Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000004B
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00:01 If you've just joined us on Cook:30 for Kids,
00:03 we are cooking up a storm in the kitchen. 00:05 We have Tony and Lochlyn and Lily from Illinois. 00:09 What's on the menu today, guys? 00:11 We have a Thai carrot cake 00:13 with zucchini and lemongrass salad. 00:15 And for dessert, 00:17 we're gonna have roasted cashew and cranberry bites. 00:19 Yum. So the fritters are underway. 00:22 So, Lochlyn, I'll get you in charge to those, 00:23 so you can... 00:25 Okay. I'll put this mixture over here. 00:26 And, Tony, if you can grab that platter off the table, 00:28 when that finishes, we'll put one here. 00:30 The middle, one in the middle. Yes, that's right, the big one. 00:33 So just put that over here. 00:34 That's great. 00:36 And so you can grab those. 00:37 So we'll flip those in a couple of minutes. 00:39 So now we're gonna start working on our salad. 00:41 So we've got this beautiful wooden bowl. 00:42 This is my favorite wooden bowl. 00:44 Anything wooden and rustic is really nice. 00:46 So we're going to grate some zucchini. 00:49 So this time we're actually going to just clear 00:51 some of this carrot out, put it into the bowl here. 00:56 And we're gonna just use the same blade, 00:57 a little bit of carrot in here won't hurt it. 00:59 And because we know that this way is faster, 01:01 we're gonna use the machine again. 01:02 So, Lily, seeing as you're experienced, 01:03 I'll get you to do it again. 01:05 Okay. 01:06 And we're just gonna grate in two large zucchini 01:08 or they call them courgette where I come from 01:09 or maybe they might call them zucchini squash. 01:12 So just chop off the ends, just slice the ends off, 01:15 we don't want to cook those, and yep, 01:18 and the other ends as well 01:20 'cause we don't want to eat the other ends. 01:21 Just turn it around, it's probably the easiest way. 01:22 Okay. 01:24 Give it a little slice off the ends, brilliant. 01:25 And slice the knife through, slide the knife through it. 01:28 Oops! Careful with your fingers there. 01:30 Excellent, cool. 01:31 Brilliant. 01:33 So slide it through and then just put it through there. 01:35 Okay. So put that on. 01:37 And we're just gonna just grate those again. 01:38 We might need the other attachment. 01:40 Is it gonna fit? No. 01:41 There's actually a bigger thing, 01:42 here's a bigger. 01:44 So you just put it through, so put it through there. 01:46 Yup, bit of nicer thing here, 01:47 you probably have to cut it in half. 01:48 Okay. For this one to work. 01:50 So we're gonna cut this in half. 01:51 That way? 01:53 Other way, other way actually 01:54 because that one's probably easier. 01:55 So slice through, slice the knife. 01:57 Wonderful. 01:58 That knife is almost as big as you, isn't it? 01:59 Yeah. 02:01 So put that in there, and then hold the top, 02:02 and just push it through again. 02:04 Use the big one this time, so you're just using this. 02:08 So then you'd pick it up, but it won't go with this out, 02:11 so you're gonna put it in again, 02:12 put the other yellow bit in. 02:14 Oh, oops. 02:17 You can push that one in as well. 02:19 Give it a good push down. And it's underway. 02:21 So what are you doing now? 02:22 I'll just check how it's going, here, Lochlyn. 02:24 I'll do the first one and show you. 02:25 So you want to be really, really careful 02:26 when you're flipping these guys. 02:28 So you want to basically put the thing under 02:29 and a little bit of spray on top 02:31 just to give it a little bit of extra oil 02:33 just to have them stop sticking. 02:34 It's quite nice. 02:36 And so see if you can do that without damaging, 02:37 so a good flick under and a really good strong turn. 02:39 See if you can do it. 02:41 Yes. Okay, and turn it. 02:43 Whoa! Number one. 02:44 Be very gentle with them because they can break apart. 02:46 So yeah, that's good. 02:48 Just don't do it, don't play with it. 02:49 And give it another one, give it a turn. 02:51 Is it gonna go? Yes, look at that! 02:53 And well done. 02:55 So if you can do that for another couple of minutes, 02:56 put them on there, and do another batch, 02:57 that would be great. 02:59 Okay. Should I put the green one in? 03:00 Yes, put the green one in as well. 03:01 We're gonna grate that as well. 03:03 And we're gonna make a little bit of a dressing. 03:05 So, Tony, you're gonna help me make that. 03:07 So we're just gonna make a really nice tahini dressing. 03:10 And tahini, excuse me, is a sesame seed paste. 03:15 And basically, it's... 03:18 It's just basically ground up sesame seeds. 03:20 It kind of looks like peanut butter. 03:23 So we're just gonna add about three tablespoons of that. 03:28 And if you can get a teaspoon, if you can put in... 03:31 So I'll put up another tablespoon of... 03:32 Oops! That can't fit. 03:34 Put in two teaspoons of that in there as well. 03:36 So we've got some green Thai curry paste now. 03:38 So we've got Thai flavors right through this menu today. 03:43 And then, we're gonna add some lime juice. 03:47 And here we go. 03:49 Brilliant. 03:51 So, Tony, if you can squeeze in here, this lime juice, 03:53 there is no pips, 03:54 so we don't need to worry about it, 03:56 so just squeeze in as much as you can 03:57 with all your strength that you can muscle. 03:59 So see if you can get that in there. 04:02 And we're gonna add some honey. 04:05 They're probably ready I think. 04:06 Let's have a little... 04:07 Probably a little bit more, like a little bit soft, 04:09 so another probably couple 30 seconds 04:11 probably would be enough. 04:12 We're gonna add some honey. 04:15 There's nothing left in that one. 04:16 Oh, I got a new one over here. 04:18 This is gonna work better. 04:19 Here we go. 04:22 I think it's got the safety seal on. 04:23 Look at that. 04:25 There we go. 04:28 So I'll put about a tablespoon in there. 04:31 Lily, can you get me 04:32 half a teaspoon of salt, please? 04:33 Yep. In there as well. So keep squeezing the limes in. 04:37 Where is the salt? 04:38 The salt is in that little brown thing next to you. 04:41 Great. How's it going? Oh, lovely, look at that. 04:42 So get those out. 04:43 And if you can do another batch, 04:45 gonna be wonderful. 04:46 Should I put it into the dressing? 04:47 That's right, put it straight in. 04:49 Okay. 04:51 And we're just gonna give it a good stir up as well. 04:54 So keep squeezing. 04:55 So, Lily, if you can come and stir this... 04:57 Okay. 04:58 'Cause Tony is putting that lime juice, 04:59 so just give that a really, really good stir. 05:01 Whoop! 05:02 I'll get another one. There's another one. 05:04 Please put that in the rubbish. 05:05 Is it all in there? I'll grab another one. 05:07 I think we'll put three limes. 05:08 It looks pretty disgusting right now. 05:11 Disgusting, are you calling my food disgusting? 05:15 You guys squeeze on those as well. 05:16 It does look disgusting. 05:18 But I want you to keep stirring faster, 05:19 keep stirring faster, 05:21 and we're gonna add some water to that as well. 05:23 And this will make a really just a nice creamy dressing 05:25 with all these Thai flavors. 05:27 Look at that. 05:28 Keep stirring, keep stirring, keep stirring faster, faster. 05:30 And this will eventually go 05:31 from kind of that bloody kind of look, 05:33 it will become like a really nice smooth creamy dressing, 05:36 so keep stirring. Oops! 05:37 Keep most of it in the bowl if you can. 05:39 Oh, no! 05:43 Look at that. 05:47 So I'm gonna put the zucchini in the bowl here. 05:52 This is our salad. 05:53 We're just gonna mix it up in this bowl here. 05:56 I might as well have to give this a wash. 05:57 We need to use this container again shortly. 06:00 Okay. Give that a quick clean. 06:03 We're now gonna make some these lovely roasted cranberry, 06:07 roasted cashew and cranberry bites. 06:09 And this kind like a bliss ball 06:10 except we're gonna do a different shape. 06:12 So I'm gonna go, gonna put in, I'm gonna put in... 06:14 Get rid of that water out of that cup. 06:16 So, Tony, if you can put in a cup of almonds. 06:20 A cup of... 06:22 Sorry, half a cup of almonds, half a cup of cashews, 06:24 and a cup of cranberries, and a cup of dates. 06:28 Remember that. 06:29 So just dip it in if you want, so you kind of... 06:31 This is a half measure so just dip it in like this. 06:33 That's better. Here you go. 06:34 So there's half a cup. 06:35 Put it in there. 06:37 And always put the blade in first, 06:38 which we have a new... There we go. 06:40 So put that in. Got the other attachment there. 06:45 That's better. Yeah, got it. 06:47 This dressing... 06:48 How's that looking now? Is it disgusting anymore? 06:49 No, it looks way better. 06:52 So we're gonna just drizzle it over there. 06:54 So you're gonna... 06:55 Most of it, so leave the end 06:57 for a bit of a garnish on the top. 06:58 So pour all that through. 06:59 I'll just pour it over for you, like that. 07:01 And if you can just get your spoon and just kind of mix it, 07:03 just use your hands and mix it through 07:05 so it's all evenly mixed. 07:06 That looks great. Oh, look at that. 07:08 Looking a little bit burnt there, Lochlyn, 07:09 but not too bad. 07:10 We'll call it char grilled, shall we? 07:12 Yeah. 07:13 You are great fritter flipper there 07:15 or the cake flipper. 07:16 Oh, lovely, get your hands in there, 07:18 nothing like getting your hands dirty 07:20 in doing a salad. 07:22 So what else are we gonna add to this? 07:23 We're gonna add some sun-dried tomatoes, 07:25 and this is a really lovely, lovely flavor to use. 07:27 It's got a bit of oil, so I'm just gonna drain this out. 07:30 And we're just gonna put some sun-dried tomatoes 07:32 in just to give it a bit of extra flavor. 07:33 If you're gonna move out of the way, 07:35 I'll just cut those here. 07:36 You like those? 07:37 They look really, really funny. 07:39 They do look funny. They've just been dried in the sun. 07:42 So basically, we're gonna slice them up. 07:43 And they've got really intense flavor, 07:45 here you go, try one. 07:46 Why is it all juicy? 07:48 Oops! Sorry, like you didn't touch it. 07:50 Try that? 07:52 Here, Lochlyn, try a sun-dried tomato. 07:53 What do you think? 07:55 Just got a bit of oil on them. 07:57 Quite intense flavor, aren't they? 07:59 So we're just gonna add some of those in there. 08:00 So they just are, yeah, very, just very intense 08:02 and very, very kind of salty, 08:03 so they're kind of a quite a nice ingredient to add. 08:06 They kind of look like cranberries. 08:08 They kind of do, don't they? 08:09 So we'll put that in there. 08:11 I'm also gonna add some cilantro. 08:13 So I'm gonna get some of this from the refrigerator. 08:17 Cilantro is a great... 08:18 That one's already been used. 08:21 And we're just gonna slice some of this through as well 08:26 for lovely fresh herbage, look at that. 08:31 So we've got all this stuff in there. Yeah, all set. 08:33 Okay, put the lid on and go to on. 08:35 There you go. 08:36 So this is it. Look at that. 08:39 Spin through. 08:42 Brilliant. 08:43 I'm also gonna chop out some of these little guys here 08:46 just to get some extra kind of a quite finely shredded shape 08:49 with these guys, they're kind of little mini peppers. 08:53 And you basically just cut them 08:55 and make them into lovely little ingredients. 08:59 Kind of looks like Mickey Mouse. 09:02 It does too. 09:04 A little bit of oil there, Lochlyn, 09:05 before you start just so it doesn't stick. 09:09 And just want some different color. 09:10 These aren't hot, these are just like bell peppers, really. 09:14 So you're putting them here, so when you mix, 09:16 just give it a final mix like that. 09:19 There you go. You mix there. 09:21 You kind of wanna let it kind of fall through like that, 09:23 so you can wash your hands now. 09:26 Yep. 09:28 Oh, greasy. 09:29 Exactly, that's cooking for you. 09:31 I'm gonna just sprinkle of Macadamia nuts on the top 09:33 if I can find them. 09:34 Just give it a really lovely, 09:36 really lovely kind of finish to them, like that. 09:39 Wow! 09:40 That's a really, really nice salad. 09:42 We're fast running out of time here. 09:43 So this mixture here is really delicious roasted nut 09:47 and cranberry mix and date. 09:48 So what we're gonna do is 09:50 we're gonna take the blade out of this 09:51 and we're gonna make these into little wee balls. 09:53 So if you guys can give us a hand with these. 09:55 So we're gonna just get... 09:56 If you can grab this bowl there... 09:57 Yeah, sure. 09:59 We're gonna roll them into balls 10:00 and dip them in coconut, 10:01 and they'll become little, little yummy roasted cashew 10:04 and cream balls, and the roasted nuts 10:05 give it an extra lovely flavor. 10:09 So if you guys can just grab some mixture and just copy me 10:13 and just kind of squash it up into a ball, 10:15 probably about that big. 10:17 Just give it a really good squash 10:18 and then try to form it into a ball, 10:20 and then roll it in here, and then put it into the thing. 10:23 See how many you can do each before the show finishes. 10:25 And the race is on. 10:28 So a really nice round ball. 10:30 And you've got to really crumple it really close. 10:33 That's kind of circular. 10:34 See if you can work on the circular thing a little bit. 10:36 Okay. That's looking great. Wow! 10:38 So there we go, the fritters are nearly done, 10:41 and the salad is done, and these will be done, 10:43 and we will finish these in the break. |
Revised 2017-06-21