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 wrote the
Revive cafe cookbooks.
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And I'm excited today to
be able to share with you
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a delicious cafe stove meal.
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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 tying it all together
with delicious herbs and spices.
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And the best part,
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you will not have to spend hours
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slaving away in the kitchen.
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I'm going to show
you in just 30 minutes
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how you can make a
delicious meal for your family.
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On the menu today we have
a Revive super salad mingle,
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and this is my dream salad
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full of all my
favorite ingredients.
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We have Thai pan fry
tofu, roasted orange butternut,
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freshly cooked
quinoa, colorful vegetables
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and over the top
we're going to drizzle
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a delicious cilantro, lime,
aioli, and fresh herbs as well,
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and to finish a
creamy strawberry parfait.
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That quick meals do
not happen by accident.
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You need to be prepared
and have your kitchen set up.
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Got a good chopping
board here, sharp knife,
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some dishes that
we're going to be using.
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Pans on the stove,
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we've got a jug
full of boiling water.
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The oven is on at 350 Fahrenheit
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which is about 180 Celsius.
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And we got food on the counter
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and in the fridge
and we're ready to go.
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Okay, first up we want
to get the dessert ready.
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This is gonna take
a little bit of time
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to kind of refrigerating
hard enough in the fridge,
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so we want to start it first.
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And this part
has got two sections,
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so the bottom section is going
to be kind of a creamy layer.
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So we're going to use
the blender to clean this up.
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This is the powerful blender.
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If you haven't got
such a powerful blender on,
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you might want to soak
your cashew nuts overnight
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and that will soften them
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and give you a
much better chance
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to be able to quickly turn it
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into kind of a
nice creamy texture.
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But if you got
a powerful blender
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fresh raw cashew
nuts will be fine.
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So we're gonna start
with one cup of cashew nuts,
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and one cup of
water, it's an easy start.
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Take one cup.
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Now this recipe
will change every time.
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So you need to kind of,
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you may need to work more later.
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Now we're gonna
add some coconut oil,
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like coconut oil is
a really healthy oil.
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And we're going to just...
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comes in little jugs
that look like this over here.
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And it comes hard
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so it's actually
great thing to use for a zip
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because it adds
lot of creaminess.
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And also it kind of goes
hard and gives a kind of a nice,
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kind of firm texture
what you need for desserts.
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So we're going
to get the spoon out
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and we only got to
need a tablespoon of this,
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very high in fats, it's
a very concentrated food,
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but just a tablespoon.
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It's not going to kill you,
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and it's a
really good fat as well.
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Good oil is allowed to use.
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So this about tablespoon
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and I'm just going
to put in a hot pan
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and then we'll just
take a couple of minutes,
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or couple of seconds actually.
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As you can see it's
just turning into an oil.
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If we put it in
without making it into an oil,
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where you've just seen
it with this little kind of
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coconut oil flakes through it.
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So in this way you
kind of going to have
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a nice smooth consistency.
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So just I'm going
to add some honey,
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just little bit of sweetness,
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probably roundabout
a tablespoon of honey.
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You could throw in a
date in there if you want.
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It's nearly there. Look at that.
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Only takes a few seconds.
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And coconut oil is a
really good oil to use
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for stir fries as well.
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But of course
with any kind of oil,
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you want to use
them very sparingly
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because some, they,
they have a high fat content.
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There we go, it's nearly there.
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So just going to pour that
in there and mix like that.
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And that would
just assist the dessert
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to go nice and firm.
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So we're going to blend this up.
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We want to make
sure that we end up
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with a smooth
kind of cashew cream,
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rather than water and
little bit of cashew nuts,
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you want to keep blending
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till it's really,
really, really creamy.
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So that this may take a
minute in some blenders.
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Take a look at that.
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This is quite a good
blender so it should be right,
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look at that, it's just
a really nice, you know,
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creamy mixture.
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I'm gonna put these in
these beautiful glasses here,
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and this will be
the base of our dessert.
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And slide that.
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Try and get it
even, look at that.
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I'm gonna put
those in the fridge,
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and that it's
just kind of harden up.
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You really do not
want to move them.
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And this will just by the
end of the next 30 minutes
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it will be a nice really
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kind of a
cheesecakey style texture.
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First job done.
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Okay, second job, we're
gonna be doing the butternut.
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So butternut pumpkin is
a lovely ingredient to use.
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I'm going to cut it here,
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so this section
has the seed in it,
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we're going to use it later
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'cause it's something it
doesn't require some time.
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In this section here
we can use straightaway,
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so just get something on
the skin here we'll get off.
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So we're just going chop
this up, there's no seeds,
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going to use a skin and all.
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So we're going to
chop it into cubes,
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probably roundabout one
centimeter or half an inch.
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And just make them cubes.
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And this is just the most
delicious sweet kind of mushy,
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lovely kind of
texture to have in a salad.
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And at my cafes anything
with kind of the pumpkin
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always sells
really, really well.
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And old butternut squash
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depending on what you
call it in your country.
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So we're going to
mix it with some flavors,
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just going to put it
in a bowl to start with.
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Yeah, so the skin
will go very soft,
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so we don't need to peel
it, it's got nutrients in it
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and it gives a
bigger yield as well so.
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There is a lot of
things you don't need to peel.
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If it's not in good condition,
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if it's little bit dirty
or something, you may want to.
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We're going to be
adding a tablespoon of oil.
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We've got about
half a teaspoon of salt,
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and we're going to
add some orange juice.
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And this will just
give it a really nice
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kind of orangey
pumpkiny kind of flavor
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just to give it something extra.
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Pumpkin with just a little
bit of oil is always great
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but add some orange juice to it,
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that just helps it along,
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gives it a just
another dimension of flavor.
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This is a dream salad
so we're going to make sure
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every single
ingredient is really special.
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Just mix it in
the bowl like that.
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Pop it on oven tray...
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Just like that.
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And into the oven
through 180 Celsius,
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350 Fahrenheit and
it will take roundabout
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probably 20 minutes
doing nice and soft.
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You don't want it
becoming you know,
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so they're breaking apart,
so just soft enough to eat.
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Next job is the quinoa.
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So I'm just going to have
this pot, so turn the gas on.
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And the recipe for quinoa.
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Quinoa is a beautiful grain
that comes from South America,
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full of protein
and is a dream grain,
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it makes really nice salads.
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So we're going to
pop in one cup of quinoa,
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I'm measuring this out.
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Two cups of boiling
water, only a boiling water.
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And this is a, just the
same recipe for quinoa and rice.
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And also back weight one cup
of grains to two cups of water.
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And I usually don't salt
my grains when I put them in,
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I generally use,
save any kind of flavoring
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until after so I just
put them without salt.
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Two rules in
cooking quinoa, lid on,
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we want the water
to go into the quinoa
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and make it nice
and fluffy and cook it.
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If you leave the lid off,
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the steam is going to evaporate
and it's not going to cook.
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Second rule, don't stir,
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little steam beams will
appear on the quinoa to cook it,
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if you stir you kind
of interrupt that process,
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so just leave it as it is.
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So I want to
bring it to the boil,
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yep, it's just
starting to bubble now.
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And we're gonna turn
it down to very, very low.
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So just bubbling and
that would take roundabout
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probably 12 to 15
minutes but keep an eye on it.
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One day at home, I
actually cooked some quinoa
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and left it and forgot
about it, and I came downstairs
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and it's all this black
smoke through our house,
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so it was just
horrible, turned it off,
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fortunately nothing burnt.
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But it gets very, very
easy to burn if you overcook it
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so watch out and be careful.
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It took me ages to
get the pot cleaned,
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that I'm near so
basically for the time around
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we'll keep a whiz.
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So we have three
jobs, the dessert started.
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Pumpkins and the quinoa is on,
great start to our dream salad.
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I'm going to do the tofu next.
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And tofu its reputation as
being very bland and boring,
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but I hope this
recipe will dispel that myth
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that you, have you hear that.
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So we got some firm tofu here.
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I'm going to use half a pack,
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so probably roundabout
300 grams or about 10 ounces.
00:10:02.00\00:10:05.27
And just turn the heat on here.
00:10:05.30\00:10:09.37
And we just kind of keep it
and let it cook for a while,
00:10:09.40\00:10:12.67
then add some really
delicious ingredients
00:10:12.71\00:10:15.11
so we'll just chop it
kind of meager, kind of finely.
00:10:15.14\00:10:20.92
And then, with the way
you cut, you can economize,
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you don't need
to cut every side,
00:10:23.42\00:10:25.69
every, every little cube.
00:10:25.72\00:10:28.26
You kind of keep it as a
cube, big block like this.
00:10:28.29\00:10:31.49
You can then chop
everything like that,
00:10:31.53\00:10:35.03
save lots and lots of time.
00:10:35.06\00:10:39.23
Here we go.
00:10:39.27\00:10:40.84
I'm going to put
a touch of oil in.
00:10:40.87\00:10:42.77
We're not deep
frying things here.
00:10:42.80\00:10:44.31
we took this
probably about a teaspoon,
00:10:44.34\00:10:46.37
perhaps a slight bit
more, you don't need much oil
00:10:46.41\00:10:48.68
if you got a
good nonstick fry pan.
00:10:48.71\00:10:50.95
So traditionally you
might have marinated tofu.
00:10:56.85\00:10:59.42
But the way I like to
do which is and it's fine,
00:10:59.45\00:11:01.72
but the way I
think it's quicker.
00:11:01.76\00:11:03.29
That you basically
want to heat it up.
00:11:03.32\00:11:05.33
Get it nice and hot
00:11:05.36\00:11:06.70
and then you add
your flavors at the end,
00:11:06.73\00:11:08.56
and the hot tofu will
just soak in all the flavor,
00:11:08.60\00:11:10.80
so wait till the end
and get that going this.
00:11:10.83\00:11:14.00
I don't have it reasonably hot
00:11:14.04\00:11:16.00
but we don't want
to certainly burn it,
00:11:16.04\00:11:18.04
so get that underway
there, just clear this board.
00:11:18.07\00:11:24.35
And we're going to start
00:11:27.38\00:11:28.72
chopping all our
fresh vegetables.
00:11:28.75\00:11:30.22
Being a salad,
you want to make sure
00:11:30.25\00:11:31.59
you got fresh stuff
happening because it's a salad.
00:11:31.62\00:11:35.49
So let's start
with some baby spinach
00:11:35.52\00:11:36.86
or any kind of leafy type thing.
00:11:36.89\00:11:39.03
And when it comes from the shop,
00:11:39.06\00:11:40.40
it often looks little bit
dry and little bit kind of set.
00:11:40.43\00:11:43.77
Just a little bit of
fresh water over it, cold water.
00:11:43.80\00:11:47.94
Just give it a bit
of a sprinkle, not much,
00:11:47.97\00:11:51.17
just kind of brings it to life,
and it just kind of wakes it up
00:11:51.21\00:11:54.81
and that little
spinach is going,
00:11:54.84\00:11:56.18
ah, that's just wonderful.
00:11:56.21\00:11:58.61
So I'm going to use a good
handful of this baby spinach,
00:11:58.65\00:12:04.72
it's kind of a base.
00:12:04.75\00:12:07.12
I'm going to make stuff
later but that's a good start.
00:12:07.16\00:12:10.83
Now these sugar snap
peas are just amazing,
00:12:10.86\00:12:14.83
so you can find them
in most supermarkets.
00:12:14.86\00:12:16.97
Now these little
weed, sweet guys,
00:12:17.00\00:12:20.67
and they're just so
sweet and crisp and fresh.
00:12:20.70\00:12:25.07
They're just lovely,
so they will add just
00:12:25.11\00:12:27.18
an amazing burst of
flavor for the salad, oops,
00:12:27.21\00:12:30.48
there is a wrinkly one.
00:12:30.51\00:12:32.88
So we're gonna
try a handful of those
00:12:32.91\00:12:35.02
and we're just gonna
lay them as they are,
00:12:35.05\00:12:36.38
we're not going to
cut them or everything,
00:12:36.42\00:12:37.85
we can eat the whole thing.
00:12:37.89\00:12:39.75
And just little kind of...
00:12:39.79\00:12:41.12
When you can saw
this nice and intriguing,
00:12:41.16\00:12:43.02
you kind of get the surprise
kind of bite or burst of flavor
00:12:43.06\00:12:45.89
or crunch, so
this is gonna add that.
00:12:45.93\00:12:48.76
Just give a tofu a
little bit of a toss.
00:12:48.80\00:12:52.73
It is great.
00:12:52.77\00:12:55.04
We're also gonna do is green,
00:12:55.07\00:12:56.40
for green we're
gonna use some asparagus,
00:12:56.44\00:12:57.81
I'm just gonna use
some raw asparagus,
00:12:57.84\00:12:59.77
and we're just gonna chop
it into kind of one inch links,
00:12:59.81\00:13:04.18
not getting to near
the base it's all woody,
00:13:04.21\00:13:06.72
just going to
sprinkle that through.
00:13:06.75\00:13:08.28
Since it's the green stuff,
00:13:14.59\00:13:16.26
I don't mind at
all to adding colors,
00:13:16.29\00:13:17.83
and this is the number
one rule with salads is color.
00:13:17.86\00:13:20.80
So we got some
lovely cherry tomatoes,
00:13:20.83\00:13:22.36
got some orange ones or yellow
00:13:22.40\00:13:25.23
depending on how
you see your colors.
00:13:25.27\00:13:28.67
Threw about a couple of those,
and a cup of red ones as well.
00:13:28.70\00:13:32.14
So color is the
number one rule with salads,
00:13:32.17\00:13:34.41
so we want to make sure
with lots of different colors.
00:13:34.44\00:13:37.45
We got some orange, so we
got a capsicum or bell pepper.
00:13:41.22\00:13:45.82
I'm just going to rip out
the middle, and cut in half.
00:13:45.85\00:13:51.53
And we're just going to
vary all the different cut
00:13:51.56\00:13:53.16
so I'm just going to
make this one kind of long,
00:13:53.19\00:13:57.23
thin kind of many juliennes.
00:13:57.27\00:14:01.30
So we're just
gonna chop through here.
00:14:01.34\00:14:03.04
And when you chop like this,
00:14:03.07\00:14:04.71
you need a
sharp knife obviously.
00:14:04.74\00:14:06.07
They cut them in a, with a nice
00:14:06.11\00:14:07.44
kind of a curve random...
00:14:07.48\00:14:08.81
shape.
00:14:11.25\00:14:13.52
Keep the tofu turning.
00:14:13.55\00:14:17.59
And I'll do some
more there as well,
00:14:17.62\00:14:19.65
and just chop through like that.
00:14:19.69\00:14:22.42
When you're chopping,
00:14:22.46\00:14:23.79
you want to be rocking
your knife back and forth
00:14:23.83\00:14:25.29
on the board and
keeping your eye on it,
00:14:25.33\00:14:28.23
and you want to really
keep your knife nice and sharp.
00:14:28.26\00:14:31.37
It's much, much safer.
00:14:31.40\00:14:34.67
I'm going to add some olives.
00:14:34.70\00:14:36.04
Olives is another
favorite ingredient of mine,
00:14:36.07\00:14:37.84
so just got
some Kalamata olives,
00:14:37.87\00:14:39.57
that's probably the
best olives to have.
00:14:39.61\00:14:42.14
And I like using pitted olives,
00:14:42.18\00:14:43.51
so that olives that have
the pits taken out of them.
00:14:43.55\00:14:45.65
I think from a
chefing point of view,
00:14:45.68\00:14:47.58
it's not necessarily probably
the most chefy way of doing it,
00:14:47.62\00:14:51.85
but it's nothing worst than
crunching through a nice salad
00:14:51.89\00:14:55.32
and you've got a pit to
deal with or something in it
00:14:55.36\00:14:57.59
that breaks your teeth,
00:14:57.63\00:14:58.96
so I'm a big fan of
using pitted olives.
00:14:58.99\00:15:03.70
In some of these ingredients
we might actually leave
00:15:03.73\00:15:05.70
toward the end so that is over,
00:15:05.73\00:15:07.07
and that's kind
of a bit of a garnish
00:15:07.10\00:15:08.44
so once you plated it
up, you want to make sure
00:15:08.47\00:15:10.17
some of your feature
ingredients are on the top,
00:15:10.21\00:15:12.91
and that makes the salad
00:15:12.94\00:15:14.28
kind of talk to you
and say, eat me, eat me.
00:15:14.31\00:15:17.05
And we had avocado.
00:15:22.48\00:15:23.82
With avocado, no one
is ever going to complain
00:15:23.85\00:15:25.19
about using avocado in a
salad, so chop it in half.
00:15:25.22\00:15:29.02
These are very easy if you,
00:15:29.06\00:15:31.23
you can chop
this into the stone,
00:15:31.26\00:15:32.73
it actually slice
yourself so be really careful,
00:15:32.76\00:15:34.60
make sure you're doing
this type of thing on the board,
00:15:34.63\00:15:36.67
so if you miss you're not going
to end up taking off finger
00:15:36.70\00:15:39.90
or doing an injury.
00:15:39.93\00:15:42.24
And just kind of dig
00:15:42.27\00:15:43.81
the avocado out with your thumb.
00:15:43.84\00:15:47.81
It's a real, the art of
avocado is actually finding one
00:15:47.84\00:15:50.05
that's actually firm
enough to work in a salad,
00:15:50.08\00:15:52.68
and it's not too
ripe or too hard,
00:15:52.71\00:15:57.49
and not bran either
00:15:57.52\00:15:58.85
so it's a bit of an
art of the supermarket,
00:15:58.89\00:16:00.96
you don't want
it kind of just firm
00:16:00.99\00:16:02.66
but a just
little bit of softness.
00:16:02.69\00:16:04.89
After while you kind of
get to the, get the technique,
00:16:04.93\00:16:09.63
so it's all about color.
00:16:09.66\00:16:11.70
So this is the fresh component
of the salad pretty much done,
00:16:15.67\00:16:19.34
turning off good
ingredients left.
00:16:19.37\00:16:22.98
And we just leave that there.
00:16:23.01\00:16:25.55
Now the tofu is
warming up nicely.
00:16:25.58\00:16:28.95
As you can see it's
starting to go little bit brown.
00:16:28.98\00:16:31.82
By itself tofu is really bland
and boring, I made a mistake.
00:16:31.85\00:16:34.89
Once I was
cooking a meal for someone
00:16:34.92\00:16:37.53
and they didn't even try tofu.
00:16:37.56\00:16:39.09
So I said, can we
find out what it taste like
00:16:39.13\00:16:40.93
so I gave him
some bits of raw tofu,
00:16:40.96\00:16:43.63
big mistake I tried and
we, that's absolutely terrible.
00:16:43.67\00:16:46.87
So you're going to make sure
00:16:46.90\00:16:48.24
you got flavored
stuff with it first,
00:16:48.27\00:16:49.74
I favored it up
and they like the bean
00:16:49.77\00:16:51.34
so and then you
put them off the life.
00:16:51.37\00:16:53.27
So tofu is by itself
is just sweet and good
00:16:53.31\00:16:57.68
but we're gonna add
some really nice flavors.
00:16:57.71\00:17:00.15
So we're gonna add some ginger.
00:17:00.18\00:17:02.38
And ginger is lovely so
we're gonna add roundabout
00:17:02.42\00:17:04.02
a two tablespoons
of ginger to this.
00:17:04.05\00:17:08.22
We're gonna add
tablespoon of honey,
00:17:08.26\00:17:10.86
give it some sweetness.
00:17:10.89\00:17:12.23
And I've got this
lovely Thai curry paste.
00:17:15.03\00:17:19.73
And these are something you
want to have in your cupboard,
00:17:19.77\00:17:21.24
you get different
flattering colors and flavors,
00:17:21.27\00:17:24.34
but probably the two
most popular are green and red
00:17:24.37\00:17:27.28
and they're just, it's just
a lovely kind of spicy flavor
00:17:27.31\00:17:32.28
some Thai flavor to anything,
00:17:32.31\00:17:35.18
so make sure you got
these in your cupboard.
00:17:35.22\00:17:36.72
Today we're gonna
use the red curry paste,
00:17:36.75\00:17:39.79
and we're just gonna
add just a little bit,
00:17:39.82\00:17:42.19
and every curry
paste is kind of different
00:17:42.22\00:17:43.83
in terms of its hotness,
00:17:43.86\00:17:45.49
so you kind of want to
get to know the one you get,
00:17:45.53\00:17:46.86
so this one I'm
gonna probably add
00:17:46.90\00:17:48.23
roundabout a teaspoon I think.
00:17:48.26\00:17:49.60
And we're just gonna
just stir this around.
00:17:51.70\00:17:58.47
And all these flavors are
going to be soaking in there.
00:17:58.51\00:18:01.28
I'm also gonna add
the juice of a lemon,
00:18:01.31\00:18:04.35
just to give it
a bit of extra bite
00:18:04.38\00:18:06.21
and just give it a bit of...
00:18:06.25\00:18:08.02
Just press my fingers to
avoid the pits coming out,
00:18:08.05\00:18:10.95
just have all those
flavors come around as well.
00:18:10.99\00:18:13.29
So one lemon generally yields
roundabout two tablespoons,
00:18:17.39\00:18:21.50
don't take pits on your lemon.
00:18:21.53\00:18:23.20
So we're just going to let that
mingle for a few more minutes
00:18:26.77\00:18:28.84
and it will just
soak up all these flavors
00:18:28.87\00:18:30.27
and it will be a beautiful
lovely Thai pan fry tofu.
00:18:30.31\00:18:34.84
If you've just
joined us on Cook:30 today,
00:18:39.21\00:18:40.95
we are making a
Revive super salad mingle.
00:18:40.98\00:18:44.25
This is my dream salad full
of all my favorite ingredients.
00:18:44.29\00:18:48.36
We're going to be
using Thai pan fry tofu,
00:18:48.39\00:18:51.59
roasted orange butternut,
00:18:51.63\00:18:53.66
freshly cooked quinoa
with colorful vegetables,
00:18:53.70\00:18:56.50
and over the top
drizzle with a cilantro,
00:18:56.53\00:18:59.23
lime, aioli, and
of course fresh herbs.
00:18:59.27\00:19:02.27
To finish, a
creamy strawberry parfait.
00:19:02.30\00:19:06.57
Okay, we need to do
00:19:06.61\00:19:07.94
the
strawberries for the parfait.
00:19:07.98\00:19:10.85
So good strawberries,
frozen strawberries
00:19:10.88\00:19:12.55
are great thing to
have in your freezer.
00:19:12.58\00:19:14.42
So we're just gonna
warm these up a bit,
00:19:14.45\00:19:15.78
and put these in
this pot, in the pan.
00:19:18.25\00:19:22.02
Probably roundabout two cups.
00:19:25.26\00:19:26.66
This is going
to form the topping
00:19:26.70\00:19:28.36
in the strawberry
part of the dessert,
00:19:28.40\00:19:30.37
so want to get that underway.
00:19:30.40\00:19:33.54
So we see the amount they should
00:19:33.57\00:19:35.10
just a little bit of water
need as to help them along,
00:19:35.14\00:19:38.57
and we just want them to
thicker they're just frozen
00:19:38.61\00:19:40.61
to become nice and soft.
00:19:40.64\00:19:42.34
Let's make this wonderful
aioli, cashew, lime, aioli.
00:19:42.38\00:19:46.41
So we're gonna start
with one and half cups
00:19:46.45\00:19:47.85
of cashew nuts,
just one with the half.
00:19:47.88\00:19:53.92
We're gonna put in some
water, so one cup of water,
00:19:53.96\00:19:56.99
this is more than a cup so.
00:19:57.03\00:20:00.70
And we're going to
make, put some lime juice in.
00:20:00.73\00:20:04.43
This is what makes it.
00:20:04.47\00:20:05.87
Lime juice is just fantastic
ingredient so make sure
00:20:05.90\00:20:08.20
you've always got limes
and lemons in your kitchen.
00:20:08.24\00:20:10.97
They're probably
the most ultimate flavor
00:20:11.01\00:20:13.58
enhancing kind of ingredient.
00:20:13.61\00:20:16.21
The juice or the zest.
00:20:16.24\00:20:18.51
So let's get that in there.
00:20:18.55\00:20:22.05
So you generally get
roundabout a tablespoon
00:20:22.08\00:20:23.79
per half of lime
juice, and there like that.
00:20:23.82\00:20:30.33
You know, that's
going to taste good.
00:20:30.36\00:20:32.46
We're gonna put a little
bit of chili paste in it,
00:20:32.49\00:20:35.30
just a little drop.
00:20:35.33\00:20:36.87
Just to give it a
little bit of a burst.
00:20:36.90\00:20:39.60
We've got some
whole grain mustard,
00:20:39.63\00:20:42.20
just gives a nice
flavor to it as well,
00:20:42.24\00:20:45.41
and a tablespoon of
that, tablespoon of coriander.
00:20:45.44\00:20:49.14
And important ingredient
for an aioli is garlic.
00:20:52.91\00:20:57.25
So we're gonna put
on clove or garlic.
00:20:57.29\00:21:00.02
Let's put it
straight in the press
00:21:00.06\00:21:02.62
and then squeeze it
through, it's gonna hold
00:21:02.66\00:21:04.39
and just the
middle stuff comes out.
00:21:04.43\00:21:07.10
Look at that.
00:21:07.13\00:21:08.56
I'm gonna add about a
quarter of teaspoon of salt.
00:21:11.47\00:21:15.44
And we're gonna
blend it, simple as that.
00:21:15.47\00:21:19.57
Just give this a bit of a
guy a bit of a flip around, oop.
00:21:25.45\00:21:28.02
Little bit of burning on
the bottom but not too bad.
00:21:28.05\00:21:30.39
Strawberries are
coming on nicely, nearly soft,
00:21:30.42\00:21:34.06
they don't take long at all.
00:21:34.09\00:21:35.42
Look at that,
just beautiful aioli,
00:21:39.59\00:21:41.16
look at that so just
probably little bit thick,
00:21:41.20\00:21:43.03
so I'm gonna add
little bit more water
00:21:43.06\00:21:44.90
just so it's kind of pourable,
00:21:44.93\00:21:46.67
so probably roundabout
another two tablespoons,
00:21:46.70\00:21:48.27
don't add too much,
00:21:48.30\00:21:49.64
'cause it can go
thin very quickly.
00:21:49.67\00:21:51.04
Here we go, so there is a
nice pourable kind of aioli,
00:21:59.01\00:22:02.38
it's just a
really delicious addition
00:22:02.42\00:22:04.02
into drizzle over the salad.
00:22:04.05\00:22:07.16
Let me get these
strawberries underway,
00:22:07.19\00:22:10.13
look at that,
they're nice and soft now.
00:22:10.16\00:22:12.59
You could use fresh
strawberries if you want.
00:22:12.63\00:22:15.20
And what we're gonna do
is just gonna make a nice
00:22:15.23\00:22:16.56
little kind of thickening agent.
00:22:16.60\00:22:19.07
So I'm gonna use one
teaspoon of, this is arrowroot.
00:22:19.10\00:22:23.17
You can use corn flour as
well but I have arrowroot,
00:22:23.20\00:22:25.47
it's kind of works a little bit,
00:22:25.51\00:22:26.84
has more consistency,
00:22:26.88\00:22:28.28
so one teaspoon of
arrowroot or corn flour.
00:22:28.31\00:22:32.68
Out of the bag.
00:22:32.71\00:22:35.42
And cold water, must
be cold and you only want
00:22:35.45\00:22:39.45
about probably two
tablespoons of cold water.
00:22:39.49\00:22:42.39
I'm going to mix it up,
just mix up quite evenly
00:22:42.42\00:22:45.86
and when this gets hot,
00:22:45.89\00:22:47.40
it turns into like a
nice kind of a gluey mixture,
00:22:47.43\00:22:52.57
that kind of
makes these strawberries
00:22:52.60\00:22:53.94
into really nice kind
of a cordial I suppose.
00:22:53.97\00:22:58.04
I think it's like a runny jam.
00:22:58.07\00:23:00.64
And we're just
gonna pull these in here.
00:23:00.68\00:23:02.08
This is
obviously very hot in here.
00:23:02.11\00:23:03.61
Some of these strawberries
have release some liquid
00:23:03.65\00:23:06.55
and it's very, very hot.
00:23:06.58\00:23:08.02
We're just gonna pour it in.
00:23:08.05\00:23:11.75
That's all we need
just that amount there.
00:23:11.79\00:23:14.76
And this would just slowly,
00:23:14.79\00:23:16.66
they need couple of
seconds till it's hot thicken up
00:23:16.69\00:23:19.29
to be really nice
thick jammy saucy thing
00:23:19.33\00:23:22.63
that will go on top of
the parfait ingredients
00:23:22.66\00:23:24.87
we used before.
00:23:24.90\00:23:27.64
And mostly I add a bit of honey
00:23:27.67\00:23:29.70
because
strawberries are inherently
00:23:29.74\00:23:31.21
reasonably kind of tart,
00:23:31.24\00:23:33.07
so probably roundabout
one to two tablespoons
00:23:33.11\00:23:35.24
of honey just
to sweeten them up.
00:23:35.28\00:23:38.41
And so you don't want
kind of a tart dessert.
00:23:38.45\00:23:41.05
And honey is kind of my favorite
00:23:41.08\00:23:42.68
healthy quick seek
sweetener, often use date puree,
00:23:42.72\00:23:45.22
just pin up some
dates in some water
00:23:45.25\00:23:47.92
and you can make really
nice kind of a date paste
00:23:47.96\00:23:50.46
puree thing that you
can use here as well.
00:23:50.49\00:23:52.73
So look at that, that will
kind of just sort of thicken.
00:23:52.76\00:23:55.10
And we pour that
over our desserts.
00:23:55.13\00:23:57.27
Look at that.
00:24:00.27\00:24:01.60
So we just leave
that setting there
00:24:01.64\00:24:02.97
and we pour it over shortly.
00:24:03.00\00:24:04.34
Okay, we can
start to plate up salad.
00:24:04.37\00:24:06.47
So first
ingredient I'm gonna do,
00:24:06.51\00:24:07.84
we gonna need the
pumpkin from the oven,
00:24:07.88\00:24:10.65
the butternut and this
is just looking perfect.
00:24:10.68\00:24:14.28
Smells amazing.
00:24:14.32\00:24:17.12
You just want to make
sure it's nice and soft,
00:24:17.15\00:24:18.59
just kind of get your
finger and push it down
00:24:18.62\00:24:19.95
see it's kind of little bit soft
00:24:19.99\00:24:21.92
but it's still kind
of retaining its shape,
00:24:21.96\00:24:23.49
that's how you want it.
00:24:23.53\00:24:26.90
I'm just gonna
pour this over there
00:24:26.93\00:24:28.40
and this is a kind of
the fun part of the salad
00:24:28.43\00:24:31.10
putting all the
ingredients together.
00:24:31.13\00:24:34.17
In my cafe as
each day we do this
00:24:34.20\00:24:35.60
in a great big mixing bowl.
00:24:35.64\00:24:38.51
There's few little bad
bits, but that's not too bad.
00:24:38.54\00:24:42.04
And we're gonna add some
this tofu, it is now finished.
00:24:42.08\00:24:46.88
So put that in top
00:24:46.92\00:24:48.52
and this flavor just work
really, really root together
00:24:48.55\00:24:51.35
really well in a salad.
00:24:51.39\00:24:54.62
All right, the
quinoa is finished as well,
00:24:54.66\00:24:56.19
look at that.
00:24:56.22\00:24:57.96
And I'm just gonna get to this
00:24:57.99\00:24:59.66
and just gonna
spoon some quinoa,
00:24:59.69\00:25:03.26
so I'm just gonna
scrape some of like this
00:25:03.30\00:25:04.97
and just kind of sprinkle over.
00:25:05.00\00:25:06.33
Just like that.
00:25:10.21\00:25:13.01
You see probably want
roundabout a cup of quinoa,
00:25:13.04\00:25:15.71
always make more than you need,
00:25:15.74\00:25:17.41
this leftover quinoa,
we can put in a fridge
00:25:17.45\00:25:19.35
and use for stir fry
or another dish tomorrow,
00:25:19.38\00:25:21.65
so it's a really,
really good thing to do.
00:25:21.68\00:25:24.75
Put these
ingredients so we just kind of,
00:25:24.79\00:25:26.25
just kind of roughly mix them
just like that, look at that.
00:25:26.29\00:25:33.19
And you want to kind
of gravity do its thing.
00:25:33.23\00:25:36.10
You don't want to kind
of pop push things down.
00:25:36.13\00:25:38.83
Look all those wonderful
colors coming through there.
00:25:38.87\00:25:41.30
And to finish we're just gonna
00:25:41.34\00:25:43.41
drizzle this aioli
off over like this.
00:25:43.44\00:25:48.14
And add some fresh herbs on top
00:25:48.18\00:25:51.08
and this is going to be one
of the most incredible salads
00:25:51.11\00:25:54.48
that you have ever tasted.
00:25:54.52\00:25:56.12