Cook 30

Thai

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000012A


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.


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Revised 2016-02-01