If you've just joined
us on Cook:30 for Kids,
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we are cooking up a
storm in the kitchen.
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We have Tony and
Lochlyn and Lily from Illinois.
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What's on the menu today, guys?
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We have a Thai carrot cake
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with zucchini
and lemongrass salad.
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And for dessert,
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we're gonna have roasted
cashew and cranberry bites.
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Yum. So the
fritters are underway.
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So, Lochlyn, I'll get
you in charge to those,
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so you can...
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Okay. I'll put
this mixture over here.
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And, Tony, if you can grab
that platter off the table,
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when that
finishes, we'll put one here.
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The middle, one in the middle.
Yes, that's right, the big one.
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So just put that over here.
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That's great.
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And so you can grab those.
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So we'll flip those
in a couple of minutes.
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So now we're gonna
start working on our salad.
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So we've got this
beautiful wooden bowl.
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This is my favorite wooden bowl.
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Anything wooden and
rustic is really nice.
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So we're going to
grate some zucchini.
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So this time we're
actually going to just clear
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some of this carrot out,
put it into the bowl here.
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And we're gonna
just use the same blade,
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a little bit of
carrot in here won't hurt it.
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And because we know
that this way is faster,
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we're gonna use
the machine again.
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So, Lily, seeing
as you're experienced,
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I'll get you to do it again.
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Okay.
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And we're just gonna
grate in two large zucchini
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or they call them
courgette where I come from
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or maybe they might
call them zucchini squash.
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So just chop off the
ends, just slice the ends off,
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we don't want to
cook those, and yep,
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and the other ends as well
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'cause we don't want
to eat the other ends.
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Just turn it around,
it's probably the easiest way.
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Okay.
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Give it a little slice
off the ends, brilliant.
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And slice the knife through,
slide the knife through it.
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Oops! Careful with
your fingers there.
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Excellent, cool.
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Brilliant.
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So slide it through and
then just put it through there.
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Okay. So put that on.
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And we're just gonna
just grate those again.
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We might need
the other attachment.
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Is it gonna fit? No.
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There's actually a bigger thing,
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here's a bigger.
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So you just put it through,
so put it through there.
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Yup, bit of nicer thing here,
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you probably have
to cut it in half.
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Okay. For this one to work.
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So we're gonna cut this in half.
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That way?
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Other way, other way actually
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because that
one's probably easier.
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So slice
through, slice the knife.
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Wonderful.
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That knife is almost
as big as you, isn't it?
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Yeah.
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So put that in there,
and then hold the top,
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and just push it through again.
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Use the big one this
time, so you're just using this.
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So then you'd pick it up,
but it won't go with this out,
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so you're gonna put it in again,
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put the other yellow bit in.
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Oh, oops.
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You can push
that one in as well.
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Give it a good push
down. And it's underway.
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So what are you doing now?
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I'll just check how
it's going, here, Lochlyn.
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I'll do the
first one and show you.
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So you want to be
really, really careful
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when you're flipping these guys.
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So you want to
basically put the thing under
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and a little bit of spray on top
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just to give it a
little bit of extra oil
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just to have them stop sticking.
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It's quite nice.
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And so see if you can
do that without damaging,
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so a good flick under and
a really good strong turn.
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See if you can do it.
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Yes. Okay, and turn it.
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Whoa! Number one.
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Be very gentle with them
because they can break apart.
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So yeah, that's good.
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Just don't do it,
don't play with it.
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And give it another
one, give it a turn.
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Is it gonna go?
Yes, look at that!
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And well done.
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So if you can do that for
another couple of minutes,
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put them on there,
and do another batch,
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that would be great.
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Okay. Should I
put the green one in?
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Yes, put the
green one in as well.
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We're gonna grate that as well.
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And we're gonna make a
little bit of a dressing.
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So, Tony, you're
gonna help me make that.
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So we're just gonna make a
really nice tahini dressing.
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And tahini, excuse me,
is a sesame seed paste.
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And basically, it's...
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It's just basically
ground up sesame seeds.
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It kind of looks
like peanut butter.
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So we're just gonna add
about three tablespoons of that.
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And if you can get a
teaspoon, if you can put in...
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So I'll put up
another tablespoon of...
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Oops! That can't fit.
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Put in two teaspoons
of that in there as well.
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So we've got some
green Thai curry paste now.
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So we've got Thai flavors
right through this menu today.
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And then, we're
gonna add some lime juice.
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And here we go.
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Brilliant.
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So, Tony, if you can squeeze
in here, this lime juice,
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there is no pips,
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so we don't need
to worry about it,
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so just squeeze
in as much as you can
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with all your
strength that you can muscle.
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So see if you can
get that in there.
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And we're gonna add some honey.
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They're probably ready I think.
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Let's have a little...
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Probably a little bit
more, like a little bit soft,
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so another
probably couple 30 seconds
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probably would be enough.
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We're gonna add some honey.
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There's nothing
left in that one.
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Oh, I got a new one over here.
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This is gonna work better.
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Here we go.
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I think it's got
the safety seal on.
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Look at that.
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There we go.
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So I'll put about a
tablespoon in there.
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Lily, can you get me
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half a teaspoon of salt, please?
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Yep. In there as well. So
keep squeezing the limes in.
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Where is the salt?
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The salt is in that
little brown thing next to you.
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Great. How's it going?
Oh, lovely, look at that.
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So get those out.
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And if you can do another batch,
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gonna be wonderful.
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Should I put it
into the dressing?
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That's right,
put it straight in.
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Okay.
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And we're just gonna give
it a good stir up as well.
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So keep squeezing.
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So, Lily, if you can
come and stir this...
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Okay.
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'Cause Tony is
putting that lime juice,
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so just give that a
really, really good stir.
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Whoop!
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I'll get another
one. There's another one.
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Please put that in the rubbish.
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Is it all in there?
I'll grab another one.
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I think we'll put three limes.
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It looks pretty
disgusting right now.
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Disgusting, are you
calling my food disgusting?
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You guys squeeze
on those as well.
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It does look disgusting.
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But I want you to
keep stirring faster,
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keep stirring faster,
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and we're gonna add
some water to that as well.
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And this will make a really
just a nice creamy dressing
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with all these Thai flavors.
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Look at that.
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Keep stirring, keep stirring,
keep stirring faster, faster.
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And this will eventually go
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from kind of that
bloody kind of look,
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it will become like a really
nice smooth creamy dressing,
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so keep stirring. Oops!
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Keep most of it in
the bowl if you can.
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Oh, no!
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Look at that.
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So I'm gonna put the
zucchini in the bowl here.
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This is our salad.
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We're just gonna mix
it up in this bowl here.
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I might as well
have to give this a wash.
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We need to use this
container again shortly.
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Okay. Give that a quick clean.
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We're now gonna make some
these lovely roasted cranberry,
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roasted cashew
and cranberry bites.
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And this kind like a bliss ball
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except we're gonna
do a different shape.
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So I'm gonna go, gonna
put in, I'm gonna put in...
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Get rid of that
water out of that cup.
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So, Tony, if you can
put in a cup of almonds.
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A cup of...
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Sorry, half a cup of
almonds, half a cup of cashews,
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and a cup of
cranberries, and a cup of dates.
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Remember that.
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So just dip it in if
you want, so you kind of...
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This is a half measure
so just dip it in like this.
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That's better. Here you go.
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So there's half a cup.
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Put it in there.
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And always put
the blade in first,
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which we have a
new... There we go.
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So put that in. Got
the other attachment there.
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That's better. Yeah, got it.
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This dressing...
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How's that looking now?
Is it disgusting anymore?
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No, it looks way better.
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So we're gonna just
drizzle it over there.
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So you're gonna...
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Most of it, so leave the end
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for a bit of a
garnish on the top.
00:06:57.08\00:06:58.41
So pour all that through.
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I'll just pour it
over for you, like that.
00:06:59.81\00:07:01.65
And if you can just get your
spoon and just kind of mix it,
00:07:01.68\00:07:03.15
just use your
hands and mix it through
00:07:03.18\00:07:05.05
so it's all evenly mixed.
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That looks
great. Oh, look at that.
00:07:06.79\00:07:08.12
Looking a little bit
burnt there, Lochlyn,
00:07:08.16\00:07:09.49
but not too bad.
00:07:09.52\00:07:10.86
We'll call it
char grilled, shall we?
00:07:10.89\00:07:12.23
Yeah.
00:07:12.26\00:07:13.60
You are great
fritter flipper there
00:07:13.63\00:07:15.00
or the cake flipper.
00:07:15.03\00:07:16.93
Oh, lovely, get
your hands in there,
00:07:16.97\00:07:18.47
nothing like
getting your hands dirty
00:07:18.50\00:07:20.24
in doing a salad.
00:07:20.27\00:07:22.34
So what else are
we gonna add to this?
00:07:22.37\00:07:23.71
We're gonna add
some sun-dried tomatoes,
00:07:23.74\00:07:25.07
and this is a really
lovely, lovely flavor to use.
00:07:25.11\00:07:27.44
It's got a bit of oil, so
I'm just gonna drain this out.
00:07:27.48\00:07:30.58
And we're just gonna
put some sun-dried tomatoes
00:07:30.61\00:07:32.48
in just to give it
a bit of extra flavor.
00:07:32.51\00:07:33.85
If you're gonna
move out of the way,
00:07:33.88\00:07:35.22
I'll just cut those here.
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You like those?
00:07:36.62\00:07:37.95
They look really, really funny.
00:07:37.99\00:07:39.52
They do look funny. They've
just been dried in the sun.
00:07:39.55\00:07:42.36
So basically, we're
gonna slice them up.
00:07:42.39\00:07:43.96
And they've got
really intense flavor,
00:07:43.99\00:07:45.33
here you go, try one.
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Why is it all juicy?
00:07:46.73\00:07:48.06
Oops! Sorry, like
you didn't touch it.
00:07:48.10\00:07:50.93
Try that?
00:07:50.97\00:07:52.30
Here, Lochlyn, try
a sun-dried tomato.
00:07:52.33\00:07:53.67
What do you think?
00:07:53.70\00:07:55.64
Just got a bit of oil on them.
00:07:55.67\00:07:57.01
Quite intense
flavor, aren't they?
00:07:57.04\00:07:59.07
So we're just gonna
add some of those in there.
00:07:59.11\00:08:00.78
So they just are,
yeah, very, just very intense
00:08:00.81\00:08:02.44
and very, very kind of salty,
00:08:02.48\00:08:03.81
so they're kind of a
quite a nice ingredient to add.
00:08:03.85\00:08:05.98
They kind of
look like cranberries.
00:08:06.01\00:08:08.15
They kind of do, don't they?
00:08:08.18\00:08:09.65
So we'll put that in there.
00:08:09.68\00:08:11.25
I'm also gonna
add some cilantro.
00:08:11.29\00:08:13.05
So I'm gonna get some of
this from the refrigerator.
00:08:13.09\00:08:17.09
Cilantro is a great...
00:08:17.13\00:08:18.93
That one's already been used.
00:08:18.96\00:08:21.70
And we're just gonna slice
some of this through as well
00:08:21.73\00:08:26.03
for lovely fresh
herbage, look at that.
00:08:26.07\00:08:28.04
So we've got all this
stuff in there. Yeah, all set.
00:08:31.27\00:08:33.07
Okay, put the
lid on and go to on.
00:08:33.11\00:08:35.48
There you go.
00:08:35.51\00:08:36.88
So this is it. Look at that.
00:08:36.91\00:08:39.41
Spin through.
00:08:39.45\00:08:42.32
Brilliant.
00:08:42.35\00:08:43.69
I'm also gonna chop out
some of these little guys here
00:08:43.72\00:08:46.69
just to get some extra kind
of a quite finely shredded shape
00:08:46.72\00:08:49.92
with these guys, they're
kind of little mini peppers.
00:08:49.96\00:08:53.76
And you basically just cut them
00:08:53.80\00:08:55.30
and make them into
lovely little ingredients.
00:08:55.33\00:08:59.10
Kind of looks like Mickey Mouse.
00:08:59.13\00:09:02.17
It does too.
00:09:02.20\00:09:04.24
A little bit of
oil there, Lochlyn,
00:09:04.27\00:09:05.61
before you start
just so it doesn't stick.
00:09:05.64\00:09:09.31
And just want
some different color.
00:09:09.34\00:09:10.88
These aren't hot, these are
just like bell peppers, really.
00:09:10.91\00:09:14.08
So you're putting
them here, so when you mix,
00:09:14.12\00:09:16.42
just give it a
final mix like that.
00:09:16.45\00:09:19.09
There you go. You mix there.
00:09:19.12\00:09:20.99
You kind of wanna let it
kind of fall through like that,
00:09:21.02\00:09:23.96
so you can wash your hands now.
00:09:23.99\00:09:26.56
Yep.
00:09:26.59\00:09:28.26
Oh, greasy.
00:09:28.30\00:09:29.63
Exactly, that's cooking for you.
00:09:29.66\00:09:31.00
I'm gonna just sprinkle
of Macadamia nuts on the top
00:09:31.03\00:09:33.34
if I can find them.
00:09:33.37\00:09:34.70
Just give it a really lovely,
00:09:34.74\00:09:36.94
really lovely kind of
finish to them, like that.
00:09:36.97\00:09:39.01
Wow!
00:09:39.04\00:09:40.38
That's a really,
really nice salad.
00:09:40.41\00:09:42.11
We're fast
running out of time here.
00:09:42.14\00:09:43.78
So this mixture here is
really delicious roasted nut
00:09:43.81\00:09:47.55
and cranberry mix and date.
00:09:47.58\00:09:48.92
So what we're gonna do is
00:09:48.95\00:09:50.29
we're gonna take
the blade out of this
00:09:50.32\00:09:51.65
and we're gonna make
these into little wee balls.
00:09:51.69\00:09:53.39
So if you guys can
give us a hand with these.
00:09:53.42\00:09:55.06
So we're gonna just get...
00:09:55.09\00:09:56.42
If you can grab
this bowl there...
00:09:56.46\00:09:57.79
Yeah, sure.
00:09:57.83\00:09:59.16
We're gonna roll them into balls
00:09:59.19\00:10:00.53
and dip them in coconut,
00:10:00.56\00:10:01.90
and they'll become little,
little yummy roasted cashew
00:10:01.93\00:10:04.33
and cream balls,
and the roasted nuts
00:10:04.37\00:10:05.73
give it an extra lovely flavor.
00:10:05.77\00:10:09.14
So if you guys can just grab
some mixture and just copy me
00:10:09.17\00:10:13.11
and just kind of
squash it up into a ball,
00:10:13.14\00:10:15.88
probably about that big.
00:10:15.91\00:10:17.41
Just give it a
really good squash
00:10:17.45\00:10:18.78
and then try to
form it into a ball,
00:10:18.81\00:10:20.62
and then roll it in here,
and then put it into the thing.
00:10:20.65\00:10:23.12
See how many you can do
each before the show finishes.
00:10:23.15\00:10:25.79
And the race is on.
00:10:25.82\00:10:28.56
So a really nice round ball.
00:10:28.59\00:10:30.03
And you've got to
really crumple it really close.
00:10:30.06\00:10:33.06
That's kind of circular.
00:10:33.09\00:10:34.43
See if you can work on the
circular thing a little bit.
00:10:34.46\00:10:36.33
Okay. That's looking great. Wow!
00:10:36.36\00:10:38.93
So there we go, the
fritters are nearly done,
00:10:38.97\00:10:41.27
and the salad is done,
and these will be done,
00:10:41.30\00:10:43.81
and we will finish
these in the break.
00:10:43.84\00:10:46.27