Cook 30 for Kid's

Moroccan Spiced Roasted Vegetables

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000027B


00:01 If you just joined us on Cook:30 for Kids,
00:03 we're cooking up a storm in the kitchen
00:05 with Toby from Illinois and Anjali from Arkansas.
00:09 What's on the menu today, guys?
00:11 Well, we have Moroccan-spiced roasted vegetables
00:13 on fruity oven couscous.
00:16 And for dessert, we have gingerbread ice cream
00:18 which sounds amazing.
00:19 I can't wait to dig into the food.
00:22 So we're making amazing progress here.
00:26 Now we're gonna start making the aioli.
00:28 And kind of some kind of a dressing or a sauce
00:31 can be the difference between a dish
00:33 being like boring and average
00:34 and just tasting amazing.
00:35 So got a really great aioli here.
00:38 You often make a cashew aioli
00:39 and this is kind of based on that recipe
00:41 by adding some yummy Moroccan flavors to make it,
00:44 make it great.
00:46 So cool.
00:48 So we're just gonna put things into this blender.
00:51 First ingredient we're gonna do
00:53 is we're gonna put in some cashew nuts.
00:54 If you can grab a cup of cashew nuts.
00:56 Okay.
00:57 And we probably need a measuring cup
00:59 just to help along.
01:01 It should be a cup measure there.
01:07 Oh, you're making great work of those there.
01:10 It's gonna be very, very colorful.
01:12 Don't forget to keep,
01:13 giving the pan a bit of a shake.
01:15 Probably you could look after it surely.
01:17 It looks really colorful and delicious.
01:19 That's gonna be good.
01:22 So we're gonna add just a whole lot of different,
01:23 different flavors and ingredients here,
01:24 so we got the cashew nuts.
01:26 I'm gonna add some chili paste,
01:27 you can get this at supermarkets.
01:29 It's going here? Yep, that goes in there.
01:31 Just a tablespoon of chili paste
01:33 for just a little bit of heat.
01:34 This one isn't particularly hot.
01:37 But basically you put upon real chilies if you wanted to
01:39 but it's just a nice easy way of getting some chilies.
01:42 We're gonna put in some cumin.
01:44 If you can get a cup of water?
01:46 Okay.
01:47 So basically a teaspoon of cumin.
01:51 It's good.
01:52 It is getting in there, you don't want to put too much,
01:54 it might fall in.
01:55 Got a bit of teaspoon of coriander.
01:58 Just a lovely spice.
02:01 Very Moroccan kind of style.
02:03 And I want to add some smoked paprika,
02:04 it's not technically a Moroccan spice
02:06 but it's gonna add a lovely red color
02:08 and lovely flavor.
02:09 So we want a good teaspoon of smoked paprika
02:13 which will give a lovely, a lovely color
02:15 and lovely kind of a flavor as well.
02:17 Yeah, paprika is actually my favorite spice.
02:18 Is it really? Yeah.
02:20 It smells really good.
02:22 Great. And we... So do we stir this over here?
02:24 Yes, if you can grab one of those wooden stirrers.
02:26 Okay, that stirring that would be wonderful.
02:28 And, Toby, if you can just see if you can squeeze as much
02:30 lemon juice in here as possible.
02:32 Okay.
02:33 Squeeze it through your fingers
02:34 and catch the pips in your hands.
02:36 So try not to get any pips in there.
02:37 We're watching you, all the people at home
02:38 are watching you so no pressure.
02:41 It's brilliant. Nice.
02:43 So when you sort of trying them,
02:44 try and get underneath, so try and lift things up.
02:47 So you kind of getting everything, that's great.
02:49 Keep going.
02:51 I will put the asparagus in later.
02:53 So the aioli is under way.
02:54 Now I'll just double check my recipe,
02:56 check if I have left anything out.
02:59 We need to put in some salt.
03:02 So put in half a teaspoon of salt.
03:09 And our garlic.
03:12 No dressing is complete without garlic.
03:13 So we're gonna put in a bit of garlic here.
03:15 So just a little bit, I'm just gonna just
03:17 slice it up rather than just put it through a garlic press.
03:20 Did you make this dressing?
03:22 Yes, yes. Just basically.
03:23 And there's actually not many dressing recipes in the world.
03:25 I use my standard cashew aioli base.
03:28 And just pretty much add other kind of interesting flavors
03:30 which makes it lovely and interesting.
03:32 I'm sure it's gonna taste really good.
03:34 I'm looking forward to it.
03:36 We're also gonna add chickpeas at later day.
03:38 And this is for the main dish.
03:40 So we're gonna pick these up now.
03:41 So I'm just gonna open them with a can opener.
03:44 Actually can you open this?
03:45 Did you use a can opener before?
03:46 Oh, sure. Yes, I have.
03:48 So if you want to open that and drain them
03:49 and then put them in these vegetables.
03:51 They're coming on nicely.
03:56 As you can see there's lots of kind of,
03:59 at this stage lots of kind of red and yellow kind of thing.
04:02 So we're making, it's very important
04:03 we've got the green from the asparagus
04:06 and some herbs later that will kind of
04:07 add the greens to it.
04:09 'Cause this, if you put this on the dish just as it is,
04:11 we find it very, very boring and very bland
04:13 in terms of color point of view.
04:15 Now I just kind of tip in there.
04:17 So do we drain this?
04:19 Yes, drain it, could you?
04:20 Oh, don't worry, just stop, if it's only one pip,
04:21 I'll get that. Okay.
04:24 Rescued it.
04:26 Brilliant. Is that all four lemons?
04:28 Yes. Great.
04:29 Put them on there and put the lid on,
04:31 don't forget to put the lid on.
04:33 And then push high and blend it up.
04:34 Okay.
04:37 It will make a really lovely
04:38 kind of red kind of aioli dressing.
04:40 There you go. Yep, throw them in there.
04:42 Okay.
04:43 It's great.
04:45 We haven't added salt, haven't we to that?
04:46 Okay.
04:47 Have we added salt? No.
04:49 We're gonna add some salt.
04:53 Is that good now?
04:54 Put half a teaspoon, and I'll just put the salt in.
04:57 It's great having so many helpers,
04:59 everything just gets,
05:00 there's so much exciting things to do.
05:02 You think a lot...
05:04 So can you use any other kind of peas
05:06 like other than this kind of peas?
05:08 Yeah, you could use red beans or kidney beans
05:10 or any kind of other beans.
05:11 Will that really change the flavor much?
05:14 A little bit, yeah.
05:15 A little bit, yup.
05:17 It's a good protein.
05:18 So try this dips, put your finger in.
05:19 You want to try a little bit? Sure.
05:23 It's like a kind of a spicy hummus kind of taste.
05:25 Exactly. Yeah, yeah, so it's a really nice dressing.
05:27 It tastes really good.
05:28 So we now drizzle over the top of all those lovely vegetables
05:30 and that would just taste lovely.
05:33 Brilliant. It's great.
05:34 We're gonna have a quick tidy up here, Toby.
05:36 Okay. Everything's under control.
05:37 You can probably put the asparagus in.
05:39 Okay. Put the right ends in.
05:43 And we're now ready to make a dessert.
05:44 Can you believe time is flying by really.
05:46 Really?
05:48 Feels like we just started.
05:50 So we're just gonna grab this out,
05:52 we got out trusty food processor.
05:57 Wow, the pan is just full.
05:58 So I'm just gonna with S blade, you can't use a blender
06:00 for this type of dish, you need to use an S blade stuff.
06:02 So I'll just plug it back here, we might use on the,
06:06 on the board here.
06:07 And we're just gonna fire our ingredients
06:09 and so the main ingredient for this
06:11 to make it lovely is actually frozen bananas.
06:16 So what you do when you get bananas
06:19 is you want to basically when they're nice and ripe.
06:22 We basically put them in a container.
06:26 I think it's three bananas, three small bananas in here.
06:28 And you can make them,
06:30 make a ice cream any time you want.
06:31 So frozen bananas are amazing for smoothies and ice creams.
06:34 So obviously don't forget to peel them first,
06:36 if you leave the peel on them,
06:37 they are very, very hard to get off.
06:39 So, Toby, if you can set right those
06:40 and put them in there?
06:42 So we can make this kind of ice cream
06:43 without an ice cream maker.
06:44 You can make this without an ice cream maker.
06:46 The only sight drawback is that
06:48 you got to eat it straight away.
06:49 So like ice cream that has like preservative
06:51 and anti-freezing stuff that stop from going hard.
06:53 So once we make the ice cream
06:55 and we put it back in the freezer,
06:57 it will end up going rock solid.
06:59 So it hasn't got those other ingredients like ice cream does
07:01 but it's great, so you just got to eat it
07:03 pretty much straightaway.
07:05 We're also gonna add some cashew nuts in here,
07:06 just half a cup just to make it a little bit creamy.
07:10 And of course we're gonna add ginger
07:12 and I'm just gonna add some ginger puree.
07:15 You can add ginger powder, or you could add ginger,
07:18 just whole ginger if you wanted,
07:19 just to give that really nice ginger taste.
07:21 And there's ginger with the sweetness from the ice cream
07:24 and the creaminess will make it like gingerbread ice cream.
07:26 Oh.
07:28 So I'm gonna put just a tablespoon in there.
07:29 So would ginger paste and the actual ginger
07:33 without being paste, would it make a difference?
07:36 Yep, they probably, and preferably
07:37 we'd probably use actual real ginger.
07:39 It's probably gonna give us a stronger flavor.
07:41 But having this ginger paste in the fridge is so convenient.
07:43 So it's kind of just balancing off convenience and flavor.
07:45 This stuff is pretty good.
07:47 I'm gonna add some honey.
07:48 If you're gonna add bit of tablespoon of honey.
07:49 Okay.
07:51 See if you can kind of guess there.
07:52 And this is why I've got the all spice for.
07:55 Just about quarter of a teaspoon of all spice,
07:58 just to give it a little bit of spiciness.
08:01 And it's pretty much all the ingredients there.
08:04 So just put the lid on and let's make ice cream.
08:07 Yeah! Yeah!
08:09 I can't wait. Hit the go button.
08:10 And it goes away like that.
08:13 And it takes a few minutes so give a few minutes to do it.
08:15 Meanwhile just get over here and see what's happening
08:17 in the fry pan department.
08:20 Look at that, doesn't it look colorful?
08:21 Yeah, that looks really good.
08:23 So we got the gas on high.
08:24 So we got lots of heat coming through
08:25 to make it really fast.
08:27 As you can see it's, everything is kind of cooking.
08:30 So we wanted to cook, so it's...
08:32 This is probably nearly done
08:34 but you see it's kind of still kind of firm.
08:35 Yeah.
08:36 So probably little bit more so it's kind of
08:38 just a little bit soft
08:39 but you still want to retain the color.
08:40 So the asparagus takes the least time to cook.
08:42 That's right.
08:44 Oh, yeah. Only a couple of minutes.
08:45 That's the greenest asparagus I've ever seen.
08:49 How do you know when the asparagus
08:50 itself is cooked?
08:51 Just try it. Have a go.
08:54 Just bite it.
08:56 So you want the asparagus to be,
08:57 is it kind of soup taste raw asparagus?
09:00 Was it kind of have a...
09:01 It has like a boiled texture to it.
09:04 Probably a little bit more I think.
09:05 Asparagus if it's raw it kind of taste really raw.
09:07 So you kind of want to
09:09 just get it past that raw flavor.
09:10 So it's kind of tasting you know
09:12 a little bit more special.
09:14 So it's great.
09:17 So let's see how the ice cream's going.
09:18 I just need these things out of the way.
09:22 So look at that.
09:25 I'm getting there.
09:26 Or just took put on just a little bit of water.
09:28 I'm sorry.
09:30 Can't stand on the chef here.
09:32 I'm just gonna add about just a teaspoon,
09:33 just to help this come along.
09:35 Just a little bit of water just to help it get there.
09:38 It can take a few minutes to for it to break down entirely.
09:41 That looks like some real ice cream.
09:43 Exactly.
09:45 Just give a bit of stir around like that.
09:48 That looks really delicious.
09:51 And in a couple more minutes it will be done.
09:56 I think it's nearly done. Let's have a look.
09:57 Look at that.
09:59 Look at that beautiful texture there.
10:01 That looks like normal ice cream.
10:02 Wow. Try that.
10:03 And see what you think of that ginger
10:05 and that banana and the...
10:08 Isn't it...
10:10 That's really good.
10:11 That's like, for five years never done exactly.
10:13 So we need to finish the main off,
10:14 so what we're gonna do is get this couscous
10:17 and just basically put it on this platter here.
10:20 And then cover it with the roasted vegetables
10:22 and the aioli.
10:23 So it needs a bit of mix around,
10:24 probably after the break.
10:26 Basically mix it around, put it on the platter,
10:28 put the vegetables over, drizzle the aioli,
10:30 a bit of garnish and the meal is finished.


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Revised 2017-11-02