Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000047A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand and also author of Revived Cafe 00:29 Cookbooks and today I'm going to share with you a delicious 00:32 Cafe style meal that you can cook at home. 00:36 Cook 30 food is all about using whole foods. We're gonna use 00:39 plant based protein. Lots of fruit and vegetables, 00:43 whole grains and wrap them together with exciting herbs 00:47 and spices and international flavors. And the best part is 00:51 you don't have to spend hours slaving away in the kitchen 00:55 I'm going to show you how simple it is in the next 30 minutes 00:58 how to make a great meal for your family. 01:02 On the menu today we have an aromatic Cambodian Tofu Curry 01:07 served over a cinnamon and cardamom rice 01:10 And we're going to drizzle over a curry coconut yogurt dressing 01:14 We also have a root vegetable and Cos salad 01:17 and to finish off a warming lemon ginger and honey soother 01:24 Making meals in a hurry does not happen by accident 01:26 It needs to be well planned. It may look easy from where you sit 01:29 but a lot of planning goes into making something like this. 01:32 So you've got a wooden chopping block, a nice sharp knife 01:35 clear bench, everything is cleaned. Ingredients we're 01:38 going to need. We have the oven on at 350F which is about 180C 01:43 We have boiled water in the jug 01:45 Pot's on the stove. Great attitude and ready to go! 01:49 So, first job with any kind of meal is thinking ahead 01:53 what's going to take the longest time to cook 01:55 And in this case it's going to be the rice. So you want to get 01:57 that on straight away. Now I'm going to put a very special rice 02:01 today and we're not going to do the normal rice and water 02:04 thing. We're going to add a few ingredients first. 02:06 So I've got a nice onion here. I'm going to chop this up 02:10 relatively roughly 02:14 Got a few marks on the onion I'll take those skins off 02:19 and dice like that about half centimeter, quarter of an inch 02:27 whatever you want cause you want to have a little bit of 02:29 texture left at the end of the meal within the rice. 02:31 So we'll put that in there, put a little bit of oil in 02:36 We're not deep frying, just a little bit 02:39 Now stir that around 02:44 And that's all we want to get started. 02:47 So give that a few minutes in there and while that's going 02:50 I'm going to do the root vegetable. We've got some 02:52 lovely orange kumara or sweet potato depending from what 02:56 country you come from. In New Zealand where I come from 02:58 we call it kumar, it's all the same thing. 03:03 And we've got some carrots. You could add other root vegetables 03:06 as well. Beetroot would actually go really nice but beetroot 03:08 takes a while to cook so I've left it out of this particular 03:11 salad. So I've just got an oven tray, a baking tray 03:14 with some baking paper or parchment paper 03:16 and that'll help with clean up. 03:17 So I'm just going to chop these carrots up 03:21 into bite sized things. These are going to reduce in size 03:27 as they cook so you want to have them a little bigger 03:30 to begin with. The sweet potato we're just going to quarter it 03:35 and chop it into little cubes. You'll notice I'm leaving the 03:38 skin on. This goes nice and soft and I'm not a big fan of peeling 03:43 vegetables. If they look good they're fine. Give the onions a 03:47 little bit of a stir. 03:52 Turn it down a bit. 03:55 And we'll do the other sweet potato. 03:57 So this is kind of a multi tasking meal like most of the 04:00 Cook 30 Episodes. And this is pretty much how I cook at home. 04:07 So I don't have all day to sit around cooking so I just pretty 04:10 much jump in the kitchen and make it happen. 04:12 I'm going to spray some oil here, some olive oil. 04:15 This is just a food way of getting an even coating of oil 04:18 without putting too much on. 04:23 And straight into the oven. This will probably take around 04:27 20 minutes before they become nice and soft. 04:32 Now the rice, just give it another stir. 04:37 So I've got some very exciting spices I'm going to add to the 04:40 rice which is going to make it really, really special. 04:43 We've got some cinnamon sticks some cardamom pods 04:46 and some star anise. And these 3 spices add wonderful, wonderful 04:51 aromatic flavors. So I'm going to put in 2 cinnamon sticks 04:56 Six, 1, 2, 3, 4, 5, 6, 7 cardamom pods 05:04 and 2 star anise. And the reason I'm counting is because we want 05:08 to take them out at the end. We want to make sure we get all 05:10 of them. It's not the end of the world if people get them 05:12 in the rice, but it just makes it easier. 05:15 I'm just going to take this off the heat for a second because 05:17 it's gonna sizzle up when we put the water in. 05:21 So I'm going to put some rice in and I've got some nice 05:26 Basmati rice, brown rice of course. And the recipe for rice 05:30 which works pretty much every time is 2 cups of water 05:36 to 1 cup of rice. So I'm going to put in 1 cup of rice 05:43 and 2 cups of water out of the jug 05:45 and by having hot water or boiling water it just kind of 05:48 saves time in having to bring it up to temperature, so 05:51 it's a time saving maneuver 05:59 and that, I'll put the heat back on. 06:04 The whole spices and the onion will slowly go through the rice 06:09 so when it's cooked it will be just lovely and fragrant. 06:14 Already I can smell the cardamom I can smell the star anise 06:19 It just smells beautiful. So one of the rice rules, lid on 06:23 we want the moisture to stay in the rice, not evaporate 06:26 and we want to not stir it because little steam beans will 06:29 appear that will cook the rice evenly. 06:31 So it's bubbling now and I'm going to turn it down to low 06:34 and let that simmer which is just cook, so its just bubbling 06:38 for round about 25 minutes. 06:41 Okay we've made good progress. Let's start the curry. 06:45 And this is the curry, when I was in Cambodia I went to this 06:48 restaurant and had this beautiful curry so I talked to 06:50 the chef and found out what sort of spices he was using, so 06:53 I've kind of tried to replicate it. It's probably not authentic 06:56 Cambodian curry, it has kind of my take on it 06:58 but it's very, very flavorful and very popular at my Cafe 07:02 So I can feel that warming up there. So first ingredient 07:05 another onion. And we're going to want the onion this time 07:09 to kind of mush and become part of the curry. 07:12 So we're going to dice it as small as we can. Not obsessively 07:16 but small dice compared with the large dice that we did for rice. 07:22 So this is my, whoops, usually quick way of cutting onions 07:27 Lining vegetables up, thinking ahead can save time chopping 07:32 Make sure you get a good, sharp knife. Makes all the difference 07:35 when you're cooking. A little touch of oil 07:41 Just a little bit, one or two teaspoons is all you'll need 07:47 Love the sound of the hiss when you put onions in the pot 07:50 you know you're making progress in the kitchen. 07:55 I'm going to throw in some bell pepper. 07:59 Or capsicum. Again this is not going to become a kinda feature 08:03 ingredient but we want it to cook down and melt into this 08:07 lovely, kind of small of bits of capsicum that will melt in with 08:13 the onions and other ingredients So you won't probably notice it 08:16 has capsicum in it but capsicum is really sweet and lovely when 08:20 it's cooked well, so. But if you did want capsicum to appear as 08:25 a feature ingredient, we chop it large and probably put it 08:28 near the end. So you can kind of use the same vegetable for 08:32 different purposes in your meals 08:36 Chop this through. It doesn't have to be exact, doesn't have 08:39 to be tiny, tiny but just on the smaller side 08:45 relatively chopped through. 08:55 We're also going to add cilantro or coriander stems 09:00 This is one of my favorite herbs So I'm going to use the top half 09:03 of this and I keep my herbs in the fridge in wet paper towels 09:06 and it keeps them nice and fresh. And the top half we're 09:09 going to use for other things. And the stalk end we're gonna 09:13 use in the curry.. Often you'll be throwing this end away 09:16 I'll trim off the ends which are slightly, not too bad, but are 09:21 a bit dry. Normally you throw this bit but these little stems 09:27 have an amazing flavor and will cook up beautifully in the curry 09:31 So kinda slice it really, really fine. Getting some leaves in 09:35 there is fine, it's not problem at all. 09:42 And put it in there. So as you can see we're working hard 09:47 at the beginning of the dish to put the flavor in. 09:49 If you kind of cook a dish and get to the end and think 09:51 this tastes really bland and boring, it's usually difficult 09:55 to add a good dash of flavor so you really need to plan out 09:58 and do the work ahead of time. 10:00 Ok we've got some chili, I couldn't find a good chili so 10:03 I've got some chili paste which I'm going to put in, so I'm 10:06 gonna put about a tablespoon of it in. 10:10 Good that's finished. Now I'm going to add some lemon grass 10:16 If you've got fresh lemon grass that's great but if you don't 10:18 you can add some lovely lemon grass paste so I put about 10:22 two tablespoons in here. Might be a bit more but that's ok 10:28 Of course ginger is a great ingredient for the beginning 10:32 of any kinda dish like this. Snap the end off, here we go 10:37 Two tablespoons there. 10:42 Oh that rice. I can smell that cardamom coming through already 10:46 it's just absolutely delicious 10:47 I'll just turn the rice down a little bit so it's just bubbling 10:50 we don't want to burn the bottom. 10:55 And fennel seed. Now fennel seed is a lovely, it's a little seed 10:58 like this. When you try it, it's just got this lovely 11:06 burst of kind of aniseed kinda flavor. It's really nice. 11:09 So we're going to put in round about a tablespoon there 11:14 And this will just give it a burst of flavor there. So as 11:16 you can see this aromatic Cambodian curry is going to be 11:19 very flavorsome just by adding these simple 11:21 and mostly inexpensive ingredients. 11:26 Lovely, we're getting underway we want the onions to caramelize 11:34 So everything is nicely cooking away so now's a good opportunity 11:37 to make a little dressing. And this dressing is really lovely 11:40 We're going to make it with coconut yogurt or cultured 11:43 cultured coconut milk which is another name for yogurt. 11:46 So we're going to pour it into a little bowl like that 11:50 Any kind of dairy free yogurt you want to get is great 11:54 I'm going to add 3 teaspoons of curry powder 12:02 Lift the lid off it's going to be better. 12:06 Here we go. 12:09 Umm just going to add some garlic 12:11 So we're going to add a clove of garlic 12:16 Probably half a clove, just enough to give it a hint 12:21 And I'm going to add the juice of probably half a lime. 12:23 You don't want too much, probably round about 12:27 a tablespoon max 12:31 Just a touch of salt 12:35 And I've got some sweet chili sauce, you can add any kind of 12:37 chili if you want as well 12:40 about a tablespoon 12:43 and to go with it the cilantro we had before. So if you used 12:47 the stalk end for the base of the curry I'll use the nice 12:52 tips as a garnish for the curry 12:54 But the guys in the middle we're gonna just chop up really finely 12:58 so you kinda have a mix of stalks and leaves 13:01 and mix this through the dressing as well 13:03 So I'll put this back between the wet paper towel because 13:06 it dries out really quickly and we're going to sprinkle this 13:11 Get a spoon and just stir it 13:18 And this is nice to just drizzle over the curry and just adds a 13:22 nice kind of extra burst of flavor. So as you can see, lots 13:25 of spices happening in this meal and your taste buds 13:28 are just going to be very excited with all this stuff 13:31 And you may not have these spices in your cupboard now 13:34 but it's a kind of one off purchase so buy them and 13:37 then you can kind of use them for many, many dishes. 13:41 So there's the lovely dressing all done. 13:46 And things are smelling amazing over here. 13:48 And the curry's going well and the rice, the cardamom 13:51 I just wish you could be here to smell it. 13:56 If you've just joined us on Cook 30, we're making an 13:59 aromatic Cambodian tofu curry, smothered over a cinnamon 14:04 cardamom rice and over the top we have a lovely curried coconut 14:09 yogurt dressing. We're also making a root vegetable and 14:12 Cos salad. And a lemon ginger and honey soother. 14:17 Okay time to go back to the curry. And these are nicely 14:22 kind of soft and mushy now. So I'm going to turn the heat up 14:24 a bit and start adding other ingredients. 14:27 So we'll add more spices to it. And we've got some ground cloves 14:31 So we're going to add round about half tablespoon of cloves 14:34 And the reason I don't add these spices earlier is they can 14:38 cause the onions to stick. So you kind of want to kind of 14:41 add these for a very short period. And we got some turmeric 14:45 which adds thickness, little bit of flavor and most importantly 14:48 color. Round about half tablespoon of each of those 14:53 I'm going to stir them up in the pan just to activate 14:55 the spices. Ah this just smells amazing, this is probably the 15:00 of all the Cook 30 programs I'm doing the most spices I've used 15:03 and these just add huge amounts of fragrance and flavor to food 15:07 so make sure you stock your pantry with them 15:09 So I've got just a couple of seconds on there, just to 15:12 activate them in terms of their smell and I'm going to use some 15:17 crushed tomatoes and crushed tomatoes is my favorite because 15:20 they're kind of already been pre blended. You can buy tomatoes 15:24 that are kind of tomato chunks with water. If you do you may 15:28 want to blend them up with a stick blender. 15:30 As you can see, it's a nice consistent tomatoey mix. 15:35 So stir that around and also we're going to add some honey 15:39 for a sweetener about a tablespoon. 15:43 Wherever you have tomatoes which are quite acidic 15:45 kind of generally you usually want to add a sweetener to it. 15:49 A bit of salt, about half a teaspoon 15:54 And that is a lovely, flavorful base. 15:57 Whoops, lucky I've got a shirt the same color as the curry. 16:01 You won't even notice! 16:04 And now we're going to need some beans. I'm just going to 16:07 add some nice long green beans I'm just going to line them up 16:10 on the chopping board and fry these in as well 16:14 Just chop the ends off like that then take them around 16:18 Give them just another end bits in there 16:21 Give them another little adjust and just as they are, I just 16:25 kind of nice and long, a bit of green always helps most dishes 16:31 And that'll take a few minutes to warm up in there you kinda 16:34 don't have them too raw but that'll be fine with that heat 16:38 Also going to add some tofu which is a protein for the dish 16:42 Tofu has a reputation of being bland and boring 16:44 but not in these kind of dishes. 16:46 This will soak up all those beautiful spices and 16:51 they're really nice way to have this dish. 16:56 So I'm just going to chop this up reasonably chunky 16:59 So could be that big chunks 17:05 They're probably one centimeter or half inch 17:08 and we're going to put that in there. Once this is in you kinda 17:10 want to be really careful because it's gonna break up 17:12 even though it's extra firm tofu it's quite fragile. 17:17 I'm just going to stir it around gently 17:21 And the final act is we have some coconut milk here 17:27 so open this and probably want round about half a can of 17:31 coconut milk and it provides a lovely creaminess 17:37 See a few lumps in there but I'll stir through 17:43 All the colors start coming out when you have a creamy base 17:49 Once you've added the cream or this kind of creaminess to it 17:51 You could also use like a cashew cream or a nut cream as well 17:56 you want to be really careful that you don't bubble it 17:59 because that really disturbs the creaminess, so 18:00 from here on we want to make sure it's on low heat. 18:03 so I'm going to turn it right down 18:05 to very low and if you see it bubbling 18:08 make sure you just turn in down 18:11 you might see just a couple of bubbles but you don't have it 18:13 raging away or it changes the consistency of it. 18:16 And this is a really flavorsome curry. So we garnish that before 18:20 serving with a bit of coriander or cilantro. 18:22 Okay, just a quick bench wipe 18:28 Now, what's next on the it's a salad 18:32 It's salad time. Lovely Cos leaves. This is my favorite 18:36 lettuce, Romaine or Cos lettuce It's just such a lovely crisp 18:41 kind of texture to it. And we use it in a lot in our salads 18:44 in the Cafes. I'm going to present this salad on a 18:47 plate like that. I'm going to cut off any ends that aren't 18:52 looking great and just do some reasonably small strips 18:57 like that, you can hear it crunching through the salad 19:00 just a lovely, beautiful lettuce I encourage you to use it 19:03 wherever you can. Mix it up We've kind of got dark green 19:06 bits and light green bits 19:09 We'll add another slice 19:15 That's a nice bed. I'm going to add some color, half of a red 19:21 pepper or capsicum, whoops! 19:25 That fell in the rubbish so we'll use this half then 19:28 That would be the right thing to do 19:35 I'm just going to cut this into strips. 19:37 Just really long, this salad as with any salad you want to be 19:41 looking for nice different textures and shapes and lots of 19:46 different colors. 19:50 Like that and this is the dish we're going to serve it in 19:53 so we're saving dishes. We're going to add some corn 19:57 just a can or corn. So I'm gonna drain the water out of that 20:07 Make sure you get it all out Don't want too much corn water 20:10 in the salad. Just going to sprinkle some of that on 20:15 So I'll probably need about half a can I think 20:17 it's going to be adequate 20:19 An Avocado is another universal salad ingredient. 20:24 Look at that, a nice green one 20:26 It's always a risk when you use avocados 20:29 just twist out the stone 20:33 and take off the shell 20:40 I once cut myself. I used to hold the avocado in my hand 20:44 and try to cut the stone our and once the knife ricocheted 20:48 off the stone and cut me through my finger which wasn't pleasant 20:52 So just cube this up, like that 20:56 here on the edge and then into cubes, very roughly of course 21:04 Sprinkle that over 21:12 like that. Have some olives 21:17 My favorite olives are Kalamata olives 21:21 They're just lovely. I'll drain the water out of it 21:24 and I usually get my olives pitted 21:27 that means you won't find any bits of stone in them 21:30 I'll just throw some of these over 21:37 Black or dark brown is a lovely color to have in a salad 21:41 So we're just building it up layer by layer 21:43 ingredient by ingredient 21:45 And I think these sweet potato and carrots are done 21:51 Look at that they're lovely and soft now. Give them a bit of a 21:57 push down as you can see they're lovely and soft 21:59 The carrots are probably a bit harder but that's ok 22:04 they take a little bit longer to cook 22:07 Put these over 22:14 Roast veggies lettuce kinda combination is a really nice 22:17 salad to make. So you can use any roast veggies or lettuce 22:21 it's a great combo 22:26 And to make this extra special we've got this lovely dressing 22:30 I'm going to make it out of orange juice 22:37 orange juice and Tahini 22:40 It's a lovely dressing. Just juice one orange 22:48 If you don't have any oranges around you could use 22:50 some nice store bought orange juice but there's nothing 22:54 like using the real thing. 22:57 You want round about 4 tablespoons. I'm going to add 23:00 round about most of this but not all of it 23:02 It's a bit of a trick getting the combination between the 23:05 Tahini and the orange juice into a nice consistency 23:09 You may need to adjust. 23:12 So just start stirring 23:17 At first it looks kind of flaky 23:19 but before long it will kind of combine together 23:22 and make a lovely dressing. 23:27 This is a kind of a nice way to do a creamy dressing 23:29 without using lots of oil or dairy 23:34 Come on, let's go 23:36 It's getting there... 23:40 Look at that, it smoothing up 23:43 a few more stirs, so be patient with your dressings. 23:50 Here we go, look at that. We're gonna add some maple syrup 23:53 for a bit of sweetener you could add honey if you want, as well 23:57 So about a tablespoon of that 23:59 Just a touch of salt 24:08 and it kind of darkens a little bit 24:10 I'm going to drizzle over to finish it. 24:15 Drizzle over and the salad is finished and ready for the table 24:26 So this soother is really nice on a cold winter's night 24:30 So first we're going to chop up some ginger 24:33 just cut some slices like that 24:37 so it's ginger, honey and lemon 24:40 I don't want to cut my finger 24:44 Just cut them up like that probably halve them 24:46 and distribute them across the glasses 24:52 and then we're going to add in some lemon 24:55 Just squeeze it through my fingers 25:00 One lemon should do all these 25:05 And then you've got the honey 25:07 Pour this, about a teaspoon or so into each glass 25:14 This is great when you have a cold or not feeling well 25:18 Full of great stuff. And we got some water we boiled it 25:20 probably a while ago so it's just nice and hot 25:23 Not boiling. I'm going to fill these up and this is a lovely 25:27 gingery, lemony, honey drink 25:31 very simple to make. So probably give it 5 or 10 minutes 25:35 just or the flavors to come up, 25:36 and the ginger flavor to come as well 25:37 and it will be a lovely addition to this meal 25:42 Let's check the rice 25:43 Yes, look at that. Looking really nice 25:47 smells amazing, add a little bit of salt 25:50 and prepare on a dish and it'll go really well with the meal 25:53 and I'll put cilantro on the curry 25:55 and I think that is everything, ready |
Revised 2016-10-20