Cook 30 for Kid's

Butternut Mac & Cheese Platter

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000025A


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.


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Revised 2017-10-19