Cook 30 for Kid's

BBQ Baked Beans

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000024A


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
00:15 Whoa-oh-oh-oh
00:18 Whoa-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.
00:30 And today, I'm going to share with you
00:31 some restaurant quality food
00:34 that you can cook in your very own home kitchen.
00:37 Cook:30 for Kids food
00:39 is all about using healthy whole food ingredients
00:41 so we can have lots of energy and vitality.
00:44 God wants us to be in good health,
00:45 so it's important that we feed our body with good stuff,
00:48 not junk food.
00:50 So today, we have two very special guest stars.
00:52 We have Anjali from Arkansas and Toby from Illinois.
00:56 Welcome to Cook:30 for Kids. Thank you for having us.
00:58 Thank you so much for having us.
00:59 It's awesome you to be here.
01:00 So just so you can get to know them a bit,
01:02 we're gonna ask some questions
01:03 and find a little bit about them.
01:05 So firstly, Toby, how old are you?
01:07 I'm 14. Fourteen.
01:09 And where were you born originally?
01:10 I was originally born in New Zealand.
01:12 New Zealand, he is from New Zealand as well
01:14 just like me.
01:15 Although you spent quite a few years in America, haven't you?
01:17 Yeah, like seven years.
01:18 Okay, seven years, okay.
01:20 So you're probably more American
01:21 than New Zealand by now.
01:23 And so your question for today is,
01:25 if there was a country you could visit
01:26 anywhere in the world,
01:27 where would you visit?
01:29 I really want to visit France.
01:30 France, why France?
01:32 It's really, really cool architecture there.
01:34 Okay, awesome. That's great.
01:36 And, Anjali, you come from Arkansas
01:37 and how old are you?
01:39 I am 11, I'm gonna be 12 in next month.
01:41 Eleven going on twelve, excellent.
01:43 And where would you go if you could go anywhere in the world?
01:46 Well, I would go to India
01:48 because that was where I was originally born.
01:50 So I want to go back and meet my relatives there.
01:53 Oh, wonderful, that's great.
01:55 Another question for you,
01:56 what is your favorite vegetable?
01:58 Well, my favorite vegetable has to be carrot.
02:01 I love carrots. Carrots?
02:02 Yeah. Okay.
02:04 Okay, it's on the menu today.
02:05 And, Toby, what's your favorite vegetable?
02:07 I like brussels sprout.
02:08 Brussels sprout?
02:10 How many kids would say
02:11 brussels sprouts is their favorite vegetable?
02:13 You are a star one in a million.
02:16 Like they can be really nice
02:17 if you cook them properly, can't they?
02:19 Yeah. That's great, fantastic.
02:20 Well, thanks, guys.
02:21 So what is on the menu today?
02:23 Well, on the menu we have barbeque baked beans
02:26 with avocado and crispy caraway potatoes.
02:29 Now that sounds really good.
02:31 And for dessert we have bircher muesli glasses with berries,
02:34 that sounds tasty.
02:41 Let's get started in the kitchen.
02:43 So before we start,
02:44 very important in restaurant land
02:46 is you're gonna make sure you be get organized
02:48 and planned and prepare.
02:49 So we got a clear bench,
02:50 we've got pans on the stove ready to go.
02:53 We've got ingredients ready and a great attitude.
02:57 Let's get started.
02:58 So we're gonna start with the items
03:00 that's gonna take the longest
03:01 and that is the bircher muesli.
03:03 Now bircher muesli is kind of like,
03:05 I think it's like a moist granola
03:07 or a wet granola.
03:08 And generally, you put it in the fridge overnight
03:10 have the next morning,
03:11 but if you get on to it quickly,
03:12 you can actually make it in about half an hour,
03:14 so we'll get started with that.
03:16 So we're just gonna start with the bowl
03:17 and we're just gonna fire
03:19 just some really yummy ingredients into there.
03:21 So first we're just gonna start off with some oats,
03:23 just some normally quick oats
03:25 just, just your basic party kind of oats.
03:27 So, Anjali, if you're gonna put a cup full in there.
03:29 And there is a cup measure over there somewhere.
03:31 Yeah, right here. Thank you.
03:33 And, Toby, if you can start grating some apple
03:35 on this board here.
03:37 So we're gonna put some grated apple,
03:38 and grated apple adds lovely moisture to us,
03:40 if you can grate that?
03:42 Okay.
03:43 Don't put the core and just everything else.
03:45 Yes, just one cup. Half. Okay.
03:46 Just one cup.
03:48 One cup measure.
03:49 So we're gonna start with oats and then apple,
03:51 just double check my recipe here.
03:54 We're then gonna put in some almond meal,
03:57 and almond meal is basically just almonds
03:59 that are being kind of ground up
04:00 really, really fine.
04:01 If you want to, you can actually just use,
04:03 grind up the almonds yourself
04:05 but you can buy at the shop as well.
04:08 It's got the child seal on it, I better cut it off.
04:12 What do you use to ground the almonds?
04:14 You can use a coffee grinder to grind it.
04:18 That's probably the best thing to grind it if you want to.
04:20 All right, put a cup near that.
04:23 Cool.
04:24 And we put half a cup of this,
04:26 I'm just gonna put half a cup of that in there.
04:27 Oops, here we go.
04:29 Half a cup of almond meal.
04:32 Brilliant, we're also gonna put in a cup of almond milk,
04:36 so if you can measure that, I'll measure that in.
04:40 You can use any milk you want,
04:41 and this recipe is one of those really flexible recipes,
04:43 where you can just customize it
04:45 with your favorite milk, you favorite flours,
04:48 it's just one of those flexible recipe,
04:50 so it's really handy.
04:51 Can we use, instead of using almond milk
04:53 can we use like soy milk or things like that?
04:56 Yeah, soy milk, almond...
04:57 Yeah, anything make it with any milk,
04:59 any milk you want so...
05:00 What about fruits, like,
05:01 any kind of different fruit that tastes good?
05:03 Exactly, so that's why we're gonna add some fruit.
05:04 Now we're gonna add some cranberries.
05:07 So we're gonna add, put a cup of cranberries,
05:10 but you need to just keep mixing, lovely.
05:12 Yeah, that looks really good.
05:14 We're gonna add some slivered almonds.
05:16 You've seen these almonds, and what do they remind you of?
05:20 Toenails.
05:23 My nieces call them toenail clippings
05:25 but they are almond so...
05:27 So we're gonna put some of those in that
05:28 and have an extra bit of crunch in here as well,
05:30 so there we go, some toenail,
05:32 I mean, some almonds in there.
05:35 I'm just gonna put a little bit allspice just a touch,
05:37 just to give a little bit of a kind of a cinnamony
05:39 not meaty kind of flavor,
05:40 so kind of just a little bit put that quarter of a teaspoon.
05:44 Can we use different kinds of spices in this like,
05:47 something similar to allspice?
05:50 Yes, you could do, I mean, you can't on spice up too much,
05:52 just kind of the breakfast thing
05:54 so just a real, it's a very subtle hint there.
05:56 Shall I put the apples in there?
05:57 Put the apple in, that's great.
05:59 And if you wanna, yup, just put it in there.
06:01 And we're just, if you wanna cut the orange in half.
06:05 And we'll put some orange juice in,
06:06 the juice of one orange.
06:08 What else we got here?
06:10 I think that's pretty much,
06:11 we've got almond meal over there,
06:12 I'll just put this out of the way.
06:15 Do I have to squeeze it?
06:16 Yeah, just squeeze it in,
06:18 you do one, I'll do one as well.
06:19 Okay.
06:20 Squeeze it in like that.
06:22 Oops, try not to get in here on each other.
06:23 Gonna have a food fight here.
06:25 I might put a little bit more almond milk in
06:28 just to give it a bit of a mix around.
06:29 Lovely.
06:31 So there is a bircher muesli kind of,
06:33 as you can see it's kind of moist and it's kind of oaty,
06:35 those oats will kind of swell up
06:37 and they'll become really nice and kind of moist
06:39 and it's a great kind of base for bircher muesli.
06:43 Now I've got friends who have started making bircher muesli
06:45 as their main breakfast item
06:46 and I say, it's transformed their lives.
06:48 You can make it before you go to bed at night,
06:50 get up in the morning
06:51 and you can instant breakfast ready to go
06:53 that tastes great, so it's really, really good.
06:55 So I'm gonna put that in the...
06:57 I'm just gonna put that in the fridge just to kind of,
06:58 just start to kind of mush together.
07:00 Ideally you do it overnight,
07:02 but we're just gonna do it in half an hour
07:03 just so we can keep things moving here.
07:05 So the oats soaks up the milk and it kind of becomes...
07:10 Yeah, it kind of develops a creamy texture
07:12 which is really nice.
07:13 So you just eat it like it.
07:15 Exactly, yes. Okay.
07:16 Can you throw those things in the rubbish there, Toby?
07:18 And we'll move on to the next part
07:19 of our culinary adventure.
07:23 So we're doing that breakfast thing today obviously,
07:25 so we've got baked beans, potatoes and bircher muesli,
07:27 so it's kind of a different breakfast take on breakfast,
07:30 so just some different things there that we can use.
07:33 So the next thing I'm gonna just start making
07:34 is the baked beans.
07:36 So you can get baked beans in a can
07:38 and you can unwind a can,
07:40 but it's much more exciting to make yourself,
07:41 it's a much more flavorsome.
07:43 So we're gonna start making, cutting some onions.
07:45 So if you can perhaps, perhaps some,
07:48 Anjali, you can cut some onions.
07:50 I will just clear some of this,
07:52 just clear some of this carrot off here, apple off here.
07:55 Here we go. Thank you.
07:57 That's okay.
07:59 It's really hard to keep a clear workspace
08:01 when you're cooking but do the best you can.
08:04 So we're gonna start, I'm gonna turn the gas on,
08:08 and basically start cooking out some onions,
08:11 it's the first part of it.
08:13 And, Toby, if you can start mixing some of those cans
08:16 if you can.
08:17 So we got, we're going to use two types of beans today
08:19 and you can use any type you want.
08:21 We're gonna use some black-eyed peas
08:23 and some pinto beans.
08:25 You could use white beans or kind of any beans you want,
08:27 but they're kind of like whitish kind of...
08:29 Excuse me, Toby.
08:30 Into the beans which is nice and so if you can...
08:32 How do you use this can opener?
08:34 Looks so complicated.
08:36 Well, you basically grab this and you slice it on like that
08:39 and you hold this really tight and just keep turning.
08:41 Okay.
08:43 So get that going, you can drain them out
08:44 and get them ready,
08:45 get rid of the lead that would be great.
08:48 So this is warming us up a little bit here.
08:49 How you going with onions? So how is your onion?
08:51 Oh, you are doing great job,
08:52 didn't even give you any instruction.
08:54 So you basically just slice them one way
08:55 then slice from the other way.
08:56 And when using knife,
08:58 so as you're doing there very well,
08:59 as you basically trying to slice the knife rather than
09:03 so with a knife trying this thing right there
09:05 to try and slide it
09:06 rather than just push it down like that.
09:09 And it's great if you keep it together like that,
09:10 you're bit of a knife expert.
09:12 There the knife is bigger than you.
09:13 You're handling it very well so you slice it.
09:15 That's wonderful, you're going very well.
09:17 Keep the blade away from your thumb there,
09:19 don't have any your fingers chops.
09:21 And if you're using sharp knives at home,
09:23 that is a great skill to learn,
09:24 but make sure your parents supervise
09:26 and they can help you and train you
09:27 and you can learn how to do it.
09:29 So I really love these little black-eyed beans
09:31 that you can actually make them yourself
09:34 by just soaking them, cooking them yourself.
09:36 Well, having can beans in your pantry or cupboard
09:38 is a really great protein source
09:40 with some plant based
09:41 and really healthy full of protein,
09:42 so make sure you eat lots of great things.
09:47 So that's those.
09:49 So what else we have? We got some tomatoes as well.
09:52 So this is the main thing, you're gonna get some garlic.
09:54 So I'm just gonna use a garlic press here.
09:56 This is a garlic presser.
09:57 Miss Brenda who is the general manager
09:59 of the 3ABN Kids Network gave me,
10:01 it's the best garlic press in the world.
10:04 Yeah, my mom has one, it's kind of like that.
10:06 Did she? Oh, great.
10:07 So we're gonna just get that ready to slide the onion
10:10 and I'll just get this under way.
10:12 Just put the onion in the pan, little bit of olive oil.
10:15 Leave the beans in the pan too?
10:16 Not yet, we'll get the onions sauteed first.
10:18 It's gonna saute. Okay.
10:20 Can you use any other onion except red onion?
10:24 You can use red onion or any other onion you want.
10:27 I'm quite using a red onion
10:28 because red onion is little more colorful.
10:31 It's probably got some of the flavor,
10:32 it's just got nicer color
10:33 so that's generally my favorite.
10:35 You can use either one. That's looking good.
10:37 Yes, you gonna, you can grab those, put them in.
10:39 Squeeze the garlic in
10:42 and the dish is underway.
10:44 Look at that.
10:46 Now the spice we're gonna use today
10:47 to give these a little bit of a kind of a smoky flavor.
10:49 It's one of my favorite spices
10:51 and that is smoked paprika.
10:54 So, Toby, if you can grab the smoked paprika there?
10:57 Sure.
10:58 And we're just gonna just sprinkle that in here.
11:03 So just sprinkle it, probably around about,
11:05 probably a tablespoon is quite a lot actually to get going.
11:10 And it's got a really nice red color
11:11 and it's got a really nice smoky taste so...
11:13 That just smells great too.
11:15 Exactly so... Yeah.
11:16 Actually, heating up there will kind of activate the spice.
11:18 Is that good?
11:19 Yeah, that's good, perfect.
11:21 Probably put a little more actually
11:22 probably just under tablespoon there.
11:24 We put on high gas here to get these onions.
11:25 It gives a great color too.
11:27 It does.
11:29 That just smells amazing.
11:31 Yeah.
11:32 So give those couple minutes just to kind of get soft
11:35 so it probably takes two to three minutes.
11:37 So, Toby, if you can just keep stirring those
11:39 and that would be wonderful.
11:41 We're gonna start on our next part of the breakfast
11:44 and that is the potato.
11:45 So when you have potatoes,
11:47 one of the things you often need up is leftover potato.
11:50 So these were leftover from yesterday
11:53 and they're just four potatoes
11:55 that left over from another meal.
11:56 And they actually, you actually make
11:59 really nice potatoes with them so...
12:01 If I can give you just these leftover,
12:03 if you can just cut them kind of in half.
12:05 So they're kind of just little bit small,
12:07 they're little bit big at the moment.
12:08 So just kind of cut them into...
12:10 Like this?
12:11 Yup, just into half so just a little bit smaller,
12:13 put the knife through them.
12:14 And again they kind of get
12:15 little bit of mashed up when we cook them,
12:17 so you don't need to be too fussy,
12:18 and it's nice to start with a little bit more.
12:20 And the most surface area you have,
12:22 the more kind of flavor you're gonna have per bite.
12:24 So if you start with a whole potato,
12:26 you haven't got much surface here
12:27 but if you cut a whole potato into,
12:29 you know, 20 peaces
12:30 you got much more surface area
12:32 to soak up the flavor.
12:34 How long do the potatoes last for in the fridge?
12:37 Probably not more than a day or so really.
12:38 You don't wanna go too long,
12:40 you kind of taste that leftover potato kind of a feel.
12:42 Yeah.
12:44 I think it's almost really there so
12:46 but actually we're gonna put the tomatoes in,
12:47 so I just got some diced tomatoes.
12:50 See if you can stir that around?
12:53 Okay. Yup, just give it a good stir.
12:56 I'm just gonna add some salt here.
12:58 Oh, before we do
13:00 put those in the pan over there, Anjali...
13:02 On the left you can transfer those across there.
13:06 Oh, it smells really strong smell too.
13:08 And they're great.
13:10 So we're just gonna add just little bit of salt,
13:11 half a teaspoon of salt.
13:13 And we're gonna add some honey for sweetening.
13:15 You can use agave or date puree or maple syrup.
13:19 Just add that there.
13:20 When using tomatoes,
13:21 tomatoes are quite an acidic kind of a taste
13:23 so you kind of want to add a little bit of sweetener
13:25 generally when you're using tomatoes
13:27 just to kind of offset and just kind of balance it.
13:32 It's pretty much all of the main things there.
13:33 Look at that.
13:35 Don't we need to add any oil?
13:36 Yes, we do, we do need to add oil.
13:38 So we're gonna add about a tablespoon
13:40 over these potatoes.
13:43 And if you just want to just get a little bit of a stir...
13:46 Be really gentle with them,
13:48 we kind of, we don't want them being broken up
13:49 and kind of crumbled a little bit,
13:50 but we want to make sure,
13:52 we really don't mash potatoes,
13:53 we wanna make sure that potatoes that,
13:54 you know, little bit extra.
13:56 I might do a few more that's looking little bit empty there.
13:58 So I cut up a few more
14:00 just to make the pan a little bit full,
14:01 we want to make sure our presentation dish
14:04 looks nice and full and wonderful.
14:07 Yeah.
14:09 Brilliant.
14:10 It looks really delicious already.
14:12 It is and we're only halfway there.
14:15 Look at that.
14:17 So we're making excellent, excellent progress.
14:19 So how would you know if this is ready or not?
14:22 Just when it starts to get brown generally,
14:24 so it will start sizzling and eventually go brown
14:26 and it will kind of be a bit more crispy
14:28 sets what in texture we want.


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Revised 2017-10-09