Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000003B
|
00:01 If you've just joined us on Cook:30 For Kids,
00:02 we're having so much fun in the kitchen. 00:04 Yes, we are. 00:06 What is on the menu today, guys? 00:08 Meatball with Italian tomato sauce 00:11 and for dessert, fruit kebabs with salted caramel dip. 00:14 We have Cassidy and Nori from Illinois cooking with us. 00:18 We're going really well. 00:22 Okay. So they are going well, this is going well. 00:25 So these onions are nearly soft, 00:28 so what we're gonna do now is add some tomato. 00:30 So if can get you to... 00:31 Do you know how to use a can opener? 00:33 Oh, yes. 00:34 Are you certainly sure? 00:35 And do you know how to use one of these can openers? 00:38 Can use one of these? Yup. 00:40 Oh, great. Excellent. 00:41 Can I just leave this here? 00:43 You can leave it there for few minutes. 00:44 If you can open those cans and pour that in. 00:45 I'm also gonna add some, some honey as well. 00:49 Here it is. 00:51 And when you're cooking with tomatoes, 00:52 you generally want to add little bit of sweetness 00:54 because tomato is quite acidic. 00:55 So we just put in, oop... 00:59 two tablespoons of honey. 01:03 Hey, you said what is acidic? 01:05 Tomato is quite acidic. 01:06 It's kind of have an acidic kind of taste. 01:08 Oh, I did not know that. 01:09 So you just need, you know, 01:11 generally need a bit of sweetness within 01:12 just to, kind of, carry it through. 01:13 And we'll add a bit of salt. 01:15 We haven't added salt to this, have you? 01:16 I've lost my measure. 01:18 We'll just add a half a teaspoon of salt. 01:23 Okay. I may be wrong, but isn't tomato a fruit? 01:26 Is it? Is it? 01:28 It is. It is a fruit. Yes. 01:29 Okay. I was right. 01:30 But you probably won't put it in a street salad. 01:33 That's true. 01:36 Here we go, coming on well. 01:37 It's great. 01:39 I'll give you a hand with those balls there. 01:41 It's going inside. 01:42 Yeah. It's okay. 01:44 Those are really nice round balls, look at those. 01:47 Oh, let's give you a hand with it. 01:48 Careful, you can cut yourself on these cans. 01:49 Oh, okay. Thank you. 01:51 Oh, you missed it, I'll give you a hand. 01:52 Here we go, just give it up little, 01:54 kind of, through there. 01:56 Here we go. Yup. Pour that in with the onions. 01:59 And, Cassidy, if you wanna just spray that... 02:02 Spray those with the oil spray, 02:04 this will help stop it from burning. 02:05 So give it a nice, yeah, put it about twice as much. 02:08 All of this? Brilliant. 02:09 And I'll put it in the oven. 02:10 Yup, put it in and I'll open another can as well. 02:12 So these are first going into the oven 02:14 for probably around about 15 to 20 minutes 02:16 depending on how well they cook. 02:19 And when they come out 02:21 they'll be nice and golden brown 02:22 and ready to add to our tomato sauce, 02:24 which is coming along nicely. 02:25 Okay, Cassy, you can open this next can. 02:28 All right. 02:31 Now, also we're gonna start making our fruit kebab. 02:34 And these are really, really yummy things, 02:36 they are basically a stick with bits of fruit on it. 02:38 So what we're gonna do is just select some fruit 02:41 and just cut it up into cubes. 02:43 So I prepared this one early, cut all the extra bits of it. 02:47 So all we need to do is start collecting lots of... 02:50 Oh, that is quick. 02:52 And you pour that into the, with those ones. 02:55 So what we're gonna do is just basically 02:56 we're gonna make about ten. 02:58 So basically what we want is ten big chunks of fruit. 03:02 So these are kind of about eight, 03:03 you should do a few extra 03:05 because we generally some won't work out 03:06 for whatever reason. 03:08 And it's really good to do extra for fruit salad, 03:09 so I'm gonna start with the first one. 03:11 And when we do fruit kebabs, 03:13 the rule is, do it like a rainbow. 03:15 So what are the colors of rainbow? 03:16 Red, orange. Yup. 03:19 Purple, yellow. Right, yellow... 03:22 Blue. 03:23 Well, you can eat that. Here you go. 03:25 Is it good? 03:27 Red, orange, yellow, green, blue, indigo, 03:28 violate, variety bits, 03:30 so that is the color we want to odor our kebab. 03:32 So we're gonna start with the red ones. 03:34 I don't know if I ever had a fruit kebab before. 03:36 Really. Well, this could be a very first thing for you. 03:38 Yeah. Here you go. 03:39 And when you become a doctor you can look back and go. 03:41 "I was inspired the moment I had a fruit kebab 03:43 on Cook:30 For Kids." 03:46 So I'm just starting with some fruits 03:47 so basically first step is to just keep cutting fruit. 03:50 So if I can get you to cut a pineapple there. 03:53 Sorry, that ain't a pineapple, kiwi fruit. 03:55 I'll give you little knife. So you can just take... 03:57 I'll show you the first way, the easiest way to do these. 03:59 How about that? 04:00 And then see if you can take the skin off 04:02 and then cut it into cubes. 04:05 See if you can do that with the second one. 04:06 Small cubes? Yup. Small cubes. 04:08 And this is the board we're using 04:10 and it hasn't had any kind of onions 04:11 or garlic or things on it. 04:12 This is just a fruit board we've got. 04:14 Nothing worse than having a nice piece of watermelon 04:16 and you can taste garlic and onion. 04:19 Ew! That's true. 04:22 Just really cool. 04:23 So we've got some things that we can put on straightaway. 04:25 So we've got these lovely... 04:27 Got blackberries here. 04:30 So I'll put those there. 04:32 So basically this platter here is not a serving platter, 04:34 this is just a collection platter 04:36 for all the different things we're gonna use shortly. 04:39 We got some blueberries, 04:40 so we got all the different colors, 04:41 we've got the bright colors, the dark colors, 04:43 the reds, and the blueberries, and blackberries go 04:46 because they kind of more of the dark bluey colors. 04:49 What's your favorite fruit? Great question. 04:52 I love watermelons, one of my favorite fruits. 04:55 Check at this wonder little papaya here. 04:57 I've never had papaya. 04:59 Haven't you? Another first, there you go. 05:02 So just gonna scrape the seeds into the rubbish bin. 05:05 And then cut this off as well. 05:07 And then do you want these in halves? 05:09 Sorry. Halves? 05:10 Oh, actually into cubes. 05:11 That will be fine out there. 05:13 So generally, I'll do it like this 05:14 and cubes like this. 05:15 Okay. 05:17 So if you can put those on to the little plate over there. 05:21 And I'm just gonna cut the skin of this. 05:25 Should I keep stirring? 05:26 Yes, put them on as well. 05:28 You should be stirring, it's awesome. 05:31 So that's pretty much all the ingredients 05:33 we want for the tomato sauce. 05:36 So that is gonna basically... 05:37 You wanna cook the tomato sauce for around about probably, 05:40 you know, 5 to 10 minutes and it will, basically, 05:42 the water will evaporate off 05:44 and what's left will become a lot more flavorsome. 05:46 So cooking... See, the steam coming off there? 05:48 Yeah. 05:49 So as the steam is escaping, it's becoming more thicker 05:52 and more flavorsome. 05:56 So there we go. So I think we've got enough fruit here. 06:01 Sharing fruit. Excellent. 06:04 Very quite. 06:05 We've got enough there, for we only do, 06:06 if we do one there some. 06:08 We know, it's not getting on this, 06:09 take a turns stirring this, it's brilliant. 06:11 I've got a pineapple. 06:14 So again, we're just gonna chomp this off 06:17 and just take the edges off. 06:19 There's actually a lot more pineapple here than we need. 06:21 But there is nothing like fresh pineapple. 06:24 You can also use canned pineapple 06:25 if you wanted to. 06:27 I'm just gonna... How do pineapples grow? 06:29 They aren't big kind of giant trees, 06:32 in little trees only, I think. 06:34 Here we go. 06:36 So we're not gonna use the middle bits of pineapple, 06:38 this bit's really, really tough, 06:40 so we're just gonna use these bits here. 06:42 And I think we're almost ready to start putting them on. 06:45 Look at all these wonderful colors. 06:47 It looks beautiful. 06:48 So if you can start... 06:50 If I can use and just start making them up... 06:52 Of course. 06:53 So we've got some wooden kebabs here. 06:57 Just cut it off. 06:59 So when we make them, we're gonna start with red, 07:03 down this end, 07:05 another red thing go through the middle, 07:08 orange, yellow, what's next? 07:13 Kiwi. 07:14 Green, put through as much as you can. 07:17 Oops, that one's broken a bit, I might try another bit. 07:20 Green, and then the blue, 07:24 and put two blueberries on the end. 07:27 And what do you reckon? That looks so good. 07:29 Oh, my goodness. I can't wait to eat it. 07:30 It's okay. So your job is to make another eight of those. 07:32 Okay. 07:34 So see, if you can follow the recipe there. 07:35 Just wash my hand. 07:36 You have to go with these beautiful kebabs, 07:39 we got a salted caramel dip. 07:41 You're probably thinking, "Jeremy, you are healthy, 07:43 why would you be doing salted caramel?" 07:44 But here is a healthy one. 07:47 So there's actually probably almost three, 07:48 so you can probably turn that off, 07:49 the tomato sauce. 07:51 So just turn that off, other way, just on low. 07:54 Brilliant. So that should be right there. 07:56 So if Cassidy can come and help me with this... 07:58 We're gonna add some, 08:00 you can measure out one cup of dates, 08:05 and I'll give you new cup that hasn't got stuff in it. 08:08 What do these tastes like? 08:09 Have a taste. 08:11 So these are dates, these just come from trees. 08:13 They're just kind of like sweet, 08:15 pretty sweet things. 08:16 Have you tried them before? No, I'm kind of scared. 08:22 They're actually really good. 08:23 Of course. Now pour that into that. 08:24 One cup of dates. 08:26 And we're gonna do one cup of water. 08:28 So I'll get that from the sink. 08:32 This definitely shows I'm not a chef. 08:34 Everything is harder than it looks. 08:35 You're doing it fine. 08:37 It's great. Look at those, beautiful. 08:40 And one thing, when you are doing a fruit, 08:41 is you want to look after gently 08:43 'cause see how it's like really nice 08:44 and sharp edges on the end. 08:46 That really, you know, it's fresh 08:47 if you start handling it or mashing around 08:49 and it kind of gets spur edges that looks a bit more used. 08:51 So you wanna be really careful nice sharp knife 08:53 and nice things there. 08:55 Is that fine? Perfect. 08:56 So we're gonna make some date puree out of this. 08:58 So if you're gonna push the high button there, 08:59 the go button. 09:01 Oh! 09:02 Give it a push. 09:06 It scared me. 09:08 This gonna be date puree, we're gonna make this. 09:11 And then we're gonna add some of this, we're gonna add. 09:15 What's that? 09:17 Oh, wrong one. 09:25 I used some chickpea flavor, we want to add some almond meal 09:28 so if you can add one cup 09:29 or I'll just finish it here for you 09:31 and we'll do over the top here. 09:33 And this almond meal 09:35 is gonna give a kind of a nutty 09:37 kind of creamy taste so put that in there. 09:41 And we're gonna add some salt. 09:43 Because of the salted caramel we don't need too much. 09:45 We want around about quarter of a teaspoon. 09:48 And if you can just squeeze 09:52 as much as you can some lemon in here, 09:54 trying to squeeze it through your fingers, 09:55 so give that a real good squeeze. 09:57 And give it as hard as you can, lots of muscles. 10:00 Those are actually really hard on you. 10:02 Oh, now you're getting some lemon juice in there. 10:03 That's great. 10:05 And we just gonna blend this up and this makes... 10:07 Here we go. 10:10 A very lovely caramel sauce. 10:12 So blend that up. 10:16 And this is really, really yummy. 10:21 So as you can see 10:23 it's a really lovely caramel sauce, 10:24 have a try of that. 10:25 And let me know what you think. 10:31 Not bad, eh? That's amazing. 10:32 Well, just dates in there. It's great. 10:34 So what we need to do now is just put this in a bowl, 10:36 we're gonna put the meatballs 10:38 on the top of this tomato sauce for the garnish, 10:40 and we've finished our 30 minute meal. 10:42 What do you think, guys? 10:43 It's great. Thank you. Thank you so much. |
Revised 2017-05-22