Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000039A
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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 I also wrote the Revive Cafe cookbooks. 00:28 And today I'm going to share with you 00:30 some delicious cafe style meals 00:33 that you can cook at home. 00:35 Cook:30 Food is all about using whole foods. 00:38 We gonna be using whole grains, lots of plant based proteins, 00:43 wrapping them all together 00:44 with fresh fruit and vegetables 00:45 and international herbs and spices. 00:49 And the best part is you won't have 00:50 to spend hours slaving away in the kitchen. 00:53 I'm gonna show you in the next 30 minutes 00:54 how easy it can be. 00:57 On the menu today 00:59 we have mini butternut frittata. 01:03 We have Panzanella 01:04 which is an Italian bread and tomato salad. 01:07 We have a sweet potato hash, and wild berry iced water, 01:12 and to finish some delicious bliss balls. 01:16 So making a meal like this 01:18 in just 30 minutes does not happen by accident. 01:20 We've got a clear workspace, chopping board, 01:23 sharp knife 01:25 with the oven on at 180 Celsius about 350 Fahrenheit. 01:29 We have water boiled in the jug. 01:31 Pans on the stove. 01:33 And our ingredients here ready to go. 01:37 First job is the butternut frittatas. 01:40 So we're gonna use a butternut, 01:42 I've got nice big one here. 01:43 I'm gonna cut this in half. 01:45 This half has seeds. 01:47 We're gonna put that away and use in something later, 01:49 and this half doesn't 01:50 so it's gonna be really quick to prepare. 01:53 So we want to firstly take the skin off. 01:56 So I'm just gonna often leave the skin on but we, 01:58 this is for inside of frittata 02:00 so we generally wanted to be reasonably soft. 02:03 And also we want to cook the pumpkin or the butternut 02:07 and make it nice and soft, 02:09 and then we want to cook the frittata, 02:11 so we kind of have a double cooking action. 02:13 So we need to get underway really quickly. 02:17 I want to get an oven tray. 02:21 And I'm just gonna put some parchment paper 02:23 or baking paper on top. 02:29 And this will help. 02:32 Oop, bit long there. 02:33 And this will just help keep the pan clean and easy 02:35 to prepare up with so. 02:37 You know, five cents of baking paper 02:38 might save you a lot of time cooking, 02:41 cleaning later. 02:42 Now, one of the tips for cooking things quickly 02:45 is cutting things finely, 02:46 so we're gonna cut these into cubes 02:51 for the frittata. 02:52 So the frittata will be going in these little pans here 02:56 so we don't want big chunks, we want lots of little chunks. 02:59 So I'm just gonna dice these, 03:00 so try and hold them all together like that. 03:04 Oops, 03:06 they came apart, no worries, we got a plan two. 03:09 Just to line them up. 03:12 And then we'll just go through again 03:15 and put them into dices. 03:19 And if you economize on your cuts 03:21 things go faster. 03:24 Got a few big ones here. 03:26 Put them on the tray... 03:31 just like that, 03:33 and we'll do some more as well. 03:37 Continue, continue. 03:42 So we probably need around about 03:44 two to three cups 03:46 where it will just shrink a little bit when it's, 03:48 when it's cooked as well, you know, save that for later. 03:52 I'm just gonna spray with a little bit of cooking oil. 03:55 Just so it 03:58 cooks evenly and doesn't burn. 04:00 That's probably about, you know, 04:02 a couple of teaspoons of all this, so not much, 04:03 we're not deep frying or anything. 04:07 And we just gonna pop that in the oven. 04:10 And hopefully in about 10 minutes 04:12 they would be soft enough for our frittata. 04:17 Next job, we want to 04:20 make the mash so. 04:22 So we've got some sweet potato 04:24 and some potatoes, 04:26 and we're just gonna chop this up, 04:27 leave the skin on, 04:30 and these are gonna be mashed later 04:32 so you don't have to be very particular 04:34 about how you end up cutting it just mall enough 04:38 so it's gonna cook approximately 04:40 probably 10 to 15 minutes. 04:42 So just into 04:45 chunks like that 04:47 and we'll fire it in the pot. 05:02 Okay, we're ready to unpose, 05:06 that's the sweet potato side of it. 05:08 Also gonna add a bit of normal potato 05:10 just to balance it off 05:11 and make it a bit more interesting. 05:13 There is a color little bit. 05:15 So again these are gonna be cut. 05:17 Now potato takes a little bit longer to cook, 05:20 probably twice as long, 05:21 so we're gonna make sure we slice these really finely. 05:24 We don't want the sweet potato being cooked. 05:28 And these guys hanging around 05:31 waiting to cook because they're too hard, 05:33 so we make sure you keep them really thin. 05:41 And pop them in there with those guys. 05:44 And now, just before we started we boiled the jug 05:46 so we've got near boiling water ready to go. 05:51 And we're just gonna pour that over. 05:53 Start the gas. 05:56 Oops, wrong one. 06:05 Mingle that around, just needs to be just covered. 06:08 That will take around about 15 minutes 06:12 and it should be nice and soft. 06:16 Next job, we want to do the bread for the salad, 06:20 this lovely Italian tomato and bread salad. 06:24 Got some really nice whole grain bread, 06:26 so find a nice, 06:27 make sure you get a good supply of 06:29 whole grain bread. 06:30 And we're gonna use around about 06:33 probably that much. 06:35 We're gonna make croutons 06:36 except we're not gonna make them nice and regular. 06:40 We gonna make them really rough and rustic. 06:44 And just put some baking paper on. 06:49 So you just want to grab the bread. 06:50 As you can see it's nice whole grain bread, 06:52 and we're gonna rip it up into random chunks, 06:55 crust and all. 06:57 It just adds to a really nice rusticness to the salad. 07:02 Grab it all together, that's quicker. 07:05 Mash it around. 07:11 And it's also nice if you can buy non slice bread, 07:13 you can even make more 07:14 of a three dimensional rustic look. 07:18 So lay it out. 07:20 I'm gonna make as many croutons. 07:22 Again I'm just gonna use some of the spray 07:24 which evenly coated 07:28 and doesn't actually end up putting that much oil on it so. 07:32 Here we go, just a sprinkle of salt. 07:38 And pop this in the oven with the butternut. 07:46 Okay, let's hop back on the frittata. 07:49 So we're gonna use some onion and some red pepper 07:51 just for a lovely bit of color to it, 07:53 so just grab a smaller shred onion. 07:56 I'm gonna dice this reasonably roughly. 07:58 We want to see the onion in the frittata 08:01 and we like this purpleness, 08:02 so we gonna just make it 08:04 reasonably on the big side of diced, 08:09 put in the pan on high 08:13 and we better throw a bit of oil 08:15 in just to let it go around. 08:20 Get all the onion. 08:21 Now we do the same thing with this lovely red bell pepper 08:26 or capsicum depending on what country you come from. 08:30 We'll just take out the insides and throw that away. 08:35 And, oop, few seeds left. 08:39 We get rid of those. 08:40 And again just similar size, nice big chunks. 08:45 And make sure you get a good knife. 08:47 And when you're chopping it, 08:48 don't forget we're not pushing down, 08:51 we're sliding through which is much easier like that. 08:56 So give these guys a couple of minutes 08:58 just to become acquainted, and they will soften up, 09:02 so we just want them nicely soft. 09:04 And want them to reduce in size a little bit as well. 09:10 So they're happily mingled there. 09:13 And then we want to make the batter for the frittata. 09:15 Now frittata is you probably think 09:16 is normally made with eggs. 09:18 For frittata we really need egg alternative 09:21 we're gonna make it in the blender, 09:22 so we're gonna fire some ingredients in 09:24 and the base is gonna be tofu. 09:26 And don't worry, it's not gonna taste too much like tofu, 09:28 just gonna pierce the bottom and get rid of the water out. 09:33 So we're gonna put in 350 grams which is about 10 ounces. 09:37 This guy here is 15 ounces 09:39 so we'll do about two-third of this block. 09:43 So we'll just do about that much. 09:46 So tofu doesn't have any flavor, 09:47 well, it does have a little bit of flavor, 09:49 but all the other flavor 09:50 will actually override the tofu, 09:53 so don't get too concerned. 09:55 I'm gonna use some arrowroot, 09:56 actually one tablespoon of arrowroot. 09:58 You can use arrowroot or corn flour. 10:01 This is just a good thickener to use. 10:03 I'll put in. 10:06 And also some garbanzo bean flour 10:08 or chickpea flour or besan flour, 10:11 exactly the same thing. 10:13 So we want four tablespoons, 10:16 so I'll do only two massive tablespoons 10:19 which is same as four normal tablespoons. 10:25 And we want a bit of turmeric around about 10:28 half a teaspoon. 10:35 Half teaspoon which will give 10:37 that really nice eggy yellow color. 10:40 We'll just add half a teaspoon of salt. 10:43 Just check these guys here, they are going nicely. 10:49 Just turn it down, we don't want them to burn. 10:51 And little bit of water so we put in, 10:53 we'll start with a round about 10:54 probably two tablespoons of water, 10:56 and we'll come back and adjust it as we go. 10:59 What else? Garlic. 11:01 So let's put in some garlic. 11:04 Will be two cloves of garlic 11:06 on the garlic press like that. 11:10 Then we're just gonna squeeze it in. 11:16 Come on, and let's blend. 11:29 Bit of a fault start there, 11:30 I'll just push it down and mix it in. 11:32 Tofu needs a bit of extra stuff there. 11:37 I might put a bit of extra water in as well. 11:42 Okay, take two. 12:00 There we go, mixing nicely. 12:10 See in with these really nice kind of, 12:13 I suppose kind of eaty kind of frittatary mix, 12:15 and we're gonna use that 12:17 to form the bases of our frittata. 12:19 So we gonna wait till the pumpkin is finished, 12:21 but that is all ready to go. 12:22 Well, now we'll put it near this bowl actually, 12:25 in there like that. 12:28 And we'll also add some of these guys. 12:31 I've probably soften up a little bit more 12:33 and let them shrink down. 12:34 Within a couple of minutes will basically combine that 12:37 and that, and the pumpkin into the frittata mix. 12:42 If you've just joined us on Cook:30 12:44 we're making many butternut frittatas. 12:48 We have Panzanella 12:49 which is an Italian bread salad, 12:52 sweet potato hash and a wild berry iced water, 12:56 and to finish it off, delicious bliss balls. 13:00 Okay, let's check what's happening in the oven. 13:03 So we've got some bread, 13:06 and that's looking nice and crispy, 13:09 and I think it's little bit soft in the middle 13:11 so it will be great for our bread salad. 13:13 Just gonna park this over here. 13:15 In the meantime we don't want to overcook or burn. 13:18 And this pumpkin or butternut is looking nice and soft. 13:25 Look at that. 13:26 Yep, nice and soft. 13:29 Little bit hot. 13:30 So to make this all we want to do 13:32 assemble these components in these muffin tins, 13:36 so the easiest way to do it 13:37 'cause these are kind of pan stick, 13:39 so we're just gonna use some parchment paper. 13:43 And what we're gonna do is cut them 13:44 to little parchment kind of sizes, 13:48 probably round about that big, 13:49 and press it into the muffin tin just like that. 13:54 So you check it through one at the time 13:55 'cause they just want to jump out 13:57 and do their own thing, so we're gonna start, 13:59 I'll do it this one here 14:01 by spooning in 14:04 some of these lovely stuff. 14:09 And we want to put in 14:12 the butternut 14:17 about that much. 14:19 Putting in little bit of this stuff here, 14:23 and bit of spoonful on top, and kind of just push it in 14:27 and just kind of mush it around a little bit. 14:32 So that's how it will end up looking. 14:33 So we want to make sure it's around about 14:35 50 percent of that and 50 percent vegetables, 14:37 and if it's too much of that, 14:38 it can take a while to cook, so we'll do another one here. 14:43 Put in like that, 14:45 and just repeat for all of the frittatas. 14:53 For this one here. 15:00 And I think we might have them all done. 15:07 Simple as that. 15:09 Just get a spoon and just kind of make sure 15:11 you tap them down a bit 15:12 just to check there is no major air gaps. 15:18 And make sure all will hopefully behave themself. 15:24 We'll put a little bit more on this one here. 15:28 And that baking paper was little bit cumbersome, 15:30 you're much better spending few minutes 15:32 in the baking paper thing 15:33 than afterwards trying to wedge out 15:36 some burned frittatas. 15:37 So we gonna add a very brief spray 15:39 of oil on top. 15:44 These are the green beans 15:45 they're gonna really well in that lovely salad, 15:48 so I'm just gonna just cook them briefly. 15:50 You can have them raw 15:52 but they just need a little bit cooking 15:53 just to make them taste not so raw, 15:56 so just shift them to either end, 15:59 chop the ends of in one hit if you can. 16:04 Look at that. 16:05 I'm just gonna put these in the... 16:08 this guy here and just borrow steaming water 16:10 just for a couple of minutes 16:12 just to cook those beans like that, 16:14 so that will lift up very easily. 16:16 Same thing we do in another pan and do them again. 16:20 All right, and the bliss balls. 16:22 These are really, really good product and good dessert. 16:25 So we want to mix up some dates. 16:30 So we think we want around about probably two-thirds fruit 16:35 and about one-thirds nut is the general rule of thumb 16:37 for this type of mixture. 16:39 So we'll put on some dates. 16:41 These are pitted dates without the stones or the pits. 16:45 Open the bag probably that will help. 16:49 And we're gonna put some cranberries. 16:51 And this recipe is really flexible, 16:53 you can put in any kind of fruit you want, 16:57 apricots, raisins, sultanas. 17:00 Yeah, very, very flexible. 17:02 We're gonna add some almonds, 17:04 probably around about half a cup of almonds, 17:07 and half a cup of cashew nut 17:09 so again very good, your nuts if you want to. 17:15 And what's gonna pull this can give it 17:17 a really nice kind of chocolatey flavor 17:19 is some carob powder. 17:21 And carob powder is really healthy alternative 17:24 to cocoa powder. 17:26 Doesn't have any caffeine in it 17:27 and it's really, really, much, much better for you. 17:30 So we're gonna put in around 17:32 about two tablespoons of carob powder. 17:36 And we're going to mix it up with the food processor 17:41 and see what happens. 17:44 So it may not need any water, 17:47 so we gonna go through to see if it does need any, 17:50 and after get a few, probably about 20-30 seconds 17:52 we'll able to see what it looks like. 17:58 As you can see it's getting really kind of crumbly. 18:01 It's not quite at the stage 18:02 where you can actually brought into bowl, 18:04 so I'm gonna add some water, so I'm gonna add stuff 18:06 with probably around half a cup. 18:10 And we'll keep accordingly. 18:15 Look at that, that's made all the difference. 18:20 I think it's not ready, needs a more blending or processing. 18:29 Perfect, so there we have a really nice 18:34 kind of blend of those nuts and fruit and the carob powder. 18:39 So we'll kind of coat them in coconut 18:43 just to make them easier to handle. 18:46 Just put a little bit of coconut 18:48 unsweetened in a bowl 18:51 and we're gonna make balls. 18:53 You can choose whatever the size you want to make. 18:54 You can make, you know golf ball size. 18:57 Just kind of what I'm gonna make today, 18:58 but you can make smaller size if you want. 19:00 In fact I used to make this at my cafe by hand 19:04 and they sold really well 19:07 except we kept on breaking our blenders 19:09 because we're making too many, 19:11 and I started really to just spend hours 19:13 rolling these balls so I had a friend of mine 19:15 who is an engineer said he can make a machine 19:17 that can make them, 19:18 so he did, and we formed a little company 19:21 and sell this little product in New Zealand 19:22 called fruit balls 19:24 which are really similar to this 19:25 except they're more of kind of a commercial kind of setting, 19:31 so yes, amazing how one little idea 19:33 you can share with other people throughout the country. 19:39 So I'll finish rolling the rest of those 19:40 during the break and will put it aside also, 19:43 make sure you take the blade out 19:44 so you don't cut yourself, can be quite dangerous. 19:48 So on to the salad, let's see how these beans are going. 19:53 Oh, yep, they're looking nice and cooked here 19:57 so fish this out. 20:02 Because they're nice and big it's... 20:03 ouch, quite doable. 20:07 Here we go. 20:08 That will be a nice addition to our salad, 20:13 and I'm just gonna turn this off 20:14 because those are looking decisively ready to be mashed. 20:18 So let's get the salad underway, 20:21 so we're gonna have the bread. 20:24 I'll pour this in, I'm gonna mix it in the bowl 20:27 we're gonna be serving with. 20:29 They're nice, chunky, rustic croutons. 20:33 And I put these in here, they will be right like that. 20:37 And we're gonna put in some tomatoes, 20:40 it's a tomato salad 20:42 so we're gonna put some tomatoes on the board. 20:45 And this is so rustic 20:47 we're actually gonna just mash these tomatoes, 20:51 so at this place just gonna squash them, 20:53 just push them down, give them a good mash around. 20:57 These are really rustic Italian salad. 21:02 Like that just kind of giving a good push. 21:06 Look at that, and throw them in. 21:10 Doesn't that look beautiful? 21:12 Don't forget some of the tomato juice as well. 21:17 They're just looking really nice and rustic 21:21 just a bit to sprinkle bit over like that 21:27 and squeeze over lemon juice. 21:33 Through my finger. 21:37 And that will kind of soak couple of those lovely flavors. 21:45 The flavor will just be lovely. 21:49 And we'll garnish it with some Italian parsley 21:52 before we serve. 21:55 Now let's do the mash. 21:57 This is all lovely and done 21:58 so I'm just gonna pick this up and drain it. 22:04 Well, these are in the pot lid, 22:06 you can use a colander if you want. 22:11 I'm just gonna mix this mash just in the pot that it's in, 22:17 and where's my masher? 22:19 Just give it a good mashing. 22:22 Just a bit of a messy menu today. 22:25 We got tomato all over the board, 22:26 things flying everywhere. 22:28 So when you mix, you don't want to mash it at 100 percent, 22:31 you just want to mash it so it's kind of mashed, 22:33 you want some actually you got some little bits in there, 22:35 some bits of skin, we're not looking for a puree, 22:38 it's a mash. 22:41 So we're gonna sprinkle some salt, 22:43 so put around about half a teaspoon. 22:48 May be just a little touch more and let just get some milk, 22:54 so I'm using just the plain soy milk 22:56 but you can use whatever milk that you want. 23:02 Around half a cup and just mash it all in together. 23:20 Okay, let's put this in this serving dish, 23:23 so just gonna spoon it in. 23:26 It's a very simple dish. 23:28 There's lots of flavor and sweetness 23:30 and the sweet potato 23:31 so we don't need to go overboard 23:33 and put too much stuff in. 23:36 It's a lovely mash. 23:41 I want to add some Italian parsley 23:42 just to give it a little bit of color, 23:44 so I'll just chop some of these up. 23:49 Sprinkle it over. 23:52 Now we've got some garlic for the salad, 23:54 so just get two cloves of garlic 23:58 and just squish it over 24:01 and just kind of mix it around again just evenly distributed, 24:06 the hot bread and the garlic and the tomatoes 24:09 and the beans make a really nice salad, 24:11 and we'll share some of this Italian parsley as well. 24:16 And a few tomatoes on top to make sure 24:17 the colorful yummy bits are displaying. 24:20 It's a lovely Italian salad. 24:25 This berry iced water 24:27 is a lovely refreshing drink to have, 24:29 some really subtle flavor, 24:30 so I've got some ice here out of the freezer, 24:32 some filter water. 24:33 I'm just gonna fire in some frozen berries 24:36 and some fresh berries. 24:37 So add some frozen blueberries, 24:40 so I'll put a handful of these in. 24:43 And the good thing about using frozen berries 24:44 is they kind of color the water 24:46 and just get a really subtle flavor. 24:49 I've got some raspberries here as well, 24:52 so we'll just throw some of them in like that. 24:57 And when you mix around you can see them, 24:58 look at that lovely, lovely color, 25:00 so it's not going to be sweet drink 25:02 but it's just a lightly tainted berry drink. 25:05 Some strawberries, I don't have any frozen 25:07 but I've got some fresh ones. 25:08 So just gonna slice this up, 25:10 this one looks like a better one. 25:12 And put this in here as well, 25:13 so probably I'll put about three 25:15 and we just kind of just, just roughly dice them, 25:19 nothing too flash, 25:22 so they can join the berry party. 25:26 In that like that. 25:29 Gonna put in couple of sprigs of mint, some color, 25:32 then I'm gonna put some of this ice in, 25:34 and that is going to be 25:35 our delicious lovely fresh drink. 25:41 Look at that. 25:42 Okay, let's see how these frittatas are going. 25:47 I think they're ready. 25:51 As you can see, we kind of take them out 25:55 and look at that, 25:56 they're ready to put in a plate, 25:58 lovely fresh frittata with pumpkin 26:01 and all that lovely onion and pepper. |
Revised 2017-01-05