Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000027A
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00:20 Welcome to Cook 30. I'm Jeremy Dixon from Revived Cafes
00:25 in Auckland, New Zealand. I also wrote the Revived Cafe Cookbooks 00:28 And today, I'm going to share with you some healthy, delicious 00:32 meals that you can cook at home. Cook 30 food is healthy, easy 00:37 it's all about using whole grain plant based protein, fruit and 00:42 vegetables and lovely herbs and spices to wrap it all together 00:46 So join me now for the next 30 minutes to learn some new 00:49 and exciting dishes for your family. 00:51 On the menu today we have freshly baked jacket potatoes 00:58 and who doesn't love these? And we've got some delicious topping 01:01 We have creamy Thai mushrooms with three types of mushrooms 01:06 We have a Tuscan lentil and tomato stew 01:10 Fresh vegetables with hummus 01:12 And to finish it off an amazing mango Chia glass 01:17 with cashew cream 01:19 Now to make delicious meals in 30 minutes you've got to 01:22 be really prepared. So we've got a nice, clear working surface 01:25 chopping board, sharp knife, blender ready, the oven's on 01:31 at 400F, 200C and the fridge is stocked with all the ingredients 01:36 we're going to need. We're gonna do jacket potatoes today 01:39 so I started ahead of time, an hour ago and put some potatoes 01:43 in the oven. These take about an hour at 400F and they vary 01:48 depending on the type of potato and how big it is, but it's just 01:51 a good guideline. So it might be something you want to do before 01:54 and do the toppings later. Or what we do sometimes at home 02:00 is we set the oven, so the oven comes on, start the potatoes 02:04 going automatically so we may arrive home, they're ready to go 02:08 So they're in there, they probably got another 20 minutes 02:10 to go before they're ready. So we're gonna start on the dessert 02:14 which is a Chia Mango glass which is really really delicious 02:17 So the first ingredient is mangos. 02:19 Now we're going to use frozen mangos 02:24 Because that is easily available and you can have them anytime 02:28 So we're going to throw them in the blender 02:30 You can also use a stick blender if you don't have a blender, so 02:34 we need two cups of frozen mango 02:38 This is probably about one and a half cups 02:43 That's about two cups there 02:46 I'm going to throw in some cashew nuts, cause they're 02:48 really nice creaminess, so we'll add a 1/4 cup of cashews 02:54 You can put extra if you want 02:55 We're going to add 1 and 1/4 cups of water 03:05 just to help it go around 03:08 I'm going to add a bit of honey for sweetness 03:10 depending on how sweet your mango is you might want to 03:13 not add honey but just a little bit always helps it to be nice 03:17 and sweet. We could use dates or something 03:19 Don't add sugar of course cause sugar is a very unhealthy 03:22 ingredient to add. I'm just going to blend that up 03:24 into a nice kind of stuff for dessert. 03:41 Just going to add a little bit more water 03:44 cause we want it slightly liquid 03:52 Just give it another blend up 04:01 There we go, so we've got kind of a mango smoothie in here 04:04 And as you can see it's quite liquid so we'll pour it in there 04:09 And we're just going to add some Chia seeds 04:11 These lovely little seeds, the beauty of it is they swell up 04:15 and make a really nice dessert texture. Add 1/4 of a cup of it 04:21 and just stir it around 04:27 and this mixture here 04:30 it will slowly swell up 04:33 and give us a nice thick dessert 04:37 We'll present them in lovely glasses with some cashew cream 04:43 So they take round about 1/2 hour to swell up, so we'll leave 04:47 them in there and we'll put them in the refrigerator 04:49 and come back near the end of the program and I'll be ready 04:52 to serve into glasses. 04:56 And now we move on to the exciting part 04:58 and look at all the delicious toppings we're going to put on 05:01 the lovely jacket potato 05:03 The first one is Tuscan Lentils. 05:05 So any kind of hot pot, lentil stew kind of dish 05:08 starts really well with the basic onion. So first 05:12 thing we want to do is get an onion into the pan 05:14 So chop your onion. Slice it or dice it as small as you can 05:20 and onions give a lovely deep flavor to any dish 05:25 There are more trendy ways of cutting an onion 05:28 but this simple way here is the way I do it most of the time 05:33 Let's put a bit of olive oil 05:38 just to get it started, these pans are hot already 05:40 I'm going to fry the onions in 05:48 Just give it a bit of a stir around 05:52 and celery goes really well with lentils, so 05:55 you want round about a cup of celery 05:58 Again with this type of stew type dishes your quantities 06:02 are not all that critical 06:04 Just going to dice it, slice it lengthwise like that 06:14 dirty part, get rid of that 06:17 so do that and you want to economize on your cutting 06:19 you got your long bits here and you want to just slide the knife 06:23 through like that. And when you're chopping you want to be 06:26 sliding the knife. When the knife goes down it's a lot more 06:29 work so you want to let the blade do the work and slice 06:33 through whatever item you're cutting, like that 06:37 You kinda want to rock it back and forth from the front to the 06:40 back. That's an experience far more pleasant and safe as well 06:46 So, stir that around. It will take a few minutes to brown up 06:55 Garlic's really important as well for these type of dishes 06:59 So with garlic just get your garlic press, if you get a 07:01 really good, strong garlic press you don't need to take the skin 07:04 off your garlic. So you've got two good cloves here 07:08 straight in the garlic press and we're going to squeeze it in 07:12 like that, it's a great time saving trick 07:21 The smell of fresh onion and garlic cooking is just beautiful 07:26 So that's underway for the lentils 07:28 So we're going to do a similar thing to start the mushrooms 07:30 We're going to put some onions in. Just a little bit of oil 07:38 And we're going to do another onion. 07:41 And some more garlic as well 07:42 So these are the two hot items we're going to have over 07:45 our jacket potato. 07:50 And often at home we have friends around for like a Friday 07:53 night Life Group or Study and this is just a great simple dish 07:58 you have to entertain people. You just throw the jacket 08:01 potatoes in the oven, as many as you want 08:04 and just make all these yummy delicious toppings. 08:06 It's really good. You can provide the potatoes 08:09 and get people to bring the toppings. 08:11 So a good communal while having a meal is really simple 08:18 Stir it so it doesn't burn 08:22 And now for mushrooms. So we've got three types of mushrooms 08:26 and normally I don't go for pre-chopped stuff at the market 08:29 but the ones I saw this week were really, really good 08:31 so I thought, well why not save some time? 08:33 I have to cook these meals in 30 minutes so it's always a 08:36 struggle to find time saving techniques. So these come 08:39 nice and chopped already, so I'm just going to put them in 08:42 with the onions 08:46 So it's probably round about 2 cups per mushroom 08:49 These are your normal, average button mushrooms 08:54 I've also got some shitake mushrooms, these are already 08:56 nice, they're kind of bit chewier and they give a nice 09:00 mushroom flavor so pop them in 09:04 and we have some Portobello or flat mushrooms 09:08 I'm going to have to chop these up but these are real easy 09:12 So you've got three different flavors of mushroom 09:15 and three different kinds of taste as well. 09:18 so it makes it much more exciting 09:21 And these may look like a lot but mushrooms have a lot of 09:24 moisture in them so they will shrink down to a very small 09:29 component by the time we finish 09:32 So put these ones in here 09:36 We'll just leave them to simmer away and by the time we get 09:39 near the time to serve this will be a smaller amount of mushrooms 09:44 Just smells awesome. The combination of the onion and 09:47 mushroom, Oh garlic. Gotta have some garlic 09:51 with the mushrooms. So again get the garlic press 09:57 and squeeze it through. 10:01 Like that 10:03 So that's on top but it will sort it down later 10:08 Now if you don't like mushrooms then 10:11 there's other things to choose from. But if you like mushrooms 10:13 this is a really delicious dish 10:16 So we'll leave it to cook down and develop all those flavors 10:21 So I've been running cafes now for nearly 10 years 10:25 just over 10 years and starting Revived was one of the most 10:28 exciting things I ever did in my life 10:29 I had a really well paying job doing marketing 10:32 and when I started I just wanted an adventure 10:34 to help share healthy food with people 10:37 and just to let you know, share a bit of the day in the life 10:41 of being a Cafe owner. It's full of lots of fun and you get 10:45 lots of great comments from customers, and the food 10:47 tastes great. But man, it's a really, really tough job. 10:51 And very varied as well. Some days I look back on my day 10:56 and all the different things I did. I might've started of 10:59 cooking in the morning, might've spent hours serving customers 11:02 hospitality relies heavily on staffing. So, always constantly 11:08 interviewing for more people to come along, and there's 11:10 always HR issues, people needing holidays, have to do payroll and 11:14 pay people. I have to pay tax. That's another thing that takes 11:17 up quite a bit of time. One day I might be spending all my time 11:20 doing marketing, developing some flyers to give to people in the 11:24 neighborhood or local offices. I could be involved in 11:27 maintenance, you know. The toilet breaks down, the blender 11:30 stops working. We had a power cut one day, water cut 11:34 so a day running a Cafe is full of, everything comes at you 11:38 every day and every day is different. But one thing 11:41 I really like about it is, it's just so varied all the different 11:43 things I do. So if you ever want to work in a Cafe, it's a really 11:47 fun thing to do but be prepared for a life full of 11:50 very interesting and busy things to do. 11:53 So it's a little sharing of what happens in my life in the Cafe 11:57 and obviously once I got to a state where I could, you know 12:01 employ more people to do things it meant I could take time 12:03 out to write cook books and do shows like Cook 30 12:08 So it's been a great ministry and just all the letters I get 12:11 from people and emails about how people's lives actually get 12:15 changed by eating healthier food, that's really exciting. 12:18 They have people select my diabetes scores improved. 12:20 I've lost weight, I'm feeling so much better, I don't get sick 12:23 anymore. So make sure you use some of these great ingredients 12:27 these healthful ingredients and you know, your life can actually 12:31 change for the better. 12:33 So let's let these mingle and 12:35 we'll move on to the next step of our meal. 12:40 If you've just joined us today on Cook 30 12:42 we're making freshly baked jacket potatoes with some amazing 12:47 toppings. We have Creamy Thyme Mushrooms 12:51 A Tuscan Lentil and Tomato stew A nutty, seedy slaw 12:55 some fresh vegetables and hummus 12:58 and to finish it off we have a delicious Mango Chia Glass 13:02 with Cashew Cream. 13:04 Ok, let's crack on with the lentils 13:07 So the onions and celery are now nicely 13:11 soft and caramelizing. We're gonna add some more ingredients 13:14 We're gonna add some red lentils Red lentils are your friend 13:19 They're so quick cooking, under 15 minutes you can cook 13:23 red lentils and they're delicious healthy protein 13:25 plant based, they're amazing. 13:28 So we're gonna put around 1/2 a cup of red lentils 13:33 You don't need too many they'll swell up 13:35 and round about 2 liters of water. 13:39 Sorry, 2 cups of water. 1 to 4 is the general rough ratio 13:47 This is about 2 cups 13:50 And they would just, they really taste nice and it's a nice taste 13:57 So red lentils is something you always wanna have in the pantry 14:02 They will keep cooking away there 14:04 Then add a can of diced tomatoes 14:06 because it's a tomatoey type stew you want to do that 14:10 We'll just pour them in 14:13 Stir that around 14:16 We're gonna add some honey 14:19 Just about a tablespoon. When ever you use tomatoes 14:22 tomatoes are kind of bittery so you kind of need sweetening 14:25 when you use tomatoes usually 14:28 and we're just gonna leave it there. Oh tomato paste 14:31 So tomato paste adds a nice thickness and a really strong 14:34 tomato flavor. If I can get the can opener to work 14:38 We'll just open that 14:41 And we want 2 tablespoons of tomato paste 14:43 Now if you get tomato paste you can actually store it in the 14:47 freezer really well. So put the 2 tablespoons in 14:51 And after that it will store in the refrigerator 14:53 You can put a nice cube, block we'll put it into plastic bags 14:57 That's a good way to store tomato paste because you don't 14:59 need much and it's obviously cheaper to buy in bulk 15:04 Give it a little bit of stir around 15:08 So bring that up to heat, we'll turn the gas up a bit 15:12 and when it starts bubbling we'll turn it back down again 15:14 And within 10-15 minutes these lentils will become nice 15:17 and soft and creamy. 15:21 Alrighty! The mushrooms are coming along nicely look at that 15:24 They're reducing down and they smell fantastic 15:27 We're going to add fresh thyme, we're going to add it at the end 15:31 I must turn it down a little bit 15:34 so they're getting nearly ready and the different textures 15:37 will be really, really lovely with those. 15:39 So, the coleslaw. When I grew up coleslaw was really boring 15:44 I hated them because the ones I hated generally used mostly 15:47 white cabbage which is probably not the nicest of cabbages 15:50 So I'm going to make a quick coleslaw. Often I make coleslaw 15:55 in the food processor. We've got a machine to slice and grate 15:58 but we don't really need much for this so I'm just going to 16:00 make it by hand. Just going to slice off a half moon of cabbage 16:08 You don't need much and we're going to slice it really thinly 16:13 So again we're rocking the knife back and forth like that 16:19 and if you've got a good sharp knife it's nice and safe 16:21 if you don't they can slide off so be careful 16:24 if you've got a blunt knife 16:30 And if you're making coleslaw for a lot of people make sure 16:33 you use the food processor and all the attachments. 16:36 I'm just going to go through in half and this one here 16:40 We're just gonna serve it up in this little wooden platter 16:44 Mix as you go. For side dishes I'm not going to use 16:47 a separate bowl. Got a carrot here. 16:50 Now I come from New Zealand where the carrots are massive. 16:54 And this is the first time in the States I think she found 16:57 a large carrot so I was quite impressed when I found this one 17:01 Look at that. In America they do things big except the carrot 17:06 So I got excited. I'm just going to scrape this 17:10 We probably only need half this carrot 17:12 And I'm not using the food processor because it's gonna 17:15 use too many dishes. 17:18 That's all we need. 17:20 Sprinkle it across there 17:22 You can use a bit of baby spinach 17:24 just to add a bit of green to it 17:29 I'm just going to chop this up as well briefly 17:35 Just to give it a bit of greenness 17:43 And I've got some bean sprouts These are optional 17:45 Bean sprouts are a lovely fresh thing to add to a dish 17:50 They kind of just add a little interesting bit of texture 17:54 As you can see with creating a coleslaw it's not just normal 17:57 white cabbage and carrot 18:00 Now herbs are probably the thing that will improve your 18:03 cooking the most. 18:05 So I've got some mint 18:10 and some parsley here 18:13 And the best way to store your herbs in the fridge is 18:15 to wrap them in a paper towel 18:18 So just going to chop up the mint 18:21 and the parsley 18:30 and throw it on there like that 18:34 and that's all the main ingredients 18:35 I'm just going to make a little dressing now 18:40 This is a really quick dressing with some honey, 18:45 a tablespoon of honey 18:47 Tahini, which is ground up sesame seeds 18:51 so probably round about 2 tablespoons of that 18:55 we're going to use the juice of one lemon 19:02 so as you can see we're putting in lots of really delicious 19:04 flavors and ingredients. So just 19:08 generally get a tablespoon of lemon juice per half 19:11 that should be around 2 tablespoons 19:14 so just pour through my fingers to get the lemon pips out 19:19 One naughty one jumped in 19:23 Okay, a little bit of salt 19:29 And then we just stir this up 19:32 That's all the ingredients 19:36 You just keep stirring and you get a lovely dressing 19:46 It eventually comes up to a nice dressing kinda texture 19:49 You may want to add a little bit of water 19:51 We're going to drizzle that over there like that 19:54 mix it around, all the flavors and spices, those herbs 20:01 and all those vegetables just make a lovely quick coleslaw 20:05 that's just more than your average, kind of simple coleslaw 20:08 you might find at the super market 20:10 And to top it off we're going to make it even more interesting 20:13 Just with some nuts, just a few pumpkin seeds 20:19 fennel seeds, an amazing aniseed kind of flavor 20:23 when you're eating it there's a little burst of flavor 20:28 some sesame seeds 20:33 and some sunflower seeds 20:35 and coleslaw goes really awesome on baked potatoes 20:38 just a great fresh addition to have. 20:43 Now my favorite part of the mushroom dish is making 20:45 cashew cream. As you can see the mushrooms are just lovely 20:48 and look at that they've shrunk down, they're really flavorsome 20:52 and they're just amazing mushrooms, 3 flavors. Lots 20:55 of mushrooms here. So we want to make them slightly creamy 20:58 so we'll make a little cashew cream 21:00 Basically just cashew nuts round about 1/2 a cup 21:05 Quarter to half a cup 21:07 And we're going to add a little bit of water 21:09 probably round about 1/2 a cup 21:14 and just blend it up 21:17 Let's see how this goes 21:24 And you want to make sure the cashew cream is cream not just 21:29 water and nuts. Keep blending till it's really, really fine. 21:44 Looking really good. So you're going to put this cream in here 21:48 into the mushrooms, as simple as that. 21:50 Look at that. We're going to reserve a little bit of this 21:53 for dessert so don't pour it all out. 21:56 So you probably want about 1/2 to 3/4s of a cup 21:59 and just going to stir it in with a little bit of salt 22:05 So probably round about 1/4 teaspoon of salt 22:09 And simple as that, these mushrooms turn really creamy 22:17 so you've got this lovely mushroom taste 22:21 So once it's like that we simply pour it straight into the 22:24 serving dish 22:29 As quick as that, they don't need to mingle for too long 22:34 It's a delicious topping for a baked potato 22:38 You've got to make sure we've got thyme so for fresh thyme 22:44 you can use dry if you want but there's nothing like a bit of 22:46 fresh thyme so just get some from your supermarket 22:49 you can string it off with your fingers but you can just 22:52 chop it really finely 22:55 If it's nice and young a few stalks are not too bad 22:59 we can actually string it off like this as well so you kind of 23:03 get the thyme off like that just however you want 23:07 as long as it's thyme, that's the most important thing 23:12 Just smells amazing and thyme and mushrooms go well together 23:16 really, really well. So it's just beautiful there. 23:20 You can put a couple of strips if you want for garnish 23:25 just to make it look nice 23:28 and that's ready to go with the potatoes. 23:31 So now we're going to clear this and finish off with the 23:35 Chia Mango dessert. This has been chilling in the fridge 23:42 So for dessert you want really nice glassware 23:46 So I've got these really nice glasses here 23:50 and we're just going to pour it in 23:55 to the bottom. Effectively like this 24:02 Oops, that's not going to work 24:04 We'll come back and clean that later 24:20 Here we go and on top we're going to add some cashew cream 24:26 just a little squiggle 24:38 And we'll throw some berries on top for good measure 24:44 I have some blueberries just to make it special 24:56 And I'll grab some mint here 25:03 And that is a lovely Mango Chia Glass Dessert 25:08 Doesn't that look amazing? 25:11 Ready for the table. 25:15 Let's get the main event out of the oven. 25:17 I've got these beautiful baked potatoes 25:20 And a great way to serve these is just grabbing them 25:24 and just cutting some nicks in them, like this 25:28 And then just squeezing them open. 25:32 Just like that. 25:39 Here we go. So during the break I got some beautiful tomatoes 25:43 and cucumber. I'll chop those up too and they'll go deliciously 25:46 as well with these potatoes. 25:51 And now for the exciting part We'll put it all together. 25:54 So grab your potato, spread it out on your plate. 25:57 We're going to add some of the delicious lentils 26:01 I'm going to add some mushroom 26:04 Look at this stuff, it's just amazing 26:07 A bit of hummus 26:10 Some fresh vegetables 26:14 drizzle it over and a topping of this coleslaw on top 26:19 Look at that. An amazing meal and of course finishing off 26:23 with the Chia pudding. Thanks for joining me on Cook 30 26:27 And I look forward to seeing you next time. |
Revised 2016-07-14