Cook 30

Thai Green Curry Lentils et al

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000020A


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.


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Revised 2016-01-28