Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000015A
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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 the Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon from the Revive CafA(C)s 00:28 in Auckland, New Zealand. 00:29 And today I'm going to share with you 00:31 how you can make a delicious restaurant quality meal 00:34 in your very own home using whole food ingredients. 00:38 Today, we have two very special guests for us. 00:40 We have Shai from Georgia and Jonathan from Michigan. 00:43 Welcome to Cook:30, guys. 00:45 Thank you for having us. 00:46 It's great for you to be here. 00:48 So I just want to ask you some questions 00:49 just so the viewers need to know you. 00:51 So, Shai, what are some of the things 00:52 you get up to at home? 00:54 Well, I love basketball. 00:56 And I love cooking. 00:58 Oh, cooking is great. 00:59 Basketball, so you're good at basketball? 01:01 I am good at basketball. 01:03 Oh, yeah? Well, I think we should see how good she is. 01:04 What do you think? 01:06 So you see these cherry tomatoes. 01:07 I want to see if you can do a three-pointer 01:09 into those glasses over there. 01:10 Into the cups? Okay. Yup, yup. 01:12 So I'll give you three of them. 01:13 See if you can get one in there. 01:15 See if you can get one into those glasses. 01:18 Got to go high, there's no backboard. 01:21 Whoa! Nearly, try again and again. 01:24 Oh, so close. 01:26 Try again. 01:28 Oh, so close. 01:29 They were very close, 01:31 we'll give you some more practice later. 01:32 Well, that's great you love basketball. 01:33 That's awesome. Yes. 01:35 And cooking, 01:36 so what you want to be when you grow up? 01:37 I want to be a chef, 01:39 and I want to open up my own restaurant. 01:41 Fantastic. That's what I did 12 years ago. 01:43 That's a great ambition to have. 01:44 That's wonderful. 01:46 So I'm sure you've got some great chef skills. 01:48 It's great to meet you. 01:49 Nice to meet you too. 01:50 And, Jonathan, what do you get up to at home? 01:52 I like baseball. 01:53 Baseball. 01:55 Okay, you need to try some tomatoes too. 01:56 We'll give yellow tomatoes. 01:58 We want to see if you can, see if you can hit the glass. 02:00 So do a pitch and we want to see 02:02 if you can hit one of those glasses 02:03 there with your pitch, okay? 02:05 Whoa! And the plate has helped us, wow! 02:07 Whoa, two. 02:09 Oh, it turns off the plate, that's great. 02:12 Well, you love baseball. That's excellent. 02:14 So you get sports and cooking 02:16 go together really well, don't they? 02:17 Yeah. Yes. 02:19 That excellent, it's lovely to meet you guys 02:21 and welcome to Cook:30 for Kids. 02:23 We are going to have a lot of fun today. 02:25 So let's see what is on the menu. 02:29 We have zucchini noodles 02:31 with red pepper and almond sauce. 02:34 Yum. 02:35 And for the sweet, we have messy wild berry dessert. 02:41 That sounds awesome. 02:45 Okay, before we start, we want to make sure 02:47 our kitchen is ready for us. 02:49 You can't just waltz into a kitchen 02:50 and expect food to just make itself. 02:53 So prep is prep is a word 02:55 that we use in restaurants and cafe 02:57 which means getting ready the day before. 02:59 So we've got the bench, well, the counter here cleared. 03:02 We've got ingredients out that we're gonna use. 03:05 We've got a pan on the stove, 03:07 and we've got a great attitude and ready to go. 03:11 Yes. Let's get cooking. 03:13 So we are making zucchini noodles 03:15 and these are sometimes called zoodles. 03:18 And they basically are raw type of noodle. 03:21 So what we're gonna use? 03:22 We've got this cool machine here called a spiralizer. 03:24 Have you seen one of these before? 03:25 Yes. 03:26 You have, you haven't? So what do they do? 03:28 These just make really, really cool little zoodles. 03:31 So what we do is, 03:32 you need to start with some zucchini, 03:34 well, they call them courgettes where I come from. 03:36 And what we'll do is we'll just cut the end off like that. 03:40 And you want to make sure you got big straight ones, 03:42 they need to fit in there. 03:44 So you need to be able to cut it off 03:45 probably about there. 03:47 So do you have this at the Revive Cafe? 03:50 We have one that's similar but bigger but yes, 03:51 this is a very awesome thing to make them, 03:54 so it's a great, great chef's tool. 03:56 And what you do, oh, the trick is to make it really straight. 03:58 So it's a bit on the angle there, 03:59 so we'll make it so straight. 04:02 If it's swanky, it goes all over the place, 04:03 so basically you just plug it in there 04:05 and these are available online, they're not very expense at all 04:07 and they make a very nice texture type things. 04:10 It's a great gift to give to someone. 04:11 My mom should probably buy it. 04:13 Yes, we'll get her one for Christmas. 04:15 You want it for Christmas since you are the chef now. 04:18 So what you do is just turn it 04:20 and basically as you're turning, 04:21 you put the pressure on and at the end 04:25 comes this lovely spaghetti type noodles. 04:28 Look at that. 04:29 Isn't that cool? 04:31 So I'm sure if you can start turning that 04:32 and give it a go and get turning. 04:35 So just keep turning and keep the pressure on, 04:37 you kind of want to keep pushing this way 04:38 and it will come out like that. 04:40 I'll just get a bowl to put it in. 04:42 So can you use this with other vegetables? 04:45 Yes, you can. 04:47 You could use it with things like sweet potato, 04:50 if you get a butternut and cut it properly, 04:53 beetroot or even carrots. 04:55 So it's very, very versatile. 04:56 So you can make some lovely dishes. 04:57 Look at that, look at this beautiful texture, 04:59 let's move this along a bit, 05:01 so it's going to come out there. 05:02 So keep on turning. 05:06 Looks pretty cool I say. 05:07 While you're going, I'll show you another thing. 05:08 So if you don't have a spiralizer, 05:10 you can still make this recipe at home. 05:12 Excuse me, I'll just show you here. 05:13 So what you do is you can basically make, 05:16 cut diagonal, 05:19 thin slices of zucchini 05:22 like that 05:25 and you can put it together. 05:27 And then you basically just cut it 05:29 really, really thinly like that. 05:31 Now it won't have the spiral shape, 05:33 but will still give you lovely really thin slices, 05:35 a really long juliennes. 05:37 So if you don't have a spiralizer, 05:38 you can still use a different style of cut. 05:41 It's coming up half there to make them nice and thin. 05:45 Does that look exciting? Yes. 05:47 You got to have good knife skills 05:48 and a good sharp knife there. 05:50 So it's just an alternative you can use. 05:51 Keep it going. Oh, lovely, look at that. 05:54 It's coming out beautifully. 05:55 Keep turning. 05:56 Keep the pressure on. 05:58 So when did you find out about these? 06:00 About a couple of years ago, I saw one in a recipe book, 06:02 and thought that sounds a great way 06:03 to make ingredients. 06:06 So yes, it's just a great way to do things raw. 06:08 So I'll just get the next one ready for you 06:11 'cause we probably need about two or three I think. 06:15 Yup, keep the pressure on. 06:19 You can't, if you press it off, 06:21 I'll keep pushing here so you can... 06:22 Yup, you keep turning and I'll put the pressure on. 06:24 There you go. 06:26 Yup, lovely. 06:27 It takes a little bit of work, 06:29 but as you can see within a very short time 06:31 we end up with a really good volume 06:34 of these noodles or pasta 06:36 whatever you are going to call it. 06:37 There's actually some raw food restaurants, 06:40 everything is raw and they do things like this 06:42 and they call it pasta or noodles. 06:44 So at my cafe we do this, we're not a raw cafe as such 06:47 but we do use lots of raw ingredients. 06:50 Keep turning, looking great. 06:53 So there we go, look at that, 06:55 we got a bowl full of these wonderful zucchini noodles. 06:57 That will do well. 06:59 When I put this in this lovely big dish here, 07:01 you can get these from a lot of stores 07:03 that sell plates and things. 07:05 A nice big white dish is always really beautiful. 07:08 Before we drop in this, put a bit of olive oil in it. 07:10 So if you can sprinkle some olive oil in there 07:13 and that will just give it 07:14 a little bit of, just a little bit, 07:15 you probably want to add, probably a teaspoon or so. 07:18 Just, yup, cool. 07:20 Yup, beautiful 07:21 and just toss it around a little bit with your hands, 07:22 just to kind of mix it through. 07:24 So what kind of olive oil do you usually use? 07:26 Extra virgin is the best one to use, 07:28 it's generally the healthiest. 07:29 Other oils you can use that I like using sometimes, 07:31 you know, rice bran oil or coconut oil 07:34 but everyone's got their favorite oils to use, 07:36 but olive oil is great for this. 07:38 Okay, if you want to platter it in there, lift it up. 07:40 See if you can put it in without touching the sides. 07:43 Just let it fall naturally. 07:44 Lovely, very cool, yup, 07:46 and throw that in as well on the top. 07:48 Doesn't that look beautiful? 07:50 That looks amazing. 07:51 Very cool. 07:53 Okay, so we'll come back to that later 07:55 and also I'm putting oil, it will kind of help stop it 07:56 from drying out as well. 07:58 Just put these over here out of the way. 08:00 So now we want to make the sauce 08:02 and this red pepper almond sauce 08:04 is really, really yummy. 08:06 So I'd like to start with cutting up 08:08 some red peppers. 08:10 So I'm gonna use that, Shai. 08:14 So we just gonna chop them up like this 08:16 and we're gonna blend them up later, 08:17 so you don't be too fussy. 08:19 So if you can just kind of just cut them up 08:20 into rough chunks like that, 08:23 both of those peppers there. 08:24 Cut up the other. 08:26 And if you, if you can put a little bit of oil 08:27 in that pan. 08:29 Where did the oil go? Oh, I put it over here. 08:31 Oh, here it is. 08:32 Little bit of oil, just touch of oil 08:34 and we're going to add some almonds. 08:35 I'm just going to just, just a little bit, 08:37 just a teeny-weeny bit. 08:39 Yup, perfect, that's all you need, 08:40 just about a teaspoon. 08:42 And if you want to put in around about, 08:44 tell me how much do I need? 08:46 Some almonds, we want half a cup, 08:50 so just keep putting them until I say stop. 08:53 So are the roasted red peppers making the sauce 08:58 a brighter color or brighter flavor? 09:01 Both, that will give it a great 09:02 and nice kind of red pepper flavor. 09:04 And also make it, yeah, give it a beautiful color. 09:08 So normally we have like a tomato sauce 09:09 on Italian pasta, so it's kinda like 09:11 a difference to kind of an Italian sauce. 09:14 Yup, throw another handful on. 09:16 It's great, yup, 09:18 and a bit more, one more handful. 09:22 Wonderful, and we just give it a bit of a shrivel around 09:25 so it's just lightly coated. 09:28 So just gonna just lightly toast these 09:30 and the red peppers as well. 09:33 I keep on say capsicum, it's where I come from, 09:35 we call these capsicums in New Zealand. 09:38 In many different countries, everything, 09:40 all the vegetables have different names 09:41 like eggplant is aubergine, zucchini is courgette, 09:46 there's lots of different names. 09:47 Cilantro is coriander, so it's very, very interesting. 09:49 Coriander, I've heard of coriander before. 09:52 We can get coriander powder. 09:54 So the coriander that grows, it's leaves, at the roots 09:57 you basically grind it up and dry it up, it makes powder 10:00 and you call that coriander powder. 10:01 I haven't really heard it like that before. 10:04 Yes, so it's all very different. 10:06 So if you can... 10:07 If you want to put some of the red peppers into the pan? 10:09 Sure. 10:11 Like you don't get knife while you're doing it, 10:13 and so we're gonna just, these are gonna, 10:15 the flavors will come out when we cook them 10:17 and they'll give you... 10:19 Don't get burn when you get in here, 10:20 it's very hot with the gas. 10:21 If you want to stir it as well, 10:24 wonderful. 10:25 Okay, with the steering spoon. 10:27 I'll grab those, put them out of the way 10:28 and just keep stirring it around a little bit. 10:30 And there it just bring out the flavors 10:31 being nice and toasted. 10:34 Okay, so I probably get a few bits 10:36 off each there as well. 10:38 Let's chop some bits off there. 10:40 Don't want it too much. 10:43 There you go, few seeds going, it's not too bad, there you go. 10:47 Fire those in. 10:48 Alrighty. 10:50 So that's underway with the sauce, 10:52 we got the zoodles, 10:54 or the zucchini noodles there. 10:57 We also gonna add on top, oh, got a question? 10:59 So how long do you have to cook this? 11:01 Probably around about five minutes 11:03 on a very high heat, in that way 11:05 the almonds will get toasted and the zucchini 11:07 will start to get soft and lovely. 11:09 Now garlic, we need some garlic. 11:11 Garlic, it's a really nice flavor 11:12 and teams with your food. 11:14 Here's a great garlic press. 11:16 So if you wanna put some, put two cloves of garlic in... 11:21 Where do you get the garlic crusher? 11:23 Garlic crusher, I think this one comes from Germany 11:26 and it's a really good one, so I get a good quality one. 11:29 Actually any kitchen tool, 11:30 you're better off buying a really good item once 11:33 and it'll last you your whole life 11:35 rather than going for buying a cheap one, 11:38 it's going to break in a couple of weeks. 11:39 Miss Brenda actually gave me this one to me. 11:41 She reckons it's the best one in the world, 11:43 so I'm giving it bit a try out 11:44 and I've been pretty impressed so far. 11:46 So you can put that in there and squeeze it in. 11:49 That will fit, I think you'll need to fit. 11:51 Gonna see if you can squeeze it into the pan over there, 11:56 see if Miss Brenda's garlic press works at all. 11:59 Give it a big squeeze. 12:01 Oh, guess, squeeze harder, 12:04 you want a hand there? 12:05 Yes, please. 12:06 It is a pretty big piece of garlic, so... 12:11 Whoa, there we go. 12:13 We got some garlic in there. 12:15 It's probably with garlic press, okay. 12:18 It can be little bit difficult, if you want to make it easy, 12:20 you can take the skin off, that makes them work easier. 12:22 So look at that, so you can smell that, 12:24 can you smell that garlic? 12:25 Yes. That smells amazing. 12:27 That's a good smell. 12:28 Yup, smell of garlic being fried is just beautiful. 12:32 I really... 12:33 I like garlic on different like on a sandwich 12:36 like sometimes... 12:38 Really, raw garlic? 12:39 Yeah, it tastes good. 12:40 That's really good for you to get rid of any cough. 12:42 And there are some like crackers that you can buy 12:44 at Walmart or Myer... 12:46 Yeah. 12:47 And they have this garlic taste. 12:50 Really, oh, well, so it's a nice taste. 12:52 So if you notice we gonna cook three things. 12:54 Now, we want to have some cherry tomatoes. 12:56 I think you do, cut up some cherry tomatoes, 12:59 I'll just clean the knife here, excuse me. 13:01 So is all of this getting pureed? 13:04 That's getting pureed to make the sauce. 13:06 This stuff here's gonna be garnished 13:08 and so we're gonna get on with that now. 13:09 So if you can just chop them into just like into half. 13:12 I'll get you a bowl, just put them in 13:15 and we'll use it as a garnish later, 13:16 so if you can just start chopping those 13:17 into half. 13:19 It's gotta be wonderful. 13:20 Just in half, cool. 13:22 One way you can do it, 13:23 is that you actually just grab the two like that 13:24 and you actually cut between them like that. 13:26 Oh... 13:28 That makes it easier and less chance 13:29 of getting your finger when you're cutting. 13:32 We're gonna add some lemon juice as well 13:35 to the sauce. 13:40 I add lemon juice to lot of my foods 13:43 except for some desserts. 13:46 Oh, really, you can even add to desserts as well. 13:48 Lemon juice is a great flavoring. 13:51 It makes things taste, 13:53 kind of just adds a nice zesty flavor to it, 13:56 so I'm squeezing through my fingers, 13:57 so I'm catching the pips. 13:59 The one that works really interesting 14:03 when I was just going on the skillet over that. 14:06 Doesn't it, it's kind of decorating, 14:07 so what happens is all the moisture 14:09 is evaporating, 14:10 what left behind is all the lovely tangy flavor. 14:19 Here we go. 14:23 How's that? 14:25 I'll just add a little bit of salt, 14:27 just a quarter of a teaspoon of salt. 14:31 Keep stirring around, that's great. 14:34 I can use more tomatoes as well, 14:35 probably double that amount. 14:37 Keep on chopping. 14:40 It's going really well. 14:42 Okay, so what we're gonna do now 14:44 is we're gonna blend that up. 14:47 Now you had a chance to kind of cook, 14:49 this thing is hot, 14:51 I'll just give you a hand with this 14:52 and we just gonna put it in the blender 14:54 just like this, oh, 14:56 I can feel the flame coming up and getting me there. 14:59 Let's put that in there like that. 15:07 Here we go, 15:09 so we're gonna make this lovely sauce, oops, 15:11 I won't get this, it can be very hot there, 15:12 so I'll leave that there. 15:14 We're also gonna add some flake yeast. 15:15 Have you heard of flake yeast before? 15:16 Yes, we usually use whenever we make 15:21 like yeast flakes 15:24 and another ingredient and we use that 15:26 as parmesan cheese in all kind... 15:28 Yes, that is, that's great, 15:29 you can actually blend it up with cashew nuts 15:31 and make parmesan cheese or a healthy parmesan cheese, 15:33 it's a great recipe. 15:35 So we're gonna put in two table, 15:36 that's a big two tablespoons in there, 15:38 just to give it a nice cheesy flavor. 15:41 I'm just gonna add little bit of water 15:43 just to get it started. 15:45 Sometimes you might need more but we'll see how it goes 15:47 and we're gonna blend it up. 15:48 So, Shai, if you can push the go button, 15:50 push the high button. 15:51 Ready, set, go. 15:54 Blend it up 15:56 until it becomes really nice sauce. 16:00 Look at that going, isn't it good? 16:03 A blender is a really great thing 16:05 to have in your kitchen. 16:07 Okay, give it a stop. 16:10 And there we have this lovely sauce, 16:13 look at that. 16:15 Doesn't it smell amazing? 16:16 That smells awesome. 16:18 So we'll reserve that and we'll pour 16:20 over the noodles later. |
Revised 2017-08-14