Welcome to Cook:30.
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I'm Jeremy Dixon from
the Revive Cafes land,
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in Auckland, New Zealand
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and also wrote the
Revive Cafe cookbooks.
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And today I'm
going to share with you
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some of my most favorite
meals that you can cook at home.
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Cook:30 Food is all
about using whole foods.
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We're gonna be using
plant based proteins,
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whole grains, fresh
fruit and vegetables
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and wrap them all together
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with
international herbs and spices.
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And the best part,
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you don't have to
spend hours in the kitchen.
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I'm going to show
you how simple it is
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in the next 30 minutes.
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On the menu today we
have my favorite Thai dishes.
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We have dry
cream carry chickpeas,
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tofu kebabs with a
lovely peanut satay sauce
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with a beautiful grilled fruit
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with an apple
and cinnamon cream.
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If you want to prepare
food in a really short time,
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you need to be prepared.
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It doesn't happen by accident.
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Nice clear work surface
chopping board, sharp knife,
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ingredients out and ready,
pots and pans on the stove,
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we got the oven going
and we have water in the jug.
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So we're set up and ready.
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So let's get started.
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First job is usually the one
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that's going to
take the longest.
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So we're going to
make some brown rice
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which is a good item to have
with our curries and our satay.
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So this could be my
standard recipe for brown rice.
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It has a
reputation for some thing
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that's being very
bland and boring and tough,
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but it's got so
much more nutrients
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so do try to use
brown rice where you can.
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So the good
recipe for brown rice
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is one cup of rice
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and I found this
beautiful Jasmine brown rice
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which is really, really nice.
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So one cup of rice, to
two cups of boiling water,
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so I'm going to
measure this out.
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So it's a one to two
ratio works really well for rice
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and also quinoa in backward.
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There we go and
that would take around
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about 25 minutes to cook.
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Two rules of brown rice, lid on.
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We want the moisture to
stay and go into the rice,
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not evaporate
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and resist the
temptation to stir,
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little holes will appear
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and you want to let
that happen naturally.
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And that will help cook
the rice nice and evenly.
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First job done.
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Okay, let's start
the Thai green curry.
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And this is one of
my favorite curries.
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There's lots of different
Thai curries you can make,
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red curry, yellow
curry, all the different colors
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but green curry,
traditionally the hottest
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but you can make it is as
hot or as mild as you wanted to.
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So first base is a good onion,
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so we got a lovely onion here.
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I'm going to chop
this up into medium dices.
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So this would cook down,
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so you don't need to be
too perfect with your chopping.
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I'm gonna put that in
this pan which is heating,
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better throw a
little bit of oil in
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and with all you
don't need to deep fry
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all your
vegetables, just a little,
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little splash just to
stop it from sticking,
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no more than a tablespoon.
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And we'll get those underway.
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To go along with onions,
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garlic is a
lovely thing as well.
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So I've got some
fresh garlic here,
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two lovely big cloves,
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so too big cloves
or four little cloves
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straight in the garlic press.
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I'm just gonna
squeeze it through.
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This will save us some time.
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There we go.
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Another friend of
onion and garlic is ginger.
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You can use fresh ginger
if you want to chop it up.
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These little processed
ones are quite nice as well,
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so throw in two
tablespoons here.
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And also try the red onion,
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and we want the
red onion to kind of
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retain its color and shape.
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The white onion is more of
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a kind of a
sweetener of the dish.
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This is more for kind of,
you know, acidic purposes,
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so we're gonna
keep it reasonably big
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and just chop it into
a big chinks like this,
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so you kind of have
this nice purple color
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throughout the dish.
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I'm gonna throw in a
capsicum, I got a half one,
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we've used the half
one for last recipe.
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So I'm just going to
chop out all the insides.
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And we'll get
this guy going as well.
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I'm going to be adding some
green ingredients like broccoli
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and zucchini and beans later
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but we don't want those
to cook through too quickly,
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they're more of
a cook at the end
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kind of ingredient vegetable
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so these are things we
want to cook well and soften up.
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And it's off to
a wonderful start,
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oh, mushrooms.
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I love mushrooms in my curries.
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It's really nice when we
go to restaurants with my wife
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because she hates mushroom
so we end up getting, okay,
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you're not getting lots
of mushrooms put on my plate
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which is I love that experience.
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So we're just
gonna use some mushrooms,
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just half of them.
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We're gonna let them
cook through quite well,
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but we still want
to retain the mushroomy
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kind of shape to
give us some nice texture.
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Cut just in half like that.
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It's probably gonna be enough.
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They take a while
to cook down as well.
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So keep it
stirring, keep an eye on it.
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Probably turn the
gas down a little bit.
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We wanted to cook and caramelize
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but we don't want
to burn on the bottom
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which I'm notorious
for doing this quietly.
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So you got to stay
alert in the kitchen.
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Great start there.
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Okay, next job we're gonna start
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the Thai kebabs, tofu kebabs.
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So I'm just gonna
turn this pan on here
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and get some
tofu from the fridge.
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You know, I used some
tofu in another episode
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so I got half a block here.
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So tofu does have a reputation
for being bland and boring,
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but we're gonna put
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a really lovely satay sauce--
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which we've done,
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hopefully dispel
any of those myths.
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So we want to chop it
into lovely, into big cubes.
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We don't them too small
because they can break up.
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We're gonna put them on skewers,
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so make sure you
keep them reasonably large
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and nice and kind
of square like that.
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And we just kind of,
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we got some little
kind of bamboo skewers here.
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And we just kind
of skewer them up
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and cook them like this,
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so it's kind of quite
a nice Thai thing too.
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Often you generally
go with the cuts of meat.
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Tofu is actually grilled
up to be really nice as well.
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So put around
about five per stick,
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just kind of a nice quantity.
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And I'll just turn that pan down
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so it doesn't get too hot.
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This will take a
little bit of time.
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Here we go.
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Look at that.
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Now, so I'm gonna put a
little bit of oil in the pan,
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so they don't stick too much.
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So we want probably
around about a tablespoon,
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and we're just
gonna put these in here
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and line them up in the pan
and have them sizzling away.
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And we'll turn
this a couple of times.
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I'm kind of rotating around.
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They will slowly
just nicely heat up
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and we'll add some
flavor in those near the end.
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Okay, let's start the satay.
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So I'll turn this pan,
I've got quite a few things
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on the burners today.
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So this is a
lovely peanut satay.
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And we're going to...
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There we go, get the
onion, start with an onion
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to really give us
a really nice sweet
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kind of a start to the satay.
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Now we're gonna chop the onions
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as fine as you can.
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You don't need to be
too obsessed about it
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but just keep
them nice and small,
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we wanted to kind of
dissolve and become invisible
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and form a
really nice sweet base
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for the satay sauce.
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Here we go, so chop
them like that, like slices,
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then we can go through.
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Just make sure
you get a sharp knife
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and we're rocking
the knife through,
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we're not pushing
it down like that,
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we're slicing it through,
you let the blade do the work.
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Again just a touch of oil,
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and get these underway.
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Now, satay goes really well...
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Ginger is a really
good ingredient for satay,
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so we're gonna
put about probably
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four
tablespoons of the stuff in.
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Again you can use
whole ginger if you want,
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but ginger is
just the ingredient
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that makes it
extra, extra special.
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And of course, some garlic.
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You get too much garlic,
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much of garlic in
this kind of dishes,
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and these are kind of
really good Thai ingredients,
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just bringing these
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lovely flavors together.
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So take a few minutes
to get up to temperature.
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Okay, the rice is boiling,
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so I'll just turn
that down as well,
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just down to really low.
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And just leave
that some of there
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so it's just bubbling.
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And keep stirring these,
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so you got to
keep your wits about,
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you know, on this one today,
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just keeping
everything not burning
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and cooking along.
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We've made a really good start
and everything's under way,
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and all the stuff that
needs to be cooked through is
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you start it as soon
you get into the meal
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and we can kind of relax
a bit more for the remainder
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once things are underway.
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So let's throw
some more items in here.
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That's nicely
kind of caramelizing,
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getting soft,
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so let's add some
more fresh ingredients.
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So we'll go with a zucchini
or courgette depending on
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like what they're
called in your country.
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Then we're just gonna
just kind of cut them in half
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and then cut them diagonally.
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So just a few different
kind of shapes ingredients
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and different
colors is really nice.
00:10:58.32\00:11:00.26
We're gonna
throw some broccoli in.
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Cut the stalk off
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and just kind of
cut it into florets.
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So just chop the bases off
00:11:06.53\00:11:07.86
and just kind
of chop it through,
00:11:07.90\00:11:11.13
and you probably
want to half them.
00:11:11.17\00:11:14.04
So you kind of
got big bite sized
00:11:14.07\00:11:16.67
shapes of
broccoli just like that.
00:11:16.71\00:11:19.84
They say it's a lovely color.
00:11:22.74\00:11:26.88
Like that, put that in.
00:11:26.92\00:11:29.82
And now some green
beans, nice and another color.
00:11:36.83\00:11:41.53
So we're gonna take the end off
00:11:41.56\00:11:42.90
so just kind of line them up,
00:11:42.93\00:11:44.83
slice the end
off, turn it around,
00:11:44.87\00:11:48.64
slice the other end
off and throw them in,
00:11:48.67\00:11:52.17
keep it nice length, you
don't want to cut them up.
00:11:52.21\00:11:55.64
We will have a
little bit of a stir.
00:11:55.68\00:11:58.51
Those kebabs I think, yeah,
I got an extra one on there.
00:11:58.55\00:12:01.25
We just start turn
over as you can see
00:12:01.28\00:12:02.62
they're starting
to brown up nicely.
00:12:02.65\00:12:05.32
So just keep turning them all.
00:12:05.35\00:12:07.42
You don't need to turn them
perfectly but as long the...
00:12:07.46\00:12:10.16
you're not keeping the same one
00:12:10.19\00:12:11.53
on the bottom
for the corrugation.
00:12:11.56\00:12:15.06
You might just turn
it down a little bit,
00:12:15.10\00:12:18.37
so they're not burning.
00:12:18.40\00:12:19.83
We don't need them
to cook too quickly.
00:12:19.87\00:12:23.07
Going well.
00:12:23.10\00:12:24.44
This satay
ingredients are coming on.
00:12:28.38\00:12:31.81
I'm gonna come back to that
and add the peanut stuff later.
00:12:34.18\00:12:39.39
So stir this curry
around, we're just keeping on...
00:12:39.42\00:12:41.42
I love these dishes we
just keep adding ingredients
00:12:41.46\00:12:43.39
to start with the
onions as the base,
00:12:43.43\00:12:45.26
add the veggies
towards, add the flavors
00:12:45.29\00:12:47.26
and just kind of
like building the house,
00:12:47.30\00:12:49.26
almost as building all
these different components.
00:12:49.30\00:12:52.73
So then I'm gonna
have some Thai curry paste,
00:12:52.77\00:12:55.34
I've got a green
Thai curry paste,
00:12:55.37\00:12:57.54
and these are my supermarkets.
00:12:57.57\00:12:59.81
Some of them are
fill with some shrimps
00:12:59.84\00:13:01.61
and oyster sauce
and things like that,
00:13:01.64\00:13:02.98
so try and find
one that doesn't have
00:13:03.01\00:13:04.35
those kind of ingredients.
00:13:04.38\00:13:05.71
But it's really, it
should be really easy
00:13:05.75\00:13:07.08
to find them these days.
00:13:07.12\00:13:08.78
So I'm gonna put
around about a tablespoon in.
00:13:08.82\00:13:12.42
Now, everyone is different.
00:13:12.45\00:13:13.79
Some of them are
stronger than others.
00:13:13.82\00:13:15.16
This one's reasonably mildish.
00:13:15.19\00:13:16.83
So do be careful that you don't
00:13:16.86\00:13:19.26
kind of overpower
it or overheat it,
00:13:19.29\00:13:21.16
but you do want some flavor.
00:13:21.20\00:13:22.83
And remember, we can
always add some at the end
00:13:22.86\00:13:24.20
if it's not quite kind
of Thai green curry enough.
00:13:24.23\00:13:27.80
Okay, one and
half cups of water.
00:13:27.84\00:13:30.84
And we're just gonna soak
and mix it through nicely,
00:13:34.81\00:13:37.51
gonna add some
honey just for sweetness
00:13:37.55\00:13:39.28
to probably
about two tablespoons.
00:13:39.31\00:13:41.18
And we're gonna pour
these through the curry.
00:13:44.85\00:13:46.96
And this is just kind
of, the flavor is kind of
00:13:50.36\00:13:52.09
all mingled together.
00:13:52.13\00:13:53.60
So this curry is
actually probably not one
00:13:53.63\00:13:55.30
that a Thai chef
would probably approve,
00:13:55.33\00:13:57.57
but it's kind of
my quick and easy way
00:13:57.60\00:13:59.73
of getting some
great Thai flavors
00:13:59.77\00:14:01.27
and nothing it tastes great.
00:14:01.30\00:14:04.67
But yeah, Thai chefs might
not approve of the way I do it
00:14:04.71\00:14:07.51
but I think it's a really great
quick way to get some flavors.
00:14:07.54\00:14:11.91
Look at that, so we may
go through for little bit,
00:14:11.95\00:14:13.82
you don't want to overcook it
00:14:13.85\00:14:15.18
'cause you don't want
the broccoli to overcook,
00:14:15.22\00:14:16.55
but probably
another five or so minutes
00:14:16.58\00:14:19.12
and that will be
looking really good.
00:14:19.15\00:14:22.39
Just try the tofu turning again.
00:14:22.42\00:14:25.83
Just keep, just
keep rotating it.
00:14:25.86\00:14:28.60
And they'll
eventually be nice and cooked.
00:14:28.63\00:14:33.23
This guy needs
a little bit more,
00:14:33.27\00:14:34.60
so the onions are little
bit, a little bit kind of raw
00:14:34.64\00:14:37.41
so you really want to
make sure it's caramelized
00:14:37.44\00:14:39.67
and nice and
soft before you embark
00:14:39.71\00:14:41.94
on making satay.
00:14:41.98\00:14:43.55
If you've just
joined us today on Cook:30,
00:14:46.61\00:14:48.98
I'm cooking my
favorite Thai dishes.
00:14:49.02\00:14:52.22
We have Thai
green curry chickpeas
00:14:52.25\00:14:55.36
and these lovely tofu
kebabs with peanut satay sauce.
00:14:55.39\00:15:00.70
We have some grilled fruit
00:15:00.73\00:15:02.76
that we're gonna
have with the apple
00:15:02.80\00:15:04.23
and cinnamon cream.
00:15:04.27\00:15:06.70
So let's get
the fruit happening.
00:15:06.74\00:15:08.40
Now before doing
I flip the board,
00:15:08.44\00:15:09.87
we've been chopping
things like onions on it.
00:15:09.90\00:15:11.41
So we don't want that kind
of flavor through the fruit,
00:15:11.44\00:15:13.54
so I flip the board.
00:15:13.58\00:15:14.98
And it's good to
have a tee here underneath
00:15:15.01\00:15:16.78
just to give it a
bit of non-slip ability.
00:15:16.81\00:15:19.81
And we're gonna start with
a fresh side with the fruit.
00:15:19.85\00:15:23.15
So you probably didn't
have a grilled fruit before
00:15:23.18\00:15:25.05
but it's actually really lovely.
00:15:25.09\00:15:26.86
So it's got a
selection of fruits
00:15:26.89\00:15:28.22
and we're just gonna
start chopping it up.
00:15:28.26\00:15:30.06
So I got a lovely pineapple here
00:15:30.09\00:15:31.69
which will probably be
the feature component of it.
00:15:31.73\00:15:35.00
So the pineapple
you just want to just
00:15:35.03\00:15:37.57
cut around the edges like this.
00:15:37.60\00:15:39.73
Good sharp knife
helps incredibly.
00:15:39.77\00:15:44.21
We can put that in the
bin or your compost store.
00:15:44.24\00:15:48.48
Chickens, it's even better.
00:15:48.51\00:15:50.05
I'm just gonna half it.
00:15:50.08\00:15:51.48
In the middle you kind
of got like a really hard
00:15:51.51\00:15:53.75
but so we want to make sure
we just kind of cut that out.
00:15:53.78\00:15:58.09
That should hopefully ping out.
00:16:01.22\00:16:02.86
We don't want to hate
that, it's just a bit unpleasant
00:16:05.06\00:16:08.30
and this one here as well.
00:16:08.33\00:16:09.66
Here we go.
00:16:14.44\00:16:15.90
We're just gonna
just slice these up,
00:16:15.94\00:16:19.54
kind of thin just about that.
00:16:19.57\00:16:21.64
And with this one here,
there's kind of no rule,
00:16:21.68\00:16:23.48
so whatever your
favorite fruits are,
00:16:23.51\00:16:25.38
just throw them
in and they will...
00:16:25.41\00:16:27.12
Every time you make
it will be different
00:16:27.15\00:16:28.72
which kind of adds to the dish.
00:16:28.75\00:16:31.22
And we're gonna put
some parchment paper in,
00:16:31.25\00:16:34.26
just to help with the clean up
00:16:34.29\00:16:37.09
or baking paper
and don't need much,
00:16:37.13\00:16:42.83
that's just gonna...
00:16:42.86\00:16:44.77
Doesn't have to go
over the whole thing
00:16:44.80\00:16:46.13
but it just
helps with the cleanup.
00:16:46.17\00:16:47.70
So just lay that
down there like that.
00:16:47.74\00:16:51.97
Oops, few of them are broken up.
00:16:52.01\00:16:53.34
It's okay.
00:16:53.38\00:16:54.71
I'm gonna add some blueberries
and I put them on as well.
00:16:59.01\00:17:03.49
Gonna add some strawberries.
00:17:03.52\00:17:06.99
Put some nice strawberries.
00:17:07.02\00:17:08.36
Try and cluster
everything kind of together
00:17:08.39\00:17:10.66
but if they
kind of wobble apart,
00:17:10.69\00:17:13.23
that's not the end of the world.
00:17:13.26\00:17:17.53
And we've got some bananas.
00:17:17.57\00:17:18.97
Trying to take the skin off.
00:17:22.20\00:17:24.07
Just slice some of these up.
00:17:24.11\00:17:26.17
Just nice diagonal
kind of way is quite nice.
00:17:26.21\00:17:30.48
I'll do another one.
00:17:30.51\00:17:33.01
So whatever your
favorite fruits are,
00:17:33.05\00:17:35.88
just throw them on.
00:17:35.92\00:17:37.25
Just gonna throw a pear on.
00:17:42.82\00:17:45.59
So we'll take out
00:17:45.63\00:17:49.66
the middle part like that,
00:17:49.70\00:17:55.14
and we're just gonna
just slice these through.
00:17:55.17\00:17:59.07
These are kind of quite hard
00:17:59.11\00:18:00.44
so we probably want to
have them reasonably thin.
00:18:00.48\00:18:02.54
They may take a bit to cook.
00:18:02.58\00:18:05.31
And how is this
going. It might just...
00:18:05.35\00:18:06.82
Let's see, it's nice and cooked,
00:18:06.85\00:18:08.18
the broccoli is pretty
much, pretty much there.
00:18:08.22\00:18:10.92
I'm just gonna turn this off
and the remaining residual heat
00:18:10.95\00:18:13.76
will help this
continue to keep cooking.
00:18:13.79\00:18:17.69
And these onions are
nearly ready to go as well.
00:18:17.73\00:18:19.76
Put those there.
00:18:22.80\00:18:24.97
I'll throw an orange on.
00:18:25.00\00:18:26.57
I was gonna throw the
orange on with the skin.
00:18:26.60\00:18:28.94
And this is gonna
look really pretty
00:18:31.87\00:18:33.34
when we cook the dish.
00:18:33.38\00:18:34.98
There is not
enough room on the tray.
00:18:35.01\00:18:39.58
I think that's all good to go.
00:18:39.61\00:18:40.95
I've got some, some
blackberries here as well.
00:18:40.98\00:18:42.95
And so we've got the
oven set to grill or broil
00:18:47.39\00:18:50.63
which means the
heat is from the top
00:18:50.66\00:18:52.09
and we want these
to have direct heat
00:18:52.13\00:18:54.13
from the top of the oven
00:18:54.16\00:18:55.76
which will bring those up
and make them really nice.
00:18:55.80\00:18:59.50
You can also do
them on the grill,
00:18:59.53\00:19:01.14
on the stove,
00:19:01.17\00:19:02.50
in a pan just anywhere
to heat them basically.
00:19:02.54\00:19:06.57
So it's all
looking good and underway.
00:19:06.61\00:19:09.74
The satay, we just
turn the heat up on this
00:19:09.78\00:19:13.01
and, oop, wrong one.
00:19:13.05\00:19:15.95
And we want to
start here finishing this.
00:19:17.99\00:19:20.32
So the main ingredient
for satay is peanut butter.
00:19:20.36\00:19:23.32
And it's just absolutely lovely
so we'll put that on there.
00:19:23.36\00:19:27.30
So we want around
about five teaspoons...
00:19:31.77\00:19:35.74
and we want to
put in some coriander,
00:19:38.44\00:19:44.48
so about a tablespoon of it.
00:19:44.51\00:19:46.82
A tablespoon of cumin...
00:19:46.85\00:19:48.52
and a drizzle of honey...
00:19:53.66\00:19:56.02
and some salt
00:20:00.30\00:20:03.33
probably about
a half a teaspoon,
00:20:03.37\00:20:07.40
and give it a good stir.
00:20:07.44\00:20:11.61
We see the ginger and the onion,
00:20:11.64\00:20:13.48
the peanut
butter and those spices,
00:20:13.51\00:20:15.44
this how you make
a lovely satay sauce.
00:20:15.48\00:20:18.61
So we want to add some water.
00:20:18.65\00:20:20.38
And this will vary
every time you make it,
00:20:20.42\00:20:22.15
so you probably
want to start off
00:20:22.18\00:20:23.52
with a round
about that much there.
00:20:23.55\00:20:26.89
And we just probably
round about a cup to start with
00:20:30.83\00:20:33.76
and we'll just
stirring it a little bit...
00:20:33.80\00:20:35.90
until it becomes a nice,
00:20:38.17\00:20:40.24
smooth satay.
00:20:40.27\00:20:44.47
Oops.
00:20:44.51\00:20:47.71
Continue and there we go,
00:20:47.74\00:20:50.15
a bit of stirring and
it's a lovely thick consistency
00:20:50.18\00:20:53.01
so just keep
adding water until it
00:20:53.05\00:20:54.48
becomes something
that looks like that.
00:20:54.52\00:20:56.82
And if you add too much water,
00:20:56.85\00:20:58.19
just add a bit
more peanut butter
00:20:58.22\00:20:59.55
so just keep adding
that those ingredients.
00:20:59.59\00:21:02.79
That smell amazing.
00:21:02.82\00:21:04.19
Now, I just realized I forgot
to put honey on the fruit.
00:21:04.23\00:21:08.93
Just kind of help for
the caramelization process
00:21:08.96\00:21:12.60
so I would just throw,
00:21:12.63\00:21:14.60
just a drizzle
of honey over that,
00:21:14.64\00:21:18.74
just adds a little
bit of sweetness and just,
00:21:18.77\00:21:20.41
just to help some to become nice
00:21:20.44\00:21:23.04
and golden and cooked.
00:21:23.08\00:21:25.78
There were we go
back in the oven.
00:21:25.81\00:21:28.25
Now, we are
going to finish this.
00:21:34.42\00:21:38.83
So the curry's got this
nice lovely liquid in the bottom
00:21:38.86\00:21:42.10
as you can see.
00:21:42.13\00:21:43.47
And it's gonna
be really flavorsome
00:21:43.50\00:21:45.23
so we want to
just finish this off.
00:21:45.27\00:21:46.74
We're gonna add some salt.
00:21:46.77\00:21:49.10
So around about half a teaspoon,
00:21:49.14\00:21:52.81
and you may want to adjust
it to your own preferences.
00:21:52.84\00:21:57.78
And we're gonna add
some coconut cream just to...
00:21:57.81\00:22:01.95
coconut milk sorry,
just to finish it off,
00:22:01.98\00:22:04.72
so I'll find my can opener.
00:22:04.75\00:22:06.45
And we're just
gonna pour this through
00:22:09.59\00:22:11.29
which is a
lovely finishing touch.
00:22:11.33\00:22:13.29
So we'll just
drizzle it through.
00:22:17.73\00:22:20.54
Look at that
lovely coconut milk.
00:22:20.57\00:22:23.87
So round about half a can
00:22:23.91\00:22:25.51
which is around
about probably 200 mils
00:22:25.54\00:22:28.71
and that just kind of
makes it a lovely and creamy.
00:22:28.74\00:22:31.38
Looking lovely
00:22:35.42\00:22:36.75
and for the
protein source of this,
00:22:36.79\00:22:38.12
I'm gonna use some chickpeas.
00:22:38.15\00:22:41.72
And I have
frozen some chickpeas.
00:22:41.76\00:22:45.09
I've cooked them
and I've frozen them
00:22:45.13\00:22:46.59
and they come out of the,
the freezer looking like that,
00:22:46.63\00:22:49.76
all hard and clumped together,
00:22:49.80\00:22:51.53
but we just get a colander.
00:22:51.57\00:22:52.90
And run some
hot water over them.
00:22:55.54\00:22:57.71
And they become
fresh and ready to use.
00:22:57.74\00:23:01.44
This is a really,
really cool thing to do,
00:23:01.48\00:23:04.85
so we're gonna dump
these in here like that.
00:23:04.88\00:23:09.42
Just run the hot water over it.
00:23:09.45\00:23:13.15
And within a few seconds
they kind of break apart.
00:23:13.19\00:23:17.93
So you can use the
can chickpeas if you like.
00:23:17.96\00:23:20.90
But these are
just an excellent way
00:23:23.53\00:23:24.90
of cooking your own chickpeas.
00:23:24.93\00:23:27.94
So gonna put
around about two cups in
00:23:27.97\00:23:29.87
which is about how
much would be in a can.
00:23:29.90\00:23:33.48
And stir them through the curry,
00:23:33.51\00:23:35.81
and that hot water
will help defrost them
00:23:35.84\00:23:37.78
and just warm them up.
00:23:37.81\00:23:40.82
And all that
needs then is a garnish.
00:23:40.85\00:23:43.92
And then it's finished.
00:23:43.95\00:23:45.29
Okay, let's make this
lovely cashew and apple cream,
00:23:48.59\00:23:51.59
so normally make cashew cream
with just cashews and water,
00:23:51.63\00:23:54.56
but I'm gonna make
it with apple juice.
00:23:54.60\00:23:56.90
So general thumb
is one cup of cashews
00:23:56.93\00:24:01.77
to one cup of apple juice.
00:24:01.80\00:24:04.34
So you can use fresh
apple juice if you want,
00:24:04.37\00:24:07.94
I'm just using
store bought apple juice.
00:24:07.98\00:24:09.78
It doesn't have any
sugar anything added.
00:24:09.81\00:24:12.15
And we're just
gonna pop on the top
00:24:12.18\00:24:14.28
just around about
00:24:14.32\00:24:17.09
half a teaspoon of cinnamon
just to give it a bit of bite.
00:24:17.12\00:24:20.79
And let's blend.
00:24:20.82\00:24:22.22
We're gonna get a
lovely apple cinnamony color.
00:24:27.63\00:24:30.43
It should be enough.
00:24:33.27\00:24:34.70
If your blender
isn't particularly strong,
00:24:38.14\00:24:39.47
you can soak the
cashews overnight beforehand.
00:24:39.51\00:24:42.34
Look at that
lovely smooth cream.
00:24:42.38\00:24:45.15
Smell the apple.
00:24:45.18\00:24:46.51
So I poured in there
00:24:46.55\00:24:47.88
and that's gonna
be a lovely addition
00:24:47.92\00:24:49.28
to go with the grilled fruit.
00:24:49.32\00:24:53.66
Okay, let's get the kebabs out.
00:24:53.69\00:24:56.16
They're looking good.
00:24:56.19\00:24:57.63
So I'm just
gonna lay them up here.
00:24:57.66\00:24:59.59
That is a way we put it
there on a dish like this.
00:24:59.63\00:25:03.00
And we just kind of
spoon some of those lovely
00:25:08.50\00:25:11.54
satay peanut sauce over the top.
00:25:11.57\00:25:16.68
I'm gonna put some on
the bowl mix it as well,
00:25:16.71\00:25:18.18
so you can add a bit
extra if you want later.
00:25:18.21\00:25:20.75
And this is just gorgeous
00:25:20.78\00:25:22.38
and goes well with
this with the plain,
00:25:22.42\00:25:23.75
kind of the
plainness of the tofu
00:25:23.79\00:25:25.35
which is now nice and crispy.
00:25:25.39\00:25:29.49
Wonderful, let's see
how the fruits going.
00:25:29.52\00:25:34.93
Oh, look at that.
00:25:34.96\00:25:37.70
Here we go, look at
that's really nice and tender.
00:25:37.73\00:25:40.30
That's only
probably five to six,
00:25:40.34\00:25:41.77
seven minutes in
the oven is all it need
00:25:41.80\00:25:43.54
and just makes it
really nice and soft and sweet.
00:25:43.57\00:25:47.01
So plate that up in the
break in this lovely tray here,
00:25:47.04\00:25:50.61
and I think we're
almost ready to serve.
00:25:50.65\00:25:53.52