Cook 30 for Kid's

Tuscan Lentil & Butternut Stew

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000020A


00:01 Whoa-oh-oh-oh, whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh, whoa-oh-oh-oh-oh-oh
00:14 Whoa-oh-oh-oh
00:18 Whoa-oh-oh-oh-oh-oh
00:20 Yay!
00:23 Welcome the Cook:30 for Kids.
00:26 I'm Chef Jeremy Dixon from the Revive Cafes
00:29 in Auckland, New Zealand.
00:30 And today, I'm gonna share with you
00:32 some delicious food that you can cook
00:34 in your very own home kitchen.
00:36 It will be restaurant quality, it will be quick,
00:39 it will be healthy, and it will taste fantastic.
00:42 Today, we have two very special guests with us.
00:45 Welcome to Toby from Chicago, and Anjali from Arkansas.
00:49 Welcome to Cook:30 for Kids.
00:51 Thank you. Thanks.
00:52 Great to have you.
00:54 So we're gonna need to know these guys a bit
00:55 before we start cooking.
00:56 So, Anjali, starting with you, how old are you?
00:58 I'm 11 years old, I'm going to be 12 next month.
01:01 Wow, excellent. Good to hear.
01:03 And what's your favorite subject at school?
01:05 My favorite subject at school is science.
01:07 Science? I just love science.
01:08 It's the best subject I can think of.
01:10 Oh, wow.
01:11 What's your favorite experiment you've done?
01:13 Well, I like when, you know, you had the milk
01:15 and then you put that food coloring in
01:17 and add the soap and it just spreads out.
01:19 I think that's really cool. Well, science is amazing.
01:22 Just shows how amazing
01:23 God has created this planet, doesn't it?
01:24 All the amazing things we do. Yeah.
01:26 It's fantastic.
01:27 Toby, how old are you?
01:29 I'm 14. Fourteen.
01:30 And what's your favorite subject in school.
01:32 I really enjoy history 'cause I enjoy learning about
01:34 the past of this country, it's interesting to me.
01:37 Oh, great.
01:38 And what's one particular event in history
01:39 that's your favorite?
01:41 Oh, I really like the Revolutionary War
01:43 that was...
01:44 The Revolutionary War, the American one?
01:45 Yeah.
01:47 Oh, wow, it is very interesting, isn't it?
01:48 Lots of places around America?
01:49 Yeah. Fantastic.
01:51 Okay, one more question, guys.
01:52 So, Toby, your favorite fruit?
01:55 I really, really like mangos, I love the sweet taste.
01:58 Excellent. Very cool. And you, Anjali?
02:00 Well, I like pomegranates, they're really good.
02:02 Pomegranates?
02:03 Yeah, they're juicy and they're really good.
02:05 And they're really fun fruit too
02:06 with the little red pieces in.
02:08 That's excellent. Very good.
02:09 Well, welcome today, guys,
02:10 I look forward to cooking with you.
02:12 So what is on the menu?
02:15 Well, on the menu we have tuscan lentil
02:17 and butternut stew with Thai green curry and rice.
02:20 And for dessert, we have cranberry pecan oaty balls.
02:24 It sounds really good, I'm so excited to taste it.
02:27 Yes, they're brilliant.
02:32 So before we get started with cooking,
02:34 there is one thing we do in restaurant land
02:36 and that is prep.
02:38 Getting everything ready,
02:39 so we got chopping boards, sharp knife,
02:41 we've got boiling water in the jug.
02:44 We've washed our hands. You washed your hands?
02:46 Yes. Brilliant. Excellent.
02:47 Don't want to transfer any germs.
02:49 We've got the oven on at 400 Fahrenheit
02:51 which is 200 Celsius.
02:53 And great attitude, smile again, and ready to go?
02:56 Yeah. Let's get cooking.
02:58 So the first job we're gonna do get underway
03:00 as we're gonna cook the butternut
03:01 so this is for the lentil dish,
03:05 so I'm gonna just cut the butternut.
03:06 This is the butternut squash or a pumpkin.
03:08 It's really big.
03:09 It is. Yeah.
03:10 Now this side here has seeds in it,
03:12 so to make it quick we're gonna use the half
03:14 that doesn't have seeds in it.
03:15 And we're just gonna basically just chop it
03:17 into slices like this.
03:19 And, Toby, I'll get you to chop this
03:21 so what you wanna do
03:22 is you're gonna slice off the skin.
03:24 You can use the skin but for this dish
03:26 we're gonna take the skin off.
03:27 So basically go around all like that,
03:29 so if you want to get the skin off,
03:30 then I'll come back to you later.
03:31 Okay. It's great.
03:33 And I'm gonna start you with the lentil dish.
03:36 So let's gonna turn the gas... I'll turn the gas on shortly.
03:38 Now we're gonna start with a concept and French cookery
03:41 called Mirepoix.
03:43 And that means basically cooking onions,
03:45 carrot, and celery up and sauteing them.
03:47 Just combination of using many, many dishes.
03:49 That sounds really simple. It does. Exactly.
03:51 So what I can do, can I give you just...
03:52 Okay, get the knife over here.
03:54 Thank you. And just chop this onion up.
03:56 So to chop an onion up just basically
03:57 chop off the ends like that.
03:58 Try not to cry.
04:00 We basically chop it through the middle
04:02 and then just basically slide it through.
04:04 When you're using knifes at home,
04:05 first thing check with your parents
04:06 that you can use knife so get supervision.
04:09 Then you want to slide the knife through,
04:11 that makes it work a lot, the blade works harder
04:13 if you just press down, it's much harder do to it,
04:15 so let the knife do the work.
04:17 Just slide through there
04:18 and then we're gonna slide through there
04:20 and chop them into dices.
04:21 So if you can do that with the other half of the onion,
04:24 and we'll come back soon.
04:25 There's a lot of chopping on this episode today.
04:27 So if you can do the onion there.
04:29 You cut it so perfectly.
04:31 Give your best shot.
04:32 But the best thing with this,
04:34 you don't actually have to make it perfect.
04:35 Just give your best shot. Go the other way first.
04:37 Great. Okay.
04:38 Excellent. So how do you...
04:39 Can you do that with this butternut as well?
04:41 Oh, you can.
04:42 We're gonna do something different with the butternut.
04:43 We're gonna basically turn the butternut into cubes
04:45 and just boil it.
04:47 Oh, okay. So I'll get the water ready.
04:48 So we're just gonna put some boiling water into.
04:52 Where are we? Oop, wrong one.
04:54 So basically we're gonna light the gas.
04:56 And we got some boiling water here
04:57 that we're gonna pour in here to cook our butternut.
04:59 My eyes are watering.
05:02 And basically this willq cook fast with boiling water.
05:06 If we put cold water in, it's gonna take longer.
05:08 And we're here gonna use some more latter.
05:10 So I'm gonna put some more water here in the jug.
05:12 And we're gonna boil it up for another part we got later,
05:14 so we got lots of boiling water ready here.
05:16 And it just saves lots and lots of time.
05:19 How is the butternut going there?
05:21 Good. That's great.
05:23 So I'll get jug on.
05:25 What do I do after I get the outside off?
05:29 Well, I'll show you. So we're gonna cube it.
05:31 So this is the way to cube it, is just cut it like that.
05:35 So you just basically slice it like that
05:37 and then basically just cut like that into like that
05:41 and then just cut it like that.
05:42 This is super fun.
05:44 Cool. You're doing well there.
05:45 So if you can do that. Thank you.
05:47 I'll get rid all of the stuff here into the bin.
05:48 So if you can cut these all into cubes.
05:51 Do I get three out of this one?
05:52 Oh, you probably get three.
05:54 Yes, yup, see that's probably half an inch
05:55 or centimeter wide.
05:57 It doesn't really matter because we want to cook fast,
05:59 we wanna keep our things kind of quite small.
06:00 So if you're doing bigger chunks,
06:02 it's gonna take longer to cook.
06:03 We got 30 minutes today, so we wanna keep things
06:04 nice and small.
06:06 So they're gonna cook nice and fast.
06:08 So I'm just gonna turn this on here on to high.
06:11 It's great.
06:13 Look at that. That's brilliant.
06:15 So I put this in here. So I put the onions in here.
06:17 And I was gonna put little bit of olive oil.
06:19 So about two teaspoons.
06:23 And get all this in here.
06:25 Lovely. Excellent.
06:27 If you're gonna grab the celery,
06:28 the celery is our next part.
06:29 Okay.
06:31 And so the celery, you just kind of,
06:32 just break off some bits.
06:34 Chop off the bits that are kind of dirty in the end.
06:36 And with the celery what we're gonna do is,
06:38 we're just gonna slice it through here into long strips.
06:43 And then basically cut in halves
06:44 so we can economize on our cutting
06:46 and then just do that.
06:48 Holding it down, slicing it through.
06:51 So if you can do another stock of celery, that will be great.
06:53 Should I put this into the pan when I'm done with it?
06:55 Yes, into this boiling water, that will be great.
06:57 I have never cooked celery before.
06:59 Really? Yeah.
07:00 So it goes really kind of sweat like kind of onion works,
07:03 onion kind of go sweet when you cook it,
07:04 celery does the same thing as well.
07:06 So do we leave this end on here?
07:08 Yeah, that's fine as long as you only need bits of,
07:09 kind of everything, looking not fresh.
07:14 Cool, careful don't get your fingers there.
07:16 Lovely. Excellent. Good technique.
07:19 And so the onion, celery, and then after
07:22 we'll do some carrots.
07:24 Looking good.
07:25 So I'll just give a little bit of a stir.
07:26 We got a great chopping machine here, look at that.
07:28 They're going for it,
07:30 that's make their cooking super fast.
07:31 Normally when I'm doing Cook:30, it's just me.
07:33 Now there's three of us, we can get through stuff
07:34 and takes quicker time.
07:36 It's brilliant. Excellent.
07:38 So into the boiling water.
07:40 Into the boiling water, yup.
07:41 And they'll probably take around about
07:43 10, 15 minutes to cook.
07:44 I didn't know cooking can be this fun.
07:47 It's great, isn't it?
07:49 Can we leave the...
07:50 Do we...? Now, don't use.
07:51 You can do, but leave the leaves out this time.
07:53 Okay.
07:54 That's probably enough celery there.
07:55 So I'll clear the board here.
07:58 And after that if you can chop these guys out
08:00 for some capsicums.
08:01 Okay.
08:03 So this is really, really good flavor base.
08:04 We're also gonna turn in some garlic.
08:07 Just the garlic press and some garlic.
08:11 I'm putting in two big cloves here
08:14 'cause we want lots of garlic to make it tasty.
08:16 Yeah, my mom uses a lot of garlic in her cooking
08:18 to give it a good flavor.
08:20 That's great. Your mom actually taught me how to cook.
08:21 Seriously?
08:23 My very first cooking demonstration,
08:24 we lived with Toby's mom in Oakland
08:26 and she made me come
08:27 into a cooking demonstration at church.
08:29 And it was a very first demonstration I did.
08:31 What did you cook?
08:33 I think it was some like sandwich thing or something,
08:34 it was very simple, but I was really scared,
08:36 I was terrified doing my first demonstration,
08:38 but she made me do it so it was great.
08:40 It was something good.
08:41 Do we cut the other end off too or do we leave that there?
08:44 Just basically slice through the middle.
08:45 Okay.
08:47 And then you can put all these seeds and things.
08:48 And then just chop that into little pieces as well.
08:50 Okay.
08:52 Should we stir this or just let it boil?
08:53 Just let it go, that will be fun.
08:55 So, Toby, we're gonna start the dessert now.
08:57 Now that we're kind of underway with those things.
08:59 So we just got a bowl here.
09:00 And we're gonna put in some ingredients,
09:02 we're gonna make this lovely cranberry pecan oaty balls.
09:05 That sounds really good.
09:07 And so if you can measure one half a cup of pecans.
09:11 I call them pecans, you guys call them pecans.
09:14 So there's our half cup measure.
09:15 Okay.
09:17 Just kind of blitz them around a bit.
09:19 And we're gonna add lots of ingredients to this bowl
09:21 and get it in the oven.
09:22 And these take about probably 15 minutes to cook.
09:25 Yup, pull it up.
09:28 Look at that, pecans are really nice,
09:29 you can use Brazil nuts, this is it.
09:30 This is one of those recipes that's really, really flexible.
09:33 You can add your own fruits, different nuts,
09:35 some things to kind of personalize it.
09:36 I'll put in them and grind them.
09:38 Oh, okay. We want real chop nuts.
09:40 So I'll just put the lid on, and give it a bit of blast
09:42 so if you can measure out half a cup of rolled oats.
09:46 Okay.
09:50 If you saw a cup of rolled oats.
09:52 Make sure you do a cup of pecans,
09:53 otherwise will be wrong.
09:55 Should I put in here?
09:56 Sorry. Put in here?
09:57 Yeah, put in there, that's cool.
09:59 So cup of rolled oats, cup of pecans.
10:01 And just give it a little bit of a blend.
10:04 Just like that. I have a question.
10:06 Sure, what's that?
10:07 Do different bell peppers or capsicum in places,
10:13 do the colors affect the taste of them?
10:16 Not really, they're just different colors really.
10:18 But generally they'll start green
10:19 and then turn the color, that's my understanding.
10:21 Oh. But it's just many colors.
10:23 Colors are really important part of cooking
10:25 so that's why we got lots of colorful ingredients.
10:28 Is it okay to leave like the bigger pieces of pecans?
10:30 Yup, so as you can see it's not perfect,
10:31 but it is fine, it's gonna make more rustic.
10:33 So few big pieces of it makes it more interesting
10:35 when you're eating it.
10:36 So it's kind of not to dust, but just kind of
10:37 briefly blend in.
10:39 Okay.
10:40 And next ingredient, if you can find
10:41 somewhere some honey.
10:43 Any honey.
10:44 Do you have honey somewhere please?
10:45 Oh, right here.
10:47 Oh, you can put it in half a cup of honey,
10:48 it will be great, put it right in.
10:50 And we're gonna do half a cup of tahini,
10:53 which is down here as well, where's my ingredients gone.
10:56 Oh, here it is, were in front of me.
10:58 So tahini is basically sesame seeds
11:01 that have been basically
11:04 polarized into nice little paste,
11:05 that's kind of like a runny peanut butter.
11:08 So we're gonna put in.
11:09 I've never heard of tahini before.
11:11 It's there.
11:12 So I'm just gonna guess here so this is about half a cup,
11:14 put in the honey.
11:16 Great.
11:18 And we're gonna put in some cranberries.
11:20 So put about half a cup of cranberries in.
11:25 And let's put also some coconuts.
11:27 We're gonna put in a cup of coconut.
11:30 Oh, it looks really good. It's really fun.
11:31 Looks good. Yeah.
11:33 So, Toby, get your hands dirty.
11:34 Mix it up really, really well.
11:35 Okay.
11:37 Nothing better in cooking than getting your hands
11:39 nice and dirty, so mix it all around
11:41 and get it all mixed up.
11:42 Yup, that's great.
11:45 Meanwhile, how's things going in the capsicum
11:46 and the bell pepper department?
11:48 I call them capsicum where I come from,
11:49 they say bell pepper.
11:51 That's great.
11:52 That's probably enough actually so one and half
11:53 so put that in some of this mixture here.
11:55 This looks really good.
11:57 Very colorful.
11:58 I like colorful cooking.
12:00 This is kind of weird to have my hands
12:02 like all covered in this one.
12:04 It's the best way to cook. So is it all mixed nicely?
12:06 Yeah, looks like it. Great.
12:08 I'll give you some carrots here.
12:11 So if you can cut just one carrot.
12:13 Okay.
12:15 It's pretty clean so don't leave them
12:16 pealing carrots if you don't need to,
12:18 so if you can just kind of.
12:19 Best way to do a carrot is just
12:21 pretty much run your knife through it,
12:23 it's probably quite tough so I'll just do it like that,
12:27 and then just run your knife, just cut it into dices.
12:30 Okay.
12:31 And put it with the other stuff.
12:32 It will be good. Look at that.
12:34 So we're gonna need some parchment paper
12:35 or baking paper.
12:37 And what we're gonna do is
12:39 we're gonna make these into little balls.
12:42 So put that on there so all you do is
12:43 get little one of these out
12:45 and just squish them in your hand
12:47 really, really tight about this size.
12:49 Is it good? Yup, it's cool.
12:51 And we're just gonna put them on there.
12:54 It's looking like it's rolling up.
12:56 So just put them on that like that.
12:58 Yup, just try and try make them round as possible.
13:01 Will they stay together? Sorry. They will stay together.
13:03 The tahini and honey
13:05 will stick them together really well.
13:06 I mean, look at them probably there,
13:07 they're just beautiful.
13:09 I love cooking.
13:10 Cooking is fun, isn't it? Yeah.
13:12 And it's real peace about to cook for other people too,
13:15 give out the people the experience of cooking.
13:16 Yeah. There you go.
13:18 Oh, that's coconut put them bit more,
13:21 of course than I'm used to.
13:22 Now these carrots here are actually organic carrots.
13:25 And so that's why I don't get them peal or wash them,
13:27 but if you get your normal carrots,
13:28 you probably want to make sure you peal them and wash them
13:32 so you don't get pesticides on them as well.
13:34 So do you put that in there? Put that in there.
13:36 So these are organic ones, so we don't need it to do that.
13:38 So do I just keep making rolls until I run out?
13:41 Yes, you have keep rolling till you're through.
13:43 Okay, I'll wash my hands.
13:44 Make sure you squeeze them nice and tight
13:46 and roll them up and make as round as you possibly can.
13:48 This recipe has a lot of vegetables.
13:50 It does have a lot of vegetables,
13:51 so there's lots of so many nutrients
13:53 and vitamins and minerals in here.
13:54 Great. It's done. So we got that underway.
13:58 So next thing we're gonna add some spices to this
14:01 and there is three spices we've got here,
14:03 we're gonna add some.
14:04 Excuse me, Toby.
14:06 I'm gonna add some cumin,
14:07 some coriander, and some allspice.
14:11 So we're gonna add around about
14:12 a teaspoon of each.
14:14 What's in the allspice?
14:15 The allspice is just a blend
14:17 of many different kind of spices,
14:20 it's probably cinnamon,
14:22 where do you pick, it doesn't tell you.
14:24 It's generally like cinnamon and lots of different kind of
14:28 spices and things.
14:30 We use a lot of spices at home.
14:31 You do with Indian cooking, you do, don't you?
14:33 Yeah. Exactly, exactly.
14:34 So if you can put a teaspoon of each of those in?
14:35 Okay. Anjali, that will be great.
14:37 And I mix around.
14:39 And you want to explicate the spices by beating them up
14:42 and then it kind of brings out all the flavors.
14:44 So you never wanna add spices at the end,
14:46 you want to add at the beginning where it can get
14:47 some bit of heat to make it to bring in those lovely,
14:49 lovely flavors.
14:52 Is this good enough?
14:53 Yup, perfect. Lovely and even.
14:54 So when you're measuring, you wanna make sure
14:56 it's nice and level with the top.
14:58 Those oaty balls are going really, really well.
15:00 Yeah.
15:02 And the next ingredient we've got is canned tomatoes.
15:05 And they're just a good lovely thing to make a stew,
15:07 they kind of bulk things out quite well.
15:09 So in cooking you often...
15:11 In restaurants they try to bulk things out
15:12 with ingredients that are potentially inexpensive
15:15 and easy to do.
15:16 So if we're gonna make the whole dish
15:18 full of chop things, it will take us ages to do.
15:20 Of course, I can open a can and pour it in,
15:22 that's a really easy thing to do.
15:23 So we got some chopped tomatoes.
15:27 We need all the spices in.
15:29 Oh, I can smell that coming through beautifully.
15:32 Yeah, I can smell it too.
15:33 Yeah, it smells really good.
15:34 So the spices are just great.
15:36 So you probably need about 30 seconds
15:37 just to kind of mingle around here on that heat.
15:40 And you can see these vegetables here
15:42 are now getting lovely, nice, and soft.
15:44 So they're ready to go as well.
15:46 I'm sure it's gonna taste really good.
15:47 It's gonna taste amazing.
15:50 What do I do if I run out of space on this?
15:51 Just make space, just get them to close up to each other
15:54 and be friends with each other.
15:56 Will they expand at all?
15:58 No, they are just gonna just cook together
15:59 and kind of become really nice.
16:01 Okay.
16:02 It smells delicious. Exactly.
16:03 So we're gonna add some tomatoes,
16:05 one can, and, well, there is another can here.
16:10 And like that
16:14 and if you can add half a teaspoon of salt there?
16:16 Sure. Put that in as well.
16:18 Again, with salt all sort of differences,
16:19 you might want to put more or lessen,
16:21 so just you wanna kind of taste your salt,
16:23 but use half a teaspoon as a starting point.
16:26 And it is coming on really, really nicely.


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Revised 2017-09-26