Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000041A
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00:20 Welcome to Cook:30.
00:23 I'm Jeremy Dixon from the Revive Cafes land, 00:25 in Auckland, New Zealand 00:26 and also wrote the Revive Cafe cookbooks. 00:29 And today I'm going to share with you 00:30 some of my most favorite meals that you can cook at home. 00:35 Cook:30 Food is all about using whole foods. 00:37 We're gonna be using plant based proteins, 00:40 whole grains, fresh fruit and vegetables 00:43 and wrap them all together 00:45 with international herbs and spices. 00:48 And the best part, 00:49 you don't have to spend hours in the kitchen. 00:52 I'm going to show you how simple it is 00:54 in the next 30 minutes. 00:57 On the menu today we have my favorite Thai dishes. 01:02 We have dry cream carry chickpeas, 01:05 tofu kebabs with a lovely peanut satay sauce 01:11 with a beautiful grilled fruit 01:13 with an apple and cinnamon cream. 01:17 If you want to prepare food in a really short time, 01:19 you need to be prepared. 01:20 It doesn't happen by accident. 01:22 Nice clear work surface chopping board, sharp knife, 01:27 ingredients out and ready, pots and pans on the stove, 01:31 we got the oven going and we have water in the jug. 01:35 So we're set up and ready. 01:37 So let's get started. 01:39 First job is usually the one 01:40 that's going to take the longest. 01:42 So we're going to make some brown rice 01:43 which is a good item to have with our curries and our satay. 01:46 So this could be my standard recipe for brown rice. 01:48 It has a reputation for some thing 01:50 that's being very bland and boring and tough, 01:52 but it's got so much more nutrients 01:54 so do try to use brown rice where you can. 01:57 So the good recipe for brown rice 01:58 is one cup of rice 02:00 and I found this beautiful Jasmine brown rice 02:02 which is really, really nice. 02:04 So one cup of rice, to two cups of boiling water, 02:08 so I'm going to measure this out. 02:12 So it's a one to two ratio works really well for rice 02:15 and also quinoa in backward. 02:19 There we go and that would take around 02:21 about 25 minutes to cook. 02:23 Two rules of brown rice, lid on. 02:26 We want the moisture to stay and go into the rice, 02:28 not evaporate 02:30 and resist the temptation to stir, 02:31 little holes will appear 02:33 and you want to let that happen naturally. 02:35 And that will help cook the rice nice and evenly. 02:38 First job done. 02:39 Okay, let's start the Thai green curry. 02:43 And this is one of my favorite curries. 02:45 There's lots of different Thai curries you can make, 02:48 red curry, yellow curry, all the different colors 02:50 but green curry, traditionally the hottest 02:52 but you can make it is as hot or as mild as you wanted to. 02:56 So first base is a good onion, 02:58 so we got a lovely onion here. 03:01 I'm going to chop this up into medium dices. 03:08 So this would cook down, 03:09 so you don't need to be too perfect with your chopping. 03:13 I'm gonna put that in this pan which is heating, 03:17 better throw a little bit of oil in 03:19 and with all you don't need to deep fry 03:21 all your vegetables, just a little, 03:23 little splash just to stop it from sticking, 03:25 no more than a tablespoon. 03:28 And we'll get those underway. 03:32 To go along with onions, 03:33 garlic is a lovely thing as well. 03:36 So I've got some fresh garlic here, 03:37 two lovely big cloves, 03:39 so too big cloves or four little cloves 03:41 straight in the garlic press. 03:43 I'm just gonna squeeze it through. 03:45 This will save us some time. 03:48 There we go. 03:51 Another friend of onion and garlic is ginger. 03:55 You can use fresh ginger if you want to chop it up. 03:57 These little processed ones are quite nice as well, 04:00 so throw in two tablespoons here. 04:04 And also try the red onion, 04:06 and we want the red onion to kind of 04:07 retain its color and shape. 04:10 The white onion is more of 04:11 a kind of a sweetener of the dish. 04:13 This is more for kind of, you know, acidic purposes, 04:15 so we're gonna keep it reasonably big 04:20 and just chop it into a big chinks like this, 04:22 so you kind of have this nice purple color 04:25 throughout the dish. 04:29 I'm gonna throw in a capsicum, I got a half one, 04:31 we've used the half one for last recipe. 04:34 So I'm just going to chop out all the insides. 04:38 And we'll get this guy going as well. 04:45 I'm going to be adding some green ingredients like broccoli 04:47 and zucchini and beans later 04:49 but we don't want those to cook through too quickly, 04:51 they're more of a cook at the end 04:53 kind of ingredient vegetable 04:54 so these are things we want to cook well and soften up. 04:59 And it's off to a wonderful start, 05:01 oh, mushrooms. 05:03 I love mushrooms in my curries. 05:05 It's really nice when we go to restaurants with my wife 05:07 because she hates mushroom so we end up getting, okay, 05:10 you're not getting lots of mushrooms put on my plate 05:12 which is I love that experience. 05:15 So we're just gonna use some mushrooms, 05:17 just half of them. 05:18 We're gonna let them cook through quite well, 05:20 but we still want to retain the mushroomy 05:23 kind of shape to give us some nice texture. 05:30 Cut just in half like that. 05:34 It's probably gonna be enough. 05:37 They take a while to cook down as well. 05:40 So keep it stirring, keep an eye on it. 05:42 Probably turn the gas down a little bit. 05:45 We wanted to cook and caramelize 05:47 but we don't want to burn on the bottom 05:50 which I'm notorious for doing this quietly. 05:52 So you got to stay alert in the kitchen. 05:56 Great start there. 05:59 Okay, next job we're gonna start 06:01 the Thai kebabs, tofu kebabs. 06:04 So I'm just gonna turn this pan on here 06:08 and get some tofu from the fridge. 06:14 You know, I used some tofu in another episode 06:16 so I got half a block here. 06:18 So tofu does have a reputation for being bland and boring, 06:20 but we're gonna put 06:21 a really lovely satay sauce-- 06:23 which we've done, 06:25 hopefully dispel any of those myths. 06:27 So we want to chop it into lovely, into big cubes. 06:32 We don't them too small because they can break up. 06:35 We're gonna put them on skewers, 06:37 so make sure you keep them reasonably large 06:42 and nice and kind of square like that. 06:48 And we just kind of, 06:50 we got some little kind of bamboo skewers here. 06:53 And we just kind of skewer them up 06:55 and cook them like this, 06:57 so it's kind of quite a nice Thai thing too. 07:00 Often you generally go with the cuts of meat. 07:04 Tofu is actually grilled up to be really nice as well. 07:09 So put around about five per stick, 07:13 just kind of a nice quantity. 07:16 And I'll just turn that pan down 07:18 so it doesn't get too hot. 07:23 This will take a little bit of time. 07:31 Here we go. 07:33 Look at that. 07:34 Now, so I'm gonna put a little bit of oil in the pan, 07:37 so they don't stick too much. 07:40 So we want probably around about a tablespoon, 07:43 and we're just gonna put these in here 07:45 and line them up in the pan and have them sizzling away. 07:51 And we'll turn this a couple of times. 08:04 I'm kind of rotating around. 08:05 They will slowly just nicely heat up 08:08 and we'll add some flavor in those near the end. 08:13 Okay, let's start the satay. 08:17 So I'll turn this pan, I've got quite a few things 08:19 on the burners today. 08:22 So this is a lovely peanut satay. 08:25 And we're going to... 08:27 There we go, get the onion, start with an onion 08:30 to really give us a really nice sweet 08:32 kind of a start to the satay. 08:35 Now we're gonna chop the onions 08:38 as fine as you can. 08:39 You don't need to be too obsessed about it 08:40 but just keep them nice and small, 08:42 we wanted to kind of dissolve and become invisible 08:45 and form a really nice sweet base 08:48 for the satay sauce. 08:50 Here we go, so chop them like that, like slices, 08:53 then we can go through. 08:55 Just make sure you get a sharp knife 08:56 and we're rocking the knife through, 08:58 we're not pushing it down like that, 09:00 we're slicing it through, you let the blade do the work. 09:07 Again just a touch of oil, 09:11 and get these underway. 09:24 Now, satay goes really well... 09:26 Ginger is a really good ingredient for satay, 09:28 so we're gonna put about probably 09:30 four tablespoons of the stuff in. 09:32 Again you can use whole ginger if you want, 09:36 but ginger is just the ingredient 09:38 that makes it extra, extra special. 09:40 And of course, some garlic. 09:43 You get too much garlic, 09:45 much of garlic in this kind of dishes, 09:46 and these are kind of really good Thai ingredients, 09:48 just bringing these 09:52 lovely flavors together. 09:56 So take a few minutes to get up to temperature. 10:01 Okay, the rice is boiling, 10:03 so I'll just turn that down as well, 10:05 just down to really low. 10:08 And just leave that some of there 10:09 so it's just bubbling. 10:12 And keep stirring these, 10:13 so you got to keep your wits about, 10:15 you know, on this one today, 10:16 just keeping everything not burning 10:18 and cooking along. 10:19 We've made a really good start and everything's under way, 10:21 and all the stuff that needs to be cooked through is 10:25 you start it as soon you get into the meal 10:27 and we can kind of relax a bit more for the remainder 10:29 once things are underway. 10:31 So let's throw some more items in here. 10:34 That's nicely kind of caramelizing, 10:36 getting soft, 10:37 so let's add some more fresh ingredients. 10:41 So we'll go with a zucchini or courgette depending on 10:46 like what they're called in your country. 10:48 Then we're just gonna just kind of cut them in half 10:51 and then cut them diagonally. 10:54 So just a few different kind of shapes ingredients 10:58 and different colors is really nice. 11:00 We're gonna throw some broccoli in. 11:02 Cut the stalk off 11:04 and just kind of cut it into florets. 11:06 So just chop the bases off 11:07 and just kind of chop it through, 11:11 and you probably want to half them. 11:14 So you kind of got big bite sized 11:16 shapes of broccoli just like that. 11:22 They say it's a lovely color. 11:26 Like that, put that in. 11:36 And now some green beans, nice and another color. 11:41 So we're gonna take the end off 11:42 so just kind of line them up, 11:44 slice the end off, turn it around, 11:48 slice the other end off and throw them in, 11:52 keep it nice length, you don't want to cut them up. 11:55 We will have a little bit of a stir. 11:58 Those kebabs I think, yeah, I got an extra one on there. 12:01 We just start turn over as you can see 12:02 they're starting to brown up nicely. 12:05 So just keep turning them all. 12:07 You don't need to turn them perfectly but as long the... 12:10 you're not keeping the same one 12:11 on the bottom for the corrugation. 12:15 You might just turn it down a little bit, 12:18 so they're not burning. 12:19 We don't need them to cook too quickly. 12:23 Going well. 12:28 This satay ingredients are coming on. 12:34 I'm gonna come back to that and add the peanut stuff later. 12:39 So stir this curry around, we're just keeping on... 12:41 I love these dishes we just keep adding ingredients 12:43 to start with the onions as the base, 12:45 add the veggies towards, add the flavors 12:47 and just kind of like building the house, 12:49 almost as building all these different components. 12:52 So then I'm gonna have some Thai curry paste, 12:55 I've got a green Thai curry paste, 12:57 and these are my supermarkets. 12:59 Some of them are fill with some shrimps 13:01 and oyster sauce and things like that, 13:03 so try and find one that doesn't have 13:04 those kind of ingredients. 13:05 But it's really, it should be really easy 13:07 to find them these days. 13:08 So I'm gonna put around about a tablespoon in. 13:12 Now, everyone is different. 13:13 Some of them are stronger than others. 13:15 This one's reasonably mildish. 13:16 So do be careful that you don't 13:19 kind of overpower it or overheat it, 13:21 but you do want some flavor. 13:22 And remember, we can always add some at the end 13:24 if it's not quite kind of Thai green curry enough. 13:27 Okay, one and half cups of water. 13:34 And we're just gonna soak and mix it through nicely, 13:37 gonna add some honey just for sweetness 13:39 to probably about two tablespoons. 13:44 And we're gonna pour these through the curry. 13:50 And this is just kind of, the flavor is kind of 13:52 all mingled together. 13:53 So this curry is actually probably not one 13:55 that a Thai chef would probably approve, 13:57 but it's kind of my quick and easy way 13:59 of getting some great Thai flavors 14:01 and nothing it tastes great. 14:04 But yeah, Thai chefs might not approve of the way I do it 14:07 but I think it's a really great quick way to get some flavors. 14:11 Look at that, so we may go through for little bit, 14:13 you don't want to overcook it 14:15 'cause you don't want the broccoli to overcook, 14:16 but probably another five or so minutes 14:19 and that will be looking really good. 14:22 Just try the tofu turning again. 14:25 Just keep, just keep rotating it. 14:28 And they'll eventually be nice and cooked. 14:33 This guy needs a little bit more, 14:34 so the onions are little bit, a little bit kind of raw 14:37 so you really want to make sure it's caramelized 14:39 and nice and soft before you embark 14:41 on making satay. 14:46 If you've just joined us today on Cook:30, 14:49 I'm cooking my favorite Thai dishes. 14:52 We have Thai green curry chickpeas 14:55 and these lovely tofu kebabs with peanut satay sauce. 15:00 We have some grilled fruit 15:02 that we're gonna have with the apple 15:04 and cinnamon cream. 15:06 So let's get the fruit happening. 15:08 Now before doing I flip the board, 15:09 we've been chopping things like onions on it. 15:11 So we don't want that kind of flavor through the fruit, 15:13 so I flip the board. 15:15 And it's good to have a tee here underneath 15:16 just to give it a bit of non-slip ability. 15:19 And we're gonna start with a fresh side with the fruit. 15:23 So you probably didn't have a grilled fruit before 15:25 but it's actually really lovely. 15:26 So it's got a selection of fruits 15:28 and we're just gonna start chopping it up. 15:30 So I got a lovely pineapple here 15:31 which will probably be the feature component of it. 15:35 So the pineapple you just want to just 15:37 cut around the edges like this. 15:39 Good sharp knife helps incredibly. 15:44 We can put that in the bin or your compost store. 15:48 Chickens, it's even better. 15:50 I'm just gonna half it. 15:51 In the middle you kind of got like a really hard 15:53 but so we want to make sure we just kind of cut that out. 16:01 That should hopefully ping out. 16:05 We don't want to hate that, it's just a bit unpleasant 16:08 and this one here as well. 16:14 Here we go. 16:15 We're just gonna just slice these up, 16:19 kind of thin just about that. 16:21 And with this one here, there's kind of no rule, 16:23 so whatever your favorite fruits are, 16:25 just throw them in and they will... 16:27 Every time you make it will be different 16:28 which kind of adds to the dish. 16:31 And we're gonna put some parchment paper in, 16:34 just to help with the clean up 16:37 or baking paper and don't need much, 16:42 that's just gonna... 16:44 Doesn't have to go over the whole thing 16:46 but it just helps with the cleanup. 16:47 So just lay that down there like that. 16:52 Oops, few of them are broken up. 16:53 It's okay. 16:59 I'm gonna add some blueberries and I put them on as well. 17:03 Gonna add some strawberries. 17:07 Put some nice strawberries. 17:08 Try and cluster everything kind of together 17:10 but if they kind of wobble apart, 17:13 that's not the end of the world. 17:17 And we've got some bananas. 17:22 Trying to take the skin off. 17:24 Just slice some of these up. 17:26 Just nice diagonal kind of way is quite nice. 17:30 I'll do another one. 17:33 So whatever your favorite fruits are, 17:35 just throw them on. 17:42 Just gonna throw a pear on. 17:45 So we'll take out 17:49 the middle part like that, 17:55 and we're just gonna just slice these through. 17:59 These are kind of quite hard 18:00 so we probably want to have them reasonably thin. 18:02 They may take a bit to cook. 18:05 And how is this going. It might just... 18:06 Let's see, it's nice and cooked, 18:08 the broccoli is pretty much, pretty much there. 18:10 I'm just gonna turn this off and the remaining residual heat 18:13 will help this continue to keep cooking. 18:17 And these onions are nearly ready to go as well. 18:22 Put those there. 18:25 I'll throw an orange on. 18:26 I was gonna throw the orange on with the skin. 18:31 And this is gonna look really pretty 18:33 when we cook the dish. 18:35 There is not enough room on the tray. 18:39 I think that's all good to go. 18:40 I've got some, some blackberries here as well. 18:47 And so we've got the oven set to grill or broil 18:50 which means the heat is from the top 18:52 and we want these to have direct heat 18:54 from the top of the oven 18:55 which will bring those up and make them really nice. 18:59 You can also do them on the grill, 19:01 on the stove, 19:02 in a pan just anywhere to heat them basically. 19:06 So it's all looking good and underway. 19:09 The satay, we just turn the heat up on this 19:13 and, oop, wrong one. 19:17 And we want to start here finishing this. 19:20 So the main ingredient for satay is peanut butter. 19:23 And it's just absolutely lovely so we'll put that on there. 19:31 So we want around about five teaspoons... 19:38 and we want to put in some coriander, 19:44 so about a tablespoon of it. 19:46 A tablespoon of cumin... 19:53 and a drizzle of honey... 20:00 and some salt 20:03 probably about a half a teaspoon, 20:07 and give it a good stir. 20:11 We see the ginger and the onion, 20:13 the peanut butter and those spices, 20:15 this how you make a lovely satay sauce. 20:18 So we want to add some water. 20:20 And this will vary every time you make it, 20:22 so you probably want to start off 20:23 with a round about that much there. 20:30 And we just probably round about a cup to start with 20:33 and we'll just stirring it a little bit... 20:38 until it becomes a nice, 20:40 smooth satay. 20:44 Oops. 20:47 Continue and there we go, 20:50 a bit of stirring and it's a lovely thick consistency 20:53 so just keep adding water until it 20:54 becomes something that looks like that. 20:56 And if you add too much water, 20:58 just add a bit more peanut butter 20:59 so just keep adding that those ingredients. 21:02 That smell amazing. 21:04 Now, I just realized I forgot to put honey on the fruit. 21:08 Just kind of help for the caramelization process 21:12 so I would just throw, 21:14 just a drizzle of honey over that, 21:18 just adds a little bit of sweetness and just, 21:20 just to help some to become nice 21:23 and golden and cooked. 21:25 There were we go back in the oven. 21:34 Now, we are going to finish this. 21:38 So the curry's got this nice lovely liquid in the bottom 21:42 as you can see. 21:43 And it's gonna be really flavorsome 21:45 so we want to just finish this off. 21:46 We're gonna add some salt. 21:49 So around about half a teaspoon, 21:52 and you may want to adjust it to your own preferences. 21:57 And we're gonna add some coconut cream just to... 22:01 coconut milk sorry, just to finish it off, 22:04 so I'll find my can opener. 22:09 And we're just gonna pour this through 22:11 which is a lovely finishing touch. 22:17 So we'll just drizzle it through. 22:20 Look at that lovely coconut milk. 22:23 So round about half a can 22:25 which is around about probably 200 mils 22:28 and that just kind of makes it a lovely and creamy. 22:35 Looking lovely 22:36 and for the protein source of this, 22:38 I'm gonna use some chickpeas. 22:41 And I have frozen some chickpeas. 22:45 I've cooked them and I've frozen them 22:46 and they come out of the, the freezer looking like that, 22:49 all hard and clumped together, 22:51 but we just get a colander. 22:55 And run some hot water over them. 22:57 And they become fresh and ready to use. 23:01 This is a really, really cool thing to do, 23:04 so we're gonna dump these in here like that. 23:09 Just run the hot water over it. 23:13 And within a few seconds they kind of break apart. 23:17 So you can use the can chickpeas if you like. 23:23 But these are just an excellent way 23:24 of cooking your own chickpeas. 23:27 So gonna put around about two cups in 23:29 which is about how much would be in a can. 23:33 And stir them through the curry, 23:35 and that hot water will help defrost them 23:37 and just warm them up. 23:40 And all that needs then is a garnish. 23:43 And then it's finished. 23:48 Okay, let's make this lovely cashew and apple cream, 23:51 so normally make cashew cream with just cashews and water, 23:54 but I'm gonna make it with apple juice. 23:56 So general thumb is one cup of cashews 24:01 to one cup of apple juice. 24:04 So you can use fresh apple juice if you want, 24:07 I'm just using store bought apple juice. 24:09 It doesn't have any sugar anything added. 24:12 And we're just gonna pop on the top 24:14 just around about 24:17 half a teaspoon of cinnamon just to give it a bit of bite. 24:20 And let's blend. 24:27 We're gonna get a lovely apple cinnamony color. 24:33 It should be enough. 24:38 If your blender isn't particularly strong, 24:39 you can soak the cashews overnight beforehand. 24:42 Look at that lovely smooth cream. 24:45 Smell the apple. 24:46 So I poured in there 24:47 and that's gonna be a lovely addition 24:49 to go with the grilled fruit. 24:53 Okay, let's get the kebabs out. 24:56 They're looking good. 24:57 So I'm just gonna lay them up here. 24:59 That is a way we put it there on a dish like this. 25:08 And we just kind of spoon some of those lovely 25:11 satay peanut sauce over the top. 25:16 I'm gonna put some on the bowl mix it as well, 25:18 so you can add a bit extra if you want later. 25:20 And this is just gorgeous 25:22 and goes well with this with the plain, 25:23 kind of the plainness of the tofu 25:25 which is now nice and crispy. 25:29 Wonderful, let's see how the fruits going. 25:34 Oh, look at that. 25:37 Here we go, look at that's really nice and tender. 25:40 That's only probably five to six, 25:41 seven minutes in the oven is all it need 25:43 and just makes it really nice and soft and sweet. 25:47 So plate that up in the break in this lovely tray here, 25:50 and I think we're almost ready to serve. |
Revised 2017-01-30