Whoa-oh-oh-oh
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Whoa-oh-oh-oh, 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 the 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,
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I'm gonna share with
you some chief quality meals
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that you can cook
in your very own home.
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There in my cafes,
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I'm used to working
with trained adult people
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making all the food.
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But today,
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I have two very special guests
who can help us to cook a meal.
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Welcome to Cook
30 For Kids, guys.
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Thank you. Thank you.
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So firstly, we have
Shi. And where are you from?
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I'm from Atlanta,
Georgia. Atlanta, Georgia.
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Great to have you here.
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And what sort of
hobbies do you have?
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What you get up to
in your spare time?
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I like to do knitting and chess.
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Knitting and chess. What
a combination of hobbies.
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So do you do
both at the same time?
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I tried that, and I can't.
My brother beats me a lot.
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Very cool. You
know, that's great.
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And so what sort
of things do you knit?
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I knit hats, socks,
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and I'm knitting my
friends some sneakers,
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they're called converse.
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Sneakers, you
actually knit sneakers?
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Yes. Very cool. It's awesome.
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Thank you.
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And welcome along, Jonathan,
so where do you come from?
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I'm come from Tustin, Michigan.
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Tustin, Michigan. Fantastic.
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And what do you get
up to in your spare time?
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I like to do model trains.
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Model trains. Wow,
that's really cool.
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So how are they powered?
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Are they like
diesel or electric or...
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They have electricity
going through the tracks.
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Yeah.
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And the train runs around,
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and the wheels
pick up the electricity,
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it goes to the motor,
which powers the train,
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and there's a light on there.
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So it turns the
electricity into motion,
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and it can use it for a light.
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Wow, that's fantastic.
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And if you touch the tracks,
do you get electrocuted or...
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No, one time,
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I stuck a steel
penny between the rails,
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and it was shooting sparks,
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and I was like, "Oh,
this is not a good idea."
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Oh, is it?
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Well, lot's of
fun with model trains.
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That's great.
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Well, we better
get into some cooking.
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So let's see
what is on the menu.
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Mexican sweet potato quesadilla
with tropical guacamole.
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Yum!
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And for dessert, we have
a peanut butter smoothie.
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That sounds very good.
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Okay, let's get cooking.
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So before we start,
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it's really important to
have everything prepared.
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One of the
biggest rules in kitchens,
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and restaurants, and
cafes is prep, preparation.
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You can't just
turn up to a kitchen
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and expect
everything to work fine.
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So we've got our
ingredients out on the counter,
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we've got a pan on the stove,
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we've got all the
tools we're gonna need here,
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sharp knife,
chopping board, garlic press.
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We've got the oven
turned on at 350 Fahrenheit,
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which is about 180 Celsius.
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We've got water
boiling in the jug
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just to speed up things later.
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So everything is ready to start.
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Are you ready cook?
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Yes. Yes.
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Alrighty.
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So the first thing
that we want to do is,
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when you're planning out,
you want to look at the thing
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that's gonna
take the longest time.
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You wanna start that first
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because there's
nothing worse to getting,
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just before serving you're like,
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"Oh, I need to cook something
that's gonna take a long time."
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So the first thing
that's going to take the longest
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is gonna be the sweet potato.
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So that's gonna take a
while to kind of boil up,
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so we're gonna start doing this.
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So these are lovely
orange sweet potatoes.
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They call them
kumara in New Zealand
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where I come from.
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So we're just gonna cut them,
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and I'll just show you
the easiest way to cut them.
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So basically, cut the ends off,
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you kind of don't want the
bit with the bit on the end.
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And we're just gonna cut
them into cubes like that.
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And the easiest way when
using the knife to slice it,
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something like that,
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and you want to then
cube it just like that.
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That's the easiest way to do it.
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Into round and then cubic.
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And then there you go.
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So, Shi, if you can then
do these other two as well.
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Okay. You're up
with a sharp knife?
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Yes. Cut carefully.
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Brilliant. That's great.
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And I'm gonna put
some water in here.
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So if you can get
some boiling water there
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from the jug and
pour into this pot here.
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That's great. We've
boiled it before. Yup.
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So pour into this one.
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And we're just
gonna put the gas on.
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Into that one there. Okay.
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That's great.
Oop, got the gas on.
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And having boiling
water straight away
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is gonna save us
probably five minutes
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because if we put
cold water in this pot,
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it's probably
gonna take around about,
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you know, five minutes
to come up temperature,
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so it saves.
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You always wanna look
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for these great
time-saving tips.
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Yup, that's
perfect. Thank you very much.
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You can put that back
on its little cradle there.
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So we're well
underway. Nice cutting there.
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Thank you. Looking good.
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So we need to then
try and slide the knife.
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Okay.
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So try and...
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Cool.
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So rather than try
with knives, I'll show you.
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So with knife, you want to...
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If you push down like
this, it's really hard.
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But if you slide,
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you let the knife
blade do the work.
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So don't press down,
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you want to be
sliding like that.
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Give that a go
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and see if you can try
that with these ones here.
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You're doing well so far.
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Thank you. Cool.
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So slide it
through. Excellent. Lovely.
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Thank you. And
it makes it easier.
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And obviously
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if you're not
comfortable with knifes,
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get your parents do it
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because knifes can be very sharp
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and very dangerous.
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That's excellent.
Great technique there.
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So we're gonna
put those in shortly.
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So we're making a
Mexican quesadilla.
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I keep wanting to
call it a que-se-dilla
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because that's how it's spelt,
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but quesadilla is the
way to say it properly.
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So we're going to
clean some rubbish.
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Now we're gonna make up a
little nice interesting mix
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to go with it
that's really flavorsome.
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So I'm just gonna
turn this pan on here,
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and we're going put
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some different
flavors in to give it
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a really nice flavor base.
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So there we have it,
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so we'll put these guys
here in the boiling water here.
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I'll just do it 'cause
you don't wanna get boil...
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Heated there, so
basically drop them in.
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And these would take
around about probably 10 minutes
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to get boiling, and
they'll be nice and soft.
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So the next thing we
want to gonna do is do
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this lovely flavorsome base.
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And a really
good way to get flavor
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into any dish is using
things like onions and garlic.
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So we're gonna start off
with some onion and garlic.
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So we'll just chop this...
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Now we're gonna actually slice
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this to give it
a bit of texture.
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So I'll just get
that out of the way.
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Just basically if you come here,
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just slice it
through there like that,
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make it as thin as you can,
and again, push it up through.
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So if you can give that a whirl.
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All right. That's great.
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And if I can get you to start,
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get the can
opener and undo those.
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Okay. It's great.
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So we've got some corn kernels
and some black beans as well.
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Looking really good
there. Brilliant. Cool.
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And I'll put little bit of olive
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in here just to,
so it can cook nicely.
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And again, when
you're putting oil,
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you're not deep frying,
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we're not putting
in liters and liters
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or gallons and gallons
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but just a little bit of
oil just to get things done.
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Oh, look at that
great technique there.
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Thank you.
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Brilliant.
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So do you like cooking
in the kitchen, Jonathan?
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Yes.
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What's your
favorite thing to cook?
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Couscous. Couscous.
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It's great. And
you like cooking?
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Yes.
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And what's your
favorite thing to cook?
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I like to cook spaghetti.
Spaghetti, why is that?
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Because it has a
nice texture. Yes.
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And the sauce is very good.
Oh, brilliant. That's great.
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So if you'll now put the
onion on to the pan there.
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And we'll get that underway.
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It might splatter,
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so just bring your
hands away quickly.
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Look at that.
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I love that sizzle
when it goes into the pan.
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Me too.
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If you can take those over
to the sink and drain them,
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so just put your
fingers over the top.
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Okay.
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So the water comes out
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but the corn doesn't, hopefully.
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And what we'll do is
we'll throw a red pepper
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in as well, so
again, some of this,
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chop the end off,
pull out the seeds.
00:08:04.58\00:08:07.68
And we're just gonna do strips.
00:08:07.72\00:08:09.18
So again, just
basically come through from here
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and just slide the
knife through like that.
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Okay. Cool.
00:08:13.32\00:08:14.79
It's great. Keep
your finger well away.
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I'll give this a bit of a stir.
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How are they coming up?
Yup. Do the beans as well.
00:08:22.40\00:08:24.40
Okay.
00:08:24.43\00:08:26.03
So we wanna
remove all the moisture
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from the can as well.
00:08:27.44\00:08:29.34
So as you can see,
we're kind of piecing here
00:08:29.37\00:08:30.94
lots of different things.
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And this is called multitasking.
00:08:32.34\00:08:34.14
So in the kitchen, you
kind of wanna think ahead
00:08:34.18\00:08:35.74
what's gonna come up
next, what can we do now,
00:08:35.78\00:08:38.31
and if there's
multiple people in the kitchen,
00:08:38.35\00:08:39.68
you can be doing
different things,
00:08:39.71\00:08:41.05
and that makes the
preparation much, much quicker.
00:08:41.08\00:08:46.59
Excellent.
00:08:46.62\00:08:49.16
Let's tidy up here.
00:08:49.19\00:08:52.86
Now what's coming up
next? So add some garlic.
00:08:52.89\00:08:56.00
We better use some garlic here.
00:08:56.03\00:08:57.73
So, Jonathan, if you can...
00:08:57.77\00:08:59.10
Oh, yeah. That's great.
00:08:59.13\00:09:00.47
If you can put the garlic...
00:09:00.50\00:09:02.34
Just rinse your
hands in the sink
00:09:02.37\00:09:04.37
and I'll let you
to put the garlic in.
00:09:04.41\00:09:07.94
And if you want to
put that in the pan.
00:09:07.98\00:09:12.35
So as you can see,
00:09:12.38\00:09:13.72
this is really
easy type of cooking,
00:09:13.75\00:09:15.08
it's just chopping and
putting things in pans.
00:09:15.12\00:09:17.19
So don't be scared
to try cooking at home.
00:09:17.22\00:09:19.62
The first time
you ever do something,
00:09:19.65\00:09:21.09
it can take a little
bit longer and be scary.
00:09:21.12\00:09:22.72
But once you've
done it once or twice,
00:09:22.76\00:09:24.23
it becomes second nature.
00:09:24.26\00:09:25.59
So give these things a go
00:09:25.63\00:09:27.00
if you haven't got
much cooking experience.
00:09:27.03\00:09:31.20
Jonathan, if you
can squeeze the garlic,
00:09:31.23\00:09:32.57
so put the garlic
in the garlic press.
00:09:32.60\00:09:34.20
And if you can come over here
and squeeze it into the pan.
00:09:34.24\00:09:37.21
And garlic gives a
really nice flavor.
00:09:37.24\00:09:40.41
Wonderful. Look at that.
00:09:40.44\00:09:41.91
So we put that
in a skin and all,
00:09:41.94\00:09:43.28
I'll just scrape
that off the bottom.
00:09:43.31\00:09:47.25
Wonderful.
00:09:47.28\00:09:49.75
So it'll take probably
around about five or six minutes
00:09:49.78\00:09:52.25
just to soften up.
00:09:52.29\00:09:53.62
We don't want to turn
it into some kind of mash
00:09:53.66\00:09:55.89
but just enough to get cooked.
00:09:55.92\00:09:57.26
And you want to lose kind of
that raw onion kind of flavor,
00:09:57.29\00:09:59.86
and it will
become nice and sweet.
00:09:59.89\00:10:01.83
Do I...
00:10:01.86\00:10:03.20
Just leave in the sink.
We'll clean it up later.
00:10:03.23\00:10:06.07
It's great. So
we're well underway.
00:10:06.10\00:10:09.80
Now what's the next ingredient?
00:10:09.84\00:10:12.17
Oh, we're gonna
make a guacamole.
00:10:12.21\00:10:13.54
So do you guys like avocados?
00:10:13.58\00:10:14.91
Yes. Yes.
00:10:14.94\00:10:16.28
Who does not like
guacamole and avocados?
00:10:16.31\00:10:18.25
They're the most
awesome vegetable,
00:10:18.28\00:10:19.81
even though they're a
fruit, but they're great.
00:10:19.85\00:10:21.68
So let us make guacamole.
00:10:21.72\00:10:23.39
And the one today is actually
a very different guacamole.
00:10:23.42\00:10:26.25
It's gonna be a
tropical guacamole.
00:10:26.29\00:10:28.02
Ooh!
00:10:28.06\00:10:30.06
So let's get a bowl.
So let's mix in here.
00:10:30.09\00:10:33.19
I'll give you
guys an avocado each.
00:10:33.23\00:10:35.16
So if you can...
00:10:35.20\00:10:36.53
I'll just show how to do it.
00:10:36.56\00:10:37.90
So to open an avocado,
00:10:37.93\00:10:39.27
you wanna cut around like this
00:10:39.30\00:10:41.97
and basically open it up.
00:10:42.00\00:10:44.67
And to get the stone out,
00:10:44.71\00:10:46.04
you need to put
the knife in there.
00:10:46.07\00:10:47.41
One time I cut the
stone, and like I cut my finger.
00:10:47.44\00:10:49.38
So you wanna
basically leave it there,
00:10:49.41\00:10:50.75
get your hands well
away, put it in like that,
00:10:50.78\00:10:53.15
and then twist it off like that.
00:10:53.18\00:10:55.78
So I'll give an avocado each.
00:10:55.82\00:10:58.55
And then pull the stone off.
00:10:58.59\00:11:00.69
See if you guys have a race,
00:11:00.72\00:11:02.06
see if you guys can
get the avocado out first.
00:11:02.09\00:11:03.83
Okay?
00:11:03.86\00:11:05.19
So I'll give you two halves
00:11:05.23\00:11:07.76
and see who can get
the avocado in there first.
00:11:07.80\00:11:11.30
Are you ready?
00:11:11.33\00:11:12.67
On you marks, get set, go.
00:11:12.70\00:11:15.37
You just pull out
with your fingers,
00:11:15.40\00:11:16.74
just get it out,
take the skin off.
00:11:16.77\00:11:18.11
Yes, they're off and racing.
00:11:18.14\00:11:19.47
And Jonathan has
made a good start,
00:11:19.51\00:11:20.84
he's peeled it off,
00:11:20.88\00:11:22.21
he's going great technique here.
00:11:22.24\00:11:23.58
And Shi is going really well,
00:11:23.61\00:11:24.95
look at that, she is getting it.
00:11:24.98\00:11:26.31
Get your fingers
dirty, push through there.
00:11:26.35\00:11:28.65
Avocado peeling is great.
00:11:28.68\00:11:31.92
And look at that.
And Jonathan has won.
00:11:31.95\00:11:33.99
And Shi is closely behind.
00:11:34.02\00:11:36.46
I surprised you guys with that,
00:11:36.49\00:11:37.83
didn't have any
time to practice.
00:11:37.86\00:11:39.19
We'll just pull out
the little stalk there.
00:11:39.23\00:11:40.93
Very good. That's excellent.
00:11:40.96\00:11:42.86
So, Jonathan, if
you can get the fork
00:11:42.90\00:11:44.60
and just push that down.
00:11:44.63\00:11:46.37
And, Shi, if you can
actually keep stirring
00:11:46.40\00:11:47.97
that pan over there,
that will be wonderful.
00:11:48.00\00:11:50.57
Brilliant.
00:11:50.61\00:11:52.01
So basically
there's two avocados
00:11:52.04\00:11:53.78
and just push down
and mash all that avocado.
00:11:53.81\00:11:57.35
I'll just get rid of
this, be a nice clear counter.
00:11:57.38\00:12:02.95
And the
ingredient we're gonna use
00:12:02.98\00:12:04.49
to make it tropical
00:12:04.52\00:12:06.32
is some crushed pineapple.
00:12:06.35\00:12:08.49
Oh! How simple is that.
00:12:08.52\00:12:10.06
Now if you've
got fresh pineapple,
00:12:10.09\00:12:11.43
that's great as well.
00:12:11.46\00:12:12.79
But crushed pineapple
00:12:12.83\00:12:14.16
is a great thing
to have in your pantry
00:12:14.20\00:12:15.53
to bring out any time you want.
00:12:15.56\00:12:16.97
And when you do
buy pineapple in a can,
00:12:17.00\00:12:19.33
make sure you buy the ones
that are in pineapple juice.
00:12:19.37\00:12:23.04
You get some that
are in a sugary syrup,
00:12:23.07\00:12:24.61
so we don't wanna add
more artificial sugar.
00:12:24.64\00:12:27.01
Pineapple is sweet anyway.
00:12:27.04\00:12:28.94
So make sure get the
stuff in pineapple juice.
00:12:28.98\00:12:31.31
So I'm just gonna
open this lid here
00:12:31.35\00:12:34.22
and I'm just gonna drain it out.
00:12:34.25\00:12:36.32
So we get some
of the liquid out.
00:12:36.35\00:12:38.15
So it will be kind of watery,
get some of the liquid out.
00:12:42.02\00:12:45.79
And we're gonna spoon it in.
00:12:45.83\00:12:47.16
So we have two avocados,
00:12:47.20\00:12:48.66
I'm gonna use around about
00:12:48.70\00:12:50.67
probably four
tablespoons of pineapple.
00:12:50.70\00:12:53.50
We're not gonna use all of this.
00:12:53.54\00:12:54.87
We don't want it to
become a pineapple dish
00:12:54.90\00:12:56.97
but just enough pineapple,
00:12:57.01\00:12:58.34
just to give that
really nice topical
00:12:58.37\00:13:01.14
kind of hum
coming through there.
00:13:01.18\00:13:04.48
Oh, lovely squashing
there with the avocado.
00:13:04.51\00:13:07.65
Having fun?
00:13:07.68\00:13:09.02
Mm-hm. Yes.
00:13:09.05\00:13:10.39
Getting your fingers dirty
00:13:10.42\00:13:11.75
is a really
important part of cooking,
00:13:11.79\00:13:13.12
so make sure you get in
there and feel that food.
00:13:13.15\00:13:16.36
Next ingredient
00:13:16.39\00:13:17.73
we're gonna have
for the guacamole
00:13:17.76\00:13:19.09
is some little baby tomatoes
00:13:19.13\00:13:22.03
just to add a
little bit of color.
00:13:22.06\00:13:24.77
So If I can get you to...
00:13:24.80\00:13:26.70
Shi, if you can just chop those,
00:13:26.74\00:13:28.07
I'll give you a little
knife, which might work better.
00:13:28.10\00:13:29.70
If you can just those up.
00:13:29.74\00:13:31.17
I'll show you,
tomato chops are basically
00:13:31.21\00:13:32.54
just give them a
bit of a slice like that
00:13:32.57\00:13:37.48
and then just kind slice through
00:13:37.51\00:13:40.85
and then just
kind of do like that.
00:13:40.88\00:13:42.72
We don't have to be perfect.
00:13:42.75\00:13:44.09
My kind of style
of cooking is rustic.
00:13:44.12\00:13:46.19
So if the odd big
bit gets in there,
00:13:46.22\00:13:48.06
it's not the...
00:13:48.09\00:13:49.42
it's not bad at all,
00:13:49.46\00:13:50.79
just kind of keeps it real.
00:13:50.83\00:13:52.16
So there you go.
00:13:52.19\00:13:53.53
See if you can do
that to those two,
00:13:53.56\00:13:55.33
that would be great.
00:13:55.36\00:13:57.37
Lovely. Give it a
bit of stir up there.
00:13:57.40\00:14:00.67
Excellent. Gonna add some salt.
00:14:00.70\00:14:03.00
Just gonna add about
quarter of a teaspoon of salt.
00:14:03.04\00:14:07.34
You can add more to taste.
00:14:07.38\00:14:08.71
You can kind of taste it later,
you may need to adjust it.
00:14:08.74\00:14:11.41
And we're gonna
add some lemon juice,
00:14:11.45\00:14:14.22
having some acidity
makes it really good.
00:14:14.25\00:14:17.15
So we'll just cut
the lemon in half.
00:14:17.19\00:14:19.89
So if you can
squeeze the lemon in there.
00:14:19.92\00:14:22.36
Yep, just dirty fingers and all,
00:14:22.39\00:14:23.76
just give it a squeeze.
00:14:23.79\00:14:25.19
It's great.
00:14:25.23\00:14:27.13
And that one there
hasn't got any pips in there,
00:14:27.16\00:14:29.86
but this one has.
00:14:29.90\00:14:31.23
So when you squeeze this one,
00:14:31.27\00:14:32.77
see if you can squeeze
it through your fingers.
00:14:32.80\00:14:34.14
I'll show you.
00:14:34.17\00:14:35.50
So you've got the pips in there.
00:14:35.54\00:14:36.87
When you squeeze it,
00:14:36.91\00:14:38.24
you basically
squeeze it like that.
00:14:38.27\00:14:41.08
And also, these are
quite hard lemons actually.
00:14:41.11\00:14:45.81
Generally, pips will come out,
and your fingers catch them.
00:14:45.85\00:14:47.62
These are pepper slim.
00:14:47.65\00:14:49.18
There's one. There's one
there. Oops, dropped it in.
00:14:49.22\00:14:51.79
See if you can find it.
00:14:51.82\00:14:54.26
Do you see it
anywhere? It's disappeared.
00:14:54.29\00:14:56.73
Where has it gone?
00:14:56.76\00:14:58.63
Oh, well. Oh,
there it is, there it is.
00:14:58.66\00:15:00.63
See if you can
grab that one out.
00:15:00.66\00:15:02.03
Nothing worse than having
00:15:02.06\00:15:03.40
some nice guacamole
with a pip of lemon in there.
00:15:03.43\00:15:06.84
Excellent.
00:15:06.87\00:15:09.67
Just give this
guy a little stir.
00:15:09.70\00:15:11.41
As you can see, it's
getting nice and soft now.
00:15:11.44\00:15:15.98
Guacamole is nearly made.
00:15:16.01\00:15:17.35
What else goes in the guacamole?
00:15:17.38\00:15:20.22
We'll put a
little bit of garlic in.
00:15:20.25\00:15:21.95
I'll just grab
a clove of garlic.
00:15:21.98\00:15:23.79
Where did the garlic press go?
00:15:23.82\00:15:27.89
The garlic press has
got black bean juice on it.
00:15:27.92\00:15:29.96
Never mind.
00:15:29.99\00:15:32.73
We'll just put this
in here and squeeze it.
00:15:32.76\00:15:35.70
Just a touch of garlic.
00:15:35.73\00:15:37.07
We probably only
want half a clove.
00:15:37.10\00:15:38.70
We don't want to
an over garlic thing,
00:15:38.73\00:15:40.07
but just a little
touch just to do it.
00:15:40.10\00:15:44.51
That's excellent.
00:15:44.54\00:15:46.41
Yup, that's enough
lemon juice. That's great.
00:15:46.44\00:15:48.84
So, Shi, if you
want to put the tomato
00:15:48.88\00:15:50.28
in the guacamole.
00:15:50.31\00:15:53.55
And give your hands a
bit of a wipe down here.
00:15:53.58\00:15:56.99
And if you want
to go into the fridge
00:15:57.02\00:15:58.35
and grab the cilantro.
00:15:58.39\00:15:59.95
Okay. That's great.
00:15:59.99\00:16:03.46
You can give that
a stir if you like.
00:16:03.49\00:16:05.89
All right.
00:16:05.93\00:16:07.33
The fun part I
love about cooking
00:16:07.36\00:16:08.80
is when you get
all the ingredients
00:16:08.83\00:16:10.17
in the pot of the bowl
00:16:10.20\00:16:11.53
and when you
give it a good stir,
00:16:11.57\00:16:12.90
it just comes together.
00:16:12.93\00:16:14.27
Why is the cilantro
wrapped in paper towel?
00:16:14.30\00:16:16.04
Great question.
00:16:16.07\00:16:17.41
So when you get your cilantro,
any herb, from the supermarket,
00:16:17.44\00:16:20.01
wrap it in a wet paper towel,
00:16:20.04\00:16:21.74
and it'll keep
probably up to a week
00:16:21.78\00:16:23.58
'cause when you put it
in the fridge normally,
00:16:23.61\00:16:24.95
it's gonna dry out.
00:16:24.98\00:16:26.31
So wrap it and put
it like in a container
00:16:26.35\00:16:28.45
that doesn't
have air going around
00:16:28.48\00:16:29.82
and it'll last for ages.
00:16:29.85\00:16:31.19
Oh.
00:16:31.22\00:16:32.55
So we're just gonna
use some stalks in here.
00:16:32.59\00:16:34.09
So with the cilantro,
00:16:34.12\00:16:35.46
we're gonna use the
leafy parts for the quesadilla,
00:16:35.49\00:16:37.89
and we're gonna use
these bits down the end.
00:16:37.93\00:16:40.60
So I'll just chop off
some little bits like that,
00:16:40.63\00:16:42.76
and those little
bits down the end,
00:16:42.80\00:16:44.13
some people throw away,
00:16:44.17\00:16:45.50
but they are
really, really flavorsome.
00:16:45.53\00:16:48.67
So we'll put those in there.
00:16:48.70\00:16:50.37
That is our
guacamole ready to go.
00:16:50.41\00:16:53.48
Um, yum.
00:16:53.51\00:16:54.98