Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000018A
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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 to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:26 from the Revive Cafes at Auckland, New Zealand. 00:29 And today on this program I'm gonna show you 00:31 how kids can cook restaurant quality meals 00:35 that not only taste good but are healthy too. 00:38 Welcome to the program. 00:40 We have Amarie and Shai from Georgia. 00:43 How is it going? 00:44 Great. Fantastic. 00:45 So gonna ask a few questions so we can get to know these guys. 00:48 So, Amarie, what's your favorite sport? 00:52 Soccer. 00:53 Soccer. Why soccer? 00:56 Because that was the first sport I've ever done. 01:00 And that's really fun. 01:01 It's lots of fun too. 01:02 And what about you, Shai? What's your favorite sport? 01:05 Basketball. Basketball. 01:06 Why do you like basketball? 01:08 Because it's very active. 01:11 And it's the first sport I have ever seen. 01:14 Oh, really. Exactly. 01:15 There you go, the first sport you see is the one you like. 01:17 It's fantastic. 01:19 But welcome to Cook:30 for Kids. 01:20 It's great to have you. 01:21 We're gonna cook up a storm today. 01:23 So what is on the menu? 01:26 Thai green curry stir fry rice with smoked sweet potato fries. 01:31 And seedy cherry smoothie bowl. 01:35 That sound sort of which is I can't wait. 01:45 Fantastic. 01:47 So we're going to start with a clear bench. 01:48 We've got pans on here. 01:50 We've got the oven on. 01:52 We've got vegetables here ready to go, knives, chopping board. 01:55 Preparation is a very essential part of cooking in the kitchen. 01:59 So spending about 5 or 10 minutes 02:01 before you start is really worthwhile. 02:03 So you're ready cook? 02:05 Yes. Yes. 02:06 So we're making a stir fry today. 02:07 And this isn't going to be your ordinary stir fry 02:10 with rice and a couple of vegetables. 02:11 We're going to inject lots and lots of flavors. 02:14 So do you guys like Thai food? 02:15 Yes. Yes. 02:17 So, Thai food from Thailand has lots of beautiful flavors. 02:21 And we're going to inject these in the stir fry. 02:24 So it's going to be like, 02:25 a stir fry you've never had before. 02:28 So, actually before we do a stir fry 02:30 that we're going to do the part of the recipe 02:32 that's gonna take the longest and that is sweet potato fries. 02:36 You like sweet potato fries? Yes. 02:38 And they're so easy to make. 02:39 So I'm going to show you how to do it. 02:40 So we're going to get some sweet potato just like this. 02:43 And I'll show you how to do it, then you can cut for me, Shai. 02:47 So basically just get the sweet potato 02:48 and just chop it into chunks like that, 02:51 probably at one centimeter or half an inch. 02:55 And just go like this so we going to make it easy. 02:59 And all you do then is just get two pieces 03:02 and just make, cut them like this. 03:04 We can do one at a time, might be easier 03:06 and then we're just going to, can you grab some parchment, 03:09 some parchment paper or baking paper. 03:11 And this just helps clean up, 03:13 so if you can extract some of that and put it in that tray. 03:16 And that just helps, yeah, it helps to clean up. 03:20 So what we do is just slice these 03:22 into chip or fry like shapes. 03:26 And these are really, really yummy 03:28 and the good thing is they only take about 15 minutes or so 03:30 to cook in the oven. 03:34 We throw them all 03:36 and we just got to put those other ends away. 03:38 It's great. 03:40 So put it on the tray there. 03:41 All right. 03:43 And I'll get you to chop this other sweet potato here. 03:46 If you can do that same way, 03:47 do you think you can you handle the knife? 03:48 Yes. Excellent. 03:50 And most of the way that Shai brings her fingers back, 03:52 so it avoids the blades being getting near so. 03:55 And when you chop with a knife, 03:57 and again you want to make sure 03:58 you've got and your parents supervising you, 04:00 you want to make sure you're sliding the knife. 04:01 Exactly. Very good. 04:04 This is one of the most difficult things to chop. 04:07 So hold at some, lovely look at that. 04:09 You're going very well. 04:11 We're just going to put this sweet potato fries here 04:13 on to the board. 04:15 You're all right? Yes. 04:16 Going well. 04:17 Let me put my finger, I need to grab that one. 04:19 Cool. 04:21 There's probably enough there actually 04:22 so you can slice those ones up into chip or fry lengths. 04:27 And on top of this we're gonna put some oil, so if I give you, 04:32 it's great, we can use some oil spray. 04:34 So oil spray is a great way to put oil on to things like this 04:36 because you can put 04:38 just a little bit on and put on evenly. 04:40 So the oil that's most important part, 04:41 you don't need much, 04:43 we want it to be nice and even 'cause you missed some stuff. 04:45 So if you can spray that on to the fries over there. 04:49 Right here? Yup. Yup. 04:50 So try and it keep high and keep so you kind of... 04:52 Is it going? Put, yup... 04:54 Lovely, look at that. 04:57 Nice even spray. 04:58 You'll be a great fireman putting out fires 05:00 with that that kind of spray. 05:02 Look at that, oop, you got the bench as well. 05:03 Brilliant. 05:04 There's probably now best of all, 05:06 that's cool, that's brilliant. 05:07 Okay. More chips and... 05:09 Oh, yeah, we just, you can do those ones as well. 05:12 This is last two. 05:13 You know, sweet potatoes 05:15 have a lot of vitamin A, B, C and fiber. 05:18 Oh, wow. 05:19 Look at that, we've got a nutritionist on today. 05:20 That's awesome. 05:22 And this is same with all vegetables, 05:23 especially this vegetable. 05:25 They have a lot of great vitamins and minerals. 05:27 My mom made sweet potato pie, that's really good. 05:30 It's great. 05:32 So I throw those, there's a lot of chips on 05:35 and so we got different kind of, we'd say, 05:38 but that's fine, we needn't to make things out there, 05:39 we just call it rustic. 05:42 So I really want the fries kind of, 05:43 you know, the same shape so they cook evenly 05:45 but, yeah, these are rustic, 05:46 random kind of different sizes is fine. 05:48 So put the last one in. 05:49 I think we miss a little bit here with the oil 05:50 so we'll just get put those ones there. 05:53 Now, this is a most amazing spice, this here. 05:56 Smoked paprika. 05:57 Yes, smoked paprika. 05:59 And have a little smell of it. 06:02 It has a smoky flavor. It has. 06:04 And it's a really great flavor to use on this kind of things. 06:07 So have it in you pantry, 06:08 it's a lovely spice smoked paprika. 06:11 We just gonna just drizzle over like this. 06:13 I use a lot of smoked paprika for my recipe. 06:15 Oh, that's cool. Yes, that's so nice. 06:18 There we go. 06:20 Just like that, probably about two or three tablespoons 06:22 and we're just gonna bang in the oven 06:24 and get it under way. 06:25 So it is cooking first thing, job is done. 06:28 So now we need to start on the stir fry. 06:31 So I'm gonna turn this on and we're gonna turn, 06:35 get these pans cooking. 06:36 So the first thing we're gonna start cooking with is 06:39 and for the protein, 06:40 we're gonna cooking with is actually tempeh. 06:42 Did you guys hear of tempeh before? 06:43 Oh, yes, I love tempeh baking. 06:46 Oh, that's cool. 06:47 People usually like baking, 06:49 but this is basically like similar to, 06:51 it's similar to tofu, it's bit different. 06:53 It's basically cultured whole soy beans. 06:56 So if you look at that, 06:58 it's basically got a really nice kind of little beanie 07:00 kind of a texture shape. 07:02 Oh, wow. 07:03 And it's really cool, it taste really nutty 07:04 and just something different to tofu that you can use, 07:06 has a great plant based protein. 07:08 I'll just unwrap all of this. 07:11 So, Shai, if you can chop this into cubes, 07:14 so just into something that's probably like that 07:17 and then just chop into cubes about that size there, 07:19 about one centimeter or half an inch. 07:21 So you can just chop those up. 07:22 Okay. And we'll put in this pan here. 07:24 Little bit of olive oil, not much at all, 07:27 we're not deep frying, just enough to stop it from burning. 07:31 And that's, we'll get that underway, 07:32 we're gonna cook in a separate pan 07:34 'cause we want to make sure it's seared properly 07:35 and it taste really good. 07:38 Now the second ingredient that we're using is fennel. 07:40 I don't think we've used fennel before 07:42 but this thing here is very nice kind of aniseedy. 07:44 Can you smell it? 07:45 Can you smell the smell, 07:47 it's kind of aniseedy type smell, it's really nice. 07:48 Just like the toothpaste. 07:50 Just like the toothpaste. Exactly. 07:52 Not quite but similar. 07:53 You've got a great sense of smell there. 07:55 So if you're gonna fry that in the pan with the oil, 07:57 one on the left. 07:59 All right. 08:00 Let's get this sharp knife out of the way. 08:01 And I'm just gonna... 08:03 Put it in. It's great. 08:04 And we're gonna just chop this fennel up. 08:06 This is a good alternative to something like onions. 08:08 Oh, there's a... 08:09 So I'm just gonna wash the knife. 08:11 So instead of using onion you're gonna use this. 08:12 And just slice it up, just slice the end off. 08:14 And they're available at most supermarkets. 08:16 And we just slice it into thin slices like that. 08:18 That does look like onion. It does. 08:20 It's kind of more like a celery than an actual onion. 08:23 That's not an onion? 08:24 No, it's fennel. Oh. 08:27 So if you want to fire that in this pot here, 08:31 in this pan here. 08:32 And put some... The orange one? 08:33 Yup, in the orange one and put some oil in as well. 08:36 I'll just give it another shot. 08:40 So again I'm sliding the knife as we go through. 08:44 Now we're gonna reserve 08:45 some of this beautiful folia to the end here. 08:47 And we're gonna use it as a garnish at the end. 08:49 So something fresh 08:50 and it always works really well. 08:51 So we just put that over there and come back to it. 08:53 I see a lot of people use the fennel as a garnish. 08:57 Yes, exactly. 08:59 But now you can use it in your stir fry as well. 09:00 Did you get oil in there as well? 09:02 I should... 09:03 I'll put some oil in. 09:05 Okay. Here we go. 09:07 Oil in there. 09:09 And that's extra virgin olive oil? 09:10 Can I put these in? 09:11 It is extra virgin. You can put that in as well. 09:13 So here we go. 09:16 Wow. 09:19 Okay, so, Amarie, can you be my chief stirrer? 09:21 Come around here. 09:23 So your job now is to stir this. 09:25 So basically give it a bit of a stir and get underneath it 09:28 and keep it moving so it doesn't burn. 09:30 I like the flavors of the fennel 09:32 and the tempeh is really nice. 09:34 Yes. It's good, eh? 09:35 And this one here as well. 09:36 So you're gonna, can you just stir two? 09:38 This is what we call multitasking 09:39 when you're doing more than one thing at once, okay. 09:41 So Amarie, you want to keep stirring it, 09:43 just keep it moving so nothing's gonna burn. 09:45 So try and kind of come under this way as well 09:48 and keep it moving. 09:49 So it's great. 09:51 Okay, you do some chopping for me, Shai. 09:52 Okay. 09:54 So we're gonna start adding some vegetables. 09:55 So we're gonna start with some carrots. 09:57 And this is a good way of doing carrots 10:00 and it's to do julienne carrots 10:02 as you can actually do 10:04 some nice long diagonal slices like that. 10:08 And then basically go through 10:09 and just make matchsticks like that. 10:12 So see if you can do some of those. 10:14 I'll cut the big ones up for you. 10:15 And see if you can make 10:17 some nice matchstick or julienne slices. 10:19 All right. There you go. 10:21 And I'm gonna add some other ingredients. 10:22 Here I want to add some courgettes, some zucchini, 10:24 they call courgettes where I come from. 10:26 We're gonna add some zucchini. 10:28 And we're just gonna do these with this cut here 10:30 which you cut it in half 10:32 and then you just basically do a cross cut. 10:34 So basically just alternating angles like that. 10:38 So stir fry is all about just throwing things into the pan. 10:42 And it's one of the most quickest ways 10:44 to get a meal in a hurry. 10:45 Just start a pan up and just start firing ingredients in it. 10:48 So it's lot of fun. 10:50 Yup, nice, nice skills there. 10:52 And again remember to slide the knife, 10:53 we're not pushing down, we're sliding it, 10:55 that's how it works best. 10:56 Smells delicious. 10:58 Oops, it's burning a little bit there but that's okay. 11:00 Whoa. 11:01 So we're just gonna keep throwing the ingredients in. 11:03 So we'll keep you busy with stirring. 11:05 So how long do the vegetables have to saute? 11:08 Usually about 5 to 10 minutes. 11:10 So you kind of start with the ingredients like, 11:11 for example, fennels takes a little bit longer, 11:13 whereas and carrots do, 11:15 where something like broccoli doesn't take long at all. 11:18 So we just put in, 11:20 so I've got a yellow zucchini here as well or courgettes. 11:23 So I keep calling them with different names. 11:25 Excellent. 11:26 So I put those carrots in with the fennel. 11:28 All right. 11:30 And we'll add some more courgette. 11:31 I probably gonna need half one of this, 11:33 this is quite a big one. 11:34 Oh, bring it in with the carrots. 11:35 Yes, we're getting carrots. 11:37 And what do you know about these vegetables, 11:38 what's different about them? 11:39 There's so much colors. 11:41 There's so much colors. You got it. 11:42 So we want to add lots of different colors. 11:44 So it looks good as well. 11:46 Some broccoli. 11:48 So if you can just chop off some broccoli, 11:49 we just want just a little bit, 11:50 so we want not big floret, just kind of cut through it, 11:54 just anyway you can, 11:55 just to make little kind of pieces 11:57 that are no bigger than that. 11:58 So probably about a cup of that. 11:59 So if you want to attack that broccoli. 12:01 All right. 12:03 We're also add some other things, 12:04 we're gonna add some... 12:06 You all right? Yes. 12:08 We're gonna add some ginger, 12:09 and you get ginger 12:10 in these lovely kind of pre-done ginger things, 12:13 so that it's an excellent ginger. 12:14 It's a rainbow. It is a rainbow. 12:15 So about two tablespoons of ginger. 12:18 We're gonna add some garlic. 12:20 And this is my new garlic crusher. 12:22 Oh. That Miss Brenda bought me. 12:24 This is the most amazing German garlic press in the world. 12:27 I love it. I like, isn't it amazing? 12:28 Miss Brenda gave me this garlic press and it's amazing. 12:32 So we're gonna add some garlic. 12:33 Keep cooking. Always put in some garlic. 12:35 So two big cloves. 12:38 So again with garlic you want to put it in the press 12:41 with the spin and all, 12:42 and give it a good press down. 12:44 I might choose one, 12:45 there's a massive pieces of garlic. 12:48 Here we go, put that in. 12:50 It's a big rainbow. Whoa. 12:51 Look at that, spray in like that. 12:54 Keep stirring, keep stirring. 12:57 How are these guys going? 12:58 Keep a look out. 12:59 Now it's looking good there. 13:01 See that it's turning nice 13:02 and kind of crispy brown there which is great. 13:04 So Amarie, you're doing good job. 13:06 So they're like tofu bites? 13:08 Kind of like tofu bites except different I suppose. 13:10 Okay. 13:11 Okay, we're adding lots of vegetables inside this... 13:14 Now, this is the most ingredient 13:16 is green Thai curry paste. 13:19 And you can buy this curry paste in the supermarket. 13:21 The saute rainbow. 13:22 A red Thai curry paste or a green Thai curry paste. 13:25 Smell that? 13:26 Oh, wow. That's amazing. 13:28 So these have got a great combination of things 13:30 like just lots of Thai wholesome things. 13:33 And they're really, really flavorsome. 13:35 So I'm just gonna get a little bowl, 13:37 I'm gonna put around about tablespoon. 13:40 I know this one here isn't actually particularly hot, 13:44 so I'm gonna add quite a bit more than I normally would. 13:46 Oop, the spoon doesn't fit in. 13:48 I might have to put smaller spoon. 13:51 Here we go. 13:52 So about tablespoon. 13:54 But again add less if you want to, 13:55 or more if you want to have just a little bit of spice. 13:57 Did you put any oil in this pan? 14:00 I did put oil in there but that's been soaked up. 14:02 So we might just turn that down. 14:03 So do I put the broccoli in it? 14:05 Yup, throw the broccoli in. 14:07 And broccoli always looks good 'cause it's nice and green. 14:10 Wow. I love broccoli. 14:12 Actually I might turn that pan down as well. 14:14 This one to low. 14:17 So we're mixing a little bit of water with this. 14:20 If we don't, it's gonna... The broccoli is taking over. 14:21 Just make a little bit of lumps of it. 14:23 So we want to make sure it's evenly distributed. 14:24 So just gonna pour through here. 14:26 Oop. 14:27 You know that smells a bit like cumin. 14:31 Yes, I think there might be 14:32 a little bit of cumin in there as well. 14:35 So that's all the ingredients 14:36 to make the stir fry taste amazing. 14:39 Just have a look, can I have a little stir here. 14:41 That's a big rainbow there. That's right. 14:42 Make sure you get right to the back 14:44 'cause there's little, some bits there 14:45 that haven't moved around. 14:46 Doesn't it look beautiful? 14:48 Yes. 14:50 So it's sizzling away, 14:51 that sound is just really lovely as well. 14:53 Can you smell that Thai curry paste coming through? 14:55 Yes. 14:57 And those fennels got a lovely smell. 14:58 This, you just know this is going to taste amazing, 15:01 don't you with all these flavors? 15:02 Oh, yeah. Wonderful. 15:03 We'll add a little bit of salt. 15:05 So we're gonna add about half a teaspoon of salt. 15:08 Sprinkle through. More to taste. 15:10 And different salt have different saltiness, 15:12 so you kind of may need to adjust a little bit. 15:14 That smells delicious. 15:15 And I think that I'll check my recipe, 15:17 I think that's pretty much most of the things 15:19 we're gonna have at this stage for that. 15:22 We also wanted to add some coconut cream. 15:26 Coconut cream. 15:27 So this will make a really genuine kind of Thai flavor. 15:29 Just mix it through. 15:31 So it's not gonna be like full curry 15:32 but just enough to give it a little bit of light taste 15:34 and mouth feel and give it a nice coconut flavor. 15:37 Oh-oh. Broccoli. 15:38 A lot of times in Thailand the people use the coconut 15:43 and I was wondering why, 15:45 and now I see why, it brings out the flavor. 15:48 The coconut is used for so many things. 15:50 They use the coconut in their meals. 15:52 They can use the water to drink from. 15:54 Look like they're getting nice and crispy. 15:55 They are getting nice and crispy. 15:57 They can use coconut husk to make things as well. 15:59 So the coconut in island nations 16:00 is actually very important kind of thing that they have. 16:04 It's looking great. Is it nice and crispy? 16:06 Looking good, yes, it's beautiful. 16:09 So if you want to open this can here, 16:11 just give a good shake first and then we'll put that in, 16:13 I got a can opener here. 16:16 And I think our stir fry is pretty much underway. 16:18 So let's have a quick clean up while you're doing that. 16:20 It always pays to clean up as you go if you can, 16:23 less clean up at the end. 16:25 And sometimes you have so much fun that you forget to. 16:28 Whoa. Just clear this. 16:34 Everything is sauteing. Can you help me please? 16:35 Oh, sure. 16:37 You are use to using electric can openers. 16:39 Oh, yes. 16:41 So we just putting that down there 16:43 and turn it around like that. 16:44 How's that? 16:45 Professional. Yup. 16:47 I'll just check it's mixed properly. 16:48 Sometimes they kind of separate 16:50 into kind of water and the coconut cream, 16:52 so I'll just give it a mix around there. 16:53 That's looking good. Yes. 16:55 So just give that a little bit longer 16:56 until it's fully through 16:58 and then we'll be ready to pour it in. 17:01 You know, you can use some coconut cream 17:03 to make ice cream. 17:04 That would be really cool. True. It's a great ingredient. |
Revised 2017-09-11