Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000005B
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00:01 If you've just joined us on Cook:30 for Kids,
00:02 we're cooking up some amazing dishes in the kitchen 00:05 and that smells awesome. 00:08 Can't wait to try it. So what's on the menu today? 00:12 We have macaroni vegetable bake with cheesy cashew sauce. 00:17 And a creamy chia seed pudding. 00:19 And we have with us Kaitlyn and Zander, 00:22 all the way from Tennessee. 00:25 Okay, where we're up to? 00:27 We've got this beautiful cashew sauce here 00:29 that looks already runny. 00:31 So I want you to pour that into the dish, Kaitlyn. 00:34 To here? And we're gonna pour this in. 00:35 No, into the pan. 00:37 And what happens when this arrowroot 00:38 and this mixture gets hot, it goes really thick. 00:41 Pour faster, pour faster. 00:42 Okay, keep stirring, Zander. So Zander is gonna stir it. 00:46 Keep stirring, stir harder, stir, stir, stir, stir. 00:48 Get in there with that thing. 00:50 Great, you can put the jug away now. 00:51 So when you're stirring, 00:53 get going really hard right to the edges. 00:55 And as you can see, so do that like that. 00:57 And as you can see, this is thickening up 00:58 really, really well. 01:00 And while you're doing that, 01:01 we got this macaroni, the pasta. 01:03 I'm gonna drain it in this drainer here, 01:05 the strainer like this. 01:08 And then, we're going to put it in, 01:11 and then within a few seconds 01:13 we have our macaroni vegetable bake. 01:18 You need to give a really, really good shake 01:20 because you don't want too much loose water in there, 01:23 and 'cause these pasta things are kind of wholly, 01:26 they end up with water, so it's really important 01:27 that we get as much water out as possible. 01:31 And then we're gonna simply pour it into there 01:34 and you're gonna mix it around. 01:35 I should probably use all of that, 01:37 so put that in there like that and keep mixing, 01:39 keep stirring, stirring, stirring, stirring. 01:41 Sometimes you might want to add 01:42 a little bit more water. 01:44 Can I stir? 01:46 So we're just gonna add little bit of water, 01:48 so we can just keep it nice and thick, 01:50 so you want it thick but not too gluggy. 01:52 So stir hard, stir hard. 01:55 Can I give it a go there, putting the gas off over here. 01:59 Lovely, look at that. 02:01 Isn't that looking nice and creamy? 02:02 I will just give little bit of a stir here. 02:04 When you stir, you kind of wanna just get underneath 02:05 and lift it up like that. 02:09 Stirring is a very important part of cooking. 02:12 Does that look yummy? 02:14 Yeah. Yes. 02:15 Just look at it and can you smell it? 02:16 Can you smell that mustardy kind of, 02:18 turmericy kind of a smell? 02:19 This smells really nice. Yeah. 02:22 Exactly, so what we're gonna do now is put it on the... 02:26 Get this dish here and we're gonna put it on this. 02:29 So I might do, this thing is little bit hot. 02:31 I'd hate if you guys get burnt. 02:32 You might wanna get numb to this 02:34 and we're just gonna spoon it out like this. 02:37 And there you have 02:39 kind of a base for the pasta bake. 02:41 And you can put different vegetables, 02:43 different pasta in it. 02:44 Now this red stuff here, what did I call that before? 02:46 What? 02:48 The red stuff that's in there, what did I call it? 02:49 Capsicum. 02:50 I know, I keep getting that wrong, 02:52 'cause where I come from New Zealand, 02:53 we call it capsicum but you guys call it... 02:54 Bell pepper. Bell pepper, that's right. 02:56 So in different countries, different vegetables 03:00 have different names, like we have 03:01 the egg plant and aubergine, 03:03 courgette and zucchini, coriander and cilantro, 03:05 so yeah, it's really interesting. 03:08 So there we go. 03:09 So what we're gonna add to this now 03:11 is some breadcrumbs. 03:12 So, you see these guys, it's breadcrumbs. 03:15 So you wanna sprinkle that over? 03:17 Just slightly, you wanna hold it really high. 03:20 Yep, go, yep, yep, just go and sprinkle it over, lovely, 03:23 not too much at a time. 03:24 Just some over here as well. 03:28 And the breadcrumbs and try wholemeal breadcrumbs 03:30 if you can, and that would just kind of 03:32 give it a nice taste. 03:34 Then we're just gonna, 03:35 if you wanna grab the oil spray, Zander, Zander. 03:38 And just give little bit of spray over here. 03:40 And this will just help it from burning 03:42 and this just gives a really nice 03:43 kind of crispy coating to it. 03:45 Whoa! 03:46 On the breadcrumbs, 03:48 so just got to hold it back a bit, 03:49 hold it little bit high, lovely, there we go. 03:52 And that will just stop the breadcrumbs from burning. 03:54 So we're just gonna put that in the oven, 03:56 so if you can put that in the oven, 03:57 it's kind of cold up, let me put 03:59 and this thing little warm. 04:00 And we're gonna broil it or grill it 04:02 just for about five minutes, 04:03 just so the top becomes nice and kind of, 04:07 you know, just kind of golden and it kind of goes brown 04:09 and finishes off really, really nicely. 04:13 I think it's time to finish off the chia seeds dessert. 04:15 Do you guys wanna go to fridge and get them out? 04:17 See what's happened? 04:19 But we're also gonna cut up some fruit 04:21 and if you cut fruit up on this board here, 04:23 it's gonna taste like onions. 04:24 So we're gonna flip the board over, 04:26 so we got a fresh side 04:27 and we can have cut our fruit up 04:29 without tasting like onion, just a small little tip. 04:31 Look at that and just not many minutes, 04:33 this has become very, very solid, look at it. 04:38 Look at... Whoa! Whoa! Careful, whoa! 04:40 You're right. You can actually tip it up. 04:43 Look at that, it's very, very stable in here 04:45 which is really good, so put those there. 04:48 I'm gonna just cut up some fruits, 04:51 so if you guys wanna get some blueberries and strawberries. 04:53 So garnishing is really, really important 04:55 with any kind of meal, especially desserts. 04:57 So while these are kind of quite cold as they are, 05:00 we're just gonna need a couple of berries 05:01 and I'm gonna absolutely transform them. 05:04 So here we go. 05:05 So look at that beautiful strawberries. 05:07 So if you wanna throw, put blueberries 05:09 in each one of them, 05:10 so probably about four or five blueberries 05:12 and just drop them on. 05:13 I'm just gonna chop up some strawberries, 05:16 so they look good as well. 05:19 Yep, put it on, it's great. 05:21 So we're just gonna mix some there, 05:23 just put on about probably here five strawberries, 05:25 about just kind of put on these. 05:27 Yup, you can help too, Zander, Zander. 05:30 Zander, sorry. 05:33 And just make it really nice. 05:35 Now as you can see of the size, 05:36 you got a few little spills there, 05:37 but it's not too bad we just call that rustic. 05:39 So if something spill, you call it rustic. 05:41 Now something burns, that's called chargrilled so. 05:44 There you go. 05:45 Does that look really, really yummy? 05:47 Yeah. 05:48 That is gonna be really, really great. 05:50 So yeah, garnishing is really important, 05:51 so make sure you garnish stuff, even some strawberries 05:53 or mint's really nice as well 05:55 or fruit on any kind of dessert can make, 05:58 can transform from something from looking really good 06:00 to really, really awesome. 06:02 Okay, you wanna put those back in the fridge? 06:04 We're finished with those. 06:06 So that's our meal pretty much done. 06:08 All we need to do now 06:10 is pretty much get the macaroni out of the oven. 06:12 There's still got a few more minutes, 06:13 so we're gonna finish that after the break. 06:15 And what I'm gonna do, I'm just gonna chop up 06:16 some cherry tomatoes and I'm gonna put them on top 06:20 and that will absolutely look lovely. 06:22 We'll do that after the break 06:23 and we'll come back and do that then. |
Revised 2017-06-21