Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000009A
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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! 00:23 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 going to share with you 00:31 how you can make beautiful delicious food 00:33 in your very own home kitchen. 00:36 Today we have two very special guests with us. 00:38 Welcome to Toby from Chicago and Anjali from Arkansas. 00:41 Thanks for coming. 00:43 Thanks for having us. Thanks for having us here. 00:44 All right, so but firstly, 00:45 we'll get to know these guys before we start. 00:47 So, Toby, just a surprise question for you 00:50 so, what's your favorite thing to cook at home? 00:53 I really enjoy making pancakes in the morning. 00:55 Pancakes in the morning. Yeah. 00:57 And you cook them for your family? 00:58 Yeah, I do. Oh, fantastic. 01:00 And Toby lives in Chicago now, 01:02 but he actually used to live in New Zealand in Auckland 01:03 where I come from 01:05 but they went to move to America 01:06 so what do you prefer, America or New Zealand? 01:09 Well, I didn't really know New Zealand that well 01:10 'cause I was so young but, yeah, I guess America. 01:13 Okay, that's great. 01:14 And welcome, Anjali, 01:16 and so what's your favorite food to cook? 01:17 Well, I'm originally from India, 01:19 so I cook a lot of curries at home 01:21 so maybe just different kinds, 01:25 you know, with vegetables and things in there, 01:27 yeah, just different flavors. 01:29 Oh, wonderful. Yeah. 01:30 That's great. 01:31 Another question for you, so when you get to heaven 01:33 what's the first thing you're going to do? 01:34 Go to Jesus and want to talk to Him. 01:36 Go to Jesus, fantastic. 01:38 And you, Toby? 01:39 I'll probably just run around 01:41 and just say hi to animals and stuff like that. 01:43 Yes, animals, it's going to be great when we can 01:45 actually keep pet lions and things like that, isn't it? 01:46 That's great. Yeah. 01:47 Well, thanks for coming guys, on Cook:30 for Kids. 01:49 We're going to cook up a storm today. 01:51 So what is on the menu? 01:54 Well, on the menu we have basil pesto fusilli pesto mango 01:58 with some Asian sesame greens. 02:00 So that sounds really good. 02:01 And for dessert we have macadamia-peach smoothie 02:04 which sounds pretty good in my opinion. 02:08 Okay, before we get cooking, 02:09 there is something very important we do 02:11 and in the restaurant land it's called prep. 02:14 And that is you can't just turn up in your kitchen 02:16 and just get cooking straight away, 02:17 you want to be a little bit organized. 02:18 It's very, very important. 02:20 So we got a clean surface here, 02:21 pot's on the stove, 02:23 we've got boiling water in the jug, 02:24 we've got all our ingredients out 02:26 and we're ready to go. 02:28 You're ready to start cooking? Yeah. 02:29 Awesome. 02:30 So, we're doing a pasta dish today. 02:33 Do you guys like pasta? 02:34 Yeah, I love pasta. Yes. 02:36 Excellent, everyone likes pasta. 02:37 So we'll get that cooking 02:38 'cause that's probably going to be one of the things 02:40 that's going to take the longest. 02:41 So I'm just going to turn the gas on here. 02:43 So if you can grab that pasta there, Toby, 02:45 and open it up, now this is fusilli pasta. 02:49 And fusilli, well, pastas 02:51 are pretty much described by the shapes. 02:52 So pasta is all the same stuff, you get linguine, spaghetti, 02:56 fusilli, penne, it's just the shape of them. 02:58 And fusilli is really nice 03:00 because as you can see 03:02 it's got this really nice kind of spiral shape 03:04 and it just makes a really nice texture 03:06 when you're eating it. 03:07 It has this lovely spiral, 03:09 so that's what we're using today. 03:10 So to cook pasta basically you need boiling water. 03:12 So I need you to grab the boiling water 03:13 from the jug there, Anjali, and pour it in here. 03:16 You need lots and lots of water 03:17 when you're doing pasta. 03:19 Generally pasta, oop, no, the other one, this one here. 03:22 This is the one we're going to use. 03:23 So fill it up and we're going put in three cups of it. 03:26 So I'll get a measuring cup for you, Toby, out of here. 03:29 So if you can put in three cups of pasta... 03:30 Should this be enough? 03:32 No, you got to put them all in. Okay. 03:33 The pasta likes lots of water. 03:35 I've never seen a measuring cup this shape. 03:39 And you pour it over there, that way you're going to, 03:42 it's gonna fall, it is gonna fall on the pot 03:43 so which is not a big deal, so that's great. 03:47 So this generally takes round about 03:50 eight to twelve minutes depending on the pasta. 03:52 And just look at your packet directions 03:54 so you can tell how long it's going to take. 03:56 Now one very important thing about this pasta is, 03:58 actually make it four, it looks lightly. 04:01 And this pasta is whole meal, 04:02 so it's made with whole wheat flour 04:05 rather than processed white flour. 04:06 So we need to get it, most supermarkets have it. 04:09 Where shall I put this? 04:10 Yeah, just dump it on the counter over there. 04:11 Okay. 04:13 Yeah, so whole wheat flour is really important to use 04:14 because it's much healthier for you. 04:16 It's got all of the vitamins and minerals and lots of fiber. 04:18 Oops, dropped something already. 04:20 Oop, there we go. 04:21 So we are underway. 04:23 The pasta is going to get a little bit of a shake 04:24 and we'll come back to it 04:26 in about eight to twelve minutes. 04:28 Okay. 04:29 Okay, so first job is done. 04:31 So next job we're going to do, 04:33 we're going to start making 04:34 some really nice pan-fried vegetables 04:36 to go with this pasta. 04:38 That sounds good. 04:39 So for this lovely pasta, 04:41 we are going to make a lovely basil pesto 04:42 and some beautiful kind of, 04:43 you know, Mediterranean vegetables. 04:45 So I'll get you guys chopping 04:46 so, Toby, I think you can start chopping. 04:48 So we're going to just chop basically some bell peppers, 04:53 I call these capsicum, where I come from. 04:55 And just basically, pull out the seeds 04:57 and then what we are going to do 04:58 is we want to chop them into lovely little kind of cubes. 05:01 So it kind of just that kind of a shape, 05:03 just kind of nice little bites, 05:04 so if you can kind of chop that. 05:06 If you can do the orange one and the yellow as well, 05:09 it would be brilliant. 05:10 And okay, let's turn the gas on for this one here... 05:12 Okay. On the pan. 05:14 And if you can add a little bit of oil, 05:15 so probably add about a tablespoon of oil. 05:18 And we're just going to panfry these. 05:20 So we want to cook them 05:21 so they're just a little bit nice and soft 05:22 but not this little bit crunchy. 05:24 Do I cut this one in half or do I? 05:25 Yup, so just, it's a good question 05:27 so I just kind of cut it like that 05:28 and if you're clever, you can actually 05:30 kind of cut through there like that as well, 05:31 so you kind of multiple ones at a time so... 05:33 Is this enough or a little bit more? 05:34 That is probably just right. Just about a tablespoon. 05:36 Okay, do we like, you know, spread it out? 05:37 Yup, yup, yup, give it a bit of a spread out. 05:40 And then as Toby keeps cutting 05:42 if you can throw all the vegetables into the pan 05:44 that will be great. 05:45 Sure. 05:47 So get this underway. 05:48 What else we are going to cut? 05:50 We'll use some garlic. 05:51 So I've got a garlic chopper here. 05:54 Actually, Anjali, if you can put the garlic inside, 05:56 you can just put the garlic in there 05:57 and just give it a really, really good squeeze 05:59 and push that in the pan there. 06:01 Right here? Yup. 06:02 Give it a go, skin and all. 06:04 Push harder. 06:05 Yeah, go, go, yes. Wow. 06:07 You need to get it, yeah... 06:09 I'm not really strong. I'll give you a hand there. 06:11 It's a big piece of garlic. There you go. 06:12 Look at that. 06:15 So now it's done, grab a thing out here 06:18 so we will just get it all in. 06:21 So if you can just stir that round in the oil 06:22 so it doesn't burn. 06:25 And you can kind of grab these vegetables here 06:27 as you go if you like. 06:29 How is it going with the bell pepper here? 06:32 Good, good. 06:34 That's great. 06:35 What do you do with these pieces, is good? 06:37 So you just leave bits in the middle, 06:38 just kind of just grab them out 06:40 and just, just put them on the side, 06:41 so just kind of grab them like that. 06:44 I try to remove most of the seeds 06:46 but if a few seeds go in it, 06:47 it is not, it doesn't sound too bad, 06:49 so I keep chopping those. 06:51 Smells good. It smells great. 06:52 Can you hear that sizzle? Yeah. 06:54 There is nothing like that sizzle 06:55 when you first start cooking 06:57 and you know that things are underway 06:58 when you hear everything sizzling right there. 07:00 It just, it's really beautiful. 07:02 So we're getting underway. 07:04 We also need some of those chopping 07:09 and then after that we're going to do some courgette, 07:10 actually, Anjali, I want you to chop this. 07:14 Okay. 07:15 You're good with using knives? Yeah. 07:16 There's another knife here. 07:18 So with this one here we're going to do 07:19 we call a cross cut. 07:21 So if you guys can share the board. 07:23 Does this thing stay on here? 07:24 You can do, yeah, that's fine. 07:26 Rip it off if you can but it's fine. 07:27 So basically, you take the ends off like this. 07:29 Okay. 07:30 And you, this one is my favorite cut, 07:31 it's called the cross cut. 07:33 And you slice it down in the middle, 07:35 and you get rid of these guys here 07:37 and what you do is just cut it 07:40 alternating directions like that. 07:42 Oh. 07:43 And it just kinda gives a really nice 07:45 kind of interesting range of pieces, 07:46 hope you can do it. Sure. 07:47 Try to keep them small and no bigger than that. 07:49 'Cause you want kind of bite sized pieces. 07:50 You don't want to be giving people 07:51 big, big chunks of stuff, 07:53 they can't pop in their mouth, 07:54 so just little bite sized pieces of it, 07:56 so if you can chop through those, 07:57 it would be great. 07:58 So we got this pan here. 08:00 We're just gonna start cooking everything beautifully. 08:01 Oops, things are jumping out here. 08:04 Shall I put the orange capsicum in? 08:06 Yes, yes, throw those in the pot. 08:08 So you got red, orange, and yellow. 08:10 So one of the biggest principles of color, 08:11 if anything you can remember about today 08:14 or about cooking which is lots of things, 08:16 but one thing and that is color. 08:19 Food that looks good always has lots of color. 08:22 So we have got red, orange, yellow, 08:24 and I'm going to add some green later, 08:25 so it's just everything. 08:27 Look at that, beautiful cutting. 08:29 Everything is about color 08:30 so we need, ever got a dish 08:31 and you kind of looking and going, 08:33 "That just looks a little bit boring." 08:35 A little bit brown, a little bit yellow, 08:36 just add some color. 08:37 Just think of an ingredient or vegetable 08:39 or a food you can put on to add some color 08:41 and it will transform it. 08:42 Do I need to add this in there? 08:43 Just add it straight in. 08:45 Okay. 08:46 And the yellow one as well, Toby. 08:48 Okay. 08:49 I'll just get this one. 08:50 Yup, throw it. 08:52 Brilliant. 08:53 Looking amazing. Thank you. 08:54 These are lovely Mediterranean vegetables, 08:58 look at that, probably little bigger than that. 09:00 You kinda more cuby than kind of slice through that. 09:02 It's great. 09:04 There's actually probably about 20 different ways 09:05 you can chop a vegetable. 09:07 So when you're in the kitchen, make sure you experiment 09:09 and chop things in different ways. 09:12 I've never heard of this kind of cut before. 09:16 It's quite good, isn't it? 09:19 And this goes well. 09:20 I'll just give it a little bit of a shake up. 09:23 So what's your favorite curry to make? 09:25 Well, I have to say maybe some okra. 09:27 Okra? Yeah. 09:29 We got okra here, look at that. 09:30 Could you see this? Yeah. 09:32 Great, so some okra in the salad today. 09:34 Brilliant. 09:36 And this will take a round about 09:37 probably five to seven minutes to cook. 09:41 And you just want to, so it's just cooked through 09:43 and it's cooked, 09:44 and it's a little bit soft, 09:45 but you still want to maintain that crunchiness. 09:47 A lot of people overcook their vegetables 09:49 and end up with very, very, 09:50 you know, sloppy, 09:52 very kind of, everything is cooked out of it 09:54 and the color goes, and the flavor goes, 09:56 so brilliant. 09:58 You guys are making great time here. 10:02 It's fun to cook in the kitchen. 10:03 It's great fun. 10:05 So when you cook, how does the color leave in 10:08 if you cook it too much, like what happens? 10:10 It gets very soft, the colors go out of it 10:12 and the flavors kind of, 10:13 the flavors and taste are fine 10:15 but for this kind of a dish, you want to make sure, 10:16 you've got a little bit of crunch there. 10:17 Good question. Brilliant. 10:19 Should we stir it up? Yup. 10:21 So you could be in charge of just keeping it stirred. 10:23 You want your thing to cook evenly 10:25 without getting it to burn. 10:26 We got it on high heat, so it cooks quickly. 10:29 So that's underway and doing excellently. 10:32 So we're going to make, what could we make? 10:34 We make a salad. 10:35 So the lovely, lovely salad 10:37 and this is the easiest salad to make in the world. 10:40 And, Toby, if you can grab that wooden bowl off the table. 10:42 Sure. 10:43 On this salad I'm going to use one of my favorite ingredients, 10:46 fresh ingredient and that is this. 10:48 You guys know what this is? 10:51 Forget. 10:53 No, I don't know. 10:55 Yeah, I forgot. 10:56 I've seen it before. 10:57 It's an Asian vegetable and it is called... 10:59 Bok choy. 11:00 Yes, you got it, Bok choy, well done. 11:02 It's a Bok choy is spelt bok choy, 11:03 but I think you pronounce hok choy. 11:05 Hok choy, yeah. It's a Chinese vegetable. 11:06 And you've probably seen it in the supermarket and go, 11:08 that looks really boring 11:10 but this is most crispiest, 11:11 crunchy vegetable you can find. 11:12 I mean, try a little bit of this. 11:14 See how crunchy this is, try that. 11:18 Here, try that. 11:23 It's chewy and crunchy. Yep. 11:24 Got a taste? Yeah. 11:26 Cool, okay. So it's different. 11:27 We'll throw some interesting stuff on it, 11:29 we're going to, it is going to taste amazing. 11:31 So we are just going to rip off any kind of leaves 11:32 that are being kind of damaged 11:35 and look, that was little brown. 11:37 How can you tell that's looking damage? 11:39 I'll show you, it's like a little, 11:40 it's gone actually brown a bit here, 11:41 so some of these, it gets damaged very easily. 11:43 So if here are any browns or bruising, 11:44 just look for it. 11:46 So we're just gonna slice it through, 11:47 it has got fibers 11:48 where they're going through the leaf like that, 11:50 it's going to be very, very stringy 11:52 and very, very hard to eat, if you eat it 11:53 'cause it's gonna, you know, when you chew something 11:55 really stringy, like celery... 11:57 So with this in celery, so I like to tell you, 11:58 you need to cut through those fibers 12:00 and it makes it the hundred times 12:01 more enjoyable to eat. 12:03 We're just going to cut through like that 12:05 and put it into this lovely wooden bowl. 12:07 So, Toby, you can chop up those up like that. 12:11 Just slice the end off, we don't want the end. 12:13 And that's the really lovely, crispy fresh salad 12:17 we are going to do. 12:19 So it's that ingredient there. 12:20 So, is this a bad part? Yup. 12:22 So just rip it off. Just rip the leaf off. 12:25 That's great. 12:26 Quality control is always really important. 12:28 So if you can chop through those 12:31 it will be great. 12:34 What else I was gonna say, we also got another ingredient 12:36 and that is okra. 12:37 And someone came in today, 12:38 if you really like some okra for the recipe today, 12:40 see one of our cameramen, 12:41 grow some okra in his garden 12:43 and it is just, look at that, little neat things, 12:45 you guys used okra before? 12:47 You use okra in Indian cooking? Yeah, Indian cooking. 12:49 So it's just really nice, normally is cooked 12:51 but I see most people 12:52 actually walking around eating this raw. 12:55 It's really, really nice. 12:58 It's still slimy inside, 12:59 but we're going to cut into pieces, 13:01 so you won't notice that as much. 13:02 So this is the next stage we are putting in. 13:06 Then we're gonna do this okra, 13:08 let's just cut up. 13:11 Let's put it here, so you can see, 13:12 cut them into diagonally, into little wee pieces. 13:16 So we're gonna make sure that the ends come off 13:19 and just cut them like that. 13:23 And this just adds another dimension to this lovely salad. 13:26 So this salad just got green things in it. 13:29 Normally, I'd just have the Bok choy, 13:31 but it's actually quite nice to throw some okra 13:33 or something else in, 13:34 just to give it a little bit of interest. 13:35 And one thing you want to learn to develop 13:37 when you're cooking is 13:38 when you walk around the supermarket look for what? 13:40 In the end, it looks good 13:41 because things are in season sometimes. 13:43 When things are in season 13:45 and are being grown, they taste good 13:47 and they normally it's cheaper. 13:48 So you want to be looking for in season vegetables. 13:52 So how do you know when this is done? 13:54 Good question, 13:56 so it's getting pretty close I think. 13:58 It's just, you can tell us kind of, 14:00 it's probably little bit hard there. 14:01 So it's looking so hard. Okay. 14:03 You want just be kinda, just softening up a little bit. 14:04 So I would say, probably now a couple of minutes. 14:06 Okay. 14:07 Good chopping there. 14:10 And to make this salad really yummy, 14:12 we're going to add some lovely flavors now. 14:14 We're gonna add some, I'll get it out of here. 14:17 We're gonna add some sesame oil 14:19 and this is a lovely Asian kind of oil to have. 14:21 And this has a beautiful, beautiful flavor, 14:24 that's how we kinda got sesame, 14:25 and about a tablespoon of it, 14:27 you don't need much at all, it's a very strong flavor. 14:29 We're going to add some honey 14:30 and this lends lovely sweetness. 14:31 Honey is my favorite sweetener, 14:33 you can also use agave 14:34 or some other kind of healthy sweetener. 14:40 And we're going to put some sesame seeds in as well. 14:43 I got some white sesame seeds, 14:46 just gives that bit of a, bit of it throw in there. 14:50 And some black sesame seeds. 14:53 If you can find black sesame seeds, 14:55 they are lovely garish, look at this, 14:56 this lovely color they give to this 14:59 and it kind of, you know, it's an Asian salad 15:01 when you come out with sesame seeds. 15:02 That's a really great combination. 15:04 And just to finish it off, 15:05 I'm just gonna put a drizzle of lime juice. 15:08 You can use lemon juice if you want, 15:10 just add a little bit of tartness 15:11 to kind of may chop against that 15:13 the sweet honey, 15:16 and there is this salad, we had at my cafe. 15:18 I make occasionally for people in. 15:20 People looks and they got to explore that, 15:21 that actually tastes really, really, really yummy. 15:24 So at the end 15:25 we're just gonna give it a little bit of a mix around 15:27 to get all the ingredients kind of coated 15:30 and then generally once you've don't that, 15:31 you want to then add another, 15:35 just add another sprinkle of honey to make it look good 15:38 and another topping of sesame seeds 15:40 and how easy is that salad. 15:41 I have never seen honey in a salad. 15:42 Sorry. 15:44 I have never seen honey in a salad... 15:45 Exactly, when you try, you will like it. 15:47 Neither have I. 15:48 It's really nice. 15:49 A few more black sesame seeds just to make it look beautiful 15:52 and there you go. 15:54 And we'll just put a few lime wedges on it 15:55 just to make it beautiful. 15:58 Just cut this up, just put them aside 16:00 if someone else wants something there. 16:01 So as you can see, 16:03 with garnishing will lift things up 16:04 and you need to drop down, 16:05 end up with some lime wedges on this for garnish on top, 16:07 doesn't it look great? 16:08 Yeah. Yeah, it looks so easy to make. 16:10 Exactly. And it's actually really fun. 16:11 And it's just a nice, 16:13 this lovely little fresh salad to go with it 16:14 and it's so, so, easy. 16:16 So that is done. |
Revised 2017-07-14