Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000029A
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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 from the Revive Cafes 00:28 in Auckland, New Zealand. 00:30 And today, I'm gonna share with you 00:31 how you can cook a deliciously healthy restaurant quality meal 00:35 in your very own home kitchen. 00:39 Today, we have two very special guests with us. 00:41 We have Amarie and we have Shai, 00:43 all the way from Georgia. 00:45 Welcome, guys. 00:46 Thanks for coming. Thank you. 00:47 It's awesome to have you here. 00:49 So I was just gonna ask you a few questions 00:51 so the kids at home can get to know you a little better. 00:53 So we'll start with you, Amarie. 00:54 So what is your favorite vegetable? 00:59 It's saute onions. 01:00 Saute onions? Yes. 01:02 They're nice and really light and sweet, aren't they? 01:05 They go well in many dishes. 01:06 And what's your favorite vegetable? 01:09 My favorite vegetable is cabbage. 01:11 Cabbage. 01:12 I bet there's actually not many kids 01:13 that they have the favorite vegetable as cabbage. 01:16 So how do you like having cabbage? 01:18 I like my cabbage like, kimchi and I like it raw. 01:22 Raw cabbage, wow? It's great. 01:24 Kimchi is a Korean dish. Yes. 01:25 And it's great with cabbage. 01:27 So that's great and it's great in coleslaws 01:28 and other dishes as well. 01:30 Awesome! 01:31 And so, Amarie, what is your favorite fruit? 01:34 My favorite fruit is watermelon. 01:35 Watermelon. 01:37 Well, look, we've got some on the program today. 01:38 You're gonna enjoy this dessert, 01:40 we've got coming up. 01:41 And so, Shai, what's your favorite fruit? 01:43 My favorite fruit is apple. 01:44 Apples. 01:46 Is it like cooked apples or apples or normal apples? 01:48 What's your favorite apple kind of way to have it? 01:50 Raw apples. Raw apples. 01:52 It's just taking it and eating it? 01:53 Yes. 01:55 That lovely delicious crunch 01:56 and they're very healthy for you too. 01:58 Yes. It's fantastic. 01:59 Well, we better have a look. 02:01 So, guys, what's on the menu today? 02:04 Indonesian Gado-Gado vegetable bowl with saute salt. 02:10 And for dessert, we have tropical fruit with lime. 02:14 That sounds delicious. 02:15 I cannot wait. 02:17 Okay. 02:18 To start with, we're gonna start with a clear bench. 02:19 It's really important before you start cooking, 02:21 a few minutes clearing things away, 02:23 putting the dishes away, 02:24 keeping the food out can save you a lot of time later. 02:28 So we've got a chopping board, got a knife, 02:30 all our ingredients out, we've got a pan and a pot here, 02:33 boiling water that's just been boiled in the jug. 02:35 And are you ready to go? 02:37 Yes. Yes. 02:38 Okay, so the first job we're gonna do 02:40 is the thing that's gonna take the longest. 02:41 So always think ahead, what's gonna take the longest? 02:44 And the thing that's gonna take the longest now 02:45 is the potatoes. 02:47 So gado-gado is an Indonesian dish. 02:49 It's like a nice big combination 02:51 of lots of different vegetables 02:53 with an amazing saute sauce. 02:55 So potatoes are major part of this. 02:57 So we just get, you've chopping potatoes. 03:00 So we've got this beautiful little baby potatoes. 03:02 Don't they look really gorgeous? 03:04 Tell me, it's in supermarket. 03:05 You can just choose normal big potatoes if you want. 03:08 But, oop, they're going everywhere. 03:10 They're trying to escape. 03:11 So, Shai, if I can let you to cut these in half. 03:15 So just basically put your hands around them 03:17 and just cut them in half like that. 03:19 And we'll put them into this pot over here. 03:20 So if you can start chopping those away 03:23 and we're just gonna put the gas on here 03:25 and I'm going to get some boiling water and put this in. 03:30 So why do we use baby potatoes? 03:32 Well, baby potatoes have 03:33 a really beautiful shape about them. 03:35 They just look beautiful and nice. 03:37 So if you can use them, that's great. 03:38 If you got a big potato, just chop it up into cubes. 03:41 That will be fine also. 03:42 But really can, you wanna look for different shapes 03:44 when you use things. 03:46 Okay. 03:47 So it's getting bubbling there 03:48 so we'll put that in there shortly. 03:50 Do we cut the grape tomatoes too? 03:52 Yeah, the grape tomatoes, 03:53 yes, we'll cut those later before we put them on. 03:55 So this is a good job that's coming up. 03:57 So the next job we're gonna do is we're going to, 03:59 while you're cutting those is put the tofu on. 04:01 So we got a really nice panfry tofu 04:04 that we're gonna put with this dish. 04:06 So we'll just put this gas on here nice and high. 04:08 Those of you, who use tofu before, 04:10 you could buy it in the supermarket 04:11 in packets like this. 04:12 Have you tried tofu before? 04:14 Yes. It's quite nice, isn't it? 04:15 But you got to cook it, 04:16 it doesn't taste that nice when it's raw. 04:18 So I'm just gonna just cut the packet open. 04:22 And inside, there's lots of water. 04:23 So, Amarie, if you can go over to the sink 04:26 and just let all that water drain out. 04:28 So we don't get it over here. Oh, yeah. 04:30 Just go to the sink and let it drain out. 04:31 That'd be wonderful. 04:34 Oh, yeah. It's draining out. 04:35 Yep, that's great. 04:37 It shouldn't be too much in there. 04:38 Bring it back here. 04:40 How are those potatoes going? Look at that. 04:41 They're going very well. 04:43 That's great, get chopping there. 04:44 That's awesome. It's filling everywhere. 04:46 Just give you a hand and do a couple as well. 04:48 It's good to always do things in team. 04:50 They like to roll away, don't they? 04:51 Yes. 04:52 These are beautiful little potatoes. 04:54 You can also get kind of colored potatoes as well. 04:56 Oop, they're going everywhere. 04:58 Oh, thanks. 04:59 So if you can see if you can rip up 05:01 the top of the packet open there, Amarie? 05:03 So just put it here 05:04 and just see if you can open the packet there? 05:07 From here? Yep. 05:08 And, Shai, if you can put all those potatoes 05:10 in that boiling water? 05:12 All right! 05:13 So it's boiling water, so you wanna kind of drop it 05:15 and let your hands move away quickly. 05:17 So it'd be great. Get them in there. 05:19 Look at that. 05:20 So we've got this tofu there. 05:22 This is just made from soy beans. 05:23 So we're gonna use this. 05:26 And by itself, it doesn't taste that nice, 05:28 like anything that's kind of raw, 05:30 but if we put lots of some flavor with it, 05:32 it's actually really delicious. 05:35 So what we do to make it, we just simply, 05:38 you can help put the potatoes in if you like into the pot. 05:41 So those potatoes will probably take around about, 05:43 probably about 15 minutes 05:45 I think to get cook and get soft. 05:47 Yep, there you go. 05:49 Careful, it's boiling, just drop them from... 05:51 Yeah, drop from the low. 05:52 That way, they're not gonna splash as much. 05:54 Nice one. 05:57 And then, we just gonna chop this tofu into cubes. 06:03 That's great. 06:04 So we're just gonna just slice it through here like this. 06:08 And then we're gonna laid in the same pattern. 06:10 So if you wanna chop it up into little kind of squares, 06:13 so we got cubes, that'd be great. 06:15 So when you're using a sharp knife, 06:16 always make sure you got your parents supervising. 06:18 Probably little bit bigger. 06:19 So probably about twice that size. 06:20 Okay. 06:22 Brilliant, so that one centimeter or half an inch 06:24 and keep it in formation 'cause we're gonna go 06:25 and cut it back the other way shortly. 06:27 It's wonderful. 06:29 We're just gonna add a little bit of oil 06:30 to that black pan there, Amarie. 06:32 So round about one tablespoon. 06:35 So just keep pouring until I say stop. 06:36 Yep, that's perfect. 06:38 Wonderful, great 06:40 and then we can basically got those there, cut there, 06:42 where then you can basically turn them around 06:44 and you can start slicing that way 06:46 and cut them into cubes. 06:48 So you don't need to be cutting 06:49 every single slice multiple times 06:51 probably double the thickness. 06:52 So cut about there. 06:54 That's great. 06:56 So basically by lining them up like that, 06:57 that's gonna save a lot of time in your chopping. 07:00 How's that looking? 07:02 So why do we use extra firm tofu? 07:05 Awesome, awesome question, 07:06 so firmed tofu will stick together. 07:08 If you get some of the soft tofus 07:09 or the silken tofu, 07:11 this will just turn to kind of mush 07:12 or turn to kind of you know, almost yogurt type texture 07:14 so you wanna keep it as cube. 07:16 So, yeah, extra firm tofu so, you put them in the pan. 07:19 Yeah, it might sizzle a bit 07:20 so be careful while we're doing that. 07:22 Just put it in. 07:24 That's great. 07:26 And, Amarie, if you can grab it... 07:27 Whoa! 07:29 There's lots of moisture in tofu 07:30 so you want to get rid of the moisture. 07:32 Yes. 07:33 So, Amarie, if you can go and grab a spoon, 07:34 a wooden spoon, 07:36 and you can be in charge of stirring this. 07:39 It will sizzle for a little bit to start with, 07:41 but you know, it should kind of calm down. 07:44 This is how my mom gets the moisture out of tofu. 07:47 Exactly, so this is gonna kind of reduce down 07:49 and hopefully brown up. 07:50 What do you think? 07:52 So when you're stirring, 07:53 you wanna basically get in there 07:55 and move everything around 07:56 so it doesn't burn, so. 07:57 And when you do it, be really gentle, 07:59 because if you get too aggressive with it, 08:00 it will start breaking down. 08:02 We wanna keep them like cubes type 08:03 so just a very gentle kind of stir with it there. 08:06 That's wonderful. 08:08 And I want to see this pot handle here, 08:09 I'll just turn this around, 08:11 you want the pot handles to be away from you 08:12 or else, if they are in front of you, 08:14 you can knock them off. 08:15 So it's really good safety tip to have. 08:16 And let me move this pan on here as well. 08:18 Yeah, that's great, so gentle stir, 08:20 just keeping it moving. 08:21 That's a brilliant, brilliant start. 08:24 I really like when my tofu is nice crispy and brown. 08:27 It's nice, isn't it? 08:28 So that'll be like that 08:30 in probably about five or ten minutes. 08:31 Yep. 08:32 So we're gonna start making this gado-gado 08:34 and it's just basically a collection of vegetables 08:36 with a nice saute sauce. 08:37 So I'll just give this board little bit of a wipe. 08:40 And then we can start cutting all of our vegetables. 08:47 So we're gonna start with some cabbage 08:51 which is your favorite vegetable. 08:53 Look at that. 08:55 So we're gonna cut it there. 09:01 And what we're gonna do is just cut it into quarters, 09:05 and we're just kind of just cut off the core there. 09:08 As you can see, it's quite, 09:10 you know, you don't eat that bit there. 09:11 And any leaves like there that are kind of wrapped, 09:13 but underneath is this beautiful purple kind of color. 09:16 So if you can just slice it 09:18 just really thinly through there, 09:19 so we've got nice long thin slices. 09:21 That will be wonderful. 09:23 So when you're slicing over, you slice the knife through, 09:25 you're not pushing the knife down, 09:26 you're gonna slice it through. 09:28 And that lets the blade do the work 09:29 and that makes a lot of easier for you. 09:31 So it's quite a tricky shape to hold that one. 09:34 Yeah. 09:37 I'll just clear the counter 09:38 or some of things we've got here. 09:43 That's our first vegetable, that's great. 09:45 We're also gonna do some these lovely green beans 09:48 you can get from supermarket. 09:50 So we've got these here. 09:52 So we're gonna do, gonna cook these. 09:54 And what we're gonna do is instead of using another dish 09:57 to actually cook them, 09:59 we're just gonna put them in with the potatoes. 10:00 Okay. 10:02 So they'll take about five minutes. 10:03 So we'll peel them now and get the ends chopped off. 10:06 Now, put 'em at one corner there. 10:08 So what we want, we want to cluster the colors. 10:10 We want to make sure we got 10:11 a different color in every area. 10:13 We're not gonna spread it around as one big dish. 10:15 And you get maximum color impact like that. 10:18 So if you can chop off the end of these, 10:19 guys, you can probably get it like a couple of them together 10:23 and line them up and kind of, 10:25 you know, chop off the end like that. 10:26 That can save some time. 10:28 So kind of line it, you might want to try it 10:29 let's say three up. 10:31 If you're gonna chop those ends off, that'd be great. 10:32 Smart. 10:34 And we just put them into a bowl temporarily. 10:37 We're gonna cook them. 10:39 So we'll just put them in the bowl 10:40 and they'll go in the water later. 10:42 So we're doing few little jobs now 10:43 to kind of help us out later now that we've got some time. 10:47 Now, what other vegetables we got? 10:48 We got some cherry tomatoes. 10:50 So when you get cherry tomatoes or grape tomatoes, 10:52 all these different names of them, 10:54 it's really good to get them, different colors. 10:57 You can get red ones and orange ones. 10:59 I've even seen little black ones as well 11:01 and purple ones. 11:02 So you can get some really cool colors, 11:04 but even these red ones is fine, 11:05 or even just normal tomatoes, but the more kind of, 11:08 when you're thinking color, thinking shapes and textures, 11:11 a little bit of extra effort that you can make 11:12 your dish look just that little bit extra special. 11:15 And that's what makes the difference 11:16 between home cooking and restaurant meals 11:18 is that little bit of care that you do. 11:19 So next time you select your vegetables, 11:22 just think about what can make them more special. 11:26 There we go. We're nearly done. 11:27 I'll just put them in there. 11:29 All right. There we go. 11:30 So we reserve those for later. 11:32 And now we're going to chop out some of these cherry tomatoes. 11:34 So cherry tomatoes are nice when they're chopped in half. 11:37 You kind of get that nice bite through the middle part of it. 11:40 So if you want to just get rid of some of the stuff here, 11:43 excuse me, I'll just clean the knife 11:47 and get rid of those off the board 11:48 and if you want to start chopping 11:50 some of those cherry tomatoes in half. 11:53 Oop, there's a rotten one there. 11:55 But the rest are looking great. 11:58 So just chop them in half like this, just do... 12:00 There you go. 12:02 That'd be great. 12:04 And put a cluster of red ones here 12:05 and a cluster of the yellow ones there. 12:07 So probably around about ten I think. 12:09 So this is gonna be very colorful. 12:11 Very colorful indeed 12:13 and that is the main thing you wanna do with the dishes. 12:15 If there's one thing you can learn from today 12:18 about cooking, it's this, 12:19 color is everything. 12:21 And just one dish, 12:22 one little color or pick the ingredient 12:25 can transform a dish 12:26 from looking average to looking amazing. 12:28 And have you guessed which color is normally missing? 12:33 Guess the color. 12:34 There's one color that just transforms every dish, 12:37 any ideas? 12:38 It's green. 12:40 So most recipes end up looking generally 12:42 red or orange or brown in lot of cases, 12:45 adding a bit of herbs or something green 12:47 can just transform a dish. 12:48 So it's often the answer. 12:50 But just think, you'll now look at the dish and think, 12:51 what color of a rainbow 12:53 can I add here to make it look beautiful? 12:55 It's a great cooking principle. 12:58 We're gonna use some cucumber as well. 12:59 So I've got a cucumber here. 13:01 So I'm just gonna, I'll cook that here. 13:02 So just gonna cut it in half. 13:05 And that's an English cucumber? 13:07 Yes, so we call it telegraph cucumber, 13:09 so the nice cucumber 13:11 that you can eat this, with a nice soft skin. 13:12 Some cucumbers have quite a tough skin. 13:14 So you want ones with the soft skin. 13:16 You can leave these ones as well which are quite nice. 13:19 So we're just gonna just cut this around here like that 13:23 And just gonna slice it up, get rid of the end bits 13:26 and just there's lots of little cubes here. 13:28 That's a nice way to cut cucumber. 13:30 It is quite nice, isn't it? 13:32 Very quick as well. 13:33 So I'm gonna put this over here. 13:35 So a little cluster 13:37 on the corner here with cucumber. 13:38 Is that like the salad? 13:39 It's kind of just like a peanut salad, 13:41 but it's kind of like a super charged salad 13:43 because we've got lots of yummy stuff in it as well. 13:45 It's not just done green stuff. 13:47 It does look yummy. |
Revised 2017-11-20