Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000020B
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00:01 If you've just joined us on Cook:30 for Kids,
00:02 we're cooking up a storm in the kitchen 00:04 with Toby from Chicago and Anjali from Arkansas. 00:08 What's on the menu today? 00:10 Well, we have tuscan lentil and butternut stew 00:12 with Thai green curry rice. 00:14 And for dessert, we have cranberry-oatmeal balls. 00:17 That sounds really good. 00:20 We've made amazing progress. 00:23 So we've got the lentil stew is underway. 00:26 The pumpkin or the butternut 00:27 is probably not quite soft but it won't be too far away. 00:30 How can you tell if it's ready? 00:33 They are basically soft. 00:34 So basically you just put a knife in 00:35 and they basically come out. 00:37 We can just tell how soft they are. 00:38 Okay. 00:40 So the next ingredient we want to add to this is 00:41 because it is heating up nicely is lentils. 00:44 If you can grab some cans of lentils... 00:46 I'll grab it. Okay. 00:48 Toby's got his hands, so let see 00:49 if we can grab that one. 00:51 Yeah, don't worry, I'll get this one here. 00:52 So you want to open that without cutting yourself? 00:53 You're right with it. How do you do this? 00:55 So this one, you just kind of lift up like this, 00:56 push it in that way and then lift it up. 00:57 And if you can go to the sink with these 00:59 and just hold your hands in front of them 01:02 and pour them through so the water goes out 01:04 but the lentils stays inside. 01:06 Okay. That's great. 01:07 It's a lovely ingredient. 01:09 We're going to also add a little bit of honey 01:11 just for sweetness in this dish. 01:13 We're using tomatoes. 01:14 Tomato is quite acidic so you generally 01:16 want to add a little bit of sweetness 01:17 so adding a tablespoon of honey, 01:19 you could add agave, date puree, or any kind of, 01:21 you know, healthy sweetener. 01:24 That is going to be wonderful. 01:27 So lentils go in there. 01:29 The next ingredient 01:30 we're going to be looking at is... 01:33 Where can we find it? Coconut cream. 01:35 Just a little bit of coconut cream, 01:36 so we're just gonna shake this and we're going to just 01:37 basically put this in this to make it 01:39 a little bit creamy. 01:40 So give it a bit of a shake. 01:42 Is that actually from a coconut? 01:43 It's actually from the coconut. 01:44 Basically they get the sides of the coconut, 01:46 scrape it down, 01:47 squeeze it through them, make a cream, 01:48 something like that. 01:50 But basically island nations in the pacific 01:51 where I come from, 01:53 coconuts are just everywhere, it's amazing. 01:54 Coconut is an amazing, amazing food. 01:56 Whole communities live on it. 01:57 they can use it for food, they can use it to... 02:00 They make clothing out of it, 02:01 it's just a very, very versatile... 02:03 How do you make clothing out of coconuts? 02:05 All the husks and things and the different... 02:08 I'm not sure exactly 02:09 but they make lots of stuff out of them. 02:10 Basically it's a very, very important product. 02:12 Excuse me. Good question there. 02:16 So we just need to put the lentils in. 02:18 So if you can put those in, Anjali. 02:20 It's great. And I cannot, this is what I was looking for. 02:24 So do we put it in here? Right in here? 02:26 Sorry. Yep, put it right in there. 02:28 Just pour it in. 02:30 I'll try and find the missing can. 02:31 Now, here it is, right in front of me as usual. 02:35 So you can cook lentils up yourself if you want. 02:37 Beans are really easy to cook. 02:38 You just basically cook them for about 02:39 half an hour 02:41 because we have only limited time here, 02:43 it's much easier with lentils, so it's the kind of ingredient 02:45 you want to have in your pantry at home. 02:47 Lentils or any kind of beans 02:49 'cause they're really quick, really good for you 02:51 and they are great vegetarian protein source 02:53 that you can use. 02:54 This smells really good. 02:56 I just finished it, so should put it the oven? 02:58 Yeah, put in the oven. Okay. 02:59 So we're gonna put this in the oven. 03:01 These take about probably 10 to 15 minutes to cook. 03:04 So just put them in there and they will just simmer away, 03:07 be just kind of combined together 03:09 and kind of be like a oat cookie, 03:11 except we haven't got sugar or white flour in there. 03:13 It's kind of like a really 03:15 healthy oat version of a cookie so... 03:17 I'm having an awesome time. Oh, great, that's cool. 03:20 You're doing very well, so give that a good stir, 03:22 stir underneath as well. 03:24 So the next thing we'll look at is the rice. 03:28 So we're gonna serve this on rice. 03:30 Rather than just cook up rice as normally as heade by itself. 03:32 We're gonna make this rice a bit more exciting. 03:35 So in the fridge, 03:37 I'm actually gonna use leftover rice. 03:39 So whenever we cook rice, cook a bit more 03:41 and you got leftovers and the beauty is, 03:43 it's so easy to make a rice to start. 03:45 So here's this rice. 03:46 Smells good, that brings about probably a day or so old. 03:49 And as you can see, what does it look like? 03:51 Does it look nice and soft? Yeah, kind of. 03:53 It's kind of very hard. Kind of. Yeah. 03:55 Oh, yeah. 03:56 So what we wanna do is actually make this nice and soft. 03:58 There's a very simple technique for this. 04:00 I'd like to learn that technique. 04:01 It's very simple, just pour boiling water over it. 04:03 So what happens is this is dehydrated. 04:05 See it's very kind of very, very, dry. 04:08 So what we're gonna do is 04:10 put it in a bowl over here and... 04:13 Shall I get the water? 04:15 Yeah, get the boiling water. 04:16 And we're just gonna put some boiling water over it. 04:20 Yeah, just pour it over. 04:23 It's such a simple method, I didn't even know. 04:25 Yeah, we'll just pour the water over it. 04:27 Okay. Go hard, push on here. 04:29 And we'll just give it a couple of minutes in there, 04:33 and this will just kind of hydrate nicely, 04:35 and we are almost as good 04:36 as if we cooked just fresh rice. 04:38 So rice, it will probably keep in the fridge 04:40 about two to three days. 04:41 And you gonna make sure 04:42 if you do keep them in the fridge, 04:44 it's got to go straight away and because you can't grab it, 04:45 two or three days it's great 04:47 and that will just be a lovely, lovely, fresh. 04:50 Can you smell it? 04:51 You need to smell that lovely rice smell coming through. 04:52 Do we need more water in that? No, that's still enough. 04:55 This is just enough just a bit, just to get it hydrated. 04:57 We're also gonna add another ingredient. 05:00 There is some frozen peas. Oh. 05:02 So this is another thing you wanna have in your freezer. 05:06 Will they get soft in the water as well as the rice? 05:08 Yeah, basically, these are frozen peas, 05:10 generally you cook them in boiling water, 05:11 but they just need to be just slightly defrosted. 05:13 So in that boiling water they would just 05:15 become just nice and soft and that'll be very good, 05:19 just to make this rice more interesting 05:20 rather just boring rice. 05:23 Yeah, the white and green really looks good. 05:25 Exactly, yeah, and that's awesome. 05:27 So this is there, so if you can, 05:28 that's ready to go now. 05:30 So, Toby, if you can just 05:31 strain that through the strainer? 05:32 And cut back and put back into the bowl. 05:34 So is there a strainer around? 05:36 Well, there is a big one floating around. 05:37 Here we go. Use this nice big one here. 05:40 Strain it through this and take the water out of it. 05:43 I've heard that colorful cooking makes you eat more. 05:45 Exactly. 05:47 Well, people eat with their eyes, 05:48 so if it looks good, you gonna 05:49 want to eat it more, don't you? 05:51 So garnishing is really important. 05:52 So you just check, what we do here 05:54 is just check this butternut. 05:56 Oh, yep, see how I put the knife in here. 05:59 How it goes through really easily. 06:00 It looks really soft and good. Which means... 06:02 It's really, yes, it's really soft. 06:03 So you wanna serve kind of soft, 06:05 you don't want to serve too mushy, 06:07 but this is just done and ready to go. 06:08 Where should I put the rice and peas? 06:10 Just put it back in that bowl 06:12 and we're gonna mix in more flavors with it as well. 06:14 I'm sure that's gonna be some flavorful rice. 06:16 That's gonna be good. 06:18 So if you wanna give that a little bit of a stir. 06:20 Check it's not burning on the bottom. 06:21 Thanks, Toby. 06:23 I want you, Toby, 06:24 since you're the colander person, 06:25 if you can grab this pumpkin. 06:27 Now, the handle is really hot, 06:28 so if you wanna use this tea towel here 06:30 just to hold it, and don't burn yourself, 06:31 and see if you can drain it through so just see it. 06:34 It's great, strain it through the colander. 06:37 Now we're gonna add one of my favorite ingredients 06:39 that's really good is green Thai curry paste. 06:43 Curry paste are amazing. 06:44 You can make your own, 06:45 but just these little jars of wonderful flavor 06:48 can just transform it. 06:50 So we're just gonna add just a teaspoon of this 06:52 green Thai curry paste into this here. 06:55 I'm just gonna mix in with a little bit of water 06:58 just because to make sure it kind of flows better. 07:01 Should I turn off the fire? What's the paste made of? 07:04 You tell us, it'll be great. So the paste, isn't it? 07:06 Great question, it has like garlic, 07:08 and ginger, and chilies, and all that type of things. 07:11 So we're just gonna add this in here. 07:13 So you just gonna make a little paste 07:14 and just add it to the rice, 07:16 and just give a just a little bit 07:17 of just wonderful, wonderful, flavor. 07:20 Anjali, you like the pumpkin. 07:23 Pumpkin, if you can just pour it 07:24 straight into the lentil dish. 07:25 So look at the way, Anjali. Okay. 07:28 Just pour it in and stir that through. 07:31 Oops, there's a little bit of rice got in there. 07:33 Just, no one noticed, just keep stirring. 07:35 They didn't see anything here. Stir that through. 07:39 Well, the pot is really full. It's getting full. 07:42 We gonna add a little bit of honey here as well. 07:45 Yep, you can put that in the sink actually. 07:48 A little bit of a honey, 07:49 we gonna add a little bit of salt 07:51 with the sautéing up going. 07:52 Do I keep on mixing? Keep on mixing... 07:56 Like that. 07:58 I'm just gonna give it a little bit of a stir 07:59 and I'll probably add 08:01 a little bit of cilantro to it as well. 08:03 Is cilantro spicy? Well, cilantro is just a herb. 08:06 So we're gonna add some fresh herbs. 08:08 And I'll keep it in the refrigerator, 08:11 so basically it's nice and fresh. 08:13 Keep it in some wet paper towel. 08:15 We're just gonna slice the ends up 08:17 which are particularly flavorsome 08:19 and just slice those really thin. 08:21 My mom uses a lot of cilantro in her kitchen. 08:23 Cilantro is great. 08:25 And we're gonna add this to the rice 08:26 and we're gonna use that as a garnish 08:27 on the other dish as well. 08:30 So, Toby, if you can grab that wooden bowl off the table. 08:32 You have to mix more or is this good? 08:34 Yeah, that's cool, just a few minutes 08:35 for those flavors to mingle. 08:37 And then we're gonna add this coconut cream. 08:38 Here we go on there, put that there. 08:42 So we're gonna add some coconut cream 08:44 so that lentil thing there and that will be finished 08:47 and we'll go over to garnish, 08:48 and this lovely rice is ready to go. 08:50 Oh, it looks delicious. Wow! 08:51 The oaty balls are few minutes in the oven 08:53 and we are now finished our meal in just 30 minutes. 08:56 That was really quick. Yeah. |
Revised 2017-09-26