Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000012A
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00:21 Welcome to Cook Thirty. I'm Jeremy Dixon from the
00:24 Revived Cafes in Auckland, New Zealand, and also author 00:27 of the Revived Cafe cookbooks. And today I want to share 00:30 with you some delicious, healthy cafe style meals you can cook 00:34 at home. Cook 30 Food is all about using whole foods. 00:37 We're gonna be using healthy plant based proteins like beans 00:42 lentils and nuts. Whole grains like bran rice and quinoa 00:46 lots of international flavors and herbs and spices 00:49 and fresh fruit and vegetables. And the best part about Cook 30 00:54 Food is you don't have to spend hours slaving in the kitchen 00:57 to make it. In the next 30 minutes I'm gonna show you 01:00 how easy it can be to make a great healthy meal for your 01:04 family. On today's menu we have a Thai theme. We're starting 01:09 with a Thai red curry with chick peas, we're gonna be serving 01:12 over rice noodles flavored with cilantro and lime juice. 01:16 We have a Thai ginger coleslaw and to finish it off a delicious 01:21 Thai dessert. Sticky rice mango. 01:27 Okay, to make a meal in 30 minutes you gotta make sure 01:30 your kitchen is totally prepared and ready. We've got a hot pan 01:34 on the stove ready to go. Chopping board, sharp knife 01:38 clear work space. We've got some boiling water in the jug 01:42 already boiled and our fridge and pantry is stocked with all 01:46 the ingredients we're gonna need. This is the most important 01:48 part about cooking fast. A few minutes in planning can make 01:51 a big difference when you need to get things out in a hurry. 01:55 To start off with the curry, the first ingredient is onions. 01:58 So we're gonna start with this brown onion. 02:00 I'm going to chop it up, dice it up and then we're going to 02:05 sauté it with some oil and garlic. 02:09 So onions are great way to start any vegetarian meal 02:14 It gives such a great depth of flavor. 02:18 So again you don't have to chop them too fine but just put them 02:22 in one lot and then chop them a bit and you've got yourself 02:25 some really great onions ready to go. A little bit of oil 02:38 You want to make sure the pan is sizzling when you throw 02:43 things in them. Next ingredient you want two cloves of garlic 02:50 and the quickest way to put garlic in a meal is to get 02:53 two nice healthy cloves straight in the press and press through 03:02 just like that. Look at that! 03:08 We're gonna add ginger. Ginger is great for any kind of Thai 03:12 or Asian dish. So we've got two tablespoons of ginger. 03:15 I'm using ginger puree today but you can use just normal 03:18 chopped ginger if you want. Another great Thai ingredient 03:22 is lemon grass. You can use some lemon grass chopped up very fine 03:26 or there's this great lemon grass paste you can get at the 03:29 supermarket as well. So two tablespoons of lemon grass paste 03:33 and this just seals out this dish full of lovely Thai flavors 03:39 So when we come to add the final ingredient the flavor 03:41 work has already been done. 03:46 Just take about five minutes to sauté and for those onions to 03:50 caramelize and lose their raw flavor. 03:53 Okay, noodles. We're gonna serve on noodles. 03:56 We've got the rice noodles you find at the supermarket 04:00 And just get some of these noodles. We're not gonna cook 04:03 them, we're just gonna put them in boiling water. Just pick a 04:05 random pot with a lid. Put the noodles in, like that 04:14 And we're gonna put boiling water which was boiled before 04:16 over the top of them and this will take anywhere between 04:20 5 to 12 minutes depending on the noodle, how thick it is 04:24 and how much water you have. Put the lid on and it will just 04:28 slowly start to cook and become soft. So by the time we're 04:31 ready to serve it will be well and truly done. 04:34 So that's a great start to our Thai meal. 04:39 Now let's add some really nice flavors to this base 04:41 We've got some coriander powder 2 teaspoons of it 04:50 and we've got some Thai Red Curry paste. This stuff is 04:52 amazing. You can make your own which is great but in a 04:56 situation like this we want a quick flavor burst this is just 04:59 excellent. So you use 2 teaspoon of this Thai curry paste 05:04 you can find them in My Super Markets and Asian stores 05:09 and again you can use as much or little as you want 05:12 just mix it with a little bit of water so that it evenly 05:16 distributes through the dish. Give it a bit of stir around 05:21 We're going to pour it in. 05:27 And I'm going to add some honey 2 tablespoons of honey or 05:31 date puree or agave or some healthy sweetener of choice 05:37 and a teaspoon of salt and stir that around and leave for those 05:44 flavors to heat. We want to activate those flavors with heat 05:53 Turn up the heat just a little bit. 05:56 You just know the curry is going to taste good with all these 05:59 flavors in the beginning. That's the secret. You need to add 06:01 the flavors at the beginning of the curries to make them taste 06:03 good. Once you get to the end and it doesn't taste quite right 06:05 it's very hard to add flavor. 06:09 We're going to add some bell peppers or capsicum. 06:14 I'm going to add half of a green one and half of a red one 06:19 just to add some color and a bit of vegetables. 06:21 We're just gonna get rid of all those seeds. 06:26 And we're gonna slice them thin. 06:29 Again you want a really nice sharp knife to be able to 06:33 do this. And often with these kind of peppers the knife can 06:37 actually slide off and get your finger. So make sure you've got 06:41 you're alert with everything and you've got a sharp knife 06:45 If you've got a blunt knife you can actually slice from the 06:48 other side and it's safer. But it's much better to do this. 06:52 When you're slicing make sure you're slicing with a rocking 06:54 action. You're not slicing down you're making the blade do 06:57 all the work. You're slicing through in a nice, gentle 07:00 rocking motion. It gets every thing cut nicely. 07:05 Put these in there. I'm not going to overcook those 07:11 because I want them to retain color and shape 07:14 Now I've got some crushed tomatoes. They're good to bulk 07:20 up the dish, add a bit of redness and they're just quite 07:23 nice in a red curry. Again we've got crushed tomatoes. 07:27 It's mainly like a tomato puree rather than chunks of tomato 07:33 in water. If it's just chunks of tomato or whole tomatoes, 07:36 make sure you blend it out first for a nice thick consistency 07:45 I've got some garbanzo beans or chick peas 07:49 This is going to be the protein part of the curry 07:53 Again for this type of curry you can add tofu or any kind 07:57 of beans or lentils. It's very, very flexible with what sort of 08:01 additions you want to make to it. 08:05 Just drain those in the sink 08:12 And we're just going to pour them in. 08:18 And this is pretty much most of the ingredients in the curry 08:21 It will be left here to sit for the next 10-15 minutes until 08:24 we serve and all these flavors are going to start to mingle 08:28 they're going to be heated through and right at the end 08:31 we're going to add a little bit of coconut cream to thicken it 08:34 So there we go. The main part of the curry is underway 08:41 I've got a really delicious coleslaw to make. 08:44 If you don't like coleslaw, you're gonna love this one 08:46 A Thai ginger coleslaw. 08:49 To start with we're going to make the dressing 08:51 To save dishes we're going to make the dressing in the bottom 08:52 of the bowl. So again we're going to the lemon grass 08:56 We're going to put in two table spoons of lemon grass and again 09:00 if you wanted to you could use chopped lemon grass, some ginger 09:05 a tablespoon of ginger puree I'm going to add some limes 09:10 and lemon juice which is a great addition to 09:12 any good dressing. You want about 2-3 tablespoons of each 09:20 of lemon juice and lime juice 09:24 I think we're getting about a tablespoon per half 09:31 And you can save on dishes by making the dressing in the bowl 09:43 I'll pour it in, strain it through my fingers. 09:47 Don't know if any lemon seeds made it in there. 09:52 Just grab those out. 10:00 Going to get some honey. One tablespoon of honey. 10:03 For a bit of sweetness. Here are some chili seeds. I couldn't 10:09 find any chilies that are really, really hot 10:12 or had no flavor at all. So I'm adding some chili paste 10:15 That's about half a teaspoon there. That's probably a little 10:20 bit more. You want to go under rather than over. 10:23 Just a little sprinkle of salt. Two tablespoons of sesame oil 10:30 This is the ingredient that's going to make this taste 10:33 amazing. So there we go. Just going to stir it up. 10:40 Mix it up so ingredients are combined. 10:50 Lots of great Thai flavors in there and flavors when they're 10:53 raw like this will be different than the flavors in the curry. 11:00 Here we go. So now it's time to add our vegetables 11:05 to the coleslaw. So we'll start with the carrots. 11:08 Put the top on here. Oops it's on! 11:11 I'm going to grate these carrots quickly. I want 7 cups in all 11:17 So I'm going to use about 3 carrots for this coleslaw 11:30 Just chop the ends off. And just turn it on. 11:38 And look how fast it can make some grates. 11:46 Here we go. We start with the carrots. 11:49 And now we're going to use the slicer blade 11:56 And this is another blade. This one can actually turn it 11:59 to make it as wide or thin as you want. 12:01 Some come with a thin slicer on one side and a thick slicer 12:05 on the other side. So we'll go medium slice. 12:11 So once you use these tools that are in your kitchen 12:15 you're gonna wanna use them all the time. 12:17 So get another cupboard and get using them. 12:19 So we'll start with cabbage. We want to take the leaves off 12:26 the outside and we just want to have it big enough so it can 12:30 put it through the top of the food processor. 12:40 Just like this. 12:48 Look how quick that makes a great amount of salad. 12:56 And here you go, simply 13:00 Empty the coleslaw mix into the bowl. Kind of mix it around as 13:06 you do and we're going to dress it before we serve 13:09 if we dress it now it's going to start going, you know 13:13 the dressing is gonna go into the vegetables. We're just 13:15 gonna leave it at the bottom and give it a tossup right 13:18 before we serve and that way maximize the amount of freshness 13:22 we have in the coleslaw as well. 13:23 Just give it a bit of, play around at the top 13:28 the red cabbage is an important ingredient for a lot of color 13:31 and we'll garnish that with some cilantro as well 13:33 to make it nice and green. 13:37 If you've just joined us at Cook 30 we're making a 13:39 delicious Thai meal. We're starting with a Thai red curry 13:44 with chick peas serving on rice noodles with cilantro and 13:47 lime juice. We have an amazing Thai ginger coleslaw 13:52 and to finish, Sticky Rice Mango a favorite Thai dessert 13:57 So, speaking of dessert, let's crack into it. 14:00 I'm going to get some rice out of the fridge. When you're 14:03 cooking rice make sure you cook extra, have it in the fridge 14:06 cause there's so many things you can make really quickly 14:08 with pre cooked rice. So we're gonna start with a hot pan 14:12 and we're gonna put in two cups or thereabout of pre cooked rice 14:16 You can use long grain or short grain whichever you prefer 14:20 and we're just going to add some coconut milk to this. 14:26 So this can of coconut milk I'm gonna use half for the dessert 14:29 and half for the curry. Just stir and pour it in there 14:43 And we're just gonna stir that and the rice is going to soak up 14:47 all that lovely coconut milk and become the base for dessert 14:53 Add a little sweetness. So again some honey. You can use 14:57 any healthy sweetener you've got about 1-2 tablespoons honey 15:03 and we're going to add some lime juice just to give it a bit 15:06 of flavor in the dish itself. The juice of one lime 15:13 It's probably around 1-2 table spoons. Again a very flexible 15:18 mixture to have. I'll turn the gas up a bit. 15:21 And when it starts bubbling it will start to thicken 15:25 and be the sticky part of the sticky mango rice. 15:28 So just leave it there on low heat and it will slowly start 15:32 to thicken. Okay, Mango. And on top of that all you need to put 15:37 is just mango. So select a nice mango and be sure to get some 15:41 nice cheeks off. Just cut around the stone. Figure out where the 15:46 stone is and cut as close as you can, like that 15:52 And then I just like to slice off the peel of the mango 15:56 like this. Of course you need a very good, sharp knife 16:06 I've traveled to Thailand and they make this in all their 16:10 food courts in the side of the road, it's delicious street food 16:14 although being in Thailand all of these processed sugars and 16:17 lots of things you want to _. This is a good 16:21 healthy food you can make at home. 16:30 Here we go and again we're just going to slice it up 16:34 really thinly and when you slice it you may have to hold 16:40 each slice as you slice so it doesn't jump up 16:44 cause you want all slices to remain together 16:49 One mango done and two mangoes. 16:55 Again roll your knife through you're not going up and down 16:58 you're going sliding through in a kind of knife action 17:01 Look at that. This is thickening up nicely it may take a few more 17:06 minutes. We'll just check on the curry while we're here 17:11 This is going lovely. Want to add a little bit of water 17:15 It's just that it's getting quite thick. Just to keep it 17:20 hydrated. As you can see all those flavors are intensifying 17:24 and there's the lovely base of all those delicious Thai flavors 17:30 So while the rice is thickening up we can finish the noodles 17:34 Just see what's going on here. See all the noodles here 17:38 Giving it a quick taste. Perfect It is just hard enough to the 17:44 bite but they're not hard and chewy. 17:57 Drain all the water out. Now you might want to serve the 18:01 curry over the noodles like this and they will be perfectly 18:04 acceptable but it's much more fun to add some extra flavors. 18:12 So I'm going to add some cilantro or coriander depending 18:18 on what country you come from. A nice big handful of cilantro 18:25 cut very thickly. We're going to add a bit of oil, 18:30 about 1-2 tablespoons. I'm going to add some salt 18:38 and some lime juice. And this combination of flavors 18:45 really make these noodles enjoyable rather than just 18:49 a bland accompaniment. It's going to be absolutely delicious. 18:58 So again with any curry you want to serve with some kind 19:00 of grain so we have rice noodles here. Or you could serve it 19:03 over brown rice, serve it over quinoa, or over bulgur wheat 19:07 which is tabbouli. So there's plenty of lovely 19:11 dishes you can serve it with. Just kind of mix it around 19:22 it's going to be a beautiful addition to all this. 19:24 Have a bit of a try. Mmm. Just a touch more salt. 19:37 There we go. I'm going to serve it in a bowl. 19:41 I'm going to put it here and it can go on the table 19:45 just like that. Oops!. 19:53 That's ready to serve. We'll put a lid on it to keep warm 19:57 in the meantime. That is finished. 20:01 Now my sticky rice is getting stickier, check that out 20:08 Oops, dropped a bit of curry in there! 20:11 So we're going to put that on a plate 20:26 and on top I'm going to put a lovely mango 20:31 And a good way when you've got any kind of fruit is to fan it 20:35 grab it like this and then just fan it like this 20:38 into a nice little angle. Just present it a little better 20:44 Give it a little fan, adjust it like that 20:47 and put it on like that. Here we go, that's one jumped out 20:52 It's a great dessert. To finish it just a little bit of 20:59 drizzle of coconut cream over the top 21:03 and on top a really delicious ingredient, toasted sesame seeds 21:08 You can buy them toasted or if you don't have toasted seeds 21:12 just pour them in a pan and heat them in a dry pan for 3-4 minutes 21:18 Over the mango just a lovely subtle dressing 21:23 and there you have a healthy version of sticky rice mango 21:27 Ready for the table. Okay the curry is now looking lovely 21:33 Look at that! Beautiful. So to finish it off we're going 21:38 to add the rest of the coconut milk 21:42 and stir that around 21:47 and that just gives it that nice creaminess that curries have 21:53 and again another great garnish to have on top is cilantro 22:00 more of the cilantro that's here. Just chop this up 22:04 and put it on top 22:09 Turn off the heat and it's ready for the table as well. 22:20 The coleslaw is ready as well. We're going to pick up 22:24 the coleslaw with all that beautiful dressing underneath 22:28 all that lime juice, lemon juice. I'm just going to dress 22:34 that salad just subtly and bring it to the top 22:37 it's going to be lovely and fresh. 22:45 This coleslaw is probably the most popular coleslaw in my 22:48 cafe. So we have it on virtually every week of the year 22:52 you go to my website you'll see it on the weekly menu 22:55 revived.com.nz. And it's just a popular thing and 22:59 the good thing about cabbage and carrot is that generally 23:01 they're an all year round vegetable. 23:05 So you can have it all year round. Again some more cilantro 23:09 or coriander just to garnish it 23:14 and another secret garnishing ingredient is black sesame seeds 23:21 See if you find these in your health store 23:22 and these just add beautiful color to any salad or meal 23:27 so make sure you stock up some of these next time you see them 23:32 Look at that! 23:35 I want to share with you some of the secret ingredients 23:40 I have in my pantry at home and also in the cafes. 23:42 Starting here you want some really good whole grains 23:46 Brown rice is an amazing grain to have. Usually it takes 23:49 round about 25-30 minutes, so it's not that long to cook 23:53 but quinoa, this beautiful grain here only takes 12 minutes 23:57 so if you're in a hurry and you want a grain 23:59 quinoa is the one to have in your pantry. 24:01 whole meal pasta. Don't go with that white stuff. Make sure 24:05 its whole meal. It's much better for you and can taste 24:08 great as well. All these legumes and beans are wonderful 24:12 and what I do is I cook beans or chick peas ahead of time 24:16 and I store them in my freezer in little plastic containers 24:20 cheaper and much quicker and you've got delicious proteins 24:25 sources on hand all the time. And these little red lentils 24:28 are amazing for fast meals. It only takes around 10 minutes 24:31 to cook each time. So I recommend that you can use 24:36 those as well. Have those in your cupboard. 24:38 Ok, the can sections are really important too. 24:41 Cans are amazing because they don't go off. Crushed tomatoes 24:46 is something you should have in your pantry at all times 24:48 all these canned beans as well if you're not freezing them 24:51 Coconut cream is really good. Pineapple, canned corn 24:55 all these great ingredients that you can have open up and 24:58 be there in an instant. Spices! Cumin, coriander and turmeric 25:05 are three I recommend you have at all times. They go together 25:08 really well. Smoked paprika is amazing too. A little bit of 25:12 cayenne pepper can add something to a meal or dish. 25:14 And get a nice curry mix as well. They're good to have. 25:21 Things like fennel seeds, cumin seeds, they're good to have too. 25:26 Lots of nuts. Cashew nuts. You get those in small pieces 25:31 cheaper as well. Walnuts. Almonds. With almonds you can 25:35 have them whole, slivered, you can have them in different 25:38 shapes as well. I've got dates, raisins and sesame seeds 25:41 all these great ingredients you can use. So there's an insight 25:45 to my pantry and having it well stocked. 25:47 It will really, really help you as you look for each family 25:50 nutritious meals, meals that are easy to cook and meals 25:54 that you can cook in a very short time as well. 25:59 We have a delicious Thai meal for your family in 30 minutes. 26:02 This wonderful chick pea curry, absolutely amazing! 26:06 Served over cilantro lime juice noodles, lots of flavors 26:11 happening there. And of course one of the most popular salads 26:15 in my Cafe, the Thai Ginger Coleslaw. 26:18 All those flavors bursting through the wonderful dressing 26:22 And of course to finish off, a dessert. 26:25 We have Sticky Rice Mango with a fresh mango and lime juice 26:28 and that brown rice as well. 26:30 Thank you for joining me on Cook 30. 26:32 I look forward to seeing you next time. |
Revised 2016-02-01