara or sweet potato.
04:18 I'm gonna use probably one to two large or three small.
04:22 Go with those ones.
04:24 And again, we're just gonna, gonna slice these up.
04:26 Let me just clean the knife.
04:28 We don't want beetroot all over a sweet potato.
04:31 And again, just crop it into quarters,
04:34 and then just chop them out finely.
04:57 Chop them as evenly as you can
05:00 and again just on to an oven tray.
05:03 These oven trays are great, they go on the dish washer.
05:06 Again, drizzle of oil.
05:09 And we're just gonna give this quick, quick mix up.
05:13 Don't need much oil, or just enough to stop it
05:15 from burning and help it cook.
05:19 And again in the oven.
05:20 These will take about 10 minutes,
05:21 so we'll pull them out earlier.
05:23 And they can happily cook there with the beetroot.
05:28 Okay, next ingredient we want to do is some
05:30 broccoli and cauliflower, this is for another salad.
05:33 So we want around about a quarter of a cauliflower.
05:39 So just a quarter, dissect it
05:42 and we're just gonna pull the leaves off and manky bits.
05:46 Now, it's looking very beautiful in there.
05:49 And just gonna, just chop it up into little bite size florets.
05:53 Just keep chopping in half, half again, very rough.
05:57 You want to make sure something that you can
05:58 pop in your mouth without becoming very rude at dinner.
06:07 So pot's already hot.
06:08 We got some boiling water here, ready to go.
06:16 They're hotter than I thought,
06:17 but that's better, better than too cold.
06:20 And you're gonna get that underway.
06:23 This can take about five or six to seven minutes
06:25 to become soft.
06:27 We don't want to overcook it and become too soft.
06:32 We're gonna add some broccoli as well,
06:34 and this will take about three to four minutes.
06:37 I'll just clean my knife, and again same thing,
06:40 just into lovely, bite sized florets.
06:43 I'm using these lovely fresh vegetables
06:46 really makes the salad beautiful.
06:49 And obviously it's healthy for you as well.
07:01 Here we go.
07:02 Lid on and we'll come back to that in a couple of minutes.
07:08 Next job as well, we've got another cooking job.
07:10 We're gonna make some delicious heroine croutons
07:12 for the Cos salad.
07:15 Now, I've got some beautiful rye, dark rye bread here,
07:19 and the crouton you buy in the shop
07:20 it's just all white flour and heavily processed.
07:23 Again, just gonna cube these into little cubes.
07:28 You can use stale bread for croutons
07:29 or fresh bread, it doesn't matter.
07:31 Sometimes, staler is the better.
07:34 I hope you don't, you're gonna make sure
07:35 it doesn't have mould all over it.
07:38 And again, we're just gonna put those in a pan,
07:40 with a little bit of oil.
07:43 Already nice and hot,
07:48 and just quick, briefly fry them.
07:53 Just, just give them a bit of a toss around.
07:58 I mean, when you're tossing, you're kind of tossing things
07:59 forth and bringing it back.
08:01 So it's kind of bouncing off the end of the pan
08:03 and bouncing back.
08:04 So it's kind of like a-- like a round motion.
08:06 You're not kind of throwing it up and down.
08:09 So it's very, very light coating of oil.
08:13 And we'll just throw in a good punch of salt as well.
08:17 In a couple of minutes we're gonna have
08:18 our own delicious croutons.
08:20 You want these nice and crisp, but not hard and dry.
08:23 So here we got four jobs on underway,
08:26 the main cooking job's done.
08:27 So the rest of salads
08:29 will just be basically an assembling job.
08:32 Now most salads require a good dressing
08:35 and we use many different dressings in my cafes,
08:37 but here is a great one that you can use
08:38 and use across the multitude of different salads.
08:41 It's a tahini dressing.
08:43 So we're gonna need some tahini
08:44 which is basically ground up sesame seeds.
08:46 I'm gonna put this into blender.
08:48 You can also use a stick blender as well if you like.
08:51 So we're gonna put four tablespoons, four...
08:57 And we're gonna add a tablespoon of honey.
08:59 We can throw in some dates if you want as well,
09:01 but honey is quiet convenient and easy.
09:04 And we're gonna throw in some lemon,
09:06 so we want quarter a cup of lemon juice.
09:09 And we're just gonna slice these in half,
09:13 and use this lemon squeezer.
09:23 Lemon juice gives a really nice bite end
09:25 with the acidic to the dressings.
09:27 So pour that in here or just pour through my fingers
09:30 so that I catch most of the seeds.
09:34 If the odd one tries to jump in,
09:36 it's not the end of the road, it will be blended up.
09:40 Here we go, a little bit of salt
09:42 and I think we need
09:44 half teaspoon of salt, this one.
09:48 And some garlic,
09:50 so I've got one clove of garlic.
09:53 I'm just gonna use the whole this time.
09:56 Give it a squash,
09:58 chop off the ends and peel it,
10:02 and then just give it a bit of extra,
10:04 extra chop to help it blend.
10:08 And there we go, simple as that.
10:11 Mix it up.
10:22 We also need some water.
10:24 So you probably want to start with about four tablespoons
10:27 and you can just alter it
10:29 depending on how liquidly you want it.
10:41 So you want it so it can pour over a salad
10:43 but not be too runny, just have little taste here,
10:47 so that's kind of perfect I think,
10:49 now it can drips and tastes amazing,
10:54 nice and acidic with the lemon juice,
10:56 bit of salt there.
10:57 You can just taste the garlic
10:59 and tahini isn't too overpowering.
11:01 So make sure you try dressings
11:02 because they can alternate differently.
11:04 So it's finished basically,
11:06 so we gonna use it and set it aside,
11:07 when we come to assembling our salads,
11:09 we just gonna add a bit of dressing to some of them.
11:12 Okay, aren't these babies here finished?
11:15 Look at that.
11:16 Just steamed, just gonna pour them into a colander,
11:21 and I just gonna give them a bit of water,
11:22 just so cool them down a bit, I put a cold water,
11:25 just to stop the cooking process.
11:32 I'm gonna just put in there and come back to those later.
11:35 The croutons, because they're just nicely.
11:41 Just crunchy but not too hard.
11:43 So that is done as well. So we'll turn this gas off.
11:46 And they'll be happy setting there
11:47 until we come to see the salad.
11:49 I'll just check the sweet potato.
11:54 Beetroot still needs a bit of time
11:56 but the sweet potatoes all ready to go.
11:59 It's nice and soft look at that,
12:02 so we just put that over here,
12:05 and we'll come back to that shortly.
12:07 And now we gonna make the Spanish rice salad.
12:10 This is really easy, it's just an assembly job.
12:12 We gonna some rice, brown rice that I cooked yesterday,
12:15 so whenever you cook rice make sure you cook extra,
12:19 so you can make salads like this.
12:22 We got some green peas as well.
12:24 There's just some precooked rice,
12:26 you could cook it on the day if you wanted to.
12:28 Just want about three cups, one, two, three cups.
12:34 And we're just basing in five ingredients into this bowl.
12:38 And some frozen peas,
12:40 it seem we just kind of go about a cup of
12:44 sweet peas that are frozen, these don't need cooked,
12:47 that'll just kind of defrost as we put ingredients in.
12:51 Also gonna put some wet dressing in
12:53 as I will be dressing then I put about half a cup.
12:55 So pour that over.
12:59 And the magic ingredient for this is smoked paprika,
13:05 so we want two teaspoons of smoked paprika
13:07 and this gives a beautiful,
13:08 beautiful smokey kind of flavor.
13:11 That's about two teaspoons.
13:14 Table spoon of sweet chilly sauce.
13:18 So these are ingredients that are great
13:20 to have in your pantry.
13:23 And something that makes the rice
13:24 sort of really special is peanut,
13:25 so they just always seem to fly at the door at my cafe
13:28 when you throw peanuts into rice salad.
13:30 So about half a cup of peanuts.
13:33 We gonna dice up a red pepper,
13:37 just cut the end of
13:40 and dice just into little dice, so cut into strips,
13:46 and then chop it into dices.
13:54 Otherwise when you cut
13:55 so you don't have to cut everything multiple times
13:59 and just very rough and rustic.
14:00 You don't need to get too perfect about it.
14:04 And I think that's all the ingredients.
14:06 So what we're doing now is just put your hands in,
14:08 give it a good mix around,
14:10 this is a fun part of making salads
14:11 is when ingredients are all in.
14:14 Now smoked paprika just got rubbing
14:16 and the color will start coming out.
14:20 And this is a truly delicious salad.
14:26 There you go, I just wash my hands.
14:33 And to finish it off
14:34 we're just gonna use some cherry tomatoes,
14:35 I have some beautiful, cherry tomatoes,
14:38 few different colors,
14:40 so I got some yellow ones,
14:43 I got some red ones.
14:46 I'm just gonna chop them up, just into half.
14:50 If you're skilful you can chop up two at a time,
14:53 plus it's nice when you tear into a cherry tomato
14:55 to have bit of edge they say,
14:58 just try and chop into half roughly.
15:03 Just like that,
15:06 and just finish off with the bit of Italian parsley
15:09 just a few slices.
15:12 And this salad is done and is ready for the table.
15:19 If you've just joined us on Cook:30,
15:20 we're cooking the four most popular salads
15:22 in my cafe in Auckland.
15:24 We have the French Puy Lentils and Roasted Beetroot Salad,
15:29 A Spanish Smoked Rice with peanuts.
15:32 We had a Fresh Cos Caesar Salad with Croutons.
15:35 A Thai green curry mingle.
15:37 And serving over the top with delicious hummus
15:40 and finishing off with the sparkling fruity punch.
15:44 So we got a couple of minutes,
15:45 we're setting out to get punch underway.
15:47 So just going- to a mix of orange juice,
15:50 just getting some nice pulpy orange juice
15:53 and some, we gonna add some extra bits into it,
15:56 to make it a bit more special than you normally would.
15:58 So probably around about
16:00 just under a quarter or liter of orange juice
16:03 and we just gonna add some strawberries,
16:06 just gonna take strawberries and chop them up
16:09 really finely
16:12 and they just add some beautiful color.
16:14 This is a great punch to use in Christmas time.
16:19 You can just make your punches just look a little
16:21 look more special.
16:36 Just chop them up anyway you can into little cubes,
16:40 little bit finish at the end
16:42 and into the punch, just like that.
16:46 I'm gonna add some limes for color mainly,
16:49 a little bit of lime juice as well.
16:50 So just quarter of these long ways,
16:53 fire them in.
16:56 And I'm just gonna squeeze one in
16:57 just to add some juice.
17:00 Well, that's it.
17:02 And some mint, always adds an amazing taste to drink.
17:06 And because you're drinking it,
17:08 you want to make sure it's chopped up
17:09 really, really fine.
17:11 You don't wanna be choking on some,
17:14 some large pieces of mint, that in as well.
17:18 And we got better it serve,
17:20 all we gonna do is add some sparkling water,
17:23 so I've got some sparkling spirits of water
17:24 or soda water, and some ice,
17:26 but we gonna do that right before we serve.
17:31 Every morning at my cafA(C), we prepare all the vegetables
17:34 and ingredients for the salads,
17:35 so that when it comes to assemble, it's an easy job
17:37 and that's what we've come to here.
17:39 So we got that sweet potato beautifully cooked,
17:42 so this is what we gonna mixing straight in the bowl,
17:44 we gonna be serving in.
17:45 Has a beautiful caramel or sweet potato.
17:48 I got these lovely fresh broccoli and cauliflower.
17:52 Look at those amazing colors.
17:54 So it's basically the bulk of that salads,
17:56 now we want to add lots of yummy, delicious flavors.
17:59 So this is a green curry it seems.
18:01 So I got some green curry paste
18:03 and that's available for most super markets
18:05 in health stores,
18:06 make sure you don't get the ones is shrimp paste
18:08 or herbal things like that.
18:10 So we just gonna put in,
18:12 around about a teaspoon of this curry paste.
18:18 You don't need much at all.
18:19 Little bit of water.
18:23 And I also got some lemon grass paste,
18:25 which is available at most supermarkets as well.
18:27 You could use fresh lemon grass and chop it up.
18:31 But this is much easier.
18:33 This provides a really delicious flavor start
18:36 for the salad.
18:40 And the reason we mix some water in this
18:41 because we want to make sure it distributes evenly.
18:44 So just gonna put that over like that.
18:48 Doesn't need much at all.
18:50 We gonna add the dressing that we made before.
18:53 So around about half a cup of that dressing
18:59 and little bit of salt, a quarter of a teaspoon.
19:05 And we got these great bamboo shoots,
19:07 this is a nice ingredient to have anything Thai.
19:09 Again you can get it from health shops,
19:11 some supermarkets in the Asian oil.
19:14 And this just a little bit of some bamboo
19:15 you can just plug into the salad
19:17 to make it more authentic in times.
19:19 I just gonna drain them.
19:23 We don't want water floating around in the salad
19:24 so try and get most of the water out,
19:26 I'm gonna add them in as well.
19:31 And then for color
19:32 nothing like a good old red pepper to color
19:37 'cause we are using the other salad diced,
19:39 I'm gonna slice this one, so if you are doing that,
19:41 repeating a particular ingredient in a meal,
19:45 make sure you prepare in a different way.
19:58 Lots of nicely salted and sliced, there we go.
20:02 We gonna do just tablespoon of honey
20:04 or date puree just to sweeten it up a bit.
20:09 And I take these whole ingredients.
20:10 Again get your hands in
20:13 make sure they are washed of course.
20:14 And just combine all those
20:16 delicious flavors ingredients around.
20:19 And we make that salads in big,
20:21 big buckets every morning,
20:23 and just toss around all these deliciously colorful
20:26 and great ingredients with dressings
20:29 and flavors and things like this.
20:31 As you can you see the broccoli pokes through,
20:33 and that looks absolutely amazing.
20:36 And to garnish
20:39 I have like a bit of fresh cilantro or coriander,
20:42 I'll just throw some of that on top
20:45 and the salad is ready for the table.
20:51 My favorite lettuce is romaine or cos lettuce,
20:54 I'm gonna use this for the cos salad.
20:56 And this is just a delicious crisp green lettuce.
20:58 So if in doubt,
21:00 cos or romaine is just the way to go.
21:02 So just gonna cut it down low,
21:04 and they just got beautiful, beautiful leaves
21:06 so we just kind of just put on the salad platter
21:09 just like that, we're not gonna chop it up.
21:11 Look at these beautiful little many half things you can get,
21:14 many put some lettuce there.
21:16 Just absolutely beautiful,
21:17 so it just gonna be a leafy leaves like that,
21:21 just platter up, so it looks nice and even.
21:26 We gonna add something now, it's a cento tomatoes,
21:29 which give a lovely flavor.
21:31 Cos salad would traditionally have things like
21:33 cheese and bacon and, and try these
21:37 but you can make it really nice
21:39 healthy plant based one.
21:40 So just slice the cento tomatoes,
21:43 you can get these from any supermarket.
21:44 Just nice and thinly.
21:47 I do a couple more,
21:49 just try to avoid as much oil often as you can.
21:58 Just gonna sprinkle all those over like that.
22:02 For just a bit for color.
22:06 Avocado is a great ingredient as well,
22:10 so I'd just slice the avocado in half,
22:13 open it up and this is a good one.
22:16 Look at that beautiful,
22:18 stab the stone don't cut yourself.
22:21 The stone off.
22:23 Just peal it off and then we gonna dice it
22:26 into once in a medium or half inch cubes.
22:33 Just like this.
22:37 And again cut marks on your chopping.
22:40 Chop two halves at a time,
22:42 and it's gonna just driven right across there.
22:49 Just like that, few black buds,
22:51 make sure you get them out.
22:57 And then we just gonna sprinkle over this dressing.
23:02 Just drizzle over like that.
23:07 So you don't totally drown up,
23:08 you can see the ingredients coming through
23:10 and a beautiful fresh croutons over the top as well.
23:15 You got yourself a deliciously healthy Caesar Salad.
23:20 Very yummy.
23:24 I'll often cook off a batch of lentils
23:25 and put them in the freezer and that way it's great,
23:28 you can use them any if you want.
23:29 What we have to do is put them in the colander,
23:33 and then just pour some boiling water over the top
23:35 and make sure defrost reasonably quickly.
23:40 And pour some hot water,
23:42 you can also use canned lentils if you want as well.
23:49 Might as run some more hot water over as well.
23:55 We can cook here on the day, what do you want to do.
23:57 It's great to get your freezer stocked of lots of lovely
24:00 ingredients out that you can use.
24:04 There we go, make sure to defrost it now,
24:07 make sure to get as much water out of them as you can.
24:13 You don't want too much water floating around in salad
24:16 into a mixing bowl.
24:19 So it is three to four cups of lentils,
24:22 beetroot, let see how it's going?
24:25 Look at that,
24:28 that shrunk a lot,
24:30 there as you can see
24:31 it's a soft, very spices and very sweet,
24:37 you are gonna get those hands of the clove panel here.
24:42 And normally you put a bake beetroot in that
24:43 will probably take about an hour to cook,
24:46 so I gonna see if a little beetroot
24:48 what could be wonderful in the salad.
24:55 So beetroot, lentils and we gonna add some color,
25:00 so we got a yellow pepper here.
25:04 And we just chop this up into little fine, fine dices.
25:27 So once that's here, we can throw that in as well.
25:31 I'm not actually gonna make a specific dressing this time,
25:33 but just throw in some ingredients,
25:35 we have some whole grain mustard,
25:37 so we are gonna add a tablespoon of it.
25:42 Two tablespoons of sweet chilly sauce,
25:49 half teaspoon of salt,
25:53 juice of a lemon,
25:56 so it's kind of a dressing as it as we go
25:57 as we make the salad, it saves a bit of time,
26:00 we could have actually put these ingredients
26:01 and mix them together.
26:03 There is nothing to at least in this blending
26:05 or anything like that,
26:08 and just a clove of garlic, and the garlic press,
26:11 squeeze it through just a little bit in there
26:13 to just give it a bit of a flavor.
26:16 And some dash of honey
26:19 or date puree for sweetness.
26:22 And then we just gonna mix this around.
26:25 And our salad would nearly be done.
26:27 Now a little bit of oil,
26:29 so you can put a little bit of olive oil in this as well,
26:31 just a dash.
26:36 And then we gonna garnish this with mint.
26:38 And it's gonna be finished and ready for the table.
26:43 Take nice bowl.
26:49 And this beautiful beetroot flavors
26:51 will come out really nicely.
26:56 And just a really good,
27:01 nice big bunch of mint,
27:03 some color and just some extra fragrance
27:06 will kind of blend really nicely with the cloves
27:08 and the sweetness of the beetroot.
27:17 And here we have four delicious salads
27:19 from my salad bar at my cafes.
27:21 Put them together in a bowl with some hummus
27:23 and you got yourself a complete meal.
27:26 Thank you for joining me today on Cook:30.
27:28 I hope you've learned some new things
27:30 and I look forward to cooking with you next time.


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Revised 2015-12-03