Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000013A
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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 00:14 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 from the Revive Cafes 00:28 at Auckland, New Zealand. 00:30 In the next 30 minutes, 00:31 I'm gonna share with you some great chef skills. 00:34 I'm gonna teach you how to chop, 00:35 how to add flavors, 00:37 different ingredients and garnish things. 00:39 So not only taste great, but look amazing. 00:44 And the best part about Cook:30 for Kids is today 00:47 I have two wonderful assistants to help me in the kitchen. 00:51 Welcome to Zander and Caitlyn. 00:54 So where are you, guys, from? Ooltewah, Tennessee. 00:57 Tennessee, Orotewah... 00:59 Ooltewah. Ooltewah. 01:01 Ooltewah, oh, well, that sounds really interesting. 01:03 Close to Chattanooga. 01:04 Close to Chattanooga, excellent. 01:06 And how old are you, Zander? Twelve. 01:09 Twelve, and do you have any hobbies at all? 01:11 I like to play piano, violin, and trumpet. 01:15 Well, which one's your favorite? 01:16 Piano. Piano. 01:18 Excellent, that's great. And, Caitlyn, how old are you? 01:21 I'm 11. Eleven. 01:23 And do you have any hobbies? I play some instruments too. 01:26 Yeah, which ones? 01:27 I play the harp, the piano, the violin, and the flute. 01:31 Four instruments? 01:32 Well, you're an orchestra all by yourself. 01:34 And which one's your favorite? The harp and the flute. 01:36 The harp, and what's your favorite? 01:38 Both of them. 01:40 You must say one favorite. I have two favorites. 01:42 You must surely have one favorite. 01:43 I have two favorites. 01:45 All right, Caitlyn, you're away with it. 01:46 Well, that's great. You, guys, get up to anything else? 01:48 I'd like to swim. Swim, yes. 01:50 Do you swim in the sea? 01:51 There is no sea close to where we live. 01:53 Oh, you're right. Tennessee is landlocked, doesn't it? 01:55 So no sea, so obviously in swimming pools 01:57 and possibly lakes. 01:58 That's great. And, you guys, what school do you guys go to? 02:02 We go to Ooltewah Adventist School. 02:04 Great. And what grade are you? 02:06 In the seventh grade. Seventh grade too. 02:08 Okay, and do you have any friends there? 02:10 It's a new school so we haven't made friends yet. 02:14 He's working on it, 02:15 but I'm still trying to figure things out. 02:18 Great. Is there one friend do you want to say hi to? 02:20 Well, I have a friend back where I used to live... 02:22 Yes... Oh, wave to her. Her name is Kia. 02:25 Hi, Kia. Hi, Kia, hello. 02:27 That's great. Yep, so what else, Zander? 02:30 And my best friend is Joshua Edward. 02:35 Joshua Edward, let's wave for Joshua. 02:36 Hi Joshua. Hi. 02:38 But welcome to Cook:30 for Kids, guys. 02:40 It's great to have you. 02:41 We're gonna cook up a storm today. 02:43 So let's see what's on the menu. 02:46 We have omega Asian tofu 02:48 and sweet potato salad with cashew aioli. 02:51 And the cherry berry banana smoothie. 02:54 That's wonderful, don't they sound delicious? 02:56 And the salad today we're cooking 02:58 is not just another normal salad. 03:01 This isn't just lettuce and carrots, 03:03 we're cooking a salad that is a meal full of 03:05 yummy, yummy things. 03:07 So you're ready? Yeah. 03:08 So before we start in the kitchen, 03:10 it's really important we start with the nice, clear surface. 03:12 We've got our pan on the stove. 03:14 We've got our ingredients out, got our blender plugged in, 03:17 and the oven is turned on as well. 03:19 Have you washed your hands? 03:20 Yeah. Yeah. 03:22 Fantastic. Well, let's get into it. 03:23 So we're gonna start with the thing at the beginning 03:25 that's gonna take the longest to cook. 03:27 'Cause obviously you want to make sure 03:29 you're planning things up. 03:30 So we got some sweet potato here 03:31 and this is gonna be forming a part of the salad. 03:33 So I'll start the hard part off for you. 03:35 So I'm just gonna chop the ends off 03:38 and I'm going to just put into slices like this 03:44 with the sharp knife. 03:45 When you're cutting, 03:46 just notice how I'm actually sliding the knife through. 03:49 So we're not chopping down because it's really hard, 03:52 you want to make sure 03:53 you're sliding the knife through. 03:55 In that way it's much easier and much safer like that. 03:58 So perhaps, Caitlyn, 04:00 if you want to then chop this into little like that 04:03 and then chop into like little, little squares 04:05 and put them on that tray there, how's that? 04:07 It's a sharp knife, should be really, really careful, 04:09 you can put on there. 04:10 Oh, before we do, we're just gonna put some, 04:12 can you rip from parchment paper off 04:14 and put that on the tray? 04:16 You can cook that there. 04:18 That's great so... 04:20 How much? So slide it through. 04:21 Just enough to go on the tray so it can cover it. 04:24 So see if you can rip that off. 04:25 Oops, try and keep these things away, that's great. 04:28 It's quite tough the stuff, isn't it? 04:30 Yeah. That's cool. 04:31 Throw it on the tray as we go. 04:34 Just rip the end off and throw it on the tray. 04:37 Cool. Looking good, that's great. 04:41 So sweet potato is a really lovely ingredient 04:43 to have in the salad. 04:44 That's really nice, and soft, and squishy, 04:46 and taste really good. 04:48 Oops, they're jumping on the floor, are they? 04:49 Now, you throw that in rubbish bin, very good. 04:52 Look at that and it's really good to use parchment paper 04:56 or baking paper because that way after we finish, 04:58 we don't have to do so much cleaning of the tray 05:01 which is a really good thing. 05:02 'Cause this is cleaning up after today, guys. 05:05 This is cleaning up after today? 05:07 These guys are gonna do my cleaning for me, 05:09 it's gonna be great. 05:10 So keep watching your knife, just very careful, 05:12 we just keep chopping those, excellent, we put it on there. 05:15 Excellent, doing a great job there 05:18 or nearly got that finish. 05:20 Zander, if you're gonna grab this oil, 05:22 and if you want to sprinkle a little bit of there 05:23 on top of the sweet potato. 05:27 That's great, so I just want to little bit of oil. 05:30 Lovely, look at that. 05:32 Yep, that's about enough 05:33 and just give it a bit of a mingle around with your hands 05:36 so it's kind of get mixed well. 05:38 Just get the knife out of the way. 05:40 Excellent. 05:42 And we just put a little bit of salt on top like this. 05:47 This is a great start, look at that coming through. 05:50 Keep it mixing well. 05:52 Can you hold the paper? 05:54 Yep, just keep organizing, it is great. 05:57 Lovely, just a quick mix with little bit of olive oil, 06:00 you don't need too much oil. 06:02 We're not deep frying here. Great, so it's the end. 06:06 If you want to throw, put that in the oven. 06:09 And we get that underway, 06:11 that only takes around about 15 minutes to cook. 06:13 Give your hands a good wipe. Top or bottom? 06:15 Yeah, top, in the top oven please. 06:18 It's great. 06:19 Okay, so it's the first job over. 06:22 So now we're gonna do some tofu. 06:24 So if you can pass the tofu. 06:25 So if you want to prep some, 06:26 so if you can work some, take, open it here. 06:29 If you want to just drain it out in the sink 06:33 and it's the end, okay. 06:35 Zander, okay, you two, chop it up into cubes. 06:38 So tofu is a really good plant based ingredient. 06:41 It can taste really, really boring. 06:42 Do you like tofu at all? That's great. 06:45 But you got to kind of give it a bit of cooking up, 06:46 you can't kind of eat it raw. 06:47 Sorry. Look at that. 06:49 So, Zander... 06:50 Throw it away. Yep, throw that away. 06:52 So Zander, I'll just start it for you. 06:53 So we're just kind of cut up into cubes 06:55 and so if you want to cut up, cut up and squeeze. 06:57 So cut across that way 06:59 and then cut across the other way into cubes. 07:02 Lovely, that's great. Cool, excellent. 07:06 Look out for your thumb, it's really sharp knife, 07:07 it's really important to really watch what you're doing. 07:09 Nice slicing, that's beautiful. 07:11 And then you can turn around like this 07:14 and you can slice the other way. 07:16 And that's really good chef's tip 07:18 to be able to save time 07:19 'cause you won't be slicing every bit of tofu individually. 07:23 Cool, keep your thumb out of the way. 07:25 Doing a great job there, wonderful. 07:28 So I'll just turn the gas on here. 07:33 Excellent, so if you want to put in the pan there 07:35 and, Caitlyn, if you wanna put some olive oil in it as well. 07:38 Just put little drizzle in the pan. 07:40 Just to help cook it a little bit. 07:42 Just around here? Yep, just in there. 07:45 It's brilliant. 07:46 And just a little bit more, 07:48 it's probably around about two teaspoons. 07:50 Great. 07:51 And if you want to start stirring around 07:53 and mixing around that'd be great. 07:56 Okay, so we've got the two most important things underway 07:58 'cause these are the things that are cooked 08:00 and the cook things take the longest. 08:01 So once these are underway, 08:03 we've kind of ready to start the cooking. 08:05 Let me just clear the board. 08:09 And clear the knife. 08:11 That's looking great, guys, what do you think? 08:13 So tofu and sweet potato underway. 08:17 So the next job is we need to start making the salad. 08:20 So we're gonna present it 08:21 in this really nice big salad dish, 08:23 isn't it so beautiful? 08:24 Yeah. 08:25 So nice big white dish is always really good 08:27 to making all the colors pop out really, really nicely. 08:30 So we get, Zander, if you want to open up the lettuce. 08:33 So today, we're just using like a lettuce blend mixed. 08:36 So we're using a combination of, 08:39 I think it's got spinach 08:41 and spring mix leaves and different things. 08:42 So any kind of, you know, 08:44 good supermarket fresh spring mix 08:45 is really, really good. 08:47 Look at that, that's looking very fresh. 08:49 Now see how that's kind of, let's just talk about water. 08:51 And what you can do is, what we do is just get some water, 08:54 just get some water in your hands from the sink 08:56 and we'll just sprinkle it over. 08:58 So just get, just a little bit of water. 09:01 I'll show you, just a little bit in your hand 09:03 and just sprinkle it over like that 09:04 and just give a little bit of mix around. 09:07 And just see how in the couple of seconds 09:08 just a little bit of water, just makes it, 09:10 just all beautiful and fresh and brings it all alive. 09:14 That's great. 09:16 So if you want to put some on the salad thing there, 09:20 on the base, so this will form the base of our salad 09:22 and it's really, it's a nice healthy green 09:24 way of getting some great color in there. 09:28 Brilliant, yep, spread it out probably one more handful. 09:30 We don't want to go too overboard. 09:32 Get some of that purple stuff as well. 09:34 Look at that, it's a great base of our salad. 09:38 On top of that we're gonna add in 09:39 lots and lots of different flavors. 09:42 Brilliant, if you're gonna put that away in the fridge, 09:45 that'd be brilliant. 09:47 So we got this is all coming here, so Zander, 09:49 do you want to give that a bit of stir? 09:52 And just keep that turning over 09:53 so it just needed to just come back to, 09:54 make sure it doesn't burn. 09:56 And it's looking really, really cool. 09:59 That's great, well done. 10:00 So got a good start to our meal. 10:03 So what's next on the list? 10:05 Don't these guys look really, really colorful? 10:07 Yeah. 10:08 So if you want to keep stirring that, Zander. 10:09 And what we want to do is add some of these, 10:11 these are cherry tomatoes. 10:13 And the good thing about cherry tomatoes 10:15 as you can get different colors, 10:16 what do you think? 10:18 What's your favorite? I like the red ones. 10:20 Red ones, that's really cool. 10:22 So we just put some of them out here. 10:24 So if you can just chop them into half, 10:26 they're kind of quite nice when you chop them in half. 10:29 Oops, yep, that's good, wonderful. 10:30 So keep your eye on the knife. 10:33 Just keep these, looking really good. 10:37 That's brilliant. 10:38 So chopping things in half is quite with cherry tomatoes, 10:40 just make some taste nice and easy to bite through. 10:44 Yep, take your time, there's no rush there at all. 10:47 Sorry? 10:48 Yep, just keep stirring it all, or keep needing to be stirred, 10:50 so just keeping going well. 10:52 That's brilliant, looking great. 10:54 So this tofu will start to brown up 10:56 and become really nice and flavorsome. 10:59 I'm also gonna add some salt as well. 11:02 Adding around about half the teaspoon of salt 11:04 'cause tofu needs a little bit of flavor. 11:08 Yep, there you go, keep stirring. 11:12 And everything's coming along really, really well. 11:16 It's just a really good technique 11:18 so basically hold the cherry tomato 11:19 from each side 11:21 and that makes it safe to put the blade through the knife. 11:24 Looking fantastic. 11:25 Okay, if you want to sprinkle those over there, 11:27 Caitlyn, over the salad, just sprinkle them randomly. 11:31 So we need to be putting things in salad, 11:32 you never want to press things down, 11:33 you want to just kind of casually drop things 11:35 and these things kind of fall naturally, 11:37 that's kind of the way things generally would best for salads 11:40 and a lot of meals, 11:41 so things fall naturally, that's wonderful. 11:43 Spread them out around there. 11:45 As you can see we got greens, we got purples, 11:47 and what other colors we got there? 11:49 Yellow and red. And red, that's awesome. 11:53 How's the tofu going, Zander? Good. 11:55 Does it getting browning up a little bit? 11:57 Yes. 11:58 Cool, so when you're stirring, stir really gently, 12:00 you don't want to break it up into pieces, 12:02 so that's just looking good. 12:03 So just keep it moving, and that's great 12:05 and that stop it from burning. 12:07 So the lettuce and tomatoes, so what's next? 12:09 What's your favorite? An avocado. 12:10 Do you like avocado? Yes. 12:12 Aren't they the most amazing vegetable? 12:14 Actually they're not the vegetable, they're... 12:16 Fruit. They're fruit, exactly. 12:18 I've heard the saying once, 12:19 basically an intelligent person knows that avocado is a fruit 12:26 but a wise person knows not to put in a fruit salad. 12:31 Here's the thing. 12:32 So I'll just do the first of the avocado, 12:34 'cause this is the hardest and the most dangerous. 12:36 So basically cut it in a half, 12:38 you probably want to get your mom to do this 12:39 'cause I think I should cut myself doing this, 12:40 so basically, you're gonna grab the stone, twist it, 12:45 try it again. 12:46 Twist it and it pop off like that safely. 12:48 So this probably is most dangerous part. 12:50 So see if you can peel the avocado off. 12:52 I'll do this one and you can do that one. 12:54 And we just peel it off like this. 12:57 So how often do have avocado at home? 13:00 We have it pretty much, we like it a lot. 13:03 That's great. 13:04 And it's one of my favorite fruit 13:06 or vegetable fruit things. 13:09 And, Zander, do you like tofu? Yeah. 13:11 How do you have tofu at home? Yes. 13:14 What sort of dishes would have it done? 13:15 Scrambled tofu and... 13:17 Scrambled tofu. Like this. 13:18 Yes, or cube, that's great. 13:21 So it's really good plant based protein 13:23 to have in any meal. 13:25 Oh, that was quick, you got those done. 13:26 So if you want to slice those into dices as well. 13:29 I will show you how to do it, 13:31 first it's basically just to dice them like that. 13:35 And then goes... 13:37 you can make sound effects if you want to. 13:40 Of course, we'd be very careful, wonderful. 13:43 Oh, nice big chunks, wonderful and you can turn around. 13:48 Again with knife be really, really safe 13:50 and, you know, look after them, keep focused. 13:53 Great, wonderful. 13:59 Cool, that's great. 14:00 And now, so that's enough, yeah, that's cool, 14:03 you want to keep them nice and big and chunky. 14:04 I'll get this off for you. 14:06 And if you want to sprinkle over there as well. 14:10 Isn't that wonderful? 14:11 Avocado, avocado goes amazing in any salad. 14:16 Oh, look at that, it's browning up, isn't it? 14:19 Look at these lovely bits of tofu. 14:21 Lovely, nice and golden brown, 14:23 so that's probably about half way through. 14:24 I'm trying to take turn it around sometimes. 14:26 It's brilliant, excellent. 14:28 I'll show you a chef's trick as well, 14:30 one thing you can do that you basically, 14:32 you can actually see if you can wiggle it. 14:33 You see if you can toss it up like that. 14:34 Give that a go. 14:37 So basically, you want to go around 14:39 and loop and toss it. 14:40 See if you can give that a go, see if it's gonna work. 14:42 See if you can land it most of it in the pan. 14:46 That's okay, just little wiggle is fine, 14:47 you don't have to toss it. 14:49 So just give a little wiggle and that, so just like this. 14:52 And that's another way of getting it, 14:53 kind of cooking evenly as well. 14:56 Excellent, we are underway really, really well, 14:58 doing a good job. 15:00 And the next ingredient I'm gonna use is figs. 15:02 And you're probably thinking why using figs in the salad, 15:04 but figs are one of my favorite fruit. 15:06 Do you like figs? Yes. 15:07 They're great. Do you have fresh figs? 15:10 Yeah, we have it. 15:12 There was a tree around where we live once. 15:14 Yeah, that's great. 15:15 Now fresh figs are nice 15:16 but you can't normally them so we're gonna use dried figs. 15:19 And what I'm gonna do here is just again slice them up. 15:22 Now this is a tricky, so I might do this one. 15:24 So basically, just slice them all like this, 15:25 get your mom to do that into little slices, 15:28 and look at those beautiful, beautiful little seeds there, 15:31 aren't those beautiful? 15:32 Yeah. They're nice and crunchy. 15:33 So if you slice them out like this. 15:39 So this is starting to look like it's gonna delicious. 15:41 Yes. That's brilliant. 15:45 We'll just get that chop like this, 15:47 and if you want to start sprinkling those 15:48 around on the salad. 15:56 So again, lots of color, lots of different textures 15:59 and we're just dropping things on there as well. 16:01 So if you don't like figs, 16:03 you can use any other kind of dried fruit 16:04 that you want as well. |
Revised 2017-07-31