Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000024A
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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 00:15 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh 00:20 Yay! 00:23 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon from the Revive Cafes 00:28 in Auckland, New Zealand. 00:30 And today, I'm going to share with you 00:31 some restaurant quality food 00:34 that you can cook in your very own home kitchen. 00:37 Cook:30 for Kids food 00:39 is all about using healthy whole food ingredients 00:41 so we can have lots of energy and vitality. 00:44 God wants us to be in good health, 00:45 so it's important that we feed our body with good stuff, 00:48 not junk food. 00:50 So today, we have two very special guest stars. 00:52 We have Anjali from Arkansas and Toby from Illinois. 00:56 Welcome to Cook:30 for Kids. Thank you for having us. 00:58 Thank you so much for having us. 00:59 It's awesome you to be here. 01:00 So just so you can get to know them a bit, 01:02 we're gonna ask some questions 01:03 and find a little bit about them. 01:05 So firstly, Toby, how old are you? 01:07 I'm 14. Fourteen. 01:09 And where were you born originally? 01:10 I was originally born in New Zealand. 01:12 New Zealand, he is from New Zealand as well 01:14 just like me. 01:15 Although you spent quite a few years in America, haven't you? 01:17 Yeah, like seven years. 01:18 Okay, seven years, okay. 01:20 So you're probably more American 01:21 than New Zealand by now. 01:23 And so your question for today is, 01:25 if there was a country you could visit 01:26 anywhere in the world, 01:27 where would you visit? 01:29 I really want to visit France. 01:30 France, why France? 01:32 It's really, really cool architecture there. 01:34 Okay, awesome. That's great. 01:36 And, Anjali, you come from Arkansas 01:37 and how old are you? 01:39 I am 11, I'm gonna be 12 in next month. 01:41 Eleven going on twelve, excellent. 01:43 And where would you go if you could go anywhere in the world? 01:46 Well, I would go to India 01:48 because that was where I was originally born. 01:50 So I want to go back and meet my relatives there. 01:53 Oh, wonderful, that's great. 01:55 Another question for you, 01:56 what is your favorite vegetable? 01:58 Well, my favorite vegetable has to be carrot. 02:01 I love carrots. Carrots? 02:02 Yeah. Okay. 02:04 Okay, it's on the menu today. 02:05 And, Toby, what's your favorite vegetable? 02:07 I like brussels sprout. 02:08 Brussels sprout? 02:10 How many kids would say 02:11 brussels sprouts is their favorite vegetable? 02:13 You are a star one in a million. 02:16 Like they can be really nice 02:17 if you cook them properly, can't they? 02:19 Yeah. That's great, fantastic. 02:20 Well, thanks, guys. 02:21 So what is on the menu today? 02:23 Well, on the menu we have barbeque baked beans 02:26 with avocado and crispy caraway potatoes. 02:29 Now that sounds really good. 02:31 And for dessert we have bircher muesli glasses with berries, 02:34 that sounds tasty. 02:41 Let's get started in the kitchen. 02:43 So before we start, 02:44 very important in restaurant land 02:46 is you're gonna make sure you be get organized 02:48 and planned and prepare. 02:49 So we got a clear bench, 02:50 we've got pans on the stove ready to go. 02:53 We've got ingredients ready and a great attitude. 02:57 Let's get started. 02:58 So we're gonna start with the items 03:00 that's gonna take the longest 03:01 and that is the bircher muesli. 03:03 Now bircher muesli is kind of like, 03:05 I think it's like a moist granola 03:07 or a wet granola. 03:08 And generally, you put it in the fridge overnight 03:10 have the next morning, 03:11 but if you get on to it quickly, 03:12 you can actually make it in about half an hour, 03:14 so we'll get started with that. 03:16 So we're just gonna start with the bowl 03:17 and we're just gonna fire 03:19 just some really yummy ingredients into there. 03:21 So first we're just gonna start off with some oats, 03:23 just some normally quick oats 03:25 just, just your basic party kind of oats. 03:27 So, Anjali, if you're gonna put a cup full in there. 03:29 And there is a cup measure over there somewhere. 03:31 Yeah, right here. Thank you. 03:33 And, Toby, if you can start grating some apple 03:35 on this board here. 03:37 So we're gonna put some grated apple, 03:38 and grated apple adds lovely moisture to us, 03:40 if you can grate that? 03:42 Okay. 03:43 Don't put the core and just everything else. 03:45 Yes, just one cup. Half. Okay. 03:46 Just one cup. 03:48 One cup measure. 03:49 So we're gonna start with oats and then apple, 03:51 just double check my recipe here. 03:54 We're then gonna put in some almond meal, 03:57 and almond meal is basically just almonds 03:59 that are being kind of ground up 04:00 really, really fine. 04:01 If you want to, you can actually just use, 04:03 grind up the almonds yourself 04:05 but you can buy at the shop as well. 04:08 It's got the child seal on it, I better cut it off. 04:12 What do you use to ground the almonds? 04:14 You can use a coffee grinder to grind it. 04:18 That's probably the best thing to grind it if you want to. 04:20 All right, put a cup near that. 04:23 Cool. 04:24 And we put half a cup of this, 04:26 I'm just gonna put half a cup of that in there. 04:27 Oops, here we go. 04:29 Half a cup of almond meal. 04:32 Brilliant, we're also gonna put in a cup of almond milk, 04:36 so if you can measure that, I'll measure that in. 04:40 You can use any milk you want, 04:41 and this recipe is one of those really flexible recipes, 04:43 where you can just customize it 04:45 with your favorite milk, you favorite flours, 04:48 it's just one of those flexible recipe, 04:50 so it's really handy. 04:51 Can we use, instead of using almond milk 04:53 can we use like soy milk or things like that? 04:56 Yeah, soy milk, almond... 04:57 Yeah, anything make it with any milk, 04:59 any milk you want so... 05:00 What about fruits, like, 05:01 any kind of different fruit that tastes good? 05:03 Exactly, so that's why we're gonna add some fruit. 05:04 Now we're gonna add some cranberries. 05:07 So we're gonna add, put a cup of cranberries, 05:10 but you need to just keep mixing, lovely. 05:12 Yeah, that looks really good. 05:14 We're gonna add some slivered almonds. 05:16 You've seen these almonds, and what do they remind you of? 05:20 Toenails. 05:23 My nieces call them toenail clippings 05:25 but they are almond so... 05:27 So we're gonna put some of those in that 05:28 and have an extra bit of crunch in here as well, 05:30 so there we go, some toenail, 05:32 I mean, some almonds in there. 05:35 I'm just gonna put a little bit allspice just a touch, 05:37 just to give a little bit of a kind of a cinnamony 05:39 not meaty kind of flavor, 05:40 so kind of just a little bit put that quarter of a teaspoon. 05:44 Can we use different kinds of spices in this like, 05:47 something similar to allspice? 05:50 Yes, you could do, I mean, you can't on spice up too much, 05:52 just kind of the breakfast thing 05:54 so just a real, it's a very subtle hint there. 05:56 Shall I put the apples in there? 05:57 Put the apple in, that's great. 05:59 And if you wanna, yup, just put it in there. 06:01 And we're just, if you wanna cut the orange in half. 06:05 And we'll put some orange juice in, 06:06 the juice of one orange. 06:08 What else we got here? 06:10 I think that's pretty much, 06:11 we've got almond meal over there, 06:12 I'll just put this out of the way. 06:15 Do I have to squeeze it? 06:16 Yeah, just squeeze it in, 06:18 you do one, I'll do one as well. 06:19 Okay. 06:20 Squeeze it in like that. 06:22 Oops, try not to get in here on each other. 06:23 Gonna have a food fight here. 06:25 I might put a little bit more almond milk in 06:28 just to give it a bit of a mix around. 06:29 Lovely. 06:31 So there is a bircher muesli kind of, 06:33 as you can see it's kind of moist and it's kind of oaty, 06:35 those oats will kind of swell up 06:37 and they'll become really nice and kind of moist 06:39 and it's a great kind of base for bircher muesli. 06:43 Now I've got friends who have started making bircher muesli 06:45 as their main breakfast item 06:46 and I say, it's transformed their lives. 06:48 You can make it before you go to bed at night, 06:50 get up in the morning 06:51 and you can instant breakfast ready to go 06:53 that tastes great, so it's really, really good. 06:55 So I'm gonna put that in the... 06:57 I'm just gonna put that in the fridge just to kind of, 06:58 just start to kind of mush together. 07:00 Ideally you do it overnight, 07:02 but we're just gonna do it in half an hour 07:03 just so we can keep things moving here. 07:05 So the oats soaks up the milk and it kind of becomes... 07:10 Yeah, it kind of develops a creamy texture 07:12 which is really nice. 07:13 So you just eat it like it. 07:15 Exactly, yes. Okay. 07:16 Can you throw those things in the rubbish there, Toby? 07:18 And we'll move on to the next part 07:19 of our culinary adventure. 07:23 So we're doing that breakfast thing today obviously, 07:25 so we've got baked beans, potatoes and bircher muesli, 07:27 so it's kind of a different breakfast take on breakfast, 07:30 so just some different things there that we can use. 07:33 So the next thing I'm gonna just start making 07:34 is the baked beans. 07:36 So you can get baked beans in a can 07:38 and you can unwind a can, 07:40 but it's much more exciting to make yourself, 07:41 it's a much more flavorsome. 07:43 So we're gonna start making, cutting some onions. 07:45 So if you can perhaps, perhaps some, 07:48 Anjali, you can cut some onions. 07:50 I will just clear some of this, 07:52 just clear some of this carrot off here, apple off here. 07:55 Here we go. Thank you. 07:57 That's okay. 07:59 It's really hard to keep a clear workspace 08:01 when you're cooking but do the best you can. 08:04 So we're gonna start, I'm gonna turn the gas on, 08:08 and basically start cooking out some onions, 08:11 it's the first part of it. 08:13 And, Toby, if you can start mixing some of those cans 08:16 if you can. 08:17 So we got, we're going to use two types of beans today 08:19 and you can use any type you want. 08:21 We're gonna use some black-eyed peas 08:23 and some pinto beans. 08:25 You could use white beans or kind of any beans you want, 08:27 but they're kind of like whitish kind of... 08:29 Excuse me, Toby. 08:30 Into the beans which is nice and so if you can... 08:32 How do you use this can opener? 08:34 Looks so complicated. 08:36 Well, you basically grab this and you slice it on like that 08:39 and you hold this really tight and just keep turning. 08:41 Okay. 08:43 So get that going, you can drain them out 08:44 and get them ready, 08:45 get rid of the lead that would be great. 08:48 So this is warming us up a little bit here. 08:49 How you going with onions? So how is your onion? 08:51 Oh, you are doing great job, 08:52 didn't even give you any instruction. 08:54 So you basically just slice them one way 08:55 then slice from the other way. 08:56 And when using knife, 08:58 so as you're doing there very well, 08:59 as you basically trying to slice the knife rather than 09:03 so with a knife trying this thing right there 09:05 to try and slide it 09:06 rather than just push it down like that. 09:09 And it's great if you keep it together like that, 09:10 you're bit of a knife expert. 09:12 There the knife is bigger than you. 09:13 You're handling it very well so you slice it. 09:15 That's wonderful, you're going very well. 09:17 Keep the blade away from your thumb there, 09:19 don't have any your fingers chops. 09:21 And if you're using sharp knives at home, 09:23 that is a great skill to learn, 09:24 but make sure your parents supervise 09:26 and they can help you and train you 09:27 and you can learn how to do it. 09:29 So I really love these little black-eyed beans 09:31 that you can actually make them yourself 09:34 by just soaking them, cooking them yourself. 09:36 Well, having can beans in your pantry or cupboard 09:38 is a really great protein source 09:40 with some plant based 09:41 and really healthy full of protein, 09:42 so make sure you eat lots of great things. 09:47 So that's those. 09:49 So what else we have? We got some tomatoes as well. 09:52 So this is the main thing, you're gonna get some garlic. 09:54 So I'm just gonna use a garlic press here. 09:56 This is a garlic presser. 09:57 Miss Brenda who is the general manager 09:59 of the 3ABN Kids Network gave me, 10:01 it's the best garlic press in the world. 10:04 Yeah, my mom has one, it's kind of like that. 10:06 Did she? Oh, great. 10:07 So we're gonna just get that ready to slide the onion 10:10 and I'll just get this under way. 10:12 Just put the onion in the pan, little bit of olive oil. 10:15 Leave the beans in the pan too? 10:16 Not yet, we'll get the onions sauteed first. 10:18 It's gonna saute. Okay. 10:20 Can you use any other onion except red onion? 10:24 You can use red onion or any other onion you want. 10:27 I'm quite using a red onion 10:28 because red onion is little more colorful. 10:31 It's probably got some of the flavor, 10:32 it's just got nicer color 10:33 so that's generally my favorite. 10:35 You can use either one. That's looking good. 10:37 Yes, you gonna, you can grab those, put them in. 10:39 Squeeze the garlic in 10:42 and the dish is underway. 10:44 Look at that. 10:46 Now the spice we're gonna use today 10:47 to give these a little bit of a kind of a smoky flavor. 10:49 It's one of my favorite spices 10:51 and that is smoked paprika. 10:54 So, Toby, if you can grab the smoked paprika there? 10:57 Sure. 10:58 And we're just gonna just sprinkle that in here. 11:03 So just sprinkle it, probably around about, 11:05 probably a tablespoon is quite a lot actually to get going. 11:10 And it's got a really nice red color 11:11 and it's got a really nice smoky taste so... 11:13 That just smells great too. 11:15 Exactly so... Yeah. 11:16 Actually, heating up there will kind of activate the spice. 11:18 Is that good? 11:19 Yeah, that's good, perfect. 11:21 Probably put a little more actually 11:22 probably just under tablespoon there. 11:24 We put on high gas here to get these onions. 11:25 It gives a great color too. 11:27 It does. 11:29 That just smells amazing. 11:31 Yeah. 11:32 So give those couple minutes just to kind of get soft 11:35 so it probably takes two to three minutes. 11:37 So, Toby, if you can just keep stirring those 11:39 and that would be wonderful. 11:41 We're gonna start on our next part of the breakfast 11:44 and that is the potato. 11:45 So when you have potatoes, 11:47 one of the things you often need up is leftover potato. 11:50 So these were leftover from yesterday 11:53 and they're just four potatoes 11:55 that left over from another meal. 11:56 And they actually, you actually make 11:59 really nice potatoes with them so... 12:01 If I can give you just these leftover, 12:03 if you can just cut them kind of in half. 12:05 So they're kind of just little bit small, 12:07 they're little bit big at the moment. 12:08 So just kind of cut them into... 12:10 Like this? 12:11 Yup, just into half so just a little bit smaller, 12:13 put the knife through them. 12:14 And again they kind of get 12:15 little bit of mashed up when we cook them, 12:17 so you don't need to be too fussy, 12:18 and it's nice to start with a little bit more. 12:20 And the most surface area you have, 12:22 the more kind of flavor you're gonna have per bite. 12:24 So if you start with a whole potato, 12:26 you haven't got much surface here 12:27 but if you cut a whole potato into, 12:29 you know, 20 peaces 12:30 you got much more surface area 12:32 to soak up the flavor. 12:34 How long do the potatoes last for in the fridge? 12:37 Probably not more than a day or so really. 12:38 You don't wanna go too long, 12:40 you kind of taste that leftover potato kind of a feel. 12:42 Yeah. 12:44 I think it's almost really there so 12:46 but actually we're gonna put the tomatoes in, 12:47 so I just got some diced tomatoes. 12:50 See if you can stir that around? 12:53 Okay. Yup, just give it a good stir. 12:56 I'm just gonna add some salt here. 12:58 Oh, before we do 13:00 put those in the pan over there, Anjali... 13:02 On the left you can transfer those across there. 13:06 Oh, it smells really strong smell too. 13:08 And they're great. 13:10 So we're just gonna add just little bit of salt, 13:11 half a teaspoon of salt. 13:13 And we're gonna add some honey for sweetening. 13:15 You can use agave or date puree or maple syrup. 13:19 Just add that there. 13:20 When using tomatoes, 13:21 tomatoes are quite an acidic kind of a taste 13:23 so you kind of want to add a little bit of sweetener 13:25 generally when you're using tomatoes 13:27 just to kind of offset and just kind of balance it. 13:32 It's pretty much all of the main things there. 13:33 Look at that. 13:35 Don't we need to add any oil? 13:36 Yes, we do, we do need to add oil. 13:38 So we're gonna add about a tablespoon 13:40 over these potatoes. 13:43 And if you just want to just get a little bit of a stir... 13:46 Be really gentle with them, 13:48 we kind of, we don't want them being broken up 13:49 and kind of crumbled a little bit, 13:50 but we want to make sure, 13:52 we really don't mash potatoes, 13:53 we wanna make sure that potatoes that, 13:54 you know, little bit extra. 13:56 I might do a few more that's looking little bit empty there. 13:58 So I cut up a few more 14:00 just to make the pan a little bit full, 14:01 we want to make sure our presentation dish 14:04 looks nice and full and wonderful. 14:07 Yeah. 14:09 Brilliant. 14:10 It looks really delicious already. 14:12 It is and we're only halfway there. 14:15 Look at that. 14:17 So we're making excellent, excellent progress. 14:19 So how would you know if this is ready or not? 14:22 Just when it starts to get brown generally, 14:24 so it will start sizzling and eventually go brown 14:26 and it will kind of be a bit more crispy 14:28 sets what in texture we want. |
Revised 2017-10-09