Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000025A
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00:21 Welcome to Cook: 30.
00:23 I'm Jeremy Dixon's from the Revive Cafes 00:25 in Auckland, New Zealand. 00:26 And I also wrote the Revive Cafe cookbooks. 00:29 And today, 00:30 I'm gonna share with you some delicious cafe meals 00:32 that you can cook in your very own home. 00:35 Cook: 30 Food is all about using delicious, 00:38 whole food plant-based ingredients. 00:41 We're gonna be using protein sources 00:42 like nuts, beans and lentils. 00:45 Whole grains like brown rice and quinoa, 00:48 fresh fruit and vegetables and tying it all together 00:52 with international flavors 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 01:00 slaving away in the kitchen. 01:03 In the next 30-minutes, 01:05 I'm gonna show you 01:06 how you can cook a delicious meal 01:07 for your family and they will love it. 01:11 On the menu today, we have, 01:13 Turkish falafel wraps, 01:15 served for salad vegetables, hummus and a tahini dressing. 01:20 We have Spanish smoked potato wedges 01:23 and to finish off, a healthy banoffee pie. 01:28 Cooking food in a short time does not happen by accident. 01:31 You need to make sure you're well prepared 01:33 in your kitchen set up 01:34 We've got a nice clear work space. 01:36 All the dishes are out that we're going to be using. 01:40 Hot pan on the stove. 01:41 The oven is heated to 400 degrees Fahrenheit, 01:44 which is around 200 Celsius... 01:46 We've got our food processor ready, 01:48 sharp knife and a chopping board 01:50 and our fridge and our pantry are stocked 01:53 with all the ingredients we're going to need. 01:55 So, let's get underway. 01:57 To start with, we want to get the witches in the oven 02:00 because they're gonna take longest to cook. 02:02 I just got some potatoes here. 02:05 We want a round about four potatoes, four potatoes, 02:07 about a potato per person but these are quite small, 02:09 so I might do a couple of extra. 02:12 And you can never have too many wedges as well. 02:14 Just gonna chop these up into wedges, 02:15 so chop them in half 02:18 and then we just chop them into wedges, 02:19 so just go around like that and chop them. 02:23 I'm actually keeping them thin, 02:25 you don't want to make it too thick 02:26 or they take too long to cook. 02:27 So again, you start, start with a half 02:30 and then just chop around 45 degrees, 90 degrees. 02:35 Next degrees we'll have lettuce and just put them in the bowl. 02:38 And when we're chopping, 02:39 we want to chop down the thin inside, 02:42 and that means we're going to get nice sharp wedges, 02:44 and they gonna be nice and thin. 02:48 At the end of the day, any odd shape will be fine. 02:51 But probably the main thing is just keeping them 02:52 nice and sharp, and nice and thin 02:55 that will make them fast cooking. 03:00 Potatoes can take up to, you know, 40 minutes to cook. 03:04 So, in 30 minutes, we want to make sure 03:06 we're taking few little shortcuts 03:07 like cutting them thin and just probably-- 03:09 Oop, it's a little bit of a naughty bit on there. 03:12 So keeping them nice and thin and we're going to use it 03:15 at slightly hotter temperature. 03:17 We're going to be cooking them at 03:18 200 degrees Celsius which is 400 Fahrenheit. 03:24 And if you're cooking things fast, 03:25 the important, one important thing 03:27 is to make sure they're evenly covered with oil. 03:29 You don't need much oil, 03:31 but just an even covering is really important. 03:33 So I just want to put them in a bowl 03:34 so we can shake it up 03:36 with the oil and get a nice even coating. 03:41 The spice I will be using today 03:46 is smoked paprika and it's available 03:48 in pretty much most supermarkets. 03:50 And it's one I recommend you keep in your pantry 03:52 that just has a lovely smoky flavor 03:55 it's not hot at all but recently mild. 03:58 It comes like this, looks like normal paprika. 04:01 So we're gonna add around about two teaspoons. 04:08 And we're just going to give it 04:09 a bit of a shake up to distribute it. 04:15 Then we're gonna add some oil, 04:16 just gonna add a round about two, 04:20 one to two tablespoons. 04:22 Don't need much at all. 04:24 And just shake it up, so it's nice and evenly coated. 04:34 In that way we can cook at a slightly high temperature 04:37 without the risk of burning. 04:41 On to an oven tray... 04:45 just spread it out, 04:47 check these are numb, haven't been coated yet. 04:52 So you want to make sure there's lots of gaps. 04:55 These oven trays are my favorite. 04:57 They're reasonably inexpensive in most homeware stores 04:59 and you can put them in the dishwasher 05:01 when you finish, which is a great plus. 05:03 So get those in the oven and underway 05:08 I'm gonna pull those... pull those out 05:10 in around about 25 to 30 minutes 05:12 and they would just be gorgeous. 05:15 So, second job we want to start at the end of the meal. 05:17 I'm gonna start with the banoffee pie. 05:23 So we're gonna be using a food processor 05:28 and while I'm working on blender, 05:30 you need a food processor. 05:31 I'm going to start with the top first 05:33 which is the kind of a cashew cream. 05:35 And the reason we're doing this, 05:37 so we don't have to clean the blender 05:38 in between all the different layers. 05:40 So for this we want, one cup of cashew nuts. 05:49 And half a cup of water. 05:55 And we just kind of blend this, 05:57 we process it briefly. 06:00 There you go. 06:02 Keep that going around. 06:09 And it would make a nice cream. 06:14 So let check it out, 06:16 it's just nuts and water at the moment. 06:18 It just looks like this. 06:19 So we want to make sure we give it a good glint, 06:22 so it comes out nice smooth cream. 06:37 Okay, 06:40 nice and creamy 06:42 so just pour into this jar here. 06:48 And we'll come back to that later. 06:53 Oops. 07:03 Just give it a little bit of wipe. 07:07 So, it's the first part underway. 07:09 Now we're going to make the, the base. 07:12 So that requires cashew nuts as well, 07:14 so this time we want one 07:16 cup of cashew nuts... 07:23 one cup of almonds... 07:33 and one cup of dates. 07:35 I'm using whole dates 07:36 but you can actually use, 07:39 you can use chop dates if you want. 07:42 It's one cup of dates 07:45 and half a cup of water. 07:53 We want this to be slightly thicker 07:55 so it forms a nice base. 08:03 I first had this dish probably around 08:04 about 15 years ago. 08:05 And it was just... a naughty, naughty version. 08:08 And it was just delicious, 08:09 it's just such a delicious dessert. 08:10 I thought I'll make a really healthy version, 08:12 so this is what I've come up with. 08:14 Just the bananas combined with all these flavors 08:16 and the creaminess, 08:17 it just, just makes such a lovely dessert. 08:24 It's going. 08:26 Keeps getting good. 08:27 As you can see it's getting nice 08:29 and smooth nearly to be a suitable for a base. 08:35 Just give it a bit more tuning. 08:44 There we go, it should be good enough. 08:48 So we're going to spoon those into 08:50 a nice dish like this. 08:55 This will become our base. 08:57 Now, this looks quite kind of mushy at the moment, 09:02 which is fine but we will put it in the fridge 09:03 and it will harden up somewhat. 09:06 So always starts out quite soft... 09:12 just push the base down. 09:17 And you want all different layers to sit, 09:19 to show, so just make sure 09:21 we don't make it too high. 09:30 That's two layers done. 09:33 Okay, third layer is similar ingredients 09:37 so we want to have two cups of diced dates. 09:53 One and two, 09:58 put any kind of dates you want... 10:03 in the back on. 10:05 And the secret ingredient for this layer 10:07 is peanut butter. 10:08 So we want basically 10:10 four tablespoons of peanut butter. 10:13 And this dessert is quite a... 10:16 it's probably two and another two. 10:21 This dessert is quite a rich very intense food. 10:26 So it's not the type of thing you want to have a lot of. 10:29 We're definitely using healthy version 10:30 but it still has, does have a little bit of fat 10:31 with the nuts there. 10:33 So it's not a type of thing you want to have too much of. 10:36 And we want to have a cup of water as well. 10:42 I'm just gonna start off with half a cup 10:44 because all these ingredients, 10:45 they seem to be different every time so. 11:04 Okay, just little bit more. 11:14 I think that is looking pretty good. 11:17 With that lovely date peanut mixture 11:20 which makes a lovely filling for this pie. 11:24 So, I was gonna spoon that out, 11:25 as you can see it's a bit darker. 11:36 You know, this is gonna taste good. 11:53 And now the ingredient that makes us 11:54 what really special is bananas. 11:57 So, was gonna chop up some bananas. 12:00 Slice some bananas and lay them on top. 12:03 This has a really nice, nice flavor. 12:07 It's quite nice when you slice some bananas, 12:08 slice some on them really sharp like diagonal. 12:16 Just gonna layer it out... 12:21 like that. 12:32 This is just really nice and soft. 12:36 Really goes well with this dessert. 12:42 And to finish this, just gonna pour these cashew cream. 12:45 And we're not gonna to do a complete pour 12:46 because you kind of lose the banana 12:48 so it's just kind of a... 12:51 just a partial kind of smother. 12:53 You want to see some of the bananas 12:55 and some of the lovely peanut filling. 12:59 There we go. 13:02 So, I put that in the fridge 13:03 and it'll be ready by the time we're ready to serve. 13:11 If you've just joined us on Cook: 30, 13:12 we are cooking a delicious meal in just 30 minutes. 13:16 On the menu today, we have a Turkish falafel wraps 13:19 served with salad vegetables, 13:20 hummus and a tahini dressing. 13:23 We have Spanish smoked potato wedges 13:26 and to finish off a healthy banoffee pie. 13:30 Okay, let's make the falafel patties. 13:32 We need to get some ingredients from the refrigerator. 13:35 So, we have some chickpeas, 13:38 some cilantro and some soybeans, 13:43 so what we've done here is we've got some chickpeas. 13:47 And these are just soaked. 13:48 And you can soak them overnight. 13:50 So, not cook just soaks so is going to drain them. 13:56 And these are an essential element of a falafel. 13:59 And once you have soaked, then you can actually 14:01 keep in the refrigerator, you know, quite a few days. 14:04 So, we're gonna load all the ingredients 14:06 into our trusted fruit processor 14:09 and we have, so one cup of these dry... 14:11 These chickpeas that had been soaked, not cooked. 14:14 You can use cooked ones if you need to out of a can. 14:16 You just end up with a more kind of mushy consistency. 14:19 We've got some soybeans 14:23 and we're just going to put in two cups of soybeans 14:24 just frozen. 14:26 You can use broad beans, fava beans 14:27 or any kind of nice green frozen bean. 14:31 These are just delicious and great here on hand. 14:35 That's exactly two cups. 14:40 And we're gonna add a teaspoon of salt 14:44 and we're gonna add some cilantro. 14:46 And this is the best way to keep herbs in your fridge. 14:49 Basically wrap it in a paper towel 14:51 and cover with water, so it's really damp. 14:54 And I'll just keep in there for a long for, you know, 14:56 up to a week or even more sometimes 14:57 if you keep them well. 14:59 Just gonna chop that up to get it started, 15:01 stalks and all, perhaps not the in bits, 15:03 we will throw those away. 15:05 Put that in here, 15:07 make us a lovely flavor to these, these patties. 15:11 I was gonna add some besan flour. 15:13 You could use, this is chickpea flour, 15:16 also you call chana flour. 15:18 You could also use homemeal flour, 15:22 if you want to do possibly rice flour and we want, 15:25 how much we want of this. 15:28 We want half a cup that's four tablespoons 15:33 or two really big tablespoons, 15:35 one, two, 15:38 three, four. 15:44 And we want some garlic. 15:46 Got some two cloves of garlic, 15:48 I've got two small and one large clove. 15:51 It is worth a garlic, 15:52 just put it in your garlic press. 15:54 It's going all and just get it in there. 16:00 Now, I'm going to put the onion in. 16:02 So just chop an onion, slice it. 16:11 And we're just gonna, just, 16:12 just chop it into chunks 16:13 just to make the food processor's job little easier. 16:21 And I think that is all we got, we've got some cumin powder. 16:24 We want two teaspoons of cumin powder, 16:27 one, two. 16:33 And let's blend it up. 16:45 That's really a hot pan ready to go 16:46 that's nice and warm ready for these guys. 16:52 Look at that, just a little bit more I think, 16:54 it's looking good but it's just a little bit chunky. 16:58 We don't want to be completely fine. 17:00 You want it so it's just chunky enough. 17:04 That edges are of little bit of interest 17:05 but they still are going to stick together. 17:14 Look at that. 17:17 When it starts to roll around like that, 17:18 that's normally a good sign it's done. 17:24 So, I pull out the blade 17:26 and there is our falafel mix ready to go and that's just 17:29 a traditional kind of Turkish Middle Eastern kind of recipe. 17:33 Oh, there's lots of different versions 17:34 but it's my version anyway. 17:36 So we want a little bit of oil in the pan. 17:40 And we're just gonna make a little falafel size ball. 17:44 So using your hands just make little balls about that size. 17:49 And just press them down and we put them in this oil. 17:57 And you can make them any size if you want. 17:59 If you can make these as burgers 18:00 so just make big ones. 18:01 You can make them as hors d'oeuvres, make tiny ones. 18:06 Or for this type of thing with a wrap, 18:08 you kind of want them this size, 18:11 which is kind of just, just smaller than a golf ball. 18:20 If you want to... these general much as I could, 18:22 you don't want to eat these fresh, 18:23 you can't really cook them 18:25 and put them in the refrigerator. 18:26 But the mixture keeps really well. 18:28 So, what you can do is you can make a double 18:29 out of the mixture. 18:30 Put it in the fridge. 18:32 Seal it really well 18:33 and will probably last several weeks. 18:37 Which is really handy and then when you want to fry them up, 18:39 you can just bring them out, roll them up like this, 18:41 it's really easy. 18:43 As you can see they stick together really well. 18:47 You don't need-- there's a misconception out there 18:49 you need to put eggs with everything when you... 18:52 when you making these type of things. 18:53 So, you don't these are just great. 19:06 Here we go, 19:08 as it's cooking away. 19:12 Excellent. 19:14 We've got spare mixture, we can keep in the fridge. 19:17 So I'm now going to work on the ingredients 19:20 we're going to be using. 19:23 So I just got some lovely salad vegetables. 19:26 And I'm gonna present this on a platter 19:28 that's not a big what... wouldn't chopping board. 19:31 So first ingredient we want is some lettuce 19:34 and romaine lettuce is my favorite lettuce. 19:37 It's just always nice and crisp and crunchy. 19:39 Because it's going in a wrap, we want to make sure 19:41 we're having it nice and fine. 19:43 So cut it like that. 19:50 Just use it all up. Use the green end as well. 19:55 Just gonna lay it on the board like that. 20:02 We've got some nice lovely vine tomatoes 20:06 and because we're filling wraps we want to... 20:08 we want to keep this in mind, so we're gonna slice them. 20:11 In just freeze in thickly, take off the inner bits 20:18 and just line up all these beautiful lovely 20:20 fresh ripe vine tomatoes. 20:36 Isn't it lovely? 20:37 I found these lovely little cucumbers as well 20:40 so, that will be very nice. 20:41 It's quite nice to slice things differently 20:43 so, I'm gonna slice these really 20:46 diagonally like that. 20:52 Always look for the different ways 20:54 of slicing things. 20:58 You don't just have to go up a normal round way. 21:01 And you can slice a slice of carrot in 20 different, 21:04 different angles and directions and formats. 21:08 And these can be used later for salads 21:10 so, don't throw them away. 21:18 Here we go. 21:19 Check on these guys here, how they're going? 21:21 I'll turn it up a little bit. 21:25 They're happily just cooking so we leave it about 21:27 two to three minutes preside. 21:30 Look at that they're starting to brown 21:31 but we'll give them a little bit more, more time. 21:37 Was gonna add some beetroot or beet. 21:39 This is really nice and raw, 21:41 so we're just gonna chop off all the sides. 21:44 Just going to add some julienne beetroots, 21:46 a really nice ingredient 21:47 to have in these type of things. 21:49 So, I might do julienne, just basically chop 21:51 into these little slices like that, 21:56 assemble them together. 22:00 And we're just gonna really thinly slice them. 22:04 And this is a beautiful earthy sweet. 22:08 Just delicious ingredient to have in the wrap as well. 22:16 There's our salad bit, bit is one. 22:22 And I think we can start 22:24 turning these guys here, look at that. 22:28 I'm probably getting it a little bit longer, 22:29 so we'll come back in two minutes shortly. 22:33 I'm gonna do the tahini dressing now. 22:36 This is a great Turkish ingredient. 22:38 Tahini is just ground up sesame seeds. 22:41 And they make a really nice dressing 22:43 and it's really quick. 22:44 So, I'm just going to take a nice little bowl. 22:46 We want four tablespoons one, two, three, four of tahini, 22:52 it's just a lovely paste, this is kind of like 22:54 a liquidly peanut butter. 22:56 We also want some lemon juice. 23:00 So, we want four tablespoons of lemon juice. 23:04 I generally get about two tablespoons per lemon, 23:06 depending on the lemon, so I'll squeeze these out, 23:10 one, two, three. 23:15 And this is a great kind of healthier dressing, 23:17 you can use it instead of aioli or mayonnaise or whatever. 23:20 So, get into practice of making it. 23:22 I was going to drain that through my fingers. 23:25 So open your fingers a little bit, 23:27 so the juice goes through but the pips don't. 23:36 Look at that. 23:38 We also want to add a little bit of salt. 23:41 And we also want to add 23:43 a little bit of honey for sweetness. 23:44 Just a tablespoon of honey 23:48 and I think that's all of our ingredients. 23:51 And we're just gonna stir it up gently. 23:55 You can add garlic as well to this dressing 23:58 but it ends up... you have to put it in a blender 24:00 or a food processor, so it's much easier to do this, 24:03 so starts on this, I just keep stirring. 24:06 We're a very short time from a really lovely dressing. 24:12 You can also add some of that water. 24:24 Little bit runny, so we'll just add little bit more tahini. 24:27 Here we go. 24:44 Okay, look at how silky that is. 24:47 Just takes a bit of patience and it's just 24:48 a beautiful little dressing we can put on a board. 24:52 I've also got some stuff 24:54 from some hummus you make your own if you've got time. 24:57 But 30 minutes we can take some shortcuts, 24:59 I just got a nice capsicum store bought hummus. 25:03 But if you got an extra five minutes, 25:04 you can just make a normal hummus recipes 25:06 and add some roasted peepers to it as well. 25:10 So, that's the two little pour over things 25:12 which go well, that's all set. 25:14 Better turn these guys, let's see how they're going? 25:18 Oh, look at that. 25:20 Browning up nicely, look at that, 25:22 see they go really nice and crispy, 25:26 lovely falafels. 25:42 Then we go finish that side there. 25:44 Okay, let's see how the potatoes are doing? 25:48 Now we really look at that beautiful 25:52 and golden, these are just amazing. 25:56 we'll pour them here; so just cover them 25:58 with a bit of parsley and they are ready to go. 26:06 I mean crispy just about a parsley 26:10 to give some color. 26:12 And then during the break, 26:13 I would just get the banoffee pie out 26:15 and give it a bit of a sprinkling 26:16 with carob powder 26:19 and it will be all finished. 26:22 So, there we have, those are done, 26:26 the falafels are done. 26:27 Few minutes to finish off 26:28 and there is our meal in 30 minutes. 26:33 I'll put some lovely wholemeal herb wrap in the oven 26:35 just warm them up a little bit. 26:37 And that forms the basis of the wrap. 26:39 And then we just add all our lovely ingredients. 26:41 I'll start with some lettuce on the bottom. 26:45 Some tomato and you can customize it 26:49 and use whatever ingredient you like the best. 26:51 Cucumber, beetroot, 26:55 put some of those lovely hummus... 27:00 some of the tahini dressing. 27:02 Of course you want to make sure you got the falafel in there, 27:08 drizzle some of there over. 27:09 And that is how we make a delicious wrap. 27:12 Thank you for joining me today on the Cook: 30. 27:14 I hope you've enjoyed 27:16 the new healthy tips and recipes. 27:17 And I look forward to seeing you next time. |
Revised 2016-02-04