Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000006A
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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! 00:23 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 00:31 some amazing food, 00:32 ingredients, prep techniques 00:35 that you can use in your very own kitchen 00:37 to make amazing world class food. 00:40 And we're gonna be using lots of whole food, 00:42 healthy, unprocessed ingredients, 00:44 like fruits and vegetables, and things like that 00:46 'cause God wants us to have a health body 00:49 with lots of energy and vitalities 00:50 so we can do amazing things for Him. 00:53 So avoid all that process junk food 00:55 so you can have great energy. 00:57 Now on our program today, 00:58 we have two very special guests, 01:00 we have Loyola and Braden from Tennessee. 01:02 Welcome, guys, to Cook:30 for Kids. 01:04 Thanks for having us. How's it going? 01:06 No worries. Great to have you here. 01:07 So Loyola, how old are you? 01:09 Oh, I'm ten. Ten. 01:10 And you are? 01:12 Eleven. Eleven, great. 01:13 And you guys go to same school? 01:14 Yes. 01:16 Yes, sir. What school is that? 01:17 Madison Campus Elementary. 01:18 Madison Campus Elementary. 01:20 Oh, well, that's fantastic. Well, great to be here. 01:22 And we just wanna find out a bit about these guys 01:25 so you can make them. 01:26 So, Loyola, what would you like to be 01:27 when you grow up, do you know? 01:29 Well, I haven't really decided yet. 01:31 I mean, there's so many things to be 01:33 but I know when I grow up I'll be great. 01:35 Good, good thinking. 01:36 Yeah, exactly, you don't need to know just yet. 01:38 It's good to take some time 01:40 to decide what you really want to do, that's awesome. 01:42 And Braden, do you know? 01:43 I think I know. 01:45 I wanna be a pilot. 01:46 Oh, well. That's fantastic. 01:47 What sort of pilot? What sort of pilots are there? 01:49 There are missionary pilots, 01:52 commercial pilots, private pilots... 01:56 Okay, good. 01:58 Do you know which one or you're gonna wait for later? 02:00 Hopefully, when I get up in the sky I'll know. 02:02 Oh, yep, that's a good plan. 02:03 Excellent, very cool. 02:05 And do you guys have any friends? 02:07 Do you have any, Loyola, do you have any friends 02:08 you wanna say hello to? 02:10 Back at home, who is your best friend? 02:13 Probably my stepsister Ripley. 02:14 You say hello to Ripley. 02:16 Hi, Ripley. 02:17 Hello. 02:19 And do you have any friends, 02:20 specific friends or lots of friends? 02:22 Lots of friends. Okay. 02:23 So let's say hi to your friends 02:25 'cause you have lots and we don't line them all. 02:26 Okay. Hi, all my friends. 02:28 Hello, good to see you. 02:30 Excellent. 02:31 Well, we better get down to some cooking. 02:33 So thanks for coming along and we have a lot of fun today 02:35 and share with you guys some great healthy cooking tips. 02:38 So let's see what is on the menu. 02:42 Today we are having 02:44 Indian lentil and Spanish dal with brown rice and peas. 02:49 And for dessert, we are having pineapple and coconut lassi. 02:55 Okay, let's get cooking. 02:57 So before we start 02:58 it's really important to have a nice clear bench, 03:00 all our dishes are done. 03:01 We've got some pots on the stove 03:03 that we're going to use. 03:04 We've previously boiled the jug, 03:06 so there's boiling water ready to go. 03:08 We've got a chopping board 03:09 and we've got all our ingredients out, 03:11 so we're ready to go. 03:12 A little bit of planning 03:13 that you can spend before the meals to get ready 03:15 can save you minutes and minutes later, 03:17 so planning out and thinking ahead 03:18 is a really important thing that we do in the cafes. 03:21 So it's really good. 03:22 So at first, we're gonna start 03:24 with the things that's gonna take the longest, 03:26 and on that list of things that's gonna take the longest 03:27 is the brown rice. 03:29 Oh, you knew that, did you? 03:30 Oh, excellent, that's great. 03:32 Well, you need to help me here, Braden. 03:33 So what we're gonna do, 03:34 we're just gonna turn the gas on here. 03:37 I'll just turn on here. 03:38 So with rice, what we want to do is put on, 03:41 we're gonna use some mixed rice. 03:43 So if you can measure out 03:44 one cup of mixed rice... One? 03:45 I will just turn the gas off so it doesn't... 03:47 Yeah, one cup of that. 03:48 So there's one cup up to that mark there. 03:50 And if you can go and get the boiling water 03:52 and we'll put in two cups of boiling water. 03:56 And this is a general recipe for rice. 03:59 Pick it up with the handle, 04:01 you're right there and bring it over here. 04:03 Oh, heavy. 04:04 It's very heavy, it is. 04:05 Very heavy. It's like bird seed. 04:07 So with rice, brown rice, you can use a rice cooker, 04:09 but the easiest way 04:10 is just use this recipe one to two. 04:12 So one cup of brown rice to two cups of boiling water 04:15 and it will give you perfect rice every time. 04:18 Okay, pour that in the pot. 04:20 And if you can measure out two cups of boiling water, 04:23 so measure up to there, 04:25 that line there, that's a two cup jug. 04:26 Okay. And put that in. 04:28 You're right. 04:29 Oh, boy. It's probably heavy. 04:31 Do you want a hand there? Oh, I got it. 04:32 Just don't touch the glass because it's the hotbed. 04:35 There we go. Pour it in. 04:37 So if you got, we're really using hot water 04:39 just make sure you get your mom and dad to help you 04:40 if you need to 04:42 'cause it can be very dangerous. 04:43 So there you go, a little bit more. 04:45 Perfect. 04:46 So if you wanna pour that in there, well done. 04:49 There you go. 04:50 And the reason I'm using boiling water 04:52 is it probably takes around about, 04:53 you know, five to ten minutes 04:54 for water to come up to the boil, 04:56 so it's gonna make the cooking process 04:57 much, much quicker. 04:59 Okay, if you want put lid on, Braden. 05:01 So when we're cooking rice, there's two rules. 05:04 Number one is don't stir it, 05:08 you kind of want to stir up but when you cook rice 05:09 a little steam beams appear in the rice, 05:11 they actually cook it. 05:13 So if you stir it, you just stir those steam beams 05:14 that doesn't cook properly. 05:16 And the other thing is you want the lid on 05:17 because you want the moisture to go into the rice 05:20 not kind of float out into the air. 05:22 Yeah. Excellent. 05:23 So that's a good start, 05:24 so that's very quick thing to do there. 05:26 And why do we use brown rice? 05:29 I think I know. Yeah. 05:31 Because it's healthier than plain white rice. 05:33 Exactly. 05:34 So to make white rice I take brown rice 05:36 which is full of fiber and vitamins and nutrients. 05:38 They strip off all those fiber and vitamins and nutrients 05:41 and left with the white rice. 05:42 So basically, brown rice is the whole rice 05:44 with all the good stuff in it. 05:45 So yeah, great answer. 05:47 So when it kind of comes to the boil we'll turn it down, 05:49 so it's just simmering 05:50 and that means when it's just bubbling. 05:52 So we got the first job on, we got the rice done. 05:55 So now we're gonna start the dal. 05:57 Doesn't that sound exciting? Yeah. 05:58 So I'm just gonna chop an onion up here. 06:00 What I've been waiting for? 06:01 What have you been waiting for? What's that? 06:03 The dal. The dal, yes. 06:05 I think you guys, if you like Indian food strictly 06:07 don't you, Braden, yes, that's excellent. 06:09 So I'm just gonna chop this onion up here. 06:11 It's little bit fatty, 06:13 so I'll just rip into it this time 06:14 and then chop it up. 06:15 So just a simple onion 06:17 like that, you can put that in the rubbish bin. 06:19 And we're just gonna chop it up nice and fine like this. 06:22 So you might, if you're happy with knife you can do, 06:25 or you may want to get mom and dad to help you. 06:28 And it's good to just economize on your cutting. 06:31 And when you're chopping, you want to make sure 06:33 you're slicing the blade through the onion like that. 06:36 You don't, you're not pushing down, 06:37 you're pushing through it, so you're not doing that. 06:39 So it's really hard 06:40 but if you slide the knife through, 06:42 it's much easier. 06:46 So we'll just turn this, this guy on here 06:48 and now that one's on and this one here is on now. 06:52 And so if, Braden, you can put that in the pan there. 06:55 And if, Loyola, you can put some olive oil in. 06:58 It's a pretty... Yep, about one tablespoon. 07:01 So just tell you... 07:03 Yep. Yes, measure it out. That would be great. 07:05 Oh. 07:06 Oops. Oops. 07:08 It's great. Oh, use another one, this one. 07:09 Okay. 07:10 Use a... 07:12 just use a couple of those, yep, that's great. 07:13 So if you wanna measure it in there. 07:15 This is a really good way to start a dal 07:17 and we're gonna kind of go with some onions. 07:20 And... It's not opening. 07:22 Oh, there you go. 07:23 Oh, it's got little slippery thing on it. 07:25 There you go. 07:26 Which one of these? Three of those. 07:28 It's a teaspoon, so do it over the, over the... 07:31 over it. 07:32 Lovely. And we put it in it? 07:34 Yep, put it in. 07:35 So it's one teaspoon equals three... 07:37 Is one, three teaspoons is one tablespoon. 07:41 Lovely. 07:42 And Braden is ready with the spoon, 07:44 ready to stir it. 07:45 It's brilliant. 07:47 Okay. 07:48 And if you want to put in... 07:50 Two tablespoons of that. 07:52 Make sure I'll get a tablespoon measure for you. 07:53 You actually might be here all day. 07:55 I think we got one here somewhere. 07:56 So you're gonna put in two tablespoons of ginger as well. 07:59 Yes. 08:00 And while you're doing that, I'll do the garlic, 08:02 put in two cloves of garlic. 08:04 So garlic and onion... Looks like applesauce. 08:07 Does too. 08:09 So garlic, ginger's a really great thing to have in dals. 08:12 I'm gonna put that in. Put it in there? 08:13 Yep, put it in there. 08:15 And get a little, and a heater really make it smell lovely. 08:18 Excellent. 08:20 Now just chop up this bell pepper here, 08:24 which is also called a capsicum, 08:26 and we'll put it in. 08:31 Okay. Well done. 08:34 I'll just cut this up. 08:37 Look at that. 08:39 Do you like bell peppers? 08:41 You like the green ones, that's... 08:45 Okay, throw that in there as well. 08:48 Throw it in the pot. 08:50 Yeah. Okay, wait. 08:51 Smells good. 08:52 Great. 08:56 Looking good, guys. 08:57 Yep, throw it straight in, just throw it in. 08:59 Yeah, just put it in. Drop it in. 09:00 Wow. 09:02 It's looking really good. 09:04 And now we're gonna put some spices in, 09:07 and we want to put a teaspoon... 09:10 What if I want to eat one piece? 09:12 If you want to what? Eat one of those. 09:13 Yep, you could eat. 09:15 And that's a good thing about cooking, 09:16 when you're cooking you can actually eat. 09:18 So let's have a little bit of capsicum if you want. 09:21 Just don't, don't double dip, put it in your mouth and eat it 09:23 'cause it's crunchy. 09:24 Is it nice? 09:26 Yummy, nice and fresh. Favorite food ever. 09:28 Yes, excellent. 09:30 Okay, now we want a teaspoon of each of these. 09:32 So we got some curry powder, 09:33 we got some turmeric and we got some coriander 09:36 and they're really good basis to make a dal, 09:38 so one teaspoon of each of those. 09:40 Keep stirring well. 09:43 Excellent. 09:44 Great stirring skills there. 09:45 Have you noticed this rice? 09:47 What's happening here, it's all bubbling, isn't it? 09:49 Whoa, yeah. 09:50 So we're just gonna tune that down, 09:51 so it's just, just bubbling. 09:53 You keep on a very low sizzling. 09:54 In it? Yep, throw it in. 09:56 So one teaspoon of each of those. 10:01 Wonderful. Did you try it? 10:04 Throw a little bit on my finger. 10:05 Probably it won't taste very nice until it's cooked. 10:09 Brilliant. 10:10 So lovely Indian spices will make this dish taste 10:12 very, very authentic. 10:14 Just tip it out into the spoon. 10:17 Well, up, most of it, none over there. 10:20 Keep tipping. 10:21 Lovely. Doing really well there. 10:25 Do you mind put like tapping it or something. 10:26 Sure. 10:28 Here we go, come on. 10:30 There you go, yep. 10:31 Lovely. 10:32 Put that in. 10:34 And the other one is the curry powder. 10:36 Well, we'll take this off. 10:37 Oh, that might be a little bit easier. 10:39 There you go. It's gonna be good. 10:42 Wonderful. Yeah, I'll eat it. 10:44 So this is a great start to this dal 10:46 as these lovely flavors with the garlic, 10:48 the ginger, the onion 10:52 with the capsicum 10:53 and the spices gives us a really good flavor base. 10:57 Which brings us to a next ingredient 10:58 and dal is basically a lentil dish in India. 11:02 That's what basically people... 11:03 In India people call a dal is a lentil dish. 11:05 Tastes good? 11:07 Good? Smells good. 11:08 Can you smell that? Yeah. 11:09 It smells great, doesn't it. 11:12 So this, you see this red lentils here. 11:15 So these guys here are full of protein 11:18 and they're like really amazing. 11:19 And the best thing about them 11:21 is they only take a round about 10 to 15 minutes to cook. 11:25 So we've only got 30 minutes, they're really, really good. 11:27 And they go nice and creamy 11:28 and they're really great thing to have. 11:30 So if you can... Where do you put them? 11:31 We're gonna put them in there. Okay. 11:32 So if you're wanna measure out, 11:34 I think we want one in... 11:36 How much we want, we can look at the recipe. 11:39 We want, lentils, lentils, 11:41 lentils, one and half cups. 11:43 So if you can use that cup that we had before 11:45 that's gone missing somewhere. 11:46 It ran away. 11:48 It just ran away, 11:49 where does it gone, quick find it. 11:51 Well, here's another one anyway. 11:54 Okay. 11:55 It's the case of a disappearing cup. 11:57 You got it over there. That should be above. 11:59 Exactly. 12:00 Brilliant, so put that in there. 12:02 You want one in it? 12:03 You get one and a half, so that's one. 12:06 So make sure when you're measuring stuff out, 12:07 make sure you go to the rim, so keep going. 12:08 So when you get at there 12:10 that's totally, totally even with the rim. 12:13 It's looking pretty close. 12:14 Yep, wonderful. 12:15 Put it in there? Put it in there. 12:18 One. 12:20 How's the stirring going there, Braden? 12:22 My arms are little tired but... 12:24 Yep, keep stirring. Working. 12:25 And I might just turn down a bit, 12:27 see it's burning a little bit, 12:28 so we just tune it down to low 12:31 so it won't burn. Keep it, keep it... 12:33 It's probably the olive oil. 12:34 And the olive oil helps not stick actually. 12:36 No, it's just burning there. 12:38 But okay, half more cup of lentils. 12:39 So it's one and half cup. So fill it up half way. 12:43 And then after that... 12:46 Oh, I found that missing cup, look at this. 12:47 Wait, full or half? 12:48 Just half a cup. Perfect. Yep, that's enough. 12:50 Put that in as well. 12:53 Lovely. 12:54 And then we're gonna put some water 12:55 and we have four cups of boiling water. 12:57 Case solved. 12:58 So, one, two... 13:00 So again be really careful. 13:01 And when this goes in, 13:03 it will stop it from burning as well. 13:05 So one and... 13:10 is it gonna make it, is it gonna make it? 13:11 Yes. 13:13 How many cups did I say? Four. 13:16 So there's four cups of water, boiling water. 13:19 And again, the boiling water is gonna cook quicker. 13:22 So look at that. 13:23 So as you can see, 13:24 it looks like a bit of a soup at the moment. 13:26 But the more we keep cooking 13:27 this will start to get thicker and thicker and thicker. 13:29 Those lentils will get softer and softer and softer, 13:31 and it'll become a nice kind of soft mushy dal 13:34 which will be great 13:35 and we'll have it on the brown rice. 13:36 The brown rice's gonna make special 13:38 so hold on to later for that. 13:40 So there you go, we've made an excellent start 13:42 on our recipe, haven't we? 13:43 We've done well. 13:45 So the rice and the lentils under... 13:46 The dal underway. 13:48 So, yes, the meal is going on really, really well. |
Revised 2017-07-06