Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000025A
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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 00:14 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 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 going to share with you 00:31 some delicious recipes that you can cook at home. 00:34 Cook:30 for Kids food is all about using wholesome, 00:37 whole food, healthy ingredients. 00:40 That way, you can grow up big and strong 00:41 with lots of energy and vitality. 00:43 God wants us to be in good health 00:45 so we can do His work on this earth. 00:48 And you're not going to get that eating junk food, 00:49 so healthy food it is. 00:52 Today, I have three wonderful kids with me. 00:54 Welcome to Sophia from California, 00:56 Lachlan and Lily from Illinois. 00:58 Thank you for coming to Cook:30 for Kids. 01:00 We're so excited to be here. It's great to have you. 01:03 So yeah, welcome along. 01:04 And we're just going to ask them 01:06 a few questions to get to know them. 01:07 So, Sophia, you come from California, 01:08 but you originally came from? 01:10 England. 01:11 England! Yes. 01:12 And Sophia's got an accent like mine. 01:15 So yeah, it's great to have someone who doesn't speak, 01:17 you know, American like all the other guys speak. 01:20 So we have a few different accents here today. 01:23 And, Lachlan, and you come from? 01:25 New Zealand. New Zealand. 01:26 And Lily? I come from New Zealand too. 01:28 So these guys both were born in New Zealand 01:31 although they spent some time in America I believe, 01:32 so welcome along. 01:34 And how old are you? I'm 10, turning 11 in December. 01:37 Ten, turning 11. And you are? I'm 12, turning 13 in November. 01:41 Turning 13. And you are? 01:42 I just turned 11 two weeks ago. 01:44 Just turned 11 two weeks ago. 01:46 As I understand, kids always look forward 01:47 to their next birthday, don't they? 01:49 There's always that next level up, 01:50 always 10, turning 11, coming soon. 01:52 So great to have you. 01:54 So firstly, I just have some questions for you. 01:55 So, Lily, what is your favorite food? 02:01 That's hard. There must be something. 02:05 I personally prefer desserts. You like desserts? 02:08 And what's your favorite dessert? 02:10 I like custard a lot. Custard. 02:12 On what, on what sort of thing? Just by itself? 02:15 I love it on my grandma's fruitcake. 02:18 Oh, wonderful. 02:19 Fruitcake and custard, that's a good combination. 02:21 And, Lachlan, what do you like eating? 02:23 Well, I also love my grandmother's fruitcake. 02:26 All right, grandma's fruitcake, we've got to try 02:29 this grandma's fruitcake because it sounds pretty good. 02:31 And what do you have on it? The custard. 02:34 The custard, okay, custard and fruitcake goes well. 02:36 And what's your favorite food, Sophia? 02:38 I like apple pie and custard. Apple pie and custard, wow. 02:42 I'm going to have to create a custard sometime 02:44 that's going to be healthy. 02:46 It's great. 02:47 Well, thanks for joining us today. 02:48 So what is on the menu? 02:51 Today, we're going to be making a butternut mac cheese platter 02:55 with a creamy coleslaw. 02:57 Sounds delicious. Oh, yeah. 02:59 And for the dessert, we're going to have 03:01 macadamia cherry ice cream. 03:04 Ice cream! 03:08 Okay, let's get cooking. 03:10 So before we start, in the restaurant land, 03:13 you need to be prepared. 03:14 You can't just walk into a messy kitchen 03:15 and start cooking. 03:17 So we got a clear bench, everything is clear and clean, 03:19 we got pots and pans on the stove, glasses, 03:21 bowls out, ingredients out. 03:23 Food processor and blender plugged in, 03:25 boiling water already boiled in the jug, 03:27 so we've got a head start. 03:29 And are we ready to cook? Yeah. 03:31 Fantastic. 03:32 So we're going to start with the things 03:33 that are going to take the longest. 03:35 So do you guys like mac cheese? Yes. 03:37 Whenever I ask kids, "What do you like the best?" 03:39 Mac cheese or macaroni cheese seems to come out on top. 03:42 So here is a really healthy version 03:44 and we're going to do like a mac cheese platter. 03:47 So it's not just mac cheese, we're going to add 03:48 some other interesting yummy things as well 03:50 to make it more interesting, colorful, 03:52 and also keep it healthy for you. 03:54 So the first job is we want to get this butternut cooking. 03:57 So this is a butternut pumpkin. 04:00 And we're just going to basically cut in half. 04:03 I'll do the hard chopping here. Looks cool. 04:08 So you guys seen a butternut pumpkin before? 04:10 No, I don't think I have. Okay. 04:12 So basically, this end has seeds in it, in there. 04:15 And this end doesn't, 04:17 so we're just going to use the top half. 04:18 We can use it later for soup or something 04:20 and we're going to just cut it off 04:21 and I will just take off the skin. 04:23 I've had a butternut squash but... 04:25 It's the same, same thing, yes. 04:26 A butternut squash and a butternut pumpkin 04:28 is the same thing. 04:29 My favorite soup is actually butternut squash soup. 04:32 Butternut squash soup? Excellent. It's a great dish. 04:36 I don't always like butternut squash. 04:38 But you will today. 04:40 Okay. 04:41 Hopefully. 04:44 So there we go. 04:45 We'll just get the tough skin off. 04:46 You can actually leave the skin on 04:48 if you're roasting the thing. 04:49 But we're going to use it as kind of like a mushy thing 04:50 to make a very nice sauce to go with the mac cheese. 04:52 So it's going to end up mush. 04:54 So just gonna, I'm just gonna cut it into slices like this. 04:59 And, Lachlan, if I can get you to use this knife... 05:02 You happened to use a big knife? 05:03 Yes. Excellent. 05:05 So basically, get one of these and just kind of cut into cubes 05:08 like that and we're going to boil it. 05:10 So we're going to cut it nice and small, 05:12 so it's gonna cook really fast, okay? 05:14 So if you can do the same thing with those ones here. 05:16 Okay. 05:17 And, if you can grab the jug off the thing there, Sophia? 05:21 Okay. 05:22 I will just start this element here. 05:24 It's hot, really hot. Good, excellent. 05:25 So just grab the handle. Okay. 05:29 And just pour into that pot there. 05:32 That one over there. Can you reach over there? 05:34 Look at that. Ah, you're doing awesome. 05:37 You're right, do you want a hand? 05:38 Now you got there. That's great. 05:40 Isn't it great little kids holding 05:41 big tools and implements? 05:43 It's good. It's great to get experience. 05:45 Obviously when you're cooking in the kitchen at home, 05:47 make sure you got parents supervising, 05:48 things like boiling water and knives 05:50 can be very dangerous, so you just make sure 05:52 you kind of have parental supervision. 05:54 That's great. 05:56 So we're just going to boil the butternut for around about 05:59 probably 5 or 10 minutes to make it really soft. 06:02 Good cutting style there. 06:04 So when you're cutting, what Lachlan's doing 06:05 really well is he is sliding the knife through. 06:07 And what you want to do actually to make it easier 06:10 is start with the back. 06:11 You see you kind of putting the pressure, 06:13 start about half way, 06:14 so the pressure is kind of going down. 06:15 If you start with the front, 06:17 all your pressure is here and not here. 06:19 So if you start, so the blade is kind of halfway on there, 06:21 and then you slide it through 06:23 and it's going to be easier for you. 06:24 I remember my uncle Ben taught me to do that. 06:27 Oh, really? Excellent. That's great. 06:30 Thank you. So see if you can give it a go. 06:32 So yep, you can start further forward. 06:34 So you're starting about here and then slide it through 06:38 like that, yep, and you got bit more pressure downwards. 06:40 So it's all about physics. 06:41 Yep, that's cool, slide it through. 06:43 So try and slide it. 06:44 Use the blade, let the blade do the work. 06:46 Excellent. 06:47 So that's the first job underway. 06:48 So the second job is you want to get the macaroni cheese, 06:52 but we're going need water. 06:53 Can you fill it up with water? Yeah. 06:54 Gonna need some, so if you can just in the sink can 06:57 just put some hot water, so put it in the back 06:59 and that should be hot water, you just empty that in there. 07:02 So we're going to cook the macaroni cheese 07:04 in some boiling water, this one here. 07:07 So we're gonna use some whole wheat macaroni cheese. 07:13 And see this here, it's basically little elbows, 07:16 and we're going to use the whole wheat as much... 07:17 Why is whole wheat better for us? 07:18 Any ideas? 07:20 No, I don't know. I know. 07:22 I think it has less fat or something like that. 07:24 Right, so less fat. So, Sophia, what do you think? 07:27 My dad told me when you have like white pasta... 07:32 Yes. 07:33 All the nutriments is drained out almost. 07:36 That's right. 07:37 It's all the nutrients, it's nutrients, not nutriments. 07:39 So well, nutrients, exactly so. 07:41 So when you start with whole grains, 07:43 you've got all the fiber and all the vitamins on it, 07:45 and they strip off the good stuff 07:47 and leave with kind of white flour or white rice, 07:49 so make sure you've got the whole grain stuff 07:51 every time you do, it is much better for you 07:53 and actually tastes very good 07:54 when you've got lots of flavors on it. 07:56 Awesome. 07:57 So that jug's back on there boiling? 07:59 Brilliant. So take a few minutes to go. 08:00 Just got to push that button there, 08:02 got to warm it up. 08:03 So when that boils, we can use that for that. 08:05 How is it going there with the butternut? 08:06 Really good. Cool. 08:08 Nice slices there. So Chef Jeremy... 08:09 Yes? 08:10 You have a New Zealand accent, right? 08:13 That's right, a New Zealand accent. 08:14 Can you say pasta for me? Pasta. 08:19 No, but that's the pastor at a church. 08:22 That's a pastor. Now this is the pasta. 08:24 How would you say pastor? 08:25 Pastor. Pastor. 08:27 And how would you say pastor? No, no, no. Pastor. 08:29 Pastor. Pastor. 08:31 Pastor and you're pastor, and I'm pastor. 08:33 You're? Pastor. 08:34 Pastor. And you're Pastor. 08:37 All the different accents, that's a lots of fun. 08:39 Pastor. Okay, next job. 08:41 So we're getting it underway there, butternut. 08:43 And we're going to start doing the coleslaw. 08:45 So we're going to make really rummy coleslaw. 08:47 I used to hate coleslaw 'cause coleslaw for me 08:50 was like those white stuff you see in the supermarket, 08:52 just loaded with dressing, I was just like, "Ugh!" 08:55 But since I've had my cafes, I discovered you can make 08:58 coleslaw taste really, really yummy. 09:01 So we're going to make a really yummy one here. 09:03 So over here, Lily, you can be 09:05 in the coleslaw making department. 09:06 Okay. 09:08 And what we're going to do is we're going use 09:09 our food processor here and we're going to actually 09:11 just make it easier for us. 09:13 And you find in the drawer of your... 09:15 It came with your food processor 09:16 is really called attachments. 09:18 So this one here is a slicing blade, so basically, 09:23 we just put that in there and this in here like this 09:26 and then this one on top, 09:28 and we can start slicing things. 09:29 So that blade will go around and slice coleslaw. 09:31 This one here is cool 'cause there's adjustment 09:33 so we can make it kind of either big or small. 09:34 That blade kind of looks like a part of my dad's juicer. 09:39 True. 09:40 Your dad do a lot of juicing, does he? 09:42 Yeah. He gave me a juice once. 09:43 It was just full of ginger, he likes putting ginger in it, 09:44 doesn't he? 09:46 And it's really, really, really... 09:47 there we go... really, really... 09:49 There we go, so I want you to get this cabbage. 09:51 So we're going to be using instead of white cabbage, 09:53 we're going to use red cabbage because red cabbage 09:55 is actually much better color, better taste, 09:58 just better all round, it looks better, 10:00 so I will just kind of cut it into a shape. 10:01 That does look really cool, 10:03 like with all the swirls and everything. 10:04 Exactly. 10:06 So colorful this, but here, and if you can throw that 10:08 into the food processor 10:12 and see how fast that can make lovely coleslaw. 10:15 Where is the top part? In there. 10:17 The top part thing is... 10:19 Here it is. Here is the pusher. 10:22 So if you can do that, that would be great. 10:25 Wonderful. 10:26 And, Sophia, if you can get these carrots prepped, 10:29 so we gonna use some carrots as well in the coleslaw. 10:31 So if you can just grab that... 10:33 You like using knives? Pardon? 10:35 You can use knives? Yeah. 10:36 Small knife or big knife? 10:37 Doesn't really matter as long as it cuts. 10:39 Okay, here you go, so squeeze in here 10:41 between Lily and Lachlan. 10:42 Okay. 10:44 And if you can just cut the ends off that, 10:45 and both the ends off, so they are kind of... 10:47 Just so it's kind of tidy conventional to do it, 10:49 and then if you can give that to Lily 10:51 and she'll pop it in the thing. 10:52 So we're going to grate those with a different set. 10:54 No, not yet, now you chop the ends off 10:56 and then we use another blade for those. 10:58 I am done grating all of the... 11:01 Brilliant. So push the off button. 11:02 Okay. 11:04 And... 11:05 I'm making the Leaning Tower of Squash. 11:09 You're going to be an architect one day, 11:11 I can tell. 11:12 So we've sliced those. And what we're going to do? 11:13 We're now going to grate the carrot. 11:16 So we're just going leave it in there 11:17 and we're going to put this grating blade on. 11:20 You can grate and slices these itself with a knife 11:23 but these machines just make things so much easier. 11:26 So this has got a coarse blade on one side 11:28 and a fine one on the other, so we'll do the coarse blades. 11:31 As you see, this is going to go around and just grate it. 11:33 And if you can do the same thing 11:34 and we'll grate those little carrots. 11:37 Put them on the top. 11:39 Awesome. Great, back to line. 11:43 Making another construction? 11:44 We're going to cook these, 11:45 if you can put those in the boiling water? 11:47 Okay. 11:49 And this macaroni, 11:51 this water here is now boiled, so... 11:52 Doesn't taste bad. You're right. 11:54 We're going to put the macaroni cheese in here, 11:57 or the pasta, or the pasta, or the... 12:00 Pasta. 12:01 Hot pasta, whatever, 12:03 everyone calls it something different. 12:04 And we're just going to pour it in 12:07 and follow the packet instructions. 12:09 A general rule of the thumb is 8 to 10 minutes for pasta. 12:11 This is five to seven so this is kind of a small one, 12:14 so we're going to put it in there 12:15 in the boiling water and then it will take about 12:17 probably five to seven to eight minutes to cook. 12:20 Lovely. 12:21 So I'll show you a trick, when you put things 12:22 in boiling water, you want to lift it above it 12:26 because if it drops a long way, it's going to splash. 12:29 First, you kind of drop it 12:30 and then pull your hands quickly. 12:32 That's the trick to get that without getting 12:33 boiling water on you, so down low 12:35 and then you pull your hands really quickly. 12:36 How's that? Cool. 12:39 That's great. Can I throw this away? 12:41 Yes, you can throw that away, the ends of the carrots. 12:43 It's a good plan. 12:44 So we got those beautiful vegetables here. 12:47 Let's just pop this out and see what's in there. 12:49 There's a few leaf there. 12:50 That inevitably happens with these machines. 12:52 Can I eat one? 12:54 Sure. Go for it. 12:55 These are organic carrots, so we haven't peeled them, 12:57 we've just washed them, 12:59 so carrots are nice and crunchy. 13:01 Can I please try the squash? Yeah. Try the squash. 13:03 Give it a go. 13:04 What's it like? Good. 13:06 We actually have a salad at my cafes 13:09 that we actually grate pumpkin or butternut squash 13:12 into the salad and serve with this, 13:13 so it's really, really nice, so... 13:15 Good? It's really good. 13:16 You probably generally want to cook them most times 13:18 but as it's grated, it can be good. 13:20 What's it like? Good? 13:21 It's kind of dry. Yeah, it is. 13:24 When it is really, really fine, it's actually nice. 13:26 So, you guys, wash your hands after you've tried something, 13:28 of course, so we don't wanna transfer any germs. 13:32 We're making excellent progress. 13:33 So if you want to grab this out... 13:36 Okay, you can wash your hands, I'll carry on. 13:38 We're going to put this in the bowl here 13:40 and I'm going to start making this lovely coleslaw. 13:43 The secret to any kind of salad or coleslaw 13:45 is making a really good dressing. 13:48 So we're just going to put some really lovely ingredients 13:50 into here to make a dressing. 13:52 One of my favorite dressing bases is tahini. 13:56 Any of you here know what tahini is? 13:58 No. 13:59 Tahini is sesame seed paste. 14:01 So a little sesame seeds, just ground up, 14:04 and it makes a really nice base for a dressing. 14:07 It doesn't look good. Looks like peanut butter. 14:09 The color looks like peanut butter. 14:11 You can use it in a toast instead of peanut butter. 14:12 Like gone off peanut butter. 14:15 It's actually nothing wrong with it. 14:17 So there's some peanut, that so gonna do that. 14:19 And actually, I will get... 14:20 Sophia, if you can be the stirrer for this. 14:22 If you can just stir this and we're going to put 14:24 in some lemon juice. 14:27 Smells like peanut butter. It does, yes. 14:29 So Lachlan or Lily, if you can squeeze some lemons in there? 14:33 Okay. 14:34 So basically, we want to squeeze it through the finger, 14:36 see these seeds here? 14:37 Yep. We don't want them 14:38 so basically just hold up there, 14:40 your fingers just a little bit of gap and squeeze it 14:41 through there, and squeeze them into the bowl 14:44 that Sophia is stirring. 14:46 Okay. 14:47 Again, a little bit of honey, you could use agave 14:49 or any other kind of healthy sweetener as well. 14:51 So put a tablespoon of it in there. 14:53 This kind of reminds me of 14:54 my Uncle James' peanut butter paste 14:56 that he makes, homemade. 14:57 Oh, really? 14:59 He gets a big blob of peanut butter, 15:00 add some sort of pop and then some honey and then... 15:04 Really? Makes his own kind of spread. 15:06 That's amazing. Tastes really good. 15:08 So we're going to add a quarter teaspoon of salt. 15:12 This looks good actually. 15:14 And also for this one here, we're actually going 15:16 to make lemongrass, 15:17 so we've got some lemongrass paste. 15:19 You can get lemongrass at the supermarket 15:20 in these lovely little tubes. 15:21 So we're going to squeeze two tablespoons of this one, 15:24 that's going to give it a really lovely flavor. 15:25 How do you know if it's two tablespoons? 15:28 I'm just guessing, 15:29 so you probably want to measure it. 15:30 I'm kind of experienced. 15:32 Why isn't it coming out? Oh! 15:35 Coming out in the end. 15:36 There's obviously bit of stuff there, 15:37 so keep mixing that. 15:39 It looks like wasabi. It does look like wasabi. 15:41 So I'm going to add a little bit of water as well. 15:44 So generally with dressing, 15:46 you generally add huge amounts of oil. 15:47 This is a really nice way to make a dressing. 15:50 So keep stirring really fast, 15:52 so that will eventually turn into a smooth paste. 15:54 See, it's looking kind of separate at the moment. 15:56 Keep stirring, That will eventually turn into a smooth, 15:58 smooth dressing that will mingle through 16:00 this coleslaw which is very delicious. 16:03 I'm also going to add some celery. 16:05 So, Lachlan, if you can be my celery chopper over here. 16:08 Nice job on the onions, on the lemons. 16:13 So, Lachlan, if you want to just 16:15 put some slices of celery in. 16:16 Okay. 16:18 Actually, we could slice this in the machine 16:19 but it's kind of finished now. 16:21 But if you can just slice this just we got celery here, 16:23 just slice it into thin slices. 16:25 And I'll just put it in the coleslaw 16:27 and celery gives it a really, really lovely crunch. 16:30 Okay. Keep stirring. 16:32 Probably a little bit more water in there. 16:33 So just kind of add water probably about 16:35 two tablespoons at the starting point, 16:37 so keep stirring until we got a nice, 16:38 nice texture. 16:40 So stir, stir fast, stir fast, 16:41 and it will be a really, really lovely dressing. |
Revised 2017-10-19