Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000030B
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00:01 So if you just joined us today on Cook:30 for Kids,
00:04 we are cooking up a storm in the kitchen 00:06 with Cassidy and Nori from Illinois. 00:10 What's on the menu, guys? 00:11 Today, we have a sweet potato 00:13 hash platter with cream spinach. 00:15 And for dessert, apricot bliss balls. 00:18 That sounds so good. 00:20 We're making excellent progress here 00:22 in the kitchen. 00:23 Having fun, guys? Yes. 00:25 Fantastic. 00:26 So let's go with the bliss balls, 00:28 so I'll just grab this plate over here. 00:29 Excuse me. 00:32 Nice, gonna take the plate. 00:33 So, Cassidy, if you can just roll these up. 00:35 So just basically grab 00:38 some of these and just roll it into a ball, 00:40 probably round about... 00:42 Ew, it's sticky. It is. It's good. 00:45 About that kind of shape. 00:46 And we're just kind of 00:48 just give it a bit of a dip in some coconut like that. 00:52 So if you can just make 100 of those. 00:54 Ah, 100? However many it makes. 00:57 And back to the spinach. 00:59 Okay, you can now pour the milk in there. 01:02 So this is the flavorsome cashew milk. 01:04 Do I take this off? Yep, pull the lid off. 01:07 It's going to make it easy 01:08 if you pull the lid off and just pour it over. 01:12 Ta-ta-ta-da! Great. 01:15 Just mix it around and stir it around. 01:16 We may need to add more water depending on how it goes. 01:19 So give it a good stir around 01:20 and this is going to really flavor 01:21 that spinach to make it lovely and creamy. 01:24 You know, that's gonna taste good, don't you? 01:27 So give it a bit of a stir around, 01:28 that's wonderful. 01:30 So the balls are underway there. 01:31 So I now need to get some, kumara, 01:35 the sweet potato, 01:36 I call it kumara where I come from. 01:38 So sweet potato, kumara, call them both things, 01:40 out of the oven. 01:42 And I think this would be cooked by now. 01:44 Whoa! Nice and hot. Oh, yeah. 01:47 So this stuff here is all lovely and cooked... 01:49 Ooh! Oh, wow! They're good. 01:50 Just a bit of oil 01:52 and the salt will make them taste really good. 01:53 It smells amazing. It does. 01:56 So I'll just give it a little bit of room there. 01:58 I'm just gonna let these guys come off here into the pan. 02:01 So the hash is basically 02:03 just a big kind of muddling and jumbling, 02:06 just a big kind of hash 02:07 of just some lots of really yummy things. 02:11 So that's what's exciting thing about this. 02:14 So I'll get this in here. Doesn't it look good? 02:17 Oh, yeah. It does. 02:18 We're gonna add lots of yummy flavors to it, 02:20 so put this over here. 02:22 This is actually soaking in to this. 02:24 It is, look at this. It's good. 02:26 So grab a spoon and try some. 02:28 Won't it be hot? 02:30 Yeah, but just be tough, you're in the kitchen here. 02:37 It's nice and creamy. You can try some, Cassidy. 02:39 Sure. 02:42 That is really good. 02:44 So yeah, just really nice and creamy spinach. 02:45 It's going to really go with this nicely. 02:47 So we'll leave in the pan now to just keep it warm 02:50 and we're going to add 02:51 some other really yummy ingredients. 02:53 So you can turn the gas off there, 02:55 on the side there. 02:56 And we're gonna add some other things, 02:58 we're gonna to add some... 02:59 Oh, wait. 03:00 We need to cook something else, so I'll get some pan out. 03:02 We're just gonna cook out some. You need help? 03:04 Sure. Some red beans. 03:06 So just to go over it as well, just to get a bit of protein, 03:09 so I'll just put this on the gas on, this one here. 03:11 And we're just going to open a can of red beans 03:14 and pour them in. 03:17 Great work on the balls there. 03:20 So I'm just gonna drain out 03:21 the juice of the red kidney beans. 03:26 So your café, where did you get the motivation to start that? 03:29 Well, I kind of, I worked for, 03:31 I had a big corporate job in marketing. 03:32 And one day, I kind of just went to an event tour, 03:34 I love health, I love cooking, 03:35 so I thought why not start a café? 03:38 My wife and I went to a health retreat 03:39 and we got inspired 03:41 and kind of put all on the line to start one 03:44 and we, kind of, never looked back since. 03:47 So yes, it's very exciting. 03:48 So I encourage anyone, 03:49 if you got kind of an adventure or dream you ever want to do, 03:51 you just got to just do it basically. 03:54 My first two years were really, really tough. 03:56 Nearly we dander a few times, 03:58 but stuck at it, lot of prayer, lot of faith, 04:00 and came through and it's been a great adventure. 04:02 Oh, yeah. That's really good. 04:04 And from that, obviously I've done cookbooks 04:05 and the frooze balls, 04:06 so a lot of things kind of stem out of it, 04:08 so it's very exciting. 04:10 So some flavors in here. 04:12 So we're going to start adding some things like some olives. 04:16 So do you guys like olives? Oh, yeah, only black olives. 04:18 Only black olives, okay. 04:20 So we've got some Kalamata ones here. 04:22 So I'll just actually put the spinach in here now. 04:25 So we kind of got a bit of a, 04:27 kind of, a platter of just yumminess happening here, 04:30 so I'm just gonna pour it in there, 04:31 so kind of half of it is gonna be the... 04:32 Wow. That looks so good. 04:35 They're going to be spinach in half, 04:36 or probably a third to one third, two thirds. 04:41 Just kind of put it out there. 04:42 You want to let things fall naturally, 04:43 don't kind of play with it too much. 04:45 Oh, we're missing some here. 04:47 There we go, creamy, creamy, creamy. 04:51 I've just got these beans here as well. 04:55 They're kind of getting warm there. 04:57 So I'm just going to add some olives, 04:58 I'll just drain these ones out. 05:01 And just kind of put them around the place. 05:03 I'm just going to put 05:04 just kind of a cluster of olives around there. 05:07 So do black olives and green olives taste the same? 05:09 Very different. 05:11 There's lots of different types of olives, 05:12 so you kind of want to try lots of different types. 05:14 Here you go. 05:16 And we've got some artichoke. 05:17 You guys ever tried artichokes before? 05:19 I've never tried them. No, I don't think I have. 05:20 Until now. So try a little bit of this. 05:22 Oh, look at this. 05:23 So these are actually in oil, so we drain them out of the oil 05:25 but try a little bit of that and see what you think of that. 05:27 Is it like a vegetable? It is, yeah. 05:29 It's kind of like a big flower. Oh, my goodness. 05:34 How does it taste? What do you think? 05:36 It tastes interesting. 05:39 So I'm gonna just drain these, 05:41 drain the oil out 05:42 and we're just gonna just put these in 05:44 and just sprinkle them 05:45 over the top of the spinach here. 05:47 Oops, there is a little bit of extra juice here. 05:49 Just to give it a little bit of extra flavor. 05:54 So these artichokes will be really yummy. 05:56 So as you can see, 05:57 this has just kind of become a lovely 05:58 combination of lots of different vegetables. 06:01 And colors. And colors, exactly. 06:03 We'll add some cherry tomatoes. 06:05 So if you guys can just chop up, 06:07 oh, perhaps, Cassidy, 06:09 if you want to just chop up some cherry tomatoes. 06:10 So we just want to chop them into half. 06:12 That's probably a good knife to use there. 06:13 So probably about ten of each tomato 06:16 and we'll put them on there as well. 06:18 We're gonna add some lime juice just because we can, 06:21 and lime juice adds extra flavor. 06:23 So I'm gonna add 06:24 just some quarters of some limes 06:25 and these will look really good 06:27 as a garnish on the side here as well. 06:32 So I've never really understood 06:34 the difference between limes and lemons. 06:36 They're very similar 06:38 but they just have a different flavor. 06:39 Limes are kind of... 06:41 You tried both? Yes. 06:43 They're kind of just, I suppose, different. 06:46 Different flavors, limes probably got a stronger flavor. 06:50 But I just use them interchangeably 06:51 or they're really good in dressings and things, 06:53 just that little bit of tartness 06:54 often balances off some sweetness and things. 06:57 So it's a really good... 06:58 You kind of want to have your tartness, sweetness, 07:00 and you know, saltiness, and kind of sweetness. 07:04 So they kind of balances off things 07:06 really nicely in meal. 07:07 They're very good in dressings. 07:09 So we got these beans here. 07:11 So we're gonna get these beans 07:12 and just put these just through the middle here 07:15 and some on the side 07:17 just to add a bit of protein. 07:19 So we've done nothing with these. 07:20 These are just basic beans. 07:22 There is kind of enough flavors 07:23 floating around and all the other things, 07:25 there is enough sogginess happening 07:26 so we don't need to add huge flavor to everything. 07:29 It's same with the tomatoes. 07:30 We're just going to sprinkle them on 07:31 and they will just taste really nice 07:34 and obviously add lots of color. 07:36 How are the tomatoes going? Look at that. 07:37 You've stacked them up beautifully 07:39 with each of the apartments there. 07:41 You like tomatoes, Cassidy? Yeah. 07:44 Want to try? 07:47 Okay, just drizzle it over like that. 07:51 That's probably enough there I think, 07:52 just chop that last one. 07:54 Okay. 07:57 And that's looking good. Have we missed anything? 07:59 It's about now, I forget something. 08:01 I think we've used all the ingredients 08:02 we have on the counter here. 08:05 I'll turn it all off. Oh, that's good. 08:06 And to finish it off, just some macadamia nuts. 08:08 Oh, can you grab some cilantro, Nori, 08:10 from the regenerator on the top right? 08:11 There is a drawer that comes out. 08:13 I'm going to add a sprinkle of macadamia nuts 08:15 just to add it, 08:17 just to something a little bit of extra special. 08:19 That looks so good. 08:21 And you've never seen vegetables taste 08:23 so good before, this kind of a platter. 08:25 I'll just wash my hands. I think this is it. 08:27 I think you got it right. 08:28 Let's have a look, unwrap it, 08:30 wrap herbs in a paper towel and they end up 08:34 kind of staying fresh for longer so, 08:36 just a sprinkle of that on top 08:38 and we have finished our delicious meal. 08:40 That looks so good. |
Revised 2017-11-26