Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000026A
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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 00:15 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh 00:20 Yay! 00:23 Welcome to Cook:30 for Kids. 00:26 I'm Chef Jeremy Dixon 00:27 from the Revive Cafes in Auckland, New Zealand, 00:30 and today, I'm going to share with you 00:31 how you can make a restaurant quality meal 00:34 in your very own home kitchen and it'll be easy and healthy. 00:38 Today, I have three very special guests with me, 00:41 welcome to Cook:30 for Kids. 00:42 Are you ready to cook? Yeah! 00:44 Fantastic. We have Fiona here from California. 00:47 We have Abby from... I'm glad I'm here. 00:49 Great, Abby from Idaho and her brother Seth 00:52 who comes from Idaho, of course, 00:53 because they come from the same state. 00:55 So welcome along. 00:56 So I'm just going to ask you guys a few questions 00:58 so the kids at home can get to know you. 01:00 So firstly, Fiona, 01:01 what's a country in the world you'd love to visit? 01:06 I'd like to visit Hawaii. Really? Why Hawaii? 01:09 I like their beaches and stuff. 01:10 Beaches, yes, that's a good place to go to. 01:12 So, Abby, where would you like to visit in the world? 01:13 I'd like to visit you in your cafes in New Zealand. 01:16 Oh, really, that's fantastic 'cause you're welcome anytime. 01:19 New Zealand is the best 01:20 and most beautiful country in the world, by the way, 01:22 might be a bit biased. 01:24 And, Seth, where would you like to visit? 01:28 I want to visit Australia 01:29 where I can go snorkeling in the Great Barrier Reef. 01:30 Snorkeling on the Great Barrier Reef. 01:32 It's a very beautiful place to go to, too. 01:33 And God has created 01:35 many amazing fish and animals there. 01:36 It's just really beautiful there, 01:38 so that's fantastic. 01:39 Well, we better get cooking. What is on the menu today? 01:43 We have curried corn with zucchini fritters 01:48 with avocado salsa. 01:51 And for dessert, we have fruit salad glasses 01:54 with pineapple cream. 01:55 That sounds really good. 01:57 It does. It really does. 02:00 Alrighty, let's get cooking. 02:01 Before we start, we got a really clear bench here. 02:04 We got a chopping board, we got a knife, 02:06 we got all our ingredients laid out. 02:07 We have a cheese shredder. We have a grater as well. 02:10 Pan on the stove, and we are ready to cook. 02:13 We have a good attitude. Yes! 02:15 Fantastic, the best thing you need. 02:17 So let's get cooking. 02:18 So today, what we're going to start with, 02:19 we're going to start with these wonderful fritters. 02:22 Fritters. Okay. 02:23 So what we're going to do is mix up fritters. 02:25 Have you guys had fritters before? 02:27 I don't think so. No, we haven't. 02:29 Okay. 02:30 So what we're gonna do, 02:31 we're gonna put some ingredients 02:33 into this lovely big bowl here. 02:34 It's big. 02:35 So most fritters are made with white flour, 02:37 what's wrong with white flour, guys? 02:38 Because it's not healthy for you. 02:40 It's very, very processed and very hybridized. 02:42 So we're going to use a flour called chickpea flour 02:44 or garbanzo flour, what do you think? 02:45 What does it look like? 02:47 It looks like crushed garbanzo beans. 02:48 Kinda looks like flour. Yeah, this looks like flour. 02:50 It looks like flour 02:52 that when you added 02:53 one drop of yellow food coloring or something. 02:55 Yeah. 02:56 It looks like a different colored flour. 02:58 That's what it is, 02:59 it's basically just ground up garbanzo beans. 03:00 I've never opened a bag... 03:02 I've never seen anyone open a bag with a knife before. 03:03 Should I pour in all of it? 03:05 So what we're gonna do, if, Abby, 03:06 you can put one cup of that into this bowl here. 03:07 Okay. 03:09 I'll show you a trick, an easy way to do, 03:10 put the cup in the bowl and then pour it in. 03:11 And then pour it? 03:13 And then if it goes over the side... 03:14 Like that? It's not gonna go everywhere. 03:16 Exactly. So keep wiggling a little bit. 03:17 Oh! Sorry. 03:19 We should get a handful out of that. 03:21 So let's just pour a little bit back into the... 03:22 Maybe you should go like... Into the thing there. 03:26 Lovely. Whoa! Oh, sorry. 03:28 Glad we have a cutting board, 03:29 we don't have to do it at the counter. 03:31 That's great. 03:32 So, Fiona, can you go to the fridge, 03:34 in the freezer, and find some corn. 03:35 I need to wash my hand. Good thinking. 03:37 Can I go wash them? 03:38 Yup, you can wash your hands. Thank you. 03:39 And if you can grab me some water, we need... 03:42 Here you go. Just double check my recipe. 03:45 Half a cup of water. 03:47 And we've got some corn here as well, 03:50 just frozen corn is fine. 03:52 You can use corn from the can 03:54 or even you can get fresh corn and cut it out if you want, 03:57 but frozen corn is a really good thing to have available. 04:00 Alrighty, so we are going to... Whoop, you all right? 04:03 Does it matter 'cause I think I just used hot water? 04:06 That's okay, hot water is fine. 04:07 Put that one down, we'll use another one later. 04:09 Oh, okay. 04:10 So we're pouring some water in here. 04:12 So if you can... 04:13 I'll get you, Abby, to stir that. 04:15 So just pour it in there... Is there a stirring spoon? 04:18 Yup, I'll just get you a spoon here. 04:20 Glug. 04:21 So you can move over here a little bit, 04:22 come over here 04:24 so we can get the other kids doing some stuff. 04:27 Here you go. 04:28 And then I'll get you, we're gonna make some zucchini. 04:31 So we're just gonna grate it on this grater here. 04:33 So I'm just gonna just cut off the ends. 04:35 And, Fiona, if you can grate this. 04:37 Oh, it's turning like dough, it looks like dough. 04:40 Yup, start grating. 04:41 Careful with your fingers. Yup, just grab and down. 04:44 That's great. 04:45 This is turning white. Hold it a bit higher. 04:46 This is turning into like dough. 04:48 It is. It's great, isn't it? Keep stirring. 04:51 And now see if you can turn the gas on. 04:54 So just push that down and turn it around a little bit 04:57 until it goes click-click-click. 04:58 Other way. 05:00 Yup, brilliant, leave it on there. 05:01 That's great. 05:02 And we're gonna... 05:04 We'll turn that down a little bit 05:05 and we're gonna chop some onions. 05:07 Yeah, onions. 05:08 Actually I might just chop them over here 05:09 since we've got so much going on here. 05:11 Okay, so I'll just chop the ends off. 05:12 Okay, is this looking okay? Yeah, that is perfect. 05:13 So don't touch it, leave it there. That's great. 05:15 That looks like cabbage. 05:16 So, Seth, you can chop these onions, 05:18 so just slice through here like this. 05:19 Should I grate the entire thing? 05:21 Grate the entire thing. 05:22 And just slice it through like that 05:24 so you've got like slices, make into thin slices. 05:25 This look like hummus. 05:26 Actually, I'll put you through the middle here. 05:28 This looks kind of like hummus. A bit congested in here. 05:29 Fiona, move over there a bit, there you go. 05:31 And you can slice that onion. 05:33 Sorry... Can I move the stool? 05:34 Yup, push it right there for the mean time. 05:36 What is a little footstool here? 05:38 We'll move this over. 05:39 There we go, there we go. Thank you. 05:42 Excellent. 05:43 So you can chop that up nicely, just get a nice slice. 05:45 It's looking like thick hummus. Oh, beautiful. 05:46 Left hander here, excellent. They're doing an awesome job. 05:49 It gets tiring after a while. It does. 05:51 Keep going, keep going. It's looking good. 05:54 Don't get your fingers though, don't grate your fingers. 05:56 Yeah, this is looking like hummus. 05:57 So leave it there at the movement, 05:59 so we'll just leave it there, 06:00 it's kind of a dough to start with. 06:01 It's getting kind of hard for me to stir it. 06:03 We might use a little bit of water, 06:04 it's a little bit thick, isn't it? 06:06 Every time it's kind of different. 06:07 So if you want to stir it just a little bit more. 06:08 Okay, yup, you're right, 06:10 it does make it a little bit easier, 06:12 only a little bit though. 06:13 That's great. Keep stirring. 06:15 Now we're gonna use a little bit of garlic, 06:16 so I'm just gonna get a clove of garlic here. 06:18 Yup. It's making it easier. Put it in a garlic press. 06:22 So we're gonna start, we're gonna sate... 06:25 Sorry, saute the onions and garlic 06:27 before we add them to the fritter mix 06:28 just to make them a little bit softer. 06:30 It looks like hummus. 06:32 Does it, really? Yes, look. 06:33 Wow, look at that, it does. Look, it looks like hummus. 06:35 It's not hummus, oh, it's kind of similar 06:36 'cause hummus is made of chickpeas. 06:38 So we're just gonna 06:40 just squeeze some garlic in here... 06:41 I have to close my eyes so I don't get onion in there. 06:44 A little bit of olive oil. 06:46 Oh, my arm. And the garlic. 06:47 My arm is so tired. 06:49 And we're gonna throw those onions in over here. 06:52 All right, let's give them a chop up. 06:53 We're just gonna make them a little bit thinner. 06:54 Okay, this looks... Can me and Abby switch jobs? 06:56 You're getting onion fade, are you? 06:58 Oh, good idea. That's a great idea share it. 07:00 Hey, Abby, you can switch jobs with me. 07:03 I want to keep on stirring this. 07:04 So, Fiona, can you put these onions on the pan? 07:06 Okay. Help me do that. 07:08 Okay. This looks exactly like hummus. 07:09 Look at it. It does. Very well done. 07:11 Like this, like this? Perfect. Wonderful. 07:14 Is it supposed to look like hummus? 07:15 No, not really. 07:17 We're gonna add some stuff to it shortly. 07:19 We're gonna add a half teaspoon of salt to that. 07:21 'Cause we want a bit of saltiness in there. 07:23 Okay. And it's going great. 07:26 Fiona, can you see 07:27 if you can find some cilantro in the fridge. 07:29 It's in the top draw. So I can cut the whole thing? 07:30 Yup, keep going, give me the whole thing. 07:32 Brilliant. 07:33 What does it look like? It's wrapped in paper. 07:36 It's green. This one? 07:38 That's perfect. It's green. 07:39 Oh, that's an old one, get another one. 07:42 Grab a whole one there. 07:44 This one? That's right, that's right. 07:47 Thank you very much. 07:49 So this is a good way to wrap your herbs. 07:51 Wrap them in a wet paper towel, and it means, 07:53 it's gonna keep it nice and fresh. 07:55 It's going great. Keep going, keep going. 07:56 Use the whole zucchini. Oh, I get it. 07:58 It's going "grate". Oh, good. 07:59 I get it. That's great. 08:02 And Fiona, if I can get you to be the stirrer. 08:04 So if you can stir this around there. 08:06 Make sure it doesn't... Okay. 08:07 Gather up to the side. 08:09 How much do I need to stir this? 08:10 It looks like hummus. 08:12 Yup, that's done. That's stir there is done. 08:14 That's probably enough. We've done pretty well there. 08:16 Sure? Are we gonna put some more in there? 08:17 Mash the zucchini out. 08:18 Do I throw this away? Yes, throw that away. 08:21 And we're gonna put the zucchini in here like that. 08:22 Okay. 08:24 And if you can put in two cups of corn. 08:29 We're adding a lot of corn here. 08:30 Yup, use that measurer over there. 08:32 So they're corn fritters, so you kinda have to... 08:33 Oh, wow, look at this. This is looking kind of good. 08:35 Looking good. Yup. 08:36 Actually, we might defrost it first, 08:38 it's looking a little bit cold there. 08:39 Go ahead. 08:40 So I'm just gonna get some hot water. 08:42 This is so hot, I can feel the heat. 08:44 Put it in there just to defrost the corn. 08:46 Are you gonna put some water in there? 08:47 Just put the corn in here. 08:48 Are you gonna put some water in this? 08:50 Yup, put it all in there? Let's go grab another one. 08:53 So the corn will kind of freeze everything up. 08:55 It's sticking to the... It doesn't need to cook. 08:56 They just need to be unfrosted, that's okay. 08:58 Okay. Grab another one. 08:59 Are you gonna add the water into here, 09:00 so I'll make it soft. 09:02 No, you'll see what comes out of it. 09:03 This is good. That's okay, pour it in. 09:05 It's so hot, I can feel it. Is it? Oh, that's great. 09:08 Well, that's what cooking is all about. 09:10 That's cold. 09:11 So if you're gonna put that back in the freezer 09:13 and I'll grab that out. 09:15 There's corn everywhere, look. 09:16 You can eat some corn. Yeah, try some corn, guys. 09:17 Can I have some? You can have some corn, too. 09:19 Is it yummy? It's really good. 09:21 Just kind of sieve it through my fingers here. 09:23 Very good. I like corn. 09:25 Just so it's not quite so frozen. 09:28 Oop, that's a little frozen, put some hot water in here. 09:30 There we go. We don't want it too cold. 09:33 There we go. 09:36 And we add the corn in? We add the corn in. 09:38 Is this enough stirring or should I keep doing it? 09:39 Keep stirring. 09:40 So we're gonna make it really nice, 09:42 sort of al dente with this. 09:43 Okay, what is the next? 09:44 We're gonna keep stirring this, a bit of salt. 09:46 How is it looking? 09:47 It's looking great. What do I do next? 09:49 Just hang by 09:50 and we'll get something for you shortly. 09:51 I want you to chop the cilantro. 09:53 There's onions on that. 09:54 I'll just chop the ends off, kind of slightly. 09:56 We'll just kind of clear the board a little bit. 09:57 How is that? 09:59 So if you can chop this really, really finely. 10:01 Okay, this is looking good. I'll try the best I can. 10:03 So just really finely, 10:04 oh, there's a few little manky bits in there, 10:06 so get those out. 10:07 That's so hard. 10:08 We just want to cut through finely to about halfway. 10:10 I'll try as best I can. 10:11 That's great. This is so hard. 10:13 So what we're doing, we're gonna use the stalks. 10:14 Oh, wow, this looks so good, look. 10:16 To go in the... 10:18 We want to save it, we want to use those. 10:20 So brilliant. Stalks in here. 10:22 And we're gonna use 10:23 the leafy bits for garnish later. 10:25 Okay, this is looking amazing, look. 10:26 Oh, look at that. This is so hard. 10:27 Is this halfway? 10:29 Another one, one more slice, 10:30 and I'll put that in there as well. 10:31 Oh, I got it on my hand. 10:33 Cilantro stalks add great flavor 10:34 to any kind of fritters. 10:36 Okay, it has a strong smell. Good, excellent. 10:37 We like strong smells in cooking. 10:39 Oh, I can smell it from here even. 10:40 So now we've got these onions are nice and sauteed. 10:42 Look at that, they're just nice and soft. 10:44 We're gonna put them in here. 10:45 Oh, that looks so good. Look out, coming through. 10:47 Should I turn off the gas? You all right? 10:49 Oh, it almost fell off. Should I turn off the gas? 10:50 Leave the gas on, 10:52 we're gonna put it back on in a minute. 10:53 Should I turn off the gas? Looks delicious. 10:55 No, no, we're gonna put this back on, 10:56 we're gonna cook the fritters. 10:57 So we're gonna use the same pan, 10:59 I'm just gonna use some paper towel 11:00 just to wipe out some of the debris from the pan 11:04 just so it's kind of, you know, clean to use. 11:05 So hot. Have a look. 11:07 If you've got it thick, it's pretty good. 11:09 Does that look good? Yup. 11:10 And then we've got fritter mix coming on. 11:12 How are you enjoying this, guys? 11:13 How does it look? Does it look okay? 11:15 It looks great. 11:16 But probably I just need a touch of water. 11:17 Okay. 11:19 We want it so it's kind of slightly runny. 11:20 Sure, go ahead, pour it in. 11:22 Into the fritter mix, there you go. 11:23 We're also gonna add some curry powder. 11:24 Right here. Oh, yup. 11:26 So if you can add a tablespoon of curry powder. 11:27 There should be a tablespoon measure over there. 11:29 And this curry flavor works really well 11:31 with this chickpea batter and the corn and everything. 11:33 So it gives it a little bit of extra... 11:35 Actually rip the lid off 11:36 and press the lid off and put it, it's gonna be... 11:38 Much quicker than... That will be easy. 11:40 You'll probably be there for an hour sprinkling that. 11:43 Go ahead, sprinkle it in, one tablespoon. 11:45 We don't even have an hour to do this. 11:47 Exactly. We have 30 minutes. 11:49 Exactly. Oh, probably less now. 11:51 Sprinkle it. Keep stirring, keep stirring. 11:53 Perhaps a little bit of warm water. 11:54 Okay, should I put it in? Oops, dropped a lid. 11:58 Should she put it in? Yup, put it in, put it in. 12:00 And keep stirring around. Great, lovely. 12:02 Look at all the stuff I collected by my hands. 12:04 Oh, put that in as well. 12:06 You can never add too much curry powder. 12:07 Oh. You put it on me. 12:10 Sorry. Okay, I'm done. 12:11 Oh, it's strong! 12:12 You can smell the curry powder, can't you? 12:14 It smells good. 12:15 I wish we had like smell-o-vision or something. 12:17 So this is a really nice fritter mix, 12:18 we've got the salt, the cilantro, the onion, 12:19 the curry powder, 12:21 all these flavors work together. 12:22 So when you're cooking, 12:23 you want to be adding lots of different flavors. 12:25 I can really see the corn. Man! 12:26 They're corn fritter, so you want to be able to. 12:28 I know. 12:29 Wow, we better start cooking now. 12:30 We'll just have a quick, like tidy-up. 12:32 Oh, I was gonna put a few little... 12:33 some of these in. 12:34 Well, actually, 12:36 they're zucchini fritters, not corn. 12:37 Zucchini and corn. 12:38 I was gonna cut a little bit off here. 12:40 I'm just gonna cut, just a little bit is fine, 12:41 just to give a little bit of color. 12:43 So just really thin like that. 12:44 Whoa! Whoa! 12:46 You got to be careful 12:47 'cause the blade can sometimes slide across 12:49 and get your fingers, so... 12:50 Whoa, you're kind of so good at this. 12:52 So this is what you're gonna do 12:54 is practice your chopping skills. 12:55 When using a sharp knife, 12:56 make sure you have your parents supervising 12:58 'cause they are very sharp. 12:59 So we'll just put that in as well 13:00 just to give a little bit of extra color. 13:02 You, Flavoring. People keep throwing it on me. 13:05 You are the chief stirrer. 13:06 Yup, it adds colors all right, look. 13:08 It adds colors. It does. 13:09 Definitely. 13:11 So now we want to start cooking them. 13:13 They're ready to cook. What do you think? 13:14 Yeah. 13:16 I'll stir it a bit more to make sure 13:17 that the pepper is all stirred in. 13:18 So what we're gonna do is put a bit of oil spray in here. 13:21 And that's the good thing about olive oil spray 13:23 is that you basically get a nice even coating. 13:25 So we've got it kind of on a medium temperature. 13:28 And I'll show you how to do the first one. 13:29 Here we go. Okay. 13:31 What about the spoon? I'll grab one from over here. 13:33 We've got a big one here that I want. 13:34 So what you do is basically... 13:36 What should I do with the spoon? 13:37 Throw it in the sink? Sink. 13:38 So just give a light spray like that. 13:40 You don't need much at all. We have a non-stick pan. 13:41 And then basically we're just gonna 13:43 spoon this mixture in like this. 13:45 One spoon at a time. 13:46 One spoon at a time. Here we go. 13:49 Maybe we should get people working. 13:51 So I'll just do the first one to get this underway 13:53 and then you guys can do the rest. 13:55 How does that sound? 13:57 And look at that, they're all sticking together. 13:59 Nice! 14:00 So you want them about this big. 14:01 So when we finish, 14:03 we're actually gonna put blobs of salsa on them. 14:04 So we want to make sure 14:06 they're big enough to have the salsa on top. 14:07 Is that gonna be good? Yes. 14:08 Yeah. Brilliant. 14:10 So that's the first lot. 14:11 So look at that. 14:14 They smell good? 14:16 It smells so good. 14:18 The spoon's slipping into it. 14:19 I'll get a flipper that we can use. 14:22 What's next? 14:23 I'll get a rubber one 'cause it's a non-stick pan. 14:27 We'll come back in a few seconds. 14:28 So you're gonna keep an eye on those 14:29 and we'll come back and flip those and do some more. 14:31 How do I know when they're done? 14:33 'Cause I'll tell you. 14:34 Probably one to two minutes each side. 14:36 If you can grab that big platter off the table there 14:38 and we'll put those on when we're ready. 14:40 This one here, the big one? The big long one, yes. 14:42 So we've got a nice big white platter to put it on. 14:45 Wonderful. Just put it over there. 14:47 I'll reach over there. 14:49 And that is going to make them look beautiful. 14:51 All right. |
Revised 2017-11-02