Welcome to Cook 30.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand,
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and also author of
the Revive Cafe cookbooks.
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And today, I'm
gonna share with you
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a delicious cafe style meal
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that you and your
family are going to love.
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Cook 30 food is all
about using whole grains,
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plant based proteins,
fresh fruit and vegetables
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and wrapping it up
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with delicious herbs and spices.
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And the best part,
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you do not have to spend hours
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slaving around the kitchen.
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I'm gonna show you,
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how you can
make a delicious meal
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in just 30 minutes.
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On the menu today, we
have Italian "Mamma mia."
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We're gonna
start with an amazing,
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chunky Italian tomato sauce,
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that you're gonna
make time and time again.
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We're gonna serve
this on whole grain pasta.
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We also have an
Italian chickpea salad,
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which is the
favorite one at my cafes,
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and a nice,
leafy, fresh green salad.
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And to finish off,
a really, really quick
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and delicious
pear and apple crumble.
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Okay, let's get started.
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But before we do, we
got to be a bit organized.
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We got a nice, clear bench,
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we've got the pot
ready on the stove,
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we got water boiled in
the jug, the oven's on,
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we got a sharp knife
and a good chopping board,
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and we're ready to go.
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Thirty minute meals
don't happen by themselves,
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you got to be prepared.
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So to start with,
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we're gonna start
with the tomato sauce.
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We're gonna start
with a nice onion.
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I only use
brown or sweet onions,
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but a red onion's nice
to throw in occasionally.
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So we want to basically,
start with the red onion,
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a nice big one.
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We want about one
and half cups total.
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Now this part of the
sauce is a little chunky.
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So we're gonna be
cutting the onion,
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you know, probably
about, we'll say, half an inch,
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about two centimeters wide.
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So we got a,
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we got a few kind of different
textures happening in there,
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so we're not gonna
go too fine with this.
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It will still be
nice and kinda mashy
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by the time it's
all cooked through.
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It just makes it a
little interesting.
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Just gonna put a bit
of, little bit of oil in.
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We only need of
couple of tea spoons of oil,
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no deep frying here.
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Fry the onion in.
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Love that sizzle, it
means the meal has commenced.
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So I'm gonna give
it a bit of stir end.
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So this tomato sauce
is all about two things,
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basically onions
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and the second secret ingredient
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to making a really,
really nice pasta sauce
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is lots of garlic.
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So we're gonna be
using six cloves of garlic.
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I know we're probably
use only two cloves of garlic
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in this kind of dish.
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But we're gonna
go for six today.
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And this will just
absolutely make this amazing.
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So with the garlic press,
just put two, two cloves in,
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feed it through, skin and all.
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So we got six, so
it is three times.
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Let's just take
some of the skin out
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to make it easier.
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Another two. Squash it in.
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You can also just
chop that fine if you want.
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But never, never, never
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use that kind of
packaged paste garlic
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you find in the supermarkets.
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It'll just
totally ruin this dish
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and it's just, I think it
must be food crime in Italy
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if you do use it.
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So you must use fresh garlic.
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It's really inexpensive,
and it only takes a few seconds
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to squeeze some out
of the garlic press.
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So let's turn this up a little.
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Now we don't want the
garlic to burn at all,
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we just want to
lightly saute with the onion.
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So I'm just gonna
turn it reasonably low.
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Oh, the onions
are making me cry,
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that meant that it's fresh.
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We're just gonna
add a few mixed herbs.
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Just some, just
the basic mixed herbs,
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Italian seasonings,
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there's lot of
different ones you can buy.
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And that's just a
combination of dried basil,
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marjoram, rosemary,
thyme, oregano, sage,
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just the basic stuff.
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So you want about a
teaspoon of that in here.
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This is probably not a
hundred percent Italian,
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using dried herb,
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but it just give
a nice kind of hum
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of background heavy flavors.
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So stir that in,
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and again, make sure
keep it reasonably low,
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we don't want the, we
don't think we're burning,
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it's just the lightly sauteing.
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We got 30 minutes for the sauce,
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so we're gonna
use every bit of it.
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So just cook slowly.
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So just, actually turn
that a little bit more.
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Ops, wrong one.
No, it's the right one.
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Here we go, I'm
notorious to burning thing,
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I get distracted very easily,
so I got to be very careful.
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So that is the
tomato sauce underway.
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So next job
we're gonna get on to
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is the pear and apple crumble.
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And this is just so
quick, you will not believe it.
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So we're gonna start
with a nice dish like this,
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nothing too big, and
we're just gonna put in some,
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this is apple sauce,
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so we can get canned apple
that's kind of all crushed.
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So I'm just
gonna pour it in here.
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You can make
different varieties,
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you can also get some of them
sliced apple as well to put in.
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We just got some
pear halves here.
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I'm just gonna
throw these in as well.
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Open the can,
just drain the juice.
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Make sure you're try to
get one's that are light syrup
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or the one's that
just some fruit juice,
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so we're getting too much sugar.
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Just gonna throw
them in there like that.
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And just gonna put
around a little bit.
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I'm just gonna chop
them up a little bit
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and I'm going to
use another knife,
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because we don't want
garlic in the crumble.
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It's bit of a bad luck
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when you have this
beautiful sweet dish
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and you've got some garlicy
kind of flavors coming through.
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And if we used garlic
knife that would come through,
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garlic has a very,
very strong flavor.
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So I'm just gonna chop these up,
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they're quite big pears.
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Well, I'm doing this in America,
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where everything is big
and large, so here we go.
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And just gonna
flavor it a little bit,
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we're gonna use probably about
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quarter of a teaspoon of nutmeg.
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And about half a
tea spoon of cinnamon.
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Just a little bit more cinnamon,
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that makes
quite a strong flavor,
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so you don't want to use
too much on the pear things.
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Just gonna give it
a quick stir through.
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Just to kind of let
it all mingle together,
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to keep things a little rustic.
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Even doesn't have to
be perfect and done well,
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you want to just keep it,
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keep everything kind
of just random and chunky,
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because it's pretty
interesting when you eat things,
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just kind of get a bit
of pear then a bit of apple.
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So don't be scared of
doing everything not perfectly.
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And the topping,
I've just got a nice,
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a very nice
neutral muesli, a granola,
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and just gonna
just sprinkle this over.
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Like this.
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And traditionally, you can
make your own kind of muesli mix
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but we wanna
make it really quick.
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So we don't have time
to kind of mix things up
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and put in the oven, and
make your own muesli this time.
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So make sure
you find one that's,
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you know the health
food had a bit of a range,
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but ones that are more
natural and not full of sugar,
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not full of preservatives,
those type of things.
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I find a nice
natural granule or muesli.
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And this pretty much it,
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so we just put that in the oven.
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Take probably
about 20, 25 minutes
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and we'll get it
out near the end.
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You might want to
check it half way through
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that it is not burning
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and a little bit of spray
of some kind of oil spray over,
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it might just
help it stop burning.
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So just check it to
make sure it doesn't burn.
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So put this in the oven.
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So it's set on a
190 degree Celsius,
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which is about 350 Fahrenheit.
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Okay, how are
these guys are going?
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Ops!
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Little burning on the
bottom but not too bad.
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We're gonna keep
that sauteing a bit more.
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You really want these tomatoes,
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these onions to
be kind of saluted
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but kind of chucky inside.
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It's really important
that they are nice and soft
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before you add the next thing.
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And that's when all
the sweetness comes out
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when the onions get soft.
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So come back to those
shortly and add tomatoes.
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Okay, now it's time
to get the pasta on.
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I've got some nice
whole wheat pasta here.
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Couple of pastas that are nice,
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but probably 95 to 99 percent
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that you'll find
in the supermarket
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is all made of white flour.
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We can get some really
lovely whole grain pastas.
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This is a Fusilli,
which is my favorite,
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which is the spiral pasta.
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So make sure you
got for whole grain.
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Most supermarkets have it
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and they are
really, really good.
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So we're gonna use about,
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I'm just gonna turn on the heat.
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The trick with pasta
00:09:21.62\00:09:23.69
is you want lots and
lots of boiling water
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before you start.
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So make sure
you turn on the gas,
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we got boiling
water straight in here.
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And we're gonna
fire in the pasta.
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So we're gonna put in about
probably one and a half cups.
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And that'll basically,
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you can leave
the lid off of this
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'cause you ant it to be boiling.
00:09:52.52\00:09:53.86
And pasta's is a
roll, everyone's different,
00:09:53.89\00:09:55.56
you kind of want to look
at the packet directions,
00:09:55.59\00:09:57.69
but probably around
about eight minutes,
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as your general
average pasta time,
00:10:00.16\00:10:01.73
some more, some less,
00:10:01.76\00:10:03.10
but that's kind of
a good starting point
00:10:03.13\00:10:04.47
for your pastas.
00:10:04.50\00:10:06.23
So that's underway,
we'll keep that bubbling away.
00:10:06.27\00:10:08.60
Make sure you
come back to check it,
00:10:08.64\00:10:09.97
because it cant go overcooked.
00:10:10.01\00:10:12.14
So you want to al dente,
which is when you bite it,
00:10:12.17\00:10:14.54
it's cooked but it's still firm.
00:10:14.58\00:10:16.64
One it goes pas that
point it becomes mushy
00:10:16.68\00:10:18.91
which is not fun,
00:10:18.95\00:10:20.52
and Italians
probably wouldn't want that.
00:10:20.55\00:10:22.52
So just give this a little stir.
00:10:22.55\00:10:23.89
I think this is
looking better now.
00:10:23.92\00:10:26.55
Look at that.
00:10:26.59\00:10:27.92
We'll come back to that shortly.
00:10:27.96\00:10:29.72
Now we'll put
that in there actually,
00:10:29.76\00:10:31.09
so we're gonna add tomatoes,
given this tomato sauce
00:10:31.13\00:10:34.26
it's a really
important ingredient.
00:10:34.30\00:10:36.70
And we've, gonna
use two small cans
00:10:36.73\00:10:39.47
or one can of crushed tomatoes.
00:10:39.50\00:10:45.04
And also try to get
ones that are tomatoes,
00:10:45.07\00:10:48.38
not full of sugar and
flavorings and things.
00:10:48.41\00:10:51.18
We're just gonna add
that to the mixture there.
00:10:51.21\00:10:53.25
Just turn up the
heat a little bit.
00:10:53.28\00:10:54.92
And now we've got some,
00:10:59.49\00:11:02.52
I gonna use some
honey for sweetener
00:11:02.56\00:11:03.89
when using tomatoes.
00:11:03.93\00:11:05.73
They're little
bit kind of acidic,
00:11:05.76\00:11:07.10
so you'll need a little
bit sweetness just to kind of,
00:11:07.13\00:11:08.76
just take the edge off that.
00:11:08.80\00:11:10.13
So use about a
tablespoon of honey,
00:11:10.17\00:11:12.07
which is my favorite sweetener.
00:11:12.10\00:11:13.60
Tomato paste, which is basically
00:11:13.64\00:11:15.24
just the same
stuff we put in there,
00:11:15.27\00:11:17.74
but it has got at
least water in it.
00:11:17.77\00:11:19.11
So it just adds a nice thickness
00:11:19.14\00:11:20.58
and just adds a
deeper kind of tomato flavor,
00:11:20.61\00:11:22.94
which is really nice.
00:11:22.98\00:11:24.31
So we're gonna
add four tablespoons,
00:11:24.35\00:11:25.68
which is just is quiet a lot.
00:11:25.71\00:11:27.45
One, two,
00:11:27.48\00:11:31.15
three, four.
00:11:31.19\00:11:34.96
So you can see all that,
00:11:34.99\00:11:36.32
all these great
things we're putting in.
00:11:36.36\00:11:38.56
It's just gonna be
really, really, flavorsome.
00:11:38.59\00:11:42.50
I'm gonna put in a
little bit of salt.
00:11:42.53\00:11:45.27
Putting about half a teaspoon.
00:11:45.30\00:11:48.97
And that's all the ingredients
for our lovely pasta sauce.
00:11:49.00\00:11:54.44
You can make it with
whole tomatoes if you want
00:11:54.48\00:11:56.34
but you know,
00:11:56.38\00:11:57.71
the canned
varieties is excellent.
00:11:57.75\00:11:59.25
So this gonna probably take you
00:11:59.28\00:12:00.72
right about next
15 to 20 minutes,
00:12:00.75\00:12:02.68
just mingle around and simmer,
00:12:02.72\00:12:04.72
and it will probably
start getting thicker
00:12:04.75\00:12:06.99
as the water
starts evaporating off.
00:12:07.02\00:12:09.22
And we just end up with this
really beautiful deeper flavor
00:12:09.26\00:12:13.06
that makes it a
really nice Italian sauce.
00:12:13.09\00:12:14.66
And you can use
it not just on pasta,
00:12:14.70\00:12:16.43
this sauce is universal.
00:12:16.46\00:12:19.00
At my cafes, we use
this for our lasagnas,
00:12:19.03\00:12:21.90
we use it for
other dishes as well.
00:12:21.94\00:12:25.81
So you can use it
for lots of things,
00:12:25.84\00:12:27.18
not all pizzas.
00:12:27.21\00:12:28.64
You don't just need
to use it just on pastas,
00:12:28.68\00:12:30.58
so it's already
good universal thing.
00:12:30.61\00:12:32.11
So we're just gonna
leave this here to simmer.
00:12:32.15\00:12:33.98
Keep an eye, it doesn't burn,
00:12:34.02\00:12:35.35
so when it starts
bubbling we'll tune it down.
00:12:35.38\00:12:38.52
Now, the chickpea salad.
This is an excellent salad.
00:12:38.55\00:12:42.19
I'll just grab a bowl
we're gonna mix it in.
00:12:42.22\00:12:44.93
We'll actually have a plate.
00:12:44.96\00:12:47.76
This is a really
good favorite of my cafes.
00:12:47.80\00:12:50.43
There's two chickpea
salads you do to revive
00:12:50.47\00:12:52.20
that it really popular,
these are Moroccan chickpea,
00:12:52.23\00:12:54.44
which kind of a
tumericy, cumminey, saltanary,
00:12:54.47\00:12:58.71
middle eastern kind
of solid chickpea salad,
00:12:58.74\00:13:00.88
and it's this far more
just like your Italian one,
00:13:00.91\00:13:02.58
in which we're using a
lovely Italian ingredients.
00:13:02.61\00:13:04.85
So we'll start with
chickpeas obviously.
00:13:04.88\00:13:07.22
So you can,
00:13:07.25\00:13:08.58
these ones obviously
not your own chickpeas,
00:13:08.62\00:13:10.59
but for convenience
nothing beats canned chickpeas.
00:13:10.62\00:13:15.52
So I'm starting
with two of these cans.
00:13:15.56\00:13:20.46
I'll drain all
the liquid off them.
00:13:20.50\00:13:22.60
I'm just gonna start
by putting on this plate.
00:13:39.91\00:13:44.25
So we could mix it
in a bowl but, you know,
00:13:44.29\00:13:45.85
if you mix it on a plate,
that just saves another dish
00:13:45.89\00:13:48.92
and you can
actually mix it quiet right.
00:13:48.96\00:13:50.99
Okay, this guy here
is deciding to bubble,
00:13:51.03\00:13:53.16
so I'm just gonna turn it
down, so it's nice and low.
00:13:53.19\00:13:56.53
And its just gonna start to,
00:13:56.56\00:13:59.70
this flavor is just
gonna start to cook.
00:13:59.73\00:14:03.54
So we're gonna add
some color, of course.
00:14:03.57\00:14:06.21
So I'm gonna use
half of green capsicum,
00:14:06.24\00:14:11.55
and half of red
capsicum or bell pepper.
00:14:11.58\00:14:17.09
Alternative names.
00:14:17.12\00:14:20.92
I'm just gonna cut
them really nice and fine.
00:14:20.96\00:14:24.79
So just gonna
make it nice and fine
00:14:24.83\00:14:26.16
so cut your strips and dice it.
00:14:26.19\00:14:29.30
Now one of the health principles
00:14:29.33\00:14:30.67
I promote in my cafes and books
is the new style philosophy,
00:14:30.70\00:14:35.04
which is basically the eight,
kind of, fundamental things
00:14:35.07\00:14:37.54
you want to do to be
really, really healthy.
00:14:37.57\00:14:41.01
And the first one
thing is Nutrition.
00:14:41.04\00:14:43.14
Having healthy food makes a
big difference in your life,
00:14:43.18\00:14:45.75
the number of letters and
contacts I get from people,
00:14:45.78\00:14:48.78
they tell me how their lives
get changed with healthy food.
00:14:48.82\00:14:53.76
It's just amazing. The
next one is E as Exercise.
00:14:53.79\00:14:57.96
And that goes
along with it as well,
00:14:57.99\00:14:59.79
just getting so much
more oxygen in your blood,
00:14:59.83\00:15:02.23
exercising your muscles
keeps you healthy as well.
00:15:02.26\00:15:04.87
Next one is Water,
00:15:04.90\00:15:06.94
you want to make you're drinking
00:15:06.97\00:15:08.30
two liters of water a day.
00:15:08.34\00:15:09.67
Just that single factor alone,
00:15:09.70\00:15:11.67
people switching
from soft drinks to water
00:15:11.71\00:15:13.94
can have huge
impacts on your health.
00:15:13.98\00:15:17.65
Next one is S, Sunshine.
00:15:17.68\00:15:21.12
So you want to get
sunshine, it is important.
00:15:21.15\00:15:23.72
T is for Temperance,
00:15:23.75\00:15:25.09
which is avoiding all
the nasty things like,
00:15:25.12\00:15:27.16
you know, drugs,
alcohol, tobacco,
00:15:27.19\00:15:29.59
your life is, and your
body is so much better off
00:15:29.62\00:15:31.69
without those things.
00:15:31.73\00:15:33.29
Next one is Air.
00:15:33.33\00:15:34.66
Make sure you live in a place
that doesn't have polluted air,
00:15:34.70\00:15:37.77
and just breathe
really, really deeply.
00:15:37.80\00:15:40.44
I have a friend
once who went to doctor
00:15:40.47\00:15:43.64
'cause he couldn't breathe,
00:15:43.67\00:15:45.01
he just inhale like he's
kind of difficult breathing,
00:15:45.04\00:15:47.08
and had this kind
of a really hard time.
00:15:47.11\00:15:49.18
And the doctor end up
giving him asthma drugs to him.
00:15:49.21\00:15:52.31
So basically, he
took these drugs,
00:15:52.35\00:15:53.68
he thought he had asthma.
00:15:53.72\00:15:55.48
And then couple of months
later nothing was working,
00:15:55.52\00:15:57.52
so he went to another doctor,
00:15:57.55\00:15:58.89
and the doctor
looked at him and goes,
00:15:58.92\00:16:00.26
"You're not breathing properly."
00:16:00.29\00:16:01.62
And he started to
breathe deeply from his stomach
00:16:01.66\00:16:04.23
and over night his
asthma symptoms went,
00:16:04.26\00:16:06.66
just because he
breathed properly.
00:16:06.70\00:16:08.60
So just make
sure when you breathe,
00:16:08.63\00:16:09.96
you breathe deeply,
breathe through your stomach,
00:16:10.00\00:16:12.23
and that could be the, you know,
00:16:12.27\00:16:13.60
the result in
many people's illness,
00:16:13.64\00:16:14.97
it's just that simple
act of breathing properly.
00:16:15.00\00:16:16.97
And that cured him
overnight, much better
00:16:17.01\00:16:18.37
than the incorrectly
prescribed asthma drugs.
00:16:18.41\00:16:21.28
And so air is really important.
00:16:21.31\00:16:24.01
Rest is important,
00:16:24.05\00:16:25.38
we don't have any
rest of the night,
00:16:25.41\00:16:27.72
but you're gonna have a grumpy
00:16:27.75\00:16:29.08
and how inefficient
we are when we get rest,
00:16:29.12\00:16:30.55
and may actually
get good quality sleep.
00:16:30.59\00:16:32.49
And the last one
is T, trust in God.
00:16:32.52\00:16:34.99
You got a good relationship,
00:16:35.02\00:16:36.36
a good spiritual
focus in your life,
00:16:36.39\00:16:38.09
everything else just works out.
00:16:38.13\00:16:39.49
So there's the new style
Philosophy for me to revive
00:16:39.53\00:16:42.76
and just a rally great
way of living your life.
00:16:42.80\00:16:45.03
It's not just about
food, food's important,
00:16:45.07\00:16:46.97
but doing these other things,
00:16:47.00\00:16:48.34
that makes a
big, big difference.
00:16:48.37\00:16:49.70
And give them a go
and you'll be surprised
00:16:49.74\00:16:51.44
how, what a
difference it can make.
00:16:51.47\00:16:54.31
All righty, back to salad.
00:16:54.34\00:16:55.98
It's my little
health talk for the day.
00:16:56.01\00:16:58.45
We're gonna throw on
some sun dried tomatoes.
00:16:58.48\00:17:03.28
Now, we have
tomatoes in the sauce,
00:17:03.32\00:17:04.65
but sun dried
tomatoes have kind of
00:17:04.69\00:17:06.02
a bit of a different flavor.
00:17:06.05\00:17:07.39
So I'm taking about
eight sun dried tomatoes,
00:17:07.42\00:17:08.79
I'm just gonna slice them.
You can just buy them in jars.
00:17:08.82\00:17:14.60
Now these ones come in
oil, so I might just get the,
00:17:14.63\00:17:17.70
we don't want too much oil.
00:17:17.73\00:17:19.17
I'm just gonna
get some paper towels
00:17:19.20\00:17:21.60
and just gonna dab these,
00:17:21.64\00:17:22.97
just to get some of
the oil off just to--
00:17:23.00\00:17:26.04
we don't want things too oily.
00:17:26.07\00:17:28.01
Kind of make
healthy salads here.
00:17:28.04\00:17:30.38
So that'll get
some of the oil off.
00:17:30.41\00:17:31.95
Throw those on there like that.
00:17:35.98\00:17:41.36
What's next? Olives, of course.
00:17:41.39\00:17:43.12
Olives are very
Mediterranean Italian.
00:17:43.16\00:17:45.63
How to get the lid off
when you got slimy fingers?
00:17:45.66\00:17:50.13
So I'll just drain
some of this juice out.
00:17:50.17\00:17:54.84
Now I'm using
the Kalamata olives,
00:17:54.87\00:17:56.20
they are the best
olives you can use.
00:17:56.24\00:17:58.31
And I quiet like getting them
when they're actually petted
00:17:58.34\00:18:00.18
where there's no stone inside.
00:18:00.21\00:18:01.81
It's probably not
traditional Italian,
00:18:01.84\00:18:03.18
I think traditional Italians
would like the stone inside,
00:18:03.21\00:18:05.08
but the last thing
I want to find is a,
00:18:05.11\00:18:07.18
be crunching on an olive stones.
00:18:07.22\00:18:08.62
So I'd like using the
ones that are pre-petted.
00:18:08.65\00:18:12.65
And you can use black olives
or other olives if you want.
00:18:12.69\00:18:15.99
So there's our
very colorful salad.
00:18:16.02\00:18:18.99
So I'm gonna
make quick dressing.
00:18:19.03\00:18:21.06
Just give this
garlic a little bit of stir.
00:18:21.10\00:18:24.10
Pasta's bubbling
nicely over there.
00:18:24.13\00:18:26.80
And we're just gonna
make very simple dressing
00:18:26.84\00:18:29.84
with tablespoon of honey.
00:18:29.87\00:18:32.51
Just gonna juice up a
lime, I mean, a lemon.
00:18:32.54\00:18:34.88
In the lemon squeezer.
00:18:39.25\00:18:42.02
Which is why I
placed in this draw.
00:18:42.05\00:18:43.52
And you need to get about
a tablespoon of lemon juice
00:18:48.39\00:18:52.09
out of half a lemon.
00:18:52.13\00:18:53.96
Although, as you probably know,
00:18:54.00\00:18:55.33
every lemon is different.
00:18:55.36\00:18:57.07
Just gonna squeeze
it through my fingers.
00:18:57.10\00:19:00.70
Probably my
fingers get a little pips.
00:19:00.74\00:19:04.01
All right, none made
it through this time.
00:19:04.04\00:19:08.41
And we're just gonna put
a tablespoon of olive oil,
00:19:08.44\00:19:14.55
and about eighth of
a tablespoon of salt.
00:19:14.58\00:19:20.22
And we just
gonna stir that around.
00:19:20.26\00:19:22.32
The honey just needs to
kind of linger with everything.
00:19:26.53\00:19:28.90
This is like I said, really
simple kind of alternative
00:19:28.93\00:19:31.03
to vinaigrette,
00:19:31.07\00:19:32.50
that'll just bring all these
wonderful flavors together.
00:19:32.53\00:19:36.34
Pour it over. Here we go.
00:19:36.37\00:19:39.47
Just give it a
bit of mix through.
00:19:39.51\00:19:42.14
And that's a really
just lovely simple salad
00:19:42.18\00:19:44.25
you can make in a
couple of minutes.
00:19:44.28\00:19:45.81
And before we serve it
we're gonna have to throw
00:19:45.85\00:19:47.22
some of the
Italian pasta over it.
00:19:47.25\00:19:48.88
But I'll leave it till the end
00:19:48.92\00:19:50.25
'cause the parsley can
sometimes go a little bit dry.
00:19:50.29\00:19:52.99
If you just
joined us on Cook 30,
00:19:57.86\00:19:59.39
we are cooking an Italian meal.
00:19:59.43\00:20:02.06
We have a chunky
Italian tomato sauce
00:20:02.10\00:20:04.70
served on whole grain pasta.
00:20:04.73\00:20:08.00
We have Italian chickpea salad
00:20:08.04\00:20:09.90
which is a very
popular salad at my cafes.
00:20:09.94\00:20:12.51
And a leafy green salad.
00:20:12.54\00:20:14.94
And to finish off,
00:20:14.98\00:20:16.34
a pear and apple crumble
that just smells so good.
00:20:16.38\00:20:21.35
Okay, let's get on with
some if the next things.
00:20:21.38\00:20:23.25
We're gonna be doing a salad,
00:20:23.28\00:20:24.62
just a simple
leafy green salad--
00:20:24.65\00:20:27.52
to just have
something fresh for this meal.
00:20:27.56\00:20:30.29
So we've just
got a nice blend of,
00:20:30.33\00:20:32.29
you can get these
really nice lettuce mixes
00:20:32.33\00:20:33.66
in the supermarket full
of different baby spinach
00:20:33.70\00:20:36.26
and I think these
are beetroot leaves,
00:20:36.30\00:20:38.23
and different leaves
00:20:38.27\00:20:40.04
you probably wouldn't
even know how to pronounce.
00:20:40.07\00:20:41.74
So we're just
gonna start with these.
00:20:41.77\00:20:43.24
Salad's a little bit dry
so just a little bit of water
00:20:43.27\00:20:45.41
sprinkle it over them.
00:20:45.44\00:20:48.51
Little bit of cold water.
00:20:48.54\00:20:50.01
Just brings some,
00:20:50.05\00:20:51.38
just gives a
little bit of life to them
00:20:51.41\00:20:53.15
that just kind of
makes them sparkle
00:20:53.18\00:20:54.92
and say, "I'm alive."
00:20:54.95\00:20:56.99
So make sure you just give
it a bit of a water out there.
00:20:57.02\00:20:59.95
So we don't need much,
00:20:59.99\00:21:01.32
we just need
probably two little handfuls,
00:21:01.36\00:21:04.09
just like that.
00:21:04.13\00:21:05.46
And we're just gonna check
on some random ingredients.
00:21:05.49\00:21:07.93
So there's some nice
asparagus at the moment.
00:21:07.96\00:21:11.63
So I found some of this.
00:21:11.67\00:21:13.00
So we're just
gonna, with the asparagus,
00:21:13.03\00:21:14.37
just want to break the ends off,
00:21:14.40\00:21:16.50
and that kind of
breaks the woody part off
00:21:16.54\00:21:18.84
from the soft part.
00:21:18.87\00:21:20.21
So get rid of that.
00:21:20.24\00:21:21.74
And we just gonna
just slice it diagonally.
00:21:21.78\00:21:24.71
And with these kind of salads
there's no rules except one,
00:21:24.75\00:21:28.85
and it's just all about color.
00:21:28.88\00:21:30.22
So want to help those
with different colors.
00:21:30.25\00:21:32.42
So we've got red
capsicum, half a red capsicum.
00:21:32.45\00:21:38.96
Just get the insides out.
00:21:38.99\00:21:41.00
And we're just gonna do,
00:21:41.03\00:21:42.36
we're just gonna slice it
long ways as thin as you can.
00:21:42.40\00:21:45.93
So it really helps to
have a really good knife.
00:21:45.97\00:21:48.50
Many people end up
buying tindall knives
00:21:48.54\00:21:51.14
and they're covered,
that's how I used to be,
00:21:51.17\00:21:53.44
end with 15 tindall knives
00:21:53.48\00:21:57.01
that are just
blunt and don't work.
00:21:57.05\00:21:59.38
But it's much better to go out
00:21:59.41\00:22:00.75
and get a good $150
knife, a good chef's knife.
00:22:00.78\00:22:04.02
Keep it sharp, and it'll
last you your entire life.
00:22:04.05\00:22:06.96
That's gonna make
cooking far more enjoyable.
00:22:06.99\00:22:09.89
Let's sprinkle these.
00:22:09.92\00:22:11.26
So make sure you
invest in a good knife,
00:22:11.29\00:22:12.63
it's a very good investment,
00:22:12.66\00:22:14.00
in long term it's
actually saves your money.
00:22:14.03\00:22:16.00
Just one knife, one
nice knife like this.
00:22:16.03\00:22:19.10
So this is a 20
centimeter, which is--
00:22:19.13\00:22:21.17
how many inches is that?
00:22:21.20\00:22:22.54
That's probably about 8
inches or something like that.
00:22:22.57\00:22:24.87
A good 8 inch, 20
centimeter cook's knife,
00:22:24.91\00:22:28.14
is just perfect
pretty much most applications
00:22:28.18\00:22:30.31
in the kitchen.
00:22:30.35\00:22:31.68
If it's nice and sharp
00:22:31.71\00:22:33.21
then you're gonna
be able to cut tomatoes
00:22:33.25\00:22:34.65
and everything with it as well.
00:22:34.68\00:22:36.02
You don't need a an
extra serrated knife.
00:22:36.05\00:22:38.65
Carrot, we're
just gonna do carrots.
00:22:38.69\00:22:40.02
So I'm gonna peel
it, peel this carrot.
00:22:40.06\00:22:42.12
Bit of orange color.
00:22:42.16\00:22:46.33
And I'm just gonna
use peelings from this one
00:22:46.36\00:22:48.40
just to make it interesting.
00:22:48.43\00:22:49.76
So we're just gonna
just, just peel the carrot.
00:22:49.80\00:22:52.93
I actually go all the
way down to the bottom.
00:22:52.97\00:22:54.60
And this will
become our ingredient.
00:22:54.64\00:22:55.97
So it just give some
nice interesting textures.
00:22:56.00\00:22:59.44
So we're not chopping
every vegetable the same,
00:22:59.47\00:23:01.14
we're keeping them
nice and different.
00:23:01.18\00:23:03.58
Here we go.
00:23:08.32\00:23:09.65
Just basically just,
00:23:09.68\00:23:11.02
look all these
lovely carrot ribbons.
00:23:11.05\00:23:13.56
And again, when
you're doing salads
00:23:13.59\00:23:14.92
we're not pushing things down,
00:23:14.96\00:23:16.29
we're just
dropping things delicately.
00:23:16.32\00:23:17.79
We'll throw a
bit of cucumber in.
00:23:17.83\00:23:20.80
This is a telegraph cucumber.
00:23:20.83\00:23:23.70
Just get rid of
a, bit of a wash.
00:23:23.73\00:23:25.37
And we're just
gonna cut it in half,
00:23:27.64\00:23:29.84
and we're gonna
cut into half moons,
00:23:29.87\00:23:31.21
but we're gonna go diagonally.
00:23:31.24\00:23:32.67
So when you're
cutting, think different angles,
00:23:32.71\00:23:34.88
different shapes,
00:23:34.91\00:23:36.24
and this just
gives a nice different--
00:23:36.28\00:23:39.55
get the end off there.
00:23:39.58\00:23:41.45
Different kind of shape.
00:23:41.48\00:23:43.82
So it's nice when you're having
a so many different shapes
00:23:43.85\00:23:46.05
around your mouth
when you're chewing it,
00:23:46.09\00:23:47.42
just makes life
far more interesting.
00:23:47.46\00:23:52.56
And to finish off,
we're just gonna do a avocado.
00:23:52.59\00:23:55.50
Who doesn't like avocado?
00:23:55.53\00:23:56.87
No one's ever gonna complain
00:23:56.90\00:23:58.23
if you put a bit of a
avocado in your salad.
00:23:58.27\00:24:00.14
Everyone sure like
avocado, of course.
00:24:00.17\00:24:02.37
So just half an avocado,
we'll just chop this up,
00:24:02.40\00:24:05.11
put it on top.
00:24:05.14\00:24:06.47
Just roughly dice it. Like this.
00:24:11.51\00:24:16.42
And to dress it, all
I'm gonna do is just,
00:24:16.45\00:24:19.05
we got a kind of
dressing on the other salad,
00:24:19.09\00:24:20.89
so I'm just gonna put a
little squeeze of lemon juice,
00:24:20.92\00:24:23.56
just to finish it off.
00:24:23.59\00:24:26.03
And a naughty onion,
naughty pit coming there.
00:24:26.06\00:24:30.37
See, here we go.
00:24:30.40\00:24:31.73
And here's just
a nice simple salad
00:24:31.77\00:24:33.47
that we can use
to go with this meal.
00:24:33.50\00:24:37.47
Okay, the pasta,
let's have a look at this,
00:24:37.51\00:24:38.97
I think this is ready.
00:24:39.01\00:24:40.34
So make sure you
want to taste it.
00:24:40.38\00:24:41.71
You want to just put
it in your mouth and--
00:24:41.74\00:24:43.68
yeah, nice and firm and soft.
00:24:43.71\00:24:46.35
So I'm just gonna
bring it over here.
00:24:46.38\00:24:47.72
Throw it through a colander.
00:24:47.75\00:24:49.08
You want to make sure
you get all the water out.
00:24:55.02\00:24:56.52
Nothing worse than having pasta
00:24:56.56\00:24:58.89
and there's like drips
of water coming through.
00:24:58.93\00:25:00.90
So give it a really,
really, really, really good--
00:25:00.93\00:25:05.37
a good shake,
get as much of it out
00:25:05.40\00:25:07.04
as you possibly can.
00:25:07.07\00:25:10.24
Okay, now we're just gonna add
just a little bit of olive oil.
00:25:10.27\00:25:13.91
Just to make it,
just a little special.
00:25:13.94\00:25:17.05
Just a pinch of salt.
00:25:17.08\00:25:20.25
And we'll just chop
up some Italian parsley.
00:25:20.28\00:25:22.62
Since we're doing Italian dish,
00:25:22.65\00:25:23.99
this is the most
appropriate parsley to have.
00:25:24.02\00:25:26.09
So not too fine,
just nice big chunky bits.
00:25:26.12\00:25:29.59
Just to give it a bit of a extra
00:25:29.62\00:25:30.96
something special here.
00:25:30.99\00:25:32.79
And this will be the base.
00:25:32.83\00:25:36.13
With a pasta like that,
00:25:36.16\00:25:38.13
and we'll just throw
this over the top as well.
00:25:38.17\00:25:40.70
And this is a
lovely Italian pasta
00:25:43.84\00:25:48.48
with this beautiful sauce
00:25:48.51\00:25:50.08
that you want to make
every time you have Italian.
00:25:50.11\00:25:53.58
So this is a great
finish, look at that!
00:25:53.62\00:25:57.95
This crumble smells amazing.
00:26:04.16\00:26:06.29
I know this is gonna
taste really, really, good.
00:26:06.33\00:26:09.70
I hope you've
enjoyed this Italian meal,
00:26:09.73\00:26:12.70
and you're gonna try it
yourself at home sometime.
00:26:12.73\00:26:15.00
Thank you for
joining me today in Cook 30,
00:26:15.04\00:26:17.17
and I look forward
to seeing you next time.
00:26:17.21\00:26:20.28