Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000022B
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00:01 If you just joined us on Cook:30 for Kids,
00:03 we are cooking up a storm in the kitchen. 00:07 We have Anjali from Arkansas, 00:09 Xiang from China, and Tim from Illinois. 00:13 What's on the menu, guys? 00:15 Well, on the menu we have sizzling soy 00:16 and ginger steaks. 00:18 With cheesy potato mash. 00:21 And for dessert, macadamia lemon curd pudding. 00:24 Yum! 00:27 Starting to get thicker. 00:28 It's starting to get thicker, that we are making 00:30 amazing progress here. 00:31 We've got the... 00:33 The potatoes are probably nearly ready. 00:34 The tofu here is halfway through cooking 00:37 and the macadamia dessert 00:40 is getting thick which is great. 00:42 So we're just gonna quickly make 00:43 a marinate to go on this. 00:44 And a marinate, you think it's just like something 00:46 that's really flavorsome. 00:48 So we're gonna add some soy sauce, 00:51 where's some soy sauce? 00:52 Here we go. 00:53 So we just gonna put ingredients into here 00:55 and make this really nice marinate. 00:57 So we want about two tablespoons of soy sauce. 01:00 We're gonna add some honey, so if you can add about 01:03 the same two tablespoons of honey... 01:05 Yeah, same. Yup. 01:06 Okay. 01:07 Now we're gonna add something that you probably won't 01:09 think would go in this. 01:10 We're just gonna add some of my favorite ingredients green... 01:12 Is that enough? 01:14 Probably double amount there. 01:15 Green Thai curry paste 01:17 and this just adds a little extra bite, 01:18 it's full of just lovely lemon grass 01:20 and ginger and things. 01:22 Put that in there. 01:23 And we also gonna add some ginger, 01:25 and you can either add some fresh ginger. 01:27 Well, I'm just gonna use some pre-prepared ginger puree. 01:30 So if you can add two tablespoons of that? 01:32 Okay. Just two big blobs in there. 01:35 And also we're gonna add some lime juice. 01:37 So these are just wonderful flavors, 01:39 they're perfect and if you can just squeeze 01:41 the lime juices in? 01:42 The limes, these limes don't have pips. 01:43 Pips, oh... 01:45 So they don't have pips, 01:46 so you just squeeze them straight in. 01:48 I'll just put in. 01:49 Yup, don't need to put three fingers for these ones. 01:50 Oh, yeah, just... 01:52 So we'll do three limes, so that's probably around about 01:55 six tablespoons of that... 01:56 Okay, this is really thick. 01:58 Is it? Okay, good, excellent. 01:59 So we're actually gonna add little bit more milk or water. 02:02 Is it burning? Where's the water gone? 02:04 I'll just grab the pan for a second. 02:08 I'll grab this, I must have some water on that, in here, 02:10 so just gonna probably bake on the heat. 02:13 So we don't want it to kind of get that thick, 02:14 so you might, you need to add a little bit of more water. 02:16 I'll just have Tim stirring. 02:18 So as you can see that it's thickened up really nicely 02:21 and you can smell that lemon oil 02:23 coming out of there. 02:25 So it's really, really, really yummy. 02:26 So we don't want to burn, see here some of it's burned, 02:28 we kind of looking all those burnt things, 02:30 so just kind of, just keep massaging it. 02:33 And it's nearly done. 02:34 I might just turn the heat off, 02:35 you can turn the heat off, I'll turn off here. 02:39 And just give a little bit of a, 02:41 just mix it around so it's nicely mixed. 02:43 It will mix them through, so just give it a good mix. 02:45 Chef Jimmy, is it done? 02:47 I think now, they're ready in a couple of minutes, 02:48 you can turn that one over there 02:50 as well in that pan. 02:51 So how we're going with the marinate? 02:53 Yeah, it's good. This one isn't fully done. 02:54 So with the ginger, so we kinda give it a bit of a stir. 02:58 Oh, wow. 03:00 This gonna, you know, there's lots of flavor in there. 03:01 Yeah, yeah, there's a lot of flavor, it's good. 03:04 So we got the sweetness, 03:06 we got the bitterness from the lemon, 03:07 we got the saltiness from the soy sauce, 03:10 so it's really, really nice. 03:11 I'm just gonna add little bit more water, 03:12 it's a little bit thick. 03:15 Adding a couple of tablespoons of water. 03:18 If you want to turn those others ones over there? 03:20 They're not ready. 03:21 Turn them over anyway, they're getting pretty close. 03:24 Although, they'll probably be cooked as well but just, 03:26 we need to turn them over, keep moving. 03:28 And sometimes in cooking, you just go, 03:30 you just keep on moving, see, some of them are. 03:34 There we go, I think, it's all been great. 03:36 Oh, we're gonna add some sesame seeds as well. 03:38 So we're gonna add 03:40 couple of tablespoons of sesame. 03:42 Lid off this will be faster way of doing it. 03:44 Here we go. Oh, that's a lot. 03:47 All the sesame seeds and sesame seeds 03:49 when they are toasted have a really nice flavor. 03:50 So these will be very nice. 03:52 So just to marinate then we're gonna tip over 03:54 these lovely soy steaks. 03:55 That's cool. 03:57 So what we're gonna do now is just drizzle it over 03:59 like that. 04:00 Wow. 04:02 And here as well. 04:05 So if you can just mix it around, 04:07 just kind of give the pan a bit a wiggle. 04:11 Yup and it will just soak it up, 04:12 so give it bit of a stir, so you kind of, like that. 04:16 And all that tofu will get soak up those 04:19 wonderful, wonderful flavors. 04:21 Look at that. 04:23 From here, we got to stop. 04:26 Right. 04:27 Now we better get on to the potato mash, 04:29 so the potatoes I'm sure will be ready by now. 04:31 Just kinda get these off the stove, 04:33 they are gonna be really hot. 04:34 Oh, yeah. I think this custard is about done. 04:35 I'll just turn the gas off first, 04:37 so they don't get cooked. 04:38 Yeah, that's right. 04:39 That top one over there. Oh, this one. 04:41 So they don't get gas while I'm doing this. 04:46 So I'm just gonna pour them through a colander and, Xiang, 04:49 if you get that white colander in the draw there? 04:52 Oh, this one? Yup, that one there. 04:53 The one underneath. The big one or small one? 04:55 The big one. Okay. 04:59 Also we're just gonna drain the potatoes 05:01 through the colander like that. 05:05 And we're gonna pull them back in. 05:13 And we're just gonna take this over, here we gonna, 05:15 look at what's here. 05:16 Is that all finished cooking there 05:18 with the lemon curd thing? 05:19 Yeah, it's good. 05:21 That looks really good. 05:22 Doesn't it? Oh, yeah. 05:23 So we're gonna mash this. 05:25 So, Xiang, if you can just kind of 05:26 just mash it really harder, 05:27 trying to make it nice and soft. 05:29 Yeah, okay. 05:30 The tofu is really golden brown and looks really delicious. 05:32 That's awesome. Smells good. 05:33 Yeah, keep turning it. 05:34 And it will start to kind of crisping up more, 05:36 trying to burning it now you got this on it, 05:37 so really, see if it doesn't burn. 05:40 We're just gonna get this mixture 05:41 from the lemon curd 05:44 and we're just gonna pour it in here. 05:45 So we're just gonna pour this into all serving dishes 05:48 and as you can see it's kind of quite gloopy, 05:51 I don't think it's an official word. 05:53 We're just gonna pour these in here 05:55 and we're gonna put them in the fridge 05:57 just to kind of help it set 05:59 and just kind of cooling down a bit, 06:00 'cause they're kind of a cold dessert, 06:01 not a hot dessert. 06:04 Now it looks quite interesting at the moment, 06:05 but this will be really yummy when you kind of get into it. 06:08 So it's kind of like a healthy Creme Brulee. 06:12 I'll call it, it's probably the closest thing 06:14 that you can compare it to. 06:16 I've probably chosen the wrong instrument 06:17 to do this, we'll probably have to use here technically. 06:21 Here is the tool that's designed for it, 06:23 so we'll just use it, oh, that's much better, isn't it? 06:27 So there's four of us here, so we got four little desserts. 06:31 So, Tim, you can put those in the fridge somewhere 06:33 and we're just leaving kind of cool off a little bit 06:36 just for a couple of minutes before we serve. 06:38 Look at that, so this is great. 06:39 Don't try to strike it too much, 06:41 just kind of leave it like that. 06:43 Look at those. 06:44 They smell really nice. Yeah. 06:46 So when you're moving, try to pat down on things, 06:49 you kinda just generally want things moving 06:51 and go by gravity so... 06:53 Okay. And how these guys going here? 06:54 These ones here, you can see this pan isn't quite as hot. 06:57 This will be as equally young, even you kind of tell, 06:59 it hasn't kind of cooked quite as much as the other one so, 07:02 but will eventually get there. 07:03 So we can actually turn that off, 07:04 it's pretty much done. 07:06 So I'll just leave it there, I'll just add 07:07 little extra soy sauce, 07:09 just to kind of give it some, an extra topping. 07:13 Yum. 07:14 This is that sizzle. 07:17 The sizzling sound is really cool. 07:20 It's good. 07:22 So we're back to potato, oh, great mashing there. 07:24 Getting there. 07:25 So try and mash the edges there, 07:27 get into every little corner. 07:28 Yeah. Doing a great job. 07:30 You've done a great job there. 07:32 And all we're gonna do to make the potato mash 07:34 is add some almond milk, 07:36 so just gonna add round about a cup. 07:38 So if you can just keep stirring. 07:40 As we go, there should be a spoon over here 07:41 somewhere, one of those. 07:42 Yeah, yeah, yeah, spoon. 07:44 Stir that. 07:46 Keep those in the fridge there, Tim? 07:47 Yeah. Excellent. This is great. 07:48 Just mix? 07:50 Yup, just keep mixing around, 07:51 I'm gonna add three tablespoon for flaked yeast. 07:53 And these yeast flakes is just a really nice thing 07:55 to make things little hot, make it a little bit cheesy. 08:00 Tim, can you get a teaspoon of salt 08:02 and put it in here as well? 08:04 I'll just stir with my finger, here we go. 08:07 Just put that on that like that. 08:09 It's got really nice cheesy taste 08:11 for the potato, brilliant. 08:14 So mix that stuff around properly 08:16 so it gets evenly spread. 08:17 Yeah. 08:18 Put little bit more almond milk in here. 08:20 It looks really tasty. 08:22 This is gonna be really nice potato mash. 08:24 We also gonna need some parsley. 08:25 Oh, here we got, just parsley, parsley? 08:28 Oh, yeah. 08:30 So we just gonna chop some parsley for us, 08:32 if you gonna put this over here. 08:33 It's still hot so I'll leave it on the board. 08:36 We got a dish chopping board here, 08:38 just gonna chop some parsley, mix it through as well. 08:43 Give it a nice a green color. 08:45 Here we go, a little bit more milk, keep mixing. 08:47 Yeah, okay. 08:49 And that's gonna form the base for our potato mash. 08:51 We're gonna put the soy steaks on top with some of the juice 08:53 so with that as well, and the lemon dessert 08:56 and our meal, it's all done. 08:57 Look at that, guys, how easy was that? 08:59 That was really easy. 09:01 Yeah. Yeah. 09:02 I don't know cooking could be that easy. 09:04 Yeah. 09:05 That's really good looking stuff. 09:06 Exactly. Yeah. 09:08 Smells awesome. |
Revised 2017-09-28