Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000022A
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00:01 Whoa-oh-oh-oh, whoa-oh-oh-oh
00:08 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 from the Revive Cafes 00:28 in Auckland, New Zealand. 00:30 And today I'm gonna share with you some delicious food 00:32 that you can cook at home. 00:34 Now if you're a kid sitting on the couch thinking, 00:37 "I can't cook." 00:38 Well, today, I'm gonna prove you wrong. 00:42 I'm gonna show you how kids can cook amazing meals 00:45 that taste good and are healthy in just 30 minutes. 00:49 So let's meet the kids. 00:51 Welcome guys to Cook:30 for Kids. 00:53 Thank you for having us. 00:55 It's great to have you here. 00:56 We have Anjali from Arkansas, Tim from Illinois, 00:59 and Xiang all the way from China. 01:02 So we're gonna cook up a storm here today with these guys 01:04 but before we do, we're just gonna know a little bit about, 01:07 so I've got a question for them. 01:09 So firstly we'll start with Xiang, 01:11 if there was a country you wanted to visit 01:12 anywhere in the world, 01:13 where would you want to visit? 01:15 France. France. 01:16 Yeah. Why France? 01:17 Because that's beautiful. 01:19 Yeah, yeah. Very beautiful. 01:20 Excellent. 01:22 And, Tim, where would you like to visit? 01:23 Peru. Peru, that's in South America. 01:25 What's so special about Peru? 01:27 Well, there is much of beach 01:28 and a lot of places to go hiking. 01:30 Excellent. Hiking, that's great. 01:32 And what about you, Anjali? Maybe Paris. 01:34 Paris as well. 01:35 Because they have a lot of arts and museums and... 01:37 Arts and museums. 01:39 That's really a culturally rich place, isn't it? 01:40 Yeah. 01:41 Fantastic. It's great. 01:43 And let's ask them about their cooking skills. 01:44 So out of 10 on a scale of 0 to 10, 01:47 0 being never cooked in my life, 01:49 10 being I'm like chef. 01:51 How would you rank your cooking skills, Anjali? 01:55 I'm still learning to cook. Yeah, that's cool. 01:57 So probably seven and a half. 02:00 Seven and a half, excellent. That's great. 02:02 And what about you, Tim? 02:03 Eight. An eight, that's great. 02:05 And you tell me you used to cook meals 02:07 out of my cookbook which is great. 02:09 What's your favorite meal to cook? 02:10 The chickpea pizza. 02:11 The chickpea pizza. That's excellent. 02:13 That's a chickpea base made of chickpea flour 02:15 and some yummy things on top. 02:17 That's excellent. 02:18 And, Xiang, how would you rate your cooking skills? 02:20 Maybe five. 02:21 Five, okay. That's good. 02:23 Well, you guys be very useful. 02:24 But the one thing I want you remember today 02:26 is that whether you are 0 or 10, 02:28 you can still cook in the kitchen 02:30 and you can still learn something from today's program. 02:32 So you guys ready to cook? Yeah. 02:34 All righty. What is on the menu today? 02:37 Well, on the menu we have sizzling soy and ginger steaks. 02:42 With cheesy potato mash. 02:45 And for dessert, macadamia lemon curd pudding. 02:49 That sounds delicious. That sounds great. 02:53 Okay, before we get started we're gonna make sure 02:55 we've just done a bit of preparation. 02:57 The key secret in the kitchen is prep or preparation. 03:01 So have you guys washed your hands? 03:02 Yes. Yeah. 03:03 Excellent. 03:05 And we've got a clear bench, 03:06 we got clean pots on the stove, ready to go. 03:08 We got ingredients out 03:11 and we've got water boiled in the jug, 03:13 ready to go to help us speed up. 03:15 And we got a good attitude? Yeah. 03:17 Excellent. We're ready to go. I can't wait. 03:19 So the first job we're gonna do 03:21 is we are going to do the potato mash 03:23 because the potatoes will take a little bit of time to go. 03:25 Sounds really good. 03:27 So first of all we're gonna do is cook some potatoes. 03:28 So, Tim, I'm inviting you to cut these up. 03:30 So we're gonna mash them 03:32 so don't need to be particularly perfect 03:35 but just cut up so they cook quickly, 03:36 so if you can just cut them, 03:37 just cut them in half and half again 03:39 and half again and a half again. 03:41 So you got pieces about that size 03:43 and that would cook really quickly. 03:45 So these will probably take around about 10 to 15 minutes 03:46 to cook, but if we cook one of these guys 03:49 that might take about half an hour, 40 minutes. 03:51 So we're gonna really make the cooking lot better. 03:53 So if you can cut those there, 03:55 that'll be great in a little space here. 03:57 And if you can put this on this pot, 03:59 when you're, as you go, that'll be good. 04:02 So it's the first job underway, getting the potato mash going. 04:07 Now the second thing you want to start is the steaks. 04:09 Now don't worry, we haven't gone all meaty on you, 04:12 these are not like beef steaks or anything like that. 04:14 And these are gonna be tofu steaks made with tofu. 04:17 Oh. 04:18 Now you're probably thinking, 04:19 "Oh, no, not tofu, bland and boring." 04:22 Well, you're right. 04:23 Tofu comes out of the container very bland and boring. 04:27 Sorry, Tim. Okay. 04:28 And it's what you put into tofu that makes a difference, 04:31 so we've got some extra firm tofu, 04:32 so if I can get you to just drain the tofu out in the sink. 04:35 Okay. 04:36 And, Xiang, if you can just drain the other one out, 04:39 just drain the water as the tofu comes 04:41 with a bit of water. 04:43 So tofu is all about 04:45 what you're going to put into the dish on top of it. 04:48 So we're gonna cook it up, tastes really bland and boring 04:51 but we're gonna add lots of delicious flavors 04:53 to make it amazing. 04:54 Great chopping skills here, Tim, that's going well. 04:57 And probably a little bigger, if you wanted to save time 04:59 but this is going well. 05:01 So I'm getting the potatoes underway. 05:03 I'm also gonna put some boiling water on this. 05:06 So this is boiled just a few moments ago 05:08 before we started and by using boiling water 05:10 rather than cold water, it's just gonna make it faster 05:13 when we're cooking so instead of, 05:15 you know, we don't have to add an extra 10 minutes 05:16 for the water to come up to temperature. 05:19 So just empty that water in there, 05:21 lots of boiling water. 05:24 We got the tofu back, excellent. 05:25 I'll just put there, keep putting that in there. 05:28 So you got this tofu? Yes. 05:30 Chef Jeremy, what is tofu made of? 05:33 Tofu is effectively made by soybeans. 05:35 And just think of it as basically 05:38 soymilk with like a ingredient to make it go really thick 05:41 and curdy like that. 05:42 So that's kind of came out tofu. 05:44 Oh. 05:45 So we're gonna use two pans here today. 05:47 So we're gonna put these two on here, this one and this one. 05:51 We'll start them on high and light them. 05:54 If I can add about a tablespoon of oil 05:56 to each one of those pans there. 05:57 Okay. 05:58 And we're just gonna simply cut this up. 06:00 So if you're gonna move to the left there. 06:02 We're gonna share the board here 06:05 and just move this out of the way. 06:07 And we're just basically gonna take these bits of tofu, 06:10 as you can see it's like a big slab of soybeans basically. 06:13 Grab that one as well, thank you. 06:15 And, Xiang, if you can just slice this up 06:17 so what I want you to do, 06:18 we're just gonna slice it up into 06:20 just chunks about like that, okay? 06:21 Okay. 06:23 So if you can make those all 06:24 just into that kind of size chunk, that'll be great. 06:26 Be very gentle because tofu can be quite delicate. 06:29 Excellent. We've got some oil in there. 06:30 And what we're gonna do is just basically put on the pan 06:33 and just start to saute it. 06:36 Oh. So that should be good so. 06:38 Is it really... 06:39 Bit thicker, bit thicker so if you can keep it. 06:41 You probably have twice the thickness, 06:42 that'll be okay but try and make it 06:43 just a little bit thicker, you're about there. 06:45 Like that? Yup, perfect. 06:47 So if you can put them in the pan, that'll be great. 06:50 Potatoes are coming on. 06:53 I think you probably do another potato, 06:55 okay, I'll give you a hand with the potatoes there 06:57 just to keep coming along, we gonna get really fast. 07:00 You're seeing about three people action 07:02 on the chopping board here which makes it very exciting. 07:07 So we're gonna actually serve the tofu steaks 07:10 on the top of the potato mash. 07:12 So it's kind of an interesting way of serving it. 07:14 That sounds really good. 07:16 It's really, really pretty when we're finished. 07:19 Here we go. 07:20 I think that's probably one more. 07:25 Put it in there. 07:26 Like that. 07:28 That should, that would be enough I think, 07:29 so you can put the other potato away. 07:31 I'll just put this on the stove top here. 07:36 Mix it around so it kind of, 07:37 you got it, it's nice and even there. 07:39 So I'll just put the gas hub on here. 07:42 Three burners going, you know, you're having, 07:43 actually we got three burners going. 07:47 Brilliant, look at that. 07:49 So we're not deep frying them, we're not like putting like, 07:51 you know, two inches worth of oil in the pan. 07:53 Just a little bit in the pan, 07:54 just to stop them from sticking. 07:55 Just to help them go. 07:57 And now thus eventually the water will evaporate 07:59 out of the tofu and will just become nice and firm 08:04 and later we can put the flavors in it, 08:05 it will really suck up those flavors. 08:07 That sounds delicious. How long do we cook them for? 08:10 So it will probably take about 10 minutes let say here about 08:13 just until they start getting... 08:15 And we're gonna put this pot on here 08:17 just the lid on here just to keep it, 08:18 keep the heat in and it will cook quicker. 08:20 How do you know when the tofu is ready? 08:23 When it starts going brown and firm so. 08:25 Okay. Little red in there, look at that. 08:28 Nearly in there. 08:29 You just squeeze them there, there's always room for more. 08:31 See how close they are up next to each other, 08:33 there's probably room for another one here. 08:36 Yeah, no, there's room here on the side for the last one. 08:38 Here we go. 08:39 So, Tim, help me with your serving, 08:41 there's probably enough here for leftovers 08:43 but we're doing two blocks of tofu to get started. 08:47 Underway, really well. So that's great. 08:49 I'll just have you little cleaning the board here, 08:51 if you can clean the board a little bit, Tim or Xiang, 08:54 that'll be great. 08:56 I can do it. 08:57 So now we're gonna make a really nice pudding. 09:02 Sounds good. 09:04 So we're gonna make a macadamia lemon curd pudding, 09:06 so we're gonna add lots of ingredients in the blender. 09:10 Should be good. 09:11 So first ingredient we want is some cashew nuts. 09:13 So, Tim, if you can measure out a cup of cashew nuts. 09:16 This is actually a half cup measure, 09:18 so you need two of those. 09:20 And we need some lemon juice. 09:23 So, Xiang, if you can... 09:24 Yeah. If you can chop those in half. 09:28 Just clean the knife first and then squeeze those in. 09:33 Now just clean the knife first. 09:34 Oh, yeah. 09:35 So we don't want kinda tofu flavor through the things, 09:37 so just get a little bit of wipe on the... 09:40 Generally you want to wipe the other way, 09:42 if you do that you're gonna cut yourself, 09:43 so you gonna wipe like that, 09:45 this is a better way of doing it. 09:46 If you can cut those lemons in half? 09:48 Actually if can get you to look after the tofu, 09:51 just give it a little stir around. 09:52 So just occasionally give it a little bit of a nudge, 09:54 just to check it's not burning. 09:56 It's looking good at this stage 09:57 but eventually when the moisture comes out 09:58 it can burn and stick. 10:00 So slide the knife. 10:01 When you use the knife, slide it. Brilliant. 10:03 So when you're slicing, when you're doing knife stuff, 10:05 if you push down like that, it's really hard 10:06 but if you slide it through, it's much easier. 10:09 So I want to see how strong you are, 10:11 how strong you Chinese boys are. 10:12 Yeah, I'll try. 10:14 So I want you to squeeze, squeeze it through your fingers 10:15 to catch any pips, okay? 10:16 Okay. 10:18 So if you basically squeeze it through your fingers, 10:19 so squeeze it as hard as you can. 10:20 I'll try. You can get rid of all those lemons. 10:23 Actually I might get another lemon, 10:24 just a good measure 10:27 and we'll just do another one here as well. 10:30 Chef Jeremy, how long does it take 10:32 for each side of the tofu to cook? 10:34 Probably five or six minutes per side approximately, 10:37 we'll have a little check on it later so keep reminding me. 10:39 So, Tim, if you can mix ingredient, 10:42 if you can put in a tablespoon of agave. 10:46 So if you can measure, just pour it until, 10:48 you got about a tablespoon. 10:51 And we're also gonna add another ingredient 10:52 called arrowroot. 10:54 Now this comes in a bag like this. 10:56 It looks like flour type thing. 10:59 Very similar to some corn flour, potato starch, 11:01 tapioca starch, they all do a similar thing, 11:03 and what we're gonna do, 11:05 we're gonna put a tablespoon in this. 11:06 And when these starchy products like arrowroot kind of get hot, 11:11 they kind of make a really nice kind of a gelatinous 11:14 kind of texture and this makes a really nice texture. 11:17 So we're gonna put it in here as well. 11:19 Keep those lemons coming, come on, go China. 11:22 Yeah. I'll try. That's excellent. 11:24 You guys win lots of Olympic medals, 11:25 so you should be very strong. 11:29 So we've got flour in there, 11:31 also we're gonna put some macadamia milk. 11:32 Can you find some macadamia milk from the fridge? 11:35 There should be some in there. 11:36 So because we're using macadamia, 11:37 we're gonna just kind of keep the macadamia thing going. 11:39 It should be down the bottom right there somewhere. 11:42 It should be somewhere. Look at that. 11:45 So if you can measure on a cup full of it, that'll be great. 11:50 Actually we've got some macadamias as well, 11:52 but we're not gonna add them and blend them 11:54 because they kind of gonna get lost. 11:55 The macadamia is quite an expensive 11:56 and quite a delicious nut. 11:58 If we blend it and you won't be able to taste it 11:59 so we've got some macadamia pieces 12:02 that we're gonna use to sprinkle through. 12:03 So you got little bites of macadamia when you eat it. 12:06 It'll make it really, really, crunchy 12:07 and it's really, really, special 12:09 and also to garnish on top. 12:11 It's coming on well there. 12:12 We're also gonna zest some lemon, 12:14 so you get a zester. 12:16 We want to have some of the zest from the outside, 12:17 so the skin is actually really flavorsome 12:22 with the zest of the lemon. 12:23 So I'm just gonna just zest here on to the board. 12:28 Probably would have actually easier to zest 12:29 before you put lemon juice in 12:31 because you can hold the whole lemon. 12:33 We're gonna zest and see this beautiful, beautiful, 12:36 lemon zest here 12:38 and it's just really, really, smells amazing. 12:42 So we're gonna have that through the dish 12:44 so we'll just give it a bit of zest coming through this. 12:48 Some lemon juice left in here, keep squeezing. 12:50 Yeah. 12:53 Go for the gold medal. 12:56 Actually, Tim, you want to carry on? 12:57 You want to zest some of these? Sure. 12:59 So basically you want to base, just zest it, you don't, 13:01 when you get down to the white bit, 13:03 then you want to turn around and do a next bit. 13:05 So you don't want, you want to make sure 13:06 you're getting the yellow bit not the white bit. 13:07 So you can zest all those. 13:09 Yeah, heaps of lemon there, 13:10 it's gonna add lots of yummy flavor. 13:11 It smells really good. 13:13 How are these going? It's going good. 13:14 So just flip one over just for a second to see 13:15 how it's looking. 13:17 Yup, game on. 13:18 So basically, we'll flip it a side. 13:21 Hey, guys, it's got a little bit golden brown there, 13:22 look at that. 13:23 So kind of couple more minutes 13:25 then we'll have even more brownness 13:26 so that's coming in well. 13:27 We'll check one from this pan. 13:29 And what you find is every fried pan is different, 13:31 they kind of react in different ways. 13:32 Some of them cook faster, 13:33 think they will need a few more minutes. 13:35 They're nearly there. 13:36 We'll get them a flip in a few moments. 13:39 Look at that. Cool. 13:41 So just, 13:42 that's all the ingredients to that I think, 13:44 so what we do is we just if you want to... 13:46 There's probably enough lemon zest, 13:47 so you want to scrape that into that and get much of that 13:49 and the stuff off the bowl as well into the blender. 13:54 Looks really good. Smells good. 13:56 There's a lot of lemon oil in the skin itself 13:58 and the zest of the lemon oil is what gives up the flavor. 14:00 So you can actually boil them in oil, it's hard to find, 14:03 when you find it, it pretty much tastes like 14:05 the stuff we're getting off there now. 14:07 Oh. 14:08 So I'm gonna need another frying pan. 14:12 So if you want to put this blender on there, 14:15 put the lid on. 14:17 Always remember to put the lid on 14:18 or else things will get messy very quickly. 14:20 Push the high button and blend that up? 14:24 Looking good, keep going. 14:26 You want to blend it until it's really, really smooth. 14:29 So you don't want kind of milk and cashew nut, 14:31 you want the cashew nut blended 14:33 for some nice smooth creamy mixture. 14:37 That probably would be enough. 14:39 Let's have a look in there? What does that look like? 14:42 Creamy. 14:44 Look at that, all creamy. Yum. 14:46 Let's have a look inside. 14:48 So as you can see is, smells amazing. 14:51 It's probably a little bit thick, 14:53 so I may actually add a little bit more water, 14:55 little bit of water to that 14:56 and just give it another quick blend. 14:58 It's just a little bit too creamy, there you go. 15:00 Because what we're gonna do next 15:04 is you're gonna cook it. 15:07 So we're gonna, got this another fry pan here, 15:08 so we're gonna pour it in here and cook it on the stove. 15:12 And what this would do is 15:14 get into that arrowroot into really nice texture. 15:17 So just gonna turn the gas on here. 15:19 We have all four hobs going here. 15:22 This is definitely a good kitchen thing. 15:24 Yeah. Really cooking. 15:25 So, Tim, if I can get you stand here, 15:28 to just kind of just keep an eye on it and just stir it, 15:30 we don't want it to burn. 15:31 Let me know when it starts to get thicker. 15:33 Chef Jeremy, is this good? 15:35 Perfect, so you can turn all of those. 15:37 It'll be great. 15:38 So the easiest way to turn them 15:40 if you can't is actually push them up the wall of the pan 15:43 and you kind of flip them around with your finger. 15:45 That's probably the easiest way to do it. 15:46 You try to do it yourself, 15:47 let's see if you can flip that up. 15:49 Actually I've got another machine you can use, 15:51 another flipper. 15:53 This one here might be easier to use. 15:55 Oh, thank you. 15:56 And probably get underneath each steak there. 15:58 So this side is taken about five minutes. |
Revised 2017-09-28