Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000038A
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00:20 Welcome to Cook:30.
00:23 I'm Jeremy Dixon from the Revive Cafe 00:25 in Auckland, New Zealand. 00:26 I'd also wrote the Revive Cafe cookbooks. 00:30 And today, I'm going to share with you 00:31 some delicious cafe-style meals that you can cook at home. 00:36 Cook:30 food is all about using whole food ingredients. 00:39 We're going to use plant-based protein sources, whole grains, 00:44 lots of fresh fruit and vegetables, 00:45 and wrap them all together 00:47 with international herbs and spices. 00:49 And the best part, 00:51 this can only take 30 minutes for you to prepare a meal. 00:54 So join me now as we make something delicious together. 00:58 On the menu today, we have an Indian curry feast. 01:03 These are two of my most favorite Indian curries. 01:06 We have a tofu tikka masala, a chana saag, 01:10 and we're going to be serving 01:12 over this delicious fruity rice pilaf. 01:15 We also have a refreshing cucumber and zucchini salad, 01:19 and to finish off, a lovely raspberry lassi. 01:24 And to make a meal in a short time, 01:26 it doesn't happen by accident, 01:27 you need to make sure you're really well prepared. 01:29 Got a clear work surface here, 01:31 we've got ingredients out and ready to go. 01:34 Pan's on the stove. 01:36 We have boiling water in the jug ready, 01:38 and a chopping board, and a sharp knife. 01:42 So let's rip into it. 01:44 So the first job is the one 01:45 that's going to take the longest. 01:46 For the fruity rice pilaf, which is really, really nice, 01:48 we want really nice soft fruit. 01:51 So we've got some dried fruit here. 01:53 And we're just going to soak it. 01:55 So we're just going to just select that fruits first. 01:57 So we want probably around about 1.5 cups total. 01:59 So we have some dried cranberries. 02:03 I've got some raisins. 02:08 I got some golden raisins, which is quite nice. 02:10 This lovely, lovely colorful golden raisins. 02:15 Come on, let's go. 02:18 Its not coming, they want to stick together. 02:25 And we've got some figs as well. 02:26 So just four different types of dry fruits. 02:29 And we can also add apricots 02:31 or other kind of dried fruit things 02:32 you might have around as well. 02:34 These figs are quite nice, 02:35 and they've got a lovely inside, 02:36 so I'm just going to slice them up. 02:38 And they're a little too big to kind of have in the salad. 02:41 So we're just getting a little bit of help. 02:44 Getting smaller. 02:49 So as you can see 02:50 that's a lovely colorful array of dried fruits. 02:55 I got some boiling water that's been recently boiled, 02:58 and we're just going to soak this 02:59 and probably it only takes about ten minutes or so. 03:02 So that when we come to make the pilaf, 03:04 these will be lovely and plump and moist, 03:07 and this gives a lovely texture to the salad. 03:10 So we'll leave to that to the side there. 03:15 Okay. 03:16 Next job, we're going to get on with the curry. 03:18 So these are my two favorite curries. 03:19 When I, kind of, go out to places like this 03:22 I like to try different dishes, 03:24 I just don't eat from one dish that's mine and I eat it all. 03:26 I want to share and try everyone else's dishes. 03:29 So you can get a kind of a little bit of every flavor. 03:30 So that's why I've got two of my favorite curries. 03:34 So let's put on these pans on the heat. 03:38 And this way... Oops, wrong one. 03:42 And the best way to start a curry is onions. 03:46 So I've got an onion here. 03:49 And we're just going to dice it up. 03:54 So the trick here is kind of start at the same, 03:56 but we're going to be in slightly different. 03:58 So this one here, 04:00 I'm going to start with some diced onions. 04:02 Just going to dice them relatively small 04:04 but not obsessively small, this is the... 04:07 This is way I dice onions. 04:09 It's probably not the approved chef school way, 04:11 but it is just the fastest way. 04:13 I'm gonna start with a little bit of oil. 04:17 We're not deep frying here, it was just a touch. 04:20 So on. Here is the tofu tikka masala. 04:25 So there it. 04:30 And we'll put in some garlic. 04:33 Let's put in three nice cloves of garlic. 04:35 Garlic is something you always want to have in your pantry, 04:38 around your kitchen. 04:39 It just adds such a wonderful dip 04:40 for flavor, for food. 04:42 So I've got three, three nice cloves, 04:47 and the quickest way to do 04:48 is just put it straight into the garlic press. 04:52 And we'll just squeeze it through, 04:54 it's gonna oh-- 04:55 and all that comes out is the garlic. 05:01 Ginger's another good ingredient for curry. 05:03 And were gonna add two tablespoons of ginger, 05:04 you can use fresh ginger, 05:06 but some of these ginger puree's 05:07 are quite good as well. 05:10 I'm just going to stir this up. 05:15 And we want to make sure 05:17 the onions are lovely, soft and caramelized, 05:18 so they become really nice and sweet. 05:20 This is a really nice base for this curry. 05:25 And for the saag, chana saag, we're gonna do the same thing. 05:29 So chana, it means chickpeas, 05:33 so you may have heard of chana flour. 05:37 And saag means spinach. 05:39 So it's a chickpeas, spinach curry. 05:42 So this I'm gonna to just make it slightly different, 05:44 we're gonna slice the onions thinly. 05:48 Just to give it a slightly different texture. 05:50 But you could slice or dice, depending on how you want it. 05:53 But if you're doing a kind of, 05:55 in some of your dishes, it's nice to do things, 05:56 kind of, simple and different. 05:58 I'm just going to just have it like that. 06:00 Same thing again. A little bit hot now. 06:04 The same oil, onion. 06:12 Garlic. 06:14 Find some nice cloves of garlic. 06:18 I mean you can just chop the garlic finely 06:20 if you want 06:21 but this is a much quicker option 06:24 to squeeze it through. 06:27 Just like that. 06:30 And, of course, ginger. 06:34 Got two tablespoons. 06:39 I'm just gonna stir. 06:41 So you want it hot enough so it's kind of caramelizing, 06:43 but you don't want it to burnt on the bottom, 06:44 so you might want to turn it down a little bit. 06:54 Spread it all out so it cooks evenly. 06:55 Whoa! Powerful onions. 06:57 If I cry in a minute, it's not 'cause I'm emotional, 06:59 it's cause of the onions. 07:04 Well, I do get pretty excited about Indian curries. 07:05 So... 07:09 Well, look at that. 07:15 So now probably we'd add some spices. 07:17 So for the tikka masala one, 07:21 we're going to put these spices in. 07:24 So we're going to put it in 07:26 around about a teaspoon of cumin, 07:29 I've got five spices here. 07:31 I'm going to put in some clove powder. 07:35 Some people use whole cloves 07:36 but they can ground it into a clove powder. 07:38 So a teaspoon of that. 07:40 And this just gives a really lovely aromatic 07:42 kind of clovey mmm-mmm kind of smell. 07:46 I've got some turmeric, 07:48 this will just give it a little bit of color. 07:52 Just a good tea spoon of that. 07:55 And we have some chili powder. 08:00 Just to give it a little bit of heat, I mean, look, 08:01 the seal is still on. 08:03 This is a curry, you kind of want a little bit of heat 08:05 coming through. 08:07 But you can kind of judge, if you like a hot curry, 08:09 a little bit more. 08:10 If you don't like it hot at all, 08:11 just don't add much at all. 08:13 So I'm just going to do a little sprinkle, 08:14 you can always add more later. 08:16 But very difficult to take out once it's in. 08:19 I'm also going to use some smoked paprika. 08:24 This is a lovely kind of smoky spice. 08:27 So we've got about two teaspoons of that. 08:32 So we want to activate the spices, 08:35 and stir them around, so these five spices, 08:37 they work really well together. 08:40 I'll just give this one here a bit of a stir in as well. 08:42 Don't wanna share a spoon, 08:44 because you might transfer the flavors between the two. 08:51 Here you go, ain't it looking wonderful. 08:55 Give it a few seconds just to mingle around in there. 09:00 And this guy here, we're going to be adding some fennel seeds. 09:09 And this will work pretty well with the spinach. 09:12 So around about two teaspoons of fennel seeds. 09:15 It's got a lovely little burst of flavor. 09:18 These curries are off to a magnificent start. 09:25 So for the saag, we want some spinach. 09:27 And I'm gonna use frozen spinach, 09:29 and because it's so convenient, inexpensive, 09:32 and it is just there. 09:34 So you can buy spinach in the supermarket 09:36 in these little packs. 09:38 So it comes quite solid. 09:41 So we want to just kind of defrost a bit. 09:44 So we just unwrap it all and throw it in here. 09:48 So you want it around about three cups 09:50 actually that's probably about enough there actually. 09:53 And we want to put some more boiling water over it. 09:56 And just let this sit here for probably five minutes or so 10:00 and then we can actually... 10:01 It stops becoming one big ice cube 10:04 and just defrost. 10:05 And kind of... That's more manageable to use. 10:10 So that's three cups in total what you're after. 10:13 You can use fresh spinach if you want. 10:15 We'd probably need to use a huge bunch of fresh spinach 10:17 to make this 10:19 so there's a much better yield from the frozen spinach. 10:21 Okay, this guy here, this is the spinach, 10:25 just we're going to add some coriander as well, 10:28 so there are two tea spoons of that. 10:29 Stir it through. 10:33 And let those spices activate. 10:36 I'm just going to turn this one off. 10:38 We're going to get the spinach right near the end. 10:40 You don't have to cook the spinach too much 10:41 or it starts going brown, 10:43 so you want to add it right at the end of the dish. 10:44 So we'll finish this one off right at the end. 10:47 The onions are getting nice and soft here. 10:50 All those spices just smell amazing. 10:55 So I want to add some tomatoes, 10:57 so just average, common, chopped tomatoes in a can. 11:01 So I've got two cans in. 11:04 You can get big cans as well if you want to put one big can. 11:11 And we just want this to kind of 11:12 mingle with all the flavors for about 10 minutes. 11:15 Let some of the water evaporate off 11:16 and it just strengthens the flavor. 11:22 And we'll throw in some tomato paste 11:24 for good measure. 11:25 And this will just help to thicken it up 11:26 and give it a fair kind of deeper 11:29 tomato-ey taste 11:30 which is quite essential for this Indian curry. 11:35 Some of that in here, say I want about two, three, 11:42 three good table spoons in there, get in there. 11:47 Okay. 11:48 Mix it around, 11:50 turn up the heat slightly again. 11:55 And just give it a good mix in. 11:57 And we add all the things like salt and honey 11:59 and things at the end. 12:02 I just want to get these tomatoes mingling. 12:04 And they just kind of suck up all these delicious spices. 12:08 So your kitchen is going to smell really lovely 12:09 when you cook these meals. 12:11 And all your friends and family 12:13 are going to just come in thinking, "What's for dinner?" 12:16 It's great. 12:19 So that's underway. 12:21 And this guy here we'll just turn him off. 12:23 I'm going to start the pilaf. 12:25 So I'm going to turn this pan on. 12:26 Oops! Wrong one. 12:30 And we're going to just... 12:31 A pilaf is, it's just kind of like a rice 12:33 to go as an accompaniment. 12:35 But just add in few more ingredients 12:36 to make it more exciting than just plain rice. 12:39 But we don't want to overly flavor it 12:40 and have lots of flavors to it 12:42 because it does go with some very flavorsome curries. 12:45 So I'm going to chop up just half a red onion. 12:51 And we're not going to overcook this, 12:52 we just want to just lightly cook it. 12:54 So it just takes away 12:56 the edge or the rawness from it. 13:00 We're just gonna, just gonna dice it really thin. 13:02 So all the ingredients in this pilaf are quite small. 13:06 You got the small diced fruit, dried fruit, 13:10 and the small onion. 13:16 So it's not really a dish in its own right, 13:18 it's just kind of an accompaniment. 13:21 Just put that in there with a little bit of oil. 13:26 Again, just a touch 13:30 and we'll add some celery as well. 13:35 Just one stalk, I think will be adequate. 13:39 Just chop up the ends and we want it, 13:41 again we want this really thin. 13:43 We're not cooking this a lot. 13:48 Slice it first. 13:51 Look at that, not perfect. 13:54 Think it reminds me of one of my kind of chef secrets, 13:56 one of the secret little things I do often is 13:58 if a recipe is not working out as you intended, 14:01 all you need to do is change the name of the dish. 14:04 My favorite one, 14:06 as it is called something messy or disorganized, 14:08 you just put something for rustic 14:10 at the beginning of it, and it's a rustic pilaf. 14:13 You can get away with anything 14:14 if you put rustic in front of it. 14:16 If the stew ends up being, you know, too thick, 14:20 you call it like a casserole 14:21 or something different like that. 14:24 And if a stew ends being too runny, 14:25 you just call it a soup. 14:28 Something's not cooked properly, 14:29 you just put raw in front of it. 14:32 And one of the my other favorite ones 14:33 or something is that being burnt 14:35 or you kind of get a little bit of black on it, 14:36 you suddenly call it char grilled tofu. 14:39 So if you want to just change the name, 14:41 people don't seem to notice. 14:44 Just a little chef's trick. 14:48 So that's going well. 14:50 I'll just turn that down, just so it's not... 14:51 The tomato is done, 14:52 so they're just, just lightly bubbling. 14:56 And we've just had this in here for a couple of seconds, 14:57 also add a few herbs, 14:59 I'm just gonna add some sort of spices. 15:00 Just a little bit of cinnamon. 15:02 And we're talking like probably a quarter of a teaspoon 15:08 just to get a little bit of kind of Indianess through it. 15:11 And cardamom. 15:13 So just a sprinkle cardamom again, 15:14 probably quarter of a teaspoon. 15:16 So these dishes all have 15:18 kind of a different range of Indian spices, 15:23 each one's kind of got its own distinct flavor. 15:27 And you could throw in some whole cardamom pods, 15:29 I couldn't find any, so this cardamom will be fine. 15:33 Now rice is obviously part of the rice pilaf. 15:37 And instead of cooking rice, 15:38 I've just basically using some rice 15:40 I had leftover in the fridge. 15:42 So we need to the cooked rice 15:43 more than you need to put in the fridge 15:45 and it's great to make a dish like this. 15:48 So I'm just going to pour in some of this rice into here. 15:53 You can freshen up a little bit of boiling water if you want. 15:56 We're going to use refrigerated rice 15:59 just by itself. 16:00 But there's some... 16:02 This process here will just freshen it up. 16:03 So you probably want around about three to four cups. 16:07 And we're not over cooking this onion, 16:08 there's just a little touch on the heat, 16:11 just to take away the rawness. 16:19 And I'm just gonna add a few frozen peas, 16:22 just to a little bit put a pretty color, 16:28 just about a cup nothing too major. 16:36 And, of course, these fruit. 16:39 So we've got this fruit here, 16:40 we did it about probably five or ten minutes ago. 16:43 And as you can see that fruit, 16:45 it started off being really, really dry 16:47 is now lovely and plump and juicy, 16:50 and that's going to taste much, much nicer. 16:54 So it's going to put it through a colander. 16:56 Just drain it and the water out. 17:09 And just fold it in with this rice here. 17:17 I'm just going to add a touch of salt 17:19 probably about half a teaspoon. 17:25 So we don't need any more flavor than that. 17:28 And that rice pilaf will just take a few minutes 17:29 just to warm up 17:31 and then it's ready for the table. 17:35 If you've just joined us on Cook:30, 17:36 we are making an Indian curry feast. 17:40 We have two of my favorite Indian curries, 17:42 a tofu tikka masala, and a chana saag. 17:46 We're going to be serving it 17:48 over with fruity, rice pilaf 17:50 and the refreshing cucumber and zucchini salad. 17:54 And to finish off, a raspberry lassi. 17:58 So let's crack on with the salad. 18:00 So this is a really simple salad. 18:02 We've got a cucumber and a zucchini. 18:03 We're just going to chop one end off, 18:05 and we're just going to do 18:06 just take your average ordinary peeler 18:09 and just peel lots of slices. 18:12 When you get the kind of a seedy bit 18:13 turn it over and peel some more. 18:17 And you kind of get there again. 18:19 You, kind of, want something refreshing to have 18:20 because often Indian food can be reasonably hot, so... 18:25 And often I found a lot of Indian restaurants, 18:27 they don't have much fresh salad stuff, 18:29 so this will kind of go well that... 18:31 I'll sort that out later. 18:33 And the zucchini, we chop up the end 18:35 and do the same with this as well. 18:37 So I've just got two nice green vegetables 18:41 that actually worked quite together nicely 18:43 when they're raw. 18:45 Before long, you've got a lovely... 18:48 Oops, breaking again, 18:49 got to be gentle with these guys, 18:51 a lovely array of fresh stuff. 18:54 So I'm just going to mix this on the board 18:56 because it's going to be easier. 18:57 I'm gonna chop in and some, some fresh dill, 18:59 which is lovely. 19:01 Reserve a few for garnish. 19:02 I'm just gonna chop these up. 19:07 Down to the stalks. 19:09 And we're going to put some lemon juice through it. 19:12 Squeeze it through my fingers to catch the pips hopefully. 19:19 Another one as well. 19:23 Just gonna put a dash of olive oil, 19:26 just a little bit just to, 19:28 kind of, make it or feel like a salad. 19:31 Just a really small sprinkling of salt. 19:35 I'm just going to mix it all in together 19:38 on the board like that, 19:40 and we're going to put it in this lovely Indian bowl 19:43 that I found. 19:44 Look at this, isn't this beautiful? 19:46 If you even look at the kind of rustic, 19:48 kind of, international kind of bowls, 19:49 they kind of really make your dishes. 19:51 So just lightly drop that on top. 19:55 And just to finish it off, 19:56 I'm just going to just 19:57 throw a few cherry tomatoes on it. 20:01 Just to give a little bit extra color. 20:05 And it's just going to really 20:08 go nicely with all of our kind of curries 20:11 depending on how hot you've got them. 20:12 I'm just going to slice these in half, 20:16 just to give it a bit of extra color, 20:18 bit of a little thing. 20:21 And that's ready to go. Okay. 20:24 Next job, we want to come back to the curry. 20:27 So we've got this lovely masala here 20:30 which is cooking away. 20:34 Just gonna turn it down a bit 20:35 so that it might be just trying to burn on the bottom. 20:38 And we're going to use some tofu. 20:41 So I'm just gonna clear the board, briefly. 20:45 You don't want to have too much cross contamination. 20:49 And we're just going to use some basic tofu. 20:52 Just open this over the sink 20:54 'cause it's gonna have water in it. 20:56 Some firm tofu. 20:57 I'm just gonna throw cubes in it. 20:59 The tofu has a reputation of being very bland and boring. 21:02 But this dish will hopefully 21:04 shatter that false conception you might have. 21:07 I'm just gonna keep about that much, 21:09 and just going to cube it up, kind of medium size. 21:12 One centimeter, half inch cubes. 21:18 I'm going to put them in there, 21:19 and this is going to soak up all that... 21:21 The tofu is going to soak up 21:22 all those delicious herbs and flavors that are in there. 21:26 Look at that. 21:29 I'm gonna add a little bit of coconut cream, 21:32 which we're going to share among the dishes 21:34 so you can use a coconut cream in both curries. 21:40 So pour a little bit of it through. 21:44 Look at that. 21:46 This is going to make it lovely and creamy. 21:48 So just pour a little bit. 21:49 Just to give it a little bit of creaminess. 21:52 Most of the coconut cream will go in 21:53 with the Spinach dish. 21:56 So let that mingle around. 21:58 Then we need to sweeten these things up 22:00 so we're going to put in two table spoons of honey, 22:02 tomato needs a bit of sweetening. 22:05 I'm going to put about one tablespoon in 22:06 with the spinach dish. 22:08 And I'm going to put about half a teaspoon of salt 22:12 in each as well so that's sorted. 22:15 So let that mingle on really low, 22:17 you don't want to heat it after it's had coconut, 22:19 after it's had the coconut cream added, 22:21 all the creaminess kind of bubbles. 22:24 So the spinach looks like it's defrosted now, 22:27 look at that. 22:28 I'm going to pour into a colander. 22:32 Whoa! 22:34 Here we go. 22:37 And just place it down. 22:40 I'm gonna get most of the water out. 22:47 I think it has, not all of it but just most of it. 22:50 So give it a good squeeze. 22:54 End up with this lovely spinachy, 22:58 very beautiful green dish this one. 23:03 I'm going to put some of the coconut cream in. 23:05 So this one can, 23:07 we're going to share across all these dishes. 23:10 So I have a little bit there at the end for garnish. 23:12 And then turn this up 23:14 and just bring it up to the heat. 23:16 And all this stuff will mix around nicely. 23:20 So just give that a few seconds on some heat. 23:23 But the pilaf's actually looking a little bit white, 23:24 so I'm gonna add some turmeric. 23:26 So just gonna, it's a last minute change, 23:29 so we're going to add around about half a teaspoon, 23:32 just sprinkle it nicely. 23:34 And we're also gonna add some mint, 23:36 we've got some mint here, 23:37 so I'm going to chop up some mint. 23:43 Fresh mint just goes really well in this pilaf. 23:52 And the turmeric so just give it 23:53 a bit of a stir around 23:55 and that will eventually go nice and yellow 23:57 and give this a nicer and nicer color. 23:59 It was looking a little bit white. 24:02 And then we're going to blend the spinach up, 24:03 it's kind of looking quite chunky at this stage, 24:05 but it's really nice 24:06 when it's blended with all that lovely, 24:08 sweet onion, the spinach, the coconut cream 24:11 and, of course, all those spices. 24:14 So put it in here 24:15 and you could use a stick blender in the pot/pan 24:17 but you need to have a really deep pot 24:19 so you don't kind of spray yourself. 24:21 Stick blenders don't work too well 24:22 on shallow pans like this. 24:26 Okay. I've got most of that out. 24:30 Let's put it in here and blend it up. 24:37 Looking beautiful. 24:44 Here, we go, 24:46 it's a lovely creamy kind of spinachy, 24:49 look at this transformed that dish. 24:52 So what we're going to do with this 24:53 is put it back on the stove we've heated up 24:55 and add some chickpeas 24:56 and garnish it just before we serve. 25:01 Now it is really handy having a second blender jug 25:03 for these type of recipes so you can kind of use it twice 25:05 if you happen to wash in between. 25:07 So the raspberry lassi. 25:09 So we're gonna put in two cups of raspberries frozen, 25:14 and we're going to use just like a Coconut yogurt, 25:17 you can find these in most on healthy supermarkets. 25:20 So I'll plunk that in. 25:22 And we're just going use around 25:23 about a cup of your favorite plant-based milk. 25:28 Soy milk, oat milk, rice milk, almond milk, 25:30 there are so many to choose from these days. 25:33 Raspberries are quite tart 25:34 so we're going to just sweeten up 25:35 with a probably 1.5 tablespoons of honey. 25:39 And I think there's everything, we're going to blend it. 25:41 Let's go and see how it is. 25:49 I want to just add a little bit more milk. 25:51 And we don't add too much or it goes too watery. 25:54 There we go. 25:56 And this will make a lovely lassi... 26:02 To go with our lovely curries. |
Revised 2016-12-31