Kid's Time Cook 30

Three Angels Broadcasting Network

Program transcript

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Series Code: KCT

Program Code: KCT000002B


00:01 If you've just joined us on Cook:30 For Kids,
00:02 we're cooking up a storm in the kitchen.
00:05 We have Sam from Mississippi and Chloe from Tennessee.
00:09 What is on the menu, guys?
00:11 Well, we have a Turkish mezze platter
00:13 with fresh falafel,
00:15 hummus, and garlic bread.
00:17 That sounds delicious.
00:19 And for dessert we have pistachio baklava balls.
00:25 Let's get cooking.
00:27 Okay, let's get into the final part of the show.
00:31 So here you are with these.
00:32 They're looking nice, aren't they?
00:34 Yeah. Look at that, sizzling away.
00:36 So we just take some out and what we got here,
00:37 we got a nice big round white platter
00:40 so hope you've got one of these at home,
00:42 if not they are relatively inexpensive in homeware stores.
00:45 We're just gonna start putting clusters of food on here.
00:48 So I'll just show you how to get started.
00:50 So just give a little one of these.
00:52 I think you're gonna start putting them here
00:53 in the corner like that.
00:54 Okay.
00:56 Try not to damage them too much.
00:57 They are very precious.
00:58 So get those there.
01:00 And we'll start on the other ingredients.
01:01 So firstly, we're gonna put lots of different colors on.
01:04 And when you're putting colors on this type of the thing,
01:05 we wanna make sure
01:07 we're putting things in clusters.
01:08 We're not gonna scatter everything everywhere.
01:10 We've got like a cluster of green,
01:12 a cluster of different colors around.
01:15 So we're just gonna cut these into a nice little shape here.
01:17 So perhaps we'll just do something interesting.
01:19 So if you're just gonna cut them into like
01:21 little kind of things like that.
01:24 You can cut about three of those,
01:25 and we'll put those in little cluster there.
01:28 And when you're putting them here,
01:29 Sam, just put them on top of each other.
01:31 Okay. How's it going there?
01:33 Get them out, there you're chasing around the pan.
01:36 They're going everywhere.
01:38 Don't bother about the in bits, just do the outer bits.
01:40 That's cool.
01:41 So we got a lot of, bit of green here.
01:44 We're gonna also use some cherry tomatoes
01:46 just to give some extra color.
01:49 So just put a handful of yellow ones,
01:52 and a handful of red ones.
01:53 So we're just building this beautiful array of colors.
01:57 What do you think?
01:59 Look at that, nice cutting there.
02:01 So when cutting it, you know, you wanna make sure
02:03 you're sliding through with the knife,
02:04 what you're doing which is great.
02:06 And we're looking for different cuts,
02:07 like normally we might put it straight,
02:08 I think we could do it on an angle,
02:10 we could do it on another kind of shape.
02:11 So it's always different ways of cutting things
02:13 and that makes our meals very interesting.
02:15 Look after your thumb there with the sharp knife.
02:18 It's great.
02:19 And again we just, to do the job
02:22 we just gonna just, you know, put the rest,
02:24 just put it in the little kind of pile there.
02:25 We're looking for height
02:27 and trying to keep them in one place.
02:28 Wow, these things are so easy to make.
02:31 Oh, exactly. You're doing so well there.
02:33 So just get rid of all this...
02:35 We got little bit of shred in the pan here.
02:36 We'll just get rid of that in the rubbish bin here.
02:40 We'll just give it a quick clean here
02:41 with a paper towel.
02:44 And if you're gonna put some oil in it
02:45 and do another batch, that will be great.
02:47 Sounds good.
02:48 So now you're an experienced chef.
02:51 Well, thank you. First day in the kitchen.
02:53 So if you want to put some oil in
02:54 and oops, I'll just get some of the stuff out here.
02:58 Get it all out
02:59 'cause you don't want little burnt bits coming back again.
03:01 So it's very hot.
03:02 And so if you want to put some oil in
03:03 and make up some more falafel.
03:05 Okay. Go for it.
03:06 Let's do it.
03:08 Looking good there.
03:09 Now if you want, we've got some artichoke hearts
03:10 and we'll just gonna make things interesting.
03:12 So if you wanna perhaps drain those...
03:15 Okay. See, we've got water in this.
03:16 So when you go to the sink just put your hand over it.
03:20 Try not to cut yourself.
03:23 And just put your fingers over like that
03:24 so the water goes out
03:26 and the artichoke kind of stay in there.
03:27 Okay.
03:28 That's great.
03:30 I've also got some dried figs.
03:32 This is just a nice thing
03:33 that comes from the Middle East.
03:34 Just having some fruits on the plate
03:36 is something different is really nice.
03:37 So I'm just gonna use about that many dried figs.
03:40 Now I'm just gonna cut them in half
03:42 just to make them interesting.
03:43 As you can see it's just beautiful,
03:44 beautiful little seeds in there
03:46 so they just look really, really nice.
03:47 That look so cool.
03:49 It does.
03:50 So if you want to dump some of those
03:51 just perhaps there in the next location.
03:54 This is the fun part of doing a platter,
03:55 just lots of interesting things.
03:57 You know, some of these things
03:58 you may not have in your supermarket
04:00 or don't like or some of them may be expensive,
04:02 you can just substitute with other things.
04:03 So it's a very, very flexible way of cooking.
04:07 And what are those called?
04:09 Those are artichoke hearts and these are figs.
04:13 Here we go. We'll put a pile of figs here.
04:16 And again we're going for height.
04:17 We're putting things up.
04:19 We're clustering them together
04:20 so they look lovely and colorful.
04:21 See, it does look beautiful.
04:24 Awesome.
04:25 And now we've got some olives,
04:27 can't have anything Middle Eastern without olives.
04:30 So again if you can,
04:31 make sure you got pretty much most in there, lovely.
04:34 If you're gonna drain the olive juice
04:36 and do the same thing again.
04:38 Let's put these over here.
04:41 Going really well.
04:43 I've got some hummus.
04:44 So you may have, if you've got time
04:45 you can make your own hummus
04:47 or there's some really nice natural preservative
04:48 kind of store bought hummus'.
04:50 So we're just gonna spoon this into here.
04:54 And add some hummus.
04:56 This setting looks so pretty.
04:58 It is, looking very pretty.
05:01 How is it looking over there? Oh, they look good.
05:02 You're getting some good bowls out there.
05:04 Don't forget to put little bit of oil in there as well.
05:05 Okay.
05:07 So we're just gonna put some hummus in.
05:08 Hummus looks really nice.
05:10 When you put a little bit of well in it
05:13 and just put a little bit of olive oil in it.
05:15 It just makes it shine and gives a little extra flavor
05:17 so just do that.
05:20 Little bit of olive oil.
05:22 Just makes a hummus a little bit more special.
05:25 I'm gonna put it over here.
05:26 Look at that.
05:27 It looks so cool.
05:29 I can't wait till it's done.
05:31 I know.
05:32 If you gonna put a few olives
05:33 on the top of the hummus as well.
05:35 Just put two olives.
05:36 Just on the top of the hummus
05:37 just to make it look a little bit special.
05:39 That's great.
05:40 And I've got some sun dried tomatoes here as well.
05:44 So if you know, I'm gonna drain some of the oil out of those,
05:45 it's probably not olives.
05:47 This stuff is so squishy and green.
05:49 Are these?
05:50 Is it working?
05:52 Look at that, well, it's turned off a bit.
05:54 Have you put oil in here?
05:56 Not yet.
05:57 I'll just try some oil in for you.
05:59 Just a little bit at the edges to have a go around
06:01 and just give it a little bit of a shake up just to...
06:03 Oop, oh, no, sorry.
06:04 I might have...
06:06 Well, that's not what we're calling it
06:08 falafel crumbled.
06:09 If something ever goes wrong in your dish,
06:10 just change the name of it.
06:13 Just make sure you're keeping it nice and squishy.
06:16 Crisp them together nice and hard.
06:18 Lovely, look at that, these lovely falafel balls.
06:22 Okay, these are looking good.
06:23 And I'll put some of these on here as well.
06:26 And we need to get to the end of it.
06:27 It might have everything spread out.
06:28 So we're just gonna just spread some of these things out
06:30 a little bit more just to cover the whole platter.
06:32 And we just need those falafel things and that is done.
06:35 So now we've got a couple of minutes
06:36 to finish the dessert, the baklava balls.
06:38 And baklava is a Turkish dessert,
06:41 normally with lots of pastry and unhealthy stuff.
06:43 This is a very healthy version.
06:45 So if you wanna measure out, I'm half a cut.
06:47 This is a half cut measure of roasted almonds.
06:50 You can get those in the supermarket.
06:52 Okay.
06:53 So half cut roasted almonds,
06:55 we're gonna do half a cup of dates.
06:59 I think pretty much all the ones in the bag I think.
07:01 So you're just getting from the bulk bins
07:02 and put them in bags like this.
07:04 Yup, that's close enough that will be fine.
07:06 Use all those here.
07:08 Cool, and I'll just get throw it in
07:11 into the food processor.
07:12 We've just washed it during the break
07:13 and do half a cup of dates.
07:16 There we go. Put it in as well.
07:19 And we're gonna put, if you want to measure out
07:22 half a cup of pistachio nuts
07:24 and these are the special nuts to make this baklava.
07:27 And I'm putting in three tablespoons of honey...
07:30 like that.
07:33 This is coming together so nice.
07:35 It is gonna be nice with these lovely ingredients.
07:38 And yup, put those in as well, few more.
07:41 And then we gotta process these up
07:43 and see what happens.
07:45 Ready? Let's go.
07:48 What is going around?
07:49 Check what's happening over here
07:51 in the fry pan department.
07:52 Oh, that's very cool.
07:53 These do break up sometimes.
07:55 I don't think they're too bad.
07:56 You can use your finger to help sometimes if you want.
07:58 Apparently just got two.
08:00 Look over the finger.
08:01 Beautiful lovely.
08:04 So all the ones that get crumbled you can eat,
08:06 and we'll put the good ones back on the platter.
08:10 So there we go, look at that.
08:12 And there we have a lovely mix.
08:14 And what we do now
08:15 is we're just gonna roll them into the bowl.
08:17 So take the blade out
08:19 and just grab a little bit.
08:21 Wow, looks so good.
08:23 Yeah, oh, I've forgotten an ingredient.
08:24 We've got a little bit of some old spice.
08:26 Where's that gone?
08:28 Well, cinnamon just basically we want half a teaspoon,
08:32 we just mix it
08:33 and normally we put in the blender to begin with
08:35 and then we're gonna mix it up
08:36 and we're gonna make little balls.
08:38 So if you want to make some little balls like this
08:40 and these are lovely old treat.
08:42 Just get them small like that,
08:44 focus on this beautiful little plate here.
08:46 And these become baklava balls.
08:49 Isn't that wonderful?
08:50 We've got little one.
08:51 We've got varying sizes, that's great.
08:54 So all we have to do now
08:55 is finish those falafel on the platter,
08:57 push the bread in the oven
08:58 and our meal, Turkish meal is all finished.
09:02 Can't wait.


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Revised 2017-05-22