Welcome to Cook 30. I'm Jeremy
Dixon from the Revived Cafes
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and also the author
of Revived Cafe Cookbooks
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And today I'm going
to share with you a meal
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that's been inspired by my Cafes
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Cook 30 Food is all about using
whole grains plant based protein
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lots of fresh fruit and
vegetables and wrapping them
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all together with delightful
international herbs and spices
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and the great news is it's only
going to take you 30 minutes
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to make this delicious meal.
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On the menu today
we have a mega stir fry
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This is all of my favorite
ingredients combined into one
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delicious dish. You will never
think of stir fry in the same
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way ever again. We're going
to have Tamari fried Tempeh
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roasted sweet
potato, stir fried vegetables
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and we're going to smother
with delicious cashew lime aioli
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and of course to
finish off something sweet
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A raspberry and mint smoothie
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Now to make a meal in 30
minutes you have to be prepared
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So you've got a
nice clear work surface
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we've got
ingredients out, ready to go
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All the pans and pots
we need are on the stove
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We have the oven at
350F which is about 180C
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We've got food in the
fridge, we've got a sharp knife
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chopping board
and we're ready to go.
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So the first job for stir fry is
we're going to make brown rice
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style stir fry. And this is
going to take about 25 minutes
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to cook so we want
to get it on first.
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So I'm going to turn
on the gas to get it going
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so you want to put it on high.
We're going to use brown rice
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Always use brown rice,
it's far, far healthier for you
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I'm going to use one cup
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of brown rice. This is such a
big cup so I'll use a full cup
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Two cups of boiling water
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and if you use boiling water
it just makes it much quicker
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to get it going.
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So this is the standard
recipe for rice or quinoa
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is one cup of grains
and two cups of water
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Important things to
note about cooking rice
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is you must have the lid on
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We're using the absorption
method so we want to make sure
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the moisture is going into
the rice not escaping at the top
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of the pot. Secondly, do
not stir. Resist the temptation
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I know you want to. But
when you're cooking rice
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little steam vents
appear that you see in the rice
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and it means that this is what
cooks the rice, so if you stir
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you interrupt
those little steam vents
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and then it
doesn't cook as properly.
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That's the rice
underway. So it's bubbling now
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so I'm just gonna turn it down
to low and they will be finished
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by the end of our meal.
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Third job down, great!
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So now I'm going to put the
roasted sweet potato, I call it
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Kumara in New
Zealand where I come from
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and also when you're roasting
things take a little bit of
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baking paper, it
saves up on clean up later
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So put some of that down there
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So we have some sweet potatoes
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and I'm just going
to use three of them
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Good sharp knife, now
we're going to leave the skin on
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Life's too short
for peeling vegetables
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and this is good skin
anyways. So we're just going to
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basically cut them
into quarters like that
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and bang, like that
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their size is
probably under an inch cubes
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and we're going
to do three of these.
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Talking about brown rice, I was
in Cambodia on a mission trip
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last year and one thing really
amazed me is how they produce
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rice in Cambodia. So what
they do is they produce the rice
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that comes in husks. They
store up the rice in their husks
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and a little guy comes around
with a machine that processes
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it into edible rice. And what
they do then, they take the rice
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husks, they pick it up and pour
it into the top of the machine
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brown rice pick it up and
put it in the second machine
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and at the
bottom comes white rice.
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all the stuff that came off
the brown rice, all the fiber
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nutrients, vitamins and
minerals they feed to their pigs
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and they eat the white rice.
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I'm thinking well they can
have so much more nutrition
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less disease, they could
have a high yield of their rice
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and sell more if they
just chose to eat brown rice.
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And I thought well they do
that but we actually do that in
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western societies too right?
Coming from New Zealand, and
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Australia everyone eats
white rice. So I encourage you
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if you can choose brown rice
why don't you get used to it
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it actually tastes great. If you
cook it by the recipe I show you
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it is nice and soft, so it does
get a reputation of being hard
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and chewy sometimes but choose
long grain rice for the recipe
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and it tastes great. This is my
little health tip for the day.
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So we better get on
with the sweet potato
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And we'll do the third one here.
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And let's get this into the oven
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Any bits that are not too
good we can put off to the side
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I'm just going to put a
little bit of oil on top of them
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not talking huge amounts of oil
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just finely coat them
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and put them in the oven. It
will probably take 15-20 minutes
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and they will be lovely and soft
ready to add to the stir fry
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Ok, next job we want to
start the stir fry itself.
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So I've got a hot pan.
I just turned this on now
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to get it up and heating. I'm
going to chop some ingredients
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So the first
ingredient is the good old onion
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which gives a lovely
sweetness to everything
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the hardest part is
getting the skins off
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and we just need to
chop this up nice and finely
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a bit of skin getting everywhere
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on my finger as
well, onion skin everywhere
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just cut into
strips and then into dices
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There are plenty ways you can
cut up but this way I find best
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Now I'm going to use a different
oil I'm going to use coconut oil
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Now I don't want to get
into a debate about oils.
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There are a lot of different
philosophies on which oil you
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should use and shouldn't use
but generally people accept that
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coconut oil is quite a healthy
oil. So about a tablespoon of
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oil. This starts off solid but
it becomes liquid. It's got a
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really nice kind of taste and it
goes really nicely in stir fries
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So give coconut oil a try. So
we'll throw the onion in there
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the oil will melt it's kind of
whole at the moment but give it
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a few seconds it will
melt into an oil quite nicely
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Next ingredient is
celery, about a cup
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which is probably
about two medium stalks
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chopping the ends off
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cut in the middle. So we want
it fine-ish but you don't need
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to be too obsessive about making
it super fine. You can but we're
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cooking in 30 minutes here so
we haven't got time for making
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everything too restaurant like
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And I've got a carrot, a
nice big carrot. It's very hard
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to find big carrots in
America but I finally found some
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Now I just need to peel that
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Sometimes you can get away
without peeling but this one's
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looking little bit rustic so
we'll just give it a good peel
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If you've got little
carrots that's fine as well
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but you'll need
to use more of them
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One thing that's good to
do when you're chopping things
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is to get all the bits you're
not going to use, all those
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peels and scraps off the side
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and then you're left with what
you're using, it's much easier
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kind of work flow to use.
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So we'll just go
through the middle like that
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and through it again.
It's a massive carrot.
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And again chop them up, dice
them. Some are different sizes
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but that's fine for stir
fry you can keep things nice
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nice and random
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This is a good starter base. In
French cookery this combination
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is actually called mo poi
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I think I've
pronounced it right.
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It's a combination of
diced onions, celery and carrots
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are a standard base for
many kind of French dishes,
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so it's a kind of standard
thing you'd probably learn
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on day 1 of chef school.
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Give it a good stir around
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and this is just a really
good, you can really smell that
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coconut oil, it smells lovely.
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We'll try some garlic. I've
got some cloves of garlic here
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Just throw the garlic
into the press like that
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and squeeze it
through, skin and all
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and we're also
going to use some ginger
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you can cut up
fresh ginger if you want
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but these kind of prepared
gingers are excellent as well
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So we'll probably put
one, two tablespoons in
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and this will be a beautiful
gingery, oniony, garlicky
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kind of
vegetable base for stir fry
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So get that
underway, get those cooking
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and come back to that shortly
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Ah another ingredient we're
going to add which you probably
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haven't used before, this is
Fennel. And fennel is kind of
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probably like an onion but it's
got a really nice sweet delicate
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kind of interesting flavor.
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So we're just
going to trim it off here
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You'll use the bulb part of it
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And we're going to slice it here
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just like onion and it
smells kind of aniseedy
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tastes kind of aniseedy, so
it's just a nice thing to add
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into the stir fry. It
gives it another kind of flavor
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to make it interesting. Because
we are doing the mega dream
00:10:58.69\00:11:01.32
stir fry here so we want
to make sure we're getting
00:11:01.36\00:11:04.03
all these lovely ingredients.
You can also add some of these
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kinda little stemmy bits.
So just add a few of these in
00:11:06.53\00:11:09.90
just add a little bit of this as
well for a bit of extra flavor
00:11:11.43\00:11:14.07
And one of my favorite
protein sources is Tempeh
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Now I don't know if
you've used Tempeh before
00:11:23.28\00:11:25.45
Think of it as kind of
chunky tofu. And it's basically
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let's clean the board a bit
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You buy the packets like this it
is available in most supermarket
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and it's just
fermented soy beans
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the beans are kind of
clumped together, somehow
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it's got a really
nice nutty flavor.
00:11:47.04\00:11:49.90
So I'd recommend it
as an alternative to tofu
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or any other kind of meat
00:11:53.11\00:11:54.44
and we're going to lightly fry
it today in a little bit of oil
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So I'm going to chop
it up into cubes like that
00:11:59.51\00:12:02.28
So turn on the flame for it
00:12:06.15\00:12:08.79
Put it in there and
again when you use coconut oil
00:12:11.39\00:12:14.36
just to keep the consistency
and flavor coming through
00:12:14.40\00:12:16.80
so maybe just another
1/2 tablespoon of coconut oil
00:12:16.83\00:12:21.80
in the pan that will melt
and these will fry really nicely
00:12:21.84\00:12:25.61
and at the end we'll put
the tamari which will give it a
00:12:25.64\00:12:27.61
really nice kind of flavor.
00:12:27.64\00:12:30.01
Here we go, the
stir fry is underway
00:12:30.05\00:12:32.15
We've made a good start
00:12:32.18\00:12:33.92
If you've just
joined us on Cook 30
00:12:37.25\00:12:38.89
we are cooking a mega stir fry
00:12:38.92\00:12:41.69
This is a stir fry of
all my favorite ingredients
00:12:41.72\00:12:44.73
and you'll never look at
a stir fry the same again
00:12:44.76\00:12:47.10
We are going to
have tamari fried tempeh
00:12:47.13\00:12:50.00
roasted sweet
potato, stir fried vegetables
00:12:50.03\00:12:53.80
and we're going to smother this
all with a cashew lime aioli
00:12:53.84\00:12:57.97
and toasted nuts and seeds.
00:12:58.01\00:13:00.81
And to finish it off
we've got a delicious
00:13:00.84\00:13:03.04
raspberry and mint smoothie.
00:13:03.08\00:13:05.91
Okay let's make the aioli.
This is a really nice dressing
00:13:07.08\00:13:10.49
for a special stir fry we need
a special dressing to go with it
00:13:10.52\00:13:13.59
Now you can have a
stir fry without a dressing
00:13:13.62\00:13:15.59
but a little bit of
dressing adds a bit of zing.
00:13:15.62\00:13:18.99
So because it's lime we're
going to add some lime juice
00:13:19.03\00:13:21.60
So we're going to have 2 limes
00:13:21.63\00:13:23.43
If it's going to be a lime aioli
you've got to make sure you have
00:13:24.60\00:13:28.97
the flavor in the title of the
dish that actually, seriously
00:13:29.30\00:13:32.77
tastes of it. There's nothing
worse than getting something
00:13:32.81\00:13:36.31
that's described as a lime and
you cannot taste a hint of it.
00:13:36.34\00:13:39.31
So we've probably got 4
table spoons full of lime juice
00:13:39.98\00:13:45.62
Now make sure you use fresh
lime juice. The kind of lime you
00:13:46.19\00:13:48.99
you find those little kind
of lime in plastic containers
00:13:49.02\00:13:52.93
in the supermarket, I'm
not sure what they put in there
00:13:52.96\00:13:55.13
but it's not lime juice.
So you can't actually use that
00:13:55.16\00:13:57.70
So we're going to
zest some lime as well
00:13:57.73\00:14:00.50
So just going to get
some of the lime here
00:14:01.30\00:14:03.00
and just zest it off the side
00:14:03.04\00:14:05.17
probably it would've been
easier if I did this before
00:14:06.27\00:14:07.74
I juiced them
00:14:07.78\00:14:12.55
You don't need much of these
you just want the oil out of the
00:14:12.58\00:14:15.25
skin that's what
gives it the zesty nice lime
00:14:15.28\00:14:19.69
kind of flavor.
00:14:19.72\00:14:21.26
So you can just use a
fine grater through this
00:14:22.12\00:14:24.36
you can just flick it
off down there like that
00:14:25.46\00:14:28.66
Ok we're going to add
some whole grain mustard
00:14:29.70\00:14:32.23
about a tablespoon of that
00:14:32.27\00:14:34.84
I'm going to add some coriander
00:14:35.84\00:14:38.27
powdered coriander,
you want 2 teaspoons.
00:14:39.34\00:14:42.74
I think I'll
dispense with the lid and
00:14:42.78\00:14:45.88
put it like that. 30 minute
cooking you don't have time to
00:14:45.91\00:14:48.32
spend an hour
drizzling something up
00:14:48.35\00:14:51.05
We're going to go
with two cloves of garlic
00:14:51.65\00:14:53.79
just pop it in
with the skin and all
00:14:56.49\00:14:59.59
here we go, excuse the fingers
00:15:01.10\00:15:03.67
A little bit of salt,
about 1/4 of a teaspoon
00:15:03.70\00:15:06.53
And we've got some Thai chili
sauce here. This is optional but
00:15:07.74\00:15:12.77
we could use fresh chilies
if you found them as well
00:15:12.81\00:15:14.94
It adds a nice kind of
a warm hum to everything
00:15:14.98\00:15:19.01
About a tablespoon
00:15:19.05\00:15:20.45
And I think that's pretty
much everything on the list
00:15:20.48\00:15:23.49
Ah cashews of course
00:15:24.32\00:15:25.95
Round about a cup of cashews
00:15:26.96\00:15:28.99
And we'll start with
about a half cup of water
00:15:34.30\00:15:37.47
And you'll need to
adjust this every time.
00:15:37.50\00:15:39.13
Every time it
turns out different, so
00:15:39.17\00:15:40.64
Let's give it a bit of a burst
00:15:40.67\00:15:43.04
So the consistency is kind
of little bit kind of thick
00:15:55.38\00:15:58.85
so we'll add a
little bit more water
00:15:58.89\00:16:00.39
Now this is quite a good
blender If you've got a blender
00:16:00.42\00:16:03.36
that isn't quite so
sharp and kind of powerful
00:16:03.39\00:16:06.70
what you can do is you can
soak the cashew nuts probably
00:16:06.73\00:16:10.77
overnight the day before to
soften them up. It just makes
00:16:10.80\00:16:13.44
the blender do an
easier job of making it.
00:16:13.47\00:16:19.84
Perfect! Look at that. So we're
just going to pour this out into
00:16:21.14\00:16:24.08
the bowl and this is
our lovely cashew lime aioli
00:16:24.11\00:16:28.92
Just take a little taste
00:16:28.95\00:16:32.05
That is amazing. That is
really, really, really nice.
00:16:33.12\00:16:35.56
So put that aside. We're going
to drizzle it over the stir fry
00:16:36.69\00:16:39.73
at the end. Now the
stir fry is coming on nice
00:16:39.76\00:16:43.63
everything is softening up
00:16:43.67\00:16:45.97
So we want to add some other
ingredients that don't as long
00:16:46.00\00:16:48.67
and that is we've
got some broccoli.
00:16:49.80\00:16:51.14
I don't normally buy store cut
broccoli but I saw some today
00:16:51.17\00:16:54.64
and I thought oh
well it's ready to go
00:16:54.68\00:16:56.24
So we'll use some of this.
So we want probably about a cup
00:16:56.28\00:16:59.01
Broccoli and a small amount
of cabbage as well. So just
00:16:59.88\00:17:05.65
sorry cauliflower not cabbage
00:17:05.69\00:17:07.76
So again, just chop it up
00:17:07.79\00:17:10.89
You can chop it into
nice florets if you want
00:17:10.93\00:17:12.73
but this is quick
chopping, it does the same job
00:17:13.53\00:17:17.40
So these probably take only
about 5-7 minutes to cook thro'
00:17:18.80\00:17:24.31
So mix them into the stir fry
00:17:24.34\00:17:26.68
Add salt while I
remember so probably round about
00:17:26.71\00:17:29.68
1/4 teaspoon of salt
00:17:29.71\00:17:32.31
just to give it some saltiness
00:17:32.35\00:17:34.15
Tempeh is coming nicely
there kind of browning up
00:17:35.75\00:17:38.29
And I think the
rice is nearly finished
00:17:39.29\00:17:41.06
So we're well underway.
00:17:41.09\00:17:42.86
Now there's nothing better
than some lovely toasted nuts
00:17:45.76\00:17:49.66
and seeds to have on a stir fry
00:17:49.70\00:17:51.27
So I'm going to make a
really simple concoction now
00:17:51.30\00:17:54.07
You can buy these in the health
food store as a great snack
00:17:54.10\00:17:56.27
It's so easy to make.
00:17:56.30\00:17:57.81
So there's a hot pan here.
I think it's nice and hot, not
00:17:57.84\00:18:00.58
too hot. So we're going
to throw in some lovely nuts
00:18:00.61\00:18:03.71
and seeds. So
about 1/4 cup cashews
00:18:03.75\00:18:08.78
1/4 cup of sliced almonds
00:18:09.75\00:18:11.75
and again you can choose
what ever nuts are your favorite
00:18:12.42\00:18:14.42
so put those in
00:18:14.46\00:18:16.46
and we're just
going to dry roast them,
00:18:17.46\00:18:18.79
we don't need any
oil or anything here
00:18:18.83\00:18:20.30
We've got some pecans
00:18:20.33\00:18:22.06
or pecans as you
call them in America
00:18:22.10\00:18:24.40
and some sunflower seeds
00:18:26.40\00:18:27.94
I'm just going to let them
kinda nicely toast away there
00:18:28.94\00:18:33.44
for probably around 5 minutes
I think, probably a bit more
00:18:33.48\00:18:36.24
and it will brown up nicely
00:18:36.28\00:18:38.41
And then we'll let the final
secret sauce at the end, so
00:18:38.45\00:18:41.22
hang by to see what that does.
00:18:41.25\00:18:42.72
So the rice is now
pretty much ready I think
00:18:42.75\00:18:48.39
So I'll just turn it off
and let's have a look and see
00:18:49.09\00:18:53.06
what it's like. As you can see
00:18:53.09\00:18:55.70
it's nice and flaky you can
see little steam holes comin out
00:18:57.93\00:19:01.47
This is how you want your
brown rice. It's nice and flaky
00:19:01.50\00:19:04.84
and soft. Not the usual
chewy brown rice you probably
00:19:04.87\00:19:08.31
used to the bad reputation.
So you can kind of fluff it up
00:19:08.34\00:19:12.18
I'm just going to
put that in the stir fry
00:19:13.68\00:19:15.65
Then we probably want about
a 1/4 to a 1/3 of the stir fry
00:19:17.32\00:19:22.12
being rice. You don't
want to kind of over-rice it
00:19:22.16\00:19:24.89
And we're just
going to stir that in.
00:19:24.93\00:19:29.03
The vegetables are softening
up nicely but not too soft.
00:19:29.06\00:19:32.13
You kinda want a
little bit of crunch.
00:19:32.17\00:19:33.90
Lots of people have memories
of stir fry being, you know
00:19:33.94\00:19:38.57
lots of soggy
vegetables and chewy rice
00:19:38.61\00:19:41.08
As you can see this
goes together really nicely
00:19:41.11\00:19:44.25
And this fennel,
this fennel here is just
00:19:44.28\00:19:47.98
is just so amazing. It tastes
so aniseedy and flavorsome
00:19:48.85\00:19:52.22
It has such a
great mmm depth of flavor
00:19:52.25\00:19:55.56
Make sure you try a
fennel bulb You just need one
00:19:55.59\00:19:58.16
Little bit more expensive
than the onions but worth it
00:19:58.19\00:20:01.66
So we'll just let that settle
and mingle for a couple minutes
00:20:02.60\00:20:04.60
and let the rice
kind of heat through
00:20:04.63\00:20:06.97
These things here are finished
I think. I'm gonna try one
00:20:07.00\00:20:10.81
of these. Look at these,
little kind of bursts of protein
00:20:10.84\00:20:15.34
and tamari. The tempeh
is a really nice addition
00:20:15.38\00:20:21.62
It's going to be
our protein source.
00:20:22.28\00:20:24.25
I'm going to give the
nuts a bit of stir around
00:20:24.29\00:20:27.82
I can see they're getting kinda
slightly brown so we'll just
00:20:27.86\00:20:30.16
leave them a
little more time there
00:20:30.19\00:20:31.86
They're underway. So
let's go to the smoothie
00:20:31.89\00:20:35.26
For Raspberry
Smoothie, we're gonna use some
00:20:35.30\00:20:39.47
frozen raspberries.
00:20:40.10\00:20:41.74
And throw them in the blender
00:20:43.37\00:20:45.34
So round about two cups
00:20:45.37\00:20:47.61
which is in one
of these blue bags
00:20:49.54\00:20:52.88
And we're going
to add two bananas.
00:20:55.12\00:20:56.85
Pretty nice to use ripe bananas
they're a little bit sweeter
00:20:57.89\00:21:01.69
They're really good as
well, and a big handful of mint
00:21:03.09\00:21:07.26
Oh there's a bit of manky
piece there, better get that off
00:21:07.30\00:21:10.00
Probably around a cup of,
I'm using almond milk here
00:21:12.03\00:21:17.74
Whatever is your favorite
kind of dairy free milk is
00:21:17.77\00:21:20.68
And it's as simple as
that. There's your smoothie.
00:21:20.71\00:21:23.81
So what we do is blend it up
00:21:23.85\00:21:25.95
I better get the glasses
00:21:25.98\00:21:29.78
The smoothie is
looking great, look at that.
00:21:42.60\00:21:44.47
Just one little guide, on
the side you can see how much
00:21:45.67\00:21:48.17
we've got so bet you've got 4
cups. 32 ozs so you kind of know
00:21:48.20\00:21:52.97
you probably want to have one
cup per serving which is what
00:21:53.01\00:21:55.81
this recipe does, so
we'll pour these in like that
00:21:55.84\00:21:58.68
And it's nice to use nice kinda
glasses like this, they kinda
00:22:00.35\00:22:03.95
just make everything
look a little bit special.
00:22:03.99\00:22:05.89
There we go, I'll
fill that one up later
00:22:11.39\00:22:13.70
Better just toss the
nuts so they don't burn
00:22:14.56\00:22:16.87
They're coming on nicely
00:22:18.50\00:22:20.10
I'm going to add some sesame
seeds but they need to be added
00:22:21.10\00:22:23.71
at the end because they cook in
probably about a minute, so you
00:22:23.74\00:22:26.71
don't want to put them in
earlier they're gonna burn
00:22:26.74\00:22:30.08
so we'll just throw them in here
00:22:30.11\00:22:31.51
I'm going to add some tamari now
00:22:34.22\00:22:36.35
to the tempeh and this is what
gives it a really nice flavor
00:22:36.38\00:22:42.89
so we'll just put that on there
00:22:42.92\00:22:44.43
we'll just turn the
gas up, just a little bit
00:22:44.46\00:22:46.26
and just give it a
mingle around with the tamari
00:22:48.43\00:22:52.17
probably about two tablespoons
00:22:52.20\00:22:53.64
so it's kind of like soy
sauce. You could use soy sauce
00:22:53.67\00:22:56.30
if you want to and this
will soak up nicely, kinda salty
00:22:56.34\00:23:01.68
soy kind flavor to
go with the stir fry
00:23:01.71\00:23:04.45
This guy is going here, so
I think we can turn him off.
00:23:04.48\00:23:07.18
And the nuts I think are ready
to go, so all we're gonna do now
00:23:08.12\00:23:12.15
I see a few burnt ones in there
00:23:12.19\00:23:14.19
don't look. As a chef I
burn things quite a lot, so.
00:23:14.22\00:23:17.33
If you burn things at home,
don't feel bad, it just happens.
00:23:17.36\00:23:21.46
So we're going to
add tamari to these nuts
00:23:21.50\00:23:23.70
And these tamari roasted
nuts are really, really good.
00:23:23.73\00:23:28.34
So as you can see
it's steaming away there
00:23:28.37\00:23:30.31
It's probably round
about two tablespoons.
00:23:31.91\00:23:33.81
And it will kind of evaporate
all the moisture off you can see
00:23:33.84\00:23:36.85
and what's left is a
really nice kind of flavor, so
00:23:36.88\00:23:39.88
When you see tamari roasted
almonds and things like that
00:23:41.12\00:23:43.62
in the supermarket, this
is basically how it's made
00:23:43.65\00:23:46.12
You can actually go
home and make these any time.
00:23:46.15\00:23:47.86
We'll give it a few more minutes
until the moisture comes off
00:23:49.06\00:23:53.36
and let it kind of solidify
00:23:53.40\00:23:56.13
let's put a little bit more in
00:23:56.16\00:23:58.17
for a little bit extra you can
pour some honey over it as well
00:24:00.54\00:24:02.74
It's just really nice, as
you can see, a lovely mmmm
00:24:02.77\00:24:09.14
make it really, really well
00:24:10.05\00:24:11.65
So I think that's everything.
These guys are nearly done too
00:24:12.38\00:24:15.52
I've got the kumara or
the sweet potato in the oven
00:24:17.12\00:24:20.19
So all of our components are
now ready and after the break
00:24:20.22\00:24:24.13
we'll assemble it all together.
00:24:24.16\00:24:26.29
So we spent all this time
preparing all these lovely
00:24:30.43\00:24:32.77
components. This is the
most exciting part of any meal
00:24:32.80\00:24:36.17
is assembling it all together
00:24:36.20\00:24:38.41
I've got a nice
big platter bowl here
00:24:38.44\00:24:40.81
where we're going to
present the mega stir fry
00:24:40.84\00:24:44.15
So first we've
got the stir fry base
00:24:44.18\00:24:46.78
which is the
ricey kind of section
00:24:46.82\00:24:49.65
the rice and vegetables.
We're going to spoon this here
00:24:49.68\00:24:52.85
It's a bit heavy to life
with one hand, even for me.
00:24:52.89\00:24:56.26
With all the beautiful fennel
and vegetables and garlic ginger
00:24:57.63\00:25:02.60
When you present things you want
to let gravity do it for you
00:25:04.30\00:25:09.54
you don't want to make
things look too arranged
00:25:09.57\00:25:13.38
Now we need to get our
sweet potato out of the oven
00:25:13.41\00:25:15.68
This is the lovely
ingredient nice and sweet
00:25:17.68\00:25:20.22
So we'll pop this over as well
00:25:21.12\00:25:23.59
It just comes off the tray nice
and easy with the baking paper
00:25:23.62\00:25:28.22
Kind of arranged about a bit
00:25:36.16\00:25:37.73
Then we want to add the tempeh
00:25:42.20\00:25:46.11
Just like that
00:25:46.91\00:25:48.58
And next comes the herbs
00:25:48.61\00:25:52.65
I've got some
cilantro, I'll throw that on
00:25:52.68\00:25:56.65
Like that, and
we've got some mint
00:25:58.75\00:26:02.32
like that, and
finish with the nuts
00:26:06.70\00:26:10.17
And you've got a mega stir fry
with those beautiful ingredients
00:26:11.00\00:26:15.64
you will ever have tasted.
00:26:15.67\00:26:17.31
And for the finishing touch
00:26:18.24\00:26:20.41
this lovely cashew lime aioli
00:26:20.44\00:26:23.04
drizzled on top and leave
some extra on the table as well
00:26:23.08\00:26:26.45
Thank you for
joining me today on Cook 30
00:26:26.48\00:26:29.25
I hope you've
learned some new things
00:26:29.28\00:26:30.79
And I look forward
to seeing you next time.
00:26:30.82\00:26:33.36