Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000012A
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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. 00:26 I'm Chef Jeremy Dixon from the Revive Cafes 00:28 in Auckland, New Zealand. 00:30 And today, I'm gonna share with you 00:31 some delicious food 00:33 that you can cook in your very own home kitchen. 00:36 And people will think it came from our restaurant. 00:39 Today I have three very special people with me. 00:41 Welcome to Cook:30 for Kids, guys. 00:43 Great to have you here. Yeah. 00:44 Thank you for having us. Thank you. 00:46 Thank you for having us. So we have Chiang from China. 00:48 Yeah. We have Tim from Illinois. 00:50 And Anjali, all the way from Arkansas. 00:53 Yeah. Great to have you here. 00:54 Thank you. Yeah, thank you. 00:55 So we're gonna ask these guys a few questions 00:57 before we start, so you can get to know them 00:59 a little bit better. 01:00 So first we'll start with Chiang. 01:01 So you come from China, that's fantastic. 01:03 Yeah, yeah. 01:04 And where in China do you come from? 01:06 North part, yeah, a small city. Yeah, just like that. 01:10 Small city, well, how many million people 01:11 in your small city? 01:13 Yeah, just like that. 01:14 Like, one million, like... 01:16 Oh, one million. Yeah, I like that. 01:17 That's a small city in China. Yeah. 01:19 That's great. Well, welcome to America. 01:20 Yeah, thank you. Do you like America? 01:22 Yeah, it's good. Oh, great. 01:23 And what are you doing over here? 01:25 I study. Study, doing your study. 01:27 Yeah, yeah. Oh, brilliant. 01:28 Well, welcome along. Yeah, thank you. 01:30 And here we have Tim from Illinois, welcome, Tim. 01:32 So... Thank you. 01:34 So these kids know, Tim, how are you? 01:35 I've got a surprise question for you. 01:37 Okay. So what's your favorite animal? 01:39 Dogs. Dog, do you have a dog at home? 01:41 Yeah. Beagle. What sort of dog do you have? 01:44 A beagle, they're really cute dogs, aren't they? 01:45 Yeah. 01:46 They're apparently really good, good sniffers, haven't they? 01:49 You see them at the airports all the time, that's great. 01:51 And what's your beagle, your dog coat? 01:53 Caramel. Carmel. 01:54 Is it caramel or carmel? Caramel or carmel. 01:59 Fantastic. 02:00 And, Anjali, what's your favorite animal? 02:02 My favorite animal is a puppy. I like puppy. 02:04 A puppy as well? Yeah. 02:05 Do you have a puppy? No, not yet. 02:07 What sort of puppy would you like if you had one? 02:09 Oh, maybe a golden retriever. 02:10 Golden retriever, 02:12 they're lovely dogs, aren't they? 02:13 Yeah. Yeah, I like them. 02:15 You realize puppies do grow into dogs. 02:16 They're not puppies for ever. Yeah, yeah. 02:17 And, Chiang, what's your favorite animal? 02:19 Cat. Cat? 02:20 Yeah. Do you have a cat back at home? 02:21 No. 02:23 And what sort of cat you like best? 02:24 All the cats. All the cats? 02:26 Yeah, yeah, they are cute. Oh, they are great. Excellent. 02:28 So, guys, what is on the menu today? 02:31 Well, we have cauliflower and mint fritters 02:33 with tangy quinoa salad. 02:35 That's really good. 02:37 And for dessert, we have watermelon 02:39 and strawberries slushy, that sounds great. 02:41 Yeah. Fantastic. 02:44 Well, guys, let's get cooking. 02:46 So the first thing we're gonna do is the cauliflower. 02:50 So we're gonna make this beautiful little fritters 02:52 with cauliflower mint. 02:53 Does it sound like a good combination? 02:54 Yeah. That's really good. 02:56 So let's get into it, so to make the cauliflower, 02:57 we are just going to... 02:59 We just gonna pre-boil at first 03:01 because it's, cauliflower comes out looking 03:03 pretty raw and tasteless. 03:04 Have you, guys, tried cauliflower before? 03:05 Yes. Yes. 03:07 So it is raw, as you can see it's just a little bit, 03:09 have a try little bit. 03:12 Try some. Oh, yeah. 03:14 It's... 03:17 Just about kind of raw 03:18 so we want to just steam a little bit first. 03:20 So what we're gonna do, 03:21 is I'm gonna chop a bit off here. 03:24 And, Anjali, if you can just chop this... 03:25 Sure. 03:27 And to just, we just want to chop into little bits, 03:30 so just put the knife through it, 03:31 keep the fingers away. 03:32 So shall we cut the whole cauliflower up? 03:34 Oh, just that, that will be enough. 03:35 Okay. 03:36 So you probably want bits that are no bigger than, 03:38 probably no bigger than this here, okay. 03:39 So we're gonna have a kind of minced you might say. 03:41 If you want to cut it off there. 03:44 And I put this away and get that cut, 03:46 chop that it'll be great. 03:47 Okay. Get underway. 03:49 Wash your hands, that's brilliant. 03:50 Oh, yeah, before we start, there's one thing I forgot. 03:53 We want to make sure we wash our hands, 03:54 it's very important. 03:55 Yeah. 03:57 To make sure we don't spread disease. 03:58 We got a clear counter here. 03:59 We got pots on the stove that we need. 04:01 We got water just boiled in the jug. 04:03 And all our ingredient out, 04:05 great attitude and we're ready to go. 04:08 So yes, if you can get into that, that would be great. 04:10 I'm gonna put some boiling water. 04:12 Chiang, could you get some boiling water 04:14 out of the jug there? 04:15 Yeah, sure. 04:16 And just pour into this big pot. 04:18 So probably half of it into there. 04:19 Half? Okay. Half of the water. 04:21 And we're gonna boil that there. 04:25 Oops, we got gas on there, yep, that's great. 04:27 You can pour faster if you want. 04:28 Okay. That's great, keep going. 04:31 And so we're just gonna just, 04:33 first thing we want to steam this cauliflower 04:34 just to get it kind of underway. 04:36 Second job we want to do is cook quinoa. 04:38 Have you, guys, heard of quinoa before? 04:39 Yes. Yes. 04:41 So pronounce, you kind of think it's called kind of keen-wah, 04:43 but it's like you pronounce quinoa. 04:44 Is that enough? That's perfect, yep. 04:46 Okay. Put it back on there. 04:48 And the next thing is your mixed quinoa. 04:50 So it's actually a mixture of black, and red, 04:54 and white quinoa. 04:56 Doesn't it look very beautiful? Yeah. 04:57 Yeah. Yeah. 04:58 See, so this is for nice salad, 05:00 so just to give a bit of extra color, 05:01 this combination work really well. 05:03 So the recipe to make quinoa is one to two, 05:07 so basically if you have one pot of quinoa, 05:09 two pots of water. 05:11 So we're gonna cook, we'll see how much this fills up here. 05:13 And we're gonna cook all this, 05:15 this will be probably about two cups, 05:16 but we'll just double check. 05:18 So into that there, how much is that? 05:21 That is one and half cups. 05:24 So how much water should we put in? 05:26 Three. Yes, three. 05:27 Three, that's great. Yeah, yes, three. 05:29 Three cups. 05:30 So I'll put this in here and, Chiang, if you can, 05:32 if you can put three cups of boiling water in there. 05:34 Okay. And put it in there as well. 05:37 It's great. Oh, look at this very fine cauliflower there. 05:40 And, Tim, if you want to grab the cauliflower, that's fine. 05:43 And you can put it in this pot of the back here. 05:45 That will be great. 05:47 It's great getting all these kids working for me, 05:48 I just have to sit here and talk, that's brilliant. 05:52 It's great. 05:53 So the quinoa is a really, really fast cooking grain, 05:57 it's very healthy for you, full of protein. 05:59 And that will probably only take around about 06:01 12 minutes to cook. 06:02 So it's really fast cooking grain, 06:04 that's really good when you haven't got much time. 06:06 And it's kind of you can use it like rice. 06:08 So you can use it in a salad 06:09 or under a curry or anything like that. 06:12 Boiling water, oh, sorry, boiling water from the jug. 06:14 Oh, jug. Yeah, I'm sorry, that's okay. 06:16 You tip that one out in this boiling water, it's okay. 06:19 You can use hot water if you want, 06:21 by using boiling water 06:22 it just means the cooking process 06:23 is gonna be a lot quicker. 06:25 So that's just really handy because we only got 30 minutes 06:27 to cook this delicious meal. 06:29 Let's turn the gas on there 06:31 and get the thing pretty warmed up, 06:32 get the gas warmed up. 06:34 Cauliflower is coming along well, 06:35 look at that wonderful fine chopping. 06:36 So with the sharp, 06:38 it's very important to have a sharp knife at home. 06:40 And if you do want to use sharp knives, 06:42 it's a great skill to be able to learn to use a sharp knife. 06:45 But it's very important that you ask your parents first 06:47 and make sure they supervise and you kind of get used to it, 06:50 it doesn't happen overnight, so give it to go. 06:52 And obviously a sharp knife is actually safer than blunt knife 06:55 because the sharp knife will go where we wanted to go, 06:58 but a blunt knife might you know, 06:59 just go off the edge and get your fingers 07:01 so a good sharp knife, it's really good. 07:03 I'm having fun cutting this. It's great. 07:06 Doing a good job. So we're going really well. 07:07 Got a cup and a half, got three cups here. 07:09 Yeah, I think. Three cups accurately measured. 07:12 Very accurate Chinese precision there, that's brilliant. 07:14 So pour it in there. Yeah, okay. 07:16 That's brilliant. 07:17 And we're cooking quinoa, the same rules as rice apply, 07:20 so basically yeah, one part quinoa, 07:22 it's two part water. 07:24 Another rule is we're gonna put the lid on, 07:26 I'm gonna use the absorption method. 07:27 So we want that water to end up going into the quinoa, 07:31 not kind of evaporating at the top. 07:33 Oh, yeah. 07:34 And also we want to make sure that we don't stir it. 07:36 Yeah. 07:38 Because when it's cooking little steam holes will appear 07:40 that will cook the rice. 07:41 Yeah. And that we don't want to just stir that. 07:44 So don't stir it, leave the lid on. 07:46 So you want to start off with full heat 07:47 once it's kind of bubbling you turn it on 07:49 just to a gentle simmer, 07:50 and the simmer is when it's kind of just bubbling. 07:52 So that should go very well. 07:55 Doing a great job transferring like that. 07:57 Look at those wonderful fine cauliflower. 07:59 And if we make the cauliflower too big, 08:01 it's gonna kind of help the fritter, 08:02 as the fritter is gonna break apart, 08:04 so nice and soft is excellent. 08:05 Okay. 08:07 That's great. 08:08 Brilliant, lovely job. 08:09 So, next job is onions. 08:12 So we're gonna basically try some onions, 08:15 I'll get this cauliflower finish first. 08:17 And onion is a great sweet way to make 08:19 these fritters taste really sweet. 08:21 So we're gonna fry some onion 08:23 and I might just shift half of your board there, 08:25 just put this underway. 08:27 There we go. 08:29 So I'll do just quickly, and we're gonna use a red onion 08:31 because it gives a lot of color 08:33 and makes it little bit more interesting. 08:35 So I'll just cut this one here just for time sake. 08:39 There we go. 08:41 And, Tim, can you put a tablespoon of olive oil 08:43 in that pan there? 08:45 I can't wait to taste this. It's gonna taste really good. 08:48 Yeah. I'm sure, it is. 08:50 Here on the counter. 08:52 So I'm just gonna just dice an onion like that. 08:56 Excellent, and we'll turn that gas on there as well. 08:59 So we got three pots on the stove, 09:01 one cooking cauliflower, one cooking quinoa, 09:04 and one that is gonna saute these onions. 09:07 Well, that's a lot. Very cool. 09:11 Good though. Yeah. 09:13 So you used to cook a lot of rice in China, do you? 09:16 Yeah, we cook a lot of rice in China. 09:18 How do you cook rice? How do you prepare rice? 09:19 Yeah, we just use our machine to make a rice. 09:23 The rice cooker. Exactly, yeah, yeah. 09:24 Yeah, yeah. Rice cooker is very easy. 09:25 So rice cooker is very easy way to make it, so it's brilliant. 09:29 I use the rice cooker some times 09:31 but actually, in our cafes we use a rice cooker, 09:33 but I find it's just easy just to do on the pot like this. 09:36 Oh, yeah, it's easy. 09:37 And using brown rice or things that kind of takes longer, 09:39 how long it takes to cook white rice generally? 09:41 Just 15 minutes in China. Fifteen minutes, yeah, yeah. 09:43 Yeah. 09:44 So it probably takes about 30 minutes to cook brown rice 09:46 so slightly longer. 09:47 So brown rice which is healthier 09:48 does take slightly longer. 09:50 Yeah, it's good. 09:51 So we can hear these are starting to sizzle. 09:52 Cauliflowers may be finished. 09:54 I'm actually just gonna use one half, 09:55 this big onion or one small onion, 09:57 this is a massive red onion, 09:58 so that's all we need. 10:02 And next ingredient is garlic. 10:04 So, Chiang, I want you have to press this garlic. 10:06 Yeah. 10:07 So just garlic will add a lot of flavors 10:09 so if you want to just put... 10:11 Do you use garlic, do you in China? 10:13 Yeah, I know. 10:14 Oh, I know lots. Yeah, yeah. 10:16 You can press it into the onions there. 10:19 My mommy uses a lot of garlic in Indian cooking. 10:22 Yeah, that's great. 10:23 I love garlic. 10:25 It has a really good smell. 10:27 Brilliant. 10:28 Okay, so these are sauteing along. Okay. 10:31 And, Chiang, if you can just 10:33 kind of keep that stirring as well 10:34 so it doesn't burn, so it can be, oops, 10:35 that can be your job to stir that. 10:37 Yeah. 10:38 Tim is doing the cauliflower 10:40 and we're nearly finished there, look at that. 10:41 Great ingredients, great, 10:43 you guys are great help in the kitchen. 10:44 Thank you. 10:46 At any time at home you want to be a help to your mother 10:47 or father if they cook. 10:49 You know, giving them help in chop things and prep things 10:51 and clean things 10:52 because many hands make a light work, don't they? 10:55 And you cook faster. 10:56 And it cooks faster, exactly. 10:58 Then it'll be on the table in no time at all. 11:00 Yeah. Brilliant. 11:03 Just some onions there. Brilliant. 11:06 So we're gonna now make our batter for our fritters. 11:09 So just got a bowl here, 11:10 and my favorite flour to use is chickpea flour. 11:14 Have you guys heard of chickpea flour before? 11:15 Yeah. Yeah. Oh, I don't know. 11:17 Besan flour. Oh, no. 11:19 Okay, chana flour? 11:21 Maybe, yeah, yeah. 11:23 Maybe, so there's kind of different names for it. 11:24 Basically it just ground up chickpeas or garbanzo beans. 11:28 And they make a beautiful flour called... 11:31 They call it garbanzo bean flour, chana flour. 11:34 Oh, yeah. Chickpea flour, it's all the same thing. 11:36 And you can find in an Indian shops 11:38 or you can find in all the supermarkets 11:39 these days, it's really good. 11:40 I've seen that before. Yes, it's great. 11:42 So if you can measure out one cup of that? 11:44 Sure. 11:45 And, Tim, I'll get you this cloth 11:46 and just kind of give us little bit of wipe down here, 11:48 so that we can use the board again, 11:51 it would be great. 11:53 Trying to, yep, spread too much everywhere, 11:56 one cup of chana flour. 11:57 Okay. 11:58 We're also gonna add just a little bit of flavor, 12:00 we're gonna add this green thai curry paste. 12:03 And I just use this quite a lot. 12:04 It's just for little bit of extra bumping flavor. 12:07 You can get red curry paste, yellow curry paste, 12:09 green curry paste, panang curry paste. 12:12 There's actually some other ones as well. 12:14 You can find them in supermarket. 12:15 And some of them do come with seafood or oyster sauce 12:19 so you want to avoid those ones, 12:20 but most of them these days 12:22 generally do are very vegetarian 12:24 so which is really good. 12:25 So where do we pour the chickpea flour? 12:27 Just put in the bowl there. Okay. 12:28 And, Tim, if you can put one teaspoon of that there? 12:32 It would be great. Okay. 12:34 Just for the meal, mix it up shortly. 12:37 Brilliant. 12:38 Take a three teaspoons actually, 12:39 we'll do two teaspoons 12:41 so it's got bit more of extra Thai flavors. 12:42 This one I know is actually quite a mild one 12:43 and some can be bit more as well. 12:47 So, Tim, if you can grab a cup of water 12:49 from the tap and I'll use... 12:52 It smells really good. 12:53 It does, isn't it, it's beautiful. Yeah. 12:55 You can be the mixer person, 12:57 so let's wait for the water to come first. 13:00 Brilliant, so just put... 13:01 So put about half the water in first, half a cup. 13:04 And yes, yep, and now start stirring. 13:06 And the reason for that is if you don't want it to go lumpy, 13:09 you want to generally start with the little bit of moisture 13:10 kind of get a paste and add more water. 13:12 If you throw all the water at once with the flour, 13:15 you'll end up with kind of water and kind of lumps, 13:18 so that's how you wanted to go. 13:20 Look at that. 13:23 Excellent. How the onions going? 13:25 Yeah, it's good. Oh, brilliant. 13:26 Look, they're coming really, really soft. 13:28 Yeah, it's very good. 13:29 So I'm gonna pour the rest of this water in now. 13:30 Yeah, that smell is good. Brilliant. 13:33 It smells awesome. 13:35 Most we're gonna add in... 13:36 Just got the knife here, excuse me, 13:37 oh, nice job at the board there, Tim. 13:40 Thank you. 13:41 I'm just gonna add some cilantro, 13:43 and we're gonna add some cilantro stalks. 13:45 So put the cilantro or corianders 13:47 they call it where I come from. 13:48 You got kind of this leafy bit here 13:50 and you kind of got the stalky bit here. 13:52 These stalks have amazing flavor, 13:54 so we're gonna cut this up in really finely. 13:57 So cut about half of it and use the stalks. 14:00 We'll just chop off the end bits. 14:02 And just chop this really finely 14:04 and this will go into the, 14:06 with the onions just to get light saute. 14:08 Saute, sorry. 14:10 Yeah, and these, we reserve later for garnish. 14:14 So... So what's the difference between saute and satay? 14:18 Saute like get some soaring as like this, 14:20 we basically making the onion soft. 14:23 And satay is like a peanut sauce. 14:26 So one's a noun and one's a verb. Oh. 14:29 That's looking beautiful there. 14:30 So we can now put in the onions. 14:32 If you want to get the onions and tip it into here, 14:35 so pick the pan up. 14:36 Okay. And slide it in there, that's great. 14:40 Turn the other way, so the cameras can see. 14:42 Yeah, okay. Yep, yep. I'll get that, perfect. 14:44 Oh, yes. Brilliant. 14:46 Yep, just pour in there, tip it up. 14:48 So this is really, really good flavor. 14:50 Yeah, it's looking good. That looks really good, yeah. 14:52 Meanwhile... 14:53 It smells even better. Exactly. 14:55 So as you can see we're doing lots of different flavors. 14:57 Now, this is very hot, hot pan here. 14:58 I might use a towel here. 15:00 So the cauliflowers had a couple of minutes here. 15:01 Yeah, okay. 15:03 I'm just gonna drain this through a colander. 15:05 You can turn the gas off there, that bottom right one. 15:08 Blow off the bottom one. 15:09 Bottom one, other bottom. 15:11 So we're just gonna get this through a colander 15:13 and we're just gonna pour this through here. 15:15 So we got this cauliflower just lightly cooked. 15:22 And just drain as much way as possible. 15:25 So we got this beautiful cauliflower 15:27 and there as you can see that is now kind of cooked. 15:29 Yum. 15:30 And it just gives a nicer flavor when it's cooked 15:32 than when it's kind of raw, 15:33 because when we cook the fritters in the pan, 15:35 we don't cook them for too long. 15:36 So shall we mix this together? Mix it together. 15:39 I was gonna add some salt. 15:41 So, Tim, if you can add half a teaspoon of salt. 15:43 There is one teaspoon measure 15:44 so you want half of that on there. 15:46 Put some salt in. Got the curry paste in there. 15:49 Got the cilantro, the onions. 15:52 What's missing? The mint. 15:53 Yum. Yeah. 15:55 So mint is one of my most favorite herbs. 15:58 And it's actually really good for savory application, 15:59 so you can buy in the supermarket like this. 16:02 The mud is not too much around 16:03 but we're just gonna just pull off these leaves 16:06 from this mint plant. 16:08 And a few from this one as here as well. 16:10 And we're just gonna slice it up 16:13 and just gonna add this as well. 16:15 Can you smell that? 16:17 Doesn't it just smell amazing? Yeah. Yes. 16:18 Yeah. 16:20 So just gonna, just chop this up finely 16:22 so it's gonna be in the fritter. 16:27 My mom uses mint to make mint rice. 16:29 Mint rice? That should be a real good combination. 16:31 It's good. Yeah, yeah, it's good. It's great. 16:32 So we got cilantro and the mint in here 16:34 and it gives a wonderful, wonderful flavor 16:36 so mix it up, that's great. |
Revised 2017-07-31