Welcome to Cook 30. I'm
Jeremy Dixon from Revived Cafes
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in Auckland, New Zealand. I also
wrote the Revived Cafe Cookbooks
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And today, I'm going to share
with you some healthy, delicious
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meals that you can cook at home.
Cook 30 food is healthy, easy
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it's all about using whole grain
plant based protein, fruit and
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vegetables and lovely herbs and
spices to wrap it all together
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So join me now for the next
30 minutes to learn some new
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and exciting
dishes for your family.
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On the menu today we have
freshly baked jacket potatoes
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and who doesn't love these? And
we've got some delicious topping
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We have creamy Thai mushrooms
with three types of mushrooms
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We have a Tuscan
lentil and tomato stew
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Fresh vegetables with hummus
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And to finish it off an
amazing mango Chia glass
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with cashew cream
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Now to make delicious meals
in 30 minutes you've got to
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be really prepared. So we've got
a nice, clear working surface
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chopping board, sharp knife,
blender ready, the oven's on
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at 400F, 200C and the fridge is
stocked with all the ingredients
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we're going to need. We're
gonna do jacket potatoes today
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so I started ahead of time, an
hour ago and put some potatoes
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in the oven. These take about
an hour at 400F and they vary
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depending on the type of potato
and how big it is, but it's just
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a good guideline. So it might be
something you want to do before
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and do the toppings later.
Or what we do sometimes at home
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is we set the oven, so the oven
comes on, start the potatoes
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going automatically so we may
arrive home, they're ready to go
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So they're in there, they
probably got another 20 minutes
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to go before they're ready. So
we're gonna start on the dessert
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which is a Chia Mango glass
which is really really delicious
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So the first
ingredient is mangos.
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Now we're going
to use frozen mangos
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Because that is easily available
and you can have them anytime
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So we're going to
throw them in the blender
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You can also use a stick blender
if you don't have a blender, so
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we need two cups of frozen mango
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This is probably
about one and a half cups
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That's about two cups there
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I'm going to throw in
some cashew nuts, cause they're
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really nice creaminess, so
we'll add a 1/4 cup of cashews
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You can put extra if you want
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We're going to add 1
and 1/4 cups of water
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just to help it go around
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I'm going to add a
bit of honey for sweetness
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depending on how sweet
your mango is you might want to
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not add honey but just a little
bit always helps it to be nice
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and sweet. We could
use dates or something
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Don't add sugar of course
cause sugar is a very unhealthy
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ingredient to add. I'm
just going to blend that up
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into a nice kind
of stuff for dessert.
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Just going to add a
little bit more water
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cause we want it slightly liquid
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Just give it another blend up
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There we go, so we've got
kind of a mango smoothie in here
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And as you can see it's quite
liquid so we'll pour it in there
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And we're just going
to add some Chia seeds
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These lovely little seeds, the
beauty of it is they swell up
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and make a really nice dessert
texture. Add 1/4 of a cup of it
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and just stir it around
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and this mixture here
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it will slowly swell up
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and give us a nice thick dessert
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We'll present them in lovely
glasses with some cashew cream
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So they take round about 1/2
hour to swell up, so we'll leave
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them in there and we'll
put them in the refrigerator
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and come back near the end
of the program and I'll be ready
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to serve into glasses.
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And now we move on
to the exciting part
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and look at all the delicious
toppings we're going to put on
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the lovely jacket potato
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The first one is Tuscan Lentils.
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So any kind of hot pot,
lentil stew kind of dish
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starts really well with
the basic onion. So first
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thing we want to do is
get an onion into the pan
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So chop your onion. Slice it
or dice it as small as you can
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and onions give a
lovely deep flavor to any dish
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There are more trendy
ways of cutting an onion
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but this simple way here is
the way I do it most of the time
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Let's put a bit of olive oil
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just to get it started,
these pans are hot already
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I'm going to fry the onions in
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Just give it a
bit of a stir around
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and celery goes
really well with lentils, so
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you want round
about a cup of celery
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Again with this type of
stew type dishes your quantities
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are not all that critical
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Just going to dice it,
slice it lengthwise like that
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dirty part, get rid of that
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so do that and you want
to economize on your cutting
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you got your long bits here and
you want to just slide the knife
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through like that. And when
you're chopping you want to be
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sliding the knife. When the
knife goes down it's a lot more
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work so you want to let
the blade do the work and slice
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through whatever item
you're cutting, like that
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You kinda want to rock it back
and forth from the front to the
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back. That's an experience far
more pleasant and safe as well
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So, stir that around. It will
take a few minutes to brown up
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Garlic's really important as
well for these type of dishes
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So with garlic just get
your garlic press, if you get a
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really good, strong garlic press
you don't need to take the skin
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off your garlic. So
you've got two good cloves here
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straight in the garlic press
and we're going to squeeze it in
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like that, it's a
great time saving trick
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The smell of fresh onion and
garlic cooking is just beautiful
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So that's
underway for the lentils
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So we're going to do a similar
thing to start the mushrooms
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We're going to put some onions
in. Just a little bit of oil
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And we're going
to do another onion.
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And some more garlic as well
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So these are the two hot
items we're going to have over
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our jacket potato.
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And often at home we have
friends around for like a Friday
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night Life Group or Study and
this is just a great simple dish
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you have to entertain people.
You just throw the jacket
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potatoes in the
oven, as many as you want
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and just make all these
yummy delicious toppings.
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It's really good. You
can provide the potatoes
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and get people to
bring the toppings.
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So a good communal while
having a meal is really simple
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Stir it so it doesn't burn
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And now for mushrooms. So we've
got three types of mushrooms
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and normally I don't go for
pre-chopped stuff at the market
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but the ones I saw this
week were really, really good
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so I thought, well
why not save some time?
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I have to cook these meals
in 30 minutes so it's always a
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struggle to find time
saving techniques. So these come
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nice and chopped already, so
I'm just going to put them in
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with the onions
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So it's probably round
about 2 cups per mushroom
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These are your normal,
average button mushrooms
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I've also got some shitake
mushrooms, these are already
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nice, they're kind of bit
chewier and they give a nice
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mushroom flavor so pop them in
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and we have some
Portobello or flat mushrooms
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I'm going to have to chop
these up but these are real easy
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So you've got three
different flavors of mushroom
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and three different
kinds of taste as well.
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so it makes it
much more exciting
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And these may look like a
lot but mushrooms have a lot of
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moisture in them so they
will shrink down to a very small
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component by the time we finish
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So put these ones in here
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We'll just leave them to simmer
away and by the time we get
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near the time to serve this will
be a smaller amount of mushrooms
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Just smells awesome. The
combination of the onion and
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mushroom, Oh garlic.
Gotta have some garlic
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with the mushrooms. So
again get the garlic press
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and squeeze it through.
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Like that
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So that's on top but
it will sort it down later
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Now if you don't
like mushrooms then
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there's other things to choose
from. But if you like mushrooms
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this is a really delicious dish
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So we'll leave it to cook down
and develop all those flavors
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So I've been running
cafes now for nearly 10 years
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just over 10 years and starting
Revived was one of the most
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exciting things I
ever did in my life
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I had a really well
paying job doing marketing
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and when I started I
just wanted an adventure
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to help share
healthy food with people
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and just to let you know, share
a bit of the day in the life
00:10:37.37\00:10:41.44
of being a Cafe owner. It's
full of lots of fun and you get
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lots of great comments
from customers, and the food
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tastes great. But man,
it's a really, really tough job.
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And very varied as well.
Some days I look back on my day
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and all the different things
I did. I might've started of
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cooking in the morning, might've
spent hours serving customers
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hospitality relies heavily on
staffing. So, always constantly
00:11:02.86\00:11:08.06
interviewing for more people
to come along, and there's
00:11:08.10\00:11:10.77
always HR issues, people needing
holidays, have to do payroll and
00:11:10.80\00:11:14.27
pay people. I have to pay tax.
That's another thing that takes
00:11:14.30\00:11:17.57
up quite a bit of time. One day
I might be spending all my time
00:11:17.61\00:11:20.88
doing marketing, developing some
flyers to give to people in the
00:11:20.91\00:11:24.45
neighborhood or local
offices. I could be involved in
00:11:24.48\00:11:27.78
maintenance, you know. The
toilet breaks down, the blender
00:11:27.82\00:11:30.29
stops working. We had a
power cut one day, water cut
00:11:30.32\00:11:33.99
so a day running a Cafe is
full of, everything comes at you
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every day and every day
is different. But one thing
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I really like about it is, it's
just so varied all the different
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things I do. So if you ever want
to work in a Cafe, it's a really
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fun thing to do but be
prepared for a life full of
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very interesting
and busy things to do.
00:11:50.24\00:11:53.07
So it's a little sharing of what
happens in my life in the Cafe
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and obviously once I got to
a state where I could, you know
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employ more people to do things
it meant I could take time
00:12:01.12\00:12:03.62
out to write cook books
and do shows like Cook 30
00:12:03.65\00:12:07.99
So it's been a great ministry
and just all the letters I get
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from people and emails about
how people's lives actually get
00:12:11.63\00:12:15.13
changed by eating healthier
food, that's really exciting.
00:12:15.16\00:12:18.43
They have people select
my diabetes scores improved.
00:12:18.47\00:12:20.90
I've lost weight, I'm feeling
so much better, I don't get sick
00:12:20.94\00:12:23.74
anymore. So make sure you use
some of these great ingredients
00:12:23.77\00:12:27.34
these healthful ingredients and
you know, your life can actually
00:12:27.38\00:12:31.15
change for the better.
00:12:31.18\00:12:33.15
So let's let these mingle and
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we'll move on to the
next step of our meal.
00:12:35.02\00:12:36.85
If you've just
joined us today on Cook 30
00:12:40.39\00:12:42.66
we're making freshly
baked jacket potatoes with some
00:12:42.69\00:12:47.70
amazing toppings. We
have Creamy Thyme Mushrooms
00:12:47.73\00:12:51.40
A Tuscan Lentil and
Tomato stew A nutty, seedy slaw
00:12:51.43\00:12:55.70
some fresh vegetables and hummus
00:12:55.74\00:12:58.54
and to finish it off we have
a delicious Mango Chia Glass
00:12:58.57\00:13:02.28
with Cashew Cream.
00:13:02.31\00:13:04.65
Ok, let's crack
on with the lentils
00:13:04.68\00:13:07.72
So the onions and
celery are now nicely
00:13:07.75\00:13:11.09
soft and caramelizing. We're
gonna add some more ingredients
00:13:11.12\00:13:14.52
We're gonna add some red lentils
Red lentils are your friend
00:13:14.56\00:13:19.39
They're so quick cooking,
under 15 minutes you can cook
00:13:19.43\00:13:23.23
red lentils and they're
delicious healthy protein
00:13:23.26\00:13:25.90
plant based, they're amazing.
00:13:25.93\00:13:28.04
So we're gonna put
around 1/2 a cup of red lentils
00:13:28.07\00:13:32.01
You don't need too
many they'll swell up
00:13:33.74\00:13:35.41
and round about
2 liters of water.
00:13:35.44\00:13:39.31
Sorry, 2 cups of water. 1
to 4 is the general rough ratio
00:13:39.35\00:13:43.89
This is about 2 cups
00:13:47.16\00:13:48.99
And they would just, they really
taste nice and it's a nice taste
00:13:50.29\00:13:57.37
So red lentils is something you
always wanna have in the pantry
00:13:57.40\00:14:01.34
They will keep
cooking away there
00:14:02.64\00:14:04.47
Then add a can of diced tomatoes
00:14:04.51\00:14:06.34
because it's a tomatoey
type stew you want to do that
00:14:06.37\00:14:09.24
We'll just pour them in
00:14:10.11\00:14:13.72
Stir that around
00:14:13.75\00:14:15.82
We're gonna add some honey
00:14:16.75\00:14:19.39
Just about a tablespoon.
When ever you use tomatoes
00:14:19.42\00:14:22.19
tomatoes are kind of bittery
so you kind of need sweetening
00:14:22.22\00:14:25.53
when you use tomatoes usually
00:14:25.56\00:14:27.03
and we're just gonna
leave it there. Oh tomato paste
00:14:28.13\00:14:30.47
So tomato paste adds a nice
thickness and a really strong
00:14:31.50\00:14:34.87
tomato flavor. If I can
get the can opener to work
00:14:34.90\00:14:37.87
We'll just open that
00:14:38.84\00:14:40.31
And we want 2
tablespoons of tomato paste
00:14:41.38\00:14:43.55
Now if you get tomato paste
you can actually store it in the
00:14:43.58\00:14:47.02
freezer really well. So
put the 2 tablespoons in
00:14:47.05\00:14:51.19
And after that it will
store in the refrigerator
00:14:51.95\00:14:53.96
You can put a nice cube, block
we'll put it into plastic bags
00:14:53.99\00:14:57.03
That's a good way to store
tomato paste because you don't
00:14:57.06\00:14:59.66
need much and it's
obviously cheaper to buy in bulk
00:14:59.69\00:15:03.13
Give it a little
bit of stir around
00:15:04.73\00:15:06.53
So bring that up to heat,
we'll turn the gas up a bit
00:15:08.67\00:15:11.04
and when it starts bubbling
we'll turn it back down again
00:15:12.11\00:15:14.28
And within 10-15 minutes
these lentils will become nice
00:15:14.31\00:15:17.88
and soft and creamy.
00:15:17.91\00:15:20.48
Alrighty! The mushrooms are
coming along nicely look at that
00:15:21.28\00:15:24.45
They're reducing down
and they smell fantastic
00:15:24.49\00:15:27.72
We're going to add fresh thyme,
we're going to add it at the end
00:15:27.76\00:15:31.69
I must turn it down a little bit
00:15:31.73\00:15:34.23
so they're getting nearly
ready and the different textures
00:15:34.26\00:15:37.47
will be really,
really lovely with those.
00:15:37.50\00:15:38.97
So, the coleslaw. When I grew
up coleslaw was really boring
00:15:39.00\00:15:44.17
I hated them because the ones
I hated generally used mostly
00:15:44.21\00:15:47.81
white cabbage which is probably
not the nicest of cabbages
00:15:47.84\00:15:50.81
So I'm going to make a quick
coleslaw. Often I make coleslaw
00:15:50.85\00:15:55.45
in the food processor. We've
got a machine to slice and grate
00:15:55.48\00:15:58.79
but we don't really need much
for this so I'm just going to
00:15:58.82\00:16:00.36
make it by hand. Just going to
slice off a half moon of cabbage
00:16:00.39\00:16:07.96
You don't need much and we're
going to slice it really thinly
00:16:08.00\00:16:12.20
So again we're rocking the
knife back and forth like that
00:16:13.20\00:16:16.84
and if you've got a good
sharp knife it's nice and safe
00:16:19.37\00:16:21.94
if you don't they can
slide off so be careful
00:16:21.98\00:16:23.98
if you've got a blunt knife
00:16:24.01\00:16:27.35
And if you're making coleslaw
for a lot of people make sure
00:16:30.89\00:16:33.76
you use the food processor
and all the attachments.
00:16:33.79\00:16:36.02
I'm just going to go through
in half and this one here
00:16:36.06\00:16:38.83
We're just gonna serve it up
in this little wooden platter
00:16:40.73\00:16:43.97
Mix as you go. For side
dishes I'm not going to use
00:16:44.00\00:16:47.37
a separate bowl.
Got a carrot here.
00:16:47.40\00:16:50.94
Now I come from New Zealand
where the carrots are massive.
00:16:50.97\00:16:54.34
And this is the first time
in the States I think she found
00:16:54.38\00:16:57.95
a large carrot so I was quite
impressed when I found this one
00:16:57.98\00:17:00.98
Look at that. In America they
do things big except the carrot
00:17:01.02\00:17:05.29
So I got excited. I'm
just going to scrape this
00:17:06.65\00:17:10.96
We probably only
need half this carrot
00:17:10.99\00:17:12.86
And I'm not using the food
processor because it's gonna
00:17:12.89\00:17:15.36
use too many dishes.
00:17:15.40\00:17:17.07
That's all we need.
00:17:18.33\00:17:20.10
Sprinkle it across there
00:17:20.14\00:17:22.27
You can use a
bit of baby spinach
00:17:22.30\00:17:24.91
just to add a bit of green to it
00:17:24.94\00:17:29.04
I'm just going to chop
this up as well briefly
00:17:29.08\00:17:33.88
Just to give it
a bit of greenness
00:17:35.12\00:17:37.59
And I've got some bean
sprouts These are optional
00:17:43.83\00:17:45.56
Bean sprouts are a lovely
fresh thing to add to a dish
00:17:45.59\00:17:49.00
They kind of just add a little
interesting bit of texture
00:17:50.27\00:17:54.14
As you can see with creating
a coleslaw it's not just normal
00:17:54.17\00:17:57.17
white cabbage and carrot
00:17:57.21\00:18:00.48
Now herbs are probably the
thing that will improve your
00:18:00.51\00:18:03.91
cooking the most.
00:18:03.95\00:18:05.28
So I've got some mint
00:18:05.78\00:18:09.88
and some parsley here
00:18:10.59\00:18:12.79
And the best way to store
your herbs in the fridge is
00:18:13.86\00:18:15.52
to wrap them in a paper towel
00:18:15.56\00:18:17.03
So just going
to chop up the mint
00:18:18.63\00:18:21.83
and the parsley
00:18:21.86\00:18:23.87
and throw it on there like that
00:18:30.14\00:18:31.81
and that's all
the main ingredients
00:18:34.34\00:18:35.78
I'm just going to
make a little dressing now
00:18:35.81\00:18:37.21
This is a really quick
dressing with some honey,
00:18:40.58\00:18:44.99
a tablespoon of honey
00:18:45.02\00:18:47.82
Tahini, which is
ground up sesame seeds
00:18:47.86\00:18:51.36
so probably round
about 2 tablespoons of that
00:18:51.39\00:18:54.40
we're going to use
the juice of one lemon
00:18:55.70\00:18:57.63
so as you can see we're putting
in lots of really delicious
00:19:02.14\00:19:04.74
flavors and ingredients. So just
00:19:04.77\00:19:08.68
generally get a tablespoon
of lemon juice per half
00:19:08.71\00:19:11.81
that should be
around 2 tablespoons
00:19:11.85\00:19:14.25
so just pour through my fingers
to get the lemon pips out
00:19:14.28\00:19:19.29
One naughty one jumped in
00:19:19.32\00:19:21.69
Okay, a little bit of salt
00:19:23.89\00:19:26.39
And then we just stir this up
00:19:29.76\00:19:31.97
That's all the ingredients
00:19:32.00\00:19:33.84
You just keep stirring
and you get a lovely dressing
00:19:36.71\00:19:40.44
It eventually comes up to
a nice dressing kinda texture
00:19:46.58\00:19:49.75
You may want to add
a little bit of water
00:19:49.78\00:19:51.19
We're going to drizzle
that over there like that
00:19:51.22\00:19:54.69
mix it around, all the
flavors and spices, those herbs
00:19:54.72\00:20:01.03
and all those vegetables just
make a lovely quick coleslaw
00:20:01.06\00:20:05.03
that's just more than your
average, kind of simple coleslaw
00:20:05.07\00:20:08.40
you might find
at the super market
00:20:08.44\00:20:10.44
And to top it off we're going
to make it even more interesting
00:20:10.47\00:20:13.31
Just with some nuts,
just a few pumpkin seeds
00:20:13.34\00:20:17.68
fennel seeds, an
amazing aniseed kind of flavor
00:20:19.58\00:20:23.39
when you're eating it
there's a little burst of flavor
00:20:23.42\00:20:27.19
some sesame seeds
00:20:28.22\00:20:31.09
and some sunflower seeds
00:20:33.29\00:20:34.86
and coleslaw goes really
awesome on baked potatoes
00:20:35.80\00:20:38.50
just a great
fresh addition to have.
00:20:38.53\00:20:40.80
Now my favorite part of
the mushroom dish is making
00:20:43.07\00:20:45.17
cashew cream. As you can see
the mushrooms are just lovely
00:20:45.21\00:20:48.61
and look at that they've shrunk
down, they're really flavorsome
00:20:48.64\00:20:52.05
and they're just amazing
mushrooms, 3 flavors. Lots
00:20:52.08\00:20:55.65
of mushrooms here. So we want
to make them slightly creamy
00:20:55.68\00:20:58.35
so we'll make a
little cashew cream
00:20:58.39\00:21:00.52
Basically just cashew
nuts round about 1/2 a cup
00:21:00.56\00:21:05.56
Quarter to half a cup
00:21:05.59\00:21:07.93
And we're going to
add a little bit of water
00:21:07.96\00:21:09.30
probably round about 1/2 a cup
00:21:09.33\00:21:12.73
and just blend it up
00:21:14.24\00:21:16.20
Let's see how this goes
00:21:17.04\00:21:18.77
And you want to make sure the
cashew cream is cream not just
00:21:24.68\00:21:29.68
water and nuts. Keep blending
till it's really, really fine.
00:21:29.72\00:21:32.99
Looking really good. So you're
going to put this cream in here
00:21:44.67\00:21:48.20
into the
mushrooms, as simple as that.
00:21:48.24\00:21:50.11
Look at that. We're going
to reserve a little bit of this
00:21:50.14\00:21:53.68
for dessert so
don't pour it all out.
00:21:53.71\00:21:55.78
So you probably want
about 1/2 to 3/4s of a cup
00:21:56.44\00:21:58.65
and just going to stir it
in with a little bit of salt
00:21:59.81\00:22:02.75
So probably round
about 1/4 teaspoon of salt
00:22:05.25\00:22:07.49
And simple as that, these
mushrooms turn really creamy
00:22:09.96\00:22:16.00
so you've got this
lovely mushroom taste
00:22:17.50\00:22:19.97
So once it's like that we
simply pour it straight into the
00:22:21.10\00:22:24.41
serving dish
00:22:24.44\00:22:27.98
As quick as that, they don't
need to mingle for too long
00:22:29.14\00:22:33.52
It's a delicious
topping for a baked potato
00:22:34.95\00:22:38.69
You've got to make sure we've
got thyme so for fresh thyme
00:22:38.72\00:22:44.23
you can use dry if you want but
there's nothing like a bit of
00:22:44.26\00:22:46.59
fresh thyme so just get
some from your supermarket
00:22:46.63\00:22:49.23
you can string it off with
your fingers but you can just
00:22:49.26\00:22:51.97
chop it really finely
00:22:52.00\00:22:53.67
If it's nice and young a
few stalks are not too bad
00:22:55.60\00:22:59.84
we can actually string it off
like this as well so you kind of
00:22:59.87\00:23:03.78
get the thyme off like
that just however you want
00:23:03.81\00:23:07.12
as long as it's thyme,
that's the most important thing
00:23:07.15\00:23:09.45
Just smells amazing and thyme
and mushrooms go well together
00:23:12.49\00:23:16.49
really, really well. So
it's just beautiful there.
00:23:16.52\00:23:20.03
You can put a couple of
strips if you want for garnish
00:23:20.06\00:23:25.63
just to make it look nice
00:23:25.67\00:23:28.90
and that's ready to
go with the potatoes.
00:23:28.94\00:23:31.71
So now we're going to clear
this and finish off with the
00:23:31.74\00:23:35.74
Chia Mango dessert. This
has been chilling in the fridge
00:23:35.78\00:23:39.78
So for dessert you
want really nice glassware
00:23:42.78\00:23:46.02
So I've got these
really nice glasses here
00:23:46.05\00:23:49.19
and we're just
going to pour it in
00:23:50.83\00:23:54.63
to the bottom.
Effectively like this
00:23:55.86\00:23:59.17
Oops, that's not going to work
00:24:02.37\00:24:04.04
We'll come back
and clean that later
00:24:04.07\00:24:05.74
Here we go and on top we're
going to add some cashew cream
00:24:20.46\00:24:26.49
just a little squiggle
00:24:26.53\00:24:28.16
And we'll throw some
berries on top for good measure
00:24:38.51\00:24:40.64
I have some blueberries
just to make it special
00:24:44.41\00:24:50.59
And I'll grab some mint here
00:24:56.32\00:24:58.23
And that is a lovely
Mango Chia Glass Dessert
00:25:03.23\00:25:08.14
Doesn't that look amazing?
00:25:08.94\00:25:11.04
Ready for the table.
00:25:11.61\00:25:12.94
Let's get the main
event out of the oven.
00:25:15.54\00:25:17.51
I've got these
beautiful baked potatoes
00:25:17.55\00:25:20.72
And a great way to serve
these is just grabbing them
00:25:20.75\00:25:24.49
and just cutting some
nicks in them, like this
00:25:24.52\00:25:28.46
And then just
squeezing them open.
00:25:28.49\00:25:31.09
Just like that.
00:25:32.03\00:25:33.66
Here we go. So during the break
I got some beautiful tomatoes
00:25:39.50\00:25:43.30
and cucumber. I'll chop those up
too and they'll go deliciously
00:25:43.34\00:25:46.54
as well with these potatoes.
00:25:46.57\00:25:48.18
And now for the exciting
part We'll put it all together.
00:25:51.05\00:25:54.08
So grab your potato,
spread it out on your plate.
00:25:54.12\00:25:57.59
We're going to add some
of the delicious lentils
00:25:57.62\00:26:00.49
I'm going to add some mushroom
00:26:01.62\00:26:04.33
Look at this
stuff, it's just amazing
00:26:04.36\00:26:07.33
A bit of hummus
00:26:07.36\00:26:10.63
Some fresh vegetables
00:26:10.67\00:26:13.17
drizzle it over and a
topping of this coleslaw on top
00:26:14.84\00:26:19.27
Look at that. An amazing
meal and of course finishing off
00:26:19.97\00:26:23.55
with the Chia pudding.
Thanks for joining me on Cook 30
00:26:23.58\00:26:27.18
And I look forward
to seeing you next time.
00:26:27.22\00:26:30.05