Welcome to Cook 30.
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I'm Jeremy Dixon
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from the Revive Cafes
in Auckland, New Zealand
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and also author of
the Revive Cafe Cookbooks.
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And today I'm gonna
show you a cafe quality meal
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that you can
easily 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 it all
together with delicious
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and
international herbs and spices.
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And the best part,
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it will not take you forever
in the kitchen to make it.
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I'm gonna show you
how simple it can be
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in just 30 minutes.
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On the menu
today, we have Gado Gado,
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which is a
lovely Indonesian dish
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with vegetables and tofu.
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We're gonna smell
this with a satay sauce.
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We have fresh Rice Paper Rolls
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with a lovely
Asian dipping sauce
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and to finish off, a
refreshing Berry Iced tea.
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Now if you wanna make
a meal in a short time,
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it's important that
your kitchen is prepared,
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doesn't just happen by accident.
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We got a clear work
surface, nice chopping board,
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sharp knife,
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all the ingredients
around that we're gonna need,
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we have boiling
water in the jug,
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pan's on the stove
and a great attitude,
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ready to go.
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So the first
thing you want to do
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is the things that
are gonna take longest.
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So when you get
home, plan your meal ahead
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and start with what's
gonna take the longest to cook.
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So we're gonna
start with potatoes.
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I'm gonna turn the
gas on, this one here
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and I've got some
boiled water, so pour that in.
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We're just gonna pour some.
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Potato's a kind of
a nice little feature
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of the gado, gado dish.
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This is kind of
an Indonesian dish,
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it's kind of like a...
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Vegetables stir
fry, salady type of thing
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but what makes
is the peanut sauce.
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We're just gonna put in some
little interesting ingredients
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to start with.
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So we're just
gonna use some potatoes.
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Look, I'm gonna use some little,
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kind of, baby potatoes.
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I don't need many,
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if you got normal
size potatoes, it's fine.
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But wanna make sure we're
chopping them into little,
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kind of, nice
little bite sized pieces.
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So I'm just gonna chop
them in quarters like this.
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And again it's very important,
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is one piece of
kitchen equipment
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you can get at home,
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that is a really
nice sharp knife.
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So don't just have ten
blunt knifes in your draw,
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make sure you
just specially can get
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a nice good
chef's knife like this
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and make cooking
much easier and fun
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and you get a
better quality product too.
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So we're gonna
fry those in this pot,
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these will take around,
maybe 15 minutes to cook.
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So we wanna get them underway,
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so they're not holding us
up at the end of the meal.
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So when they start
to, kind of, bubble over,
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I'll turn them down a bit.
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Leave the lid on,
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so it kind of
cooks economically.
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Next ingredient is tofu.
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It's a very nice
substitute for, kind of, chicken
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in Indonesian or Asian dishes.
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So I've got some firm tofu,
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normally comes with water in it.
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So I'm just
gonna drain it first,
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so we don't get
water over everything.
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And I'm just gonna
chop it into cubes.
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So tofu comes like this.
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It's just made from soya beans,
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has a reputation for
being really bland and boring
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and it would be,
if I eat like this
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but if you use
lots of lovely flavors,
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you can really...
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It soaks up
flavors well and, kind of,
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goes nicely with
this style of dish.
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So we're just gonna
go for one centimeterish,
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probably slightly
smaller or half inch cubes.
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And I start the
gas on this pan here.
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Just a little bit of oil,
put around about a tablespoon.
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And get it underway and cooking.
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And what you don't
wanna do with tofu,
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this would, kind of,
dry the moisture out of it,
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make it slightly
crispier and harder
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and just be quite pleasant
to eat the peanut sauce.
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I'm just gonna put
probably around about
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half a teaspoon of salt
on it, just to help it long,
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it's gonna soak up
all the flavors later
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but that just helps to
give it a bit of a start.
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So those are two, the
cooking jobs on the stove
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and once that kind of heats up,
we'll turn that down as well.
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So it doesn't burn.
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And again that will
probably take around about
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10, 15, maybe 20
minutes to, kind of,
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it will shrink down a little bit
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become a little
bit crunchy and crispy.
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So now we wanted to make
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the peanut sauce in the blender.
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And this is...
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As a peanut satay sauce,
kind of interchangeable terms,
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that is actually made cold,
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normally you eat,
kind of, cooked one
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but this is kind of more
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of a kind of
summary kind of dish.
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So just gonna
make it really quick,
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I suppose Cheat's peanut
sauce, you can make anytime.
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We're gonna just fire
ingredients in the blender.
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So we gonna start with
the cup of lots of peanuts
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and the juice of one lime,
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I better just clean
off the tofu off that,
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so squeeze it in.
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These limes are great,
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they don't actually
have any pips in them,
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which I'm quite enjoying.
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So one lime.
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You generally get around about
one tablespoon of lime juice
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from a half, although
there are many exceptions.
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We're gonna have
some, tablespoon of honey,
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you could use
maple syrup or agave,
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any kind of a healthy sweetener.
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I put a tablespoon
of sesame oil in this.
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It has a really nice
kind of Asian flavor.
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And table spoon of
soya sauce or tamari...
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it's about right there.
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Oops, something's
bubbling over here,
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better turn the
potatoes down to low
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and these guys here,
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it started to bubble as well,
so we'll turn that down to low.
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We're with ginger,
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ginger and peanuts go
hand in hand together,
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so I add a tablespoon there
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and touch of salt.
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And that quarter
of a cup of water,
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just to start with.
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Bit of some garlic in,
so just some garlic here.
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Well, actually...
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Got about six little
bits here, tiny bits.
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You can use them up, put
them in the garlic press.
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Oop like that,
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and we're just
gonna squeeze it through,
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simple as that.
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Okay, let's blend it.
See what it turns out like.
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Want to add
little bit more water.
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Just to help along with it.
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Here we go.
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And that there,
let's try it a little bit.
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Yum, that is really nice,
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all those little
flavors in there,
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so gonna put it in
here and we're gonna pour
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into our, serve for later to
basic drizzle over our garlic,
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garlic vegetables.
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I'm gonna just
get a rubber scrape
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that will help us along.
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There we go.
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So we'll drizzle some
over the vegetables later
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and even a little bit
in a bowl on the side,
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so people can eat
more if they want to.
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So that job is done
and that's a really nice,
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really quick way of
making a peanut satay sauce.
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These guys, a bit
of a jiggle around,
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potatoes are going.
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Now we're gonna
do the vegetables.
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Let's clean the board a bit.
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And we're just gonna assemble
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some of these
colorful vegetables
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in this bowl here.
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It's, kind of, become
like, kind of a salad in a way.
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There's some purple cabbage,
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this is just
lovely and colorful.
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So just to cut it in half
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and just gonna
slice it into thin chunks.
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So one of the greatest
rules of cooking is color,
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so, you know, when
this bowl was finished
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with our greens,
purples, yellows, reds, oranges.
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And the colors are really good
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when they're
actually clustered together.
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So I often try to
resist temptation to,
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kind of, mix things in
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but have a look,
clusters of color
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often looks much, much nicer
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and the colors come out far more
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kind of vividly and boldly.
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Number one vegetable,
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we're gonna add
some cherry tomatoes.
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So we've got some
red cherry tomatoes.
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I'm just gonna,
kind of, half these
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and again wash
your knife in between,
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you generally, don't wanna have
too much cross contamination
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between all the vegetables.
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So I'm just gonna
chop these in half.
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If you're clever,
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you can cut around
about four at a time
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but you do need that sharp knife
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before you do that.
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Put them on the side here.
And we got some lovely orange.
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Oh, yes, sorry,
yellow cherry tomatoes.
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Oop, here they come.
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And we'll do the
same with these guys,
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just chop them in half,
doesn't need to be perfect.
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But there is
any really tiny one,
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you can actually
leave them, just whole.
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Here we go.
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I'm gonna put these over here,
just separating all the colors.
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And next vegetable
we're gonna do is cucumber,
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probably is half
one of this cucumbers,
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so basically called
a telegraph cucumber
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but there's many
different types you can get.
00:10:15.18\00:10:19.41
And we're just going
to put some cubes in.
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Landed next to that.
00:10:29.69\00:10:32.49
So we're just slowly
building up the salad.
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Pitch them up
with little cucumber
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and it's looking a little...
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Look at that and also
we're gonna do some green beans.
00:10:52.41\00:10:56.65
But you don't really
want to eat green beans raw,
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the genre tends to
be, you know, quite,
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a, kind of, a raw taste.
00:11:02.16\00:11:04.13
So I'm just gonna
basically steam them lightly.
00:11:04.16\00:11:06.83
So I'm going to peel them now,
00:11:06.86\00:11:08.20
so just line up the ends,
00:11:08.23\00:11:09.70
we're tight around
and just do that...
00:11:09.73\00:11:14.10
and that is...
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All right, cucumber.
00:11:21.01\00:11:22.34
And what we're gonna do is
00:11:22.38\00:11:23.71
just before the
potatoes are finished,
00:11:23.75\00:11:25.08
we're gonna throw
them in the potatoes
00:11:25.11\00:11:26.45
and just sneakily borrow
their steam to wash them.
00:11:26.48\00:11:28.88
and that'll save
us using another pot.
00:11:28.92\00:11:30.92
So let's put those,
they are ready for later.
00:11:30.95\00:11:33.69
And give this a
bit of a stir up,
00:11:33.72\00:11:35.52
as you can see it's starting to,
00:11:35.56\00:11:38.49
kind of, harden up a little bit.
00:11:38.53\00:11:41.00
Potatoes are going, they're
not going to be ready yet.
00:11:41.03\00:11:43.43
And we've made
an excellent start
00:11:43.47\00:11:45.33
on the our gado gado.
00:11:45.37\00:11:46.84
If you just
joined us on Cook 30,
00:11:49.60\00:11:51.67
we are making gado gado
00:11:51.71\00:11:53.68
which is a
lovely Indonesian dish
00:11:53.71\00:11:55.18
with the vegetables and tofu
00:11:55.21\00:11:57.01
smothered with a
peanut satay sauce.
00:11:57.05\00:12:00.25
We have fresh rice paper rolls
00:12:00.28\00:12:02.58
with an Asian
dipping sauce and to finish,
00:12:02.62\00:12:05.02
the sweet berry iced tea.
00:12:05.05\00:12:09.72
Okay, next job is I want
to get on, to the iced tea,
00:12:09.76\00:12:11.73
we're gonna use
some herbal tea bags.
00:12:11.76\00:12:13.26
We wanna eat them
sipping and infusing.
00:12:13.29\00:12:15.80
So just get any
nice berry herbal tea,
00:12:15.83\00:12:18.30
so make sure it
doesn't have caffeine in it
00:12:18.33\00:12:20.40
and we're just gonna
put in around about eight.
00:12:20.44\00:12:23.97
One, two, three, four,
five, six, seven, eight.
00:12:24.01\00:12:27.81
And we're just gonna
put hot water over this,
00:12:27.84\00:12:30.45
so around about two
cups of hot water...
00:12:30.48\00:12:33.08
and this is gonna take
around about 10 minutes or so.
00:12:36.65\00:12:41.46
And then it's gonna become
nice and kind of flavorsome
00:12:41.49\00:12:44.46
with those tea bags.
00:12:44.49\00:12:46.23
So I just dip
them safe away there
00:12:46.26\00:12:49.20
and that'll find
really nice flavor base
00:12:49.23\00:12:51.13
for the drink.
00:12:51.17\00:12:52.50
Now we're gonna be
using vermicelli noodles
00:12:52.53\00:12:55.17
for the rice paper rolls.
00:12:55.20\00:12:56.94
So I'm just gonna
get some boiling water
00:12:56.97\00:12:59.04
or at least very hot water.
00:12:59.07\00:13:01.18
I'm just gonna
soak them in here,
00:13:01.21\00:13:02.54
just to cook them and
make them nice and soft.
00:13:02.58\00:13:06.51
So vermicelli noodles
just made from rice generally.
00:13:06.55\00:13:09.28
So you buy them
in a pack like this.
00:13:09.32\00:13:10.65
And this pack like this costs
probably a dollar or something.
00:13:10.69\00:13:13.09
They're very, very inexpensive,
so we don't need many,
00:13:13.12\00:13:15.62
we're just
gonna rip off a bundle
00:13:15.66\00:13:19.53
out of the pack, they
kind of go everywhere.
00:13:19.56\00:13:23.10
And this is
probably all we need.
00:13:23.13\00:13:24.47
So we're just gonna put
that in there in this bowl
00:13:24.50\00:13:26.67
with the water and
give them around about,
00:13:26.70\00:13:29.40
probably about five
minutes and they'll soften up,
00:13:29.44\00:13:31.77
so we can use them
in the rice paper rolls.
00:13:31.81\00:13:35.64
So that'd be
ready when we need them,
00:13:35.68\00:13:37.48
just push them down, so they...
00:13:37.51\00:13:39.48
Come on, stick in the
water. That should be okay.
00:13:39.51\00:13:44.49
Now the tofu I think
is coming along well.
00:13:44.52\00:13:47.59
And I think the potatoes,
00:13:47.62\00:13:49.32
like they're
looking really soft,
00:13:49.36\00:13:50.69
so I'm gonna turn them off
00:13:50.73\00:13:52.06
and they're gonna just
continue cooking a little bit
00:13:52.09\00:13:53.43
in their own water.
00:13:53.46\00:13:55.33
So the rice
paper rolls are called
00:13:55.36\00:13:56.80
as the colorful vegetables,
00:13:56.83\00:13:58.17
so I'm just gonna
prepare all that of now.
00:13:58.20\00:14:00.24
And we're gonna start
with some savoy cabbage
00:14:00.27\00:14:02.84
and this is just a really
nice, kind of, wrinkly cabbage.
00:14:02.87\00:14:08.18
And it's just really
nice, kind of, cabbage to have,
00:14:08.21\00:14:11.21
it's just got a
quite nice texture
00:14:11.25\00:14:12.58
and it goes really nicely.
00:14:12.61\00:14:13.95
So I was gonna
chop this up like that.
00:14:13.98\00:14:16.69
And just, sort of,
arranging all of our ingredients
00:14:16.72\00:14:18.59
for the rice paper rolls here.
00:14:18.62\00:14:21.59
Cucumber is next up.
00:14:21.62\00:14:23.16
So I was gonna cut some
little bits about that wide
00:14:23.19\00:14:26.73
and we're just gonna
make them into really small,
00:14:26.76\00:14:30.33
kind of, diced
cucumber just like that
00:14:30.37\00:14:34.94
and just slice some of that.
00:14:34.97\00:14:37.21
Now these things are
being cased in rice paper,
00:14:37.24\00:14:38.94
so you don't need to be
too perfect about everything,
00:14:38.97\00:14:43.21
here we go.
00:14:43.24\00:14:44.58
We'll wait for,
probably try with the beans
00:14:47.92\00:14:49.25
and so grab these beans
00:14:49.28\00:14:51.35
and I just gonna put
them in the potato water
00:14:51.39\00:14:53.15
which is still very, very hot.
00:14:53.19\00:14:54.52
It's not cooking and
just put them in the top there
00:14:54.56\00:14:56.93
and these would
just slightly steam
00:14:56.96\00:14:58.59
and take the edge
of the rawness of them.
00:14:58.63\00:15:01.36
And I think this
tofu is pretty much done.
00:15:01.40\00:15:03.13
So I'm gonna turn that off.
00:15:03.16\00:15:07.37
Red pepper is great,
00:15:07.40\00:15:08.97
so I'm gonna chop
for a lovely cheek there
00:15:09.00\00:15:12.07
and just gonna just
julienne really thinly,
00:15:12.11\00:15:16.38
this would go really...
00:15:16.41\00:15:17.78
So we're going into colors now,
00:15:17.81\00:15:19.58
you see a lots of colors
appearing in the rice paper.
00:15:19.61\00:15:24.12
Here we go.
There's some avocado.
00:15:24.15\00:15:29.29
Avocado, it's a
lovely creaminess dish.
00:15:29.32\00:15:31.36
Look at that.
00:15:31.39\00:15:33.46
So we're just gonna use probably
00:15:33.50\00:15:34.83
around a half an
avocado, widget off the skin
00:15:34.86\00:15:39.70
and we're just gonna just chop
it into just pieces like that
00:15:39.73\00:15:46.07
and we'll keep
that, just in case
00:15:46.11\00:15:47.44
we do need some more avocado.
00:15:47.48\00:15:49.04
Carrot, so I'm just
gonna wipe the knife
00:15:49.08\00:15:52.68
and we're just gonna
slice the carrot on diagonals,
00:15:52.71\00:15:58.09
we're gonna avoid that
peeling of this carrots,
00:15:58.12\00:15:59.79
they're in clean
and a good condition.
00:15:59.82\00:16:02.82
And grab my little match sticks,
00:16:02.86\00:16:05.19
just grab these two diagonals
00:16:05.23\00:16:08.73
and just chop
them through like that.
00:16:08.76\00:16:10.63
This is a really quick
way to make match sticks.
00:16:10.67\00:16:13.44
And you need a sharp
knife or else it can slip off
00:16:16.67\00:16:19.67
and gets your finger.
00:16:19.71\00:16:22.54
And cilantro is
gonna be in this as well,
00:16:22.58\00:16:24.98
if you don't like
cilantro, you can leave it out
00:16:25.01\00:16:27.15
but it's nice to have
some nice herbage in here,
00:16:27.18\00:16:31.09
so just chop it up
and put that on there,
00:16:31.12\00:16:34.79
so I can clear
the chopping board
00:16:34.82\00:16:36.89
and this is ready to assemble.
00:16:36.93\00:16:40.60
So to get the rice paper,
00:16:40.63\00:16:41.96
we just wanna start
with some hot water,
00:16:42.00\00:16:43.80
just hot water from
the tap is absolutely fine,
00:16:43.83\00:16:47.10
so fill up a nice bowl
or something like this,
00:16:47.14\00:16:49.20
this is actually a Thai dish.
00:16:49.24\00:16:55.04
And you can buy these,
you know, rice paper rolls,
00:16:55.08\00:16:58.41
at any agent
stores, some supermarkets,
00:16:58.45\00:17:00.65
really ain't expensive
00:17:00.68\00:17:02.02
and they come in with a
cool little paper like this.
00:17:02.05\00:17:03.95
It's, kind of, like a
keyboard or cardboard.
00:17:03.99\00:17:06.69
And basically put it
in there for around about
00:17:06.72\00:17:09.49
probably 15 to 20 seconds
and that makes it nice and soft
00:17:09.52\00:17:13.86
and able so you can roll it.
00:17:13.90\00:17:16.46
So give that a few more
seconds and then pull it out.
00:17:16.50\00:17:21.77
We're almost nearly
there you wanna make sure
00:17:21.80\00:17:23.14
it's just a little bit soft...
00:17:23.17\00:17:24.51
like this, enough.
00:17:28.04\00:17:30.75
And then we're
gonna just add ingredients
00:17:30.78\00:17:32.88
and you probably
can't see it there.
00:17:32.91\00:17:34.88
But we just want a
little bit of everything...
00:17:34.92\00:17:36.48
and we're just gonna
roll it up like that.
00:17:41.42\00:17:44.39
So you wanna put
about, go half way
00:17:44.43\00:17:48.73
then, kind of, do a bit
of a fold over like that,
00:17:48.76\00:17:53.67
just everything in there.
00:17:53.70\00:17:55.60
Oop, come on. And
then keep rolling.
00:17:55.64\00:17:58.17
And the good thing about
is this is really sticky.
00:17:58.21\00:18:01.04
So it looks really cool.
00:18:01.08\00:18:03.65
So there's a
lovely rice paper roll
00:18:03.68\00:18:05.95
and we can cut those up later,
00:18:05.98\00:18:07.78
that was
probably on the big size,
00:18:07.82\00:18:09.15
so probably about
slightly lessen this one.
00:18:09.18\00:18:11.12
So again 20 seconds or so,
00:18:11.15\00:18:13.42
you don't need
any more than that,
00:18:13.46\00:18:14.79
or it starts to
turn to too much.
00:18:14.82\00:18:19.79
And when you bite into these,
00:18:19.83\00:18:21.16
that is really,
really nice and fresh.
00:18:21.20\00:18:24.27
So there we go, that's
probably nearly enough.
00:18:24.30\00:18:29.70
And again just
throw on the ingredients,
00:18:29.74\00:18:32.14
probably slightly
less in this time.
00:18:32.17\00:18:33.61
It's always
tempting to put too much in.
00:18:33.64\00:18:38.58
That's okay, so
again just roll it over,
00:18:38.61\00:18:42.15
top like that and
we're gonna fold it over,
00:18:42.18\00:18:46.79
fold it over again
and just keep rolling
00:18:46.82\00:18:50.76
and then it will
stick together metrically.
00:18:50.79\00:18:53.36
So probably I'll do some
more of those in the break,
00:18:58.47\00:18:59.83
they're
reasonably time consuming.
00:18:59.87\00:19:01.27
And now I'm just
gonna grab the tofu.
00:19:04.87\00:19:08.64
No, I'm not
gonna grab the potatoes
00:19:08.68\00:19:10.31
and we'll grab the beans out.
00:19:10.35\00:19:13.25
And as you can see,
they are just nicely,
00:19:13.28\00:19:16.38
just lightly cooked.
00:19:16.42\00:19:19.75
So I'm just gonna grab these out
00:19:19.79\00:19:21.12
and put them in with
the other ingredients
00:19:21.16\00:19:23.49
with the gado gado.
00:19:23.53\00:19:25.76
Just swish them out like that.
00:19:25.79\00:19:27.26
And doesn't take too long at all
00:19:32.33\00:19:33.87
and that just saves
using another dish to wash
00:19:33.90\00:19:37.74
and get water prepared
for just, it's quite hot.
00:19:37.77\00:19:43.04
So they just need about two
to four minutes in that water
00:19:43.08\00:19:47.32
and they're fine.
00:19:47.35\00:19:48.68
Probably the most economical way
00:19:50.75\00:19:52.09
of getting stuff out.
00:19:52.12\00:19:55.39
And there we go,
come on, got them all.
00:19:55.42\00:20:02.06
And the potatoes
and they're ready.
00:20:02.10\00:20:04.50
You can tell because
when you get them up,
00:20:04.53\00:20:05.97
they're, kind of, just, you,
kind of, see some of the skin
00:20:06.00\00:20:08.70
starting to come
off and as you can see,
00:20:08.74\00:20:11.04
some of the potatoes
start to open up and start to,
00:20:11.07\00:20:12.91
kind of, get cracks on them.
00:20:12.94\00:20:14.28
And that's a good sign
that they are ready to go.
00:20:14.31\00:20:17.25
So I'm gonna drain these,
00:20:17.28\00:20:20.75
just got a
colander in the sink here,
00:20:20.78\00:20:22.45
just rinse all the water out.
00:20:27.82\00:20:32.89
I'm just gonna very,
very lightly soak them,
00:20:32.93\00:20:36.90
just a little sprinkle
of salt, not much at all
00:20:36.93\00:20:41.47
and just a drizzle of olive oil,
00:20:41.50\00:20:46.91
just to show
they've been cared for
00:20:46.94\00:20:50.25
and just shake them around
00:20:50.28\00:20:54.08
and join them up
with their friends
00:20:54.12\00:20:55.45
in the gado gado bowl.
00:20:55.48\00:20:59.65
And then we'll put tofu on top.
00:20:59.69\00:21:01.29
That is all pretty much
ready to go to the table
00:21:05.89\00:21:10.17
and the peanut sauce,
we can drizzle over lightly
00:21:10.20\00:21:11.93
when we're ready to serve.
00:21:11.97\00:21:13.30
But as you can
see that's a lovely,
00:21:13.34\00:21:15.07
just move it
here, so you can see it,
00:21:15.10\00:21:17.17
a lovely colorful bowl
full of lots of, you know,
00:21:17.21\00:21:21.08
yummy vegetables
with the peanut sauce.
00:21:21.11\00:21:22.61
So it's, kind of,
my vision of Gado Gado.
00:21:22.64\00:21:27.02
Okay, we've got some time here,
00:21:27.05\00:21:28.38
so we can now keep
rolling these paper rolls.
00:21:28.42\00:21:31.15
I'll just clear the bench.
00:21:31.19\00:21:35.16
And on the meantime so sorry,
00:21:35.19\00:21:36.76
I needed something else.
00:21:36.79\00:21:38.16
So I've just got
a dipping bowl here
00:21:38.19\00:21:40.66
and we're going to
make a little dipping sauce
00:21:40.70\00:21:42.83
with all these
yummy ingredients.
00:21:42.86\00:21:44.20
Some are the ones that
we put in the peanut sauce,
00:21:44.23\00:21:46.97
just gonna use a little
bit of soya sauce or tamari.
00:21:47.00\00:21:50.47
Gonna put a little bit of honey,
00:21:50.51\00:21:52.51
or again you can use maple syrup
00:21:52.54\00:21:53.91
or agave or some
healthy sweetener.
00:21:53.94\00:21:57.15
Gonna use the juice of a
lime, just clean the knife,
00:21:57.18\00:22:02.48
cut that in half,
00:22:02.52\00:22:04.95
so these rice
papers rolls are quite,
00:22:04.99\00:22:07.46
bland's probably the wrong word,
00:22:07.49\00:22:08.82
they have a huge
amount of flavor with them,
00:22:08.86\00:22:10.43
that when you dip it
in this dipping sauce,
00:22:10.46\00:22:12.93
that just changes everything.
00:22:12.96\00:22:16.60
And there's many different
dipping sauces you can use,
00:22:16.63\00:22:18.97
there are some are more
sweet chilly base, some are,
00:22:19.00\00:22:21.90
kind of, satay
based or ginger based,
00:22:21.94\00:22:24.94
we're gonna use a
little bit of chilly paste.
00:22:24.97\00:22:26.31
You could use
some fresh chillies
00:22:26.34\00:22:27.68
if you wanted to.
00:22:27.71\00:22:29.04
So just a little
bit of heat just to show
00:22:29.08\00:22:32.11
that it's from Asia,
little bit of sesame oil
00:22:32.15\00:22:36.55
and we're just kind of,
stirring that up like this.
00:22:36.58\00:22:40.42
And that sauce,
all of those flavors,
00:22:48.66\00:22:51.47
would just be soaked up
00:22:51.50\00:22:52.83
by these lovely
vegetables and the rice papers.
00:22:52.87\00:22:55.54
So leave it there.
00:22:55.57\00:22:56.91
As a side thing we're
gonna do with the rolls,
00:22:56.94\00:23:00.44
I think we've got some time,
we can actually do some more.
00:23:00.48\00:23:02.84
So we soak some more in here.
00:23:02.88\00:23:06.51
I remember that Verity,
my wife and I, Verity, she...
00:23:06.55\00:23:10.92
We went to a Health
Training, Queensland
00:23:10.95\00:23:12.45
before we started my cafe.
00:23:12.49\00:23:13.82
So it was the one
that, kind of, inspired us
00:23:13.86\00:23:15.19
to start eating healthy
food and start the cafes.
00:23:15.22\00:23:18.09
At health retreats,
it's really exciting,
00:23:18.13\00:23:19.89
you do a lot of exciting
things and when we got back,
00:23:19.93\00:23:22.66
we told our friends about them
00:23:22.70\00:23:24.70
and they just
absolutely thought,
00:23:24.73\00:23:26.07
this is fantastic
00:23:26.10\00:23:27.44
but they couldn't
really at the time afford
00:23:27.47\00:23:28.80
to go to health retreat.
00:23:28.84\00:23:30.17
So they...
00:23:30.21\00:23:31.54
We pretty much,
what we do occasionally
00:23:31.57\00:23:32.91
with our friends or
hire a holiday house
00:23:32.94\00:23:34.28
for the weekend and
we'll actually take our friends
00:23:34.31\00:23:37.25
and we do some of
the therapies and things.
00:23:37.28\00:23:38.68
So we do juice
fasting, eating healthy food,
00:23:38.71\00:23:43.32
give ourselves
clay wraps and massages,
00:23:43.35\00:23:46.19
drink lots of water and
that's just a great fun time
00:23:46.22\00:23:49.72
to kind of heal your body.
00:23:49.76\00:23:51.09
So this is a good idea
for a holiday home thing,
00:23:51.13\00:23:53.19
if you want to run your own
kind of mini health retreat.
00:23:53.23\00:23:57.23
That's always quite exciting.
00:23:57.27\00:24:00.10
So roll this again
but do recommend that
00:24:00.14\00:24:03.17
if you wanna get more
energy and vitality, you know,
00:24:03.20\00:24:05.64
start eating healthy
food, stop eating junk food
00:24:05.67\00:24:09.61
and just try some of
these great ingredients
00:24:09.64\00:24:12.65
that I'm using in Cook 30
00:24:12.68\00:24:15.35
and that'll really do
make a difference to your life
00:24:15.38\00:24:17.95
and well being and vitality.
00:24:17.99\00:24:19.72
This drink is really delicious
and so easy and quick to make.
00:24:24.79\00:24:28.90
So get a nice
glass jug that you have
00:24:28.93\00:24:31.30
and I'm just gonna
start with some ice.
00:24:31.33\00:24:32.67
So pour some ice
in from the freezer,
00:24:32.70\00:24:36.14
oops, going
every where, come home.
00:24:36.17\00:24:39.47
And we're gonna add this...
00:24:39.51\00:24:40.84
Drain in that
water from these teabags
00:24:40.88\00:24:43.18
and it's really
nice and, kind of,
00:24:43.21\00:24:47.05
got that nice herbal tea flavor,
00:24:47.08\00:24:49.75
it's gonna be really nice
00:24:49.78\00:24:51.89
and then we're gonna
add some fruit juice,
00:24:51.92\00:24:53.59
so we've got some
pomegranate juice here.
00:24:53.62\00:24:56.69
You could use
any juice you want,
00:24:56.73\00:24:58.33
so just open the
top and pour it into,
00:24:58.36\00:25:00.16
to add in extra sweetener.
00:25:00.20\00:25:02.96
And that is a lovely sweet
with those zingy herbal tea,
00:25:03.00\00:25:07.54
kind of, fruity
flavors and that pomegranate
00:25:07.57\00:25:10.21
is a really nice
way to have a drink.
00:25:10.24\00:25:11.87
So put it on the table,
00:25:11.91\00:25:13.24
it's the nice simple
way to have some refreshing.
00:25:13.27\00:25:16.04
Now I've just realized, I
forgot to put the vermicelli
00:25:16.08\00:25:20.12
inside the rice roll things.
00:25:20.15\00:25:24.89
So what I'm gonna do...
00:25:24.92\00:25:26.72
Chef's secret
here, in the break,
00:25:26.76\00:25:28.59
when I cut them up
and cut them in half
00:25:28.62\00:25:30.33
because they look
really good on there,
00:25:30.36\00:25:31.69
I'm just gonna
stuff some in the middle
00:25:31.73\00:25:33.06
and no one will notice.
00:25:33.09\00:25:34.63
So often when you
do mistakes in cooking,
00:25:34.66\00:25:36.60
often you would look for wise
00:25:36.63\00:25:37.97
and actually,
creatively fixing it.
00:25:38.00\00:25:39.47
And believe me, in my kitchens,
we make mistakes all the time.
00:25:39.50\00:25:41.90
So there's always
lots of different ways
00:25:41.94\00:25:43.44
you can fix things.
00:25:43.47\00:25:44.81
So I think everything
is ready for the table.
00:25:44.84\00:25:46.47
In the break we'll drizzle some
of the peanut sauce over that
00:25:46.51\00:25:49.48
and we'll be ready to serve.
00:25:49.51\00:25:51.51