Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000034A
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00:20 Welcome to Cook:30.
00:22 I'm Jeremy Dixon from the Revive Cafes 00:25 in Auckland, New Zealand. 00:26 And also wrote the Revive cafe cookbooks. 00:29 And I'm excited today to be able to share with you 00:31 a delicious cafe stove meal. 00:35 Cook:30 Food is all about using whole grains, 00:39 plant based proteins, fresh fruit and vegetables, 00:42 and tying it all together with delicious herbs and spices. 00:46 And the best part, 00:47 you will not have to spend hours 00:49 slaving away in the kitchen. 00:51 I'm going to show you in just 30 minutes 00:52 how you can make a delicious meal for your family. 00:56 On the menu today we have a Revive super salad mingle, 01:01 and this is my dream salad 01:03 full of all my favorite ingredients. 01:06 We have Thai pan fry tofu, roasted orange butternut, 01:11 freshly cooked quinoa, colorful vegetables 01:15 and over the top we're going to drizzle 01:16 a delicious cilantro, lime, aioli, and fresh herbs as well, 01:22 and to finish a creamy strawberry parfait. 01:27 That quick meals do not happen by accident. 01:29 You need to be prepared and have your kitchen set up. 01:32 Got a good chopping board here, sharp knife, 01:35 some dishes that we're going to be using. 01:37 Pans on the stove, 01:39 we've got a jug full of boiling water. 01:42 The oven is on at 350 Fahrenheit 01:45 which is about 180 Celsius. 01:47 And we got food on the counter 01:49 and in the fridge and we're ready to go. 01:52 Okay, first up we want to get the dessert ready. 01:54 This is gonna take a little bit of time 01:56 to kind of refrigerating hard enough in the fridge, 01:58 so we want to start it first. 02:00 And this part has got two sections, 02:02 so the bottom section is going to be kind of a creamy layer. 02:04 So we're going to use the blender to clean this up. 02:07 This is the powerful blender. 02:08 If you haven't got such a powerful blender on, 02:10 you might want to soak your cashew nuts overnight 02:12 and that will soften them 02:13 and give you a much better chance 02:15 to be able to quickly turn it 02:16 into kind of a nice creamy texture. 02:18 But if you got a powerful blender 02:19 fresh raw cashew nuts will be fine. 02:22 So we're gonna start with one cup of cashew nuts, 02:27 and one cup of water, it's an easy start. 02:33 Take one cup. 02:35 Now this recipe will change every time. 02:37 So you need to kind of, 02:38 you may need to work more later. 02:40 Now we're gonna add some coconut oil, 02:42 like coconut oil is a really healthy oil. 02:45 And we're going to just... 02:46 comes in little jugs that look like this over here. 02:52 And it comes hard 02:54 so it's actually great thing to use for a zip 02:55 because it adds lot of creaminess. 02:57 And also it kind of goes hard and gives a kind of a nice, 03:01 kind of firm texture what you need for desserts. 03:04 So we're going to get the spoon out 03:06 and we only got to need a tablespoon of this, 03:08 very high in fats, it's a very concentrated food, 03:10 but just a tablespoon. 03:12 It's not going to kill you, 03:14 and it's a really good fat as well. 03:16 Good oil is allowed to use. 03:18 So this about tablespoon 03:22 and I'm just going to put in a hot pan 03:24 and then we'll just take a couple of minutes, 03:26 or couple of seconds actually. 03:28 As you can see it's just turning into an oil. 03:30 If we put it in without making it into an oil, 03:33 where you've just seen it with this little kind of 03:35 coconut oil flakes through it. 03:37 So in this way you kind of going to have 03:39 a nice smooth consistency. 03:45 So just I'm going to add some honey, 03:46 just little bit of sweetness, 03:48 probably roundabout a tablespoon of honey. 03:49 You could throw in a date in there if you want. 03:53 It's nearly there. Look at that. 03:58 Only takes a few seconds. 03:59 And coconut oil is a really good oil to use 04:01 for stir fries as well. 04:04 But of course with any kind of oil, 04:06 you want to use them very sparingly 04:07 because some, they, they have a high fat content. 04:10 There we go, it's nearly there. 04:13 So just going to pour that in there and mix like that. 04:17 And that would just assist the dessert 04:21 to go nice and firm. 04:23 So we're going to blend this up. 04:27 We want to make sure that we end up 04:28 with a smooth kind of cashew cream, 04:33 rather than water and little bit of cashew nuts, 04:35 you want to keep blending 04:37 till it's really, really, really creamy. 04:38 So that this may take a minute in some blenders. 04:42 Take a look at that. 04:45 This is quite a good blender so it should be right, 04:46 look at that, it's just a really nice, you know, 04:49 creamy mixture. 04:51 I'm gonna put these in these beautiful glasses here, 04:55 and this will be the base of our dessert. 05:03 And slide that. 05:10 Try and get it even, look at that. 05:12 I'm gonna put those in the fridge, 05:14 and that it's just kind of harden up. 05:16 You really do not want to move them. 05:18 And this will just by the end of the next 30 minutes 05:20 it will be a nice really 05:22 kind of a cheesecakey style texture. 05:27 First job done. 05:28 Okay, second job, we're gonna be doing the butternut. 05:33 So butternut pumpkin is a lovely ingredient to use. 05:38 I'm going to cut it here, 05:39 so this section has the seed in it, 05:41 we're going to use it later 05:42 'cause it's something it doesn't require some time. 05:44 In this section here we can use straightaway, 05:45 so just get something on the skin here we'll get off. 05:50 So we're just going chop this up, there's no seeds, 05:52 going to use a skin and all. 05:54 So we're going to chop it into cubes, 05:56 probably roundabout one centimeter or half an inch. 06:01 And just make them cubes. 06:03 And this is just the most delicious sweet kind of mushy, 06:09 lovely kind of texture to have in a salad. 06:15 And at my cafes anything with kind of the pumpkin 06:17 always sells really, really well. 06:20 And old butternut squash 06:22 depending on what you call it in your country. 06:25 So we're going to mix it with some flavors, 06:26 just going to put it in a bowl to start with. 06:33 Yeah, so the skin will go very soft, 06:35 so we don't need to peel it, it's got nutrients in it 06:39 and it gives a bigger yield as well so. 06:42 There is a lot of things you don't need to peel. 06:44 If it's not in good condition, 06:46 if it's little bit dirty or something, you may want to. 06:49 We're going to be adding a tablespoon of oil. 06:56 We've got about half a teaspoon of salt, 07:01 and we're going to add some orange juice. 07:05 And this will just give it a really nice 07:09 kind of orangey pumpkiny kind of flavor 07:11 just to give it something extra. 07:12 Pumpkin with just a little bit of oil is always great 07:14 but add some orange juice to it, 07:16 that just helps it along, 07:18 gives it a just another dimension of flavor. 07:20 This is a dream salad so we're going to make sure 07:22 every single ingredient is really special. 07:29 Just mix it in the bowl like that. 07:35 Pop it on oven tray... 07:43 Just like that. 07:44 And into the oven through 180 Celsius, 07:48 350 Fahrenheit and it will take roundabout 07:52 probably 20 minutes doing nice and soft. 07:54 You don't want it becoming you know, 07:56 so they're breaking apart, so just soft enough to eat. 08:00 Next job is the quinoa. 08:02 So I'm just going to have this pot, so turn the gas on. 08:06 And the recipe for quinoa. 08:08 Quinoa is a beautiful grain that comes from South America, 08:11 full of protein and is a dream grain, 08:14 it makes really nice salads. 08:16 So we're going to pop in one cup of quinoa, 08:21 I'm measuring this out. 08:23 Two cups of boiling water, only a boiling water. 08:29 And this is a, just the same recipe for quinoa and rice. 08:33 And also back weight one cup of grains to two cups of water. 08:39 And I usually don't salt my grains when I put them in, 08:42 I generally use, save any kind of flavoring 08:44 until after so I just put them without salt. 08:46 Two rules in cooking quinoa, lid on, 08:48 we want the water to go into the quinoa 08:50 and make it nice and fluffy and cook it. 08:52 If you leave the lid off, 08:53 the steam is going to evaporate and it's not going to cook. 08:55 Second rule, don't stir, 08:57 little steam beams will appear on the quinoa to cook it, 08:59 if you stir you kind of interrupt that process, 09:01 so just leave it as it is. 09:03 So I want to bring it to the boil, 09:04 yep, it's just starting to bubble now. 09:06 And we're gonna turn it down to very, very low. 09:09 So just bubbling and that would take roundabout 09:15 probably 12 to 15 minutes but keep an eye on it. 09:17 One day at home, I actually cooked some quinoa 09:19 and left it and forgot about it, and I came downstairs 09:24 and it's all this black smoke through our house, 09:26 so it was just horrible, turned it off, 09:27 fortunately nothing burnt. 09:29 But it gets very, very easy to burn if you overcook it 09:31 so watch out and be careful. 09:33 It took me ages to get the pot cleaned, 09:34 that I'm near so basically for the time around 09:36 we'll keep a whiz. 09:39 So we have three jobs, the dessert started. 09:41 Pumpkins and the quinoa is on, great start to our dream salad. 09:49 I'm going to do the tofu next. 09:51 And tofu its reputation as being very bland and boring, 09:53 but I hope this recipe will dispel that myth 09:55 that you, have you hear that. 09:57 So we got some firm tofu here. 10:00 I'm going to use half a pack, 10:02 so probably roundabout 300 grams or about 10 ounces. 10:05 And just turn the heat on here. 10:09 And we just kind of keep it and let it cook for a while, 10:12 then add some really delicious ingredients 10:15 so we'll just chop it kind of meager, kind of finely. 10:20 And then, with the way you cut, you can economize, 10:23 you don't need to cut every side, 10:25 every, every little cube. 10:28 You kind of keep it as a cube, big block like this. 10:31 You can then chop everything like that, 10:35 save lots and lots of time. 10:39 Here we go. 10:40 I'm going to put a touch of oil in. 10:42 We're not deep frying things here. 10:44 we took this probably about a teaspoon, 10:46 perhaps a slight bit more, you don't need much oil 10:48 if you got a good nonstick fry pan. 10:56 So traditionally you might have marinated tofu. 10:59 But the way I like to do which is and it's fine, 11:01 but the way I think it's quicker. 11:03 That you basically want to heat it up. 11:05 Get it nice and hot 11:06 and then you add your flavors at the end, 11:08 and the hot tofu will just soak in all the flavor, 11:10 so wait till the end and get that going this. 11:14 I don't have it reasonably hot 11:16 but we don't want to certainly burn it, 11:18 so get that underway there, just clear this board. 11:27 And we're going to start 11:28 chopping all our fresh vegetables. 11:30 Being a salad, you want to make sure 11:31 you got fresh stuff happening because it's a salad. 11:35 So let's start with some baby spinach 11:36 or any kind of leafy type thing. 11:39 And when it comes from the shop, 11:40 it often looks little bit dry and little bit kind of set. 11:43 Just a little bit of fresh water over it, cold water. 11:47 Just give it a bit of a sprinkle, not much, 11:51 just kind of brings it to life, and it just kind of wakes it up 11:54 and that little spinach is going, 11:56 ah, that's just wonderful. 11:58 So I'm going to use a good handful of this baby spinach, 12:04 it's kind of a base. 12:07 I'm going to make stuff later but that's a good start. 12:10 Now these sugar snap peas are just amazing, 12:14 so you can find them in most supermarkets. 12:17 Now these little weed, sweet guys, 12:20 and they're just so sweet and crisp and fresh. 12:25 They're just lovely, so they will add just 12:27 an amazing burst of flavor for the salad, oops, 12:30 there is a wrinkly one. 12:32 So we're gonna try a handful of those 12:35 and we're just gonna lay them as they are, 12:36 we're not going to cut them or everything, 12:37 we can eat the whole thing. 12:39 And just little kind of... 12:41 When you can saw this nice and intriguing, 12:43 you kind of get the surprise kind of bite or burst of flavor 12:45 or crunch, so this is gonna add that. 12:48 Just give a tofu a little bit of a toss. 12:52 It is great. 12:55 We're also gonna do is green, 12:56 for green we're gonna use some asparagus, 12:57 I'm just gonna use some raw asparagus, 12:59 and we're just gonna chop it into kind of one inch links, 13:04 not getting to near the base it's all woody, 13:06 just going to sprinkle that through. 13:14 Since it's the green stuff, 13:16 I don't mind at all to adding colors, 13:17 and this is the number one rule with salads is color. 13:20 So we got some lovely cherry tomatoes, 13:22 got some orange ones or yellow 13:25 depending on how you see your colors. 13:28 Threw about a couple of those, and a cup of red ones as well. 13:32 So color is the number one rule with salads, 13:34 so we want to make sure with lots of different colors. 13:41 We got some orange, so we got a capsicum or bell pepper. 13:45 I'm just going to rip out the middle, and cut in half. 13:51 And we're just going to vary all the different cut 13:53 so I'm just going to make this one kind of long, 13:57 thin kind of many juliennes. 14:01 So we're just gonna chop through here. 14:03 And when you chop like this, 14:04 you need a sharp knife obviously. 14:06 They cut them in a, with a nice 14:07 kind of a curve random... 14:11 shape. 14:13 Keep the tofu turning. 14:17 And I'll do some more there as well, 14:19 and just chop through like that. 14:22 When you're chopping, 14:23 you want to be rocking your knife back and forth 14:25 on the board and keeping your eye on it, 14:28 and you want to really keep your knife nice and sharp. 14:31 It's much, much safer. 14:34 I'm going to add some olives. 14:36 Olives is another favorite ingredient of mine, 14:37 so just got some Kalamata olives, 14:39 that's probably the best olives to have. 14:42 And I like using pitted olives, 14:43 so that olives that have the pits taken out of them. 14:45 I think from a chefing point of view, 14:47 it's not necessarily probably the most chefy way of doing it, 14:51 but it's nothing worst than crunching through a nice salad 14:55 and you've got a pit to deal with or something in it 14:57 that breaks your teeth, 14:58 so I'm a big fan of using pitted olives. 15:03 In some of these ingredients we might actually leave 15:05 toward the end so that is over, 15:07 and that's kind of a bit of a garnish 15:08 so once you plated it up, you want to make sure 15:10 some of your feature ingredients are on the top, 15:12 and that makes the salad 15:14 kind of talk to you and say, eat me, eat me. 15:22 And we had avocado. 15:23 With avocado, no one is ever going to complain 15:25 about using avocado in a salad, so chop it in half. 15:29 These are very easy if you, 15:31 you can chop this into the stone, 15:32 it actually slice yourself so be really careful, 15:34 make sure you're doing this type of thing on the board, 15:36 so if you miss you're not going to end up taking off finger 15:39 or doing an injury. 15:42 And just kind of dig 15:43 the avocado out with your thumb. 15:47 It's a real, the art of avocado is actually finding one 15:50 that's actually firm enough to work in a salad, 15:52 and it's not too ripe or too hard, 15:57 and not bran either 15:58 so it's a bit of an art of the supermarket, 16:00 you don't want it kind of just firm 16:02 but a just little bit of softness. 16:04 After while you kind of get to the, get the technique, 16:09 so it's all about color. 16:15 So this is the fresh component of the salad pretty much done, 16:19 turning off good ingredients left. 16:23 And we just leave that there. 16:25 Now the tofu is warming up nicely. 16:28 As you can see it's starting to go little bit brown. 16:31 By itself tofu is really bland and boring, I made a mistake. 16:34 Once I was cooking a meal for someone 16:37 and they didn't even try tofu. 16:39 So I said, can we find out what it taste like 16:40 so I gave him some bits of raw tofu, 16:43 big mistake I tried and we, that's absolutely terrible. 16:46 So you're going to make sure 16:48 you got flavored stuff with it first, 16:49 I favored it up and they like the bean 16:51 so and then you put them off the life. 16:53 So tofu is by itself is just sweet and good 16:57 but we're gonna add some really nice flavors. 17:00 So we're gonna add some ginger. 17:02 And ginger is lovely so we're gonna add roundabout 17:04 a two tablespoons of ginger to this. 17:08 We're gonna add tablespoon of honey, 17:10 give it some sweetness. 17:15 And I've got this lovely Thai curry paste. 17:19 And these are something you want to have in your cupboard, 17:21 you get different flattering colors and flavors, 17:24 but probably the two most popular are green and red 17:27 and they're just, it's just a lovely kind of spicy flavor 17:32 some Thai flavor to anything, 17:35 so make sure you got these in your cupboard. 17:36 Today we're gonna use the red curry paste, 17:39 and we're just gonna add just a little bit, 17:42 and every curry paste is kind of different 17:43 in terms of its hotness, 17:45 so you kind of want to get to know the one you get, 17:46 so this one I'm gonna probably add 17:48 roundabout a teaspoon I think. 17:51 And we're just gonna just stir this around. 17:58 And all these flavors are going to be soaking in there. 18:01 I'm also gonna add the juice of a lemon, 18:04 just to give it a bit of extra bite 18:06 and just give it a bit of... 18:08 Just press my fingers to avoid the pits coming out, 18:10 just have all those flavors come around as well. 18:17 So one lemon generally yields roundabout two tablespoons, 18:21 don't take pits on your lemon. 18:26 So we're just going to let that mingle for a few more minutes 18:28 and it will just soak up all these flavors 18:30 and it will be a beautiful lovely Thai pan fry tofu. 18:39 If you've just joined us on Cook:30 today, 18:40 we are making a Revive super salad mingle. 18:44 This is my dream salad full of all my favorite ingredients. 18:48 We're going to be using Thai pan fry tofu, 18:51 roasted orange butternut, 18:53 freshly cooked quinoa with colorful vegetables, 18:56 and over the top drizzle with a cilantro, 18:59 lime, aioli, and of course fresh herbs. 19:02 To finish, a creamy strawberry parfait. 19:06 Okay, we need to do 19:07 the strawberries for the parfait. 19:10 So good strawberries, frozen strawberries 19:12 are great thing to have in your freezer. 19:14 So we're just gonna warm these up a bit, 19:18 and put these in this pot, in the pan. 19:25 Probably roundabout two cups. 19:26 This is going to form the topping 19:28 in the strawberry part of the dessert, 19:30 so want to get that underway. 19:33 So we see the amount they should 19:35 just a little bit of water need as to help them along, 19:38 and we just want them to thicker they're just frozen 19:40 to become nice and soft. 19:42 Let's make this wonderful aioli, cashew, lime, aioli. 19:46 So we're gonna start with one and half cups 19:47 of cashew nuts, just one with the half. 19:53 We're gonna put in some water, so one cup of water, 19:57 this is more than a cup so. 20:00 And we're going to make, put some lime juice in. 20:04 This is what makes it. 20:05 Lime juice is just fantastic ingredient so make sure 20:08 you've always got limes and lemons in your kitchen. 20:11 They're probably the most ultimate flavor 20:13 enhancing kind of ingredient. 20:16 The juice or the zest. 20:18 So let's get that in there. 20:22 So you generally get roundabout a tablespoon 20:23 per half of lime juice, and there like that. 20:30 You know, that's going to taste good. 20:32 We're gonna put a little bit of chili paste in it, 20:35 just a little drop. 20:36 Just to give it a little bit of a burst. 20:39 We've got some whole grain mustard, 20:42 just gives a nice flavor to it as well, 20:45 and a tablespoon of that, tablespoon of coriander. 20:52 And important ingredient for an aioli is garlic. 20:57 So we're gonna put on clove or garlic. 21:00 Let's put it straight in the press 21:02 and then squeeze it through, it's gonna hold 21:04 and just the middle stuff comes out. 21:07 Look at that. 21:11 I'm gonna add about a quarter of teaspoon of salt. 21:15 And we're gonna blend it, simple as that. 21:25 Just give this a bit of a guy a bit of a flip around, oop. 21:28 Little bit of burning on the bottom but not too bad. 21:30 Strawberries are coming on nicely, nearly soft, 21:34 they don't take long at all. 21:39 Look at that, just beautiful aioli, 21:41 look at that so just probably little bit thick, 21:43 so I'm gonna add little bit more water 21:44 just so it's kind of pourable, 21:46 so probably roundabout another two tablespoons, 21:48 don't add too much, 21:49 'cause it can go thin very quickly. 21:59 Here we go, so there is a nice pourable kind of aioli, 22:02 it's just a really delicious addition 22:04 into drizzle over the salad. 22:07 Let me get these strawberries underway, 22:10 look at that, they're nice and soft now. 22:12 You could use fresh strawberries if you want. 22:15 And what we're gonna do is just gonna make a nice 22:16 little kind of thickening agent. 22:19 So I'm gonna use one teaspoon of, this is arrowroot. 22:23 You can use corn flour as well but I have arrowroot, 22:25 it's kind of works a little bit, 22:26 has more consistency, 22:28 so one teaspoon of arrowroot or corn flour. 22:32 Out of the bag. 22:35 And cold water, must be cold and you only want 22:39 about probably two tablespoons of cold water. 22:42 I'm going to mix it up, just mix up quite evenly 22:45 and when this gets hot, 22:47 it turns into like a nice kind of a gluey mixture, 22:52 that kind of makes these strawberries 22:53 into really nice kind of a cordial I suppose. 22:58 I think it's like a runny jam. 23:00 And we're just gonna pull these in here. 23:02 This is obviously very hot in here. 23:03 Some of these strawberries have release some liquid 23:06 and it's very, very hot. 23:08 We're just gonna pour it in. 23:11 That's all we need just that amount there. 23:14 And this would just slowly, 23:16 they need couple of seconds till it's hot thicken up 23:19 to be really nice thick jammy saucy thing 23:22 that will go on top of the parfait ingredients 23:24 we used before. 23:27 And mostly I add a bit of honey 23:29 because strawberries are inherently 23:31 reasonably kind of tart, 23:33 so probably roundabout one to two tablespoons 23:35 of honey just to sweeten them up. 23:38 And so you don't want kind of a tart dessert. 23:41 And honey is kind of my favorite 23:42 healthy quick seek sweetener, often use date puree, 23:45 just pin up some dates in some water 23:47 and you can make really nice kind of a date paste 23:50 puree thing that you can use here as well. 23:52 So look at that, that will kind of just sort of thicken. 23:55 And we pour that over our desserts. 24:00 Look at that. 24:01 So we just leave that setting there 24:03 and we pour it over shortly. 24:04 Okay, we can start to plate up salad. 24:06 So first ingredient I'm gonna do, 24:07 we gonna need the pumpkin from the oven, 24:10 the butternut and this is just looking perfect. 24:14 Smells amazing. 24:17 You just want to make sure it's nice and soft, 24:18 just kind of get your finger and push it down 24:19 see it's kind of little bit soft 24:21 but it's still kind of retaining its shape, 24:23 that's how you want it. 24:26 I'm just gonna pour this over there 24:28 and this is a kind of the fun part of the salad 24:31 putting all the ingredients together. 24:34 In my cafe as each day we do this 24:35 in a great big mixing bowl. 24:38 There's few little bad bits, but that's not too bad. 24:42 And we're gonna add some this tofu, it is now finished. 24:46 So put that in top 24:48 and this flavor just work really, really root together 24:51 really well in a salad. 24:54 All right, the quinoa is finished as well, 24:56 look at that. 24:57 And I'm just gonna get to this 24:59 and just gonna spoon some quinoa, 25:03 so I'm just gonna scrape some of like this 25:05 and just kind of sprinkle over. 25:10 Just like that. 25:13 You see probably want roundabout a cup of quinoa, 25:15 always make more than you need, 25:17 this leftover quinoa, we can put in a fridge 25:19 and use for stir fry or another dish tomorrow, 25:21 so it's a really, really good thing to do. 25:24 Put these ingredients so we just kind of, 25:26 just kind of roughly mix them just like that, look at that. 25:33 And you want to kind of gravity do its thing. 25:36 You don't want to kind of pop push things down. 25:38 Look all those wonderful colors coming through there. 25:41 And to finish we're just gonna 25:43 drizzle this aioli off over like this. 25:48 And add some fresh herbs on top 25:51 and this is going to be one of the most incredible salads 25:54 that you have ever tasted. |
Revised 2016-12-26