Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000010A
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00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon from the Revive Cafes 00:25 in Auckland, New Zealand, 00:26 and I also write the Revive Cafe Cookbooks. 00:28 And today I'm gonna show you 00:30 how you can make cafe style meals 00:32 in your very own home. 00:34 Cook: 30 food is all about using whole foods. 00:37 Food that's rich in nutrients and energy. 00:40 We're gonna be using lots of proteins like nuts, 00:42 beans and legumes. 00:44 Whole grains like brown rice and quinoa. 00:47 Lots of fresh fruits and vegetables, 00:49 and tying it all together 00:51 with great international flavors and herbs and spices. 00:54 And the best part about Cook: 30 food 00:57 is you don't have to slave for hours in the kitchen. 01:00 In just 30 minutes you can cook 01:02 a great healthy meal for your family 01:04 and I'm now gonna show you how. 01:06 And it's gonna be easier than you thought. 01:10 On today's menu we have a bit of an Asian theme going on. 01:13 We're gonna start with a Asian peanut stir fry. 01:17 It's really delicious. 01:19 We're gonna serve on the side honey glazed tofu. 01:23 Also, got a great green salad with Asian sesame greens. 01:26 And on the side we have some edamame 01:28 which are soybeans, 01:29 which are very delicious and a nice snack food. 01:31 And to finish off, 01:33 refreshing sliced pineapple with mint and lime. 01:36 To make sure you want to be 01:38 able to cook healthy meals quickly 01:39 you need to make sure your kitchen's set up. 01:41 So we got a nice clear bench space here. 01:43 Good chopping board. Nice sharp knife. 01:46 We've boiled the jug. 01:48 And we got two pans on, nice and hot and ready to go. 01:51 It will save us quite a few minutes 01:52 in the cooking process. 01:54 First thing to get underway is the stir fry. 01:56 We want to start with some onion. 01:58 We're gonna start with some red onion today, 01:59 primary for color. 02:01 I'm just gonna slice this up into long slices. 02:24 So this will be the thing that would take the longest to cook. 02:27 You really want to make the onions cook well. 02:29 So start off with a tablespoon of oil. 02:33 And get these onions underway. 02:39 Press them down a bit. 02:41 And just start on the other vegetables. 02:42 So I've got a nice red bell pepper 02:46 and we're gonna just chop this up into cubes. 02:59 We're doing this nice and chunky. 03:01 Making sure you're caramelizing all the cuts. 03:04 We're got a squash or a courgette or a zucchini, 03:07 whatever they call them in your country. 03:10 And all these different colors 03:11 just add up to make a great dish. 03:14 So when you're cooking make sure 03:15 you're choosing lots of different colors. 03:18 I'm cutting these nice and chunky. 03:20 They're gonna be taking a while to cook. 03:24 And they'll become smaller and more bite sized 03:26 when they get through the cooking process. 03:30 Let's give that a bit of a stir up. 03:35 We'll just let that sit there for a couple of minutes. 03:37 We're gonna also add some ginger, 03:39 and this ginger puree 03:41 is a great addition to any meal. 03:42 So I've got two table spoons of ginger puree. 03:45 You can use normal chopped ginger 03:48 if you like, if you've got it fresh. 03:49 This is such so quick. 03:52 Garlic. So grab two pieces of garlic. 03:57 They're quite small so I might grab three. 04:03 And then the garlic press. 04:06 I'm just gonna squeeze them right through into the dish. 04:11 Look at that. 04:17 Just gonna leave that their on a reasonably medium heat. 04:20 Just to... 04:21 just saute away and those will caramelize 04:24 and come nice, nice and flavor some 04:26 and provide a really great base for the stir fry. 04:30 Just putting my things in the bin. 04:32 Keep it clear work space at all times. 04:36 So we're gonna do some sesame tofu 04:38 which is a lovely Asian product. 04:40 You can get this at most supermarkets. 04:42 Just gonna drain it. Get most of the water out. 04:48 And we're just going to cut it into nice big slices. 04:56 Might need a bit of knife help there. 05:00 Just slice it up, this is firm tofu, 05:01 go for the firmest tofu you can get. 05:04 I mean, just stays together a bit easier 05:06 and just into nice probably, what's that? 05:08 One centimeter, half inch, third inch, 05:11 kind of, sized pieces of tofu. 05:15 Got another hot pan here. Nice non stick pan. 05:19 Table spoon of oil, we don't need much at all. 05:22 And we're just going to start that cooking away. 05:28 Whoa! 05:33 Water and oil always seem to splatter a bit. 05:37 So I might turn it down a little bit. 05:42 And here we go. 05:49 That'll just gently cook away. 05:52 You want to get some of the moisture out of it, 05:54 and it will just come to become golden brown. 05:57 Say it will probably take a couple of minutes just to, 05:59 just to gently pan fry the-- 06:02 Now to go with that afterwards is a really nice marinade. 06:05 So we're gonna add some-- Make a nice marinade. 06:07 We're gonna use honey. So what have we got here? 06:11 We have four tablespoons of liquid honey. 06:14 One, two, three, four. 06:19 Some soy sauce or tamari. 06:23 And we need two tablespoons of that. 06:26 That's about one tablespoon, two tablespoons. 06:32 Gonna use some lemon juice. Just the juice of one lemon. 06:40 Just squeeze it through your fingers to catch the, 06:45 catch the pips. 06:48 You can use lemon squeezer if you want, 06:50 but I'm all for shortcuts when making quick meals. 06:57 And some more ginger. 06:59 Never have too much ginger, 07:01 so another two tablespoons of ginger. 07:07 And just add a little bit of water, 07:08 probably about four tablespoons of water. 07:12 And we give that a bit of a stir around. 07:15 And this will make a really nice marinade 07:19 that we're gonna pour over the tofu when it's cooked. 07:22 Traditionally marinades, you probably marinade 07:25 the tofu before you cooked it, 07:27 but I think it's much better to cook the tofu 07:29 that's nice and hot, when we add this marinade, 07:31 it just sucks it into the tofu 07:33 and flavors it really, really quickly. 07:35 So we're not gonna do this now, 07:37 but we're just getting this job underway 07:38 so that when the tofu is finished 07:40 we can put it straight on. 07:46 So just leave that there. 07:48 Also we're gonna be putting sultanas in the stir fry. 07:51 And there is nothing better than-- 07:52 Sultanas come in normally quite dry like that. 07:55 But it's really nice to give it a bit of boiling water. 08:02 And we're just gonna soak them. Got some boiling water there. 08:08 We got one cup of sultanas. 08:11 And in about probably five minutes 08:12 they're gonna be nice and plum and juicy. 08:15 When we add them to our stir fry 08:16 they'll be just a nice, 08:17 really nice, juicy sultana stir fry. 08:22 Now we're gonna make the most delicious 08:23 and easy salad you'll ever have seen. 08:26 A sesame Asian greens. 08:28 But in supermarket there's all these 08:29 delicious green vegetables. 08:31 This is bok choy. I found this one today as well. 08:34 I've got no idea what the name of it is, 08:36 but it looks green 08:37 and it's delicious and it's fresh. 08:39 So just go to your supermarket, 08:40 anything that looks green and fresh 08:41 and it will probably be fine. 08:43 Got some, I think these are mustard greens as well. 08:45 Just, just a nice big handful of beautiful green produce. 08:49 Just chop off the ends. We don't want those. 08:52 They're a little bit hard. 08:54 Might chop a little bit more off. 08:56 And basically slice it up. Slice small up. 09:01 And don't forget these nice end buds 09:02 can be really nice and crunchy and juicy. 09:05 So don't leave too many of them off. 09:08 Chop it up. 09:09 Always going across the grain, 09:11 'cause some of them can be quite stringy. 09:13 But try to eat one of these by it self, 09:14 it's very, very chewy. 09:16 But the minute you cut it, 09:17 it becomes a very pleasant experience. 09:20 Chop these up into one inch strips. 09:23 Pour them in a nice bowl to present it with. 09:29 So these beautiful greens 09:33 full of so many vitamins and nutrients. 09:36 Gonna just add just a bit of color as well. 09:38 So I've got another bell pepper or capsicum here. 09:42 And we're just gonna julienne this up, 09:43 so it's nice and finely sliced. 10:09 Be really careful when you get to the end, 10:11 because it's very easy 10:12 for the knife to slide into fingers. 10:14 So just slow down when you get to the end. 10:17 Taking your fingers off is not a good thing to do 10:20 when you're cooking. 10:21 Give that a nice little mingle around. 10:26 And then what we're gonna do is drizzle some honey. 10:29 So probably about two tablespoons of honey over it. 10:35 Going to drizzle some sesame oil, 10:37 has a beautiful flavor, 10:40 add the one-two table spoons depending on how much you want. 10:43 Just give it a light, kind of, pick up and dress around. 10:45 Little, kind of, drizzle through the salad. 10:49 Perhaps, just another top-off with honey. 10:54 And then just a bit of sesame seeds. 10:57 We got white sesame seeds. Just a light sprinkling on top. 11:03 And some black sesame seeds. 11:04 And these are reasonably available 11:06 from all your health stores and some supermarkets. 11:10 And how simple is that salad for something 11:12 that's very delicious, green healthy and fresh? 11:16 So yeah, just go for those greens in your supermarket. 11:18 They're fantastic. 11:20 The next thing I'm going to prepare is edamame 11:22 which are soybeans and you buy these frozen from-- 11:28 Most supermarkets have them, Asian stores definitely do. 11:31 And these are just little soybeans in pods. 11:34 Just like that. Quite solid and frozen. 11:38 So we're just going to put this in the, in a bowl. 11:44 Oops! 11:46 And then pour some boiling water over it. 11:49 And in about five or ten minutes 11:51 it will be nicely defrosted 11:53 and also, you don't really need to cook it. 11:54 Just needs to be defrosted and, kind of, warmed up. 12:00 Sometimes come pre-cooked, sometimes they come just raw. 12:02 So you just have to just play around 12:04 with the ones you get. 12:05 So just going to let them sit for a couple of minutes 12:07 five or ten minutes, and that will be ready to-- 12:09 When we prepare-- Ready to serve our meal. 12:14 Our meal is well underway. 12:16 Our tofu is nicely browning in the pan. 12:18 The stir fry is caramelizing 12:20 and nearly ready to add all the flavor ingredients. 12:22 We got the marinade done for the tofu. 12:24 Sultanas over there are soaking. 12:26 We got the edamame cooking there in the boiling water. 12:29 And we finished the green Asian salad. 12:32 If you just joined us on Cook 30? 12:34 We're cooking a delicious Asian meal. 12:36 We have an Asian peanut stir fry. 12:39 Accompanied by honey glazed tofu. 12:42 And on the side a deliciously fresh Asian sesame green salad. 12:47 We also are serving with a side of edamame, 12:49 that's soybeans. 12:50 And to finish deliciously fresh sliced pineapple 12:53 with mint and lime. 12:58 Now let's just check on the tofu, 12:59 see how that's going. 13:01 We'll just flip some of this over. 13:04 Look at that, look how golden brown that's going. 13:06 Isn't that just beautiful? 13:08 That's just lovely and brown, so it's half done. 13:11 So just flip all these guys over here 13:13 and we can do the other side. 13:15 And this will soak up our marinade beautifully 13:18 when we get to that. 13:21 Whoever said tofu is boring 13:23 never added any kind of flavors to it, but it's-- 13:26 Tofu just sucks up the flavors amazingly. 13:29 That's a great ingredient to use. 13:31 So the stir fry, I'll just get this back up 13:34 and running again. 13:36 We'll just turn this up a bit. 13:38 So these vegetables are beautifully caramelized now. 13:41 Getting nice, and soft, and cooked, 13:43 and these provide a really great base 13:45 for the rest of our stir fry. 13:47 So we're going to start adding lots of lovely flavors of this. 13:50 So first, it being a peanut stir fry, 13:52 you wanna add some peanut that's happening. 13:55 So we'll start with two tablespoons of peanut butter. 13:59 One and two. 14:01 And we're gonna mix this with around 14:02 about four tablespoons of water. 14:07 And this will just-- 14:09 You just put the peanut butter, now this is, this lays as it is. 14:11 It won't mix and you have clumps of peanut butter. 14:13 So this will give like a nice peanut sauce. 14:15 It's kind of like the cheese peanut sauce 14:17 that we can put through. 14:30 So we're just gonna pour this over the stir fry like that. 14:36 We're gonna add some honey. Nice healthy sweetener. 14:40 Two tablespoons of honey. 14:44 Two tablespoons of soy sauce or tamari 14:48 just to give it a bit of nice saltiness. 14:53 I'll just turn it up a bit, so it starts cooking. 14:59 We'll just start stirring it together. 15:01 And these flavors will start to infuse 15:03 in all those vegetables 15:05 and make them taste really yummy. 15:09 Gonna put in some spring onions or scallions. 15:16 So just gonna just slice these thinly. 15:20 It's always good to have things 15:21 and minimize only your chopping. 15:23 You don't want to chop every single scallion individually. 15:27 So let that cook in there as well. 15:30 And will put some peanuts. 15:31 We'll put half a cup of peanuts. 15:35 Generous half cup. It's turned out bit more. 15:41 And you can see it's coming together nicely. 15:45 Now the most important thing 15:46 of a stir fry is obviously rice. 15:48 So in the fridge what I've done is yesterday 15:50 we had a rice meal and we had some rice leftover. 15:54 And this is brown rice, 15:55 so whenever you have cooked rice 15:57 always cook a little bit extra and put it in your fridge. 15:59 And that'll last, last a couple of days 16:01 and you can use it in a stir fry 16:03 and you don't have to go 16:04 to all the trouble of cooking it again. 16:06 So if you're thinking ahead like that, 16:07 it always works out better. 16:09 So we're just gonna put in 16:12 two to three cups of brown rice that's precooked. 16:17 Or you can just cook it, cook it before, 16:20 at the beginning of this meal if you want to as well. 16:23 I'm just gonna fold that through 16:24 and that rice is just gonna soak up all that lovely flavor. 16:30 Look at that. 16:32 So stir fry, you don't want to be too, 16:33 generally as quite have a little bit of moisture, 16:36 that's just not a liquid event. 16:38 So it's just a combination of all this rice, 16:40 but you don't want it to be too dry. 16:41 So as you can see, we've got a nice, moist peanut butter. 16:45 The soy sauce and the honey 16:46 just giving it that bit of moisture 16:47 to make it into authentic stir fry. 16:52 We also got these sultanas, which are actually raisins, 16:54 I got that wrong before. So these-- 16:56 Sultanas and raisins are interchangeable, 16:58 we can use either one. 17:00 I generally prefer raisins. 17:01 So they're lovely and plump now, look at that. 17:04 Just going to drain them. 17:11 Put them in as well. 17:15 And that essence is the major part of the stir fry. 17:19 And that rice will just be heating up 17:20 with the heat there, doesn't need to cook it 17:22 just needs to warm up. 17:25 So it's pretty much done. 17:27 Now the thing tastes actually very delicious as it is, 17:29 but there's a few things we can do now 17:30 that just make it awesome. 17:32 And this is three ingredients and the first one is mint. 17:36 So a good big handful of mint. 17:39 Again, cut in half and then chop it up finely. 17:46 And that, the smell of this is just beautiful and amazing. 17:50 Some cilantro or coriander, 17:53 depending on what country you come from. 17:55 Same herb. Chop that up as well. 18:01 And also lime juice. 18:04 Lime juice is just gonna add amazing flavor. 18:06 So this mint, the cilantro, and the lime juice, 18:09 is just going to add this amazing flavor 18:13 right through the stir fry. 18:14 And that's just gonna be humming in your mouth 18:16 and you'll just love all these beautiful Asian flavors. 18:21 So I'm just going to turn that off now 18:23 and that'll just continue just to keep warm. 18:25 So that when we're ready to serve 18:27 it will be ready to go. 18:29 Might just put a bit more lime juice on. 18:33 Limes, you don't have pips, 18:35 so you can just squeeze them like that. 18:37 We might just add a few extra limes, 18:39 just so people can add a bit more lime juice 18:42 on themselves as well. 18:54 And this beautiful fresh mint and cilantro herb mix on top. 19:00 And the stir fry will be one of the best stir fry's 19:02 you have ever tasted. 19:07 Okay, so this tofu is looking amazing. 19:11 Let's just check on this here. 19:12 Look at that, nice and brown on both sides, 19:14 it's nice and firm, it's cooked up beautifully. 19:17 So we got a reasonably hot, hot, hot pan here 19:20 and marinade, we're just gonna pour over. 19:24 And that's just gonna bubble and the water's gonna evaporate 19:28 and it's gonna become a nice sticky mess 19:29 and it's just gonna-- 19:31 Or not a mess, a nice sticky goo 19:32 that's just gonna just soak into that tofu 19:35 and just make it taste amazing. 19:37 So again I'll just turn the heat up on that a bit more 19:40 and let that bubble away and it will just caramelize 19:42 and become really nice, beautiful tofu. 19:46 And all you need to do that is to just garnish it 19:48 and it's ready to serve. 19:52 And now it's dessert time, delicious, fresh pineapple. 19:55 Now before we start dessert, we've been cutting onion, 19:58 and, you know, non dessert things on this board, 20:01 so make sure you throw your board to the other side 20:03 and use the non onion side. 20:05 'Cause onion flavored pineapple 20:06 is probably not the best thing to impress your guest with. 20:09 Lovely big pineapple. 20:10 Best way to do a pineapple is chop the ends off. 20:14 Just like that. 20:17 And then we're just gonna slice down the side 20:21 in a, kind of, a rounded motion. 20:23 And making sure we're getting all of those eyes. 20:26 So just as simple as that. 20:27 And this is the fasted way to slice a pineapple. 20:31 Just like that. 20:34 Now this is a really healthy dessert, just fruit. 20:36 I mean, you could give your family 20:37 or your guests ice cream, but I mean, eating 20:40 that type of thing all the time 20:41 is really going to impact your health. 20:42 And if you have, you know, make healthy choices like 20:44 fresh fruit, and fresh vegetarian food, 20:47 you're gonna notice a huge increase 20:49 in your vitality, and energy, and just things you do in life. 20:53 So it really does pay to eat healthy. 20:54 When you eat healthy in your life it's gonna pay off. 20:56 Not to mention the fact that 20:58 you're gonna live many years longer. 21:00 So you cut your pineapple in half 21:02 and then just, just cut the bit out of the middle, like that. 21:06 So just-- As a little triangle. 21:08 And that should just come out. 21:09 So you don't want the tough center bit there. 21:12 And we'll do it with the other side as well. 21:18 There we go. Oh no, broken in half. 21:21 Just have to use it as small pieces. 21:23 So again, just chop into quarters 21:26 and then basically into nice little segments. 21:32 People can pick up bite sized. 21:34 And when you lay it out, try and lay it out 21:36 on your platter, pick it up on one strip 21:39 and then just fan it out like that. 21:42 And that's the nicest way of doing pineapple 21:46 or any fruit for that matter. 21:48 So again, we can do the other half. 21:55 Nice thin bite sized pieces, assemble them together 21:59 and just fan them out like that. 22:05 So presentation is really important 22:07 when you're doing food and it just takes a couple 22:09 of extra seconds in the kitchen to turn something, like, 22:11 you know, you can just put it lumps of pineapple, 22:14 but just a few extra, 22:15 you know, bits of care and attention, 22:17 you can make a dish look really, really beautiful. 22:21 So there is the pineapple, we got some more mint. 22:22 Again, mint is a great Asian flavor. 22:26 So I'm just going to chop this up. 22:27 Oh, there's a few black bits in there. 22:30 Otherwise it's looking pretty good. 22:31 Chopping your, kind of, ends off. 22:34 So just chop it in half 22:36 and then just crumble it together and just-- 22:38 We'll do this one really, really fine. 22:41 And this beautiful-- Oh, the flavor is just amazing. 22:44 So make sure you get some mint, or a plant, a mint plant. 22:47 We're gonna just drizzle that over, like that. 22:51 That's probably enough. 22:53 Gonna through some lime juice over. 22:55 And again, just put it in half, 22:58 give it a squeeze over, you don't need much, 23:00 just to give that little extra flavor, 23:03 and this beautiful pineapple with the mint 23:06 and the lime will just be amazing. 23:08 So healthy and it gonna, you know, energize you 23:10 and give you lots of energy 23:12 and vitality compared to if you served, 23:13 you know, something like ice cream. 23:15 So there you go very simple dessert 23:16 and kids will love it, pick it up and eat it. 23:19 Okay tofu, I turned--. It's pretty much done now. 23:23 Check this out, its all lovely and caramelized. 23:26 It's all gooey. 23:27 So I'm just gonna prepare this over here. 23:30 Move some things out of the way. 23:33 So I'm just gonna basically pick it out 23:36 and just put it on this platter, 23:40 in a semi kind of arranged way. 23:56 Try as much of that sauce as you can with it. 24:00 It might just get up a little bit. 24:04 So don't just make it look perfect, 24:05 but just kind of semi-cared for. 24:08 And on top of it we're just gonna put 24:10 some black and white sesame seeds. 24:13 My favorite garnishing thing to use. 24:18 Just like that. It's looking great. 24:23 And again just a small drizzle of honey 24:26 just to give it that nice little glow. 24:30 And that's ready to go on the table. 24:32 Very nicely with this sir fry. 24:33 Also, thought I might just add 24:35 some chopped peanuts to the stir fry. 24:37 So just add a, just a bit of a handful of those 24:40 just to give it some more authentic 24:41 peanut taste and it kind of presents better as well. 24:45 Now the edamame, the soybeans, 24:47 these little babies are all cooked now, 24:49 just been sitting in this boiling water 24:50 for about 20 minutes. 24:52 We're gonna drain them. 24:54 You wanna drain them reasonably well. 25:03 Just pour it back in the bowl. 25:06 I'm just going to be very lightly salt them. 25:09 So we're talking like, under quarter of a teaspoon. 25:11 Just a very little bit of a salt, 25:12 you don't need much at all. 25:14 Just a sprinkle. 25:16 And just a touch of oil, again, just a little drop. 25:21 Just to add a little bit of a extra flavor to them. 25:25 Toss them around. 25:29 And what happens is you don't actually eat 25:31 the whole edamame, you just basically eat it 25:33 and you use your teeth, just slide it out 25:37 and then it just pops, there you go, 25:38 pops out of the edamame 25:40 and then you eat them like that. 25:41 And they come out. 25:43 So you just put them on the table, 25:44 pick them up with your hand, and eat them like that. 25:47 It's a lovely, fresh little thing 25:48 to have on the table to make it interesting. 25:51 Pour it in to the bowl. And there we go. 25:55 Stir fry is done, tofu is done, edamame is done, 25:59 Asian salad is done and the pineapple. 26:02 Thirty minutes, fantastic. 26:07 And there we have another Cook: 30 meal. 26:09 We have the Asian peanut satay, 26:13 we have the lovely Asian salad with sesame, 26:16 just delicious. 26:17 And we got the edamame as well. 26:21 The tofu with the ginger 26:23 and the honey infused all through it. 26:25 And we got this beautiful pineapple. 26:27 Hasn't God made some amazing fruits 26:29 that we can enjoy? 26:31 I just love this. 26:32 Thanks for joining me on Cook: 30, 26:33 and I look forward to seeing you next time. |
Revised 2015-12-03