Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000009B
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00:01 If you've just joined us on Cook:30 for Kids,
00:02 we're cooking up a storm in the kitchen 00:04 with Toby from Chicago and Anjali from Arkansas. 00:08 Guys, what's on the menu today? 00:09 We're the cooking basil pesto with fusilli pasta mango 00:13 with some Asian sesame greens. 00:15 And for dessert, 00:16 we have the delicious macadamia-peach smoothie. 00:20 This is going to be good. That's good. 00:23 So we've made an excellent start, 00:24 we've done the salad. 00:25 The vegetables nearly done, 00:27 the pasta is probably nearly done, 00:28 we better check on that. 00:29 Let's have a little look. 00:31 So when you want to check how pasta's done, 00:33 there's something what Italians use, 00:34 the word they use called al dente, 00:36 and al dente means firm to the bite. 00:38 Okay. 00:40 So when you bit it, you want it to be firm, 00:43 you can try a little bit of this, it might be hot. 00:46 Okay, we gonna try it. You gonna try that. Okay. 00:48 I hope it doesn't burn your hand. 00:50 Oh. It still slip off, just bite into it. 00:54 And is it firm? 00:55 Yeah. 00:57 It's got, it's firm. 00:59 Does it feel like it was undercooked? 01:01 Yeah, it looked a little bit. Just a little bit. 01:03 Yup, so it's probably just about ready, 01:04 so it's firm to the bite, but it's not crunchy, 01:07 that's the main thing, it doesn't have the crunch, 01:09 it's actually pleasant to eat. 01:10 Also pasta, this will keep cooking 01:12 after we take it out. 01:14 So we want to basically, you kind of want to, 01:15 if anything undercook your pasta just a little bit 01:18 'cause even when we drain, it will keep cooking, 01:19 so we'll actually drain this out. 01:20 Okay. 01:22 We just turn the gas off and, Toby, 01:23 can you grab a tea towel from over there, 01:25 and I'll get you too. 01:28 I'll give you just a drainer, we got a colander here. 01:31 But these colanders are really useful 01:32 to drain things. 01:34 You just have to put it through there. 01:36 That's great. 01:38 I'm draining all the water out and it's ready to go. 01:42 Here we go, look at that. 01:45 So we want this to be a warm, it's kind of like a warm meal. 01:49 So that pasta is there and it's cooked and it's kind of, 01:52 you know, ready to use now, so that job is done. 01:55 And we're gonna, let's put over here out of the way 01:57 and it's really crunch when it's ready. 01:59 So the next job is 02:00 we want to make a little bit of basil pesto. 02:02 You guys like basil pesto? Yeah. 02:04 So we just gonna throw some ingredients in the blender. 02:07 You can probably turn that off, I think it's done there, 02:08 you can see it's nice and squishy. 02:09 Yeah. Which is great. 02:11 So we're just done, turn it off. 02:13 That's great and, Anjali, 02:14 if you can get that big white plates from the table... 02:16 Sure. And put it on the front of the stove there. 02:19 So we're just gonna add some ingredients into here 02:21 to make some basil pesto. 02:22 So what's this? Basil. 02:25 Basil, yup, you guys say basil. Yeah. 02:27 We say basil where I come from. 02:29 So this is just a most amazing fragrant herb. 02:32 So we're just gonna add some basil 02:34 and we're just gonna rip this 02:36 and this is about probably two cups worth. 02:38 I'm going to put it and blend it like that. 02:40 So why do we put this? Right, let's put over here. 02:42 Okay. We gonna throw everything in shortly. 02:45 The basil leaf here. 02:47 So some basil, now what else goes in basil pesto? 02:49 There're some cashew nuts. 02:51 So Toby, you can make about one cup of them. 02:54 See if you can find a measuring cup. 02:57 Oh, I got it, I got it. Here we go, you got it, great. 02:58 Yeah. Measure up one cup of the basil. 03:02 You can measure up two tablespoons of olive oil. 03:05 Okay. Just least amount it should be fine. 03:06 Okay. So if you can just make two tablespoons of that. 03:09 Okay. Put in here? 03:11 Yeah, you put in there. 03:12 It's great. 03:14 So this is one of those kind of recipes 03:15 where we're setting lots of different flavors 03:16 into the blender. 03:19 Is this enough? 03:20 Yup, a bit more I think. Okay. 03:23 So when you buy basil from the supermarket, 03:24 give me full of huge amounts of oil 03:27 and lots of parmesan cheese 03:28 but that's probably about enough. 03:29 I'm going to put in four tablespoons of lemon juice 03:32 and you're big strong lad, 03:33 so I want you to squeeze this through your fingers, 03:35 squeeze these lemons through your fingers, 03:36 so we end up about four tablespoons of lemon juice, 03:38 so just squeeze into there, 03:39 just, yup, squeeze it through your fingers. 03:42 It's just a quick way of doing lemon juice 03:43 which is really good. 03:46 It's great. 03:47 We're going to need a little bit of water. 03:49 So I'll just get some water here. 03:51 And, Anjali, if you can measure in half a teaspoon of salt, 03:54 there's a half teaspoon measure there. 03:56 Okay. 03:57 Going in. 03:59 And I'll just double check my recipe. 04:00 Oh, we need to add a clove of garlic. 04:02 Do we put this in right here? Yup, put it in, just like that. 04:07 And this is the piece so what we're gonna be 04:09 basically using to drizzle on our pasta 04:12 and the vegetables we've just made. 04:13 Where do we put this? 04:15 Just goes over here, just put over here by the blender. 04:17 Okay. 04:18 It's great, thrown up here. 04:20 And basically, that should be enough. 04:22 Okay. 04:24 And then we just put on here and, Toby, 04:25 if you can push the go button, 04:27 and push the high button and we'll blend it. 04:35 I think she goes down a little bit. 04:43 There you go, it's going. 04:45 We'll add a little bit of water. 04:50 How do we go? 04:51 Perfect. 04:57 There we go, look at that, our own basil pesto, 04:59 how does that look? 05:00 That looks good. Good. 05:02 Okay, so we better get this on. 05:03 So if you want to, and Toby, pour the pasta on there, 05:04 on that bowl, on this dish. 05:07 And if you can throw the vegetables on the pasta? 05:09 Sure. 05:10 Oh, cashing out, here we go. 05:14 Cool. 05:16 We bring it over so we can reach. 05:18 Just spread the... 05:21 We're gonna mix around, so it doesn't matter. 05:23 Or just get the pan and kinda tip it on. 05:27 That'd be great. 05:28 Well, Toby, if you can extract that 05:29 from there and put it on there. 05:33 And then we'll give a quick mix around shortly. 05:37 Look at that, so those three ingredients, 05:39 the pasta, the pesto, you know, is gonna taste good 05:42 and those lovely roasted vegetables. 05:45 I'll show you how to mix it. 05:48 So when we mix it, 05:50 yup, that should be enough for now I think. 05:53 So when you kind of stir things, 05:55 you really kinda want to make little lift things 05:56 when they kind of fall. 05:57 You don't want to kind of push it down, 05:59 just kinda give it a bit of mix around like that, 06:00 so that pesto should start to... 06:03 So, Anjali, if you gonna start just mixing that... 06:05 Just use that spoon, just kind of mix it around, 06:06 lift it up 06:08 and it will eventually start coming together. 06:11 Now while you are doing that, Toby gonna make smoothie, 06:13 we're getting short on time now. 06:15 So we got another fresh blender which is great. 06:18 And we gonna add some ingredients into here, 06:19 so if you can get 06:20 some macadamia milk out of the fridge? 06:22 Okay. It's great. 06:23 So this is a macadamia peach smoothie 06:25 and macadamia is a really nice milk, 06:26 and you can make macadamia milk now 06:28 believe it or not, 06:29 so this is a really lovely milk 06:31 and get instead of cashew milk or almond milk. 06:34 So if you can pour in one cup of that. 06:36 Oops, it got water in there. 06:38 Okay. Let's leave that. 06:39 We'll put one cup of macadamia milk. 06:42 We're also going to add some macadamia nuts as well. 06:46 So we got some macadamia nuts. It's a lot of macadamia. 06:50 So it's all that macadamia this. 06:53 And we're going to add in half a packet, 06:56 so probably about half a cup of, 06:58 probably quarter cup of macadamias in there. 07:01 And if you go in the freezer, one on the left, 07:02 there should be some peaches there as well. 07:04 So adding peaches is a really nice smooth ingredient. 07:07 So you get frozen peaches, 07:08 if you can't find frozen peaches, 07:11 then you want to, just you can freeze your own. 07:13 You get some canned peaches or some fresh peaches, 07:14 put them in the freezer. 07:16 But having things frozen gets a really nice texture, 07:18 so the little perforations on the front. 07:21 We pour in like that. 07:25 Is this well mixed or do I mix it more? 07:27 That's perfect, I'll come back to that shortly. 07:29 So if you gonna throw all those in there 07:31 so about two cups in there. 07:33 So, all right, we're just gonna throw the banana, 07:35 which will give it lovely sweetness. 07:38 And I think you might need some macadamia milk, 07:39 you might go two cups of macadamia milk, 07:41 'cause it's probably not going to blend. 07:42 So if you're gonna throw another cup in. 07:43 All right. 07:45 This is gonna be, I love this, 07:46 and now peach has a very subtle flavor 07:48 so we don't add too much, 07:49 things like maple syrup to it 'cause it really overpowers it. 07:52 That looks really good. That looks good. 07:55 And then we'll push the go button and see that go. 08:00 Everything blending nice in there. 08:04 Just add a bit more milk to it and get it going again, 08:06 probably another cup. 08:07 Now I'll come back to this so it's looking good. 08:09 So when you're stirring, it looks really good, 08:10 it's a lovely mix here, it's a lovely blend. 08:13 You want to kind of let it go naturally, 08:14 you want things to kind of have height like that. 08:16 Okay. Here we go. 08:19 And we'll finish later, I'm in the break 08:21 we'll cut chops and tomatoes up as well. 08:23 And drizzle some more basil pesto over, 08:24 add some fresh basil to make it look really beautiful. 08:26 Yup, press the go button. Okay. 08:28 And that smoothie is nearly finished, here we go. 08:31 You probably add a bit more moisture 08:33 and maybe go at top of that. 08:39 Here we go. 08:45 And look at that lovely thick smoothie, 08:47 it's got peaches and macadamias, 08:48 so put in lovely glass and garnish it 08:51 and it's pretty much and we are done. |
Revised 2017-07-14