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 to Cook:30 for Kids.
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I'm Chef Jeremy
Dixon from the Revive Cafes
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in Auckland, New Zealand.
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And today I'm gonna show you
how you can make a delicious,
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healthy, quick meal in
your very own home kitchen.
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On Cook:30 for Kids,
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we're using healthy
whole grain ingredients.
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God wants to have
lots of energy and vitality
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in our lives, so we
can do amazing things.
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And make sure you eat
healthy and avoid junk food
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and use ingredients like
we're gonna be using today.
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We have three very
special guests today.
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We have Locklyn
and Lilly from Chicago.
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And welcome to Tony from China.
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Great to have you here, guys.
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So to start with, we're gonna
ask these guys some questions
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so you can get to
know them little better,
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so we'll start with Tony.
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So what is your
favorite subject in school?
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Well, so I enjoy, I
really enjoy science.
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Science? Yeah.
Excellent. It was my favorite.
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It's great and the
more we look at science,
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the more we see how amazing
God has created us, don't we?
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Yes. Lilly, your
favorite subject?
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I personally like art and PE.
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Art and PE, excellent.
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Do you do art and
PE at the same time?
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No, different times. Okay, cool.
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And, Locklyn,
what's your favorite?
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For some reasons it's math.
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Math. Math is a great subject.
I love math, so it's great.
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That's awesome. So
what's the square root of 64?
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Eight. Oh, wasn't that quick?
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Oh, oh, it's excellent.
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And he wasn't ever
prepared for that either.
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Okay, second question so, Tony,
what's your favorite animal?
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I like raccoons.
Raccoons, excellent.
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It's cool. And your
favorite animal, Lilly?
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A dog. A dog, do you have a dog?
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No, we are about
to get one though.
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For sure you're
just the wishing one.
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For sure... Oh, really?
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Yeah, for my birthday,
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my parents said,
we can get a dog.
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Oh, that's fine.
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And you wanted one
for a while, haven't you?
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Mm-hmm. It's great.
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And, Locklyn, what's
your favorite animal?
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Probably, a cheetah.
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A cheetah? Yeah. Why is that?
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Because they're so fast.
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Well, they're magnificent
animals, that's great.
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All righty, let's get cooking,
what is on the menu today?
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Well, it looks like
we have mini taco pizzas
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with refried beans,
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lime guacamole
and potato roasties.
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And for drink, we
have fruit smoothies.
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Oh, sounds really good.
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Okay, let's get cooking.
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Before we do though, one
thing is really important
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in restaurant and cafe land,
it's something called prep.
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So basically you
don't just turn up
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in the
restaurant kitchen expecting
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to make a meal in seconds.
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You want to
prepare, I'm thinking here,
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the day before even.
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Actually even, for
example my first day at my cafe
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is we plan a menu for
the next week starting Monday
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so we can order an
ingredients, have things prepped
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and get things ready for Monday
when we want to cook them so,
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lot of planning
is really important
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and same in your
home kitchen too.
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So we got a clear work
surface, we got a pan here,
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we got some trays
out, chopping board,
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sharp knife, ingredients,
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oven's on, great
attitude, ready to go?
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Yes! Let's get cooking.
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So first thing we want do
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as we're gonna make
some potato roasties.
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Okay.
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So potatoes can take a
long time in the oven to cook.
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So we want to do
this really quickly so,
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I want two of
you working on this.
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Okay.
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So if Lilly and Locklyn,
grab you guys a knife each.
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And what we're gonna do is
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we're gonna chop the
potatoes into half like this.
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And we want to chop them
into little, little pieces
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like that so they're
really, really small, see that.
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Yep. So if you want to
get going on that, Lilly.
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Okay.
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And when you get the knife,
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makes sure you're
sliding the knife through
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like that and that makes it
easier to go through as well.
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So we're sliding,
we're looking as we're going.
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If you're using
sharp knives at home,
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it's a great skill to
have and really important
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we have to use sharp knives
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but make sure your
parents to help you out
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because they can
be very dangerous.
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So when you first
start, just do that,
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so there's one there,
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one for Lilly and, Locklyn,
if you can do some as well.
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And we get that underway.
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How do you chop so
fast? Just experience I think.
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Just got to keep focus on it.
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So these are the
little roasties there.
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So the ovens are
hot and ready to go
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because now we're
gonna take half an hour
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to kind of warm up by itself.
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So having it done beforehand
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will really help
us with our meals.
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Looking a little bit
different but that's okay.
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Just get small as
you possibly can, lovely,
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look at those
lovely little things there.
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So we're gonna put
some parchment paper down,
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excuse me, Tony.
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So if you can rip
off some sheets off this
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and put on those
two, on one of the trays.
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By using parchment paper,
just makes cleaning up easier,
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less chance for things sticking,
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and so it's really useful.
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Okay.
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So while that's going, I'm
gonna get the onion started.
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So we're gonna cook our
own refried bean mixture.
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So you can buy this in
cans, but it's much nicer
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when you get your
own, your own ones.
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Excuse me, I'm gonna
take the knife from here.
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It's great.
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Chef Jeremy. Yes.
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I don't think we have enough...
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Oh, that should be enough
if you can put over that way,
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they'll be fine like that
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or just, so little more than
we need, that would be fine.
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Thanks for asking.
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But, Chef, sorry. Yeah.
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How long have you been cooking?
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I've been cooking
for probably around about
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when I started my
restaurant about 12 years ago.
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And I spent many
time, many, many, many hours
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in the kitchen.
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I don't spend much
time in the kitchen now
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but, yes, I've been
cooking for probably 12 years
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and just slowly
developing all the recipes
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as I've gone along.
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So it's really
fun thing involved.
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And the best thing
I like about my job is
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I actually cook healthy food,
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so people feel well and
have the energy and vitality
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rather than, you
know, having getting sick
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with all the junk
food that's around.
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So I'm just chopping an
onion here really finely.
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Now, I'm just gonna
put in this pan here,
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gotta put a bit of olive oil in,
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you keep, keep, you want to put
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a tablespoon of
olive in there, honey?
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And we're just gonna
get this onion started.
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Perfect.
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So if I need you to
get one of those real,
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put a spoon and
start cutting that.
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So we're just gonna
use one, one massive onion
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so I'm gonna use
half a massive one
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or one small red onion so,
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can you get
that a bit of a stir?
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Oh, Chef Jeremy. Yes.
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Why is it better to be a
vegetarian than to eat meat?
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Awesome question, so vegetarian
is a much healthy way to be,
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and if you as I believe
if you eat vegetarian food
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and avoid your junk food
and meat products that time,
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you probably add 10,
20 years to your life.
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There's also studies
around that confirm that.
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So you know,
meat can be a variant,
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as a source of
disease in your body.
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So eating
vegetarian is very healthy,
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healthy way to be so.
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Give it, give it, if
you're not vegetarian
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give it a try
for couple of months
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and see how
much better you feel.
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That's probably the
real taste. So Chef Jeremy...
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Yes.
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So I, we're also
a vegetarian. Yes.
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So I was wondering
some ways to get protein.
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It's a great question, Lilly.
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Protein comes
from many, many things.
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We're using here specially
these beans for example,
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these beans today have
got lot of protein in them.
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You get them from
tofu, from nuts, from seeds,
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it's actually very easy to get
protein on a vegetarian diet.
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Okay. So that's
a great question.
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So just gonna get
some garlic into here,
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so you guys can put
the potato on top of that,
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that paper there.
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Okay. Chef Jeremy. Yes.
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So what made you
interested in cooking?
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I just like
food and like health,
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I've enjoyed,
enjoyed having healthy food
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and how it felt so much better
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so felt like I'll
share with the world.
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So it's good.
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Oh, Tony, can you get this
and give this a big squeeze
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and put the garlic in there?
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Sure. How strong are you?
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Point it down,
point it down there.
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Get going, get
going, get the all in it,
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keep going till we got it.
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Get going, yes, wonderful
but good squeeze of the garlic
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we're putting the
skin and all that.
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That's great, so stir
there around and that's done.
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Well, done.
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Okay, I'll get little bit
out there that dropped in there.
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Here we go.
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Nice one, the garlic there.
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So we're just gonna spray,
this was some olive oil spray,
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so give it all over on there.
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Okay.
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And this will just
help it to roast without...
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I think it's bubbling.
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Is it?
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It's a great meal. Or did I?
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So give that a mix around.
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Oil spray is a
great way to put oil on,
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you don't put much oil on
but it goes on very evenly.
00:08:05.18\00:08:07.52
Okay. I'm just gonna
put some salt on as well.
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So we're gonna put about,
probably about half a teaspoon.
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And little bit of turmeric
to make it go nice and yellow,
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just to give it a
lovely little color.
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And, here we go, the turmeric,
you don't need much for that.
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Oh, why did you do this?
00:08:26.57\00:08:29.00
Flick the garlic on there.
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Excellent and just give
a little bit of stir around
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like that, give it
a bit of mix around.
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So it will take probably around
about 20 minutes in the oven
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because they're nice and firm,
they should hopefully you know,
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roast nice and quickly.
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Here we go.
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So put those in
them and job is done.
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Great.
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Chef Jeremy. Yes.
00:08:50.66\00:08:51.99
What's your favorite kind
of food, like Asian, Thai?
00:08:52.03\00:08:55.36
I love Thai Food actually.
Actually, I love all foods.
00:08:55.40\00:08:57.43
I love the flavors in Thai food,
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you got all that
lemon grass and ginger
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and just wonderful flavors,
it's really, really good.
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Cool. Okay, so if you
can give a quick wipe there.
00:09:04.31\00:09:06.84
So, Tony, all you need
to open these cans here.
00:09:06.88\00:09:10.11
Just give you a can opener.
00:09:10.15\00:09:11.51
So we're basically making
our own refried beans today,
00:09:11.55\00:09:13.68
so if you can just,
see if you can open those,
00:09:13.72\00:09:15.42
use a can opener for others.
00:09:15.45\00:09:17.85
There we go, give it
a good press together.
00:09:17.89\00:09:20.59
Other, other way,
turn it the other way.
00:09:20.62\00:09:23.06
Just jumped
out, is it. This way?
00:09:23.09\00:09:24.43
Yes, you need to give
a good squeeze over it.
00:09:24.46\00:09:26.53
Oh, you know, you're
good, you can open the can.
00:09:26.56\00:09:28.90
So basically put it in
there, give it a good squeeze,
00:09:28.93\00:09:31.03
hold that tight and then
this, excellent, there you go.
00:09:31.07\00:09:34.87
So if you want to empty
both of those into that pain
00:09:34.90\00:09:37.41
and drain them out
as well, that'd be good.
00:09:37.44\00:09:39.77
Chef Jeremy. Yes.
00:09:39.81\00:09:41.68
So what's your favorite spice?
00:09:41.71\00:09:43.24
My favorite spice,
00:09:43.28\00:09:45.11
me for different
reasons, probably clove powder.
00:09:45.15\00:09:48.18
So such a lovely
aromatic kind of spice,
00:09:48.22\00:09:51.35
it's cut from cloves,
00:09:51.39\00:09:52.89
you grind it up
and you can buy it,
00:09:52.92\00:09:54.39
I think here this
one, here somewhere,
00:09:54.42\00:09:56.83
looks like this
just clove powder.
00:09:56.86\00:09:58.66
It's got a
really, really lovely.
00:09:58.69\00:10:00.63
Smell that.
00:10:00.66\00:10:02.03
Ooh. Ooh.
00:10:02.06\00:10:03.60
Smell it, Tony.
00:10:03.63\00:10:04.97
Wow.
00:10:05.00\00:10:06.33
So clove powder is
a really lovely spice.
00:10:06.37\00:10:08.87
Okay. So what are we up to now?
00:10:08.90\00:10:10.91
So we're gonna
make some guacamole.
00:10:10.94\00:10:13.24
Ah, yum. Like that? Yes.
00:10:13.27\00:10:14.94
That's pretty cool.
00:10:14.98\00:10:16.31
So we have got
some avocados here.
00:10:16.34\00:10:18.21
So, Lilly, if I'll give you
just to see if you can crate,
00:10:18.25\00:10:23.08
get the avocado out of this.
00:10:23.12\00:10:25.85
Okay. I'll just get
rid of the stone for you.
00:10:25.89\00:10:28.19
There you go, like that.
00:10:28.22\00:10:30.16
I'll just get the stones out
and you can get that underway,
00:10:30.19\00:10:34.46
I'll get the bowl
for you. Chef Jeremy.
00:10:34.50\00:10:35.83
Yes. Do I need to
remove the water in that?
00:10:35.86\00:10:37.93
Yes, yes, drain those inside
this, put your hands over it,
00:10:37.97\00:10:40.54
don't cut yourself.
00:10:40.57\00:10:42.07
And, Locklyn, probably I'll
help you to do this one here?
00:10:42.10\00:10:44.24
Okay. Let's get the water out.
00:10:44.27\00:10:47.18
Just drain over the sink
00:10:47.21\00:10:48.54
and you just got the beans left.
00:10:48.58\00:10:51.71
Look at that.
00:10:51.75\00:10:53.42
Isn't that wonderful?
00:10:53.45\00:10:54.78
Watch out.
00:10:58.65\00:10:59.99
Oh, yeah, they're
sizzling away wonderfully.
00:11:00.02\00:11:02.62
So we want to basically
mash all these beans now.
00:11:02.66\00:11:05.09
So while that's cooking, so,
Tony, I need you to mash this.
00:11:05.13\00:11:08.33
So basically get
this masher here,
00:11:08.36\00:11:10.40
just give them a
good mash around.
00:11:10.43\00:11:12.30
We want to make
them into refried beans,
00:11:12.33\00:11:13.84
so just keep, just
keep mashing there.
00:11:13.87\00:11:15.30
Okay. You have
normal fork as well.
00:11:15.34\00:11:18.17
I'm not sure of
one you find it easier
00:11:18.21\00:11:19.77
but just kind of use
the combination of those
00:11:19.81\00:11:22.38
to mash it, make
our own refried beans.
00:11:22.41\00:11:25.05
Look at that.
00:11:25.08\00:11:26.45
So we're cooking and
mashing at the same time,
00:11:26.48\00:11:28.28
how is that for saving time?
00:11:28.32\00:11:29.65
Looks great.
00:11:29.68\00:11:31.02
Locklyn, gonna need some limes,
00:11:31.05\00:11:32.39
so we're making a
guacamole with some lime juice
00:11:32.42\00:11:34.59
and limes are
fantastic, fantastic...
00:11:34.62\00:11:37.79
Sounds delicious. Fruit to have.
00:11:37.83\00:11:39.59
So we just chop them in half
00:11:39.63\00:11:41.56
and if you can drizzle
the lime juice into that,
00:11:41.60\00:11:45.67
that poppy that Lilly is
putting in the avocado so...
00:11:45.70\00:11:48.60
Okay, Chef, can I
put the avocado in here?
00:11:48.64\00:11:50.21
Yeah, put the
avocado in there. Okay.
00:11:50.24\00:11:52.07
Okay, another fork as well,
just steal it from the table
00:11:52.11\00:11:56.54
and you can start
mashing it up together there.
00:11:56.58\00:11:59.05
So that
guacamole is just avocado,
00:11:59.08\00:12:00.82
lime juice and
little bit of salt.
00:12:00.85\00:12:03.82
So put about quarter
of a teaspoon of salt.
00:12:03.85\00:12:07.42
Chef Jeremy. Yup.
00:12:07.46\00:12:08.99
So if we didn't
have limes at home,
00:12:09.02\00:12:10.89
could we use lemons instead?
00:12:10.93\00:12:12.26
Lemons would be great as well.
00:12:12.29\00:12:13.63
So lemons and limes are
pretty much interchangeable.
00:12:13.66\00:12:16.13
It's just about
different flavors
00:12:16.16\00:12:17.57
so whatever you think is the...
00:12:17.60\00:12:18.93
Do you know
what they taste like?
00:12:18.97\00:12:20.30
Oh, no. Look one of those.
00:12:20.34\00:12:21.67
Okay.
00:12:21.70\00:12:23.27
Look one of
those. I'll try. Yeah.
00:12:23.30\00:12:25.61
What are they like?
00:12:25.64\00:12:26.98
They're really sour by
themselves, aren't they?
00:12:30.65\00:12:32.41
Yeah, it is.
00:12:32.45\00:12:34.48
Just go and throw it
in the rubbish bean there.
00:12:34.52\00:12:35.85
Can I throw it out?
Yeah, yeah, good idea.
00:12:35.88\00:12:38.35
It's brilliant.
00:12:38.39\00:12:40.29
I'm also gonna use some,
00:12:40.32\00:12:41.86
for the base
I'll add many of this.
00:12:41.89\00:12:43.26
We're gonna use
this wholemeal tortillas
00:12:43.29\00:12:46.83
so I'm just gonna lay
them out on this tray,
00:12:46.86\00:12:48.20
we're gonna put in the oven
just for a couple of minutes,
00:12:48.23\00:12:50.57
just to basically just warm up.
00:12:50.60\00:12:54.17
So I'm just gonna put
little spray of olive oil on it
00:12:54.20\00:12:55.90
so it don't burn.
00:12:55.94\00:12:57.27
So again, we're putting
a very little amount of oil
00:12:57.31\00:12:59.61
on when we're
using this oil spray,
00:12:59.64\00:13:00.98
so we put that and so it's done,
00:13:01.01\00:13:02.98
ready to go in the oven shortly.
00:13:03.01\00:13:04.75
Chef Jeremy,
shall I crush this now?
00:13:04.78\00:13:06.51
Yep, so crush them
as hard as you can.
00:13:06.55\00:13:08.78
So that's the next thing
00:13:08.82\00:13:10.15
so give them a push
down with that fork.
00:13:10.19\00:13:12.19
Man, you're doing some good
crushing here, look at that,
00:13:12.22\00:13:14.02
that's looking fantastic.
00:13:14.06\00:13:16.16
Chef Jeremy. Yep.
00:13:16.19\00:13:17.53
So where, where did your
all the recipe ideas come from?
00:13:17.56\00:13:22.16
I'm just making
them up pretty much,
00:13:22.20\00:13:23.53
you've just got to
often go to the supermarket
00:13:23.57\00:13:25.40
and find the new
fresh vegetable or something
00:13:25.43\00:13:27.04
and think
what's gonna with this,
00:13:27.07\00:13:28.67
so it's just about mixing
00:13:28.70\00:13:30.04
and adding different flavors so.
00:13:30.07\00:13:31.47
Chef Jeremy, who
taught you how to cook?
00:13:31.51\00:13:35.84
All my chefs I've
worked with really,
00:13:35.88\00:13:37.21
it's probably
the main thing, yeah.
00:13:37.25\00:13:38.65
Now, my mother is
really a good cook as well.
00:13:38.68\00:13:40.08
Yeah.
00:13:40.12\00:13:41.45
So great questions, guys,
00:13:41.48\00:13:42.82
so let's have a look at
these guacamoles underway,
00:13:42.85\00:13:45.89
that's underway,
we need some tomatoes.
00:13:45.92\00:13:48.02
So we'll get some
tomatoes from the refrigerator.
00:13:48.06\00:13:52.16
So, Lilly, I want
you to cut this up.
00:13:52.19\00:13:54.43
Okay.
00:13:54.46\00:13:56.50
So we've got
some, some red tomatoes
00:13:56.53\00:14:00.14
and some yellow tomatoes.
00:14:00.17\00:14:01.87
So if you can just, just
chop them up really finely.
00:14:01.90\00:14:04.97
Okay.
00:14:05.01\00:14:06.61
Yep, so just
kind of cut like that.
00:14:06.64\00:14:08.74
Care for your fingers,
don't want to cut your finger.
00:14:08.78\00:14:10.75
No.
00:14:10.78\00:14:12.11
I'm going to start for you,
00:14:12.15\00:14:13.48
it's probably a,
probably use a little knife
00:14:13.52\00:14:14.85
I think it's gonna work better.
00:14:14.88\00:14:16.22
Okay.
00:14:16.25\00:14:17.59
So try this one here
00:14:17.62\00:14:18.95
and try to slice
through like that so try,
00:14:18.99\00:14:20.32
again let the knife
do the work like that.
00:14:20.36\00:14:23.53
How did you get to become
so good at cutting things?
00:14:23.56\00:14:27.03
Practice really, you
can learn so any thing,
00:14:27.06\00:14:28.70
so just start with
the knife to start slowly
00:14:28.73\00:14:31.03
so you can do those ones.
00:14:31.07\00:14:32.40
You're right there
with the knife. Yep.
00:14:32.43\00:14:33.84
Go, just make you
slide the knife through it,
00:14:33.87\00:14:36.30
that's brilliant.
00:14:36.34\00:14:37.67