Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000020A
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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. |
Revised 2017-09-26