Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000014A
|
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! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:27 from the Revive Cafés in Auckland, New Zealand. 00:30 And today, I'm gonna share with you 00:31 some great cafe secrets, tips, flavors, 00:35 so you can make world class food 00:37 in your very own home kitchen. 00:41 Cook:30 for Kids meals is all about 00:43 using healthy ingredients, 00:44 so you can grow up big and strong, 00:47 lots of fresh fruit and vegetables, 00:49 flavors, plant-based proteins. 00:52 And the best part is, today I have 00:54 two wonderful people to help me. 00:57 We have Lyla and Braden. Great to see you, guys. 01:01 So where are you from, Lyla? 01:03 I'm from Tennessee. Fantastic. 01:05 And you? I'm also from Tennessee. 01:07 Also from Tennessee? 01:09 Well, what's the chances of that? 01:10 So you're brothers and sisters or? 01:12 No, we're friends at a school, at Madison Campus Elementary. 01:16 Wow, that's great. Well, lovely to meet you guys. 01:17 Thanks for coming today. 01:19 It's going to be fun cooking in the kitchen. 01:21 So, Lyla, tell us a bit about yourself? 01:25 What do you do? You have any hobbies... 01:26 Or sports or things that you do? 01:28 Well, I do like playing with dolls sometimes... 01:31 Yes. And I like to dress up. 01:32 Oh, cool. That sounds pretty exciting. 01:35 And, Braden, do you get up to anything? 01:37 I like to play sports. Yes, which ones? 01:40 I like to run in cross country and play basketball and soccer. 01:45 Well, that sounds like a, cross country, 01:47 you must be a fast runner, are you? 01:50 I suppose cross country is all about 01:51 kind of stamina and distance... 01:52 Endurance. And endurance, exactly. 01:54 Well, it's fantastic. That's great. 01:56 And so, Lyla, what's your favorite food? 01:58 What do you like to eat? 02:01 I probably gonna have to say green peppers. 02:03 I just like the flavor. Oh, that's good. 02:05 Green peppers are great flavorsome thing. 02:07 And, Braden, do you... I like Indian food. 02:10 Indian food. Anything specific in Indian? 02:13 Everything. Okay, great. Well, that's good. 02:15 There's lots of lovely flavors 02:16 and spices in Indian food, isn't there? 02:19 That's brilliant, well, we better get on cooking, 02:20 haven't we? So can you guys, 02:22 you guys know what is on the menu today? 02:25 What is on the menu today is Thai butternut 02:28 and cilantro soup with basil hummus. 02:32 And for dessert we have watermelon pizza. 02:36 It sounds hard to make. 02:38 It's a very yummy, yummy dish 02:39 and you'll see what it is like shortly. 02:42 Okay, let's get cooking. 02:43 Now before we start cooking, 02:44 one thing that's really awesome, 02:46 things that are really important, 02:47 we kind of have to be prepared. 02:49 You can't just jump in the kitchen with no planning 02:51 and expect meals to happen really quickly. 02:53 So we've got a clear counter here. 02:55 We got our ingredients out ready to go. 02:58 We've got a pot on the stove. 03:00 And we've got water boiling in the jug 03:02 so that's ready to go for our soup. 03:04 And great attitude, are you ready? 03:07 Yes. Yeah. 03:08 Excellent. 03:09 Okay, so we're gonna start off making the butternut soup. 03:13 So do you guys like butternut? Yeah. 03:15 That's really cool. So I'll show you how to cut it. 03:17 I'll go cut it here 'cause these knives 03:18 can be pretty dangerous. 03:20 But with the butternut, as you notice 03:22 is actually if you cut it in half, 03:25 one half has the seeds 03:27 and the other half doesn't have seeds. 03:29 So we're going to save time and just use the other half 03:31 that doesn't have the seeds. 03:33 So I just kind of cut off the skin here. 03:37 You can actually cook with the skin on the butternut 03:41 but for a soup you kind of don't want the skin. 03:43 But if you're roasting it, it's actually really yummy. 03:46 So I'll just cut it like that. 03:50 There we go. 03:52 These are nice chunk of butternut, 03:54 actually I forgot, so the first thing's first. 03:55 We need to put the onions on first. 03:58 Okay. So we're gonna put the pot on. 03:59 We'll turn that on. 04:01 So we're gonna put some onions in there. 04:02 So I will just chop some of these 04:04 and show you first. 04:06 So do you guys use onions in your cooking? 04:08 Well, my sister does. 04:10 I'm not that really good at cooking but... 04:12 And what do you like to cook when you do cook? 04:14 I'm a good helper though. Good. That's excellent. 04:15 What do you cook when you do cook? 04:18 Well, I usually help in making noodles like 04:20 just a few days ago, we're at our nanny's 04:22 and I helped her make some ramen. 04:24 Some ramen? Some noodles, that's excellent. 04:26 And I chopped up some cilantro 04:29 and that's, yeah, I chopped off some onions also. 04:32 Oh, great. That's great. That's brilliant. 04:34 So I'll just chop these up 04:36 and put them in the pot like that. 04:39 And, Braden, if you can throw 04:40 a little bit of olive oil in there as well 04:42 that would be great and some garlic. 04:45 So just, if you can do some garlic 04:47 and grab the garlic presser, 04:48 it should be over there somewhere. 04:50 Where? Over here... 04:51 And that little thing, there you go. 04:53 So what you do? 04:54 Put everything in the press, skin and all. 04:57 And then we'll put it into the pot. 04:59 Would you like me to start stirring? 05:00 I'd love you to start stirring. So grab your favorite stirrer. 05:03 Do you smash it? Brilliant. 05:04 Or do I do it in there? Yep, in there, in there. 05:06 So skin it all and just press it into this, 05:08 see if you got enough strength there. 05:10 I might give you a bit of a help. 05:11 I'll try. Yes, give it a squeeze. 05:15 So you can actually put the skin all in all, 05:16 the skin doesn't come out, be in this. 05:17 See if you can both give a go, try it together. 05:20 Get all strength. Man! 05:24 I know it's strong. Okay, I'll give it a go. 05:26 That one's probably a tough one. 05:28 There you go, you look all that garlic coming out there. 05:30 Are you Superman or something? 05:32 Yes, but don't tell anyone. 05:35 It's a secret, not meant to know. 05:38 So what we've got there? 05:39 We got garlic and onion and oil, look smell, 05:42 can you start it smelling? 05:43 Ah, my eyes. 05:47 So is there any garlic floating around, 05:48 I need some garlic. 05:51 No, sorry. Ginger, ginger. Oh. 05:53 Where do we put that? Might be in the fridge. 05:54 If you can head right into the fridge 05:56 for some ginger over there. 05:58 We will put that in as well. It should be in the door there. 06:00 Oh, sorry. I found it. I found it. 06:01 Oh, okay. My mistake. 06:03 So if you wanna squeeze in around about 06:04 two tablespoons of ginger. Okay. 06:08 Now ginger and garlic go really, really well together, 06:12 and onions, they make a really nice flavor base 06:15 for beginning the dish. 06:16 Yep, and ginger is probably the most important ingredient 06:20 to this dish because it really makes it 06:21 have a lovely flavor especially with the butternut. 06:25 Oh, can I get all that? 06:27 Yep, overfill that one so you can kind of get it out. 06:30 Now you can chop up ginger at home if you want 06:32 but these little purees, 06:34 if you are gonna hold it up for the camera. 06:36 Hold that little thing up for the camera, hold it steady. 06:38 These little purees, you can buy them in the supermarket. 06:40 They are actually really, really good to get as well. 06:42 And they're really quick, you don't have 06:44 to chop up ginger and have an amazing flavor. 06:47 Although you know how we put the garlic in, 06:50 you can also buy garlic 06:51 in these kind of tubes at supermarket. 06:53 But the garlic in the tubes tastes horrible. 06:57 So never ever buy the garlic pre-done, 06:58 you must not put it in like that. 07:01 So you can put ginger but not with garlic. 07:04 That just smells amazing, doesn't it? 07:07 So that's a really good base for our meal. 07:08 Makes me wanna cry. 07:11 So I'm just gonna chop up this butternut just to, 07:13 this is a quite a... 07:15 You might want your mom to help you chop 07:16 these type of things. 07:17 So we're just gonna chop up into little cubes here. 07:21 So we're gonna blend this all later, 07:23 so we don't need to be too fussy in our chopping. 07:27 And we'll just slice about that and put it in. 07:35 Here we go. 07:36 So if you wanna fire that 07:38 in the pot all those little cubes. 07:41 All of them? Yep, put them in the pot. 07:42 With my hands? Yep... 07:44 With your hands, of course. 07:45 Yeah, don't be scared to touch the food with your hands. 07:47 You kind of wanna just, lovely. That's great. 07:53 So what's next on the ingredient list? 07:55 We're gonna have some red Thai curry paste. 07:59 And red Thai curry paste is just a blend 08:01 of lots of different spices and things 08:04 and it's just a really quick way 08:06 to be able to get some nice Thai flavors in there. 08:09 So if you can put a teaspoon. 08:13 There's a little teaspoon here. 08:15 All of the Thai curry paste in there. 08:18 Drop it in, that'll be brilliant, wonderful. 08:22 And if you can put a tablespoon of coriander, 08:24 there's this little spice there. 08:28 Tell me which one to grab on? 08:29 Use the big one, the tablespoon. 08:31 Okay. 08:33 And if you want all these recipes, 08:34 they are in the Cook:30 for Kids book. 08:36 So you don't necessarily have to copy down 08:38 all the ingredients. 08:40 I'm gonna chop these carrots up. 08:46 How's that, Braden. Smells good. 08:49 Smelling good. Excellent. We're coming along there. 08:51 Keep stirring. 08:53 So if you want to put the carrots in as well. 08:55 Okay. 08:58 So do you guys like cilantro? Yes. 09:01 Do you like cilantro, Braden? Yep. 09:03 That's good because cilantro 09:04 is one of my most favorite herbs. 09:07 And also it's the herb that really looks beautiful 09:09 on the meal as a garnish and adds great flavor. 09:12 So it's great that you like it. 09:13 But some people just don't seem to like it 09:15 for some reason. What is that? 09:16 Oh, yeah, cilantro. 09:18 So see how it's wrapped in wet paper towel. 09:22 Put in the fridge and it will last for ages 09:24 'cause herbs generally like to dry out. 09:26 So if they're wrapped in a paper towel, 09:28 wet paper towel they last for ages. 09:30 Look I put that about probably three or four days ago 09:32 and it's looking not too bad there now. 09:36 So what I'm gonna do, see these little stalks here. 09:39 So they've got lots of amazing flavor in them 09:42 and these little leafy bits, they are very, very beautiful 09:46 and they look pretty nice and fresh. 09:47 So what we're gonna do is 09:49 we're gonna chop this really finely 09:51 and use it in there and cook it. 09:53 And use the toppings for the garnish. 09:56 So we get the flavor from the bottom 09:58 so cut it about half way. 10:00 There's still some leaves here but most are the stalks. 10:02 Cut it really finely 10:05 and put it into this base of the soup 10:08 and that'll just get a really nice flavor as well. 10:10 So if you can put them in the pot. 10:11 Okay. 10:14 Where I come from we call it coriander. 10:15 So coriander and cilantro are the same. 10:17 That's okay. 10:19 We need to get our hands to, get your hands dirty 10:20 in cooking it 'cause it's half the fun. 10:25 So how's that looking? It's beautiful and glamorous. 10:29 Exactly, so when you eat pumpkins soup, 10:31 you have these little bit of wood goes into, 10:32 so we got, what do we got in there? 10:33 Obviously pumpkin, and we got some carrots 10:35 and the carrots adds sweetness. 10:37 We got the onions which has sweetness 10:39 and what else we put in there? 10:41 We put cilantro. Cilantro which is good flavor. 10:43 What else? Garlic. 10:45 Coriander. Coriander powder? 10:47 Yeah. 10:48 And don't forget the Thai curry paste. 10:50 Oh, yeah. 10:51 That makes just a little bit of spiciness. 10:53 Do you guys like hot food at all? 10:54 Yeah. Oh, good. 10:56 So little bit spices is very nice. 10:58 But if you want a bit of spiciness, 11:00 we probably want to put in later, 11:01 so you don't want to put too much in first. 11:04 Because obviously if you put too much in first 11:06 that'd be really hot. Yeah. 11:07 Have you ever ate something really hot? 11:09 Yeah... Burned your mouth up? 11:11 So always in if in doubt, 11:12 just add a little bit to begin with. 11:14 And that way you can always add more later, 11:17 but you can't, it's very difficult to take it out. 11:19 Yeah. 11:20 Now just add some boiling water. 11:22 Just grab this. 11:23 So we want six cups of boiling water. 11:27 So there's basically seven cups in here. 11:29 See how that onion is now nice 11:32 and just all soft and it's kind of clear. 11:34 That means it's ready to go 11:36 'cause you know when you start off with onion, 11:37 it can get that kind of oniony kind of raw taste, 11:39 you don't want that for your meal. 11:41 So it's really important to that, 11:42 so great stirring there. 11:44 So let's just put in six cups of water. 11:52 Oops, it's fine. 11:55 And look, 11:56 and that is how the beginning of a soup is made. 11:59 So you know there's kind of lots of flavor in there. 12:00 If we just started just with pumpkin and water, 12:02 what would it taste like? 12:04 Bland. Pretty bland and pretty boring. 12:07 So all those extra flavors at the beginning 12:09 is worthwhile spending time 12:10 on to make it taste really, really good. 12:15 Okay, that's going well. So just keep stirring there. 12:18 So we probably turn the gas on to high, brilliant. 12:21 And we'll let that sit there until the pumpkin 12:23 and the carrot goes really soft and then we'll come back to it. 12:28 Okay, so what's next? 12:30 So we are now going to make some hummus. 12:35 Have you guys made hummus before? 12:37 Haven't made but eaten. 12:40 Well, I've made it once I think. 12:42 Once? Oh, good. 12:43 And what's a main ingredient to hummus? 12:45 Weed beans. Weed beans? 12:49 I don't know, like the circle beans. 12:51 Circle beans. I don't know. 12:55 Okay, so what we're going to use is garbanzo beans. 12:58 Oh, yeah. 12:59 Well, they sometimes call them chick peas. 13:01 Oh, yeah. 13:02 Well, so garbanzo beans, chick peas, same thing. 13:04 We got a can of them, 13:06 you can't cook them out yourself 13:07 but it's really easy when you got a can. 13:09 So if I can get you to open that 13:12 and drain the water out in the sink. 13:14 I'll do it. 13:16 Do I need to put the lid on the... 13:18 Yes, put the lid on, good thinking. 13:20 So basically you put there in like that. 13:22 Oh... Oops. 13:24 And then just turn it around. 13:25 See if you can work that out. Brilliant. 13:28 Looking good. 13:30 So it's the first ingredient for hummus. 13:33 Oh, this was easy. Excellent. 13:36 Brilliant. Yeah, perfect. Has it gotten through? 13:37 Yep, oh, no, bit more, bit more, 13:38 you need to get about three quarters 13:40 of the way around. 13:41 See if you can get the rest opened. 13:44 And the next ingredient is, do you know what tahini is? 13:48 Oh, boy. No. 13:49 I don't. Keep turning... 13:52 That sounds... 13:53 You might have to go back to here. 13:55 Okay, I'll come back to here and help you there. 13:56 So we start again from there. 13:58 Yep, you'll be right to start again from there, 13:59 just hold it nice and tight. 14:02 Well done, brilliant. 14:05 Perfect. Lovely. 14:08 So pull the lid off. 14:10 And if you're going to drain it in the sink, 14:11 so just hold your hand over it and pour it over the sink 14:15 so that the water comes out 14:16 and the chickpeas stay in the can. 14:18 See how many you can keep in there. 14:21 Oh, looks like you're going to keep them all. 14:23 That's fantastic work. 14:25 So tahini is sesame seed paste. 14:30 So basically they are sesame seeds 14:32 and yep, that's part of cooking getting your hands dirty. 14:34 So sesame seeds, when you grind them up 14:36 and looks like this. 14:37 And it looks like, 14:39 well, there's a little bit of oil on the top 14:40 but when we stir it, 14:43 it looks like peanut butter, doesn't it? 14:46 So it's a really nice kind of seedy, 14:48 like a really nice paste. 14:51 And it's just a really nice ingredient 14:52 that kind of gives a lot of nice flavor to the hummus. 14:55 Sorry, fishy? I said gushy. 14:57 Gushy. Yes, it's gushy and squishy. 14:59 So often you need to stir like this. 15:02 So what we're going to do, we're gonna put the ingredients 15:03 in the blender. 15:04 See if you can put the chickpeas in. 15:07 That's great. 15:10 Very cool. 15:11 And if you can put two tablespoons of that 15:13 and you can do that, Braden, that'd be great. 15:18 And if you can put in half a teaspoon of salt, 15:21 that's a half teaspoon measure there, 15:22 so measure that out. 15:25 This much? Little bit less. 15:26 So make sure it's flat when you're measuring out. 15:28 See how that's kind of rounded, yeah, perfect. 15:30 So put that in. 15:32 Lovely, you guys doing well. 15:39 Throw it in there. 15:41 So hummus is a great, what do you use hummus for? 15:44 Hummus is for like naan and bread. 15:47 Yeah, you are right, you can use it 15:49 with naan, bread, and things. 15:50 Hummus comes from Middle East. 15:52 But it's great for dipping in or and the best thing 15:54 what we gonna use it for today 15:55 is we're gonna use it on top of the soup. 15:57 You can mix it on top 15:58 of the soup to make some garnish. 15:59 Yeah, I've seen some stuff like that. 16:01 Exactly, so that's really good. 16:02 So just take some of this garlic 16:03 and we want two cloves of garlic. 16:05 So I'll just squash this and see if you guys 16:06 can get the rest of the skin off. 16:08 I'll just get it started for you. 16:10 So if you're going to put two cloves of garlic in. 16:12 Be careful. 16:13 See if you can get garlic unwrap. 16:14 Let's see. 16:16 Unwrapping garlic can be difficult. 16:18 Try and do that over here if you can 16:19 so the kids at home can see. 16:21 So do it over the board, here you go. 16:25 I'm going to use a quarter of a cup of water, 16:28 so I'll put that in, and some lemon juice. 16:36 Do I put the skin? Don't put the skin in. 16:39 So do I just put in like this? 16:40 Yes, just put the whole garlic in like that, 16:41 the blender will blend it up. 16:44 That's great. 16:45 And we're gonna squeeze these lemons in. 16:47 See if you can squeeze it. 16:49 What you do with the lemon, 16:50 you can use a lemon squeezer but it's quicker 16:52 if you just get the lemon and squeeze them. 16:54 But see those seeds there, do we want those in there? 16:56 Yeah. No. 16:57 And they're quite a bitter taste, if one goes in it, 16:58 it's probably not the end of the road. 17:00 But basically what you do is you want 17:01 to squeeze it into your hand. 17:03 So basically, the seeds get caught in your hand 17:05 and the rest of the lemon juice goes in. 17:08 So see if you can do that. Grab half a lemon each. 17:12 And see if you can have some there... 17:14 Okay. Let me get off the cilantro off. 17:18 Give it a squeeze. Oh, it's coming out. 17:21 These are actually very hard lemons... 17:23 I'll squeeze it if you like and you hold your hand there. 17:28 Open your fingers just a little bit 17:32 and it should leak out. 17:34 So here we go and see if you can give it a go. 17:36 Lyla? Oh, my God, it's so hard. 17:39 Yeah, normally lemons are little bit softer, 17:40 so it's a little bit easier. But are you getting some out? 17:43 Would you like me to stir the soup? 17:45 Just have a look at it. 17:46 Give it a quick stir that would be great. 17:47 Keep away, when you open the pot that the steam 17:49 doesn't burn you. 17:51 There you go. 17:52 So when you open the pot, I'll show you, 17:53 I put the lid back on. 17:55 One thing to do at home, as we gonna start lift up 17:57 like that away from you. 17:58 So any steam that comes out 18:00 is not going to burn you in the face 18:01 'cause when you open like this 18:02 it can come at you and burn you. 18:04 So always open a pot away and then put the pot off. 18:06 So give it a bit of a stir. 18:08 Now it's not sticking so that should be fine. 18:10 So we can put it back on. 18:14 Oops, don't touch. Wash your hands. 18:16 You've licked your fingers. 18:18 So I want you to wash your hands quickly. 18:19 You don't wanna spread too many germs. 18:21 Okay, so we got everything in the hummus. 18:23 All we need now is some basil. 18:26 So we're just going to throw a bunch of basil in. 18:29 It doesn't, smell this, guys. 18:31 How does that smell? Good. 18:32 Minty. So let's put that in as well. 18:35 Here we go. So all of this in? 18:38 Just all of it in blender like that 18:40 and so we're going to make basil hummus. 18:43 And I think that's all our ingredients. 18:44 So what we need to do now is put it on here. 18:46 And for Lyla, you want to press the go button 18:48 and we'll blend it. 18:50 So hit the high button. Ready, go. 18:53 Blending away there. Whoa! Look at that. 18:58 In a couple of seconds we had made hummus. 19:06 Awesome. You can push stop now. 19:08 Push Stop. 19:10 Very cool. Look at that. 19:12 Look at that beautiful hummus here 19:13 that we're going to have for our soup. 19:14 Isn't that great? Yeah. |
Revised 2017-08-03