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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how you can make
beautiful delicious food
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in your very own home kitchen.
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Today we have two very
special guests with us.
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Welcome to Toby from Chicago
and Anjali from Arkansas.
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Thanks for coming.
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Thanks for having us.
Thanks for having us here.
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All right, so but firstly,
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we'll get to know
these guys before we start.
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So, Toby, just a
surprise question for you
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so, what's your
favorite thing to cook at home?
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I really enjoy making
pancakes in the morning.
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Pancakes in the morning. Yeah.
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And you cook
them for your family?
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Yeah, I do. Oh, fantastic.
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And Toby lives in Chicago now,
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but he actually used to
live in New Zealand in Auckland
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where I come from
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but they went to move to America
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so what do you prefer,
America or New Zealand?
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Well, I didn't really
know New Zealand that well
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'cause I was so young
but, yeah, I guess America.
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Okay, that's great.
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And welcome, Anjali,
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and so what's your
favorite food to cook?
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Well, I'm originally from India,
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so I cook a lot
of curries at home
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so maybe just different kinds,
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you know, with
vegetables and things in there,
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yeah, just different flavors.
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Oh, wonderful. Yeah.
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That's great.
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Another question for
you, so when you get to heaven
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what's the first
thing you're going to do?
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Go to Jesus and
want to talk to Him.
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Go to Jesus, fantastic.
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And you, Toby?
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I'll probably just run around
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and just say hi to
animals and stuff like that.
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Yes, animals, it's
going to be great when we can
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actually keep pet lions
and things like that, isn't it?
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That's great. Yeah.
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Well, thanks for coming
guys, on Cook:30 for Kids.
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We're going to
cook up a storm today.
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So what is on the menu?
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Well, on the menu we have
basil pesto fusilli pesto mango
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with some Asian sesame greens.
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So that sounds really good.
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And for dessert we have
macadamia-peach smoothie
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which sounds
pretty good in my opinion.
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Okay, before we get cooking,
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there is something
very important we do
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and in the restaurant
land it's called prep.
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And that is you can't
just turn up in your kitchen
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and just get
cooking straight away,
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you want to be a
little bit organized.
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It's very, very important.
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So we got a clean surface here,
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pot's on the stove,
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we've got
boiling water in the jug,
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we've got all
our ingredients out
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and we're ready to go.
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You're ready to
start cooking? Yeah.
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Awesome.
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So, we're doing
a pasta dish today.
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Do you guys like pasta?
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Yeah, I love pasta. Yes.
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Excellent, everyone likes pasta.
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So we'll get that cooking
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'cause that's probably
going to be one of the things
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that's going to
take the longest.
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So I'm just going to
turn the gas on here.
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So if you can grab
that pasta there, Toby,
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and open it up, now
this is fusilli pasta.
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And fusilli, well, pastas
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are pretty much
described by the shapes.
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So pasta is all the same stuff,
you get linguine, spaghetti,
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fusilli, penne, it's
just the shape of them.
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And fusilli is really nice
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because as you can see
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it's got this really
nice kind of spiral shape
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and it just makes
a really nice texture
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when you're eating it.
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It has this lovely spiral,
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so that's what
we're using today.
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So to cook pasta basically
you need boiling water.
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So I need you to
grab the boiling water
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from the jug there,
Anjali, and pour it in here.
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You need lots and lots of water
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when you're doing pasta.
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Generally pasta, oop, no,
the other one, this one here.
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This is the one
we're going to use.
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So fill it up and we're
going put in three cups of it.
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So I'll get a measuring
cup for you, Toby, out of here.
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So if you can put in
three cups of pasta...
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Should this be enough?
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No, you got to
put them all in. Okay.
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The pasta likes lots of water.
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I've never seen a
measuring cup this shape.
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And you pour it over
there, that way you're going to,
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it's gonna fall, it
is gonna fall on the pot
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so which is not a big
deal, so that's great.
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So this
generally takes round about
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eight to twelve
minutes depending on the pasta.
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And just look at
your packet directions
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so you can tell how
long it's going to take.
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Now one very important
thing about this pasta is,
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actually make it
four, it looks lightly.
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And this pasta is whole meal,
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so it's made
with whole wheat flour
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rather than
processed white flour.
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So we need to get it,
most supermarkets have it.
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Where shall I put this?
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Yeah, just dump it on
the counter over there.
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Okay.
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Yeah, so whole wheat
flour is really important to use
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because it's much
healthier for you.
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It's got all of the vitamins
and minerals and lots of fiber.
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Oops, dropped something already.
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Oop, there we go.
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So we are underway.
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The pasta is going to
get a little bit of a shake
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and we'll come back to it
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in about eight
to twelve minutes.
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Okay.
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Okay, so first job is done.
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So next job we're going to do,
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we're going to start making
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some really nice
pan-fried vegetables
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to go with this pasta.
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That sounds good.
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So for this lovely pasta,
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we are going to
make a lovely basil pesto
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and some beautiful kind of,
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you know,
Mediterranean vegetables.
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So I'll get you guys chopping
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so, Toby, I think
you can start chopping.
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So we're going to just chop
basically some bell peppers,
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I call these
capsicum, where I come from.
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And just
basically, pull out the seeds
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and then what we are going to do
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is we want to chop them into
lovely little kind of cubes.
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So it kind of just
that kind of a shape,
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just kind of nice little bites,
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so if you can kind of chop that.
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If you can do the orange
one and the yellow as well,
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it would be brilliant.
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And okay, let's turn the
gas on for this one here...
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Okay. On the pan.
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And if you can add
a little bit of oil,
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so probably add
about a tablespoon of oil.
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And we're just
going to panfry these.
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So we want to cook them
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so they're just a
little bit nice and soft
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but not this little bit crunchy.
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Do I cut this
one in half or do I?
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Yup, so just,
it's a good question
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so I just kind
of cut it like that
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and if you're
clever, you can actually
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kind of cut through
there like that as well,
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so you kind of
multiple ones at a time so...
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Is this enough or
a little bit more?
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That is probably just
right. Just about a tablespoon.
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Okay, do we like,
you know, spread it out?
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Yup, yup, yup, give
it a bit of a spread out.
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And then as Toby keeps cutting
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if you can throw all
the vegetables into the pan
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that will be great.
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Sure.
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So get this underway.
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What else we are going to cut?
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We'll use some garlic.
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So I've got a
garlic chopper here.
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Actually, Anjali, if you
can put the garlic inside,
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you can just put
the garlic in there
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and just give it a
really, really good squeeze
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and push that in the pan there.
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Right here? Yup.
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Give it a go, skin and all.
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Push harder.
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Yeah, go, go, yes. Wow.
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You need to get it, yeah...
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I'm not really strong.
I'll give you a hand there.
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It's a big piece of
garlic. There you go.
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Look at that.
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So now it's done,
grab a thing out here
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so we will just get it all in.
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So if you can just
stir that round in the oil
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so it doesn't burn.
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And you can kind of
grab these vegetables here
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as you go if you like.
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How is it going with
the bell pepper here?
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Good, good.
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That's great.
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What do you do with
these pieces, is good?
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So you just leave
bits in the middle,
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just kind of just grab them out
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and just, just
put them on the side,
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so just kind of
grab them like that.
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I try to remove
most of the seeds
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but if a few seeds go in it,
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it is not, it
doesn't sound too bad,
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so I keep chopping those.
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Smells good. It smells great.
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Can you hear that sizzle? Yeah.
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There is
nothing like that sizzle
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when you first start cooking
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and you know that
things are underway
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when you hear
everything sizzling right there.
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It just, it's really beautiful.
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So we're getting underway.
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We also need
some of those chopping
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and then after that we're
going to do some courgette,
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actually, Anjali, I
want you to chop this.
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Okay.
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You're good with
using knives? Yeah.
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There's another knife here.
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So with this one
here we're going to do
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we call a cross cut.
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So if you guys
can share the board.
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Does this thing stay on here?
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You can do, yeah, that's fine.
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Rip it off if you
can but it's fine.
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So basically, you take
the ends off like this.
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Okay.
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And you, this one
is my favorite cut,
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it's called the cross cut.
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And you slice it
down in the middle,
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and you get rid
of these guys here
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and what you do is just cut it
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alternating
directions like that.
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Oh.
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And it just kinda
gives a really nice
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kind of
interesting range of pieces,
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hope you can do it. Sure.
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Try to keep them small
and no bigger than that.
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'Cause you want kind
of bite sized pieces.
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You don't want
to be giving people
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big, big chunks of stuff,
00:07:51.90\00:07:53.23
they can't pop in their mouth,
00:07:53.27\00:07:54.60
so just little
bite sized pieces of it,
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so if you can
chop through those,
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it would be great.
00:07:57.37\00:07:58.71
So we got this pan here.
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We're just gonna start
cooking everything beautifully.
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Oops, things are
jumping out here.
00:08:01.48\00:08:04.58
Shall I put the
orange capsicum in?
00:08:04.61\00:08:06.21
Yes, yes, throw
those in the pot.
00:08:06.25\00:08:08.62
So you got red,
orange, and yellow.
00:08:08.65\00:08:10.02
So one of the
biggest principles of color,
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if anything you can
remember about today
00:08:11.85\00:08:14.76
or about cooking
which is lots of things,
00:08:14.79\00:08:16.39
but one thing and that is color.
00:08:16.42\00:08:19.36
Food that looks good
always has lots of color.
00:08:19.39\00:08:22.16
So we have got
red, orange, yellow,
00:08:22.20\00:08:24.40
and I'm going to
add some green later,
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so it's just everything.
00:08:25.97\00:08:27.70
Look at that, beautiful cutting.
00:08:27.74\00:08:29.14
Everything is about color
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so we need, ever got a dish
00:08:30.54\00:08:31.87
and you kind of
looking and going,
00:08:31.91\00:08:33.34
"That just looks a
little bit boring."
00:08:33.38\00:08:35.01
A little bit brown,
a little bit yellow,
00:08:35.04\00:08:36.58
just add some color.
00:08:36.61\00:08:37.95
Just think of an
ingredient or vegetable
00:08:37.98\00:08:39.31
or a food you can
put on to add some color
00:08:39.35\00:08:41.18
and it will transform it.
00:08:41.22\00:08:42.55
Do I need to add this in there?
00:08:42.58\00:08:43.92
Just add it straight in.
00:08:43.95\00:08:45.29
Okay.
00:08:45.32\00:08:46.65
And the yellow
one as well, Toby.
00:08:46.69\00:08:48.02
Okay.
00:08:48.06\00:08:49.39
I'll just get this one.
00:08:49.42\00:08:50.76
Yup, throw it.
00:08:50.79\00:08:52.13
Brilliant.
00:08:52.16\00:08:53.50
Looking amazing. Thank you.
00:08:53.53\00:08:54.86
These are lovely
Mediterranean vegetables,
00:08:54.90\00:08:58.43
look at that, probably
little bigger than that.
00:08:58.47\00:09:00.30
You kinda more cuby than
kind of slice through that.
00:09:00.34\00:09:02.50
It's great.
00:09:02.54\00:09:04.34
There's actually
probably about 20 different ways
00:09:04.37\00:09:05.91
you can chop a vegetable.
00:09:05.94\00:09:07.28
So when you're in the kitchen,
make sure you experiment
00:09:07.31\00:09:09.61
and chop things
in different ways.
00:09:09.64\00:09:12.25
I've never heard of
this kind of cut before.
00:09:12.28\00:09:16.82
It's quite good, isn't it?
00:09:16.85\00:09:19.29
And this goes well.
00:09:19.32\00:09:20.66
I'll just give it a
little bit of a shake up.
00:09:20.69\00:09:23.02
So what's your
favorite curry to make?
00:09:23.06\00:09:24.99
Well, I have to
say maybe some okra.
00:09:25.03\00:09:27.86
Okra? Yeah.
00:09:27.90\00:09:29.23
We got okra here, look at that.
00:09:29.26\00:09:30.73
Could you see this? Yeah.
00:09:30.77\00:09:32.17
Great, so some
okra in the salad today.
00:09:32.20\00:09:34.77
Brilliant.
00:09:34.80\00:09:36.14
And this will take a round about
00:09:36.17\00:09:37.51
probably five to
seven minutes to cook.
00:09:37.54\00:09:41.14
And you just want to,
so it's just cooked through
00:09:41.18\00:09:43.08
and it's cooked,
00:09:43.11\00:09:44.45
and it's a little bit soft,
00:09:44.48\00:09:45.81
but you still want to
maintain that crunchiness.
00:09:45.85\00:09:47.42
A lot of people
overcook their vegetables
00:09:47.45\00:09:49.25
and end up with very, very,
00:09:49.28\00:09:50.79
you know, sloppy,
00:09:50.82\00:09:52.19
very kind of,
everything is cooked out of it
00:09:52.22\00:09:54.02
and the color goes,
and the flavor goes,
00:09:54.06\00:09:56.42
so brilliant.
00:09:56.46\00:09:58.29
You guys are
making great time here.
00:09:58.33\00:10:01.96
It's fun to cook in the kitchen.
00:10:02.00\00:10:03.57
It's great fun.
00:10:03.60\00:10:05.43
So when you cook, how
does the color leave in
00:10:05.47\00:10:08.27
if you cook it too
much, like what happens?
00:10:08.30\00:10:10.11
It gets very soft,
the colors go out of it
00:10:10.14\00:10:12.47
and the flavors kind of,
00:10:12.51\00:10:13.84
the flavors and taste are fine
00:10:13.88\00:10:15.21
but for this kind of a
dish, you want to make sure,
00:10:15.24\00:10:16.58
you've got a little
bit of crunch there.
00:10:16.61\00:10:17.95
Good question. Brilliant.
00:10:17.98\00:10:19.68
Should we stir it up? Yup.
00:10:19.71\00:10:21.05
So you could be in charge
of just keeping it stirred.
00:10:21.08\00:10:23.85
You want your
thing to cook evenly
00:10:23.89\00:10:25.22
without getting it to burn.
00:10:25.25\00:10:26.76
We got it on high
heat, so it cooks quickly.
00:10:26.79\00:10:29.16
So that's underway
and doing excellently.
00:10:29.19\00:10:32.36
So we're going to
make, what could we make?
00:10:32.39\00:10:34.13
We make a salad.
00:10:34.16\00:10:35.73
So the lovely, lovely salad
00:10:35.76\00:10:37.87
and this is the easiest
salad to make in the world.
00:10:37.90\00:10:40.40
And, Toby, if you can grab
that wooden bowl off the table.
00:10:40.44\00:10:42.24
Sure.
00:10:42.27\00:10:43.61
On this salad I'm going to use
one of my favorite ingredients,
00:10:43.64\00:10:46.37
fresh ingredient
and that is this.
00:10:46.41\00:10:48.88
You guys know what this is?
00:10:48.91\00:10:51.78
Forget.
00:10:51.81\00:10:53.65
No, I don't know.
00:10:53.68\00:10:55.02
Yeah, I forgot.
00:10:55.05\00:10:56.38
I've seen it before.
00:10:56.42\00:10:57.75
It's an Asian
vegetable and it is called...
00:10:57.79\00:10:59.12
Bok choy.
00:10:59.15\00:11:00.49
Yes, you got it,
Bok choy, well done.
00:11:00.52\00:11:02.06
It's a Bok choy
is spelt bok choy,
00:11:02.09\00:11:03.76
but I think you
pronounce hok choy.
00:11:03.79\00:11:05.26
Hok choy, yeah.
It's a Chinese vegetable.
00:11:05.29\00:11:06.90
And you've probably seen
it in the supermarket and go,
00:11:06.93\00:11:08.60
that looks really boring
00:11:08.63\00:11:09.96
but this is most crispiest,
00:11:10.00\00:11:11.33
crunchy vegetable you can find.
00:11:11.37\00:11:12.70
I mean, try a
little bit of this.
00:11:12.73\00:11:14.74
See how crunchy
this is, try that.
00:11:14.77\00:11:18.11
Here, try that.
00:11:18.14\00:11:19.47
It's chewy and crunchy. Yep.
00:11:23.38\00:11:24.78
Got a taste? Yeah.
00:11:24.81\00:11:26.18
Cool, okay. So it's different.
00:11:26.21\00:11:27.68
We'll throw some
interesting stuff on it,
00:11:27.72\00:11:29.58
we're going to, it is
going to taste amazing.
00:11:29.62\00:11:31.55
So we are just going to
rip off any kind of leaves
00:11:31.59\00:11:32.92
that are being kind of damaged
00:11:32.95\00:11:35.29
and look, that was little brown.
00:11:35.32\00:11:37.23
How can you tell
that's looking damage?
00:11:37.26\00:11:39.16
I'll show you,
it's like a little,
00:11:39.19\00:11:40.53
it's gone
actually brown a bit here,
00:11:40.56\00:11:41.90
so some of these, it
gets damaged very easily.
00:11:41.93\00:11:43.26
So if here are any
browns or bruising,
00:11:43.30\00:11:44.63
just look for it.
00:11:44.67\00:11:46.00
So we're just
gonna slice it through,
00:11:46.03\00:11:47.37
it has got fibers
00:11:47.40\00:11:48.74
where they're going
through the leaf like that,
00:11:48.77\00:11:50.74
it's going to be
very, very stringy
00:11:50.77\00:11:52.17
and very, very hard
to eat, if you eat it
00:11:52.21\00:11:53.88
'cause it's gonna, you
know, when you chew something
00:11:53.91\00:11:55.24
really stringy, like celery...
00:11:55.28\00:11:57.05
So with this in
celery, so I like to tell you,
00:11:57.08\00:11:58.45
you need to cut
through those fibers
00:11:58.48\00:12:00.42
and it makes it
the hundred times
00:12:00.45\00:12:01.78
more enjoyable to eat.
00:12:01.82\00:12:03.89
We're just going to
cut through like that
00:12:03.92\00:12:05.85
and put it into
this lovely wooden bowl.
00:12:05.89\00:12:07.89
So, Toby, you can
chop up those up like that.
00:12:07.92\00:12:11.39
Just slice the end
off, we don't want the end.
00:12:11.43\00:12:13.73
And that's the really
lovely, crispy fresh salad
00:12:13.76\00:12:17.73
we are going to do.
00:12:17.77\00:12:19.10
So it's that ingredient there.
00:12:19.13\00:12:20.84
So, is this a bad part? Yup.
00:12:20.87\00:12:22.74
So just rip it off.
Just rip the leaf off.
00:12:22.77\00:12:25.11
That's great.
00:12:25.14\00:12:26.47
Quality control is
always really important.
00:12:26.51\00:12:28.34
So if you can chop through those
00:12:28.38\00:12:31.01
it will be great.
00:12:31.05\00:12:34.22
What else I was gonna say,
we also got another ingredient
00:12:34.25\00:12:35.98
and that is okra.
00:12:36.02\00:12:37.35
And someone came in today,
00:12:37.39\00:12:38.72
if you really like some
okra for the recipe today,
00:12:38.75\00:12:40.09
see one of our cameramen,
00:12:40.12\00:12:41.49
grow some okra in his garden
00:12:41.52\00:12:43.02
and it is just, look at
that, little neat things,
00:12:43.06\00:12:45.79
you guys used okra before?
00:12:45.83\00:12:47.16
You use okra in Indian
cooking? Yeah, Indian cooking.
00:12:47.20\00:12:49.03
So it's just really
nice, normally is cooked
00:12:49.06\00:12:51.40
but I see most people
00:12:51.43\00:12:52.77
actually walking
around eating this raw.
00:12:52.80\00:12:55.54
It's really, really nice.
00:12:55.57\00:12:58.41
It's still slimy inside,
00:12:58.44\00:12:59.77
but we're going
to cut into pieces,
00:12:59.81\00:13:01.14
so you won't
notice that as much.
00:13:01.18\00:13:02.64
So this is the next
stage we are putting in.
00:13:02.68\00:13:06.18
Then we're gonna do this okra,
00:13:06.21\00:13:08.75
let's just cut up.
00:13:08.78\00:13:11.19
Let's put it
here, so you can see,
00:13:11.22\00:13:12.55
cut them into diagonally,
into little wee pieces.
00:13:12.59\00:13:16.89
So we're gonna make
sure that the ends come off
00:13:16.93\00:13:19.86
and just cut them like that.
00:13:19.89\00:13:23.26
And this just adds another
dimension to this lovely salad.
00:13:23.30\00:13:26.33
So this salad just
got green things in it.
00:13:26.37\00:13:29.27
Normally, I'd
just have the Bok choy,
00:13:29.30\00:13:31.37
but it's actually
quite nice to throw some okra
00:13:31.41\00:13:33.01
or something else in,
00:13:33.04\00:13:34.38
just to give it a
little bit of interest.
00:13:34.41\00:13:35.74
And one thing you
want to learn to develop
00:13:35.78\00:13:37.11
when you're cooking is
00:13:37.15\00:13:38.48
when you walk around the
supermarket look for what?
00:13:38.51\00:13:40.32
In the end, it looks good
00:13:40.35\00:13:41.72
because things are
in season sometimes.
00:13:41.75\00:13:43.85
When things are in season
00:13:43.89\00:13:45.55
and are being
grown, they taste good
00:13:45.59\00:13:47.42
and they normally it's cheaper.
00:13:47.46\00:13:48.96
So you want to be looking
for in season vegetables.
00:13:48.99\00:13:52.09
So how do you
know when this is done?
00:13:52.13\00:13:54.83
Good question,
00:13:54.86\00:13:56.20
so it's getting
pretty close I think.
00:13:56.23\00:13:58.73
It's just, you
can tell us kind of,
00:13:58.77\00:14:00.34
it's probably
little bit hard there.
00:14:00.37\00:14:01.70
So it's looking so hard. Okay.
00:14:01.74\00:14:03.07
You want just be kinda,
just softening up a little bit.
00:14:03.10\00:14:04.84
So I would say, probably
now a couple of minutes.
00:14:04.87\00:14:06.27
Okay.
00:14:06.31\00:14:07.88
Good chopping there.
00:14:07.91\00:14:10.28
And to make this
salad really yummy,
00:14:10.31\00:14:12.28
we're going to add
some lovely flavors now.
00:14:12.31\00:14:14.68
We're gonna add some,
I'll get it out of here.
00:14:14.72\00:14:17.12
We're gonna add some sesame oil
00:14:17.15\00:14:19.52
and this is a lovely
Asian kind of oil to have.
00:14:19.55\00:14:21.72
And this has a
beautiful, beautiful flavor,
00:14:21.76\00:14:24.33
that's how we kinda got sesame,
00:14:24.36\00:14:25.69
and about a tablespoon of it,
00:14:25.73\00:14:27.06
you don't need much at
all, it's a very strong flavor.
00:14:27.10\00:14:28.96
We're going to add some honey
00:14:29.00\00:14:30.33
and this lends lovely sweetness.
00:14:30.37\00:14:31.87
Honey is my favorite sweetener,
00:14:31.90\00:14:33.23
you can also use agave
00:14:33.27\00:14:34.64
or some other kind
of healthy sweetener.
00:14:34.67\00:14:37.34
And we're going to put
some sesame seeds in as well.
00:14:40.74\00:14:43.88
I got some white sesame seeds,
00:14:43.91\00:14:46.21
just gives that bit of
a, bit of it throw in there.
00:14:46.25\00:14:50.89
And some black sesame seeds.
00:14:50.92\00:14:53.86
If you can find
black sesame seeds,
00:14:53.89\00:14:55.22
they are lovely
garish, look at this,
00:14:55.26\00:14:56.73
this lovely
color they give to this
00:14:56.76\00:14:59.59
and it kind of, you
know, it's an Asian salad
00:14:59.63\00:15:01.06
when you come out
with sesame seeds.
00:15:01.10\00:15:02.66
That's a really
great combination.
00:15:02.70\00:15:04.20
And just to finish it off,
00:15:04.23\00:15:05.57
I'm just gonna put a
drizzle of lime juice.
00:15:05.60\00:15:08.70
You can use lemon
juice if you want,
00:15:08.74\00:15:10.07
just add a
little bit of tartness
00:15:10.11\00:15:11.44
to kind of may chop against that
00:15:11.47\00:15:13.81
the sweet honey,
00:15:13.84\00:15:16.04
and there is this
salad, we had at my cafe.
00:15:16.08\00:15:18.35
I make
occasionally for people in.
00:15:18.38\00:15:20.02
People looks and
they got to explore that,
00:15:20.05\00:15:21.38
that actually tastes
really, really, really yummy.
00:15:21.42\00:15:24.45
So at the end
00:15:24.49\00:15:25.82
we're just gonna give it
a little bit of a mix around
00:15:25.85\00:15:27.19
to get all the
ingredients kind of coated
00:15:27.22\00:15:30.49
and then generally
once you've don't that,
00:15:30.53\00:15:31.86
you want to then add another,
00:15:31.89\00:15:35.10
just add another sprinkle
of honey to make it look good
00:15:35.13\00:15:38.33
and another
topping of sesame seeds
00:15:38.37\00:15:40.20
and how easy is that salad.
00:15:40.24\00:15:41.57
I have never
seen honey in a salad.
00:15:41.60\00:15:42.94
Sorry.
00:15:42.97\00:15:44.31
I have never seen
honey in a salad...
00:15:44.34\00:15:45.67
Exactly, when you
try, you will like it.
00:15:45.71\00:15:47.04
Neither have I.
00:15:47.08\00:15:48.41
It's really nice.
00:15:48.44\00:15:49.78
A few more black sesame seeds
just to make it look beautiful
00:15:49.81\00:15:52.88
and there you go.
00:15:52.91\00:15:54.25
And we'll just put a
few lime wedges on it
00:15:54.28\00:15:55.95
just to make it beautiful.
00:15:55.98\00:15:58.29
Just cut this up,
just put them aside
00:15:58.32\00:16:00.26
if someone else
wants something there.
00:16:00.29\00:16:01.62
So as you can see,
00:16:01.66\00:16:02.99
with garnishing
will lift things up
00:16:03.02\00:16:04.36
and you need to drop down,
00:16:04.39\00:16:05.73
end up with some lime wedges
on this for garnish on top,
00:16:05.76\00:16:07.10
doesn't it look great?
00:16:07.13\00:16:08.46
Yeah. Yeah, it
looks so easy to make.
00:16:08.50\00:16:10.27
Exactly. And it's
actually really fun.
00:16:10.30\00:16:11.67
And it's just a nice,
00:16:11.70\00:16:13.03
this lovely little
fresh salad to go with it
00:16:13.07\00:16:14.40
and it's so, so, easy.
00:16:14.44\00:16:16.24
So that is done.
00:16:16.27\00:16:17.61