Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000007A
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00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, whoa-oh-oh-oh 00:11 Whoa-oh-oh-oh-oh-oh 00:14 Whoa-oh-oh-oh, whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Jeremy Dixon from the Revive Cafes 00:27 in Auckland, New Zealand. 00:28 Now I'm usually used to working with adult chefs 00:31 who have got degrees and qualification 00:33 and are very, very old and experienced, 00:35 but did you know that all my recipes 00:37 can actually be cooked by kids. 00:40 So I'm gonna show you today 00:42 how you can cook these great, restaurant quality dishes 00:45 in your very own home kitchen. 00:48 Today on Cook:30 with Kids 00:50 we have two amazing guests with us. 00:52 We have Jailey and Lucy. 00:54 Welcome to Cook:30 for Kids. We are happy to be here. 00:56 Great, so firstly, Jailey, where do you come from? 00:58 I come from Iowa. 01:00 Fantastic, and Lucy? I come from Arkansas. 01:03 Arkansas, well, both two different states 01:05 of America that's great and you live on a farm, Lucy? 01:08 Yes, I do and I really like it. Wonderful, do you... 01:11 Really, and what sort of animals 01:12 do you have on your farm? 01:13 Well, I have donkeys, and horses, and chickens, 01:17 and cats, and dogs. 01:19 Well, do you feed them and get involved in it? 01:21 Of course, yes, I do. 01:23 Oh, that's fantastic 01:24 and what are your favorite subjects at school? 01:27 Well, I think I like everything except for math. 01:32 Everything except for math, 01:33 aha, you will like maths one day. 01:36 What about you, Jailey? What do you get up to? 01:39 I love reading. 01:40 Reading, great. Yes, and I'm kind of like math. 01:44 You kind of like maths, okay, great. 01:47 And math that can be fun when you like it, 01:48 so it's great and you do, do you do any other hobbies 01:51 do you get into? 01:52 Oh, I love horseback riding. Love horseback riding as well. 01:55 Oh, wonderful so great being out in the wilderness, 01:57 riding horses, it's brilliant, isn't it? 01:59 Yeah. Well that's great. 02:00 Well, welcome guys to Cook:30 for Kids, 02:01 we're gonna have a fantastic time today. 02:03 We're gonna cook up a storm in the kitchen, 02:05 so we better check out what is on the menu. 02:10 Mediterranean chickpea pizza with sun dried tomato hummus. 02:15 And for dessert there is mango, papaya and lime sobet. 02:29 So do you guys like pizza? 02:31 Yes. Yes. 02:32 Isn't pizza good? 02:33 Yes. Oh, delicious. 02:35 Unfortunately pizza will give us like heart disease 02:36 and all these heart borne diseases 02:37 cause it's full of white flat cheese 02:39 and all these things. 02:40 But today, I have got a healthy version. 02:42 So I'll teach you how to make a really awesome pizza 02:45 that is not full of all these unhealthy ingredients. 02:47 You ready to go? 02:49 Totally. Yes. 02:50 There we go, so we gonna start 02:52 by using ingredient to chickpea flour, 02:54 and basically they get chickpeas, 02:55 we got garbanzo beans and they grind it down 02:57 to make this really, really fine powdery flour 03:00 and it makes a really nice chickpea base 03:02 and it's much, much healthier 03:04 than the normal kind of white flour 03:06 that's all processed and hybridized 03:07 and everything you find in shops. 03:09 So you can find it, kind of in Indian 03:10 and health stores and things, 03:12 so we get going so basically I will get, 03:13 we gonna make a mix up, so basically, Lucy, if you can, 03:16 well, let me just open this pack for you. 03:18 And if you can measure in, here we go. 03:21 We can measure in three cups of the flour 03:24 into that bowl there. 03:25 Here is a cup for you. 03:26 Thank you. 03:28 It's great and if you can find three cups of water, 03:30 you can put three cups of water in there from the tap. 03:33 Okay. 03:35 Look at that, so it's a really great ingredient to have, 03:37 you can make fritters, you can make lots of things 03:38 with chickpea flour. 03:40 It's really, really cool. Yeah. 03:42 That makes it really great, great base for delicious pizza. 03:47 Look at that, you are doing a great measuring job there. 03:50 Just a second. 03:52 So what you guys cook at home, Lucy? 03:53 Cakes and stuff like that. Cakes and stuff like that. 03:56 Cool, it's awesome. Two. 03:57 What do you like to cook at home, Jailey? 03:59 Milk chocolate cookies. 04:01 Milk chocolate cookies, okay, 04:02 we have to find a healthy version 04:04 of one of those for you one day in the Cook:30 for Kids series. 04:06 I will see if I can make one on one later program. 04:08 I love that. Three. 04:11 Three, perfect, that's awesome. 04:13 And look you only spilled a little bit. 04:15 Well, you spill less than my chefs 04:17 that are trained for five years at culinary schools. 04:20 Wow, isn't that amazing? 04:22 So if you gonna put the water in, 04:23 so just put in a little bit, 04:24 probably put about a third of it in, 04:26 third of the water. 04:27 Okay. 04:30 Yep, and if you can start mixing that, Lucy, 04:33 if you're gonna use the chopping board 04:35 so I'll need to come over here and just mix it here, 04:37 so you can mix around. 04:39 One third? Right, one third. 04:40 So when you're mixing these kind of flours, 04:42 if you put all the water in it at once, 04:44 all the flour kind of go bubbling, 04:45 that's really hard to get into one fine mixture, 04:47 so you just put little bit in at a time and keep mixing. 04:49 Go hard, stir it big, stir it well, 04:51 big and fast, excellent, that's great, keep stirring. 04:54 Keep moisture in the bowl, that's important. 04:56 Hopefully yes, I should try. 04:58 And we just gonna add some mixed herbs 05:00 or Italian seasoning 05:01 so just kind of add around about half a teaspoon of those. 05:04 Oop, it's raining, 05:06 it's raining, it's raining on you. 05:07 No, thanks. 05:10 There you go, just to give a little bit of extra flavor 05:12 and we're also gonna put in some, 05:14 if you can grab a half teaspoon of salt, 05:16 put little salt right over there. 05:17 There's too much in now. 05:18 Behind the lettuce and it's in there. 05:20 Okay. 05:21 Grab the salt, half a teaspoon of salt, 05:24 and I'm just gonna put in bit of tablespoon of olive oil. 05:30 I'll try not to get over you this time, there you go. 05:33 Throw it in? Yep, yep, throw it in. 05:35 And if you can put some water in, 05:36 so put another cup of water 05:37 so when it starts getting like this, 05:39 you're gonna put more of water in, 05:40 put another third in. 05:42 Keep mixing, cool and then when it's kind of stable again, 05:46 then we put the rest and then mix it up 05:47 to the final stage. 05:49 That's enough. 05:50 Great, so let's get some of the flour off here. 05:54 I'm really sorry, 05:56 we're trying to cover you with flour, 05:57 you look like a snowman by then, 05:59 you know, this is what I do. 06:01 All right, so we wanna cut some vegetables up, 06:02 so on the pizza we gonna put some lovely vegetables, 06:04 so we wanna keep them underway. 06:05 So if you can just put that gear out the way. 06:09 Let me just put this here, perhaps over here. 06:12 If you can chop, 06:13 we're gonna chop some zucchini up or courgettes, 06:16 what do you call them in America? 06:17 Zucchini or courgettes? 06:18 Zucchini. 06:20 Okay, we call them courgettes where I come from, 06:21 so what we wanna do, 06:23 when you cut the ends off and then we just gonna. 06:25 And we throw them out. 06:26 You can throw them out, 06:28 you gonna put them in the bin over there. 06:29 Oh, no, no, no, naughty boy. I'll give it to my donkeys. 06:31 And then we just wanna cut and slice them like this. 06:33 So just slice them thinly like that 06:35 on an angle, can you do that? 06:36 I think so. 06:38 Do you need a big knife or little knife? 06:39 I'll do little. 06:41 Little knife, good plan, be very careful. 06:42 You keep an eye on everything, so if you gonna do that. 06:45 And I'll just turn the gas on. I think it's well mixed. 06:48 This is called multitasking, 06:49 so basically we're be warming this up, 06:51 we're gonna be mixing that and chopping up. 06:53 I think this is pretty much done. 06:55 That's nearly pretty much done 06:56 and see with the spoon right here. 06:57 Oh, dear. You dropped the spoon. 06:59 Oh, keep mixing, I won't make you lick it. 07:01 No. 07:03 So here you go, 07:04 the rest of water keep stirring. 07:06 Okay, where do I put this? 07:07 All right, just wipe in this towel down here. 07:08 Lovely, good plan. 07:10 Nice one, guys. 07:12 Call it lovely. 07:14 Where's your spoon gone? 07:15 It's there, it's in the water, I'll just get it, just get it. 07:17 No one saw that, you don't say that, 07:19 no, keep mixing. 07:22 Just a second. 07:23 Okay, great paper towel, lovely, 07:29 very cool. 07:31 Okay, keep mixing, we have got long to go. 07:33 Here, put it there. 07:34 Lovely, brilliant, thank you very much, 07:35 put it in the bin. 07:37 Is that good? 07:38 Mix, mix, mix, yep so put it in there in the pan. 07:40 Goodness, this is gonna be a watery pizza. 07:41 And we just put a little bit of olive oil, 07:42 so we're not deep frying, just putting in a little, 07:44 just a little bit of oil, 07:46 probably a couple of teaspoons 07:47 and just gonna fry these lovely vegetables out 07:49 that will go on the pizza. 07:50 Yep, throw it in the pan. 07:53 Brilliant. 07:54 All of them? Yes, yes, all of them. 07:55 This is going to be rather watery pizza. 07:59 So these, when these, these get really sweet 08:01 when they cooked up as well, so that will be wonderful. 08:03 I love zucchini, they taste wonderful. 08:04 Yes, that's right. 08:07 And if you wanna get some mushrooms, 08:08 I think you got some mushrooms floating around. 08:11 Some lovely fresh butter mushrooms, 08:13 so if you wanna chop out 08:14 say probably about say seven of them 08:16 and just again just chop them up 08:17 as some of the way just slice them like that. 08:21 Again be careful not to cut your fingers. 08:23 I think this is gonna be a very watery pizza. 08:25 Ah-ah, you wait what happens, you think it's too watery 08:28 but it's actually how it should be. 08:29 I know. It's nearly done. 08:31 Just have a look, are there any lumps in the bottom. 08:32 Oh, that's the oven ups temperature which is good, 08:35 so just a bit of a stir, yep, 08:37 so you will see there kind of a few lumps in there, 08:39 there is not too many but that's so fine, 08:41 they will cook out so that's perfectly mixed. 08:43 Well done, first job done. 08:45 So if you can oil this, running out of space here, 08:50 I'll put that over there, 08:51 so if you can put little bit of oil on that. 08:53 And spread it around with this. 08:55 Spread it around with that, yes, 08:57 so probably about that much, 08:59 so spread that around evenly and this doesn't stick. 09:00 Please do not get it in my hair. 09:02 I'll try not to get it in your hair. 09:03 So seven mushrooms? 09:05 So I gave you about seven mushrooms, 09:06 it's a good number to use it, isn't it? 09:07 Okay. 09:09 And make sure to brush 09:10 around the edges as well and the corners 09:12 'cause that's where it will stick the most. 09:13 So we put this in this baking pan. 09:16 I made a pizza once. You made it? 09:17 I couldn't get it out, because I didn't oil it. 09:20 Oh! 09:21 That was funny, we just sat there looking at it 09:24 and we couldn't get it out. 09:26 So this will help that, they're really well smashed. 09:27 I did put water in it. 09:29 Really? Well. To get it out. 09:30 Give it a good brush 09:32 and it will help with stop sticking, 09:34 just glaze a bit of a stir. 09:36 Please do not. 09:38 I already got sprayed by that once. 09:40 True. Right there. 09:41 You all right? Not bad. 09:43 Okay, the mushrooms are nearly finished, 09:46 throw them in as well. 09:47 Yep, let's go, there is plenty, 09:49 I'll just move the board over a little bit. 09:51 And now, Lucy, if you can pour that. 09:54 Yeah, I do. 09:55 Thank you, I'll get rid of that. 09:58 Pour that into the tray. 10:01 Long gun Lucy, that's what my dad calls me. 10:05 So pour it in, lovely. 10:07 Oh, look at that. Oh! 10:10 All in, all in, all in. 10:12 Smell that, it's wonderful. 10:16 Tell, so as you can see is that look really watery? 10:19 Kind of, yeah. Is that gonna become a pizza? 10:22 No. 10:23 But it will, that will let you firm up 10:25 and kind of really nice crispy kind of pizza base. 10:27 Firm it. 10:28 It will firm up in the oven, we gonna put in the oven. 10:31 Firm up not firm in. 10:32 Firm up not firm in, firm up, good thinking. 10:35 Can you open the door, Jailey? 10:37 Top one? 10:39 Top one, yes, so we have got this 10:40 at 350 Fahrenheit which is about 180 Centigrade 10:44 and there we go and that will take around 10:47 about 15 to 20 minutes 10:48 and that will become lovely and firm as our pizza base, 10:51 so that's the first job we want to get in the oven 10:53 so it's underway. 10:54 Okay, what about the mushrooms? I'm done. 10:56 Oh, yeah, put them in the pan as well. 10:57 Okay. 10:59 These are our lovely Mediterranean toppings, 11:02 wonderful. 11:04 Having fun so far? Yep. 11:06 It's great and we will do some onion, 11:08 I'll just start the onion off 'cause it's... 11:09 We are having a lot of fun. 11:11 So onion we generally want to basically, 11:13 we'll do about half an onion, we take the ends off like that 11:18 and peel off the peel. 11:21 This is a hard part, there we go, 11:24 and onion is really sweet as well. 11:26 So we got really some really nice sweet vegetables 11:28 with lots of flavor and I'll just chop this one up 11:31 I think just to keep underway. 11:33 So I just basically into nice some nice big chunks. 11:35 So it will look really nice on the top of our pizza. 11:38 So you can put that, if you wanna sip right that 11:39 and put it in the pan. 11:41 You make my eyes water. 11:43 Oh, yes, onions do make your eyes water, don't they? 11:46 So just put it in the pan? 11:47 Put it in the pan, yep, and give it a jiggle around. 11:49 And, Lucy, if you can just keep them, 11:51 you can be our chief stirrer today, how's that? 11:54 Give them a bit of jiggle around, 11:56 get underneath them and pull them up. 11:59 I don't want to get burned. 12:00 Shouldn't be too bad, 12:02 just the oil should soak up pretty quickly 12:03 so stay back and keep away from it. 12:06 Brilliant, it's a great start, isn't it? 12:08 So that's on, so the next job 12:09 we're gonna do a base for the pizza 12:12 and we gonna make a sun dried tomato pizza. 12:16 Hummus. 12:18 Which, sorry, sun dried hummus, hummus, yes. 12:20 It's kind of be kind of the base for the pizza. 12:24 Sound really good? Yes. 12:25 So we're gonna use our friend, the blender, 12:28 and these blenders are really good to have, 12:29 you can use them for making smoothie 12:31 or hummus or things like that. 12:32 So let's gonna fill some ingredients in there 12:34 and make the hummus. 12:35 Yeah, my family this Blendtec too. 12:36 There you go, oh, really Blendtec 12:38 is a good brand to have but there is lot of another ones 12:39 it's great. Yeah. 12:41 I think you need to turn this down a little. 12:43 I'll turn it down a little, good plan. 12:46 Excellent, so we gonna put some ingredients in here, 12:48 so if you can open some can of garbanzo beans, 12:51 or chickpeas so we kind of using chickpeas in the base 12:54 and the topping, the hummus. 12:57 All right can opener, 12:59 see if you can find a can opener, 13:00 all right there you go. 13:01 See you can open it and drain it 13:03 and put it in the blender. 13:04 I have never used one of these so I'm totally... 13:06 Oh, really, that is gonna be exciting, 13:07 see if you can work it out. 13:08 I only use the light sugar one. 13:10 Oh, really. Yeah. 13:12 All right, so basically you put it on like that, 13:14 clip it on. 13:15 I would not like to be in this pan. 13:17 Oh, no. 13:18 Too bad for the vegetables. 13:20 So clip it on, and just tune it that way. 13:21 It's really bad for the vegetables. 13:22 You got to keep this handle close together and tune it. 13:24 Okay. 13:26 Americans are very into electronic stuff, 13:28 aren't they like can openers? 13:30 Yes, we're taking it easy. 13:31 I feel very bad for them, they're just cut up 13:32 and they're fried, then we're gonna be eating, 13:34 oh, my goodness. 13:35 Exactly, yep. 13:37 Look at that, see how they kind of going nice and soft 13:39 and when they start going soft, 13:41 that means they are becoming really nice and flavorsome. 13:45 So should I do it all the way or? 13:46 Yep, all the way, stop and then the little flip out. 13:51 Be careful you don't cut yourself. 13:53 Oops. Yep. 13:54 And then we will just tear the lid off. 13:58 Gonna cut my finger cause this is very sharp, 13:59 so you gotta be careful. 14:00 If you gonna dry, 14:02 just put your hand over like that and drain it out 14:03 so that the liquid comes out. 14:05 Right there? Okay. Right there. 14:06 So chickpeas are great, can chickpeas are great thing 14:09 to have in your cupboard at home. 14:10 Very, very some great uses 14:12 to have in breakfast stir fries, 14:14 great for hummus, lots of things. 14:16 How's it going along there, Lucy? 14:18 Having fun? 14:21 Okay, so I'll put a bit of salt in there as well, 14:23 just to salt them up. 14:25 So we don't need them much 14:26 just probably about quarter of a teaspoon 14:30 just get them a little of flavor. 14:31 Garbanzos. 14:33 Garbanzos, put them in there and make sure you got two cans. 14:37 So there is another can there, 14:38 if you can see if you can repeat the process. 14:41 Oh, you're so sweet. 14:47 We're also gonna use to make hummus, 14:48 we want to use tahini 14:49 so we're just making a basic hummus recipe, 14:52 we're adding sun dried tomatoes in the end 14:53 to give it the extra flavor. 14:55 So for example you can make a basic hummus 14:56 and then add sun dried tomatoes, 14:58 you can add pumpkin, you can add beetroot, 15:00 whatever you want, 15:02 so it's basically not many recipes, 15:03 you know, you just take a normal recipe 15:04 and add some cool flavor to it. 15:06 Cool. 15:07 So we gonna have two tablespoons of tahini, 15:10 and tahini is just sesame seed paste. 15:12 Looks like peanut butter, doesn't it? 15:14 Yeah, it's much more... 15:17 It's different, yes, 15:19 and I'm gonna add in some lemon juice. 15:22 Lemon juice is an essential ingredient for hummus. 15:25 I'm just gonna squeeze through my fingers like this. 15:28 You can use a lemon squeezer if you want 15:30 but, in that way I've caught the pips in my hand 15:34 and they had end up in the blender. 15:41 Get this knife out of the way. 15:43 All right, it's getting quieter. 15:45 It's getting quieter, brilliant, 15:46 let's go we're putting up a little bit more. 15:48 It's getting brown. Yes, merely. 15:51 Brilliant, so you just want nice and soft, 15:53 you know, those gonna taste really nice, don't you? 15:55 Yep. 15:57 How's it going? 15:59 Not the greatest. 16:00 Hold the ends close together, you're doing fantastic there. 16:02 You guys are great cooks, 16:03 can you come and work for me in my Cafes? 16:05 Oh, my parents probably wouldn't want me to do that. 16:09 Would you? My parents would go wild. 16:11 Okay, okay. 16:13 Well, if you ever come to New Zealand, look me up. 16:15 You can come to my Cafes. Okay. 16:16 You got a Cafes have you? My house. 16:18 Oh, your house. Oh, so proud of you. 16:19 I cook in my house, so it's my Cafes. 16:21 My mom and dad call it something 16:24 I can't remember what. 16:25 Oh, they've got a name for the kitchen 16:26 that makes it sound like a restaurant. 16:28 Yeah. Oh, fantastic. 16:29 But it isn't, but we are not advertising yet. 16:32 We're gonna add some water as well. 16:33 Can I put it in? 16:35 Yes, put it in, drain them out, 16:38 um, only recipes of this 16:39 are in the Cook:30 for Kids cookbook 16:41 so you don't need to take down all the details 16:42 and also on the Kids Network website. 16:45 So make sure you look it up if you want the exact recipes. 16:49 So the recipe for the hummus 16:50 we have got two cans of chickpeas, 16:51 we're gonna use half teaspoon of salt, 16:54 we will put in as well. 16:57 Put it in? Put those in, yes. 17:00 So why are we using the lemon? 17:01 Four tablespoons of tahini, 17:03 four tablespoons of lemon juice, 17:04 quarter of a cup of water 17:06 and we now need to put in two cloves of garlic. 17:08 My arm is getting tired. 17:10 So we will just get some garlic here as well. 17:13 Yes, it does get tired. 17:14 All right, my arm needs more energy. 17:18 Imagine if you're working as a chef 17:19 in one of my cafes doing that all day. 17:22 Oh, dear. Oh, dear. 17:23 You might not live through the first day. 17:25 Probably not. Cloves of garlic. 17:27 I'll be doing jumping jacks every now and then. 17:29 You guys like garlic? 17:32 Not exactly, the salt, 17:34 the garlic salt kind of taste good but... 17:36 There's nothing like fresh garlic, 17:38 you shouldn't actually taste it, 17:39 it will just become a hummus flavor 17:40 just makes everything else taste good. 17:42 Okay. 17:43 So it's quite a good ingredient to use. 17:44 I'm fine with that. 17:46 And sun dried tomatoes, these little guys here, 17:47 these are just tomatoes that are left out in the sun 17:50 and dried for days and they end up looking like. 17:54 How's your arm going there? Very good. 17:56 You're doing some aerobics on the set here. 17:59 We're gonna put some sun dried tomatoes in, 18:00 say these just little tomatoes, do you wanna try one? 18:03 Won't poison me? 18:04 No that's fine, do you wanna try them, Lucy? 18:06 Sun dried tomato? No thanks. 18:08 No thanks. 18:09 They're just really, really flavorsome 18:11 little more to tomato. 18:12 I have enough in the hummus. 18:13 Good thinking. 18:15 So I will just put in them as well, 18:19 so we wanna good cup of these. 18:22 You can also get them in little jars 18:23 and come with oil as well. 18:25 And now if you want to blend that up, 18:27 press the go button. 18:29 Oh, yes, put lid on this, probably a good thing to do. 18:31 Yes. 18:32 Put the high button 18:33 and let's go, ready set go, yes, oh-oh. 18:40 Let's go, it's tuning up. 18:42 Looks like a circle. 18:43 That does look like a circle. 18:44 Right, at least to me. 18:47 Well, I'm gonna stop that, 18:48 and we will put a bit of water in 18:50 with every batch of hummus 18:51 you need to kind of adjust the quantities of liquids, 18:53 so we'll just kind of push that down a bit. 18:56 Let's go again 18:58 and then it'll eventually start blending. 19:06 Oops, it happens all of the time. 19:09 So make sure it's off and we just kind of mix around 19:11 and when the liquidy stuff gets there, 19:13 it should go okay. 19:14 There you go, that sounds we need to go. 19:17 Oh-oh, there is going a lovely red color. 19:23 It's jumping around on here. 19:26 Look at that. 19:31 Stop that, 19:33 and there you go, look at that, 19:35 a lovely hummus 19:36 with a lovely kind of tomatoey kind of a flavor 19:38 and it's gonna be really deep flavor 19:40 with those sun dried tomatoes, they're really intense. 19:42 Sort of come at kind of that pizza base topping. 19:44 Oh, okay. 19:45 We have made an awesome start to this meal. 19:48 Can't wait to eat it. 19:51 Even while being in the kitchen is not one of my hobbies, 19:53 I really like it. 19:54 Excellent, go. 19:56 My favorite part is to taste this thing. |
Revised 2017-07-06