Cook 30 for Kid's

Mexican Stuffed Baked Potatoes

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000016A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh Whoa-oh-oh-oh
00:11 Whoa-oh-oh-oh-oh-oh
00:15 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
00:27 from the Revive Cafes at Auckland, New Zealand.
00:30 And today, I'm gonna share with you some amazing skills
00:33 from my cafes that you can use in your very own kitchen.
00:37 The food we're gonna use is gonna I'm using whole foods,
00:40 whole grains, no processed fruits,
00:43 fresh fruit and vegetables
00:44 so we can have healthy lives and live amazing lives for God.
00:48 It's really great when we're healthy
00:49 and full of energy and vitality.
00:52 Today in the program,
00:53 I have two very special guests with us.
00:55 Welcome to Cook:30 for Kids.
00:57 How's it going?
00:59 Nice to meet you guys.
01:00 We have Lucy, from Arkansas and Jaylee from Iowa.
01:04 Thanks for coming on. Totally.
01:06 So, Jaylee, what do you get up to in Iowa?
01:12 I love reading...
01:13 Yes. And I love horseback riding.
01:15 Reading and horseback racing.
01:16 Do you do them both at the same time?
01:18 No, that would be very dangerous.
01:21 My parents would not approve.
01:24 Excellent. And, Lucy, what you get up to?
01:26 Well, I think I horseback ride a lot.
01:28 Horseback?
01:29 'Cause you live on a farm, don't you?
01:31 Yeah. Very exciting.
01:32 And...
01:35 Good. Cool. Do kid stuff, excellent.
01:37 Sometimes my mom and dad
01:38 catch me down in the horse place
01:40 with my hat next to me and I'm like sitting there
01:43 and reading a book with the horses around me.
01:44 Oh, really?
01:46 Oh, you read books with the horses, it's fantastic.
01:47 Not on them.
01:49 On the horses? No, not on them.
01:50 I said, not on them. Not on them.
01:52 Okay, with the horses. No goodness.
01:55 Cool. Thanks for coming on today.
01:56 We're gonna cook up a storm today in the kitchen.
01:58 Are you ready?
02:00 Yes. Excellent.
02:01 So let's see what is on the menu.
02:04 Mexican stuffed baked sweet potatoes
02:07 with fresh maple salad.
02:09 And for dessert we have berry-berry banana ice cream.
02:18 Okay, let's get cooking.
02:20 You ready? Yes.
02:22 Okay. So what we do first?
02:24 Well, before we start,
02:25 it's really important we kind of prepare.
02:27 One of the key secrets
02:28 to cooking in the kitchen in a restaurant,
02:30 cafe or in a home is preparation.
02:33 You can't just turn up in your kitchen
02:34 and expect things just to happen all of a sudden.
02:36 You know, a little bit of planning goes a long way.
02:39 Things we're having, where you have food out,
02:40 your fridge stocked, nice clear bench,
02:43 all the dishes done,
02:44 so all those kind of things make a big difference
02:46 in kind of getting really straightaway.
02:48 So that's one thing, we've got here,
02:50 we've got a chopping board, got a knife,
02:52 pan ready on the stove, we've got the oven on,
02:55 so we're all kind of set and ready to go.
02:59 So we are doing today
03:00 the baked stuffed sweet potatoes.
03:02 And where I come from New Zealand,
03:04 guess what they call sweet potatoes?
03:07 What? They call them kumara.
03:10 So you think of them, kumara,
03:12 so they call them sweet potatoes
03:13 here so we're doing sweet potatoes.
03:15 So what I did, we basically we pre-baked
03:18 some sweet potatoes and they're in the oven
03:20 and they take about an hour to bake
03:22 so we're not gonna do them in the program
03:23 because they take too long.
03:24 So I'm just gonna get them out of the oven now.
03:27 And this is what we have.
03:28 Here we go.
03:33 So these guys here, look at that.
03:34 Oh, they look delicious. Yeah.
03:36 So they take about an hour in the oven.
03:38 They're probably around about 200 degrees Celsius
03:40 or about 400 Fahrenheit.
03:42 So just put a little light spray of oil over them,
03:44 and as you can see they're nice and soft.
03:47 Look at that.
03:48 You can give them bit of a poke.
03:49 Looks like a skin only.
03:51 Look like skin, skin, skin then, you know what I mean.
03:54 Exactly.
03:55 If you put a knife through as you can see
03:56 the knife goes in really, really easily
03:58 and they're baken.
03:59 It wouldn't in potatoes, if they were uncooked.
04:01 Exactly, so you know, so you just got to get cooking them
04:03 till it goes in really nicely
04:04 and you know they're nice and soft.
04:06 It's like, you can just like make a thing
04:07 and then stick the knife under there
04:09 and you'd be cutting away skin, just skin.
04:11 Exactly.
04:12 So we're just gonna leave those to cool a bit
04:14 'cause we're gonna cut them and we want them to cool,
04:15 so just grab a chopping board here to put them on,
04:17 so we don't burn the bench.
04:19 And we'll just put these guys here
04:21 just to kind of cool down a bit.
04:23 So we need to mix, we're doing mix
04:25 and kind of thing to put on them.
04:26 So we just start chopping some vegetables,
04:28 so just turn on the gas here and get the pan hot.
04:33 So I'll just start cutting first,
04:35 I'll just do the onion just to get us under way.
04:37 So we're gonna keep those aside so we got a nice big red onion.
04:40 So we're just gonna slice it like this.
04:42 We have to use the butcher knife for?
04:45 I'll give you guys a small knife.
04:48 So when you're cooking with sharp knives,
04:49 make sure your parents are around,
04:51 they can be very, very, dangerous.
04:53 So I will just get you start on some of the tricky things here.
04:56 Put that in the bin. Keep a nice clear work space.
04:59 We're just gonna chop this up into and dice it like that.
05:05 And this is the first ingredient.
05:06 So onions are really good for anything,
05:08 they make things really nice and sweet.
05:10 And why we're using a red onion?
05:13 Any ideas? 'Cause it's pretty.
05:15 It's pretty, exactly.
05:16 Cooking is all about making things pretty and colorful.
05:18 And yummy. And it's yummy as well.
05:20 So you can use brown onions but we're gonna keep this nice
05:22 and yummy.
05:24 Lucy, can you put some oil in the pan here,
05:25 there is some oil over there.
05:27 So you can put a,
05:28 that's probably around about a tablespoon of oil in.
05:30 Oop, you're right there.
05:32 I don't know what a tablespoon is but I'll just keep pouring.
05:33 Just keep drizzling and I'll say stop.
05:35 Okay.
05:36 So we start with the onions.
05:38 Get that out there, whoo. It's good, yep, perfect.
05:40 Okay, I got it.
05:41 And if you're gonna grab one of those
05:43 wooden spoons over there
05:44 and you can be the stirring person.
05:47 So I'm just gonna show you how to cut a capsicum,
05:48 so we're gonna use...
05:49 Oh, sorry, bell pepper.
05:51 See where I come from they call them capsicums.
05:52 So we're gonna cut a bell pepper.
05:54 So just take the top off like that.
05:57 Pull out that's inside all the seeds.
05:59 Save the seeds.
06:00 Save the seeds and plant them in the farm if you like.
06:02 And just do it basically, I'll just show you some of it.
06:05 So you just kind of, just kind of push it down
06:07 and just kind of cut some strips like this
06:11 and then the other way.
06:12 You go the other way and then just cut through there
06:13 so you got nice little fine kind of capsicum.
06:16 So you give that a go? Okay. Cool.
06:18 I'll give you a smaller knife, you probably be a bit more
06:20 at home with something about this size, would you?
06:21 Yes. Excellent. That's great.
06:23 So you can start chopping that as well.
06:27 Now we'll start to make Mexican,
06:28 we've got some corn of course,
06:30 so we just got a can of whole kernel corn.
06:33 I'm just gonna drain this in the sink,
06:36 just take lid off a little bit and just pour some of the,
06:38 whoops, some of the corn is coming out as well.
06:40 We don't want water in the meal,
06:42 we just want whole kernel corn.
06:46 How the onion is going there?
06:47 Really good. Can you hear them?
06:50 Yes, I can.
06:51 I really love that sizzling sound
06:53 when you kind of hear the pan sizzling,
06:55 you kind of know things are cooking, don't you?
06:57 Yeah. That's great.
06:59 They didn't make us cry today, did they?
07:01 No. No, not today, yesterday.
07:03 Yesterday they did,
07:05 but sometimes they can make you cry,
07:06 onions, so lots of ventilation is great.
07:09 Ah, yes, look at those beautiful cutting there,
07:11 that's brilliant.
07:12 Cut very carefully.
07:14 You don't have to cut all of that if you want to
07:15 but whatever you want to, that's great.
07:17 And a sharp knife makes you safer than the blunt knife.
07:20 And when you slice in and slice through,
07:22 so don't slice down, slice through.
07:25 Use the blade, yep, keep your things away.
07:27 Something always sprays out.
07:29 Does it? Yeah.
07:30 Really?
07:32 The one thing spread out not more than a...
07:33 Knives work best when you're slicing through things,
07:35 not down.
07:37 It's lot better, it's lot easier and lot safer
07:38 when you slice them through.
07:40 Beautiful, you can try those in the pan with the onion.
07:44 And we use this, the corn later.
07:47 Getting off to a great start.
07:49 So do you grow any crops on your farm, Lucy?
07:52 Oh, not yet, but yes, we have been.
07:55 My mom has a little garden, it's a Hugelkultur
07:58 and if you know what that is.
07:59 No, what's it?
08:01 I can't remember.
08:03 Sounds like a first name though.
08:04 But my dad can tell you very well.
08:05 Oh, great.
08:07 He would love that if you ask him what a Hugelkultur was.
08:09 Ah, okay, great.
08:11 But my mom has a little garden and we grow cucumbers
08:16 and mosquito plants and...
08:18 Really? Mosquito plants?
08:19 Marigolds and...
08:20 It's so great when you have a garden, isn't it?
08:23 Yes, my dad has a garden as well.
08:25 Yes. Yup.
08:27 Oh, well. He's almost a master gardener.
08:29 Oh, really well.
08:30 What are your favorite things you grow in your garden?
08:36 I think either zucchini or squash.
08:37 Yes. Okay, oh, zucchini. Great. Yes.
08:41 We call them courgettes where I come from.
08:42 Oh, really? These things are shiny.
08:45 Try and push it down from there.
08:47 So try and keep it like that,
08:48 I think that'll be easier for you.
08:50 Okay. Jeremy, these things are shiny.
08:52 They're shiny out there, just added oil to that.
08:54 So when things have oil on it, things will cook quicker,
08:56 they wouldn't quite burn
08:58 and it also adds a bit of flavor as well.
08:59 But you don't wanna put too much oil,
09:01 we don't want a deep fry things.
09:02 So generally a couple of teaspoons or a tablespoons,
09:04 you know, all you want so...
09:07 Are we using lemons?
09:09 We're using lemons, do you like eating lemons?
09:11 No.
09:13 I think we're using limes
09:15 later so in some dish some along the line.
09:18 Limes?
09:20 Limes and lemons are a great way to add flavor.
09:22 Limes? Coming on well.
09:23 So we're gonna add some black beans,
09:25 we just make like a little mix here,
09:26 so I got a can of black beans,
09:27 just your common average black beans.
09:30 I can open that.
09:31 Great. There you go. Open it.
09:32 You can open it.
09:34 Yeah, these things can stay there for a while.
09:35 So open at top, soak them a little bit
09:36 and then drain it out.
09:38 You wanna drain all the liquid out.
09:39 Just a little bit.
09:41 Yeah, do you want a hand? It's great.
09:45 So we're making excellent progress
09:47 so I might just start playing with these guys.
09:49 So we're gonna present this
09:51 on a really nice looking dish today.
09:52 Cool.
09:54 So when presentation is everything,
09:55 so a nice dish like this, this is a lovely...
09:57 Don't know where it's from but it's just a dish,
10:01 I'm not sure what country it's from
10:02 but we'll say it's Mexican
10:03 'cause we're doing Mexican food.
10:05 Jeremy, I might need a little help
10:06 you're getting this can open.
10:08 Okay, coming to rescue you.
10:09 There you go.
10:11 There that's all I need then I can dump it out
10:12 and then I can open the rest.
10:14 Good plan. Right.
10:15 So what we're gonna do, we're just gonna basically
10:17 get them and just cut them in half
10:19 just like that.
10:21 This is fine. And look at that.
10:22 Yup. I love that orange.
10:24 You can put that in here as well.
10:28 And then we're just gonna scoop out.
10:29 Jeremy, I dropped a few beans, is that okay?
10:32 It's okay, as long as you don't drop most of them.
10:33 I dropped one, two, three, four...
10:35 And we're not gonna use all of the sweet potato,
10:38 we're just gonna just scoop out a little bit.
10:39 I dropped nine, is that okay?
10:40 And that'll be a great kind of ingredient to use
10:42 for something later.
10:43 So we're gonna put in a...
10:44 We'll find a little jug for it and use it later.
10:49 I dropped 11.
10:50 See if you can scoop some out as well,
10:52 so we're gonna, we wanna keep some there
10:53 'cause we do wanna enjoy it.
10:55 If you wanna scoop out some,
10:56 probably about half of the thing
10:57 out of the other one.
10:59 I'm gonna do another one as well.
11:00 It's hot. It is hot.
11:03 We need to go, go...
11:05 Generally you want to go round like that.
11:06 Where do I put these?
11:08 And then just kind of scoop so you don't kind of try
11:09 and ruin them.
11:10 It should be right though so...
11:12 Where do I put these?
11:13 Throw them into the mix.
11:14 I'm not throwing them in, I'm pouring them in.
11:18 It's probably a wise way to do it.
11:20 Throwing them in will be like throwing the whole can in.
11:22 Exactly. I'm not up to do that.
11:24 So just mix them in gently.
11:25 Ah, that hurts.
11:27 Is that hot, is it? Hot.
11:28 Yes. Dropped it too much in the pan.
11:30 Great. Cool.
11:31 In the Mexican pan.
11:33 Let's get another here, I'll give you a hand.
11:39 Go on and just put it on here
11:40 and this is the presentation dish.
11:42 So not perfect but no one will notice,
11:44 just put it on the edge and no one will notice.
11:45 Look at that.
11:48 So if something goes wrong with cooking
11:50 as it does very often is two things you can do.
11:53 One thing you can change the name of it,
11:55 so if you burn it you call it chargrute,
11:57 if it goes really messy, you call it rustic
12:01 or if it's like that you just kind of hide it
12:02 in the background so...
12:04 Cooking never works out perfectly.
12:05 So try and go not too close to the edge.
12:07 I'll show you my one.
12:08 So try and go like this
12:11 or try to take little scoops out
12:12 that might be help at a time
12:14 and don't go too near to the edge
12:15 so you don't kind of mess the kumara more,
12:19 sweet potato up too much, so try that.
12:22 It's great.
12:25 Looking good.
12:27 I'm gonna use a little broccoli as well.
12:29 Excuse me, I'll just come through here
12:30 and just to give it a little bit of redness.
12:32 So we're just gonna make small florets
12:35 and just add this to this lovely mix
12:36 we're doing over here in the pan with Lucy.
12:40 What song are you singing there?
12:45 Can't remember. I'm in the Lord's army.
12:47 I'm in the Lord's army, excellent.
12:52 Look, we can make this a cooking and a singing show,
12:54 how about that?
12:56 I can sing it for praise time.
12:58 Okay, good thinking.
13:02 Jeremy, is this gonna become shiny too?
13:04 Yes, sure it'll become shiny
13:06 so keep stirring, it's looking good.
13:08 And also you add the corn now as well.
13:10 We wanted to add the onion and the capsicum first
13:12 because they need to be cooked most
13:13 and they need to go soft, whereas the corn,
13:17 and the broccoli, and the beans,
13:19 they just need to be warmed through.
13:21 Now what is that looking?
13:22 Looking nice and colorful, isn't it?
13:24 Very colorful, looks like a rainbow,
13:26 red, orange, yellow, green, purple...
13:32 Perfect. Yeah, just put them there, that's great.
13:34 We'll just do four for now and we can use these ones later
13:37 or put them on the fridge for another meal.
13:39 Pretty much a whole rainbow.
13:40 So we're gonna stir some, and then just gonna make a,
13:41 quickly make a nice little cashew drizzle
13:44 to go over the top.
13:46 Cashew cheese drizzle.
13:47 So just gonna add some cashew nuts.
13:50 Where are the cashew nuts?
13:52 And this is normally you use like, you know, grated cheese,
13:54 but it's healthy, you gonna make like little cashew cheese
13:57 with a cup of cashew nuts.
14:00 If you can grab half a cup of water
14:02 from the tap.
14:04 And two tablespoons of flaked nutritional yeast
14:07 like that.
14:08 Looks like he's dropped.
14:09 Did it?
14:11 You get to eat it afterwards lucky chef.
14:14 Thank you. Half a cup?
14:16 Yup, half a cup of water. Okay.
14:19 And then we'll blend this up and this will be a nice drizzle
14:20 go over the top so it taste nice.
14:22 I'm getting hot.
14:23 It's very hot in the stove, isn't it?
14:24 Yes, this thing, my black shirt absorbs the heat.
14:27 Absorbs the heat.
14:28 Look at that, so doesn't it look nice?
14:30 We're gonna add some salt
14:32 so just add a half a teaspoon of salt.
14:35 Don't let it land on you.
14:37 And keep stirring through.
14:40 Now we're just gonna keep this simple like this
14:42 but if you wanted to and if you like hot food
14:43 you can add some chilies
14:45 or some cayenne pepper or something to it.
14:46 We're gonna keep it simple. Get popping in there.
14:52 Cool, and let's just press the go button.
15:12 And also afterwards we're gonna add some avocados as well.
15:16 So I'm just gonna just dice up an avocado very quickly.
15:20 This meal as you can see
15:22 comes together really, really, quickly.
15:26 Where's Lucy gone? Right here.
15:28 Oh, down here having a drink in a kitchen.
15:31 I hope you're not having a sleep,
15:32 we got cooking to be done.
15:33 Yes, very little time.
15:36 Just put a little bit of a...
15:37 Little bit in there.
15:38 Wonderful, cool.
15:40 Okay, let's go.
15:43 Do it more.
15:45 It's like just a touch.
15:51 This is a little cashew drizzle that we use.
15:53 Okay, it's pretty much done.
15:55 So what we do now is just spoon it in.
16:00 Really.
16:01 Oh, not that spoon...
16:03 Okay. Okay, it's gonna make a big messy everywhere.
16:05 So I'll see if I can do it from here.
16:07 Shall I get this in the sink?
16:08 Yeah, good plan.
16:09 So this lovely little mix we just gonna spoon in.
16:13 So colorful. It's great, isn't it?
16:16 I'll just throw that in.
16:18 Like God's creation. Exactly.
16:20 God has made so many colors, isn't He?
16:21 Yes.
16:22 It's amazing, everything looks so beautiful that He creates.
16:25 I remember when I was younger when we would always,
16:28 when we saw the sunset, and then we're like,
16:31 "Ah, God has the most amazing color set."
16:34 Color crayons. He does.
16:36 And He also created flavors for us too.
16:38 Oh, yes.
16:39 So He created this to flavor our taste buds.
16:41 No, no, He didn't create flavors,
16:43 He created yummy flavors.
16:47 It's great.
16:48 Yes, there you go. How is that looking?
16:50 And amazing chefs.
16:53 And we just gonna throw over some avocado.
16:55 From Revive, what's in the place.
16:59 Cafe in Auckland.
17:00 Yeah, Revive Cafe.
17:01 Some avocado on top
17:03 'cause anything Mexican always goes well with the avocado.
17:04 From two Revived Cafes.
17:06 That's right. Like that.
17:09 And then just drizzle over some of this.
17:15 And when you're drizzling, I will just show you,
17:17 you wanna drizzle on the plate as well
17:19 'cause the plate look should be garnished as well.
17:21 So we just gonna just do this.
17:23 No, not garnished, a wedding gowned.
17:28 So there you go, and before we serve
17:29 we'll just put a little bit of cilantro on it
17:31 or something just to give us something.
17:32 Give it some extra green as well.
17:34 But there you go,
17:35 that's is a lovely baked Mexican sweet potato.
17:36 How quick was that?
17:38 Very, very quick.
17:39 Look at that. Thanks guys.
17:41 It's a first part done.
17:44 Keep that on the table if you like.
17:46 Thank you very much.


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Revised 2017-08-28