Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000043A
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00:21 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. 00:30 And today, I'm going to share with you 00:31 a delicious cafe quality meal that you can cook at home. 00:36 And it will be easier than you think. 00:39 Cook 30 food is all about using whole foods. 00:42 We're gonna be using plant based proteins, 00:44 lots of fresh fruits and vegetables, 00:47 whole grains, and wrapping it all together 00:49 with international flavours, and herbs, and spices. 00:52 The best part, you don't have to spend hours 00:55 sliding in the kitchen to make a great meal. 00:57 I'm gonna show how to make a delicious meal 01:00 in just 30 minutes. 01:03 On the menu today, we have a Spanish Paella. 01:06 We have baked vegetable chips, 01:09 and a delicious creamy broccoli and cranberry salad. 01:13 And to finish off, black almond fudge. 01:19 Now meals in a hurry don't happen by accident. 01:21 As much planning as you can do in your kitchen 01:23 will save you a lot of time later 01:25 and when you want to produce some meal. 01:27 Make sure you start with the clear counter, 01:29 we've got all of our pots, trays, 01:31 and ingredients are out, ready to go. 01:33 We've the oven on at 350 Fahrenheit, 01:35 about 180 Celsius. 01:37 Boiling water on the jug, chopping board, sharp knife, 01:41 great attitude, and we're rearing to go. 01:44 So we want to start with the item 01:46 that's gonna take longest to cook 01:47 and that is the black almond fudge. 01:49 So we'll start that now. 01:51 And this is really simple, all is one of these 01:53 'throw all the ingredients into the food processor' 01:55 type of dishes, which I love 'cause that's so easy. 01:59 So we're gonna start with them dates. 02:01 So we're gonna use around about a couple of dates. 02:04 What I'm gonna do, I'm just gonna soak them 02:06 of boiling water, just to kind of soften them 02:12 before you get on with them. 02:13 So start that right now. 02:14 I just need a minute or two just to hydrate it up, 02:17 and it will just make it easy to blender 02:19 and they're kind of motion to the fudge 02:21 a lot more and cleaner too. 02:23 So we're gonna have some oats, 02:25 so we're gonna have a half a cup of rolled oats. 02:28 Put that in there, it's half a cup. 02:31 And we want half a cup of almond meal, 02:32 which is just grind up almonds. 02:34 You can make it yourself in a coffee grinder or blender 02:36 if you want. 02:37 There we go. 02:39 And we're gonna use some carob powder. 02:40 Carob is like a healthy chocolate alternative. 02:43 So, you can but this at most of health stores. 02:45 So we're gonna put it around about 02:47 half a cup of carob powder. 02:49 And it's kind of really kind of quit sweetness, 02:51 kind of a chocolaty taste 02:52 but although that chocolate connoisseur 02:55 will probably disagree with you. 02:57 Gonna add two tablespoons of honey. 03:03 And most of the things gonna hold this together is, 03:05 which you wouldn't believe is black bean. 03:07 So I've got a can of black beans. 03:09 I'm just gonna open these and these are gonna be 03:12 what kind of gives it a, I suppose a bit of protein 03:15 and kind of the deep the flavour. 03:17 So it's got some juice in their we want to make sure 03:19 we drain that out using the lid. 03:24 Like that. 03:27 And we're just gonna put these black beans straight 03:30 in food processor like this. 03:34 You won't even taste the black beans, 03:35 so don't stress too much about it. 03:37 Got a ripe banana, throw them in. 03:42 And we're gonna put 03:43 in two teaspoons of vanilla essence. 03:48 One, two. 03:52 And what's next? 03:53 Well, the dates, so we'll just drain the dates. 03:56 Just drain it through the fingers. 03:58 Oh, it's quite hot. 04:00 Not too bad. 04:01 It's just that minute or two, 04:03 it's just kind of help them along. 04:06 And now what we need to do 04:07 is just blend it up in food processor. 04:11 Now this recipe won't work in your kind 04:14 of this type of blender style jug 04:15 because it's not liquid enough. 04:17 You want it really, really kind of quite compact, 04:21 so, it's not sort of liquid type of a mixture. 04:25 Oh, looking good. 04:30 And look at that. 04:33 As you can see, it's a lovely kind of a mushy, 04:38 kind of a mixture, which is great. 04:40 There's just one more ingredient to add 04:42 and we're gonna add some slivered almonds. 04:45 So these are these almonds like this, 04:46 so we're just gonna mix it in. 04:48 So you want around about half a cup. 04:51 And they just give really lovely kind of a crunch 04:53 that pervades to the mixture. 04:56 So I'll just get my spoon to... 05:01 Get it out. 05:03 So I'll just get off the blade first. 05:07 And we're just going to spoon this. 05:09 I've got a, just some kind of baking dish like 05:11 this is all you need. 05:13 And to save on clean up I'm gonna put 05:14 some parchment paper or baking paper on it. 05:24 So just gonna just press it in here. 05:27 The baking paper never does lot of fold. 05:31 So what we'll do is we'll just spoon it on to the... 05:38 Into this dish there. 05:44 So as you can see, you know, 05:45 if you're generally making fudge, 05:46 you're generally adding lots of white flavor, 05:48 properly lots of processed sugar, 05:51 lots of flavourings, probably using 05:52 some unhealthy biscuits to make fudge. 05:54 This is just really helpful 05:56 whole food's way of making a nice fudge. 06:00 Looking delicious. 06:02 So we'll just push that down here with the baking paper. 06:08 And we're gonna keep it nice and rustic, 06:11 which is a good word to use 06:12 when you got some food that's messy. 06:14 It's kind of get it laid out like that. 06:24 Perfect. 06:26 And it's pretty much ready to put straight in the oven. 06:29 It will take around about 25, maybe 30 minutes. 06:32 So we want to get it in there as soon as we can, 06:33 when we start the meal. 06:35 It will bake up and harden up. 06:39 The second job, we want to start the paella. 06:42 I have trouble pouncing this word, 06:43 paella is kind of what I normally call up. 06:44 But all my Spanish friends tell me paeio or paeia. 06:48 Well, something like that anyway. 06:49 I'm not a language specialist 06:51 so be kind of get the drift here. 06:52 So we're going to start every good dish 06:55 with a lovely onion. 06:59 So I'm just gonna, 07:00 oh, I've got some fudge on my knife. 07:04 Try not to mix ingredients between dishes when you can. 07:08 And a paella is kind of like a, it's kind of a ricey dish. 07:10 Often you find it at big market festivals 07:12 with these big kind of, big trays that are heating. 07:17 They usually have all of that meat in it, 07:19 sort of rice and vegetables. 07:21 But the one today doesn't have meat, 07:22 we just gonna have some nice flavours, 07:24 lots of fresh vegetables, 07:26 and we're just kind of mix it all together. 07:28 It's kind of one of these, which again I love, 07:30 is 'throw all the ingredients into the pan' kind of dish. 07:34 And all the flavours just mingle when you end up 07:36 with this really lovely dish that's just great. 07:41 So put the onion in, get this started. 07:47 And I'm gonna put just a little bit of oil in here, 07:49 just stop it from sticking. 07:52 Then you need a couple of teaspoons of oil. 07:55 So don't go too crazy on it. 07:59 Better start stirring it. 08:03 And for this kind of dish 08:04 you want like a really nice lower pan. 08:07 You can get actually get paella, 08:08 special dishes that they make them in. 08:10 But just any kind of nice low kind of dish is great 08:13 and we'll serve it on this dish on the table as well. 08:17 Garlic is an essential element to this. 08:19 So just get some cloves of garlic 08:23 and press it through. 08:26 Just put skin and all into the garlic press. 08:30 Like that. 08:32 So two cloves to the job. 08:36 Gonna add some ginger. 08:38 So I'll put in two table spoons of ginger. 08:43 Which is a really just a good stand of base 08:45 for any dish in the pan like this. 08:48 And we're gonna start chopping up some vegetables. 08:50 So we'll start with this lovely red bell pepper or capsicum, 08:56 depending on what country you come from. 08:58 Just rip out the seeds. 09:03 And we gonna, this is gonna cook for quite a while 09:05 because we're putting this again, in the dish. 09:07 So you want to chop this relatively chunky, 09:10 they're gonna reduce down on size, 09:12 so we're gonna make sure 09:13 we still got some colour coming through. 09:15 So we're gonna leave these nice and big. 09:18 If we're gonna add it at the end of the dish, 09:20 we would probably chop it a lot smaller. 09:24 And we have the green one too. 09:27 And the primary reason having green one 09:28 is certainly get some colour added. 09:31 So whenever you cooking any kind of just dish 09:34 just think colour, that's pretty much how I work. 09:36 If I'm making something, you just thinking, 09:38 just picking something from ever part of the rainbow. 09:42 By nature, most dishes usually end up by default 09:45 going kind of yellow, or orangey 09:48 or browny kind of colour. 09:50 So you got to be always inducting lots of colours, 09:53 especially green is a good colour to add to things. 09:59 Stir this up. 10:04 Smelling great already. Now I'm gonna add carrot. 10:08 This carrot is reasonably good conditions 10:09 so I'm not gonna bother to peeling it. 10:12 It's gonna be kind of mashed up inside this paella anyway, 10:15 so I'm just going to just chop it in half 10:19 and then just give it some nice thick chunky, 10:24 half moony kind of shapes. 10:27 Now I've got some mushrooms. 10:30 These are actually looking quite nice, 10:31 I'm gonna add these just as they are, 10:33 just throw them in. 10:34 There're gonna shrink down 10:36 and it'll give a little bit of extra textures in dish. 10:38 If you slice them up too hard mushrooms 10:40 just disappear into nothing, 10:41 so if you're adding a ingredient like this, 10:43 you want to make sure it's gonna survive. 10:46 It's gonna take around about 10:48 probably 20 minutes to cook all that. 10:49 Now I got some lovely green beans. 10:52 Just grab a handful of these. 10:54 Just gonna line them up. 10:57 They kind of sometimes line up, behave themselves. 11:00 Come on. It's like herding sheep. 11:06 We just line them with the knife. 11:10 cut one side, turn them around, 11:13 line them up again, 11:15 or you can do them individually if you want, 11:16 but I'm all in for time savings tricks. 11:22 It's great, so we just turn that down little 11:24 so it doesn't burn. 11:25 And we'll add some of the other ingredients later 11:27 which don't need quite as much as cooking. 11:29 So you already put ingredients in that's quite important. 11:35 So now we're gonna start on the veggie chips. 11:36 I've prepared two oven trays, I've got some baking papers 11:39 or parchment paper on there already. 11:41 And we just gonna start 11:43 preparing some vegetables to go in here. 11:45 So I'll start with a sweet potato. 11:48 And we just gonna make slices, 11:49 so we just gonna chop the end off, 11:51 and we're just gonna make really thin slices like this. 11:55 So probably, what's that? 11:57 A millimetre thick, which is probably about a, 11:59 I'm guessing about 16 an inch. 12:02 But just very, pretty much as thinnest you can slice them. 12:06 We haven't got all day to have them roasting in the ovens 12:08 so we want them to cook really fast. 12:12 If you were gonna doing it for longer period 12:14 you definitely cut them bigger, but this is quite nice size. 12:21 I think that's probably enough actually, 12:23 we don't need another one. 12:25 And I have got some carrots here as well. 12:27 The same thing with the carrot, 12:28 just gonna chop the ends off and we just gonna, 12:32 first you gonna slice them diagonally. 12:34 It kind of just give them much, makes them bigger 12:37 and gives a some nice different kind of cut. 12:41 And again, if the carrots are in good condition 12:43 you don't need to peel them. 12:45 This gonna be fine and they'll be roasted anyway, 12:47 so now one is gonna notice. 12:49 If your carrots are you know, little messy or dirty 12:51 you would want to peel them 12:53 but these days most carrots come recently well washed. 12:59 There we go. 13:02 Now here. 13:05 Spread then a little bit. 13:07 I've also got some kale. 13:09 Kale is an interesting to roast and it normally works out. 13:13 So I'm just gonna chop it off 13:14 into kind of little rough pieces like this. 13:18 And when using kale 13:20 you don't have to too much water in it, 13:21 you want to make sure it's relatively dry 13:24 or else it will start steaming. 13:26 So this is kind of recently dry. 13:28 Just gonna lay it out like this. 13:30 And this will just kind of just crisp up a little bit. 13:33 It should to be something interesting 13:34 just have with the roast, roasted, the other vegetables. 13:40 Here we go. 13:42 And you don't want to use all the, 13:44 try to avoid all these, the ends, 13:46 the rough side of end 13:47 that's pretty hard to chew through. 13:49 It's gonna make a pleasant, 13:51 people who are eating your food. 13:53 Give this guy a bit of stir, look at that there. 13:55 You can see the onions are starting to caramelize. 13:59 So yeah, keep an eye on things and just keep stirring. 14:01 Oops, the mushroom 14:04 doesn't want to be part of the dish. 14:08 And we'll throw in some beetroots as well. 14:10 I'm doing beetroot last because if you do it first 14:12 everything else you touched becomes pink. 14:16 So again, I'm not peeling it, 14:21 I'm just cutting it through. 14:24 And try and go all the way through 14:25 and not get too many kind of half moon pieces. 14:35 Just like that, nice and thin. 14:37 Beetroot usually takes quite a long time to roast 14:40 but a few minutes here should be okay. 14:46 That doesn't have to be perfectly laid out, 14:48 just roughly like that. 14:52 Just gonna spray some olive oil over it. 14:55 This is actually coconut oil 14:57 but olive oil is really good as well. 14:58 Spray is really good way of getting things on 15:02 without adding too much oil. 15:03 So you probably around about one to two tablespoons 15:07 at must on that. 15:10 And just gonna add little bit of extra flavouring. 15:12 So I've got smoked paprika. 15:15 Just give it a bit of a bang around. 15:17 I'm just gonna just give it 15:18 a little bit of sprinkle on here, 15:22 just some additional colour 15:25 and just a bit of extra flavour coming through. 15:28 And some nutrition yeast flakes, 15:30 which you can get at most health stores. 15:32 Sprinkle those on. 15:36 And that just, it kind of smells very nice, 15:38 just add a little bit of extra there. 15:40 And we'll just putting a little bit 15:41 of salt on as well. 15:43 Just to, I might just do with my hands. 15:45 Just a, soak it up a little bit. 15:50 And then we're gonna put this in the oven 15:52 at the same temperature, which is about 180. 15:54 Keep an eye on it, if it starts to burn, 15:55 just a little bit spray of oil again, may help things. 16:00 And this will just 16:02 become really nice additional veggie chips. 16:05 So I'll put them in along with fudge. 16:12 So you need to have three, 16:13 there's a three shelf meal today. 16:18 And bakes up Paea, Paella, Paella, Paea. 16:22 I think I got it right. 16:25 So we're going to add some rice now 16:27 because rice is essential part of this dish. 16:30 And rather then to cook up some rice, 16:31 we not even cook rice, I put some leftovers 16:33 in the fridge, cooked, more than I need. 16:35 And it's just a great ingredient to pull out 16:37 and thrown on to dish like this. 16:38 So here some rice from a couple of days ago 16:41 that's absolutely fine. 16:43 So I'm just gonna put on here 16:45 and we got around about two cups of cooked rice. 16:49 Mix it through. 16:51 I'm gonna add some kind of zest, 16:55 some lime just to give it a little bit of extra flavour. 17:01 So with all this lovely flavours and vegetables 17:05 that we're adding that'll just combine together. 17:08 By the time it's being cooking for around about 17:11 you know, probably 20, 25 minutes, 17:13 that all are combined, cooked through together, 17:16 and be really lovely and flavour some. 17:20 I'm also squishing some lime juice in 17:22 at the end as well. 17:25 I'm gonna add some tomatoes, 17:27 some just common crush tomatoes. 17:30 And you probably want to use that 17:31 kind of crushed versions 17:33 rather than the diced with water versions. 17:36 Not the end of the world if that's what you have, 17:38 but it's just match nice, so when you got a nice 17:40 kind of constantly almost tomato soup kind of flavours, 17:43 so that's kind of a difference. 17:45 So add those. 17:46 This is two small cans or one large can. 17:51 And we gonna add some chickpeas or garbanzo beans 17:54 just to give it a little bit of extra, 17:55 give it some proteins. 17:58 Traditionally, yeah, by now you probably eating 18:00 a lot of prep fish, or sea food, 18:02 or chicken or things but adding a good quality plant 18:06 based protein like chickpeas is awesome. 18:10 And we're just gonna add little bit of chilly paste 18:12 just to give it a bit of extra oomph. 18:16 So I'm just gonna add a bit of tablespoon. 18:18 You can kind of add what ever heat you want, 18:20 depending on how you like your heat. 18:23 And we're gonna add some vegetable broth 18:24 or vegetable stock, 18:26 probably just around about a cup 18:27 just to give it an extra boost. 18:29 You can get some really good ones at the stores 18:30 or without kind of preservatives 18:32 some flavourings, and MSG and that type of thing. 18:36 And also the smoked paprika we used for the, 18:39 before for the chips, 18:41 we're gonna use a bit of this in as well. 18:42 So we're gonna put around about a tablespoon of this 18:45 which has a really nice smoked, kind of flavour. 18:51 Just gonna mix this around, and we're gonna let this cook 18:54 for the next probably you know, 15 to 20 minutes 18:58 and all these lovely flavours, 19:01 gorgeous bled together perfectly. 19:06 If you've just joined us on Cook 30, 19:08 we're cooking up a storm. 19:10 We have Spinach rice paella, baked vegetable chips. 19:15 A delicious creamy broccoli and cranberry salad. 19:19 And to finish, an amazing sweet, 19:21 black almond fudge. 19:25 So now we're gonna made the broccoli salad. 19:27 This one is one of my fun salads I make. 19:29 First we're gonna do the nuts 19:31 which is an important ingredient. 19:32 So I'm just gonna heat up the pan on the stove. 19:35 Oops, wrong gas. 19:37 And we're gonna just put in round about 19:41 probably quarter of a cup of pumpkin seeds, almonds, 19:48 and some sunflower seeds. 19:50 We're just gonna dry roasting them 19:52 just to unlock a few of the flavours. 19:54 So you want to have unreasonably hot 19:55 but we don't have to burn them. 19:58 These nuts are reasonably okay, so I'm just kind of keep them 20:03 just on quite a high temperature, 20:06 and now it will just take a couple of minutes 20:07 just to kind of get some nice nutty flavours out of them. 20:10 So with broccoli, I'm just gonna make it 20:12 in this bowl here. 20:13 So this is a fun because it's not here 20:16 traditional make a broccoli salad, 20:17 we just gonna basically make the broccoli raw. 20:21 And you're probably thinking, "Uh, raw broccoli." 20:23 But the dressing that I'll make with this 20:24 is just absolutely makes it fine. 20:27 So I'm gonna give it all the leafy bits. 20:29 And all gonna do, we actually gonna 20:30 just chop this broccoli through, 20:34 into really small pieces. 20:35 So we're keeping it rough and rustic. 20:38 No kind of rules here just give the knife through and into it. 20:42 Have fun chopping through, broccoli going everywhere. 20:47 And it's just great. 20:48 So you want smaller than bite size, 20:50 you probably want a, so you know, 20:53 the bits are no bigger than you know, prep. 20:56 This bit here that's probably the biggest you want it. 20:59 So just keep going through the knife. 21:04 And the broccoli will soak out the dressing really nicely. 21:09 So put it all there. Like this. 21:17 And we're gonna add some cranberries, 21:19 some just some dried cranberries. 21:21 So can have around about probably half a cup in their. 21:25 And reserve some to garnish as well so not put them all in. 21:29 Okay, a bit of toss the nuts. 21:32 You kind of hear them crackling and you kind of smell 21:34 the lovely nut flavour happening, 21:39 so keep an eye on them. 21:41 And now we're gonna make the dressing. 21:43 And this lemon, cashew aioli, you basically need 21:46 one of these finely blend the kind of dressings. 21:49 So just gonna put in, a cup of cashew nuts. 21:55 And we're gonna put in half cup of water. 21:59 We're gonna put in the juice of two lemons. 22:05 So better just get rid of these broccoli 22:07 top of the knife. 22:11 Not that really matter I supposed 22:12 'cause they're going in the same salad. 22:16 Just juice them up. 22:18 And this is one of my most favourite dressings, 22:21 it's really quick to make. 22:23 And would you believe it, 22:24 these lemons don't have many pips at all. 22:28 This is great. 22:32 So you want around about 22:33 four tablespoons of lemon juice. 22:38 One, two. Oops, there's a pip. 22:41 Three, four, that's probably be enough. 22:44 Just get these nuts, can hear them cracking. 22:49 Okay, guys, smelling wonderful. 22:52 Gonna put in a tablespoon of seeded mustard, 22:56 tablespoon of sweet chilly sauce. 22:59 Well, you can put any kind of chilly in if you want. 23:02 Put around about a quarter of a teaspoon of salt. 23:06 Add some garlic. 23:12 Like that. 23:14 And lemon, I'm gonna put zest of the lemon. 23:16 Should have done it 23:17 before I peeled those other ones. 23:18 We just gonna just zest and some... 23:23 Around about a lemon. 23:25 It's actually the oil and the lemon 23:28 that give us this lovely lemon kind of flavor. 23:33 And these little zesting things are really neat. 23:38 Just peel it off, there's that little bit of zest makes 23:40 just a world of difference. 23:42 Hear these nuts crackling. 23:45 Oops, going a little bit brown. 23:47 I think I got them just in time. 23:49 I'm gonna turn the heat off. 23:50 There's enough heat happening here. 23:52 And the residual heat in the pan 23:53 will keep toasting those. 23:56 And we're just gonna blend, simple as that. 24:07 We want a really nice, smooth kind of a juice. 24:11 You want to add some cashew nuts 24:12 and some water, it's really nice blend. 24:16 Oops, left out the coriander. 24:20 So add some coriander. 24:22 So got about two teaspoons of coriander 24:26 and keep blending. 24:27 Mean while, back at the nut departments, 24:30 these are looking pretty done I think. 24:33 Little bit of smoke coming up. 24:43 Look at that lovely dressing. 24:45 So we just gonna drizzle it over, 24:47 put it through. 24:49 Reserve a bit at the end just to kind of use 24:50 as a garnish if you needed. 24:55 Gonna add these nuts. 24:57 And again, just reserve a couple up of the end 24:58 just so we can do garnish if necessary. 25:05 I've a lovely round plated to serve this on. 25:10 And we just gonna mix this through. 25:12 Oh, hot nuts. 25:15 And that broccoli will just soak through 25:17 all that lovely dressing. 25:19 And do you know that that is gonna taste wonderful. 25:23 All that lemon, toasted nuts, 25:25 cranberries, broccoli, cashew aioli. 25:29 I'm just gonna put it like that. 25:30 When you're plating up salads let gravity to the work. 25:34 Don't kind of push it down or anything. 25:40 And that salad is ready. 25:43 And to the final finishing act with the paella, 25:45 gonna add some frozen peas. 25:51 Like that. 25:53 And also, I'm just gonna squeeze 25:55 in some lime juice just to kind of give it 26:00 a better extra flavours as well. 26:02 And we'll garnish it with the cilantro 26:04 and will be ready for the table. |
Revised 2016-09-29