Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000010A
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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! 00:23 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon from the Revive Cafes 00:28 in Auckland, New Zealand. 00:29 And today I'm gonna show you how you can make a delicious, 00:32 healthy, quick meal in your very own home kitchen. 00:37 On Cook:30 for Kids, 00:38 we're using healthy whole grain ingredients. 00:40 God wants to have lots of energy and vitality 00:43 in our lives, so we can do amazing things. 00:45 And make sure you eat healthy and avoid junk food 00:47 and use ingredients like we're gonna be using today. 00:50 We have three very special guests today. 00:52 We have Locklyn and Lilly from Chicago. 00:56 And welcome to Tony from China. 00:58 Great to have you here, guys. 01:00 So to start with, we're gonna ask these guys some questions 01:03 so you can get to know them little better, 01:04 so we'll start with Tony. 01:06 So what is your favorite subject in school? 01:08 Well, so I enjoy, I really enjoy science. 01:12 Science? Yeah. Excellent. It was my favorite. 01:14 It's great and the more we look at science, 01:15 the more we see how amazing God has created us, don't we? 01:18 Yes. Lilly, your favorite subject? 01:20 I personally like art and PE. 01:23 Art and PE, excellent. 01:25 Do you do art and PE at the same time? 01:27 No, different times. Okay, cool. 01:30 And, Locklyn, what's your favorite? 01:32 For some reasons it's math. 01:33 Math. Math is a great subject. I love math, so it's great. 01:37 That's awesome. So what's the square root of 64? 01:39 Eight. Oh, wasn't that quick? 01:42 Oh, oh, it's excellent. 01:44 And he wasn't ever prepared for that either. 01:45 Okay, second question so, Tony, what's your favorite animal? 01:50 I like raccoons. Raccoons, excellent. 01:53 It's cool. And your favorite animal, Lilly? 01:55 A dog. A dog, do you have a dog? 01:57 No, we are about to get one though. 02:00 For sure you're just the wishing one. 02:02 For sure... Oh, really? 02:03 Yeah, for my birthday, 02:05 my parents said, we can get a dog. 02:06 Oh, that's fine. 02:07 And you wanted one for a while, haven't you? 02:09 Mm-hmm. It's great. 02:10 And, Locklyn, what's your favorite animal? 02:11 Probably, a cheetah. 02:13 A cheetah? Yeah. Why is that? 02:14 Because they're so fast. 02:16 Well, they're magnificent animals, that's great. 02:17 All righty, let's get cooking, what is on the menu today? 02:21 Well, it looks like we have mini taco pizzas 02:24 with refried beans, 02:27 lime guacamole and potato roasties. 02:31 And for drink, we have fruit smoothies. 02:34 Oh, sounds really good. 02:36 Okay, let's get cooking. 02:37 Before we do though, one thing is really important 02:39 in restaurant and cafe land, it's something called prep. 02:42 So basically you don't just turn up 02:44 in the restaurant kitchen expecting 02:45 to make a meal in seconds. 02:47 You want to prepare, I'm thinking here, 02:48 the day before even. 02:50 Actually even, for example my first day at my cafe 02:52 is we plan a menu for the next week starting Monday 02:54 so we can order an ingredients, have things prepped 02:57 and get things ready for Monday when we want to cook them so, 02:59 lot of planning is really important 03:01 and same in your home kitchen too. 03:02 So we got a clear work surface, we got a pan here, 03:05 we got some trays out, chopping board, 03:07 sharp knife, ingredients, 03:09 oven's on, great attitude, ready to go? 03:11 Yes! Let's get cooking. 03:13 So first thing we want do 03:15 as we're gonna make some potato roasties. 03:16 Okay. 03:17 So potatoes can take a long time in the oven to cook. 03:19 So we want to do this really quickly so, 03:20 I want two of you working on this. 03:22 Okay. 03:23 So if Lilly and Locklyn, grab you guys a knife each. 03:26 And what we're gonna do is 03:28 we're gonna chop the potatoes into half like this. 03:30 And we want to chop them into little, little pieces 03:33 like that so they're really, really small, see that. 03:35 Yep. So if you want to get going on that, Lilly. 03:37 Okay. 03:38 And when you get the knife, 03:39 makes sure you're sliding the knife through 03:41 like that and that makes it easier to go through as well. 03:43 So we're sliding, we're looking as we're going. 03:45 If you're using sharp knives at home, 03:47 it's a great skill to have and really important 03:49 we have to use sharp knives 03:50 but make sure your parents to help you out 03:52 because they can be very dangerous. 03:53 So when you first start, just do that, 03:55 so there's one there, 03:57 one for Lilly and, Locklyn, if you can do some as well. 04:00 And we get that underway. 04:01 How do you chop so fast? Just experience I think. 04:06 Just got to keep focus on it. 04:07 So these are the little roasties there. 04:09 So the ovens are hot and ready to go 04:10 because now we're gonna take half an hour 04:12 to kind of warm up by itself. 04:13 So having it done beforehand 04:15 will really help us with our meals. 04:17 Looking a little bit different but that's okay. 04:20 Just get small as you possibly can, lovely, 04:22 look at those lovely little things there. 04:25 So we're gonna put some parchment paper down, 04:26 excuse me, Tony. 04:28 So if you can rip off some sheets off this 04:29 and put on those two, on one of the trays. 04:32 By using parchment paper, just makes cleaning up easier, 04:35 less chance for things sticking, 04:37 and so it's really useful. 04:38 Okay. 04:39 So while that's going, I'm gonna get the onion started. 04:42 So we're gonna cook our own refried bean mixture. 04:45 So you can buy this in cans, but it's much nicer 04:48 when you get your own, your own ones. 04:51 Excuse me, I'm gonna take the knife from here. 04:53 It's great. 04:55 Chef Jeremy. Yes. 04:56 I don't think we have enough... 04:58 Oh, that should be enough if you can put over that way, 05:00 they'll be fine like that 05:02 or just, so little more than we need, that would be fine. 05:05 Thanks for asking. 05:06 But, Chef, sorry. Yeah. 05:09 How long have you been cooking? 05:10 I've been cooking for probably around about 05:13 when I started my restaurant about 12 years ago. 05:15 And I spent many time, many, many, many hours 05:18 in the kitchen. 05:19 I don't spend much time in the kitchen now 05:20 but, yes, I've been cooking for probably 12 years 05:22 and just slowly developing all the recipes 05:24 as I've gone along. 05:25 So it's really fun thing involved. 05:28 And the best thing I like about my job is 05:29 I actually cook healthy food, 05:31 so people feel well and have the energy and vitality 05:33 rather than, you know, having getting sick 05:36 with all the junk food that's around. 05:38 So I'm just chopping an onion here really finely. 05:41 Now, I'm just gonna put in this pan here, 05:43 gotta put a bit of olive oil in, 05:44 you keep, keep, you want to put 05:46 a tablespoon of olive in there, honey? 05:48 And we're just gonna get this onion started. 05:52 Perfect. 05:53 So if I need you to get one of those real, 05:55 put a spoon and start cutting that. 05:57 So we're just gonna use one, one massive onion 05:59 so I'm gonna use half a massive one 06:01 or one small red onion so, 06:03 can you get that a bit of a stir? 06:05 Oh, Chef Jeremy. Yes. 06:07 Why is it better to be a vegetarian than to eat meat? 06:09 Awesome question, so vegetarian is a much healthy way to be, 06:13 and if you as I believe if you eat vegetarian food 06:15 and avoid your junk food and meat products that time, 06:18 you probably add 10, 20 years to your life. 06:20 There's also studies around that confirm that. 06:22 So you know, meat can be a variant, 06:25 as a source of disease in your body. 06:27 So eating vegetarian is very healthy, 06:29 healthy way to be so. 06:30 Give it, give it, if you're not vegetarian 06:32 give it a try for couple of months 06:33 and see how much better you feel. 06:36 That's probably the real taste. So Chef Jeremy... 06:37 Yes. 06:38 So I, we're also a vegetarian. Yes. 06:41 So I was wondering some ways to get protein. 06:44 It's a great question, Lilly. 06:46 Protein comes from many, many things. 06:48 We're using here specially these beans for example, 06:50 these beans today have got lot of protein in them. 06:53 You get them from tofu, from nuts, from seeds, 06:55 it's actually very easy to get protein on a vegetarian diet. 06:58 Okay. So that's a great question. 07:00 So just gonna get some garlic into here, 07:02 so you guys can put the potato on top of that, 07:05 that paper there. 07:06 Okay. Chef Jeremy. Yes. 07:07 So what made you interested in cooking? 07:12 I just like food and like health, 07:13 I've enjoyed, enjoyed having healthy food 07:16 and how it felt so much better 07:17 so felt like I'll share with the world. 07:19 So it's good. 07:21 Oh, Tony, can you get this and give this a big squeeze 07:23 and put the garlic in there? 07:25 Sure. How strong are you? 07:27 Point it down, point it down there. 07:29 Get going, get going, get the all in it, 07:31 keep going till we got it. 07:33 Get going, yes, wonderful but good squeeze of the garlic 07:36 we're putting the skin and all that. 07:38 That's great, so stir there around and that's done. 07:39 Well, done. 07:41 Okay, I'll get little bit out there that dropped in there. 07:43 Here we go. 07:44 Nice one, the garlic there. 07:47 So we're just gonna spray, this was some olive oil spray, 07:51 so give it all over on there. 07:52 Okay. 07:54 And this will just help it to roast without... 07:56 I think it's bubbling. 07:58 Is it? 07:59 It's a great meal. Or did I? 08:01 So give that a mix around. 08:03 Oil spray is a great way to put oil on, 08:05 you don't put much oil on but it goes on very evenly. 08:07 Okay. I'm just gonna put some salt on as well. 08:10 So we're gonna put about, probably about half a teaspoon. 08:17 And little bit of turmeric to make it go nice and yellow, 08:19 just to give it a lovely little color. 08:22 And, here we go, the turmeric, you don't need much for that. 08:26 Oh, why did you do this? 08:29 Flick the garlic on there. 08:31 Excellent and just give a little bit of stir around 08:33 like that, give it a bit of mix around. 08:35 So it will take probably around about 20 minutes in the oven 08:38 because they're nice and firm, they should hopefully you know, 08:40 roast nice and quickly. 08:43 Here we go. 08:45 So put those in them and job is done. 08:47 Great. 08:50 Chef Jeremy. Yes. 08:52 What's your favorite kind of food, like Asian, Thai? 08:55 I love Thai Food actually. Actually, I love all foods. 08:57 I love the flavors in Thai food, 08:59 you got all that lemon grass and ginger 09:01 and just wonderful flavors, it's really, really good. 09:04 Cool. Okay, so if you can give a quick wipe there. 09:06 So, Tony, all you need to open these cans here. 09:10 Just give you a can opener. 09:11 So we're basically making our own refried beans today, 09:13 so if you can just, see if you can open those, 09:15 use a can opener for others. 09:17 There we go, give it a good press together. 09:20 Other, other way, turn it the other way. 09:23 Just jumped out, is it. This way? 09:24 Yes, you need to give a good squeeze over it. 09:26 Oh, you know, you're good, you can open the can. 09:28 So basically put it in there, give it a good squeeze, 09:31 hold that tight and then this, excellent, there you go. 09:34 So if you want to empty both of those into that pain 09:37 and drain them out as well, that'd be good. 09:39 Chef Jeremy. Yes. 09:41 So what's your favorite spice? 09:43 My favorite spice, 09:45 me for different reasons, probably clove powder. 09:48 So such a lovely aromatic kind of spice, 09:51 it's cut from cloves, 09:52 you grind it up and you can buy it, 09:54 I think here this one, here somewhere, 09:56 looks like this just clove powder. 09:58 It's got a really, really lovely. 10:00 Smell that. 10:02 Ooh. Ooh. 10:03 Smell it, Tony. 10:05 Wow. 10:06 So clove powder is a really lovely spice. 10:08 Okay. So what are we up to now? 10:10 So we're gonna make some guacamole. 10:13 Ah, yum. Like that? Yes. 10:14 That's pretty cool. 10:16 So we have got some avocados here. 10:18 So, Lilly, if I'll give you just to see if you can crate, 10:23 get the avocado out of this. 10:25 Okay. I'll just get rid of the stone for you. 10:28 There you go, like that. 10:30 I'll just get the stones out and you can get that underway, 10:34 I'll get the bowl for you. Chef Jeremy. 10:35 Yes. Do I need to remove the water in that? 10:37 Yes, yes, drain those inside this, put your hands over it, 10:40 don't cut yourself. 10:42 And, Locklyn, probably I'll help you to do this one here? 10:44 Okay. Let's get the water out. 10:47 Just drain over the sink 10:48 and you just got the beans left. 10:51 Look at that. 10:53 Isn't that wonderful? 10:58 Watch out. 11:00 Oh, yeah, they're sizzling away wonderfully. 11:02 So we want to basically mash all these beans now. 11:05 So while that's cooking, so, Tony, I need you to mash this. 11:08 So basically get this masher here, 11:10 just give them a good mash around. 11:12 We want to make them into refried beans, 11:13 so just keep, just keep mashing there. 11:15 Okay. You have normal fork as well. 11:18 I'm not sure of one you find it easier 11:19 but just kind of use the combination of those 11:22 to mash it, make our own refried beans. 11:25 Look at that. 11:26 So we're cooking and mashing at the same time, 11:28 how is that for saving time? 11:29 Looks great. 11:31 Locklyn, gonna need some limes, 11:32 so we're making a guacamole with some lime juice 11:34 and limes are fantastic, fantastic... 11:37 Sounds delicious. Fruit to have. 11:39 So we just chop them in half 11:41 and if you can drizzle the lime juice into that, 11:45 that poppy that Lilly is putting in the avocado so... 11:48 Okay, Chef, can I put the avocado in here? 11:50 Yeah, put the avocado in there. Okay. 11:52 Okay, another fork as well, just steal it from the table 11:56 and you can start mashing it up together there. 11:59 So that guacamole is just avocado, 12:00 lime juice and little bit of salt. 12:03 So put about quarter of a teaspoon of salt. 12:07 Chef Jeremy. Yup. 12:09 So if we didn't have limes at home, 12:10 could we use lemons instead? 12:12 Lemons would be great as well. 12:13 So lemons and limes are pretty much interchangeable. 12:16 It's just about different flavors 12:17 so whatever you think is the... 12:18 Do you know what they taste like? 12:20 Oh, no. Look one of those. 12:21 Okay. 12:23 Look one of those. I'll try. Yeah. 12:25 What are they like? 12:30 They're really sour by themselves, aren't they? 12:32 Yeah, it is. 12:34 Just go and throw it in the rubbish bean there. 12:35 Can I throw it out? Yeah, yeah, good idea. 12:38 It's brilliant. 12:40 I'm also gonna use some, 12:41 for the base I'll add many of this. 12:43 We're gonna use this wholemeal tortillas 12:46 so I'm just gonna lay them out on this tray, 12:48 we're gonna put in the oven just for a couple of minutes, 12:50 just to basically just warm up. 12:54 So I'm just gonna put little spray of olive oil on it 12:55 so it don't burn. 12:57 So again, we're putting a very little amount of oil 12:59 on when we're using this oil spray, 13:01 so we put that and so it's done, 13:03 ready to go in the oven shortly. 13:04 Chef Jeremy, shall I crush this now? 13:06 Yep, so crush them as hard as you can. 13:08 So that's the next thing 13:10 so give them a push down with that fork. 13:12 Man, you're doing some good crushing here, look at that, 13:14 that's looking fantastic. 13:16 Chef Jeremy. Yep. 13:17 So where, where did your all the recipe ideas come from? 13:22 I'm just making them up pretty much, 13:23 you've just got to often go to the supermarket 13:25 and find the new fresh vegetable or something 13:27 and think what's gonna with this, 13:28 so it's just about mixing 13:30 and adding different flavors so. 13:31 Chef Jeremy, who taught you how to cook? 13:35 All my chefs I've worked with really, 13:37 it's probably the main thing, yeah. 13:38 Now, my mother is really a good cook as well. 13:40 Yeah. 13:41 So great questions, guys, 13:42 so let's have a look at these guacamoles underway, 13:45 that's underway, we need some tomatoes. 13:48 So we'll get some tomatoes from the refrigerator. 13:52 So, Lilly, I want you to cut this up. 13:54 Okay. 13:56 So we've got some, some red tomatoes 14:00 and some yellow tomatoes. 14:01 So if you can just, just chop them up really finely. 14:05 Okay. 14:06 Yep, so just kind of cut like that. 14:08 Care for your fingers, don't want to cut your finger. 14:10 No. 14:12 I'm going to start for you, 14:13 it's probably a, probably use a little knife 14:14 I think it's gonna work better. 14:16 Okay. 14:17 So try this one here 14:18 and try to slice through like that so try, 14:20 again let the knife do the work like that. 14:23 How did you get to become so good at cutting things? 14:27 Practice really, you can learn so any thing, 14:28 so just start with the knife to start slowly 14:31 so you can do those ones. 14:32 You're right there with the knife. Yep. 14:33 Go, just make you slide the knife through it, 14:36 that's brilliant. |
Revised 2017-07-24