Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000049A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from Revived Cafes in
00:25 Auckland, New Zealand and also author of the Revived Cafe 00:29 cook books. And today I'm really excited to be able to share with 00:33 you some Cafe style meals that you can cook at home. 00:36 Cook 30 foods is all about using whole foods. 00:39 We're going to be using plant based protein sources, 00:42 Whole grains, fresh fruit and vegetables and wrapping it 00:46 altogether with international flavors and herbs and spices 00:50 And the best part, it does not have to take you hours slaving 00:53 away in your kitchen. I'm going to show you a great meal 00:56 combination in the next 30 minutes. 01:00 On the menu today we have a delicious beetroot and fennel 01:04 risotto with healthy parmesan cheese. We also have a 01:08 Mediterranean vegetable mango and garlicky cilantro chick peas 01:13 And to finish these amazing strawberry cheesecake glasses. 01:19 So doing meals in a short time doesn't happen by accident. 01:22 A little planning goes a long, long way. 01:25 Start with a clear work surface You've got a chopping board 01:28 a sharp knife, all the ingredients on the counter that 01:31 you're going to need. Pot's on the stove and we're ready 01:35 to start. So first job the thing that's going to take longest 01:38 So we're going to start with something that's gonna take 01:40 a while and we're going to start with the risotto 01:43 So I'm going to use the pot here I'm going to turn the flame on 01:46 Get it warmed up and we're gonna start with a nice base of onion 01:50 celery and garlic which is a great start for many, many 01:54 meals. So I'm going to chop this relatively finely 02:01 just like that 02:05 And this risotto we're gonna do in a couple of parts. 02:08 This risotto is probably not your conventional kind of 02:12 chef school risotto. Risotto can take many, many hours to 02:17 make. First a little bit of oil This is kind of a quick version 02:22 taking quite a few shortcuts. A French chef would probably 02:26 scorn on this recipe but I think it tastes really, really good 02:30 and it's really quick to make at home, so. I hope you'll 02:34 forgive me for that. Get some onions on 02:38 we're gonna put some garlic in as well. 02:40 So get a garlic crusher put the garlic in and just squeeze it 02:45 through like that, and we'll just take the garlic off 02:52 I'm going to add some celery as well. Celery goes really well 02:55 with onion. Oops that bit isn't fresh, we won't be using that 02:59 here we go, probably 2 bigger stalks or 3 smaller stalks 03:04 just going to nip off the ends they're slightly withered 03:10 and just going to chop these finely 03:12 just slit them in halves and when you're chopping if you can 03:16 economize on your cuts, so I'm just gonna do that 03:22 and that way I minimize the number of cuts. You can cut 03:25 a lot more at a time. You don't have to be cutting every 03:27 individual stalk individually. 03:29 So you put those guys in 03:32 have a party with the onions and the garlic 03:37 And turn it down to low and just give it a couple of 03:41 minutes just to soften up 03:43 and all the sweetness will come out of the celery and onion 03:49 and once you add water or stock to onions they kind of stop 03:53 becoming sweet so you want to make sure you get to that 03:55 state where they're caramelized and soft first. 04:00 Oh sorry, we've also got fennel seed, It's another spice or herb 04:06 we're gonna add. Fennel seed is a lovely, it kinda looks like 04:09 this, it's kind of a lovely aniseedy kind of taste when you 04:14 bite into it in a dish and get the occasional kind of fennel 04:17 like, it adds a bit of zing to meals. So adding a tablespoon 04:20 of fennel seed in here as well. You wanna just, kind of get up 04:24 the heat and the heat will help activate flavors in the fennel 04:30 Now to go with this we've got a really nice alternative to 04:32 parmesan cheese and I'm gonna call it parmeshew cheese 04:36 cause we're gonna use cashew nuts. Very simple recipe, 04:39 you can make it once and leave it in your refrigerator and 04:41 it will last weeks. So start with a cup of cashew nuts 04:48 and a good tablespoon of nutritional yeast flakes 04:53 That's a very good tablespoon 04:55 and we're just going to blend it in the blender. 04:56 That's all we need to do. 05:01 That's about enough. We don't want to do too much 05:03 or it becomes moist and clumping together. 05:07 And basically, the little fine powder is a really nice 05:12 alternative to parmesan cheese 05:18 Getting most of it out there. 05:20 I need a spoon to help it along 05:23 So if you blend it for more than what I did then 05:26 a whole lot will become stuck to the bottom like that 05:29 so you want to blend it for a relatively short time 05:35 It's just a nice salty, creamy kind of texture 05:38 and we'll stir some of it in the risotto near the end 05:40 and also have it as a garnish on top 05:42 It's an accompaniment you can add on top as well 05:45 It's all done, we'll leave it to the side. It's something 05:48 we've got done now and we don't have to worry about later 05:53 Okay back to the onions, they're softening up nicely, 05:59 may not be perfect but at least I've got the raw edge off them 06:04 So we're now going to add some ingredients from the fridge 06:07 And I'm actually going to add some precooked short grain rice 06:12 I usually use long grain rice because it's a lot quicker to 06:15 to cook. Short grain rice probably takes 30-40 minutes 06:18 So I generally precook short grain rice. We've got about 06:21 3 cups here. I'm going to put it in here to join the onions and 06:26 the celery and short grain rice is kind of more of a risotto 06:31 kind of rice, whereas long grain rice you generally have under 06:34 curries and things. You could use long grain rice it's not 06:36 essential but traditionally risotto will have more kind of 06:38 better rice texture to it and we're gonna add some stock 06:43 to this as well. I've got some organic vegetable broth. 06:46 Make sure you find a good stock. We want round about 2 cups 06:53 although leave some on the side you might want to add a bit more 06:56 later depending on how the texture goes near the end. 06:58 So 2 cups is kind of a good starter amount. We want all 07:02 that lovely stock to be kind of infused into the rice. 07:05 Also I've got some, you can buy beetroot that's pre cooked 07:08 so I've got some of these little beetroot 07:10 I'm just gonna, I must open it over the sink it might go 07:13 everywhere, here we go 07:20 I think it's just gonna go everywhere anyway 07:23 So we've got some beetroot or beets depending on what country 07:29 you're in. These are just pre cooked and really convenient 07:32 You can also put some beetroot in a pot yourself and cook them 07:35 either way it doesn't matter. We're just gonna cut these up 07:39 Really roughly. 07:42 No kind of format or anything just very rustically 07:49 You're saving time using these precooked ones is a good way 07:51 of keeping the program under 30 minutes of course 07:56 So lovely and rustically chopped 08:00 I'm going to put these into the rice and the stock 08:08 and the color and the flavor will infuse through all of that 08:13 I'll just turn it up a bit so we can bring it back to a boil 08:18 and stir it through. This looks very, not interesting at this 08:24 stage but give it 20 minutes for all those flavors and colors 08:28 to mingle together and hopefully by the end of it, we'll have a 08:31 really nice risotto. 08:33 So second job underway. I'll just clear off the board 08:38 so we're ready for our next recipe. Don't want beetroot 08:42 getting on everything. Beetroot stains are reasonably permanent 08:51 So two irksome jobs underway 08:55 Next we're gonna start on the cheesecake 08:58 and when you say cheesecake everyone's eyes light up, 09:01 everyone loves cheesecake. This is a lovely healthy version 09:03 I'm using nuts and dried fruit. So we want to do the base first 09:07 We're going to actually make it in these little glasses 09:10 rather than do cheesecake in a big kind of a pan or something 09:14 We'll do it in glasses. So we're gonna start with the base 09:17 And base would traditionally be sugary biscuits and condensed 09:21 milk and stuff like that. We're just gonna make it with almonds 09:24 and dates. So we're gonna use a cup of almonds 09:29 And just put them into the food processor, that's about a cup 09:34 and about a three quarter cup of dates 09:38 You can probably substitute other nuts and fruits as well 09:42 but I know the date almond thing works reasonably well 09:47 That's about three quarters of a cup there. One more here we go 09:52 Going to add a couple of table spoons of shredded coconut 09:57 make sure it's unsweetened 10:00 And we're just going to blend this. 10:03 Or process it. You could make the mixture in a normal kind of 10:06 blender like this but because you need to have liquids 10:09 happening in this so cause it's a kind of a dry base 10:11 you do need a food processor for it. 10:14 We're gonna get it underway just give it a few seconds 10:18 just to mush around. Meanwhile keep this stirring. 10:22 It's kind of boiling now. 10:25 So I'll just turn it down a little bit. 10:32 You kind of want the rice to be covered in stock. 10:36 So probably add round about 3cups 10:39 Every time you make risotto it's kind of different 10:44 Here we go, look at that. 10:48 Let's go to the almond base 10:51 As you can see that's lovely and kind of want it a bit more 10:54 stuck together so I'm going to add a bit more fruit 10:57 and that's going to help it stick together so. 10:59 Again these bases turn out different every time 11:02 depending on the ingredients. 11:03 Just a few more dates will add a bit more moisture 11:06 So hopefully the bit more will help it stick together. 11:09 Because it's a cheesecake, it's reasonably fixable. 11:19 And what we're gonna do now is extract the blade out 11:24 Be careful of the blades. They can be very, very sharp. 11:27 Cut my fingers on them many times. 11:31 And we're just gonna scoop out some of this mixture 11:35 and put it in the glasses. This is gonna be your base 11:44 Just like that. 11:47 So you probably want round about perhaps a third of the glass 11:53 to be there. I've done more than I need, so you can actually make 11:57 probably more than 4 glasses, 11:58 we could make a little cheesecake as well 12:01 I'm going to press it down a little bit not excessively 12:06 just enough to be a base. 12:11 You could use nice wine glasses for this with stems, or 12:14 there are many lovely different glasses you can get 12:19 You don't want it to be too hard like a proper cheesecake base 12:22 it doesn't need to be transported anywhere or sliced 12:24 you want your guests to be able to dig through and enjoy it 12:28 so we don't want to push it down too hard, just enough so 12:33 here we go. It's kind of stable 12:42 A little bit even, nearly. So you probably actually make a few 12:46 more later if you wanted. So this is the base and 12:49 now the strawberry filling which is the most important part 12:52 Now this has an ingredient coconut oil, I'm just gonna 12:55 put a little pan on the stove here, I'm gonna put coconut 12:58 oil in this. Coconut oil is liquid when it's hot 13:03 and goes really, really hard when it's cold. 13:05 So we're gonna put round about 3 tablespoons 13:09 So this is quite a high, kind of rich dessert. You don't want 13:14 huge amounts. So I'm going to put 2-3 tablespoons 13:21 I'll just melt that briefly and we're going to pour it in 13:25 or it'll harden up. I'm going to start now, it'll take 13:27 about 30 seconds to melt down 13:32 And we're going to start the strawberry filling. 13:35 So we have some frozen strawberries 13:38 We just want, let me check my recipe here, round about 1 cup 13:42 of frozen strawberries. And these are frozen, but I've had 13:46 them out of the fridge probably 10 minutes to soften them 13:48 up a bit so that they're not 100% hard 13:54 That's a good cup. Then we're gonna have some cashew nuts 13:59 So we want one and a half cup of cashews 14:07 And we want some water, about three quarter cup of water 14:13 I'm going to add 2 tablespoons of honey. Strawberries are 14:16 generally a little bit acidic so we usually need a bit of 14:20 sweetener just to kind of carry them through 14:21 And I also have some limes here 14:25 We're going to have some lime juice and we want quite a few 14:27 limes. So we want round about 4 tablespoons and you get 14:31 round about a tablespoon per lime or lemon. 14:35 Although it does vary considerably. 14:43 Rice is bubbling away 14:46 I love the challenge in the kitchen of having many dishes 14:48 on the go at a time. Really kind of, your brain has to 14:51 really get around everything. 14:52 It's quite a challenge to have everything going but timing 14:55 in restaurants and cafes and home is probably the main thing 14:58 a little bit of planning, thinking ahead what's coming 15:00 next, what do I have to do next 15:03 So that coconut oil is pretty much melted so 15:05 it started off being a white kind of oil now it's all thin 15:10 So we're going to put it in there like that 15:13 If you didn't heat up the oil it would just become like little 15:17 white flakes which is what we don't want 15:19 And now we're going to blend it 15:37 It kinda looks like a smoothie at this stage 15:39 so just pour this over in these glasses 15:42 over this base 15:44 and that is a lovely cheese cake mixture 15:48 Go on low to start with, you don't want to 15:54 There's a few little lumps in there, it's no problem 15:56 a little bit of rusticness it's not the end of the world 16:01 you don't want to under fill I might've done that there 16:04 I have to adjust that later 16:07 I'll show you a trick, we'll just get a spoon 16:10 and just share some. I do this with a lot of recipes 16:14 Just share evenly. You don't want to be the person 16:18 up with the cheesecake that isn't quite as full as the rest 16:23 Here we go, let's even it up 16:25 We can't create arguments at the dinner table. 16:28 So these are gonna go in the freezer 16:30 and the reason for that is we want them to harden up and 16:33 coconut oil makes it nice and hard like cheesecake 16:36 and in about 20 minutes or so it should be ready to serve 16:42 If you just joined us on Cook 30 we are making a beetroot and 16:46 fennel risotto with a healthy parmeshew cheese 16:49 A Mediterranean vegetable mingle and these lovely garlicky 16:55 cilantro chickpeas. And to finish off strawberry cheesecake 17:00 glasses. So now we want to do the vegetables. 17:04 So we're going to put this pan on relatively hot to start with 17:07 I've just got some Mediterranean vegetables here 17:10 which consists of peppers, zucchini, onions and asparagus 17:17 really colorful ones as well 17:18 So you want them to be colorful so you'll cook them lightly 17:23 so they're kind of just soft but they're still going to 17:25 retain their shape and color 17:27 So the onions are going first cause they take the longest 17:30 and we want to retain this lovely purpleness 17:34 so we're going to cut them nice and big. So we start with 17:38 a bit of olive oil 17:41 and put these in here, first vegetable down 17:46 it's mainly just the chopping 17:48 session. So we've got these lovely bell peppers 17:55 or capsicum, we call them capsicum in New Zealand 17:58 Just rip out the tops 18:00 So when you're preparing vegetables you kind of wanna 18:02 always have one side of your board that's got the stuff 18:05 that's ready to chop and one side that has all the stuff 18:08 that's in progress and get rid of all the things you don't want 18:10 to have in your food, first, like all the seeds and ends of 18:14 things and then you have a board that's full of stuff that 18:19 you can put on and you can chop freely now that everything else 18:21 is available. So now we're going to chop these into cubes 18:27 So we want these to be kind of feature ingredients, we don't 18:30 want them to melt away but be nice, crispy, flavorsome 18:33 so it's going to be cooked just enough so the sweetness is 18:36 coming out of them but not so much that they're kind of soggy 18:39 and limp and lose their color. 18:42 So you probably want 5 minutes max is what you're after 18:48 And again the rule for any kind of dish is lots of color 18:52 Now depending on the season these vegetables can sometimes 18:54 be expensive so you can substitute them with other 18:57 vegetables if you want but this kind of Mediterranean 18:59 combination of is actually quite a nice one. 19:03 We're not using any kind of vegetable that's gonna go soggy 19:09 like cabbage or anything like that. You want everything to 19:12 remain nice and crisp and crunchy. 19:17 Give it a stir around 19:23 Got a zucchini or courgette 19:27 and my favorite way of cutting these is in cross cuts. Cut in 19:30 half and just alternate cuts. They look kind of random 19:35 in a kind of organized way 19:43 So we've got red, yellow, orange green and purple. 19:46 So that's kind of a rainbow 19:47 For asparagus you wanna just break it sort of near the end 19:51 and they'll naturally break off where the woody section begins 19:56 and the soft section begins so. You don't want the ends of the 19:59 asparagus are very hard and unpleasant to chew 20:02 I'm just gonna keep the nice form and chop those in half 20:07 They go in there 20:11 Give it a stir around. You want it nice and hot and quick 20:15 Just gonna start warming up this pan for our next dish 20:19 I'm also going to put some garlic in 20:21 I must find my garlic press 20:24 and that will add some extra body to them as well 20:28 Garlic can burn easily so kind of put it in last 20:32 It will get cooked through but it's not really with the initial 20:37 kind of pace that happens with the onions 20:42 Here you go, lovely 20:46 And what we'll do at the end of this we'll garnish it with some 20:48 nice kind of olives and it will kind of finish it off 20:50 while the vegetables finish cooking 20:52 I'll turn the flame down so it doesn't burn 20:55 and do keep an eye on it, we're multi-tasking here 21:00 Now the next dish uses chickpeas or garbanzo beans 21:04 and the way I love to cook my garbanzo beans is I cook a big 21:08 pot up and I put them all into containers like this 21:11 in the freezer and they're available to use whenever you 21:13 want. So they basically sit in the freezer for months on end 21:16 kinda become a sort of block. Just throw them in a colander 21:22 and put some hot water through it 21:24 Within a very short time you can actually defrost them 21:27 it only takes a couple of minutes 21:30 You can cook this dish with fresh chickpeas or canned ones 21:33 but this is the best way. In my freezer at home I have probably 21:37 at any time 10 or 20 little containers full of chickpeas 21:40 and other beans that I can use anytime. 21:43 They taste fresher. I think I've done the costing once and 21:46 the cost is a quarter of the price of buying them canned 21:49 you can save a lot of money and the convenience is there 21:52 and it's lovely and fresh 21:56 In probably 30 seconds and those chickpeas are almost as good as 22:00 though they've just been cooked fresh. 22:02 We're going to put them in here 22:05 And this is a recent recipe. I actually discovered it by 22:08 accident one day when I cooked my chickpeas 22:10 I thought these chickpeas are lovely 22:12 and soft and delicious I just want to try 22:14 them so I put them in a pan with these ingredients 22:17 and within seconds this is actually really nice 22:19 it's really simple. Just a little bit of olive oil 22:23 Again, just one or two teaspoons 22:25 Put a little bit of salt, about quarter to half teaspoon salt 22:30 and again you want to flavor it to taste 22:33 and I'm going to start just cooking that 22:38 The ingredient that makes this really special is the garlic 22:42 So again I'm getting the garlic press 22:45 I'll take the skin out from the previous use. There's a bit of 22:49 garlic in this meal and garlic is a wonderful ingredient 22:52 If you don't like it, it's probably not the first recipe 22:56 you want to cook. You want 6 lovely big cloves of garlic 23:04 It's going to mingle with the chickpeas really nicely 23:06 Let's get the other garlic skins out, or most of them 23:12 and do another three cloves 23:14 You can chop your garlic really finely if you want 23:17 this is just a great time saving tip. 23:30 Again, you don't want the garlic to burn 23:32 I'll just give these guys a stir 23:35 Just to kind of mingle with the chickpeas that are nice and soft 23:45 Look at that 23:48 Bring out the heat 23:51 I'd better salt these vegetables as well, 23:52 again, just a light bit of salt 23:56 Just probably quarter to half a teaspoon 24:04 I'm just going to turn this down a moment, as you can see 24:06 these are getting lovely and crisp, probably need a few more 24:10 minutes to cook them through just to make the difference 24:12 between being raw and being nice and cooked 24:14 and crisp. Don't you just love the color? 24:17 And if we'd even just missed out the zucchini and asparagus 24:20 this would be a like a totally different dish 24:22 with different colors. 24:25 Turn it down. Look at the risotto, how's it going? 24:27 As you can see, look at this, kind of creamy nearly it's 24:30 kind of all cooked through and the rice has absorbed all of 24:33 that lovely stock and a really nice concentrated flavor 24:37 So we're now going to add the parmeshew cheese 24:39 we made before and we're going to spoon in round about 24:44 perhaps four tablespoons 24:47 go for an extra one, make it 5 tablespoons 24:49 Just gonna stir it through just like in risotto you would 24:52 stir through parmesan cheese which will melt 24:54 this lovely parmeshew cheese will kind of add a really nice 24:58 flavor from the nutritional yeast and you've got the lovely 25:01 creaminess of the cashews and you can see that's turned it 25:04 from a just like a rice dish and it kind of just adds that 25:08 creaminess which is the hallmark of a risotto 25:13 So I'm just going to serve it in this lovely white dish 25:18 Guess it's not hot, just serve it in, pour it in 25:25 here you go, come on. Can be risky doing this 25:28 the whole lot can go at once 25:33 Kind of pace it out, let gravity do its work 25:37 Create a bit of mound, we always go for height when presenting 25:40 just like that 25:43 Gas is off. And we add a bit of garnish in there and some more 25:46 parmeshew cheese and that will be lovely. 25:49 These chick peas are getting there so what we're gonna do 25:51 with those in the break is add some more herbs 25:54 and put them in this lovely blue dish 25:56 and we're going to present these as they are 26:00 Pull the cheese cakes out of the freezer 26:01 and our meal is complete. |
Revised 2016-11-09