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 cookbooks.
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And today, I'm
going to share with you
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some delicious cafe meals
that you can cook at home.
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Cook: 30 food is all
about using whole food,
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plant based ingredients.
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We're gonna be using
great protein sources
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like beans, nuts and lentils.
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Whole grains like
brown rice and quinoa,
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fresh fruit and vegetables
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and tying it all together
with international flavors
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and 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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I'm gonna show you
in the next 30-minutes
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how you can
make a delicious meal
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for your family
and they will love it.
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On the menu today
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we have some Indian
chickpea and potato wraps.
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We're gonna be serving this
with a rocket and pear salad.
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We have a Mediterranean
stir fry vegetables
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and to finish off,
carrot cake bliss balls.
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If you want to
start with healthy meals
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in your kitchen that are quick,
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you need to make
sure you're well prepared.
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We've got a well
clear bench surface here,
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chopping board on a tea
towel so it doesn't slip.
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We have a sharp
knife ready to go.
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We have hot pots on the stove,
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the jug is boiled,
boiling water is ready
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and the oven is
on at 350 Fahrenheit,
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which is about 180 Celsius.
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And the fridge and
the shelves are stocked
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with healthy
whole food ingredients.
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So let's start cooking.
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So, the thing that's
gonna take the longest
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is the potatoes for the wraps.
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So just gonna quickly put the--
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dice these up and get them on,
so they don't hold us up later.
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You've got to really think ahead
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when you're cooking quickly.
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If we remember to do this
at the end of the 30 minutes,
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we then have to turn around
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and wait for another 15 minutes
for the meal to be served.
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So, just a little bit
of thought and planning
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really helps cooking in a hurry.
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I've got four smallish potatoes.
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Probably about one
potato for per person.
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Just cut them up nice and small.
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Hot pot here, and
we've got boiling water.
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There we go.
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Get these little
potatoes underway.
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Now turn the heat right up.
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We're gonna get
boiling as quick as we can,
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and put the lid on and
come back to those shortly.
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Now, we want to start
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the Mediterranean
stir fry vegetables.
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So I've got lovely bowl
full of just beautiful colors.
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Some peppers, red onion,
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asparagus, zucchini or courgette
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depending on what
country you come from.
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So we're gonna start with the--
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with a hot pan
that's nice and warm
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and we're gonna--
going to dice the red onion
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and we're gonna
make really large chunks.
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So, really big like that.
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And when you're chopping,
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make sure you
economize on your cuts.
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So, we're cutting two
halves at the same time,
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so with a little bit
of planning on your cuts,
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you can halve the
amount of time you take.
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Gonna put some oil in,
put about a tablespoon.
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And get the onion done first.
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Onions are thing you want
to make sure is cooked well,
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so put that in first.
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I'm gonna put some garlic,
two nice cloves of garlic.
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And fast way to do garlic,
just get your garlic press,
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put them in with skin and
all and squeeze it through.
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Look at that.
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Let's give this a
quick stir around,
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they're underway.
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And now, we have to do
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is just chop these
beautiful colored vegetables up.
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So with the peppers
just chop them in half,
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get rid of the
inside and the seeds.
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And we've got the red, yellow
and orange and conveniently,
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lot of
supermarkets actually sell red,
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orange and yellow
peppers in bags together,
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which is actually
fantastic for many meals.
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When you're chopping things,
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get rid of all the
things you don't want
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and then leave
everything on your board
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you can keep and
just have to chop it up.
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So, we're gonna
keep some of the onions,
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so nice big cubes.
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And this will be very colorful.
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When you're cooking colors,
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probably one of the main
things you want to look for,
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and always look for
different colored ingredients
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because people
eat with their eyes.
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So if something looks
good, it's gonna taste good.
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And it's very
important you have a sharp knife
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when you're cutting
these type of things.
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You can easily have
a blunt knife slide off
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and-- your finger,
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so make sure you
invest in a really good knife.
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And in terms of
knives my philosophy is,
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most people have
about $10, $20 knives
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in their drawer at home.
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But I think
you're much better off
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to go and buy
one good $200 knife
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that's gonna work well
and last all of your life.
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So, when it comes to
any kind of cooking thing,
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cooking appliance
for the kitchen or tool,
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yeah, you want to go
get the most expensive
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you can afford and you
save money at the long term.
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So, that going away nicely.
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Put some zucchini,
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I'm just gonna
quarter this long ways
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and into nice size cubes.
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Look at those beautiful colors.
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We're also gonna
be using asparagus.
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And the trick with
asparagus is to-- half the-
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most of the
asparagus is nice and tender
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but the end is
normally very woody and hard.
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So if you just snip
the asparagus near the end,
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it automatically
breaks at the point
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where it changes
from being hard and woody
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to nice and soft.
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So, don't just chop it anywhere,
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let the asparagus let you know
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where the best place is to chop.
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So just gonna chop it and
probably into thirds like,
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kind of, looking
at bite sized pieces
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for most of this dish.
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Now, we're just
gonna pop the asparagus in
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right at the last minute.
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Doesn't need much cooking,
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so I'm just gonna
put it in a bowl here
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and that will be ready
to add right near the end.
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We don't want to
overcook the asparagus,
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it only needs
about one or two minutes.
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So these guys are underway.
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We've made a great
start on that stir fry.
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Now, we've got an opportunity
to make this lovely salad.
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And the base of this salad
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is one of my favorite
leaves, which is rocket.
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It's also called arugula,
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depending on what
country you come from.
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And this has a
delicious peppery taste
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and is so fresh and lovely.
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Just gonna grab a
good handful of that
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and put it on a platter.
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Just sprinkle that.
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If the leaves sort of
look a little bit dead,
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just a little bit of
water splashed over it
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can really make a difference.
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That's looking not too bad.
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There's the base of the salad.
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I'm gonna add
some cherry tomatoes.
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Check out this big
box, isn't it amazing?
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Get some
beautiful cherry tomatoes
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and it's always nice when
they are different colors.
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So we've got handful of red ones
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and a handful of yellow ones.
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So, we'll just slice them up
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and when you're chopping these,
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it's nice just to grab
four at a time with four fingers
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and then just slice through.
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Save on number of
chops you have to do.
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And again we're gonna be looking
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for lost of different colors
to make the salad amazing.
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So, you want to have
something fresh at every meal
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that helps stimulate
your digestive system
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and you know,
full of lots of enzymes
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and those type of things,
so it's always really good.
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There we go.
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Three more there, look at that.
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Sprinkle those
over just randomly.
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And this is
gonna use some pears.
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So, we've got some pears here.
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Just see what
they're like in there.
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Yup, look at that.
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So chop them into quarters,
chop the middle bit out.
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Pears often come a bit bruised,
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so just trying to avoid any
of the bruised bits there on.
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That's normally a
mark of a nice sweet pear
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is there's kind of a
little few bruises on it.
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So, we're just
gonna chop this up
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just into lovely thin slices.
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And pears are just such a
beautiful ingredient to use.
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When you're
chopping it, go one way
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and when you get near
the end, flick it over
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and then you can
chop the other way.
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There you go.
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Now, I'm just
gonna-- Pears can go brown,
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so I'm just gonna
put it into a bowl.
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I'm going to put a bit
of lemon juice over it.
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And this will just
help it stay nice and fresh
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because it's probably
around about 20 minutes
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before we're gonna serve.
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So, we don't want
brown lemon in a salad.
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Got a lemon here somewhere.
So just squeeze over a lemon.
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Get the pips
through your fingers.
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Give a little light thing and
that'll just help preserve it
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and also give a nice dressing.
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So just gonna lay that
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beautiful sweet
pear over the salad.
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So that's the hard
bit of the salad done.
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Before we serve it, we're
gonna put a sprinkle of coconut
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and some almonds and a
little bit of olive oil,
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but that's
pretty much done there.
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We're gonna leave it aside.
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So it only takes
around about 20 seconds
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at the end to
finish garnishing it.
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So that's all the hard
work for the salad done.
00:10:55.78\00:10:57.55
If you've just
joined us on Cook: 30,
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we are cooking a delicious
meal in just 30 minutes.
00:11:02.39\00:11:05.96
On the menu today we have
00:11:05.99\00:11:07.33
Indian chickpea
and potato wraps.
00:11:07.36\00:11:10.13
We're serving this with
a rocket and pear salad.
00:11:10.17\00:11:13.50
On the side we have
00:11:13.54\00:11:14.87
Mediterranean
stir fry vegetables
00:11:14.90\00:11:17.54
and to finish, a delicious
sweet carrot cake bliss balls.
00:11:17.57\00:11:23.21
Okay, let's start making
these delicious Indian wraps.
00:11:23.24\00:11:26.92
So the potatoes, I
think, are nearly there.
00:11:26.95\00:11:28.92
So we're gonna start on a--
00:11:28.95\00:11:30.29
Got a hot pan, I'm gonna
start a really nice delicious
00:11:30.32\00:11:32.42
Indian base mix which
we're gonna use onions for.
00:11:32.45\00:11:37.56
Let's dice up an
onion, take the skin off,
00:11:37.59\00:11:43.53
always an
ingredient-- good ingredient
00:11:43.57\00:11:45.03
to start any meal
is onion and garlic.
00:11:45.07\00:11:48.07
I'm just gonna just
dice these up pretty roughly,
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don't have to get
too fussy about things.
00:11:58.98\00:12:01.62
Gonna put a bit of oil
in the pan, a tablespoon,
00:12:11.13\00:12:16.97
get these onions underway.
00:12:17.00\00:12:20.57
So let's give them
a bit of a head start
00:12:20.60\00:12:22.00
so they can get
cooking and caramelizing
00:12:22.04\00:12:27.28
as quickly as possible.
00:12:27.31\00:12:31.41
Gonna add some
beautiful Indian spices
00:12:31.45\00:12:33.92
and I'm gonna use whole
cumin, whole cumin seeds.
00:12:33.95\00:12:38.02
And these are
lovely little seeds,
00:12:38.05\00:12:40.76
so want a bit of teaspoon
00:12:40.79\00:12:42.39
and they've got a really nice
kind of cuminy taste to them.
00:12:42.42\00:12:46.03
That's nice for a bit of texture
00:12:46.06\00:12:47.66
and spices sometimes.
00:12:47.70\00:12:49.66
So gonna get those underway.
00:12:49.70\00:12:51.03
They'll just
toast up really nicely.
00:12:51.07\00:12:52.40
So, a little bit
of crunch in the meal
00:12:52.43\00:12:54.64
but that will be
perfectly acceptable.
00:12:54.67\00:12:57.14
Then you want to put
the threesome of turmeric,
00:12:57.17\00:13:01.68
a teaspoon of
turmeric, coriander and cumin,
00:13:01.71\00:13:06.98
which are three Indian spices
that go together very well...
00:13:07.02\00:13:10.02
put them on the side there.
00:13:14.52\00:13:16.69
Don't really want to stir it in.
00:13:16.73\00:13:20.23
That is underway.
00:13:20.26\00:13:21.60
And we want some chickpeas.
00:13:28.27\00:13:29.60
Chickpeas are gonna add
some protein to this dish.
00:13:29.64\00:13:31.84
It wouldn't have any
protein if we didn't add it.
00:13:31.87\00:13:33.24
So I want to add
a can of chickpeas
00:13:33.27\00:13:35.61
or garbanzo beans,
called different things
00:13:35.64\00:13:38.41
in different countries.
00:13:38.45\00:13:41.42
Just gonna drain those out.
00:13:41.45\00:13:47.86
I'm just gonna start assembling
00:13:47.89\00:13:49.22
all the lovely
ingredients in this bowl.
00:13:49.26\00:13:54.10
So give this a bit of a stir.
00:13:54.13\00:13:57.67
And we must do these guys,
00:13:57.70\00:14:00.04
look at these beautiful
colors starting to cook.
00:14:00.07\00:14:05.67
So, when you're
multitasking in the kitchen,
00:14:05.71\00:14:07.04
you need to keep your wits about
00:14:07.08\00:14:08.54
you to make sure
you're stirring things,
00:14:08.58\00:14:09.91
that nothing is burning.
00:14:09.94\00:14:13.45
Potatoes, these, I think,
00:14:13.48\00:14:14.82
are looking a
little bit soft now.
00:14:14.85\00:14:17.65
Let's just have a look.
00:14:17.69\00:14:19.02
Yup, as you can see that
the skin starting to peel off,
00:14:19.05\00:14:22.06
so it's the kind of
the thing you want to make.
00:14:22.09\00:14:23.43
Gives a good indication
the potatoes are ready.
00:14:23.46\00:14:28.66
Always feel your
handles before you pick them up.
00:14:28.70\00:14:31.50
I'm just gonna
drain them in a colander.
00:14:31.53\00:14:37.74
Turn the gas off.
00:14:37.77\00:14:39.11
And put these in
with the chickpeas.
00:14:45.71\00:14:47.35
And just turn this up a bit,
00:14:51.25\00:14:52.59
just to keep it cooking fast.
00:14:52.62\00:14:59.29
So, we're gonna mash this up.
00:14:59.33\00:15:00.66
So we want to
just give it a mash,
00:15:00.70\00:15:03.20
not sort of
complete fluffy mash,
00:15:03.23\00:15:04.90
a completely perfect
mash but just a rustic mash,
00:15:04.93\00:15:08.74
just so there's some
little bits of potato in there
00:15:08.77\00:15:10.74
and also we're
going, we're gonna mash
00:15:10.77\00:15:12.37
the chickpeas as well.
00:15:12.41\00:15:17.61
You can also use chickpeas
that you cooked yourself.
00:15:17.65\00:15:20.42
And what I do is I
occasionally will do
00:15:20.45\00:15:23.18
a big batch of chickpeas.
00:15:23.22\00:15:24.55
So what you do is you
have to soak them overnight
00:15:24.59\00:15:26.59
with lots of water.
00:15:26.62\00:15:29.16
Cook your chickpeas up.
00:15:29.19\00:15:30.79
When you have all the chickpeas
in a big batch all cooked,
00:15:30.83\00:15:32.96
put them in lots of
little plastic containers
00:15:32.99\00:15:35.46
and put them in your freezer.
00:15:35.50\00:15:37.07
And that way you
can bring them out
00:15:37.10\00:15:38.43
and have
freshly cooked chickpeas
00:15:38.47\00:15:40.24
you need to-- or freshly,
00:15:40.27\00:15:42.24
you know, cooked
chickpeas anytime you want to.
00:15:42.27\00:15:45.17
All you have to do is
run a little bit of boiling
00:15:45.21\00:15:46.61
or hot water over them
00:15:46.64\00:15:48.08
and within about 30 seconds
out of frost and ready to use.
00:15:48.11\00:15:50.65
So, that's a really easy
way to do if you organize it.
00:15:50.68\00:15:53.42
If not, cans are
perfectly acceptable as well,
00:15:53.45\00:15:56.05
whatever works for you.
00:15:56.08\00:15:58.99
It's a good start there.
00:15:59.02\00:16:01.49
So now that this is all
softened up a little bit,
00:16:01.52\00:16:03.69
we can mix the spices through.
00:16:03.73\00:16:05.96
If you mix the
spices through too early,
00:16:05.99\00:16:08.76
the onion isn't cooked
and the spices start burning.
00:16:08.80\00:16:10.83
So you want to make
sure that you're not going
00:16:10.87\00:16:14.77
to be cooking the
spices for too long.
00:16:14.80\00:16:18.91
Looking lovely.
00:16:18.94\00:16:22.84
Just gonna add a
little bit of salt.
00:16:22.88\00:16:26.35
Just half a teaspoon of salt
00:16:26.38\00:16:31.39
and we just add,
just a tablespoon of honey
00:16:31.42\00:16:33.25
just for a
little bit of sweetness
00:16:33.29\00:16:35.59
or whatever healthy
sweetener you have available.
00:16:35.62\00:16:43.13
These are nearly ready.
00:16:43.16\00:16:44.50
So just a really flavorful
base to go with the potatoes.
00:16:44.53\00:16:50.11
Look at that.
00:16:50.14\00:16:51.67
Now, we're also
gonna add some frozen peas
00:16:51.71\00:16:56.34
and these are great ingredient
00:16:56.38\00:16:58.25
that just makes
Indian dish look good.
00:16:58.28\00:17:00.78
So put around about a cup.
00:17:00.82\00:17:02.75
Now, we're
putting in frozen peas,
00:17:02.78\00:17:05.15
we don't need to defrost
them, they will defrost within
00:17:05.19\00:17:07.62
probably a minute or
two with that hot potato.
00:17:07.66\00:17:10.89
So if we stir it around,
00:17:10.93\00:17:12.26
they will start
defrosting really quickly.
00:17:12.29\00:17:17.50
And this is also gonna
cool it down so we can--
00:17:21.00\00:17:24.54
if we need to
touch it with our hands.
00:17:24.57\00:17:31.35
Okay, these guys
are looking good,
00:17:31.38\00:17:32.71
the onion is just soft enough.
00:17:32.75\00:17:34.48
So you want to make sure
it's lost that raw onion taste
00:17:34.52\00:17:37.39
and it's just softening
and caramelizing nicely.
00:17:37.42\00:17:42.22
I'll pour that in the end.
00:17:42.26\00:17:49.23
Give it a mix around.
00:17:54.04\00:17:59.64
That'll be a really
nice potatoey, pea, oniony,
00:17:59.67\00:18:07.12
cuminy flavor
inside these wraps.
00:18:07.15\00:18:11.15
Again when you're cooking,
one things is really important
00:18:17.86\00:18:19.19
is you make sure
you taste things.
00:18:19.23\00:18:21.46
So just taste a little bit.
00:18:21.50\00:18:26.27
It's really, probably
just a touch more salt.
00:18:26.30\00:18:32.24
I think those are
ready to go to the next step.
00:18:39.81\00:18:42.35
So, in your supermarket,
00:18:42.38\00:18:43.72
you can find some
really nice wraps.
00:18:43.75\00:18:45.09
Now 90% of them
unfortunately end up
00:18:45.12\00:18:47.29
being just made of white flour,
00:18:47.32\00:18:49.19
but you can find really
nice whole-grain, seven-grain,
00:18:49.22\00:18:53.90
different wraps that
are made from whole grain.
00:18:53.93\00:18:55.86
So I encourage you
to look out for those
00:18:55.90\00:18:58.10
when you find them.
00:18:58.13\00:18:59.73
But yeah, a lot of
them are made of just--
00:18:59.77\00:19:01.30
just white flour,
00:19:01.34\00:19:02.67
which obviously is
a unhealthy way to go.
00:19:02.70\00:19:05.87
So, to make these up,
00:19:05.91\00:19:07.24
we're simply
gonna put a nice dollop
00:19:07.28\00:19:10.51
of this yummy
potato mix in there.
00:19:10.55\00:19:17.79
And to roll them up,
00:19:17.82\00:19:19.22
you just want a bit
of a technique in here.
00:19:19.25\00:19:21.72
Roll it over, you
need to tuck the sides in,
00:19:21.76\00:19:25.39
and then roll it over,
tuck the sides in again
00:19:25.43\00:19:29.50
and then finish
rolling it like that.
00:19:29.53\00:19:32.20
That's a little
bit of a technique,
00:19:32.23\00:19:34.17
but that tucking the sides
in is a really important part
00:19:34.20\00:19:36.71
to stop things
00:19:36.74\00:19:38.47
or minimizes the
chance of things floating out.
00:19:38.51\00:19:41.38
So, again put
the backside of it,
00:19:41.41\00:19:44.68
fold, tuck, roll, tuck, roll.
00:19:44.71\00:19:49.85
So, don't forget your tucking.
00:19:49.88\00:19:55.62
We'll make another one here.
00:19:55.66\00:20:02.36
Make sure you get enough in.
00:20:02.40\00:20:07.54
Fold, tuck, roll, tuck, roll.
00:20:07.57\00:20:12.91
And the last one,
00:20:12.94\00:20:14.28
we've pretty made
enough mixture to make six
00:20:14.31\00:20:16.48
but we're just gonna
feed four people today.
00:20:16.51\00:20:21.12
Fold, tuck, roll, tuck, roll.
00:20:21.15\00:20:29.09
Now, we need to just
give a little bit of oil,
00:20:29.12\00:20:32.49
drizzle over the top,
give it a bit of a brush
00:20:32.53\00:20:37.07
and just a
sprinkling of sesame seeds.
00:20:41.67\00:20:43.77
So I've got white sesame seeds
00:20:43.81\00:20:48.98
and also black sesame seeds.
00:20:49.01\00:20:50.98
These two go well together.
00:20:51.01\00:20:52.35
Just give a lovely sprinkle
from a height like that,
00:20:52.38\00:20:56.45
and they're ready
to go in the oven.
00:20:56.48\00:20:58.42
So at 180 or 350 Fahrenheit,
00:20:58.45\00:21:01.39
it will probably
take around about,
00:21:01.42\00:21:02.76
up to 10 minutes just
to crispen off nicely.
00:21:02.79\00:21:07.86
These Mediterranean
vegetables are looking great.
00:21:07.90\00:21:09.86
Just look how
soft they're getting,
00:21:09.90\00:21:11.30
but they've still retained
their shape and their crunch.
00:21:11.33\00:21:14.37
Let me add this
asparagus now and stir that in.
00:21:14.40\00:21:19.41
We're not far from
the end of the meal,
00:21:19.44\00:21:21.01
so we can get that underway.
00:21:21.04\00:21:23.95
So, get the asparagus going,
00:21:23.98\00:21:25.31
they just don't
need much at all.
00:21:25.35\00:21:26.85
Now, the bliss balls.
00:21:26.88\00:21:28.28
Now this is kind of
a cross between a cake
00:21:28.32\00:21:30.59
and kind of a
fruit and nut ball.
00:21:30.62\00:21:33.46
And basically we're
using carrot cake ingredients
00:21:33.49\00:21:36.09
with kind of ball ingredients.
00:21:36.12\00:21:38.43
So, we're gonna add
some-- some fruit and nuts,
00:21:38.46\00:21:40.23
so we're gonna add half a
cup of some dates, whole dates.
00:21:40.26\00:21:45.33
Half a cup of some raisins.
00:21:45.37\00:21:49.07
This is your
traditional kind of recipe
00:21:49.10\00:21:51.94
for these type of things.
00:21:51.97\00:21:54.04
Half a cup of almonds,
half a cup of cashew nuts
00:21:54.08\00:22:00.48
and the free flakes.
00:22:00.52\00:22:01.85
Well, if you don't have
one of these ingredients,
00:22:01.88\00:22:03.22
you can just swap
it out for another one.
00:22:03.25\00:22:06.82
And we're gonna
add some nice spices.
00:22:06.86\00:22:08.39
So we've got some ground cloves,
00:22:08.42\00:22:09.79
so we want about probably
half a teaspoon of each,
00:22:09.82\00:22:13.09
half a teaspoon of cinnamon
and half a teaspoon of nutmeg.
00:22:13.13\00:22:20.84
And that looks
like a normal recipe
00:22:20.87\00:22:22.94
until you add
these things, carrots.
00:22:22.97\00:22:24.67
So, we're gonna
chop some carrots up,
00:22:24.71\00:22:26.78
chop them a little
bit fine, so the blender
00:22:26.81\00:22:30.08
can have an easier
time and put them in.
00:22:30.11\00:22:35.22
And also we're
gonna add some oats,
00:22:35.25\00:22:37.29
just some quick oats,
just some normal oats.
00:22:37.32\00:22:39.45
So around about a cup.
00:22:39.49\00:22:43.43
And this makes a beautiful
kind of cakey bally mixture.
00:22:43.46\00:22:48.30
So, let's see here it goes.
00:22:48.33\00:22:53.74
In this time, we'll
just stir the veggies here.
00:22:53.77\00:22:56.67
These are looking beautiful.
00:22:56.71\00:22:59.77
Asparagus still needs
a little bit more time,
00:22:59.81\00:23:01.54
let's turn the heat up a bit.
00:23:01.58\00:23:04.45
Let's give it some heat
00:23:04.48\00:23:05.91
and give it the final
heat up before we serve.
00:23:05.95\00:23:10.89
Look at this.
00:23:10.92\00:23:15.72
Let's get a little bit more.
00:23:15.76\00:23:19.39
Now with this type of mix,
00:23:19.43\00:23:20.93
it's kind of
different every time.
00:23:20.96\00:23:22.30
Sometimes it's drier,
sometimes it's wetter.
00:23:22.33\00:23:25.60
So, you just have to have
00:23:25.63\00:23:26.97
just have a bit
of attention to it.
00:23:27.00\00:23:28.34
But a little more
blending should break up
00:23:28.37\00:23:29.74
some of those
fruits and the carrots
00:23:29.77\00:23:31.54
and give it a
bit more moistness.
00:23:31.57\00:23:36.08
I think that's
looking pretty good,
00:23:36.11\00:23:37.45
it's gonna stick together.
00:23:37.48\00:23:39.05
So what you're
really looking for
00:23:39.08\00:23:40.42
is that this mixture kind
of has stick-togetherness.
00:23:40.45\00:23:43.99
So when you stick it together,
00:23:44.02\00:23:45.35
it kind of forms
that kind of a ball.
00:23:45.39\00:23:48.42
Let's get the blade out.
00:23:48.46\00:23:50.53
So these are ready to roll,
00:23:50.56\00:23:52.76
and I'm gonna just dip
them in some almond meal.
00:23:52.79\00:23:57.20
This is just ground almonds.
00:23:57.23\00:24:00.74
So pour some of
that into a bowl.
00:24:00.77\00:24:03.51
I'm just gonna make
balls, probably around about
00:24:03.54\00:24:07.28
a tablespoon
around about this size.
00:24:07.31\00:24:11.21
And just fire them in there.
00:24:11.25\00:24:12.58
Just press them
up nice and tight
00:24:12.61\00:24:14.95
and these have a
beautiful kind of oaty, datey,
00:24:14.98\00:24:18.49
carrot cakey type taste
and they're kind of something
00:24:18.52\00:24:21.22
you probably wouldn't have--
would never have tried before
00:24:21.26\00:24:23.56
but they are well worth it.
00:24:23.59\00:24:25.66
I can smell those
beautiful spices, that nutmeg,
00:24:25.69\00:24:28.50
the cloves and the
cinnamon, really nice as well.
00:24:28.53\00:24:33.74
Just put them together.
00:24:33.77\00:24:35.74
So, this is a
great job to give a child
00:24:35.77\00:24:37.11
if you want to
keep them entertained.
00:24:37.14\00:24:42.34
So, I've just got four there,
00:24:42.38\00:24:44.28
just bounce
them around in there.
00:24:44.31\00:24:49.12
And when you do that,
try not to cover them 100%.
00:24:49.15\00:24:52.49
Just leave it,
you know, not perfect
00:24:52.52\00:24:54.89
so you can kind
of see some of that
00:24:54.92\00:24:57.09
kind of carrot
color coming through.
00:24:57.13\00:24:59.63
Just a more of a
bit of rough one.
00:24:59.66\00:25:01.63
It's all finished
doing all those in the break,
00:25:01.66\00:25:03.67
so they're ready to go,
just give my hands a wash.
00:25:03.70\00:25:10.94
We can now finish this.
00:25:10.97\00:25:14.48
The asparagus
doesn't take much at all,
00:25:14.51\00:25:16.64
just a little bit
of heat and it's cooked
00:25:16.68\00:25:18.35
and it still
retains that lovely crunch
00:25:18.38\00:25:20.38
without tasting raw.
00:25:20.42\00:25:22.18
So, we can turn that off.
00:25:22.22\00:25:23.75
And we're gonna add
some Kalamata olives.
00:25:23.79\00:25:26.19
I'm going to drain
these through my fingers.
00:25:26.22\00:25:30.33
You can use black olives or
any of your favorite olives.
00:25:30.36\00:25:32.59
And my preference is to
use olives that are pre-pitted,
00:25:32.63\00:25:34.70
that don't have stones in them.
00:25:34.73\00:25:36.36
So, we're just gonna
sprinkle this over the top.
00:25:36.40\00:25:39.23
It's a beautiful garnish.
00:25:39.27\00:25:41.24
They just add an
incredible flavor
00:25:41.27\00:25:42.70
and a lovely saltiness.
00:25:42.74\00:25:44.94
Put that there.
00:25:44.97\00:25:46.31
And finish it off
with just a sprinkle
00:25:46.34\00:25:48.44
of some chopped parsley.
00:25:48.48\00:25:56.12
Just a bit of extra
green, it just looks amazing.
00:25:56.15\00:26:03.89
It's finished and
ready for the table.
00:26:03.93\00:26:05.59
The gas is off,
it's not cooking anymore.
00:26:05.63\00:26:07.83
The pear salad,
00:26:07.86\00:26:09.80
so let's give this a
little bit of a mix up.
00:26:09.83\00:26:14.80
Just to give it some more color,
00:26:14.84\00:26:16.71
I'm just gonna
sprinkle a little bit
00:26:16.74\00:26:18.14
of unsweetened coconut.
00:26:18.17\00:26:22.94
Just transformed it,
00:26:22.98\00:26:24.48
and some just
some slivered almonds
00:26:24.51\00:26:27.75
and that one is ready too.
00:26:27.78\00:26:29.42
So the Mediterranean
vegetables is finished,
00:26:29.45\00:26:31.19
the salad's finished, I
finished those in the break,
00:26:31.22\00:26:34.36
and the Indian potato wraps
00:26:34.39\00:26:36.96
will now be
finished in the oven as well,
00:26:36.99\00:26:38.69
ready to plate up.
00:26:38.73\00:26:43.00
And there you have
another delicious meal
00:26:43.03\00:26:44.90
for your family
in just 30 minutes.
00:26:44.93\00:26:47.27
The amazing Mediterranean
stir fry vegetables.
00:26:47.30\00:26:50.17
Add those so
colorful, those olives
00:26:50.21\00:26:51.87
just add great flavor as well.
00:26:51.91\00:26:54.01
The Indian chickpea and
potato wraps, really good
00:26:54.04\00:26:56.44
and also good food
for lunches as well.
00:26:56.48\00:26:59.11
The pear and rocket
salad, nice and fresh
00:26:59.15\00:27:01.35
and bursting with flavor.
00:27:01.38\00:27:02.95
And my favorite
carrot cake bliss balls.
00:27:02.98\00:27:05.45
You can just smell
00:27:05.49\00:27:06.82
the beautiful
spices coming off them.
00:27:06.86\00:27:09.02
Thank you for
joining me today on Cook: 30.
00:27:09.06\00:27:11.06
I hope you've
learned some new skills
00:27:11.09\00:27:12.89
and I look forward
to seeing you next time.
00:27:12.93\00:27:16.20