Participants:
Series Code: KCT
Program Code: KCT000002A
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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 Yay! 00:23 Welcome to the Cook:30 For Kids. 00:25 I'm Chef Jeremy Dixon from the Revive cafes 00:28 in Auckland New Zealand. 00:29 And today, I'm gonna share with you some delicious meals 00:33 that you can cook in your very own home kitchen, 00:35 and they will be restaurant quality meals. 00:39 Today we have two very special guests with us. 00:42 We have Chloe and Sam from... 00:44 You're from America, aren't you? 00:46 Yes. Yes. 00:47 So firstly, Chloe, where do you come from? 00:48 I come from Tennessee. From Tennessee. Excellent. 00:51 And what are some other things you like to get up to? 00:53 I like to cook and bake. 00:54 Cook and bake. Fantastic. 00:56 What do you like to cook and bake? 00:58 I like to cook spaghetti and cookies. 01:01 Sweet and cookies. Fantastic. 01:02 This is great. Okay. 01:04 We've got someone with experience. 01:05 And what about you, Sam? Where do you come from? 01:07 I come from Mississippi. Mississippi. 01:09 Well, and how do you spell Mississippi? 01:11 M-I-S-S-I-S-S-I-P-P-I. 01:15 Fantastic. 01:16 Well, that's a long state name for me to spell. 01:18 That's great. Yeah. 01:19 And what you like cooking? 01:21 Well, actually I've never cooked 01:23 in my whole life. 01:26 He's never cooked in his whole life. 01:28 Well, you have come to the right place 01:30 because today we're going to teach you 01:32 some great skills and recipes. 01:34 So you can take over the kitchen at home, 01:36 how does that sound? 01:37 Great. I'm so happy. 01:39 I think your mom will be too. It's great. 01:41 So, Chloe, what do you want to be when you grow up? 01:43 What sort of... I wanna be an actor. 01:45 An actor. Fantastic. 01:46 That's great. 01:48 And, Sam, what about you? 01:49 I would like to be a pediatrician. 01:51 A pediatrician. 01:52 For the boys and girls at home... 01:53 What is a pediatrician? 01:55 A pediatrician is a doctor that takes care of children. 01:58 That's wonderful. Fantastic. 02:00 It was great, you guys have got some goals to achieve. 02:03 So we better get into some cooking. 02:05 So what is on the menu today? 02:08 Well, we have Turkish mezze platter 02:11 with fresh falafel, hummus, and garlic bread. 02:15 And for dessert, 02:17 we have pistachio baklava balls. 02:21 Sounds pretty good. 02:27 So the first thing we want to do 02:28 when we start cooking in the kitchen 02:30 is extra bit of prep work. 02:31 You can't just arrive in your kitchen 02:33 and find everything ready to go, 02:34 you want little bit of planning. 02:35 So we got a nice clean surface, we got our dishes out, 02:38 we got a pan on the stove, 02:40 the oven is turned on at 350 Fahrenheit, 02:43 which is about 180 Celsius, 02:45 and all our ingredients are out, 02:47 and we're smiling and we got a great attitude 02:49 so we're ready to go. 02:51 Yeah. 02:52 So did you know what mezze platter is? 02:55 No, that's fine. 02:57 And you probably don't know either. 02:58 Basically, it's like a Turkish... 03:00 A collection of different Turkish foods 03:02 and you basically have it on a platter. 03:03 And lots of little interesting things 03:05 and you just pick off little bit as you want it. 03:07 So it's a kind of a different way of dinning, 03:08 it's not like your own plate with your own meal. 03:11 You just kind of get little bit of interesting things, 03:13 and put it together to create a little platter, 03:15 and so that's what we're going to do now. 03:17 So one of the first things that we're gonna make 03:19 is the falafel. 03:20 And falafel is a Turkish dish that is made of chickpeas, 03:24 and we're gonna make it now 03:25 and this is gonna form the main item of our dish. 03:28 Sounds fun. So it's gonna be fun. 03:30 So you can actually buy falafel mixes 03:32 in the supermarket sometime 03:34 but it's much more fun and fresher 03:35 to make it yourself. 03:36 So we're gonna put all the ingredients 03:38 into that blender there 03:39 and then we're gonna fry them up. 03:40 So if you want to take the lid... 03:42 I'll just take the lid off here, 03:43 it's probably bit complicated, 03:44 and we're just gonna start adding some ingredients. 03:47 So the first ingredient... 03:48 Just look at my recipe here, 03:49 we're gonna add some soaked chickpeas. 03:51 Have you guys seen chickpeas before? 03:52 No. Never. No. 03:54 So they're also called garbanzo beans. 03:56 And see them here, they're just little beans 03:59 and these have just been soaked. 04:00 You can buy them in a can 04:02 or we just bought, had them dry. 04:04 I've to soak them in water so you need to soak them 04:06 for a couple of hours overnight, 04:07 and they expand, 04:09 and they're just little chickpeas. 04:10 And this is the main ingredient for falafel. 04:13 So I'm just gonna drain it off here, 04:15 I'm just using my hands here, just to drain them off. 04:21 So, Sam, we'll get you to measure this in. 04:23 So we're gonna use... 04:25 And I think we need two cups of that. 04:27 Oh, sorry, one cup so if you're gonna measure out, 04:28 use this cup over here. 04:30 One cup of chickpeas into this food processor. 04:32 Okay. 04:33 So dip it in and make sure it levels up at the top. 04:36 So a bit more, see, 04:37 it's not quite in there enough yet, 04:38 so when you're measuring stuff out, you wanna... 04:40 You can use your other hand to put them in if you want. 04:42 Okay. Yeah, lovely. 04:44 Getting these, getting there, getting there. 04:46 Great. Yup. That's pretty close. 04:48 Put that in. 04:49 So one cup of those 04:50 and we need some green soybeans. 04:52 Chloe, if you get those from the freezer. 04:54 It should be in the top of the freezer 04:55 on the left there. 04:57 And so these are the two kind of protein sources 04:59 that we're gonna use to make the falafel. 05:03 And they come frozen and look at that. 05:08 So these are... What are those? 05:09 So these are like green soybeans, 05:11 how soybeans are when they're made, 05:13 and they're just like, 05:15 like that little green soybeans. 05:16 Look at that. Cool. 05:18 So they're frozen, we don't need to frost them at all, 05:19 put them straight in. 05:20 And you can get them from the supermarket 05:22 and you freeze it, so it's very easy to find. 05:24 So if you can measure in a cup of those as well. 05:27 You got it. I'm sorry, two cups of those. 05:29 Okay. 05:30 And then we're gonna have one teaspoon of salt. 05:32 So I'll just put that in here, this is a half measure, 05:35 add two teaspoons of salt. 05:38 You're getting nice them in here, 05:39 that's the main thing and we need some cilantro. 05:42 Can you grab some from the fridge, Chloe? 05:43 Yes. Is this fine? 05:45 That's fine. That's one cup. 05:47 Slightly over in some part, slightly over to another part, 05:49 so pour it in. 05:51 Look at that, for first time, Chef, you're doing very well. 05:55 Got it. Excellent. 05:57 Get another cup as well, so it's two cups. 05:59 Why do you wrap it in paper? 06:01 Yeah, so that's a very great... Good question. 06:02 So we've got cilantro, 06:03 so when you get your fresh herbs 06:05 from the supermarket. 06:06 If you put them in the fridge, 06:07 the refrigerator will dry them out 06:09 with all the air that blows around 06:11 'cause it's very dry here. 06:12 So if you get a paper towel and wrap it in that 06:15 and make it wet 06:16 and put it one of the draws in your fridge. 06:18 Look at this, they're nice and fresh 06:20 and they'll stay like that for up to a week, 06:22 but if you put in the fridge just like that 06:24 it's gonna go all horrible and dry so... 06:26 Oops. 06:28 So we're just gonna put this in, 06:29 probably about a cup, just like that. 06:31 I'll rip it in half just to... 06:34 So I'm just gonna cut on, 06:35 it get stuck if you don't do that. 06:37 Next ingredient we want some garlic, 06:39 so where is some garlic? 06:41 Here we go. 06:42 So we want two large cloves of garlic. 06:43 Let's see, if you, guys, each peel a clove of garlic. 06:46 Here you go. 06:48 So try and bump it on the bench, 06:49 I'll show a trick so you can do as you can, 06:52 just if you get the knife 06:54 and you can actually just squash it 06:56 and that helps the skin come off. 06:57 Let's see if you can peel the skin off. 06:59 And we'll put two gloves of garlic in there too. 07:02 So as you can see, 07:04 cooking is all about using 07:05 lots of ingredients, lots of flavors. 07:06 So we've got the cilantro, the garlic, 07:09 and they all kind of add up to make a beautiful dish. 07:11 Yup, just put it in there. 07:13 Just like that. 07:15 And we're going to use a flour to hold together 07:18 and rather then use it like a white flour. 07:20 So if you, guys, heard of white flour 07:21 and white bread? 07:23 Not before. I don't think. 07:24 So basically most flours are generally white flour 07:27 and they're very processed and very bad for you. 07:29 But this is a really great flour 07:30 called chickpea flour 07:32 and it's made basically from chickpeas. 07:34 And what we want is four tablespoons 07:36 so if you can measure out... 07:38 Let's grab a tablespoon to measure. 07:40 You can measure that out. Where are we... 07:42 So if you can measure out four of those 07:44 into the food processor. 07:46 So might have to tip it out a bit. 07:49 And that will kind of help bind together 07:51 and you could use whole meal flour if you want. 07:53 Whole meal flour is much better for you than white flour. 07:56 And the final... We've got an onion as well. 07:59 I'll just chop this up, that can be a tricky thing 08:01 so I'll just chop it up. 08:03 Four of these? Four of those. Yup. 08:05 So make sure you go to the top, 08:06 that's no quite at the top when you're measuring stuff. 08:09 Excellent. 08:10 So if you can see 08:12 if you can take those the skin of that onion. 08:14 Oops. Yup. That's good. 08:17 Throw it in, that's one. 08:20 And we've got a spice here, we gonna put some cumin in. 08:24 And cumins are really nice Middle Eastern spice, 08:26 so we're gonna add two teaspoons of cumin powder. 08:28 So I'm just gonna approximate here one and two. 08:34 Okay. How is it going two of those? 08:37 That's coming off, brilliant, beautiful. 08:38 So those put those 08:39 and I'll just chop them in half, 08:41 just to help them a little bit in the blender better, 08:43 but oh, so nearly got it, 08:45 and you wanna put those in as well. 08:49 And how is it coming on there? 08:53 You can actually dip in it as well if you want to. 08:54 It's another way of doing it. 08:56 But, yeah, the more mess, the more fun I suppose. 08:59 Yup, keep dipping. There you go. 09:03 Three, for first time, Chef, that's awesome. 09:05 Thank you. Is it four or three? 09:08 I think that's three. Okay. 09:09 So bet it another one. 09:11 I'll get it going, we can put it on the top anyway. 09:13 So... 09:14 Actually put in there... 09:15 Tip, ought to tip. Tip, tip... Oops. 09:17 Oops. Here you go. 09:18 Put it in. 09:20 A little bit less. Okay. Lovely, nice and accurate. 09:23 And then we basically put the food processor 09:25 and we just go for it like this. 09:29 And this blends up into lovely falafel. 09:31 So what we're gonna do, we're gonna put this heat on. 09:35 And, Chloe, you need to look after this. 09:36 I'll show you how to do the first one. 09:38 We're gonna put just a little bit of oil in, 09:40 so you don't need much for a nonstick fry pan. 09:42 So we're not deep frying, just a little bit of oil, 09:45 you don't need to cover with things. 09:48 And then what we need to do is to take this guy... 09:51 And as you can see... 09:53 I'll cook it, just blend it little bit longer. 09:54 Okay. 09:56 I might just push it down a little bit 09:58 as you can see it's... 10:00 It's coming along well, but there's a few little bits 10:01 in there as well still, see that. 10:03 So we'll just push it down a bit, 10:06 for a few seconds, and we're nearly there. 10:14 And there we have... 10:17 Look at that. 10:18 That's our falafel mix, just like that. 10:21 So pull the blade up because we don't want to... 10:23 I don't want to cut myself. 10:28 Oh, that's come out, 10:30 those guys are keen to get in there, 10:31 so just grab those and put them in there. 10:34 So, Chloe, what we'll do is, 10:35 we just basically use your hands. 10:38 That's really good using your hands in cooking. 10:40 So effectively just get in about that much, 10:44 and make a ball like that in your hands. 10:47 Do that, 10:49 and you kind of flatten that a bit, 10:50 and just put it on the pan. 10:53 Give it a go. Do you wanna try one too? 10:56 Sure. 10:57 Put your hands in there and get your hands dirty. 10:59 So pull one out about that much. 11:02 You can pull it out. 11:04 Yup. 11:06 And making little falafel balls. 11:08 Don't they look beautiful and green? 11:10 So each one will be slightly different 11:12 but they're just kind of what we call that rustic. 11:18 Just a little bit of oil 11:19 will help them stop from sticking. 11:21 So, yeah, push them together so they... 11:23 It's cool. 11:24 Actually pull that one out and reform it. 11:26 Yeah. 11:27 Careful, you don't burn your hands there. 11:28 Look at that. 11:30 So ready to put it in there. 11:32 It's great. And push it down a bit. 11:35 Wonderful. Cool. 11:38 So try and make sure you push them together 11:39 and make them a ball, 11:41 and then kind of a push them down. 11:42 So push them really hard together. 11:45 So like this, now give it a really good squeeze, 11:48 so that compacts it, and push it, 11:50 you kind of get to practice that up. 11:54 You can hear them sizzling away there. 11:56 I love that sound of putting something 11:57 in the pan and it's sizzling. 11:59 Just gonna wash my hands. 12:03 So you guys can keep making that. 12:05 That's brilliant. 12:06 I would just get a little bit of clear up there. 12:09 Very good. 12:10 That's probably enough I think, 12:12 we'll probably do a second batch later, 12:13 so this will be enough for the first batch. 12:14 We don't wanna crowd the pan too much. 12:18 And now... 12:19 So we've done the falafel, they're underway. 12:21 We're now gonna make some pita bread, 12:23 some bread, and really a pita bread. 12:25 But I have some 12:26 whole wheat tortillas here, 12:31 or tortillas. 12:32 Sorry, I keep calling tortillas. 12:34 So we're gonna make some, 12:35 just some really nice bread to go with it, 12:36 to dip in it and have with it. 12:38 So all we do is get... 12:40 We'll get three of them because there's three of us. 12:43 And we're just going to get the knife, 12:47 and just kind of just cut it into slices, 12:52 and across that way, 12:56 and we're gonna just put on the pan. 12:57 But before we do we're gonna make 12:58 just a little bit of garlic oil. 13:00 So we're gonna just get some just your average olive oil. 13:05 Just that much, not much at all. 13:08 And we're going to put this on a garlic press. 13:10 I thought it's really hard to use 13:12 but you can get a garlic press 13:14 and basically push it through and it comes out like this. 13:18 Cool. Wow. 13:20 That's why I'm doing it. 13:22 So we'll just get a little brush here, 13:26 and if you can brush this, Chloe? 13:29 So I'll just put on here. 13:30 If you want to just give a little bit of a brush 13:32 at the tray first so they don't stick. 13:38 Brilliant. 13:40 Cool. Just a rough one. 13:42 That's cool. 13:43 Little bit more 13:45 and it's just so it doesn't stick. 13:46 And it's just that garlic 13:48 will kind of infuse the olive oil 13:49 to make it really delicious. 13:50 I'll just start putting some pieces down. 13:53 So we'll pick quite random and when you go... 13:55 If you wanna start going at the top of some of these, 13:57 with this bread as well. 13:58 So this is just normal tortilla bread 14:01 or whole meal. 14:02 We're using whole meal not white flour bread 14:04 makes it much healthier. 14:06 And little bit of garlic. 14:08 You could use pita 14:10 or any kind of whole meal kind of a flat bread 14:11 that you want. 14:13 If you can place some of the garlic over the top... 14:19 It's quite random and rustic 14:20 so you don't have to be perfect with this. 14:22 Just kind of gets a little bit of on it, 14:24 it should be fine. 14:29 And this would be lovely to go all the way, 14:30 a lovely mezze platter items. 14:36 Just a touch more of olive oil. 14:41 There's a little bit of garlic left there, 14:42 we don't want to let go to waste. 14:46 Brilliant. 14:48 And they just needs 14:49 a couple of minutes in the oven, 14:51 so we're not gonna put in right now 14:52 but that's ready to go when we do want to. 14:53 So we're just gonna put it back here 14:55 on the counter 14:56 and put it in probably about two minutes 14:57 before we want to serve our meal. 14:59 How's that? That's great. 15:00 And so we better turn some of these. 15:02 So I'll show you turn so basically, 15:03 you just have a look at these. 15:04 Look at that. They're ready. Wow, that looks delicious. 15:07 So do you wanna get those a bit of turning them? 15:09 I guess so. 15:10 Let's put a touch more oil in here so it doesn't burn. 15:13 It might just turn it down to a lower temperature. 15:18 So when you're turning them just flip them lightly. 15:21 Beautiful. Lovely. 15:22 The trick is to get them over without damaging them too much, 15:24 you got be very gentle with them. 15:27 Look at that. Wow, wonderful. 15:29 We just put the oil through the pan a little bit. 15:32 As you can see 15:33 just a couple of minutes each side 15:35 and those are really, really yummy. 15:36 I love that sizzle. It's nice, isn't it? 15:39 Yes. 15:41 Cool. 15:43 Look, be careful with those. They're very, very fragile. 15:47 For a first time, Chef, you're doing amazing. 15:49 Thank you. 15:51 So we're making great progress, we've got the bread done, 15:54 we've got the falafel in and mezze, 15:56 our Turkish meal is underway. |
Revised 2017-05-22