Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000009A
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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. |
Revised 2015-12-03