Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000023A
|
00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon from the Revive Cafes 00:25 in Oakland, New Zealand 00:26 and I also wrote the Revive Cafe cookbooks. 00:29 And today, 00:30 I'm going to share with you some delicious cafe meals 00:32 that you can cook in your own home. 00:35 Cook: 30 Food is all about using 00:37 whole food plant-based ingredients. 00:40 We're gonna use great protein sources like 00:42 beans, lentils and nuts. 00:45 Whole grains like brown rice, quinoa and oats. 00:48 We're gonna be using fresh fruit and vegetables 00:50 and tying it all together with international flavors 00:53 and fresh herbs and spices. 00:56 And the best part about Cook: 30 Food 00:58 is you do not have to spend hours 01:01 slaving away in the kitchen. 01:03 I'm gonna show you how you can make 01:04 a delicious meal for your family 01:06 in the next 30 minutes and they will love it. 01:10 On the menu today, we have a Dahlatouille 01:14 served on Brown Rice. 01:17 We're also gonna have a Chunky Greek Salad 01:20 and a Green Pea and Sesame Mingle. 01:23 And to finish it off, an amazing delicious dessert 01:26 Carob "Better Than Ice Cream." 01:30 Before you start cooking in a very short time, 01:32 you want to make sure you're really well prepared. 01:35 Fast meals do not happen by accident. 01:37 We got a clear workspace here. 01:39 I've got pots on the stove, hot and ready to go. 01:43 The jug is full of boiling water 01:44 and already boiled 01:46 and also we have fresh fruit and vegetables 01:48 and a pantry stocked with all the foods 01:51 we're going to need. 01:52 Now, first job today is to get the brown rice on. 01:56 And brown rice is 01:57 a great health alternative to white rice. 01:58 It's full of lot more fiber and vitamins and minerals 02:02 and there is pith of brown rice. 02:03 Lot of people are scared of cooking brown rice 02:05 because it always turns out hard or takes too long, 02:07 but follow this formula at work every single time. 02:11 So the recipe is, we want two cups of brown rice... 02:18 into a pot and then we want four cups of boiling water. 02:24 It can be cold water but this just speeds up the process. 02:27 So the ratio is 2:1. 02:33 Two cups, another two cups, it calls four cups. 02:37 So I'm just gonna turn it up on high. 02:42 A few rules in cooking brown rice. 02:43 Number one, you will have the lid on. 02:45 We're using the absorption method. 02:46 So you want the water to be absorbed into the rice, 02:49 not steaming out at the top of the pan. 02:52 And the second rule is do not stir. 02:54 You want those steam vents 02:55 to happen in the rice so it will cook properly. 02:57 So if you stir, you are gonna disturb it. So don't stir it. 03:00 So when they comes to a boil, 03:02 we generally cook it for around about 20 to 25 minutes 03:05 and we'll turn it down so it's just simmering. 03:08 So the rice is on. 03:09 Okay, we are gonna need 03:10 some lentils for our Dahlatouille. 03:12 And Dahlatouille is kind of a cross between 03:14 the dahl and a ratatouille. 03:16 So it's kind of a combined dish. 03:19 So red lentils are an amazing ingredient. 03:22 Make sure you have them in your pantry. 03:25 I cook them about 10 to 15 minutes. 03:27 Highly nutritious, full of protein, 03:29 they got a really nice flavor. 03:31 And the recipe for these 03:33 is basically we want to use one cup of lentils 03:38 and we want three cups of water. 03:45 It's two cups and not quite enough. 03:50 We'll just finish it off with some water from the tap. 03:55 So it's three cups of water to one cup of lentils 03:59 and I'm not gonna put lid on. 04:00 We're gonna just leave this cook away slowly. 04:03 Now lentils do have a habit of wanting to stick on the bottom. 04:06 So you kind of got to keep little bit of eye on them 04:07 to make sure they don't burn. 04:11 So it's two good jobs underway, the brown rice and the lentils 04:15 and our meal is well underway. 04:17 We will start on the ratatouille side 04:19 of the Dahlatouille. 04:21 Let's get some ingredients from the fridge. 04:26 Okay, the first one we want to get underway 04:28 is probably a red onion. 04:30 So we just kind of remove the skin from this. 04:36 And by using a red onion, we're gonna add lots of color. 04:40 This is gonna be a really colorful dish. 04:43 So remove all the skinny skin bits 04:45 which is the most complicated part of getting onion prepared. 04:58 So I'm just gonna... Oops, we need more. 05:10 We're gonna dice it to nice big chunks, 05:15 probably about one inch, two centimeters. 05:19 Start with about two tablespoons of oil 05:22 in the pan and get that underway. 05:28 Love that sizzling sound. We need some garlic. 05:36 So probably three, three nice cloves of garlic. 05:42 A quick way of doing garlic, 05:43 just put the garlic into the press. 05:44 Skin in all and squeeze it through. 05:49 How's that. 05:54 Okay, eggplant, now, this is a crucial ingredient 05:57 and this just goes lovely, soft and beautiful. 06:01 So it's like good addition to this dish. 06:05 So again we're just kind of cube it up. 06:07 You know, eggplant can take a while to cook. 06:10 So to make sure we don't slow the dish down, 06:14 we are gonna make sure we cook-- 06:15 cut it reasonably small. 06:17 Just about chunks 06:19 but they are not massive chunks. 06:21 So you probably want to stick to around 06:22 about one centimeter, half inch 06:26 so it cooks properly in the time that we've got. 06:30 So again just trying to economize on your cuts, 06:33 line up everything and that way you save a lot of time 06:39 when you are cutting. 06:43 Now, we could have put the dahl in with the vegetables 06:47 but you run the risk that one of them 06:49 is going to be undercooked. 06:51 So by cooking everything in different dishes, 06:53 you can cook the dahl perfectly, 06:55 so it's nice and soft. 06:56 And you make sure the vegetables 06:58 are cooked properly, not overcooked. 07:00 Often when you try to cook too many ingredients together, 07:03 one becomes undercooked 07:05 and it just kind of ruins the whole dish. 07:07 So it's worth the extra effort just getting an extra pot going 07:10 for the, for the dahl. 07:15 Turn up nice and high. 07:17 It's gonna start, start cooking. 07:23 Okay, we gonna need some mushrooms. 07:26 The nice stalk of mushrooms here, 07:28 just gonna wash them. 07:38 And we just gonna, just gonna have these. 07:41 Just put a running knife through them. 07:44 The small mushrooms can probably get away 07:46 with using whole mushrooms 07:48 or extra big ones, just chop them up. 07:50 You kind of want all of your pieces on this to be 07:52 approximately the same size. 07:56 So we probably want around about 100 grams of mushrooms. 08:02 And the thing with mushrooms and eggplant 08:03 is they will shrink down significantly. 08:09 It's probably about around 100 grams. 08:12 Put them in there. Get them underway. 08:19 We could stir around. But it says more ingredients. 08:23 We are gonna add zucchini 08:25 or courgette depending on what country you come from. 08:29 Just gonna cube it. 08:32 Just into similar size cubes. 08:35 And adding another color. 08:39 Red pepper or capsicum. 08:45 Take the seeds out 08:49 and we're just gonna again just roughly cube it. 08:51 So not looking for little pieces, 08:53 looking to lovely big chunky bits. 08:54 And these are cooked down into a nice size 08:57 and become a really nice texture 08:59 that's gonna mingle well 09:01 with the creaminess of the dough. 09:05 It's got a bit in there, isn't it? 09:07 So also they reduce down especially with the mushrooms 09:10 and the onions. 09:15 Looking nice and colorful. 09:17 We're also gonna add some celery, 09:18 just a stalk of celery. 09:22 So these are kind of all your traditional 09:23 ratatouille ingredients. 09:31 And a bit of ginger 09:32 so we're gonna add two tablespoons of ginger. 09:35 One, two. This is just puree ginger. 09:40 You can use fresh ginger 09:41 that you have chopped up really fine if you want` 09:42 but this is a really great time saving ingredient. 09:47 So that should be most ingredients. 09:49 I really love just firing lots of colors into a dish 09:52 and just watching it. 09:55 Watching it cook together. 09:57 So we got to keep an eye on that, we don't burn. 10:00 Got a reasonably high heat. 10:02 Now keep stirring it, 10:03 so all those flavors will start to mingle together. 10:06 So it's well underway. 10:11 Okay, chunky Greek salad 10:12 is one of my favorite salads to make. 10:17 It's just full of such fresh flavors 10:18 and lots of chunky vegetables. 10:21 So plate is always a good way to serve a salad, 10:23 I kind of like on a platter or a wooden bowl 10:25 but we use a nice big white platter. 10:28 We are gonna set up with some baby spinach. 10:31 Got a reasonably big box here, we're not gonna use all this, 10:33 so as you can see, there's just lovely just baby spinach 10:37 by sneaking you can find it in your supermarket. 10:38 So it's a little bit dry 10:40 but just gonna put a little bit of water in it 10:41 just to, just to give a little bit of life 10:44 and let's kind of see, 10:46 it just brings a little bit of life 10:47 into the salad with just a little spot of water 10:49 so don't be scared to add a little bit. 10:54 We just start with the bed of the baby spinach. 10:58 And got some lovely cherry tomatoes. 11:00 You can use whole tomatoes and cubes in 11:01 but they are just amazing cherry tomatoes 11:04 around at the moment. 11:06 I'm just gonna throw this on whole, just like it. 11:11 Not gonna chop these ones up. Can if you want to. 11:19 Look at that. 11:21 Next big ingredient for Greek salad 11:22 is little bit of red onion. 11:24 And we don't want to be breathing 11:26 onion fumes over here on for the rest of the day. 11:29 So we want to go reasonably cautious, 11:31 so we just gonna just grab a, just a few little cubes. 11:39 Just add a little bit of color, just a little bit of bite. 11:42 So reasonably small pieces 11:49 just about, just about that much, 11:53 just to help it along a bit. 12:02 And I've got a orange pepper. With half an orange pepper. 12:09 I'm just adding a little bit of extra color. 12:11 This probably it doesn't belong in a Greek salad 12:14 and I probably get thrown out of a Greek kitchen, 12:16 but, if in doubt add some color. 12:22 Slightly different shade of orange to the tomatoes. 12:25 And of course, the Greek salad would not be Greek salad 12:28 without some olives. 12:30 These black olives, well, these are Kalamata olives 12:33 which have an incredible flavor. 12:36 And I prefer to get olives that had been, 12:38 they have the stones taken out of them. 12:40 Your olive purist will always tell you that 12:42 the best olives would always have a stone in them 12:45 but mine would rather just set cross a little bit of flavor, 12:49 you don't have to worry about chomping down 12:51 on an olive stone in the middle of a meal. 12:54 So that is pretty much the chunky Greek salad. 12:58 So this is ready to go except for the dressing. 13:01 So just before we're about to serve, 13:02 I'll squeeze some lemon juice 13:04 and a bit of a sort of olive oil over it 13:05 and it'll be ready to go. 13:07 If we do that now 13:08 that the salad would kind of start aging, 13:09 so we want to make sure this is fresh as possible 13:11 when we serve it. 13:15 If you've just joined us on Cook: 30, 13:17 we're cooking a delicious meal in just 30 minutes. 13:20 We're starting with a Dahlatouille 13:22 which is a cross between a dahl and a ratatouille. 13:26 We're gonna be serving this with brown rice 13:28 and a chunky Greek salad. 13:31 We also have a green pea mingle 13:34 and to finish a wonderful dessert carob 13:37 better than ice cream. 13:39 We're making fantastic progress. 13:42 The Dahlatouille is coming along well. 13:44 These vegetables are slowly cooking, reducing down. 13:48 We just give everything a nice big stir through. 13:51 Look at that. 13:52 Smelling amazing, that ginger is coming through. 13:55 As you can see the mushrooms are getting smaller, 13:58 so just keep turning that, keep it on nice high heat, 14:01 making sure it doesn't burn. 14:02 The lentils, look at those, they are nearly done. 14:06 There's still a little bit of water in there, 14:08 so we'll keep cooking in for bit more. 14:10 The rice is happily cooking, so we are well underway. 14:14 And also you have the Greek salad, 14:15 it's nearly finished. 14:18 Let's do the green pea mingle. 14:21 So from the freezer, 14:22 we're gonna get some frozen peas. 14:26 This is a very simple dish. 14:27 I even have people tell me how their children 14:29 who would not normally ate peas or green things 14:32 will actually eat this dish. 14:34 So we're gonna start with just a touch of oil in this pan 14:38 which is just warm. 14:43 Then we're gonna put in two cups of peas, 14:48 about two cups. 14:50 Some more ingredients to use, 14:51 put the peas back in the freezer 14:53 so they don't defrost. 14:55 We are gonna add some garlic. 14:57 Two nice cloves of garlic. 15:01 Hence the garlic press and squeeze it through. 15:07 Here we go. 15:12 We're gonna put in a sprinkling of salt. 15:18 Just give a bit of a mix around. 15:21 We'll just turn up the heat a bit. 15:24 This is a really simple green thing you can have. 15:30 Look at that. 15:31 We're also gonna add some kale, 15:33 just to give it a bit of interest. 15:35 You could use Swiss chard or any kind of-- 15:37 even baby spinach or spinach, 15:38 but just something green 15:40 to just give a little bit of texture and interest. 15:42 So we're gonna slice this really thinly 15:48 and just put this in the areas, 15:49 it's just gonna work down a little bit 15:51 and just become part of this lovely mingle. 15:54 So you probably want about two to three chopped cups 16:01 and we will just, leave that 16:04 just happily mingle around in that pan 16:06 with the garlic and the oil and the salt. 16:08 In a couple of minutes, it will be reduced 16:10 and would be really nice, lovely dish. 16:14 I might put this in, I can't waste this, 16:16 neither have too much kale or greens. 16:23 We'll just keep an eye on it sits well underway. 16:26 And to finish this what we do is 16:27 just put on a platter or a bowl 16:30 and add toasted sesame seeds. 16:32 Very, very simple. 16:35 Okay. 16:36 Now it's time to make the beautiful dessert, 16:39 the Carob "Better Than Ice Cream." 16:42 So I'll need a food processor for this. 16:44 This one it work with the blender 16:45 because you need to have a, a nice thick consistency. 16:49 We're gonna go to the freezer and get some bananas 16:52 and we've pre-frozen some bananas 16:54 in a plastic container. 16:56 Whenever you have any bananas that are going spotty or old, 16:59 chop them up and put them into to retain like this, brilliant. 17:03 We're gonna put this in, we got three bananas in here. 17:06 They normally stick together so you need to separate them. 17:09 I just gonna pull these lovely banana sticks. 17:15 All nice and frozen. 17:19 Make sure you separate them. 17:20 Make it easier on the blender or the food processor. 17:23 So three bananas, then we're gonna put in 17:26 three tablespoons of carob powder. 17:28 And carob is like a really healthy version of cocoa. 17:31 So I put one, two, three. 17:37 I'm gonna put two tablespoons of honey. 17:39 And the honey required maybe more or less 17:41 depending on your bananas. 17:43 If you freeze your bananas when they are nice and ripe, 17:45 they will be sweet. 17:47 They might not need any honey. 17:48 And if they are not sweet, you may need more honey. 17:49 So we're gonna put it in here and start it off. 17:56 While it's going I'm gonna stir. 17:59 This ratatouille is coming on well. 18:00 Look at that, everything are juicing down, 18:04 cooking beautifully. 18:06 Look at this, just have a bit of a flick over. 18:10 Look at there, you can see the kale 18:12 getting nice and dark green. 18:14 It's kind of shrinking down a little bit. 18:17 And the lentils is pretty much no water left, 18:21 so I'm gonna turn those lentils off. 18:24 And the rice, I think that's probably got 18:26 a few more minutes as well. 18:28 Okay, what's happening over here? 18:33 Okay, so little bit-- 18:36 as you can see it's quite cloggy still. 18:43 Base okay. 18:44 Just give it a bit of a pat down 18:48 and give it another chance to blend. 18:51 The next step, 18:52 banana will just start slowly melting. 18:54 We don't want too much, 18:58 and become kind of an ice cream consistency. 19:02 That's quite fragile. 19:04 You may need to do this few times. 19:22 I'm gonna add little bit of water. 19:25 And they can somewhat help it along a bit as well. 19:30 Don't add too much 19:32 because you wanted to retain 19:33 the nice smooth ice cream texture. 19:41 If you add too much, 19:43 it's gonna come little bit liquid. 19:49 As you can see, we just start turning. 19:54 You should have a little bit of patience, 19:56 you will be there eventually. 19:59 Let's get this all over and stir. 20:06 Nearly there, so you can see some of it starting to 20:09 become like ice cream. 20:18 Here it goes. I think it's turning now. 20:23 It's getting there. 20:30 It's nearly there. 20:46 There's a big lump in there still. 21:03 I think it's done. Look at that. 21:05 Look at this beautiful silky ice cream texture. 21:12 Isn't it just beautiful? It's worth the wait. 21:14 So we're gonna put into this bowl here, 21:16 we're not gonna serve it up straight away 21:18 because it's going to melt. 21:21 So we're gonna put in this bowl here 21:23 and I'm gonna put in the freezer. 21:25 But this will not keep indefinitely in the freezer 21:26 or it will just turn to block of ice. 21:28 But for next five or ten minutes 21:29 before we serve our meal, 21:31 you have to just keep it cold and stop it from melting 21:33 and then we will just plate it up 21:35 into some nice cups. 21:36 Before we do, it goes straight into the freezer. 21:40 These vegetables are looking beautiful. 21:42 Just look at that. 21:44 You know, those are gonna taste good. 21:45 So let's add the lentils. 21:50 We put them in here. 21:51 Look how quickly they go soft. 21:54 Some of my most favorite protein sources. 21:58 We're gonna add some salt, teaspoon of salt. 22:03 And two tablespoons of honey, just a bit of extra sweetener. 22:11 And some crushed tomatoes. 22:15 Just use the ones that are kind of already mixed up 22:17 and nice and evenly crushed. 22:20 If you do have whole tomatoes or the little chunks in water, 22:23 make sure you blend them up. 22:26 And we're just gonna blend this up. 22:28 The most exciting part of meal 22:29 is just when the ingredients come together 22:31 and you stir everything in. 22:34 Just starts looking so wonderful. 22:38 We'll turn it up a little bit. 22:42 Look at that. 22:48 Stir, stir, stir. 22:50 See those beautiful Mediterranean ratatouille 22:54 vegetables and the nice kind of meaty taste of the lentils 22:59 and the dough. 23:01 Just delicious. 23:03 So that's pretty much ready to go. 23:05 We just gonna, got to warm up for bit before we garnish it. 23:09 Now this is ready. 23:12 It's already cooked 23:14 so we got the beautiful kale and the peas here, 23:19 just a great combination. 23:23 A bit of garlic, oil and salt. 23:27 And to finish this off, 23:28 we're just gonna do a little drizzle of honey... 23:36 and some sesame seeds, toasted sesame seeds. 23:39 We just finish this off for our weekend. 23:41 You can toast your own, 23:42 we can buy them pretty toasted as well. 23:44 It's just a lovely little, 23:47 little, little green dish to have. 23:51 Okay, I think that's warm through. 23:53 It doesn't need to cook, just needs warming. 23:54 So we turn that off and we put some cilantro on it 24:00 just for a good garnish. 24:02 This is how I keep my herbs in the fridge. 24:05 Wrap them up in a paper towel and wet them 24:08 and they can last up to a week in the fridge. 24:11 Really, really good way of storing your herbs. 24:13 So basically keep nice and cold, 24:15 nice and moist so they don't dry out. 24:18 That's a nice big-- 24:24 here we go over that. 24:26 Just the green just makes it look beautiful. 24:30 The Greek salad, we better finish that. 24:32 Oh, no, I've got the cucumber. 24:34 You cannot have a Greek salad without a cucumber. 24:38 So grab a cucumber, preferably one you can eat the skin with 24:43 and we're just gonna chop up around about half. 24:47 Hence keeping with the big chunky theme, 24:50 we're gonna just throw these chunks of cucumber 24:55 through the salad. 25:01 Here we go. 25:02 Just gonna mingle it all through. 25:06 Make sure you bring 25:07 some of the yummy colorful bits to the top. 25:10 They generally is by default sink down to the bottom. 25:14 Just a lug of virgin olive oil. 25:18 Just a little, little bit. 25:20 And we'll just chop a lemon and squeeze a lemon juice 25:25 through my fingers as well. 25:32 So those three are finished and the rice, 25:37 we've to get some rice as well. 25:40 So we just gonna pour some of this brown rice. 25:43 As you can see there is no water left. 25:44 You can see those beautiful steam holes there 25:46 that have been used to cook the rice. 25:48 We'll put that in there, spread it in. 25:53 Now always cook more rice than you need 25:54 and the rest can go into the fridge 25:56 to be used tomorrow for a stir fry. 26:01 I think, I'll just put some spring onions or scallions 26:03 on top as the garnish. 26:07 Just like that. 26:16 Here we go. 26:17 And only to do now is just plate up that dessert 26:20 and we're ready to hit the table. 26:26 Hey, make delicious healthy meal for your family 26:28 in just 30 minutes. 26:31 The amazing Dahlatouille, 26:32 a cross between the dahl and a ratatouille. 26:35 Chunky Greek salad, 26:37 brown rice and the lovely green pea mingle. 26:41 And of course the dessert, 26:43 the carob better than ice cream. 26:45 A healthy delicious meal. 26:47 Thank you for joining with me today on Cook: 30. 26:49 I hope you've learnt some new skills 26:51 and some new ingredients 26:52 that you can use in your kitchen 26:53 and I look forward to seeing you next time. |
Revised 2016-02-04