Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000004A
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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! 00:22 Welcome to Cook: 30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:27 from the Revive Cafes in Auckland, New Zealand. 00:29 And today, I'm gonna share with you some delicious food 00:32 that is healthy and quick to prepare. 00:36 Today, I have three very special guests with me. 00:38 We have Lochlyn, and Lily, and Tony. 00:41 Welcome to Cook: 30 for Kids. 00:43 It's great to be here. Awesome. 00:45 So I'm just gonna ask these guys a few questions 00:46 before we begin 00:47 just to get to know a little bit about them. 00:49 You know, by the way, 00:50 Lochlyn and Lily come from New Zealand originally, 00:52 which is where I come from. 00:54 So you guys are Kiwis too! 00:55 Yep. Yep. 00:57 So you guys live in America now, 00:58 do you prefer America or New Zealand? 00:59 Probably New Zealand. New Zealand. And you? 01:01 I don't really remember much of New Zealand 01:04 so probably here. 01:05 Okay. You're a bit American now. 01:07 Fair enough, that's great. 01:08 And, Tony, you come from China. Yeah. 01:10 Where in China do you come from? 01:11 Shanghai. Shanghai. 01:13 That's a big city, isn't it? 01:14 Yeah, you're right. It's great. 01:16 So can you say Cook: 30 in Chinese? 01:20 Wow. 01:21 Can you say it again? 01:24 Yep. 01:28 Is it right? 01:30 Kind of. Okay, kind of, nearly. 01:31 Well, I'm not an expert in Chinese, so... 01:34 Thank you for coming today, it's great to have you guys. 01:36 So some questions to begin with, so, Lochlyn, 01:38 I want to know what your favorite food is. 01:41 Well, I'm not really sure 01:44 because they're all different, and... 01:45 You must say one. 01:46 There must be something you really love. 01:49 Well, my favorite vegetable is broccoli. 01:51 Broccoli? 01:52 His favorite vegetable is broccoli! 01:54 How many kids are gonna say that? 01:56 That's fantastic. 01:57 It shows you've obviously got a very healthy personality. 02:00 Awesome, broccoli. And, Lily, what's your favorite food? 02:03 I like more of the desserts, 02:05 so I would probably say custard. 02:07 You like custard? Yeah. 02:08 Brilliant! 02:09 I don't think we're cooking custard today, 02:11 but I have to think up 02:12 a healthy custard to make one time. 02:14 Thing I like the best 02:15 is actually taking unhealthy something 02:16 and making it into something healthy. 02:18 And, Tony, what's your favorite food? 02:19 Oh, I love Mexican food. 02:20 Mexican food? Really? Yes. 02:22 So Chinese guy liking Mexican food, 02:23 that's fantastic. 02:25 Do you get much Mexican food in China? 02:27 Well, usually just my mom made it. 02:30 Okay. Oh, really? Cool. And what brings you to America? 02:33 Well, because, you know, I want to learn more about, 02:37 you know, the foreign culture. 02:39 Oh, great. And to improve my English. 02:41 Wonderful. Yeah. 02:42 Well, it's great to have you here. 02:44 Well, thanks for coming, guys. 02:45 So let's get cooking. What is on the menu today? 02:48 Thai carrot cake with zucchini and lemongrass salad. 02:51 And for dessert we have 02:52 roasted cashews and cranberry bites. 02:54 Sounds great. Yum! 03:00 Okay, let's get cooking. 03:01 So before we start, 03:03 we've got a clear bench surface, 03:04 we've got a pan out, we've got our ingredients out, 03:07 we've got blender and food processor, 03:09 and we've got a great attitude. 03:11 Ready to get cooking? Yeah. 03:12 Yes. Alrighty, let's get going. 03:14 So we're gonna make these lovely Thai carrot cakes, 03:18 which is kind of like a frittery-type thing, 03:21 but we've got lovely, like, carrots in them 03:22 and lots of Thai kind of ingredients. 03:25 So the first job we're gonna do 03:27 is actually get some onions started 03:29 so we can cook some onions. 03:30 So just grab a red onion here and a knife. 03:34 And who wants to use a big knife? 03:35 Lochlyn, you look like you're raring to go there. 03:38 That's great. 03:39 So we're just gonna cut this like this 03:42 and just take the peel off. 03:45 And to chop an onion, 03:46 we're gonna chop this really fine. 03:47 I'll just turn the gas on now just to get going. 03:50 Like that. 03:52 So to chop an onion, 03:53 we just want to slice it through here. 03:56 And when you're slicing, you want to be using the knife, 03:59 pushing it through like this. 04:00 You're not going down like that, it's really hard. 04:02 You just want to slide it through 04:04 and let the knife do all the work 04:05 and hold it all together and then just do that 04:07 like that, slicing through. 04:09 So we've got little bits of onion. 04:11 So give it a go. See if you can do that. 04:13 Okay. 04:14 You might need to take the peel off first. 04:17 We've also got some carrots here, 04:19 which we're going to do. 04:21 And the onion, you just have to peel off first. 04:22 It's kind of a peel off of this. 04:24 So I'll just take kind of the peely skinny stuff. 04:28 Here we go, just rip it off. Sometimes it's a bit annoying. 04:30 There we go. We got it off in one hit. 04:33 See how you go with the knife there. 04:34 Don't chop your fingers. You're left-handed, are you? 04:36 Yes, I am. Excellent. 04:38 It's great. 04:40 So it's going really well. Look at that. 04:42 So the next ingredient we're gonna use is carrots 04:44 'cause they're carrot cake of course. 04:45 So we're gonna... 04:47 Oops, keep going. You're good there. 04:49 So these are organics ones, so we just wash them, 04:51 we're not gonna peel them. 04:52 But you may want to peel them 04:53 depending on the quality of your carrots. 04:56 You're going well there, going through. 04:59 Lochlyn said he wanted to use a big knife today, 05:01 so he's got his opportunity here. 05:03 So just slide through, that's good. 05:04 That is probably about enough. 05:05 Then you can turn it around, and then slice it, 05:07 and get it off into little cubes. 05:09 Then we're kind of sauteing this in a little bit of oil 05:12 so it doesn't need to be accurate. 05:13 You just kind of wanna make it as small as you can. 05:15 And by making it smaller means it's gonna cook a lot faster. 05:19 So we're just gonna add 05:20 a couple of teaspoons of olive oil there. 05:25 There we go. That should be fine. 05:26 So, Lily, if you wanna come and grab the onion 05:28 and throw it onto the pan... 05:30 Okay. Watch out for the knife. 05:32 So Lochlyn and Lily are actually sisters... 05:35 Sister and brother, sorry. 05:38 So, yup, they know each other really well. 05:40 And Tony actually lives with them 05:41 as an exchange student at the moment. 05:43 So this is kind of 05:44 the Jackson family from Illinois. 05:48 Let's get the knife out of the way, put it in there. 05:50 So we're going to saute, 05:51 which just means just slightly pan fry 05:53 with some little bit of oil, 05:55 and we're going to cook this for probably about, 05:57 probably three or four minutes just to soften it up. 05:59 So, Tony, if only you come right here, 06:01 you can actually... 06:03 If you wanna give it a little skim, 06:04 just stir it lightly so it doesn't burn. 06:06 Okay. Good job there. 06:08 So the carrots, we're gonna grate these. 06:10 Now we're going to have a competition here. 06:11 You guys up for a competition? Yes. 06:12 So when you guys have a competition, 06:14 who normally wins? 06:15 Me. Me. 06:17 Okay, you ready for a competition? 06:19 So actually, get on this side, Lochlyn. 06:20 Come this side, Lily. 06:21 So we're gonna grate these carrots. 06:23 Now, there is two ways you can grate, okay? 06:26 We've got a machine here called a grater, a hand grater. 06:31 And, Lochlyn, you're gonna have the hand grater, okay? 06:34 So what you want to do is just basically up and down 06:35 and grate through there, okay? 06:37 So I'm going to give you three carrots here to grate, 06:40 so you might want do one at time or three at a time, 06:42 whatever you want, okay? 06:43 Okay. Don't start yet. 06:44 And, Lily, I'm going to give you three carrots. 06:46 I'm gonna give you bigger carrots. 06:48 Okay. 06:49 And we're going to just chop the ends off 06:50 because we don't want the ends on it there. 06:53 And we're going to use this food processor over here. 06:56 So with your food processor, 06:57 you'll find probably a little gadget like this. 07:02 So see this attachment here? 07:03 This is like a grating attachment, 07:05 so on one side, you can grate fine, 07:06 and the other side, you can grate coarse. 07:09 So you'll probably find in the bottom of your cupboard 07:11 with all the parts that came with your food processor 07:13 these really cool grating blades. 07:15 So we're gonna see which works faster. 07:16 I'll just move the blender out of the way. 07:20 Sorry, guys. Okay, there, we got it. 07:24 So, Lily, you are going to use this to do your carrots, 07:27 and we're going to see which is the fastest method. 07:30 Just a little twist on here. 07:32 So basically, you're going to put it through there 07:33 and push this down. 07:35 Don't start yet. Okay. 07:36 So we're gonna race, 07:37 see who is the fastest to do three carrots, 07:39 so those are your three there. 07:40 These are your three there. 07:42 On your marks, get set, go. And we're off and racing. 07:45 And Lily is off to a great start. 07:47 She's pushing it down there. 07:48 And Lochlyn's going through with the hand grater. 07:50 Don't get your fingers in there. 07:52 And Lily's onto her second carrots. 07:53 No. 07:55 And yes, and they're going really, really well. 07:57 And Lily's onto her third carrot. 07:58 Lochlyn's on his first carrot. 08:00 Keep going. And stop. 08:03 Lily has won. Yeah. 08:06 So Lily has done three carrots 08:07 in probably around about 20 seconds. 08:09 How many have you done, Lochlyn? 08:10 Three quarters of a carrot. 08:13 So as you can see, these machines are fantastic 08:16 because their blade move really, really quick. 08:18 So make sure you get to use them at home. 08:19 Oop, there's an half. 08:22 Kind of like the few bits at the end, 08:23 but that's not a major part of it. 08:24 So we're going to use it. 08:26 So, Lily, if you want to throw that into the pan 08:27 that is being stirred by Tony... 08:29 I will give it a twist a little bit. 08:30 Put it in there. 08:32 So we're just gonna give the carrot 08:33 a little bit of a saute off to start with as well 08:35 just so it can kind of precook it 08:39 because we're gonna cook these fritters 08:40 in a couple of minutes, 08:41 so we want to kind of precooked some of the ingredients 08:43 so it doesn't take too long. 08:45 So, Lily, you can kind of scrape it out, 08:46 get all the carrot out. 08:47 We'll done, Lochlyn. 08:49 You can add your little contribution in there as well. 08:53 I still think I'm the champion. Girls always win. 08:55 It was a bit of an unfair race, really, so... 08:57 That's great. 08:59 Nothing like brother and sister rivalry. 09:01 We have to have other competitions today 09:03 where Lochlyn can win as well. 09:05 So that's great. So the carrots are in. 09:07 We're also gonna add... Get rid of all the carrots. 09:10 We're gonna add some cumin, some ground cumin, 09:12 which goes really, really well with carrots. 09:13 It's a really nice spice. 09:15 We're going to add about a tablespoon of it. 09:17 Wow. Never tried it. 09:18 Kind of looks like sawdust. 09:20 Wow! Smells good. 09:22 And we're also gonna add 09:23 a little bit of Thai red curry paste 09:25 because we can. 09:27 It just gives it a lot of really extra flavor. 09:28 So, Lochlyn, if you can grab a cup somewhere 09:29 and a little bit of water, just put a little bit water 09:32 in any dish or cup or something. 09:34 Okay. Yep, that's great. 09:36 Just grab a little bit of water, 09:38 probably about three tablespoons. 09:40 And we're just going to mix up some, 09:42 some of this Thai curry paste with the water. 09:43 So these are about probably a good tablespoon there. 09:46 So if you wanna mix it up 09:48 and just pour it in with the carrot... 09:49 And the reason we mix this is just 09:51 so it doesn't end up clumping. 09:52 It just gets evenly spread 09:53 rather than just chunks of stuff everywhere. 09:57 It smells really good. It does. 09:59 It's just a kind of blend of you know chillies 10:01 and things like that. 10:02 So Thai curry pastes are available 10:03 at most supermarkets. 10:05 Pour it in there with the ingredients there. 10:08 As you can see, we're just giving it 10:09 a bit of a precook of everything. 10:12 So the next job we want to do is 10:13 start mixing the fritter mix. 10:16 I'm gonna use my favorite flour. 10:17 And if you've seen me cook before, 10:19 you know that this is my favorite flour. 10:20 So we've got some garbanzo beans flavor, 10:22 which is also known as chickpea flour or chana flour. 10:25 So if you can just put in a cup of that, Lochlyn... 10:28 Okay. 10:29 Where should I put this? 10:31 Just put it in the sink. Okay. 10:32 And this is going to be kind of the binding agent 10:34 that binds it together. 10:35 You don't need eggs for fritters, 10:37 just one cup of this. 10:38 If you do it over the bowl, then if any spills over, 10:41 then it's not gonna mess your bench up. 10:43 So this is a little kind of tidiness trick here. 10:45 How is it going in there, Tony? All looking good? 10:47 Well, it smells awesome, I have to say. 10:50 It's great. 10:52 So I missed the main ingredient. 10:53 We're going to add some salt. 10:55 So, Lily, if you can put in half a teaspoon of salt, 10:57 just a half teaspoon measure... 10:59 So if you can measure that in as well, 11:00 just put it in with the flour that Lochlyn's got here. 11:04 So put it on here, put it on the bowl. 11:05 That's where we go with everything. 11:07 Okay. 11:09 And put in the salt. Brilliant. 11:12 And, Tony, if you can empty 11:13 all that carrot mixture into here... 11:16 Pour? Yep, just pour it into there. 11:19 And we're gonna mix those up and make fritters. 11:22 So if you can fill that with some water... 11:23 We're gonna need some water shortly, Lochlyn. 11:24 Okay. Finish with the salt. 11:26 Brilliant. 11:27 It's great having lots of helpers in the kitchen 11:28 and so much fun. 11:30 And, Lily, if you can just stir that with a spoon 11:31 and just kind of get that all mixed up nice and evenly, 11:34 that would be great. 11:35 So it's just a basic fritter mix 11:36 which is just a great way to make fritters. 11:38 Obviously, with this kind of similar recipe, 11:40 you can make corn fritters. 11:41 What other fritters can you make? 11:42 Courgette fritters. Sorry, zucchini. 11:44 They called them courgette where I come from. 11:46 What other ones? We can make apple fritters. 11:48 How about chocolate fritters? Chocolate fritters! 11:51 I love apple fritters. I'm not sure. 11:53 Lochlyn, can you go to the draw 11:55 and grab me a left-handed spatula? 11:56 It should be on the left here, 11:58 so that's a left-handed spatula. 11:59 Do I put this pan in the sink? Yeah, just put that... 12:01 Oh, no, we'll use it shortly so leave it there. 12:02 If you wanna get a paper towel 12:04 and just give it a bit of wipe out 12:06 that's because we're gonna use that again shortly. 12:08 It should be in the top draw on the left there somewhere. 12:10 See if you can find a left-handed spatula. 12:13 So there you go. 12:14 So I'm just gonna add a little bit of water here 12:15 to mix it through. 12:17 You might need about a quarter of a cup to start with, 12:18 but every mix is different, so probably about half a cup. 12:21 So keep mixing. Mix fast. 12:25 There you go. Did you find it yet? 12:26 No, the left handed one, 12:27 should be in the bend in the draw there. 12:29 There you go, so keep mixing, keep mixing. 12:31 Here we go. 12:33 We want a really nice kind of batter mixture 12:35 that's gonna be here. 12:36 Yep, keep mixing hard, keep mixing. 12:38 So that water is going to combine 12:39 with all of the chickpea flavor. 12:40 So just turn those, 12:42 I'll give this another little bit of a wipe. 12:43 So we wanna basically get rid of that kind of that... 12:46 With this clean towel here. 12:48 Mr. Jeremy. Yep. 12:49 What does a left-handed spatula look like? 12:52 One on the left, down there, it should be on the left there. 12:53 It should be a left-handed one. 12:55 So yeah, keep mixing. 12:56 And now we're gonna put some... Great. 12:59 So we'll turn the gas up. We want to cook this shortly. 13:02 Have you found one yet, Lochlyn? 13:04 No. I'm actually kidding. 13:05 It doesn't exist, the left-handed spatula. 13:10 Lochlyn is a joke puller, 13:12 so I thought I'd get a joke on Lochlyn. 13:14 Did I get you? Yes, you did. 13:17 So just any regular spatula would do. 13:18 There's no such thing as a left-handed spatula. 13:22 So we're gonna cook some of these fritters now. 13:23 They're ready to go. 13:25 And we're just gonna just spray some oil on here, 13:27 got the gas on. 13:28 Spraying oil is really good 13:30 'cause you can get a little bit of oil on there 13:31 with very minimal effort and it goes very evenly. 13:34 If you put dollops of oil, it gets very... 13:36 You have to put a lot on to get it spread evenly, so... 13:37 Okay. 13:39 So we're just gonna make these fritter. 13:40 As you can see, 13:42 we've a lovely fritter mix here, 13:43 probably just a little bit more water. 13:44 Okay. What does the oil do? 13:46 The oil helps it stop sticking, gives it flavor, 13:48 and it helps stop burning as well. 13:50 So it's really good if you have a good nonstick frying pan 13:52 for this type of thing. 13:53 How long are we going to cook it on the pan? 13:55 Probably about two to three minutes each side. 13:57 So I'm just gonna cook them like this. 13:58 We're gonna make kind of frittery cake type things. 14:02 So we're gonna make kind of reasonably big ones. 14:04 Okay. 14:05 So where is it? 14:07 Come on, fall off. 14:08 So this kind of size. Okay. 14:11 And we're going to make four of them per batch 14:13 I think is a good number. 14:14 So you don't want to play with them too much, 14:16 you just want to let them sit there and be kind of round. 14:18 Okay. 14:20 And actually you might just put three in here, 14:21 we'll do three at a time 'cause they're quite big ones. 14:23 You don't want to overcrowd the pan if you need to, 14:25 so here we go. 14:28 So that's probably two or three minutes, 14:30 and then we'll give it a little flick around, 14:31 so just kind of guard them there. 14:33 So we've got them ready to go. 14:35 Don't let anyone steal them. 14:37 Okay, so that's great. 14:39 So we're making excellent progress. |
Revised 2017-06-21