Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000023A
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00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh 00:08 Whoa-oh-oh-oh 00:11 Whoa-oh-oh-oh-oh-oh 00:15 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:23 Welcome the Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:26 from the Revive Cafes in Auckland, New Zealand. 00:30 And today, I'm gonna share with you 00:31 some great quality meals that you can cook at home. 00:34 You probably thinking 00:36 that kids can't cook in the kitchen 00:37 or that healthy food can't taste good, 00:39 but today I'm gonna prove you wrong 00:42 with some delicious food that is healthy as well. 00:44 Today, we have two very special guests. 00:46 We have Shai from Georgia and Jonathan from Michigan. 00:49 Welcome, guys. 00:50 Thank you for having us. Thank you. 00:52 This is great. 00:53 Thank you for coming on Cook:30 for Kids. 00:55 And these guys are gonna show you 00:56 how kids can cook like chefs. 00:58 So firstly we'll just start with Jonathan, 01:00 so obviously what's your favorite color? 01:03 Red. 01:04 And what's your favorite color Shai? 01:05 Red also. Two reds. 01:07 I didn't asked them beforehand 01:08 so we got two favorite color red. 01:10 Excellent. That's great. 01:11 So that kids can get to know you a bit. 01:13 So tell me what's your favorite food, Jonathan? 01:16 Couscous. Couscous. 01:18 And you make that at home? Great. 01:20 And what you put into couscous? 01:23 We usually put peas 01:25 and vegetarian fried chick. 01:28 Oh, cool. 01:30 It sounds like a yummy meal to have. 01:31 And what about you, Shai, what's your favorite food? 01:34 Veggie pomegranate chicken 01:36 with jasmine rice and asparagus. 01:39 Well, that sounds very cool. Excellent. 01:41 And do you cook it or do your mom cook it? 01:43 I cook it. You cook it? Wow. Fantastic. 01:45 And I hear you want to be a chef one day. 01:46 That's fantastic thing as well. Thank you. 01:49 Well, let's get on to cooking. 01:51 What is on the menu today? 01:53 Scrambled tofu breakfast bowl with pan fried vegetables. 01:59 And we also have blueberry 02:02 and chia seed smoothie. 02:06 That sounds delicious. 02:09 Okay, so today we're cooking a breakfast meal. 02:11 So this is something you would have a breakfast 02:13 like on a Sunday morning when you had some people over. 02:15 Well, even on a week day 02:17 when you wanted to have something 02:18 really going for the day. 02:20 So to start we've got a clear counter, 02:22 it's really important to prepare things 02:24 before we start. 02:25 Ingredients on there, pans ready to go. 02:27 And a great smiling attitude to learn, that's awesome. 02:31 So it's gonna be exciting with you guys today. 02:33 So we're gonna do breakfast bowl 02:34 which is kind of a big bowl 02:35 with lots of yummy different things in it. 02:38 So instead of just serving out someone a plate 02:39 with some tofu and veggies, 02:41 we're gonna have a big bowl 02:42 that looks beautiful 02:44 and people kind of pick and choose what they want. 02:46 Kind of like buffet I suppose, mini buffet. 02:50 So let's get into it. 02:51 So the first thing you want to do is do the thing 02:53 that's gonna take the longest. 02:54 And in this case it's going to be the tofu. 02:57 You, guys, tasted tofu before? 02:59 Yes, my mom makes it. 03:01 She makes scrambled tofu. Yes. 03:03 But I make my buffalo wings 03:05 and barbeque wings with the tofu. 03:07 Out of tofu? Yes. 03:08 Fantastic. You're a tofu expert. 03:09 And you've tried it too? 03:11 Yes, I like tofu right out of the package 03:14 with salt on it. 03:15 Really? Just raw. 03:16 Wow. You're pretty keen tofu person. 03:19 So tofu starts of being pretty bland and boring 03:23 like a lot of things that are raw, 03:24 so the secret to tofu is adding 03:26 lots of lovely delicious flavors 03:28 and we can make it taste amazing. 03:30 So it's what we're gonna do today. 03:31 So dig into it 03:33 so tofu comesin packets like this 03:34 from the supermarket in the refrigerator section. 03:36 So we're just gonna open up the end 03:38 and it comes with water, 03:40 so you want to basically just drain out the water 03:42 before you start or else water goes everywhere. 03:45 Like that. 03:47 And it just looks like that, just one big slab of... 03:51 It's basically soymilk with kind of a firming agent. 03:54 So this stuff comes from Asia. And it's great. 03:58 So we're gonna just turn on the gas here. 04:01 And, Shai, if I can get you to crumble that 04:03 into the pan here? 04:05 So if you can just grab it, 04:06 just crumble into little pieces into the pan. 04:09 There you go, just with your hands. 04:10 That's wonderful. You guys, washed your hands? 04:12 Yes. Fantastic. 04:13 It's really important before you start 04:15 cooking to wash your hands 04:16 so you don't transfer bacteria to the food, 04:17 especially if you're using your hands. 04:19 We try and encourage 04:20 because it's much more fun when you use your hands. 04:23 Okay, so we also gonna add some other ingredients. 04:25 We're gonna add an onion here, 04:28 so I'm just gonna chop up a red onion 04:31 and just extra color and flavor as well. 04:34 So you're just gonna just dice, 04:37 just one small onion 04:38 or I'm gonna do half of a massive red onion. 04:42 And this will just add color and sweetness as well 04:45 and cook with the tofu. 04:48 And put that in there. 04:52 And, Jonathan, can you put some olive oil 04:53 in the pan as well? 04:54 So bit of oil in there just to help it 04:56 to not to stick into the edge. 04:59 In this pan? Get in that pan as well. 05:01 So just put about a tablespoon so keep going until I say stop. 05:04 Yup, about there, that's awesome. 05:06 And if you can grab one of those wooden spoons 05:08 and just start stirring it all in. 05:10 That's great crumbling there. 05:12 So with tofu you can crumble it in which is nice 05:14 and we can also just cut into cubes, 05:16 so there is many different ways 05:17 you can have tofu in this kind of a dish. 05:21 I love that sizzling sound when we're cooking in, 05:23 everything starts to cook, you know things are underway. 05:27 So the tofu is full of a lot of water, 05:30 so what we're doing here by cooking it, 05:32 we're actually gonna make sure 05:33 that the water gets evaporates off 05:36 so the tofu will actually shrink in size 05:37 and become less weighty, 05:39 but we'll kind of have more flavor 05:40 and be a bit more crispier at the same time. 05:43 We're doing cooking when the steam is coming off, 05:45 you're losing water. 05:47 Here we go. Look at that. 05:49 So we got on high heat here, it's brilliant that's underway, 05:52 so it will probably take about 10 minutes to cook 05:56 before we start adding 05:57 some of the other flavors and ingredients. 05:59 So when it's hot, 06:00 it will just soak up those lovely ingredients. 06:02 Step one done, 06:03 so if you want to keep stirring there. 06:05 Make sure it doesn't burn, just spoon it. 06:07 So now we're gonna do the pan fried vegetables. 06:09 So these are vegetables. 06:11 I just want to turn this other gas on here. 06:15 And we're gonna chop up some mushrooms. 06:17 So if you can just... 06:19 Shai, you can just chop up some mushrooms, 06:20 just put them into half like that. 06:22 See if you can just chop these up 06:24 and put them in the pan. 06:26 And while you are there, Jonathan, 06:27 if you can put some olive oil in it as well. 06:29 Chop them up all here and put them over in one hit. 06:33 Just into half through the middle. 06:34 In this pan? In that pan, yes. 06:36 So another tablespoon of oil. Wonderful. 06:40 And it will be ready for the mushrooms. 06:43 I've also got here some beautiful tomatoes 06:45 so these are wine tomatoes. 06:47 And these will just go really lovely as well. 06:50 So I'm just gonna cut them in half just like that. 06:55 And one thing we got to be careful 06:56 when we're cooking these guys is to make sure 06:58 that they are not going to be damage too much, 07:03 so you wanna handle them very gently. 07:05 When you buy tomatoes on the vine like this, 07:08 that means they're gonna have more flavor. 07:11 So just many kind of half way tomatoes, 07:13 they're not kind of quite cherry tomatoes, 07:16 but they're just kind of vine ripe 07:17 and small tomatoes. 07:19 If you only got big tomatoes, that will be fine as well. 07:23 So the mushrooms will take longer 07:25 so put them in first, 07:26 they will probably take the second longest 07:27 so I'll put them in last. 07:29 Got in with the mushrooms, 07:30 while you're doing that I'll put them in the pan 07:32 for you if you like. 07:33 Good chopping there. Thank you. 07:37 And mushrooms believe or not 07:39 are actually full of a lot of water. 07:41 So when you cook them 07:43 you basically getting some water as well. 07:45 Really? 07:46 And by getting rid of the water, 07:48 it basically makes them more flavorsome 07:49 so it's what we're doing. 07:53 Looking good. 07:54 Oh, this one here is little dirt on, 07:56 I'll just get rid of that one. 08:02 Okay, there is probably enough mushrooms actually, 08:06 and we'll also put in some zucchini. 08:09 Actually we got enough room here, 08:11 I'm gonna use another pan, I plan to use one pan, 08:13 but I'm actually gonna use another one. 08:16 So luckily I have a spare one here. 08:19 And we'll just heat this up for other vegetables. 08:23 Okay, how are the mushrooms going? 08:24 When you see them cooking, 08:25 you want to give it a little bit of wiggle 08:27 so just give them... 08:28 See if you can do that, 08:29 see, if you can shake it back and forth like that. 08:31 Okay. Grab the pan. 08:32 Just drag it back. 08:33 That's lovely, that stops it from burning, 08:35 so that's great. 08:36 Okay, you going good there with the stirring. 08:38 As you can see it 08:39 starting to really steam here now. 08:40 You can see all the steam coming off the tofu 08:42 which means it's cooking really, really well. 08:44 It smells good. 08:45 It does, doesn't it got the onions? 08:47 Yes. 08:48 How long does the tofu and onions have to cook? 08:52 Probably around about 10 minutes normally, 08:54 doesn't until it starts browning out. 08:55 Okay. 08:57 So you kind of wanna keep an eye on that there. 08:58 So now we had zucchini. Oh! 09:01 So I'll show you really cool cutting technique, 09:03 so we're gonna cook these 09:05 and what we're gonna do is we're going to pull across, 09:08 gonna cut them down in the middle like that, 09:11 and then we're gonna do a cut like this. 09:14 Okay, get rid of this bit here. 09:15 And then we're gonna alternate every cut, okay? 09:17 Okay. 09:19 And see how you end up 09:20 with a really nice kind of random... 09:21 That is nice. 09:23 But two similar size kind of cut. 09:24 That is really cool. 09:25 So if you can see, 09:27 if you can do that with this one here as well 09:28 so just start one there, and it's just kind of, 09:30 you're gonna cut through the cut 09:31 you just did at times. 09:32 So if you're gonna get underway with that one, 09:34 and see if you can make that work. 09:38 And throw the one you just cut, yup, 09:40 and twist it back through there again, wonderful, 09:43 probably slightly bigger, 09:44 so try and make them slightly chunkier, 09:46 because when you cook courgettes 09:47 in my country, 09:49 zucchini what you call them here. 09:50 And they basically shrink down in size. 09:52 Do I need to shake the mushrooms? 09:53 Yes, give the mushrooms 09:54 little bit of shake, that's great. 09:56 Probably you give them another stir thing 09:57 to stew them as well, see that they are not burning. 10:00 All right, they're crisping up nicely, 10:01 beautiful, look at that, so you can stir both of them. 10:05 I'll just turn the gas on this pan here. 10:07 So we got three pans working on the kitchen. 10:10 This is what you call multitasking 10:12 so doing multiple things at once. 10:15 So we'll just put that on there, brilliant. 10:19 It's looking great, perfect. 10:20 And you can do this one as well, 10:22 I'll do the first bit for you, 10:24 so just through there and through into half. 10:26 Every zucchini is different size, 10:28 but you get the deft what I've to say. 10:32 Yup, put those in the pan there if you like. 10:34 Now put in this pan here we'll use for those. 10:37 Zucchini has a lot of vitamin C. 10:39 It has. 10:40 Yes, anything with green 10:41 and you want it's really lovely, 10:43 really good for you so touch of oil. 10:46 Exactly. Do you like mushrooms? 10:48 Yes, I love them. You like mushrooms? 10:51 No. 10:52 I like mushrooms whenever mom buys 10:54 them in small cans, 10:56 and then sometimes 10:58 she lets me have a piece of it and I really like it. 11:00 That's cool. 11:02 So you don't like mushrooms and you do. 11:04 I love mushrooms 11:05 and my wife actually doesn't like mushrooms either, 11:07 so some people just don't like mushrooms so, 11:10 but I love them. 11:11 It's a good thing we have this breakfast bowl, 11:13 so you don't have to choose mushrooms, 11:14 you can choose the other things. 11:16 Do you like zucchini? Yes. 11:17 Tomatoes? No. 11:19 Oh, you don't like tomato either? 11:21 Or you can get tofu and zucchini, how is that? 11:23 Yes. 11:25 How do you learned this cut, 11:26 how do you learned this technique? 11:28 I was making a vegetable salad one day, and I was like, 11:31 I just wanted to make it more interesting 11:33 so I kind of cut in different ways, 11:35 and then later I found out it was an official chef cut. 11:37 So I actually used 11:38 in some of my restaurant recipes, 11:40 so it's a nice way of doing food. 11:42 But you can actually cut vegetables 11:44 in multiple different ways. 11:47 A simple carrot you can cut it in about 20 different ways. 11:49 So when you cut something next, 11:51 think about how can I cut this differently. 11:55 You finish that last one there. Okay. 11:57 And I'll get these zucchini cooking up here. 12:00 Put the gas on nice and high. 12:02 Look at those mushroom, doesn't it look beautiful. 12:05 Now I must start to get the bowl now 12:06 because we're almost ready to serve some of the stuff up, 12:08 so we've got a lovely big bowl platter. 12:12 So a nice big round bowl that you can buy 12:16 from kitchen stores, it's really nice. 12:18 So white is a color 12:19 that generally works with most fruits. 12:21 So if you can get one big nice white round platter 12:24 in your kitchen, 12:26 it will make your food look great so. 12:29 Awesome. 12:31 So do you travel to look at different foods? 12:36 Yeah, I do sometimes whenever I travel. 12:39 Okay, I live in New Zealand, 12:40 so I often travel to the America 12:41 to just shoot these shows. 12:44 Yeah, always going to cafés 12:45 and restaurants looking for different ideas. 12:47 And my favorite thing I like to do 12:49 is actually take an unhealthy dish 12:51 and transform it, 12:52 use whole food ingredients to make it healthy. 12:55 That's what I do. Exactly. 12:57 Yeah, so you can replace sugar with honey, 12:59 you can replace white flour with chickpea flour, 13:01 you can replace chocolate with carob, 13:03 so there's lots of really good healthy ingredients so... 13:05 Yes. You like doing that too? 13:06 Yes. It's wonderful. 13:08 Thank you. 13:09 And because, you know, 13:10 God wants us to be healthy, 13:12 I mean, if we put junk food like pizza 13:13 and chips and soda into our bodies all the time, 13:16 we're gonna feel down and lethargic 13:18 and we can't help anyone. 13:20 So God really wants us to eat with healthy food, 13:22 so we've got lots of energy and vitality. 13:27 Are you ready? The tofu is browning up. 13:28 The tofu is browning up beautifully, yeah. 13:31 And it smells great. It does. 13:33 You're doing a great stirring job there. 13:34 Thank you. 13:36 So what we probably do now, I think we put the mushrooms, 13:37 they're up pretty much really I think. 13:39 So we just want them to just cook just... 13:41 If you keep cooking mushrooms, 13:43 they'll go down to pretty much real tiny things. 13:45 So couple of minutes and it's done. 13:47 And we're gonna start putting into the bowl. 13:48 So I'm just gonna tip this into the corner here like that. 13:54 And what you want to do with this bowl 13:56 is we don't wanna mix everything around, 13:58 we wanna have little clusters of color 14:00 and all spreading here like a brown, a green, a red, 14:04 a yellow little clusters works better than everything mixed up 14:06 so that's what we're doing. 14:08 This is a kind of a brown mushroom corner. 14:11 So these zucchini going well, 14:13 so if you can keep an eye on those as well. 14:15 Okay. 14:16 We'll put the tomatoes in here, 14:18 so if you can or else I'll bring this over here, 14:19 we got the hot pan here. 14:21 So if you wanna put the tomatoes in here, 14:22 put them face down. 14:24 So other way, put them so they're faced down. 14:28 So we're kind of sautéing these? 14:30 I suppose, yeah, yeah. 14:31 So we're just lightly pan frying them really. 14:33 We'll just put a touch of olive oil in. 14:35 So do I need to get a new one of these to stir them? 14:39 Yes, good idea. 14:40 Careful the gas is on, 14:41 we're gonna put this back there in a minute. 14:43 Just a touch of olive oil, 14:44 you don't wanna put too much oil on to that 14:46 so just a couple of drops is all you need for this. 14:50 So how long should we cook these tomatoes? 14:53 They will probably take around about five minutes. 14:55 And they'll just kind of soften up 14:56 and be nice and flavorsome. 14:59 There we go on there. 15:01 So we got three pans on the go. 15:03 This is most exciting part of working 15:05 in the restaurant or cafés... 15:06 Yeah. With all these pans going. 15:08 And you kind of got of, 15:09 you got to keep pretty smart 15:11 because if you forget something what happens? 15:15 It's gonna burn. Right. 15:17 So you're doing good job with stirring that. 15:20 Brilliant. Thank you. 15:21 That's great. 15:23 Now this tofu is looking great. 15:25 I think it almost ready to serve it. 15:28 Almost ready. Almost ready. 15:29 We're making great progress. |
Revised 2017-10-09