Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000045A
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00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon 00:24 from the Revive Cafes in Auckland, New Zealand 00:26 and also author of the Revive Cafe Cookbooks. 00:30 And today I'm gonna show you a cafe quality meal 00:33 that you can easily cook at home. 00:36 Cook 30 food is all about using whole foods. 00:39 We're gonna be using plant based proteins, 00:41 whole grains, fresh fruit and vegetables 00:44 and wrap it all together with delicious 00:46 and international herbs and spices. 00:49 And the best part, 00:50 it will not take you forever in the kitchen to make it. 00:53 I'm gonna show you how simple it can be 00:55 in just 30 minutes. 00:58 On the menu today, we have Gado Gado, 01:01 which is a lovely Indonesian dish 01:03 with vegetables and tofu. 01:05 We're gonna smell this with a satay sauce. 01:08 We have fresh Rice Paper Rolls 01:11 with a lovely Asian dipping sauce 01:13 and to finish off, a refreshing Berry Iced tea. 01:18 Now if you wanna make a meal in a short time, 01:20 it's important that your kitchen is prepared, 01:22 doesn't just happen by accident. 01:24 We got a clear work surface, nice chopping board, 01:27 sharp knife, 01:29 all the ingredients around that we're gonna need, 01:31 we have boiling water in the jug, 01:33 pan's on the stove and a great attitude, 01:36 ready to go. 01:37 So the first thing you want to do 01:39 is the things that are gonna take longest. 01:40 So when you get home, plan your meal ahead 01:42 and start with what's gonna take the longest to cook. 01:45 So we're gonna start with potatoes. 01:46 I'm gonna turn the gas on, this one here 01:51 and I've got some boiled water, so pour that in. 01:57 We're just gonna pour some. 01:58 Potato's a kind of a nice little feature 01:59 of the gado, gado dish. 02:02 This is kind of an Indonesian dish, 02:04 it's kind of like a... 02:05 Vegetables stir fry, salady type of thing 02:08 but what makes is the peanut sauce. 02:10 We're just gonna put in some little interesting ingredients 02:11 to start with. 02:13 So we're just gonna use some potatoes. 02:15 Look, I'm gonna use some little, 02:16 kind of, baby potatoes. 02:18 I don't need many, 02:19 if you got normal size potatoes, it's fine. 02:22 But wanna make sure we're chopping them into little, 02:26 kind of, nice little bite sized pieces. 02:29 So I'm just gonna chop them in quarters like this. 02:32 And again it's very important, 02:34 is one piece of kitchen equipment 02:35 you can get at home, 02:37 that is a really nice sharp knife. 02:39 So don't just have ten blunt knifes in your draw, 02:44 make sure you just specially can get 02:45 a nice good chef's knife like this 02:49 and make cooking much easier and fun 02:52 and you get a better quality product too. 02:54 So we're gonna fry those in this pot, 02:57 these will take around, maybe 15 minutes to cook. 03:00 So we wanna get them underway, 03:02 so they're not holding us up at the end of the meal. 03:05 So when they start to, kind of, bubble over, 03:06 I'll turn them down a bit. 03:08 Leave the lid on, 03:09 so it kind of cooks economically. 03:12 Next ingredient is tofu. 03:13 It's a very nice substitute for, kind of, chicken 03:14 in Indonesian or Asian dishes. 03:16 So I've got some firm tofu, 03:18 normally comes with water in it. 03:19 So I'm just gonna drain it first, 03:21 so we don't get water over everything. 03:26 And I'm just gonna chop it into cubes. 03:29 So tofu comes like this. 03:31 It's just made from soya beans, 03:33 has a reputation for being really bland and boring 03:37 and it would be, if I eat like this 03:39 but if you use lots of lovely flavors, 03:41 you can really... 03:43 It soaks up flavors well and, kind of, 03:45 goes nicely with this style of dish. 03:48 So we're just gonna go for one centimeterish, 03:51 probably slightly smaller or half inch cubes. 03:55 And I start the gas on this pan here. 03:58 Just a little bit of oil, put around about a tablespoon. 04:04 And get it underway and cooking. 04:08 And what you don't wanna do with tofu, 04:10 this would, kind of, dry the moisture out of it, 04:11 make it slightly crispier and harder 04:14 and just be quite pleasant to eat the peanut sauce. 04:18 I'm just gonna put probably around about 04:19 half a teaspoon of salt on it, just to help it long, 04:24 it's gonna soak up all the flavors later 04:25 but that just helps to give it a bit of a start. 04:29 So those are two, the cooking jobs on the stove 04:31 and once that kind of heats up, we'll turn that down as well. 04:34 So it doesn't burn. 04:35 And again that will probably take around about 04:36 10, 15, maybe 20 minutes to, kind of, 04:39 it will shrink down a little bit 04:40 become a little bit crunchy and crispy. 04:43 So now we wanted to make 04:45 the peanut sauce in the blender. 04:47 And this is... 04:49 As a peanut satay sauce, kind of interchangeable terms, 04:53 that is actually made cold, 04:55 normally you eat, kind of, cooked one 04:56 but this is kind of more 04:58 of a kind of summary kind of dish. 04:59 So just gonna make it really quick, 05:01 I suppose Cheat's peanut sauce, you can make anytime. 05:04 We're gonna just fire ingredients in the blender. 05:07 So we gonna start with the cup of lots of peanuts 05:13 and the juice of one lime, 05:15 I better just clean off the tofu off that, 05:20 so squeeze it in. 05:22 These limes are great, 05:23 they don't actually have any pips in them, 05:25 which I'm quite enjoying. 05:30 So one lime. 05:31 You generally get around about one tablespoon of lime juice 05:34 from a half, although there are many exceptions. 05:41 We're gonna have some, tablespoon of honey, 05:43 you could use maple syrup or agave, 05:47 any kind of a healthy sweetener. 05:49 I put a tablespoon of sesame oil in this. 05:51 It has a really nice kind of Asian flavor. 05:54 And table spoon of soya sauce or tamari... 06:03 it's about right there. 06:04 Oops, something's bubbling over here, 06:05 better turn the potatoes down to low 06:09 and these guys here, 06:12 it started to bubble as well, so we'll turn that down to low. 06:16 We're with ginger, 06:18 ginger and peanuts go hand in hand together, 06:21 so I add a tablespoon there 06:25 and touch of salt. 06:29 And that quarter of a cup of water, 06:31 just to start with. 06:34 Bit of some garlic in, so just some garlic here. 06:38 Well, actually... 06:40 Got about six little bits here, tiny bits. 06:44 You can use them up, put them in the garlic press. 06:48 Oop like that, 06:49 and we're just gonna squeeze it through, 06:51 simple as that. 06:56 Okay, let's blend it. See what it turns out like. 07:02 Want to add little bit more water. 07:06 Just to help along with it. 07:16 Here we go. 07:27 And that there, let's try it a little bit. 07:33 Yum, that is really nice, 07:34 all those little flavors in there, 07:36 so gonna put it in here and we're gonna pour 07:38 into our, serve for later to basic drizzle over our garlic, 07:45 garlic vegetables. 07:46 I'm gonna just get a rubber scrape 07:48 that will help us along. 07:51 There we go. 07:53 So we'll drizzle some over the vegetables later 07:55 and even a little bit in a bowl on the side, 07:57 so people can eat more if they want to. 08:00 So that job is done and that's a really nice, 08:02 really quick way of making a peanut satay sauce. 08:07 These guys, a bit of a jiggle around, 08:09 potatoes are going. 08:11 Now we're gonna do the vegetables. 08:13 Let's clean the board a bit. 08:18 And we're just gonna assemble 08:20 some of these colorful vegetables 08:22 in this bowl here. 08:24 It's, kind of, become like, kind of a salad in a way. 08:28 There's some purple cabbage, 08:29 this is just lovely and colorful. 08:31 So just to cut it in half 08:33 and just gonna slice it into thin chunks. 08:39 So one of the greatest rules of cooking is color, 08:41 so, you know, when this bowl was finished 08:42 with our greens, purples, yellows, reds, oranges. 08:48 And the colors are really good 08:50 when they're actually clustered together. 08:51 So I often try to resist temptation to, 08:53 kind of, mix things in 08:54 but have a look, clusters of color 08:55 often looks much, much nicer 08:57 and the colors come out far more 09:00 kind of vividly and boldly. 09:03 Number one vegetable, 09:04 we're gonna add some cherry tomatoes. 09:07 So we've got some red cherry tomatoes. 09:08 I'm just gonna, kind of, half these 09:11 and again wash your knife in between, 09:12 you generally, don't wanna have too much cross contamination 09:16 between all the vegetables. 09:19 So I'm just gonna chop these in half. 09:24 If you're clever, 09:25 you can cut around about four at a time 09:27 but you do need that sharp knife 09:28 before you do that. 09:31 Put them on the side here. And we got some lovely orange. 09:36 Oh, yes, sorry, yellow cherry tomatoes. 09:38 Oop, here they come. 09:41 And we'll do the same with these guys, 09:44 just chop them in half, doesn't need to be perfect. 09:48 But there is any really tiny one, 09:49 you can actually leave them, just whole. 09:57 Here we go. 10:02 I'm gonna put these over here, just separating all the colors. 10:08 And next vegetable we're gonna do is cucumber, 10:11 probably is half one of this cucumbers, 10:13 so basically called a telegraph cucumber 10:15 but there's many different types you can get. 10:19 And we're just going to put some cubes in. 10:29 Landed next to that. 10:32 So we're just slowly building up the salad. 10:36 Pitch them up with little cucumber 10:37 and it's looking a little... 10:52 Look at that and also we're gonna do some green beans. 10:56 But you don't really want to eat green beans raw, 10:59 the genre tends to be, you know, quite, 11:02 a, kind of, a raw taste. 11:04 So I'm just gonna basically steam them lightly. 11:06 So I'm going to peel them now, 11:08 so just line up the ends, 11:09 we're tight around and just do that... 11:17 and that is... 11:21 All right, cucumber. 11:22 And what we're gonna do is 11:23 just before the potatoes are finished, 11:25 we're gonna throw them in the potatoes 11:26 and just sneakily borrow their steam to wash them. 11:28 and that'll save us using another pot. 11:30 So let's put those, they are ready for later. 11:33 And give this a bit of a stir up, 11:35 as you can see it's starting to, 11:38 kind of, harden up a little bit. 11:41 Potatoes are going, they're not going to be ready yet. 11:43 And we've made an excellent start 11:45 on the our gado gado. 11:49 If you just joined us on Cook 30, 11:51 we are making gado gado 11:53 which is a lovely Indonesian dish 11:55 with the vegetables and tofu 11:57 smothered with a peanut satay sauce. 12:00 We have fresh rice paper rolls 12:02 with an Asian dipping sauce and to finish, 12:05 the sweet berry iced tea. 12:09 Okay, next job is I want to get on, to the iced tea, 12:11 we're gonna use some herbal tea bags. 12:13 We wanna eat them sipping and infusing. 12:15 So just get any nice berry herbal tea, 12:18 so make sure it doesn't have caffeine in it 12:20 and we're just gonna put in around about eight. 12:24 One, two, three, four, five, six, seven, eight. 12:27 And we're just gonna put hot water over this, 12:30 so around about two cups of hot water... 12:36 and this is gonna take around about 10 minutes or so. 12:41 And then it's gonna become nice and kind of flavorsome 12:44 with those tea bags. 12:46 So I just dip them safe away there 12:49 and that'll find really nice flavor base 12:51 for the drink. 12:52 Now we're gonna be using vermicelli noodles 12:55 for the rice paper rolls. 12:56 So I'm just gonna get some boiling water 12:59 or at least very hot water. 13:01 I'm just gonna soak them in here, 13:02 just to cook them and make them nice and soft. 13:06 So vermicelli noodles just made from rice generally. 13:09 So you buy them in a pack like this. 13:10 And this pack like this costs probably a dollar or something. 13:13 They're very, very inexpensive, so we don't need many, 13:15 we're just gonna rip off a bundle 13:19 out of the pack, they kind of go everywhere. 13:23 And this is probably all we need. 13:24 So we're just gonna put that in there in this bowl 13:26 with the water and give them around about, 13:29 probably about five minutes and they'll soften up, 13:31 so we can use them in the rice paper rolls. 13:35 So that'd be ready when we need them, 13:37 just push them down, so they... 13:39 Come on, stick in the water. That should be okay. 13:44 Now the tofu I think is coming along well. 13:47 And I think the potatoes, 13:49 like they're looking really soft, 13:50 so I'm gonna turn them off 13:52 and they're gonna just continue cooking a little bit 13:53 in their own water. 13:55 So the rice paper rolls are called 13:56 as the colorful vegetables, 13:58 so I'm just gonna prepare all that of now. 14:00 And we're gonna start with some savoy cabbage 14:02 and this is just a really nice, kind of, wrinkly cabbage. 14:08 And it's just really nice, kind of, cabbage to have, 14:11 it's just got a quite nice texture 14:12 and it goes really nicely. 14:13 So I was gonna chop this up like that. 14:16 And just, sort of, arranging all of our ingredients 14:18 for the rice paper rolls here. 14:21 Cucumber is next up. 14:23 So I was gonna cut some little bits about that wide 14:26 and we're just gonna make them into really small, 14:30 kind of, diced cucumber just like that 14:34 and just slice some of that. 14:37 Now these things are being cased in rice paper, 14:38 so you don't need to be too perfect about everything, 14:43 here we go. 14:47 We'll wait for, probably try with the beans 14:49 and so grab these beans 14:51 and I just gonna put them in the potato water 14:53 which is still very, very hot. 14:54 It's not cooking and just put them in the top there 14:56 and these would just slightly steam 14:58 and take the edge of the rawness of them. 15:01 And I think this tofu is pretty much done. 15:03 So I'm gonna turn that off. 15:07 Red pepper is great, 15:09 so I'm gonna chop for a lovely cheek there 15:12 and just gonna just julienne really thinly, 15:16 this would go really... 15:17 So we're going into colors now, 15:19 you see a lots of colors appearing in the rice paper. 15:24 Here we go. There's some avocado. 15:29 Avocado, it's a lovely creaminess dish. 15:31 Look at that. 15:33 So we're just gonna use probably 15:34 around a half an avocado, widget off the skin 15:39 and we're just gonna just chop it into just pieces like that 15:46 and we'll keep that, just in case 15:47 we do need some more avocado. 15:49 Carrot, so I'm just gonna wipe the knife 15:52 and we're just gonna slice the carrot on diagonals, 15:58 we're gonna avoid that peeling of this carrots, 15:59 they're in clean and a good condition. 16:02 And grab my little match sticks, 16:05 just grab these two diagonals 16:08 and just chop them through like that. 16:10 This is a really quick way to make match sticks. 16:16 And you need a sharp knife or else it can slip off 16:19 and gets your finger. 16:22 And cilantro is gonna be in this as well, 16:25 if you don't like cilantro, you can leave it out 16:27 but it's nice to have some nice herbage in here, 16:31 so just chop it up and put that on there, 16:34 so I can clear the chopping board 16:36 and this is ready to assemble. 16:40 So to get the rice paper, 16:42 we just wanna start with some hot water, 16:43 just hot water from the tap is absolutely fine, 16:47 so fill up a nice bowl or something like this, 16:49 this is actually a Thai dish. 16:55 And you can buy these, you know, rice paper rolls, 16:58 at any agent stores, some supermarkets, 17:00 really ain't expensive 17:02 and they come in with a cool little paper like this. 17:03 It's, kind of, like a keyboard or cardboard. 17:06 And basically put it in there for around about 17:09 probably 15 to 20 seconds and that makes it nice and soft 17:13 and able so you can roll it. 17:16 So give that a few more seconds and then pull it out. 17:21 We're almost nearly there you wanna make sure 17:23 it's just a little bit soft... 17:28 like this, enough. 17:30 And then we're gonna just add ingredients 17:32 and you probably can't see it there. 17:34 But we just want a little bit of everything... 17:41 and we're just gonna roll it up like that. 17:44 So you wanna put about, go half way 17:48 then, kind of, do a bit of a fold over like that, 17:53 just everything in there. 17:55 Oop, come on. And then keep rolling. 17:58 And the good thing about is this is really sticky. 18:01 So it looks really cool. 18:03 So there's a lovely rice paper roll 18:05 and we can cut those up later, 18:07 that was probably on the big size, 18:09 so probably about slightly lessen this one. 18:11 So again 20 seconds or so, 18:13 you don't need any more than that, 18:14 or it starts to turn to too much. 18:19 And when you bite into these, 18:21 that is really, really nice and fresh. 18:24 So there we go, that's probably nearly enough. 18:29 And again just throw on the ingredients, 18:32 probably slightly less in this time. 18:33 It's always tempting to put too much in. 18:38 That's okay, so again just roll it over, 18:42 top like that and we're gonna fold it over, 18:46 fold it over again and just keep rolling 18:50 and then it will stick together metrically. 18:58 So probably I'll do some more of those in the break, 18:59 they're reasonably time consuming. 19:04 And now I'm just gonna grab the tofu. 19:08 No, I'm not gonna grab the potatoes 19:10 and we'll grab the beans out. 19:13 And as you can see, they are just nicely, 19:16 just lightly cooked. 19:19 So I'm just gonna grab these out 19:21 and put them in with the other ingredients 19:23 with the gado gado. 19:25 Just swish them out like that. 19:32 And doesn't take too long at all 19:33 and that just saves using another dish to wash 19:37 and get water prepared for just, it's quite hot. 19:43 So they just need about two to four minutes in that water 19:47 and they're fine. 19:50 Probably the most economical way 19:52 of getting stuff out. 19:55 And there we go, come on, got them all. 20:02 And the potatoes and they're ready. 20:04 You can tell because when you get them up, 20:06 they're, kind of, just, you, kind of, see some of the skin 20:08 starting to come off and as you can see, 20:11 some of the potatoes start to open up and start to, 20:12 kind of, get cracks on them. 20:14 And that's a good sign that they are ready to go. 20:17 So I'm gonna drain these, 20:20 just got a colander in the sink here, 20:27 just rinse all the water out. 20:32 I'm just gonna very, very lightly soak them, 20:36 just a little sprinkle of salt, not much at all 20:41 and just a drizzle of olive oil, 20:46 just to show they've been cared for 20:50 and just shake them around 20:54 and join them up with their friends 20:55 in the gado gado bowl. 20:59 And then we'll put tofu on top. 21:05 That is all pretty much ready to go to the table 21:10 and the peanut sauce, we can drizzle over lightly 21:11 when we're ready to serve. 21:13 But as you can see that's a lovely, 21:15 just move it here, so you can see it, 21:17 a lovely colorful bowl full of lots of, you know, 21:21 yummy vegetables with the peanut sauce. 21:22 So it's, kind of, my vision of Gado Gado. 21:27 Okay, we've got some time here, 21:28 so we can now keep rolling these paper rolls. 21:31 I'll just clear the bench. 21:35 And on the meantime so sorry, 21:36 I needed something else. 21:38 So I've just got a dipping bowl here 21:40 and we're going to make a little dipping sauce 21:42 with all these yummy ingredients. 21:44 Some are the ones that we put in the peanut sauce, 21:47 just gonna use a little bit of soya sauce or tamari. 21:50 Gonna put a little bit of honey, 21:52 or again you can use maple syrup 21:53 or agave or some healthy sweetener. 21:57 Gonna use the juice of a lime, just clean the knife, 22:02 cut that in half, 22:04 so these rice papers rolls are quite, 22:07 bland's probably the wrong word, 22:08 they have a huge amount of flavor with them, 22:10 that when you dip it in this dipping sauce, 22:12 that just changes everything. 22:16 And there's many different dipping sauces you can use, 22:19 there are some are more sweet chilly base, some are, 22:21 kind of, satay based or ginger based, 22:24 we're gonna use a little bit of chilly paste. 22:26 You could use some fresh chillies 22:27 if you wanted to. 22:29 So just a little bit of heat just to show 22:32 that it's from Asia, little bit of sesame oil 22:36 and we're just kind of, stirring that up like this. 22:48 And that sauce, all of those flavors, 22:51 would just be soaked up 22:52 by these lovely vegetables and the rice papers. 22:55 So leave it there. 22:56 As a side thing we're gonna do with the rolls, 23:00 I think we've got some time, we can actually do some more. 23:02 So we soak some more in here. 23:06 I remember that Verity, my wife and I, Verity, she... 23:10 We went to a Health Training, Queensland 23:12 before we started my cafe. 23:13 So it was the one that, kind of, inspired us 23:15 to start eating healthy food and start the cafes. 23:18 At health retreats, it's really exciting, 23:19 you do a lot of exciting things and when we got back, 23:22 we told our friends about them 23:24 and they just absolutely thought, 23:26 this is fantastic 23:27 but they couldn't really at the time afford 23:28 to go to health retreat. 23:30 So they... 23:31 We pretty much, what we do occasionally 23:32 with our friends or hire a holiday house 23:34 for the weekend and we'll actually take our friends 23:37 and we do some of the therapies and things. 23:38 So we do juice fasting, eating healthy food, 23:43 give ourselves clay wraps and massages, 23:46 drink lots of water and that's just a great fun time 23:49 to kind of heal your body. 23:51 So this is a good idea for a holiday home thing, 23:53 if you want to run your own kind of mini health retreat. 23:57 That's always quite exciting. 24:00 So roll this again but do recommend that 24:03 if you wanna get more energy and vitality, you know, 24:05 start eating healthy food, stop eating junk food 24:09 and just try some of these great ingredients 24:12 that I'm using in Cook 30 24:15 and that'll really do make a difference to your life 24:17 and well being and vitality. 24:24 This drink is really delicious and so easy and quick to make. 24:28 So get a nice glass jug that you have 24:31 and I'm just gonna start with some ice. 24:32 So pour some ice in from the freezer, 24:36 oops, going every where, come home. 24:39 And we're gonna add this... 24:40 Drain in that water from these teabags 24:43 and it's really nice and, kind of, 24:47 got that nice herbal tea flavor, 24:49 it's gonna be really nice 24:51 and then we're gonna add some fruit juice, 24:53 so we've got some pomegranate juice here. 24:56 You could use any juice you want, 24:58 so just open the top and pour it into, 25:00 to add in extra sweetener. 25:03 And that is a lovely sweet with those zingy herbal tea, 25:07 kind of, fruity flavors and that pomegranate 25:10 is a really nice way to have a drink. 25:11 So put it on the table, 25:13 it's the nice simple way to have some refreshing. 25:16 Now I've just realized, I forgot to put the vermicelli 25:20 inside the rice roll things. 25:24 So what I'm gonna do... 25:26 Chef's secret here, in the break, 25:28 when I cut them up and cut them in half 25:30 because they look really good on there, 25:31 I'm just gonna stuff some in the middle 25:33 and no one will notice. 25:34 So often when you do mistakes in cooking, 25:36 often you would look for wise 25:38 and actually, creatively fixing it. 25:39 And believe me, in my kitchens, we make mistakes all the time. 25:41 So there's always lots of different ways 25:43 you can fix things. 25:44 So I think everything is ready for the table. 25:46 In the break we'll drizzle some of the peanut sauce over that 25:49 and we'll be ready to serve. |
Revised 2016-10-10