Welcome to Cook 30,
00:00:21.02\00:00:23.35
I'm Jeremy Dixon
from the Revive Cafes
00:00:23.39\00:00:25.59
in Auckland, New Zealand.
00:00:25.62\00:00:27.26
And also author of
the Revive Cafe Cookbooks.
00:00:27.29\00:00:30.73
And today, I'm going to show you
00:00:30.76\00:00:32.16
some exciting cafe quality meals
00:00:32.19\00:00:34.96
that you can cook at home.
00:00:35.00\00:00:37.67
Cook 30 food is all
about using whole foods.
00:00:37.70\00:00:40.77
We're gonna be
using whole grains,
00:00:40.80\00:00:42.84
plant base proteins,
fresh fruit and vegetables
00:00:42.87\00:00:46.54
and we're
wrapping it all together
00:00:46.57\00:00:47.91
with delicious international
herbs, spices, and flavors.
00:00:47.94\00:00:52.58
And the best part,
00:00:52.61\00:00:53.95
you don't have to
spend hours in the kitchen
00:00:53.98\00:00:55.35
to make a quality
meal for your family,
00:00:55.38\00:00:57.39
I'm gonna show you
a great delicious one
00:00:57.42\00:00:59.59
in the next 30 minutes.
00:00:59.62\00:01:02.86
On the menu today we
have, Vietnamese Pho noodles
00:01:02.89\00:01:07.56
with Indian spiced
roasted cauliflower,
00:01:07.60\00:01:10.87
smothered with
cashew and lime aioli.
00:01:10.90\00:01:14.30
We have fresh buckwheat Tabouli
00:01:14.34\00:01:16.91
and to finish a
warm cashew carb chai.
00:01:16.94\00:01:22.31
Now producing a
meal on a short time
00:01:22.34\00:01:24.05
doesn't happen by accident,
00:01:24.08\00:01:25.41
you really want to
need be well prepared.
00:01:25.45\00:01:27.18
We got a chopping
board, sharp knife,
00:01:27.22\00:01:30.19
ingredients on the counter.
00:01:30.22\00:01:31.95
We have boiling
water in the jug,
00:01:31.99\00:01:33.86
our pots on the stove
and an oven is pre-heated
00:01:33.89\00:01:36.96
at 350 Fahrenheit
or about 180 Celsius.
00:01:36.99\00:01:40.30
And we got a great
attitude and we are ready to go.
00:01:40.33\00:01:43.67
So the first thing I
want to do is the jobs
00:01:43.70\00:01:45.03
that are gonna take the longest.
00:01:45.07\00:01:46.40
So we want to get the
cauliflower salad started.
00:01:46.43\00:01:49.24
And this is the
really delicious way
00:01:49.27\00:01:50.61
of having cauliflower,
00:01:50.64\00:01:51.97
if you don't like
cauliflower, give it a go.
00:01:52.01\00:01:53.58
So start with gonna
make a nice onion mix
00:01:53.61\00:01:56.68
with lots of
spices to go over it all.
00:01:56.71\00:01:58.88
So, gonna start with an onion,
00:01:58.91\00:02:01.18
which is a common ingredient
for many, many dishes.
00:02:01.22\00:02:04.25
I'm just gonna chop
this up and slices this into,
00:02:04.29\00:02:07.76
into slices like that.
00:02:07.79\00:02:11.96
Here we go.
00:02:11.99\00:02:15.56
I'm gonna pop that in this
pan which will be hot shortly.
00:02:15.60\00:02:19.53
I'm just gonna put a
drizzle of oil over it,
00:02:19.57\00:02:21.94
just a couple of
teaspoons, nothing too major.
00:02:21.97\00:02:25.47
I'm gonna add some garlic,
00:02:25.51\00:02:27.28
So I've got two cloves of garlic
00:02:27.31\00:02:29.18
and I put it in the garlic press
00:02:29.21\00:02:31.11
and just squeeze it
straight through skin in on
00:02:31.15\00:02:33.78
and the skin get caught
and the garlic comes out.
00:02:33.82\00:02:38.39
So just scrape it off,
give it a bit of a stir around.
00:02:38.42\00:02:43.09
So that'll heat up
shortly and become soft,
00:02:46.26\00:02:49.33
so we're gonna start
on the cauliflower now.
00:02:49.36\00:02:52.60
Lets go and get...
00:02:52.63\00:02:53.97
So I'm just
gonna cut this in half
00:02:54.00\00:02:56.54
and we're just gonna
cut out the middle bits
00:02:56.57\00:02:58.41
that we don't want
and we can throw them away
00:02:58.44\00:03:02.58
or put them in your compost.
00:03:02.61\00:03:05.81
And just, kind of,
cut out the middle bit,
00:03:05.85\00:03:07.65
so we've just all the
bits we want to actually eat.
00:03:07.68\00:03:09.92
So get rid of all
the surplus leaves
00:03:09.95\00:03:12.85
and really tough
stringy stalky bits
00:03:12.89\00:03:17.09
and we get rid of
some of that as well.
00:03:17.13\00:03:21.30
And we just gonna cut it into,
00:03:21.33\00:03:22.66
kind of, florets, just, kind of,
00:03:22.70\00:03:24.03
small bite size pieces.
00:03:24.07\00:03:26.03
Like that.
00:03:29.60\00:03:31.24
You probably
want the round about
00:03:31.27\00:03:32.61
probably this,
probably the perfect size
00:03:32.64\00:03:34.54
but obviously,
everything will vary
00:03:34.58\00:03:36.61
and just chop it up.
00:03:36.64\00:03:38.58
Trying and, kind
of, grab a big floret,
00:03:38.61\00:03:40.62
kind of, quarter it,
00:03:40.65\00:03:41.98
makes it neat but we'll
grab a medium one and half it.
00:03:42.02\00:03:46.89
You can just go through
when you got little bits.
00:03:46.92\00:03:49.22
It's, kind of,
nice that they, kind of,
00:03:49.26\00:03:50.59
keep the florets together
00:03:50.63\00:03:51.96
if you can
rather than necessarily,
00:03:51.99\00:03:53.96
totally just randomly chopping.
00:03:54.00\00:03:56.73
Well as you can see
00:03:56.77\00:03:58.10
gets a lots of
little piece as well like,
00:03:58.13\00:03:59.47
you know, this,
00:03:59.50\00:04:00.84
but that's just part of
the cauliflower experience.
00:04:00.87\00:04:04.71
It's good, look at that.
00:04:08.31\00:04:09.64
Think that's looking good.
00:04:17.09\00:04:20.79
Scoop this up put this
in this bowl over here,
00:04:20.82\00:04:23.99
like that.
00:04:24.03\00:04:25.49
Do a few more
bits, I messed up here,
00:04:28.53\00:04:30.27
so just cut this
up into small florets,
00:04:30.30\00:04:34.50
Oh, they are about...
00:04:34.54\00:04:38.24
If they are too big,
just cut them in half.
00:04:38.27\00:04:41.58
And now we're gonna
go back to this onion mix
00:04:41.61\00:04:43.65
which is starting to get soft.
00:04:43.68\00:04:45.35
I'm gonna add
these lovely spices,
00:04:45.38\00:04:46.98
so the first one
is mustard seeds.
00:04:47.02\00:04:49.35
I'm gonna add about a
tablespoon of mustard seeds
00:04:49.38\00:04:51.45
and this heat will just
activate the flavors of these,
00:04:51.49\00:04:53.76
beautifully.
00:04:53.79\00:04:55.56
Got some turmeric,
so want around about
00:04:55.59\00:04:58.39
two teaspoons of
turmeric which will add color.
00:04:58.43\00:05:03.77
Let's go, come on
and some curry powder
00:05:03.80\00:05:07.47
and about a
tablespoon of this as well.
00:05:07.50\00:05:10.44
See if I get the
lid off, there we go.
00:05:10.47\00:05:14.64
And we got some garam masala,
which is another spice mix.
00:05:14.68\00:05:17.61
So we're just injecting
lots of different spices
00:05:17.65\00:05:20.75
into this mix and
stir it round in it,
00:05:20.78\00:05:23.42
the heat just for
about 20 seconds or so,
00:05:23.45\00:05:25.22
just activate those spices
00:05:25.25\00:05:26.59
and just make them
lovely and fragrant.
00:05:26.62\00:05:33.09
So now we're gonna,
it's probably enough,
00:05:33.13\00:05:34.60
you can just instantly
smelling that, beautiful.
00:05:34.63\00:05:37.27
I'm just gonna
pour it over here,
00:05:37.30\00:05:38.93
put it into the, oop,
in with the cauliflower
00:05:38.97\00:05:43.57
and turn gas off here.
00:05:43.61\00:05:45.31
I'm just gonna stir it around,
looks a bit difficult actually,
00:05:45.34\00:05:49.21
just, kind of, give it a
little bit of the mingle.
00:05:49.24\00:05:51.61
To add, just a little bit
of more oil just to, kind of,
00:05:51.65\00:05:54.32
help it, kind of,
coat the cauliflower
00:05:54.35\00:05:59.72
and then we're gonna
just pour it on this tray,
00:05:59.75\00:06:01.36
I put some
parchment paper on it already.
00:06:01.39\00:06:04.46
Just a whop, everything's
going everywhere here.
00:06:04.49\00:06:07.93
Pull this back,
00:06:07.96\00:06:09.53
I'm just gonna
just mash it around,
00:06:09.56\00:06:11.53
so all those,
that's what I wanted,
00:06:11.57\00:06:13.30
all those spice
start, kind of, you know,
00:06:13.34\00:06:15.34
attaching to the cauliflower.
00:06:15.37\00:06:20.41
Nothing ever goes
perfectly in the kitchen.
00:06:20.44\00:06:23.91
As this cauliflower take around
about 20 minutes to roast,
00:06:23.95\00:06:26.78
maybe slightly
more, just to, kind of,
00:06:26.82\00:06:29.25
become nice and soft and lovely
00:06:29.28\00:06:33.99
and ready to
complete with the salad
00:06:34.02\00:06:35.36
with the aioli dressing.
00:06:35.39\00:06:38.49
So make sure it's
lovely, just double check,
00:06:38.53\00:06:40.53
kind of, when it's cooking,
00:06:40.56\00:06:41.90
you may want to put a
bit of extra oil spray on it
00:06:41.93\00:06:43.70
just to stop it from burning.
00:06:43.73\00:06:46.07
But that is another job
in the oven and under way.
00:06:46.10\00:06:51.04
So next we want to
start the Pho noodle mix.
00:06:51.07\00:06:54.78
So put this pan on here
and I'll just clear the board,
00:06:54.81\00:06:59.81
everything cleared away.
00:06:59.85\00:07:01.48
Let's clear it off like that.
00:07:04.69\00:07:06.42
And we're gonna just
again start with another onion.
00:07:10.09\00:07:13.56
Clean the knife
you don't have too much
00:07:13.60\00:07:14.93
cross
contamination between dishes.
00:07:14.96\00:07:17.60
And we're gonna
just chop this into,
00:07:17.63\00:07:22.50
roughly dice it.
00:07:22.54\00:07:25.01
And these noodles have got
lots of different flavors in
00:07:25.04\00:07:27.31
is all well and they just
present really beautifully
00:07:27.34\00:07:29.64
and in with some
lovely fresh garnishes.
00:07:29.68\00:07:33.21
And in my food cookbook
00:07:33.25\00:07:34.58
I've actually got
some there as a soup.
00:07:34.62\00:07:35.95
So it can be, kind
of, a soup or, kind of,
00:07:35.98\00:07:37.52
main meal type of thing,
00:07:37.55\00:07:38.89
it's, kind of, the noodles
and vegetables and liquids
00:07:38.92\00:07:41.22
so, it's a lovely dish.
00:07:41.26\00:07:44.83
Little bit of
oil, again not much
00:07:44.86\00:07:48.76
and we'll put some
garlic in of course.
00:07:48.80\00:07:51.00
And being Asian,
we'll add ginger as well.
00:07:54.54\00:07:58.17
There we go, garlic.
00:07:58.21\00:08:04.51
We got some
lovely ginger puree here,
00:08:04.55\00:08:07.85
it's around about
two tablespoons one
00:08:07.88\00:08:10.29
and squeeze the
last set of this tube
00:08:10.32\00:08:11.85
as you can see I
use ginger quite a lot.
00:08:11.89\00:08:14.56
That's all finished.
00:08:14.59\00:08:17.23
And just make a really
nice base to this curry.
00:08:17.26\00:08:20.43
Some other vegetables,
carrot and carrot does,
00:08:20.46\00:08:23.06
can take a while to cook,
so we want to get that in early
00:08:23.10\00:08:25.70
and we're just going to
chop this into strip like this,
00:08:25.73\00:08:28.77
with some reasonably conditions
00:08:28.80\00:08:30.64
so I'm not gonna worry
too much with peeling it.
00:08:30.67\00:08:32.37
We're just gonna slice
it into diagonal half moons.
00:08:32.41\00:08:37.81
Put it in there,
you got a red pepper.
00:08:41.28\00:08:46.42
This so again is
adding some colors to,
00:08:46.45\00:08:49.12
these vegetables all add color
00:08:49.16\00:08:50.49
and also great
flavor to this dish.
00:08:50.53\00:08:54.96
And I'm just gonna
leave these in nice big cubes,
00:08:55.00\00:08:57.43
you want the bell
pepper to be seen,
00:08:57.47\00:09:01.20
so you want to keep it
relatively big at this stage.
00:09:01.24\00:09:04.44
So it'll shrink down, we don't
want the every color too small,
00:09:04.47\00:09:07.11
it will shrink
down to almost nothing.
00:09:07.14\00:09:09.01
Give these garlics
a bit of stir around,
00:09:13.42\00:09:16.05
just turn the gas down a bit.
00:09:16.08\00:09:17.92
I'll give those
just a couple of minutes
00:09:17.95\00:09:19.42
just to start softening up.
00:09:19.45\00:09:20.79
So now I'm gonna
put the buckwheat on.
00:09:23.93\00:09:27.00
So buckwheat, this
is salad we are making,
00:09:27.03\00:09:29.56
this gonna make a lovely Tabouli
00:09:29.60\00:09:31.23
and buckwheat
is so easy to cook,
00:09:31.27\00:09:33.44
all you need to do is
pretty much the same recipe
00:09:33.47\00:09:35.37
as rice except it
doesn't take long at all.
00:09:35.40\00:09:37.87
So we're gonna put
one cup of buckwheat
00:09:37.91\00:09:42.48
and two cups of water
that I boiled not long ago,
00:09:42.51\00:09:45.35
so it's, kind
of, relatively hot.
00:09:45.38\00:09:47.95
So one to two
recipe same rules of rice,
00:09:47.98\00:09:50.22
don't stir it,
00:09:50.25\00:09:51.59
got little steamed beans up here
00:09:51.62\00:09:52.95
to help cooking the buckwheat
00:09:52.99\00:09:54.52
and make sure
you leave the lid on
00:09:54.56\00:09:55.89
because we want the moisture
to go into the buckwheat
00:09:55.92\00:09:58.89
not in to your kitchen.
00:09:58.93\00:10:01.00
So, it's been 10
minutes Slow fire.
00:10:01.03\00:10:03.97
Let's stir.
00:10:04.00\00:10:08.14
And as soon as
it starts bubbling,
00:10:08.17\00:10:09.54
we turn it down to a
simmer and leave that cooking,
00:10:09.57\00:10:11.67
it probably takes
around about 10-12 minutes,
00:10:11.71\00:10:13.61
sometimes slightly longer,
you got to keep an eye on it.
00:10:13.64\00:10:15.54
So really nice
fast cooking grain.
00:10:15.58\00:10:19.21
We've also got the noodles
00:10:19.25\00:10:20.58
that we're gonna use for the Pho
00:10:20.62\00:10:22.62
and these are
vermicelli noodles,
00:10:22.65\00:10:24.05
rice vermicelli,
just rice noodles.
00:10:24.09\00:10:26.49
It's about 400
grams and in this pack
00:10:26.52\00:10:28.19
we want it about 100 grams.
00:10:28.22\00:10:29.86
So we're gonna use about
a quarter of what's here.
00:10:29.89\00:10:31.99
So the trick is getting it
out without breaking too much,
00:10:32.03\00:10:35.20
so I'm just gonna,
00:10:35.23\00:10:36.56
it probably gonna get
everywhere here we go,
00:10:36.60\00:10:37.93
look at that, it
comes out 100 grams.
00:10:37.97\00:10:40.54
I'm just gonna break it
in half just to, kind of,
00:10:40.57\00:10:43.67
make it more manageable.
00:10:43.71\00:10:45.11
And pour the boiling water over.
00:10:45.14\00:10:47.94
We don't actually
have to cook this as such,
00:10:47.98\00:10:49.88
but just some really
hot, near boiling water,
00:10:49.91\00:10:52.31
in about 10-12
minutes, this will be lovely
00:10:52.35\00:10:55.52
and nice and soft
00:10:55.55\00:10:58.65
and we'll get use
of, kind of, cook.
00:10:58.69\00:11:00.02
So it doesn't even
match cooking at all.
00:11:00.06\00:11:02.89
Got a lot on the
stove at the moment
00:11:02.92\00:11:04.26
we got to be multi
talented and able to multi task,
00:11:04.29\00:11:09.33
so leave this sitting there.
00:11:09.36\00:11:11.63
And that's the
two water jobs done.
00:11:11.67\00:11:13.87
So on this pan,
I'm gonna give this pan
00:11:13.90\00:11:15.57
a cleanup with a paper towel
00:11:15.60\00:11:18.47
and because we
want to use it again,
00:11:18.51\00:11:19.84
I don't use too many dishes.
00:11:19.87\00:11:21.38
So you can use
this wet paper towel,
00:11:21.41\00:11:23.71
just give it a quick wipe.
00:11:23.75\00:11:27.45
Good non-stick frying
pan and it's ready to use
00:11:27.48\00:11:29.72
for the next dish straight away.
00:11:29.75\00:11:31.22
So just getting
everything out quickly,
00:11:31.25\00:11:33.76
I'm gonna turn the gas on
00:11:33.79\00:11:37.13
and we're gonna
put some tofu on.
00:11:37.16\00:11:38.69
Now tofu's gonna be
the protein for this dish
00:11:38.73\00:11:41.93
but we don't
want to put it in raw
00:11:41.96\00:11:44.83
I'm gonna give it a
little bit of pan fry first
00:11:44.87\00:11:46.43
and it just, kind of,
00:11:46.47\00:11:47.80
just makes it a
little bit crispier,
00:11:47.84\00:11:49.17
makes it just a
little bit nicer.
00:11:49.20\00:11:51.04
Got some right here,
00:11:51.07\00:11:52.94
and tofu
normally comes with water,
00:11:52.97\00:11:54.31
so make sure you, kind of,
drain it, you don't want to,
00:11:54.34\00:11:55.71
kind of, going all
over your chopping board.
00:11:55.74\00:12:00.32
And tofu has a reputation
of being quite bland and boring
00:12:00.35\00:12:02.92
but with all the lovely flavor
00:12:02.95\00:12:04.45
we're putting into the
soup with the noodle broth
00:12:04.49\00:12:06.65
that we're gonna make,
00:12:06.69\00:12:08.12
this tofu is gonna
soak it beautifully
00:12:08.16\00:12:10.63
unless you're gonna
put in and make cut little,
00:12:10.66\00:12:13.26
kind of, slabs like this.
00:12:13.29\00:12:16.00
Sometimes they'll break
apart but it's just, kind of,
00:12:16.03\00:12:17.43
another different
interesting shape.
00:12:17.47\00:12:21.10
Touch of oil, just
to stop it from burning
00:12:21.14\00:12:24.27
and we just gonna
just put it in here
00:12:24.31\00:12:26.88
and just fit it into the pan.
00:12:26.91\00:12:30.71
Massage around
so every piece gets,
00:12:30.75\00:12:32.35
kind of, an even
share of the oil,
00:12:32.38\00:12:34.32
just so it doesn't stick.
00:12:34.35\00:12:37.49
And that, they probably
take around about 10 minutes
00:12:37.52\00:12:39.99
just to...
00:12:40.02\00:12:41.36
We don't want to go too
hot probably about 10 minutes
00:12:41.39\00:12:43.39
and we'll flip it
and it'll just be nice
00:12:43.43\00:12:45.19
and just crispy and a
nice addition to the mix.
00:12:45.23\00:12:50.27
Now these are getting soft.
00:12:50.30\00:12:54.34
So what more to do
now, add some spices,
00:12:54.37\00:12:57.07
there's lot of
spices in this episode.
00:12:57.11\00:12:59.34
So we got some cinnamon,
00:12:59.37\00:13:00.98
so about a teaspoon of cinnamon
00:13:01.01\00:13:03.58
and a tablespoon of
coriander, ground coriander.
00:13:03.61\00:13:08.22
Cinnamon's quite
a powerful spice,
00:13:08.25\00:13:12.39
so you do not need as much
as you would the other things...
00:13:12.42\00:13:14.56
and those are the
cinnamon the coriander,
00:13:18.03\00:13:20.93
when you
activate spices with heat,
00:13:20.96\00:13:22.53
they really smell beautiful.
00:13:22.56\00:13:26.07
So that's under way,
00:13:26.10\00:13:28.20
so we're gonna
add some water now
00:13:28.24\00:13:29.57
and we want four cups of water,
00:13:29.60\00:13:32.81
which is a liter.
00:13:32.84\00:13:34.18
So fill this up, in mind,
it'll be quite enough here.
00:13:34.21\00:13:37.58
So I'm just gonna
substitute with some water
00:13:37.61\00:13:38.98
from the hot tap.
00:13:39.01\00:13:42.95
I generally can't too
much water in those jugs.
00:13:42.98\00:13:46.65
So just using hot
water or boiling water
00:13:46.69\00:13:49.62
gives the dish
bit of a head start
00:13:49.66\00:13:51.19
in terms of heat.
00:13:51.23\00:13:52.73
So we'll pour that through
00:13:52.76\00:13:55.73
and all these lovely
flavors will start to, kind of,
00:13:55.76\00:14:00.17
permeate with this
water, it will, kind of,
00:14:00.20\00:14:02.10
reduce down some of the,
00:14:02.14\00:14:04.37
the water will
disappear or evaporate
00:14:04.41\00:14:06.71
and it will become
really nice, you know,
00:14:06.74\00:14:08.11
nice flavorsome soup at the end
when we add other ingredients.
00:14:08.14\00:14:11.58
I'm gonna add two
tablespoons of soy sauce,
00:14:11.61\00:14:14.58
just to give it a bit
of a nice Asian saltiness.
00:14:14.62\00:14:19.89
So we need to simmer for
probably 15 to 20 minutes
00:14:19.92\00:14:22.62
to reduce down
before we, kind of,
00:14:22.66\00:14:24.26
start doing whatever putting
the final ingredients and.
00:14:24.29\00:14:29.86
If you've just
joined us on Cook 30,
00:14:29.90\00:14:31.43
we're cooking up a storm.
00:14:31.47\00:14:33.37
We have Vietnamese Pho noodles
00:14:33.40\00:14:35.84
with delicious Indian
spiced roasted cauliflower
00:14:35.87\00:14:39.37
with a cashew and lime aioli.
00:14:39.41\00:14:41.94
We also have a lovely
buckwheat Tabouli salad
00:14:41.98\00:14:45.01
and to finish, a
warm cashew carob chai.
00:14:45.05\00:14:49.78
So next job on the
agenda is to get the salad,
00:14:49.82\00:14:53.56
the cauliflower salad
done and also warm salad.
00:14:53.59\00:14:55.86
So we're gonna
make a lovely aioli.
00:14:55.89\00:14:58.06
And that is one of my
favorite dressings to make
00:14:58.09\00:14:59.89
you may have seen
me make it before.
00:14:59.93\00:15:01.36
So we're just gonna start
with a cup of cashew nuts,
00:15:01.40\00:15:06.33
gonna put a little
bit of sweet chilly sauce
00:15:06.37\00:15:07.77
or little bit of chilly,
it's about a tablespoon of that
00:15:07.80\00:15:11.37
and gonna put a
tablespoon of coriander,
00:15:11.41\00:15:17.18
just like that,
some seeded mustard
00:15:17.21\00:15:22.62
about a tablespoon.
00:15:22.65\00:15:24.49
We've got some garlic here
00:15:24.52\00:15:26.12
fresh garlic always
goes well in dressings.
00:15:26.15\00:15:28.39
Just gonna put it on the garlic
press and squeeze it through.
00:15:28.42\00:15:33.63
Excellent.
00:15:33.66\00:15:35.40
And oh, some lime juice
as the key ingredient here
00:15:35.43\00:15:39.70
and you probably want
four tablespoons of lime juice,
00:15:39.73\00:15:42.30
you get approximately a
tablespoon of lime juice
00:15:42.34\00:15:46.68
per half lime all things
being equal but every lime
00:15:46.71\00:15:51.28
and lemon can be
different, so squeeze these,
00:15:51.31\00:15:56.02
your limes and lemons
are a great ingredient
00:15:56.05\00:15:57.65
to always have in your kitchen.
00:15:57.69\00:15:59.02
They just have so much flavor
00:15:59.05\00:16:00.39
and you notice how I
use these quite a lot.
00:16:00.42\00:16:01.99
It just gives a lovely
flavor to put that in as well.
00:16:06.33\00:16:11.40
Want around about a
quarter a teaspoon of salt.
00:16:11.43\00:16:15.47
And I wanna start with
about half a cup of water.
00:16:15.50\00:16:19.31
We may need a little bit more
00:16:19.34\00:16:20.68
depending on how thick
it gets and let's blend it.
00:16:20.71\00:16:24.31
While that's blending
I'm gonna flip this tofu
00:16:24.35\00:16:28.28
as you can see
it's looking good.
00:16:28.32\00:16:30.59
Here we go it's crisped up
00:16:30.62\00:16:31.95
and browned up
on the other side.
00:16:31.99\00:16:33.52
And this is just gonna soak up,
00:16:36.73\00:16:38.36
the lovely flavors
in the Pho noodle broth
00:16:38.39\00:16:41.43
that we've got cooking here.
00:16:41.46\00:16:43.70
Look at that.
00:16:43.73\00:16:46.97
This programs all
about multitasking.
00:16:47.00\00:16:48.80
There go lovely
dressing it's lovely and smooth
00:16:48.84\00:16:50.87
and that will
drizzle over wonderfully.
00:16:50.91\00:16:52.94
Which means it is time to get
00:16:52.97\00:16:54.31
the cauliflower out of the oven.
00:16:54.34\00:16:56.78
So how does it look?
00:16:56.81\00:16:59.45
Perfect.
00:16:59.48\00:17:00.88
So as you can see.
00:17:00.92\00:17:02.55
It's lovely and, kind
of, crispy it's, kind of.
00:17:02.58\00:17:05.59
When you eat it, it's actually
quite soft on the inside.
00:17:05.62\00:17:07.82
And it's, kind of, quite cooked
00:17:07.86\00:17:09.29
you want to make
sure it's not raw.
00:17:09.32\00:17:11.39
But you can just tell us
it's nice and nice and soft
00:17:11.43\00:17:13.56
it's got a lovely flavor
00:17:13.60\00:17:15.00
and it hasn't
burnt which is nice.
00:17:15.03\00:17:16.77
So we're just gonna put
this into here into this...
00:17:16.80\00:17:19.70
I'll move the bowl over here.
00:17:19.73\00:17:22.57
Pour into here.
00:17:22.60\00:17:23.94
I like that.
00:17:26.61\00:17:29.74
Just try a bit.
00:17:29.78\00:17:33.85
Nice and soft the
taste of cauliflower,
00:17:33.88\00:17:36.35
but not raw
cauliflower, so it's perfect.
00:17:36.38\00:17:40.59
Gonna add some,
put the aioli in.
00:17:40.62\00:17:43.22
So we're gonna drizzle that in.
00:17:43.26\00:17:46.59
Probably use about
probably two thirds of that,
00:17:46.63\00:17:47.96
we can reserve it
00:17:48.00\00:17:49.33
for something
else later or garnish.
00:17:49.36\00:17:51.33
And I want to put some
fresh and some baby spinach in
00:17:51.37\00:17:55.07
just to give a
little bit of color.
00:17:55.10\00:17:58.24
Like that.
00:17:58.27\00:18:00.21
And then we're just going
to mix it up with our hands
00:18:00.24\00:18:01.81
oh, it's quite warm
00:18:01.84\00:18:03.18
but that's okay
we'll go quickly.
00:18:03.21\00:18:05.45
And that aioli and that
lovely spicy oniony cauliflower
00:18:05.48\00:18:10.05
is just a
beautiful, beautiful salad
00:18:10.09\00:18:12.79
it's, kind of, a warm salad.
00:18:12.82\00:18:14.32
So you can leave it like that
and we'll probably garnish it
00:18:14.36\00:18:17.36
with some cilantro
later just before we serve it.
00:18:17.39\00:18:21.36
And when you're serving you,
kind of, just wanna, you know,
00:18:21.40\00:18:23.47
drizzle a bit of
extra dressing over
00:18:23.50\00:18:25.07
and you just want to aim for...
00:18:25.10\00:18:26.43
Just, kind of,
random drops like that.
00:18:26.47\00:18:28.34
Just to make it look lovely
00:18:28.37\00:18:31.67
and that one is
all finished and ready.
00:18:31.71\00:18:35.61
So next job.
00:18:35.64\00:18:37.81
We want to go to
the buckwheat salad
00:18:37.85\00:18:41.95
so let's have a look.
00:18:41.98\00:18:45.75
Buckwheat here it is
basically it just turns out,
00:18:45.79\00:18:47.49
kind of, like rice
00:18:47.52\00:18:48.86
it's a little bit
mushier but that's okay.
00:18:48.89\00:18:50.69
And we're just
going to start loading
00:18:50.73\00:18:52.06
some exciting
ingredients into this bowl.
00:18:52.09\00:18:56.43
So basically stir it up
00:18:56.46\00:19:02.27
and tip it in there
we go get all of it.
00:19:02.30\00:19:08.71
So a cup of buckwheat
made this so that's made around
00:19:08.74\00:19:11.05
about three cups
of cooked Buckwheat,
00:19:11.08\00:19:12.95
so as you can see
00:19:12.98\00:19:14.32
it expands in size
quite considerably.
00:19:14.35\00:19:18.72
And we're going to start
adding lovely ingredients.
00:19:18.75\00:19:20.29
So first I'm gonna add
00:19:20.32\00:19:21.66
little bit of color.
00:19:21.69\00:19:23.53
There's a cucumber.
00:19:23.56\00:19:25.96
And we want
everything in our Taboul
00:19:25.99\00:19:27.33
is to be relatively fine.
00:19:27.36\00:19:28.70
So we're gonna cut
through slices like that.
00:19:28.73\00:19:32.23
And then cut through again.
00:19:32.27\00:19:35.47
Sit it up so we can
do a nice fine dice.
00:19:35.50\00:19:38.44
Tabouli's usually made
00:19:38.47\00:19:39.81
usual with
something like bulgur wheat
00:19:39.84\00:19:41.18
but it's quite fun to make it
00:19:41.21\00:19:42.54
with something like buckwheat.
00:19:42.58\00:19:44.18
And it's going to
chop it really fine.
00:19:44.21\00:19:47.02
And when you chopping
we're sliding the knife.
00:19:47.05\00:19:49.28
And we're just
slowly adjusting the angle.
00:19:49.32\00:19:51.79
So we can move on
to the next piece.
00:19:51.82\00:19:54.56
And we're sliding through it.
00:19:54.59\00:19:57.86
And as with any, kind of, salad,
00:19:57.89\00:19:59.23
this again is a warm
salad or you can chill it
00:19:59.26\00:20:00.90
and you can have it,
kind of, chilled later.
00:20:00.93\00:20:03.87
It can be yum
00:20:03.90\00:20:05.23
doesn't really
matter with salads
00:20:05.27\00:20:06.84
whether they
are warm or chilled.
00:20:06.87\00:20:09.64
Although if you
do want to have it,
00:20:09.67\00:20:11.34
do you wanna have
it, consume it later
00:20:11.37\00:20:12.71
you wanna make sure it's chilled
00:20:12.74\00:20:14.08
from a food
safety point of view.
00:20:14.11\00:20:15.44
So you, kind of, want
to eat it now or chill it.
00:20:15.48\00:20:18.11
We're just going to
add some cheery tomatoes.
00:20:18.15\00:20:20.48
I'm just going to half these
00:20:20.52\00:20:21.85
just to make them a
little more interesting.
00:20:21.88\00:20:26.59
Some yellow ones,
looving the yellow
00:20:26.62\00:20:29.06
and with a, kind of,
orangie, orangie yellow,
00:20:29.09\00:20:31.56
some red ones too
00:20:31.59\00:20:33.46
just gonna half them here.
00:20:33.50\00:20:36.26
Just like that...
00:20:36.30\00:20:37.67
and put that in there.
00:20:43.10\00:20:45.07
Just gonna add half a red onion
00:20:45.11\00:20:46.44
just a bit of, give
it a bit of freshness.
00:20:46.47\00:20:48.84
And if you're
adding a raw onion,
00:20:48.88\00:20:50.21
there's a little bit of,
00:20:50.25\00:20:51.75
a bit on there.
00:20:51.78\00:20:53.38
Like this you, kind of, want
to chop it really, really small.
00:20:53.42\00:20:56.05
So you just getting
little fresh bits of onion
00:20:56.08\00:20:57.85
you don't want to
be overpowering onion
00:20:57.89\00:20:59.85
through your dish.
00:20:59.89\00:21:03.39
And through the other way.
00:21:03.43\00:21:04.83
And parsley is a key ingredient
so we got some Italy parsley.
00:21:14.34\00:21:17.47
I keep all my
herbs and you know,
00:21:17.51\00:21:19.17
with paper towels in the fridge,
00:21:19.21\00:21:20.54
it's best way of
keeping them fresh.
00:21:20.58\00:21:22.14
Just getting rid of the stalks
or a little bit of the stalks
00:21:22.18\00:21:24.91
and we're going chop it in
half and chop this really fine.
00:21:24.95\00:21:27.78
And key ingredient to Tabouli
is lots and lots of parsley
00:21:27.82\00:21:31.15
so this will
probably be over a cup
00:21:31.19\00:21:33.05
maybe a cup and a
half by the time we finish.
00:21:33.09\00:21:35.72
Go through it,
get it nice and fine.
00:21:38.96\00:21:40.73
It's okay if there's a
few chunky bits on there.
00:21:40.76\00:21:42.53
Here we go
00:21:48.20\00:21:49.80
and we're gonna
put in some cheese,
00:21:49.84\00:21:51.17
some sun dried tomatoes as well.
00:21:51.21\00:21:52.64
We have got no more
tomatoes or sun dried tomatoes
00:21:58.21\00:21:59.95
have such an
intense tomatoy flavor.
00:21:59.98\00:22:03.49
Just chop those up as well.
00:22:03.52\00:22:07.06
So this is just
you're all ready to go,
00:22:07.09\00:22:08.42
you've got lots
of lovely flavors
00:22:08.46\00:22:09.86
coming through.
00:22:09.89\00:22:12.06
You can have some lemon juice.
00:22:12.09\00:22:14.06
I'm not gonna make
a specific dressing
00:22:14.10\00:22:15.46
but just gonna put
dressing components on it.
00:22:15.50\00:22:18.33
So squeeze some
lemon juice in through.
00:22:18.37\00:22:20.07
And some olive oil
just a little drip...
00:22:28.81\00:22:32.05
and some salt,
00:22:35.58\00:22:38.25
about a quarter of a teaspoon.
00:22:38.29\00:22:40.22
And we're just
gonna mix it all through.
00:22:40.26\00:22:42.66
And I'm serving this on
this white platter here,
00:22:42.69\00:22:44.93
so I'm often I'll
mix my salads in the bowl
00:22:44.96\00:22:46.90
but it'll be very difficult
to mix this on the platter
00:22:46.93\00:22:48.90
so we're just
gonna go like this today.
00:22:48.93\00:22:52.87
And basically just pick it out.
00:22:52.90\00:22:55.04
Put it on, let
gravity do the work.
00:22:55.07\00:22:57.97
And the salad is
looking really nice
00:22:58.01\00:23:02.48
all those flavors in there.
00:23:02.51\00:23:04.21
You might put a
little bit garnish
00:23:04.25\00:23:05.58
of some extra
cherry tomatoes shortly.
00:23:05.61\00:23:08.75
So that, I mean, it's
basically ready for the table.
00:23:08.78\00:23:11.85
So the noodles this
broth is really flavorsome now.
00:23:11.89\00:23:14.66
Just give a little bit of taste
00:23:14.69\00:23:16.96
and quite a nice flavor
00:23:16.99\00:23:20.90
probably needs a
little bit of sweetness
00:23:20.93\00:23:22.26
I'm just gonna put
up a bit of honey in
00:23:22.30\00:23:23.80
or, any kind of,
sweetener of your choice.
00:23:23.83\00:23:26.94
Throw this tofu in it's
gonna suck up the flavors
00:23:26.97\00:23:30.77
and gonna grab these noodles
00:23:30.81\00:23:32.37
that we've got here
that are now cooked.
00:23:32.41\00:23:34.74
I'm just gonna
drain them just briefly
00:23:34.78\00:23:36.38
doesn't matter if
any extra gets in.
00:23:36.41\00:23:38.01
Stew this around and give
it an extra couple of minutes
00:23:38.05\00:23:39.95
just to warm through
00:23:39.98\00:23:41.32
and when we serve it,
00:23:41.35\00:23:42.68
we're going to
add some lovely limes
00:23:42.72\00:23:45.09
and herbs as well just
to make it look delicious.
00:23:45.12\00:23:48.06
I've got a really lovely
hot drink for you try here.
00:23:52.03\00:23:55.13
It's really nice on a
cold winter's evening.
00:23:55.16\00:23:58.10
It's basically gonna be using
00:23:58.13\00:23:59.47
just lots of
wonderful ingredients
00:23:59.50\00:24:00.84
we're gonna start
00:24:00.87\00:24:02.20
with three quarters
of a cup of cashew nuts.
00:24:02.24\00:24:04.61
Give us a nice creaminess.
00:24:04.64\00:24:06.71
We're gonna add two
tablespoon of carrot powder,
00:24:06.74\00:24:09.14
which is like a healthy a,
kind of, cocoa alternative.
00:24:09.18\00:24:12.38
In there we're gonna put in
00:24:12.41\00:24:14.52
about quarter of a
teaspoon of vanilla essence
00:24:14.55\00:24:18.12
just a splash.
00:24:18.15\00:24:19.82
Tablespoon of honey,
00:24:19.85\00:24:22.36
little bit of sweetness
00:24:22.39\00:24:23.89
and I'm gonna add
some lovely spices
00:24:23.93\00:24:25.26
to, kind of, give it
a chai, kind of, feel.
00:24:25.29\00:24:26.63
So I just gonna put in about
00:24:26.66\00:24:28.00
a quarter to
teaspoon of cinnamon
00:24:28.03\00:24:30.87
about a quarter of a
teaspoon and some ground cloves
00:24:30.90\00:24:33.90
just give it a really nice,
00:24:33.94\00:24:36.07
kind of, chai
tea, kind of, a flavor.
00:24:36.10\00:24:40.01
Here we go, gonna put on
just a tablespoon of coconut
00:24:40.04\00:24:45.15
got the creaminess as well.
00:24:45.18\00:24:46.65
And I just put the jug on
00:24:46.68\00:24:48.52
for about you
know ten minutes ago.
00:24:48.55\00:24:49.88
So we've got some hot water.
00:24:49.92\00:24:51.35
It's not boiling it's
just, kind of, very hot.
00:24:51.39\00:24:54.39
So going to put in
start with around about a cup
00:24:54.42\00:24:56.69
just to get it going.
00:24:56.73\00:24:58.79
And we'll get that underway
00:24:58.83\00:25:02.36
you want to produce a
really nice creamy hot drink.
00:25:02.40\00:25:06.67
You can have this
drink cold, warm or hot.
00:25:06.70\00:25:09.04
So you, kind of go
whatever style you want.
00:25:09.07\00:25:12.04
There we go,
looking good as you can see
00:25:17.98\00:25:20.28
it's gone really
nice and really creamy
00:25:20.32\00:25:23.45
so we're gonna add
the rest of the water now.
00:25:23.49\00:25:26.15
And we're gonna make around
about four cups or a liter.
00:25:26.19\00:25:29.56
So we'll fill that
up to around about there
00:25:29.59\00:25:34.60
oh, I've forgotten
an ingredient, ginger.
00:25:34.63\00:25:36.63
So gonna add a
little bit of ginger.
00:25:36.67\00:25:38.67
I'm gonna use some of
this pre, kind of, pre...
00:25:38.70\00:25:43.10
ginger here squeeze
in and blend this up.
00:25:43.14\00:25:47.21
And we're just, kind of,
00:25:47.24\00:25:48.58
turn this into
a nice consistency
00:25:48.61\00:25:50.75
that's really nice to drink.
00:25:50.78\00:25:52.58
I need a few seconds.
00:25:52.61\00:25:55.98
I'm gonna pour it out.
00:25:56.02\00:25:57.35
This is a lovely hot drink
for a cold winter's evening.
00:25:57.39\00:26:01.29