Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000030A
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00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon from the Revive Cafes 00:25 in Auckland, New Zealand, 00:26 and also author of the Revive Cafe cookbooks. 00:30 And today, I'm gonna share with you 00:31 a delicious cafe style meal 00:34 that you and your family are going to love. 00:37 Cook 30 food is all about using whole grains, 00:41 plant based proteins, fresh fruit and vegetables 00:44 and wrapping it up 00:45 with delicious herbs and spices. 00:48 And the best part, 00:50 you do not have to spend hours 00:51 slaving around the kitchen. 00:52 I'm gonna show you, 00:54 how you can make a delicious meal 00:55 in just 30 minutes. 00:58 On the menu today, we have Italian "Mamma mia." 01:03 We're gonna start with an amazing, 01:04 chunky Italian tomato sauce, 01:07 that you're gonna make time and time again. 01:09 We're gonna serve this on whole grain pasta. 01:13 We also have an Italian chickpea salad, 01:15 which is the favorite one at my cafes, 01:18 and a nice, leafy, fresh green salad. 01:22 And to finish off, a really, really quick 01:24 and delicious pear and apple crumble. 01:29 Okay, let's get started. 01:31 But before we do, we got to be a bit organized. 01:33 We got a nice, clear bench, 01:35 we've got the pot ready on the stove, 01:38 we got water boiled in the jug, the oven's on, 01:41 we got a sharp knife and a good chopping board, 01:44 and we're ready to go. 01:46 Thirty minute meals don't happen by themselves, 01:49 you got to be prepared. 01:50 So to start with, 01:52 we're gonna start with the tomato sauce. 01:54 We're gonna start with a nice onion. 01:56 I only use brown or sweet onions, 01:58 but a red onion's nice to throw in occasionally. 02:00 So we want to basically, start with the red onion, 02:03 a nice big one. 02:05 We want about one and half cups total. 02:07 Now this part of the sauce is a little chunky. 02:10 So we're gonna be cutting the onion, 02:11 you know, probably about, we'll say, half an inch, 02:14 about two centimeters wide. 02:16 So we got a, 02:18 we got a few kind of different textures happening in there, 02:20 so we're not gonna go too fine with this. 02:22 It will still be nice and kinda mashy 02:24 by the time it's all cooked through. 02:26 It just makes it a little interesting. 02:28 Just gonna put a bit of, little bit of oil in. 02:35 We only need of couple of tea spoons of oil, 02:36 no deep frying here. 02:38 Fry the onion in. 02:41 Love that sizzle, it means the meal has commenced. 02:46 So I'm gonna give it a bit of stir end. 02:52 So this tomato sauce is all about two things, 02:55 basically onions 02:56 and the second secret ingredient 02:58 to making a really, really nice pasta sauce 03:01 is lots of garlic. 03:03 So we're gonna be using six cloves of garlic. 03:06 I know we're probably use only two cloves of garlic 03:09 in this kind of dish. 03:10 But we're gonna go for six today. 03:13 And this will just absolutely make this amazing. 03:16 So with the garlic press, just put two, two cloves in, 03:20 feed it through, skin and all. 03:23 So we got six, so it is three times. 03:25 Let's just take some of the skin out 03:27 to make it easier. 03:28 Another two. Squash it in. 03:32 You can also just chop that fine if you want. 03:35 But never, never, never 03:38 use that kind of packaged paste garlic 03:41 you find in the supermarkets. 03:43 It'll just totally ruin this dish 03:45 and it's just, I think it must be food crime in Italy 03:48 if you do use it. 03:49 So you must use fresh garlic. 03:51 It's really inexpensive, and it only takes a few seconds 03:54 to squeeze some out of the garlic press. 03:59 So let's turn this up a little. 04:01 Now we don't want the garlic to burn at all, 04:03 we just want to lightly saute with the onion. 04:07 So I'm just gonna turn it reasonably low. 04:10 Oh, the onions are making me cry, 04:11 that meant that it's fresh. 04:14 We're just gonna add a few mixed herbs. 04:16 Just some, just the basic mixed herbs, 04:19 Italian seasonings, 04:20 there's lot of different ones you can buy. 04:22 And that's just a combination of dried basil, 04:24 marjoram, rosemary, thyme, oregano, sage, 04:27 just the basic stuff. 04:29 So you want about a teaspoon of that in here. 04:33 This is probably not a hundred percent Italian, 04:35 using dried herb, 04:36 but it just give a nice kind of hum 04:38 of background heavy flavors. 04:41 So stir that in, 04:43 and again, make sure keep it reasonably low, 04:45 we don't want the, we don't think we're burning, 04:47 it's just the lightly sauteing. 04:49 We got 30 minutes for the sauce, 04:50 so we're gonna use every bit of it. 04:52 So just cook slowly. 04:54 So just, actually turn that a little bit more. 04:58 Ops, wrong one. No, it's the right one. 05:03 Here we go, I'm notorious to burning thing, 05:05 I get distracted very easily, so I got to be very careful. 05:10 So that is the tomato sauce underway. 05:15 So next job we're gonna get on to 05:17 is the pear and apple crumble. 05:20 And this is just so quick, you will not believe it. 05:23 So we're gonna start with a nice dish like this, 05:25 nothing too big, and we're just gonna put in some, 05:28 this is apple sauce, 05:30 so we can get canned apple that's kind of all crushed. 05:32 So I'm just gonna pour it in here. 05:38 You can make different varieties, 05:39 you can also get some of them sliced apple as well to put in. 05:42 We just got some pear halves here. 05:44 I'm just gonna throw these in as well. 05:49 Open the can, just drain the juice. 05:55 Make sure you're try to get one's that are light syrup 05:57 or the one's that just some fruit juice, 05:59 so we're getting too much sugar. 06:02 Just gonna throw them in there like that. 06:06 And just gonna put around a little bit. 06:10 I'm just gonna chop them up a little bit 06:12 and I'm going to use another knife, 06:15 because we don't want garlic in the crumble. 06:18 It's bit of a bad luck 06:20 when you have this beautiful sweet dish 06:21 and you've got some garlicy kind of flavors coming through. 06:25 And if we used garlic knife that would come through, 06:26 garlic has a very, very strong flavor. 06:29 So I'm just gonna chop these up, 06:30 they're quite big pears. 06:32 Well, I'm doing this in America, 06:34 where everything is big and large, so here we go. 06:40 And just gonna flavor it a little bit, 06:41 we're gonna use probably about 06:44 quarter of a teaspoon of nutmeg. 06:49 And about half a tea spoon of cinnamon. 06:52 Just a little bit more cinnamon, 06:54 that makes quite a strong flavor, 06:56 so you don't want to use too much on the pear things. 07:02 Just gonna give it a quick stir through. 07:06 Just to kind of let it all mingle together, 07:12 to keep things a little rustic. 07:14 Even doesn't have to be perfect and done well, 07:17 you want to just keep it, 07:19 keep everything kind of just random and chunky, 07:21 because it's pretty interesting when you eat things, 07:23 just kind of get a bit of pear then a bit of apple. 07:25 So don't be scared of doing everything not perfectly. 07:28 And the topping, I've just got a nice, 07:30 a very nice neutral muesli, a granola, 07:33 and just gonna just sprinkle this over. 07:37 Like this. 07:38 And traditionally, you can make your own kind of muesli mix 07:40 but we wanna make it really quick. 07:42 So we don't have time to kind of mix things up 07:44 and put in the oven, and make your own muesli this time. 07:46 So make sure you find one that's, 07:48 you know the health food had a bit of a range, 07:49 but ones that are more natural and not full of sugar, 07:53 not full of preservatives, those type of things. 07:55 I find a nice natural granule or muesli. 07:59 And this pretty much it, 08:00 so we just put that in the oven. 08:02 Take probably about 20, 25 minutes 08:04 and we'll get it out near the end. 08:06 You might want to check it half way through 08:07 that it is not burning 08:08 and a little bit of spray of some kind of oil spray over, 08:11 it might just help it stop burning. 08:12 So just check it to make sure it doesn't burn. 08:14 So put this in the oven. 08:19 So it's set on a 190 degree Celsius, 08:21 which is about 350 Fahrenheit. 08:24 Okay, how are these guys are going? 08:25 Ops! 08:26 Little burning on the bottom but not too bad. 08:29 We're gonna keep that sauteing a bit more. 08:32 You really want these tomatoes, 08:33 these onions to be kind of saluted 08:36 but kind of chucky inside. 08:37 It's really important that they are nice and soft 08:40 before you add the next thing. 08:42 And that's when all the sweetness comes out 08:43 when the onions get soft. 08:45 So come back to those shortly and add tomatoes. 08:52 Okay, now it's time to get the pasta on. 08:55 I've got some nice whole wheat pasta here. 08:57 Couple of pastas that are nice, 08:59 but probably 95 to 99 percent 09:00 that you'll find in the supermarket 09:02 is all made of white flour. 09:04 We can get some really lovely whole grain pastas. 09:09 This is a Fusilli, which is my favorite, 09:10 which is the spiral pasta. 09:12 So make sure you got for whole grain. 09:14 Most supermarkets have it 09:15 and they are really, really good. 09:18 So we're gonna use about, 09:19 I'm just gonna turn on the heat. 09:21 The trick with pasta 09:23 is you want lots and lots of boiling water 09:26 before you start. 09:27 So make sure you turn on the gas, 09:29 we got boiling water straight in here. 09:36 And we're gonna fire in the pasta. 09:40 So we're gonna put in about probably one and a half cups. 09:48 And that'll basically, 09:51 you can leave the lid off of this 09:52 'cause you ant it to be boiling. 09:53 And pasta's is a roll, everyone's different, 09:55 you kind of want to look at the packet directions, 09:57 but probably around about eight minutes, 10:00 as your general average pasta time, 10:01 some more, some less, 10:03 but that's kind of a good starting point 10:04 for your pastas. 10:06 So that's underway, we'll keep that bubbling away. 10:08 Make sure you come back to check it, 10:10 because it cant go overcooked. 10:12 So you want to al dente, which is when you bite it, 10:14 it's cooked but it's still firm. 10:16 One it goes pas that point it becomes mushy 10:18 which is not fun, 10:20 and Italians probably wouldn't want that. 10:22 So just give this a little stir. 10:23 I think this is looking better now. 10:26 Look at that. 10:27 We'll come back to that shortly. 10:29 Now we'll put that in there actually, 10:31 so we're gonna add tomatoes, given this tomato sauce 10:34 it's a really important ingredient. 10:36 And we've, gonna use two small cans 10:39 or one can of crushed tomatoes. 10:45 And also try to get ones that are tomatoes, 10:48 not full of sugar and flavorings and things. 10:51 We're just gonna add that to the mixture there. 10:53 Just turn up the heat a little bit. 10:59 And now we've got some, 11:02 I gonna use some honey for sweetener 11:03 when using tomatoes. 11:05 They're little bit kind of acidic, 11:07 so you'll need a little bit sweetness just to kind of, 11:08 just take the edge off that. 11:10 So use about a tablespoon of honey, 11:12 which is my favorite sweetener. 11:13 Tomato paste, which is basically 11:15 just the same stuff we put in there, 11:17 but it has got at least water in it. 11:19 So it just adds a nice thickness 11:20 and just adds a deeper kind of tomato flavor, 11:22 which is really nice. 11:24 So we're gonna add four tablespoons, 11:25 which is just is quiet a lot. 11:27 One, two, 11:31 three, four. 11:34 So you can see all that, 11:36 all these great things we're putting in. 11:38 It's just gonna be really, really, flavorsome. 11:42 I'm gonna put in a little bit of salt. 11:45 Putting about half a teaspoon. 11:49 And that's all the ingredients for our lovely pasta sauce. 11:54 You can make it with whole tomatoes if you want 11:56 but you know, 11:57 the canned varieties is excellent. 11:59 So this gonna probably take you 12:00 right about next 15 to 20 minutes, 12:02 just mingle around and simmer, 12:04 and it will probably start getting thicker 12:07 as the water starts evaporating off. 12:09 And we just end up with this really beautiful deeper flavor 12:13 that makes it a really nice Italian sauce. 12:14 And you can use it not just on pasta, 12:16 this sauce is universal. 12:19 At my cafes, we use this for our lasagnas, 12:21 we use it for other dishes as well. 12:25 So you can use it for lots of things, 12:27 not all pizzas. 12:28 You don't just need to use it just on pastas, 12:30 so it's already good universal thing. 12:32 So we're just gonna leave this here to simmer. 12:34 Keep an eye, it doesn't burn, 12:35 so when it starts bubbling we'll tune it down. 12:38 Now, the chickpea salad. This is an excellent salad. 12:42 I'll just grab a bowl we're gonna mix it in. 12:44 We'll actually have a plate. 12:47 This is a really good favorite of my cafes. 12:50 There's two chickpea salads you do to revive 12:52 that it really popular, these are Moroccan chickpea, 12:54 which kind of a tumericy, cumminey, saltanary, 12:58 middle eastern kind of solid chickpea salad, 13:00 and it's this far more just like your Italian one, 13:02 in which we're using a lovely Italian ingredients. 13:04 So we'll start with chickpeas obviously. 13:07 So you can, 13:08 these ones obviously not your own chickpeas, 13:10 but for convenience nothing beats canned chickpeas. 13:15 So I'm starting with two of these cans. 13:20 I'll drain all the liquid off them. 13:39 I'm just gonna start by putting on this plate. 13:44 So we could mix it in a bowl but, you know, 13:45 if you mix it on a plate, that just saves another dish 13:48 and you can actually mix it quiet right. 13:51 Okay, this guy here is deciding to bubble, 13:53 so I'm just gonna turn it down, so it's nice and low. 13:56 And its just gonna start to, 13:59 this flavor is just gonna start to cook. 14:03 So we're gonna add some color, of course. 14:06 So I'm gonna use half of green capsicum, 14:11 and half of red capsicum or bell pepper. 14:17 Alternative names. 14:20 I'm just gonna cut them really nice and fine. 14:24 So just gonna make it nice and fine 14:26 so cut your strips and dice it. 14:29 Now one of the health principles 14:30 I promote in my cafes and books is the new style philosophy, 14:35 which is basically the eight, kind of, fundamental things 14:37 you want to do to be really, really healthy. 14:41 And the first one thing is Nutrition. 14:43 Having healthy food makes a big difference in your life, 14:45 the number of letters and contacts I get from people, 14:48 they tell me how their lives get changed with healthy food. 14:53 It's just amazing. The next one is E as Exercise. 14:57 And that goes along with it as well, 14:59 just getting so much more oxygen in your blood, 15:02 exercising your muscles keeps you healthy as well. 15:04 Next one is Water, 15:06 you want to make you're drinking 15:08 two liters of water a day. 15:09 Just that single factor alone, 15:11 people switching from soft drinks to water 15:13 can have huge impacts on your health. 15:17 Next one is S, Sunshine. 15:21 So you want to get sunshine, it is important. 15:23 T is for Temperance, 15:25 which is avoiding all the nasty things like, 15:27 you know, drugs, alcohol, tobacco, 15:29 your life is, and your body is so much better off 15:31 without those things. 15:33 Next one is Air. 15:34 Make sure you live in a place that doesn't have polluted air, 15:37 and just breathe really, really deeply. 15:40 I have a friend once who went to doctor 15:43 'cause he couldn't breathe, 15:45 he just inhale like he's kind of difficult breathing, 15:47 and had this kind of a really hard time. 15:49 And the doctor end up giving him asthma drugs to him. 15:52 So basically, he took these drugs, 15:53 he thought he had asthma. 15:55 And then couple of months later nothing was working, 15:57 so he went to another doctor, 15:58 and the doctor looked at him and goes, 16:00 "You're not breathing properly." 16:01 And he started to breathe deeply from his stomach 16:04 and over night his asthma symptoms went, 16:06 just because he breathed properly. 16:08 So just make sure when you breathe, 16:10 you breathe deeply, breathe through your stomach, 16:12 and that could be the, you know, 16:13 the result in many people's illness, 16:15 it's just that simple act of breathing properly. 16:17 And that cured him overnight, much better 16:18 than the incorrectly prescribed asthma drugs. 16:21 And so air is really important. 16:24 Rest is important, 16:25 we don't have any rest of the night, 16:27 but you're gonna have a grumpy 16:29 and how inefficient we are when we get rest, 16:30 and may actually get good quality sleep. 16:32 And the last one is T, trust in God. 16:35 You got a good relationship, 16:36 a good spiritual focus in your life, 16:38 everything else just works out. 16:39 So there's the new style Philosophy for me to revive 16:42 and just a rally great way of living your life. 16:45 It's not just about food, food's important, 16:47 but doing these other things, 16:48 that makes a big, big difference. 16:49 And give them a go and you'll be surprised 16:51 how, what a difference it can make. 16:54 All righty, back to salad. 16:56 It's my little health talk for the day. 16:58 We're gonna throw on some sun dried tomatoes. 17:03 Now, we have tomatoes in the sauce, 17:04 but sun dried tomatoes have kind of 17:06 a bit of a different flavor. 17:07 So I'm taking about eight sun dried tomatoes, 17:08 I'm just gonna slice them. You can just buy them in jars. 17:14 Now these ones come in oil, so I might just get the, 17:17 we don't want too much oil. 17:19 I'm just gonna get some paper towels 17:21 and just gonna dab these, 17:23 just to get some of the oil off just to-- 17:26 we don't want things too oily. 17:28 Kind of make healthy salads here. 17:30 So that'll get some of the oil off. 17:35 Throw those on there like that. 17:41 What's next? Olives, of course. 17:43 Olives are very Mediterranean Italian. 17:45 How to get the lid off when you got slimy fingers? 17:50 So I'll just drain some of this juice out. 17:54 Now I'm using the Kalamata olives, 17:56 they are the best olives you can use. 17:58 And I quiet like getting them when they're actually petted 18:00 where there's no stone inside. 18:01 It's probably not traditional Italian, 18:03 I think traditional Italians would like the stone inside, 18:05 but the last thing I want to find is a, 18:07 be crunching on an olive stones. 18:08 So I'd like using the ones that are pre-petted. 18:12 And you can use black olives or other olives if you want. 18:16 So there's our very colorful salad. 18:19 So I'm gonna make quick dressing. 18:21 Just give this garlic a little bit of stir. 18:24 Pasta's bubbling nicely over there. 18:26 And we're just gonna make very simple dressing 18:29 with tablespoon of honey. 18:32 Just gonna juice up a lime, I mean, a lemon. 18:39 In the lemon squeezer. 18:42 Which is why I placed in this draw. 18:48 And you need to get about a tablespoon of lemon juice 18:52 out of half a lemon. 18:54 Although, as you probably know, 18:55 every lemon is different. 18:57 Just gonna squeeze it through my fingers. 19:00 Probably my fingers get a little pips. 19:04 All right, none made it through this time. 19:08 And we're just gonna put a tablespoon of olive oil, 19:14 and about eighth of a tablespoon of salt. 19:20 And we just gonna stir that around. 19:26 The honey just needs to kind of linger with everything. 19:28 This is like I said, really simple kind of alternative 19:31 to vinaigrette, 19:32 that'll just bring all these wonderful flavors together. 19:36 Pour it over. Here we go. 19:39 Just give it a bit of mix through. 19:42 And that's a really just lovely simple salad 19:44 you can make in a couple of minutes. 19:45 And before we serve it we're gonna have to throw 19:47 some of the Italian pasta over it. 19:48 But I'll leave it till the end 19:50 'cause the parsley can sometimes go a little bit dry. 19:57 If you just joined us on Cook 30, 19:59 we are cooking an Italian meal. 20:02 We have a chunky Italian tomato sauce 20:04 served on whole grain pasta. 20:08 We have Italian chickpea salad 20:09 which is a very popular salad at my cafes. 20:12 And a leafy green salad. 20:14 And to finish off, 20:16 a pear and apple crumble that just smells so good. 20:21 Okay, let's get on with some if the next things. 20:23 We're gonna be doing a salad, 20:24 just a simple leafy green salad-- 20:27 to just have something fresh for this meal. 20:30 So we've just got a nice blend of, 20:32 you can get these really nice lettuce mixes 20:33 in the supermarket full of different baby spinach 20:36 and I think these are beetroot leaves, 20:38 and different leaves 20:40 you probably wouldn't even know how to pronounce. 20:41 So we're just gonna start with these. 20:43 Salad's a little bit dry so just a little bit of water 20:45 sprinkle it over them. 20:48 Little bit of cold water. 20:50 Just brings some, 20:51 just gives a little bit of life to them 20:53 that just kind of makes them sparkle 20:54 and say, "I'm alive." 20:57 So make sure you just give it a bit of a water out there. 20:59 So we don't need much, 21:01 we just need probably two little handfuls, 21:04 just like that. 21:05 And we're just gonna check on some random ingredients. 21:07 So there's some nice asparagus at the moment. 21:11 So I found some of this. 21:13 So we're just gonna, with the asparagus, 21:14 just want to break the ends off, 21:16 and that kind of breaks the woody part off 21:18 from the soft part. 21:20 So get rid of that. 21:21 And we just gonna just slice it diagonally. 21:24 And with these kind of salads there's no rules except one, 21:28 and it's just all about color. 21:30 So want to help those with different colors. 21:32 So we've got red capsicum, half a red capsicum. 21:38 Just get the insides out. 21:41 And we're just gonna do, 21:42 we're just gonna slice it long ways as thin as you can. 21:45 So it really helps to have a really good knife. 21:48 Many people end up buying tindall knives 21:51 and they're covered, that's how I used to be, 21:53 end with 15 tindall knives 21:57 that are just blunt and don't work. 21:59 But it's much better to go out 22:00 and get a good $150 knife, a good chef's knife. 22:04 Keep it sharp, and it'll last you your entire life. 22:06 That's gonna make cooking far more enjoyable. 22:09 Let's sprinkle these. 22:11 So make sure you invest in a good knife, 22:12 it's a very good investment, 22:14 in long term it's actually saves your money. 22:16 Just one knife, one nice knife like this. 22:19 So this is a 20 centimeter, which is-- 22:21 how many inches is that? 22:22 That's probably about 8 inches or something like that. 22:24 A good 8 inch, 20 centimeter cook's knife, 22:28 is just perfect pretty much most applications 22:30 in the kitchen. 22:31 If it's nice and sharp 22:33 then you're gonna be able to cut tomatoes 22:34 and everything with it as well. 22:36 You don't need a an extra serrated knife. 22:38 Carrot, we're just gonna do carrots. 22:40 So I'm gonna peel it, peel this carrot. 22:42 Bit of orange color. 22:46 And I'm just gonna use peelings from this one 22:48 just to make it interesting. 22:49 So we're just gonna just, just peel the carrot. 22:52 I actually go all the way down to the bottom. 22:54 And this will become our ingredient. 22:56 So it just give some nice interesting textures. 22:59 So we're not chopping every vegetable the same, 23:01 we're keeping them nice and different. 23:08 Here we go. 23:09 Just basically just, 23:11 look all these lovely carrot ribbons. 23:13 And again, when you're doing salads 23:14 we're not pushing things down, 23:16 we're just dropping things delicately. 23:17 We'll throw a bit of cucumber in. 23:20 This is a telegraph cucumber. 23:23 Just get rid of a, bit of a wash. 23:27 And we're just gonna cut it in half, 23:29 and we're gonna cut into half moons, 23:31 but we're gonna go diagonally. 23:32 So when you're cutting, think different angles, 23:34 different shapes, 23:36 and this just gives a nice different-- 23:39 get the end off there. 23:41 Different kind of shape. 23:43 So it's nice when you're having a so many different shapes 23:46 around your mouth when you're chewing it, 23:47 just makes life far more interesting. 23:52 And to finish off, we're just gonna do a avocado. 23:55 Who doesn't like avocado? 23:56 No one's ever gonna complain 23:58 if you put a bit of a avocado in your salad. 24:00 Everyone sure like avocado, of course. 24:02 So just half an avocado, we'll just chop this up, 24:05 put it on top. 24:11 Just roughly dice it. Like this. 24:16 And to dress it, all I'm gonna do is just, 24:19 we got a kind of dressing on the other salad, 24:20 so I'm just gonna put a little squeeze of lemon juice, 24:23 just to finish it off. 24:26 And a naughty onion, naughty pit coming there. 24:30 See, here we go. 24:31 And here's just a nice simple salad 24:33 that we can use to go with this meal. 24:37 Okay, the pasta, let's have a look at this, 24:39 I think this is ready. 24:40 So make sure you want to taste it. 24:41 You want to just put it in your mouth and-- 24:43 yeah, nice and firm and soft. 24:46 So I'm just gonna bring it over here. 24:47 Throw it through a colander. 24:55 You want to make sure you get all the water out. 24:56 Nothing worse than having pasta 24:58 and there's like drips of water coming through. 25:00 So give it a really, really, really, really good-- 25:05 a good shake, get as much of it out 25:07 as you possibly can. 25:10 Okay, now we're just gonna add just a little bit of olive oil. 25:13 Just to make it, just a little special. 25:17 Just a pinch of salt. 25:20 And we'll just chop up some Italian parsley. 25:22 Since we're doing Italian dish, 25:24 this is the most appropriate parsley to have. 25:26 So not too fine, just nice big chunky bits. 25:29 Just to give it a bit of a extra 25:30 something special here. 25:32 And this will be the base. 25:36 With a pasta like that, 25:38 and we'll just throw this over the top as well. 25:43 And this is a lovely Italian pasta 25:48 with this beautiful sauce 25:50 that you want to make every time you have Italian. 25:53 So this is a great finish, look at that! 26:04 This crumble smells amazing. 26:06 I know this is gonna taste really, really, good. 26:09 I hope you've enjoyed this Italian meal, 26:12 and you're gonna try it yourself at home sometime. 26:15 Thank you for joining me today in Cook 30, 26:17 and I look forward to seeing you next time. |
Revised 2016-07-11