Welcome to Cook:30.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand,
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and also wrote The
Revive Cafe Cook books,
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and today I'm
gonna share with you
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some delicious
recipes from my cafe
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that you can cook
in your very own home.
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Cook:30 food is all about
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using wholesome
whole food ingredients.
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We're gonna be using
great protein sauces like beans,
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legumes and nuts,
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whole grains like
brown rice and quinoa,
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fresh fruits and vegetables,
and tying it all together
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with delicious
international herbs and spices.
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And the best part
about Cook:30 Food
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is you do not
have to spend hours
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slaving away in the kitchen.
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In just 30
minutes I'm gonna show you
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how you can make a delicious,
healthy meal for your family,
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and you're gonna be so surprised
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how easy it can be.
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On the menu today we have
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super charged mixed nachos.
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And these are not your
normal cheese dripping,
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unhealthy nachos that
you get at Mexican places,
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this is healthy.
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We're gonna start
with the Revive chili
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served on corn chips.
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We're gonna be
serving with fresh tomato,
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lettuce, avocado,
cucumber, and limes.
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We're gonna drizzle over the top
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some cheesy cashew sauce,
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and serve it with
pan fried vegetables.
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And to finish,
the sweet is amazing.
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Blueberry bit of an ice cream.
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You must try this as a
delicious healthy dessert.
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Now 30 minute meals
does not happen by accident.
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You need to make
sure you're very prepared.
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We got a nice
clear bench surface.
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All our ingredients
are stocked in our pantry,
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and we got the pans on the stove
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already nice and hot.
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That's gonna save a
couple of minutes cooking.
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So to start with the chili,
we're gonna start with an onion
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and we're just
gonna chop this up
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in no fancy way.
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Just gonna put
some oil in the pan,
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about one table spoon.
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Oops, forgot to
take the lid off.
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Always helps.
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And you want to get
your onions on straight away.
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These are gonna
take few minutes to cook.
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Might just turn
it down a little bit.
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I'm going to add some ginger.
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Just gonna add a table
spoon of ginger in this.
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Ginger in a tube
is really good stuff.
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You can use fresh ginger
if you want and chop it up,
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but it's really
easy to use some of these
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great pre-prepared
ones from the super market.
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And garlic is
our next ingredient.
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So garlic, ginger and
onions go together really well.
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Just pop two garlic
cloves and you press it together
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and there you go, in
seconds we got some ginger,
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some garlic in there as well.
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First I'll make it a bit, sautee
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for a couple of minutes.
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And the onion will caramelize
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and become really, really sweet.
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It's really important
when you're cooking with onion
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that you make sure
it's cooked thoroughly
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in high
temperature to begin with.
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Or else you kind of get
that uncooked onion taste
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which doesn't
add much fun at all.
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It's going nicely.
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I gonna add
some cajun seasoning.
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You can choose
any spices you want,
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but there's some
great spices around,
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so that one
teaspoon of cajun seasoning.
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I'm gonna add
some cayenne pepper
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just for little bit of heat.
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And again, you want to make sure
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you're not over spicing it,
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but just a little
pinch of cayenne pepper
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just adds a nice
little bite to it.
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So you can choose how
much you want to do or not.
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It'll just mingle up nicely.
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See those onions are nearly
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pretty nice and soft and clear.
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It's looking beautiful.
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Gonna add some
capsicum, or red pepper
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depending on what
country you come from.
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And this just really
rounds out the flavor,
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so we're just gonna chop it up.
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Just reason it roughly.
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Don't need too
many chef skills here.
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And again try and make
it economize where you cut,
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so you don't have to cut
everything multiple times.
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Here you go.
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Put that in as well.
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What you've got is a really
nice flavorsome base there
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for the chili that we've got.
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Little bit of heat and lots
of great flavor with the onion,
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the garlic and the ginger.
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And now we're gonna
put in some tomatoes,
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and we've got some
peeled and crushed tomatoes.
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You can just use diced
tomatoes or whole tomatoes,
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but you might need
to clean them first,
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so that you want to make
sure you've got, you know,
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globbyness of tomatoes,
not just tomatoes and water.
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So pour this in the mix.
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It's really good to
get this dish on first,
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because it's gonna take
around about 20 or 30 minutes
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for all the
flavors to mingle together
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and become a really,
really nice, nice chili.
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There is the tomatoes.
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And we'll throw
some beans in there.
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Now you cook your
own beans and freeze them
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or just the way I normally do,
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but if you want
something in a hurry
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and something so easy
you can get fantastically
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inexpensive beans in
cans from the supermarket.
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And today I want to
use some black beans
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and some diet
grade kidney beans,
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but you can use any
kind of beans that you like.
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I Just gonna drain them.
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And you don't need to be
too pedantic about draining them
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as long as most of the
liquid's out you're fine.
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Just turn this up here a bit.
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Here we go.
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So we're gonna leave this here
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just to simmer on a
very light temperature,
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and just come
back to it and stir it
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so it doesn't
stick on the bottom.
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And after about 20-30 minutes
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it will just be
absolutely delicious.
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We're gonna add
some coconut cream
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and some coriander
and corn at the end,
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but we'll wait
right till the end.
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So that's the
chili under the way.
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The big work's done.
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We got the main cooking
dish underway for a meal.
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There is nothing nicer
than on tops a Mexican meal
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some really nice
slithered, pan fried vegetables.
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So we're gonna
start with some red onion,
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and we're just gonna slice
some onions and some capsicums
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or peppers, which
ever country your from.
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And just pan fry them briefly
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and these will be just
be a really nice addition
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to this Mexican supercharged
nachos we're making.
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So just these
sliced onions are great.
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So we're gonna start with these.
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We're gonna start
with a tablespoon of oil
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in a hot pan.
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Start with the onions,
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'cause they're gonna
take longest to cook.
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Just gonna, just let
them slowly pan fry here.
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And one of the
keys about cooking
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if you ever want to
make food taste great
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is making it look great.
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And half the key to
making it look great
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is lots of different colors.
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So we got purple from the onion,
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we've got green,
orange, red pepper.
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So always look
for different colors
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when you're making any food.
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Oh, the onion's making me cry,
it's a good onion obviously.
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So yeah, we just want to
chop up all these peppers.
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Now we're doing orange one.
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Just rip the insides
out, get all the seeds out.
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Chop it in half and
then just slice it up.
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And now a red one.
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So these are gonna
really cook up nicely
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and the trick with
cooking this type of a vegetable
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is you want to have them
cooked so they're cooked,
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but not
overcooked so they're mashy.
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So you kind of want a little
bit crunch still left in them.
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Because there's quite a
large volume of vegetables
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in this pan, look at
those beautiful colors.
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So this may take,
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you may take probably
about 10 minute to cook.
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And now just kind
of soften a little bit
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and you still want to retain
that little bit of crunch.
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So just leave them there
cooking and that'll be great.
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Just stir the chili here.
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It's just starting to stick
a little bit on the bottom.
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As you can see it's
starting to thicken up.
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As you can see on the
edges some of the tomatoes
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starting to redden up a bit,
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and it just means that a
lot of the water is escaping
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and the flavors are
enhancing and becoming stronger.
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In nice Mexican
restaurants you get
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very, very
unhealthy cheesy sauces
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to put on your meal,
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but here is a great
delicious healthy one.
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It's a cashew cheesy sauce.
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So you're gonna need
a blender for this one.
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You can also use a stick blender
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or a food processor.
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So you're gonna start
with one cup of cashew nuts.
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That's the first ingredient.
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And I'm using cashew pieces.
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If you look at cashew pieces
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they're actually
partial cashew nuts
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and often you can pay
half the price for these,
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'cause when
you're blending things up
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you don't need a
whole cashew nut,
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so here is just a little good
budget saving idea you can use.
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We're gonna add some
corn starch, or corn flour,
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so you need a tea spoon of it.
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And you can get that
from your grocery store.
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We got some turmeric
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and turmeric is gonna
give it a lovely yellow color.
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So you want about a quarter
of a tea spoon of turmeric.
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Pop that in there as well.
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We want some salt and we've
got quarter a tea spoon of salt
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And some
nutritional yeast flakes.
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Nutrition yeast seasoning,
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you can buy this
in most health stores
00:11:30.79\00:11:32.92
and this just gives a
great kind of cheesy flavor.
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You want about a
table spoon of it.
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Put more in if
you like it as well.
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So it's all the
sauce ingredients,
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we just need some water.
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So I'll just grab one
and half cups of water.
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Pop it in the blender,
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lid on, where ever I put that,
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here it is, and blend it.
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Now that's blending I'm
gonna start stirring over here
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and give the
curry a bit of a stir.
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The chili a bit of a stir.
00:12:05.72\00:12:08.76
Give the
vegetables a bit of a stir.
00:12:08.79\00:12:11.29
I've actually got
the onions on the bottom,
00:12:11.33\00:12:13.19
'cause that's gonna
need cooking the longest.
00:12:13.23\00:12:16.23
So that is cooking right,
00:12:16.26\00:12:17.60
just giving it a
little bit of movement.
00:12:17.63\00:12:19.90
And come back and this
should be nearly ready.
00:12:19.93\00:12:21.90
Here we go.
00:12:27.11\00:12:28.78
Here is our mix.
00:12:28.81\00:12:30.35
So as you can see
it's very, very liquidy.
00:12:30.38\00:12:34.52
You probably don't think
that it's gonna turn into
00:12:34.55\00:12:36.22
a cheese sauce, but it will.
00:12:36.25\00:12:37.92
So I've got a medium
hot pan here to put this in,
00:12:37.95\00:12:41.46
and I'm just
gonna pour it in there.
00:12:41.49\00:12:45.36
And we're just
gonna lightly cook that.
00:12:45.39\00:12:47.90
You don't want
to cook it too much
00:12:47.93\00:12:50.33
and this will just
slowly start to thicken.
00:12:50.37\00:12:53.64
As you can see
it's starting to kind of
00:12:53.67\00:12:55.40
cook on the sides a little bit.
00:12:55.44\00:12:57.44
And after a couple of
minutes this will become
00:12:57.47\00:12:59.37
a really nice deliciously
healthy cheesy sauce.
00:12:59.41\00:13:04.31
Now it's really important
00:13:04.35\00:13:05.95
when you put this in the blender
00:13:05.98\00:13:08.18
that you end up with
everything blended properly.
00:13:08.22\00:13:11.15
If you don't
blend things properly,
00:13:11.19\00:13:12.52
you can end up
with like a liquid,
00:13:12.55\00:13:13.89
and little bits
of cashew pieces.
00:13:13.92\00:13:15.66
And that won't form
the sauce quite as nice
00:13:15.69\00:13:17.63
as having a really
truly blended cashew nut
00:13:17.66\00:13:19.93
and where everything is all nice
00:13:19.96\00:13:21.43
and cheesy and
creamy and blended together.
00:13:21.46\00:13:25.23
So we'll just leave that
sauce to just simmer there
00:13:25.27\00:13:26.84
just very, very gently.
00:13:26.87\00:13:29.40
It might take
about five or six minutes
00:13:29.44\00:13:31.57
and it'll just
start to thicken up
00:13:31.61\00:13:33.34
very, very slowly.
00:13:33.38\00:13:35.64
So to recap, where are we at?
00:13:35.68\00:13:37.65
We got the chili
as virtually finished.
00:13:37.68\00:13:41.25
It's pretty much done,
00:13:41.28\00:13:42.62
it just needs a
little bit more cooking
00:13:42.65\00:13:43.99
and the final
ingredients, so that's all done.
00:13:44.02\00:13:46.19
Vegetables are
going nicely here.
00:13:46.22\00:13:49.12
Just sauteing nicely.
00:13:49.16\00:13:51.96
And we got the sauce on.
00:13:51.99\00:13:53.33
It's in a really good position.
00:13:53.36\00:13:54.70
We're about halfway
through our 30 minutes
00:13:54.73\00:13:56.53
and the meal is looking like
it we'll be completed in time.
00:13:56.56\00:14:01.57
Today on Cook:30 we are cooking
00:14:01.60\00:14:03.14
a delicious Mexican
supercharged nachos.
00:14:03.17\00:14:07.08
This is a healthy version
of your favorite Mexican meal.
00:14:07.11\00:14:10.15
We're starting with Revive chili
00:14:10.18\00:14:11.51
served on corn chips
00:14:11.55\00:14:13.31
accompanied with
tomato, lettuce, avocado,
00:14:13.35\00:14:16.18
limes and cucumber.
00:14:16.22\00:14:17.95
Over the top we're gonna drizzle
00:14:17.99\00:14:19.32
a healthy cheesy cashew sauce
00:14:19.35\00:14:22.29
and serve it with
pan fried vegetables.
00:14:22.32\00:14:25.43
And of course for
dessert we have an amazing
00:14:25.46\00:14:27.53
blueberry bit of an ice cream
00:14:27.56\00:14:30.27
which will blow you away.
00:14:30.30\00:14:32.63
So next part we need to
prepare some vegetables.
00:14:32.67\00:14:34.80
Every healthy meal has
lots of fresh vegetables.
00:14:34.84\00:14:37.51
So we're gonna
start with lettuce
00:14:37.54\00:14:38.87
which is a great thing to have,
00:14:38.91\00:14:40.24
so probably have
half an iceberg lettuce,
00:14:40.28\00:14:43.75
and we're just
gonna chop it in half,
00:14:43.78\00:14:45.68
chop off the end a bit,
00:14:45.71\00:14:47.98
and then just
lots of thin slices.
00:14:48.02\00:14:52.15
Lettuce can be very
dangerous for chopping
00:14:52.19\00:14:53.92
so be very careful you
don't get your fingers.
00:14:53.96\00:14:57.93
That's probably the
part of my cafe prep
00:14:57.96\00:15:00.36
that we've had the
most accidents from,
00:15:00.40\00:15:01.73
as people chopping
lettuce believe it or not.
00:15:01.76\00:15:05.33
So lay that out.
00:15:05.37\00:15:09.00
We'll throw in some tomatoes.
00:15:09.04\00:15:11.34
Got these from the staff of,
some of the 3ABN staff garden.
00:15:11.37\00:15:14.84
They're beautiful tomatoes.
00:15:14.88\00:15:16.31
And again, we've got orange,
00:15:16.34\00:15:18.01
sorry yellow
tomatoes and red tomatoes.
00:15:18.05\00:15:19.91
So, you know, don't be
afraid to use different colors.
00:15:19.95\00:15:22.62
So we're just
gonna slice them up
00:15:22.65\00:15:26.96
to nice slices.
00:15:26.99\00:15:30.59
Again try not to cut yourself.
00:15:30.63\00:15:35.06
And use these on a
lovely Mexican meal.
00:15:35.10\00:15:37.87
So it's really good to
use home produce when you can
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if you know
someone who has a garden
00:16:02.89\00:16:04.23
or if you have a garden,
00:16:04.26\00:16:05.59
there is nothing
like homemade produce.
00:16:05.63\00:16:08.26
I just kind of lay them out
00:16:08.30\00:16:10.60
on a nice plate
here we're starting.
00:16:15.57\00:16:17.91
Just arranging all
the lovely vegetables.
00:16:17.94\00:16:21.08
So we got
lettuce, tomatoes, avocado.
00:16:21.11\00:16:24.25
So it's scary I think avocados,
00:16:24.28\00:16:25.75
'cause you don't know
what's gonna be inside.
00:16:25.78\00:16:28.28
Got no idea what
they're gonna be like.
00:16:28.32\00:16:30.09
Look at that, it's
looking pretty good.
00:16:30.12\00:16:32.35
Little bit of brownness,
but we can cut that off.
00:16:32.39\00:16:34.59
Actually it's a bit too
much so I might try another one.
00:16:34.62\00:16:37.76
Avocadoes can be
very problematic.
00:16:37.79\00:16:42.16
Just slice it in half.
00:16:42.20\00:16:44.43
Look at that, beautiful.
00:16:44.47\00:16:46.63
Safest way to get the
stone out is just chop it,
00:16:46.67\00:16:50.14
and don't hold
it while you chop it
00:16:50.17\00:16:51.51
because I've
actually shopped my thumb off
00:16:51.54\00:16:52.87
nearly doing that once
before, so chop it, twist it
00:16:52.91\00:16:55.94
and get the stone off.
00:16:55.98\00:16:57.81
And you're ready to
go and chop the avocado.
00:16:57.85\00:17:01.88
And my favorite
way of chopping avocado
00:17:01.92\00:17:05.09
is first to get rid of the skin,
00:17:05.12\00:17:08.06
and then put it on the board
00:17:08.09\00:17:10.69
and then slice it up into
lots of really thin slices.
00:17:10.73\00:17:14.16
And it's really
nice just to fan it out,
00:17:20.64\00:17:22.30
so just kind of push it
like that with your hands
00:17:22.34\00:17:25.01
and you can fan it
out, it sets really nicely,
00:17:25.04\00:17:27.28
it looks really
nice on a platter.
00:17:27.31\00:17:28.81
Just like that.
00:17:31.58\00:17:33.72
That's avocado,
we got the cucumber.
00:17:33.75\00:17:35.55
Got half a
cucumber in the fridge,
00:17:35.58\00:17:37.42
so again, we're
just going to chop it up.
00:17:37.45\00:17:42.26
Cucumbers generally don't
behave themselves as much,
00:17:42.29\00:17:44.33
they just want to
roll away everywhere.
00:17:44.36\00:17:46.53
Just arrange them together.
00:17:49.50\00:17:51.23
Whenever you're
arranging things on platters
00:17:51.27\00:17:52.63
I find it
always looks lot better
00:17:52.67\00:17:54.50
having things clumped together,
00:17:54.54\00:17:56.50
rather than spread out.
00:17:56.54\00:17:58.01
It kind of keeps
your colors all together.
00:17:58.04\00:18:01.11
So is that everything
we want for the platter?
00:18:01.14\00:18:02.48
Oh, limes.
00:18:02.51\00:18:03.98
Nothing like a squeeze of lime
on top of your Mexican meal.
00:18:04.01\00:18:07.58
So just give everyone
00:18:07.62\00:18:10.15
some nice wedges of lime to use.
00:18:10.19\00:18:14.02
And the really nice
thing about this meal
00:18:14.06\00:18:15.39
is everyone can kind of
customize how they want.
00:18:15.42\00:18:19.29
And just lay them like that.
00:18:19.33\00:18:22.00
So these are a vegetable
platter which is really nice,
00:18:22.03\00:18:24.57
beautiful and colorful that's
gonna go along with our meal.
00:18:24.60\00:18:27.70
Bit of a quick back in.
00:18:27.74\00:18:29.80
Get back quickly in,
stir this cheesy sauce.
00:18:29.84\00:18:33.27
I actually looking really
nice, here it's thickened up,
00:18:33.31\00:18:36.01
but it's probably not
quite pouring consistency.
00:18:36.04\00:18:39.15
So the good part
of this recipe is
00:18:39.18\00:18:40.52
we can just add a
little bit more water,
00:18:40.55\00:18:46.76
another half cup
00:18:46.79\00:18:48.79
and every mix you kind
of end up being different,
00:18:48.82\00:18:50.86
so it's kind of hard
to give an exact recipe.
00:18:50.89\00:18:53.43
But just stir some
more water through.
00:18:53.46\00:18:55.80
Give it a nice stir through
00:18:55.83\00:18:59.03
and just a little
bit more time to heat
00:18:59.07\00:19:02.40
and that will
just start to liquidize
00:19:02.44\00:19:03.97
and become a
little bit more thinner.
00:19:04.01\00:19:05.77
'Cause you want to
be able to pour it over,
00:19:05.81\00:19:07.18
over your nachos,
not kind of glob it over.
00:19:07.21\00:19:12.21
So good there, a
little bit more time to keep
00:19:12.25\00:19:14.45
cooking together.
00:19:14.48\00:19:15.95
Give the chili a
bit of a stir-up.
00:19:15.98\00:19:20.19
It wants to stick on
the bottom look at that,
00:19:20.22\00:19:21.72
it's just coming
along beautifully.
00:19:21.76\00:19:23.09
See how it's
thickening up nicely.
00:19:23.12\00:19:25.26
And the vegetables the
onions are down on the bottom
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which is great
00:19:27.13\00:19:28.46
and we can just stir up
all these, these peppers.
00:19:28.50\00:19:30.63
So you want your
onions to be very well cooked,
00:19:30.67\00:19:32.60
but your peppers you don't
need to have as well cooked.
00:19:32.63\00:19:35.24
So going really, really well.
00:19:35.27\00:19:39.31
And now the part of the meal
you've all been waiting for,
00:19:43.24\00:19:45.75
blueberry bit of an ice cream.
00:19:45.78\00:19:48.18
So first ingredient for
this we're going to use a,
00:19:48.22\00:19:50.42
is a food processor.
00:19:50.45\00:19:53.12
This won't work
in a normal blender,
00:19:53.15\00:19:54.66
because you need to,
00:19:54.69\00:19:56.32
normal blender like this
generally needs lots of liquid.
00:19:56.36\00:19:59.03
This needs to be
thick, so for thick,
00:19:59.06\00:20:00.46
blending things you need this.
00:20:00.50\00:20:02.30
So we're gonna start
with three quarters a cup
00:20:02.33\00:20:03.77
of cashew nuts again,
00:20:03.80\00:20:05.13
and again we're
using the large pieces.
00:20:05.17\00:20:06.94
I'm gonna use
half a cup of water.
00:20:10.04\00:20:11.77
So it's gonna make like a
little cashew cream first,
00:20:14.34\00:20:17.15
before we put the
blueberries in it.
00:20:17.18\00:20:19.51
Blend this up.
00:20:19.55\00:20:21.08
Just blend that for about
probably 10 or 15 seconds.
00:20:22.85\00:20:26.86
It will become
a very nice cream.
00:20:26.89\00:20:30.23
I'll get the
blueberries from the freezer.
00:20:30.26\00:20:31.89
Blueberries are a great
thing to have in the freezer
00:20:36.40\00:20:38.20
because they just keep there
are there when you need them
00:20:38.23\00:20:40.17
so stock your freezer up
with lots of frozen berries.
00:20:40.20\00:20:44.17
Looks like a bit
of a cream there now.
00:20:44.21\00:20:47.64
Look at that.
00:20:47.68\00:20:49.74
So now we're gonna add
two cups of blueberries.
00:20:49.78\00:20:53.72
One cup, two cups.
00:20:53.75\00:20:58.29
I'm also gonna add some honey,
00:20:58.32\00:21:00.56
and we're gonna add
two tablespoons of honey.
00:21:00.59\00:21:04.26
Liquid honey is a
great sweetener to use,
00:21:04.29\00:21:05.99
nice and healthy.
00:21:06.03\00:21:07.50
You could also use date puree,
00:21:07.53\00:21:09.60
or egg white or
something like that.
00:21:09.63\00:21:12.73
And we're gonna add some mint.
00:21:12.77\00:21:14.80
And this is what really
makes it special is mint.
00:21:14.84\00:21:17.31
If you got a mint
plant, that's great.
00:21:17.34\00:21:19.27
But just throw in, you know,
00:21:19.31\00:21:20.64
10 big leaves of mint
or more if you want to.
00:21:20.68\00:21:23.51
So just pack it up and
just throw it in there.
00:21:23.55\00:21:26.61
Give it a bit of
a head start there,
00:21:26.65\00:21:29.45
and again just
process the mixture.
00:21:29.48\00:21:37.13
Now this may
need some water again,
00:21:37.16\00:21:39.06
every mix is different.
00:21:39.09\00:21:41.20
As you can see
it's clumping up a bit,
00:21:41.23\00:21:42.66
so I'm gonna add
a bit more water.
00:21:42.70\00:21:45.83
So you could need up to
double the amount of water
00:21:45.87\00:21:49.87
just to keep it moving.
00:21:49.90\00:21:52.14
Just enough so it
turns into an ice cream.
00:21:52.17\00:21:56.44
Give it too much,
00:21:56.48\00:21:57.81
you end up with kind of
a watery kind of texture.
00:21:57.85\00:22:01.35
And if you don't have enough,
it just doesn't blend properly.
00:22:01.38\00:22:04.09
But I think it looks as
though it may be about right.
00:22:04.12\00:22:08.72
The smell of this
mint is just amazing.
00:22:08.76\00:22:12.09
Mint's one of my
favorite, most favorite herbs.
00:22:12.13\00:22:13.80
Make sure you grow
some in your garden
00:22:13.83\00:22:15.16
or buy it from the supermarket.
00:22:15.20\00:22:18.23
And there we have some
blueberry and ice cream.
00:22:18.27\00:22:21.40
So let's grab a spatula
00:22:21.44\00:22:23.77
and we're simply
just gonna put it into
00:22:23.81\00:22:25.81
a nice serving vessels here.
00:22:25.84\00:22:29.41
And just pour it
in. Just like that.
00:22:29.44\00:22:31.71
And yes, I'll do four of those.
00:22:35.22\00:22:37.02
So I've filled those up,
00:23:03.51\00:23:04.85
just give it a
little bit of a push down,
00:23:04.88\00:23:06.21
don't push them down too much.
00:23:06.25\00:23:07.75
And on top of that we're
just gonna chop some more mint
00:23:07.78\00:23:10.99
just to put on
top, a bit of garnish.
00:23:11.02\00:23:13.36
And a few slithered almonds
00:23:19.53\00:23:22.20
is a great topping as well,
00:23:22.23\00:23:25.23
just on top.
00:23:25.27\00:23:27.57
Just like that, Just a couple,
00:23:27.60\00:23:29.00
just a little bit of
extra crunch is nice.
00:23:29.04\00:23:33.01
And there you have
blueberry bit of an ice cream.
00:23:33.04\00:23:36.85
Now this won't
actually keep in the freezer,
00:23:36.88\00:23:38.75
if you put it in the freezer,
it will all go rock solid.
00:23:38.78\00:23:41.32
It doesn't have
all those anti-freeze
00:23:41.35\00:23:42.98
type of ingredients
that ice cream does,
00:23:43.02\00:23:44.95
but you can put
it in the freezer now
00:23:44.99\00:23:46.32
just to keep it
cold before we serve.
00:23:46.35\00:23:48.02
So if you can keep it
there probably say 15 minutes
00:23:48.06\00:23:50.23
and then bring it out
when you're ready to serve.
00:23:50.26\00:23:53.19
So now we better check on this.
00:23:53.23\00:23:54.60
I think everything is ready.
00:23:54.63\00:23:56.06
The curry, the chili
is pretty much done here.
00:23:56.10\00:23:59.40
Have a look at that,
it is nicely and thick.
00:23:59.43\00:24:02.27
We're just
gonna finish this off,
00:24:02.30\00:24:05.17
we gonna add some coconut cream.
00:24:05.21\00:24:06.54
We can use coconut
milk, just a little bit,
00:24:06.57\00:24:07.91
just to give it a
bit of extra creaminess.
00:24:07.94\00:24:11.01
So we'll mix it in there.
00:24:11.05\00:24:12.45
Look at that.
00:24:15.22\00:24:17.05
Also we need to add some honey.
00:24:17.09\00:24:18.49
So tablespoon of honey,
00:24:18.52\00:24:22.72
and teaspoon of salt.
00:24:22.76\00:24:29.00
And to make it
really, really Mexican,
00:24:29.03\00:24:31.27
we want some frozen corn.
00:24:31.30\00:24:32.87
You can use canned corn
or fresh corn if you want.
00:24:35.30\00:24:37.41
Just add a cup of corn.
00:24:37.44\00:24:40.04
Here is about a cup,
00:24:40.08\00:24:41.44
and it gives it
just some extra color
00:24:41.48\00:24:44.21
and some, you know,
Mexican authenticness.
00:24:44.25\00:24:47.52
So just stir that around
00:24:47.55\00:24:48.88
and that corn doesn't
actually need to be cooked,
00:24:48.92\00:24:50.92
it just needs to be
00:24:50.95\00:24:52.29
just in here for
a couple of minutes
00:24:52.32\00:24:53.66
to be warmed up so
it's not frozen anymore,
00:24:53.69\00:24:55.56
it's all it needs.
00:24:55.59\00:24:57.23
So about the time
you get it on the table
00:24:57.26\00:24:58.89
and into people's plates
00:24:58.93\00:25:00.26
that would have
happily defrosted quite nicely.
00:25:00.30\00:25:03.73
And when we serve
we're gonna add some cilantro
00:25:03.77\00:25:05.70
or coriander on top to
give it some nice color as well.
00:25:05.73\00:25:09.37
Our sauce is looking
nice and good here as well.
00:25:09.40\00:25:12.37
And it looks like
our vegetables are going.
00:25:12.41\00:25:13.81
So we're pretty much ready
to plate up and serve the meal.
00:25:13.84\00:25:19.31
So we're serving
this over corn chips,
00:25:19.35\00:25:21.32
so get some nice
healthy corn chips.
00:25:21.35\00:25:22.78
Ones that don't have MSG,
00:25:22.82\00:25:25.02
or preservatives, easy open.
00:25:25.05\00:25:28.36
Here we go.
00:25:28.39\00:25:30.19
So pour it over
into a nice bowl.
00:25:30.23\00:25:33.63
Having a nice selection
of bowls in your kitchen
00:25:33.66\00:25:35.43
is really good for
presenting food as well.
00:25:35.46\00:25:36.87
So we'll have those there.
00:25:36.90\00:25:40.54
The vegetables, I'm just gonna
put them to a nice wooden bowl.
00:25:40.57\00:25:44.67
And this should
00:25:44.71\00:25:47.58
just be easy for
people to add to their meal.
00:25:47.61\00:25:50.88
As you can see the
onions have caramelized nicely
00:25:50.91\00:25:53.31
and the pepper
haven't been too overcooked,
00:25:53.35\00:25:55.28
so it's kind of
how you want them.
00:25:55.32\00:25:57.42
Look at that.
00:25:57.45\00:25:58.79
I don't really want things
00:25:58.82\00:26:00.16
kind of heaped
out of bowls as well.
00:26:00.19\00:26:01.76
Cheese sauce, nice consistency.
00:26:01.79\00:26:05.09
Just gonna pour that in there.
00:26:05.13\00:26:06.49
And we can pour
that over our nachos.
00:26:10.03\00:26:14.90
This is bubbling nicely. I
think we'll turn it off now.
00:26:14.94\00:26:17.64
You don't want
to cook it too much
00:26:17.67\00:26:19.74
when the coconut
cream is in there.
00:26:19.77\00:26:21.74
So we'll give it a final stir.
00:26:21.78\00:26:24.65
And then we're gonna
smother it with some cilantro,
00:26:24.68\00:26:27.78
which is my, one of my
favorite herbs as well.
00:26:27.82\00:26:30.12
Just some nice fresh
cilantro, just roughly chopped,
00:26:30.15\00:26:34.19
and then just
sprinkled over the top.
00:26:34.22\00:26:35.82
And we'll put that on the table,
00:26:39.13\00:26:40.46
and it's ready to go.
00:26:40.50\00:26:42.26
And to serve up this
delicious Mexican meal
00:26:47.00\00:26:49.07
we start with the corn chips.
00:26:49.10\00:26:51.24
Get a thick handful of those,
00:26:51.27\00:26:53.44
spoonful of the
delicious Revive chili.
00:26:53.48\00:26:56.38
And put some of the
fresh vegetables on top.
00:26:56.41\00:26:58.25
Pan fried vegetables.
00:27:04.39\00:27:05.85
And smother it with
the lovely cheesy sauce.
00:27:09.89\00:27:13.73
An amazing healthy Mexican meal.
00:27:13.76\00:27:15.93
Hope you've enjoyed that,
00:27:15.96\00:27:17.30
I look forward to seeing
you next time on Cook:30.
00:27:17.33\00:27:19.80