Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000021A
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00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon from Revive Cafes 00:25 in Auckland, New Zealand. 00:27 And also author of the Revive Cafés cookbooks. 00:29 And today, I want to share with you 00:31 some delicious Cafés meals 00:33 that you can cook in your very own home. 00:36 Cook: 30 Food is all about using 00:38 a whole grain plant based ingredients. 00:41 Look, I'm using great proteins sources like beans, 00:44 lentils and nuts. 00:46 Whole grains, fresh fruits and vegetables 00:49 and tying it all together 00:51 with delicious herbs and spices and international flavors. 00:54 And the best part about Cook: 30 Food 00:57 is you don't have to spend hours 00:59 slaving away in the kitchen making it. 01:01 I'm gonna show you how easy it is in next 30-minutes 01:04 to make a deliciously healthy meal 01:06 for you and your family. 01:09 On the menu today we have 01:10 an Indian Tarka dhal with chickpeas. 01:13 We're gonna be serving it over some lemony khus khus. 01:16 We have a Tempeh and cherry tomato salad 01:20 and some pan fried asparagus. 01:23 And dessert is an amazing peach ice smoothie. 01:29 Took me also a very short time. 01:30 You want to make sure you're prepared ahead. 01:33 We've got a clear surface on our bench here. 01:36 We've got a chopping board, sharp knife, 01:39 hot pans on the stove getting warm. 01:42 We've boiled the jug 01:44 and we've got our pantry and fridge 01:45 loaded with all the ingredients that we need. 01:49 First job we're gonna start is the tarka dhal. 01:51 This is a great Indian dish. 01:53 So, we're gonna start with a hot pan 01:55 and we're gonna chop up an onion, 01:58 and onion is great way to start most meals, 02:01 especially vegetarian meals. 02:03 So we gonna get off all the skin. 02:08 It comes off eventually. 02:10 And then we're gonna chop it up and so you want to have a... 02:15 for these to be chunky not too fine, 02:18 see we got nice little small pieces of onion 02:21 in the dish. 02:22 Cut like that, and then cut it into cubes 02:28 all done like that. 02:29 Gonna put little bit of oil in the pan, 02:33 got a good non-stick frying pan. 02:36 You don't need too much oil, put it in there. 02:41 Gonna add some garlic. 02:42 Garlic and onions go very well. 02:45 And great, quick way for garlic, your garlic press, 02:49 put the cloves in, two cloves of garlic 02:51 and squeeze it through like that. 02:55 Lots of great time saving techniques 02:57 to do meals in a very short time. 03:00 Running a Cafés we didn't have hours in a day to spend 03:02 making all these meals. 03:03 So, over the years I've learned a lot of shortcuts 03:05 that we're using here in the commercial environment 03:08 to make food really quick. 03:10 Give it a bit of string. 03:15 Was gonna add some ginger, 03:16 ginger goes really well with dhal, 03:18 so we're gonna add four tablespoons of ginger, 03:22 I'm gonna use ginger puree, 03:23 I'm gonna use a lot for this dish. 03:25 You can also use freshly chopped ginger 03:27 if you want as well, 03:29 but this stuff you can get in the supermarket 03:30 is really good. 03:32 So, tune that up a bit and we just get this going, 03:36 so good base get this underway 03:38 and we'll come back to this in a couple of minutes 03:40 when those onions will start to get soft. 03:45 Couscous is a really lovely accompaniment to have 03:47 with any kind of a curry or dhal. 03:49 So, got some couscous here 03:51 and if you can, get homeo couscous 03:53 'cause it's obviously a healthy version. 03:55 So the recipe for couscous is one cup 03:57 and you want to measure this one of couscous. 04:03 And we're gonna put in some turmeric, 04:05 so we don't use, just a basely about 04:07 just a little bit of turmeric just to give it a bit of color, 04:09 so about a quarter of a teaspoon, 04:12 half a teaspoon of salt. 04:16 I'm just gonna mix it around 04:18 so it's evenly distributed through the... 04:23 through the mix so that the yellowness spreads well 04:27 and then we're gonna add, this is boiling water, 04:31 we're gonna add one cup of water, 04:33 so one to one very easy to remember. 04:36 So, pour it in, you gonna be really quick, 04:38 give it a quick stir around so it's evenly covered 04:42 and then quickly put a plate on top 04:47 and that will cook, 04:48 and put that to 5 to 10 minutes, 04:49 so we'll come back and check on it later. 04:51 It will become nice and fluffy, 04:52 so you don't need to boil it or anything 04:54 just boiling water and the couscous 04:56 and that all become nice and fluffy. 05:03 Want to add some really delicious 05:04 Indian spices to dhal. 05:06 And three of my favorite spices which are awesome for dhal 05:10 or any dish are cumin, coriander and turmeric. 05:15 So we want two teaspoon of each of these in the dhal, 05:18 so we're gonna put them with the onions, 05:19 now they're starting to get soft. 05:21 And use two teaspoons, another two teaspoons 05:26 and two teaspoons of turmeric, 05:28 and turmeric adds not only color 05:31 but it does actually add flavor 05:32 and also add its thickness to dishes. 05:35 So we're gonna stir that around 05:36 and just activate those with the onions, 05:39 we're just softening up nicely. 05:44 You do need to heat your spices just for brief 05:47 but just to activate all the delicious flavors. 05:51 Now one of my favorite protein sources 05:53 is red lentils 05:55 and red lentils are just high in protein, 05:57 they taste really, really nice, they're delicious. 06:00 But the best part about them and I only take about 06:02 12 to 15 minutes to cook, 06:04 so they are great go to protein source 06:06 to have in your pantry 06:08 when you want to cook something really quick. 06:10 So we're gonna measure out 06:11 one metric cup of lentils in here. 06:17 And put them in. 06:19 And this forms a basis of the protein of the dhal, 06:23 just give them a quick stir around 06:24 to help soak up some of those flavors. 06:27 Make sure you have a jug with boiling water, 06:29 we want three-and-a-half cups, 06:33 one, it's hot... 06:40 and three we go, 06:42 oh, and a half. 06:45 And it's about the ratio for this kind of lentil. 06:50 It looks like it might be too liquidy now, 06:51 but it will start thickening up 06:53 as we get to the end of the dish. 06:55 So, just kind of give that a stir. 06:59 Turn up the heat little bit, bring it to the boil. 07:01 And those lentils will just slowly cook 07:03 with that beautiful delicious Indian flavors in there a well. 07:06 So that will start to thicken up. 07:08 The one thing you should never do 07:10 when you cook with lentils is add salt 07:12 before the lentils are cooked 07:14 'cause the salt can stop 07:15 or can inhibit the cooking of the lentils, 07:17 so make sure you add salt last, 07:18 which I generally do for most of my dishes anyway. 07:21 So, it's well underway there now 07:22 and we would just let it sit there and simmer 07:24 and come back to it later. 07:29 And this is one of my most favorite salads, 07:31 it's really delicious 07:32 and it starts with an ingredient called tempeh. 07:35 Now, I don't know if you have heard of tempeh before? 07:37 That is basically soybeans that have been processed 07:45 and they end up looking like this, 07:47 bit of a weird shape 07:48 and you've probably seen at supermarket, 07:50 not wonder what it is. 07:51 But it's really delicious 07:52 and I really recommend you with... 07:54 you try it. 07:55 They're like any kind of soy product, 07:56 they start here quite bland like tofu for examples, 07:59 you need to add a little bit of flavor to it. 08:01 This got a really, really nutty flavor, 08:04 so what we're gonna do, this is just 08:06 briefly pan fry with little bit of oil 08:08 and it turns out being delicious, 08:09 so we're just gonna just cut into cubes 08:13 so again line things up 08:15 so you can economize on your cutting. 08:17 It's a little kind of half inch, 08:19 one centimeter cubes... 08:24 and we're gonna put a bit of oil on the pan, 08:26 a bit of tablespoon 08:28 and we're just gonna through this in here 08:30 and just toss them around and these just, 08:32 the nutty flavor comes out and they start tasting amazing. 08:36 Kind of put a sprinkle of salt on as well, 08:39 a quarter teaspoon of salt, 08:42 so just toss those in that oil like that 08:46 and leave them there just to toast up 08:48 and it becomes really delicious ingredient for salad. 08:53 So, part of the salad 08:54 we're gonna be use some baby spinach 08:56 and this is a great thing you can buy 08:58 from the supermarket in containers 08:59 and it normally comes really fresh, 09:01 all pretty washed as well. 09:02 So we're gonna dump around about four cups 09:05 in the bottom of the serving bowl. 09:08 And I really love wooden bowl for serving salads, 09:10 so if you see any at the markets 09:12 or in different international shops, 09:13 make sure you pick up a good range of wooden bowls, 09:15 and normally they are reasonably inexpensive 09:17 and preserving stuff so well. 09:19 I'm gonna make a dressing now, 09:21 and I'm gonna make tahini dressing, 09:22 just gonna make it in a shortcut way, 09:25 so I'm not gonna use the blender 09:26 too much dish washing. 09:28 So we're going to put in four tablespoon of tahini 09:31 and this is just sesame seed oil, 09:34 sorry sesame seeds that had been 09:35 munched up and blended, 09:38 juice of a lemon, 09:39 that's usually around about usually about 09:42 two tablespoons per lemon 09:44 depending on how juicy they are. 09:49 Just gonna put them through my fingers 09:51 to get rid of these pips. 09:54 It just gives the dressing a bit of bite. 09:58 Just gonna add a quarter a teaspoon of salt, 10:01 tablespoon of honey or you could use another 10:03 healthy straight sweetener like date puree or agave 10:08 and little bit of water. 10:12 So you probably want to start for the round about 10:14 four tablespoons of water 10:16 and you might want to add a little bit more. 10:18 Just give it a quick stir to make a lovely dressing. 10:22 Stir it up. 10:31 You need to make sure it comes nice and smooth, 10:40 probably it's a touch more water, 10:44 so you want... 10:45 it's kind of it's pourable but it's still nice and thick, 10:49 just a bit more stirring. 10:56 Look at that nice and silky that's how you wanted. 11:00 Beautiful. 11:05 Okay. 11:06 And we're gonna add some color, 11:08 so got some lovely cherry tomatoes. 11:13 We just have lovely color going everywhere. 11:19 And just gonna chop these in half, 11:21 so just try and chop about four at a time, 11:24 so you save lots of time 11:27 and we'll add these into the salad. 11:32 So the most important rule 11:33 when you're making a salad is color. 11:35 And you won't necessarily use 11:36 every single color of the rainbow, 11:38 but just try and use different colors. 11:39 Green is general rule or trends for most dishes, 11:44 so make sure you've got some green in most dishes, 11:47 most salads or dishes. 11:48 If you don't, you know, most herbs are green 11:50 and that's why we use so many herbs 11:52 'cause they not only add thing, the flavor 11:53 but they add fantastic color as well. 11:58 So, how's these guys going here? 12:02 Might turn it up a little bit, 12:04 you can smell them in, very delicious flavor, 12:06 it's got a really nice nutty, nutty flavor 12:09 that I'm sure loves, so give tempeh a try. 12:11 I find it in pretty much most supermarkets 12:13 so it is reasonably easily available. 12:21 Just try that now. 12:24 Hmm, tasting good. 12:26 It's little bit more, just as it heat through, 12:28 now bring those that really nutty flavors. 12:30 As soon as it's finish we're gonna add that bit 12:31 to the salad 12:33 and we got the dressing ready to go as well, 12:35 so that's all ready to go when it's ready. 12:39 Okay, we're gonna use some asparagus now. 12:40 It's a lovely fresh green ingredient 12:44 to have as a side dish. 12:45 So prepare asparagus, 12:47 it has really woody bits on the end. 12:49 These bits are at the end are really, really tight 12:50 so the trick is, is you want to snap it, 12:53 just grab a few pieces and snap it, 12:55 and when it snaps it will snap off 12:58 the woody bits and leave just the soft bits. 13:01 Just go through like this and snap off the end 13:06 and it will naturally break, we want to... 13:07 if you try and cut it, you're gonna miss it. 13:09 We're gonna waste it or gonna have woody bits. 13:12 Just break it, this is beautiful 13:14 fresh youngest asparagus you can use the white, 13:18 the fairest stuff as well. 13:20 Either one is fine. 13:24 Just do that, and it will just neatly break perfectly, 13:29 so we got a hot pan here. 13:31 Gonna put just a little bit of oil, 13:34 just a touch, 13:36 and we're gonna put this in 13:37 and we're gonna lightly pan for it. 13:43 This only gonna take couple of minutes, 13:45 we got to be really careful, we don't want to burn, 13:47 we don't want it to overcook. 13:54 We want to make sure that heat is reasonably low. 13:57 We're not... 13:59 We don't kind of stir it, 14:00 we just want it to slightly just heat it up. 14:03 You'll soon have that crunch in the asparagus. 14:09 Over here I'll just give a little bit of a toss. 14:12 Okay, that's browning up nicely. 14:16 Pretty good with the dhal, I stir and look at this. 14:21 You can see that the lentils are getting really soft now. 14:24 Still a little bit to go, 14:26 so you can see the color change, 14:28 you got some of that are quite dark, 14:29 they hadn't cooked yet, 14:31 and you got some that are lighter 14:33 which have cooked. 14:34 So when you kind of see the uniformity of color, 14:36 that's when know it's all nice and soft and ready to go. 14:44 Just kind of... just keep it, just keep it moving. 14:49 That's how you can gently warm it through. 14:57 All that's going up, I think we can probably 14:59 look at finishing the salad, 15:01 so what we gonna do is just kind of 15:02 sprinkle the tempeh on like that. 15:06 Turn the gas off. 15:11 And just drizzle this beautiful dressing 15:13 over the top of it. 15:14 Give it a bit of a pick up and just drizzled over, 15:21 and you can see how that just such an easy simple salad 15:24 to make the fresh tomato, the fresh spinach 15:28 and a lovely fresh cooked nutty tempeh 15:32 and we can put some dressing on the side of the table 15:34 as well to go with it. 15:36 This we're finished and ready for the table, 15:38 one job done. 15:41 How're these guys going? 15:43 Got to really keep an eye on it, 15:44 because they can suddenly catch and before you know, 15:46 you've got a barbeque asparagus which is not what we want. 15:51 I just try one of these. 15:56 Just a few more seconds, 15:57 just give it a sprinkle of salt. 16:04 And the other ingredient we're gonna add here 16:06 is sesame seeds. 16:08 And sesame seeds, when toasted are just amazing. 16:12 So we're gonna sprinkle these on now, 16:14 and make them and they become part of the toasting process. 16:18 That's probably around about two tablespoons. 16:25 Just slightly fold it through. 16:29 Now, they'll start popping as they start cooking 16:30 and heating up. 16:33 You know, it's just a really lovely quick 16:35 fresh side dish to make. 16:39 The dhal is getting near. 16:42 And again you want it bubbling, so it's bubbling and cooking 16:45 but not bursting and splashing you. 16:47 Just this nice little gentle simmer, 16:49 so get to learn with your pots and with your stove, 16:52 you know, where the optimal temperature is 16:54 and it just makes cooking lot easier. 16:58 I think this is nearly done. 17:02 It tastes so good. 17:07 So it's still crunching, 17:08 it's still taste a little bit raw, 17:09 so we're gonna turn the gas off, 17:12 and we just gonna leave those sit there now, 17:14 so it's gonna just keep it warm 17:16 so by the time we come to serve, 17:19 but still warm but it's cooked, 17:21 so just gonna keep cooking little bit more 17:24 until we're ready. 17:28 If you've just joined us on Cook: 30, 17:29 we're cooking a delicious meal in just 30 minutes. 17:32 We're stating with a Indian tarka dhal 17:34 with chickpeas. 17:36 We're serving it on lemony couscous. 17:38 We have a tempeh and cherry tomato salad 17:42 and pan fried asparagus 17:44 and to finish it off, a peach ice smoothie. 17:49 Okay, the couscous should be the next thing we do. 17:52 Let's take the lid off us, it's always good to see 17:54 what's happening under here and look at that, 17:56 look how done that is and we just gonna flake off 18:00 and make this whole nice and fluffy, 18:02 so just gently flake off all the different layers. 18:06 You don't wanted to be too clumpy 18:07 which can happen sometimes. 18:10 Just be really gently and patience... 18:16 to get this couscous out. 18:20 As you can see it's got a beautiful 18:22 light fluffy yellow looking couscous. 18:33 You keep stirring make sure, there's no lumps. 18:36 It generally comes out quite well, 18:37 just that one to one recipe, 18:39 one cup of couscous to one cup of water. 18:44 Okay, we got to put some greenery in it, 18:46 so we've got some fresh parsley, 18:48 so we're gonna chop this up really fine. 19:06 Put that in. 19:08 We need to have the lemony sides, 19:09 so we're gonna grab two lemons, get a juicer... 19:18 and just juice these lemons. 19:23 It just gives a lovely lemon flavor... 19:32 just squeeze it through your finger, 19:34 pour through fingers, catch those pips... 19:42 and just keep stirring. 19:46 Beautiful color. 19:49 And we got a platter here to put it on. 19:51 Just gonna spread it out here. 20:01 Doesn't it look great? 20:04 Before we serve, we're gonna zest some lemon rind over it 20:08 and also just a drizzle of olive oil. 20:13 So it's nearly, nearly finished. 20:17 Okay, time to finish the dhal. 20:19 As you can see this has thickened beautifully, 20:21 look at that. 20:22 You may need to add some water occasionally, 20:24 just to get this kind of consistency, 20:26 so just keep an eye on that as it's cooking with, 20:28 it just worked out really well. 20:30 So we're gonna add some salt, so a teaspoon of salt, 20:37 two tablespoons of honey or date puree or agave 20:40 of some healthy sweetener 20:44 and what makes a tarka dhal is chickpeas, 20:46 so we're gonna add some garbanzo beans or chickpeas, 20:50 and you know, what country you come from, 20:52 all the same thing and drain those out... 20:59 pour them in there. 21:03 And we're gonna add some frozen peas 21:05 from the freezer. 21:08 Another great fresh green ingredient to have on hand 21:11 in your freezer. 21:13 We're gonna put around about two cups straight in, 21:19 they don't need cooking, they would have frost 21:20 within probably a minute or two in here, 21:22 there's enough residual heat to defrost them, 21:25 so there're looking really good. 21:30 Look at that beautiful color. 21:35 And in the end, just one finishing touch 21:36 which is optional, 21:38 makes it nice and creamy is a coconut cream. 21:42 So, you can use a little can of coconut cream 21:44 or coconut milk. 21:46 You can also, you make up the cashew cream 21:47 and almond cream, just to finish it off. 21:53 That's all cooked now, everything there 21:54 does not need to be cooked, 21:56 the chickpeas and the peas don't need to be cooked, 21:58 everything just needs to be warmed through. 22:00 So, we're gonna turn the heat right down to very low. 22:03 We don't need coconut cream boiling just keep warm 22:08 so when we serve it's nice and ready to serve. 22:15 Look at that, beautiful. 22:18 Asparagus is done, salad is done, 22:20 couscous is nearly finished, 22:22 and next I think we need to start dessert. 22:28 Now, we're gonna make a really delicious smoothie. 22:30 We got a peach smoothie. 22:32 You get these delicious frozen peaches at supermarket 22:35 and they're just amazing, 22:37 so get our trusty blender and I'm gonna put in... 22:41 always pays for the softer ingredient in the bottoms 22:43 so, we'll start with two bananas, 22:46 put them in there while when the blinder starts, 22:48 you get things moving 22:49 before it hits the hard ingredients. 22:51 So always start with the bananas if you can. 22:54 Gonna put around about a cup of almond milk 22:57 or any milk of your choice 23:01 and then we're gonna put the peaches in, 23:02 so want around about three cups of peaches frozen 23:08 and if you did use fresh peaches for example, 23:11 you'd probably want to use frozen bananas. 23:14 You want to make sure about 50% of your smoothie volume 23:17 is frozen stuff that way 23:19 you end up with a nice smooth texture. 23:21 Gonna be adding just a touch of turmeric. 23:24 Just a real little bit, 23:25 just to give a bit of extra color 23:28 and we're gonna add a tablespoon of honey 23:32 just to boost up the sweetness 23:35 and also just a touch of vanilla essence 23:39 just a couple of drops, 23:41 right about half a teaspoon and let's blend. 24:00 Just stir the dhal for a second. 24:10 We make sure we've got the lumps out 24:14 and we can just pour it in here. 24:15 Look at that... 24:17 delicious. 24:20 So on the side of the jug, you know, as you've got 24:22 little measurements here so see you've got 32 ounces 24:25 which is four cups, so just take it. 24:27 We probably gonna have one cup per glass, 24:31 so always take a look at these measurements, 24:32 they're really handy to make sure 24:34 you got the correct quantity. 24:35 If that wasn't enough, we could add some more 24:36 to bring it up to the appropriate level. 24:39 Just gonna pour it in like that. 24:49 And there's just delicious fresh smoothie. 24:58 Fantastic, there we go. 25:03 As soon as these are done, little bit of garnish on top, 25:06 that's always nice, just put a couple of 25:08 slivered almonds for sort of extra crunch. 25:11 Also you don't use this top of additional 25:14 if you're gonna be drinking with the straw? 25:15 So those are ready. 25:17 My colleague just finished the couscous, 25:20 I'm just gonna get a lemon, 25:22 we just gonna grate some zest on 25:25 just using the very fine grater sitting, 25:29 just to get some extra zest, 25:31 just to give it a bit of extra lemoniness. 25:35 You can get lemon zest, but there are some, 25:39 do very, very fine charge, 25:41 so I felt like this is kind of medium greater seasoning. 25:49 There we go and just a touch of olive oil 25:51 just to go over the top. 25:59 It's done now. 26:01 And to finish off the dhal, just a good old friend 26:04 cilantro or coriander, just chop some of that up. 26:11 Sprinkle it on and that's really... 26:14 look at that. 26:18 And what you gonna do is plate up this asparagus 26:20 in the meal is already to go. 26:25 And you have a delicious meal for your family 26:28 30 minutes easier than you thought wasn't it? 26:32 The beautiful tarka dhal with the red lentil,s 26:34 make sure you get them in your pantry, 26:36 readily know they're so quick to cook. 26:39 The lovely asparagus pan fry with sesame seeds 26:42 didn't take long at all as well. 26:44 And the beautiful tempeh and tomato salad, 26:46 you got to try a tempeh, you won't regret it. 26:50 And of course we're serving everything on the couscous 26:52 as a nice bit there as well. 26:54 And the peach almond smoothie, delicious. 26:58 Thank you for joining me today on Cook: 30. 27:00 I hope you've enjoyed it, learnt some new tips 27:03 and I look forward to seeing you next time. |
Revised 2016-01-28