Cook 30 for Kid's

Sizzling Soy & Ginger Steaks

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000022A


00:01 Whoa-oh-oh-oh, 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 some delicious food
00:32 that you can cook at home.
00:34 Now if you're a kid sitting on the couch thinking,
00:37 "I can't cook."
00:38 Well, today, I'm gonna prove you wrong.
00:42 I'm gonna show you how kids can cook amazing meals
00:45 that taste good and are healthy in just 30 minutes.
00:49 So let's meet the kids.
00:51 Welcome guys to Cook:30 for Kids.
00:53 Thank you for having us.
00:55 It's great to have you here.
00:56 We have Anjali from Arkansas, Tim from Illinois,
00:59 and Xiang all the way from China.
01:02 So we're gonna cook up a storm here today with these guys
01:04 but before we do, we're just gonna know a little bit about,
01:07 so I've got a question for them.
01:09 So firstly we'll start with Xiang,
01:11 if there was a country you wanted to visit
01:12 anywhere in the world,
01:13 where would you want to visit?
01:15 France. France.
01:16 Yeah. Why France?
01:17 Because that's beautiful.
01:19 Yeah, yeah. Very beautiful.
01:20 Excellent.
01:22 And, Tim, where would you like to visit?
01:23 Peru. Peru, that's in South America.
01:25 What's so special about Peru?
01:27 Well, there is much of beach
01:28 and a lot of places to go hiking.
01:30 Excellent. Hiking, that's great.
01:32 And what about you, Anjali? Maybe Paris.
01:34 Paris as well.
01:35 Because they have a lot of arts and museums and...
01:37 Arts and museums.
01:39 That's really a culturally rich place, isn't it?
01:40 Yeah.
01:41 Fantastic. It's great.
01:43 And let's ask them about their cooking skills.
01:44 So out of 10 on a scale of 0 to 10,
01:47 0 being never cooked in my life,
01:49 10 being I'm like chef.
01:51 How would you rank your cooking skills, Anjali?
01:55 I'm still learning to cook. Yeah, that's cool.
01:57 So probably seven and a half.
02:00 Seven and a half, excellent. That's great.
02:02 And what about you, Tim?
02:03 Eight. An eight, that's great.
02:05 And you tell me you used to cook meals
02:07 out of my cookbook which is great.
02:09 What's your favorite meal to cook?
02:10 The chickpea pizza.
02:11 The chickpea pizza. That's excellent.
02:13 That's a chickpea base made of chickpea flour
02:15 and some yummy things on top.
02:17 That's excellent.
02:18 And, Xiang, how would you rate your cooking skills?
02:20 Maybe five.
02:21 Five, okay. That's good.
02:23 Well, you guys be very useful.
02:24 But the one thing I want you remember today
02:26 is that whether you are 0 or 10,
02:28 you can still cook in the kitchen
02:30 and you can still learn something from today's program.
02:32 So you guys ready to cook? Yeah.
02:34 All righty. What is on the menu today?
02:37 Well, on the menu we have sizzling soy and ginger steaks.
02:42 With cheesy potato mash.
02:45 And for dessert, macadamia lemon curd pudding.
02:49 That sounds delicious. That sounds great.
02:53 Okay, before we get started we're gonna make sure
02:55 we've just done a bit of preparation.
02:57 The key secret in the kitchen is prep or preparation.
03:01 So have you guys washed your hands?
03:02 Yes. Yeah.
03:03 Excellent.
03:05 And we've got a clear bench,
03:06 we got clean pots on the stove, ready to go.
03:08 We got ingredients out
03:11 and we've got water boiled in the jug,
03:13 ready to go to help us speed up.
03:15 And we got a good attitude? Yeah.
03:17 Excellent. We're ready to go. I can't wait.
03:19 So the first job we're gonna do
03:21 is we are going to do the potato mash
03:23 because the potatoes will take a little bit of time to go.
03:25 Sounds really good.
03:27 So first of all we're gonna do is cook some potatoes.
03:28 So, Tim, I'm inviting you to cut these up.
03:30 So we're gonna mash them
03:32 so don't need to be particularly perfect
03:35 but just cut up so they cook quickly,
03:36 so if you can just cut them,
03:37 just cut them in half and half again
03:39 and half again and a half again.
03:41 So you got pieces about that size
03:43 and that would cook really quickly.
03:45 So these will probably take around about 10 to 15 minutes
03:46 to cook, but if we cook one of these guys
03:49 that might take about half an hour, 40 minutes.
03:51 So we're gonna really make the cooking lot better.
03:53 So if you can cut those there,
03:55 that'll be great in a little space here.
03:57 And if you can put this on this pot,
03:59 when you're, as you go, that'll be good.
04:02 So it's the first job underway, getting the potato mash going.
04:07 Now the second thing you want to start is the steaks.
04:09 Now don't worry, we haven't gone all meaty on you,
04:12 these are not like beef steaks or anything like that.
04:14 And these are gonna be tofu steaks made with tofu.
04:17 Oh.
04:18 Now you're probably thinking,
04:19 "Oh, no, not tofu, bland and boring."
04:22 Well, you're right.
04:23 Tofu comes out of the container very bland and boring.
04:27 Sorry, Tim. Okay.
04:28 And it's what you put into tofu that makes a difference,
04:31 so we've got some extra firm tofu,
04:32 so if I can get you to just drain the tofu out in the sink.
04:35 Okay.
04:36 And, Xiang, if you can just drain the other one out,
04:39 just drain the water as the tofu comes
04:41 with a bit of water.
04:43 So tofu is all about
04:45 what you're going to put into the dish on top of it.
04:48 So we're gonna cook it up, tastes really bland and boring
04:51 but we're gonna add lots of delicious flavors
04:53 to make it amazing.
04:54 Great chopping skills here, Tim, that's going well.
04:57 And probably a little bigger, if you wanted to save time
04:59 but this is going well.
05:01 So I'm getting the potatoes underway.
05:03 I'm also gonna put some boiling water on this.
05:06 So this is boiled just a few moments ago
05:08 before we started and by using boiling water
05:10 rather than cold water, it's just gonna make it faster
05:13 when we're cooking so instead of,
05:15 you know, we don't have to add an extra 10 minutes
05:16 for the water to come up to temperature.
05:19 So just empty that water in there,
05:21 lots of boiling water.
05:24 We got the tofu back, excellent.
05:25 I'll just put there, keep putting that in there.
05:28 So you got this tofu? Yes.
05:30 Chef Jeremy, what is tofu made of?
05:33 Tofu is effectively made by soybeans.
05:35 And just think of it as basically
05:38 soymilk with like a ingredient to make it go really thick
05:41 and curdy like that.
05:42 So that's kind of came out tofu.
05:44 Oh.
05:45 So we're gonna use two pans here today.
05:47 So we're gonna put these two on here, this one and this one.
05:51 We'll start them on high and light them.
05:54 If I can add about a tablespoon of oil
05:56 to each one of those pans there.
05:57 Okay.
05:58 And we're just gonna simply cut this up.
06:00 So if you're gonna move to the left there.
06:02 We're gonna share the board here
06:05 and just move this out of the way.
06:07 And we're just basically gonna take these bits of tofu,
06:10 as you can see it's like a big slab of soybeans basically.
06:13 Grab that one as well, thank you.
06:15 And, Xiang, if you can just slice this up
06:17 so what I want you to do,
06:18 we're just gonna slice it up into
06:20 just chunks about like that, okay?
06:21 Okay.
06:23 So if you can make those all
06:24 just into that kind of size chunk, that'll be great.
06:26 Be very gentle because tofu can be quite delicate.
06:29 Excellent. We've got some oil in there.
06:30 And what we're gonna do is just basically put on the pan
06:33 and just start to saute it.
06:36 Oh. So that should be good so.
06:38 Is it really...
06:39 Bit thicker, bit thicker so if you can keep it.
06:41 You probably have twice the thickness,
06:42 that'll be okay but try and make it
06:43 just a little bit thicker, you're about there.
06:45 Like that? Yup, perfect.
06:47 So if you can put them in the pan, that'll be great.
06:50 Potatoes are coming on.
06:53 I think you probably do another potato,
06:55 okay, I'll give you a hand with the potatoes there
06:57 just to keep coming along, we gonna get really fast.
07:00 You're seeing about three people action
07:02 on the chopping board here which makes it very exciting.
07:07 So we're gonna actually serve the tofu steaks
07:10 on the top of the potato mash.
07:12 So it's kind of an interesting way of serving it.
07:14 That sounds really good.
07:16 It's really, really pretty when we're finished.
07:19 Here we go.
07:20 I think that's probably one more.
07:25 Put it in there.
07:26 Like that.
07:28 That should, that would be enough I think,
07:29 so you can put the other potato away.
07:31 I'll just put this on the stove top here.
07:36 Mix it around so it kind of,
07:37 you got it, it's nice and even there.
07:39 So I'll just put the gas hub on here.
07:42 Three burners going, you know, you're having,
07:43 actually we got three burners going.
07:47 Brilliant, look at that.
07:49 So we're not deep frying them, we're not like putting like,
07:51 you know, two inches worth of oil in the pan.
07:53 Just a little bit in the pan,
07:54 just to stop them from sticking.
07:55 Just to help them go.
07:57 And now thus eventually the water will evaporate
07:59 out of the tofu and will just become nice and firm
08:04 and later we can put the flavors in it,
08:05 it will really suck up those flavors.
08:07 That sounds delicious. How long do we cook them for?
08:10 So it will probably take about 10 minutes let say here about
08:13 just until they start getting...
08:15 And we're gonna put this pot on here
08:17 just the lid on here just to keep it,
08:18 keep the heat in and it will cook quicker.
08:20 How do you know when the tofu is ready?
08:23 When it starts going brown and firm so.
08:25 Okay. Little red in there, look at that.
08:28 Nearly in there.
08:29 You just squeeze them there, there's always room for more.
08:31 See how close they are up next to each other,
08:33 there's probably room for another one here.
08:36 Yeah, no, there's room here on the side for the last one.
08:38 Here we go.
08:39 So, Tim, help me with your serving,
08:41 there's probably enough here for leftovers
08:43 but we're doing two blocks of tofu to get started.
08:47 Underway, really well. So that's great.
08:49 I'll just have you little cleaning the board here,
08:51 if you can clean the board a little bit, Tim or Xiang,
08:54 that'll be great.
08:56 I can do it.
08:57 So now we're gonna make a really nice pudding.
09:02 Sounds good.
09:04 So we're gonna make a macadamia lemon curd pudding,
09:06 so we're gonna add lots of ingredients in the blender.
09:10 Should be good.
09:11 So first ingredient we want is some cashew nuts.
09:13 So, Tim, if you can measure out a cup of cashew nuts.
09:16 This is actually a half cup measure,
09:18 so you need two of those.
09:20 And we need some lemon juice.
09:23 So, Xiang, if you can...
09:24 Yeah. If you can chop those in half.
09:28 Just clean the knife first and then squeeze those in.
09:33 Now just clean the knife first.
09:34 Oh, yeah.
09:35 So we don't want kinda tofu flavor through the things,
09:37 so just get a little bit of wipe on the...
09:40 Generally you want to wipe the other way,
09:42 if you do that you're gonna cut yourself,
09:43 so you gonna wipe like that,
09:45 this is a better way of doing it.
09:46 If you can cut those lemons in half?
09:48 Actually if can get you to look after the tofu,
09:51 just give it a little stir around.
09:52 So just occasionally give it a little bit of a nudge,
09:54 just to check it's not burning.
09:56 It's looking good at this stage
09:57 but eventually when the moisture comes out
09:58 it can burn and stick.
10:00 So slide the knife.
10:01 When you use the knife, slide it. Brilliant.
10:03 So when you're slicing, when you're doing knife stuff,
10:05 if you push down like that, it's really hard
10:06 but if you slide it through, it's much easier.
10:09 So I want to see how strong you are,
10:11 how strong you Chinese boys are.
10:12 Yeah, I'll try.
10:14 So I want you to squeeze, squeeze it through your fingers
10:15 to catch any pips, okay?
10:16 Okay.
10:18 So if you basically squeeze it through your fingers,
10:19 so squeeze it as hard as you can.
10:20 I'll try. You can get rid of all those lemons.
10:23 Actually I might get another lemon,
10:24 just a good measure
10:27 and we'll just do another one here as well.
10:30 Chef Jeremy, how long does it take
10:32 for each side of the tofu to cook?
10:34 Probably five or six minutes per side approximately,
10:37 we'll have a little check on it later so keep reminding me.
10:39 So, Tim, if you can mix ingredient,
10:42 if you can put in a tablespoon of agave.
10:46 So if you can measure, just pour it until,
10:48 you got about a tablespoon.
10:51 And we're also gonna add another ingredient
10:52 called arrowroot.
10:54 Now this comes in a bag like this.
10:56 It looks like flour type thing.
10:59 Very similar to some corn flour, potato starch,
11:01 tapioca starch, they all do a similar thing,
11:03 and what we're gonna do,
11:05 we're gonna put a tablespoon in this.
11:06 And when these starchy products like arrowroot kind of get hot,
11:11 they kind of make a really nice kind of a gelatinous
11:14 kind of texture and this makes a really nice texture.
11:17 So we're gonna put it in here as well.
11:19 Keep those lemons coming, come on, go China.
11:22 Yeah. I'll try. That's excellent.
11:24 You guys win lots of Olympic medals,
11:25 so you should be very strong.
11:29 So we've got flour in there,
11:31 also we're gonna put some macadamia milk.
11:32 Can you find some macadamia milk from the fridge?
11:35 There should be some in there.
11:36 So because we're using macadamia,
11:37 we're gonna just kind of keep the macadamia thing going.
11:39 It should be down the bottom right there somewhere.
11:42 It should be somewhere. Look at that.
11:45 So if you can measure on a cup full of it, that'll be great.
11:50 Actually we've got some macadamias as well,
11:52 but we're not gonna add them and blend them
11:54 because they kind of gonna get lost.
11:55 The macadamia is quite an expensive
11:56 and quite a delicious nut.
11:58 If we blend it and you won't be able to taste it
11:59 so we've got some macadamia pieces
12:02 that we're gonna use to sprinkle through.
12:03 So you got little bites of macadamia when you eat it.
12:06 It'll make it really, really, crunchy
12:07 and it's really, really, special
12:09 and also to garnish on top.
12:11 It's coming on well there.
12:12 We're also gonna zest some lemon,
12:14 so you get a zester.
12:16 We want to have some of the zest from the outside,
12:17 so the skin is actually really flavorsome
12:22 with the zest of the lemon.
12:23 So I'm just gonna just zest here on to the board.
12:28 Probably would have actually easier to zest
12:29 before you put lemon juice in
12:31 because you can hold the whole lemon.
12:33 We're gonna zest and see this beautiful, beautiful,
12:36 lemon zest here
12:38 and it's just really, really, smells amazing.
12:42 So we're gonna have that through the dish
12:44 so we'll just give it a bit of zest coming through this.
12:48 Some lemon juice left in here, keep squeezing.
12:50 Yeah.
12:53 Go for the gold medal.
12:56 Actually, Tim, you want to carry on?
12:57 You want to zest some of these? Sure.
12:59 So basically you want to base, just zest it, you don't,
13:01 when you get down to the white bit,
13:03 then you want to turn around and do a next bit.
13:05 So you don't want, you want to make sure
13:06 you're getting the yellow bit not the white bit.
13:07 So you can zest all those.
13:09 Yeah, heaps of lemon there,
13:10 it's gonna add lots of yummy flavor.
13:11 It smells really good.
13:13 How are these going? It's going good.
13:14 So just flip one over just for a second to see
13:15 how it's looking.
13:17 Yup, game on.
13:18 So basically, we'll flip it a side.
13:21 Hey, guys, it's got a little bit golden brown there,
13:22 look at that.
13:23 So kind of couple more minutes
13:25 then we'll have even more brownness
13:26 so that's coming in well.
13:27 We'll check one from this pan.
13:29 And what you find is every fried pan is different,
13:31 they kind of react in different ways.
13:32 Some of them cook faster,
13:33 think they will need a few more minutes.
13:35 They're nearly there.
13:36 We'll get them a flip in a few moments.
13:39 Look at that. Cool.
13:41 So just,
13:42 that's all the ingredients to that I think,
13:44 so what we do is we just if you want to...
13:46 There's probably enough lemon zest,
13:47 so you want to scrape that into that and get much of that
13:49 and the stuff off the bowl as well into the blender.
13:54 Looks really good. Smells good.
13:56 There's a lot of lemon oil in the skin itself
13:58 and the zest of the lemon oil is what gives up the flavor.
14:00 So you can actually boil them in oil, it's hard to find,
14:03 when you find it, it pretty much tastes like
14:05 the stuff we're getting off there now.
14:07 Oh.
14:08 So I'm gonna need another frying pan.
14:12 So if you want to put this blender on there,
14:15 put the lid on.
14:17 Always remember to put the lid on
14:18 or else things will get messy very quickly.
14:20 Push the high button and blend that up?
14:24 Looking good, keep going.
14:26 You want to blend it until it's really, really smooth.
14:29 So you don't want kind of milk and cashew nut,
14:31 you want the cashew nut blended
14:33 for some nice smooth creamy mixture.
14:37 That probably would be enough.
14:39 Let's have a look in there? What does that look like?
14:42 Creamy.
14:44 Look at that, all creamy. Yum.
14:46 Let's have a look inside.
14:48 So as you can see is, smells amazing.
14:51 It's probably a little bit thick,
14:53 so I may actually add a little bit more water,
14:55 little bit of water to that
14:56 and just give it another quick blend.
14:58 It's just a little bit too creamy, there you go.
15:00 Because what we're gonna do next
15:04 is you're gonna cook it.
15:07 So we're gonna, got this another fry pan here,
15:08 so we're gonna pour it in here and cook it on the stove.
15:12 And what this would do is
15:14 get into that arrowroot into really nice texture.
15:17 So just gonna turn the gas on here.
15:19 We have all four hobs going here.
15:22 This is definitely a good kitchen thing.
15:24 Yeah. Really cooking.
15:25 So, Tim, if I can get you stand here,
15:28 to just kind of just keep an eye on it and just stir it,
15:30 we don't want it to burn.
15:31 Let me know when it starts to get thicker.
15:33 Chef Jeremy, is this good?
15:35 Perfect, so you can turn all of those.
15:37 It'll be great.
15:38 So the easiest way to turn them
15:40 if you can't is actually push them up the wall of the pan
15:43 and you kind of flip them around with your finger.
15:45 That's probably the easiest way to do it.
15:46 You try to do it yourself,
15:47 let's see if you can flip that up.
15:49 Actually I've got another machine you can use,
15:51 another flipper.
15:53 This one here might be easier to use.
15:55 Oh, thank you.
15:56 And probably get underneath each steak there.
15:58 So this side is taken about five minutes.


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Revised 2017-09-28