Welcome to Cook 30. I'm Jeremy
Dixon from Revived Cafes in
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Auckland, New Zealand and
also author of the Revived Cafe
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cook books. And today I'm really
excited to be able to share with
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you some Cafe style meals
that you can cook at home.
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Cook 30 foods is all
about using whole foods.
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We're going to be using
plant based protein sources,
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Whole grains, fresh fruit
and vegetables and wrapping it
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altogether with international
flavors and herbs and spices
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And the best part, it does not
have to take you hours slaving
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away in your kitchen. I'm
going to show you a great meal
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combination in
the next 30 minutes.
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On the menu today we have a
delicious beetroot and fennel
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risotto with healthy
parmesan cheese. We also have a
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Mediterranean vegetable mango
and garlicky cilantro chick peas
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And to finish these amazing
strawberry cheesecake glasses.
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So doing meals in a short
time doesn't happen by accident.
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A little planning
goes a long, long way.
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Start with a clear work surface
You've got a chopping board
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a sharp knife, all the
ingredients on the counter that
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you're going to need. Pot's
on the stove and we're ready
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to start. So first job the thing
that's going to take longest
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So we're going to start
with something that's gonna take
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a while and we're going
to start with the risotto
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So I'm going to use the pot here
I'm going to turn the flame on
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Get it warmed up and we're gonna
start with a nice base of onion
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celery and garlic which is
a great start for many, many
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meals. So I'm going to
chop this relatively finely
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just like that
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And this risotto we're
gonna do in a couple of parts.
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This risotto is probably
not your conventional kind of
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chef school risotto. Risotto
can take many, many hours to
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make. First a little bit of oil
This is kind of a quick version
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taking quite a few shortcuts.
A French chef would probably
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scorn on this recipe but I think
it tastes really, really good
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and it's really quick to
make at home, so. I hope you'll
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forgive me for
that. Get some onions on
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we're gonna put
some garlic in as well.
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So get a garlic crusher put the
garlic in and just squeeze it
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through like that, and
we'll just take the garlic off
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I'm going to add some celery
as well. Celery goes really well
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with onion. Oops that bit isn't
fresh, we won't be using that
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here we go, probably 2 bigger
stalks or 3 smaller stalks
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just going to nip off the
ends they're slightly withered
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and just going
to chop these finely
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just slit them in halves and
when you're chopping if you can
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economize on your cuts,
so I'm just gonna do that
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and that way I minimize
the number of cuts. You can cut
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a lot more at a time. You
don't have to be cutting every
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individual stalk individually.
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So you put those guys in
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have a party with
the onions and the garlic
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And turn it down to low
and just give it a couple of
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minutes just to soften up
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and all the sweetness will
come out of the celery and onion
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and once you add water or stock
to onions they kind of stop
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becoming sweet so you want
to make sure you get to that
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state where they're
caramelized and soft first.
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Oh sorry, we've also got fennel
seed, It's another spice or herb
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we're gonna add. Fennel seed
is a lovely, it kinda looks like
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this, it's kind of a lovely
aniseedy kind of taste when you
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bite into it in a dish and get
the occasional kind of fennel
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like, it adds a bit of zing
to meals. So adding a tablespoon
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of fennel seed in here as well.
You wanna just, kind of get up
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the heat and the heat will help
activate flavors in the fennel
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Now to go with this we've
got a really nice alternative to
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parmesan cheese and I'm
gonna call it parmeshew cheese
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cause we're gonna use
cashew nuts. Very simple recipe,
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you can make it once and leave
it in your refrigerator and
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it will last weeks. So
start with a cup of cashew nuts
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and a good tablespoon
of nutritional yeast flakes
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That's a very good tablespoon
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and we're just going to
blend it in the blender.
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That's all we need to do.
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That's about enough. We
don't want to do too much
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or it becomes moist
and clumping together.
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And basically, the little
fine powder is a really nice
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alternative to parmesan cheese
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Getting most of it out there.
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I need a spoon to help it along
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So if you blend it for
more than what I did then
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a whole lot will become
stuck to the bottom like that
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so you want to blend it
for a relatively short time
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It's just a nice
salty, creamy kind of texture
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and we'll stir some of it
in the risotto near the end
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and also have it
as a garnish on top
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It's an accompaniment
you can add on top as well
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It's all done, we'll leave
it to the side. It's something
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we've got done now and we
don't have to worry about later
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Okay back to the onions,
they're softening up nicely,
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may not be perfect but at least
I've got the raw edge off them
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So we're now going to add
some ingredients from the fridge
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And I'm actually going to add
some precooked short grain rice
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I usually use long grain rice
because it's a lot quicker to
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to cook. Short grain rice
probably takes 30-40 minutes
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So I generally precook short
grain rice. We've got about
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3 cups here. I'm going to put it
in here to join the onions and
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the celery and short grain rice
is kind of more of a risotto
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kind of rice, whereas long grain
rice you generally have under
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curries and things. You could
use long grain rice it's not
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essential but traditionally
risotto will have more kind of
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better rice texture to it
and we're gonna add some stock
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to this as well. I've got
some organic vegetable broth.
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Make sure you find a good stock.
We want round about 2 cups
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although leave some on the side
you might want to add a bit more
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later depending on how
the texture goes near the end.
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So 2 cups is kind of a
good starter amount. We want all
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that lovely stock to be
kind of infused into the rice.
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Also I've got some, you can
buy beetroot that's pre cooked
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so I've got some of
these little beetroot
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I'm just gonna, I must open
it over the sink it might go
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everywhere, here we go
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I think it's just
gonna go everywhere anyway
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So we've got some beetroot or
beets depending on what country
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you're in. These are just
pre cooked and really convenient
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You can also put some beetroot
in a pot yourself and cook them
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either way it doesn't matter.
We're just gonna cut these up
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Really roughly.
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No kind of format or
anything just very rustically
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You're saving time using these
precooked ones is a good way
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of keeping the program
under 30 minutes of course
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So lovely and rustically chopped
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I'm going to put these
into the rice and the stock
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and the color and the flavor
will infuse through all of that
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I'll just turn it up a bit so
we can bring it back to a boil
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and stir it through. This looks
very, not interesting at this
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stage but give it 20 minutes
for all those flavors and colors
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to mingle together and hopefully
by the end of it, we'll have a
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really nice risotto.
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So second job underway.
I'll just clear off the board
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so we're ready for our
next recipe. Don't want beetroot
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getting on everything. Beetroot
stains are reasonably permanent
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So two irksome jobs underway
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Next we're gonna
start on the cheesecake
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and when you say cheesecake
everyone's eyes light up,
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everyone loves cheesecake.
This is a lovely healthy version
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I'm using nuts and dried fruit.
So we want to do the base first
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We're going to actually
make it in these little glasses
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rather than do cheesecake in
a big kind of a pan or something
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We'll do it in glasses. So
we're gonna start with the base
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And base would traditionally
be sugary biscuits and condensed
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milk and stuff like that. We're
just gonna make it with almonds
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and dates. So we're
gonna use a cup of almonds
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And just put them into the food
processor, that's about a cup
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and about a three
quarter cup of dates
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You can probably substitute
other nuts and fruits as well
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but I know the date almond
thing works reasonably well
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That's about three quarters of
a cup there. One more here we go
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Going to add a couple of
table spoons of shredded coconut
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make sure it's unsweetened
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And we're just
going to blend this.
00:10:00.86\00:10:03.23
Or process it. You could make
the mixture in a normal kind of
00:10:03.26\00:10:06.40
blender like this but
because you need to have liquids
00:10:06.43\00:10:09.70
happening in this so
cause it's a kind of a dry base
00:10:09.74\00:10:11.84
you do need a
food processor for it.
00:10:11.87\00:10:13.88
We're gonna get it underway
just give it a few seconds
00:10:14.58\00:10:18.58
just to mush around.
Meanwhile keep this stirring.
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It's kind of boiling now.
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So I'll just turn
it down a little bit.
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You kind of want the
rice to be covered in stock.
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So probably add
round about 3cups
00:10:36.30\00:10:39.43
Every time you make
risotto it's kind of different
00:10:39.47\00:10:42.04
Here we go, look at that.
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Let's go to the almond base
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As you can see that's lovely
and kind of want it a bit more
00:10:51.88\00:10:54.85
stuck together so I'm
going to add a bit more fruit
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and that's going to
help it stick together so.
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Again these bases turn
out different every time
00:10:59.55\00:11:02.02
depending on the ingredients.
00:11:02.06\00:11:03.73
Just a few more dates
will add a bit more moisture
00:11:03.76\00:11:05.99
So hopefully the bit more
will help it stick together.
00:11:06.03\00:11:08.80
Because it's a cheesecake,
it's reasonably fixable.
00:11:09.90\00:11:12.87
And what we're gonna do
now is extract the blade out
00:11:19.57\00:11:24.58
Be careful of the blades.
They can be very, very sharp.
00:11:24.61\00:11:27.58
Cut my fingers
on them many times.
00:11:27.62\00:11:30.02
And we're just gonna
scoop out some of this mixture
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and put it in the glasses.
This is gonna be your base
00:11:35.16\00:11:38.56
Just like that.
00:11:44.70\00:11:46.97
So you probably want round about
perhaps a third of the glass
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to be there. I've done more than
I need, so you can actually make
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probably more than 4 glasses,
00:11:57.05\00:11:58.38
we could make a
little cheesecake as well
00:11:58.41\00:12:00.45
I'm going to press it down
a little bit not excessively
00:12:01.92\00:12:04.99
just enough to be a base.
00:12:06.15\00:12:09.42
You could use nice wine
glasses for this with stems, or
00:12:11.23\00:12:14.26
there are many lovely
different glasses you can get
00:12:14.30\00:12:16.63
You don't want it to be too hard
like a proper cheesecake base
00:12:19.33\00:12:22.34
it doesn't need to be
transported anywhere or sliced
00:12:22.37\00:12:24.81
you want your guests to be
able to dig through and enjoy it
00:12:24.84\00:12:28.84
so we don't want to push it
down too hard, just enough so
00:12:28.88\00:12:33.45
here we go. It's kind of stable
00:12:33.48\00:12:37.25
A little bit even, nearly. So
you probably actually make a few
00:12:42.56\00:12:46.03
more later if you
wanted. So this is the base and
00:12:46.06\00:12:49.56
now the strawberry filling
which is the most important part
00:12:49.60\00:12:52.73
Now this has an ingredient
coconut oil, I'm just gonna
00:12:52.77\00:12:55.07
put a little pan on the stove
here, I'm gonna put coconut
00:12:55.10\00:12:58.71
oil in this. Coconut
oil is liquid when it's hot
00:12:58.74\00:13:03.18
and goes really,
really hard when it's cold.
00:13:03.21\00:13:05.78
So we're gonna put
round about 3 tablespoons
00:13:05.81\00:13:08.75
So this is quite a high, kind
of rich dessert. You don't want
00:13:09.72\00:13:14.86
huge amounts. So I'm
going to put 2-3 tablespoons
00:13:14.89\00:13:20.26
I'll just melt that briefly
and we're going to pour it in
00:13:21.33\00:13:25.33
or it'll harden up. I'm
going to start now, it'll take
00:13:25.37\00:13:27.40
about 30 seconds to melt down
00:13:27.44\00:13:31.31
And we're going to
start the strawberry filling.
00:13:32.34\00:13:35.88
So we have some
frozen strawberries
00:13:35.91\00:13:38.11
We just want, let me check my
recipe here, round about 1 cup
00:13:38.15\00:13:42.42
of frozen strawberries. And
these are frozen, but I've had
00:13:42.45\00:13:46.42
them out of the fridge probably
10 minutes to soften them
00:13:46.45\00:13:48.49
up a bit so that
they're not 100% hard
00:13:48.52\00:13:51.66
That's a good cup. Then we're
gonna have some cashew nuts
00:13:54.46\00:13:59.20
So we want one and
a half cup of cashews
00:13:59.23\00:14:03.47
And we want some water,
about three quarter cup of water
00:14:07.74\00:14:10.25
I'm going to add 2 tablespoons
of honey. Strawberries are
00:14:13.62\00:14:16.79
generally a little bit acidic
so we usually need a bit of
00:14:16.82\00:14:20.16
sweetener just to
kind of carry them through
00:14:20.19\00:14:21.92
And I also have some limes here
00:14:21.96\00:14:25.29
We're going to have some lime
juice and we want quite a few
00:14:25.79\00:14:27.93
limes. So we want round
about 4 tablespoons and you get
00:14:27.96\00:14:31.77
round about a
tablespoon per lime or lemon.
00:14:31.80\00:14:35.54
Although it does
vary considerably.
00:14:35.57\00:14:38.04
Rice is bubbling away
00:14:43.01\00:14:46.05
I love the challenge in the
kitchen of having many dishes
00:14:46.08\00:14:48.45
on the go at a time. Really
kind of, your brain has to
00:14:48.48\00:14:51.45
really get around everything.
00:14:51.49\00:14:52.82
It's quite a challenge to
have everything going but timing
00:14:52.85\00:14:55.09
in restaurants and cafes and
home is probably the main thing
00:14:55.12\00:14:58.36
a little bit of planning,
thinking ahead what's coming
00:14:58.39\00:15:00.53
next, what do I have to do next
00:15:00.56\00:15:01.96
So that coconut oil
is pretty much melted so
00:15:03.57\00:15:05.73
it started off being a white
kind of oil now it's all thin
00:15:05.77\00:15:10.67
So we're going to
put it in there like that
00:15:10.71\00:15:12.67
If you didn't heat up the oil
it would just become like little
00:15:13.64\00:15:17.41
white flakes which
is what we don't want
00:15:17.45\00:15:19.61
And now we're going to blend it
00:15:19.65\00:15:21.78
It kinda looks like a
smoothie at this stage
00:15:37.43\00:15:39.73
so just pour this
over in these glasses
00:15:39.77\00:15:41.97
over this base
00:15:42.00\00:15:44.74
and that is a
lovely cheese cake mixture
00:15:44.77\00:15:48.11
Go on low to start
with, you don't want to
00:15:48.14\00:15:51.45
There's a few little
lumps in there, it's no problem
00:15:54.52\00:15:56.85
a little bit of rusticness
it's not the end of the world
00:15:56.89\00:15:59.35
you don't want to under
fill I might've done that there
00:16:01.59\00:16:03.99
I have to adjust that later
00:16:04.03\00:16:07.23
I'll show you a
trick, we'll just get a spoon
00:16:07.26\00:16:09.53
and just share some. I do
this with a lot of recipes
00:16:10.17\00:16:13.87
Just share evenly. You
don't want to be the person
00:16:14.90\00:16:17.97
up with the cheesecake that
isn't quite as full as the rest
00:16:18.01\00:16:22.41
Here we go, let's even it up
00:16:23.95\00:16:25.51
We can't create
arguments at the dinner table.
00:16:25.55\00:16:27.78
So these are
gonna go in the freezer
00:16:28.82\00:16:30.79
and the reason for that is
we want them to harden up and
00:16:30.82\00:16:33.79
coconut oil makes it
nice and hard like cheesecake
00:16:33.82\00:16:36.39
and in about 20 minutes or
so it should be ready to serve
00:16:36.42\00:16:39.86
If you just joined us on Cook
30 we are making a beetroot and
00:16:42.86\00:16:46.80
fennel risotto with a
healthy parmeshew cheese
00:16:46.84\00:16:49.87
A Mediterranean vegetable
mingle and these lovely garlicky
00:16:49.90\00:16:55.04
cilantro chickpeas. And to
finish off strawberry cheesecake
00:16:55.08\00:17:00.12
glasses. So now we
want to do the vegetables.
00:17:00.15\00:17:04.42
So we're going to put this pan
on relatively hot to start with
00:17:04.45\00:17:07.79
I've just got some
Mediterranean vegetables here
00:17:07.82\00:17:10.13
which consists of peppers,
zucchini, onions and asparagus
00:17:10.16\00:17:17.07
really colorful ones as well
00:17:17.10\00:17:18.87
So you want them to be colorful
so you'll cook them lightly
00:17:18.90\00:17:23.00
so they're kind of just
soft but they're still going to
00:17:23.04\00:17:25.47
retain their shape and color
00:17:25.51\00:17:27.41
So the onions are going first
cause they take the longest
00:17:27.44\00:17:30.58
and we want to retain
this lovely purpleness
00:17:30.61\00:17:33.35
so we're going to cut them
nice and big. So we start with
00:17:34.32\00:17:38.19
a bit of olive oil
00:17:38.22\00:17:41.02
and put these in
here, first vegetable down
00:17:41.06\00:17:46.63
it's mainly just the chopping
00:17:46.66\00:17:48.13
session. So we've got
these lovely bell peppers
00:17:48.16\00:17:53.70
or capsicum, we call
them capsicum in New Zealand
00:17:55.07\00:17:57.97
Just rip out the tops
00:17:58.01\00:17:59.84
So when you're preparing
vegetables you kind of wanna
00:18:00.71\00:18:02.68
always have one side of
your board that's got the stuff
00:18:02.71\00:18:05.08
that's ready to chop and
one side that has all the stuff
00:18:05.11\00:18:08.05
that's in progress and get rid
of all the things you don't want
00:18:08.08\00:18:10.72
to have in your food, first,
like all the seeds and ends of
00:18:10.75\00:18:14.96
things and then you have a
board that's full of stuff that
00:18:14.99\00:18:18.99
you can put on and you can chop
freely now that everything else
00:18:19.03\00:18:21.90
is available. So now we're
going to chop these into cubes
00:18:21.93\00:18:26.03
So we want these to be kind
of feature ingredients, we don't
00:18:27.54\00:18:30.27
want them to melt away but
be nice, crispy, flavorsome
00:18:30.31\00:18:33.78
so it's going to be cooked
just enough so the sweetness is
00:18:33.81\00:18:36.31
coming out of them but not so
much that they're kind of soggy
00:18:36.34\00:18:39.65
and limp and lose their color.
00:18:39.68\00:18:41.38
So you probably want 5
minutes max is what you're after
00:18:42.25\00:18:46.19
And again the rule for any
kind of dish is lots of color
00:18:48.56\00:18:52.23
Now depending on the season
these vegetables can sometimes
00:18:52.26\00:18:54.83
be expensive so you can
substitute them with other
00:18:54.86\00:18:57.27
vegetables if you want
but this kind of Mediterranean
00:18:57.30\00:18:59.90
combination of is
actually quite a nice one.
00:18:59.93\00:19:02.70
We're not using any kind of
vegetable that's gonna go soggy
00:19:03.81\00:19:09.14
like cabbage or anything like
that. You want everything to
00:19:09.18\00:19:12.45
remain nice and
crisp and crunchy.
00:19:12.48\00:19:14.95
Give it a stir around
00:19:17.39\00:19:19.59
Got a zucchini or courgette
00:19:23.19\00:19:27.40
and my favorite way of cutting
these is in cross cuts. Cut in
00:19:27.80\00:19:30.73
half and just alternate
cuts. They look kind of random
00:19:30.77\00:19:34.47
in a kind of organized way
00:19:35.54\00:19:38.91
So we've got red,
yellow, orange green and purple.
00:19:43.11\00:19:46.25
So that's kind of a rainbow
00:19:46.28\00:19:47.82
For asparagus you wanna just
break it sort of near the end
00:19:47.85\00:19:51.72
and they'll naturally break off
where the woody section begins
00:19:51.75\00:19:56.42
and the soft section begins so.
You don't want the ends of the
00:19:56.46\00:19:59.33
asparagus are very
hard and unpleasant to chew
00:19:59.36\00:20:01.60
I'm just gonna keep the
nice form and chop those in half
00:20:02.56\00:20:06.07
They go in there
00:20:07.47\00:20:08.80
Give it a stir around. You
want it nice and hot and quick
00:20:11.01\00:20:13.58
Just gonna start warming
up this pan for our next dish
00:20:15.01\00:20:17.68
I'm also going to
put some garlic in
00:20:19.81\00:20:21.82
I must find my garlic press
00:20:21.85\00:20:23.89
and that will add some
extra body to them as well
00:20:24.85\00:20:27.82
Garlic can burn easily
so kind of put it in last
00:20:28.29\00:20:31.99
It will get cooked through but
it's not really with the initial
00:20:32.03\00:20:36.80
kind of pace that
happens with the onions
00:20:37.63\00:20:42.47
Here you go, lovely
00:20:42.50\00:20:44.64
And what we'll do at the end of
this we'll garnish it with some
00:20:46.57\00:20:48.04
nice kind of olives and
it will kind of finish it off
00:20:48.08\00:20:50.58
while the
vegetables finish cooking
00:20:50.61\00:20:52.21
I'll turn the flame
down so it doesn't burn
00:20:52.78\00:20:55.22
and do keep an eye on
it, we're multi-tasking here
00:20:55.25\00:20:57.95
Now the next dish uses
chickpeas or garbanzo beans
00:21:00.69\00:21:03.53
and the way I love to cook my
garbanzo beans is I cook a big
00:21:04.23\00:21:08.16
pot up and I put them
all into containers like this
00:21:08.20\00:21:11.43
in the freezer and they're
available to use whenever you
00:21:11.47\00:21:13.74
want. So they basically sit
in the freezer for months on end
00:21:13.77\00:21:16.27
kinda become a sort of block.
Just throw them in a colander
00:21:16.30\00:21:20.51
and put some
hot water through it
00:21:22.01\00:21:24.15
Within a very short time
you can actually defrost them
00:21:24.18\00:21:27.12
it only takes a
couple of minutes
00:21:27.15\00:21:28.68
You can cook this dish with
fresh chickpeas or canned ones
00:21:30.02\00:21:32.99
but this is the best way. In my
freezer at home I have probably
00:21:33.59\00:21:37.33
at any time 10 or 20 little
containers full of chickpeas
00:21:37.36\00:21:40.70
and other beans
that I can use anytime.
00:21:40.73\00:21:43.53
They taste fresher. I think
I've done the costing once and
00:21:43.57\00:21:46.87
the cost is a quarter of
the price of buying them canned
00:21:46.90\00:21:49.17
you can save a lot of money
and the convenience is there
00:21:49.20\00:21:52.64
and it's lovely and fresh
00:21:52.67\00:21:54.88
In probably 30 seconds and those
chickpeas are almost as good as
00:21:56.08\00:22:00.18
though they've
just been cooked fresh.
00:22:00.22\00:22:01.55
We're going to put them in here
00:22:02.45\00:22:05.89
And this is a recent recipe.
I actually discovered it by
00:22:05.92\00:22:08.62
accident one day
when I cooked my chickpeas
00:22:08.66\00:22:10.59
I thought these
chickpeas are lovely
00:22:10.63\00:22:12.09
and soft and
delicious I just want to try
00:22:12.13\00:22:14.36
them so I put them in a
pan with these ingredients
00:22:14.40\00:22:17.17
and within seconds
this is actually really nice
00:22:17.20\00:22:19.63
it's really simple. Just
a little bit of olive oil
00:22:19.67\00:22:23.00
Again, just one or two teaspoons
00:22:23.04\00:22:25.47
Put a little bit of salt, about
quarter to half teaspoon salt
00:22:25.51\00:22:30.01
and again you want
to flavor it to taste
00:22:30.05\00:22:33.55
and I'm going to
start just cooking that
00:22:33.58\00:22:35.48
The ingredient that makes this
really special is the garlic
00:22:38.45\00:22:42.76
So again I'm
getting the garlic press
00:22:42.79\00:22:45.69
I'll take the skin out from the
previous use. There's a bit of
00:22:45.73\00:22:49.50
garlic in this meal and
garlic is a wonderful ingredient
00:22:49.53\00:22:52.77
If you don't like it, it's
probably not the first recipe
00:22:52.80\00:22:56.34
you want to cook. You want
6 lovely big cloves of garlic
00:22:56.37\00:23:02.21
It's going to mingle with
the chickpeas really nicely
00:23:04.38\00:23:06.92
Let's get the other garlic
skins out, or most of them
00:23:06.95\00:23:10.89
and do another three cloves
00:23:12.09\00:23:14.32
You can chop your garlic
really finely if you want
00:23:14.36\00:23:17.59
this is just a
great time saving tip.
00:23:17.63\00:23:21.10
Again, you don't
want the garlic to burn
00:23:30.61\00:23:32.07
I'll just give these guys a stir
00:23:32.67\00:23:35.31
Just to kind of mingle with the
chickpeas that are nice and soft
00:23:35.88\00:23:40.52
Look at that
00:23:45.52\00:23:48.02
Bring out the heat
00:23:48.06\00:23:49.59
I'd better salt
these vegetables as well,
00:23:51.26\00:23:52.89
again, just a light bit of salt
00:23:52.93\00:23:55.40
Just probably
quarter to half a teaspoon
00:23:56.60\00:23:58.90
I'm just going to turn this
down a moment, as you can see
00:24:04.87\00:24:06.91
these are getting lovely and
crisp, probably need a few more
00:24:06.94\00:24:09.98
minutes to cook them through
just to make the difference
00:24:10.01\00:24:12.51
between being raw
and being nice and cooked
00:24:12.55\00:24:14.95
and crisp. Don't
you just love the color?
00:24:14.98\00:24:17.75
And if we'd even just missed
out the zucchini and asparagus
00:24:17.79\00:24:20.79
this would be a like
a totally different dish
00:24:20.82\00:24:22.76
with different colors.
00:24:22.79\00:24:24.29
Turn it down. Look at
the risotto, how's it going?
00:24:25.03\00:24:27.86
As you can see, look at
this, kind of creamy nearly it's
00:24:27.90\00:24:30.87
kind of all cooked through
and the rice has absorbed all of
00:24:30.90\00:24:33.50
that lovely stock and a
really nice concentrated flavor
00:24:33.54\00:24:37.31
So we're now going to
add the parmeshew cheese
00:24:37.34\00:24:39.64
we made before and we're
going to spoon in round about
00:24:39.67\00:24:42.81
perhaps four tablespoons
00:24:44.01\00:24:45.35
go for an extra one,
make it 5 tablespoons
00:24:47.28\00:24:49.52
Just gonna stir it through
just like in risotto you would
00:24:49.55\00:24:52.55
stir through parmesan
cheese which will melt
00:24:52.59\00:24:54.76
this lovely parmeshew cheese
will kind of add a really nice
00:24:54.79\00:24:58.06
flavor from the nutritional
yeast and you've got the lovely
00:24:58.09\00:25:01.33
creaminess of the cashews
and you can see that's turned it
00:25:01.36\00:25:04.60
from a just like a rice dish
and it kind of just adds that
00:25:04.63\00:25:07.97
creaminess which is
the hallmark of a risotto
00:25:08.00\00:25:10.91
So I'm just going to serve
it in this lovely white dish
00:25:13.51\00:25:16.11
Guess it's not hot,
just serve it in, pour it in
00:25:18.61\00:25:22.68
here you go, come on.
Can be risky doing this
00:25:25.99\00:25:28.79
the whole lot can go at once
00:25:28.82\00:25:32.46
Kind of pace it out,
let gravity do its work
00:25:33.90\00:25:37.27
Create a bit of mound, we always
go for height when presenting
00:25:37.30\00:25:39.80
just like that
00:25:40.90\00:25:42.24
Gas is off. And we add a bit of
garnish in there and some more
00:25:43.57\00:25:46.94
parmeshew cheese
and that will be lovely.
00:25:46.98\00:25:48.78
These chick peas are getting
there so what we're gonna do
00:25:49.48\00:25:51.95
with those in the
break is add some more herbs
00:25:51.98\00:25:54.25
and put them in
this lovely blue dish
00:25:54.28\00:25:56.28
and we're going to
present these as they are
00:25:56.32\00:25:58.75
Pull the cheese
cakes out of the freezer
00:26:00.19\00:26:01.56
and our meal is complete.
00:26:01.59\00:26:04.89