Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000016A
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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. 00:26 I'm Chef Jeremy Dixon 00:27 from the Revive Cafes at Auckland, New Zealand. 00:30 And today, I'm gonna share with you some amazing skills 00:33 from my cafes that you can use in your very own kitchen. 00:37 The food we're gonna use is gonna I'm using whole foods, 00:40 whole grains, no processed fruits, 00:43 fresh fruit and vegetables 00:44 so we can have healthy lives and live amazing lives for God. 00:48 It's really great when we're healthy 00:49 and full of energy and vitality. 00:52 Today in the program, 00:53 I have two very special guests with us. 00:55 Welcome to Cook:30 for Kids. 00:57 How's it going? 00:59 Nice to meet you guys. 01:00 We have Lucy, from Arkansas and Jaylee from Iowa. 01:04 Thanks for coming on. Totally. 01:06 So, Jaylee, what do you get up to in Iowa? 01:12 I love reading... 01:13 Yes. And I love horseback riding. 01:15 Reading and horseback racing. 01:16 Do you do them both at the same time? 01:18 No, that would be very dangerous. 01:21 My parents would not approve. 01:24 Excellent. And, Lucy, what you get up to? 01:26 Well, I think I horseback ride a lot. 01:28 Horseback? 01:29 'Cause you live on a farm, don't you? 01:31 Yeah. Very exciting. 01:32 And... 01:35 Good. Cool. Do kid stuff, excellent. 01:37 Sometimes my mom and dad 01:38 catch me down in the horse place 01:40 with my hat next to me and I'm like sitting there 01:43 and reading a book with the horses around me. 01:44 Oh, really? 01:46 Oh, you read books with the horses, it's fantastic. 01:47 Not on them. 01:49 On the horses? No, not on them. 01:50 I said, not on them. Not on them. 01:52 Okay, with the horses. No goodness. 01:55 Cool. Thanks for coming on today. 01:56 We're gonna cook up a storm today in the kitchen. 01:58 Are you ready? 02:00 Yes. Excellent. 02:01 So let's see what is on the menu. 02:04 Mexican stuffed baked sweet potatoes 02:07 with fresh maple salad. 02:09 And for dessert we have berry-berry banana ice cream. 02:18 Okay, let's get cooking. 02:20 You ready? Yes. 02:22 Okay. So what we do first? 02:24 Well, before we start, 02:25 it's really important we kind of prepare. 02:27 One of the key secrets 02:28 to cooking in the kitchen in a restaurant, 02:30 cafe or in a home is preparation. 02:33 You can't just turn up in your kitchen 02:34 and expect things just to happen all of a sudden. 02:36 You know, a little bit of planning goes a long way. 02:39 Things we're having, where you have food out, 02:40 your fridge stocked, nice clear bench, 02:43 all the dishes done, 02:44 so all those kind of things make a big difference 02:46 in kind of getting really straightaway. 02:48 So that's one thing, we've got here, 02:50 we've got a chopping board, got a knife, 02:52 pan ready on the stove, we've got the oven on, 02:55 so we're all kind of set and ready to go. 02:59 So we are doing today 03:00 the baked stuffed sweet potatoes. 03:02 And where I come from New Zealand, 03:04 guess what they call sweet potatoes? 03:07 What? They call them kumara. 03:10 So you think of them, kumara, 03:12 so they call them sweet potatoes 03:13 here so we're doing sweet potatoes. 03:15 So what I did, we basically we pre-baked 03:18 some sweet potatoes and they're in the oven 03:20 and they take about an hour to bake 03:22 so we're not gonna do them in the program 03:23 because they take too long. 03:24 So I'm just gonna get them out of the oven now. 03:27 And this is what we have. 03:28 Here we go. 03:33 So these guys here, look at that. 03:34 Oh, they look delicious. Yeah. 03:36 So they take about an hour in the oven. 03:38 They're probably around about 200 degrees Celsius 03:40 or about 400 Fahrenheit. 03:42 So just put a little light spray of oil over them, 03:44 and as you can see they're nice and soft. 03:47 Look at that. 03:48 You can give them bit of a poke. 03:49 Looks like a skin only. 03:51 Look like skin, skin, skin then, you know what I mean. 03:54 Exactly. 03:55 If you put a knife through as you can see 03:56 the knife goes in really, really easily 03:58 and they're baken. 03:59 It wouldn't in potatoes, if they were uncooked. 04:01 Exactly, so you know, so you just got to get cooking them 04:03 till it goes in really nicely 04:04 and you know they're nice and soft. 04:06 It's like, you can just like make a thing 04:07 and then stick the knife under there 04:09 and you'd be cutting away skin, just skin. 04:11 Exactly. 04:12 So we're just gonna leave those to cool a bit 04:14 'cause we're gonna cut them and we want them to cool, 04:15 so just grab a chopping board here to put them on, 04:17 so we don't burn the bench. 04:19 And we'll just put these guys here 04:21 just to kind of cool down a bit. 04:23 So we need to mix, we're doing mix 04:25 and kind of thing to put on them. 04:26 So we just start chopping some vegetables, 04:28 so just turn on the gas here and get the pan hot. 04:33 So I'll just start cutting first, 04:35 I'll just do the onion just to get us under way. 04:37 So we're gonna keep those aside so we got a nice big red onion. 04:40 So we're just gonna slice it like this. 04:42 We have to use the butcher knife for? 04:45 I'll give you guys a small knife. 04:48 So when you're cooking with sharp knives, 04:49 make sure your parents are around, 04:51 they can be very, very, dangerous. 04:53 So I will just get you start on some of the tricky things here. 04:56 Put that in the bin. Keep a nice clear work space. 04:59 We're just gonna chop this up into and dice it like that. 05:05 And this is the first ingredient. 05:06 So onions are really good for anything, 05:08 they make things really nice and sweet. 05:10 And why we're using a red onion? 05:13 Any ideas? 'Cause it's pretty. 05:15 It's pretty, exactly. 05:16 Cooking is all about making things pretty and colorful. 05:18 And yummy. And it's yummy as well. 05:20 So you can use brown onions but we're gonna keep this nice 05:22 and yummy. 05:24 Lucy, can you put some oil in the pan here, 05:25 there is some oil over there. 05:27 So you can put a, 05:28 that's probably around about a tablespoon of oil in. 05:30 Oop, you're right there. 05:32 I don't know what a tablespoon is but I'll just keep pouring. 05:33 Just keep drizzling and I'll say stop. 05:35 Okay. 05:36 So we start with the onions. 05:38 Get that out there, whoo. It's good, yep, perfect. 05:40 Okay, I got it. 05:41 And if you're gonna grab one of those 05:43 wooden spoons over there 05:44 and you can be the stirring person. 05:47 So I'm just gonna show you how to cut a capsicum, 05:48 so we're gonna use... 05:49 Oh, sorry, bell pepper. 05:51 See where I come from they call them capsicums. 05:52 So we're gonna cut a bell pepper. 05:54 So just take the top off like that. 05:57 Pull out that's inside all the seeds. 05:59 Save the seeds. 06:00 Save the seeds and plant them in the farm if you like. 06:02 And just do it basically, I'll just show you some of it. 06:05 So you just kind of, just kind of push it down 06:07 and just kind of cut some strips like this 06:11 and then the other way. 06:12 You go the other way and then just cut through there 06:13 so you got nice little fine kind of capsicum. 06:16 So you give that a go? Okay. Cool. 06:18 I'll give you a smaller knife, you probably be a bit more 06:20 at home with something about this size, would you? 06:21 Yes. Excellent. That's great. 06:23 So you can start chopping that as well. 06:27 Now we'll start to make Mexican, 06:28 we've got some corn of course, 06:30 so we just got a can of whole kernel corn. 06:33 I'm just gonna drain this in the sink, 06:36 just take lid off a little bit and just pour some of the, 06:38 whoops, some of the corn is coming out as well. 06:40 We don't want water in the meal, 06:42 we just want whole kernel corn. 06:46 How the onion is going there? 06:47 Really good. Can you hear them? 06:50 Yes, I can. 06:51 I really love that sizzling sound 06:53 when you kind of hear the pan sizzling, 06:55 you kind of know things are cooking, don't you? 06:57 Yeah. That's great. 06:59 They didn't make us cry today, did they? 07:01 No. No, not today, yesterday. 07:03 Yesterday they did, 07:05 but sometimes they can make you cry, 07:06 onions, so lots of ventilation is great. 07:09 Ah, yes, look at those beautiful cutting there, 07:11 that's brilliant. 07:12 Cut very carefully. 07:14 You don't have to cut all of that if you want to 07:15 but whatever you want to, that's great. 07:17 And a sharp knife makes you safer than the blunt knife. 07:20 And when you slice in and slice through, 07:22 so don't slice down, slice through. 07:25 Use the blade, yep, keep your things away. 07:27 Something always sprays out. 07:29 Does it? Yeah. 07:30 Really? 07:32 The one thing spread out not more than a... 07:33 Knives work best when you're slicing through things, 07:35 not down. 07:37 It's lot better, it's lot easier and lot safer 07:38 when you slice them through. 07:40 Beautiful, you can try those in the pan with the onion. 07:44 And we use this, the corn later. 07:47 Getting off to a great start. 07:49 So do you grow any crops on your farm, Lucy? 07:52 Oh, not yet, but yes, we have been. 07:55 My mom has a little garden, it's a Hugelkultur 07:58 and if you know what that is. 07:59 No, what's it? 08:01 I can't remember. 08:03 Sounds like a first name though. 08:04 But my dad can tell you very well. 08:05 Oh, great. 08:07 He would love that if you ask him what a Hugelkultur was. 08:09 Ah, okay, great. 08:11 But my mom has a little garden and we grow cucumbers 08:16 and mosquito plants and... 08:18 Really? Mosquito plants? 08:19 Marigolds and... 08:20 It's so great when you have a garden, isn't it? 08:23 Yes, my dad has a garden as well. 08:25 Yes. Yup. 08:27 Oh, well. He's almost a master gardener. 08:29 Oh, really well. 08:30 What are your favorite things you grow in your garden? 08:36 I think either zucchini or squash. 08:37 Yes. Okay, oh, zucchini. Great. Yes. 08:41 We call them courgettes where I come from. 08:42 Oh, really? These things are shiny. 08:45 Try and push it down from there. 08:47 So try and keep it like that, 08:48 I think that'll be easier for you. 08:50 Okay. Jeremy, these things are shiny. 08:52 They're shiny out there, just added oil to that. 08:54 So when things have oil on it, things will cook quicker, 08:56 they wouldn't quite burn 08:58 and it also adds a bit of flavor as well. 08:59 But you don't wanna put too much oil, 09:01 we don't want a deep fry things. 09:02 So generally a couple of teaspoons or a tablespoons, 09:04 you know, all you want so... 09:07 Are we using lemons? 09:09 We're using lemons, do you like eating lemons? 09:11 No. 09:13 I think we're using limes 09:15 later so in some dish some along the line. 09:18 Limes? 09:20 Limes and lemons are a great way to add flavor. 09:22 Limes? Coming on well. 09:23 So we're gonna add some black beans, 09:25 we just make like a little mix here, 09:26 so I got a can of black beans, 09:27 just your common average black beans. 09:30 I can open that. 09:31 Great. There you go. Open it. 09:32 You can open it. 09:34 Yeah, these things can stay there for a while. 09:35 So open at top, soak them a little bit 09:36 and then drain it out. 09:38 You wanna drain all the liquid out. 09:39 Just a little bit. 09:41 Yeah, do you want a hand? It's great. 09:45 So we're making excellent progress 09:47 so I might just start playing with these guys. 09:49 So we're gonna present this 09:51 on a really nice looking dish today. 09:52 Cool. 09:54 So when presentation is everything, 09:55 so a nice dish like this, this is a lovely... 09:57 Don't know where it's from but it's just a dish, 10:01 I'm not sure what country it's from 10:02 but we'll say it's Mexican 10:03 'cause we're doing Mexican food. 10:05 Jeremy, I might need a little help 10:06 you're getting this can open. 10:08 Okay, coming to rescue you. 10:09 There you go. 10:11 There that's all I need then I can dump it out 10:12 and then I can open the rest. 10:14 Good plan. Right. 10:15 So what we're gonna do, we're just gonna basically 10:17 get them and just cut them in half 10:19 just like that. 10:21 This is fine. And look at that. 10:22 Yup. I love that orange. 10:24 You can put that in here as well. 10:28 And then we're just gonna scoop out. 10:29 Jeremy, I dropped a few beans, is that okay? 10:32 It's okay, as long as you don't drop most of them. 10:33 I dropped one, two, three, four... 10:35 And we're not gonna use all of the sweet potato, 10:38 we're just gonna just scoop out a little bit. 10:39 I dropped nine, is that okay? 10:40 And that'll be a great kind of ingredient to use 10:42 for something later. 10:43 So we're gonna put in a... 10:44 We'll find a little jug for it and use it later. 10:49 I dropped 11. 10:50 See if you can scoop some out as well, 10:52 so we're gonna, we wanna keep some there 10:53 'cause we do wanna enjoy it. 10:55 If you wanna scoop out some, 10:56 probably about half of the thing 10:57 out of the other one. 10:59 I'm gonna do another one as well. 11:00 It's hot. It is hot. 11:03 We need to go, go... 11:05 Generally you want to go round like that. 11:06 Where do I put these? 11:08 And then just kind of scoop so you don't kind of try 11:09 and ruin them. 11:10 It should be right though so... 11:12 Where do I put these? 11:13 Throw them into the mix. 11:14 I'm not throwing them in, I'm pouring them in. 11:18 It's probably a wise way to do it. 11:20 Throwing them in will be like throwing the whole can in. 11:22 Exactly. I'm not up to do that. 11:24 So just mix them in gently. 11:25 Ah, that hurts. 11:27 Is that hot, is it? Hot. 11:28 Yes. Dropped it too much in the pan. 11:30 Great. Cool. 11:31 In the Mexican pan. 11:33 Let's get another here, I'll give you a hand. 11:39 Go on and just put it on here 11:40 and this is the presentation dish. 11:42 So not perfect but no one will notice, 11:44 just put it on the edge and no one will notice. 11:45 Look at that. 11:48 So if something goes wrong with cooking 11:50 as it does very often is two things you can do. 11:53 One thing you can change the name of it, 11:55 so if you burn it you call it chargrute, 11:57 if it goes really messy, you call it rustic 12:01 or if it's like that you just kind of hide it 12:02 in the background so... 12:04 Cooking never works out perfectly. 12:05 So try and go not too close to the edge. 12:07 I'll show you my one. 12:08 So try and go like this 12:11 or try to take little scoops out 12:12 that might be help at a time 12:14 and don't go too near to the edge 12:15 so you don't kind of mess the kumara more, 12:19 sweet potato up too much, so try that. 12:22 It's great. 12:25 Looking good. 12:27 I'm gonna use a little broccoli as well. 12:29 Excuse me, I'll just come through here 12:30 and just to give it a little bit of redness. 12:32 So we're just gonna make small florets 12:35 and just add this to this lovely mix 12:36 we're doing over here in the pan with Lucy. 12:40 What song are you singing there? 12:45 Can't remember. I'm in the Lord's army. 12:47 I'm in the Lord's army, excellent. 12:52 Look, we can make this a cooking and a singing show, 12:54 how about that? 12:56 I can sing it for praise time. 12:58 Okay, good thinking. 13:02 Jeremy, is this gonna become shiny too? 13:04 Yes, sure it'll become shiny 13:06 so keep stirring, it's looking good. 13:08 And also you add the corn now as well. 13:10 We wanted to add the onion and the capsicum first 13:12 because they need to be cooked most 13:13 and they need to go soft, whereas the corn, 13:17 and the broccoli, and the beans, 13:19 they just need to be warmed through. 13:21 Now what is that looking? 13:22 Looking nice and colorful, isn't it? 13:24 Very colorful, looks like a rainbow, 13:26 red, orange, yellow, green, purple... 13:32 Perfect. Yeah, just put them there, that's great. 13:34 We'll just do four for now and we can use these ones later 13:37 or put them on the fridge for another meal. 13:39 Pretty much a whole rainbow. 13:40 So we're gonna stir some, and then just gonna make a, 13:41 quickly make a nice little cashew drizzle 13:44 to go over the top. 13:46 Cashew cheese drizzle. 13:47 So just gonna add some cashew nuts. 13:50 Where are the cashew nuts? 13:52 And this is normally you use like, you know, grated cheese, 13:54 but it's healthy, you gonna make like little cashew cheese 13:57 with a cup of cashew nuts. 14:00 If you can grab half a cup of water 14:02 from the tap. 14:04 And two tablespoons of flaked nutritional yeast 14:07 like that. 14:08 Looks like he's dropped. 14:09 Did it? 14:11 You get to eat it afterwards lucky chef. 14:14 Thank you. Half a cup? 14:16 Yup, half a cup of water. Okay. 14:19 And then we'll blend this up and this will be a nice drizzle 14:20 go over the top so it taste nice. 14:22 I'm getting hot. 14:23 It's very hot in the stove, isn't it? 14:24 Yes, this thing, my black shirt absorbs the heat. 14:27 Absorbs the heat. 14:28 Look at that, so doesn't it look nice? 14:30 We're gonna add some salt 14:32 so just add a half a teaspoon of salt. 14:35 Don't let it land on you. 14:37 And keep stirring through. 14:40 Now we're just gonna keep this simple like this 14:42 but if you wanted to and if you like hot food 14:43 you can add some chilies 14:45 or some cayenne pepper or something to it. 14:46 We're gonna keep it simple. Get popping in there. 14:52 Cool, and let's just press the go button. 15:12 And also afterwards we're gonna add some avocados as well. 15:16 So I'm just gonna just dice up an avocado very quickly. 15:20 This meal as you can see 15:22 comes together really, really, quickly. 15:26 Where's Lucy gone? Right here. 15:28 Oh, down here having a drink in a kitchen. 15:31 I hope you're not having a sleep, 15:32 we got cooking to be done. 15:33 Yes, very little time. 15:36 Just put a little bit of a... 15:37 Little bit in there. 15:38 Wonderful, cool. 15:40 Okay, let's go. 15:43 Do it more. 15:45 It's like just a touch. 15:51 This is a little cashew drizzle that we use. 15:53 Okay, it's pretty much done. 15:55 So what we do now is just spoon it in. 16:00 Really. 16:01 Oh, not that spoon... 16:03 Okay. Okay, it's gonna make a big messy everywhere. 16:05 So I'll see if I can do it from here. 16:07 Shall I get this in the sink? 16:08 Yeah, good plan. 16:09 So this lovely little mix we just gonna spoon in. 16:13 So colorful. It's great, isn't it? 16:16 I'll just throw that in. 16:18 Like God's creation. Exactly. 16:20 God has made so many colors, isn't He? 16:21 Yes. 16:22 It's amazing, everything looks so beautiful that He creates. 16:25 I remember when I was younger when we would always, 16:28 when we saw the sunset, and then we're like, 16:31 "Ah, God has the most amazing color set." 16:34 Color crayons. He does. 16:36 And He also created flavors for us too. 16:38 Oh, yes. 16:39 So He created this to flavor our taste buds. 16:41 No, no, He didn't create flavors, 16:43 He created yummy flavors. 16:47 It's great. 16:48 Yes, there you go. How is that looking? 16:50 And amazing chefs. 16:53 And we just gonna throw over some avocado. 16:55 From Revive, what's in the place. 16:59 Cafe in Auckland. 17:00 Yeah, Revive Cafe. 17:01 Some avocado on top 17:03 'cause anything Mexican always goes well with the avocado. 17:04 From two Revived Cafes. 17:06 That's right. Like that. 17:09 And then just drizzle over some of this. 17:15 And when you're drizzling, I will just show you, 17:17 you wanna drizzle on the plate as well 17:19 'cause the plate look should be garnished as well. 17:21 So we just gonna just do this. 17:23 No, not garnished, a wedding gowned. 17:28 So there you go, and before we serve 17:29 we'll just put a little bit of cilantro on it 17:31 or something just to give us something. 17:32 Give it some extra green as well. 17:34 But there you go, 17:35 that's is a lovely baked Mexican sweet potato. 17:36 How quick was that? 17:38 Very, very quick. 17:39 Look at that. Thanks guys. 17:41 It's a first part done. 17:44 Keep that on the table if you like. 17:46 Thank you very much. |
Revised 2017-08-28