Cook 30 for Kid's

Mexican Sweet Potato Quesadilla

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000008A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, 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 the 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,
00:30 I'm gonna share with you some chief quality meals
00:34 that you can cook in your very own home.
00:36 There in my cafes,
00:38 I'm used to working with trained adult people
00:40 making all the food.
00:42 But today,
00:43 I have two very special guests who can help us to cook a meal.
00:46 Welcome to Cook 30 For Kids, guys.
00:48 Thank you. Thank you.
00:50 So firstly, we have Shi. And where are you from?
00:53 I'm from Atlanta, Georgia. Atlanta, Georgia.
00:56 Great to have you here.
00:57 And what sort of hobbies do you have?
00:59 What you get up to in your spare time?
01:02 I like to do knitting and chess.
01:04 Knitting and chess. What a combination of hobbies.
01:07 So do you do both at the same time?
01:09 I tried that, and I can't. My brother beats me a lot.
01:13 Very cool. You know, that's great.
01:15 And so what sort of things do you knit?
01:17 I knit hats, socks,
01:19 and I'm knitting my friends some sneakers,
01:22 they're called converse.
01:23 Sneakers, you actually knit sneakers?
01:25 Yes. Very cool. It's awesome.
01:27 Thank you.
01:28 And welcome along, Jonathan, so where do you come from?
01:30 I'm come from Tustin, Michigan.
01:32 Tustin, Michigan. Fantastic.
01:34 And what do you get up to in your spare time?
01:36 I like to do model trains.
01:39 Model trains. Wow, that's really cool.
01:41 So how are they powered?
01:42 Are they like diesel or electric or...
01:44 They have electricity going through the tracks.
01:49 Yeah.
01:51 And the train runs around,
01:52 and the wheels pick up the electricity,
01:54 it goes to the motor, which powers the train,
01:57 and there's a light on there.
01:58 So it turns the electricity into motion,
02:01 and it can use it for a light.
02:05 Wow, that's fantastic.
02:06 And if you touch the tracks, do you get electrocuted or...
02:08 No, one time,
02:11 I stuck a steel penny between the rails,
02:13 and it was shooting sparks,
02:15 and I was like, "Oh, this is not a good idea."
02:17 Oh, is it?
02:18 Well, lot's of fun with model trains.
02:19 That's great.
02:21 Well, we better get into some cooking.
02:22 So let's see what is on the menu.
02:26 Mexican sweet potato quesadilla with tropical guacamole.
02:32 Yum!
02:33 And for dessert, we have a peanut butter smoothie.
02:36 That sounds very good.
02:45 Okay, let's get cooking.
02:46 So before we start,
02:48 it's really important to have everything prepared.
02:50 One of the biggest rules in kitchens,
02:52 and restaurants, and cafes is prep, preparation.
02:56 You can't just turn up to a kitchen
02:57 and expect everything to work fine.
02:59 So we've got our ingredients out on the counter,
03:01 we've got a pan on the stove,
03:03 we've got all the tools we're gonna need here,
03:05 sharp knife, chopping board, garlic press.
03:07 We've got the oven turned on at 350 Fahrenheit,
03:10 which is about 180 Celsius.
03:12 We've got water boiling in the jug
03:14 just to speed up things later.
03:16 So everything is ready to start.
03:17 Are you ready cook?
03:19 Yes. Yes.
03:20 Alrighty.
03:21 So the first thing that we want to do is,
03:23 when you're planning out, you want to look at the thing
03:24 that's gonna take the longest time.
03:26 You wanna start that first
03:27 because there's nothing worse to getting,
03:28 just before serving you're like,
03:30 "Oh, I need to cook something that's gonna take a long time."
03:31 So the first thing that's going to take the longest
03:32 is gonna be the sweet potato.
03:34 So that's gonna take a while to kind of boil up,
03:36 so we're gonna start doing this.
03:38 So these are lovely orange sweet potatoes.
03:40 They call them kumara in New Zealand
03:42 where I come from.
03:43 So we're just gonna cut them,
03:45 and I'll just show you the easiest way to cut them.
03:46 So basically, cut the ends off,
03:47 you kind of don't want the bit with the bit on the end.
03:50 And we're just gonna cut them into cubes like that.
03:55 And the easiest way when using the knife to slice it,
03:57 something like that,
03:59 and you want to then cube it just like that.
04:01 That's the easiest way to do it.
04:03 Into round and then cubic.
04:07 And then there you go.
04:09 So, Shi, if you can then do these other two as well.
04:13 Okay. You're up with a sharp knife?
04:15 Yes. Cut carefully.
04:17 Brilliant. That's great.
04:19 And I'm gonna put some water in here.
04:20 So if you can get some boiling water there
04:22 from the jug and pour into this pot here.
04:25 That's great. We've boiled it before. Yup.
04:27 So pour into this one.
04:29 And we're just gonna put the gas on.
04:30 Into that one there. Okay.
04:32 That's great. Oop, got the gas on.
04:35 And having boiling water straight away
04:37 is gonna save us probably five minutes
04:39 because if we put cold water in this pot,
04:41 it's probably gonna take around about,
04:42 you know, five minutes to come up temperature,
04:43 so it saves.
04:45 You always wanna look
04:46 for these great time-saving tips.
04:48 Yup, that's perfect. Thank you very much.
04:50 You can put that back on its little cradle there.
04:53 So we're well underway. Nice cutting there.
04:55 Thank you. Looking good.
04:56 So we need to then try and slide the knife.
04:58 Okay.
04:59 So try and...
05:01 Cool.
05:02 So rather than try with knives, I'll show you.
05:03 So with knife, you want to...
05:05 If you push down like this, it's really hard.
05:07 But if you slide,
05:08 you let the knife blade do the work.
05:10 So don't press down,
05:11 you want to be sliding like that.
05:13 Give that a go
05:14 and see if you can try that with these ones here.
05:15 You're doing well so far.
05:17 Thank you. Cool.
05:19 So slide it through. Excellent. Lovely.
05:21 Thank you. And it makes it easier.
05:23 And obviously
05:24 if you're not comfortable with knifes,
05:25 get your parents do it
05:27 because knifes can be very sharp
05:28 and very dangerous.
05:30 That's excellent. Great technique there.
05:31 So we're gonna put those in shortly.
05:33 So we're making a Mexican quesadilla.
05:36 I keep wanting to call it a que-se-dilla
05:37 because that's how it's spelt,
05:39 but quesadilla is the way to say it properly.
05:42 So we're going to clean some rubbish.
05:47 Now we're gonna make up a little nice interesting mix
05:51 to go with it that's really flavorsome.
05:52 So I'm just gonna turn this pan on here,
05:56 and we're going put
05:57 some different flavors in to give it
05:59 a really nice flavor base.
06:02 So there we have it,
06:03 so we'll put these guys here in the boiling water here.
06:07 I'll just do it 'cause you don't wanna get boil...
06:10 Heated there, so basically drop them in.
06:12 And these would take around about probably 10 minutes
06:14 to get boiling, and they'll be nice and soft.
06:19 So the next thing we want to gonna do is do
06:21 this lovely flavorsome base.
06:23 And a really good way to get flavor
06:24 into any dish is using things like onions and garlic.
06:27 So we're gonna start off with some onion and garlic.
06:30 So we'll just chop this...
06:31 Now we're gonna actually slice
06:32 this to give it a bit of texture.
06:34 So I'll just get that out of the way.
06:37 Just basically if you come here,
06:38 just slice it through there like that,
06:40 make it as thin as you can, and again, push it up through.
06:42 So if you can give that a whirl.
06:43 All right. That's great.
06:46 And if I can get you to start,
06:47 get the can opener and undo those.
06:49 Okay. It's great.
06:51 So we've got some corn kernels and some black beans as well.
06:56 Looking really good there. Brilliant. Cool.
07:00 And I'll put little bit of olive
07:01 in here just to, so it can cook nicely.
07:04 And again, when you're putting oil,
07:05 you're not deep frying,
07:07 we're not putting in liters and liters
07:08 or gallons and gallons
07:09 but just a little bit of oil just to get things done.
07:11 Oh, look at that great technique there.
07:13 Thank you.
07:16 Brilliant.
07:19 So do you like cooking in the kitchen, Jonathan?
07:20 Yes.
07:21 What's your favorite thing to cook?
07:23 Couscous. Couscous.
07:24 It's great. And you like cooking?
07:26 Yes.
07:28 And what's your favorite thing to cook?
07:29 I like to cook spaghetti. Spaghetti, why is that?
07:32 Because it has a nice texture. Yes.
07:36 And the sauce is very good. Oh, brilliant. That's great.
07:40 So if you'll now put the onion on to the pan there.
07:43 And we'll get that underway.
07:44 It might splatter,
07:45 so just bring your hands away quickly.
07:47 Look at that.
07:49 I love that sizzle when it goes into the pan.
07:50 Me too.
07:51 If you can take those over to the sink and drain them,
07:53 so just put your fingers over the top.
07:55 Okay.
07:56 So the water comes out
07:57 but the corn doesn't, hopefully.
08:00 And what we'll do is we'll throw a red pepper
08:02 in as well, so again, some of this,
08:04 chop the end off, pull out the seeds.
08:07 And we're just gonna do strips.
08:09 So again, just basically come through from here
08:10 and just slide the knife through like that.
08:13 Okay. Cool.
08:14 It's great. Keep your finger well away.
08:18 I'll give this a bit of a stir.
08:22 How are they coming up? Yup. Do the beans as well.
08:24 Okay.
08:26 So we wanna remove all the moisture
08:27 from the can as well.
08:29 So as you can see, we're kind of piecing here
08:30 lots of different things.
08:32 And this is called multitasking.
08:34 So in the kitchen, you kind of wanna think ahead
08:35 what's gonna come up next, what can we do now,
08:38 and if there's multiple people in the kitchen,
08:39 you can be doing different things,
08:41 and that makes the preparation much, much quicker.
08:46 Excellent.
08:49 Let's tidy up here.
08:52 Now what's coming up next? So add some garlic.
08:56 We better use some garlic here.
08:57 So, Jonathan, if you can...
08:59 Oh, yeah. That's great.
09:00 If you can put the garlic...
09:02 Just rinse your hands in the sink
09:04 and I'll let you to put the garlic in.
09:07 And if you want to put that in the pan.
09:12 So as you can see,
09:13 this is really easy type of cooking,
09:15 it's just chopping and putting things in pans.
09:17 So don't be scared to try cooking at home.
09:19 The first time you ever do something,
09:21 it can take a little bit longer and be scary.
09:22 But once you've done it once or twice,
09:24 it becomes second nature.
09:25 So give these things a go
09:27 if you haven't got much cooking experience.
09:31 Jonathan, if you can squeeze the garlic,
09:32 so put the garlic in the garlic press.
09:34 And if you can come over here and squeeze it into the pan.
09:37 And garlic gives a really nice flavor.
09:40 Wonderful. Look at that.
09:41 So we put that in a skin and all,
09:43 I'll just scrape that off the bottom.
09:47 Wonderful.
09:49 So it'll take probably around about five or six minutes
09:52 just to soften up.
09:53 We don't want to turn it into some kind of mash
09:55 but just enough to get cooked.
09:57 And you want to lose kind of that raw onion kind of flavor,
09:59 and it will become nice and sweet.
10:01 Do I...
10:03 Just leave in the sink. We'll clean it up later.
10:06 It's great. So we're well underway.
10:09 Now what's the next ingredient?
10:12 Oh, we're gonna make a guacamole.
10:13 So do you guys like avocados?
10:14 Yes. Yes.
10:16 Who does not like guacamole and avocados?
10:18 They're the most awesome vegetable,
10:19 even though they're a fruit, but they're great.
10:21 So let us make guacamole.
10:23 And the one today is actually a very different guacamole.
10:26 It's gonna be a tropical guacamole.
10:28 Ooh!
10:30 So let's get a bowl. So let's mix in here.
10:33 I'll give you guys an avocado each.
10:35 So if you can...
10:36 I'll just show how to do it.
10:37 So to open an avocado,
10:39 you wanna cut around like this
10:42 and basically open it up.
10:44 And to get the stone out,
10:46 you need to put the knife in there.
10:47 One time I cut the stone, and like I cut my finger.
10:49 So you wanna basically leave it there,
10:50 get your hands well away, put it in like that,
10:53 and then twist it off like that.
10:55 So I'll give an avocado each.
10:58 And then pull the stone off.
11:00 See if you guys have a race,
11:02 see if you guys can get the avocado out first.
11:03 Okay?
11:05 So I'll give you two halves
11:07 and see who can get the avocado in there first.
11:11 Are you ready?
11:12 On you marks, get set, go.
11:15 You just pull out with your fingers,
11:16 just get it out, take the skin off.
11:18 Yes, they're off and racing.
11:19 And Jonathan has made a good start,
11:20 he's peeled it off,
11:22 he's going great technique here.
11:23 And Shi is going really well,
11:24 look at that, she is getting it.
11:26 Get your fingers dirty, push through there.
11:28 Avocado peeling is great.
11:31 And look at that. And Jonathan has won.
11:34 And Shi is closely behind.
11:36 I surprised you guys with that,
11:37 didn't have any time to practice.
11:39 We'll just pull out the little stalk there.
11:40 Very good. That's excellent.
11:42 So, Jonathan, if you can get the fork
11:44 and just push that down.
11:46 And, Shi, if you can actually keep stirring
11:48 that pan over there, that will be wonderful.
11:50 Brilliant.
11:52 So basically there's two avocados
11:53 and just push down and mash all that avocado.
11:57 I'll just get rid of this, be a nice clear counter.
12:02 And the ingredient we're gonna use
12:04 to make it tropical
12:06 is some crushed pineapple.
12:08 Oh! How simple is that.
12:10 Now if you've got fresh pineapple,
12:11 that's great as well.
12:12 But crushed pineapple
12:14 is a great thing to have in your pantry
12:15 to bring out any time you want.
12:17 And when you do buy pineapple in a can,
12:19 make sure you buy the ones that are in pineapple juice.
12:23 You get some that are in a sugary syrup,
12:24 so we don't wanna add more artificial sugar.
12:27 Pineapple is sweet anyway.
12:28 So make sure get the stuff in pineapple juice.
12:31 So I'm just gonna open this lid here
12:34 and I'm just gonna drain it out.
12:36 So we get some of the liquid out.
12:42 So it will be kind of watery, get some of the liquid out.
12:45 And we're gonna spoon it in.
12:47 So we have two avocados,
12:48 I'm gonna use around about
12:50 probably four tablespoons of pineapple.
12:53 We're not gonna use all of this.
12:54 We don't want it to become a pineapple dish
12:57 but just enough pineapple,
12:58 just to give that really nice topical
13:01 kind of hum coming through there.
13:04 Oh, lovely squashing there with the avocado.
13:07 Having fun?
13:09 Mm-hm. Yes.
13:10 Getting your fingers dirty
13:11 is a really important part of cooking,
13:13 so make sure you get in there and feel that food.
13:16 Next ingredient
13:17 we're gonna have for the guacamole
13:19 is some little baby tomatoes
13:22 just to add a little bit of color.
13:24 So If I can get you to...
13:26 Shi, if you can just chop those,
13:28 I'll give you a little knife, which might work better.
13:29 If you can just those up.
13:31 I'll show you, tomato chops are basically
13:32 just give them a bit of a slice like that
13:37 and then just kind slice through
13:40 and then just kind of do like that.
13:42 We don't have to be perfect.
13:44 My kind of style of cooking is rustic.
13:46 So if the odd big bit gets in there,
13:48 it's not the...
13:49 it's not bad at all,
13:50 just kind of keeps it real.
13:52 So there you go.
13:53 See if you can do that to those two,
13:55 that would be great.
13:57 Lovely. Give it a bit of stir up there.
14:00 Excellent. Gonna add some salt.
14:03 Just gonna add about quarter of a teaspoon of salt.
14:07 You can add more to taste.
14:08 You can kind of taste it later, you may need to adjust it.
14:11 And we're gonna add some lemon juice,
14:14 having some acidity makes it really good.
14:17 So we'll just cut the lemon in half.
14:19 So if you can squeeze the lemon in there.
14:22 Yep, just dirty fingers and all,
14:23 just give it a squeeze.
14:25 It's great.
14:27 And that one there hasn't got any pips in there,
14:29 but this one has.
14:31 So when you squeeze this one,
14:32 see if you can squeeze it through your fingers.
14:34 I'll show you.
14:35 So you've got the pips in there.
14:36 When you squeeze it,
14:38 you basically squeeze it like that.
14:41 And also, these are quite hard lemons actually.
14:45 Generally, pips will come out, and your fingers catch them.
14:47 These are pepper slim.
14:49 There's one. There's one there. Oops, dropped it in.
14:51 See if you can find it.
14:54 Do you see it anywhere? It's disappeared.
14:56 Where has it gone?
14:58 Oh, well. Oh, there it is, there it is.
15:00 See if you can grab that one out.
15:02 Nothing worse than having
15:03 some nice guacamole with a pip of lemon in there.
15:06 Excellent.
15:09 Just give this guy a little stir.
15:11 As you can see, it's getting nice and soft now.
15:16 Guacamole is nearly made.
15:17 What else goes in the guacamole?
15:20 We'll put a little bit of garlic in.
15:21 I'll just grab a clove of garlic.
15:23 Where did the garlic press go?
15:27 The garlic press has got black bean juice on it.
15:29 Never mind.
15:32 We'll just put this in here and squeeze it.
15:35 Just a touch of garlic.
15:37 We probably only want half a clove.
15:38 We don't want to an over garlic thing,
15:40 but just a little touch just to do it.
15:44 That's excellent.
15:46 Yup, that's enough lemon juice. That's great.
15:48 So, Shi, if you want to put the tomato
15:50 in the guacamole.
15:53 And give your hands a bit of a wipe down here.
15:57 And if you want to go into the fridge
15:58 and grab the cilantro.
15:59 Okay. That's great.
16:03 You can give that a stir if you like.
16:05 All right.
16:07 The fun part I love about cooking
16:08 is when you get all the ingredients
16:10 in the pot of the bowl
16:11 and when you give it a good stir,
16:12 it just comes together.
16:14 Why is the cilantro wrapped in paper towel?
16:16 Great question.
16:17 So when you get your cilantro, any herb, from the supermarket,
16:20 wrap it in a wet paper towel,
16:21 and it'll keep probably up to a week
16:23 'cause when you put it in the fridge normally,
16:24 it's gonna dry out.
16:26 So wrap it and put it like in a container
16:28 that doesn't have air going around
16:29 and it'll last for ages.
16:31 Oh.
16:32 So we're just gonna use some stalks in here.
16:34 So with the cilantro,
16:35 we're gonna use the leafy parts for the quesadilla,
16:37 and we're gonna use these bits down the end.
16:40 So I'll just chop off some little bits like that,
16:42 and those little bits down the end,
16:44 some people throw away,
16:45 but they are really, really flavorsome.
16:48 So we'll put those in there.
16:50 That is our guacamole ready to go.
16:53 Um, yum.


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Revised 2017-07-14