Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000008A
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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. |
Revised 2017-07-14