Cook 30 for Kid's

Mini Taco Pizzas

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000010A


00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh, 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 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.
00:29 And today I'm gonna show you how you can make a delicious,
00:32 healthy, quick meal in your very own home kitchen.
00:37 On Cook:30 for Kids,
00:38 we're using healthy whole grain ingredients.
00:40 God wants to have lots of energy and vitality
00:43 in our lives, so we can do amazing things.
00:45 And make sure you eat healthy and avoid junk food
00:47 and use ingredients like we're gonna be using today.
00:50 We have three very special guests today.
00:52 We have Locklyn and Lilly from Chicago.
00:56 And welcome to Tony from China.
00:58 Great to have you here, guys.
01:00 So to start with, we're gonna ask these guys some questions
01:03 so you can get to know them little better,
01:04 so we'll start with Tony.
01:06 So what is your favorite subject in school?
01:08 Well, so I enjoy, I really enjoy science.
01:12 Science? Yeah. Excellent. It was my favorite.
01:14 It's great and the more we look at science,
01:15 the more we see how amazing God has created us, don't we?
01:18 Yes. Lilly, your favorite subject?
01:20 I personally like art and PE.
01:23 Art and PE, excellent.
01:25 Do you do art and PE at the same time?
01:27 No, different times. Okay, cool.
01:30 And, Locklyn, what's your favorite?
01:32 For some reasons it's math.
01:33 Math. Math is a great subject. I love math, so it's great.
01:37 That's awesome. So what's the square root of 64?
01:39 Eight. Oh, wasn't that quick?
01:42 Oh, oh, it's excellent.
01:44 And he wasn't ever prepared for that either.
01:45 Okay, second question so, Tony, what's your favorite animal?
01:50 I like raccoons. Raccoons, excellent.
01:53 It's cool. And your favorite animal, Lilly?
01:55 A dog. A dog, do you have a dog?
01:57 No, we are about to get one though.
02:00 For sure you're just the wishing one.
02:02 For sure... Oh, really?
02:03 Yeah, for my birthday,
02:05 my parents said, we can get a dog.
02:06 Oh, that's fine.
02:07 And you wanted one for a while, haven't you?
02:09 Mm-hmm. It's great.
02:10 And, Locklyn, what's your favorite animal?
02:11 Probably, a cheetah.
02:13 A cheetah? Yeah. Why is that?
02:14 Because they're so fast.
02:16 Well, they're magnificent animals, that's great.
02:17 All righty, let's get cooking, what is on the menu today?
02:21 Well, it looks like we have mini taco pizzas
02:24 with refried beans,
02:27 lime guacamole and potato roasties.
02:31 And for drink, we have fruit smoothies.
02:34 Oh, sounds really good.
02:36 Okay, let's get cooking.
02:37 Before we do though, one thing is really important
02:39 in restaurant and cafe land, it's something called prep.
02:42 So basically you don't just turn up
02:44 in the restaurant kitchen expecting
02:45 to make a meal in seconds.
02:47 You want to prepare, I'm thinking here,
02:48 the day before even.
02:50 Actually even, for example my first day at my cafe
02:52 is we plan a menu for the next week starting Monday
02:54 so we can order an ingredients, have things prepped
02:57 and get things ready for Monday when we want to cook them so,
02:59 lot of planning is really important
03:01 and same in your home kitchen too.
03:02 So we got a clear work surface, we got a pan here,
03:05 we got some trays out, chopping board,
03:07 sharp knife, ingredients,
03:09 oven's on, great attitude, ready to go?
03:11 Yes! Let's get cooking.
03:13 So first thing we want do
03:15 as we're gonna make some potato roasties.
03:16 Okay.
03:17 So potatoes can take a long time in the oven to cook.
03:19 So we want to do this really quickly so,
03:20 I want two of you working on this.
03:22 Okay.
03:23 So if Lilly and Locklyn, grab you guys a knife each.
03:26 And what we're gonna do is
03:28 we're gonna chop the potatoes into half like this.
03:30 And we want to chop them into little, little pieces
03:33 like that so they're really, really small, see that.
03:35 Yep. So if you want to get going on that, Lilly.
03:37 Okay.
03:38 And when you get the knife,
03:39 makes sure you're sliding the knife through
03:41 like that and that makes it easier to go through as well.
03:43 So we're sliding, we're looking as we're going.
03:45 If you're using sharp knives at home,
03:47 it's a great skill to have and really important
03:49 we have to use sharp knives
03:50 but make sure your parents to help you out
03:52 because they can be very dangerous.
03:53 So when you first start, just do that,
03:55 so there's one there,
03:57 one for Lilly and, Locklyn, if you can do some as well.
04:00 And we get that underway.
04:01 How do you chop so fast? Just experience I think.
04:06 Just got to keep focus on it.
04:07 So these are the little roasties there.
04:09 So the ovens are hot and ready to go
04:10 because now we're gonna take half an hour
04:12 to kind of warm up by itself.
04:13 So having it done beforehand
04:15 will really help us with our meals.
04:17 Looking a little bit different but that's okay.
04:20 Just get small as you possibly can, lovely,
04:22 look at those lovely little things there.
04:25 So we're gonna put some parchment paper down,
04:26 excuse me, Tony.
04:28 So if you can rip off some sheets off this
04:29 and put on those two, on one of the trays.
04:32 By using parchment paper, just makes cleaning up easier,
04:35 less chance for things sticking,
04:37 and so it's really useful.
04:38 Okay.
04:39 So while that's going, I'm gonna get the onion started.
04:42 So we're gonna cook our own refried bean mixture.
04:45 So you can buy this in cans, but it's much nicer
04:48 when you get your own, your own ones.
04:51 Excuse me, I'm gonna take the knife from here.
04:53 It's great.
04:55 Chef Jeremy. Yes.
04:56 I don't think we have enough...
04:58 Oh, that should be enough if you can put over that way,
05:00 they'll be fine like that
05:02 or just, so little more than we need, that would be fine.
05:05 Thanks for asking.
05:06 But, Chef, sorry. Yeah.
05:09 How long have you been cooking?
05:10 I've been cooking for probably around about
05:13 when I started my restaurant about 12 years ago.
05:15 And I spent many time, many, many, many hours
05:18 in the kitchen.
05:19 I don't spend much time in the kitchen now
05:20 but, yes, I've been cooking for probably 12 years
05:22 and just slowly developing all the recipes
05:24 as I've gone along.
05:25 So it's really fun thing involved.
05:28 And the best thing I like about my job is
05:29 I actually cook healthy food,
05:31 so people feel well and have the energy and vitality
05:33 rather than, you know, having getting sick
05:36 with all the junk food that's around.
05:38 So I'm just chopping an onion here really finely.
05:41 Now, I'm just gonna put in this pan here,
05:43 gotta put a bit of olive oil in,
05:44 you keep, keep, you want to put
05:46 a tablespoon of olive in there, honey?
05:48 And we're just gonna get this onion started.
05:52 Perfect.
05:53 So if I need you to get one of those real,
05:55 put a spoon and start cutting that.
05:57 So we're just gonna use one, one massive onion
05:59 so I'm gonna use half a massive one
06:01 or one small red onion so,
06:03 can you get that a bit of a stir?
06:05 Oh, Chef Jeremy. Yes.
06:07 Why is it better to be a vegetarian than to eat meat?
06:09 Awesome question, so vegetarian is a much healthy way to be,
06:13 and if you as I believe if you eat vegetarian food
06:15 and avoid your junk food and meat products that time,
06:18 you probably add 10, 20 years to your life.
06:20 There's also studies around that confirm that.
06:22 So you know, meat can be a variant,
06:25 as a source of disease in your body.
06:27 So eating vegetarian is very healthy,
06:29 healthy way to be so.
06:30 Give it, give it, if you're not vegetarian
06:32 give it a try for couple of months
06:33 and see how much better you feel.
06:36 That's probably the real taste. So Chef Jeremy...
06:37 Yes.
06:38 So I, we're also a vegetarian. Yes.
06:41 So I was wondering some ways to get protein.
06:44 It's a great question, Lilly.
06:46 Protein comes from many, many things.
06:48 We're using here specially these beans for example,
06:50 these beans today have got lot of protein in them.
06:53 You get them from tofu, from nuts, from seeds,
06:55 it's actually very easy to get protein on a vegetarian diet.
06:58 Okay. So that's a great question.
07:00 So just gonna get some garlic into here,
07:02 so you guys can put the potato on top of that,
07:05 that paper there.
07:06 Okay. Chef Jeremy. Yes.
07:07 So what made you interested in cooking?
07:12 I just like food and like health,
07:13 I've enjoyed, enjoyed having healthy food
07:16 and how it felt so much better
07:17 so felt like I'll share with the world.
07:19 So it's good.
07:21 Oh, Tony, can you get this and give this a big squeeze
07:23 and put the garlic in there?
07:25 Sure. How strong are you?
07:27 Point it down, point it down there.
07:29 Get going, get going, get the all in it,
07:31 keep going till we got it.
07:33 Get going, yes, wonderful but good squeeze of the garlic
07:36 we're putting the skin and all that.
07:38 That's great, so stir there around and that's done.
07:39 Well, done.
07:41 Okay, I'll get little bit out there that dropped in there.
07:43 Here we go.
07:44 Nice one, the garlic there.
07:47 So we're just gonna spray, this was some olive oil spray,
07:51 so give it all over on there.
07:52 Okay.
07:54 And this will just help it to roast without...
07:56 I think it's bubbling.
07:58 Is it?
07:59 It's a great meal. Or did I?
08:01 So give that a mix around.
08:03 Oil spray is a great way to put oil on,
08:05 you don't put much oil on but it goes on very evenly.
08:07 Okay. I'm just gonna put some salt on as well.
08:10 So we're gonna put about, probably about half a teaspoon.
08:17 And little bit of turmeric to make it go nice and yellow,
08:19 just to give it a lovely little color.
08:22 And, here we go, the turmeric, you don't need much for that.
08:26 Oh, why did you do this?
08:29 Flick the garlic on there.
08:31 Excellent and just give a little bit of stir around
08:33 like that, give it a bit of mix around.
08:35 So it will take probably around about 20 minutes in the oven
08:38 because they're nice and firm, they should hopefully you know,
08:40 roast nice and quickly.
08:43 Here we go.
08:45 So put those in them and job is done.
08:47 Great.
08:50 Chef Jeremy. Yes.
08:52 What's your favorite kind of food, like Asian, Thai?
08:55 I love Thai Food actually. Actually, I love all foods.
08:57 I love the flavors in Thai food,
08:59 you got all that lemon grass and ginger
09:01 and just wonderful flavors, it's really, really good.
09:04 Cool. Okay, so if you can give a quick wipe there.
09:06 So, Tony, all you need to open these cans here.
09:10 Just give you a can opener.
09:11 So we're basically making our own refried beans today,
09:13 so if you can just, see if you can open those,
09:15 use a can opener for others.
09:17 There we go, give it a good press together.
09:20 Other, other way, turn it the other way.
09:23 Just jumped out, is it. This way?
09:24 Yes, you need to give a good squeeze over it.
09:26 Oh, you know, you're good, you can open the can.
09:28 So basically put it in there, give it a good squeeze,
09:31 hold that tight and then this, excellent, there you go.
09:34 So if you want to empty both of those into that pain
09:37 and drain them out as well, that'd be good.
09:39 Chef Jeremy. Yes.
09:41 So what's your favorite spice?
09:43 My favorite spice,
09:45 me for different reasons, probably clove powder.
09:48 So such a lovely aromatic kind of spice,
09:51 it's cut from cloves,
09:52 you grind it up and you can buy it,
09:54 I think here this one, here somewhere,
09:56 looks like this just clove powder.
09:58 It's got a really, really lovely.
10:00 Smell that.
10:02 Ooh. Ooh.
10:03 Smell it, Tony.
10:05 Wow.
10:06 So clove powder is a really lovely spice.
10:08 Okay. So what are we up to now?
10:10 So we're gonna make some guacamole.
10:13 Ah, yum. Like that? Yes.
10:14 That's pretty cool.
10:16 So we have got some avocados here.
10:18 So, Lilly, if I'll give you just to see if you can crate,
10:23 get the avocado out of this.
10:25 Okay. I'll just get rid of the stone for you.
10:28 There you go, like that.
10:30 I'll just get the stones out and you can get that underway,
10:34 I'll get the bowl for you. Chef Jeremy.
10:35 Yes. Do I need to remove the water in that?
10:37 Yes, yes, drain those inside this, put your hands over it,
10:40 don't cut yourself.
10:42 And, Locklyn, probably I'll help you to do this one here?
10:44 Okay. Let's get the water out.
10:47 Just drain over the sink
10:48 and you just got the beans left.
10:51 Look at that.
10:53 Isn't that wonderful?
10:58 Watch out.
11:00 Oh, yeah, they're sizzling away wonderfully.
11:02 So we want to basically mash all these beans now.
11:05 So while that's cooking, so, Tony, I need you to mash this.
11:08 So basically get this masher here,
11:10 just give them a good mash around.
11:12 We want to make them into refried beans,
11:13 so just keep, just keep mashing there.
11:15 Okay. You have normal fork as well.
11:18 I'm not sure of one you find it easier
11:19 but just kind of use the combination of those
11:22 to mash it, make our own refried beans.
11:25 Look at that.
11:26 So we're cooking and mashing at the same time,
11:28 how is that for saving time?
11:29 Looks great.
11:31 Locklyn, gonna need some limes,
11:32 so we're making a guacamole with some lime juice
11:34 and limes are fantastic, fantastic...
11:37 Sounds delicious. Fruit to have.
11:39 So we just chop them in half
11:41 and if you can drizzle the lime juice into that,
11:45 that poppy that Lilly is putting in the avocado so...
11:48 Okay, Chef, can I put the avocado in here?
11:50 Yeah, put the avocado in there. Okay.
11:52 Okay, another fork as well, just steal it from the table
11:56 and you can start mashing it up together there.
11:59 So that guacamole is just avocado,
12:00 lime juice and little bit of salt.
12:03 So put about quarter of a teaspoon of salt.
12:07 Chef Jeremy. Yup.
12:09 So if we didn't have limes at home,
12:10 could we use lemons instead?
12:12 Lemons would be great as well.
12:13 So lemons and limes are pretty much interchangeable.
12:16 It's just about different flavors
12:17 so whatever you think is the...
12:18 Do you know what they taste like?
12:20 Oh, no. Look one of those.
12:21 Okay.
12:23 Look one of those. I'll try. Yeah.
12:25 What are they like?
12:30 They're really sour by themselves, aren't they?
12:32 Yeah, it is.
12:34 Just go and throw it in the rubbish bean there.
12:35 Can I throw it out? Yeah, yeah, good idea.
12:38 It's brilliant.
12:40 I'm also gonna use some,
12:41 for the base I'll add many of this.
12:43 We're gonna use this wholemeal tortillas
12:46 so I'm just gonna lay them out on this tray,
12:48 we're gonna put in the oven just for a couple of minutes,
12:50 just to basically just warm up.
12:54 So I'm just gonna put little spray of olive oil on it
12:55 so it don't burn.
12:57 So again, we're putting a very little amount of oil
12:59 on when we're using this oil spray,
13:01 so we put that and so it's done,
13:03 ready to go in the oven shortly.
13:04 Chef Jeremy, shall I crush this now?
13:06 Yep, so crush them as hard as you can.
13:08 So that's the next thing
13:10 so give them a push down with that fork.
13:12 Man, you're doing some good crushing here, look at that,
13:14 that's looking fantastic.
13:16 Chef Jeremy. Yep.
13:17 So where, where did your all the recipe ideas come from?
13:22 I'm just making them up pretty much,
13:23 you've just got to often go to the supermarket
13:25 and find the new fresh vegetable or something
13:27 and think what's gonna with this,
13:28 so it's just about mixing
13:30 and adding different flavors so.
13:31 Chef Jeremy, who taught you how to cook?
13:35 All my chefs I've worked with really,
13:37 it's probably the main thing, yeah.
13:38 Now, my mother is really a good cook as well.
13:40 Yeah.
13:41 So great questions, guys,
13:42 so let's have a look at these guacamoles underway,
13:45 that's underway, we need some tomatoes.
13:48 So we'll get some tomatoes from the refrigerator.
13:52 So, Lilly, I want you to cut this up.
13:54 Okay.
13:56 So we've got some, some red tomatoes
14:00 and some yellow tomatoes.
14:01 So if you can just, just chop them up really finely.
14:05 Okay.
14:06 Yep, so just kind of cut like that.
14:08 Care for your fingers, don't want to cut your finger.
14:10 No.
14:12 I'm going to start for you,
14:13 it's probably a, probably use a little knife
14:14 I think it's gonna work better.
14:16 Okay.
14:17 So try this one here
14:18 and try to slice through like that so try,
14:20 again let the knife do the work like that.
14:23 How did you get to become so good at cutting things?
14:27 Practice really, you can learn so any thing,
14:28 so just start with the knife to start slowly
14:31 so you can do those ones.
14:32 You're right there with the knife. Yep.
14:33 Go, just make you slide the knife through it,
14:36 that's brilliant.


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Revised 2017-07-24