Cook 30 for Kid's

Indian Dahl

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000004B


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.


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Revised 2017-06-21