Welcome to Cook 30. I'm Jeremy
Dixon from the Revived Cafes
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in Auckland, New Zealand and
I also wrote the Revived Cafe
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cookbooks and today I want
to share with you some delicious
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cafe meals that you can
cook in your very own home.
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Cook 30 Food is all
about using whole foods.
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We're going to be using
great protein sources like beans
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nuts and lentils. Whole grains
like quinoa and brown rice
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and tying them altogether with
international spices and herbs
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and fresh fruit and vegetables.
And the best part that Cook 30
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Foods is you don't spend hours
slaving away in the kitchen.
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In the next 30 minutes I'm
going to show you how you can
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make a meal for your family
they will love and is super
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super healthy. On the
menu today we have a delicious
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Greek potato cake smothered
in sesame seeds and served
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with an avocado and tomato
salsa We have deliciously fresh
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pepper medley and honey glazed
carrots. And to finish it off
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we have some fruit
kebabs served with cashew cream.
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OK. When you want to cook meals
in a hurry you want to make sure
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you got your kitchen well
set up A nice clear workspace,
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sharp knife, good chopping
board with a tea towel under it
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so it doesn't move. Also,
we've got the jug boiled, 3 pots
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on the stove and
we're ready to go.
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So for potato cake we want
to have some potatoes cooked and
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we want them cooked really fast
The first job is to grate two
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potatoes. So we've got
just under a kilo or two pounds
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and we're going to chop these
potatoes, not going to peel them
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I'm not a big fan or peeling
things. Just cut them like this
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into quarters and cube them
like that. Cube them nice and
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small so they cook quickly.
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First cut off the manky bit and
we'll do the same with this one
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Sliced potatoes will take round
about 10 minutes to get nice
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and soft and when they're done
we can finish off making the
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potato cakes. When I buy my
potatoes I generally buy them
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with the skin on and washed so
you can use them straight away
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into your cooking. So I've
got some boiling water here
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I'll cook it in this
pot and turn up the gas
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and put this in like that
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So it's all ready to go.
Put the lid on and it'll happily
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cook there. And now we better
put the carrots on for the
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honey glazed carrots. I've
run out of boiling water so
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I'm just going to use some
from the tap. But these carrots
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aren't _ so it doesn't
really matter if it takes a bit
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to get up to boil. So
put that on high temperature
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and you get these really neat
little carrots that are peeled
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These little baby carrots and
you just put them straight in
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the pot, just like
that, little baby carrots.
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These are really nice
for honey glazed carrots.
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Put the lid on that and we'll
come back and check on those
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in a couple of minutes.
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OK let's start the fruit kebabs.
But before we do just want to
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change the board over. We've
been doing savory things on
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one side. We flip it over
and we've got another side so
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we don't get potato
taste coming through.
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So we've got a lot of fresh
fruit here. We have a beautiful
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honey dew melon here, I'm just
going to scoop out the seeds
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and the trick here is we want
to get all the fruit into cubes
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Probably make about 10 kebabs
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So you want 10 good
chunks of fruit of every kind.
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So chop all that off. And
when you're doing fruit kebabs
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you want nice cut corners.
So you want a nice sharp knife
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I think there's 9 there, I want
another extra one of this one.
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So you want to make sure you've
got nice clean sharp corners.
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And you don't want to handle
it too much or you'll start
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damaging it. Going to start
assembling all the fruit there.
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And we've got a rock melon.
Look at that beautiful fruit.
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Again, scoop out all the seeds.
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And we'll put these in the bin.
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Here's another quarter.
Cut off all the green stuff.
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I recommend that if there's one
thing you can buy to help you
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cooking is a really good knife.
And you want to go for one
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really good expensive knife
than going for, lots of people
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have a kitchen drawer full
of ten really average knives. So
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go out and get a nice expensive
knife if you can afford it
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And it's a lot safer
too. So two fruits down.
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Hang on a minute, I'm going
to retrieve that water melon
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Oh ok. I wouldn't make a
very good rugby player, would I?
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I'm going to quickly wash that,
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These things are heavy. So
for a water melon the rule is
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always cut that way so you've
got lovely big half like that
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Not too bad and then into a
second again. They're easy to
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wrap and you can use
them for slicing later
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So I'm just going to take
this off here. Take the skin off
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Often with watermelons there
are some slightly juicier bits
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You want to avoid those. So
we're just going to cut through
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here, cut some
wedges so we can end up with
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ten really nice
stable slabs of water melon.
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Sometimes you have to
hack it out a little bit.
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We've got ten. Six,
seven eight there we go.
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And all the fruit left over
can be used for fruit salad or
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some other thing later.
So do not let it go to waste.
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I've got a mango here. I'm
going to cut off one large cheek
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like that and cut off the skin
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And as you can see we'll end up
with a lot of beautiful colors.
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There are 12 pieces.
We'll go extra if we can.
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Here are some blueberries.
They're beautiful as well.
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So we might use two blueberries
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Some strawberries. Just
going to cut them in half
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Just give them a bit of a wash.
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Again, nice cuts. And these
are lovely cute angles like this
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They really taste good when
you eat these. So you want nice
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lots of lovely sharp cuts.
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Strawberries. Got a pineapple.
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And the best way to cut a
pineapple is take both ends off
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And then we're going to
cut down the sides like this.
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In half and then we're
going to chop it like this
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cut these little eyes off.
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And again some
nice big chunky pieces.
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Avoid the hard
bit in the middle.
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Probably a few more here.
This is a really delicious way
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of having a sweet thing
at the end of your meal.
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It's much better than
all the priciest alternatives
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you can have for sweets, so
yeah go for fruits while you can
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God's created some amazing fruit
and colors and they're just
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packed full of vitamins
and minerals. Nice kiwi here.
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It comes from New Zealand
which is where I come from.
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Again, cut the ends off. You
want to dispose of all the skin
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before you start
cutting into the fruit.
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I might do an extra one as well.
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One fruit that I do not
like in fruit salads or kebabs
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and you may disagree with
me is apples. Apples are just
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a bit too crunchy for this kind
of thing, so generally avoid
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apples and oranges and go for
the more exotic style of fruits
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So here we go, 1, 2, 3, 4,
5, 6, 7, 8. 8 beautiful colors.
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And now you need to get skewers.
You get these bamboo skewers
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at My Supermarkets. You can use
them to put the kebabs together.
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So, there's one rule for
when you're arranging colors.
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And that's the rainbow. R O
Y G B V. Red, Orange, Yellow
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Green, Blue, Violet. If
you arrange it in those orders
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it will always look fantastic.
So I'm going to start with red
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Red, orange, yellow,
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green and then blue at the end.
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I must have 1, 2, 3, 4, 5,
6, 7 and a bit of green here.
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So if you organize them like
that then they'll always look
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the best colors. Just turn the
potatoes down, they're boiling
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quite a lot there. So again
skewer them through like this
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keep them at nice weird angles
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and you'll make a
lovely kebab. Look at that!
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Handle it gently and put
two blueberries on the end.
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Just like that. Look at
that! We see ten of those.
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Now these actually take
quite a bit of time to prepare
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Luckily I've got help
today. My wife is here
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and she's going to
help me put them together.
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Let me just grab those
and park yourself here.
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If you can make ten of
those it would be awesome.
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I'll just give you the skewers.
It's always good to have help!
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If you can put them in the
platter over there it'd be great
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So there we go. The kebabs
I think are underway, potatoes
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are nearly cooked. We made a
really good start on our meal.
00:12:36.45\00:12:40.42
If you just joined Cook 30 we're
making a meal in 30 minutes.
00:12:42.42\00:12:47.20
We're starting with a Greek
Potato Cake served with Avocado
00:12:47.23\00:12:51.30
Tomato Salsa. We have a fresh
Pepper Medley and some honey
00:12:51.33\00:12:55.94
glazed carrots. We also have
to finish off with Fruit Kebabs
00:12:55.97\00:13:00.64
with Cashew Cream. Ok now
a really, really quick salad
00:13:00.68\00:13:05.08
you can make at home.
And this is really brilliant.
00:13:05.11\00:13:07.52
I'm going to start with some
baby spring mix. We just want
00:13:07.55\00:13:10.55
one of these mesclun lettuce
spinach mixes. There's lots of
00:13:10.59\00:13:13.15
great ones at the supermarket.
Just put it in a bowl.
00:13:13.19\00:13:15.89
Start with about 2 or 3
cups. 4 cups in there, and then
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I'm going to add some peppers.
It's all about color this salad.
00:13:23.00\00:13:26.40
Half an orange
pepper, half a red pepper
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and half a yellow
pepper. Just cut them in half
00:13:38.38\00:13:43.99
rip out the seedy section.
We're just going to slice them
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up really thinly. Again you
need a nice sharp knife for this
00:13:50.06\00:13:54.46
Be really careful when you get
down to where your fingers are
00:13:57.03\00:14:00.24
So how are the kebabs
going? Yeah, going good.
00:14:06.88\00:14:09.71
Ok kebabs do take a while
but they're well worth it.
00:14:11.15\00:14:15.28
And now the orange pepper.
00:14:15.32\00:14:18.69
If you're not used to
chopping fast with a knife
00:14:19.89\00:14:23.83
just try with really slow
strokes to get the technique
00:14:23.86\00:14:26.76
first and then after a
while you become faster.
00:14:26.80\00:14:29.80
Just sprinkle that over the
salad there. Give it a bit of
00:14:32.93\00:14:38.27
stir. Look at those
beautiful colors. Got an amazing
00:14:38.87\00:14:44.11
ingredient here. These are
sugar snap peas. If you see
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these in the market buy them
if they're in season. They're
00:14:48.12\00:14:50.65
just crunchy,
sweet and just beautiful!
00:14:50.69\00:14:57.79
It's like you've gone out to
the field and picked the peas
00:14:57.83\00:15:00.96
yourself, it's amazing! So put
some of these in. Grab a handful
00:15:01.00\00:15:05.50
about 3/4 of a cup and randomly
chop them, just to make a little
00:15:05.53\00:15:11.64
smaller and add them for an
amazing crunch to the salad.
00:15:11.67\00:15:16.04
Absolutely delicious. And to
finish it off we're going to add
00:15:22.88\00:15:25.95
some beetroot matchsticks.
So you just cut your beets and
00:15:25.99\00:15:31.13
cut the ends off. We're going
to do a nice generous peel here
00:15:31.16\00:15:36.97
with the knife. And the easiest
way to cut matchsticks is you
00:15:37.00\00:15:41.54
want some really thin slices
like that, perhaps another one
00:15:41.57\00:15:50.48
and then line them up together
and then we're going to slice
00:15:50.51\00:15:55.98
them as thinly as we can.
00:15:56.02\00:15:59.65
And they fall off into
these beautiful red matchsticks.
00:16:01.12\00:16:05.66
Look at that. Get them together.
You want to put them last.
00:16:11.60\00:16:16.91
You don't want to mix them
with the salad or else they'll
00:16:16.94\00:16:19.11
start to kind of contaminate it.
So I'll put them on like that
00:16:19.14\00:16:22.14
and the salad is now
ready to go to the table.
00:16:22.18\00:16:26.01
There's nothing like a
nice, crunchy, fresh salad.
00:16:26.05\00:16:31.52
Let's see how
these potatoes are doing.
00:16:33.62\00:16:35.72
Yes, lovely and soft.
They're breaking apart.
00:16:38.39\00:16:41.66
I'm just going to drain
them over here in the sink.
00:16:41.70\00:16:44.33
Drain out as much water
as possible and put them in a
00:16:53.14\00:16:56.21
nice mixing bowl
here. Turn off the flame.
00:16:56.24\00:17:00.42
So we've got the skins in it
but that'll be great. They'll
00:17:03.65\00:17:06.09
add a rustic touch. So
first we want to mash them.
00:17:06.12\00:17:11.59
Just a quick mash. You want
a few little pieces of potato
00:17:11.63\00:17:16.13
in there. You want to keep
it quite rustic. So just a light
00:17:16.16\00:17:19.63
rough mash so it looks like that
00:17:19.67\00:17:22.44
These are nice and flurry so
they're going to stick together
00:17:23.54\00:17:25.54
So now we're going to get
lots of flavors into here.
00:17:28.81\00:17:31.41
We're going to
start with some red onion.
00:17:31.45\00:17:35.45
So we want round about a
quarter, about that much.
00:17:35.48\00:17:39.15
Every red onion is different.
We want little baby dices.
00:17:39.19\00:17:45.83
So just like this, cut it that
way and really close together
00:17:48.26\00:17:53.03
sliding the knife through.
Making sure you make contact
00:17:53.07\00:17:57.01
with the board on every stroke.
00:17:57.04\00:18:00.61
When you're cooking red onions,
generally having them half
00:18:04.75\00:18:08.15
cooked will be just fine. I
wouldn't put white onions in
00:18:08.18\00:18:12.05
this kind of recipe without
cooking it. Sun dried tomato.
00:18:12.09\00:18:15.49
You know you're going to
get a lot of flavor from these.
00:18:15.52\00:18:17.73
So you probably want
around ten or half a cup
00:18:17.76\00:18:21.83
and these are a great
little flavor ingredient to have
00:18:22.60\00:18:26.70
in the cupboard. And again
we're going to slice them up
00:18:26.74\00:18:29.87
nothing too flashy
but just not in big chunks
00:18:29.90\00:18:33.34
just a little bit smaller
00:18:37.65\00:18:42.28
some really nice
bites, really small bites
00:18:43.12\00:18:45.19
beautiful sun dried tomatoes.
00:18:45.22\00:18:48.92
We're going to add some spring
onions, green onions or shallots
00:18:54.63\00:18:58.70
whatever they call
them in your country
00:18:58.73\00:19:00.44
I'm going to add three
of those take the ends off
00:19:00.47\00:19:04.31
taking the ends off there,
into half and I'm going to slice
00:19:05.77\00:19:11.58
them through, just straight
00:19:11.61\00:19:14.58
preferably chunky, not too fine
00:19:14.62\00:19:16.85
and these will add a
lovely flavor as well.
00:19:16.89\00:19:21.49
These ingredients are not
going to be cooked through much
00:19:21.52\00:19:23.83
they're just going to
be pretty much warmed up.
00:19:23.86\00:19:27.06
I'm just going to
add a teaspoon of cumin
00:19:33.00\00:19:37.37
and add a teaspoon of
salt and some cilantro
00:19:39.57\00:19:46.92
or coriander.
Just chop it up roughly
00:19:46.98\00:19:52.35
that much about half a cup.
Those are the major ingredients.
00:19:52.39\00:19:58.33
Now we just want to stir it up.
00:19:58.36\00:20:02.56
Now it smells really nice.
00:20:09.77\00:20:12.41
How are the kebabs
going? Yeah, they're getting in.
00:20:13.94\00:20:19.01
You see the colors coming
together beautifully with kebabs
00:20:19.05\00:20:22.85
lined up in a row. And also when
you've got colors you've got to
00:20:22.88\00:20:25.85
cross the colors together. You
don't want to mix them generally
00:20:25.89\00:20:30.03
So this is ready. You
want to put some sesame seeds
00:20:30.06\00:20:32.49
all over the bench
and into the bowl as well.
00:20:32.53\00:20:36.70
I'm going to make them
into patties or go-cakes.
00:20:36.73\00:20:40.47
I'm going to add a bit of oil
to the pan. Turn it down a bit
00:20:40.50\00:20:45.24
And I'm going to
fry these in here.
00:20:45.27\00:20:49.34
So you just want to grab
up with your hand a nice patty
00:20:49.38\00:20:54.15
about this big. Roll it
around so it's nice and pressed
00:20:54.18\00:20:58.29
together. Flatten it out and
you roll it in the sesame seeds
00:20:58.32\00:21:04.36
We'll start off with four cause
probably that's as many as we
00:21:10.37\00:21:12.73
can fit in the pan. If we have
extra time we can make some more
00:21:12.77\00:21:16.10
for later or for
lunch the next day.
00:21:16.14\00:21:19.27
Roll it into a
ball nice and secure
00:21:19.31\00:21:24.75
dip them in the
sesame seeds like that
00:21:26.05\00:21:28.72
and then straight into the pan.
00:21:28.75\00:21:31.85
Hear that nice crackle.
00:21:34.92\00:21:39.06
And these will
toast up beautifully.
00:21:42.96\00:21:46.43
So probably a
couple of minutes each side
00:21:51.14\00:21:52.87
and it will be ready to by
the time we're ready to serve.
00:21:52.91\00:21:56.88
I think the carrots are
done. We can drain these I think
00:21:59.68\00:22:03.82
We're just going to
put them in this bowl
00:22:06.52\00:22:09.82
Blue is a color that
goes well with orange
00:22:09.86\00:22:12.89
And we're going to
put a sprinkle of salt
00:22:12.93\00:22:16.97
and a drizzle of honey.
00:22:17.00\00:22:23.57
About two tablespoons of honey.
00:22:23.61\00:22:27.74
Just give it a
bit of shake around
00:22:29.28\00:22:33.15
And sprinkle it
with sesame seeds.
00:22:34.35\00:22:38.19
And that very simple way
of doing carrots is delicious.
00:22:38.22\00:22:42.06
We're going to make
a salsa for the cakes.
00:22:42.09\00:22:47.26
Just get some cherry
tomatoes and chop them randomly.
00:22:47.30\00:22:51.40
Put them in this bowl.
We'll add some avocado as well
00:22:59.51\00:23:04.58
We will just halve
this. Take the stone out.
00:23:04.61\00:23:07.52
Take the skin off and
we're just going to slice it up
00:23:13.46\00:23:19.56
dice it up. It's going to be
a chalky salsa not a guacamole
00:23:19.59\00:23:23.16
just more of a salsa, really.
00:23:23.20\00:23:26.60
So I just slice it thinly
00:23:29.50\00:23:33.11
cut in the other direction
00:23:36.01\00:23:39.98
everything goes in here.
00:23:43.45\00:23:47.59
Just a touch of
salt, juice of a lemon
00:23:50.63\00:23:57.77
Just a squeeze of lemon juice
00:23:57.80\00:24:02.10
And add a clove of garlic
00:24:03.34\00:24:06.98
And it's a really quick
salsa you can do with any meal
00:24:08.38\00:24:12.21
Mix it up a bit. They'll
go beautifully with the dish.
00:24:12.25\00:24:17.95
And now to make the
delicious cashew and pear cream
00:24:21.39\00:24:23.89
This is so simple. One can
of canned pears. Get the stuff
00:24:23.93\00:24:28.53
that's sweetened with pear juice
not sugar. Put it in the blender
00:24:28.56\00:24:33.87
juice and all. Put in one cup
of cashew nuts. If you buy the
00:24:33.90\00:24:39.11
large pieces of
cashew nuts they're cheaper.
00:24:39.14\00:24:42.51
And we simply
blend that together
00:24:42.54\00:24:46.45
How are the kebabs going?
00:24:52.09\00:24:53.49
They look beautiful!
That's the last of those.
00:24:53.52\00:24:59.16
Alright, I think
I'll take a look at these
00:25:00.50\00:25:03.77
Look at that. The sesame
seeds are browned out nicely.
00:25:03.80\00:25:08.04
This is done, in
just a couple minutes.
00:25:11.81\00:25:16.44
We're going to pour
this out into the bowl
00:25:16.48\00:25:19.61
and check out the silky cashew
cream. Much better than any
00:25:19.65\00:25:24.85
kind of unhealthy cream you
can have. You got the beautiful
00:25:24.89\00:25:27.66
sweetness of the pears along
with the beautiful creaminess
00:25:27.69\00:25:31.49
of the cashew nuts.
That's a great combination.
00:25:31.53\00:25:33.40
That's ready for the table.
You can make more potato cakes
00:25:33.43\00:25:38.20
if you want. This in
essence is a meal finished.
00:25:38.23\00:25:41.50
These kebabs look
amazing. Thanks for doing it.
00:25:44.11\00:25:47.21
Look at the colors.
Let's put them on the table.
00:25:49.08\00:25:52.01
I've got the delicious
pepper salad. Look at that.
00:25:54.75\00:25:58.15
Those sugar snap
peas are just amazing.
00:25:58.19\00:26:02.46
And here are the lovely
potato cakes. Delicious.
00:26:02.49\00:26:06.70
Look at that, that's
everything. Let's eat!
00:26:06.73\00:26:10.30
Looks beautiful. It's important
to have lots of color in a meal
00:26:10.33\00:26:14.04
You know you're getting
lots of vitamins and minerals.
00:26:14.07\00:26:16.97
Thank you for joining us on
Cook 30. I hope you've enjoyed
00:26:20.21\00:26:23.71
the show. I hope
you've picked up some new tips
00:26:23.75\00:26:26.38
some new ingredients, some
new skills that you can use
00:26:26.41\00:26:29.22
to help you with
your cooking at home.
00:26:29.25\00:26:30.72
And eating healthier you'll have
a more vital and happier life.
00:26:30.75\00:26:35.52
We really encourage you to
use plant based ingredients.
00:26:35.56\00:26:38.69
Thank you for joining me. Look
forward to seeing you next time.
00:26:38.73\00:26:42.53