Welcome to Cook: 30.
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I'm Jeremy Dixon
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from the Revive Cafes
in Auckland, New Zealand.
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And I also wrote the
Revive Cafe cookbooks.
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And today,
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I'm going to share with
you some delicious cafe food
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that you can
prepare in your own kitchen.
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Cook: 30 Food is all about
using whole foods, plant based.
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We're going to using
great protein sources
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like nuts, lentils and beans.
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Whole grains like
brown rice and quinoa,
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fresh fruit and vegetables
and tying it all together
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with international flavors
and fresh 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 going to
show you in 30 minutes
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how you can
prepare a delicious meal
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for your family
and they will love it.
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On the menu today we
have, a chili con Haba hotpot.
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We're gonna be serving
it over cilantro brown rice
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with the Mexican
tomato corn and avocado salad.
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We have some
broccoli chick bread.
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And to finish it off,
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wild berries and
cashew pear cream.
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If you want to
prepare a meal in 30 minutes,
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it doesn't happen by accident.
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You want to make sure
your kitchen is set up well.
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We've got a clear workspace
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and a nice big chopping board.
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We've got a wet
tea towel underneath
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to make sure it
doesn't slip, sharp knife.
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We have three pots on
the stove just nicely warming
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and boiling water
in the jug just boiled.
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So we're ready to go.
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First job is brown rice.
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So I've got a warm pot here.
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And the recipe for
rice, for brown rice
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that'll work every time
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is one cup of brown rice.
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So just take one
cup, this is a big cup
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to two cups of boiling water.
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So we get the jug.
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A lot of people are
scared of cooking brown rice
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because it always comes out
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chewy or it just doesn't
work and they find it difficult.
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But this will work every time.
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If you use long
grain brown rice,
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it cooks faster as well.
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So it's two water to one rice.
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I'm gonna turn up the heat.
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Bring it up to the boil.
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And when it's boiling we
turn it down and simmer it
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with a lid on.
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Here's-- we're
using absorption method
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which means we want
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the water to soak into the rice,
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not evaporate out
the top of the pot.
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And another rule, when
you're cooking brown rice
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is, do not stir it.
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Just let that
little steam holes develop.
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You don't want to
interrupt with the process.
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So take around
about 20-25 minutes.
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Second job, we need
to start the hot pot.
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And we're going to
start with some onions
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which is always a good start.
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We've got nice big onion here.
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And this dish is inspired by,
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generally you find a
dish called chili con carne
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which is basically
means meat in Spanish.
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So chili con Haba means beans.
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So it's kind of,
it's a healthier version.
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So we're gonna dice these up
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just mediumly so, not too fine.
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Put them there,
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a splash of oil,
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then stirring around.
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We've got some red peppers.
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We've got two of these.
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And these just, when they saute,
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they just develop this
really nice, rich flavor.
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So we want two large ones.
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Just rip out all the
seeds if we don't need.
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A few jump in, it's
not the end of the world.
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So we're just gonna dice them up
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just like that.
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And we'll do these ones as well.
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Now the next
ingredient we're going to add,
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the one you might be scared of
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but it goes very
well in this dish,
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and that is chilies.
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And I've got a really,
I've got a hot chili here.
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Just one little one.
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So again,
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if you-- so we'll
give a little bit of heat.
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So you don't have to
put it if you don't want to.
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But to make it a
nice authentic hot dish,
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we want to do that.
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We're just gonna
get rid of the seeds.
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Oops.
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And most of them,
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just gonna chop
this up really finely.
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And we're gonna
put this in as well.
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It just gives us
a lovely hum of heat
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through the dish.
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We want some garlic.
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Let's grab some garlic.
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We've got two
big cloves of garlic.
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So I kind of got
three medium ones.
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Straight in the
press, garlic press
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and squeeze it
through, great timesaving tip.
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Look at that.
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We're gonna stir it around.
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And we're gonna let that
saute around about five minutes.
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Just everything
starts reducing down
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and all the flavors
will start caramelizing.
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So we've made a
great start to our meal.
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Okay, let's start
the broccoli chick breed.
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Nice fresh head of broccoli.
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And this is a really
fun dish that you can make.
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So the first
ingredient is broccoli.
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So we're just gonna chop
off a couple of florets here.
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We want three quarters of a cup.
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It's nearly that much.
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So we're just
gonna chop this off
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and just gonna chop
it really, really fine,
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just anyway,
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so we got a
little bits of broccoli.
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But still, we don't
need a broccoli dust
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but just have the
little, little pieces.
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I think that's probably
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about that all.
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So we want three
quarters of the cup
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like that.
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Okay.
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Now we want some besan flour.
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This is called
also chickpea flour
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or Chana flour.
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And we want to put,
we just get rid of it.
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We need the cup to measure this.
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One half a cup of besan flour
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you want to measure
this particular recipe.
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Put that in there.
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And half a cup of water.
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This is a one to one ratio.
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We're just gonna
start with a little bit
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and start stirring.
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And this will
just avoid the lumps.
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If you start
little bit of water,
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you make kind of a paste,
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get rid of a lumps
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and you can put the rest in.
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Here we go,
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stir that so it
gets nice and even.
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We're gonna be putting
in half a teaspoon of salt.
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And it's just as simple as that.
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Let get these onions,
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and give it a
bit of a stir around,
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They're coming on nicely.
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And I'm gonna just
turn that rice down a bit.
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Just so the rice
is just bubbling.
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It's on a very low heat.
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Okay, back to the flat
bread, put the broccoli in
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and we're gonna stir it around.
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Now we've got a hot pan
here, just a medium hot pan.
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And all we're gonna do
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is put a splash of oil in
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and just poor this
mixture in the pan.
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Just stir it a little bit,
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spread it out,
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turn the heat up a bit.
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And that will start
turning into a really nice
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little broccoli flat bread
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that we can serve
with the chili corn Haba.
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Let us turn it
down to just a low heat
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and let that just
quietly kind of bake there.
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This is often,
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I use this as a base
for a chick-- for a pizza
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that we put in the oven
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but it actually equally makes
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a lovely little
flat bread in a pan.
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So we just get
that going in there.
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We're making excellent progress
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and now we're
going to start the salad.
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I think before I do,
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I'm gonna give you a
bit of a lesson on knives.
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Having a sharp knife
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is one of the greatest
joys of cooking in the kitchen,
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to be able to cut
things razor sharp and fine.
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You don't have to worry about it
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slipping off and cutting you.
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It's just great.
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So the trick with a knife
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is basically
what I used to have,
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I used to have a drawer full of,
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before I started cooking,
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I had a drawer with
about ten knives with $20 each.
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And they all just
we're very average.
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And I, well, looking
back I wish I'd actually
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gone out front and
bought a $200 knife
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and just have one knife.
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That's what I recommend you do,
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you get rid of all
those little knives,
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cheap knives in your kitchen.
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Spend as much as you
can, usually around $150, $200
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for a really good chef's knife
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and look after and
that is all you will need.
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So one other secret
00:10:17.18\00:10:18.51
is you're gonna to
keep it sharp all the time.
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Once it goes blunt or dull,
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it's very hard to bring it back.
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So you need to
sharpen it regularly.
00:10:24.12\00:10:25.72
And one of the
easiest ways with the steel
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and you can get
these from any kind of chef
00:10:28.19\00:10:29.59
or kitchen shop.
00:10:29.62\00:10:30.96
And the trick of the steel
is basically hold it like that
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and then you want to
go 45 degrees that way
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and 45 degrees that way.
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So it's on an angle.
00:10:37.70\00:10:39.10
And then hold
still all the time.
00:10:39.13\00:10:40.47
You don't move that at all.
00:10:40.50\00:10:42.17
And you get your knife
and you start with the base.
00:10:42.20\00:10:45.31
And you slowly slide it down
00:10:45.34\00:10:48.04
on the angle of the blade.
00:10:48.08\00:10:50.18
And then the other side.
00:10:50.21\00:10:52.51
So you slide it from
the back to the front.
00:10:52.55\00:10:54.78
Not moving this, like that
00:10:54.82\00:10:57.55
and then you get
faster and faster
00:10:57.59\00:10:58.92
just start really slow,
you don't need to be fast.
00:10:58.95\00:11:01.12
But just do that and
you get faster and faster.
00:11:01.16\00:11:03.39
And if you do this once a day,
00:11:03.43\00:11:04.76
you're knife
will stay razor sharp.
00:11:04.79\00:11:08.10
So it's a recommendation.
00:11:08.13\00:11:10.13
If you're knife is, you
already got a good knife
00:11:10.17\00:11:11.83
and it's got to the blunt stage,
00:11:11.87\00:11:13.37
take it to a
professional knife sharpener.
00:11:13.40\00:11:15.24
They'll put the edge back on it.
00:11:15.27\00:11:17.01
And once the edge is back on it
00:11:17.04\00:11:18.37
then you can
keep it nice and sharp
00:11:18.41\00:11:19.94
and nice and fresh
with your own sharpener.
00:11:19.97\00:11:22.71
So it's my
recommendation for knifes
00:11:22.74\00:11:24.08
and it makes a big
difference having that.
00:11:24.11\00:11:27.42
Okay, we better
cut some things up,
00:11:27.45\00:11:28.78
now we've got
these knife skills.
00:11:28.82\00:11:30.65
So first
ingredient would be tomatoes
00:11:30.69\00:11:32.65
and we've got some
lovely, cherry tomatoes here.
00:11:32.69\00:11:36.73
So you want around about a cup
00:11:36.76\00:11:39.43
or so of cherry tomatoes
00:11:39.46\00:11:41.26
and we're just going
to chop these in half.
00:11:41.30\00:11:43.97
We'll just line them up
00:11:44.00\00:11:45.83
and then slice
them through like that.
00:11:45.87\00:11:48.47
You see, you couldn't have
done that with a blunt knife,
00:11:48.50\00:11:49.90
could you?
00:11:49.94\00:11:51.77
So when you're chopping,
try to economize your cuts.
00:11:51.81\00:11:54.28
So you minimize the
number that you need to do.
00:11:54.31\00:11:56.71
It's never gonna be perfect
00:11:56.75\00:11:59.25
but it really helps.
00:11:59.28\00:12:00.98
Chop these in half.
00:12:01.02\00:12:02.35
You cut put them in whole
if you're in a real hurry.
00:12:02.38\00:12:04.15
It's nice be able to bite
00:12:04.19\00:12:05.52
into a nice sharply cut tomato,
00:12:05.55\00:12:09.96
just a few little--
00:12:09.99\00:12:12.09
stragglers floating around here.
00:12:12.13\00:12:14.20
You want to grab a couple more.
00:12:14.23\00:12:15.56
Line them up,
slice them in a half.
00:12:19.23\00:12:22.10
First ingredient done.
00:12:22.14\00:12:24.71
We're now gonna add
our Mexican ingredient,
00:12:24.74\00:12:26.71
that's corn.
00:12:26.74\00:12:28.08
I've just got
some sweet corn here
00:12:28.11\00:12:29.78
out of a can.
00:12:29.81\00:12:31.25
I'm just gonna
drain out the juice.
00:12:31.28\00:12:34.72
And it just adds a
lovely yellow color.
00:12:34.75\00:12:37.79
Just put one can of corn.
00:12:40.96\00:12:44.96
Just like that.
00:12:44.99\00:12:46.59
We're gonna add some red onion.
00:12:46.63\00:12:48.56
So probably around
about half a small one.
00:12:48.60\00:12:51.40
You don't want to put too
much onion in foods that's raw
00:12:51.43\00:12:53.74
but a little bit can
give it a really nice bite.
00:12:53.77\00:12:56.60
So add just have
a small red onion.
00:12:56.64\00:12:59.44
And I'm just gonna dice
it up really, really thin.
00:12:59.47\00:13:03.48
You don't want to be
chewing on big pieces.
00:13:03.51\00:13:05.81
The red onion is acceptable raw.
00:13:05.85\00:13:08.98
You wouldn't do this
00:13:09.02\00:13:10.35
with white onion or sweet onion.
00:13:10.39\00:13:12.89
So probably about that much.
00:13:12.92\00:13:14.26
An avocado
00:13:20.36\00:13:21.70
is a great
ingredient for any salad.
00:13:21.73\00:13:25.63
I've just got a
nice avocado here.
00:13:25.67\00:13:27.80
It's always a
surprise what's like inside.
00:13:27.84\00:13:29.70
Look at that.
00:13:29.74\00:13:31.07
Beautiful.
00:13:31.11\00:13:32.44
Spike the stone.
00:13:32.47\00:13:33.84
Never hold it when you spike it
00:13:33.88\00:13:35.21
because I once actually did that
00:13:35.24\00:13:36.58
and it actually made a big
gash in the side of my hand.
00:13:36.61\00:13:40.05
So make sure you
do it on the tray.
00:13:40.08\00:13:42.12
Just take out the--
00:13:42.15\00:13:45.15
take of the skin.
00:13:45.19\00:13:47.72
It's a lovely avocado.
00:13:47.76\00:13:49.09
And we're just
kind of just dice it up.
00:13:53.09\00:13:58.43
And again, having a sharp
knife makes these type of jobs
00:14:01.14\00:14:04.41
far more pleasurable.
00:14:04.44\00:14:06.27
You get a much nicer
cut, food looks better.
00:14:06.31\00:14:08.58
It's safer and faster.
00:14:08.61\00:14:10.95
And you just enjoy
cooking a lot more.
00:14:10.98\00:14:14.28
So separate all those guys.
00:14:14.32\00:14:18.05
And we're gonna
put some lime juice
00:14:18.09\00:14:19.82
over the top as well.
00:14:19.85\00:14:22.56
This will give it a
lovely, lovely flavor.
00:14:22.59\00:14:29.66
And then also it's gonna help
00:14:29.70\00:14:31.03
protect that
avocado from going brown.
00:14:31.07\00:14:32.97
This just gonna to sit
around before we eat it.
00:14:33.00\00:14:36.67
And probably about
00:14:36.71\00:14:38.84
two to three
tablespoons of lime juice
00:14:38.87\00:14:43.71
and to finish it
off, some cilantro.
00:14:43.75\00:14:45.85
And this is how
I store my herbs.
00:14:45.88\00:14:47.62
Basically wrap them in
a nice, in a paper towel.
00:14:47.65\00:14:50.42
And just wet it
00:14:50.45\00:14:52.32
and that herbs will
keep in your refrigerator
00:14:52.35\00:14:54.36
for quite a while.
00:14:54.39\00:14:57.26
It's a lovely,
just chunkily diced,
00:14:57.29\00:15:00.20
gonna mix this around like that.
00:15:00.23\00:15:01.56
Oh, bit of just have a
little glug of olive oil,
00:15:05.13\00:15:08.30
some extra virgin olive oil.
00:15:08.34\00:15:09.67
Just a little bit through there
00:15:09.70\00:15:13.34
and put this on top
00:15:13.38\00:15:15.84
and you have a
beautiful Mexican salad
00:15:15.88\00:15:18.11
ready for the table.
00:15:18.15\00:15:21.18
If you've just
joined us on Cook: 30,
00:15:21.22\00:15:22.85
we're doing a delicious
meal in just 30 minutes.
00:15:22.88\00:15:26.49
On today's menu we have
a chili corn Haba hot pot
00:15:26.52\00:15:30.09
served with brown
rice and cilantro.
00:15:30.13\00:15:32.73
We have a Mexican
tomato corn and avocado salad.
00:15:32.76\00:15:36.50
We're serving this
with broccoli chick bread
00:15:36.53\00:15:38.87
and to finish,
00:15:38.90\00:15:40.24
wild berries and
cashew pear cream.
00:15:40.27\00:15:43.94
We're making fantastic progress.
00:15:43.97\00:15:46.24
The broccoli flat
bread is cooking away,
00:15:46.27\00:15:47.81
nearly finished.
00:15:47.84\00:15:49.18
The rice is cooking away.
00:15:49.21\00:15:50.55
We've finished the salad.
00:15:50.58\00:15:52.11
And now all we need to
do is finish the chili.
00:15:52.15\00:15:55.55
So these babies are
coming along nicely.
00:15:55.58\00:15:58.32
Look at that.
00:15:58.35\00:15:59.69
Lovely and soft
00:15:59.72\00:16:01.06
and you can just
tell that full flavor.
00:16:01.09\00:16:03.53
So let's start adding
some more ingredients.
00:16:03.56\00:16:05.49
So we're gonna add two teaspoons
00:16:05.53\00:16:06.86
of smoked paprika.
00:16:06.90\00:16:09.23
This is one of
my favorite spices.
00:16:09.26\00:16:11.80
This just adds a lovely
smoky, just a nice flavor.
00:16:11.83\00:16:16.94
So oh, that when does the hand
00:16:16.97\00:16:18.87
that the aroma just
jumps up straight away.
00:16:18.91\00:16:22.51
Just delicious.
00:16:22.54\00:16:24.45
We're gonna add some
crushed tomatoes, canned ones.
00:16:24.48\00:16:29.28
Put these in.
00:16:29.32\00:16:30.65
Just keep that nice and high.
00:16:30.69\00:16:32.02
And we're gonna
add some tomato paste.
00:16:38.39\00:16:39.76
Normally I
don't add tomato paste
00:16:39.79\00:16:41.13
but it gives a really rich,
kind of thick tomatoey flavor
00:16:41.16\00:16:45.40
that is kind of really
suitable for this kind of dish.
00:16:45.43\00:16:48.17
So you want four
tablespoons of tomato paste.
00:16:48.20\00:16:52.14
Often get a big,
big can of tomato paste
00:16:52.17\00:16:55.34
and I put it in my ice cubes
00:16:55.38\00:16:57.15
and store in the
freezer when I want to use it.
00:16:57.18\00:16:58.75
So there's many
different ways you can get it.
00:16:58.78\00:17:00.78
If you do have any
leftover just freeze it
00:17:00.82\00:17:03.69
and use it when you want.
00:17:03.72\00:17:05.72
Four generous tablespoons there.
00:17:05.75\00:17:10.69
We're going to be using
red, dark great kidney beans
00:17:10.73\00:17:13.26
as our main protein source.
00:17:13.29\00:17:15.70
And this is the haba,
00:17:15.73\00:17:17.07
which is Spanish for
beans part of the dish.
00:17:17.10\00:17:20.14
Just drain that off
00:17:20.17\00:17:21.50
and put it in there.
00:17:26.07\00:17:28.58
And then what we need to do,
00:17:28.61\00:17:31.41
we add some honey
00:17:31.45\00:17:32.78
or else any kind of healthy
sweetener that you've got.
00:17:32.81\00:17:35.28
So we want two tablespoons there
00:17:35.32\00:17:39.75
and put in a teaspoon of salt
00:17:39.79\00:17:44.83
and we're just
gonna stir that around.
00:17:44.86\00:17:47.76
And this will become a
really thick, lovely chili.
00:17:47.80\00:17:52.57
And tomato paste,
we'll mix through.
00:17:55.84\00:18:00.01
Look at that.
00:18:00.04\00:18:01.38
Doing the whole
thing at front would be
00:18:04.28\00:18:06.05
peppers and the onions
and the garlic and the chilies
00:18:06.08\00:18:09.32
really adding a
lovely flavor base.
00:18:09.35\00:18:12.15
So when you come to add
the tomatoes and the beans,
00:18:12.19\00:18:14.62
you know, all the
hard work is done.
00:18:14.66\00:18:15.99
There we go, leave that
there just to keep simmering.
00:18:20.23\00:18:22.66
And those flavors
will start developing
00:18:22.70\00:18:24.10
and become a
really rich, lovely chili.
00:18:24.13\00:18:30.07
Okay, we'll
make the dessert now.
00:18:30.11\00:18:31.71
We're gonna start off
with the really delicious
00:18:31.74\00:18:33.14
pear and cashew cream.
00:18:33.17\00:18:35.11
But we're also a
little bit of cashew cream
00:18:35.14\00:18:36.95
just to go with the main dish.
00:18:36.98\00:18:39.18
Just little bit of a
garnish of cashew cream
00:18:39.21\00:18:40.75
can look really, really nice.
00:18:40.78\00:18:42.12
So I'm just gonna start
00:18:42.15\00:18:43.49
with just a half
a cup of cashews.
00:18:43.52\00:18:47.39
I'm gonna add some water,
00:18:47.42\00:18:48.76
about one cup of water.
00:18:52.06\00:18:54.53
I'm going to blend this around.
00:18:54.56\00:18:55.96
And cashew cream can
make a really nice garnish
00:19:00.97\00:19:04.21
for main dish.
00:19:04.24\00:19:06.27
How's this going here.
00:19:06.31\00:19:08.01
Look at that.
It's bubbling nicely.
00:19:08.04\00:19:09.68
Probably some more cashews
00:19:21.02\00:19:22.36
'cause it's a little
bit on the runny side.
00:19:22.39\00:19:23.73
We really need to adjust
the amount of cashews and water
00:19:31.63\00:19:34.40
when you are
trying to make this.
00:19:34.44\00:19:35.77
The bit I'm doing now is
basically to save dishes.
00:19:44.28\00:19:47.55
Here we go, just pour
that into a little bowl.
00:19:47.58\00:19:50.35
Look at that lovely cream.
00:19:50.39\00:19:51.75
This will be good great
garnish reserved for later.
00:19:51.79\00:19:55.59
So now we can use
the blender jug again
00:19:55.62\00:19:57.63
and we're gonna make
the cashew pear cream.
00:19:57.66\00:19:59.69
So we want a can of pears
00:19:59.73\00:20:02.30
and make sure you get the pears
00:20:02.33\00:20:03.67
that are sweetened
in their own juice,
00:20:03.70\00:20:05.30
not sweetened with
sugar syrup or sugar.
00:20:05.33\00:20:08.47
One can of pears.
00:20:08.50\00:20:10.64
And one cup of cashew nuts.
00:20:10.67\00:20:13.68
You could use almonds
if you want it as well.
00:20:17.98\00:20:20.22
So it's quite a flexible dish
but I like cashews the best.
00:20:20.25\00:20:25.45
And this goes up,
00:20:25.49\00:20:26.86
oops,
00:20:26.89\00:20:30.53
go to the fridge
and get the berries.
00:20:30.56\00:20:32.23
Here are three berries
00:20:38.93\00:20:40.27
we're going to
get that really well.
00:20:40.30\00:20:43.07
Some
strawberries and blue berries
00:20:43.10\00:20:47.34
and some lovely raspberries.
00:20:47.38\00:20:48.98
Look at these.
00:20:49.01\00:20:50.35
And to serve,
00:20:53.45\00:20:54.78
we're gonna do
00:20:54.82\00:20:56.15
is just put this
cashew in platter
00:20:56.18\00:20:59.52
which is really delicious.
00:20:59.55\00:21:01.32
Just gonna
smother it on a platter
00:21:01.36\00:21:06.06
like that.
00:21:06.09\00:21:07.43
And just putting all
these lovely berries on top.
00:21:10.23\00:21:13.23
And berries last in the fridge
00:21:17.11\00:21:18.44
for quite a
reasonable amount of time
00:21:18.47\00:21:19.84
so you can just cut last,
00:21:19.87\00:21:21.48
you know, three
meals potentially.
00:21:21.51\00:21:25.31
Lovely raspberries.
00:21:25.35\00:21:27.58
So when fresh fruits in season,
make sure you get a lots of--
00:21:27.62\00:21:34.29
Doesn't it look amazing?
00:21:34.32\00:21:35.66
Now get some strawberries,
you pick the nicest ones out.
00:21:47.04\00:21:50.57
Don't think you've
noticed or if it's just me,
00:21:50.61\00:21:52.37
the nicest ones are always
at the top of the container.
00:21:52.41\00:21:56.31
I don't know why that happens.
00:21:56.34\00:21:58.35
So we're just gonna
chop them, chop the ends off.
00:21:58.38\00:22:03.59
And we want them,
only will be bite sized.
00:22:03.62\00:22:04.99
These strawberries are a
bit put on by themselves.
00:22:05.02\00:22:10.79
So I'm just gonna quarter them.
00:22:10.83\00:22:12.49
And again, with a
nice sharp, sharp knife,
00:22:12.53\00:22:15.16
you get really nice
beautiful angles on your fruit
00:22:15.20\00:22:19.60
which really show
people you care about it.
00:22:19.63\00:22:23.04
It makes the taste great.
00:22:23.07\00:22:24.41
Perhaps a few more blueberries,
just add at the top there.
00:22:32.55\00:22:38.92
I think we add a bit of green,
green is always the answer
00:22:38.95\00:22:41.22
to most of garnishing
00:22:41.26\00:22:45.39
that's used.
00:22:45.43\00:22:46.76
Just a few lovely,
00:22:46.80\00:22:48.13
just little tips of,
tips of mint on there.
00:22:48.16\00:22:51.87
Just to add a bit of color.
00:22:51.90\00:22:53.54
You can leave them if you want
00:22:53.57\00:22:54.90
but it just sets apart the dish.
00:22:54.94\00:22:57.11
And just shows that,
00:22:57.14\00:22:59.07
shows that you care about them.
00:22:59.11\00:23:01.68
And those beautiful
colors of the green the purple
00:23:01.71\00:23:04.01
and the blue and
the red, look at that.
00:23:04.05\00:23:06.85
Beautiful, beautiful dessert,
00:23:06.88\00:23:08.95
um, ready for the table.
00:23:08.98\00:23:10.85
Give this a quick stir.
00:23:10.89\00:23:12.72
This is pretty much finished.
00:23:12.75\00:23:14.09
All that it needs
a bit of a garnish.
00:23:14.12\00:23:15.46
So I think we can probably
stop plating up the rice.
00:23:19.13\00:23:21.86
I think it's ready.
00:23:21.90\00:23:23.23
So when you are
going to finish rice,
00:23:23.26\00:23:25.40
what you're looking for...
00:23:25.43\00:23:27.80
It's okay.
00:23:27.84\00:23:29.17
Let's just check
there's no water on the bottom.
00:23:29.20\00:23:31.27
And we don't want to
stir it to interrupt it,
00:23:31.31\00:23:32.84
but it's give
it a bit of a tilt,
00:23:32.87\00:23:34.21
there's no water.
00:23:34.24\00:23:35.58
It's going to be ready.
00:23:35.61\00:23:37.08
So we're just going
to put this into the--
00:23:37.11\00:23:39.75
get a bit of a fluff up.
00:23:39.78\00:23:43.49
Just turn the gas off,
00:23:43.52\00:23:44.85
just pour it in there.
00:23:51.46\00:23:53.56
Always cook more
brown rice than you need
00:23:53.60\00:23:55.06
and keep it in the fridge.
00:23:55.10\00:23:56.87
It is great for making the
stir-fry the following day.
00:23:56.90\00:23:58.97
Look at that.
00:24:08.41\00:24:10.81
So I'm gonna
grab some cilantro...
00:24:10.85\00:24:12.38
chop this up
00:24:20.06\00:24:22.39
for a nice a
generous garnish on top.
00:24:22.42\00:24:26.76
He can plate, serve
rice just by itself.
00:24:26.80\00:24:29.46
It's kind of works well,
the nice flavors in the curry
00:24:29.50\00:24:32.07
but also works really well
00:24:32.10\00:24:33.44
when you give it
some nice flavors.
00:24:33.47\00:24:36.57
And we just throw,
00:24:36.60\00:24:38.94
just throw a lemon on top
00:24:38.97\00:24:41.24
just give it a bit
of extra, extra bite.
00:24:41.28\00:24:46.25
Squeeze it through your fingers
to avoid the pips coming in.
00:24:46.28\00:24:48.68
Just a quick splash of olive oil
00:24:52.89\00:24:55.32
and light sprinkle of salt
00:24:59.29\00:25:03.10
and that is ready as well.
00:25:03.13\00:25:06.80
Look at that.
00:25:06.84\00:25:08.17
All we need to do now
is the broccoli flat bread.
00:25:08.20\00:25:10.11
Chili is looking amazing.
00:25:14.54\00:25:16.01
And it's
finished, ready to garnish.
00:25:16.04\00:25:19.78
So we're just kind of
put on a drizzle of this
00:25:19.81\00:25:23.79
cashew cream that
we made it earlier,
00:25:23.82\00:25:25.15
just like that,
00:25:25.19\00:25:26.52
just a little bit of creaminess.
00:25:26.55\00:25:28.02
Bit of extra cilantro here.
00:25:28.06\00:25:30.83
And we just got
two peppers here.
00:25:34.96\00:25:36.30
These are actually warm ones.
00:25:36.33\00:25:37.67
I'm sorry, cold ones.
00:25:37.70\00:25:39.13
But just a few
extra of these on top
00:25:39.17\00:25:41.00
for a bit of garnish.
00:25:41.04\00:25:42.37
If you have any red chilies
or you want some hotter food,
00:25:42.40\00:25:44.84
use some real chilies as well.
00:25:44.87\00:25:46.68
See it just gives
us lovely garnish top.
00:25:46.71\00:25:49.54
So it's all finished.
00:25:49.58\00:25:50.91
Now the flat bread
is looking good here.
00:25:50.95\00:25:52.91
So we're just gonna just
gently lift this out there.
00:25:52.95\00:25:55.38
Phew, it didn't come apart.
00:25:55.42\00:25:57.95
And then we're just gonna
00:25:57.99\00:25:59.72
chop it up into quarters
00:25:59.75\00:26:03.86
and that's, if
you look underneath,
00:26:03.89\00:26:05.23
it's just lovely and crispy.
00:26:05.26\00:26:07.40
Beautiful bread.
00:26:07.43\00:26:10.53
And just a
drizzle of poppy seeds
00:26:10.57\00:26:13.03
and everything is
now ready to serve.
00:26:13.07\00:26:20.28
And there you have
a meal for your family
00:26:20.31\00:26:21.64
in just 30 minutes.
00:26:21.68\00:26:24.28
We have the
delicious chili corn Haba,
00:26:24.31\00:26:26.85
a really rich chili
that goes well on the rice.
00:26:26.88\00:26:30.92
This beautifully
fresh Mexican salad
00:26:30.95\00:26:33.49
with avocado and tomato.
00:26:33.52\00:26:35.82
The broccoli chick bread
00:26:35.86\00:26:37.33
and of course, these
fruits just look amazing,
00:26:37.36\00:26:39.93
bursting with color
00:26:39.96\00:26:41.76
and a lots of
nutrients good for you.
00:26:41.80\00:26:43.63
Very, very healthy dessert.
00:26:43.67\00:26:45.63
Thank you for
joining me today on Cook: 30.
00:26:45.67\00:26:47.67
I hope you've enjoyed
00:26:47.70\00:26:49.04
all the new tips and ingredients
00:26:49.07\00:26:50.44
and you've been
inspired to go and cook healthy,
00:26:50.47\00:26:52.74
delicious
dishes for your family.
00:26:52.77\00:26:54.88
I look forward to
seeing you next time.
00:26:54.91\00:26:57.18