Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000024B
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00:01 If you just joined us on Cook:30 for Kids,
00:02 we're having so much fun in the kitchen. 00:05 We have Tom from Illinois and Anjali from Arkansas. 00:08 What is on the menu today, guys? 00:10 Well, we have barbecue baked beans 00:12 with avocado and crispy caraway potatoes. 00:16 And for dessert, 00:17 we have bircher muesli glasses with berries. 00:22 So everything's going to plan. 00:25 We're making excellent progress. 00:26 So with these potatoes we're gonna use a seed 00:28 called caraway seeds. 00:30 Have you guys heard of caraway seeds before? 00:32 No. No. 00:33 That's little seed, I'll show you some here, 00:34 let's pour some out on the board. 00:36 So they're little seed. 00:38 They kind of looks like cumin seeds 00:40 except they are different. 00:41 Oh, I've seen this before I think. 00:43 Yeah, so have a try one. 00:44 Oh, my mom uses some. Have a try. 00:47 It got a really kind of 00:50 almost pepperminty kind of the taste of them. 00:52 So when they're fried up with potatoes 00:54 they taste amazing, 00:55 they have a really lovely flavor. 00:56 My mom actually uses caraway seeds in lot of her cooking, 00:58 it's really delicious so... 01:00 We've got about probably a teaspoon left in this jar. 01:03 So we just gonna put it on here 01:05 and we're just gonna make sure, 01:06 we're just gonna make little area here. 01:08 We kind of wanted to make sure it gets cook properly. 01:12 So we just gonna cook it little bit there. 01:14 Put this caraway seeds here 01:16 and just put a little bit of extra oil on them 01:18 just so that we want to make sure, 01:19 actually they get kind of cooked a little bit. 01:21 So I'll just let them mingle a bit, 01:23 so if you want to stir them, 01:24 in your own little part of the pan. 01:26 Now if we mix them up with potatoes, 01:28 they could be quite a few 01:29 that don't end up getting cooked 01:30 and the beautiful flavors that come out of them. 01:32 So you want to make sure they get a really good chance 01:34 to have a good saute experience. 01:36 They smell really good. They sure do. 01:41 So that coming along well there. 01:42 And while we're here, 01:44 we'll put some salt in the potatoes. 01:46 So about half a teaspoon of salt. 01:48 And you may need to adjust, 01:50 all salts are kind of different 01:51 so I'm just gonna put some salt on there. 01:53 Can we use sea salt as well? Sea salt is excellent. 01:56 Well, actually my favorite salt is Himalayan salt. 01:58 The pink one. The pink Himalayan salt. 02:00 That's really lovely. So it's got lots of... 02:02 I think it's got 81 minerals in it, 02:04 so really lovely salt to use. 02:05 So with cooking you got lots and lots of options, 02:08 so just try all the different variants of the ingredients 02:12 and the more you try, the more you learn 02:13 and the more delicious your dishes will become. 02:17 So do we mix this in together now? 02:20 Just leave it for a little bit longer. 02:21 We want to give them few minutes, 02:23 kind of having a sort of a heating experience. 02:25 Just pull the beans in. 02:27 Oh, you have two different kinds. 02:29 Yeah, yup, so there's 02:30 back-eyed beans and pinto beans, 02:32 so they're just kind of the two beans in it. 02:33 So you can use any kind of bean you want? 02:36 Yup, any kind, but you probably want to, 02:38 bring in baked beans, it's kind of more, 02:39 like lends towards the more lighter beans 02:41 like your white beans, your black-eyed beans, 02:43 all those once. 02:44 But yeah, it's your dish, 02:46 you can choose anything you want. 02:47 And one of my little secret in cooking is this, 02:49 if something's not working out, 02:50 well, you have missing an ingredient, 02:52 just change the name of the dish. 02:54 So if we don't have any beans, we had to choose chickpeas, 02:55 we called it smoky chickpea tomato or something like that. 02:59 So don't worry about it, just change the name. 03:02 And those potatoes end up being really mashy extremely, 03:04 what can we call it? 03:06 Mash potato? Yeah, mash potato, exactly. 03:09 So don't worry about, 03:10 just change the name of the dish 03:12 and everyone is happy. 03:13 If you burn it, what can you call it? 03:15 Burnt mash potato? 03:16 Or charred grilled mash potato 03:17 might sound a little bit better. 03:19 Or smoked mash potato. 03:20 Or smoked mash potato, exactly. 03:22 So there's many, many different options here. 03:24 That's probably nothing, probably some, 03:25 an extra noise around it. 03:27 You got a couple of minutes to saute that. 03:30 And everything is satay and saute, 03:31 do you know the difference? 03:34 Maybe just the sound? 03:35 It is, but now there's difference, 03:36 so saute like having the sau is when you, 03:39 like this what we are doing here, 03:40 we saute the onions, we saute the potatoes 03:43 especially we're adding little bit of oil 03:44 and heating to make sauce 03:47 and satay is like a peanut fish. 03:50 Like you make a satay kebab or something like that. 03:53 So that's the two different cuisine. 03:56 Are you saying cooking style or is it just... 03:58 Oh, satay is like the peanut fish, 04:00 so one's a dish and one's like a technique. 04:02 Satay is the name? 04:04 Yeah, so saute is the technique 04:06 where as satay is the name for a peanut fish. 04:08 For a peanut fish. 04:09 They are looking pretty good there. 04:11 Okay. So they're coming along well. 04:13 So next thing we need to do is, 04:15 we'll probably just double check the bircher. 04:18 This smells good, it looks really delicious too. 04:22 Yeah. That's great. 04:23 So you can see the bircher muesli, 04:28 it's kind of set fully, 04:29 but it's kind of a nice kind of creamy texture. 04:32 So here's, you want to try some? 04:35 There's one thing you gotta do 04:36 a lot in cooking is actually try things. 04:37 So we'll try some of this, have a go, 04:40 see what you think. 04:42 We have a spoon for you. 04:47 They're nice and creamy. All the flavors there. 04:50 We also gonna make it even more beautiful, some berries, 04:52 so in the fridge, I got some nice wild berries 04:55 that we can use. 04:58 So I've got some, 05:01 always looking for new different colors. 05:03 We got some raspberries, blueberries and strawberries. 05:07 At the moment when we're filming, 05:08 it's the middle of summer, 05:09 so this type of fruit is readily available 05:11 which is fantastic. 05:13 So adding some berries, 05:15 and you only need a couple to absolutely transform a dish. 05:17 So what I'm gonna do, 05:18 I'm just gonna flip the board over 05:21 because we've been cutting the things like onions on here 05:23 and we don't want to actually 05:24 start cutting strawberries on here, 05:26 what's it gonna taste like? 05:27 Strawberry. 05:28 Onion, strawberry mix together. 05:30 There's nothing worst than onion flavor strawberries, 05:31 I can tell you. 05:33 So we just flip this over 05:34 and we're just gonna cut them on here. 05:36 So I'm just gonna cut just a couple of strawberries 05:38 and just prepare some really fruit... 05:39 Have you tried that before? 05:41 What's that? The onion strawberries? 05:43 Oh, yes. 05:44 It is, I also done it 05:46 with watermelon quite a few times, 05:47 that's probably the number one I do it on. 05:48 So make sure you change the board 05:50 or change the side. 05:52 Is it well mixed enough or...? 05:53 That's mixed really well, that's great, looking good. 05:56 Now the other spice I'm gonna add to that as well 05:59 to make it extra special is turmeric. 06:01 And turmeric, if I can find it, 06:03 here it is, 06:05 turmeric adds a really lovely yellow color. 06:07 So we just gonna add just a little sprinkle of turmeric. 06:09 My mom uses a lot of turmeric in Indian food. 06:11 Exactly, yes. 06:12 So we just want probably about quarter of a teaspoon. 06:14 You don't need much to add a lot of color to that there. 06:18 Just give it a stir around, it's looking good. 06:21 We got salt in there, so we got the caraway seeds, 06:24 little bit of oil, so those potatoes, 06:27 you know, couple of minutes ago 06:28 were just bland out of refrigerator, 06:30 you probably didn't want to eat, 06:32 just a couple of flavors there can really transform them. 06:35 Looking good. 06:36 So we got some really nice glasses to present. 06:38 I've got whiz up for little glasses, 06:40 you can actually buy these type of glasses 06:41 for like a dollar each. 06:43 So it can be very inexpensive to buy some very nice glasses. 06:46 And all we're gonna do is just spoon in the bircher 06:51 and present it, present it really well. 06:52 So as you can see this looks kinda good, 06:53 but look, you know, if you serve this up on the table, 06:55 you think, you know, pretty average, 06:57 but man, put into a nice glass like this 06:59 and instantly, you kind of, 07:01 you know, everything looks beautiful. 07:02 That makes a lot of difference. 07:03 Exactly. 07:05 And all we got to do is put it in the glass. 07:08 Put it in the glass and add some berries 07:09 and it will just transform it. 07:12 So again, I encourage you, if you kind of not, 07:15 breakfast is the most important meal of the day, 07:17 so if you do want to have a bit more energy in your life, 07:20 make sure you have a good breakfast 07:22 so you try this bircher muesli, 07:23 customize it to whatever ingredient you like to be 07:26 and like a lot of friends have told me, 07:28 just absolutely transform this live thing. 07:29 God want us to have so much more energy and vitality, 07:32 He want us to have good health, 07:34 so starting your day with a good breakfast 07:35 is so important. 07:37 Do you guys know people 07:39 who kind of don't have much energy? 07:40 Yeah. Yeah. 07:42 So yeah, so you know, if you got energy and vitality, 07:44 you can help people, and if you haven't got energy, 07:46 if you wake up every morning with no energy, 07:48 we're not gonna able any help for the world, are you? 07:50 You're not gonna be able to help people like we want to. 07:54 So getting on to chopping the strawberries here. 07:56 They're looking really good. 07:58 I have finished mixing the potatoes. 07:59 I think that's almost ready to go. 08:01 We should almost get ready to plate it. 08:02 Should I turn this down? 08:04 I think you can turn that down, yup. 08:05 So, Anjali, if you can grab that platter from the table? 08:08 Sure. 08:09 And the baked beans, we're actually gonna serve them 08:11 in this beautiful dish here. 08:12 So there are some dishes you can cook 08:13 where you can serve straightaway. 08:16 Awesome, so we're just gonna put the potatoes, 08:20 it's hot, 08:22 and just basically just put it on there like this 08:24 on to a nice platter. 08:26 In the fridge, if you can find some parsley... 08:29 It's in the top drawer on the left 08:31 there should be parsley, 08:33 and just a little bit of green will just transform that 08:35 and make it look amazing. 08:38 You got it there? Oh, brilliant. 08:40 So why do you put the parsley in? 08:41 Tissue paper. 08:44 Parsley in tissue paper, yes. 08:45 So keep your herbs in the fridge 08:47 in some nice moist paper towels, tada! 08:50 Look at that, they look beautiful and fresh and live. 08:51 So what makes herbs go dry 08:54 is the air in the refrigerator 08:56 will basically dry things out. 08:58 So if you can wrap it in the wet paper towel, 08:59 it won't dry it out. 09:01 And if you keep it in the drawer 09:02 in your refrigerator, it doesn't have, 09:03 you know, there are some drawers... 09:05 That even helps them more as well 09:06 and that won't dry the paper towel out. 09:07 So what we do is just chop some parsley 09:09 really finely like that. 09:13 Wow, you cut really fast. 09:16 Here we go, you kinda get used to it going on. 09:19 And if you can sprinkle some of it over it. 09:21 So try to sprinkle it from the height 09:23 and just kind of, just gently over the top of it. 09:26 Yup and just evenly over it. 09:27 And when you sprinkle, you want to get 09:29 some on the sides of dish as well. 09:30 Not just on the food, 09:32 we're trying to get some on the sides 09:33 'cause that's an important presentation thing. 09:34 And when you do get dishes, 09:36 dishes with the rims like this they're most attractive. 09:38 Dishes with the rim, they're just kind of frames for you 09:40 to make it looks, makes it look really, really good. 09:43 So the baked beans and they're ready. 09:45 Can you get some cilantro 09:46 that should be next where the parsley was in the fridge. 09:47 Okay. 09:49 Let me finish that off there. 09:50 Doesn't it look good? It's looking crispy. 09:52 And then we've got just a few raspberries, 09:54 just a couple of bits of fruit 09:56 and it's looking really, really good. 10:00 Some blueberries. 10:05 There we go 10:06 and the strawberries, we've just cut up 10:09 and that is a breakfast for a king. 10:12 Look at that and you can stop stirring those beans now 10:15 'cause they are pretty much done. 10:17 And we just get some cilantro again, 10:18 just do the same thing, 10:20 just a little bit of a cut there, 10:22 use the leaves and sprinkle over 10:26 and this dish is done 10:28 and is ready for the table... 10:29 Ready to serve just there, what do you think guys? 10:31 You're looking forward to breakfast? 10:33 Yes. Great. 10:34 I just love how it looks. It's almost ready to eat. |
Revised 2017-10-09