Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000032A
|
00:20 Welcome to Cook 30.
00:22 I'm Jeremy Dixon 00:24 from the Revive Cafes in Auckland, New Zealand 00:26 and also author of the Revive Cafe Cook books 00:28 and today, 00:30 I'm gonna share with you some delicious salads 00:32 that we serve at Revive. 00:34 The food I'm gonna be preparing is all about using 00:36 whole grains, 00:38 lots of fresh fruit and vegetables, 00:40 plant based protein sources and wrapping it all together 00:44 with delicious herbs and spices and the best part, 00:48 you won't have to spend hours slaving away in the kitchen. 00:51 In just 30 minutes, 00:53 I'm gonna show you three delicious salads 00:54 that you are going to love. 00:58 On the menu today, in the salad bass special, 01:00 we have a Rainbow Bean salad with avocado, 01:05 Pacifica Coleslaw with a lovely lime dressing, 01:09 Italian pumpkin and Cashew Risotto, 01:12 and to smother it with a Beetroot Hummus 01:16 and to finish off, a lovely, cool strawberry slushy. 01:22 So let's rip into it. 01:23 Before we start though, 01:25 we're gonna make sure you've been just prepared, 01:26 if you wanna do things quickly at home, 01:28 you need to be well set up to save time. 01:31 We got a clear bench surface, pan on the stove, 01:34 we've got a oven on, 01:35 we've got all our ingredients here ready for us, 01:38 sharp knife and a good chopping board. 01:41 So let's start. 01:43 So first I'm gonna do is put the pumpkin 01:45 or the butternut in the oven. 01:46 This will take the longest to cook. 01:48 So we're gonna get it done first. 01:49 With butternut, 01:51 half of it has seeds and half, it doesn't have seeds. 01:54 So to make things quick, we're just gonna cut in half, 01:56 thereabouts, 01:58 and we're gonna put the seedy side apart 02:00 to use for another day 02:01 and we're gonna use this, this part here. 02:04 Now butternut has a really, really soft skin. 02:07 So we're gonna save time, increase the yield 02:10 and increase the nutrient content 02:12 by keeping the skin on. 02:15 Just gonna make three nice, some nice big rounds here. 02:20 I'm just gonna dice these into 02:24 kind of cuby shape pieces. 02:28 Just like this, so keep all things together, 02:30 turn it around and give it another cut. 02:35 And this is a easy way of getting lots of cubes 02:39 in a very short amount of time. 02:42 Now do these guys as well. 02:46 This mean different types of pumpkin 02:47 you can get or butternut or squash, 02:49 whatever you call them in your country. 02:51 But this is a, probably a good one, 02:52 it's a nice sweet variety and it's very quick to cook. 03:00 So we're gonna put over 03:01 the top just a little bit of oil. 03:03 Now just a little splash, you don't need much, 03:05 there's probably about one or two teaspoons here 03:08 and just mingle it around 03:11 and that will probably take around about 20 minutes, 03:13 maybe 25 to 30 at the max. 03:15 I'm gonna put in the oven at 180 degrees Celsius, 03:19 which is around about 350 Fahrenheit. 03:26 And also we're gonna put a bit of spice on here, 03:27 we're gonna put some nutmeg 03:31 and also some cashews. 03:35 So just give it all, 03:36 sprinkle probably around about one, 03:38 one teaspoon all up and around about 03:43 half a cup of cashew nuts 03:47 and these would just, yeah, toast up nicely 03:50 and form a really nice base for us altogether, 03:52 we're gonna come to and finish at the end. 03:54 So when you get those underway and put them in the oven. 04:02 So when you cook 04:04 and it's really important to think ahead of time. 04:05 What are your longest jobs gonna be, 04:07 what you need to do first when you get home, 04:10 so you can save time later. 04:13 Next job, we're gonna do the bean salad, 04:15 so I'm gonna prepare this in the bowl 04:16 we're going to serve it, 04:19 always saves on dishes when you do that. 04:21 And this is a really nice colorful salad 04:24 and beans are full of protein. 04:26 So it's just a... 04:29 Protein, generally you want some, 04:31 more exciting colorful things happening. 04:33 So we've got two types of beans, 04:35 I've got some pinto beans and some garbanzo beans, 04:39 also known as chickpeas. 04:41 But you could use white beans, 04:42 butter beans, black eyed beans, 04:45 black beans, anything you want. 04:47 So the number one rule with this salad, 04:48 well, for any salad actually is color. 04:52 You wanna have as much color coming through, 04:54 from different colors as you can. 04:57 So drain all the liquid out, 05:05 you don't need to get all of it out 05:06 but just get most of it out. 05:08 If it's a heavy salted one, 05:09 you may want to rinse it in water 05:10 but this one should be fine. 05:13 So there just starting with some beans 05:18 and we're just gonna add lots of lovely little colors here. 05:21 So I've got some cherry tomatoes. 05:23 So I'm gonna put these in, just a whole, 05:26 so I've got some red ones and some orange ones. 05:31 I've got some celery here, 05:34 celery's got a great crunch to it. 05:36 So put one about, one cup of celery, 05:40 let's cut the ends off. 05:43 And you kind of want the medium, mediumly diced, 05:47 so to slice it long ways 05:51 and then just fly the knife through. 05:54 Make sure you use your knife in a rocking angle like that, 05:59 little bit of diagonal is always nice. 06:01 Now take that bit out there, okay, 06:04 for any bit you don't want to eat, 06:08 that just adds a really nice freshness. 06:13 Bit of color, we're gonna use half of a green capsicum 06:16 or bell pepper 06:20 and again we're just gonna dice it. 06:26 So it's with the salads, 06:27 probably the color that is really hard to get... 06:30 Well. not hard to get in but the one that 06:31 makes a salad is green. 06:33 By default a lot of ingredients end up 06:35 looking yellow and brown 06:37 especially when you're cooking them. 06:38 And green is the one fresh color 06:40 that can often transform a dish 06:42 and that's why it's good to add 06:43 lots of herbs to salads. 06:48 Gonna need some diced onion, 06:50 'cause it is raw we don't add too much. 06:52 So probably half a small onion 06:54 or probably around about quarter of a cup and all. 06:57 And you wanna dice this one really small, 06:58 you don't like eating 07:00 big chunks of onion in your salad, 07:02 so if you do use raw onion, 07:04 just use it sparingly and make sure 07:05 you chop it really small 07:07 so it doesn't kind of overpower things. 07:10 People need to have conversations with people 07:12 later without having major onion breath, 07:18 sprinkle it through, sets a bit of purple. 07:27 And that's all of the major colorful ingredients, 07:30 as you can see it's beautiful and colorful. 07:33 So we're gonna make a little dressing now. 07:36 And this is just gonna be a very simple one, 07:40 we're gonna have a tablespoon of olive oil... 07:46 a tablespoon of honey... 07:53 for a bit of sweetness, 07:56 we're gonna add some lemon juice. 08:01 It's around about two tablespoons of lemon juice. 08:05 You get around about a tablespoon for half lemon 08:08 and if you've got one of those lemon trees 08:10 that produces those massive lemons 08:12 that are really juicy. 08:14 You know someone has got one of those, 08:15 you wanna befriend them. 08:19 So pour that in, 08:20 just gonna pour through my fingers to catch the pips. 08:24 Oop. 08:26 There's always one that gets through, 08:28 every single time, 08:29 come on, you don't belong in there. 08:31 You're not invited to this dressing party 08:35 and a little bit of salt, 08:37 probably around about quarter of a teaspoon. 08:42 And we're just going to then stir it up. 08:49 Oh, garlic, we need a bit of garlic for this one, 08:50 so just one clove of garlic, we don't overpower things. 08:54 So put this garlic clove in your press 08:57 and just push it through and you've got instant garlic. 09:10 So you're gonna drizzle this over, 09:11 you can have as much or as little as you want. 09:17 Go and what we do is leave that like that as it is there 09:21 and just before we serve, 09:22 we're gonna give it a bit of a rough up 09:23 to make it look good 09:25 but it would just sit here looking good 09:26 and you wanna make sure 09:28 when you kind of mix it together, 09:29 you want to do as close to serving time as possible. 09:30 So leave that as it is and come back to that later. 09:37 There's nothing I like more on my salad 09:39 than some freshly made hummus. 09:42 At my cafes, two years ago, 09:44 we started just giving it out for free to everyone, 09:45 it just really just... 09:47 It's just great for salad, having hummus. 09:49 So we're gonna make a Beetroot Hummus today. 09:52 So we're gonna start with this standard hummus 09:54 kind of ingredients and then just add beetroot, 09:57 simple as that. 09:58 So if the main ingredient, probably the hummus 10:00 or important one is Tahini or it is sesame seed paste, 10:03 so we want around about two tablespoons of that. 10:07 It just gives it a nice creaminess 10:09 and make sure you hulled tahini or sesame paste, 10:12 you don't want the whole bits in there. 10:14 We're gonna add some garlic, it's really important. 10:17 So two or three, 10:20 we'll put three big cloves of garlic. 10:23 It's important, 10:25 just gonna squeeze it in there like that, 10:27 look at that 10:30 and oop, get in there 10:32 and we're gonna add chickpeas of course, 10:34 'cause chickpeas is the main ingredient, 10:35 so one can have chickpeas, 10:37 if you can cook and freeze your own chickpeas, 10:40 then it's even better but these cans are just lovely 10:43 and convenient. 10:47 Five of them, so just under two caps. 10:51 What's next? 10:52 We're gonna put in some cumin, 10:54 cumin kind of goes really well with beetroots, 10:56 so we probably got around about a teaspoon of cumin 10:59 and little bit of water. 11:02 Start off with a little bit, 11:04 you kind of want just enough to keep the blender going 11:06 and we may add a little bit more later, 11:08 we don't over, kind of over blend them. 11:10 And of course, beetroot, 11:11 there you can roast your own 11:13 but you can get these nice little pre-cooked beetroot, 11:14 I'm gonna open this over the sink, 11:16 it looks like it's got a bit of moisture in it, 11:18 so look at that, it was a good call. 11:26 So you can get these pre-cooked, 11:27 it's just beetroot 11:29 and we're just gonna pop those, 11:30 put those in like that. 11:33 So if you've got real beetroot, cook them up 11:35 and you probably don't add raw beetroot 11:37 to this particular hummus, 11:41 there we go, 11:42 just a little bit too earthy. 11:45 I can add a little bit of salt, 11:50 half a teaspoon and we're gonna juice a lemon 11:54 which just brings everything together. 11:57 Over here, look at that. 12:01 Just gonna juice... 12:06 Put the beetroot juice in there. 12:10 And just pour that in through my fingers again 12:12 to catch the pips, 12:13 if any drop and it's not a major for hummus 12:15 because it just gonna get all blended up 12:17 and no one is going to notice. 12:20 Let's get blending. 12:28 Now add little more water 12:33 just enough so it keeps blending. 12:35 Probably a little bit more, 12:43 here we go, perfect. 12:54 Lovely, you really wanna make everything blend up really, 12:57 really, really well. 12:59 So it's just enough to get it blending. 13:04 Look at that 13:05 and we just gonna pop it our dish 13:08 like that and it just, 13:10 we got really lovely on top of that hummus. 13:17 And on top or put a little bit of, 13:20 a little bit of Italian parsley, 13:21 just to give it a bit of color, 13:23 again green is a really nice color to have, 13:26 just a sprinkle on top 13:30 and just a little sprinkle of cumin, 13:32 just to kind of give it a little bit of extra, 13:35 there you go. 13:39 And that will just be a lovely addition. 13:42 So another job done, we got the hummus done. 13:45 Next we want to make the Coleslaw 13:49 and this is a great coleslaw, 13:52 we're just gonna use... 13:53 The main ingredients gonna be red cabbage and carrot, 13:57 we're not gonna use white cabbage to this one. 13:59 So I've just got a good cabbage, 14:01 I've used this before, 14:02 so cabbage last the ages in the fridge, 14:04 so you want around about three cups, 14:05 I better wash my knife, in total. 14:09 So we're just gonna feed into a food processor 14:11 and let it do the job for us. 14:13 So I've got a slicing blade 14:14 and if you look in the bottom of your pantry, 14:15 you'll probably find all these cool blades 14:17 for your food processor. 14:19 This is a slicing blade. 14:20 So we just put that in like that 14:22 and feed the cabbage in at the top. 14:30 How quick is that? 14:34 Do a little bit more. 14:40 So we wanna slice the cabbage 14:43 but we want to grate the carrot. 14:45 So just take this attachment off 14:48 and put on the grazing attachment. 14:51 So I put on, this is quite cool, 14:52 it's got a coarse attachment on that side 14:54 and a fine blade this side. 14:57 So you can kind of turn what you want 14:58 like a coarse or a fine grate 15:00 which is a very, very handy and coleslaw, 15:03 if you got a lot of people coming around, 15:05 coleslaw is the best thing 15:06 for it 'cause you can make this really, really quickly. 15:09 So put this one in. 15:17 There we go, look at that. 15:21 And we just take it out and put it in the bowl, 15:23 just gonna grab our serving bowl. 15:27 Again, it's good to mix things in a, 15:29 in the dish you're gonna serve it in, 15:30 save on dishes if you can 15:33 and just gonna lay it out like this, 15:37 look at those lovely colors. 15:46 You know, one carrot 15:48 and like a small wedge of coleslaw, 15:49 look at the quantity of people that it's gonna feed, 15:52 which is great. 15:55 We're gonna add lots of a Italian parsley, 15:57 just to give it some greenery and freshness. 16:01 So let's chop that up, 16:04 doesn't need to be too fine 16:12 and mix it in the... 16:13 And you can use a bowl if you want but I just love to 16:16 save dishes where I can. 16:19 And we want to add some a little dressing now, 16:23 my messy chopping board. 16:26 So again this is gonna be a lovely lime dressing. 16:29 So we're gonna use a lime 16:32 and we're just gonna get a lemon squeezer again, 16:36 here it is, get the pepper out 16:40 and make a lovely lime dressing. 16:44 As you can see, lemons 16:45 and limes feature in my dishes quite a lot, 16:47 they're just the most amazing ingredients. 16:52 This is about two tablespoons 16:57 and we'll do another two tablespoons as well. 17:03 It's a four tablespoons of lime juice, 17:08 a tablespoon of olive oil, 17:11 get a quarter of a teaspoon of salt 17:16 and a tablespoon of honey, 17:18 so these dressings will have similar kind of themes to them 17:21 but you can't go wrong with lemon and lime juice. 17:32 And just drizzle this over, this lovely lime dressing, 17:35 look at that 17:37 and to make it really, really authentic Pacifica, 17:39 Pacifica is kind of the Pacific Islands, 17:41 which is north of New Zealand from where I live, 17:43 we're gonna add some coconut, 17:45 well, these lovely coconut flakes, 17:47 you can use any coconut you want 17:48 but these are just amazing 17:50 and this white which is contrast, amazing, 17:52 and just give it a really lovely authentic, 17:55 we'll kind of mix some through a little bit like that 18:00 and just put some on the top. 18:04 And that dressing is ready for the table. 18:11 If you've just joined us on Cook 30, 18:13 we're having a salad bass special. 18:15 We have a Rainbow Bean Salad with avocado, 18:19 Pacifica Coleslaw with lime dressing, 18:22 Italian pumpkin and Cashew Risotto, 18:25 smothered with delicious Beetroot Hummus 18:29 and to finish off, 18:30 a lovely refreshing Strawberry Slushy. 18:34 So let's click on with the risotto. 18:36 So in the fridge I've got some rice 18:38 and whenever you cook rice, 18:39 this is brown rice, 18:41 you wanna cook extra and have in your fridge 18:42 'cause it's awesome for these kind of dishes. 18:45 So we're gonna just put this into a pan. 18:47 You're not gonna cook this, 18:48 this is just more of kind of a warming, freshening up. 18:51 So I'm gonna put three cups of cooked, 18:53 1, 2, 3, 18:56 three cups of cooked brown rice 18:59 and we're gonna put a lovely delicious pumpkin mix. 19:03 Oh, we have the cooking in the oven. 19:07 So look at this, oh, it smells amazing, 19:11 you can smell the nutmeg. 19:13 So we're just gonna mix with some of the rice. 19:16 And just pop that it in the pan with the rice 19:21 and this pumpkin is nice 19:22 and as you can see it's kind of... 19:24 It's kind of slightly mushy. 19:26 So you wanna make sure you gotta push it down 19:27 but it's not like into pulp, 19:29 it's not like pumpkin pie kind of pumpkin. 19:32 This butternut is just great, 19:34 the cashews are nice and toasted as well. 19:37 So when you're using rice, rice is quite bland, 19:39 they want lots of exciting ingredients to it. 19:46 Here we go, 19:49 so we're just gonna stir that around 19:52 and we're gonna add some frozen peas 19:54 just from the freezer, 19:57 so we want around about two cups of frozen peas, 20:01 one, two, yep, we'll use the whole lot. 20:07 And these don't need cooking at all, 20:09 just a basic heat up and a warm up, 20:11 will be all they need, 20:12 you don't need to cook them in water 20:14 or anything like that, 20:15 as long as they got a little bit of heat 20:16 to help them along. 20:18 Gonna throw a half a red onion in, 20:20 some of it before we wanna chop it nice and nice and thin, 20:25 so let's just not too offensive, 20:29 not too... 20:34 Not too much onion bursting happening, 20:36 so just roughly chop it as fine as you can. 20:39 This one didn't kind of go as far as I wanted 20:43 but that will be fine, we'll pop that in as well. 20:46 And again this is not really a cooked salad, 20:49 it's just kind of a warmed through salad. 20:53 We're gonna add a tablespoon of mixed herbs 20:56 or Italian herbs. 20:58 Sorry, teaspoonful, 20:59 just to give it a bit of extra flavor. 21:03 Tablespoon of honey 21:08 and we have a teaspoon of salt 21:13 and just stir that around. 21:23 And if you want, 21:24 you can kind of mush down some of the pumpkin, 21:26 just kind of push it out, so you kind of, 21:28 you start to get kind of pumpkin, 21:31 kind of flesh and bits through it 21:33 but kind of help it go nice and creamy. 21:40 And to tie it all, so we need 21:41 It's only going a couple of minutes 21:43 just to warm it through, 21:44 just so the rice is not... 21:46 Okay, a little bit more. 21:48 Just so the rice doesn't have that 21:49 out of the refrigerator kind of taste, 21:50 it just needs all of it to be heated up, 21:52 as long as you can actually soak it in boiling water 21:55 if you want to use it, to freshen it up. 21:59 Hold on there, 22:00 I'm just gonna finish the bean salad off, 22:02 we needed to... 22:03 I've got two ingredients, we're gonna add some avocado, 22:06 so just a half of avocado, 22:15 put on top. 22:26 It's just a small avocado, it might go a whole avocado. 22:34 No one ever complains of having avocado in a salad 22:50 and we put in some olives in as well. 22:53 Just drain these olives, 23:01 you know this bean salad is going to taste amazing 23:08 and just some Italian parsley, 23:14 roughly chopped and that given a quick mix up 23:19 and look at all those colors in there, 23:21 colors in salad just go together 23:24 really, really, well and that lovely dressing, 23:27 just coating everything lightly, all finished. 23:32 So let's plate up this risotto, 23:36 put in a nice long serving dish. 23:39 Just gonna pour over some, here like that. 23:54 Just to finish this off, 23:55 I'm just gonna put over some pistachio nuts, 23:59 just to give it a bit of extra something special. 24:03 And that, that's ready as well. 24:07 What we need to do now is the smoothie. 24:12 So we've got some frozen strawberries, 24:14 have these in your freezer at all times, 24:16 are a great ingredient. 24:18 And this strawberry slushy is just so easy and so lovely. 24:21 So you want around about two cups, 24:25 most of it, 24:30 and we want to blend it with some water. 24:33 But only enough so it's thick, 24:34 but enough to get the blender to work, 24:36 if I wanna start with a half a cup of water, 24:38 just to get it going. 24:40 Gonna add some honey 'cause strawberries need a bit, 24:42 bit tart, so a little bit of sweetness 24:45 and we're gonna add some lemon zest 24:50 to help it along, 24:53 let's give it a nice kind of citrusy tang to it, 24:57 so I'm just gonna grate this. 25:03 Just kind of getting that zest in there, 25:05 to match it all. 25:07 And add a little bit of a, 25:10 bit of lemon juice as well. 25:13 So just juice this, 25:19 and attempt not to get any pips in again. 25:23 If I do, it's been blended up, 25:24 so doesn't matter 25:26 and let's blend. 25:35 Oh, it's going, 25:40 pump a little bit more water in, 25:42 so we just keep adding water, 25:43 so the blender can actually do its work. 25:56 And that looks like it's about done, 25:58 so pour into some glasses on to the table 26:00 and this is a lovely refreshing drink. 26:04 I'll see you at the table after the break. 26:09 This delicious salad bass combination is actually 26:13 a complete meal, 26:14 you've got whole grains with the rice, 26:16 protein with the Bean Salad, 26:18 fresh with the Coleslaw and of course, 26:21 dressing on that lovely hummus. 26:23 Thank you for joining me today in Cook 30 26:25 and I look forward to seeing you next time. |
Revised 2016-11-17