Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000027B
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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. |
Revised 2017-11-02