Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000020A
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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. 00:27 And I also wrote the Revive Cafe Cookbooks. 00:29 And today I'm going to share with you 00:32 some delicious healthy cafe meals 00:34 that you can cook in your very own home. 00:38 Cook:30 Food is all about using whole grains 00:40 and plant-based foods. 00:42 We're gonna be using great protein sources 00:44 like lentils, nuts and beans. 00:47 Whole grains like brown rice and quinoa, 00:51 fresh fruit and vegetables and wrapping it all together 00:54 with delicious international flavors 00:56 and herbs and spices. 00:59 And the best part about Cook:30 Food 01:01 is you do not have to spend hours 01:03 slaving away in the kitchen. 01:05 I'm gonna show you 01:07 how you can make a delicious meal 01:08 for your family in just 30 minutes 01:10 and you'll be surprised how easy it is. 01:14 On the menu today 01:16 we have an amazing Thai green curry lentils 01:20 and we're gonna be serving this 01:21 over Zesty Cilantro Rice Noodles. 01:24 On the side we have a Tuscan Green Salad 01:28 and to finish a Blueberry Cashew Cheesecake 01:32 which is totally amazing. 01:35 Okay, to make a meal really quickly, 01:38 you need to make sure your set up. 01:39 We got a nice clear bench and work area, 01:42 chopping board, sharp knife. 01:45 We've got all the pots and pans we need on the stove, 01:48 clean, heating and ready. 01:50 We've boiled the jugs, I've got boiling water ready 01:53 and the oven's on 350 Fahrenheit 01:56 which is about 180 Celsius. 01:57 So get all your homework done first 01:59 and the rest of the meal becomes easy. 02:02 First job is the lentils. 02:04 These are gonna take up to about 30 minutes to cook 02:06 so you need to get them on super fast. 02:09 So I've got a hot pot here 02:11 and we're gonna put in some lentils, 02:13 we're gonna put one cup of lentils. 02:14 So these are just brown crimson lentils. 02:18 So that one cup in there 02:22 and we're gonna put around about four cups of water in. 02:28 I mean, we won't need 02:30 up to boil boiling point really quickly. 02:33 So they can get underway and become nice and soft 02:36 by the time we need to eat them and serve the meal. 02:41 Here we go, so just tend to guess up there 02:46 and watch that come to the boil. 02:48 First job done, second job sweet potato, 02:52 these are really delicious, 02:53 so they call them kumara I come from, 02:55 really delicious ingredient in curry. 02:56 So we just gonna cut them into cubes, 02:58 just chop off the ends. 03:00 We're not gonna peel them. 03:02 Not a big fan of peeling things if we don't need to, 03:04 they're very, very clean. 03:06 Chop them into links like that 03:08 and we just gonna chop them or slice them into cubes. 03:13 Keeping them relatively small, 03:15 we do want to make sure they're cooked and soft 03:17 and around about 20 minutes. 03:21 And these will just become lovely and soft 03:23 and will really just blend in well 03:25 with curry lentils we're about to make. 03:30 So when you're cutting, try and economize on your cut, 03:32 so you don't need to be cutting every single piece. 03:34 So if you can cut four strips at a time 03:37 with a good sharp knife, good flat chopping board, 03:41 you're well ahead on your meal. 03:46 Just lay those on the baking tray. 03:52 Just put about a tablespoon of oil over them. 03:57 Just give them a good mash up 03:59 to make sure they're covered evenly. 04:04 And we're gonna put them in the oven 04:07 and we get them out when they're nice and soft. 04:13 We're gonna start with the back of the meal now. 04:16 We gonna do the blueberry cheesecake. 04:18 Frozen blueberries are an excellent ingredient 04:22 to have in your freezer at all times, 04:23 they can make a myriad of smoothies and desserts. 04:26 So these are just beautiful. 04:28 So we're gonna put around about 3 cups into this pan, 04:32 just hot, one, two three. 04:36 And these are gonna make the topping, 04:37 so again we're gonna go reverse, 04:39 we're gonna do the topping, 04:40 then we can do the cream filling 04:42 and then the base. 04:43 So I've got about that many blueberries. 04:45 Now this is the dish I'm gonna make the cheesecake in. 04:47 So we want about the same number of blueberries, 04:50 it's gonna cover the, the top of the cheesecake 04:52 is the size of the dish. 04:54 So as you can see that's reasonably good approximation. 04:57 Put this back into the freezer, so they don't melt. 05:03 So those gonna heat up there nicely 05:04 and we'll come back to them shortly 05:06 so I just put that on a very low heat, 05:07 so defrost and become nice and soft. 05:10 Now I'm gonna start 05:12 with the cream filling of the cheesecake, 05:14 with the cashew cheesecake. 05:15 So I just got a food processor here. 05:17 And this is going to be 05:19 like a white kind of a cheesecake type texture. 05:22 So we'll have two cups of cashew nuts. 05:28 Now I'm using cashew pieces, 05:29 they're generally lot cheaper than the whole cashew nuts, 05:32 since we're blending them, 05:33 there's no real reason to have, have whole cashew nuts. 05:37 So you can save a bit of money by going with the cashew pieces 05:40 rather than whole cashew nuts. 05:42 And we're gonna add some water. 05:43 So we're gonna put in a cup of water. 05:48 Oops, wrong size cup, better stick to the metric. 05:54 So basically making a cashew, cashew cream, 05:57 I'm gonna add some dates in for sweetness, 05:59 I've got some diced dates here. 06:02 You can use whole dates if you want, 06:03 doesn't really matter. 06:05 So we want around about half a cup of diced dates. 06:14 We're gonna put in just a drop of vanilla essence, 06:18 bit of flavor and also just a pinch of salt, 06:23 just to round everything of. 06:25 So let's get this going. 06:29 It will take a few minutes to become a cream, 06:32 meanwhile the lentils are bubbling away, 06:34 I might just turn those down a bit. 06:35 We do want them nice and steadily cooking 06:38 but we don't necessarily want them to be, 06:40 you know, aggressively going. 06:41 So I'm just gonna turn it down, you know, to simmer nicely. 06:45 These are, look at these they're starting to go, 06:46 really look at them. 06:48 You just try them. 06:51 Very, very sweet, got a good batch. 06:54 Does really between batches. 06:57 Okay, now this is done. 07:00 Okay, it's quite thick, 07:02 as you can see it's reasonably thick. 07:05 We probably want a cream 07:06 so I'm gonna add a little more water. 07:07 And every batch of this tends to be different, 07:09 so add about another half cup of water and keep it going. 07:15 We want a really nice smooth cream, 07:17 not something that's got lot of bits in it. 07:19 This should get it through reasonably quickly. 07:28 Getting better, just little bit water I think. 07:32 So you're better off to start with less water 07:33 because you don't want to really runny mix, 07:35 you want something that's smooth and creamy 07:38 because there's a very, very fine line, 07:39 so just keep adding water little bit, little bit 07:41 until you get the right texture you want. 07:43 If you add too much water, it's too late. 07:45 No, it's really, you probably add more cashew nuts. 07:51 It's looking good. 07:52 Do we have a beautiful cream? 07:54 I'm just gonna reserve it, 07:55 we're gonna put that into this bowl 07:58 and we're gonna come back to that later. 08:00 Just get a nice spatula to spoon it out with. 08:13 Now the reason we start with the cream first, 08:16 is that we can use the same blender bowl for the base 08:19 because the base is cashew nuts. 08:20 So we don't need to clean the bowl in between 08:22 which is a really good time saving technique. 08:26 So we've made the filling, 08:28 now we need to make the base. 08:30 And the base uses similar ingredients 08:31 but it's a bit more of a basic type recipe. 08:34 So the base is one cup of cashew nuts. 08:40 Then we're gonna have one cup of almonds. 08:49 A cup of dates, I'll measure those out this time. 08:56 So very similar ingredients 08:58 but just different quantities of water. 09:00 So we can end up with a nice, firm, packed base 09:03 for the cheesecake. 09:04 So cheesecakes generally have a base, a creamy filling 09:07 and something really nice on the top. 09:12 How much water, 09:14 we want about half a cup of water to start with. 09:17 So I'll measure out one cup just in case we need more, 09:21 put that half cup in like that. 09:31 And get this whizzing up again. 09:34 And this will be a much, much darker 09:37 base in the brightness. 09:39 You know, the contrasting colors. 09:42 Look at these little babies, aren't they just beautiful? 09:47 Still, still bit, little bit hot in the few more seconds. 09:54 Okay, what's happening here? 09:56 Look at that, 09:58 you got a really nice kind of chunky consistency. 10:02 We probably want it, is it's not perfect, 10:04 so you just, you've got lots of bits in there 10:06 to make it interesting. 10:08 And that will make a great base. 10:11 So you don't want it too runny. 10:15 So we're just going to scoop this out... 10:19 into just here. 10:21 Just a nice, I think it's a... 10:23 it's about 18 inch or 25 centimeter, 10:29 kind of flange I think. 10:36 So put as much there as we can... 10:41 with the spoon... 10:44 just want to press it down 10:46 and you've got a beautiful nut and date base. 10:53 And you want to try because we're using a glass bowl. 10:55 You can use a white bowl if you want, 10:57 but you'll feel the different layers, 10:58 so try not to smudge it up, tap too much. 11:07 Those are nearly done. 11:11 Okay, then we'll add the cream, 11:16 drizzle right over. 11:22 Again press it out just like that. 11:28 Two layers down, one to go. 11:34 So we need to turn the blueberries into something 11:35 that's gonna go on top 11:37 and currently you put this over, 11:38 it's just gonna be all liquidy. 11:40 So really good ingredient to use is arrowroot 11:43 or you can use corn flour. 11:45 So grab a cup 11:47 and we're gonna use how much of this, 11:50 two teaspoons of arrowroot 11:52 and you might need three or four teaspoons of corn flour 11:57 if you use corn flour. 11:59 Just like that. 12:02 And just a little bit of water, 12:03 so probably about the same amount... 12:07 or bit more. 12:09 Just stir it up. 12:16 And I'm gonna pour over these blueberries. 12:20 And that will just soak in everything up. 12:26 You can see it's white now. 12:29 And the arrowroot will just... 12:30 as it heats up, 12:32 it just thicken into really nice gel consistency. 12:39 Keep stirring, you make sure 12:41 it doesn't kind of just gel up in one area, 12:43 make sure it's all evenly through the whole lot. 12:48 And this is how you make a really nice gel topping. 12:57 Look at that very quick not much time at all. 13:02 Ready to go, 13:03 now those blueberries are very sweet 13:04 when I tried them before, 13:06 so I'm not gonna add any sweetness. 13:07 Sometimes you can get tart blueberries, 13:09 so make sure you might have one to add some date puree 13:12 or agave or some honey to that just to sweetened up a bit 13:15 but these blueberries will be fine as they are. 13:18 So just gonna spoon them on gently... 13:23 all over this here. 13:34 Let's cover that over the cheesecake. 13:44 Doesn't it look amazing? 13:47 Could use a few more blueberries but... 13:57 that's one amazing blueberries cheesecake. 13:58 Now it's quite soft, 13:59 so we're gonna put it in the fridge or freezer now. 14:01 About the time we come to eat it 14:03 at the end of the meal, 14:04 it will be firmed up a lot more 14:05 and will be more like kind of the cheesecake texture used to. 14:09 Turn the refrigerator 14:10 and that will start freezing immediately. 14:16 If you just joined us on Cook:30, 14:18 we are cooking delicious plant-based whole food meal. 14:21 We have a Thai green curry lentils 14:24 served out a zesty cilantro rice noodles 14:27 with a Tuscan green salad 14:29 and to finish off an amazing blueberry cashew cheesecake. 14:35 Okay, now it's time for the salad. 14:38 So I've got some really nice. 14:40 You can get these really nice mixes in the supermarket. 14:42 This is a regular end spinach which is same with the rocket, 14:45 so rocket and spinach. 14:47 And just a beautiful fresh glaze, 14:49 and these are just delicious and easy to use prepared, 14:52 pre-washed and usually very, very fresh. 14:54 Well, I do look after them. 14:56 So we're gonna get a bowl. 14:58 Wooden bowls are great. 14:59 I'm putting a big handful in there like that. 15:04 Don't know how many people you're gonna feed. 15:06 And we're gonna use a ingredient 15:07 you probably not used this way before. 15:10 I've got some butternuts squash, 15:12 so I'm gonna cut off a big slice or the end. 15:16 I'm gonna cut off some thin slices, 15:20 it's probably around about four, 15:23 oops, around about four nice thin even slices. 15:31 I'll just throw that one away. 15:33 You make sure you go all the way through. 15:36 How many is that? Five I think, that's okay. 15:39 I'm just gonna trim off the ins. 15:44 Make sure you don't get any skin on them. 15:51 And these are some ingredients 15:53 that's actually really nice raw. 15:55 And then we're just gonna slice through here 15:57 really, really thinly. 15:58 And you need a good sharp knife for this 16:00 and make this beautiful little 16:03 julienne butternut pumpkin matchsticks. 16:07 And they just look beautiful in salad 16:09 and they actually taste really nice as well. 16:12 And yes, you can eat pumpkin or butternut raw. 16:19 Just keep going right through the end. 16:24 And one of the secrets of keeping knife sharp 16:26 is to keep them sharp before they go blunt. 16:30 So you really need a good sharp knife. 16:31 Here we go. 16:33 Do this ones individually. 16:34 It's bit hard at the end. 16:39 And we're just gonna scatter that through the salad, 16:43 so mix kind of some of it through, 16:47 and reserve some from top. 16:48 It's the beautiful color 16:50 and you probably never use butternut raw 16:52 all out that before. 16:54 You can also grate it as well so this... 16:56 You just got to make sure you cut that small. 16:59 There are some nice cherry tomatoes, 17:02 we'll grate some of this. 17:05 I'm just gonna cut them in half. 17:09 Again when you're cutting things 17:11 trying and get, you know, one cut, cuts four tomatoes. 17:14 So you can really increase the speed of your cooking 17:16 by doing that. 17:18 But again you need a really sharp knife 17:19 to perform this kind of maneuvers. 17:23 There you go. 17:26 Got some kalamata olives 17:27 so it's just basically like Tuscan flavors, 17:30 through Mediterranean olives, tomato. 17:33 And we just gonna just scatter some olives in here. 17:37 Kalamata olives are nice olives to use. 17:39 And it's quite nice buying olives that are pre-pitted 17:42 and they're also cut in half as well. 17:44 It's quicker, 17:45 and I actually enjoy just being able to eat my salad 17:47 without having to worry about stones. 17:50 Olive purists will tell you that 17:51 you need to get your olives with the stones 17:54 and probably it's technically correct 17:55 but I think they just taste great 17:57 when you can just eat through and not having to worry about... 18:00 having a stone there. 18:02 There we go, and on top of that, 18:04 we're just gonna sprinkle some sliced almonds. 18:14 Just a little bit of drizzle of olive oil. 18:20 And we just put just the small drizzle of lemon juice, 18:25 just squeeze it through your fingers... 18:29 just, we're not readdressing it, 18:30 it's just they're just there 18:31 to give a little bit of extra bite as well, 18:34 but all these other ingredients will do the work. 18:35 You don't need to fill on proper dressing. 18:38 So you have a very beautiful, colorful Tuscan fruit salad 18:41 in minutes. 18:45 Okay, we're back to the noodles, 18:47 just gonna get the jug going again, 18:48 so we got boiling water, I'll see how it's going. 18:51 I'm gonna need some rice noodles 18:52 and these are available from more supermarkets these days 18:54 or Asian shops which is great. 18:56 Just get them to this here. 18:59 And these are just a great noodle 19:01 to have with anything Thai. 19:04 So this is how many gram, 19:07 this is 227 grams or 8 ounces. 19:09 We probably want it around about half of this. 19:12 Now, we'll use them all, we'll use them all. 19:13 So that 200 grams, eight ounces into a bowl 19:16 and we're just gonna pour boiling water over the top. 19:20 You can cook them with on a stove if you want 19:22 but this way is actually very adequate. 19:25 So just pour boiling water over the noodles, 19:29 they're totally covered, and get a plate... 19:33 or some kind of lid, put on top 19:36 and around about six to eight minutes 19:38 those should be cooked. 19:39 Every noodle is different, size can be longer or shorter 19:42 but general rule is I'll just put some boiling water over 19:44 and they'll cook really quickly. 19:50 We're making fantastic progress. 19:52 The dessert is done and it's in the fridge. 19:54 The kumura and the lentils are probably almost done there, 19:57 ready to combine for the curry and we've done the salad, 20:02 the noodles cooking away in the pot there, 20:05 so at least start the curry. 20:07 Hot pan there, so we need to start of. 20:09 Any good curry starts of with some onions, 20:12 so we're gonna chop up nice big brown onion. 20:18 Always good to start with the good base of flavor... 20:23 and I'm just gonna cut it up into strips. 20:27 This one is gonna have a few links of onion 20:30 through the dish, 20:32 'cause the cuts are really fine. 20:40 We have a sharp knife or you can get your fingers here. 20:44 Here we go, splash of oil. 20:51 Throwing it in like that. 20:55 I love that sound. 20:57 It's a sound of progress in the kitchen. 21:08 We're gonna put in two tablespoons of ginger. 21:10 You can use fresh ginger, 21:11 all this great, puree is a great 21:14 one that's about two tablespoons. 21:17 I think, that's finished now. 21:19 And we got some lemongrass. 21:21 You could use fresh lemongrass 21:22 or again lemongrass puree from supermarket. 21:25 We want two tablespoons of that. 21:29 And that gets finished as well. 21:32 So these great delicious high flavors 21:36 will really start to shake well. 21:40 Garlic of course, 21:41 two cloves of garlic into the peeler. 21:45 oh, sorry, the presser and just push it through, 21:49 will get some garlic. 21:55 And we'll just get underway there. 21:57 We're gonna use some color so we got a bell pepper. 22:05 We'll have the seedy parts, 22:08 into the pips 22:10 and we just gonna dice this into just nice chunky squares. 22:17 Just like it. 22:22 Okay. 22:25 I will turn it up even more. 22:28 Get this underway. 22:35 So we want to make this really quickly, 22:36 so we need it to sautee fast. 22:40 A green curry paste is the next ingredient. 22:43 You can get this from all your supermarkets 22:44 and also from in the Asian shop. 22:48 So we want a good teaspoon of this. 22:50 I'm gonna mix it in a cup though with some water 22:53 just so it spreads well through the dish. 22:57 Just little bit of water teaspoon of your curry paste. 23:00 And again if you like your curry a bit hotter, 23:03 just double the amount, 23:04 but add less first then add more later, 23:07 if you need to 'cause once it's in, 23:09 it's not going anywhere. 23:12 Here we go. 23:15 We're gonna add another favorite ingredient of mine, 23:17 and it's kaffir lime leaves 23:18 and I've got a kaffir lime leaf, 23:19 kaffir lime bush at home, it's great. 23:21 We can buy them actually dried 23:23 and they come just little dry leaf, 23:25 kind of like a bay leaf. 23:26 And they just have a great Thai flavors 23:28 so we're gonna throw them in 23:30 and they're kind of like a bay leaf in that 23:31 you don't actually eat them, they just flavor the dish 23:33 and you pick it out while you eating it 23:35 or before you serve it. 23:37 So we get some great flavor. 23:41 I'll put in a teaspoon of salt, 23:46 I'll use some honey or date puree as a sweetener, 23:48 so we want two tablespoons there. 23:54 And that's coming along nicely. 23:59 Onions are just starting to soften up which is great. 24:02 Got on a high heat. 24:05 Now lentils are done I think. Look at that. 24:08 Look in there, you can see they're all done, 24:11 there is no water left, some on, 24:12 there is some water, it's not a bad thing. 24:14 So we want around about two cups of lentils 24:18 and just scoop in this one cup and these two cups. 24:24 And so we need that and the rest into the fridge 24:27 or the freezer to be used for another meal on another day, 24:29 so always overcook ingredients like this, very, very handy. 24:33 Let's check out the sweet potato. 24:36 Looking beautiful. 24:39 You can just tell it's lovely and golden and soft 24:42 and we're gonna spoon this in as well. 24:47 Just plunk that in the air, 24:49 so as you can see you made all the prep work at beginning 24:51 is now paying off 24:53 because everything just comes into the pan at the end, 24:57 nice and easily. 24:59 Just back out of the way. 25:06 Give it a good stir up. 25:10 And I'm gonna put some coconut cream in with it now, 25:12 just to finish the dish off. 25:20 Just a can of coconut cream, 25:22 we could use some coconut milk and give a good stir around 25:27 and that's really, really quick 25:30 lovely Thai green curry lentils will go well over the noodles. 25:37 We'll set that simmer for a little bit more, 25:39 speaking of watch the noodles are ready to go. 25:41 We'll just drain those over here in the colander. 25:56 Back into the bowl 25:59 and it's gonna throw some great other ingredients 26:02 they need to go with it. 26:04 We're gonna put a big of bunch of cilantro or coriander. 26:11 And then I'm gonna add some lime juice 26:13 and some lime zest and some salt 26:15 and some oil over the break 26:17 and I'll see you for the final plate up. 26:24 Just finished these noodles off with the bit of lime zest, 26:27 just to give that extra flavor. 26:30 We got the beautiful Tuscan salad. 26:32 Look at that color. 26:33 This is gonna taste amazing. 26:36 And this magnificent Thai green curry lentils 26:39 is one of my favorite hot pot stove dishes. 26:42 Lots of flavor, the beautiful soft sweet potato 26:46 on top of those noodles are great. 26:48 Plus we're gonna finish off with that blueberry cheesecake 26:50 I just brought out of the fridge, 26:52 delicious meal for your family. 26:54 I hope you've enjoyed the show today. 26:56 I look forward to catching you up 26:57 with you next time on Cook:30. |
Revised 2016-01-28