Cook 30

Thai

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000041A


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.


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Revised 2017-01-30