Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000016A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand. I also wrote the Revived Cafe 00:28 Cookbooks, and today I'm going to share with you some delicious 00:32 Cafe style meals that you can make at home. 00:35 Cook 30 Foods is all about using whole food ingredients 00:39 We're going to be using great protein sources like nuts 00:42 beans and lentils. Whole grains like brown rice and quinoa 00:47 fresh fruits and vegetables all tied together with international 00:51 flavors and fresh herbs and spices. And the best part 00:55 about Cook 30 Food is you do not have to spend hours slaving 00:59 away in the kitchen. I'm going to show you in 30 minutes 01:02 how you can make a healthy meal for your family and they 01:06 will love it. On today's menu we have a breakfast. 01:10 We're going to start with some Swiss Bircher muesli and serving 01:15 it with fresh wild berries. I'm going to make some nearly French 01:19 Toast with Maple Syrup and then we're going to make our very own 01:23 homemade almond butter. And finish it off with everyone's 01:28 favorite breakfast meal, breakfast potatoes. 01:32 Okay, to make a meal in a very short time we want to make sure 01:35 we've got out kitchen ready. Nice clear work surface, good 01:38 chopping board, sharp knife, we've got a pot on the stove 01:43 heating up, boiling water in the jug and a pantry and a 01:47 refrigerator laden with ingredients we're going to need 01:50 for the meal. So I'm doing a breakfast this morning and this 01:54 isn't the type of breakfast you have every single day but 01:57 something you might have on a Sunday when you invite friends 01:59 around and have a special breakfast. There are components 02:01 of it you can use during the week when you generally have 02:04 a faster breakfast. But the most important thing of course 02:07 as everyone knows you must have breakfast. It's a really 02:09 important meal and has amazing health benefits if you have it. 02:12 First job is the breakfast potatoes. It's going to take a 02:17 while to cook so we want to make sure we get them in the pot 02:18 straightway and cooking really fast. I've got some potatoes 02:23 here and I generally like eating potatoes that are pre-washed 02:28 So you probably want round about a kilogram or such, and also 02:33 sweet potatoes. This is a nice ingredient to add to it. Just 02:36 to give it a bit of extra flavor So we're going to chop these up 02:39 and cube them as small as we can so they cook really quickly. 02:44 And again when chopping make sure you economize on your cuts 02:50 so you're chopping more than one bit at a time, if you 02:54 If you cut in quarters and chop every individual piece like that 02:57 it's going to take about three times as long to cut 03:01 always look for short cuts and time saving techniques. 03:12 So you can choose any potato you like, there are many 03:15 different varieties out there. The thing that makes this most 03:18 special is the sweet potato. So probably about a third of your 03:22 ingredient you want to be the sweet potato. And again cut this 03:28 You can cut this a little bit thicker because the sweet potato 03:31 is quicker to cook. So if we put this all in together 03:34 it should typically be ready about the same time. 03:37 So big chunks of the sweet potato and small chunks 03:41 of the normal potato. Boil the jug before, put into a pot 03:46 turn the heat up as high as we can to get it boiling very fast 03:50 we want it to come to boil very quickly so we got no delays 03:54 in everything becoming cooked. So just throw these in here 04:02 I generally don't salt when I'm cooking them. I generally salt 04:05 them afterwards so I put it straight in like that. Lid on 04:10 when it comes to boil we'll just turn it down so it's 04:12 bubbling reasonably and steadily That's the first job done 04:16 Potatoes are on. So now we're going to make the Swiss Bircher 04:23 Muesli and this is a delicious breakfast you can make. People 04:27 have told me by making it from my cook books that this 04:31 particular recipe has changed their life. By starting out 04:34 the night before in making this delicious muesli or granola 04:38 that you wake up every morning to a yummy, healthy breakfast. 04:42 So this is something you can work into your daily routine 04:45 you'll have amazing health benefits. 04:47 No need to make it sit overnight but if you go half an hour it's 04:51 generally long enough for it to soak and taste great. 04:54 So, first ingredient is oats. I'm going to use quick oats. 04:58 I'm going to put a cup of quick oats. Quick oats is the same as 05:03 normal oats except they're being cut down so they're small 05:07 and this will make it faster for all the ingredients to soak 05:11 I'm going to add some raisins, about half cup of raisins 05:15 and these will plump nicely as well. 05:19 And it's always nice to have something crunchy as well so 05:21 I've got some slivered almonds about 1/4 cup of almonds. 05:25 They're a great protein source. And one of the special about 05:30 this that really makes a difference is orange juice. 05:35 And I'll juice these oranges. You can use packet orange juice 05:39 if you really have to but make sure you get a good quality 05:42 not one processed from concentrate. The orange juice 05:47 just soaks up into the oats and you get this wonderful 05:50 sweet, orange flavor coming through. 05:59 You probably want round about three quarters of a cup. 06:01 Again these types of recipes are reasonably flexible as you 06:05 can tell I'm not measuring ingredients. Just put the 06:09 measurements in like that. And that will be soaked up really 06:15 quick in those oats. I'm going to add some milk. 06:19 Choose your favorite milk. My favorite milk is almond milk. 06:22 I love you know, almond milk, soy milk. 06:28 I think this requires half to one cup. 06:40 We want some apple. And this is what makes it even more special 06:43 grated apple. This apple adds a really nice kind of mushiness 06:49 in your mouth when you eat it. 06:52 This is a dish where you've got not just the flavor sensation 06:55 but all the textural sensation you can get, a very special dish 07:01 You could grate this in the food processor but it's only 1 apple 07:07 so it's probably quicker just to do it by hand. 07:15 Just keep grating till it comes down to the seeds. 07:19 Put that in along with the lovely juice. 07:23 And we're just going to stir that up. Ah, one ingredient. 07:27 We need some almond meal. 07:30 Here it is, some almond meal. You want a half cup of this. 07:35 And this will add a lovely creaminess to this dish. 07:42 These are all the ingredients. And we're going to stir it up. 07:49 Looks reasonably boring now but when all those lovely juices 07:53 and the oats start to expand and become lovely. 07:59 The potatoes are boiling, I'm just going to turn those down. 08:01 Just probably half way so they are still boiling but don't need 08:04 to be aggressively boiling. 08:07 I might add a bit more milk. It's looking good at the moment 08:10 but as the oats soak up all that moisture it's going to 08:13 become a lot more less runny just a little bit more 08:18 Here you go. So you want it to become quite a bit runnier 08:23 than you think you need it because it's going to thicken up 08:28 Just going to pop it in the fridge and in 25 minutes or so 08:32 it will be just beautiful. 08:36 For the almond butter you want to use some almonds, about two 08:40 cups of almonds. They're really nice when they're roasted. 08:44 So I'm just going to briefly pan roast, pan fry them. 08:48 Just warm them up and you'll see the oils start to kind of 08:52 the flavors come out. Just put it in a medium pot or pan 08:59 and we're going to leave those lightly warm just a touch of oil 09:05 so they don't burn, just a few more than a touch not too much 09:14 and these will become really nice and unlocks some 09:21 beautiful flavors by the time we come to make the butter. 09:23 Okay time to make the nearly French Toast. 09:26 French Toast is traditionally made with egg and butter 09:30 and those type of things. This is the really healthy way. 09:32 So what we are going to do is make a French Toast mix. 09:35 I am going to start with some Cashew nuts and we are going 09:39 to use 1/4 cup that's probably a good handful, 09:45 not too many just a few more 09:49 we're going to put in a cup of water 09:58 You can use a stick blender or blend it in a food processor 10:01 it's going to blend very well. Just a half teaspoon of vanilla 10:05 essence. Just a couple of drops. 10:09 we're going to put in a tablespoon of honey 10:13 for sweetness. Just a quarter teaspoon of salt. 10:20 And one thing that's going to make it nice and yellow 10:23 is turmeric. So just a pinch an eighth of a teaspoon 10:31 and that will go in there and give it a lovely yellow color 10:34 Lid on and start blending. 10:42 I'll check the almonds over here 10:54 The potatoes are going well too. 11:04 Here we go, all blended up. It looks like a really watery mix. 11:08 It looks like it's still watery. This will actually thicken up 11:10 when we cook it. So all we do now is get some bread. I've got 11:14 whole grain 100% whole wheat bread. Don't eat white bread 11:19 bread. White bread is just processed horribleness. 11:22 So what we're going to do now is tip this into a bowl 11:30 and we're going to lightly fry them up. 11:35 So I cut like triangles when I have French Toast, so cut them 11:39 into triangles and what we're going to do now is just position 11:44 the French Toast near the pan here we go 11:48 Just a touch of oil. If you've got a good frying pan you 11:51 don't need to bathe these in lots of oil. 11:57 And we're going to dip these in here and put them 12:00 dip them quickly, don't dip it too long, put them in the pan 12:06 I'll just turn that up a bit. 12:10 It will start sizzling shortly 12:18 Just a couple of seconds so it soaks up a little but not a lot 12:26 You can use squares, whatever shape you want 12:29 and that will take not long to get done at all. 12:38 And you can see it's starting to cook nicely 12:41 see it's starting to brown nicely in a couple of seconds 12:48 and that little bit of turmeric starts to come out 12:50 you can't even see it in the mixture but a little bit 12:52 of turmeric adds a lovely color. 12:55 These nuts, I'm going to turn up the heat a bit 13:05 You keep turning them or they start burning. If you hear a 13:07 clicking sound it means they're starting to cook. 13:17 These are probably ready to turn. Look at that. 13:29 They don't need much cooking at all. 13:38 It's worth investing in a really good non-stick frying pan. 13:41 You need some non-Teflon based ones. 13:43 There are lots of really good brands out there. 13:45 And again like anything I recommend go and invest and buy 13:49 the most expensive one you can afford and get one really good 13:52 frying pan. Too many kitchens have 10 or 20 frying pans 13:57 that just don't work and need to be thrown out where you can 14:00 get just one really good one that will last you all your life 14:03 when you spend your money. With any kind of kitchen equipment 14:06 you really want to get one good item rather than 14:09 continually buying all the cheap items. 14:14 There you go, it's coming out nicely. 14:17 So just get ready with some more of these. You probably 14:19 want about eight I think. 14:24 The breakfast I'm making today is for probably four to eight 14:29 people depending on how much you eat. And also you can make 14:32 different components for yourself during the week if you 14:35 want to. So you might need to adjust the quantities depending 14:38 on how many people, but it's lovely on a Sunday morning 14:40 sun streaming in, have some friends over for breakfast 14:43 it's a great meal occasion. 14:48 So we just leave those there. They're almost ready. 14:52 I'll keep an eye on those and do another batch shortly. 14:57 On Cook 30 today we have a delicious breakfast 14:59 We're starting with a Swiss Bircher Muesli with fresh wild 15:03 berries. We have nearly French Toast with Maple Syrup 15:07 And we're going to make our very own homemade 15:10 almond butter. And finishing off with everyone's breakfast 15:13 favorite, breakfast potatoes. 15:15 Okay, let's start the breakfast potatoes. I think these are 15:18 nearly done. Look at that. Nice and soft. 15:23 Going to drain these through a colander. 15:33 Just let those sit for a couple minutes just to drain it out. 15:40 We better start some onions. This pan is nice and hot. 15:42 I'm going to put some red onions to start with 15:45 One red onion or half a big one. And we're just going to cut it 15:48 into slices, just as a nice shape to blend with the 15:54 potatoes, just about a bit thin and into nice half moon shapes 16:00 so they're nice and stringy not ripped and floating around 16:05 Put these in the pan, put a touch of oil a tablespoon of oil 16:19 Stir it around get a bit of a head start 16:22 We put the potatoes in so they start to brown 16:26 I'm going to put in a squeeze of garlic 16:33 Just one clove of garlic into the garlic press and squeeze 16:39 it in like that. Don't need a lot, just a little bit. 16:47 And these potatoes. They're all lovely and drained. 16:52 I'm going to put them in as well 17:00 and we're going to put just a little bit of salt over them 17:05 probably about a half to one teaspoon. 17:09 All the flavors will start combining nicely. There's no 17:12 extra things in there, just potatoes, onions, a little bit 17:16 of oil, a little bit of salt and it makes some really 17:19 amazing stuff. So we'll do it shortly, let the onions get a 17:21 head start. I think the nuts are done, look at that. 17:24 A little bit of burning but that's ok. You can see they kind 17:28 of swell up, become nice and roasted. So they'll have a 17:32 different flavor, it's really nice when you make the butter. 17:34 Okay I think it's time to get some of these out of the pan 17:38 and I think I'll put another batch of these guys on 17:40 I'll arrange those later, I'll put them there 17:51 I'm going to soak these in here and just a touch more oil 17:57 so when you use a non-stick pan you'll need literally a drop 18:03 we don't want an inch of oil in there and deep fry everything 18:09 another batch of these, these are really quick 18:14 actually it gives them a good chance to soak up some of the 18:21 lovely French Toast mixture without drowning them totally 18:27 and that will happily fry away there. 18:33 This is ready to get a bit of a stir 18:36 I'll turn that up I think, a little bit more heat 18:39 on high for a bit, you can see you've got really nice colors 18:43 coming through. You've got the potatoes, the nice orange 18:46 sweet potato and the red onions. 18:53 Now we make the almond butter. I'll get the food processor 18:57 And for this one you will need to have a food processor. 18:59 We're going to get the almonds here which are nicely toasted 19:11 And we're going to put in a teaspoon of salt. 19:16 And we're going to put in one to two tablespoons of oil 19:19 I'll put one tablespoon so it can blend well 19:23 and basically just start it. 19:28 At first it will chop the nuts but eventually it will 19:32 keep going and turn it into almond butter. 19:39 At this stage have a look, It looks like chopped nuts 19:43 that's how it is for the moment but if we keep blending 19:48 it will start going beautifully. 19:53 So let's keep it going. It can take a minute or two sometimes 19:55 In the meantime I think I'll flip some of these guys here. 19:58 French Toast getting lovely and golden 20:08 Look at that. I'll turn it up just a touch 20:11 I'm going to give these a bit of a stir 20:14 It's looking fantastic. 20:18 The onions will keep cooking. It smells amazing. 20:22 That's underway let's see how this is going. 20:26 Okay, look at this. I think we're nearly there. 20:33 I see that it's still a bit crumbly, to fix that we'll 20:39 probably add our second tablespoon of oil. 20:40 Try not to add too much oil if you don't need to. 20:43 That should help it to just finish it off. 20:47 I might actually scrape down the sides as well. 20:56 You can also use this kind of screw juicer that you can get 21:01 that can do the same job. We put it and it grinds it together 21:04 That's another way of making it Most people don't have those 21:07 that's why a food processor is more ideal. 21:10 While that's going on I'll do the berries. 21:14 So from the fridge I'll get some berries. 21:19 Berries don't need any prep at all. 21:23 We've got Strawberries, Raspberries and Blueberries. 21:27 So when in summer these fruits are around make sure you have 21:30 lots of them. They're really really good for you. 21:35 I'll grab a bowl and just put them in 21:37 and give them a mix around just like that 21:42 and they really blend together perfectly with the colors. 21:45 For the strawberries just take off the ends 21:49 and just put them in as well. 21:52 You've got the tartness of the strawberry and the raspberry 21:56 with the sweetness of the blueberry 21:58 this will go really nicely with the French Toast 22:04 and also the lovely Bircher Muesli 22:13 Give it a bit of a toss up like that 22:17 So you want everything to be nicely spread out there 22:24 And of course a lovely herb to put on top is the mint 22:28 Got some mint here which I'll chop up 22:31 Pull off the long ends, you don't need much 22:34 even a couple of leaves can really transform a dish 22:44 Those berries will be wonderful on the French Toast and 22:47 Bircher Muesli. It's now ready to go. 22:52 So, how's the almond butter behaving? Looking pretty good. 22:59 As you can see in there it's now looking like peanut butter. 23:05 So to extract that we'll get a nice container 23:10 And all we're going to do is just hit it like that 23:16 and put it in a bowl and that is how you make almond butter 23:22 It's really amazing when you look at the ingredients of some 23:24 butters you buy, even some almond and peanut butters 23:26 some of them are loaded with preservatives, with stabilizers 23:30 with sugar, so your making your own actually works out cheaper 23:36 and is far more satisfying and healthier for you. 23:39 Here you go, that will spread beautifully on the French Toast 23:44 That should last a couple of weeks in the refrigerator 23:48 and you've made your very own almond butter. 23:52 Let's give this a bit of a stir 23:55 Here you go, the breakfast is coming along well. 23:58 The berries are done, the French Toast is nearly done 24:01 we've done the almond butter and let's check on the Bircher 24:06 Should be in the fridge here, look at that. 24:13 Now ideally you do want to leave this to go overnight 24:17 but even look in 25 minutes or so, it's getting lovely and 24:21 soft. At first stage if it's a bit too hard pour a little 24:25 more milk and it's ready to go. 24:28 Just going to grab a bowl to put it in. 24:43 So you can make it ahead of time. Say on a Sunday night make 24:47 say three breakfast worth, put it in the fridge and Monday, 24:51 Tuesday, Wednesday you've got your breakfast all sorted. 24:53 You've got your protein with your nuts, your whole grain 24:57 with your oats. It's just a great way to have breakfast. 25:00 Now on top it's quite nice to have some sliced almonds 25:05 a bit of crunch on top like that 25:14 now it's ready for the table. 25:16 Breakfast is coming together nicely. 25:20 I have to probably flip some of the French Toast 25:23 and put it on the platter 25:28 I can cook it a little bit more 25:32 looking nice and golden brown 25:36 Now these go here, I'm just going to serve it straight 25:40 from the pan. It's a cast iron pan which is really nice 25:44 my favorite way of cooking 25:47 and these look just lovely. Going to garnish it with parsley 25:57 Just show you how I keep my herbs in the fridge. 25:59 Keep them wrapped in a paper towel, wet paper towel 26:02 and I just, often you can get a week or even longer out of it 26:06 So we're going to put a little bit of parsley on top 26:14 and everything is pretty much ready to serve at the table. 26:23 And you have a delicious healthy breakfast in 30 minutes 26:26 Starting with the Bircher Swiss Muesli. You've got the beautiful 26:31 softness of the oats, the crunchiness of the nuts 26:34 and the tartness of the sultanas coming through, delicious. 26:37 Have some fresh fruit. This is an amazing way to start your day 26:42 You've got the French Toast. You can have it with berries or 26:46 with breakfast potatoes with lots of flavor bursting through 26:49 This is a great breakfast you can share with friends on a 26:52 Sunday morning or just use components during the week. 26:56 Thank you for joining me on Cook 30. I hope you've learned 26:58 some new skills, I really look forward to 27:01 joining you next time. |
Revised 2016-03-02