Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000013A
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00:20 Welcome to Cook 30. I', Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand and also author of the Revived 00:27 Cafe Cookbooks. And today, I want to share with you 00:29 some delicious Cafe style meals that you can cook at home. 00:35 Cook 30 foods is all about using great plant based 00:38 whole foods. We're going to use protein sources like 00:41 nuts, beans and lentils. Whole grains like quinoa, brown rice 00:47 and tie it altogether with produce, frozen vegetables 00:50 and lots of international herbs spices and flavors. 00:54 And the best part about Cook 30 food is you do not have to spend 00:59 hours slaving away in the kitchen to make it. 01:02 In the next 30 minutes I'm going to show you a delicious 01:05 meal that you can cook for your family that is healthy and they 01:08 will love it. Today on Cook 30 we are cooking a delicious meal 01:13 in 30 minutes. We have a Hungarian Goulash with Tofu 01:17 and we're serving this over lemon infused quinoa 01:22 We have an amazing sweet chili roast vegetable salad 01:26 and a fresh Mexican salad and to finish it off, 01:30 we have a banana date smoothie. 01:32 Ok to make meals in a hurry you've got to make sure your 01:35 kitchen is well set up. We've got the jug on, water boiled 01:39 oven's on at 350 Fahrenheit, that's round about 180 Celsius 01:44 Pot's on the stove hot, ready to go. Clear work space 01:49 Sharp knife, chopping board and the pantry and fridge 01:54 loaded with all the healthy and great ingredients 01:56 to make the meal. So first job off is roast vegetable salad. 02:01 And we're going to start with some roast vegetables. 02:06 I'm going to start with the hard ones first. We've got some 02:08 bassinet pumpkin and some sweet potato. Good fast way to use 02:14 bassinet is cut it in half. This in here is the seeds so just put 02:18 that away and use for something else. And we're just gonna chop 02:21 this end, it doesn't have the seeds. The skin is really soft 02:24 and beautiful when cooked. So we're going to keep that 02:26 and we're just going to chop it up into cubes. 02:32 Probably about an inch or two centimeters wide. 02:40 This pumpkin or butternut is delicious when roasted all the 02:44 the beautiful, sweet flavors come out of it. 02:51 Put them on a roasting tray 02:55 And now some sweet potato or kumar. You can choose whatever 02:58 color you want or combine some different colors 03:05 Again, just some cubes. Similar sizes. 03:12 This is one of the original sellers I put out in my Cafe 03:16 when I first started round about 10 years ago. 03:18 And it very quickly became one of the more popular salads 03:22 Again, a good sharp knife is good here. And again make sure 03:28 you're rocking the knife. We're not going down without rocking 03:31 to get the most use of the blade. 03:34 Here we go. Any bigger than that and they take too long to roast 03:38 It should comfortably become nice and soft and around about 03:41 probably 10-20 minutes. Just going to do a drizzle of oil 03:46 and I'm sure to salt my things when they're being cooked 03:51 so I am not putting salt at this stage. Just give them an even 03:55 coating, just like that. And we put them in the oven. 04:05 Now we've got some more vegetables and these are the more slow 04:09 cooking vegetables. I've got some red onion 04:12 some bell peppers or capsicum and some zucchini or corgette 04:17 And we're going to put these on a different tray. 04:19 These will probably take only about ten minutes or so to cook 04:22 We want to make sure we take these out first. 04:24 If we cook them together with the pumpkin and the sweet potato 04:28 they would overcook and the others will undercook. 04:33 And again we're going to cut them in similar sizes 04:39 put them on the tray just like that. 04:42 Bell peppers cut in half. I'm going to cut them in chunks. 04:46 You keep everything in similar size, not necessarily similar 04:51 shape, just a similar size which always goes well 04:54 in a roast vegetable salad. Some vegetables I generally don't 04:57 use, or a vegetable I don't use is potato. Potato is a great 05:01 vegetable but generally I find a roast vegetable salad is nicer 05:05 without potato. So just a general rule of thumb for you. 05:20 Make sure you economize on your cuts. Cut things fast. 05:25 Probably use only half a red onion. This is a massive one. 05:30 Cut the ends off and again just into chunks like this. 05:38 On the tray. Drizzle of oil. 05:43 I'm going to toss it around again. 05:49 And put that in the oven as well. 05:58 It's important to get that job out of the way because that's 06:01 one thing that can hold up your meal so get that in first. 06:04 I'm going to serve it with quinoa. It's my favorite grain 06:08 to use. It's so healthy, full of protein. And the best part 06:12 about it, it cooks in 12 minutes so if you want a good rice type 06:17 grain to use, quinoa is amazing. So we're going to use one cup 06:22 This cooker is not too hot, it's nice and warm 06:25 So one cup of quinoa, I'm using a big cup 06:30 to two cups of boiling water. I just boiled it recently 06:37 So one to two, same as rice 06:44 and a few rules for cooking quinoa or rice as well 06:48 number one rule is lid on. This is the absorption method 06:52 so we want the water to be absorbed into the quinoa 06:55 rather than escape at the top. So lid one. Second rule is 07:00 bring it to boil until it's bubbling and then turn it down 07:03 to a simmer where it's just bubbling and then that's where 07:07 your 12 minutes start. Another rule, third rule is resist the 07:11 temptation to stir your quinoa. Basically it forms air vents 07:15 and that's what cooks it. If you start stirring it interrupts 07:18 that process and it doesn't cook evenly. So quinoa is on. 07:21 That will boil in a few minutes and we'll turn it down to a nice 07:24 simmer. So these two jobs out of the way. Roast veggies done 07:28 quinoa underway and we can now focus on the easy parts. 07:33 Okay we start the goulash. First ingredient of any good 07:37 hot pot or a solid dish is a nice sweet brown onion. 07:42 Removing the skin is the most difficult part 07:47 And you're going to combine this with a bit of garlic 07:51 just to get the nice base flavors of the meal underway 07:54 You start a meal with a good base, then finishing off 07:59 tasting great is easy. Just going to roughly dice these 08:04 Put a bit of oil in the pan. 08:12 I am using a cast iron pot here 08:16 which is my favorite way of cooking. So if you can find 08:19 cast iron, it has a great even kind of heat surface to use 08:23 for cooking. So I recommend this. However, any kind of 08:27 non-stick pan, a good one or any kind of pot is fine, or wok 08:32 you can use any dish you want so find a good one, and again, 08:36 my preference for any kind of cooking kitchen equipment 08:40 is buy one really good item rather than buy 10 average 08:43 or poor items. So save up and buy something good that will 08:47 last you the rest of your life. It makes you enjoy your cooking. 08:50 Better get some cloves of garlic two cloves of garlic. 08:54 Just put the garlic in the crusher, squeeze it through 08:58 into the pan like that. 09:12 Now mushrooms, they're over here. These onions are strong! 09:16 I don't normally buy chopped vegetables but I was in the 09:19 supermarket last night and these are actually really fresh 09:21 So I thought why go to the bother of chopping them when 09:24 they're pre chopped. So we have 8 ozs or 200 grams of mushroom 09:29 some pre-sliced mushrooms. Yes you can occasionally find 09:37 some good sliced vegetables but make sure it's of good quality. 09:43 Just let it sit there and it will reduce down, flavors are 09:47 going to come out, the moisture is going to disappear and 09:51 come back to amazing flavors later. Meanwhile the quinoa is 09:56 bubbling away, we'll just turn this down to a very very low 10:01 heat so it's just bubbling. 10:08 Now Salad time. I've got a great Mexican salad 10:11 that's so quick. I want to use a Baby Spring Mix here 10:15 which is a mix of different lettuces and you've got beetroot 10:21 a really nice mix of lettuces that will form the base of it 10:25 and you get these at most super markets. Make sure they're fresh 10:28 baby spinach, that type of thing you could use watercress 10:31 just any kind of nice green leafy base for the salad. 10:35 We're going to start with the dressing. Let's make the 10:39 dressing in the bowl to save some washing up. So we've got 10:44 the juice of one lime and one lemon. Juice those in the juicer 10:49 I like lime because they don't have pits. But lemons do. 11:00 Pour it in there. Strain the pits through my fingers 11:17 Going to put in a tablespoon of good virgin olive oil 11:21 and two tablespoons of sweet chili sauce. 11:30 And a dash of salt. And I think that's all the dressing 11:37 ingredients. Just give it a stir around. You could make this 11:41 in a separate cup if you wanted to but it's easy enough just 11:46 making it in the bottom of the bowl. There you go nicely mixed. 11:52 Other ingredients we're going to add is whole kernel corn 11:55 from a can, drain the water out. 12:02 This is a great ingredient to have in your pantry, 12:04 adds color to any kind of dish. 12:12 And we're going to add some tomatoes. Baby cherry tomatoes 12:19 And we've got some yellow ones and some red ones. 12:24 Just for a bit of color, it never hurts. I'm going to slice 12:28 these in half. Again try and slice a couple at once 12:32 that way you're gonna do, I'm gonna aim for three. 12:37 That way you can have a third less time slicing. 12:44 And you can slice them any way you want. 12:50 Going to put some cilantro or coriander as well. 12:54 Just chop up some for extra flavor. 12:58 And a new ingredient you may not have used before is celery seeds 13:04 And these little guys are seeds you would normally plant 13:11 to grow celery. And they have the most amazing, vibrant celery 13:17 flavor that just bursts in your mouth when you eat it. 13:19 When you give it so someone who doesn't know what it is 13:21 they're like Wow, what is this? So I'm going to put some of them 13:23 in as well. Put in a teaspoon. They're pretty flavorsome. 13:30 I'm just going to mix this around. Get that lovely dressing 13:33 over these ingredients. 13:41 Just like that. Is that every thing? I think it is. 13:45 And we're going to put the lettuce on top like this 13:49 and what we're going to do is leave it like that 13:52 and just before we serve we're going to mix it around. 13:56 If we mix it now the dressing is going to wilt the leaves 13:59 but if we mix it before we serve it's going to be a lot 14:02 fresher. So we just need to mix it and the salad is finished. 14:09 On today's menu we have a delicious Hungarian goulash 14:13 with Tofu. We're going to be serving it on lemon infused 14:17 quinoa. We have an amazing salad - sweet chili roasted 14:22 vegetables. We have a fresh Mexican salad and to finish it 14:26 off a banana date smoothie. 14:30 We've made really good progress. The roast vegetables are in the 14:34 oven, they're probably nearly ready. The Goulash has been 14:37 started. The quinoa is probably finished half way through. 14:40 Salad is finished and now we're going to finish the goulash. 14:43 So this is getting all nicely fried here. Look at that. 14:48 Everything is reducing down and becoming nice and sweet. 14:51 We might just turn it up a little bit. 14:53 And we're going to add thyme which goes well with mushrooms. 14:57 You can use dried thyme but I found fresh thyme here today. 15:01 For fresh thyme pick off the heads of it in big clumps 15:10 If you get some stalk that's fine as long as it's the stalk 15:13 at the end which is nice and soft. Get as much as you can 15:17 Pick a couple of those nice soft tips, avoid the hard, woody 15:22 stems. Pull off like that. If the stalk comes off on the end 15:26 it's soft enough anyway. Chop it up. Give it some extra 15:33 I'm going to put it in here to add a little extra burst of 15:39 fresh thyme flavor. Okay, we're going to add canned tomatoes 15:45 So we just open these. Two 400 gram or 12 oz cans 15:51 And you can use chopped tomatoes or whole tomatoes 15:55 but if the tomatoes need water you might want to think about 15:58 blending them. Here we go. Look at that, nice and smooth. 16:02 So put that in there. 16:08 And I'm going to add some salt. 16:12 Teaspoon of salt. Just a touch of cayenne pepper. 16:15 Again leave it out if you want but just a touch of heat 16:19 Not necessary to make it hot just kind of rounds out the dish 16:24 somehow makes it delicious. Tablespoon honey or date puree 16:32 And that's pretty much nearly it so stir that together 16:37 Those are the and flavor some ingredients. 16:41 and the main protein for this dish is Tofu 16:47 So for Tofu we've got 16 oz or 450 grams 16:52 the quantity doesn't need to be exact. Drain the water out 16:57 It's really great. You can find Tofu pretty much in all 17:01 supermarkets these days and of course in Asian stores as well. 17:09 And we're going to cube it up into cubes. Again, economize 17:14 your cuts so you only have to cut things a minimum amount 17:17 of time just into half inch or one centimeter cubes like that 17:23 I'm going to stir that in like that 17:33 So the good base of the garlic and the onion and mushrooms 17:38 and probably just another five or ten more minutes on this dish 17:42 and all those flavors will start to mingle. 17:43 And we'll just finish it off in the end with a garnish 17:45 and some coconut cream. Ok, those roast vegetables are 17:48 smelling amazing. We'll just check if they're done yet 17:52 Ah look at that. I'll pull out the shorter cooking time ones 17:56 and these guys I think need a couple more minutes 18:00 So we've got those that are out and ready to go 18:03 we'll put them on the bench just to cool down 18:05 and we'll wait till the other vegetables are finished 18:08 and then we can make the roast vegetable salad. 18:13 So I think the quinoa is finished, let's have a look here 18:17 Oh look at that. As you can see it's beautiful and fluffy 18:22 So just fluff it up and it's beautiful and fluffy quinoa 18:29 there's no moisture at the bottom and it's ready to go 18:32 I've cooked probably about twice as much and there's some 18:34 purpose. Especially when you cook this type of thing put it 18:37 in a plastic container or any kind of container 18:41 and store it in the frig. You can use it next morning as 18:46 breakfast or couple days later in a stir fry or something 18:48 like that. So here you go, put it in the fridge and 18:52 just something to keep to make the next meal easier. 18:55 The remaining quinoa we're going to flavor. We promised 18:59 lemon infused. so I've got a nice lemon zester here. So 19:03 we're just going to zest the lemon into the quinoa and 19:08 the pot that it's in. And this will make lovely shards of 19:13 beautifully fragrant lemon citrus kind of flavor. 19:19 You probably want to use about two lemons and try to avoid 19:24 your finger because it generally doesn't taste good in quinoa! 19:44 Okay, there we go. Look at that on the back of it. 19:48 All that beautiful lemon zest that we can now sprinkle through 19:51 the quinoa. Okay to add to that oops its hot. Some lemon juice 19:59 so we juice some more lemons put the lemons in as well 20:10 Strain it through the fingers to catch the pits 20:15 and this will definitely be lemon infused. 20:20 Just a sprinkling of salt. 20:23 And a touch of oil. And then we'll just stir that up. 20:31 Present it in a nice bowl. 20:36 And that is ready to serve. 20:45 Now it turns quite an ordinary dish into something that's 20:48 just more beautiful and fragrant 20:53 I'm going to make a lovely dressing now for the sweet chili 20:56 roasted vegetables. Pan on the stove here. Nice and warm 21:01 Just going to add some lovely ingredients to this 21:02 Just going to make this dressing very special. 21:05 So again going to lemons. Lemons are a great ingredient to 21:10 really add zing to any kind of dish or dressing. 21:20 So the pan I'm going to add the lemon juice. 21:24 Hope it won't spatter too much Pips are in my fingers. 21:32 I'll get those pips out later. 21:34 We're going to add some sweet chili sauce, about 2 tablespoons 21:40 A tablespoon of oil, 21:46 a half teaspoon of salt, 21:49 and two tablespoons of grainy seeded mustard 21:58 We're just going to stir that around and that is going to 22:02 create a lovely little dressing. We're going to add some water 22:06 So you probably want about a quarter of a cup 22:10 just to give it some extra liquid as well. 22:13 Just turn the heat up a bit. 22:19 Get those naughty lemon pips out 22:28 Okay, that is better. 22:30 I think that's all the ingredients. Let it just bubble 22:33 and thicken slightly to a nice dressing. Meanwhile we 22:41 better check how the other vegetables are going in the oven 22:45 Aha, look at that. They are looking gorgeous. 22:51 So just push them down. They're nice and soft. 22:54 So what we're going to do is to put them on a platter 22:57 where we serve from. It's all very hot so make sure you use 23:04 a good tea towel or an oven glove. 23:14 And these ones here as well. They've cooled down here 23:16 Again we could mix them in a bowl but you'll damage the 23:21 ingredients every time you use a different bowl or receptacle 23:24 try to minimize handling all of your items 23:29 Look at the beautiful colors here. Looking wonderful. 23:34 I'm going to take this dressing and just drizzle it over 23:41 drizzle it over just like that 23:46 and that's a beautiful dressing. 23:50 And on top of that I've got some Italian parsley 23:52 I'm going to slice it up to give it a bit of green on top 23:58 Sprinkle it over and the salad is now ready. 24:04 Doesn't that look beautiful? 24:08 Ok let's make this quick and really healthy dessert. 24:11 I've got a banana date smoothie. 24:13 I'm going to start with a cup of milk. There it goes. 24:18 It goes in the blender. I'm using Almond milk. You can use 24:22 any healthy milk you've got. Two bananas. Put them in there 24:27 I'm going to use ten dates. I've only got chopped dates 24:30 so I'm going to add ten worth of chopped dates. 24:35 Gives it sweetness and a couple of cubes of ice. 24:38 Just to add a bit of coldness as well. 24:41 And I'm going to put that there and I'm going to blend. 24:51 While that's going on we'll add coconut milk over here 24:57 And this will finish off our goulash nicely. 25:03 Stirring the coconut milk or coconut cream 25:08 It comes out beautifully nice and creamy 25:11 I'll just put the garnish before we put on the table 25:14 and there, it's all finished. 25:15 Let's mix this up here. 25:22 You see the beautiful colors coming out here. 25:25 Try to land all the yummy ingredients on top like that. 25:29 There you go, bring out all the color. 25:40 There, it's nicely dressed. Finished, finished, finished! 25:52 Look at that. Nice smoothie. Very nice and dark. 25:56 So we're doing four servings. 26:04 Look at that. And just to finish off a pinch of nutmeg 26:09 Just to give it a bit of interest. 26:12 Just a bit of sprinkle. 26:19 And the dessert's finished. There you go. 26:22 In 30 minutes you can achieve a lot if you use some great skills 26:25 and techniques in the kitchen. Let's take it to the table. 26:32 And there we have another delicious meal in 30 minutes. 26:36 The lovely Hungarian Goulash bursting with flavors 26:40 served with lemon infused quinoa 26:43 You will really enjoy that one. 26:45 And this salad which is one of the favorite in my cafes 26:49 Just look at the amazing colors and textures God has made 26:52 for us to enjoy. They're just beautiful. 26:54 And people eat with their eyes so it's important to cook 26:56 with a lot of color. And of course the Mexican salad 27:00 bursting with flavors and freshness. 27:02 And the banana date smoothie. Thank you for joining me today 27:05 at Cook 30. I hope you enjoyed it and learned some new skills 27:08 I look forward to seeing you next time. |
Revised 2016-02-08