Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000027A
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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 from the Revive Cafes 00:29 at Auckland, New Zealand. 00:30 And today, I'm going to share with you 00:32 some chef quality meals that you can cook at home. 00:35 They're gonna be quick, healthy, and delicious. 00:39 If you're sitting on the sofa there, 00:41 never cooked before, don't think you can cook, 00:43 well, you're wrong, think again. 00:45 Today, you're gonna wanna try this recipe at home 00:47 because it is so easy. 00:49 Today, we have two very special people with us. 00:52 We have Toby from Chicago, and Anjali from Arkansas. 00:55 Welcome to Cook:30 for Kids. 00:57 Hello, Mr. Jeremy Dixon. Hello. 00:59 Great to see you guys. We too. 01:01 We're just gonna ask these guys a few questions 01:02 so you can get to know them. 01:04 So I'm gonna start with Toby. 01:05 So I'm gonna ask him a question, 01:07 he doesn't know what's coming. 01:08 So, Toby, what is your favorite animal? 01:11 Oh, my favorite animal is probably a leopard 01:14 just because I like those kind of animals. 01:16 A leopard. Well, excellent. That's cool. 01:17 Did you ever met one? 01:19 Yeah, I have at the New Zealand zoo. 01:21 Oh, great, excellent. Very cool. 01:23 And what about you, Anjali, what's your favorite animal? 01:25 I love puppies and dogs. Puppies and dogs. 01:27 Do you have a puppy? No. 01:29 Your mummy hasn't brought you a puppy? 01:30 Not yet. 01:31 Mum, you need to buy Anjali a puppy. 01:34 After the show, go out and get one for her 01:35 'cause she's gonna do a great job. 01:38 Excellent. 01:39 Okay, second question is, 01:41 so what's your favorite food to cook at home, Toby? 01:45 I really like making pancakes 01:46 in the morning for my entire family. 01:48 Fantastic. That's great. What about you? 01:50 Well, I come from an Indian family, 01:52 so we cook a lot of curries, but my favorite is okra curry. 01:56 Okra curry? Yeah. 01:58 Fantastic. That's great. 01:59 Well, welcome along, we're gonna have 02:01 a lot of fun in the kitchen today. 02:02 So what is on the menu? 02:04 Well, on the menu we have 02:06 Moroccan-spiced roasted vegetables 02:08 on fruity oven couscous. 02:10 That sounds really good. 02:12 And for dessert we have gingerbread ice cream, 02:14 I can't wait to try that. 02:18 Fantastic. Well, let's get started. 02:20 Before we head, there's a few things 02:21 we have to do, we've washed our hands. 02:23 Washed your hands? Yes. 02:25 Lovely, we've got a clear surface, 02:26 we've got our vegetables and ingredients out ready. 02:29 Chopping boards, knives, pans, 02:32 water in the jug boiled, and we're ready to cook. 02:35 Let's get started, guys. Yeah. Sounds good. 02:37 So the first thing we gonna do, 02:38 we've got some roasted vegetables to do. 02:40 And they can take a little bit of time 02:41 so we're gonna get that under way first. 02:42 So I'll get Toby to first work on this 02:45 because this is probably the big 02:46 and tougher one to have. 02:47 So we're gonna roast some butternut 02:49 and we're gonna roast it with the skin on. 02:51 So leave the skin on. 02:52 We're gonna cut the butternut into almost half. 02:55 This side has seeds in it through there. 02:57 We're gonna put that aside 02:59 because we just haven't got time. 03:00 I'm gonna use this side so we're gonna 03:02 just slice this there and get rid of him. 03:05 And basically cut it into strips like that, 03:10 into big circles. 03:13 And then we can take that. Take the... 03:15 Better take the label off. Oh, we don't want to eat that. 03:17 That's really funny. 03:19 It is not the special spice, the label. 03:21 And you're just gonna easily just chop it 03:22 into cubes kind of that size, 03:26 and just come this way again as well. 03:28 So they're kind of small so they're gonna 03:29 roast reasonably quickly with the skin on. 03:31 It looks really hard to cut. They are quite tough. 03:34 So see if you can give that a go. 03:35 Put that knife there. Give that a go, Toby. 03:37 Okay. 03:38 And if you can just get some parchment paper out, 03:40 and put it on the tray. Okay. 03:42 So as we're using parchment paper or baking paper 03:44 that means it's gonna not stick to the tray, 03:47 it's gonna be easy to clean up afterwards 03:48 and it's just good all around. 03:50 So it's a great thing to have in your kitchen. 03:54 Chopping that, we're getting it under way. 03:56 Yeah. Cool. 03:58 And next thing we're gonna do 04:00 is we're gonna cut the sweet potato. 04:03 Another roasted vegetable so, Anjali, you're working on this, 04:06 so that's kind of similar 04:08 so basically just chop the end off 04:10 and cut it into strips and then just do that 04:13 over kind of into quarter. 04:15 You can do that? Yes, I can. 04:16 Brilliant, so, again with the knife, 04:18 make sure you're sliding the knife through, 04:20 you're not kind of going down, it's really hard 04:22 so make sure you're sliding through. 04:23 Okay. If you can work on those. 04:26 Very good. Great. 04:27 We have productive kitchen under way. 04:30 Making fast pace of things here. 04:33 So roasting vegetables probably takes around about 04:35 15 minutes as a rule of thumb. 04:37 So it's kind of the job we want to get under way first. 04:40 So what they're going for there. 04:42 It's great. 04:43 Now I wanna start cooking the couscous. 04:46 So where is the couscous? Here it is. 04:48 So couscous is like basically a wheat, 04:52 and it's really nice thing to have. 04:54 It's kind of a Moroccan kind of ingredient. 04:56 So should I use this here? 04:58 Put on the tray there. Okay. 04:59 Put on top of the parchment paper. 05:02 You can buy in bags 05:03 or sometimes comes in containers like this. 05:05 And it's just a really nice fluffy kind of a dish, 05:07 kind of similar to rice but different. 05:09 You can get whole meal, 05:10 so get it whole meal if you can. 05:12 And now we're gonna do is put in two cups. 05:14 I better find a cup to measure. Here we go. 05:18 Two cups of couscous is the recipe first. 05:22 So I measure in two cups. 05:26 Oh, what if I can't fit it all on here? 05:28 Well, just put it on. Just put it on till it fits. 05:30 Okay. 05:32 You're just gonna just squeeze in 05:33 to get the all the popcorn pieces 05:34 can get to know each other really well. 05:36 I'm just gonna reboil the jug because I want to make sure 05:39 I got boiling water to make this cooking 05:41 'cause we're actually gonna cook 05:42 we're just gonna add boiling water. 05:44 And we're gonna add some turmeric, 05:46 and turmeric is a really nice thing 05:48 to make things so yellow. 05:50 So it's kind of add little bit of color to it. 05:51 So we're gonna add half a teaspoon of turmeric. 05:54 This is going to the oven? 05:56 When you have the sweet potatoes 05:57 so not quite yet. 05:59 So just gonna mix this turmeric around there with that. 06:02 Toby, can you get some apricots here? 06:06 If you can slice them up into a kind of little cubes, 06:09 probably about half a cup. 06:11 So, Mr. Jeremy Dixon, can you use 06:13 just regular potatoes with this recipe too? 06:15 You could do. 06:17 These sweet potatoes are actually bit sweeter 06:19 so they're nice and they cook quicker as well. 06:21 So that's probably my favorite one of the two. 06:23 It's great. 06:25 Doing a great job with cutting, that knife just about 06:27 as big as you, you're doing an awesome there with that. 06:30 So get probably into quarters just little bit smaller. 06:32 Okay. 06:33 So we're gonna add some cranberries as well. 06:35 So we're gonna add little bit of dried fruit 06:37 to make this couscous a little bit more special. 06:39 So you probably want about a couple of fruit. 06:42 So there's some cranberries, we got apricots coming along. 06:45 I've got some raisins here as well, 06:47 so we're just gonna throw a lots of different flavors 06:51 into here to make the couscous extra special. 06:56 Also we're gonna just make a little bit kind of different, 06:59 we're gonna add some clove powder 07:01 just to give it a little bit of extra hit as well. 07:03 So probably about quarter of a teaspoon. 07:09 Good work on the apricots. Thanks. 07:12 Some part of this recipe seems really easy. 07:15 It is, yes. 07:16 More of the recipe is pretty easy. 07:18 I'm not the type of cook that like to spend hours 07:19 in the kitchen, everything is really, really simple. 07:22 So this is what I need, about half teaspoon of salt. 07:29 Let's give it a good mix up. 07:30 How that's apricots coming along? 07:32 Good. I'm almost done. Brilliant. 07:34 I'm just gonna need a plate or the lid and... 07:40 Lovely, that should be... 07:41 That's enough to be going with this, it's plenty there. 07:44 So we got all these apricots. 07:46 So what we wanna do at the same time 07:47 is hydrate the fruit 07:49 so it becomes nice and plump and delicious. 07:52 So it's generally one to one so two cups of couscous 07:55 have two cups of boiling water, plus we've got the dried fruits 07:59 so we'll probably put little bit more. 08:00 So what we do is two cups of boiling water like that. 08:06 Is this dish kind of sweet? 08:08 And about half a cup, little bit for the fruit. 08:10 The couscous side will be sweet, 08:12 so what you do is a quick stir. 08:16 Get it mixing around like that. 08:19 And then we quickly put the lid on. 08:21 And we'll let that sit there, here we go, for probably around 08:25 about 10 minutes and it will cook by itself. 08:28 Wow. 08:29 So I'll just move this out the way 08:31 because it's gonna get in the middle of our... 08:32 Is it really that easy? Stuff we're gonna get shortly. 08:34 Yes, it is that easy. That's how easy couscous is. 08:37 Nice job on the roasted veggies. 08:39 Thank you. And, Toby... 08:41 If you can grab that olive oil spread 08:42 there in the green thing. 08:43 If you can spray some of it over these vegetables there? 08:46 Olive oil spray is a great thing to have 08:48 because you get a really even coating over the vegetables. 08:52 Try to hold up so you kind of get it all in the dish. 08:53 Lovely. 08:55 Bit more, probably twice as much. 08:57 Get even amount on it and you don't use too much. 09:00 If you just top some olive oil on it, 09:02 lean up with kind of few blobs here and there and here we go. 09:05 So you're gonna throw in the top oven over there 09:07 which is on at 400 degrees. 09:09 If we use regular olive oil on this, will it work? 09:12 It will work. 09:14 But what you have to do is put into a bowl 09:15 and mix it around 09:16 and kind of making sure it's coated evenly. 09:18 And that takes bit of extra time 09:20 so usually cook this with regular olive oil, 09:21 but olive spray is just kind of 09:23 a bit of a short cut to make it go quicker. 09:24 Okay. Great questions you guys have. 09:27 Two jobs done. Look at that. 09:29 So now we're gonna make it 09:31 really nice combination of vegetables, 09:32 so some of the vegetables 09:34 we're kind of roasting in the oven, 09:35 and some of them we're gonna pan fry here. 09:37 Okay. 09:38 You guys are great on the knife 09:40 so we're gonna keep chopping here. 09:41 So we wanted some eggplant. So, Toby, you can do that one. 09:44 So an eggplant, it is also called aubergine. 09:47 What do you guys call them? 09:48 No, eggplant. Eggplant. What you... 09:50 In India we call them brinjal. 09:51 Brinjal. Wow. 09:53 There is lots of different names 09:54 for every ingredient. 09:56 So what we're gonna do just basically 09:57 same thing again just... 10:00 This knife is just little blunt, 10:02 we'll use this is like sharper, just kind of cut it like that. 10:05 And then just chop it into cubes. 10:08 Can we eat the seeds in there? 10:09 Those seeds, absolutely fine, they are part of it. 10:12 So, Toby, if you can just kind of chop that up 10:14 and put it in the pan. 10:16 So I'll put the heat on so we'll get it really hot. 10:18 And some olive oil in there, put about a tablespoon. 10:22 So how long will the vegetables take to fry in the pan? 10:25 They are all kind of different, the eggplant will take 10:26 the longest so we'll put it in first. 10:28 They're probably around about only probably 5 to 10 minutes. 10:30 Okay. 10:31 So if you can work on the asparagus. 10:34 I think we've washed it before. 10:36 So with asparagus what you do 10:39 is you basically this end of the asparagus 10:42 is really, really woody and hard and chewy, 10:44 not very nice and this end is really, really nice. 10:46 So when you snap the asparagus it naturally snaps 10:49 and takes off the hard bud. 10:52 So you wanna throw way that and use the lovely bud. 10:54 Okay. 10:55 So you probably wanna grab like a handful at a time 10:57 and just kind of just grab it and snap it. 11:00 And that will snap in the right place 11:01 and you can now carry on. 11:03 So you can do that with all that asparagus. 11:04 Can we eat the hard bit of the asparagus? 11:06 You can but it might take you about a week to eat it. 11:08 It's really, really chewy and stringy. 11:11 So that's good. 11:13 That seems like a long time to eat some thing. 11:16 It's not very pleasant so that's why 11:17 you wanna do this job and you can cut it as well, 11:19 but it just naturally breaks at the point 11:22 where it's gonna be perfect so, let's help me, 11:25 I'll just chop these guys here, excuse me, 11:29 we're just gonna slice these into little half. 11:34 So we still want to, you saw the length 11:35 of the asparagus shape. 11:38 Actually I'm gonna lay these here, sorry, 11:39 the asparagus only takes probably about 11:41 one or two minutes to cook 11:42 where as the eggplant take the longest 11:43 so we're not gonna put in the pan just yet. 11:46 Brilliant, so I'll just chop those in half. 11:48 Do I use the whole eggplant? I'm sorry. 11:50 Use the whole eggplant. 11:51 The eggplant will reduce down 11:52 so it won't be as much as you think. 11:54 So I'll just put that there in the meantime 11:55 and we'll come back to that shortly. 11:57 That was really easy to just break like that. 12:00 It was. That is great. 12:01 And so I got some capsicum, I call them capsicum, 12:04 you guys call them bell peppers here. 12:06 So I'll just pull out the seedy bits. 12:09 And if you can just... 12:11 We're going to just kind of randomly chop them. 12:13 So probably if you chop this way 12:15 'cause it's easier to go through the skin. 12:16 So chop them into strips 12:18 and just kind of just chop them kind of randomly like that. 12:21 If you can kind of little random kind of things. 12:23 So if you can do that with all these three peppers. 12:28 So we got three, we got red, orange, and yellow one. 12:30 And, of course, if you guys watch me before, 12:32 everything about color is really important. 12:35 So we got just every color 12:37 of the rainbow involved in the dish. 12:39 It's really important. I love colorful cooking. 12:41 It just makes me wanna eat more. 12:44 It does, yes. 12:45 Let's get some of this into the pan, 12:49 get the eggplant cooking so it will soften down. 12:52 So what does it look like when it gets reduced? 12:55 So it starts like kind of big and spongy 12:58 and as it gets reduced it kind of looks, 13:00 it kind of gets very kind of mushy 13:03 and kind of very... 13:05 It's kind of got quite a comforting 13:07 kind of a texture to it. 13:10 So I'll turn it up. 13:13 Excellent. Wonderful. 13:15 So, Toby, if you can perhaps do one of these, 13:16 help out with these peppers as well. 13:19 Let's get these in the pan, so it's good to try 13:21 and keep a clean chopping board. 13:23 Oop, we got an apricot there. 13:26 We'll just give a little bit of a stir around. 13:28 You can shake it like this if you want. 13:33 And it will take a few moments just to kind of settle down. 13:38 Lovely. Great production line here. 13:42 So vegetables done, couscous is under way. 13:45 I'm tempted to have a little peak. 13:47 Let's have a little peak, let's have 13:48 a little look in here and see what it's like. 13:51 Wow, that looks really good. 13:52 Look at that, really look at that. 13:54 Where did the water go? 13:55 The water is basically soaked into the couscous. 13:56 Oh, I didn't know you can cook couscous that way. 13:59 Exactly, so it probably needs little bit more time to steam 14:01 and kind of get in there, but as you can see 14:04 it's very, very quick to kind of get that 14:07 really nice kind of a texture there. 14:10 Yeah. 14:11 And we're presenting this on a nice 14:12 big platter today so we're gonna put 14:14 the couscous on the bottom as kind of a bed. 14:16 And then we're gonna put these lovely vegetables on top. 14:18 And on top of that we're going to produce 14:21 a lovely Moroccan aioli to drizzle over the top of it. 14:24 So that's all gonna come together really nicely. 14:26 It sounds really good. Yes, exactly. |
Revised 2017-11-02