Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000001A
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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 Yeah! 00:22 Welcome to Cook 30 For Kids. 00:25 I'm Chef Jeremy Dixon from the Revive cafe's 00:28 in Auckland, New Zealand. 00:29 And today, I'm gonna share with you some delicious food 00:32 that is gonna taste great, 00:33 it's gonna be chef quality, easy to make, 00:37 and it's gonna be good for you as well. 00:40 Today, I have three little super chefs 00:41 in the kitchen to help me. 00:43 You guys looking forward to some fun today? 00:44 Yeah! 00:46 All righty, so we have Abbey, and Seth from Idaho, 00:49 and they're brother and sister, 00:51 and also Fiona from California 00:53 all the way here to cook on Cook 30 For Kids. 00:56 So we're gonna get to know them a little bit before we start. 00:59 So we will start with you Abbey. 01:00 So I've got a few trick questions for you. 01:02 So what's your favorite animal? 01:05 I would say a dog and a horse. 01:07 A dog and a horse, 01:08 which one of the two would be your favorite? 01:10 I would say horse probably. 01:11 A horse, do you have a horse? 01:12 No. Would you like one of those? 01:14 But there's about six or seven horses down 01:16 by our road. 01:18 Cool, it's great. 01:19 And there is a horseback ride in TJ which I used to take. 01:22 Cool, there are six, so you like horses. 01:24 And what about you, Fiona? What's your favorite animal? 01:25 My favorite animal is a mosquito. 01:27 A mosquito? 01:29 Well, the first time I've ever heard someone say 01:32 their favorite animal is a mosquito. 01:33 Why is that? 01:34 I don't know, I just like them. 01:36 They make cool sounds, don't they, when they bite you? 01:38 And what about you, Seth, what's your favorite animal? 01:40 A bird. A bird, which one? 01:42 Falcon. Falcon, oh, they're magnificent. 01:45 God has made some amazing creatures, hasn't He? 01:47 So when you watch those kind of birds 01:49 soar through the air, you know, 01:50 that is differently created by our loving God. 01:52 Okay, guys, so we better get into some cooking. 01:55 So what is on the menu today? 01:59 Creamy corn, and chickpea chowder, 02:02 with chia flax crackers. 02:05 And for dessert, we have an apricot and apple crumble. 02:08 Yum, that sounds good. 02:10 Yeah, that is good. 02:11 That dessert is good. It sounds delicious. 02:14 Okay, we're gonna get cooking now. 02:16 So before we start, this you'll notice, 02:17 we've got a nice clean counter, 02:19 we've got a pot on the stove ready, 02:21 we've got an oven on at 350 Fahrenheit, 02:23 which is 180 Celsius. 02:25 We've got ingredients out and the chopping board 02:28 and we've got a great attitude. 02:29 Ready to go? Yeah. Fantastic. 02:32 So we're gonna start with the job 02:33 that's gonna take the longest. 02:34 Now I'm just gonna do this 02:36 'cause I need to get it in the oven quickly. 02:37 So we've got a butternut pumpkin here. 02:39 Butternut, butternut. 02:40 And basically, when you chop this in half, 02:42 half of it has seeds, we're gonna get rid of that, 02:45 we will not use it. 02:46 Half of it is what? We're just gonna use this half here. 02:47 It's got seeds in it. Oh, okay. 02:49 This side has seeds, this one doesn't have seeds. 02:50 How do you know? 02:52 Oh, you know, if you cut into it, have a look. 02:54 We go another cut, see the seeds? 02:55 Oh, I see it. Yeah. 02:57 So we're just gonna use the easy end. 02:59 And we're just gonna use the skin as well 03:00 'cause the skin actually roasts up 03:02 nice and easy as well. 03:04 We're just gonna chop this. It's rolling off. 03:07 You cut it so good. I do. Flat and smooth. 03:09 You guys will do some cutting later, 03:11 but this is probably a bit hard. 03:12 So just gonna chop them to little cubes like that. 03:15 Cubing it. 03:16 And Fiona, can you get some parchment paper, 03:18 the baking paper, and if you can put that on, 03:21 get a sheet that's gonna be about the same size 03:23 as that tray, put it on there. 03:24 Okay. 03:26 And by using parchment paper or baking paper, 03:27 that means that we're gonna, 03:29 it's gonna be easier to clean up, and we're gonna, 03:33 it's gonna knock the least chances of sticking as well. 03:36 So just cut through all this here. 03:37 So do you guys like butternut? 03:39 I'm not sure, I'm gonna try it. Thank you. 03:40 I don't think I tried it. 03:42 Really? I might. You can try a little bit. 03:43 Okay. Here, try some raw. 03:45 Can I try a little bit? You can, here you go. 03:47 Thank you. I'll save some for you. 03:49 It is good. I can give some to Fiona. 03:51 Yeah, go ahead, give her a little bit, 03:52 here, there you go, that's for you. 03:55 Fiona, you can try a little bit. It's nice. 03:56 Yeah, you can actually use it in salad, raw like this, 03:58 so I'm not kidding, you can have it raw. 03:59 It tastes nice, doesn't it? It's not bad. Not bad. 04:00 But it's actually nice to cook that, kind of goes a bit more, 04:02 a bit more sweet. 04:03 It actually tastes pretty good. 04:05 Yeah, it's not great, but it's pretty good. 04:06 Oh, perfect, look at that. 04:07 We'll put the other way so it doesn't start rolling over. 04:11 Here we go. It's rolling this way. 04:12 Butternut. Look at that. 04:14 Once you put that on, it should be good. 04:15 Butternut, butternut. 04:17 Here we go. 04:19 A little over there, 04:20 I'm gonna put a bit of oil spray on as well. 04:21 You forgot to cut these pieces. 04:23 Oh, true, oh, good spotting there. 04:24 They rolled, they rolled off. 04:25 I told you some of them rolled off. 04:27 Is there any olive oil? 04:28 Is there any oil spray down there? 04:29 Yeah, there is the green one, that one there. 04:32 No sticking, no sticking cooking spray. 04:34 Here you go. 04:36 Exactly, so a bit of olive on here just to get it going. 04:38 Wait, you've got this one. Here we go. 04:39 All right, put it on. 04:41 Just to stop them, they don't need much, a little spray. 04:43 See if we can put that in the top oven as well, 04:45 just put it on the very top tray. 04:48 Wait, what? Over there, the oven, over there. 04:51 Brilliant. Fiona will help you. 04:52 Thank you. 04:53 Excellent, our first job is done and dusted. 04:55 Top one. I don't think it really matters. 04:56 The top. Just put it on the top. 04:58 So the next thing I'm gonna make is an apple and... 05:01 Up, yeah, that's great, and close the door, 05:05 and it'll get going. 05:07 So it'll probably take around 15 to 20 minutes 05:08 to kind of get nice and squishy, so it's yummy. 05:11 So now we're gonna make the easiest dessert 05:13 you guys have ever seen. 05:14 You ready to make it? Yeah. 05:16 Apricot and apple crumble. 05:17 So what we're gonna do is put stuff in this dish here. 05:19 We've got a nice white dish. 05:21 And we're gonna start with some apple sauce. 05:23 Apple sauce. 05:24 So, Fiona, if you can just tip that in. 05:25 All of it? 05:27 All of it, yes, all of it. Oh. 05:28 And if you can open the apricot, 05:30 and we got some apricot halves here as well. 05:31 I can pour that in. You can open that. 05:33 Don't cut it, just rip it, pull it back. 05:36 Yeah, look at that. 05:38 Okay, I opened it. I mean, you can open it. 05:39 All right. You can pour it in if you want. 05:41 Okay, that would be great. 05:42 Or actually, empty the... 05:44 See there's juice in there as well? Yeah. 05:46 So go up to the sink, put your fingers over it. 05:47 Do I put my hand here? 05:49 I know, I have done this part before at home. 05:51 Oh, well, you're experienced. Just pour it. 05:54 So we're gonna get the can off, 05:55 we're gonna get rid off all the liquid 05:57 that's in there and pour it in there. 06:00 And then, the next ingredient, 06:01 we're gonna add some clove powder. 06:04 It feels weird. 06:05 And we're gonna just add, 06:07 I just want to sprinkle this in. 06:08 Do I pour it in the apple sauce? 06:10 Not yet, not yet, we're just gonna add this clove powder. 06:12 And this clove powder just has a little bit of beautiful 06:14 just niceness about it. 06:16 Like this? 06:17 And a little bit of flavor, 06:19 and it will just taste really nice. 06:20 Cloves normally come like as a little kind of seedy thing, 06:22 but this is ground clove powder, 06:24 it looks really well. 06:25 Can you smell it? Yeah, I can smell it. 06:27 This smells amazing. Yes. 06:28 Yep, so pour the apricots in. 06:29 Me too? Yep. 06:31 Okay. Pour them in. 06:33 Do I throw this away? 06:35 Yeah, put it in that bin down there. 06:36 I need to wash my hand, my hands are all juicy. 06:38 Good plan. 06:39 Okay, so just kind of merge them out, Fiona, you can help. 06:41 Can I go wash my hands? Yes, you can. Thank you. 06:43 I'm just gonna put them out like that, 06:46 and this is kind of fruit base of this crumble. 06:49 And now we're just gonna, we've got some granola here. 06:50 I've got some granola, it doesn't have sugar in it, 06:52 it's sweetened with honey. 06:53 You can buy these from the store 06:55 from a nice healthy one. 06:56 And, Fiona, if you can just drizzle that over the top. 06:57 All of it? 06:59 Just sprinkle all of it over the top. 07:01 Wow. 07:04 That's great, sprinkle it in. 07:06 And this is just... 07:07 As you can see, this is just taking us 07:09 probably literally a minute or so to make. 07:10 It is so quick. This looks really good. 07:12 This looks good. 07:14 I think I have seen this before. 07:15 Have you? It's the pie, it's the pie. 07:17 Yeah, it looks like a type of pie. 07:19 It does, doesn't it? 07:20 But it's not, it is a crumble. Is it a type of pie? 07:23 And we're just gonna put a little bit of that oil spray. 07:24 Oh, it smells so good. 07:26 If you can spray some more spray over there. 07:27 That's all of it. Just a little bit. 07:30 Don't spray your sister. 07:31 Just a little bit, try and go a bit higher 07:33 so you kind of go a bit wider, 07:34 so you don't get, it's kind of evenly sprayed, yep. 07:36 And a bit more over there, a bit over there, 07:38 and it will just help it stop burning, 07:40 so it's quite important to put a little bit oil on. 07:42 Brilliant, so if you can put that in the oven 07:44 on the second shelf... 07:45 Oh, it smells really good. 07:47 Second one of this? I have got it. 07:48 Okay, you can help me now. 07:49 Yeah, that will finish with this. 07:51 Second tray in the oven, 07:52 you can open the oven door for them. 07:53 Thank you. Look at that. Aren't they helping? 07:55 Aren't they great little helpers of each other? 07:57 There you go, second one. 07:58 Don't burn yourself on that thing. 08:00 Right there on that shelf. 08:01 It's a big person's oven. 08:03 God, it's so hot. Reaching over. 08:05 Brilliant. Oops. 08:07 That's okay. It will be fine, it's made in America. 08:11 Okay. Quality. 08:12 So two jobs done, isn't that great, underway. 08:15 So we're now going to start. 08:16 We've got, here, we've got some crackers to make. 08:18 I heard you. 08:19 First thing, Fiona, if you can do 08:20 another load of paper on this tray 08:22 as you're experienced with that now. 08:25 Here it is, here. Experienced with paper. 08:27 We're gonna make some, some flax. 08:29 And what are they called? 08:30 We're gonna call them chia flax crackers. 08:32 So we're just gonna load ingredients 08:33 into this food processor here. 08:36 So we're gonna need half a cup, 08:38 this is a cup so if you want only half, 08:40 you're gonna do half, 08:41 half a cup of pumpkin seeds. 08:44 I like pumpkin seeds. 08:45 And, Abbey, I'll get you to do half a cup of... 08:47 How do I put it, how do I put it just like this? 08:49 Just pour it in. Yeah, pour it in. 08:51 And, Abbey, if you can do it half a cup of chia seeds, 08:55 at the big half. 08:56 So do I just fill it up? Yes, halfway, halfway. 08:59 Okay. 09:01 Oh, yeah, that's probably about over halfway done. 09:02 Yeah, perfect. 09:04 Oh, I though this was a half cup. 09:06 Oh, this was a full cup, so only half of that. 09:08 Oh, I thought it was a half. 09:10 It's okay, and we're gonna add some... 09:13 What other seeds we got? Is this about good? 09:15 Sunflower seeds, I think I've got some down here somewhere. 09:16 Is this about good or shall I fill a little bit more? 09:19 Got some sunflower... 09:21 Is that good or shall I fill it a little bit more? 09:22 A little bit more, that's just under halfway. 09:24 We've got some sunflower seeds somewhere, where are they? 09:26 Somewhere. Right around here somewhere. 09:27 Okay, I think I got it. Found them. 09:29 I got a little them, look right here. 09:30 How's this? How's this? 09:32 That's okay, that'll be fine just to put it on the counter. 09:34 How's this? How's this? This is good? 09:35 Perfect half, that's brilliant. Where do I pour? 09:37 Do I put it into the blender? 09:38 Pour into here, yeah, into the food processor. 09:40 What, what's it called, a blender or food processor? 09:42 Well this is a blender, 09:43 which is more of a liquidizer for liquids. 09:45 Shall I pour this in here as well? 09:46 You will pour it in there. Well done, guys. 09:47 There is some, there's some pumpkin seeds on this. 09:49 And Fiona, you can use your half a cup of it, 09:52 it will be great, of sunflower seeds. 09:54 What about these? We can use these. 09:55 We're gonna use those, 09:57 but we're not gonna blend those as much. 09:58 Am I done with this or should I use it? 09:59 Nearly, if you can fill this with water, 10:01 so we're gonna use quarter of a cup of water, 10:02 so if you fill that with water from the tap. 10:04 The whole thing? Yes. Cup that literally. 10:06 Awesome, guys, bit more. 10:08 Little bit more. It's good. 10:09 This recipe is actually very flexible, 10:11 so if you're kind of getting the measurements wrong, 10:12 it doesn't matter. 10:14 As long as we've got around about two cups of seeds, 10:16 that's the most important thing. 10:17 There you go, I filled it with water. Pour it in. 10:19 There, I filled with water. 10:21 Perfect. 10:22 Do I put it in that? 10:23 Put it in that, yes, great job. 10:26 Well, very good, well done. 10:29 Need anymore or is this... 10:30 That's all, that's all. 10:32 Wait, is that liquid? More like water. 10:33 Water, yep, and we're gonna put in 10:34 two tablespoons of soy sauce. 10:36 Oh, soy sauce. 10:37 Or tamari, just to get a little bit of sweetness, 10:38 that's a bit. 10:40 Soy sauce really good. It is. 10:42 And then we're gonna just blend it up. 10:43 Yeah. 10:44 So, Fiona, if you wanna push the button, ready, set, go. 10:49 I can press the off button. You can too. 10:52 It's going round really well. 10:55 So push the off button, let's have a look at that. 10:58 It goes on right away like a blender. 11:00 Now we're gonna add the flaxseeds, 11:03 they don't need as much mixing, so add half a cup of flaxseeds, 11:06 and I'll get you to get me another quarter cup of water, 11:08 so if you can do that again. 11:09 Okay. So it's around about half a cup. 11:11 Each recipe is different, you kind of want 11:12 a nice kind of a mashy paste. 11:14 Can you open it? 11:17 Great with the water, that's great, come along, 11:20 full to the top and not spilling a drop. 11:22 Yeah, I can't open it. 11:23 Put that in there, wonderful. That's great. 11:27 Got it. 11:28 I'm just gonna, just gonna mush it down 11:30 just to get the stuff back in with the blender. 11:32 Do you need anymore? 11:33 Not at this stage. 11:35 Let's give it another quick blend. 11:40 Here we go. 11:41 Oh, it looks like that... 11:43 Okay, I got them. 11:44 Looks like, um, like potatoes. Pour it in. 11:47 It does, doesn't it? 11:49 Yeah, put that right in, upside down. 11:51 Cool. We'll get going. 11:52 It looks like some sort of sauce that I've seen before. 11:55 So we've got the flaxseeds 11:56 to kind of have a little bit of texture, 11:58 so we don't want to blend them quite as much. 12:01 Okay, there we go, look at that. 12:03 And that is the mixture, like that, look at this. 12:06 Oh! 12:07 Wow! 12:09 I can smell it. 12:10 Oh, it smells pretty good. It smells like apple. 12:11 Because it's seeds. Yeah, it smell like seeds. 12:14 Fiona, you can extract that onto the sheet here. 12:17 Before you do it, I'm just gonna use 12:18 a little bit of oil spray just to help it stop sticking. 12:21 It should be okay, and then just spoon it onto there. 12:23 Oil spray can do anything. 12:26 It does, it's great. 12:27 The good thing about oil spray 12:29 is that it just puts a little bit of oil 12:31 and it does it evenly. 12:32 Whereas if you pour a bottle of oil, 12:33 you'd end up with a big glug that doesn't get spread evenly. 12:35 Glug. 12:37 It's great, look at that. 12:40 So these are our flax crackers. 12:42 Those are the crackers. 12:44 I'll give you a hand here, running out of time, 12:45 so I just have to give you hand, 12:47 so would you show that kids what's happening. 12:48 So we'll just pour that a bit. 12:49 They look pretty good for crackers. 12:51 Do they? 12:53 Those do look good. 12:55 So what happens is the flaxseeds and the chia seeds, 12:57 That's a giant, big cracker. Cool. 13:00 So if you wanna mash it down there into one big thing. 13:03 Mash it. It's great. 13:05 Actually, we'll use the hands, 13:06 it's much more exciting using the hands. 13:08 Here we go. 13:09 So you probably want it around, just cut slightly thin, 13:12 nice little kind of bite here. 13:13 The chia seeds. 13:14 You sprayed the seed on to my nose. 13:16 Can I use my hand to wipe it off. 13:17 Yeah, yeah that's okay. 13:19 Go and wash it after that, that's great. 13:20 I got a seed on my nose. 13:22 So the flaxseeds and chia seeds are gonna swell up 13:24 and will join together. 13:25 Look at that, just a quick spray. 13:28 Whoa! 13:30 So if you wanna, someone gonna spray this? 13:32 There you go. 13:34 Just give it a quick spray, so hold up high 13:36 so you kind of just getting it a general spray over it. 13:38 Lovely and evenly. 13:40 Cool. Stop, stop, stop. That's cool. 13:42 And if you to put that in the bottom, 13:43 bottom tray in the oven. 13:44 It's so high. I'll just wash my hands as well. 13:46 Seth, I've got it, I can take it. 13:47 Can you open it for me? I'm the taller one. 13:51 That's great. 13:52 Go in from the side, 13:54 so we've got three things in the oven now. 13:56 So we're making great progress. |
Revised 2017-05-22