Cook 30 for Kid's

Indian Dahl

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000004A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh
00:11 Whoa-oh-oh-oh-oh-oh
00:15 Whoa-oh-oh-oh
00:18 Whoa-oh-oh-oh-oh-oh
00:20 Yay!
00:22 Welcome to Cook: 30 for Kids.
00:25 I'm Chef Jeremy Dixon
00:27 from the Revive Cafes in Auckland, New Zealand.
00:29 And today, I'm gonna share with you some delicious food
00:32 that is healthy and quick to prepare.
00:36 Today, I have three very special guests with me.
00:38 We have Lochlyn, and Lily, and Tony.
00:41 Welcome to Cook: 30 for Kids.
00:43 It's great to be here. Awesome.
00:45 So I'm just gonna ask these guys a few questions
00:46 before we begin
00:47 just to get to know a little bit about them.
00:49 You know, by the way,
00:50 Lochlyn and Lily come from New Zealand originally,
00:52 which is where I come from.
00:54 So you guys are Kiwis too!
00:55 Yep. Yep.
00:57 So you guys live in America now,
00:58 do you prefer America or New Zealand?
00:59 Probably New Zealand. New Zealand. And you?
01:01 I don't really remember much of New Zealand
01:04 so probably here.
01:05 Okay. You're a bit American now.
01:07 Fair enough, that's great.
01:08 And, Tony, you come from China. Yeah.
01:10 Where in China do you come from?
01:11 Shanghai. Shanghai.
01:13 That's a big city, isn't it?
01:14 Yeah, you're right. It's great.
01:16 So can you say Cook: 30 in Chinese?
01:20 Wow.
01:21 Can you say it again?
01:24 Yep.
01:28 Is it right?
01:30 Kind of. Okay, kind of, nearly.
01:31 Well, I'm not an expert in Chinese, so...
01:34 Thank you for coming today, it's great to have you guys.
01:36 So some questions to begin with, so, Lochlyn,
01:38 I want to know what your favorite food is.
01:41 Well, I'm not really sure
01:44 because they're all different, and...
01:45 You must say one.
01:46 There must be something you really love.
01:49 Well, my favorite vegetable is broccoli.
01:51 Broccoli?
01:52 His favorite vegetable is broccoli!
01:54 How many kids are gonna say that?
01:56 That's fantastic.
01:57 It shows you've obviously got a very healthy personality.
02:00 Awesome, broccoli. And, Lily, what's your favorite food?
02:03 I like more of the desserts,
02:05 so I would probably say custard.
02:07 You like custard? Yeah.
02:08 Brilliant!
02:09 I don't think we're cooking custard today,
02:11 but I have to think up
02:12 a healthy custard to make one time.
02:14 Thing I like the best
02:15 is actually taking unhealthy something
02:16 and making it into something healthy.
02:18 And, Tony, what's your favorite food?
02:19 Oh, I love Mexican food.
02:20 Mexican food? Really? Yes.
02:22 So Chinese guy liking Mexican food,
02:23 that's fantastic.
02:25 Do you get much Mexican food in China?
02:27 Well, usually just my mom made it.
02:30 Okay. Oh, really? Cool. And what brings you to America?
02:33 Well, because, you know, I want to learn more about,
02:37 you know, the foreign culture.
02:39 Oh, great. And to improve my English.
02:41 Wonderful. Yeah.
02:42 Well, it's great to have you here.
02:44 Well, thanks for coming, guys.
02:45 So let's get cooking. What is on the menu today?
02:48 Thai carrot cake with zucchini and lemongrass salad.
02:51 And for dessert we have
02:52 roasted cashews and cranberry bites.
02:54 Sounds great. Yum!
03:00 Okay, let's get cooking.
03:01 So before we start,
03:03 we've got a clear bench surface,
03:04 we've got a pan out, we've got our ingredients out,
03:07 we've got blender and food processor,
03:09 and we've got a great attitude.
03:11 Ready to get cooking? Yeah.
03:12 Yes. Alrighty, let's get going.
03:14 So we're gonna make these lovely Thai carrot cakes,
03:18 which is kind of like a frittery-type thing,
03:21 but we've got lovely, like, carrots in them
03:22 and lots of Thai kind of ingredients.
03:25 So the first job we're gonna do
03:27 is actually get some onions started
03:29 so we can cook some onions.
03:30 So just grab a red onion here and a knife.
03:34 And who wants to use a big knife?
03:35 Lochlyn, you look like you're raring to go there.
03:38 That's great.
03:39 So we're just gonna cut this like this
03:42 and just take the peel off.
03:45 And to chop an onion,
03:46 we're gonna chop this really fine.
03:47 I'll just turn the gas on now just to get going.
03:50 Like that.
03:52 So to chop an onion,
03:53 we just want to slice it through here.
03:56 And when you're slicing, you want to be using the knife,
03:59 pushing it through like this.
04:00 You're not going down like that, it's really hard.
04:02 You just want to slide it through
04:04 and let the knife do all the work
04:05 and hold it all together and then just do that
04:07 like that, slicing through.
04:09 So we've got little bits of onion.
04:11 So give it a go. See if you can do that.
04:13 Okay.
04:14 You might need to take the peel off first.
04:17 We've also got some carrots here,
04:19 which we're going to do.
04:21 And the onion, you just have to peel off first.
04:22 It's kind of a peel off of this.
04:24 So I'll just take kind of the peely skinny stuff.
04:28 Here we go, just rip it off. Sometimes it's a bit annoying.
04:30 There we go. We got it off in one hit.
04:33 See how you go with the knife there.
04:34 Don't chop your fingers. You're left-handed, are you?
04:36 Yes, I am. Excellent.
04:38 It's great.
04:40 So it's going really well. Look at that.
04:42 So the next ingredient we're gonna use is carrots
04:44 'cause they're carrot cake of course.
04:45 So we're gonna...
04:47 Oops, keep going. You're good there.
04:49 So these are organics ones, so we just wash them,
04:51 we're not gonna peel them.
04:52 But you may want to peel them
04:53 depending on the quality of your carrots.
04:56 You're going well there, going through.
04:59 Lochlyn said he wanted to use a big knife today,
05:01 so he's got his opportunity here.
05:03 So just slide through, that's good.
05:04 That is probably about enough.
05:05 Then you can turn it around, and then slice it,
05:07 and get it off into little cubes.
05:09 Then we're kind of sauteing this in a little bit of oil
05:12 so it doesn't need to be accurate.
05:13 You just kind of wanna make it as small as you can.
05:15 And by making it smaller means it's gonna cook a lot faster.
05:19 So we're just gonna add
05:20 a couple of teaspoons of olive oil there.
05:25 There we go. That should be fine.
05:26 So, Lily, if you wanna come and grab the onion
05:28 and throw it onto the pan...
05:30 Okay. Watch out for the knife.
05:32 So Lochlyn and Lily are actually sisters...
05:35 Sister and brother, sorry.
05:38 So, yup, they know each other really well.
05:40 And Tony actually lives with them
05:41 as an exchange student at the moment.
05:43 So this is kind of
05:44 the Jackson family from Illinois.
05:48 Let's get the knife out of the way, put it in there.
05:50 So we're going to saute,
05:51 which just means just slightly pan fry
05:53 with some little bit of oil,
05:55 and we're going to cook this for probably about,
05:57 probably three or four minutes just to soften it up.
05:59 So, Tony, if only you come right here,
06:01 you can actually...
06:03 If you wanna give it a little skim,
06:04 just stir it lightly so it doesn't burn.
06:06 Okay. Good job there.
06:08 So the carrots, we're gonna grate these.
06:10 Now we're going to have a competition here.
06:11 You guys up for a competition? Yes.
06:12 So when you guys have a competition,
06:14 who normally wins?
06:15 Me. Me.
06:17 Okay, you ready for a competition?
06:19 So actually, get on this side, Lochlyn.
06:20 Come this side, Lily.
06:21 So we're gonna grate these carrots.
06:23 Now, there is two ways you can grate, okay?
06:26 We've got a machine here called a grater, a hand grater.
06:31 And, Lochlyn, you're gonna have the hand grater, okay?
06:34 So what you want to do is just basically up and down
06:35 and grate through there, okay?
06:37 So I'm going to give you three carrots here to grate,
06:40 so you might want do one at time or three at a time,
06:42 whatever you want, okay?
06:43 Okay. Don't start yet.
06:44 And, Lily, I'm going to give you three carrots.
06:46 I'm gonna give you bigger carrots.
06:48 Okay.
06:49 And we're going to just chop the ends off
06:50 because we don't want the ends on it there.
06:53 And we're going to use this food processor over here.
06:56 So with your food processor,
06:57 you'll find probably a little gadget like this.
07:02 So see this attachment here?
07:03 This is like a grating attachment,
07:05 so on one side, you can grate fine,
07:06 and the other side, you can grate coarse.
07:09 So you'll probably find in the bottom of your cupboard
07:11 with all the parts that came with your food processor
07:13 these really cool grating blades.
07:15 So we're gonna see which works faster.
07:16 I'll just move the blender out of the way.
07:20 Sorry, guys. Okay, there, we got it.
07:24 So, Lily, you are going to use this to do your carrots,
07:27 and we're going to see which is the fastest method.
07:30 Just a little twist on here.
07:32 So basically, you're going to put it through there
07:33 and push this down.
07:35 Don't start yet. Okay.
07:36 So we're gonna race,
07:37 see who is the fastest to do three carrots,
07:39 so those are your three there.
07:40 These are your three there.
07:42 On your marks, get set, go. And we're off and racing.
07:45 And Lily is off to a great start.
07:47 She's pushing it down there.
07:48 And Lochlyn's going through with the hand grater.
07:50 Don't get your fingers in there.
07:52 And Lily's onto her second carrots.
07:53 No.
07:55 And yes, and they're going really, really well.
07:57 And Lily's onto her third carrot.
07:58 Lochlyn's on his first carrot.
08:00 Keep going. And stop.
08:03 Lily has won. Yeah.
08:06 So Lily has done three carrots
08:07 in probably around about 20 seconds.
08:09 How many have you done, Lochlyn?
08:10 Three quarters of a carrot.
08:13 So as you can see, these machines are fantastic
08:16 because their blade move really, really quick.
08:18 So make sure you get to use them at home.
08:19 Oop, there's an half.
08:22 Kind of like the few bits at the end,
08:23 but that's not a major part of it.
08:24 So we're going to use it.
08:26 So, Lily, if you want to throw that into the pan
08:27 that is being stirred by Tony...
08:29 I will give it a twist a little bit.
08:30 Put it in there.
08:32 So we're just gonna give the carrot
08:33 a little bit of a saute off to start with as well
08:35 just so it can kind of precook it
08:39 because we're gonna cook these fritters
08:40 in a couple of minutes,
08:41 so we want to kind of precooked some of the ingredients
08:43 so it doesn't take too long.
08:45 So, Lily, you can kind of scrape it out,
08:46 get all the carrot out.
08:47 We'll done, Lochlyn.
08:49 You can add your little contribution in there as well.
08:53 I still think I'm the champion. Girls always win.
08:55 It was a bit of an unfair race, really, so...
08:57 That's great.
08:59 Nothing like brother and sister rivalry.
09:01 We have to have other competitions today
09:03 where Lochlyn can win as well.
09:05 So that's great. So the carrots are in.
09:07 We're also gonna add... Get rid of all the carrots.
09:10 We're gonna add some cumin, some ground cumin,
09:12 which goes really, really well with carrots.
09:13 It's a really nice spice.
09:15 We're going to add about a tablespoon of it.
09:17 Wow. Never tried it.
09:18 Kind of looks like sawdust.
09:20 Wow! Smells good.
09:22 And we're also gonna add
09:23 a little bit of Thai red curry paste
09:25 because we can.
09:27 It just gives it a lot of really extra flavor.
09:28 So, Lochlyn, if you can grab a cup somewhere
09:29 and a little bit of water, just put a little bit water
09:32 in any dish or cup or something.
09:34 Okay. Yep, that's great.
09:36 Just grab a little bit of water,
09:38 probably about three tablespoons.
09:40 And we're just going to mix up some,
09:42 some of this Thai curry paste with the water.
09:43 So these are about probably a good tablespoon there.
09:46 So if you wanna mix it up
09:48 and just pour it in with the carrot...
09:49 And the reason we mix this is just
09:51 so it doesn't end up clumping.
09:52 It just gets evenly spread
09:53 rather than just chunks of stuff everywhere.
09:57 It smells really good. It does.
09:59 It's just a kind of blend of you know chillies
10:01 and things like that.
10:02 So Thai curry pastes are available
10:03 at most supermarkets.
10:05 Pour it in there with the ingredients there.
10:08 As you can see, we're just giving it
10:09 a bit of a precook of everything.
10:12 So the next job we want to do is
10:13 start mixing the fritter mix.
10:16 I'm gonna use my favorite flour.
10:17 And if you've seen me cook before,
10:19 you know that this is my favorite flour.
10:20 So we've got some garbanzo beans flavor,
10:22 which is also known as chickpea flour or chana flour.
10:25 So if you can just put in a cup of that, Lochlyn...
10:28 Okay.
10:29 Where should I put this?
10:31 Just put it in the sink. Okay.
10:32 And this is going to be kind of the binding agent
10:34 that binds it together.
10:35 You don't need eggs for fritters,
10:37 just one cup of this.
10:38 If you do it over the bowl, then if any spills over,
10:41 then it's not gonna mess your bench up.
10:43 So this is a little kind of tidiness trick here.
10:45 How is it going in there, Tony? All looking good?
10:47 Well, it smells awesome, I have to say.
10:50 It's great.
10:52 So I missed the main ingredient.
10:53 We're going to add some salt.
10:55 So, Lily, if you can put in half a teaspoon of salt,
10:57 just a half teaspoon measure...
10:59 So if you can measure that in as well,
11:00 just put it in with the flour that Lochlyn's got here.
11:04 So put it on here, put it on the bowl.
11:05 That's where we go with everything.
11:07 Okay.
11:09 And put in the salt. Brilliant.
11:12 And, Tony, if you can empty
11:13 all that carrot mixture into here...
11:16 Pour? Yep, just pour it into there.
11:19 And we're gonna mix those up and make fritters.
11:22 So if you can fill that with some water...
11:23 We're gonna need some water shortly, Lochlyn.
11:24 Okay. Finish with the salt.
11:26 Brilliant.
11:27 It's great having lots of helpers in the kitchen
11:28 and so much fun.
11:30 And, Lily, if you can just stir that with a spoon
11:31 and just kind of get that all mixed up nice and evenly,
11:34 that would be great.
11:35 So it's just a basic fritter mix
11:36 which is just a great way to make fritters.
11:38 Obviously, with this kind of similar recipe,
11:40 you can make corn fritters.
11:41 What other fritters can you make?
11:42 Courgette fritters. Sorry, zucchini.
11:44 They called them courgette where I come from.
11:46 What other ones? We can make apple fritters.
11:48 How about chocolate fritters? Chocolate fritters!
11:51 I love apple fritters. I'm not sure.
11:53 Lochlyn, can you go to the draw
11:55 and grab me a left-handed spatula?
11:56 It should be on the left here,
11:58 so that's a left-handed spatula.
11:59 Do I put this pan in the sink? Yeah, just put that...
12:01 Oh, no, we'll use it shortly so leave it there.
12:02 If you wanna get a paper towel
12:04 and just give it a bit of wipe out
12:06 that's because we're gonna use that again shortly.
12:08 It should be in the top draw on the left there somewhere.
12:10 See if you can find a left-handed spatula.
12:13 So there you go.
12:14 So I'm just gonna add a little bit of water here
12:15 to mix it through.
12:17 You might need about a quarter of a cup to start with,
12:18 but every mix is different, so probably about half a cup.
12:21 So keep mixing. Mix fast.
12:25 There you go. Did you find it yet?
12:26 No, the left handed one,
12:27 should be in the bend in the draw there.
12:29 There you go, so keep mixing, keep mixing.
12:31 Here we go.
12:33 We want a really nice kind of batter mixture
12:35 that's gonna be here.
12:36 Yep, keep mixing hard, keep mixing.
12:38 So that water is going to combine
12:39 with all of the chickpea flavor.
12:40 So just turn those,
12:42 I'll give this another little bit of a wipe.
12:43 So we wanna basically get rid of that kind of that...
12:46 With this clean towel here.
12:48 Mr. Jeremy. Yep.
12:49 What does a left-handed spatula look like?
12:52 One on the left, down there, it should be on the left there.
12:53 It should be a left-handed one.
12:55 So yeah, keep mixing.
12:56 And now we're gonna put some... Great.
12:59 So we'll turn the gas up. We want to cook this shortly.
13:02 Have you found one yet, Lochlyn?
13:04 No. I'm actually kidding.
13:05 It doesn't exist, the left-handed spatula.
13:10 Lochlyn is a joke puller,
13:12 so I thought I'd get a joke on Lochlyn.
13:14 Did I get you? Yes, you did.
13:17 So just any regular spatula would do.
13:18 There's no such thing as a left-handed spatula.
13:22 So we're gonna cook some of these fritters now.
13:23 They're ready to go.
13:25 And we're just gonna just spray some oil on here,
13:27 got the gas on.
13:28 Spraying oil is really good
13:30 'cause you can get a little bit of oil on there
13:31 with very minimal effort and it goes very evenly.
13:34 If you put dollops of oil, it gets very...
13:36 You have to put a lot on to get it spread evenly, so...
13:37 Okay.
13:39 So we're just gonna make these fritter.
13:40 As you can see,
13:42 we've a lovely fritter mix here,
13:43 probably just a little bit more water.
13:44 Okay. What does the oil do?
13:46 The oil helps it stop sticking, gives it flavor,
13:48 and it helps stop burning as well.
13:50 So it's really good if you have a good nonstick frying pan
13:52 for this type of thing.
13:53 How long are we going to cook it on the pan?
13:55 Probably about two to three minutes each side.
13:57 So I'm just gonna cook them like this.
13:58 We're gonna make kind of frittery cake type things.
14:02 So we're gonna make kind of reasonably big ones.
14:04 Okay.
14:05 So where is it?
14:07 Come on, fall off.
14:08 So this kind of size. Okay.
14:11 And we're going to make four of them per batch
14:13 I think is a good number.
14:14 So you don't want to play with them too much,
14:16 you just want to let them sit there and be kind of round.
14:18 Okay.
14:20 And actually you might just put three in here,
14:21 we'll do three at a time 'cause they're quite big ones.
14:23 You don't want to overcrowd the pan if you need to,
14:25 so here we go.
14:28 So that's probably two or three minutes,
14:30 and then we'll give it a little flick around,
14:31 so just kind of guard them there.
14:33 So we've got them ready to go.
14:35 Don't let anyone steal them.
14:37 Okay, so that's great.
14:39 So we're making excellent progress.


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Revised 2017-06-21