Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000040A
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00:20 Welcome to Cook:30.
00:23 I'm Jeremy Dixon from the Revive Cafes 00:25 in Auckland, New Zealand, 00:26 and also author of the Revive Cafe cookbooks. 00:29 And today I'm going to share with you 00:31 some delicious cafe quality meals 00:34 that you can cook at home. 00:36 Cook:30 Food is all about using whole grains, 00:40 plant based proteins 00:42 where I'm using fresh fruit and vegetables 00:44 and we're wrapping it all together 00:45 with exciting international herbs and spices. 00:49 And the best part, 00:50 it won't take you hours in the kitchen. 00:52 All these recipes are lovely and simple 00:54 and easy to learn, and I hope you can learn 00:56 how to make them today on Cook:30. 00:59 On the menu today we have our pasta and salad combo 01:04 with Arrabiata, an Italian penne pasta. 01:08 We're going to be serving with parmesan cheese. 01:10 We have two awesome salads, the Moroccan carrot salad 01:14 and the rocket and cranberry salad, 01:16 and to finish off a lovely baked fruity apple 01:20 with cashew cream. 01:22 And if you want to make meals in a very short time, 01:24 you've got to be organized, they don't happen by accident. 01:27 So starting here with the clear work space, 01:30 good chopping board, sharp knife. 01:32 We got all our ingredients out that we're going to need. 01:35 Pots on the stove. 01:37 And we've got the oven preheated 01:39 to 400 degrees Fahrenheit 01:40 which is about 200 degrees Celsius 01:43 and we've got water boiled in the jug. 01:46 So let's get's started. 01:47 So we gonna start 01:49 with the reversing of the meal today, 01:50 we're going to start with the dessert, 01:51 because it's going to take the longest to cook, 01:53 these baked fruity apples. 01:55 So we're gonna make up the interior side of the apple 01:58 and we're just gonna add around about a cup of... 02:02 Cup of dried fruit. 02:03 So I'm just going to do a range of different fruits, 02:05 so we got some raisins, 02:07 we got some cranberries, dry cranberries. 02:11 Just whatever your favorites are, 02:13 we've got some golden raisins 02:14 so try and go for different colored options if you can. 02:18 And also... 02:20 Oop, come on. 02:23 They don't want to join the party. 02:25 And we've got some chopped dates. 02:28 We can also use apricots or other things as well. 02:31 So there's a whole different range of fruit. 02:34 Just going to add a little bit of water 02:35 just to kind of get a little bit of hydration. 02:39 Mix that around a little bit. 02:42 And we're going to add some nuts, 02:43 so I'm gonna add some almonds, some sliced almonds, 02:45 they kind of have a really nice crunch to them, 02:47 so round about probably quarter of a cup. 02:50 And give it a bit of spice, 02:52 gonna add two teaspoons of ground cinnamon, 02:54 and so just goes really, 02:56 cinnamon and apple just goes together really well. 02:59 So put that there, 03:01 and just going to mix that around. 03:07 And oh, that cinnamon smells lovely. 03:09 We don't need to add any sweetening 03:10 'cause there's plenty of sweetness in the dry fruit 03:13 and also from the white apple. 03:16 Just let it sit there for a couple of minutes. 03:19 And we're gonna make some apple 03:20 so we want to basically take the core out of it, 03:22 can use a core if you want. 03:24 I'm just gonna use a knife today 03:25 and you'll be really careful 03:27 that you don't end up splitting the apples, 03:28 so we're gonna go through about half way. 03:31 And can smack a little 03:32 kind of a square thing happening. 03:35 So go gently, and make sure you don't slide too far, 03:39 obviously you gonna need a really nice sharp knife. 03:42 And so I'm gonna basically turn over 03:43 and do the same thing from the other side. 03:45 Yeah, it doesn't matter if it doesn't line up exactly. 03:51 And just very carefully do that. 03:56 And if all things have gone well, 03:58 we should be able to pop out. 04:01 Oop, we only want to push out the big end just like that. 04:05 Oop, I might just pull that out there 04:08 and I'll push it through here, how's that? 04:11 There is one of them done. 04:14 And we'll just do that with the other one as well. 04:22 So take your time with these, don't get too fast. 04:27 They can easily split open. 04:36 That's really nice to have baked fruit. 04:38 Baked fruit is something you don't generally have 04:39 very often, so it's kind of a nice way to, 04:41 to get your fruit. 04:44 And you might want to just go dibbling like this. 04:46 And kind of cut it like that 04:48 and then kind of pop one end out, 04:52 another end should hopefully pop out like that. 04:56 Now they're all even kind of. 04:57 If you want to just kind of trim 04:59 a bit of the bottom off, 05:00 if you need to leave the apples out. 05:02 Some apples end up not being perfect, 05:04 I think we'll just, 05:06 just give them bit more stability, 05:08 and yep, this looking good. 05:11 So we just got this fruit here. 05:14 We'll just going to add a little bit of ginger as well. 05:16 So tablespoon of ginger, you can use fresh ginger. 05:18 Fresh ginger purees are really nice as well. 05:20 So it's a really nice fruity spicy gingery mix 05:24 that we can put in here. 05:26 In the bottom of this pan, we're gonna put some round 05:29 about just over half a cup of boiling water. 05:33 That steam will just kind of help 05:34 the apple cook a bit. 05:39 So just get this lovely mixture and stuff it in. 05:44 Might get a bit messy. 05:47 Make sure it goes all the way down to the bottom. 05:54 Here's one. 05:59 Push it down. 06:02 This ginger and the cinnamon it just smells amazing, 06:05 and it's going to even smell better 06:07 once it had a good chance to cook. 06:14 So little bit of work required, but once these are in, 06:17 they'll be cooking all by themselves. 06:23 Going at the bottom there, lovely. 06:33 Here we go. 06:35 So put those in the oven 06:36 and it will take around about 20 minutes to cook. 06:47 This Arrabiata is an Italian pasta 06:50 and traditionally uses penne pasta, 06:53 and are usually quite a little bit of a spicy dish. 06:54 There's all these different versions, 06:56 this is my favourite version of it. 06:57 So we're going to start by putting on the pasta 07:00 just to get that underway. 07:02 So we've got some boiled water here. 07:04 So always save time by boiling your kettle before you start. 07:08 Save an extra five minutes getting things ready. 07:11 And we're just gonna cook the pasta and I'm using, 07:13 I always use whole meal pasta. 07:16 Most pasta comes made of white flour. 07:19 If you possibly notice what they're good for you. 07:21 So we've got some really nice whole meal penne here. 07:25 I'm going to put in around about 250 grams. 07:28 Oops, might be a little bit more 07:29 but that's okay. 07:31 And just cook, usually takes around about nine minutes 07:35 as a rule of thumb for pasta. 07:36 But depends on the type of pasta you're having, 07:39 so just follow the packet directions. 07:41 So this guy here is warming up nicely. 07:43 And we want to start 07:44 with a base of onions and garlic 07:47 which is a lovely base 07:49 for any kind of tomatoey Italiany sauce. 07:52 So we want to have the onions reasonably fine. 07:56 So I just chop the onion in half and slice it like this. 08:01 This is my favourite quick way of chopping onions. 08:04 In fact when we hire staff for the kitchen at my cafes, 08:08 we have a... 08:10 I'm big believer in hiring people with the right talent, 08:12 so we want to make sure we hire people 08:13 who are kind of fast with the knife in the kitchen, 08:15 and we have an onion chopping, onion peeling test. 08:20 So basically have to peel a big bag of onions 08:23 and I think it's 20 minutes 08:26 and then they have to peel some pumpkins 08:29 and then have to chop some carrots as well. 08:31 So it's all these tasks we give them 08:33 just to see whether someone has that natural 08:35 fast kitchen hand kind of talent. 08:37 If they do we... 08:39 we hire them and they join our team. 08:41 And if they don't, they might be better suited 08:43 to perhaps working at the front with customers 08:45 so that's really good way of making sure 08:47 you got people who got that natural talent. 08:49 In the home it's not so critical. 08:51 You may be a fast or a slow cook. 08:54 I mean, it's not to be critical there, 08:55 so the main thing about cooking is that you enjoy 08:58 and you love the result of it at the end. 09:01 So one nicely diced onion, 09:04 can add some garlic which is essential 09:06 to any kind of pasta sauce. 09:08 So we want four large cloves, 09:10 I kind of got six little cloves, 09:12 just gonna put these on the garlic press. 09:16 They're not supposed to jump in before they're pressed. 09:18 Just gonna push it through, 09:20 got skin and all like that, there we go. 09:26 And instantly you can smell that lovely 09:30 kind of garlicky oniony flavour 09:32 which is going to be an awesome base for the pasta. 09:39 That's a great start there. 09:40 So we're gonna start adding some more vegetables 09:42 and wondering one vegetable for any pasta sauce 09:46 is bell pepper or capsicum and that's kind of mingles up, 09:51 there's a really nice taste with the tomato. 09:55 So get rid of all the, all the seeds 09:57 in the interior bits and we're just going to... 10:01 Again reasonably finely diced. 10:04 We want this to kind of mingle and to be part of the sauce 10:07 rather to be kind of a feature to display ingredients, 10:10 so we're gonna chop it small. 10:12 If we want a big chunks of redness and something, 10:14 we would leave it big, 10:15 so kind of depends on how big you cut something 10:18 as to whether you're kind of displaying it, 10:21 whether you wants to just disappear 10:23 and become part of the background flavors. 10:31 So yes, so that the work of any make, 10:34 any dish taste great is usually all the stuff 10:35 you put in the beginning, 10:37 all the background hum of flavors and the garlic, 10:42 and the onion, and the peppers. 10:45 And we're gonna use some courgettes. 10:48 And again we're gonna chop these relatively small. 10:51 Well, these are called zucchini as well. 10:53 They're called courgettes in New Zealand, 10:54 and I think in the US they call them... 10:58 call them zucchini. 11:00 So again we just gonna just chop them 11:01 into long strips. 11:03 And it's really good to when you're cooking fast 11:06 to economize on your cutting. 11:08 So make lots of long strips. 11:11 And then we're going to slice them 11:13 through like this. 11:16 Again when you're slicing you want a nice sharp knife 11:18 and was slicing through the vegetable. 11:21 We're not pushing down 11:23 because it's harder and more out of control. 11:24 When you're slicing you've got full control, 11:27 and you let the blade do the work. 11:30 How quick is that? 11:33 Let's turn it up a bit. 11:38 Throw it in. 11:39 And next ingredient is aubergine or an eggplant. 11:45 So we're just gonna chop this again finely. 11:48 Traditionally this is... 11:51 possibly not on a pasta sauce 11:52 but I think gives a really nice kind of soft 11:56 mushy kind of texture to these kind of tomato dishes 12:00 so I quite like eggplant or aubergine 12:04 when it's in season. 12:05 So again we're putting into slices 12:08 and then we're going to just cut it down that way. 12:18 And if a bit becomes, there's a few big bits in here, 12:21 it's not the end of the world. 12:24 We're going for speed over... 12:26 Necessary exact size of vegetable. 12:31 And the same with this half here. 12:33 Now this may look like a lot of vegetable 12:35 but this one in particular 12:37 actually will compress down to probably, 12:39 probably sixth of its size 12:40 or the one actually be a large quantity 12:43 once it's all cooked. 12:49 Into the pan. 12:53 It's going everywhere. 12:57 And also when you, 12:58 when you're shopping for vegetables, 13:00 make sure things are in season and things like eggplant 13:03 can be relatively inexpensive through the summer, 13:05 when the winter months when it has to be imported 13:08 it can be more expensive so. 13:10 What we do at the cafes is every, every week 13:11 I get a report from my vege marketplace. 13:16 They tell you now what vegetables are in season 13:18 and the ones that are in season are generally fresher, 13:21 they're usually more local usually more inexpensive 13:24 and high quality 13:25 so kind of shop around with the season, 13:27 if something is expensive, just try another vegetable, 13:29 there's always something that's in season. 13:32 So it can be difficult in the middle of winter 13:34 to get fresh stuff. 13:36 So with those guys mingle round, 13:38 the pasta is boiling which is good. 13:39 I think there's a couple of minutes left to that 13:41 and we've made a cracking start 13:43 to our lovely pasta and salad combo meal. 13:50 If you've just joined us on Cook:30 today, 13:52 we are whipping up our pasta and salad combo with Arrabiata 13:57 which is an Italian penne pasta, 13:59 sprinkled with parmesan cheese. 14:02 We have a Moroccan carrot salad 14:04 and a rocket and cranberry salad 14:06 and to finish off a lovely baked fruity apple 14:10 with cashew cream. 14:13 So here's two really easy salads that you love, 14:15 and salads don't have to be complicated. 14:17 All you have to do is think fresh, 14:19 think different colors and you're pretty much there. 14:21 So I'm gonna make a... 14:23 I've got a lovely lettuce here which you may not have used 14:24 which is called rocket or our regular 14:27 depending on what country you're in. 14:28 And it's baby, the baby version, 14:30 and it's got a really nice fresh mild peppery taste, 14:34 and are just beautiful with salads. 14:37 Now any kind of salad that comes in a box like this 14:38 is often looking a little bit dry, 14:40 so just, just sprinkle a few bits of water on it. 14:47 Just like that, just a few drops 14:48 just to give it a little bit of extra life, 14:50 and look at that just kind of suddenly bing, 14:53 just become alive so. 14:55 We're just gonna lay probably around about three or four cups 14:58 on the dish. 15:00 Just take out any yellow bits that might have jumped in. 15:03 Here we go. 15:05 And we're just gonna throw some lovely ingredients on top. 15:08 So we've got some dried cranberries. 15:15 I've got some walnuts. 15:18 Go really well with these guys. 15:25 That will make a lovely little dressing. 15:28 Just with some, just a little dash of olive oil 15:31 and some honey. 15:34 Don't need much at all. 15:38 Just a little bit of honey and some lemon juice 15:43 just to give it a bit of bite. 15:45 Just going to squeeze it through my fingers 15:48 to get the pips. 15:54 And we're just gonna stir it around. 16:02 Perhaps a little touch of salt. 16:06 Give it another stir. 16:08 So just making a simple dressing up 16:10 that can just revolutionize the salad. 16:12 You don't have to use those store bought ones, 16:14 just sprinkle over like that, 16:16 just enough to give it all little bit of extra zing. 16:19 All these lovely toasted sesame seeds on top 16:23 just like that. 16:25 And that is just a really simple lovely fresh salad. 16:28 It takes couple of minutes to make 16:29 and goes really well with the mini meals. 16:34 Okay, salad number two is this Moroccan carrot salad, 16:37 so I've got some carrots and these are reasonably okay, 16:40 I'm not going to peel them, 16:41 you don't have to peel your vegetables all the time 16:43 if they're in reasonable condition. 16:45 I'm gonna chop all the ends off that we don't want. 16:49 And we're going to use the food processor 16:51 to grate these, you can use a hand grater, 16:54 but basically this is your food processor box 16:57 that came and will have all this grating blades 16:59 and slicing blades. 17:00 So use the coarse grating one 17:03 and all we have to do is turn it on 17:06 and put the carrots through 17:09 and they will become in ten seconds 17:12 really grated to use in the salad. 17:15 They're really great time saving way 17:17 of making salad. 17:20 Couple of seconds, oop there is a few 17:22 that endurably don't make it but use them another day. 17:27 And we're just going to make it on this platter here. 17:30 It's quite nice to vary your dishes 17:32 so we've got kind of like a oblong dish. 17:34 This is just like a nice flat plate so, 17:37 salads often look good on white 17:38 so make sure you stock your kind of kitchen 17:41 with some nice white crockery, 17:44 and other colors can look good as well like wood 17:45 but just a good range of dishes 17:47 can really help with the presentation. 17:52 And we're going to make it a salad dressing 17:53 for this as well. 17:55 So we gonna use some coconut yogurt. 17:57 You can use any kind of, you know, 17:59 a good plant based yogurt that you've got, 18:00 so around about a cup. 18:02 Just going to add some colors and flavors and add just, 18:05 put a quarter of teaspoon of salt 18:08 and we get a little bit of carrot out of there. 18:10 Not that it probably matters. 18:12 And we're going to add some lemon juice. 18:14 Just make a nice creamy yogurt dressing. 18:18 So you can get some really nice plant based yogurt these days. 18:27 You could also use a cashew cream 18:28 or something out there if you wanted to make one up. 18:32 Dash of honey. 18:35 And we're going to add some turmeric 18:36 which will give it a nice yellow color. 18:39 So round about quarter of teaspoon 18:41 and some cumin, 18:43 and these are the kind of two flavors 18:44 that make it you know Moroccan, 18:46 it's probably around about a teaspoon of cumin. 18:50 And then we're just gonna stir it together. 18:53 And this will become a lovely dressing 18:56 that will mingle with the carrot. 19:01 Let's keep stirring. 19:03 We'll get there in the end. 19:11 Here we go, so it's nice and creamy 19:12 so pour over the top. 19:13 Now reserve a little bit at the end 19:15 that you kind of drizzle over before you serve. 19:17 Just kind of, just kind of 19:18 mingle that all through together. 19:20 Oh, I've forgotten the, the other major ingredient 19:22 for I've spent too much time mixing, 19:24 and that is cilantro or coriander. 19:27 So I store my herbs in the fridge 19:29 in wet paper towels. 19:30 It's the best way of keeping them nice and fresh. 19:33 So we're gonna slice this up. 19:34 Now on the first two slices, 19:36 they can be really nice for the garnish, 19:37 so we're going to put that aside, 19:39 and then we're going to chop this. 19:42 We've got probably a couple more of cilantro 19:45 and as you get closer to the base, 19:46 you can use the stalks, 19:48 but just start chopping a little bit more finely, 19:51 and the bottom end of the stalks 19:53 are not normally useable, 19:55 I'm just gonna mix it through here as well. 19:58 And these cilantro or coriander and carrot 20:01 go together really nicely 20:02 along with this lovely Moroccan flavors. 20:05 And save dishes we use mixing on the dish 20:07 we're going to serve it, makes it nice and rustic. 20:16 There you go just like that. 20:18 And just to finish, you know, garnishing is also important, 20:21 so just save some dressing, just kind of drizzle along, 20:23 so we've got dressing kind of through the salad 20:26 and also drizzle on top, 20:29 and a little bit of extra on top like that. 20:32 And that is already for the table. 20:37 You know, how are these guys going, 20:38 looks like the pasta is ready. 20:41 So with the pasta just kind of, you want to... 20:43 Oops, I might use a spoon. 20:45 Don't want to burn my fingers. 20:48 So what you want to do is just check, 20:50 I've already turn this down that is kind of al dente. 20:53 So it's firm, 20:55 probably it's firm to go out far as chewable, 20:57 it's staying together but it's still kind of soft 21:00 so that's kind of have that pastry. 21:03 And we also just kind of drain it through a colander. 21:07 Just to stop the cooking. 21:15 We'll just leave this here, turn the gas off, 21:19 and we'll come back to that later 21:20 so it doesn't overcook. 21:22 And this guy here is looking wonderful. 21:24 Look at how these vegetables are reduced down to probably 21:26 under half their original size. 21:34 I'll just move this out of the way 21:35 so you can see what's going on there. 21:39 And yep, that's already for next ingredients, 21:42 so we're going to add some, some tomatoes, 21:47 just normal canned tomatoes are fine. 21:51 Just gonna open these cans of tomatoes. 21:54 You can use fresh tomatoes if you want 21:56 but canned tomatoes are so easily available. 21:59 Make sure you had your pantry full of them, 22:02 they're great ingredient. 22:04 Gonna pour those through two cans. 22:10 Gonna add some honey, tomatoes need a little bit of sweetening 22:12 because they kind of on the bitter side 22:14 so that two tablespoons of honey, 22:15 use date puree rather healthy sweetener. 22:18 I think that makes this 22:20 particular salad kind of the name 22:22 it is take a little bit of spice, 22:23 so then add about a tablespoon of chilly paste. 22:26 You could use fresh chilies if you wanted. 22:29 If you don't like hot stuff, just leave it out. 22:31 And also gonna add some tomato paste 22:35 just to give it a little bit of extra, oops, 22:37 extra bit of thickness. 22:43 So we'll just fry some of that, 22:45 probably around about two tablespoons 22:47 or two good tablespoons. 22:48 And then, this will mix up and become really nice. 22:53 Oh, salt, better putting about, about half or teaspoon of salt. 22:57 They want to adjust it later and that's pretty much, 23:01 this all finished. 23:06 Okay, we need something really nice 23:07 to put on these baked apples, 23:09 so I'm gonna make just a lovely simple cashew cream. 23:12 So we want one cup of cashew nuts, 23:16 and one cup of water, 23:18 and we're just going to blend it just like this. 23:25 Around about couple of seconds. 23:27 And we've got a low power blender, 23:28 you might want a full protection 23:29 from the knife, make it perfect, 23:31 and use only the blender. 23:35 Just check the consistency. 23:38 There is little bit, little bit runny, 23:40 so I'm just gonna add a few more cashews 23:42 just to thicken it up. 23:44 Every time you make this recipe, 23:45 you kind of have to adjust it 23:48 to get the consistency you want. 23:50 So it's hard to give you an exact recipe. 23:52 So day to day flexible we become. 23:55 Meanwhile get the apples out of the oven. 24:00 Oh, look at this. 24:07 They're looking really nice. 24:10 So just get those out and put them in a dish. 24:15 I'm multitasking here. 24:18 And as you can see that is lovely and soft. 24:21 Should be very gentle with them, 24:22 they can break apart. 24:24 And we're just gonna put them on this tray. 24:29 And they're hot. 24:37 Just like that, they're just full of lovely sweet goodness. 24:44 Try not to bend this on the, on the handle. 24:47 And this cashew cream I think should be finished now. 24:50 So just gonna pour it in there and have that on the side, 24:54 that's gonna be lovely. 24:55 I'm just going to finish 24:56 the finishing touches on the pasta. 24:58 So we want to put some baby spinach in 25:00 and could use spinach, frozen spinach as well. 25:03 Just gonna stir through some of that, 25:05 that will kind of reduce down. 25:09 And then we're gonna stir through some of those pasta. 25:12 So pour that, we don't need all this actually 25:13 so stir through most of that, 25:16 and we're gonna end up garnishing it at the end 25:19 with some lovely olives and some Italian pasta 25:22 so it will just take a couple of minutes 25:24 just to reduce down through the break. 25:28 And I think everything is now done 25:30 and ready to go to the table. |
Revised 2017-01-05