Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000001B
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00:01 So if you've just joined us on Cook:30 For Kids,
00:04 we are cooking up a storm in the kitchen 00:06 with Seth and Abby from Idaho, and Fiona from California. 00:11 What is on the menu today, guys? 00:15 Creamy corn, chickpea chowder, and chia flax crackers. 00:20 Well, for dessert, 00:21 there is apricot and apple crumble. 00:23 That sounds delicious. It does. 00:25 It really does. 00:27 So what we're making next, guys? 00:28 The chickpea chowder. 00:30 Good one, okay. 00:32 So turn the gas on here, 00:33 we're gonna basically just keep firing ingredients 00:35 into this lovely pan 00:36 until we've made the chickpea chowder. 00:38 What do you think? That sounds good to me. 00:39 Yeah, it sounds good. All right. 00:40 So first thing we'll need for any kind of a chowder 00:42 or something like this is we want some chopped onions. 00:45 So just got a common brand onion here. 00:48 So we're just gonna chop the ends off like that 00:51 and chop it in half and if you want to pull the... 00:53 I remove the skin off those. 00:55 You can grab one, Fiona, and you can grab one, Seth. 00:57 Taking the skins off is probably the longest path 00:59 and this is a lovely, lovely flavor to, 01:02 lovely sweetness for the dishes like sautA(C)ed onions. 01:05 So sautA(C), so sautA(C) means just putting in the pan 01:08 and cooking it up till it becomes soft. 01:10 Don't rub your eyes, don't rub your eyes. 01:12 Don't get onion in your eye. 01:13 Is it strong, is it? Yes, it's a little hotter. 01:16 So if you gonna cut, I'll show you the first one, 01:17 so basically you wanna just push, 01:19 push the knife through there like that. 01:20 Oh, like that. 01:21 And when you're cutting, you're gonna go slide through. 01:24 You're not pushing down 'cause it's harder, 01:26 we just sliding through. 01:27 Okay. 01:28 And then when you get to the end, 01:30 you turn it around and slide through like that 01:32 and you got little diced ones. 01:34 Good that onions. 01:35 So see if you can get that one to go there. 01:37 And while we're doing that, we're gonna do some garlic. 01:40 So we'll grab a garlic press. Do we do like this? 01:43 Oh, no, do the other way first. You go through there first. 01:47 Okay. Oh, left handed, excellent. 01:50 So go through there. 01:51 Now if we can put a big clove, 01:53 well, usually two cloves of garlic, 01:54 these are big ones so we'll put a clove in there, 01:57 and we'll see if you can squeeze that 02:00 into the pot there. 02:02 It's coming off... 02:03 That's okay, that's okay. Rip through the end. 02:04 This part over here. 02:06 Yup, it's getting hot, so stand away from it. 02:07 Oh, it's like a pan pot. 02:08 Oops, all right, so you can put in about a tablespoon of oil. 02:12 I'll give you a hand. Let's go. 02:18 I might have to do it for you. Here we go. 02:20 Look at that. Is this good, about that? 02:21 A little bit more. 02:24 There we go. Is that good? 02:25 Yup, perfect. So give it a stir. 02:27 You don't want the garlic to burn. 02:29 So use one of these nice stirring things 02:31 and mix the oil and the garlic, 02:32 so it's all kind of mixed together. 02:35 There we go, look at that. 02:37 So, Fiona, if you can put the onions in, 02:38 they're already chopped into the pot. 02:42 So garlic and onion are our first two ingredients. 02:45 What are we gonna add next? 02:46 I've got to cut it the other way. 02:49 True, so just put it together like this. 02:51 And you just kind of wrap through over the knife 02:53 or just kind of purposely, so kind of slide through it. 02:57 Like that, brilliant. It's great. 02:59 Go the other way if you want. Brilliant. 03:02 And do the other way as well. I think we need more oil. 03:04 No, it's okay. Little bit. 03:05 It's kind of hard when it gets like that 03:07 but that's gonna close. 03:08 Go and finish it off if you like, but it's a good start. 03:09 Do I add a little bit more oil or is this...? 03:11 It's a lot of practice getting knife stuff done, 03:12 but make sure you be careful 03:14 and always get your mom to do it always because... 03:15 'Cause yeah, it just flew it over there. 03:16 Do I add a little bit more oil or do you think that 03:18 this is good? 03:19 That's good, that should be enough. 03:20 You don't add too much of oil, so put that there in as well. 03:22 Get all the onion in there. 03:24 So we got the onion and the garlic. 03:25 Now, we're gonna add some ingredients, 03:28 this is thyme, fresh thyme. 03:29 So you can buy this in the super market. 03:31 So if you guys can get this and see if you can get, 03:34 we want the green but it's off the end 03:35 but not all the stocky bits. 03:37 So you grab it here 03:38 and then run your fingers back this way, 03:39 and I'll show you over the pot here like this, 03:43 and the green stuff should start peeling off. 03:46 So try and get if off with as much stalks as you can, 03:48 so you just want a little green bits. 03:51 How's that? Is this looking good? 03:53 So if you guys can crape some of those stalks? 03:54 Is this looking good? That is looking fantastic. 03:57 If you wanna do that one, Seth, 03:58 just kind of just ruffle together 04:00 and try to just peel off 04:02 as much force in there as possible. 04:04 And this thyme has a wonderful flavor 04:07 that goes really, really nicely with corn, 04:09 so it's a great combination. 04:13 So it's onion underway. 04:15 The onion will probably take around about five minutes 04:16 to get going before it's nice and soft. 04:19 Doing great steering there. Excellent. 04:22 Next ingredient we're gonna have is, 04:25 trying to better check my recipe, 04:27 oh, we're gonna get some celery. 04:29 So celery is a great ingredient. 04:31 Done. Seth, you done? 04:33 And here we go. 04:35 Let's get a little bit of washing, 04:36 it's got a little bit of dirt on it. 04:39 Chef? 04:40 So, Fiona, can you...? 04:41 Are you all right? Yeah. 04:43 Little bit of onions tears there. 04:44 So just chop the ends of here. 04:46 Seth, you can chop through here and slice through that. 04:47 Just keep it as thin as you can. 04:48 I think is it good? It is good. 04:50 They are brilliant, look at these. 04:52 You gonna roll off, there're some stalks here. 04:53 Do it a little more if you like. 04:56 There you go. You have another batch for you. 04:59 I can hear it sizzling. 05:01 It's the greatest sound, isn't it? 05:02 Oh, look at this, the speed of chopping, it's amazing. 05:04 Don't forget to move your thumb before you get there. 05:07 You are the fastest chopper in the west. 05:09 Look at that. 05:11 That knife is almost as big as you. 05:13 Well done. 05:15 So when that's finished, 05:16 I think that's probably almost enough there, 05:18 hold, that's enough. 05:19 You do the ends there. 05:20 You can do it individually if you want. 05:22 Slide it through, check your fingers, wonderful. 05:26 It's going great. Oh, this is done. 05:28 There's another one. 05:31 Now if you can put that in the pan as well, 05:33 and we'll put this... 05:35 Can I cut those? Are we gonna cut those? 05:37 Yup, so if you wanna put those in there. 05:39 I'll cut them, okay. Okay. Okay. 05:40 You put those in and see if you wanna cut these. 05:42 Celery? Celery is so good. 05:43 I like celery. 05:44 So we're just gonna cut these, guys, an orange pepper, 05:46 and if you can just chop it up into cubes so just... 05:50 The best thing is to get, I mean, see it as you can. 05:52 Chop it in half and chop 05:53 through this way it's easier as well. 05:54 So just slice it through here. Onions. 05:56 So if you want to try with that orange one, it would be great. 06:01 And then we'll do the red one, lovely, it's looking great. 06:04 Awesome. It's great. 06:06 Now, if you wanna put it down these bell peppers 06:08 into the pan, it'll be great. 06:10 And what do you know about this dish 06:12 that we're doing here? 06:13 It's full of vegetables. 06:14 This is looking, this is colorful. 06:16 It is. Keep stirring. This is very, very colorful. 06:18 Lovely. Let's add some yellow. 06:20 So we want it nice and hot for sautA(C)ing 06:22 and they will soften up. 06:23 We don't wanna cook so they kind of 06:24 become really, really, really moist, 06:26 but just enough so they're kind of nice 06:27 and soft, but they retain their shape, and their flavor, 06:30 and their color. 06:32 Okay. Looking good, guys. 06:34 Now we're gonna make a cashew cream to go with this. 06:36 So we're gonna put some cashew nuts in. 06:38 I'll start making corn. 06:40 You can get the corn from the freezer 06:41 that will be great, we'll get that shortly, 06:43 and we're gonna put some cashew nuts in. 06:45 Here they are. So we're gonna put in. 06:49 I'm gonna put in a couple of cashew nuts. 06:52 Got the corn. 06:53 And, Fiona, can you get me a cup of water? 06:56 Yes, that would be great, you can get that moving. 06:57 Should I just keep stirring it? Just keep on stirring. 07:00 You're doing an amazing job there. 07:02 So make sure it all gets done. 07:03 So when you're stirring, you wanna try and lift stuff up, 07:05 so you kind of lift up a bit. 07:06 A bit of onion still on that. 07:08 Should I pour in the water? 07:09 I'm trying to do that, I'm doing like that. 07:11 Does it look so colorful? Yeah, it does. 07:13 She's doing a great job at stirring. 07:15 Should I pour in the water? Yes, put in the water. 07:18 Just one cup of water. Where do I put it? 07:20 I could feel the flame. Yup, pour them in there. 07:22 So we're gonna add some other ingredients. 07:24 All of them? All of them? 07:25 We're gonna add some edamame which are like 07:26 soybeans in frozen. 07:28 And we're adding edamame. 07:29 And pour them in, pour them all in. 07:32 Pour, it's gonna be more colorful but it's so good. 07:35 It looks like a rainbow. It's frozen. 07:37 Exactly, so you can put them in the rubbish bin. 07:39 And the corn we're gonna put in two cups of corn, 07:42 so if you can arrange two cups of corn. 07:44 And if you can come and help me blend this. 07:46 Right over here we're going to be making the cashew cream. 07:48 And we're gonna be using it for two purposes. 07:50 We're gonna be using this, so we can make cashew cream 07:53 and make the corn chowder nice and creamy, 07:55 and also we're gonna save it a bit 07:57 so we can drizzle over the apple crumble 07:58 to make it look beautiful. 08:00 What do you think? So push the 'Go' button. 08:02 Two cups of corn? Yeah, two cups of corn. 08:07 Look at that, it's going good. Yeah, it's so loud. 08:12 Yup, pour the corn in there. 08:14 But edamames are pretty much cooked. 08:16 Yup, that's great, but as they could take a few minutes 08:18 to kind of pour out. 08:19 If I pour them like that, look, 08:21 it's pretty much already cooked. 08:22 That's good enough. Keep stirring, keep cooking. 08:24 Because it's so hot. You can stop now. 08:27 How's that looking? 08:29 So it's kind of looking, it's a little bit thick. 08:30 Fiona, add another half cup of water. 08:31 Okay. That would be great. 08:33 So you kind of need to adjust some extra time. 08:35 So certainly, so at this time we gonna pour that 08:36 like a kind of a cream type thing. 08:38 Here's the yellow you wanted. That's great. 08:40 Yeah, there's the yellow. There's one on the side. 08:41 Look at those colors. It's amazing. 08:43 This is the corn for the corn chowder obviously. 08:45 So keep on stirring. 08:46 Sink everything in, we want it to get cooked 08:47 before the show is over. 08:49 You're doing amazing. 08:50 I'll just turn the gas up so it's nice and hot. 08:52 It's all sticking in it. It does 'cause it's frozen. 08:55 You put that back in the freezer 08:56 if you want when you're finished. 08:57 Looks like a smoothie. It does look like smoothie. 08:59 Put the water in there? Like banana. 09:01 We'll just put another blend up, 09:02 hit with the high button. 09:04 And we're going again and we're hitting stop. 09:09 Something got on my face right there. 09:12 Oh, did it? That happens when you're cooking. 09:14 You're okay? That's great. Yeah, I'm fine. 09:15 See if you can open those chickpeas or garbanzos, 09:18 they have got only about two names. 09:19 I know how this would taste. 09:21 Oh, no, so basically you put it there, 09:22 put it on there and give it a, 09:24 hold it down till it clicks in... 09:25 Okay, this is looking really good. 09:27 Oops, what's hitting here? It's a rainbow. 09:29 Red, orange, yellow, green. White, blue. 09:32 I'll just do it. It's kind of funny. Here you go. 09:33 You keep turning this, so hold it really tight and turn it. 09:35 Get some like blueberries or something. 09:37 Blue and some purple. Other way, other way. 09:38 Oh, so you're left handed. I hope you can do it this way. 09:40 I can do this. That's great. 09:42 So this lovely cashew cream here ready to go. 09:44 But that would taste horrible in here. 09:46 It might spill. Yuck. 09:47 So blueberries. 09:49 Can you get a half a teaspoon of salt? 09:51 Half a teaspoon. It's still in there. 09:53 So is this the teaspoon? That's the lid. 09:54 Is this the teaspoon? 09:56 That's a half teaspoon, so I want a full in both. 09:57 Where do I? Do I drain it? 09:59 Drain it in the sink, yes. This thing is over. 10:00 Sorry. Look at the colors here. 10:02 That's just looking beautiful. 10:04 All we need, all we need is blue and purple. 10:07 And then it will complete. Exactly. 10:08 I'm gonna add some agave nectar. 10:11 Got a tablespoon, you can use honey 10:12 or date puree or any other healthy sweetener as well. 10:16 Yup, put it in there. Put the chickpeas in. Whoa! 10:20 You might need little bit more, you put half on the stove. 10:22 Okay. It's great. 10:24 It's like the rest of the colors. 10:26 Brilliant. 10:27 I'm gonna pour this cashew cream over like this. 10:29 I know those nuts. 10:30 If you blend them you can make a hummus. 10:33 Exactly. So we're gonna lay a little left over. 10:36 That's what my mom does. 10:37 And this is nearly finished. Look at that. 10:38 So probably that will cook for little bit in the break 10:40 and then it will be ready to go 10:42 with a bit of a garnish of cilantro 10:43 and some more time, that will look absolutely delicious. 10:45 What do you think, guys? That does look good. 10:47 Yeah. That's pretty good. It looks good. 10:48 So just pull the crumble out of the oven. 10:52 As you can see this is ready to go, look at this. 10:55 Look at that. 10:57 It looks so good. That looks good. 10:58 So we're just going to put some cashew nuts over it, 11:01 and also we're going to got these crackers. 11:04 So we'll cut these guys up. 11:06 That will be really nice crackers. 11:08 And the pumpkin isn't quite finished. 11:09 So after the break... I can tell those are crackers. 11:11 I can tell. Should I close the oven? 11:13 The pumpkin's not quite finished, 11:14 so we're gonna stir that into the corn chowder as well. 11:16 I'll cut it. I'll cut the crackers. 11:17 So there we go, the meal is virtually finished. |
Revised 2017-05-22