Whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Yay!
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Welcome to Cook:30 For Kids.
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I'm Chef Jeremy Dixon
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from the Revive cafes
in Auckland, New Zealand.
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And today I'm
going to share with you
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some delicious food you can cook
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in your home kitchen.
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It will be quick,
healthy, and taste amazing.
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Today, I have two
wonderful kids on my show.
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Welcome to Nori and
Cassidy from Illinois.
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Hi. Thanks guys
for coming along.
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Thank you. Thanks for having us.
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So good to have you
in the Kitchen here.
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So before we get started
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just want to get to
know a bit about you,
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and let the kids at
home know something.
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I'm gonna ask you
some surprise questions.
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Now these guys don't
know these questions.
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So first to Cassidy,
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so what do you want
to be when you grow up?
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I wanna be a doctor. A doctor.
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Well, that was a quick answer.
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And what sort of a
doctor would you like to be?
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I'm not really
sure yet, actually.
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You like helping people, do you?
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Yeah. That's fantastic.
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It's great. And
what about you, Nori?
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I want to be an
actress when I grow up.
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An actress.
Fantastic. What sort of actress?
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Well, I wanna be in movies
but you know whatever comes.
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Whatever comes along, okay.
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Great, but we will see
what your acting talents
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are like today
on Cook:30 For Kids.
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Well, welcome along guys.
It's great to have you here.
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We are happy to be
here. That's awesome.
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So what's on the menu today?
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Meat balls with
Italian tomato sauce.
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And for dessert, fruit
kebabs with salted caramel dip.
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That sounds good. Really good.
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Okay, time to get cooking.
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Before we do, we want to
make sure we're organized.
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You can't just walk into
a kitchen and start cooking
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and expect things
to be really quick.
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So we got chopping boards
out here with sharp knives,
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clear bench, the
dishes we are going to use,
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we've got our ingredients
out, pan is on the stove,
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and ready to go.
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Are you ready? I'm ready.
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I'm ready. Awesome.
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So first thing let's do is
get underway with the meatballs.
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Now this is not
meatballs, all right,
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we are still vegetarian here.
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So we are going to
make some meatballs
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which are really kind
of a vegetarian alternative
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to meatballs.
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So we're gonna start off.
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I'm gonna need to
saute some onions,
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so where is my onion, over here.
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So I'm just gonna
start chopping an onion.
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When you chop an onion,
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you just want to
take the ends off,
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and take the skin off.
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I'm gonna start crying. Really?
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That's great.
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So there we go. So
let's get it off here.
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We're just gonna
chop it up nice and fine.
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So we're just gonna
just chop like this.
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I'm just gonna get this
one on and over to you guys
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to do some chopping shortly,
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just like that
and then like that.
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We are gonna chop
another around if need, so...
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I think you're feeling it. No.
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Watch, can you feel already?
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All right, so we'll
put this on the pan here.
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So we'll just turn this on.
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Here we go.
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We're just gonna get
that onions sauteing.
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So this is part of
the meatballs recipe.
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And the next
ingredient is some carrot.
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So, Nori, I'm gonna need
you do some grating if you like.
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So our carrots and sweet potato.
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So if you can just get those
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and we're gonna
use the skin as well.
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And we've washed this
before and if you just grate it,
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just keep doing it.
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You used a grater
before? Is it hard?
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No.
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I don't know, I
don't think I have.
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Give it a whirl,
just start grating,
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just basically pull up and
down and don't get your fingers
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in between there in the grater.
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Okay. Give it a whirl.
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I'll try. That's awesome.
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So it's underway there.
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So we're gonna add
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like a combination of
these great ingredients.
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I probably gonna need
around some oats there, Cassidy,
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so we just got a cup
measure there for you
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and we want, I think
it's one cup of oats.
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Can you open this?
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I'll just take the lid off,
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just pull the thing
off, give it a lift.
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There you go. Oh, can't do it.
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So if you wanna put
one cup of oats in there.
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And we are also
going to put in...
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Oh, we need some garlic as well.
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And I'm just gonna press this.
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You made this thing so easy.
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Just keep your fingers
out of the way with a grater.
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That's good, you're going well.
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Oh, we need some
oil in the pan as well.
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I forgot that.
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I'm gonna put a tablespoon
of oil in with the onions.
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Can I put this in the bowl?
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You said right, put in the bowl.
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Wonderful.
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And so the onion's going.
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And, Cassidy, you
can put this garlic in
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if you have just used
the garlic press before?
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I have never used this before.
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So just put it in
there and just put that
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to get the onions
squeezed to get it really hard
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and garlic will come at the end.
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So if you gonna
squeeze into the pan.
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So give it a
really good squeeze.
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Let's see what sort
of muscles you've got.
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Keep squeezing
as hard as you can.
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Yes, well done. Oh, goodness.
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That's great.
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So we'll just get
the bits off the end,
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we don't wanna
waste at all, like that.
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If you can just, just
keep that stirring for a bit
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so it doesn't burn there.
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Off to a great start.
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How much have
you got done there?
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You probably need
around just over a cup.
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Let's have a look.
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Yeah, that's enough
there. That's great.
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Don't even seem like
anything is coming out.
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Exactly, there you go.
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So it's just lots
of fine sweet potato.
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So if you're gonna
put that in the pan
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that Cassidy is stirring.
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It smells so good. It does.
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There is nothing
like onions and garlic.
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In fact, often when I don't know
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what I'm gonna cook at home,
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I'll let you come home
and I will just start cooking
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garlic and onions
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and then decide what
I'm gonna put with it
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'cause it's a
universal beginnings
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of many, many dishes.
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That's great.
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So once you've done it,
Nori, if you can put in,
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so teaspoon of each of
these of cumin, ground cumin.
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We've got some sage
which is a great herb.
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We've got some curry powder,
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so a teaspoon of each of those
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and half a teaspoon
of ground cloves, okay.
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I think we have a
teaspoon measure here somewhere.
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Here you go.
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You can use it... Thanks.
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And just put it over the
onion and the sweet potato mix.
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There is gonna
be a lot of flavor.
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Well, if you want
to take off the screw,
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unscrew the lid and you
dip it in that will save time.
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We're cooking a
meal in 30 minutes here,
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so we want to make sure
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we use a lots of
speed techniques.
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Now just dip it
in, dip the spoon in.
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You can tell I
don't do this often.
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That's why you're here.
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So this program is
designed for people
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who have never cooked before
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and people that
have huge experience.
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So it's brilliant.
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So do you guys
even cook at school?
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We do, actually,
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we bake a lot more than cooking.
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You bake?
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What are your
favorite things to bake?
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Cookies. Cookies, I see.
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Everyone likes
cookies. Everyone.
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Just gonna put
over some chili paste,
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so you can use fresh chili
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but you can get
this chili paste.
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So I'm just gonna put
about a teaspoon of it,
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just to give it a
little bit of a bite.
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You can put more if you like
hot food or less if you don't.
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Keeping a track of which
ones you've got in there?
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Yeah, that's what I'm trying.
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Fantastic.
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We also gonna add
some grated carrot.
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While you are doing that,
I'll get the carrot grating.
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So we're just going to,
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we have washed
these organic carrots
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and we've washed them,
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but if you don't
have the organic ones,
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you might want to peel
them or get the skins off.
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You see, you're doing so fast,
I was so slow at doing it like.
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There we go.
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If you can
throw them in as well.
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Of course.
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That's great.
00:07:06.72\00:07:09.69
So we've got
those ingredients in.
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We're gonna use
some chickpea flour.
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Smells amazing.
00:07:13.53\00:07:14.86
So chickpea flour
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is one of my most
favorite flours to use.
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I've never had
it before. Really?
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So we're gonna use, I
think it's half a cup.
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Just double
check my recipe here.
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Half cup of chickpea first,
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so you can
measure a half cup of it.
00:07:25.84\00:07:27.58
So chickpea flour is also called
00:07:27.61\00:07:28.94
garbanzo bean
flour, channa flour,
00:07:28.98\00:07:31.05
it's all the same thing.
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It's just
chickpea that is ground up
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into a really fine flour.
00:07:33.82\00:07:35.15
It's a really
good binding agent.
00:07:35.18\00:07:36.52
Now if you pour it
over here, if you spill some
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it's gonna go
into the right place.
00:07:38.39\00:07:39.72
I don't know
how to measure like.
00:07:39.75\00:07:41.12
That's a full cup, so
you wanna go half a cup.
00:07:41.16\00:07:43.39
Okay. Fantastic.
00:07:43.43\00:07:45.09
How is it going there, Cassidy?
00:07:45.13\00:07:46.46
Stirring well? Smells amazing.
00:07:46.49\00:07:47.83
Oh, look at that.
00:07:47.86\00:07:49.20
I might add a little
more oil just to keep it
00:07:49.23\00:07:50.57
kind of stopping to stick.
00:07:50.60\00:07:52.13
I think this is. That's great.
00:07:52.17\00:07:53.74
Look at that.
00:07:53.77\00:07:55.10
That smell good.
So I put in here?
00:07:55.14\00:07:56.47
Yes, just put in
there with the oats.
00:07:56.50\00:07:58.47
I'm also gonna put in...
00:07:58.51\00:08:01.48
That's pretty much all I think.
00:08:01.51\00:08:02.84
That's all the
ingredients there.
00:08:02.88\00:08:04.45
Sweet potato, onion, yep.
So that is nearly soft, is it?
00:08:04.48\00:08:08.12
I think we'll give
it a few more minutes
00:08:08.15\00:08:09.52
until it's really soft.
00:08:09.55\00:08:11.02
In the meantime, we're
going to start tomato sauce.
00:08:11.05\00:08:12.85
Yes.
00:08:12.89\00:08:14.22
You're going to
help me with that?
00:08:14.26\00:08:15.59
So can you do
to this onion here.
00:08:15.62\00:08:17.06
So actually this is
going to be our fruit board
00:08:17.09\00:08:20.00
that we are gonna use to
chopping our fruit later,
00:08:20.03\00:08:22.03
and this is gonna
be our savory board,
00:08:22.06\00:08:23.53
just kind of saves time.
00:08:23.57\00:08:24.90
So I'll just kind of just clear
00:08:24.93\00:08:26.27
some of these
ingredients off here
00:08:26.30\00:08:27.64
before we do that.
00:08:27.67\00:08:29.77
Clear them out of the way.
00:08:29.80\00:08:31.14
I'm not sure
what things goes on,
00:08:31.17\00:08:33.31
I'm just gonna leave them.
00:08:33.34\00:08:35.58
Fear not, need to remember that.
00:08:35.61\00:08:37.01
So we're just
gonna chop some onion.
00:08:37.05\00:08:39.21
So I will chop the ends
off and I'll rip the things off
00:08:39.25\00:08:42.02
and I'll get
you to slice it off.
00:08:42.05\00:08:43.42
Do you need a small
knife or a big knife.
00:08:43.45\00:08:45.95
Small. Small knife, it's great.
00:08:45.99\00:08:49.72
I do not like
onions to be honest.
00:08:49.76\00:08:52.09
Sorry.
00:08:52.13\00:08:53.46
What, you eating there or
just you think it make you cry?
00:08:53.50\00:08:56.30
Both.
00:08:56.33\00:08:57.67
I sometimes go into my cafes
and my chefs will be in there
00:08:57.70\00:09:00.17
'cause in the afternoons
00:09:00.20\00:09:01.54
they chop
onions for the next day
00:09:01.57\00:09:02.90
and I'll walk in there
00:09:02.94\00:09:04.27
and they'll be literally
in tears chopping the onions.
00:09:04.31\00:09:07.71
So if you can just chop
this, just chop it that way
00:09:07.74\00:09:11.15
and then chop it that way.
00:09:11.18\00:09:12.51
Hold it together,
so if you, so basically
00:09:12.55\00:09:13.88
chop it like through that
00:09:13.92\00:09:15.25
and hold it each
time so it stays together.
00:09:15.28\00:09:17.35
Okay, I'll try.
Don't chop your finger.
00:09:17.39\00:09:19.95
Keep an eye on things.
00:09:19.99\00:09:21.66
I'll just clear this board off.
00:09:21.69\00:09:24.93
Those spices are
smelling great, aren't they?
00:09:24.96\00:09:27.66
Yes, they are.
00:09:27.70\00:09:29.40
Cool, looking good.
00:09:29.43\00:09:32.13
So we're gonna turn
the gas on this one here.
00:09:32.17\00:09:34.60
So what we're making now
is an Italian tomato sauce
00:09:34.64\00:09:37.41
and this is a
universal tomato sauce recipe
00:09:37.44\00:09:39.57
that is really yummy
and really easy to make.
00:09:39.61\00:09:41.34
Sounds good.
00:09:41.38\00:09:42.71
Now you can buy tomato
sauce from the supermarket,
00:09:42.74\00:09:44.08
but they are overly
filled with lots of sugar,
00:09:44.11\00:09:46.98
and process and
chemicals and things.
00:09:47.02\00:09:48.52
This is a very nice
one, it's very genuine.
00:09:48.55\00:09:50.32
And you can actually tell
when stuff is home cooked.
00:09:50.35\00:09:52.85
And this is probably the
one thing that people say
00:09:52.89\00:09:54.26
when they come to my café(C)
00:09:54.29\00:09:55.62
is your food
tastes like home cooking
00:09:55.66\00:09:58.83
and that is a compliment
00:09:58.86\00:10:00.20
because it's using
actual real ingredients,
00:10:00.23\00:10:02.03
we are not using stuff
00:10:02.06\00:10:03.40
that's processed and everything.
00:10:03.43\00:10:04.77
I figure I did it
wrong. No, that's good.
00:10:04.80\00:10:06.23
So just hold it
together. That's good.
00:10:06.27\00:10:07.80
Getting close.
00:10:07.84\00:10:09.17
And then basically want to see
00:10:09.20\00:10:10.54
if you can go
through and cut it like that.
00:10:10.57\00:10:11.91
Okay.
00:10:11.94\00:10:13.27
And when you're cutting,
make you're sliding the knife,
00:10:13.31\00:10:15.21
so don't go down
like that, it's harder,
00:10:15.24\00:10:17.01
just you're sliding the knife
letting the blade do the work,
00:10:17.05\00:10:19.61
so give that a go.
00:10:19.65\00:10:21.82
It doesn't have
to be too perfect
00:10:21.85\00:10:23.18
but just the smaller the better,
00:10:23.22\00:10:24.95
and so it's just
going to cook faster.
00:10:24.99\00:10:26.59
So put a little bit
of olive oil in here.
00:10:26.62\00:10:30.09
I think it's
done there actually,
00:10:30.13\00:10:31.69
so if you can drop that in
with that chickpea oat mixture.
00:10:31.73\00:10:35.10
Take the whole thing?
00:10:35.13\00:10:36.46
Take the whole
thing and just dip it in.
00:10:36.50\00:10:37.83
Probably leave the...
00:10:37.87\00:10:39.20
yup, you're right here.
00:10:39.23\00:10:41.34
And leave the spoon behind.
00:10:41.37\00:10:43.10
I'm definitely not
good at cutting, I'm trying.
00:10:43.14\00:10:46.11
You are going well
there for your first time
00:10:46.14\00:10:47.71
on the show here.
00:10:47.74\00:10:50.85
That's great. Oh,
goodness, this is heavy.
00:10:50.88\00:10:52.45
Is it?
00:10:52.48\00:10:53.82
Oh, good work those
muscles, those annoying muscles.
00:10:53.85\00:10:57.42
Brilliant.
00:10:57.45\00:10:58.79
So you can put that in the sink.
00:10:58.82\00:11:00.16
We are done with
that one now, I believe.
00:11:00.19\00:11:01.52
I tried. You've done well.
00:11:01.56\00:11:02.89
Look at that. That's awesome.
00:11:02.92\00:11:04.26
Let's see if we can
tidy it up but it's good.
00:11:04.29\00:11:06.70
You want oil in
this? Should be fine.
00:11:06.73\00:11:09.43
It's a nonstick pan,
so just leave it there.
00:11:09.46\00:11:11.03
Tidy this up.
00:11:11.07\00:11:12.40
So if you can put those
onions in there with that...
00:11:12.43\00:11:14.50
and you can...
00:11:14.54\00:11:17.41
actually, Cassidy, you
can try doing the next onion.
00:11:17.44\00:11:20.01
Seriously? So you
gonna chop that one.
00:11:20.04\00:11:22.04
Did you watch before? A little.
00:11:22.08\00:11:23.61
Okay, cool.
00:11:23.65\00:11:24.98
Just go one way then
the other and slice through.
00:11:25.01\00:11:28.02
Lovely, you're
perfect. You're better than me.
00:11:28.05\00:11:30.49
Just keep an
eye on your fingers,
00:11:30.52\00:11:31.85
we don't want
any fingers chopped.
00:11:31.89\00:11:35.79
Just give this a
bit of stir around.
00:11:35.82\00:11:37.16
Oh, goodness.
00:11:37.19\00:11:39.56
You want the whole
thing? Whole thing.
00:11:39.59\00:11:42.26
So this tomato
sauce tastes really nice
00:11:42.30\00:11:44.47
because we've got a lot of onion
00:11:44.50\00:11:46.00
which makes it really sweet
00:11:46.03\00:11:47.37
and we're going to
use a lot of garlic.
00:11:47.40\00:11:48.74
So we're going to use
three cloves of garlic.
00:11:48.77\00:11:51.17
We'll see what your fingers
are like on the garlic press.
00:11:51.21\00:11:53.11
How's that? So
I'll get this out here.
00:11:53.14\00:11:56.85
Here we go.
00:11:56.88\00:11:58.25
If you can press these
00:11:58.28\00:11:59.61
three cloves of
garlic into here.
00:11:59.65\00:12:00.98
Give it a really hard press.
00:12:01.02\00:12:02.35
Let's see what sort
of muscles you've got.
00:12:02.38\00:12:03.72
Oh, goodness. I think we'll try.
00:12:03.75\00:12:05.75
Never did it.
00:12:05.79\00:12:07.12
Give it a press,
pull it together.
00:12:07.16\00:12:08.49
Use the ends leverage.
00:12:08.52\00:12:09.86
Keep going, you're nearly there.
00:12:09.89\00:12:11.23
Keep going. It's
not doing anything.
00:12:11.26\00:12:13.53
Give me now that,
I'll give you a hand.
00:12:13.56\00:12:17.17
There you go. How's that?
00:12:17.20\00:12:19.43
I'll just get a bit of the end
00:12:19.47\00:12:20.80
so we just don't
want to waste that.
00:12:20.84\00:12:22.17
Oop, did we get in, yep.
00:12:22.20\00:12:24.04
Okay.
00:12:24.07\00:12:25.57
So if you can stir it
around that'll be great.
00:12:25.61\00:12:27.84
I'm also going to put in some,
00:12:27.88\00:12:29.94
we've got some
Italian seasoning,
00:12:29.98\00:12:32.11
which is just a
mixture of herbs.
00:12:32.15\00:12:33.52
So this has got in it marjoram,
basil, rosemary, thyme,
00:12:33.55\00:12:38.82
oregano, savory and sage,
so just some different herbs,
00:12:38.85\00:12:41.52
just to kind of
give it a little bit
00:12:41.56\00:12:42.89
of kind of a
Italian kind of taste.
00:12:42.92\00:12:44.86
So you want it
about half a teaspoon
00:12:44.89\00:12:47.03
so we'll sprinkle it in there.
00:12:47.06\00:12:49.16
This will give little kind of...
00:12:49.20\00:12:50.53
This is a lot.
00:12:50.57\00:12:52.33
So keep stirring it around.
00:12:52.37\00:12:54.67
That's great.
00:12:54.70\00:12:56.04
When you stir it, try and keep
00:12:56.07\00:12:57.41
the onion
spread out over the pan
00:12:57.44\00:12:59.67
and that way it's gonna get
00:12:59.71\00:13:01.04
maximum
coverage with everything.
00:13:01.08\00:13:02.84
Oh, look at that,
those beautiful onions.
00:13:02.88\00:13:05.05
That's awesome.
00:13:05.08\00:13:06.68
Get that ready
to go, fire them in.
00:13:06.72\00:13:09.38
I'll get them going.
00:13:09.42\00:13:10.75
Does this taste
as good as it smells?
00:13:10.79\00:13:12.82
That will taste even better.
00:13:12.85\00:13:15.72
See if you can put those in.
00:13:15.76\00:13:17.33
So we need to start
doing something with this
00:13:17.36\00:13:20.33
before we get it in the oven.
00:13:20.36\00:13:22.20
So we're going
to mix this around
00:13:22.23\00:13:23.57
and this is basically an
equal mixture with the oats
00:13:23.60\00:13:26.87
and the chickpea flour
00:13:26.90\00:13:29.17
and the precooked onion
and, did we add salt to this?
00:13:29.20\00:13:34.01
Salt.
00:13:34.04\00:13:35.71
I think we need soy sauce,
00:13:35.74\00:13:37.11
so I'm gonna put in
two tablespoon of soy sauce
00:13:37.15\00:13:39.95
just to give it a
little bit of saltiness.
00:13:39.98\00:13:42.68
Here we go.
00:13:42.72\00:13:44.32
And a little bit of salt,
about quarter of a teaspoon.
00:13:44.35\00:13:49.92
That's great.
00:13:49.96\00:13:51.29
I am just going
to get an oven tray
00:13:51.33\00:13:54.90
and, Cassidy, come
over here to rip off
00:13:54.93\00:13:58.13
a bit of parchment
paper, and just enough
00:13:58.17\00:14:00.20
so it's gonna
fit on top of that.
00:14:00.24\00:14:01.57
We are using
parchment paper or baking paper
00:14:01.60\00:14:03.67
means that we are
going to be able to...
00:14:03.71\00:14:07.31
Rip up?
00:14:07.34\00:14:09.08
Just rip down since it
has a blade on the edge.
00:14:09.11\00:14:11.01
Rip down. Oh, goodness.
00:14:11.05\00:14:12.81
Oh, want to look
at that professional.
00:14:12.85\00:14:16.82
It's going to
keep the dish clear,
00:14:16.85\00:14:18.19
it's going to minimize
the chance of sticking.
00:14:18.22\00:14:20.82
So if you can help me...
00:14:20.86\00:14:22.19
I'll put it the
other way. Wonderful.
00:14:22.22\00:14:23.86
So it's gonna make
little meatballs here meatballs,
00:14:23.89\00:14:25.29
sorry.
00:14:25.33\00:14:26.66
So if you wanna just
basically make these things
00:14:26.70\00:14:28.30
and just make them that big,
00:14:28.33\00:14:29.66
make little bit
smaller and it will cook faster
00:14:29.70\00:14:32.40
and just put them
on the tray like that.
00:14:32.43\00:14:35.44
There you go.
00:14:35.47\00:14:36.94
Let's give the hands a wash.
00:14:36.97\00:14:38.34
How far apart?
00:14:38.37\00:14:40.08
Just so they're not gonna
be touching would be fine,
00:14:40.11\00:14:41.84
put next to each other.
00:14:41.88\00:14:43.31
So we are making
excellent progress.
00:14:43.35\00:14:45.51