Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000003A
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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 00:14 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 For Kids. 00:25 I'm Chef Jeremy Dixon 00:26 from the Revive cafes in Auckland, New Zealand. 00:29 And today I'm going to share with you 00:30 some delicious food you can cook 00:32 in your home kitchen. 00:33 It will be quick, healthy, and taste amazing. 00:38 Today, I have two wonderful kids on my show. 00:40 Welcome to Nori and Cassidy from Illinois. 00:43 Hi. Thanks guys for coming along. 00:45 Thank you. Thanks for having us. 00:46 So good to have you in the Kitchen here. 00:47 So before we get started 00:49 just want to get to know a bit about you, 00:50 and let the kids at home know something. 00:52 I'm gonna ask you some surprise questions. 00:54 Now these guys don't know these questions. 00:55 So first to Cassidy, 00:57 so what do you want to be when you grow up? 00:58 I wanna be a doctor. A doctor. 01:00 Well, that was a quick answer. 01:01 And what sort of a doctor would you like to be? 01:03 I'm not really sure yet, actually. 01:05 You like helping people, do you? 01:06 Yeah. That's fantastic. 01:08 It's great. And what about you, Nori? 01:10 I want to be an actress when I grow up. 01:11 An actress. Fantastic. What sort of actress? 01:14 Well, I wanna be in movies but you know whatever comes. 01:17 Whatever comes along, okay. 01:18 Great, but we will see what your acting talents 01:20 are like today on Cook:30 For Kids. 01:22 Well, welcome along guys. It's great to have you here. 01:24 We are happy to be here. That's awesome. 01:26 So what's on the menu today? 01:28 Meat balls with Italian tomato sauce. 01:31 And for dessert, fruit kebabs with salted caramel dip. 01:34 That sounds good. Really good. 01:39 Okay, time to get cooking. 01:41 Before we do, we want to make sure we're organized. 01:43 You can't just walk into a kitchen and start cooking 01:45 and expect things to be really quick. 01:46 So we got chopping boards out here with sharp knives, 01:49 clear bench, the dishes we are going to use, 01:51 we've got our ingredients out, pan is on the stove, 01:54 and ready to go. 01:55 Are you ready? I'm ready. 01:57 I'm ready. Awesome. 01:58 So first thing let's do is get underway with the meatballs. 02:01 Now this is not meatballs, all right, 02:02 we are still vegetarian here. 02:04 So we are going to make some meatballs 02:05 which are really kind of a vegetarian alternative 02:07 to meatballs. 02:08 So we're gonna start off. 02:10 I'm gonna need to saute some onions, 02:12 so where is my onion, over here. 02:14 So I'm just gonna start chopping an onion. 02:17 When you chop an onion, 02:18 you just want to take the ends off, 02:19 and take the skin off. 02:21 I'm gonna start crying. Really? 02:24 That's great. 02:26 So there we go. So let's get it off here. 02:29 We're just gonna chop it up nice and fine. 02:32 So we're just gonna just chop like this. 02:34 I'm just gonna get this one on and over to you guys 02:36 to do some chopping shortly, 02:39 just like that and then like that. 02:41 We are gonna chop another around if need, so... 02:42 I think you're feeling it. No. 02:44 Watch, can you feel already? 02:46 All right, so we'll put this on the pan here. 02:50 So we'll just turn this on. 02:53 Here we go. 02:55 We're just gonna get that onions sauteing. 02:56 So this is part of the meatballs recipe. 03:01 And the next ingredient is some carrot. 03:02 So, Nori, I'm gonna need you do some grating if you like. 03:06 So our carrots and sweet potato. 03:09 So if you can just get those 03:10 and we're gonna use the skin as well. 03:12 And we've washed this before and if you just grate it, 03:14 just keep doing it. 03:16 You used a grater before? Is it hard? 03:18 No. 03:19 I don't know, I don't think I have. 03:20 Give it a whirl, just start grating, 03:22 just basically pull up and down and don't get your fingers 03:23 in between there in the grater. 03:25 Okay. Give it a whirl. 03:26 I'll try. That's awesome. 03:28 So it's underway there. 03:30 So we're gonna add 03:31 like a combination of these great ingredients. 03:33 I probably gonna need around some oats there, Cassidy, 03:36 so we just got a cup measure there for you 03:38 and we want, I think it's one cup of oats. 03:41 Can you open this? 03:43 I'll just take the lid off, 03:44 just pull the thing off, give it a lift. 03:46 There you go. Oh, can't do it. 03:47 So if you wanna put one cup of oats in there. 03:50 And we are also going to put in... 03:52 Oh, we need some garlic as well. 03:54 And I'm just gonna press this. 03:57 You made this thing so easy. 03:59 Just keep your fingers out of the way with a grater. 04:01 That's good, you're going well. 04:04 Oh, we need some oil in the pan as well. 04:05 I forgot that. 04:07 I'm gonna put a tablespoon of oil in with the onions. 04:10 Can I put this in the bowl? 04:12 You said right, put in the bowl. 04:15 Wonderful. 04:16 And so the onion's going. 04:19 And, Cassidy, you can put this garlic in 04:21 if you have just used the garlic press before? 04:24 I have never used this before. 04:25 So just put it in there and just put that 04:27 to get the onions squeezed to get it really hard 04:29 and garlic will come at the end. 04:31 So if you gonna squeeze into the pan. 04:33 So give it a really good squeeze. 04:34 Let's see what sort of muscles you've got. 04:36 Keep squeezing as hard as you can. 04:37 Yes, well done. Oh, goodness. 04:41 That's great. 04:42 So we'll just get the bits off the end, 04:44 we don't wanna waste at all, like that. 04:46 If you can just, just keep that stirring for a bit 04:48 so it doesn't burn there. 04:50 Off to a great start. 04:52 How much have you got done there? 04:53 You probably need around just over a cup. 04:55 Let's have a look. 04:56 Yeah, that's enough there. That's great. 04:58 Don't even seem like anything is coming out. 05:00 Exactly, there you go. 05:01 So it's just lots of fine sweet potato. 05:03 So if you're gonna put that in the pan 05:05 that Cassidy is stirring. 05:06 It smells so good. It does. 05:08 There is nothing like onions and garlic. 05:10 In fact, often when I don't know 05:11 what I'm gonna cook at home, 05:13 I'll let you come home and I will just start cooking 05:15 garlic and onions 05:16 and then decide what I'm gonna put with it 05:18 'cause it's a universal beginnings 05:19 of many, many dishes. 05:22 That's great. 05:24 So once you've done it, Nori, if you can put in, 05:28 so teaspoon of each of these of cumin, ground cumin. 05:31 We've got some sage which is a great herb. 05:34 We've got some curry powder, 05:38 so a teaspoon of each of those 05:39 and half a teaspoon of ground cloves, okay. 05:42 I think we have a teaspoon measure here somewhere. 05:44 Here you go. 05:45 You can use it... Thanks. 05:46 And just put it over the onion and the sweet potato mix. 05:49 There is gonna be a lot of flavor. 05:51 Well, if you want to take off the screw, 05:52 unscrew the lid and you dip it in that will save time. 05:55 We're cooking a meal in 30 minutes here, 05:57 so we want to make sure 05:58 we use a lots of speed techniques. 06:00 Now just dip it in, dip the spoon in. 06:02 You can tell I don't do this often. 06:04 That's why you're here. 06:06 So this program is designed for people 06:07 who have never cooked before 06:09 and people that have huge experience. 06:10 So it's brilliant. 06:12 So do you guys even cook at school? 06:14 We do, actually, 06:15 we bake a lot more than cooking. 06:16 You bake? 06:18 What are your favorite things to bake? 06:19 Cookies. Cookies, I see. 06:21 Everyone likes cookies. Everyone. 06:25 Just gonna put over some chili paste, 06:26 so you can use fresh chili 06:28 but you can get this chili paste. 06:29 So I'm just gonna put about a teaspoon of it, 06:31 just to give it a little bit of a bite. 06:32 You can put more if you like hot food or less if you don't. 06:35 Keeping a track of which ones you've got in there? 06:37 Yeah, that's what I'm trying. 06:40 Fantastic. 06:42 We also gonna add some grated carrot. 06:44 While you are doing that, I'll get the carrot grating. 06:46 So we're just going to, 06:47 we have washed these organic carrots 06:49 and we've washed them, 06:50 but if you don't have the organic ones, 06:51 you might want to peel them or get the skins off. 06:57 You see, you're doing so fast, I was so slow at doing it like. 07:02 There we go. 07:03 If you can throw them in as well. 07:05 Of course. 07:06 That's great. 07:09 So we've got those ingredients in. 07:12 We're gonna use some chickpea flour. 07:13 Smells amazing. 07:14 So chickpea flour 07:16 is one of my most favorite flours to use. 07:17 I've never had it before. Really? 07:19 So we're gonna use, I think it's half a cup. 07:22 Just double check my recipe here. 07:24 Half cup of chickpea first, 07:25 so you can measure a half cup of it. 07:27 So chickpea flour is also called 07:28 garbanzo bean flour, channa flour, 07:31 it's all the same thing. 07:32 It's just chickpea that is ground up 07:33 into a really fine flour. 07:35 It's a really good binding agent. 07:36 Now if you pour it over here, if you spill some 07:38 it's gonna go into the right place. 07:39 I don't know how to measure like. 07:41 That's a full cup, so you wanna go half a cup. 07:43 Okay. Fantastic. 07:45 How is it going there, Cassidy? 07:46 Stirring well? Smells amazing. 07:47 Oh, look at that. 07:49 I might add a little more oil just to keep it 07:50 kind of stopping to stick. 07:52 I think this is. That's great. 07:53 Look at that. 07:55 That smell good. So I put in here? 07:56 Yes, just put in there with the oats. 07:58 I'm also gonna put in... 08:01 That's pretty much all I think. 08:02 That's all the ingredients there. 08:04 Sweet potato, onion, yep. So that is nearly soft, is it? 08:08 I think we'll give it a few more minutes 08:09 until it's really soft. 08:11 In the meantime, we're going to start tomato sauce. 08:12 Yes. 08:14 You're going to help me with that? 08:15 So can you do to this onion here. 08:17 So actually this is going to be our fruit board 08:20 that we are gonna use to chopping our fruit later, 08:22 and this is gonna be our savory board, 08:23 just kind of saves time. 08:24 So I'll just kind of just clear 08:26 some of these ingredients off here 08:27 before we do that. 08:29 Clear them out of the way. 08:31 I'm not sure what things goes on, 08:33 I'm just gonna leave them. 08:35 Fear not, need to remember that. 08:37 So we're just gonna chop some onion. 08:39 So I will chop the ends off and I'll rip the things off 08:42 and I'll get you to slice it off. 08:43 Do you need a small knife or a big knife. 08:45 Small. Small knife, it's great. 08:49 I do not like onions to be honest. 08:52 Sorry. 08:53 What, you eating there or just you think it make you cry? 08:56 Both. 08:57 I sometimes go into my cafes and my chefs will be in there 09:00 'cause in the afternoons 09:01 they chop onions for the next day 09:02 and I'll walk in there 09:04 and they'll be literally in tears chopping the onions. 09:07 So if you can just chop this, just chop it that way 09:11 and then chop it that way. 09:12 Hold it together, so if you, so basically 09:13 chop it like through that 09:15 and hold it each time so it stays together. 09:17 Okay, I'll try. Don't chop your finger. 09:19 Keep an eye on things. 09:21 I'll just clear this board off. 09:24 Those spices are smelling great, aren't they? 09:27 Yes, they are. 09:29 Cool, looking good. 09:32 So we're gonna turn the gas on this one here. 09:34 So what we're making now is an Italian tomato sauce 09:37 and this is a universal tomato sauce recipe 09:39 that is really yummy and really easy to make. 09:41 Sounds good. 09:42 Now you can buy tomato sauce from the supermarket, 09:44 but they are overly filled with lots of sugar, 09:47 and process and chemicals and things. 09:48 This is a very nice one, it's very genuine. 09:50 And you can actually tell when stuff is home cooked. 09:52 And this is probably the one thing that people say 09:54 when they come to my café(C) 09:55 is your food tastes like home cooking 09:58 and that is a compliment 10:00 because it's using actual real ingredients, 10:02 we are not using stuff 10:03 that's processed and everything. 10:04 I figure I did it wrong. No, that's good. 10:06 So just hold it together. That's good. 10:07 Getting close. 10:09 And then basically want to see 10:10 if you can go through and cut it like that. 10:11 Okay. 10:13 And when you're cutting, make you're sliding the knife, 10:15 so don't go down like that, it's harder, 10:17 just you're sliding the knife letting the blade do the work, 10:19 so give that a go. 10:21 It doesn't have to be too perfect 10:23 but just the smaller the better, 10:24 and so it's just going to cook faster. 10:26 So put a little bit of olive oil in here. 10:30 I think it's done there actually, 10:31 so if you can drop that in with that chickpea oat mixture. 10:35 Take the whole thing? 10:36 Take the whole thing and just dip it in. 10:37 Probably leave the... 10:39 yup, you're right here. 10:41 And leave the spoon behind. 10:43 I'm definitely not good at cutting, I'm trying. 10:46 You are going well there for your first time 10:47 on the show here. 10:50 That's great. Oh, goodness, this is heavy. 10:52 Is it? 10:53 Oh, good work those muscles, those annoying muscles. 10:57 Brilliant. 10:58 So you can put that in the sink. 11:00 We are done with that one now, I believe. 11:01 I tried. You've done well. 11:02 Look at that. That's awesome. 11:04 Let's see if we can tidy it up but it's good. 11:06 You want oil in this? Should be fine. 11:09 It's a nonstick pan, so just leave it there. 11:11 Tidy this up. 11:12 So if you can put those onions in there with that... 11:14 and you can... 11:17 actually, Cassidy, you can try doing the next onion. 11:20 Seriously? So you gonna chop that one. 11:22 Did you watch before? A little. 11:23 Okay, cool. 11:25 Just go one way then the other and slice through. 11:28 Lovely, you're perfect. You're better than me. 11:30 Just keep an eye on your fingers, 11:31 we don't want any fingers chopped. 11:35 Just give this a bit of stir around. 11:37 Oh, goodness. 11:39 You want the whole thing? Whole thing. 11:42 So this tomato sauce tastes really nice 11:44 because we've got a lot of onion 11:46 which makes it really sweet 11:47 and we're going to use a lot of garlic. 11:48 So we're going to use three cloves of garlic. 11:51 We'll see what your fingers are like on the garlic press. 11:53 How's that? So I'll get this out here. 11:56 Here we go. 11:58 If you can press these 11:59 three cloves of garlic into here. 12:01 Give it a really hard press. 12:02 Let's see what sort of muscles you've got. 12:03 Oh, goodness. I think we'll try. 12:05 Never did it. 12:07 Give it a press, pull it together. 12:08 Use the ends leverage. 12:09 Keep going, you're nearly there. 12:11 Keep going. It's not doing anything. 12:13 Give me now that, I'll give you a hand. 12:17 There you go. How's that? 12:19 I'll just get a bit of the end 12:20 so we just don't want to waste that. 12:22 Oop, did we get in, yep. 12:24 Okay. 12:25 So if you can stir it around that'll be great. 12:27 I'm also going to put in some, 12:29 we've got some Italian seasoning, 12:32 which is just a mixture of herbs. 12:33 So this has got in it marjoram, basil, rosemary, thyme, 12:38 oregano, savory and sage, so just some different herbs, 12:41 just to kind of give it a little bit 12:42 of kind of a Italian kind of taste. 12:44 So you want it about half a teaspoon 12:47 so we'll sprinkle it in there. 12:49 This will give little kind of... 12:50 This is a lot. 12:52 So keep stirring it around. 12:54 That's great. 12:56 When you stir it, try and keep 12:57 the onion spread out over the pan 12:59 and that way it's gonna get 13:01 maximum coverage with everything. 13:02 Oh, look at that, those beautiful onions. 13:05 That's awesome. 13:06 Get that ready to go, fire them in. 13:09 I'll get them going. 13:10 Does this taste as good as it smells? 13:12 That will taste even better. 13:15 See if you can put those in. 13:17 So we need to start doing something with this 13:20 before we get it in the oven. 13:22 So we're going to mix this around 13:23 and this is basically an equal mixture with the oats 13:26 and the chickpea flour 13:29 and the precooked onion and, did we add salt to this? 13:34 Salt. 13:35 I think we need soy sauce, 13:37 so I'm gonna put in two tablespoon of soy sauce 13:39 just to give it a little bit of saltiness. 13:42 Here we go. 13:44 And a little bit of salt, about quarter of a teaspoon. 13:49 That's great. 13:51 I am just going to get an oven tray 13:54 and, Cassidy, come over here to rip off 13:58 a bit of parchment paper, and just enough 14:00 so it's gonna fit on top of that. 14:01 We are using parchment paper or baking paper 14:03 means that we are going to be able to... 14:07 Rip up? 14:09 Just rip down since it has a blade on the edge. 14:11 Rip down. Oh, goodness. 14:12 Oh, want to look at that professional. 14:16 It's going to keep the dish clear, 14:18 it's going to minimize the chance of sticking. 14:20 So if you can help me... 14:22 I'll put it the other way. Wonderful. 14:23 So it's gonna make little meatballs here meatballs, 14:25 sorry. 14:26 So if you wanna just basically make these things 14:28 and just make them that big, 14:29 make little bit smaller and it will cook faster 14:32 and just put them on the tray like that. 14:35 There you go. 14:36 Let's give the hands a wash. 14:38 How far apart? 14:40 Just so they're not gonna be touching would be fine, 14:41 put next to each other. 14:43 So we are making excellent progress. |
Revised 2017-05-22