Welcome to Cook:30.
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I'm Jeremy Dixon
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from the Revive Cafe
in Auckland, New Zealand.
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And also wrote the
Revive cafe cookbooks.
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And today, I'm
gonna share with you
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some of my 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 gonna be using
plant based proteins,
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whole grains, fresh
fruits and vegetables
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and tying them all together
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with delicious
international herbs and spices.
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And the best part,
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you don't have to spend hours
slaving away in the kitchen.
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I'm gonna share
the next 30 minutes
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how you can
make a delicious meal
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for your family,
and they will love it.
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On the menu today, we
have my Mexican favorites.
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We have a
vegetarian nachos beans
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with a Mexican guacamole salad.
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We have soft
corn tortilla wedges
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and the zingy tomato salsa
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and a wonderful
dessert to finish,
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a mango and
raspberry coconut ice.
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Now preparing a
meal in a very short time
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does not happen by accident.
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A lot of planning
needs to go into it.
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So if you can get your work flow
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and retain happening at
home in your home kitchen,
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it can make a massive difference
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to enjoyment of cooking
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and the speed that
you can get meals out.
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Start with the
very clear work counter.
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With all the
things that you have,
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you gonna need to cook with.
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We got a great
chopping board, sharp knife,
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and the oven is
already on, at 350 Fahrenheit,
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which is about 180 Celsius,
and we're all ready to go.
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So the first job is we want
to do the lovely nachos beans.
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So I have got a
pot on the stove here,
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so I'm just gonna turn
this on, get it heated up.
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I'm gonna start
with little bit of oil.
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And we're not deep frying here,
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what we need is
probably a couple of teaspoons
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just to give the
pan nice and non stick.
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And we're gonna start
with this lovely nachos bean
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kind of casserole stew thing,
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which is lovely
Mexican with an onion.
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And onion is always
a great place to start
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when you're cooking.
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In fact at home sometimes,
I'll get home and I'll start,
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I won't even know what
I'm gonna have for dinner,
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but I'll just put a
pan on and put some onions
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and garlic and
ginger in and then decide
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what dish I'm
gonna cook for dinner.
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It's actually universal
way to start any kind of meal.
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So we're gonna make
some finely chopped onions,
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don't have to be
too chefy about it,
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just something like that.
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And make sure your
pantry is always stocked
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with onions and
garlic and ginger.
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So it's always a universal way
to add such a base to a meal.
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When I first started
cooking, when I wasn't a chef,
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I kind of wonder why some
of my dishes that looks good
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and I thought they had
all the necessary ingredients.
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But they kind of let,
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a kind of deep
the base of flavor.
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I mean I started
becoming more kind of chefy
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and then running
cafes, I would think of that,
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that first initial start base
of onions, garlic and ginger.
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Although we don't
have ginger today.
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Make some massive
different stew dish
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in terms of preparing
good based all other flavors
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to kind of work with.
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So we better add some garlic.
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So I'll grab probably
three cloves of garlic.
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Now I put up my
garlic press here.
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It's going all, I'm
just gonna press it through
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to save time.
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Here we go, get that underway.
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And I'm gonna add some celery.
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And we're gonna
just trim off these ends.
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You continually
use most of the celery.
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And just kind of just...
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Again just cut it long ways,
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so the part of the
cage cooking quickly
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as you know
economize on your cuts.
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So instead of cutting
this whole thing like that,
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I'm gonna cut it in
half again and do that
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and that's gonna half a
number of cuts I need to do.
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So always be thinking ahead
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thinking how you
can do things quicker
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and you know, just
taking little short cuts.
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Here we go, so let's gonna
make those mingle around it
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for probably
around about five minutes,
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I'm gonna turn it
down so it doesn't burn.
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And we want those to
kind of get nice and soft
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and all sweetness
will come out of them.
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We need to add
the next ingredients.
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The other ingredient I'm gonna
add today actually is cilantro.
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And cilantro is a lovely herb.
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In fact, with this one
herb you can use a lot more
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in your cooking is cilantro
or called coriander often.
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And it's used lot
in Mexican cooking,
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Indian cooking, in
fact right around the world.
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But what I'm gonna do is,
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I'm gonna basically
trim these ends off,
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so just trim this
little back ends off
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and put them in the rubbish.
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And basically half of it
I'm gonna use for the salad,
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all the leafy part.
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And these
stalky bits at the end,
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you most possibly may
just throw away each time,
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it had a huge
amount of flavor in them.
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So I'm gonna, I'm
just gonna slice these,
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just very, very finely like that
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until I've got mainly
all the stalks through.
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I'm going to use that
as the base for our nachos.
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And these cook up and have
a really lovely fresh taste.
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So kind of using
two parts of that herb.
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I keep my herbs in a
little wet paper towels.
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I'm just gonna
put this back in here
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just to stop it from drying.
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Cilantro, coriander,
they really love to dry out
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so always keep it
in a wet paper towel.
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Five minutes later
that will have dried out.
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So it's a good
start to the nachos.
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I shall might add
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and I don't think I've forgotten
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is an orange
capsicum or bell pepper,
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just for some nice color.
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And we're just
gonna slice this like that
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and again you need a
shredded sharp knife here
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to perform these
kind of maneuvers.
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And again when you are
using knives, it's nice,
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I'm slicing through
it, I'm not slicing down,
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I'm slicing through.
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I mean you want to
let the blade do the work.
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And now this will
be really sweet also,
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all these ingredients in here
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brought a very lovely
sweet base to this dish.
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For the next recipe,
gives a little bit of stir.
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Oh, the smell of it,
cilantro, coriander is just...
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Oh, it's amazing,
this smells lovely
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and the garlic and the onions.
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This gonna be a great base.
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So now I have the...
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We're gonna come
back to it shortly.
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We're gonna now do the
salad while I've got some time.
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And I've got lovely
Mexican guacamole salad
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which you
probably never done before.
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So just gonna
start with the bowl.
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I love rustic wooden bowl,
so if you get any opportunity
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to get some of
those to your kitchen,
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make sure you buy them.
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They're really good and
often really inexpensive.
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We're just going to add
some different ingredients.
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So I'm gonna start with some...
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This is rocket.
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As you can see it's a regular,
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it's kind of like a lettuce
you can buy in a super market.
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As you can see it's
kind of a little bit,
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that's in good condition
but it's looking bit lifeless,
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just a little
spray of water over that.
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And just give it a little
bit of flick up like that.
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And you can just see
it, just comes to life,
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it glows and it's
just kind of wakes it up
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and saying "I'm
ready" so there we go,
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so probably want about
two cups, not a huge amount.
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Cherry tomatoes, I'm
gonna add some of these.
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I'm just gonna have these.
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Say you probably
want about a cup.
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And we're just gonna
slice through them into half.
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If you can be clever,
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you can slice
through multiple at a time.
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You do need a very sharp knife.
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If not you can just
do them individually
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or you can actually just
throw cherry tomatoes in whole,
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it just work
wonderful like that.
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Instead of the
rocket or the regular,
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you can just use baby spinach,
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cos lettuce is really nice
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and so there's a lots of
different options you can use.
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You can use some
spring onions or sweet onions
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or whatever they're
called in your country.
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Again we're just gonna
bring it round into quarters
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and then slice it really thinly.
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You don't want to
overdo spring onions
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or put too bigger chunks,
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it's almost like an
onion so you kind of...
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it's not pleasant
having massive chunks
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raw in your salad
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so I actually chop
it up relatively fine.
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I'm gonna add, so to make a mix
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I'm gonna add some
corn and black beans.
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And again with your
beans, you can come up yourself,
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but it's truly convenient
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having can beans in your pantry.
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And some can corn.
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You can use fresh
corn if you got it.
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Or even just get some
frozen corn out of the freezer.
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In that case you probably just
want to run on some hot water
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just to defrost it.
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But doesn't
actually need cook to such.
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So just drain them off.
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I'm going to put these in here.
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Look at that.
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Now these beans
have actually got,
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see they got like kind
of a bit of salty thing
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happening with them.
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I'm actually not
gonna want them in the salad
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so I'm just gonna
do a surprise maneuver.
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And we're just gonna
drain some water through,
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just to get rid of that.
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Because it's not
gonna, you just want beans
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that are actually beans
not full of other things.
00:10:02.26\00:10:06.43
So just give it a light
rinse that through the column
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to get rid of
that kind of juice.
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And so we just got
individual happy black beans.
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Let's be look at
that, see it just...
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it's gonna look much
better through the celery
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they kind of pour
and work like the corn.
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We're just gonna add other
kind of brown make in there,
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it's going to
take away the color.
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These are doing, look at that,
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it's coming along
nicely, it's not burning
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and it's smelling amazing.
00:10:41.64\00:10:46.24
Now so we go with the basic,
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that kind of a hard
ingredient to the salad.
00:10:47.88\00:10:49.94
We want to
dressing and this dressing
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is basically it's a guacamole
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so it's kind of a
cheese Mexican dressing.
00:10:56.35\00:11:00.06
So I'm just gonna get a avocado.
00:11:00.09\00:11:04.16
And just gonna peel that
and mix up all the dressing,
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it's kind of like a
runny guacamole dressing.
00:11:09.90\00:11:13.84
One, two halves,
00:11:17.87\00:11:23.11
and we just want
to get the end up.
00:11:23.14\00:11:26.88
I'm just gonna get a
fork and push it through...
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just.
00:11:32.75\00:11:34.89
This avocado is probably
slightly on the harder side.
00:11:34.92\00:11:38.46
I'd rather have a
harder green avocado
00:11:38.49\00:11:41.16
than the soft brown one.
00:11:41.20\00:11:42.93
So just kind of give it as much.
00:11:42.96\00:11:48.77
Squishing as you can to
get it down into pieces.
00:11:48.80\00:11:51.47
Doesn't take too long.
00:11:55.24\00:11:59.01
So I think get the
avocado nice and mushy.
00:11:59.05\00:12:03.45
I have a few
little bits thrown there,
00:12:03.49\00:12:04.82
it's quite nice often to have
little chunky bits in salads
00:12:04.85\00:12:06.65
so trying to keep...
00:12:06.69\00:12:08.89
I'm gonna add the
rest of the cilantro
00:12:08.92\00:12:10.49
we had before.
00:12:10.53\00:12:12.29
So we better
move that out the way,
00:12:12.33\00:12:13.66
so you can see what's happening.
00:12:13.70\00:12:15.46
And we just gonna use, I'm
gonna cut the ends of this.
00:12:15.50\00:12:19.57
But these nice bits of the
end make really nice garnishes,
00:12:19.60\00:12:22.54
so I'm just gonna put this
back in my little paper towel.
00:12:22.57\00:12:25.87
And that's just
gonna be reserved
00:12:25.91\00:12:27.24
for garnish on top later.
00:12:27.28\00:12:28.88
These other bits I'm gonna
chop through relatively roughly.
00:12:28.91\00:12:34.28
Put them in the dressing,
00:12:34.32\00:12:36.92
we're gonna throw in
a tablespoon of honey.
00:12:36.95\00:12:39.25
We're gonna throw
in little bit of salt,
00:12:44.59\00:12:47.00
about quarter of teaspoon.
00:12:47.03\00:12:50.87
And I'm gonna put in
some lemons and limes
00:12:50.90\00:12:54.94
which are
lovely flavors to have.
00:12:54.97\00:13:00.08
So I'll juice
some of these guys.
00:13:00.11\00:13:01.94
Now the limes don't have pips,
00:13:11.59\00:13:12.92
so I'm gonna pour
that in straightaway
00:13:12.95\00:13:14.99
and the lemons do,
00:13:15.02\00:13:17.46
see if we can
get the lemon juice
00:13:17.49\00:13:18.83
some are there any pips.
00:13:18.86\00:13:21.03
They always want to
join the salad party.
00:13:21.06\00:13:24.77
I'll pour through my fingers.
00:13:24.80\00:13:26.74
There's always one that gets in.
00:13:31.11\00:13:32.97
Got him.
00:13:33.01\00:13:35.41
I'm just gonna
put on some red onion,
00:13:35.44\00:13:37.55
so you only want
around about half a one.
00:13:37.58\00:13:41.02
And we just gonna chop
it really, really finely.
00:13:44.65\00:13:49.49
You must get that little
bit of skin of the edge there.
00:13:49.52\00:13:51.83
Now some of these
ingredients in the dressing
00:14:02.04\00:14:03.37
can probably go on the salad.
00:14:03.41\00:14:06.88
Show you how you can
make a really nice dressing.
00:14:06.91\00:14:11.08
And I think
that's almost everything.
00:14:11.11\00:14:13.62
So give it a stir around
00:14:13.65\00:14:15.82
for our lovely
guacamole dressing.
00:14:15.85\00:14:18.05
Oh, I've got the capsicum.
00:14:23.49\00:14:25.36
So bit of orange capsicum here.
00:14:25.39\00:14:27.96
So I'm gonna add in.
00:14:28.00\00:14:30.57
And we just kind
of cut the middle out.
00:14:30.60\00:14:34.04
And just to go
along with the salad,
00:14:34.07\00:14:35.40
we're gonna
relatively finely dice it.
00:14:35.44\00:14:37.81
We just chop it into strips.
00:14:37.84\00:14:39.27
And...
00:14:44.41\00:14:45.75
give it a slice
in other direction.
00:14:48.95\00:14:51.55
So you can see the salad
comes here just about throwing
00:14:51.59\00:14:53.86
lots of different
colorful fresh ingredients
00:14:53.89\00:14:57.89
in a bowl.
00:14:57.93\00:15:01.46
I'm gonna mix
this around as well.
00:15:01.50\00:15:06.23
You may want to add
more avocado if you want.
00:15:06.27\00:15:08.94
It will be a smallest avocado.
00:15:08.97\00:15:10.97
This is gonna
really combine well
00:15:11.01\00:15:14.81
and they're nice and unique.
00:15:14.84\00:15:16.91
Beautiful,
colorful, Mexican limey,
00:15:16.95\00:15:20.42
lemony avocadoy salad
that you're gonna love it,
00:15:20.45\00:15:24.49
it's gonna be fantastic.
00:15:24.52\00:15:27.82
And that it's already to go.
00:15:27.86\00:15:31.13
So let's add some
more ingredients to here.
00:15:31.16\00:15:33.16
Back to the curry,
I mean nachos beans,
00:15:33.19\00:15:37.57
so we're gonna add some of these
00:15:37.60\00:15:38.93
other great Mexican ingredients.
00:15:38.97\00:15:42.50
We have got some
red kidney beans.
00:15:42.54\00:15:45.64
So I'm just basically
opening cans and firing,
00:15:45.67\00:15:48.68
we got this
lovely base of flavor.
00:15:48.71\00:15:51.61
And these other ingredients
00:15:51.65\00:15:54.18
will just make it
lovely all over that.
00:15:54.22\00:16:00.76
Moisture and
they won't be too bad.
00:16:00.79\00:16:03.66
Got some corn, again you can
use fresh corn or frozen corn.
00:16:03.69\00:16:10.03
And cans are
lovely to have in the...
00:16:10.07\00:16:12.63
in your pantries
especially during winter
00:16:12.67\00:16:14.40
when a lot of
vegetable aren't available.
00:16:14.44\00:16:17.94
We've got some
white butter beans.
00:16:17.97\00:16:19.84
Again drain them all.
00:16:26.61\00:16:28.28
And what's gonna
wrap it all together
00:16:32.79\00:16:34.12
is a can of diced tomatoes.
00:16:34.16\00:16:36.22
Yep, getting good
at opening cans today,
00:16:40.16\00:16:42.73
and put everything in there.
00:16:42.76\00:16:46.20
Along with that we're
gonna add some chilies.
00:16:46.23\00:16:49.40
I'm gonna use some
chilly paste, chilly puree,
00:16:49.44\00:16:51.84
about a tablespoon.
00:16:51.87\00:16:53.31
You can add fresh chilies
00:16:53.34\00:16:54.68
or any kind of
chilliness things you have got,
00:16:54.71\00:16:57.21
and obviously you can add that
00:16:57.25\00:16:58.58
depending on what
sort of a heat you want.
00:16:58.61\00:17:00.78
If you don't like heat,
you don't need to add at all.
00:17:00.82\00:17:03.69
Gonna add some salt,
put in half a teaspoon.
00:17:03.72\00:17:07.42
Gonna add some honey
00:17:07.46\00:17:08.79
just to give a
little bit of sweetness.
00:17:08.82\00:17:10.16
And that is underway
00:17:17.10\00:17:18.50
and it's
basically nearly finished.
00:17:18.53\00:17:23.10
If you've just
joined us on Cook 30,
00:17:23.14\00:17:24.74
we are making my
Mexican favorites.
00:17:24.77\00:17:27.68
We have vegetable nachos beans,
with a Mexican guacamole salad.
00:17:27.71\00:17:32.88
We also have soft
corn tortilla wedges
00:17:32.91\00:17:35.48
and a zingy tomato salsa.
00:17:35.52\00:17:38.79
And for dessert a lovely
mango and raspberry coconut ice.
00:17:38.82\00:17:45.19
Okay, next job is we
want to do is tortillas.
00:17:45.23\00:17:47.96
And here these
lovely soft corn tortillas.
00:17:48.00\00:17:51.13
You can get in health
shops and Mexican shops
00:17:51.17\00:17:53.13
and national shops,
there's some on super markets.
00:17:53.17\00:17:55.64
Another kind of tortillas
they use in taco trucks
00:17:55.67\00:17:57.67
and Mexican restaurants,
00:17:57.71\00:17:59.17
so want around
about ten of these guys
00:17:59.21\00:18:00.81
and they're just made from corn
00:18:00.84\00:18:03.21
so they're
already lovely product,
00:18:03.24\00:18:04.58
they're gluten free.
00:18:04.61\00:18:05.95
So we're gonna, we just gonna
just make them into wedges.
00:18:05.98\00:18:09.58
So you kind of
think soft corn chips.
00:18:09.62\00:18:12.05
And just cut them
into six like that.
00:18:12.09\00:18:16.12
I'm just gonna spread
around this baking tray
00:18:16.16\00:18:18.09
I've already put some
parchment paper on it.
00:18:18.13\00:18:21.26
And just throw them
around, so we've ten,
00:18:21.30\00:18:24.33
about ten of them
times about six per thing,
00:18:24.37\00:18:26.84
so it's probably
around about 60 per tray.
00:18:26.87\00:18:31.64
Just gonna throw
them out like this,
00:18:31.67\00:18:33.27
they don't need even cooking,
00:18:33.31\00:18:34.64
they really just need
a little bit of warming,
00:18:34.68\00:18:36.31
just a little bit of oil
just to bring them along.
00:18:36.34\00:18:40.78
So we don't need to
be too fussy about it.
00:18:40.82\00:18:44.65
But just make sure
they kind of separated.
00:18:44.69\00:18:46.86
And kind of them most of get
a bit of a portion of them oil,
00:18:46.89\00:18:50.76
we're gonna spread
little bit of olive oil over
00:18:50.79\00:18:53.73
just like that,
00:18:53.76\00:18:55.83
just to give them
a little bit of love
00:18:55.86\00:18:58.17
and pop them in the oven.
00:18:58.20\00:18:59.60
Throw it around
about 350 Fahrenheit
00:18:59.63\00:19:02.10
which 180 Celsius,
00:19:02.14\00:19:03.81
and we're just warming
them to probably about around
00:19:03.84\00:19:05.51
about five minutes
00:19:05.54\00:19:06.88
as all they need just to
get nice and warm on the inside.
00:19:06.91\00:19:10.75
So it's salsa time.
00:19:10.78\00:19:12.38
Grab a nice
bowl, mix in new bowl,
00:19:12.41\00:19:14.48
save on dishes.
00:19:14.52\00:19:16.48
So we gonna start with tomato
00:19:16.52\00:19:18.52
which is obviously a
good salsa ingredient.
00:19:18.55\00:19:21.56
So I'm just gonna
take off the end to them.
00:19:21.59\00:19:23.96
And you want nice
flavorsome tomato.
00:19:23.99\00:19:25.59
These were vine tomatoes,
00:19:25.63\00:19:27.10
they had a little vine
things sticking out of them.
00:19:27.13\00:19:29.66
And quickly we just
want to just chop them up
00:19:29.70\00:19:31.73
so there's many way of doing it,
00:19:31.77\00:19:33.77
but effectively I just
like cutting them into rings,
00:19:33.80\00:19:36.94
and then just
cut them like this.
00:19:36.97\00:19:40.31
And you can kind of
have more of a mushy salsa,
00:19:40.34\00:19:42.54
but I quite like it when
it's actual individually defined
00:19:42.58\00:19:45.41
kind of little
mini cubes of tomato
00:19:45.45\00:19:48.35
but often it does depend
00:19:48.38\00:19:50.09
on what kind of
tomato you end up getting.
00:19:50.12\00:19:54.92
So don't forget to
use the ends as well.
00:19:54.96\00:19:58.59
But again you can be
quite rustic about it,
00:19:58.63\00:20:00.03
you don't need to be too exact.
00:20:00.06\00:20:01.83
So the thing that I
really like about Mexican food
00:20:07.90\00:20:09.70
is all the fresh alive
flavors that are in it.
00:20:09.74\00:20:13.01
It's just wonderful
having all these cilantro, lime,
00:20:13.04\00:20:16.31
lemon, tomato,
00:20:16.34\00:20:19.51
and obviously the
odd chili in as well.
00:20:19.55\00:20:24.85
The salsa, little bit of work
but we get there in the end.
00:20:24.89\00:20:29.29
Put those lovely
tomato. Look at that.
00:20:29.32\00:20:33.03
Four tomatoes,
00:20:33.06\00:20:34.40
they're probably bit
more like a shred here
00:20:34.43\00:20:37.00
but this gonna, you can
never have too much salsa.
00:20:37.03\00:20:41.44
Just give that a
little bit of a wipe.
00:20:41.47\00:20:43.30
And we're gonna
throw in juice of a lime.
00:20:47.04\00:20:51.11
You want some nice right here.
00:20:51.15\00:20:53.15
Actually you only
squeeze it through fingers
00:20:53.18\00:20:54.52
because these limes
don't have any pips at all.
00:20:54.55\00:20:56.75
Put little bit of salt,
about quarter of a teaspoon.
00:21:03.26\00:21:07.96
And we gonna add some red onion.
00:21:08.00\00:21:10.90
Put little bit of color,
00:21:10.93\00:21:12.27
little bit of
extra zing as well.
00:21:12.30\00:21:14.04
Just like this,
really nice and fine.
00:21:19.04\00:21:21.94
You don't want to be
finding big chunks of onion
00:21:21.98\00:21:25.18
in your salsa or any
dish for that matter.
00:21:25.21\00:21:28.22
Mix and throw there.
00:21:34.82\00:21:36.39
And got some more cilantro
00:21:38.66\00:21:41.96
which is, would just
give us amazing freshness.
00:21:42.00\00:21:44.73
Oops, there's a bit
of dead leaf in there.
00:21:44.77\00:21:47.37
So we just going to again
save a couple for garnish,
00:21:47.40\00:21:51.11
and chop every thing
else up nice and fine.
00:21:51.14\00:21:53.84
We can include the stalks
00:21:53.88\00:21:55.21
so we need to
get to the stalking
00:21:55.24\00:21:56.58
just, just start,
chopping closer together.
00:21:56.61\00:21:59.91
And then finish when you
kind of get to the brown stalks
00:21:59.95\00:22:03.42
at the end we don't want those.
00:22:03.45\00:22:06.02
This is a lovely salsa.
Just gonna mix it right up.
00:22:06.05\00:22:09.26
We got too much in
the dish happening here.
00:22:09.29\00:22:12.56
I remember once I
did a stir fry recipe,
00:22:12.59\00:22:15.16
I made a live demonstration
00:22:15.20\00:22:16.93
and I ended up putting
too much stuff in the pan,
00:22:16.97\00:22:20.14
ended up trying to flip this pan
00:22:20.17\00:22:22.04
full of these
different ingredients
00:22:22.07\00:22:23.41
and stuff just went everywhere.
00:22:23.44\00:22:25.74
So it's because you
and I you don't mind
00:22:25.77\00:22:28.34
about these type
of things hopefully.
00:22:28.38\00:22:30.75
And there we go,
there's just a lovely salsa,
00:22:30.78\00:22:32.61
all those flavors in the end.
00:22:32.65\00:22:35.25
Just a very simple one
00:22:35.28\00:22:37.45
and that would just allow
all the other Mexican things
00:22:37.49\00:22:41.16
we've got so I hope,
00:22:41.19\00:22:42.52
I made a little bit
mess here, that's okay.
00:22:42.56\00:22:46.33
So we're gonna
add some more things
00:22:46.36\00:22:47.70
to the nachos now,
00:22:47.73\00:22:49.86
so I'm just gonna add
another can of tomatoes.
00:22:49.90\00:22:53.74
I'm just gonna use
crushed tomatoes this time.
00:22:53.77\00:22:57.27
These are kind of less watery,
00:22:57.31\00:22:58.87
just to kind of give a
more of a fuller tomato body.
00:22:58.91\00:23:03.75
It's gonna go
around really well.
00:23:03.78\00:23:07.95
And also I'm gonna
grate some zucchini,
00:23:07.98\00:23:12.09
so you could
use a food processor
00:23:12.12\00:23:14.09
but 'cause it's two of them,
00:23:14.12\00:23:16.52
it's not probably
worthy effort to wash it.
00:23:16.56\00:23:18.69
So I'm just
gonna just grate these
00:23:18.73\00:23:20.20
using a hand
grater, just like this.
00:23:20.23\00:23:24.53
Only takes a few seconds.
00:23:24.57\00:23:27.40
That will just kind of
blend up inside of the dish.
00:23:27.44\00:23:33.24
Skip on the floor there.
00:23:33.27\00:23:35.21
We're going to stir
that around just like that.
00:23:35.24\00:23:39.48
And then we're kind of cooking
the remaining few minutes
00:23:39.51\00:23:42.08
and kind of give a lovely,
00:23:42.12\00:23:43.45
lovely kind of mushy
body kind of squishy taste
00:23:43.49\00:23:46.96
in your mouth when you eat it,
00:23:46.99\00:23:48.32
it's kind of a
lovely way of doing it.
00:23:48.36\00:23:49.69
Add little bit of green as well.
00:23:49.72\00:23:51.06
It never hurts to add color.
00:23:51.09\00:23:53.03
So we give it a
few more minutes,
00:23:53.06\00:23:54.50
and that will be
ready for the table.
00:23:54.53\00:23:56.33
Oh, squish of lime
juice, using lots of lime today.
00:23:56.36\00:23:59.30
So make sure you add
these flavors on everything.
00:23:59.33\00:24:04.17
That go a long way.
00:24:04.21\00:24:05.54
Just add that
extra touch of flavor.
00:24:05.57\00:24:07.64
And if somebody eat
they are kind of, hmm,
00:24:07.68\00:24:10.21
that tastes great.
00:24:10.25\00:24:11.88
So turn up just a little
bit, just to keep cooking
00:24:11.91\00:24:16.28
and now for finale,
00:24:16.32\00:24:17.65
the raspberry and
mango coconut ice.
00:24:17.69\00:24:20.86
I love the dessert, very simple.
00:24:20.89\00:24:23.29
So we're put in two
cups of mango chunks,
00:24:23.32\00:24:26.36
and they're frozen of course
00:24:26.39\00:24:27.73
because it's
kind of an ice recipe,
00:24:27.76\00:24:29.50
and just one cup of raspberries,
00:24:29.53\00:24:32.53
so it's probably around
about a couple of raspberries
00:24:32.57\00:24:36.14
and we gonna put
some coconut milk.
00:24:36.17\00:24:40.91
Make sure you
give it a good shake,
00:24:40.94\00:24:44.28
and pull this,
00:24:44.31\00:24:46.31
and probably want
around about a cup
00:24:46.35\00:24:47.68
which is just over half a can.
00:24:47.72\00:24:50.62
And this will blend up
to be a lovely dessert.
00:24:50.65\00:24:54.22
Just can find
the lid, here it is.
00:24:57.29\00:25:01.33
Also honey for a sweetness,
00:25:01.36\00:25:02.80
raspberries can be
little bit on the tart side,
00:25:02.83\00:25:06.60
and also I'm gonna
zest in a little bit of lime
00:25:06.63\00:25:10.04
just to,
00:25:10.07\00:25:13.58
add a little bit of
extra zest in there.
00:25:13.61\00:25:17.38
These little zesting
blades, they're really nice.
00:25:17.41\00:25:19.31
And blend it up.
00:25:23.28\00:25:24.82
You may add a
little bit of water
00:25:32.89\00:25:34.23
but you want to
just creaming like that.
00:25:34.26\00:25:36.36
And that would
be a lovely dessert
00:25:42.04\00:25:44.61
with that lovely,
mango and raspberry,
00:25:44.64\00:25:48.24
and we'll do a little garnish
00:25:48.28\00:25:49.61
and that will look
and taste fantastic.
00:25:49.64\00:25:53.21