Welcome to Cook 30.
00:00:21.08\00:00:23.28
I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand.
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And also author of
the Revive Cafe Cookbooks.
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And today, I'm
going to share with you
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a delicious cafe quality
meal that you can cook at home.
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And it will be
easier than you think.
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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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lots of fresh
fruits and vegetables,
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whole grains, and
wrapping it all together
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with international
flavours, and herbs, and spices.
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The best part, you
don't have to spend hours
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sliding in the
kitchen to make a great meal.
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I'm gonna show how
to make a delicious meal
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in just 30 minutes.
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On the menu today, we
have a Spanish Paella.
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We have baked vegetable chips,
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and a delicious creamy
broccoli and cranberry salad.
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And to finish off,
black almond fudge.
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Now meals in a hurry
don't happen by accident.
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As much planning as
you can do in your kitchen
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will save you a
lot of time later
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and when you want
to produce some meal.
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Make sure you start
with the clear counter,
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we've got all
of our pots, trays,
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and ingredients
are out, ready to go.
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We've the oven on
at 350 Fahrenheit,
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about 180 Celsius.
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Boiling water on the jug,
chopping board, sharp knife,
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great attitude, and
we're rearing to go.
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So we want to
start with the item
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that's gonna
take longest to cook
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and that is the
black almond fudge.
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So we'll start that now.
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And this is really
simple, all is one of these
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'throw all the ingredients
into the food processor'
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type of dishes, which I
love 'cause that's so easy.
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So we're gonna
start with them dates.
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So we're gonna use
around about a couple of dates.
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What I'm gonna do,
I'm just gonna soak them
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of boiling water,
just to kind of soften them
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before you get on with them.
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So start that right now.
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I just need a minute or
two just to hydrate it up,
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and it will just
make it easy to blender
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and they're kind
of motion to the fudge
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a lot more and cleaner too.
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So we're gonna have some oats,
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so we're gonna have a
half a cup of rolled oats.
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Put that in
there, it's half a cup.
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And we want half a
cup of almond meal,
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which is just grind up almonds.
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You can make it yourself
in a coffee grinder or blender
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if you want.
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There we go.
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And we're gonna
use some carob powder.
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Carob is like a
healthy chocolate alternative.
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So, you can but this
at most of health stores.
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So we're gonna
put it around about
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half a cup of carob powder.
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And it's kind of
really kind of quit sweetness,
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kind of a chocolaty taste
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but although that
chocolate connoisseur
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will probably disagree with you.
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Gonna add two
tablespoons of honey.
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And most of the things
gonna hold this together is,
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which you wouldn't
believe is black bean.
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So I've got a
can of black beans.
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I'm just gonna open
these and these are gonna be
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what kind of gives it a,
I suppose a bit of protein
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and kind of the
deep the flavour.
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So it's got some juice in
their we want to make sure
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we drain that out using the lid.
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Like that.
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And we're just gonna put
these black beans straight
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in food processor like this.
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You won't even
taste the black beans,
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so don't stress
too much about it.
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Got a ripe
banana, throw them in.
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And we're gonna put
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in two teaspoons
of vanilla essence.
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One, two.
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And what's next?
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Well, the dates, so
we'll just drain the dates.
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Just drain it
through the fingers.
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Oh, it's quite hot.
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Not too bad.
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It's just that minute or two,
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it's just kind
of help them along.
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And now what we need to do
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is just blend it
up in food processor.
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Now this recipe
won't work in your kind
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of this type of
blender style jug
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because it's not liquid enough.
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You want it really,
really kind of quite compact,
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so, it's not sort of
liquid type of a mixture.
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Oh, looking good.
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And look at that.
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As you can see, it's a
lovely kind of a mushy,
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kind of a
mixture, which is great.
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There's just one
more ingredient to add
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and we're gonna add
some slivered almonds.
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So these are
these almonds like this,
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so we're just gonna mix it in.
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So you want
around about half a cup.
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And they just give
really lovely kind of a crunch
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that pervades to the mixture.
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So I'll just get my spoon to...
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Get it out.
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So I'll just get
off the blade first.
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And we're just
going to spoon this.
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I've got a, just some
kind of baking dish like
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this is all you need.
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And to save on
clean up I'm gonna put
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some parchment paper
or baking paper on it.
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So just gonna
just press it in here.
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The baking paper
never does lot of fold.
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So what we'll do is we'll
just spoon it on to the...
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Into this dish there.
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So as you can see, you know,
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if you're
generally making fudge,
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you're generally
adding lots of white flavor,
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properly lots
of processed sugar,
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lots of
flavourings, probably using
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some unhealthy
biscuits to make fudge.
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This is just really helpful
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whole food's way of
making a nice fudge.
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Looking delicious.
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So we'll just push that
down here with the baking paper.
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And we're gonna
keep it nice and rustic,
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which is a good word to use
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when you got some
food that's messy.
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It's kind of get
it laid out like that.
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Perfect.
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And it's pretty much ready
to put straight in the oven.
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It will take around
about 25, maybe 30 minutes.
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So we want to get it in
there as soon as we can,
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when we start the meal.
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It will bake up and harden up.
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The second job, we
want to start the paella.
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I have trouble
pouncing this word,
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paella is kind of
what I normally call up.
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But all my Spanish
friends tell me paeio or paeia.
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Well, something
like that anyway.
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I'm not a language specialist
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so be kind of
get the drift here.
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So we're going to
start every good dish
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with a lovely onion.
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So I'm just gonna,
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oh, I've got some
fudge on my knife.
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Try not to mix ingredients
between dishes when you can.
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And a paella is kind of like
a, it's kind of a ricey dish.
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Often you find it
at big market festivals
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with these big kind of,
big trays that are heating.
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They usually have
all of that meat in it,
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sort of rice and vegetables.
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But the one today
doesn't have meat,
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we just gonna have
some nice flavours,
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lots of fresh vegetables,
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and we're just kind
of mix it all together.
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It's kind of one of
these, which again I love,
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is 'throw all the ingredients
into the pan' kind of dish.
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And all the flavours
just mingle when you end up
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with this really
lovely dish that's just great.
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So put the onion
in, get this started.
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And I'm gonna put just a
little bit of oil in here,
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just stop it from sticking.
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Then you need a
couple of teaspoons of oil.
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So don't go too crazy on it.
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Better start stirring it.
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And for this kind of dish
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you want like a
really nice lower pan.
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You can get actually get paella,
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special dishes
that they make them in.
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But just any kind of
nice low kind of dish is great
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and we'll serve it on
this dish on the table as well.
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Garlic is an
essential element to this.
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So just get
some cloves of garlic
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and press it through.
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Just put skin and all
into the garlic press.
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Like that.
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So two cloves to the job.
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Gonna add some ginger.
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So I'll put in two
table spoons of ginger.
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Which is a really
just a good stand of base
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for any dish in
the pan like this.
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And we're gonna start
chopping up some vegetables.
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So we'll start with this lovely
red bell pepper or capsicum,
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depending on what
country you come from.
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Just rip out the seeds.
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And we gonna, this is
gonna cook for quite a while
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because we're putting
this again, in the dish.
00:09:05.71\00:09:07.84
So you want to chop
this relatively chunky,
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they're gonna
reduce down on size,
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so we're gonna make sure
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we still got some
colour coming through.
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So we're gonna
leave these nice and big.
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If we're gonna add it
at the end of the dish,
00:09:18.35\00:09:20.36
we would probably
chop it a lot smaller.
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And we have the green one too.
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And the primary
reason having green one
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is certainly get
some colour added.
00:09:28.76\00:09:31.53
So whenever you
cooking any kind of just dish
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just think colour,
that's pretty much how I work.
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If I'm making
something, you just thinking,
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just picking something
from ever part of the rainbow.
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By nature, most dishes
usually end up by default
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going kind of yellow, or orangey
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or browny kind of colour.
00:09:48.25\00:09:50.39
So you got to be always
inducting lots of colours,
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especially green is a
good colour to add to things.
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Stir this up.
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Smelling great already.
Now I'm gonna add carrot.
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This carrot is
reasonably good conditions
00:10:08.37\00:10:09.77
so I'm not gonna
bother to peeling it.
00:10:09.80\00:10:11.97
It's gonna be kind of mashed
up inside this paella anyway,
00:10:12.01\00:10:15.24
so I'm just going
to just chop it in half
00:10:15.28\00:10:19.28
and then just give it
some nice thick chunky,
00:10:19.31\00:10:24.02
half moony kind of shapes.
00:10:24.05\00:10:27.82
Now I've got some mushrooms.
00:10:27.86\00:10:30.59
These are actually
looking quite nice,
00:10:30.63\00:10:31.96
I'm gonna add
these just as they are,
00:10:31.99\00:10:33.33
just throw them in.
00:10:33.36\00:10:34.80
There're gonna shrink down
00:10:34.83\00:10:36.16
and it'll give a little
bit of extra textures in dish.
00:10:36.20\00:10:38.10
If you slice them
up too hard mushrooms
00:10:38.13\00:10:40.04
just disappear into nothing,
00:10:40.07\00:10:41.40
so if you're adding
a ingredient like this,
00:10:41.44\00:10:43.64
you want to make
sure it's gonna survive.
00:10:43.67\00:10:46.74
It's gonna take around about
00:10:46.78\00:10:48.11
probably 20
minutes to cook all that.
00:10:48.14\00:10:49.84
Now I got some
lovely green beans.
00:10:49.88\00:10:52.51
Just grab a handful of these.
00:10:52.55\00:10:54.52
Just gonna line them up.
00:10:54.55\00:10:57.09
They kind of sometimes
line up, behave themselves.
00:10:57.12\00:11:00.59
Come on. It's
like herding sheep.
00:11:00.62\00:11:03.29
We just line
them with the knife.
00:11:06.09\00:11:10.40
cut one side, turn them around,
00:11:10.43\00:11:13.84
line them up again,
00:11:13.87\00:11:15.54
or you can do them
individually if you want,
00:11:15.57\00:11:16.91
but I'm all in for
time savings tricks.
00:11:16.94\00:11:22.48
It's great, so we
just turn that down little
00:11:22.51\00:11:23.98
so it doesn't burn.
00:11:24.01\00:11:25.65
And we'll add some of
the other ingredients later
00:11:25.68\00:11:27.35
which don't need
quite as much as cooking.
00:11:27.38\00:11:29.08
So you already put ingredients
in that's quite important.
00:11:29.12\00:11:31.92
So now we're gonna
start on the veggie chips.
00:11:35.16\00:11:36.76
I've prepared two oven trays,
I've got some baking papers
00:11:36.79\00:11:39.76
or parchment
paper on there already.
00:11:39.79\00:11:41.90
And we just gonna start
00:11:41.93\00:11:43.47
preparing some
vegetables to go in here.
00:11:43.50\00:11:45.33
So I'll start
with a sweet potato.
00:11:45.37\00:11:48.00
And we just gonna make slices,
00:11:48.04\00:11:49.74
so we just gonna
chop the end off,
00:11:49.77\00:11:51.51
and we're just gonna make
really thin slices like this.
00:11:51.54\00:11:55.61
So probably, what's that?
00:11:55.64\00:11:57.35
A millimetre thick,
which is probably about a,
00:11:57.38\00:11:59.85
I'm guessing about 16 an inch.
00:11:59.88\00:12:02.08
But just very, pretty much
as thinnest you can slice them.
00:12:02.12\00:12:06.09
We haven't got all day to
have them roasting in the ovens
00:12:06.12\00:12:08.19
so we want them
to cook really fast.
00:12:08.22\00:12:12.83
If you were gonna
doing it for longer period
00:12:12.86\00:12:14.50
you definitely cut them bigger,
but this is quite nice size.
00:12:14.53\00:12:19.53
I think that's
probably enough actually,
00:12:21.57\00:12:22.97
we don't need another one.
00:12:23.00\00:12:25.07
And I have got some
carrots here as well.
00:12:25.11\00:12:27.48
The same thing with the carrot,
00:12:27.51\00:12:28.84
just gonna chop the
ends off and we just gonna,
00:12:28.88\00:12:32.45
first you gonna
slice them diagonally.
00:12:32.48\00:12:34.42
It kind of just give
them much, makes them bigger
00:12:34.45\00:12:37.29
and gives a some nice
different kind of cut.
00:12:37.32\00:12:41.69
And again, if the
carrots are in good condition
00:12:41.72\00:12:43.32
you don't need to peel them.
00:12:43.36\00:12:45.29
This gonna be fine and
they'll be roasted anyway,
00:12:45.33\00:12:47.70
so now one is gonna notice.
00:12:47.73\00:12:49.66
If your carrots are you
know, little messy or dirty
00:12:49.70\00:12:51.70
you would want to peel them
00:12:51.73\00:12:53.37
but these days most carrots
come recently well washed.
00:12:53.40\00:12:57.07
There we go.
00:12:59.31\00:13:01.98
Now here.
00:13:02.01\00:13:05.01
Spread then a little bit.
00:13:05.05\00:13:07.42
I've also got some kale.
00:13:07.45\00:13:09.65
Kale is an interesting to
roast and it normally works out.
00:13:09.68\00:13:13.25
So I'm just gonna chop it off
00:13:13.29\00:13:14.62
into kind of little
rough pieces like this.
00:13:14.66\00:13:18.69
And when using kale
00:13:18.73\00:13:20.06
you don't have to
too much water in it,
00:13:20.10\00:13:21.53
you want to make
sure it's relatively dry
00:13:21.56\00:13:24.13
or else it will start steaming.
00:13:24.17\00:13:26.30
So this is kind of recently dry.
00:13:26.33\00:13:28.90
Just gonna lay it out like this.
00:13:28.94\00:13:30.64
And this will just kind of
just crisp up a little bit.
00:13:30.67\00:13:33.11
It should to be
something interesting
00:13:33.14\00:13:34.48
just have with the roast,
roasted, the other vegetables.
00:13:34.51\00:13:40.48
Here we go.
00:13:40.52\00:13:42.95
And you don't
want to use all the,
00:13:42.98\00:13:44.72
try to avoid
all these, the ends,
00:13:44.75\00:13:46.39
the rough side of end
00:13:46.42\00:13:47.76
that's pretty
hard to chew through.
00:13:47.79\00:13:49.76
It's gonna make a pleasant,
00:13:49.79\00:13:51.13
people who are eating your food.
00:13:51.16\00:13:53.46
Give this guy a bit of
stir, look at that there.
00:13:53.50\00:13:55.36
You can see the onions
are starting to caramelize.
00:13:55.40\00:13:59.83
So yeah, keep an eye on
things and just keep stirring.
00:13:59.87\00:14:01.87
Oops, the mushroom
00:14:01.90\00:14:04.81
doesn't want to
be part of the dish.
00:14:04.84\00:14:08.54
And we'll throw in
some beetroots as well.
00:14:08.58\00:14:10.15
I'm doing beetroot last
because if you do it first
00:14:10.18\00:14:12.88
everything else you
touched becomes pink.
00:14:12.91\00:14:16.05
So again, I'm not peeling it,
00:14:16.08\00:14:21.62
I'm just cutting it through.
00:14:21.66\00:14:24.23
And try and go
all the way through
00:14:24.26\00:14:25.59
and not get too many
kind of half moon pieces.
00:14:25.63\00:14:28.60
Just like that, nice and thin.
00:14:35.10\00:14:37.74
Beetroot usually takes
quite a long time to roast
00:14:37.77\00:14:40.58
but a few minutes
here should be okay.
00:14:40.61\00:14:46.35
That doesn't have to
be perfectly laid out,
00:14:46.38\00:14:48.35
just roughly like that.
00:14:48.38\00:14:52.69
Just gonna spray
some olive oil over it.
00:14:52.72\00:14:55.89
This is actually coconut oil
00:14:55.92\00:14:57.26
but olive oil is
really good as well.
00:14:57.29\00:14:58.69
Spray is really good
way of getting things on
00:14:58.73\00:15:02.10
without adding too much oil.
00:15:02.13\00:15:03.70
So you probably around
about one to two tablespoons
00:15:03.73\00:15:07.34
at must on that.
00:15:07.37\00:15:10.61
And just gonna add
little bit of extra flavouring.
00:15:10.64\00:15:12.64
So I've got smoked paprika.
00:15:12.67\00:15:15.51
Just give it a
bit of a bang around.
00:15:15.54\00:15:17.48
I'm just gonna just give it
00:15:17.51\00:15:18.85
a little bit of
sprinkle on here,
00:15:18.88\00:15:22.38
just some additional colour
00:15:22.42\00:15:25.09
and just a bit of
extra flavour coming through.
00:15:25.12\00:15:28.79
And some nutrition yeast flakes,
00:15:28.82\00:15:30.49
which you can get
at most health stores.
00:15:30.53\00:15:32.46
Sprinkle those on.
00:15:32.49\00:15:33.83
And that just, it
kind of smells very nice,
00:15:36.23\00:15:38.37
just add a little
bit of extra there.
00:15:38.40\00:15:40.24
And we'll just
putting a little bit
00:15:40.27\00:15:41.60
of salt on as well.
00:15:41.64\00:15:43.30
Just to, I might
just do with my hands.
00:15:43.34\00:15:45.67
Just a, soak it up a little bit.
00:15:45.71\00:15:49.58
And then we're
gonna put this in the oven
00:15:50.88\00:15:52.21
at the same
temperature, which is about 180.
00:15:52.25\00:15:54.05
Keep an eye on it,
if it starts to burn,
00:15:54.08\00:15:55.68
just a little bit spray of
oil again, may help things.
00:15:55.72\00:16:00.82
And this will just
00:16:00.86\00:16:02.72
become really nice
additional veggie chips.
00:16:02.76\00:16:05.79
So I'll put them
in along with fudge.
00:16:05.83\00:16:12.23
So you need to have three,
00:16:12.27\00:16:13.60
there's a three
shelf meal today.
00:16:13.64\00:16:18.41
And bakes up Paea,
Paella, Paella, Paea.
00:16:18.44\00:16:22.14
I think I got it right.
00:16:22.18\00:16:25.78
So we're going
to add some rice now
00:16:25.81\00:16:27.65
because rice is
essential part of this dish.
00:16:27.68\00:16:30.39
And rather then
to cook up some rice,
00:16:30.42\00:16:31.75
we not even cook
rice, I put some leftovers
00:16:31.79\00:16:33.76
in the fridge,
cooked, more than I need.
00:16:33.79\00:16:35.49
And it's just a great
ingredient to pull out
00:16:35.52\00:16:37.53
and thrown on to dish like this.
00:16:37.56\00:16:38.89
So here some rice
from a couple of days ago
00:16:38.93\00:16:41.60
that's absolutely fine.
00:16:41.63\00:16:43.16
So I'm just gonna put on here
00:16:43.20\00:16:45.33
and we got around about
two cups of cooked rice.
00:16:45.37\00:16:49.37
Mix it through.
00:16:49.40\00:16:51.94
I'm gonna add some kind of zest,
00:16:51.97\00:16:55.31
some lime just to give it a
little bit of extra flavour.
00:16:55.34\00:17:00.58
So with all this
lovely flavours and vegetables
00:17:01.68\00:17:05.52
that we're adding
that'll just combine together.
00:17:05.55\00:17:08.19
By the time it's being
cooking for around about
00:17:08.22\00:17:11.03
you know,
probably 20, 25 minutes,
00:17:11.06\00:17:13.46
that all are combined,
cooked through together,
00:17:13.50\00:17:15.96
and be really
lovely and flavour some.
00:17:16.00\00:17:20.37
I'm also
squishing some lime juice in
00:17:20.40\00:17:22.14
at the end as well.
00:17:22.17\00:17:25.77
I'm gonna add some tomatoes,
00:17:25.81\00:17:27.51
some just common crush tomatoes.
00:17:27.54\00:17:30.41
And you
probably want to use that
00:17:30.45\00:17:31.78
kind of crushed versions
00:17:31.81\00:17:33.68
rather than the
diced with water versions.
00:17:33.72\00:17:36.55
Not the end of the
world if that's what you have,
00:17:36.58\00:17:38.02
but it's just match
nice, so when you got a nice
00:17:38.05\00:17:40.56
kind of constantly almost
tomato soup kind of flavours,
00:17:40.59\00:17:43.69
so that's kind of a difference.
00:17:43.73\00:17:45.09
So add those.
00:17:45.13\00:17:46.46
This is two small
cans or one large can.
00:17:46.49\00:17:48.70
And we gonna add some
chickpeas or garbanzo beans
00:17:51.50\00:17:54.57
just to give it a
little bit of extra,
00:17:54.60\00:17:55.94
give it some proteins.
00:17:55.97\00:17:58.07
Traditionally, yeah,
by now you probably eating
00:17:58.11\00:18:00.51
a lot of prep fish, or sea food,
00:18:00.54\00:18:02.64
or chicken or things but
adding a good quality plant
00:18:02.68\00:18:06.65
based protein like
chickpeas is awesome.
00:18:06.68\00:18:08.45
And we're just gonna add
little bit of chilly paste
00:18:10.92\00:18:12.89
just to give it a
bit of extra oomph.
00:18:12.92\00:18:16.36
So I'm just gonna
add a bit of tablespoon.
00:18:16.39\00:18:18.19
You can kind of add
what ever heat you want,
00:18:18.23\00:18:20.46
depending on how
you like your heat.
00:18:20.50\00:18:23.13
And we're gonna add
some vegetable broth
00:18:23.16\00:18:24.77
or vegetable stock,
00:18:24.80\00:18:26.23
probably just around about a cup
00:18:26.27\00:18:27.60
just to give it an extra boost.
00:18:27.64\00:18:29.20
You can get some
really good ones at the stores
00:18:29.24\00:18:30.61
or without kind of preservatives
00:18:30.64\00:18:31.97
some flavourings, and
MSG and that type of thing.
00:18:32.01\00:18:36.51
And also the smoked
paprika we used for the,
00:18:36.54\00:18:39.91
before for the chips,
00:18:39.95\00:18:41.28
we're gonna use a
bit of this in as well.
00:18:41.32\00:18:42.65
So we're gonna put around
about a tablespoon of this
00:18:42.68\00:18:45.95
which has a really nice
smoked, kind of flavour.
00:18:45.99\00:18:51.96
Just gonna mix this around,
and we're gonna let this cook
00:18:51.99\00:18:54.66
for the next probably
you know, 15 to 20 minutes
00:18:54.70\00:18:58.90
and all these lovely flavours,
00:18:58.93\00:19:01.54
gorgeous bled
together perfectly.
00:19:01.57\00:19:05.04
If you've just
joined us on Cook 30,
00:19:06.84\00:19:08.88
we're cooking up a storm.
00:19:08.91\00:19:10.85
We have Spinach rice
paella, baked vegetable chips.
00:19:10.88\00:19:15.58
A delicious creamy
broccoli and cranberry salad.
00:19:15.62\00:19:19.39
And to finish, an amazing sweet,
00:19:19.42\00:19:21.92
black almond fudge.
00:19:21.96\00:19:25.66
So now we're gonna
made the broccoli salad.
00:19:25.69\00:19:27.03
This one is one of
my fun salads I make.
00:19:27.06\00:19:29.70
First we're gonna do the nuts
00:19:29.73\00:19:31.07
which is an
important ingredient.
00:19:31.10\00:19:32.43
So I'm just gonna heat
up the pan on the stove.
00:19:32.47\00:19:35.40
Oops, wrong gas.
00:19:35.44\00:19:37.87
And we're gonna
just put in round about
00:19:37.91\00:19:41.48
probably quarter of a cup
of pumpkin seeds, almonds,
00:19:41.51\00:19:48.35
and some sunflower seeds.
00:19:48.38\00:19:50.75
We're just gonna
dry roasting them
00:19:50.79\00:19:52.12
just to unlock a
few of the flavours.
00:19:52.15\00:19:54.09
So you want to
have unreasonably hot
00:19:54.12\00:19:55.69
but we don't have to burn them.
00:19:55.72\00:19:57.99
These nuts are reasonably okay,
so I'm just kind of keep them
00:19:58.03\00:20:03.73
just on quite a
high temperature,
00:20:03.77\00:20:06.03
and now it will just
take a couple of minutes
00:20:06.07\00:20:07.40
just to kind of get some
nice nutty flavours out of them.
00:20:07.44\00:20:10.17
So with broccoli,
I'm just gonna make it
00:20:10.21\00:20:12.24
in this bowl here.
00:20:12.27\00:20:13.74
So this is a fun
because it's not here
00:20:13.78\00:20:16.04
traditional make
a broccoli salad,
00:20:16.08\00:20:17.45
we just gonna
basically make the broccoli raw.
00:20:17.48\00:20:21.02
And you're probably
thinking, "Uh, raw broccoli."
00:20:21.05\00:20:23.15
But the dressing
that I'll make with this
00:20:23.18\00:20:24.69
is just
absolutely makes it fine.
00:20:24.72\00:20:27.62
So I'm gonna give
it all the leafy bits.
00:20:27.66\00:20:29.56
And all gonna
do, we actually gonna
00:20:29.59\00:20:30.93
just chop this broccoli through,
00:20:30.96\00:20:34.36
into really small pieces.
00:20:34.40\00:20:35.86
So we're keeping
it rough and rustic.
00:20:35.90\00:20:38.27
No kind of rules here just give
the knife through and into it.
00:20:38.30\00:20:42.30
Have fun chopping through,
broccoli going everywhere.
00:20:42.34\00:20:47.14
And it's just great.
00:20:47.18\00:20:48.91
So you want
smaller than bite size,
00:20:48.94\00:20:50.75
you probably
want a, so you know,
00:20:50.78\00:20:53.58
the bits are no
bigger than you know, prep.
00:20:53.62\00:20:56.69
This bit here that's probably
the biggest you want it.
00:20:56.72\00:20:59.92
So just keep
going through the knife.
00:20:59.95\00:21:01.69
And the broccoli will soak
out the dressing really nicely.
00:21:04.53\00:21:09.76
So put it all there. Like this.
00:21:09.80\00:21:13.64
And we're gonna
add some cranberries,
00:21:17.94\00:21:19.27
some just some
dried cranberries.
00:21:19.31\00:21:21.14
So can have around about
probably half a cup in their.
00:21:21.18\00:21:25.78
And reserve some to garnish
as well so not put them all in.
00:21:25.81\00:21:28.58
Okay, a bit of toss the nuts.
00:21:29.85\00:21:32.59
You kind of hear them
crackling and you kind of smell
00:21:32.62\00:21:34.76
the lovely nut
flavour happening,
00:21:34.79\00:21:38.99
so keep an eye on them.
00:21:39.03\00:21:41.26
And now we're
gonna make the dressing.
00:21:41.30\00:21:43.16
And this lemon, cashew
aioli, you basically need
00:21:43.20\00:21:46.94
one of these finely
blend the kind of dressings.
00:21:46.97\00:21:49.57
So just gonna put
in, a cup of cashew nuts.
00:21:49.60\00:21:52.24
And we're gonna put
in half cup of water.
00:21:55.04\00:21:59.61
We're gonna put in
the juice of two lemons.
00:21:59.65\00:22:05.02
So better just get
rid of these broccoli
00:22:05.05\00:22:07.76
top of the knife.
00:22:07.79\00:22:11.09
Not that really
matter I supposed
00:22:11.13\00:22:12.46
'cause they're
going in the same salad.
00:22:12.49\00:22:16.93
Just juice them up.
00:22:16.97\00:22:18.93
And this is one of my
most favourite dressings,
00:22:18.97\00:22:21.30
it's really quick to make.
00:22:21.34\00:22:23.34
And would you believe it,
00:22:23.37\00:22:24.71
these lemons don't
have many pips at all.
00:22:24.74\00:22:28.01
This is great.
00:22:28.04\00:22:29.84
So you want around about
00:22:32.61\00:22:33.95
four tablespoons of lemon juice.
00:22:33.98\00:22:38.32
One, two. Oops, there's a pip.
00:22:38.35\00:22:41.16
Three, four,
that's probably be enough.
00:22:41.19\00:22:44.96
Just get these nuts,
can hear them cracking.
00:22:44.99\00:22:47.40
Okay, guys, smelling wonderful.
00:22:49.86\00:22:52.37
Gonna put in a
tablespoon of seeded mustard,
00:22:52.40\00:22:56.54
tablespoon of
sweet chilly sauce.
00:22:56.57\00:22:59.37
Well, you can put any
kind of chilly in if you want.
00:22:59.41\00:23:02.58
Put around about a
quarter of a teaspoon of salt.
00:23:02.61\00:23:06.61
Add some garlic.
00:23:06.65\00:23:08.58
Like that.
00:23:12.35\00:23:14.29
And lemon, I'm gonna
put zest of the lemon.
00:23:14.32\00:23:16.22
Should have done it
00:23:16.26\00:23:17.59
before I peeled
those other ones.
00:23:17.63\00:23:18.96
We just gonna
just zest and some...
00:23:18.99\00:23:21.03
Around about a lemon.
00:23:23.97\00:23:25.90
It's actually
the oil and the lemon
00:23:25.93\00:23:28.10
that give us this
lovely lemon kind of flavor.
00:23:28.14\00:23:33.68
And these little
zesting things are really neat.
00:23:33.71\00:23:38.31
Just peel it off, there's
that little bit of zest makes
00:23:38.35\00:23:40.62
just a world of difference.
00:23:40.65\00:23:42.65
Hear these nuts crackling.
00:23:42.68\00:23:45.25
Oops, going a little bit brown.
00:23:45.29\00:23:47.56
I think I got them just in time.
00:23:47.59\00:23:49.19
I'm gonna turn the heat off.
00:23:49.22\00:23:50.93
There's enough
heat happening here.
00:23:50.96\00:23:52.29
And the residual heat in the pan
00:23:52.33\00:23:53.66
will keep toasting those.
00:23:53.70\00:23:56.16
And we're just gonna
blend, simple as that.
00:23:56.20\00:23:59.60
We want a really nice,
smooth kind of a juice.
00:24:07.81\00:24:11.51
You want to add some cashew nuts
00:24:11.55\00:24:12.88
and some water,
it's really nice blend.
00:24:12.91\00:24:16.69
Oops, left out the coriander.
00:24:16.72\00:24:20.26
So add some coriander.
00:24:20.29\00:24:22.02
So got about two
teaspoons of coriander
00:24:22.06\00:24:26.23
and keep blending.
00:24:26.26\00:24:27.83
Mean while, back at
the nut departments,
00:24:27.86\00:24:30.70
these are looking
pretty done I think.
00:24:30.73\00:24:33.34
Little bit of smoke coming up.
00:24:33.37\00:24:34.94
Look at that lovely dressing.
00:24:43.51\00:24:45.31
So we just
gonna drizzle it over,
00:24:45.35\00:24:47.92
put it through.
00:24:47.95\00:24:49.28
Reserve a bit at the
end just to kind of use
00:24:49.32\00:24:50.65
as a garnish if you needed.
00:24:50.69\00:24:52.35
Gonna add these nuts.
00:24:55.29\00:24:57.03
And again, just
reserve a couple up of the end
00:24:57.06\00:24:58.83
just so we can do
garnish if necessary.
00:24:58.86\00:25:02.10
I've a lovely round
plated to serve this on.
00:25:05.33\00:25:07.70
And we just
gonna mix this through.
00:25:10.54\00:25:12.47
Oh, hot nuts.
00:25:12.51\00:25:15.38
And that broccoli
will just soak through
00:25:15.41\00:25:17.11
all that lovely dressing.
00:25:17.15\00:25:19.21
And do you know that
that is gonna taste wonderful.
00:25:19.25\00:25:23.02
All that lemon, toasted nuts,
00:25:23.05\00:25:25.52
cranberries,
broccoli, cashew aioli.
00:25:25.55\00:25:29.09
I'm just gonna put it like that.
00:25:29.12\00:25:30.86
When you're plating up
salads let gravity to the work.
00:25:30.89\00:25:34.66
Don't kind of push
it down or anything.
00:25:34.70\00:25:40.14
And that salad is ready.
00:25:40.17\00:25:43.47
And to the final
finishing act with the paella,
00:25:43.51\00:25:45.87
gonna add some frozen peas.
00:25:45.91\00:25:48.44
Like that.
00:25:51.45\00:25:53.01
And also, I'm just gonna squeeze
00:25:53.05\00:25:55.08
in some lime juice
just to kind of give it
00:25:55.12\00:26:00.36
a better extra flavours as well.
00:26:00.39\00:26:02.62
And we'll garnish
it with the cilantro
00:26:02.66\00:26:04.63
and will be ready for the table.
00:26:04.66\00:26:08.16