Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000030A
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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 00:17 Whoa-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon from the Revive Cafes 00:28 in Auckland, New Zealand. 00:29 And today, I'm going to share with you some delicious food 00:31 that you can cook in your very own home kitchen. 00:35 God wants us to have a life 00:36 full of energy, abundance, and vitality 00:39 and we can't have that eating junk food. 00:41 So we're using whole food, 00:43 healthy ingredients on Cook:30 for Kids. 00:46 Speaking of what we got two fantastic people with us, 00:48 Nori and Cassidy, welcome to Cook:30 for Kids. 00:51 Thank you for having us. 00:52 So it's great to have you. 00:54 These guys are from Illinois 00:55 and we're just gonna ask them some quick-fire questions 00:57 so you can get to know them at home. 00:59 So first question for Cassidy, your favorite food? 01:02 Tacos. Tacos. 01:04 Pizza. 01:05 Pizza, okay, cool. 01:07 Favorite color? 01:08 Blue. Purple. 01:10 Blue, purple. 01:11 Favorite subject at school? 01:12 Math. Reading. 01:14 Okay. And final one, your favorite sport? 01:15 Volleyball. Volleyball. 01:17 Basketball. Basketball, fantastic. 01:19 Weren't they quick? 01:20 Fantastic. Well, thanks for coming along. 01:22 We'll have so much fun cooking today 01:24 and it's gonna be a great time. 01:25 So what is on the menu? 01:29 We have sweet potato hash platter 01:31 with creamed spinach. 01:32 And for dessert, apricot bliss balls. 01:38 So before we get started, 01:40 it's really important we get prepared. 01:41 We aren't just walking into a messy kitchen 01:43 and start cooking, 01:44 we got a nice clear counter, chopping board, 01:46 sharp knives, tray, dishes that we're gonna serve from, 01:50 pan on the stove, the oven is on 01:53 blender is ready to go, ingredients out, 01:55 and a great attitude and we're ready to cook. 01:57 Yes. All essential ingredients. 01:59 So to start with we want to get the sweet potato 02:01 into the oven really quickly 02:03 'cause this thing is gonna take the longest and hold us up. 02:04 I love sweet potato. 02:06 Great. 02:07 So, Cassidy, I'll get you to cook to cut these. 02:09 So what we're gonna to do just, 02:10 we're gonna cut the ends off like that 02:12 and we're just gonna cut them 02:13 into little kind of round bits like that, 02:19 and then we're going to just put them into little dices. 02:22 So you can do two at a time, and just do that 02:25 and just make little diced sweet potato. 02:28 So you think you could do that? Of course. 02:30 Can you eat sweet potatoes raw? 02:32 Let's have a look. Grab one and try it. 02:35 You too, Nori. 02:38 What do you think? Those are really good. 02:39 They are, aren't they? 02:40 They're actually better cooked 02:42 but we actually serve a salad with grated butternut 02:45 in one of my cafes, 02:46 so there are actually some vegetables 02:47 that you can actually have raw. 02:51 Okay, so there we go. 02:52 So if you can do the same thing with those guys there. 02:57 And why do you cut the ends off? 02:59 Because the ends are a little bit kind of, 03:01 they don't present that well, 03:02 so they're kind of just little weird. 03:04 So try one at a time. 03:05 And when you're chopping I'll show you a little trick. 03:06 So when you go, so you wanna slide the knife through, okay? 03:10 So you kind of push it down and slide through like that. 03:14 If you just go like down, it's really hard. 03:16 So it's much safer and easy 03:18 if you just glide the blade through 03:19 with kind of the pressure going down. 03:21 So let's see if that technique helps. 03:23 Okay, argh. 03:25 Cool, yep. 03:27 Brilliant, you can do so just... 03:28 And with sharp knives, 03:30 it's a really good skill to use it at home 03:31 if you want to use to learn sharp knives, 03:33 but make sure your parents are supervising 03:34 and show you how to do it. 03:36 You are getting better all the time. 03:38 Yes, so give it a go, yes. 03:39 Safety first, of course. 03:41 Lovely. 03:42 Cassidy, if you can grab some parchment paper out. 03:44 Sorry, Nori, grab some parchment paper there, 03:47 that little roll of stuff and put it on this tray here. 03:49 Using parchment paper just helps with cleanup 03:51 and it just minimizes the chance of things slipping. 03:54 Yeah. That's brilliant. 03:56 So, doing well, you can just do one at a time if you want. 03:59 I'm not sure in how to do this. 04:01 Oh, yep, so it's got a little bit of a... 04:04 Pull it out a bit more, 04:05 pull it out and then just rip it off. 04:08 Oh, I'll show you. 04:10 You got to just pull it down like that 04:12 and it tears of like that, this little blade on the end. 04:14 Oh, you make it seem so easy. 04:17 So put upside down in there, so it doesn't kind of... 04:19 Put it the other way, so it doesn't roll up. 04:21 I'm sorry, that way. Oh, this way. 04:22 Yep. 04:24 There's plenty of other ways. That's great. 04:26 And we're cutting the sweet potato 04:28 really, really finely 04:29 because we want it to cook really quickly. 04:31 We got half an hour to do this program, 04:33 so we don't wanna... 04:34 The bigger you cut things, the longer it takes. 04:36 If you put one of these guys in the oven, 04:37 it probably might take 30, 40 minutes 04:40 for it to kind of get soft, 04:41 so these soft ones will be really, really good. 04:43 They have such color along. 04:45 Exactly, so, Cassidy, if you want to probably 04:46 put them on the tray, 04:47 while she's going you can slide them on. 04:49 Nori, if you wanna slide them on there. 04:52 So we got that underway really well. 04:54 So can it just be or you want them kind of far? 04:56 Yep, so you can actually slide all of them if you like. 04:58 Okay. 04:59 There you go. 05:00 So sweet potato is a vegetable that's really yummy 05:02 when it's roasted 05:04 because it kind of gets really soft and really nice. 05:06 Sounds good. 05:07 You can also boil as well, that's fine as well, 05:09 but roasting is probably my favorite way 05:11 to have this type of vegetable. 05:12 That's great progress. 05:14 So if you want to sweep it off under there. 05:15 Shall I put more? 05:17 Yep, put all into there 05:18 and I'll just chop an onion here as well, 05:19 show you how to do this. 05:21 So we got a one big large red onion 05:22 and we're gonna leave these pieces relatively large 05:24 so we're going to just chop into kind of cubes. 05:27 Do you not peel it? 05:29 These kind of come from the supermarket already 05:30 kind of pre-peeled, so like that. 05:33 So Cassidy, if you want to do the other one like that. 05:36 So just again, make sure your knife is traveling 05:39 through the onion... 05:40 Nice and long. 05:41 Slice it through so slice it long, yep. 05:43 Some colors. 05:44 Nice big, bigger, bigger, bigger, bigger, bigger, bigger, 05:46 bigger, bigger, bigger, bigger, bigger. 05:47 Yes, cool. 05:48 Because what happens when it's roasting, 05:50 it will shrink down so you want to start off larger 05:52 and you kind of see get some really nice chunks. 05:54 And the reason I'm using red onion, why would that be? 05:57 For more color? More color, exactly. 05:59 So we've got some really lovely colors here. 06:01 Brilliant. 06:02 So there's two types of onions, I think, right? 06:04 Yeah, there's lots and lots of types of onions, 06:07 so put that on there. 06:08 And if you can just... I'm still crying. 06:10 We'll spray on some olive oil, so if you can just give 06:12 a really healthy spray of that, evenly over it all. 06:15 Over this? Yep. 06:16 And the good thing I'm using a spray is that 06:17 you kind of get even coverage so... 06:19 Like this? Yep, yep. Keep going. 06:21 Make sure you get it on there and not on the bench. 06:23 Yep, keep going. 06:24 Lots and lots and lots and lots and lots and lots, go. 06:27 And we're also gonna add some salt, 06:28 so if you can add some salt in there as well. 06:32 We add about half a teaspoon there 06:33 if you can just put that over gently. 06:35 Probably will do a little bit more oil. 06:36 So sad. 06:38 Can you feel the onions there? Yes. 06:40 Give it a mix around. You just sprinkle it over? 06:42 So you just sprinkle it over evenly over everything. 06:46 Yep, cool. 06:47 You do evenly. 06:49 You just go, lovely. 06:50 Brilliant. 06:52 So just a bit of salt and oil 06:53 will make this just taste amazing. 06:54 Let's give it another bit of oil spray. 06:56 So why do you put so much oil? 06:57 It's actually not much. 06:59 You're actually not spraying very much at all, 07:00 it's only very minor amounts 07:01 but it's nice and even which is the important part. 07:03 So it's going in the oven as quick as we can 07:05 'cause this is what we're going to be waiting on later 07:06 so you want to get that under and cooking. 07:09 Can I throw this away? You can, yep. 07:11 Have a clear bench, that's brilliant. 07:13 So our first job is done. 07:15 So now we're going to make some creamed spinach. 07:19 Ooh! Do you guys like spinach? 07:20 Yes. 07:22 Cooked. Cooked. 07:24 Exactly, so I've got some spinach here in the freezer 07:27 and we're gonna use frozen spinach. 07:31 And if you can open those packets, 07:32 see if you can figure out how to get the child lock off. 07:35 Okay. 07:36 There should be some perforations 07:38 there somewhere if you look carefully. 07:41 Oh, wait what? What? 07:44 And look at that you got them, 07:45 I don't think that's the way but it's got it open anyway. 07:47 So we're gonna put those in this pan, 07:48 we're gonna heat this up really hot. 07:50 All of it? Yep, all of it. 07:51 Okay. 07:52 So when you cook this 07:54 it's gonna really wilt down quite a lot. 07:55 I can't get it. Let me do it. 07:58 This is hard. 08:02 I can't get it too either. 08:04 You will use a knife, that's a last resort. 08:06 Let's do that. 08:09 Just put and cut it there. 08:10 So spinach is a really healthy dish. 08:12 It's nice and green, it's kind of looks really nice 08:14 on this kumara hash platter. 08:16 Got it opened? Excellent. 08:18 Yep, pour it in there. 08:20 So we're just gonna let this heat, 08:21 so we've got it on heat, 08:23 so after about probably five or six couple of minutes, 08:25 this will become really, really, 08:27 it'll kind of get wilted down and get kind of cooked 08:29 and become a much kind of a darker green as well so... 08:32 So do you put anything on it? 08:34 That's what we're about to do. All right. 08:35 So we're gonna make a kind of cream. 08:37 So by itself, would that taste nice? 08:39 No. 08:40 Pretty average really, you need to add a few flavors to it. 08:42 So we're going to, I'll just pull this in here, 08:43 we come back and just stir it occasionally. 08:45 So, Nori, that can be your job. 08:46 Your job occasionally is just to have a look 08:48 and just give it a quick stir every now and again. 08:49 Okay. 08:51 As it gets hotter that will become, 08:52 it will start cooking faster. 08:53 And over here we're gonna make 08:55 a really nice cream to go with it. 08:56 So we're going to put, 08:58 if you can put in a cup of cashew nuts. 09:01 We got a cup measure somewhere... 09:02 Here we go, this is a half a cup 09:04 one, your cup measure. 09:07 And I'll get... 09:08 Do I pour it? 09:10 Sorry? Yep, just pour it in. 09:11 And I'm gonna get a cup, two cups of water... 09:17 and put it in the blender. 09:18 We're gonna make it like a really nice creamy mixture 09:20 to go with the spinach. 09:22 Can I put this in the blender? 09:23 Put it in the blender. 09:26 And we're also gonna use 09:27 these nutritional yeast flakes, which is really... 09:30 Have you tried this before? 09:31 I don't believe so. 09:33 I have. Just how they smell? 09:34 Oh, wow. 09:35 If you can smell, have you smelled it before? 09:37 So it's kind of like a cheesy 09:38 kind of flavor to it without using cheese. 09:40 So we're gonna put in three tablespoons of that in there. 09:44 And what flavor is that? 09:45 It's kind of like... Why don't you try a little bit. 09:48 Just try a bit, it's kind of like a cheesy flavor. 09:52 Yeah. It's quite interesting. 09:53 Go and wash your hands there, yep. 09:55 So that's a really nice thing to add to that. 09:58 I'm also gonna add some wholegrain mustard 10:00 just to kind of add a little bit 10:01 of extra flavor with it here. 10:03 So I'll put about two tablespoons in there 10:06 and it's probably enough there. 10:08 Do we have salt? 10:10 Add a little bit of salt. 10:11 We were just using it. We were, there we go. 10:13 I'll just put about a quarter of a teaspoon of salt 10:16 and if you can find the lid 10:17 and put it on a high and blend it. 10:18 Lid... 10:20 Oh, where is the lid? This is cooking. 10:21 Oh, here it is. I put the lids... 10:22 I'll just put the lids randomly everywhere, 10:24 so put it on high and blend that away. 10:26 So how is this coming on? 10:27 Going good. Sorry? 10:28 Should I hold the lid? You shouldn't need to. 10:30 You should if it starts shivering 10:31 then you might need to... 10:33 Oh-oh. 10:34 You want to blend it really, really well 10:35 so it becomes a nice creamy kind of a milk or thing. 10:37 You don't want water and kind of cashew paste 10:39 and so you run about probably 20 or 30 seconds. 10:43 There we go. Coming on well, look at that. 10:48 Beautiful. 10:51 It's probably about done I think. 10:54 Let's have a look. 10:55 What's inside? 10:57 Here we go. Kind of looks like milk. 10:59 Yep, just like lots of really, really creamy cashew milk, 11:02 and we're gonna drizzle that over the spinach 11:04 when that's kind of warmed through. 11:06 And it would be a really nice addition to our dish. 11:08 What do you think? Oh, yeah. 11:09 So I'm just gonna pack it over here. 11:10 So we're doing a few jobs now 11:12 that we don't need to do just yet 11:13 but because we got spare time with the sweet potato cooking, 11:16 these are the things we can be doing in the kitchen 11:17 so which is great. 11:19 So next job is we can move on to dessert. 11:22 Ooh! 11:23 And so we've got apricot bliss balls. 11:25 So bliss balls is kind of a truffle 11:28 or like kind of a round kind of thing 11:30 of fruit mix with fruit and nuts. 11:31 So we're gonna make some. Yay! 11:32 So what we need is a food processor. 11:35 And again, all we do is just fire nuts and fruits into here. 11:39 Oh, wow. 11:40 So again, Cassidy, if you can 11:42 put in a cup of almonds and then a... 11:47 Sorry, sorry, half a cup of almonds 11:49 and half a cup of cashews, 11:52 and then we're gonna put in a cup of dates 11:54 and apricots into this. 11:59 Yep, in that. 12:02 Half of that, brilliant. 12:03 Now I actually a product, when in the cafes 12:05 we used to make this product called bliss balls 12:06 and they used to sell out everyday. 12:08 Really? 12:09 And my staff got sick of making 12:10 all of the bliss balls all the time, 12:13 they kept on breaking blenders, so I had a friend, 12:15 he said, "Look I can make a machine to that." 12:17 Yep, put that in. 12:18 It's a half cup or a cup? It's half. 12:21 So you want a cup of dates. 12:23 Okay. 12:25 So he made a machine to make bliss balls 12:27 and we end up with a product 12:28 that we now sell in New Zealand and in America 12:30 called Frooze Balls, you guys seen these here? 12:32 Yeah. That's cool. 12:33 Oh, I have. 12:35 So basically, that is exact product we are making today 12:36 and mowed up into little product called Frooze Balls, 12:39 so look out for them 12:40 and you may see them in your shops. 12:41 They're really, really good to eat. 12:43 And so this is just the kind of idea of, 12:45 you know, something in a cafe is how to make, 12:47 turns into a new business idea 12:49 so it's really, really exciting. 12:52 Mrs. Brenda said I could, on one of the show she said, 12:55 they're her favorite little snack at the moment. 12:57 Oh, yeah. That's great. 12:59 So how did you come up with the idea for those? 13:02 Basically, people wanted more of them, 13:03 we couldn't make them, 13:05 so we've made a machine to make them so... 13:06 Oh, wow. 13:07 And if you package them really nicely 13:09 then supermarkets will want to sell them 13:10 which is great. 13:11 I can't wait to taste them. 13:13 They're great. 13:14 Alrighty, so we've got how much in here? 13:16 One cup of dates and half a cup of almonds. 13:18 So now we need a cup of apricots 13:21 and half a cup of cashews. 13:24 So generally the ratio, as a general rule of the thumb 13:26 is two-thirds fruit and one-third nuts, 13:30 so if you remember that as a starting point, 13:32 they can be very, very different, 13:34 that's just a good place to start. 13:36 Get out there as they're coming out. 13:39 So these are Turkish apricots which are the sweet variety. 13:42 Yep, that should be great. 13:44 Should I wash this, it kind of fell? 13:45 Amen. 13:47 It fell on the bench, it's okay. 13:48 So as long as it didn't fall on the floor. 13:50 Okay. So is that coming along well? 13:51 Look at this, they're getting broken down there. 13:54 They're still frozen, so that's going to take a while. 13:56 Yeah. And then half a cup of...? 13:58 Cashew nuts. 14:00 So we're using raw cashew nuts and raw almonds 14:03 but equally you can make a different flavored one 14:05 if you wanted to use roasted almonds 14:06 and roasted cashew nuts, 14:08 they actually taste a very different flavor as well. 14:10 So we make a peanut frooze ball, 14:12 a banana frooze ball and an apricot one, 14:14 and a cranberry one, 14:16 and an original one made with carob 14:17 there is lots of different flavors. 14:19 What do you think of the cashews? 14:20 They're amazing. 14:22 They're really nice and creamy, aren't they? 14:24 There we go. 14:25 All those ingredients in there, so. 14:27 It's lot of color. Exactly. 14:28 So, Cassidy, if you want to press the on button. 14:30 You might need to hold it down when it's going. 14:32 This? Yep, so just, here we go. 14:34 Look at that. It's going away. 14:36 So it'll take about probably 30 seconds to a minute. 14:40 It's going there lot really, really fast. 14:43 Looking good. 14:46 While it's going, is this coming along? 14:48 Is it ready to go? 14:49 It still needs a little bit longer doesn't it? 14:51 Yeah, a little bit more. Exactly. 14:52 We resisted temptation to add water, 14:54 'cause you add water to this it's just runny stuff 14:57 that's going to go over the plate, so... 14:58 They won't soak in? 15:00 It's just, if you want the water to come out. 15:03 In dishes if you have too much water floating around, 15:05 it just kind of oozes over the plate 15:07 and it doesn't look good so... 15:08 You wanna kind of and get the water to come out, 15:09 keep it as dry as possible 15:11 and then we're gonna add the creamy stuff later. 15:14 Looking good. 15:16 How's this going here? 15:17 I think so push off. 15:19 Oh, yeah, it looks pretty good. 15:21 There we go. 15:23 I think that's ready to go. 15:25 So we'll take this off. 15:27 Sorry. 15:29 Just undo it like that 15:30 and all we're going to do now is roll into balls. 15:32 Now I'll take the blade out, oops. 15:36 I've cut myself my finger 15:38 on the blade getting bliss balls out of machine 15:39 with the blade before so I take it out first so. 15:42 It was actually in the last episode of Cook:30 15:44 I did and no even noticed but so you got be safe. 15:46 So if you can just, we gonna get some coconut, 15:51 and we've got some... 15:52 Here we go, unsweetened coconut here. 15:54 I think I got some fine stuff somewhere, it's just... 15:57 I think this is the stuff I've got. 15:58 So we just need to find a little bowl to put it in, 16:02 that we can dip it in. 16:05 And when you get coconut from the supermarket, 16:07 watch the stuff that's full of sugar. 16:11 You can buy some coconut from supermarkets 16:13 like 50% sugar. |
Revised 2017-11-26