Kid's Time Cook 30

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000001A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh
00:11 Whoa-oh-oh-oh-oh-oh
00:15 Whoa-oh-oh-oh
00:18 Whoa-oh-oh-oh-oh-oh
00:20 Yeah!
00:22 Welcome to Cook 30 For Kids.
00:25 I'm Chef Jeremy Dixon from the Revive cafe's
00:28 in Auckland, New Zealand.
00:29 And today, I'm gonna share with you some delicious food
00:32 that is gonna taste great,
00:33 it's gonna be chef quality, easy to make,
00:37 and it's gonna be good for you as well.
00:40 Today, I have three little super chefs
00:41 in the kitchen to help me.
00:43 You guys looking forward to some fun today?
00:44 Yeah!
00:46 All righty, so we have Abbey, and Seth from Idaho,
00:49 and they're brother and sister,
00:51 and also Fiona from California
00:53 all the way here to cook on Cook 30 For Kids.
00:56 So we're gonna get to know them a little bit before we start.
00:59 So we will start with you Abbey.
01:00 So I've got a few trick questions for you.
01:02 So what's your favorite animal?
01:05 I would say a dog and a horse.
01:07 A dog and a horse,
01:08 which one of the two would be your favorite?
01:10 I would say horse probably.
01:11 A horse, do you have a horse?
01:12 No. Would you like one of those?
01:14 But there's about six or seven horses down
01:16 by our road.
01:18 Cool, it's great.
01:19 And there is a horseback ride in TJ which I used to take.
01:22 Cool, there are six, so you like horses.
01:24 And what about you, Fiona? What's your favorite animal?
01:25 My favorite animal is a mosquito.
01:27 A mosquito?
01:29 Well, the first time I've ever heard someone say
01:32 their favorite animal is a mosquito.
01:33 Why is that?
01:34 I don't know, I just like them.
01:36 They make cool sounds, don't they, when they bite you?
01:38 And what about you, Seth, what's your favorite animal?
01:40 A bird. A bird, which one?
01:42 Falcon. Falcon, oh, they're magnificent.
01:45 God has made some amazing creatures, hasn't He?
01:47 So when you watch those kind of birds
01:49 soar through the air, you know,
01:50 that is differently created by our loving God.
01:52 Okay, guys, so we better get into some cooking.
01:55 So what is on the menu today?
01:59 Creamy corn, and chickpea chowder,
02:02 with chia flax crackers.
02:05 And for dessert, we have an apricot and apple crumble.
02:08 Yum, that sounds good.
02:10 Yeah, that is good.
02:11 That dessert is good. It sounds delicious.
02:14 Okay, we're gonna get cooking now.
02:16 So before we start, this you'll notice,
02:17 we've got a nice clean counter,
02:19 we've got a pot on the stove ready,
02:21 we've got an oven on at 350 Fahrenheit,
02:23 which is 180 Celsius.
02:25 We've got ingredients out and the chopping board
02:28 and we've got a great attitude.
02:29 Ready to go? Yeah. Fantastic.
02:32 So we're gonna start with the job
02:33 that's gonna take the longest.
02:34 Now I'm just gonna do this
02:36 'cause I need to get it in the oven quickly.
02:37 So we've got a butternut pumpkin here.
02:39 Butternut, butternut.
02:40 And basically, when you chop this in half,
02:42 half of it has seeds, we're gonna get rid of that,
02:45 we will not use it.
02:46 Half of it is what? We're just gonna use this half here.
02:47 It's got seeds in it. Oh, okay.
02:49 This side has seeds, this one doesn't have seeds.
02:50 How do you know?
02:52 Oh, you know, if you cut into it, have a look.
02:54 We go another cut, see the seeds?
02:55 Oh, I see it. Yeah.
02:57 So we're just gonna use the easy end.
02:59 And we're just gonna use the skin as well
03:00 'cause the skin actually roasts up
03:02 nice and easy as well.
03:04 We're just gonna chop this. It's rolling off.
03:07 You cut it so good. I do. Flat and smooth.
03:09 You guys will do some cutting later,
03:11 but this is probably a bit hard.
03:12 So just gonna chop them to little cubes like that.
03:15 Cubing it.
03:16 And Fiona, can you get some parchment paper,
03:18 the baking paper, and if you can put that on,
03:21 get a sheet that's gonna be about the same size
03:23 as that tray, put it on there.
03:24 Okay.
03:26 And by using parchment paper or baking paper,
03:27 that means that we're gonna,
03:29 it's gonna be easier to clean up, and we're gonna,
03:33 it's gonna knock the least chances of sticking as well.
03:36 So just cut through all this here.
03:37 So do you guys like butternut?
03:39 I'm not sure, I'm gonna try it. Thank you.
03:40 I don't think I tried it.
03:42 Really? I might. You can try a little bit.
03:43 Okay. Here, try some raw.
03:45 Can I try a little bit? You can, here you go.
03:47 Thank you. I'll save some for you.
03:49 It is good. I can give some to Fiona.
03:51 Yeah, go ahead, give her a little bit,
03:52 here, there you go, that's for you.
03:55 Fiona, you can try a little bit. It's nice.
03:56 Yeah, you can actually use it in salad, raw like this,
03:58 so I'm not kidding, you can have it raw.
03:59 It tastes nice, doesn't it? It's not bad. Not bad.
04:00 But it's actually nice to cook that, kind of goes a bit more,
04:02 a bit more sweet.
04:03 It actually tastes pretty good.
04:05 Yeah, it's not great, but it's pretty good.
04:06 Oh, perfect, look at that.
04:07 We'll put the other way so it doesn't start rolling over.
04:11 Here we go. It's rolling this way.
04:12 Butternut. Look at that.
04:14 Once you put that on, it should be good.
04:15 Butternut, butternut.
04:17 Here we go.
04:19 A little over there,
04:20 I'm gonna put a bit of oil spray on as well.
04:21 You forgot to cut these pieces.
04:23 Oh, true, oh, good spotting there.
04:24 They rolled, they rolled off.
04:25 I told you some of them rolled off.
04:27 Is there any olive oil?
04:28 Is there any oil spray down there?
04:29 Yeah, there is the green one, that one there.
04:32 No sticking, no sticking cooking spray.
04:34 Here you go.
04:36 Exactly, so a bit of olive on here just to get it going.
04:38 Wait, you've got this one. Here we go.
04:39 All right, put it on.
04:41 Just to stop them, they don't need much, a little spray.
04:43 See if we can put that in the top oven as well,
04:45 just put it on the very top tray.
04:48 Wait, what? Over there, the oven, over there.
04:51 Brilliant. Fiona will help you.
04:52 Thank you.
04:53 Excellent, our first job is done and dusted.
04:55 Top one. I don't think it really matters.
04:56 The top. Just put it on the top.
04:58 So the next thing I'm gonna make is an apple and...
05:01 Up, yeah, that's great, and close the door,
05:05 and it'll get going.
05:07 So it'll probably take around 15 to 20 minutes
05:08 to kind of get nice and squishy, so it's yummy.
05:11 So now we're gonna make the easiest dessert
05:13 you guys have ever seen.
05:14 You ready to make it? Yeah.
05:16 Apricot and apple crumble.
05:17 So what we're gonna do is put stuff in this dish here.
05:19 We've got a nice white dish.
05:21 And we're gonna start with some apple sauce.
05:23 Apple sauce.
05:24 So, Fiona, if you can just tip that in.
05:25 All of it?
05:27 All of it, yes, all of it. Oh.
05:28 And if you can open the apricot,
05:30 and we got some apricot halves here as well.
05:31 I can pour that in. You can open that.
05:33 Don't cut it, just rip it, pull it back.
05:36 Yeah, look at that.
05:38 Okay, I opened it. I mean, you can open it.
05:39 All right. You can pour it in if you want.
05:41 Okay, that would be great.
05:42 Or actually, empty the...
05:44 See there's juice in there as well? Yeah.
05:46 So go up to the sink, put your fingers over it.
05:47 Do I put my hand here?
05:49 I know, I have done this part before at home.
05:51 Oh, well, you're experienced. Just pour it.
05:54 So we're gonna get the can off,
05:55 we're gonna get rid off all the liquid
05:57 that's in there and pour it in there.
06:00 And then, the next ingredient,
06:01 we're gonna add some clove powder.
06:04 It feels weird.
06:05 And we're gonna just add,
06:07 I just want to sprinkle this in.
06:08 Do I pour it in the apple sauce?
06:10 Not yet, not yet, we're just gonna add this clove powder.
06:12 And this clove powder just has a little bit of beautiful
06:14 just niceness about it.
06:16 Like this?
06:17 And a little bit of flavor,
06:19 and it will just taste really nice.
06:20 Cloves normally come like as a little kind of seedy thing,
06:22 but this is ground clove powder,
06:24 it looks really well.
06:25 Can you smell it? Yeah, I can smell it.
06:27 This smells amazing. Yes.
06:28 Yep, so pour the apricots in.
06:29 Me too? Yep.
06:31 Okay. Pour them in.
06:33 Do I throw this away?
06:35 Yeah, put it in that bin down there.
06:36 I need to wash my hand, my hands are all juicy.
06:38 Good plan.
06:39 Okay, so just kind of merge them out, Fiona, you can help.
06:41 Can I go wash my hands? Yes, you can. Thank you.
06:43 I'm just gonna put them out like that,
06:46 and this is kind of fruit base of this crumble.
06:49 And now we're just gonna, we've got some granola here.
06:50 I've got some granola, it doesn't have sugar in it,
06:52 it's sweetened with honey.
06:53 You can buy these from the store
06:55 from a nice healthy one.
06:56 And, Fiona, if you can just drizzle that over the top.
06:57 All of it?
06:59 Just sprinkle all of it over the top.
07:01 Wow.
07:04 That's great, sprinkle it in.
07:06 And this is just...
07:07 As you can see, this is just taking us
07:09 probably literally a minute or so to make.
07:10 It is so quick. This looks really good.
07:12 This looks good.
07:14 I think I have seen this before.
07:15 Have you? It's the pie, it's the pie.
07:17 Yeah, it looks like a type of pie.
07:19 It does, doesn't it?
07:20 But it's not, it is a crumble. Is it a type of pie?
07:23 And we're just gonna put a little bit of that oil spray.
07:24 Oh, it smells so good.
07:26 If you can spray some more spray over there.
07:27 That's all of it. Just a little bit.
07:30 Don't spray your sister.
07:31 Just a little bit, try and go a bit higher
07:33 so you kind of go a bit wider,
07:34 so you don't get, it's kind of evenly sprayed, yep.
07:36 And a bit more over there, a bit over there,
07:38 and it will just help it stop burning,
07:40 so it's quite important to put a little bit oil on.
07:42 Brilliant, so if you can put that in the oven
07:44 on the second shelf...
07:45 Oh, it smells really good.
07:47 Second one of this? I have got it.
07:48 Okay, you can help me now.
07:49 Yeah, that will finish with this.
07:51 Second tray in the oven,
07:52 you can open the oven door for them.
07:53 Thank you. Look at that. Aren't they helping?
07:55 Aren't they great little helpers of each other?
07:57 There you go, second one.
07:58 Don't burn yourself on that thing.
08:00 Right there on that shelf.
08:01 It's a big person's oven.
08:03 God, it's so hot. Reaching over.
08:05 Brilliant. Oops.
08:07 That's okay. It will be fine, it's made in America.
08:11 Okay. Quality.
08:12 So two jobs done, isn't that great, underway.
08:15 So we're now going to start.
08:16 We've got, here, we've got some crackers to make.
08:18 I heard you.
08:19 First thing, Fiona, if you can do
08:20 another load of paper on this tray
08:22 as you're experienced with that now.
08:25 Here it is, here. Experienced with paper.
08:27 We're gonna make some, some flax.
08:29 And what are they called?
08:30 We're gonna call them chia flax crackers.
08:32 So we're just gonna load ingredients
08:33 into this food processor here.
08:36 So we're gonna need half a cup,
08:38 this is a cup so if you want only half,
08:40 you're gonna do half,
08:41 half a cup of pumpkin seeds.
08:44 I like pumpkin seeds.
08:45 And, Abbey, I'll get you to do half a cup of...
08:47 How do I put it, how do I put it just like this?
08:49 Just pour it in. Yeah, pour it in.
08:51 And, Abbey, if you can do it half a cup of chia seeds,
08:55 at the big half.
08:56 So do I just fill it up? Yes, halfway, halfway.
08:59 Okay.
09:01 Oh, yeah, that's probably about over halfway done.
09:02 Yeah, perfect.
09:04 Oh, I though this was a half cup.
09:06 Oh, this was a full cup, so only half of that.
09:08 Oh, I thought it was a half.
09:10 It's okay, and we're gonna add some...
09:13 What other seeds we got? Is this about good?
09:15 Sunflower seeds, I think I've got some down here somewhere.
09:16 Is this about good or shall I fill a little bit more?
09:19 Got some sunflower...
09:21 Is that good or shall I fill it a little bit more?
09:22 A little bit more, that's just under halfway.
09:24 We've got some sunflower seeds somewhere, where are they?
09:26 Somewhere. Right around here somewhere.
09:27 Okay, I think I got it. Found them.
09:29 I got a little them, look right here.
09:30 How's this? How's this?
09:32 That's okay, that'll be fine just to put it on the counter.
09:34 How's this? How's this? This is good?
09:35 Perfect half, that's brilliant. Where do I pour?
09:37 Do I put it into the blender?
09:38 Pour into here, yeah, into the food processor.
09:40 What, what's it called, a blender or food processor?
09:42 Well this is a blender,
09:43 which is more of a liquidizer for liquids.
09:45 Shall I pour this in here as well?
09:46 You will pour it in there. Well done, guys.
09:47 There is some, there's some pumpkin seeds on this.
09:49 And Fiona, you can use your half a cup of it,
09:52 it will be great, of sunflower seeds.
09:54 What about these? We can use these.
09:55 We're gonna use those,
09:57 but we're not gonna blend those as much.
09:58 Am I done with this or should I use it?
09:59 Nearly, if you can fill this with water,
10:01 so we're gonna use quarter of a cup of water,
10:02 so if you fill that with water from the tap.
10:04 The whole thing? Yes. Cup that literally.
10:06 Awesome, guys, bit more.
10:08 Little bit more. It's good.
10:09 This recipe is actually very flexible,
10:11 so if you're kind of getting the measurements wrong,
10:12 it doesn't matter.
10:14 As long as we've got around about two cups of seeds,
10:16 that's the most important thing.
10:17 There you go, I filled it with water. Pour it in.
10:19 There, I filled with water.
10:21 Perfect.
10:22 Do I put it in that?
10:23 Put it in that, yes, great job.
10:26 Well, very good, well done.
10:29 Need anymore or is this...
10:30 That's all, that's all.
10:32 Wait, is that liquid? More like water.
10:33 Water, yep, and we're gonna put in
10:34 two tablespoons of soy sauce.
10:36 Oh, soy sauce.
10:37 Or tamari, just to get a little bit of sweetness,
10:38 that's a bit.
10:40 Soy sauce really good. It is.
10:42 And then we're gonna just blend it up.
10:43 Yeah.
10:44 So, Fiona, if you wanna push the button, ready, set, go.
10:49 I can press the off button. You can too.
10:52 It's going round really well.
10:55 So push the off button, let's have a look at that.
10:58 It goes on right away like a blender.
11:00 Now we're gonna add the flaxseeds,
11:03 they don't need as much mixing, so add half a cup of flaxseeds,
11:06 and I'll get you to get me another quarter cup of water,
11:08 so if you can do that again.
11:09 Okay. So it's around about half a cup.
11:11 Each recipe is different, you kind of want
11:12 a nice kind of a mashy paste.
11:14 Can you open it?
11:17 Great with the water, that's great, come along,
11:20 full to the top and not spilling a drop.
11:22 Yeah, I can't open it.
11:23 Put that in there, wonderful. That's great.
11:27 Got it.
11:28 I'm just gonna, just gonna mush it down
11:30 just to get the stuff back in with the blender.
11:32 Do you need anymore?
11:33 Not at this stage.
11:35 Let's give it another quick blend.
11:40 Here we go.
11:41 Oh, it looks like that...
11:43 Okay, I got them.
11:44 Looks like, um, like potatoes. Pour it in.
11:47 It does, doesn't it?
11:49 Yeah, put that right in, upside down.
11:51 Cool. We'll get going.
11:52 It looks like some sort of sauce that I've seen before.
11:55 So we've got the flaxseeds
11:56 to kind of have a little bit of texture,
11:58 so we don't want to blend them quite as much.
12:01 Okay, there we go, look at that.
12:03 And that is the mixture, like that, look at this.
12:06 Oh!
12:07 Wow!
12:09 I can smell it.
12:10 Oh, it smells pretty good. It smells like apple.
12:11 Because it's seeds. Yeah, it smell like seeds.
12:14 Fiona, you can extract that onto the sheet here.
12:17 Before you do it, I'm just gonna use
12:18 a little bit of oil spray just to help it stop sticking.
12:21 It should be okay, and then just spoon it onto there.
12:23 Oil spray can do anything.
12:26 It does, it's great.
12:27 The good thing about oil spray
12:29 is that it just puts a little bit of oil
12:31 and it does it evenly.
12:32 Whereas if you pour a bottle of oil,
12:33 you'd end up with a big glug that doesn't get spread evenly.
12:35 Glug.
12:37 It's great, look at that.
12:40 So these are our flax crackers.
12:42 Those are the crackers.
12:44 I'll give you a hand here, running out of time,
12:45 so I just have to give you hand,
12:47 so would you show that kids what's happening.
12:48 So we'll just pour that a bit.
12:49 They look pretty good for crackers.
12:51 Do they?
12:53 Those do look good.
12:55 So what happens is the flaxseeds and the chia seeds,
12:57 That's a giant, big cracker. Cool.
13:00 So if you wanna mash it down there into one big thing.
13:03 Mash it. It's great.
13:05 Actually, we'll use the hands,
13:06 it's much more exciting using the hands.
13:08 Here we go.
13:09 So you probably want it around, just cut slightly thin,
13:12 nice little kind of bite here.
13:13 The chia seeds.
13:14 You sprayed the seed on to my nose.
13:16 Can I use my hand to wipe it off.
13:17 Yeah, yeah that's okay.
13:19 Go and wash it after that, that's great.
13:20 I got a seed on my nose.
13:22 So the flaxseeds and chia seeds are gonna swell up
13:24 and will join together.
13:25 Look at that, just a quick spray.
13:28 Whoa!
13:30 So if you wanna, someone gonna spray this?
13:32 There you go.
13:34 Just give it a quick spray, so hold up high
13:36 so you kind of just getting it a general spray over it.
13:38 Lovely and evenly.
13:40 Cool. Stop, stop, stop. That's cool.
13:42 And if you to put that in the bottom,
13:43 bottom tray in the oven.
13:44 It's so high. I'll just wash my hands as well.
13:46 Seth, I've got it, I can take it.
13:47 Can you open it for me? I'm the taller one.
13:51 That's great.
13:52 Go in from the side,
13:54 so we've got three things in the oven now.
13:56 So we're making great progress.


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Revised 2017-05-22