Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000028A
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00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, 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. 00:25 I'm Chef Jeremy Dixon 00:27 from the Revive Cafes in Auckland, New Zealand. 00:29 And today I'm gonna share with you 00:31 some delicious meals that you can cook 00:33 in your very own home kitchen. 00:36 If you're sitting near the couch thinking, 00:37 "Oh, I can't cook," 00:39 well today, I'm going to prove you wrong 00:41 because we have three wonderful children 00:43 to help us cook some amazing food. 00:45 Welcome to Cook:30, guys. Great to have you. 00:47 Ready to cook? 00:48 Yes. Yes. 00:50 Yes. Fantastic. 00:51 So we've got Lachlan and Lily from Illinois, 00:54 and Tony all the way from China. 00:57 So it's great to have you here. 00:58 So we're going to get to know these guys 00:59 a bit more before we start cooking. 01:01 So firstly, we'll start with Tony. 01:02 So let us know, Tony, what hobbies do you have? 01:05 Well, at my spare time, 01:06 I like to play volleyball and soccer. 01:08 Volleyball and soccer, you get a bit of height there, 01:10 so it's obviously good for the big slams 01:12 coming down on the ball. 01:13 It's awesome. 01:15 And, Lily, what do you get up to? 01:16 I like to do gymnastics and I do 11 hours each week. 01:21 Eleven hours of gymnastics every week. 01:23 Well, that is devoted and anyone that does anything 01:26 as a sport that excels, 01:27 you've got to put those hard yards 01:29 and you can't just turn up for half an hour each week 01:30 to have fun. 01:31 It's amazing. 01:33 Well, can you give us a demonstration? 01:34 Yeah. Sure. 01:35 Can you do a back flip? Yeah, sure. 01:37 Sure. Well, look at this, guys. 01:38 Okay, ready? Get ready. 01:41 Whoo! Back flip. 01:44 Sensational, awesome, well done. 01:47 And what other gymnastics moves can you do? 01:50 I would like to think that the splits are very impressive. 01:54 Splits, yes. I can do a split. 01:55 I love to do stuff on the beam 01:57 especially and I like vault because it's great to... 02:02 Pings to the other side of the hall, 02:03 that's awesome. 02:05 Well, thanks for coming. That's great. 02:06 And, Lachlan, what do you get up to? 02:08 Well, in my spare time, 02:09 I like to play rugby and basketball. 02:11 Rugby and basketball. 02:12 Well, these are sporty kids, aren't they? 02:14 So rugby, by the way, is a sport we play in, 02:16 not in America, 02:18 generally it's played in like New Zealand, 02:19 and England, and South Africa, and Australia. 02:21 And you play in America? Yep. 02:23 So is actually rugby played in America? 02:25 Yeah. So what position do you play? 02:27 I play a fly-half. Fly-half. What's that? 02:30 It's kind of the leader of the people 02:33 that are running with the ball 02:35 and the forwards are the people that kind of, 02:39 they can't block in rugby, 02:40 but they can definitely help us. 02:43 Great, fantastic. 02:44 It's great to have you guys here. 02:46 Thank you for coming to Cook:30 for Kids. 02:47 So what is on the menu today? 02:50 Well, it looks like we have vegetable wraps 02:53 with crispy tempeh and classic hummus. 02:57 Hmm, sounds good. 02:58 And for dessert, 02:59 we have avocado-chocolate mousse. 03:01 Sounds even better than that. 03:04 So time to get cooking. Are you ready? 03:07 Yes. Okay. 03:08 So before we start, 03:09 we've done a bit of preparation. 03:11 So we've got a nice clear bench surface here. 03:13 Everything's clear. We got a pan on the stove. 03:15 Our dish is out. 03:16 Our ingredients are out as well, 03:18 blender ready. 03:20 And we got a great attitude? Yes. 03:22 Very important thing. So let's get cooking. 03:25 So first job we're going to do is we're going to start cooking 03:28 this crispy tempeh. 03:29 Have you guys tried tempeh before? 03:30 No. 03:32 No. I don't think so. 03:33 So tempeh, this is tempeh here. 03:34 So you can buy in the supermarkets. 03:36 They come in little bags like this. 03:37 I've pretty much seen in most supermarkets, 03:39 not all of them. 03:40 And look at that. What does it look like? 03:44 It looks like nuts. Yeah. 03:46 It's actually kind of similar to tofu. 03:49 It's actually the whole tofu beans 03:51 that are cultured. 03:52 So it's a very, very healthy product for you 03:54 and a great mental tone and full of protein. 03:56 So basically 03:58 we are going to slice it into long slices. 03:59 But why don't you try a little bit first? 04:01 Sure. Try a little bit. 04:02 Say what you think. 04:07 What do you think? Okay? 04:08 It's kind of a little bit raw. 04:10 Look at the faces. 04:11 So as like, anything that's raw, 04:13 you know, that always doesn't taste good 04:14 to start with. 04:15 So what we're gonna do, our job now as chefs, 04:17 we're going to add lots of flavor and stuff 04:19 into this so it tastes even better. 04:20 So you probably better wash your hands now. 04:22 So what we're going to do, 04:23 we're going to slice it into slices. 04:26 This is kind of like a healthy bacon, 04:28 so healthy crispy bacon. 04:29 So bacon is obviously 04:31 not a very healthy product for you. 04:32 So this here is just an alternative. 04:34 We're going to slice it really thinly, 04:36 like that and a nice kind of diagonally, 04:38 it makes it a little bit more interesting. 04:40 And we're going to just make this taste really yummy. 04:44 So we're going to do two packets. 04:45 I've done the first one. 04:46 So, Lachlan, if you can perhaps do the second one. 04:49 See if you can open that without injuring yourself. 04:51 So just going to put on a fry pan 04:53 and I'm just going to put it on high heat to start with. 04:55 I'm going to put a... 04:56 Can you put a tablespoon 04:58 of olive oil into that pan there? 04:59 Sure. 05:01 And we're just going to drop this 05:02 and we're just gonna lightly panfry it 05:04 to start with. 05:05 Shall I just pour into the pan? 05:07 Yep, pour straight into the pan there. 05:09 So I'll just tell you when to stop. 05:10 Slowly panfry with a bit of salt. 05:12 Bit more, probably twice as much as that 05:14 and it will get very nice and crispy 05:15 and then we'll add some flavors later. 05:17 Gonna need some help? Yep, that's perfect. 05:20 So if you can add that in there as well. 05:21 Okay. 05:23 That would be great. 05:25 So your tempeh is, it's like tofu you know, 05:27 it's kind of, it's got a bit of like a... 05:28 It's kind of quite bland or it does have a nutty flavor 05:31 but we want to basically panfry it to get it 05:33 to taste amazing. 05:34 Are you all right there with knife? 05:36 Shall I add this? Yep. 05:37 Add that little bit there as well. 05:38 Okay. So we'll just do that. 05:40 Actually I might get another pan 05:41 because that's kind of getting a little bit crowded in there, 05:43 so got a spare pan here, 05:44 so we'll get that one going there as well. 05:47 Here we go. 05:49 Should I add some more oil? 05:51 Yes, add some more to that one. Perfect. 05:53 Got that opened yet? 05:55 It's coming in a plastic container there, 05:57 getting there slowly. 05:58 Give it a good squeeze. Lovely. 06:02 There we go, then you can start cutting up. 06:04 Put this in rubbish. 06:06 That's great. Is this good? 06:08 Perfect. 06:10 You're a little bit finicky but... 06:12 Lachlan, you're left-handed? That's excellent. 06:14 My wife is left-handed as well, so it's brilliant. 06:17 It's great having people who are ambidextrous, 06:21 that means you can do with both hands. 06:23 Oh. Yup. Nice and straight. 06:24 Try not to make it... Yup, it's good. 06:26 So slice it through. 06:27 And when you use a knife, you want to push the knife, 06:29 slide the knife through. 06:30 If you press straight down with the knife, 06:32 it's a lot harder, 06:34 so it's much better when you do all that. 06:36 Very cool, looking great. 06:38 In my very first cooking demonstration, 06:39 I did in Auckland probably about 15 years ago, 06:42 it was actually someone made me do that. 06:45 These guys' mother Cheri, 06:46 made me do a cooking demonstration, 06:48 she was doing a cooking demonstration. 06:49 She made me come and help her do some cooking demonstration. 06:51 That was my very, very first time 06:53 that I ever cooked in front of public 06:55 and I was so scared 06:56 but you know, years later, I've even now do 06:58 TV cooking demonstration as well. 06:59 So you can see what your mom created 07:01 many, many years ago? 07:04 So if you can, yup, that's great. 07:05 Look at that, Lachlan, nice cutting. 07:07 So throw that in the pan over there. 07:09 So, Lily, if I can make you in-charge of these guys, 07:12 so just give it a bit of a stir occasionally. 07:14 You want to leave them... Which one? 07:15 Oh, there, up one over here. Okay. 07:18 So we can put them in the same pan 07:19 but it's going to take a bit longer 07:20 so by spreading it out, 07:22 this is going to get a little bit 07:23 more surface time, so. 07:25 Cool, yup, let's sit this up there. 07:26 You kind of want to give a chance to burn 07:28 so don't stir it too often. 07:29 Probably every couple of minutes, 07:31 give it a bit of a stir and try and position it 07:32 so that every piece 07:34 has a chance to shear on the heat 07:35 on the bottom there. 07:37 So there we go. That's brilliant. 07:40 Now we're just going to add some salt. 07:41 So, Lachlan, if you can just add some salt, 07:44 so just sprinkle probably 07:45 about half a teaspoon in each pan, 07:47 and just try and get it evenly so it goes over them evenly. 07:50 Okay, so first job done really well. 07:52 So, Tony, can you do some grating for us? 07:54 Yeah. 07:55 So one of the ingredients we're going to do 07:56 is we're gonna actually, we're doing wet, 07:58 so we're going to do this lovely kind of bacony 08:00 kind of thing, it's not bacon, it's tempeh. 08:02 And we're going to have lots of really fresh vegetables 08:04 and some hummus, so combined together, 08:05 it's going to be really delicious. 08:07 So one of the jobs I want you to do 08:08 is actually do the beetroot so, have you seen this before? 08:11 Beets? Beets, yeah, sorry beets. 08:12 They call it beetroot where I come from. 08:14 So basically we'll just trim off 08:16 the edges here. 08:17 Just over the bits of the edges. 08:19 You can leave the most of it, we've washed it before. 08:22 And what I want you to do is just to grate it 08:27 with the hand grater, which is in... 08:30 Where is it? It's in this draw here. 08:32 Where did the grater go? 08:34 I'm not sure where it's gone. 08:36 Oh, here, it's right in front of me, 08:37 look at that. 08:39 So if you can just grate it, 08:40 you just kind of pull it up and down, 08:41 and so it's really hard 08:43 and don't get your finger in the way 08:44 and see if you can grate some beetroot there. 08:46 So if you can do that, that would be brilliant. 08:49 Lachlan, I'll get you to do... 08:50 We're going to start on this platter here. 08:52 We're going to start arranging all of our ingredients. 08:55 So if you can start, 08:56 we'll get you chopping some tomatoes. 08:59 If you can slice these guys, 09:00 you just give them a quick rinse 09:02 through in the sink 09:03 and we'll just slice them really thinly 09:05 and put them on there. 09:06 Get those out. 09:09 Cool, how they're going there? Good. 09:11 Looking good. 09:13 I love that sizzle when you first start cooking 09:14 when everything just kind of 09:15 has that lovely sizzling noises, 09:17 you know that cooking is underway. 09:19 Smells kind of weird, doesn't it? 09:21 Smells okay but 09:22 you've got more flavors to add later 09:24 so we can't pass judgment on this yet. 09:26 Kind of smells like cashews. 09:28 True. It kind of does, doesn't it? 09:30 So you want to kind of massage them out 09:32 so they kind of all getting a little bit of pan time. 09:34 Here we go. 09:35 Look at that. Should I just cut it? 09:37 Yup. 09:38 I will give you a sharper knife, 09:39 that one is not. 09:41 I'll get the sharpest knife we've got, 09:42 which is, I actually use one of these little guys. 09:44 Actually use this one here, we used for the beetroot. 09:47 I'll just wipe the beetroot off it 09:48 so we can start again. 09:49 So what we want to do 09:51 is just kind of slice it through. 09:52 You got nice kind of slices about that kind of width. 09:55 If you can just stack them up in a corner there, 09:58 that will be great. 09:59 Well underway. 10:02 You're left-handed, 10:04 it's going to be other way I think. 10:06 Yeah. That's right. Hold it the other way, yes. 10:08 It's always a difficult going 10:09 from right-handed to left-handed. 10:10 Very cool. 10:12 So slice it through again, 10:13 you want to be slicing all the way through 10:14 and try here to put the whole pieces if you can. 10:16 It's difficult, but you're going really well. 10:19 Don't worry, there is no pressure. 10:20 The whole world is watching you. 10:23 Chef Jeremy. Yes? 10:25 Do you need more? 10:27 It's just probably about enough, 10:28 one of those will be fine. 10:30 If you can throw that on the plate there, 10:31 that's brilliant. 10:32 Keep chopping those tomatoes 10:34 and just make a little part of them there as well, 10:35 so kind of just mushy it out, 10:36 so it kind of doesn't look kind of too placed. 10:38 So, Chef Jeremy. Yes. 10:39 What are we going to do with these beets? 10:41 Well, this is going to be an ingredient 10:43 we're going to put inside the wrap. 10:44 So in the wrap it's gonna have all of these 10:46 beautiful ingredients. 10:47 The beets are just really moist lovely product thing 10:49 to have in it, so it's great. 10:50 Oh, Chef Jeremy. Put a mustache. 10:52 Lovely mustache there. It's awesome. 10:55 Do you think these are cooked? Those are very cooked. 10:57 See how these are lovely and browned there, 10:59 so what I want you to do is see if you can turn them all over 11:01 and get them all... 11:03 use that thing there, 11:04 so the brown side is up 11:05 and we're going to cook the other side as well. 11:07 So all nice and evenly cooked. 11:08 And this one, these guys here, 11:10 probably by the time you finish those, 11:11 these will be ready to turn as well. 11:13 So that's great. Looking brilliant. 11:15 So next thing we want to prepare is... 11:17 Tony, just give this a little bit of a wipe 11:20 with a little cloth here. 11:22 And if you can... 11:23 We got beetroot on everything. 11:25 If you can chop up these some little baby tomatoes, 11:28 I'm sorry, cucumbers, 11:30 so if you can just probably put three on here, 11:32 so if you can wash those, that would be great. 11:35 Just get the beetroot out of the way. 11:39 And all these lovely ingredients, 11:42 it's great. 11:43 So we're doing a great layering job there. 11:46 Looking good. 11:48 Those are brilliant. Oops. 11:52 Okay, oh great, so the cucumbers, 11:54 what we're going to do is just want to slice them. 11:56 And when you slice things, think of different angles. 11:58 So we're going to slice them on an angle like this. 12:00 So if you can just slice them diagonals of those 12:02 and just pop in there as well. 12:03 See you get these lovely little shapes. 12:04 Look at that. 12:06 It's getting pretty hard to cut them 12:07 once they get smaller. 12:08 Umm. 12:10 Those seems to get together. 12:11 Just don't worry about the end there. 12:13 Can I please have a spatula? 12:14 Oh, yeah. 12:15 That's pretty difficult using that wooden thing, isn't it? 12:17 I'll grab one for you. 12:18 Thank you. Here you go. 12:19 You might find this a little bit easier. 12:21 There you go, how's that? That is perfect. 12:24 Well done. So we got that. 12:26 We're going to put some lettuce on as well, 12:27 so I'm just going give this lettuce a bit of a wash. 12:28 It's actually pretty clean anyway. 12:31 Sometimes with lettuce, 12:32 you just want to just add a little bit of water to it 12:35 just to give it a little bit of a freshen up, 12:37 just a couple of drops on it, 12:38 because it adds a little bit of shine. 12:40 This goes randomly. 12:41 Just pull the lettuce off just in chunks. 12:42 We're not going to cut or anything 12:44 because we want to set this inside 12:46 of our wraps at a later date, 12:47 so just a bit of rustically kind of ripped lettuce 12:52 will look really good. 12:53 Looks very colorful on that plate. 12:55 It's great colorful, yeah. 12:57 There is one thing that you can learn from today, 12:59 you want to think color when you're cooking. 13:01 It's really, really important. Okay. 13:03 You got that there? 13:05 Going to add avocado as well. Oops. 13:07 So we're just going to do some diced avocado. 13:10 Avocado is a beautiful, beautiful vegetable. 13:12 Well, it's actually a fruit 13:13 but you wouldn't want to put in the fruit salad, 13:16 so I'm going to just see if I can get the stone out. 13:19 Put the knife in, give it a twist like that. 13:23 That's going well. 13:25 Beautiful. 13:27 So Chef Jeremy. Yes. 13:28 So what do you do in your cafe? My cafe? 13:32 Well, there are many jobs, 13:33 it's actually many jobs in the café. 13:34 I used to cook in the kitchen and do other recipes. 13:36 Now because I'm doing things 13:38 like cooking shows and cookbooks, 13:39 I've got chefs that I work with. 13:41 So at the moment, 13:42 I don't do much cooking in the kitchen 13:44 but I am involved with the development 13:45 of the recipes. 13:46 And this is what I like the most. 13:48 Taking an unhealthy recipe and making it healthy 13:51 and then putting them in cookbooks in my cafe. 13:53 That's the most kind of fun thing I love to do. 13:56 So how many cookbooks you've written? 13:58 I've got seven cookbooks now. 13:59 Two Cook:30 cookbooks and five Revive Cafe cookbooks, 14:03 so it's a really fun thing to be able to share, 14:05 you know, healthy food with people. 14:08 Chef Jeremy. Yes? 14:10 What is your favorite recipe from your cookbooks? 14:13 Oh, my favorite recipe would have to be 14:15 probably the nut butter chicken 14:17 as a hotpot that we serve at Revive 14:19 and it's just basically like a frozen tofu dish 14:22 that looks like chicken 14:23 that's not chicken and then you just put 14:25 in a really nice Indian sauce in it 14:26 and it's really delicious. 14:28 Well, these are burning a little bit, 14:29 I'll just put a little bit of more oil in there, 14:31 just a touch of oil. 14:32 So these are kind of pretty much... 14:34 As you can see, they're nice and firm now. 14:36 They're kind of crispy and looking really nice. 14:38 We're going to add some really good flavor, 14:39 so we're going to add some smoked paprika, 14:42 so I'm going to add about a teaspoon to each pan, 14:45 so if you can just stir this around 14:47 and just kind of get it 14:48 all kind of mingling around nicely, 14:50 might just turn everything down a little bit. 14:52 We don't need much heat now. 14:53 And also gonna add some soy sauce. 14:56 This will add lovely saltiness. 14:58 The combination of the soy sauce 15:01 and smoked paprika 15:02 will just kind of get sucked in by this tempeh. 15:05 It's really funny how the soy sauce, 15:07 it looks like little bubbles on the pan. 15:09 It does, isn't it? Looking good. 15:11 Here we go, so keep stirring it really well. 15:14 I will just put more smoked paprika. 15:15 Don't let it burn or anything, keep stirring it, Lily. 15:17 So I've turned the heat off. 15:19 We don't need anymore, much more heat really. 15:23 We just need this lovely hot tempeh 15:24 to soak it up. 15:26 There you go. 15:27 There is probably about three tablespoons of soy sauce 15:28 I'm guessing. 15:30 So keep stirring it right underneath everything. 15:33 Don't worry about it being even, 15:34 just, so will give it a really good lift-up. 15:36 I'll do that. 15:37 Just going to lift it up, 15:39 you kind of flip it over like that 15:41 and do the same with the other. 15:42 That's great. It looks really good. 15:44 It smells really good too. 15:46 So we're just going to give it a quick squeeze of honey 15:47 over it as well. 15:49 Just a little bit of sweetness is really nice. 15:50 And it will kind of caramelize and make it really nice 15:52 and crispy. 15:54 So there is your very lovely crispy tempeh. 15:56 I never thought 15:58 I would be mixing soy sauce and honey. 15:59 Exactly. |
Revised 2018-01-18