Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000035A
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00:20 Welcome to Cook:30.
00:22 I'm Jeremy Dixon from the Revive Cafes 00:24 in Auckland, New Zealand. 00:26 I'd also wrote the Revive Cafe Cookbooks. 00:28 And today, I'm excited to be able to share with you 00:30 some delicious healthy recipes you can cook at home. 00:34 Cook:30.2 is all about using the whole grains, 00:37 plant based proteins, fresh fruit and vegetables, 00:40 and wrapping it all together 00:41 with delicious herbs and spices. 00:44 And the best part, 00:45 you won't have to spend hours slaving away in the kitchen. 00:48 In the next 30 minutes, 00:49 I'm gonna show you some delicious cafe-style meals 00:52 you can cook at home. 00:56 On the menu today, we have healthy finger food. 00:59 We have a many corn and cilantro fritters 01:02 with avocado salsa. 01:04 We have veggie sticks with a creamy basil hummus, 01:07 and crispy Italian Bruschetta. 01:11 And to finish all off, we have a fresh energizer smoothie, 01:14 a favorite from my cafes. 01:17 We have to make a meal in a really short time, 01:19 it doesn't happen by extent. 01:20 You wanna make sure 01:22 you're really well setup and repeat. 01:23 We've got a good chopping board, ready to go, 01:26 sharp knife, clear work space. 01:29 We've got a pan in the stove hot and ready to go. 01:33 The oven's on at 350 Fahrenheit or about 180 Celsius. 01:37 And we've the food we need 01:38 and a great attitude ready to cook. 01:41 So let's get started. 01:43 First, I'm gonna do is a corn fritters. 01:46 So I'm gonna mix up this lovely batter 01:49 and these lovely ingredients. 01:51 And I'm gonna start off with an onion. 01:53 Just a little common onion, 01:57 and we're just gonna put on this pan 01:58 and just finely chop it, 02:01 and this will become a base for our fritters. 02:04 And if you put the onions in the fritters raw, 02:07 it's not gonna have a chance to cook. 02:08 So we're just gonna precook it, 02:10 so it ends up being nice and sweet 02:12 and caramelized by the time we put it in. 02:15 I'm just gonna put a dash of oil in... 02:21 And put that in like that. 02:24 First turn that up. 02:25 So this will just take a couple of minutes 02:27 just to get sweet and just to get cooked, 02:29 while we begin the next component. 02:32 So we're gonna use chickpea flour 02:34 which is my favorite flour for this. 02:36 And this is just a lovely flour 02:39 that binds fritters and things together. 02:41 You don't need an egg for this at all, 02:43 it just seems to work without it. 02:44 So we're gonna start with one cup of this flour. 02:49 And you can buy it at the most of the whole food shops. 02:51 Hummus can also be called channa flour or besan flour. 02:54 The batter is just dried chickpeas made into flour. 02:56 In fact I've even made it at home. 02:58 You put into a coffee grinder and make your own flour. 03:00 It is much easy to buy it like that. 03:02 First I'm gonna add some water. 03:04 So we're gonna add a cup of water, 03:06 no, half cup of water. 03:09 So I'm gonna measure this 03:10 and add just to see if can get it right. 03:13 And we're just gonna start stirring it into a nice batter. 03:19 Give that a good stir. 03:23 Those onions are starting to sizzle which is great. 03:31 So we got this into a nice batter, 03:32 we might need more water but we don't wanna add it yet. 03:35 And now we're gonna add some corn, 03:37 I'm gonna add some frozen corn from the freezer. 03:40 And you don't need to defrost it all, 03:44 just put it in straight frozen, it should be fine. 03:46 So we're gonna put in, 03:48 what have we got two cups of frozen corn. 03:52 Add that much, 03:55 and keep stirring. 03:57 I'm just gonna put little bit of more water in. 04:02 So you get the batter. 04:03 So every mix tends to be different, 04:05 so you kind of need to just keep adjusting it 04:10 till you got a sort of batter that's kinda pourable 04:12 but it's still nice and thick. 04:17 I just keep adding water. Going everywhere. 04:25 You can also use canned corn or even better 04:28 if you got fresh corn out of the garden, 04:29 just use a knife 04:31 and take it off the cob like that 04:33 but frozen corn is something 04:34 you always gonna have in your freezer. 04:38 You've got to kind of add some salt, 04:40 so we got a half a teaspoon of salt. 04:44 Plus sweet chili sauce 04:46 or you can just use any kind of chili 04:47 just probably about two table spoons here. 04:50 If you're using fresh chili, you don't want that much. 04:54 And we're gonna add the really killer ingredient 04:58 which makes it amazing and it is cilantro. 05:02 So I've got some cilantro in here. 05:05 And this is the best way to kind of 05:06 keep your herbs in the refrigerator. 05:08 So wrap them in a wet paper towel 05:10 and you probably need to make it moist 05:11 every couple of days, and just wrap it in this. 05:14 It stops all the really dry air 05:16 that happens in the refrigerators, 05:17 kind of drying the herbs out, 05:19 so it's a really good way of keep them 05:20 nice and fresh and moist. 05:22 So there you go. 05:24 Now I'm gonna reserve just a little bit 05:26 for the garnish at the end. 05:27 We're gonna put on top so just reserve a little bit. 05:29 And most of it, we're just gonna chop up 05:31 relatively chunkily if that's the word I can use. 05:36 Even some of the stems as well, when you get to the stems 05:38 you kind of wanna chop a little bit more finer. 05:42 Throw all the leafy bits. 05:44 You can leave reasonably thick. 05:45 So you probably got a about a round 05:47 about a cup or so of fresh cilantro. 05:49 Well, coriander as they call it in 05:51 where I come from in New Zealand. 05:53 And this just loves, it's a lovely burst of flavor. 05:57 Just get these onions going little bit warm. 06:03 Now still little bit cloggy 06:05 so I'm gonna add some more water. 06:10 And this will be different every time you make it 06:11 so you need have to have 06:13 a little bit of Chef's knowledge 06:14 or little of intuition to kind of... 06:16 Here we go, so it's a nice partly pourable, 06:20 but it still sticks together and it's not too runny. 06:22 So you've just kind of gotta get that, 06:26 kind of in between that's happening there. 06:28 Now these onions are now being have a bit of start 06:30 and so we're just gonna put these in here 06:32 so that they just start to get caramelized and soft. 06:36 Just get them all in because I wanna use that pan. 06:39 Just get a paper towel to get the rest of them out, 06:44 'cause we're gonna use this pan to make them shortly. 06:46 So clear those out, 06:48 if you leave those bits of onion in here, 06:49 they're gonna end up burning. 06:52 So I'll just turn that down to little heat. 06:55 And this onions, we'll just give it 06:56 a really nice bit of sweetness as well. 07:02 So I'm just gonna add little bit of water, 07:03 just going a little bit more, it's a little bit thick. 07:07 It's a very, very fine kind of balance. 07:17 Little bit of that lovely chunky, oops. 07:20 So we're gonna put a little bit of oil in here. 07:23 And we're not deep frying, 07:24 we're not putting an inch thick full of oil in here. 07:27 Just a little drizzle in there just to wet the pan 07:29 and just a little bit to give it 07:31 a little bit of brownness. 07:32 And then we're gonna spoon these in. 07:34 And we're making mini corn fritters, 07:35 so we're gonna make them about, 07:37 oops, about table spoon size. 07:42 I mean, again, you can make these bigger or smaller 07:44 depending on the occasion. 07:47 So these are just mini ones. 07:52 So try and get them in a similar size. 07:53 They can be, kind of, rustically different, 07:55 but you kind of still want them to be of similar size, 07:57 so we probably do about two or three batches of these. 08:03 And make sure just turn it down a little bit, 08:07 so it's not too high. 08:09 And you probably need around about 08:11 probably two to three minutes per side 08:14 so they're kind of starting off nicely. 08:17 Now the salsa goes with this really, really well. 08:20 So we're gonna use an avocado, 08:22 I'll just get the clear the board 08:24 of most of the stuff there. 08:26 You generally don't want to mix ingredients. 08:31 Make sure you clear your knife and your board. 08:33 We're gonna use an avocado. 08:37 What's it like inside, it's always surprise. 08:39 Yes, I've got a good one. 08:41 Avocados are always such a mess. 08:45 And we're just gonna chop this up really finely. 08:50 Let's get it out of here. 08:55 You can make salsas kind of chunky or mashy. 08:57 I don't like this kinda more of a chunky avocado one. 09:00 So we're gonna chop it up still fine though. 09:04 Like that. 09:10 And we might just kinda go through here as well, 09:12 get another slice and then just chop it up... 09:20 Like that. 09:22 So you kinda get that kind of nice, 09:23 kinda squarey feel. 09:31 We're gonna put in some red onion, 09:33 just a little bit, just a little wedge 09:38 and gonna chop this up really finely, 09:39 you don't want to be having 09:41 too many big chunks of red onion 09:43 when you're having a salsa. 09:45 So if you can keep it in one piece 09:48 and then you can slice the other little bits in. 09:58 I'm just gonna put in one tomato, 10:00 just gonna chop the end off. 10:04 Again just make it as fine as you can. 10:11 Just give it a rough chop up, okay, the other way. 10:21 We're gonna put on just a splash of olive oil, 10:26 for about two tea spoons, and the juice of a lemon, 10:31 gonna squeeze it through my fingers. 10:44 And touch of salt. 10:49 And, of course, for the salsa, we want garlic, 10:52 so we're just gonna put just a little clove of garlic, 10:54 into the garlic press and squeeze it through there, 10:59 just enough just to give it a hint. 11:02 Mix around 11:03 and that's a very simple lovely salsa 11:07 that's gonna go on these corn fritters. 11:12 Okay, let's see how these guys are going. 11:14 Give them a little bit of a flip. 11:16 Look at that, 11:19 sticking together nicely. 11:22 Give them a flip, look at that. 11:27 He needs little bit of work 11:28 but we some of the in these always 11:29 usually one that doesn't work out. 11:31 Alrighty, we need to do the bread, the bruschetta. 11:35 So fortunately I found 11:37 a whole wheat French loaf, look at that. 11:44 So make sure you find a good whole-wheat better bread, 11:47 you can choose normal bread 11:48 being that's whole wheat or brown, 11:50 don't use white bread. 11:52 So we're just gonna slice this into strips 11:54 and we're gonna do it diagonally like this. 11:57 So look at that beautiful grains in them. 11:59 So we're gonna make a probably about a centimeter 12:01 or 0.5 inch thick, 12:03 and we're gonna do to about 10 of them I think. 12:08 One, two, three, four, five, 12:12 see what a really sharp knife. 12:14 You can use the bread knife if you want to, 12:15 but a sharp cook's knife at this will be adequate. 12:23 One, two, three, four, five, 12:25 six, seven, eight, nine, ten, perfect. 12:28 So we're gonna lay them on a baking sheet like this. 12:35 And we're gonna make up a nice garlic, 12:38 garlic kinda olivey oil mix, 12:40 so put about one to two table spoons 12:43 of an extra virgin olive oil. 12:45 I'm just gonna use some garlic, 12:48 some of these, get two cloves of garlic. 12:50 Oops. 12:51 There's nothing like freshly fresh garlic bread, 12:56 so this makes a really good base 12:58 for this bruschetta. 13:00 So around about I got three little cloves of garlic 13:02 which will be as same as about two. 13:04 We're just gonna squeeze it into this olive oil, like that. 13:10 And just going to just stir it around in here just like that 13:16 so just a lovely olivey olive oil garlic mixture. 13:22 Just get a some kind of a brush 13:26 and brush it on 13:29 and this will just smell amazing 13:31 after couple of minutes in the oven. 13:36 Doesn't need to be hugely coated 13:37 just enough to just till you know 13:40 it's got some olive oil on them. 13:46 And you don't need much garlic 13:48 to really go a long way with this kind of a dish. 13:50 Oh, there, we missed out on some garlic, 13:53 I missed that one there, here we go. 13:57 So I'll put it in the oven, these only need probably about 14:01 four or five minutes, just to warm up 14:03 and receive that garlic kind of activate 14:05 and smell really, really nice. 14:08 Now to go on top of it, we want to make 14:09 a nice tomato mix to make it truly a bruschetta. 14:14 So, let's get rid of the seeds and crumbs. 14:17 And we're just gonna chop these tomatoes. 14:19 I've got some beautiful yellow and red tomatoes. 14:22 So I'm gonna chop the ends off. 14:26 And we're gonna just chop them into really little cubes, 14:30 and you kinda wanna be kind of semi-arty about this, 14:33 we're just gonna be careful, 14:35 and just chop them into strips and into little bits. 14:40 You can also use cherry tomatoes if you want. 14:44 Whatever kinda tomato you want to use, 14:46 and go for the colored ones, 14:47 so you can get orange ones as well. 14:49 So anything that's kind of quite special. 14:51 I even saw some purple tomatoes the other day, 14:54 which looks really special. 14:55 So don't be scared to go outside of the norm. 14:58 And we just chop these up. 15:07 Here you go, just lovely beautiful, 15:09 colorful tomato ensemble. 15:12 And to make it really Italian, we're gonna add some olives. 15:16 Let's get the lid off. Oops, dropped it. 15:21 I'm gonna probably want around 15:22 about a little handful of olives, 15:26 and we're just going to just roughly slice 15:29 these guys... 15:37 And put it in as well. 15:40 And mix that around, and this is gonna 15:42 get really beautifully on top of that hot bread. 15:46 If just join us today on Cook:30, 15:48 we're cooking healthy finger food. 15:51 We're starting with many corn and cilantro fritters 15:54 with a delicious avocado salsa. 15:57 We have veggie sticks with a creamy basil hummus, 16:01 a crispy Italian Bruschetta, and to finish it off a favorite 16:05 smoothie from my cafes, a fresh energizer smoothie. 16:11 Okay, we're gonna do the Hummus now, 16:13 Basil Hummus in fact. 16:14 So we're gonna use 16:15 just a normal average hummus recipe 16:17 that I think I've told you many times before, 16:19 which starts off with chickpeas which is the main ingredient. 16:22 And you can use it as a can like this, 16:24 which is incredibly convenient or even better 16:27 you can actually do it right at home 16:29 and just cook them up, cook a big badge up, 16:31 and then put them in the freezer, 16:32 and they defrost in about a couple of minutes 16:34 under hot water. 16:35 So there's two ways of doing the chick peas. 16:38 And add two table spoons of the Tahini, 16:41 which is the sesame seed 16:43 paste kind of like peanut butter I suppose. 16:46 It's made from sesame seeds. 16:48 I'm gonna add some lemon juice, 16:51 just gonna squeeze it through my fingers, 16:53 so we want around about two table spoons. 16:57 And with hummus, every time you make it, 16:58 it's gonna be different. 17:00 So you're gonna need to make sure 17:01 you kind of adjust for saltiness, 17:03 for lemonness, and for Tahininess. 17:05 All the ingredients, 17:07 you could use natural ingredients, 17:08 they are very really are exactly the same. 17:12 Here we go. 17:14 Gonna put that half tea spoon of salt, 17:17 gonna put some garlic in. 17:20 Good clove of garlic. 17:23 Garlic is a really good ingredient, 17:25 gives lots of flavor. 17:29 And like that. 17:31 And feels like we've forgotten something, little bit of water. 17:37 Just to make sure it's moving. 17:39 And basil, of course, 17:40 so keep the basil in the fridge in this wet paper towel, 17:43 and we've got a just a good 17:45 probably a cup handful of basil in there. 17:48 So let's start blending. 18:01 So just add a little bit more water, 18:02 now often your blender will do this, 18:04 you don't have too much to start with 18:06 because you wanna make sure that it's going to be, 18:09 just make sure they're all the way down to the bottom. 18:11 So you want it to be thick enough 18:13 so it's thick enough to serve 18:14 but thin enough so the blender goes around. 18:18 Look at that. 18:25 It's quick as that, look at that, oops, 18:27 one basil leaf survived. 18:29 And you can see this lovely green basil hummus, 18:33 and that smells amazing. 18:34 Okay, well, let's just do 18:36 a quick flip on the fritters here. 18:39 Looking good so we're just gonna put 18:40 these on the serving plate here and to serve. 18:45 But just before we serve, we're gonna put some 18:47 of this lovely avocado salsa on top. 18:50 This one he is a little bit seen better days really, 18:52 so we're gonna leave him off, 18:53 and we'll do some other ones shortly. 18:55 So put these in here and just do another batch. 19:01 So we probably want around about you know, 19:03 perhaps 8 to 10 fritters. 19:09 So get them under way, look at that, looking good. 19:13 And we're ready to get this bruschetta out, 19:14 it's probably ready by now. 19:18 Oh, those garlic smells amazing. 19:23 So look at that, they just look, 19:25 you can see the garlic in there, 19:26 they're just beautiful. 19:27 I'll just get the plate we're gonna serve it on. 19:30 And so what we're gonna do is line this up, these guys up. 19:34 You kinda wanna keep the ends consistent, like that. 19:38 I've got a few extra ones, and we're just gonna 19:40 just put some of this on top of this here, 19:44 and they're just gonna be lovely 19:46 bite size pieces of loveliness. 19:49 And we'll finish it off with a bit of Italian parsley 19:51 just before we serve as well. 19:55 You don't wanna put salt in with this mixture 19:57 'cause salt generally makes tomatoes go really watery. 20:02 Oh, it smells, just wanna eat those, 20:04 they just smell amazing, 20:06 that garlic, tomato, olivey taste. 20:09 So that's ready to go, 20:11 just a bit of Italian parsley 20:13 before we serve. 20:16 So dips and vegetable sticks, sounds pretty boring, 20:20 but presentation is everything. 20:21 So I've got these beautiful glasses here, 20:23 and we're going to put some hummus in 20:25 the bottom of each for dipping. 20:27 This is the lovely basil hummus, remember. 20:29 And we're gonna just, 20:30 most of it's gonna be the base of the dip. 20:33 And the trick is that you keep poring this in without spilling 20:35 any down the sides, which on there we do. 20:38 Look at that. 20:40 And now we're gonna cut up 20:41 some fresh vegetable sticks to dip in them. 20:45 So I'm gonna start with an easy one 20:46 which is asparagus. 20:47 So the asparagus you wanna basically break it half 20:51 or near the ends and then we'll break 20:54 and all the stringy whole 20:55 which you don't want don't get included. 20:58 And we're just gonna basically 21:00 just throw two of these in each one. 21:04 And we're gonna start arranging this beautiful... 21:09 Lovely vegetable sticks, 21:11 so it doesn't have be a each one. 21:14 So we're gonna slice off a side of a, of our capsicum. 21:19 Now we use that later so don't throw it out. 21:22 And then chop the ends off. 21:26 And then we're gonna just slice it 21:28 up into lovely little kind of dipping size pieces. 21:34 Just like that. 21:37 So probably around about two per item. 21:40 Pull off any bits at the bottom. 21:43 I'm just gonna start arranging these. 21:44 Don't they look beautiful? 21:45 This is kind of veggie sticks like you've never had before. 21:49 We just follow them in there, 21:51 until about three in this one... 21:56 Or four. 21:59 And so we're gonna need some carrots. 22:00 I'm just gonna peel this carrot. 22:03 Often I don't peel carrots, but this one's a little bit 22:05 on the kind of worn side. 22:09 And we're just gonna chop this up 22:11 into chop some slices like this. 22:16 Again you're gonna need 22:17 a really, really good sharp knife. 22:19 So don't have $10, $15 dollar knives in your drawer, 22:23 make sure you get, buy go and buy one 22:26 really good $150 knife, keep it sharp 22:30 and the cooking will be a breeze. 22:33 So we're just gonna cut these in halves 22:35 and just make lovely, 22:39 just kind of size things to go in here. 22:45 That'll be able to scoop out this hummus. 22:50 So again this is a much, much healthier 22:53 alternative to snacking than using, 22:54 you know, potato chips 22:56 or something that's deep fried and full of flavors. 22:58 So I'm gonna actually try some of these healthy things. 23:01 And, of course, celery, just trim of the ends slightly 23:07 and same thing again. 23:09 Just get some slices. 23:16 And then probably to about this size 23:19 and fire them in. 23:23 See if you can keep them as vertical as possible. 23:29 There you go. 23:30 I bet you've never had veggie sticks like this before. 23:34 And that's ready for the table. 23:37 So we just flip these guys here, 23:40 maybe some more, 23:42 probably need to finish some in the break 23:46 and what we do is effectively, just get the avocado 23:52 and just put little remains on top, just like that. 23:57 And you just imagine putting 23:58 one of these guys in your mouth, 24:00 there are just gonna just lovely flavor some avocado 24:05 with all that lovely fritter, they're gonna be lovely. 24:12 Energizer smoothie is a favorite at my cafe, 24:15 and it's so refreshing. 24:17 So we're gonna start with our frozen strawberries. 24:19 Now before we put them in the blender, 24:21 we wanna start with the oranges, 24:22 the soft items helps the blender. 24:24 So we're just gonna take the skin of two oranges, 24:28 just like this. 24:32 So this smoothie doesn't actually require 24:34 any kind of creaminess 24:35 it's just the fresh kind of fruitiness. 24:37 So we put the oranges in and we're gonna put 24:41 two small bananas 24:42 or one large banana straight in the blender, 24:45 like that, 24:47 and around about one and half or two cups of strawberries. 24:52 And you want the stuff at the bottom 24:53 so the blender can get a chance 24:55 to go around before the action happens. 25:02 Just as simple as that. 25:06 As you can see, it gets the oranges going 25:08 and then the strawberries sink in. 25:17 You're gonna make your thing blending really well, 25:19 so there's no account of chunks of strawberry in it. 25:23 So even though if it's not a very strong blender 25:24 you could leave the strawberries out 25:25 in the safe 20 minutes before you do the smoothie, 25:27 that can also help. 25:29 But I think that's gotta a little bit. 25:34 Let's pour it into some nice glasses, 25:37 and they're ready to serve. 25:39 Look at that. 25:40 So the nice red and orange just goes together really well. 25:47 So get that smoothie a try at home. 25:49 And I'll see you at the table in one minute. |
Revised 2016-12-31