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 Cook books
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and today,
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I'm gonna share with you
some delicious healthy meals
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you can cook at home.
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Cook 30 food is all
about using a whole grains,
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plant based proteins.
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We're gonna be using
fresh fruit and vegetables
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and wrapping it all together
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with lots of
international herbs and spices
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and the best part,
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you can do it at
home in just 30 minutes.
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On the menu today,
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we have some unique
international dishes.
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We have Okonomiyaki,
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which is a
delicious Japanese pancake.
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We have Russian
Olivier Potato salad
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with cashew and lemon aioli,
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Hungarian
Beetroot and Lentil Borsch
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and to finish off, a
refreshing citrus water.
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So preparing a meal for
your family in 30 minutes
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doesn't just happen by accident.
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You gotta plan in advance,
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make sure you got all
the ingredients you need
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available in your
pantry and fridge.
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Start with a clear workspace,
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nice big chopping
board, sharp knife.
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We've got our pans
and pots on the stove,
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ready to go.
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And we have water boiled
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to speed up the process as well.
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So let's crack into it.
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First job, we're
gonna start with the borsch,
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so I'm gonna turn
the heat on my pan here
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and we're gonna
start with some onion.
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And this is kind
of a Hungarian dish,
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was shared with me by
my chef who is Hungarian
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and this is
something they have...
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It's all over Eastern Europe.
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And it's just a lovely red
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lentil, lentily,
beetrooty vegetably type dish.
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But to get it
started, we wanna have some
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nice sweetness coming through.
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So nothing like a good onion
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chopped up...
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So we're gonna throw
in tablespoon of oil...
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put the onion in.
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I'll just turn it up a bit,
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so you wanna make sure
that the onion is cooked
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and nice and brown and soft
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before you add any liquid
to it and it's gonna bring,
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you gotta make sure
you bring out that nice,
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those nice sweet
flavors to begin with.
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Gonna put some garlic in,
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so we go with
three cloves of garlic
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and just put your garlic,
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skin and all,
into the garlic press.
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You got a cook this and
you squeeze it in like that.
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And one of the special seeds
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we're gonna use
now is fennelseeds,
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one of my favorite seeds.
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So we're gonna be putting in
around about two tablespoons.
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And these just have just
a lovely burst of flavor,
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that will just add really,
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a just a nice
flavor to this dish.
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So mix those around there,
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turn the heat down a little bit,
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we don't want it to burn.
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We want it to saute nicely.
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Whoa, those
onions are really strong.
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You can just smell
the fragrance of that seed
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coming through
really, really nicely.
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Next job, we're gonna be
doing the Russian potato salad.
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And we need to
be cooking potatoes,
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boiling potatoes, so, we
just put this gas on here.
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Get the pot up to temperature
before we start the cooking,
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it's gonna save time.
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And we're gonna fill
this with boiled water,
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that was boiled not long ago.
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So these little time saving
tricks make a big difference.
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Thinking ahead,
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whenever you're
cooking really, really helps
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with what's coming out,
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what I'm gonna need to be doing?
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Doing it in advance,
remember to boil the water
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and put the pot on
in five minutes time.
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That's another five minutes,
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that's gonna add to
the time of the meal.
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So we're just gonna dice these.
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And we're gonna dice
some, relatively thinly.
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So it's kind of
the style of the salad,
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so probably around about,
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well, it's at
about a centimeter,
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just under a centimeter,
which is about half an inch,
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so gonna dice these up.
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And you can use any
kind of potato you want,
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this is kind of a
bit of a starchy potato.
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You can get more
flary or waxy potatoes.
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So we're just
gonna chop them up,
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we want around
about four cups of potato.
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one cup potato this size.
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And putting these in as well,
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so a lots of potatoes there,
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so turn up nice and high,
that will start boiling soon.
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And that'll probably
take around about 10,
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maybe 15 minutes at
most to come to the boil
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and be cooked.
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You wanna make sure they're soft
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enough to go on a plate of salad
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but not cooked further,
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all mushy and
falling apart everywhere,
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so you've got to
really check them.
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Okay, back to the
borsch, how's this going?
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So the onions are nice
and it's getting soft there,
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it's pretty much,
almost ready to go I think,
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so we're gonna start
firing in some more ingredients.
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Now this uses a lot
of great ingredients.
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So because we've got a
lot of great ingredients,
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we're gonna use the
friendly food processor.
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So I've got a blade in
here which is a grating blade,
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so on one side
there's a fine attachment,
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that side there's
a coarse attachment,
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so these are
really, really good to use.
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So I'm gonna use
the fine attachment,
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you can use a normal hand
grate if you don't have one
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but this will save
lots and lots of time.
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So all up, we
probably want around about
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two to three cups
of each vegetable.
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So we want to
grate some carrots.
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We're gonna be
grating some beetroot,
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so we just prep all
the ingredients first,
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just cut off the
bits that we don't want.
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It's probably the
first place to start
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all this skin here will be fine,
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it's also been
washed and it's all nice
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and gives a nice earthy flavor.
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So you don't need
to have to peel things
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if you don't need to,
just grab some potato.
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Put down here and
we'll just cut in half,
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so I can put it through.
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By grating it, it really makes
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the cooking
process go lot faster,
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so we just give
this a quick stir,
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don't let it burn, Jeremy.
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And put this on and
we're gonna feed it through.
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Look how fast that is.
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But my cafes, they've
actually got a mega size
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one of these and we produce
all the coleslaw and salads
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using machinery and it
just saves so much time
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but the good common
food processor is really good
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for household use.
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To sift up, put those
through the other slots,
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pushing through,
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let me do another
cup, another carrot.
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Look at that,
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I think I gotta pull
the lid off for this one
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and in here,
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we'll take the blade out
and a few naughty carrots
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and beetroots
didn't wanted to be grated.
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And we've got this beautiful
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carrot and beetroot
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and potato mixture.
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Here it is,
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it will become a lovely borsch,
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just take these big chunks out.
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That's a really intensive
vegetable mix, this one,
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and this will shrink down
and kind of becomes smaller
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as the dish goes on.
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Now let's add
some other ingredients,
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so I'm gonna add a
little bit of chilli,
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just to give a little
bit of extra something,
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so I'm gonna add
about a tablespoon
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of this chilli paste.
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You could use fresh chillies
or if you don't want chilli,
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just leave it out but just
a little bit of extra heat,
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just goes nice
here with this dish.
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Just gonna add
a teaspoon of salt
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and some lentils,
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so we've got some canned lentils
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which are really handy.
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You could add lentils,
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if you want some dry lentils
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and cook it for
longer and add more water.
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But there's nothing like
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a canned
products to help it along.
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So it's any kind
of lentils whatever,
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these are brown lentils
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but whatever style of lentils
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you like the best,
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add some brown lentils
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and we're gonna
add some more water.
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So probably gonna
add about another,
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about four cups of water
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and this will just
help these vegetables cook.
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So the next 20 minutes
or so, all these flavors
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or just everything
will just reduce down,
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all the vegetables will
be cooked and all these,
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everything will just
mingle nicely into a lovely,
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this lovely borsch.
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Now you can, I think as a soup
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but at Revive we
actually serve it
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as hot puddle,
some type of rice,
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so it's a very versatile
dish, whatever you want,
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so leave it out there cooking
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and just turn it
down a little bit.
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So those are just gonna be,
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just be
bubbling and not burning,
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potatoes are boiling,
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so we'll turn those down
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and that will just keep merely
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going there, we
good start on the meal.
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This Japanese
pancake, Okonomiyaki,
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is really fun to
make and Okonomi means,
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what you want or what you like.
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So you can kind of
change the ingredients,
00:10:01.20\00:10:02.70
to suit what you ever want,
00:10:02.73\00:10:04.07
it's a really
nice savory pancake.
00:10:04.10\00:10:05.93
So we're gonna
start making the batter.
00:10:05.97\00:10:07.50
My favorite flour is
chickpea or garbanzo bean flour
00:10:07.54\00:10:11.74
and we're gonna be
using half a cup of this,
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measure that out,
00:10:16.08\00:10:18.58
half a cup,
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come on, stuck in there,
00:10:20.12\00:10:24.52
when you're doing
kind of baking stuff,
00:10:24.55\00:10:25.89
this is good to
measure things out.
00:10:25.92\00:10:28.29
And half a cup of water
00:10:28.32\00:10:31.79
but when you mix in
these kind of things,
00:10:31.83\00:10:33.16
you kind of wanna just throw
00:10:33.19\00:10:34.83
in just a little
bit of water first,
00:10:34.86\00:10:36.36
just to get a paste
going and then put in
00:10:36.40\00:10:38.53
the rest of the water,
00:10:38.57\00:10:39.97
I mean, it minimize
the chance of having
00:10:40.00\00:10:41.94
a really lumpy mixture.
00:10:41.97\00:10:43.81
So just add the water slowly,
00:10:43.84\00:10:46.34
get it to be a
nice kind of pasty mix.
00:10:46.37\00:10:52.01
And then mix in all the water.
00:10:53.21\00:10:54.55
And mix it around,
00:11:00.32\00:11:03.93
guys, pause there.
00:11:03.96\00:11:05.29
Okay, un-pause, so
it's a nice batter,
00:11:12.90\00:11:15.00
we're gonna a
little bit of salt,
00:11:15.04\00:11:18.71
so a quarter teaspoon of salt
00:11:18.74\00:11:21.21
and we're gonna add about a
half a tablespoon of ginger.
00:11:21.24\00:11:25.45
Just to give it a
bit of a different taste
00:11:25.48\00:11:28.98
and we'll stir that in as well
00:11:29.02\00:11:31.79
and that's the
batter for the pancake,
00:11:31.82\00:11:33.25
simple as that.
00:11:33.29\00:11:34.72
So now what we wanna do is
make the vegetable section.
00:11:34.76\00:11:37.36
So I've just got some,
some different ingredients here
00:11:40.40\00:11:43.10
and it's actually
quite a nice slice,
00:11:43.13\00:11:45.00
using nice
little kind of slices,
00:11:45.03\00:11:46.53
so we're gonna make
matchsticks out of this carrot.
00:11:46.57\00:11:49.14
This is a really cool
way of making matchsticks,
00:11:49.17\00:11:50.81
so cut some long oval shapes.
00:11:50.84\00:11:55.74
And then just
basically go through it,
00:11:55.78\00:11:58.11
like this and like matchsticks,
00:11:58.15\00:12:00.65
how easy is that.
00:12:00.68\00:12:03.18
Obviously, it's not for easy
if you've got a blunt knife,
00:12:03.22\00:12:04.99
so make sure you
have a good sharp knife.
00:12:05.02\00:12:08.36
So this is our first ingredient.
00:12:08.39\00:12:10.26
You don't have too much stuff,
00:12:10.29\00:12:12.83
you need to end up
probably three cups,
00:12:12.86\00:12:15.26
gonna put in some spring onions
00:12:15.30\00:12:16.63
and we're gonna chop
these up really finely.
00:12:16.67\00:12:18.63
The second ingredient,
00:12:26.37\00:12:27.81
gonna put some onions in
00:12:27.84\00:12:31.31
and again so these cook quickly,
00:12:31.35\00:12:32.78
I'm just gonna dice these,
00:12:32.81\00:12:34.15
so just cut them into half moons
00:12:34.18\00:12:37.39
and then cut through like that.
00:12:43.69\00:12:45.96
And we'll probably use
that that much of those
00:12:50.63\00:12:53.70
preserve those for later.
00:12:53.74\00:12:55.24
For some cabbage,
00:12:55.27\00:12:56.60
cabbage is an
essential ingredient
00:12:56.64\00:12:58.07
and this will kind of cook down.
00:12:58.11\00:12:59.74
So we're just going
to again cut into slices
00:12:59.77\00:13:03.85
and try and keep
there a little bit.
00:13:03.88\00:13:06.11
And then turn it
around and just kind of,
00:13:11.92\00:13:15.72
so you kind of get little
kind of bits like that roughly,
00:13:15.76\00:13:20.16
I mean, nothing is
ever gonna be exact.
00:13:20.20\00:13:23.30
And mushrooms, I love mushrooms,
00:13:23.33\00:13:25.40
if you're a mushroom
hater, my dear wife is,
00:13:25.43\00:13:28.40
you can leave these out.
00:13:28.44\00:13:30.21
So we're just
going to slice these
00:13:30.24\00:13:33.14
just like that.
00:13:39.08\00:13:40.42
I think it's whole ingredients.
00:13:43.39\00:13:46.99
So I put these in here
00:13:47.02\00:13:51.06
and we're gonna stir it up.
00:13:51.09\00:13:55.80
And we've got a
batter now before that
00:13:55.83\00:13:57.17
I'll have this pan heated up.
00:13:57.20\00:13:59.03
Thinking of heat, like
I taught it to you before,
00:13:59.07\00:14:01.90
so put that on high,
00:14:01.94\00:14:03.57
so the pans are ready
and hot, when you wanna go
00:14:03.61\00:14:06.57
and make these lovely pancakes.
00:14:06.61\00:14:08.54
Add just a little bit of more
water there, just to kind of,
00:14:25.56\00:14:27.86
like it more of a batter.
00:14:27.90\00:14:33.03
This will hopefully all together
00:14:33.07\00:14:35.20
stick together nicely.
00:14:35.24\00:14:38.81
So, yep, it's becoming warm.
00:14:38.84\00:14:40.64
Just a little bit of
oil, we're not deep frying,
00:14:40.68\00:14:42.78
so just a touch
00:14:42.81\00:14:45.35
and we just kind of spoon
00:14:45.38\00:14:48.12
this lovely
mixture into the pan,
00:14:48.15\00:14:52.49
just like that.
00:14:57.53\00:14:58.86
Starting to sizzle,
00:15:05.20\00:15:06.53
just press it down so
it's kind of all firm.
00:15:11.94\00:15:14.14
And those ingredients
will start to get smaller
00:15:14.18\00:15:15.78
as they start cooking
00:15:15.81\00:15:17.38
and we'll end up
with a pancake at the end.
00:15:17.41\00:15:20.38
So we'll come back
to that a little later.
00:15:20.42\00:15:21.98
If you just
joined us on Cook 30,
00:15:25.99\00:15:27.92
we are cooking some unique
international dishes today.
00:15:27.96\00:15:31.33
We have
Okonomiyaki, a Japanese pancake,
00:15:31.36\00:15:34.96
with a Russian Olivier Salad
with cashew and Lemon Aioli,
00:15:35.00\00:15:40.17
a Hungarian
Beetroot and Lentil Borsch
00:15:40.20\00:15:42.80
and to finish it off,
00:15:42.84\00:15:44.17
a refreshing citrus water.
00:15:44.21\00:15:47.64
So it's time to
make the potato salad.
00:15:47.68\00:15:49.58
Let's see how
these potatoes are going
00:15:49.61\00:15:53.31
and I think that around,
00:15:53.35\00:15:55.08
They're done, you want
to make sure they're soft,
00:15:55.12\00:15:57.55
better turn the gas off
00:15:57.59\00:15:59.69
and just kind of stab
them with the knife and,
00:15:59.72\00:16:03.06
yep, they just stab
easily and basically,
00:16:03.09\00:16:04.79
they're still together
00:16:04.83\00:16:06.26
but they're soft and
it's kind of the texture
00:16:06.29\00:16:08.30
you want, you don't want
them kind of flaking off.
00:16:08.33\00:16:10.37
So having good consistent
potatoes is really important.
00:16:10.40\00:16:13.84
So gonna drain
them through a colander
00:16:13.87\00:16:16.44
and we wanna make sure we get
00:16:16.47\00:16:17.81
as much as the
water out as possible.
00:16:17.84\00:16:19.41
We don't want, generally
don't want water in salad,
00:16:22.68\00:16:24.88
so try and shake as
much hard as you can.
00:16:24.91\00:16:28.95
And we're gonna
make salad in the dish
00:16:34.39\00:16:36.96
we're gonna serve
it in, two...three...
00:16:36.99\00:16:41.10
It's pretty
better enough I think,
00:16:41.13\00:16:42.93
Don't want to make
tight, it's probably
00:16:42.96\00:16:44.53
about three to
four cups, here we go.
00:16:44.57\00:16:46.63
Just check you
haven't made too many potatoes
00:16:46.67\00:16:48.24
and we're just gonna throw
00:16:48.27\00:16:49.60
in lots of other
yummy ingredients.
00:16:49.64\00:16:51.61
Now this salad is
a Russian favourite,
00:16:51.64\00:16:55.04
and basically it's something if
you go to every Russian's house
00:16:55.08\00:16:57.68
on New Year's Eve,
00:16:57.71\00:16:59.28
you will have the
salad most likely.
00:16:59.31\00:17:01.92
And actually got a
really interesting story,
00:17:01.95\00:17:03.75
we'll just add some peas.
00:17:03.79\00:17:07.59
And basically in the 1860's,
this chef called Olivier,
00:17:07.62\00:17:11.99
he was a chef
at the most popular
00:17:12.03\00:17:15.56
Moscow
restaurants, The Hermitage.
00:17:15.60\00:17:21.34
And here this was a salad that
people came from miles around
00:17:21.37\00:17:24.67
to eat and everyone loved it.
00:17:24.71\00:17:27.24
And no one knew the recipe,
it was a very secret recipe,
00:17:27.28\00:17:30.18
until one day, his
sidecook, chef, snuck in
00:17:30.21\00:17:34.25
and saw what
the ingredients were
00:17:34.28\00:17:36.62
and went and worked
for a competing restaurant
00:17:36.65\00:17:39.45
and suddenly a dish very similar
00:17:39.49\00:17:41.76
appeared on the menu.
00:17:41.79\00:17:43.56
Although most people
say that it wasn't quite
00:17:43.59\00:17:45.13
as good as the original.
00:17:45.16\00:17:46.49
So this salad's got a
very, very interesting history.
00:17:46.53\00:17:50.70
And it selled pretty much,
00:17:50.73\00:17:52.07
started off including
things like crayfish tails
00:17:52.10\00:17:54.20
and a lot of meat and things
00:17:54.24\00:17:55.97
but over the years it's evolved
to become a salad that's,
00:17:56.00\00:17:59.27
much some of what we have here,
00:17:59.31\00:18:00.64
potato salad with a
really nice dressing
00:18:00.68\00:18:02.74
and lots of other
interesting bits and pieces,
00:18:02.78\00:18:04.38
so it's a really
nice salad to have.
00:18:04.41\00:18:06.58
So we're gonna use lots of
individually small pieces here,
00:18:06.61\00:18:09.45
so we're dicing the carrots
into fine dices like this.
00:18:09.48\00:18:14.72
So we've cut them
into strips first.
00:18:14.76\00:18:16.26
Pop it in there.
00:18:19.89\00:18:21.23
Now these peas by the way
don't need to be cooked though,
00:18:21.26\00:18:23.57
they'll frost in
a couple of minutes
00:18:23.60\00:18:25.20
with those hot potatoes here,
00:18:25.23\00:18:28.14
put some carrot,
gonna put some cucumber in,
00:18:28.17\00:18:32.57
well, a cucumber
so, you wanna basically
00:18:32.61\00:18:35.31
cut things into
strips like that.
00:18:35.34\00:18:40.12
And we cut into
strips the other way.
00:18:40.15\00:18:43.45
So again having a sharp knife
is really critical to have,
00:18:43.49\00:18:47.12
you know, a fast good cut,
00:18:47.16\00:18:48.69
so I recommend you go
and get a good chef knife,
00:18:48.72\00:18:51.66
many people have a
10, $15 knives in there
00:18:51.69\00:18:55.20
and they draw that don't work
00:18:55.23\00:18:56.97
but all you need to buy is
one probably good $150 knife
00:18:57.00\00:19:00.27
and it will last
you all your life,
00:19:00.30\00:19:01.64
keep it sharp and it'll
make cooking such a joy,
00:19:01.67\00:19:06.11
you can do great better cuts
00:19:06.14\00:19:07.84
and as much safer too
00:19:07.88\00:19:09.21
because you got least
chance of a knife slipping off
00:19:09.24\00:19:12.35
and cutting you.
00:19:12.38\00:19:14.12
So cucumber...
00:19:14.15\00:19:15.48
Oop, going everywhere,
00:19:18.82\00:19:21.52
I'm gonna put some red onions,
00:19:21.56\00:19:22.89
this is half the red
onion that we didn't use before.
00:19:22.92\00:19:24.46
And what's next?
00:19:35.54\00:19:37.34
And we've got some gherkins
00:19:37.37\00:19:40.28
so gonna chop some
of these babies up.
00:19:40.31\00:19:42.44
So as you can see,
00:19:42.48\00:19:43.81
it's lots of very
interesting flavors ingredients
00:19:43.85\00:19:46.65
and again you can just
basically customize this
00:19:46.68\00:19:48.95
to be whatever
kind of salad you want,
00:19:48.98\00:19:51.99
combination,
00:19:52.02\00:19:53.36
so just gonna have these guys
00:19:53.39\00:19:56.73
and just slice them like that.
00:19:56.76\00:20:01.33
And another
ingredient which is quite nice,
00:20:08.80\00:20:10.21
and goes with
gherkins is capers.
00:20:10.24\00:20:11.57
so just gonna
drain them slightly first
00:20:11.61\00:20:16.14
but they're a little
bit of very interesting
00:20:16.18\00:20:19.78
salty kind of an
ingredient ahead.
00:20:19.81\00:20:22.42
That goes well with the salad.
00:20:22.45\00:20:24.75
Come on, you know
you wanna come out,
00:20:24.79\00:20:26.82
here they go.
00:20:26.86\00:20:28.19
And we're gonna
add a bit of dill,
00:20:31.03\00:20:33.03
which is a really
nice kind of fresh herb
00:20:33.06\00:20:36.67
that goes nicely with the salad.
00:20:36.70\00:20:40.07
The thing that
made the Olivier salad
00:20:40.10\00:20:41.57
originally very
special was the dressing.
00:20:41.60\00:20:45.01
So I'm not sure
what dressing they used,
00:20:45.04\00:20:46.37
now probably
included some seafood
00:20:46.41\00:20:48.44
and other things like that.
00:20:48.48\00:20:49.84
something like a
really nice healthy dressing
00:20:49.88\00:20:51.61
and this cashew lemon
aioli is one that you will love.
00:20:51.65\00:20:55.98
So we're gonna start with
00:20:56.02\00:20:57.35
one and a half
cups of cashew nuts,
00:20:57.39\00:21:03.12
we're gonna use
some seeded mustard,
00:21:03.16\00:21:05.36
about one tablespoon.
00:21:05.39\00:21:08.30
We're gonna use two
teaspoons of coriander,
00:21:08.33\00:21:11.33
we're gonna throw in some,
00:21:14.57\00:21:15.90
just a little bit
of sweet chilli sauce,
00:21:15.94\00:21:17.27
just sort of heat, bit
of an optional ingredient.
00:21:17.31\00:21:19.47
You transfer some fresh
chillies if you wanted to,
00:21:19.51\00:21:23.14
about a quarter
of a teaspoon of salt
00:21:23.18\00:21:26.31
and we're gonna put
some lemon juice in as well.
00:21:26.35\00:21:29.88
A very important part
00:21:29.92\00:21:31.25
given that it's a lemon dressing
00:21:31.29\00:21:35.79
and we just squeeze these out.
00:21:35.82\00:21:39.76
Lemons are
really good ingredient
00:21:39.79\00:21:41.80
for a pretty
much every dressing,
00:21:41.83\00:21:44.27
often dressings
have vinegar in them
00:21:44.30\00:21:45.63
but lemons are far healthier,
one neutral option to use.
00:21:45.67\00:21:49.60
You know, just pour in
there through my fingers
00:21:53.91\00:21:55.64
to catch the pips, a few pop on,
00:21:55.68\00:21:58.31
it's not the end of the world
00:21:58.35\00:21:59.68
'cause they'll be blended
up and no one will notice.
00:21:59.71\00:22:02.55
I think this
are the ingredients,
00:22:05.95\00:22:07.29
how about a water.
00:22:07.32\00:22:08.66
So you're probably
wanna start off with
00:22:08.69\00:22:11.19
around about
probably a cup of water.
00:22:11.23\00:22:16.83
And will keep blending.
00:22:16.87\00:22:18.20
Just look at that,
00:22:31.68\00:22:33.52
see it's nice
and nice and thick,
00:22:33.55\00:22:35.18
probably a little too
thick to be a dressing,
00:22:35.22\00:22:36.55
so we're gonna add just
a little bit more water.
00:22:36.58\00:22:38.15
You have to adjust
this every time you make it
00:22:38.19\00:22:41.62
and so also the cashews
aren't quite blended yet.
00:22:41.66\00:22:46.56
You want to make sure you got
00:22:46.59\00:22:48.13
cashews and water
blended into a creamy texture
00:22:48.16\00:22:51.30
rather than water and individual
00:22:51.33\00:22:52.80
little pieces of cashews,
00:22:52.83\00:22:54.17
so you kind of
wanna blend it bit more.
00:22:54.20\00:22:57.57
If you got a blender that's
not quite so high powered,
00:22:57.61\00:23:00.38
you can
actually soak the cashews
00:23:00.41\00:23:03.41
overnight beforehand
00:23:03.45\00:23:04.85
and that'll help them soften up
00:23:04.88\00:23:06.21
and make it easy when
they go on the blender so,
00:23:06.25\00:23:08.08
I guess it's
looking about right.
00:23:08.12\00:23:09.75
So we just gonna pour
this over there, look at that.
00:23:09.78\00:23:13.32
Now we're gonna
reserve a little bit
00:23:16.62\00:23:17.96
to garnish the borsch later,
00:23:17.99\00:23:19.53
so don't use it all
00:23:19.56\00:23:20.90
and we're just
gonna use our hands
00:23:20.93\00:23:22.26
and just lift it through,
00:23:22.30\00:23:24.63
this is the most fun
part of making salads
00:23:24.67\00:23:26.17
as making stuff with the hands.
00:23:26.20\00:23:29.10
Everyday at my cafes, we
basically make our salads,
00:23:29.14\00:23:32.17
my staff use gloves of course,
00:23:32.21\00:23:33.81
but we just place
out these big bins
00:23:33.84\00:23:36.28
and we throw all
the yummy ingredients in
00:23:36.31\00:23:38.41
and just tossing
around with a nice dressing.
00:23:38.45\00:23:40.98
That's pretty much the
way to make most salads so,
00:23:41.02\00:23:44.69
you just know that's
gonna taste good, don't you?
00:23:44.72\00:23:46.39
That nice creamy texture,
00:23:46.42\00:23:48.66
it's just
delicious, there we go.
00:23:48.69\00:23:51.69
And we'll garnish with
a little bit of dill later
00:23:51.73\00:23:53.70
and then it's
ready for the table.
00:23:53.73\00:23:55.06
Okay, we can
finish off the borsch now.
00:24:00.30\00:24:02.30
So I've just got
some coconut milk.
00:24:02.34\00:24:04.71
And we're just
gonna pour this through,
00:24:04.74\00:24:06.84
probably need about half a can,
00:24:06.88\00:24:09.11
just look at that and there
00:24:09.14\00:24:14.12
and this will just
give it a lovely kind of,
00:24:14.15\00:24:16.55
make it slightly pinker
00:24:16.58\00:24:18.15
and give it a lovely
kind of creamy texture.
00:24:18.19\00:24:20.72
And a bit of garnish
of cilantro with that
00:24:20.76\00:24:22.52
would just work wonderfully,
00:24:22.56\00:24:23.89
so that's pretty much finished
00:24:23.93\00:24:25.69
and you can have as a
soup or as like a main course,
00:24:25.73\00:24:28.86
if you need more,
try to make it more of
00:24:28.90\00:24:30.23
a soupy type thing.
00:24:30.27\00:24:31.73
Okay, this guy is
looking pretty good,
00:24:31.77\00:24:33.64
you can press him down if
you want to help him cook,
00:24:33.67\00:24:36.44
there flipping him
can be troublesome.
00:24:36.47\00:24:38.71
So the easiest way just
get a plate, put on top,
00:24:38.74\00:24:42.94
flip it over like that,
00:24:42.98\00:24:44.98
look at that and then
slide it back into the pan.
00:24:45.01\00:24:48.85
So give that a few more minutes
00:24:48.88\00:24:50.22
and then we're gonna
garnish that with some lovely,
00:24:50.25\00:24:52.59
some more of the
left over cashew, aioli
00:24:52.62\00:24:55.16
and also some sweet
chilli sauce as well,
00:24:55.19\00:24:56.73
so it garnishes up really well,
00:24:56.76\00:24:58.39
this is a really
delicious pancake.
00:24:58.43\00:25:01.00
Okay, the drinks, so
I've got some water here,
00:25:01.03\00:25:02.90
jug of normal water
and we're gonna make it,
00:25:02.93\00:25:05.00
just a really nice
citrus kind of infusion.
00:25:05.03\00:25:07.80
Look at this lovely red
blood, blood great fruit,
00:25:07.84\00:25:11.57
it's just really beautiful.
00:25:11.61\00:25:12.94
So what we're gonna do is
00:25:12.97\00:25:14.31
we're gonna put in
a half of the fruit,
00:25:14.34\00:25:15.88
we're gonna
squeeze the juice in.
00:25:15.91\00:25:18.81
And we're gonna slice
up the rest and put it in.
00:25:18.85\00:25:21.38
And we're gonna do
the same thing later
00:25:21.42\00:25:22.75
with an orange and a lime,
00:25:22.78\00:25:24.75
I'll do that through the break
00:25:24.79\00:25:26.12
and add some ice cubes
00:25:26.15\00:25:27.49
and this will be a delicious
refreshing citrus drink.
00:25:27.52\00:25:31.43