Welcome to Cook 30. I'm Jeremy
Dixon from the Revived Cafes
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in Auckland, New Zealand
and also author of Revived Cafe
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Cookbooks and today I'm going
to share with you a delicious
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Cafe style meal that
you can cook at home.
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Cook 30 food is all about using
whole foods. We're gonna use
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plant based protein.
Lots of fruit and vegetables,
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whole grains and wrap them
together with exciting herbs
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and spices and international
flavors. And the best part is
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you don't have to spend hours
slaving away in the kitchen
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I'm going to show you how simple
it is in the next 30 minutes
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how to make a great
meal for your family.
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On the menu today we have an
aromatic Cambodian Tofu Curry
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served over a
cinnamon and cardamom rice
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And we're going to drizzle over
a curry coconut yogurt dressing
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We also have a root
vegetable and Cos salad
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and to finish off a warming
lemon ginger and honey soother
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Making meals in a hurry
does not happen by accident
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It needs to be well planned. It
may look easy from where you sit
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but a lot of planning goes
into making something like this.
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So you've got a wooden chopping
block, a nice sharp knife
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clear bench, everything
is cleaned. Ingredients we're
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going to need. We have the oven
on at 350F which is about 180C
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We have boiled water in the jug
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Pot's on the stove.
Great attitude and ready to go!
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So, first job with any
kind of meal is thinking ahead
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what's going to take
the longest time to cook
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And in this case it's going to
be the rice. So you want to get
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that on straight away. Now I'm
going to put a very special rice
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today and we're not going
to do the normal rice and water
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thing. We're going to
add a few ingredients first.
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So I've got a nice onion
here. I'm going to chop this up
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relatively roughly
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Got a few marks on the
onion I'll take those skins off
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and dice like that about half
centimeter, quarter of an inch
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whatever you want cause you
want to have a little bit of
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texture left at the end
of the meal within the rice.
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So we'll put that in there,
put a little bit of oil in
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We're not deep
frying, just a little bit
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Now stir that around
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And that's all we
want to get started.
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So give that a few minutes
in there and while that's going
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I'm going to do the root
vegetable. We've got some
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lovely orange kumara or
sweet potato depending from what
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country you come from. In
New Zealand where I come from
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we call it kumar,
it's all the same thing.
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And we've got some carrots. You
could add other root vegetables
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as well. Beetroot would actually
go really nice but beetroot
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takes a while to cook so I've
left it out of this particular
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salad. So I've just got
an oven tray, a baking tray
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with some baking
paper or parchment paper
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and that'll help with clean up.
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So I'm just going to
chop these carrots up
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into bite sized things. These
are going to reduce in size
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as they cook so you want
to have them a little bigger
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to begin with. The sweet potato
we're just going to quarter it
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and chop it into little cubes.
You'll notice I'm leaving the
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skin on. This goes nice and soft
and I'm not a big fan of peeling
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vegetables. If they look good
they're fine. Give the onions a
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little bit of a stir.
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Turn it down a bit.
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And we'll do the
other sweet potato.
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So this is kind of a multi
tasking meal like most of the
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Cook 30 Episodes. And this is
pretty much how I cook at home.
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So I don't have all day to sit
around cooking so I just pretty
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much jump in the
kitchen and make it happen.
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I'm going to spray some
oil here, some olive oil.
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This is just a food way of
getting an even coating of oil
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without putting too much on.
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And straight into the oven.
This will probably take around
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20 minutes before
they become nice and soft.
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Now the rice, just
give it another stir.
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So I've got some very exciting
spices I'm going to add to the
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rice which is going to
make it really, really special.
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We've got some cinnamon
sticks some cardamom pods
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and some star anise. And these 3
spices add wonderful, wonderful
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aromatic flavors. So I'm going
to put in 2 cinnamon sticks
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Six, 1, 2, 3, 4,
5, 6, 7 cardamom pods
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and 2 star anise. And the reason
I'm counting is because we want
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to take them out at the end.
We want to make sure we get all
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of them. It's not the end
of the world if people get them
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in the rice, but it
just makes it easier.
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I'm just going to take this off
the heat for a second because
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it's gonna sizzle up
when we put the water in.
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So I'm going to put some
rice in and I've got some nice
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Basmati rice, brown rice of
course. And the recipe for rice
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which works pretty much
every time is 2 cups of water
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to 1 cup of rice. So I'm
going to put in 1 cup of rice
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and 2 cups of
water out of the jug
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and by having hot water or
boiling water it just kind of
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saves time in having to
bring it up to temperature, so
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it's a time saving maneuver
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and that, I'll
put the heat back on.
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The whole spices and the onion
will slowly go through the rice
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so when it's cooked it will
be just lovely and fragrant.
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Already I can smell the cardamom
I can smell the star anise
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It just smells beautiful. So
one of the rice rules, lid on
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we want the moisture to
stay in the rice, not evaporate
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and we want to not stir it
because little steam beans will
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appear that will
cook the rice evenly.
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So it's bubbling now and
I'm going to turn it down to low
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and let that simmer which is
just cook, so its just bubbling
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for round about 25 minutes.
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Okay we've made good
progress. Let's start the curry.
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And this is the curry, when I
was in Cambodia I went to this
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restaurant and had this
beautiful curry so I talked to
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the chef and found out what
sort of spices he was using, so
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I've kind of tried to replicate
it. It's probably not authentic
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Cambodian curry, it
has kind of my take on it
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but it's very, very flavorful
and very popular at my Cafe
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So I can feel that warming
up there. So first ingredient
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another onion. And we're going
to want the onion this time
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to kind of mush and
become part of the curry.
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So we're going to dice it as
small as we can. Not obsessively
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but small dice compared with the
large dice that we did for rice.
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So this is my, whoops, usually
quick way of cutting onions
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Lining vegetables up, thinking
ahead can save time chopping
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Make sure you get a good, sharp
knife. Makes all the difference
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when you're cooking.
A little touch of oil
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Just a little bit, one or
two teaspoons is all you'll need
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Love the sound of the hiss
when you put onions in the pot
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you know you're making
progress in the kitchen.
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I'm going to throw
in some bell pepper.
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Or capsicum. Again this is not
going to become a kinda feature
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ingredient but we want it
to cook down and melt into this
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lovely, kind of small of bits of
capsicum that will melt in with
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the onions and other ingredients
So you won't probably notice it
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has capsicum in it but capsicum
is really sweet and lovely when
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it's cooked well, so. But if you
did want capsicum to appear as
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a feature ingredient, we chop
it large and probably put it
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near the end. So you can kind
of use the same vegetable for
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different purposes in your meals
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Chop this through. It doesn't
have to be exact, doesn't have
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to be tiny, tiny but
just on the smaller side
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relatively chopped through.
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We're also going to add
cilantro or coriander stems
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This is one of my favorite herbs
So I'm going to use the top half
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of this and I keep my herbs in
the fridge in wet paper towels
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and it keeps them nice and
fresh. And the top half we're
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going to use for other things.
And the stalk end we're gonna
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use in the curry.. Often
you'll be throwing this end away
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I'll trim off the ends which are
slightly, not too bad, but are
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a bit dry. Normally you throw
this bit but these little stems
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have an amazing flavor and will
cook up beautifully in the curry
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So kinda slice it really, really
fine. Getting some leaves in
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there is fine,
it's not problem at all.
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And put it in there. So as
you can see we're working hard
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at the beginning of the
dish to put the flavor in.
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If you kind of cook a dish
and get to the end and think
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this tastes really bland and
boring, it's usually difficult
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to add a good dash of flavor
so you really need to plan out
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and do the work ahead of time.
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Ok we've got some chili, I
couldn't find a good chili so
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I've got some chili paste which
I'm going to put in, so I'm
00:10:03.40\00:10:06.67
gonna put about a
tablespoon of it in.
00:10:06.70\00:10:10.34
Good that's finished. Now I'm
going to add some lemon grass
00:10:10.94\00:10:16.14
If you've got fresh lemon grass
that's great but if you don't
00:10:16.18\00:10:18.95
you can add some lovely
lemon grass paste so I put about
00:10:18.98\00:10:22.15
two tablespoons in here. Might
be a bit more but that's ok
00:10:22.18\00:10:28.09
Of course ginger is a great
ingredient for the beginning
00:10:28.12\00:10:32.23
of any kinda dish like this.
Snap the end off, here we go
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Two tablespoons there.
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Oh that rice. I can smell that
cardamom coming through already
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it's just absolutely delicious
00:10:46.14\00:10:47.84
I'll just turn the rice down a
little bit so it's just bubbling
00:10:47.88\00:10:50.75
we don't want
to burn the bottom.
00:10:50.78\00:10:52.95
And fennel seed. Now fennel seed
is a lovely, it's a little seed
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like this. When you try
it, it's just got this lovely
00:10:58.95\00:11:04.66
burst of kind of aniseed
kinda flavor. It's really nice.
00:11:06.36\00:11:09.76
So we're going to put in
round about a tablespoon there
00:11:09.80\00:11:12.87
And this will just give it
a burst of flavor there. So as
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you can see this aromatic
Cambodian curry is going to be
00:11:16.24\00:11:19.04
very flavorsome just
by adding these simple
00:11:19.07\00:11:21.61
and mostly
inexpensive ingredients.
00:11:21.64\00:11:24.05
Lovely, we're getting underway
we want the onions to caramelize
00:11:26.11\00:11:29.02
So everything is nicely cooking
away so now's a good opportunity
00:11:34.76\00:11:37.69
to make a little dressing. And
this dressing is really lovely
00:11:37.73\00:11:40.30
We're going to make it
with coconut yogurt or cultured
00:11:40.33\00:11:43.20
cultured coconut milk which
is another name for yogurt.
00:11:43.23\00:11:46.23
So we're going to pour it
into a little bowl like that
00:11:46.27\00:11:49.77
Any kind of dairy free
yogurt you want to get is great
00:11:50.77\00:11:54.51
I'm going to add 3
teaspoons of curry powder
00:11:54.54\00:11:57.45
Lift the lid off
it's going to be better.
00:12:02.35\00:12:06.82
Here we go.
00:12:06.86\00:12:08.19
Umm just going
to add some garlic
00:12:09.36\00:12:11.19
So we're going to
add a clove of garlic
00:12:11.23\00:12:16.83
Probably half a clove,
just enough to give it a hint
00:12:16.87\00:12:20.04
And I'm going to add the
juice of probably half a lime.
00:12:21.07\00:12:23.94
You don't want too
much, probably round about
00:12:23.97\00:12:26.21
a tablespoon max
00:12:27.31\00:12:31.08
Just a touch of salt
00:12:31.11\00:12:34.15
And I've got some sweet chili
sauce, you can add any kind of
00:12:35.25\00:12:37.79
chili if you want as well
00:12:37.82\00:12:40.69
about a tablespoon
00:12:40.72\00:12:42.69
and to go with it the cilantro
we had before. So if you used
00:12:43.32\00:12:47.43
the stalk end for the base
of the curry I'll use the nice
00:12:47.46\00:12:52.20
tips as a garnish for the curry
00:12:52.23\00:12:54.04
But the guys in the middle we're
gonna just chop up really finely
00:12:54.07\00:12:58.74
so you kinda have a
mix of stalks and leaves
00:12:58.77\00:13:01.38
and mix this
through the dressing as well
00:13:01.41\00:13:03.61
So I'll put this back between
the wet paper towel because
00:13:03.65\00:13:06.51
it dries out really quickly
and we're going to sprinkle this
00:13:06.55\00:13:10.55
Get a spoon and just stir it
00:13:11.65\00:13:17.29
And this is nice to just drizzle
over the curry and just adds a
00:13:18.09\00:13:22.50
nice kind of extra burst of
flavor. So as you can see, lots
00:13:22.53\00:13:25.87
of spices happening in
this meal and your taste buds
00:13:25.90\00:13:28.94
are just going to be very
excited with all this stuff
00:13:28.97\00:13:31.77
And you may not have these
spices in your cupboard now
00:13:31.81\00:13:34.94
but it's a kind of one
off purchase so buy them and
00:13:34.98\00:13:37.95
then you can kind of use
them for many, many dishes.
00:13:37.98\00:13:39.95
So there's the
lovely dressing all done.
00:13:41.22\00:13:45.29
And things are
smelling amazing over here.
00:13:46.35\00:13:48.76
And the curry's going
well and the rice, the cardamom
00:13:48.79\00:13:51.93
I just wish you
could be here to smell it.
00:13:51.96\00:13:54.10
If you've just joined us
on Cook 30, we're making an
00:13:56.77\00:13:59.33
aromatic Cambodian tofu
curry, smothered over a cinnamon
00:13:59.37\00:14:04.11
cardamom rice and over the top
we have a lovely curried coconut
00:14:04.14\00:14:09.08
yogurt dressing. We're
also making a root vegetable and
00:14:09.11\00:14:12.65
Cos salad. And a lemon
ginger and honey soother.
00:14:12.68\00:14:17.15
Okay time to go back to
the curry. And these are nicely
00:14:17.89\00:14:22.22
kind of soft and mushy now.
So I'm going to turn the heat up
00:14:22.26\00:14:24.96
a bit and start
adding other ingredients.
00:14:24.99\00:14:27.06
So we'll add more spices to it.
And we've got some ground cloves
00:14:27.10\00:14:31.23
So we're going to add round
about half tablespoon of cloves
00:14:31.27\00:14:34.74
And the reason I don't add
these spices earlier is they can
00:14:34.77\00:14:38.24
cause the onions to stick.
So you kind of want to kind of
00:14:38.27\00:14:41.94
add these for a very short
period. And we got some turmeric
00:14:41.98\00:14:45.08
which adds thickness, little bit
of flavor and most importantly
00:14:45.11\00:14:48.65
color. Round about half
tablespoon of each of those
00:14:48.68\00:14:51.92
I'm going to stir them up
in the pan just to activate
00:14:53.05\00:14:55.02
the spices. Ah this just smells
amazing, this is probably the
00:14:55.06\00:15:00.03
of all the Cook 30 programs I'm
doing the most spices I've used
00:15:00.06\00:15:03.00
and these just add huge amounts
of fragrance and flavor to food
00:15:03.03\00:15:07.47
so make sure you
stock your pantry with them
00:15:07.50\00:15:09.94
So I've got just a couple
of seconds on there, just to
00:15:09.97\00:15:12.34
activate them in terms of their
smell and I'm going to use some
00:15:12.37\00:15:17.35
crushed tomatoes and crushed
tomatoes is my favorite because
00:15:17.38\00:15:20.82
they're kind of already been pre
blended. You can buy tomatoes
00:15:20.85\00:15:24.15
that are kind of tomato chunks
with water. If you do you may
00:15:24.19\00:15:28.52
want to blend them
up with a stick blender.
00:15:28.56\00:15:30.83
As you can see, it's a
nice consistent tomatoey mix.
00:15:30.86\00:15:33.76
So stir that around and also
we're going to add some honey
00:15:35.06\00:15:39.90
for a sweetener
about a tablespoon.
00:15:39.93\00:15:43.10
Wherever you have
tomatoes which are quite acidic
00:15:43.14\00:15:45.44
kind of generally you usually
want to add a sweetener to it.
00:15:45.47\00:15:47.88
A bit of salt,
about half a teaspoon
00:15:49.81\00:15:53.05
And that is a
lovely, flavorful base.
00:15:54.88\00:15:57.52
Whoops, lucky I've got a shirt
the same color as the curry.
00:15:57.55\00:16:01.92
You won't even notice!
00:16:01.96\00:16:04.33
And now we're going to need
some beans. I'm just going to
00:16:04.36\00:16:07.30
add some nice long green beans
I'm just going to line them up
00:16:07.33\00:16:10.53
on the chopping board
and fry these in as well
00:16:10.57\00:16:14.87
Just chop the ends off
like that then take them around
00:16:14.90\00:16:18.77
Give them just
another end bits in there
00:16:18.81\00:16:21.88
Give them another little adjust
and just as they are, I just
00:16:21.91\00:16:25.91
kind of nice and long, a bit of
green always helps most dishes
00:16:25.95\00:16:30.49
And that'll take a few minutes
to warm up in there you kinda
00:16:31.65\00:16:34.79
don't have them too raw but
that'll be fine with that heat
00:16:34.82\00:16:37.79
Also going to add some tofu
which is a protein for the dish
00:16:38.73\00:16:41.43
Tofu has a reputation
of being bland and boring
00:16:42.40\00:16:44.53
but not in these kind of dishes.
00:16:44.57\00:16:46.57
This will soak up all
those beautiful spices and
00:16:46.60\00:16:51.04
they're really nice
way to have this dish.
00:16:51.07\00:16:55.31
So I'm just going to
chop this up reasonably chunky
00:16:56.38\00:16:58.81
So could be that big chunks
00:16:59.41\00:17:04.29
They're probably one
centimeter or half inch
00:17:05.95\00:17:08.32
and we're going to put that in
there. Once this is in you kinda
00:17:08.36\00:17:10.13
want to be really careful
because it's gonna break up
00:17:10.16\00:17:12.03
even though it's extra
firm tofu it's quite fragile.
00:17:12.06\00:17:16.06
I'm just going to
stir it around gently
00:17:17.30\00:17:20.50
And the final act is we
have some coconut milk here
00:17:21.80\00:17:24.57
so open this and probably
want round about half a can of
00:17:27.54\00:17:31.78
coconut milk and it
provides a lovely creaminess
00:17:31.81\00:17:36.72
See a few lumps in
there but I'll stir through
00:17:37.59\00:17:39.69
All the colors start coming
out when you have a creamy base
00:17:43.06\00:17:46.70
Once you've added the cream
or this kind of creaminess to it
00:17:49.03\00:17:51.87
You could also use like a cashew
cream or a nut cream as well
00:17:51.90\00:17:55.97
you want to be really
careful that you don't bubble it
00:17:56.00\00:17:58.97
because that really
disturbs the creaminess, so
00:17:59.01\00:18:00.74
from here on we want to
make sure it's on low heat.
00:18:00.78\00:18:03.28
so I'm going to
turn it right down
00:18:03.31\00:18:05.21
to very low and if
you see it bubbling
00:18:05.25\00:18:08.22
make sure you just turn in down
00:18:08.25\00:18:11.02
you might see just a couple
of bubbles but you don't have it
00:18:11.05\00:18:13.92
raging away or it
changes the consistency of it.
00:18:13.96\00:18:16.83
And this is a really flavorsome
curry. So we garnish that before
00:18:16.86\00:18:20.20
serving with a bit of
coriander or cilantro.
00:18:20.23\00:18:22.50
Okay, just a quick bench wipe
00:18:22.53\00:18:28.14
Now, what's next
on the it's a salad
00:18:28.17\00:18:32.91
It's salad time. Lovely
Cos leaves. This is my favorite
00:18:32.94\00:18:36.85
lettuce, Romaine or Cos lettuce
It's just such a lovely crisp
00:18:36.88\00:18:41.38
kind of texture to it. And
we use it in a lot in our salads
00:18:41.42\00:18:44.32
in the Cafes. I'm going
to present this salad on a
00:18:44.35\00:18:47.89
plate like that. I'm going
to cut off any ends that aren't
00:18:47.92\00:18:52.76
looking great and just do
some reasonably small strips
00:18:52.79\00:18:57.07
like that, you can hear it
crunching through the salad
00:18:57.10\00:19:00.50
just a lovely, beautiful lettuce
I encourage you to use it
00:19:00.54\00:19:03.61
wherever you can. Mix it up
We've kind of got dark green
00:19:03.64\00:19:06.07
bits and light green bits
00:19:06.11\00:19:07.44
We'll add another slice
00:19:09.44\00:19:13.38
That's a nice bed. I'm going
to add some color, half of a red
00:19:15.32\00:19:21.56
pepper or capsicum, whoops!
00:19:21.59\00:19:25.06
That fell in the rubbish
so we'll use this half then
00:19:25.89\00:19:27.96
That would be
the right thing to do
00:19:28.00\00:19:30.30
I'm just going to
cut this into strips.
00:19:35.10\00:19:37.24
Just really long, this salad
as with any salad you want to be
00:19:37.27\00:19:41.61
looking for nice different
textures and shapes and lots of
00:19:41.64\00:19:46.61
different colors.
00:19:46.65\00:19:48.72
Like that and this is the
dish we're going to serve it in
00:19:50.79\00:19:52.99
so we're saving dishes.
We're going to add some corn
00:19:53.02\00:19:57.73
just a can or corn. So I'm gonna
drain the water out of that
00:19:57.76\00:20:01.30
Make sure you get it all out
Don't want too much corn water
00:20:07.04\00:20:10.41
in the salad. Just going
to sprinkle some of that on
00:20:10.44\00:20:15.38
So I'll probably need
about half a can I think
00:20:15.41\00:20:17.91
it's going to be adequate
00:20:17.95\00:20:19.55
An Avocado is another
universal salad ingredient.
00:20:19.58\00:20:23.05
Look at that, a nice green one
00:20:24.45\00:20:26.19
It's always a risk
when you use avocados
00:20:26.22\00:20:29.59
just twist out the stone
00:20:29.62\00:20:32.39
and take off the shell
00:20:33.56\00:20:38.17
I once cut myself. I used
to hold the avocado in my hand
00:20:40.84\00:20:44.64
and try to cut the stone our
and once the knife ricocheted
00:20:44.67\00:20:48.18
off the stone and cut me through
my finger which wasn't pleasant
00:20:48.21\00:20:51.81
So just cube this up, like that
00:20:52.95\00:20:56.18
here on the edge and then into
cubes, very roughly of course
00:20:56.22\00:21:00.89
Sprinkle that over
00:21:04.69\00:21:08.43
like that. Have some olives
00:21:12.73\00:21:17.84
My favorite olives
are Kalamata olives
00:21:17.87\00:21:20.01
They're just lovely.
I'll drain the water out of it
00:21:21.01\00:21:23.58
and I usually
get my olives pitted
00:21:24.45\00:21:26.11
that means you won't
find any bits of stone in them
00:21:27.02\00:21:30.42
I'll just throw
some of these over
00:21:30.45\00:21:33.32
Black or dark brown is a
lovely color to have in a salad
00:21:37.16\00:21:40.16
So we're just
building it up layer by layer
00:21:41.63\00:21:43.57
ingredient by ingredient
00:21:43.60\00:21:45.00
And I think these sweet
potato and carrots are done
00:21:45.03\00:21:49.40
Look at that they're lovely and
soft now. Give them a bit of a
00:21:51.34\00:21:57.25
push down as you can
see they're lovely and soft
00:21:57.28\00:21:59.88
The carrots are probably
a bit harder but that's ok
00:21:59.91\00:22:03.05
they take a
little bit longer to cook
00:22:04.09\00:22:07.79
Put these over
00:22:07.82\00:22:12.43
Roast veggies lettuce kinda
combination is a really nice
00:22:14.86\00:22:17.93
salad to make. So you can
use any roast veggies or lettuce
00:22:17.97\00:22:21.77
it's a great combo
00:22:21.80\00:22:24.77
And to make this extra special
we've got this lovely dressing
00:22:26.94\00:22:30.58
I'm going to make
it out of orange juice
00:22:30.61\00:22:34.48
orange juice and Tahini
00:22:37.75\00:22:39.42
It's a lovely
dressing. Just juice one orange
00:22:40.56\00:22:44.46
If you don't have any
oranges around you could use
00:22:48.36\00:22:50.53
some nice store bought
orange juice but there's nothing
00:22:50.57\00:22:53.97
like using the real thing.
00:22:54.00\00:22:55.60
You want round about 4
tablespoons. I'm going to add
00:22:57.94\00:22:59.97
round about most of
this but not all of it
00:23:00.01\00:23:02.04
It's a bit of a trick getting
the combination between the
00:23:02.08\00:23:05.61
Tahini and the orange
juice into a nice consistency
00:23:05.65\00:23:09.68
You may need to adjust.
00:23:09.72\00:23:12.49
So just start stirring
00:23:12.52\00:23:16.39
At first it looks kind of flaky
00:23:17.09\00:23:18.73
but before long it will
kind of combine together
00:23:19.59\00:23:22.16
and make a lovely dressing.
00:23:22.20\00:23:24.00
This is a kind of a nice
way to do a creamy dressing
00:23:27.87\00:23:29.77
without using
lots of oil or dairy
00:23:29.80\00:23:33.07
Come on, let's go
00:23:34.84\00:23:36.61
It's getting there...
00:23:36.64\00:23:39.45
Look at that, it smoothing up
00:23:40.82\00:23:42.58
a few more stirs, so be
patient with your dressings.
00:23:43.59\00:23:46.55
Here we go, look at that.
We're gonna add some maple syrup
00:23:50.59\00:23:53.73
for a bit of sweetener you could
add honey if you want, as well
00:23:53.76\00:23:57.53
So about a tablespoon of that
00:23:57.57\00:23:59.67
Just a touch of salt
00:23:59.70\00:24:01.84
and it kind of
darkens a little bit
00:24:08.71\00:24:10.58
I'm going to
drizzle over to finish it.
00:24:10.61\00:24:13.78
Drizzle over and the salad is
finished and ready for the table
00:24:15.45\00:24:21.69
So this soother is really
nice on a cold winter's night
00:24:26.19\00:24:30.43
So first we're going
to chop up some ginger
00:24:30.47\00:24:33.84
just cut some slices like that
00:24:33.87\00:24:37.61
so it's ginger, honey and lemon
00:24:37.64\00:24:40.08
I don't want to cut my finger
00:24:40.11\00:24:43.98
Just cut them up like
that probably halve them
00:24:44.01\00:24:46.92
and distribute
them across the glasses
00:24:46.95\00:24:50.95
and then we're
going to add in some lemon
00:24:52.12\00:24:54.92
Just squeeze it
through my fingers
00:24:55.69\00:24:57.23
One lemon should do all these
00:25:00.40\00:25:03.23
And then you've got the honey
00:25:05.33\00:25:06.97
Pour this, about a
teaspoon or so into each glass
00:25:07.37\00:25:12.01
This is great when you
have a cold or not feeling well
00:25:14.94\00:25:18.08
Full of great stuff. And
we got some water we boiled it
00:25:18.11\00:25:20.92
probably a while ago
so it's just nice and hot
00:25:20.95\00:25:23.39
Not boiling. I'm going to fill
these up and this is a lovely
00:25:23.42\00:25:27.96
gingery, lemony, honey drink
00:25:27.99\00:25:30.99
very simple to make. So
probably give it 5 or 10 minutes
00:25:31.66\00:25:35.03
just or the flavors to come up,
00:25:35.06\00:25:36.40
and the ginger
flavor to come as well
00:25:36.43\00:25:37.77
and it will be a
lovely addition to this meal
00:25:37.80\00:25:41.37
Let's check the rice
00:25:42.04\00:25:43.61
Yes, look at that.
Looking really nice
00:25:43.64\00:25:47.68
smells amazing, add
a little bit of salt
00:25:47.71\00:25:50.35
and prepare on a dish and it'll
go really well with the meal
00:25:50.38\00:25:53.31
and I'll put
cilantro on the curry
00:25:53.35\00:25:55.12
and I think that
is everything, ready
00:25:55.15\00:25:57.45