If you just joined
us on Cook:30 for Kids,
00:00:01.36\00:00:02.70
we're cooking up a
storm in the kitchen.
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We have Anjali from Arkansas,
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we have Chiang from
China, and Tim from Illinois.
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So, guys, what is
on the menu today?
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Well, we have
cauliflower and mint fritters.
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With tangy quinoa salad.
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And for dessert,
we have watermelon
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and strawberry
slushy, that's great.
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Sounds great. Yeah. Brilliant.
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Okay, so we've made
excellent progress on our meal,
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so we already
started the fritters.
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I'm just gonna
get a paper towel.
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I'm just gonna wipe this pan.
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We don't need to use a new pan,
we can just use the same one,
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and we just gonna
wipe it out here like that
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and just to kind of
give it a mini clean.
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I'm sure that saves you
time for washing dishes later.
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Sure, it does exactly. Yes.
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Less dishes. Exactly.
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I've got some
oil spray down here.
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And oil spray is great to use
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'cause you can get a
really even coating of oil.
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There you go.
We're not using too much.
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Would any kind of oil work?
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Any kind of oil would work, yep.
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And we're just
gonna get these fritters,
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and I'll do the first one,
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so as you can see they
look really yummy, don't they?
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Mm-hmm.
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And we're just gonna basically
put these on the oil like this.
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Oh, I better turn the
gas on that might help.
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Yeah.
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Actually before I
do, this is looking,
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it's not quite fresher enough,
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I'm gonna actually
add little more water.
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Let me just get
this out here. Oops!
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As you can see chefs
make mistakes sometimes too.
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Just a touch more water
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and just to give
it a bit more of a,
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you kind of wanna make sure
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it's kind of
got a creamy texture
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so it will stick together.
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There we go.
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Just a little bit of
water makes a difference
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and we're just gonna
put this in here on the oil.
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And these will take a
couple of minutes per side.
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Oops.
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If they kind of fall
off, put it with the spoon.
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So you want about
one big tablespoon
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kind of dollops like that.
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Yeah.
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These are really
kind of original,
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you probably never had
cauliflower mint fritters
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before so these are
really, really nice.
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I never have. Me neither.
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That looks good.
Yeah, they look good.
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So couple of minutes per
side and they'll be done.
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So hopefully
they'll hold together,
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the hardest part is
keeping them whole together,
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so hopefully they're
gonna hold together well.
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Okay, let's have a
look at this quinoa,
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is this finished now?
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Yeah.
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Okay, yes, I think it
will, we've got to turn down,
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it's kind of overcooked I
think and it should be good.
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So as you can see the
quinoa is nice and cooked now.
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Yeah.
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So now we can
make a salad out of it.
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So this bowl here is a
really nice rustic wooden bowl,
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what do you think?
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That's awesome.
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So we're just gonna put
lots of ingredients in this
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so we've got this quinoa.
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Oops. Looks like
you got salad bowl.
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It's my most favorite,
salad bowl is brilliant.
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So we're just
gonna grab the quinoa
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and we're gonna tip
this out into the bowl.
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And quinoa looks really hot.
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It's good, there we go.
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It's hot. Pretty good.
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As you can see it's
all kind of puffed up,
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that's a beautiful
little ingredient for salad.
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So we just gonna put some
really yummy ingredients in it.
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So firstly, Tim, as I need
you to just take the lid of that
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and drain the
liquid out of the olives.
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And if you can get it
with the same, Chiang,
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if you can just drain them up,
put your fingers over the end.
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Yeah, okay.
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And I'll let you chop
up some red pepper here.
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Okay.
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So if you can just chop it up
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and dice it just
kind of fine as you can.
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Okay. That would be great.
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How about these?
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So just kind of half
it and dice it up. Cool.
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Yep so pour
them into the quinoa.
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Red Greek olives.
Yep, all of the olives.
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They're Kalamata
olives and they're pitted
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so they haven't
got pits on them,
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they're kind of the nicest ones.
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Again, if you don't
like olives, it's not,
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you can leave
them out if you want.
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And that's the
best thing with salad,
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you can just put
your favorite ingredients.
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Tim, can you open this can?
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There should be can
opener behind the blender there.
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Yep, just into that. Okay.
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So those are capers
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and they're really yummy
little kind of ingredients
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that we're adding in here.
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You does wanna
try one, try caper.
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Try one of those
and see what you think.
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Nice in flavor,
right? Pretty interesting.
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It's quite tangy.
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Quite tangy, so
capers are really nice,
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they're kind of
like an olive I suppose.
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Oh, we better put these here.
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Yeah.
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Yep, just put in the bin here.
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So, Chiang, so if
you can put these,
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if you can just
basically do this.
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Oh, yes.
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And then just flip it
like that, what do you think?
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Yeah, that's
good. You can do that?
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Yeah, I can do, it's
easy. Should drain this?
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That looks delicious.
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Yep, so drain the
corn, we got some can corn
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and we're just draining that,
putting your hands over the end
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and drain a liquid out.
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Look at that lovely
diced capsicum there.
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And then we're going to, yep,
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throw that in
the salad there, Tim.
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That's great. Oh,
the color is awesome.
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Brilliant. Wow,
I like the color.
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And then, Tim, I need you
to put some lime juice in,
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lime juice is really yummy,
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so if you can
squeeze those into the salad.
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Instead of making a dressing,
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we're just gonna
put a few ingredients
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so they gonna make it yummy,
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so lime juice is kind
of part of the dressing.
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We're gonna put a dash
of olive oil in as well.
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Here we go.
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And I wanna put in
just little bit of salt.
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There is a lot
of salty things here
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with the olives and the capers
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but just a little bit
of salt on there just to...
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Help her go around with
some color happening here
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and we got some
avocado coming up here,
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so I'm just
gonna get this avocado.
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Avocado's
probably a great ingredient
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to make any salad taste amazing.
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It's really nice.
I love the colors.
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Exactly, it's great.
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So we just gonna take
the skin off the avocado.
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I'm so glad God
made colors. Me too.
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God made some
amazing colors, isn't He?
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He's amazing.
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Just twist off the...
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Can't get it off,
I'll just chop it off.
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Make sure to get the
stone out before I am to that.
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I'm just gonna chop
this up into little...
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One thing there. It's great.
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I think you can
do another lime, Tim.
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That'd be good.
I'll just cut it for you.
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Here we go. Okay.
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We got congestion
on the chopping board,
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you know, things
are going well then.
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Do some roughly chopped avocado.
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I can't wait just
to sit down and eat.
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Me too. This is gonna be good.
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It's brilliant.
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So I'll just wash my
hands, wash this off.
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So it's really
yummy, that's great.
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Look at that, so you can
put that on this platter.
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Oh, it's done.
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And okay, you
just do another batch,
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so just put them into
there, just put them into there.
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And see if you can
do another batch here.
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There is nice some more for you.
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Just like way, you
can put that one there,
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give it a little station here.
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So just put a little bit
of spray before you start.
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Do we add the bell
peppers into the salad?
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We do, put the bell peppers in.
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So, Tim, we're gonna do
the smoothie now so, Tim,
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if you can grab the watermelon
and some strawberries.
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And we're gonna
make a really nice slushy
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to go along with this.
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Yeah.
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So if you can
use this spoon here
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and just start
mixing, mixing it up.
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Okay. And we got
a watermelon here.
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Thanks, Tim, and if you can
get some frozen strawberries
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as well.
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I'm just gonna wipe the knife
'cause we don't any onion stuff
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on the watermelon.
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Wow. This looks delicious.
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Throw it in the
middle here like that.
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Yeah.
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Wow, look at that, I
expected to get a red watermelon
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and I ended up
getting yellow watermelon.
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Probably what's
the chance of that?
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How cool.
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But we're just
gonna make it cool
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so what we do if
something like this happens...
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Yellow watermelon is
good. We just change the...
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Exactly, we just
change the name of the recipe,
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it still gonna be a watermelon
and strawberry slushy.
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So it's not gonna be
very yellow and very red
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so it's gonna look
different, that's pretty funny.
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I never tasted
yellow watermelon before.
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Neither have I. I have once.
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How does it taste
like, just have a look.
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Tastes really good.
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That tastes exactly
like red watermelon.
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Wow. That's amazing.
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So, Tim, if you can put
about half of the strawberries
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into the blender?
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Okay. Is this well mixed?
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I'm just gonna
roughly cut this here.
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That is really well mixed.
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So if you can give
it, rather press it down
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I think you give
a bit of a fluff up
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so it's kind of sits naturally.
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You don't wanna
press salads down,
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you want things
to fall with gravity.
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Here we go.
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Another, some more lime
juice for the smoothie as well,
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the slushy, and it's
just a really nice cool drink.
00:07:49.90\00:07:55.27
That looks much
better. It looks beautiful.
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It does and we add a
bit of herb to it shortly
00:07:58.37\00:08:00.54
and we're just gonna blend it.
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Tim, if you can
push the go button,
00:08:01.94\00:08:03.28
hit the high button
and we'll blend the slushy.
00:08:03.31\00:08:08.08
You keep down your weight there.
00:08:08.12\00:08:09.98
Okay.
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It's done.
00:08:12.55\00:08:15.82
It's going.
00:08:15.86\00:08:17.19
I think we need to stop now
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and here we go the
slushy is finished.
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Yeah.
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The fritters
haven't got long to go,
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we'll finish those in the
break and this salad is done.
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This meal is gonna be delicious.
00:08:33.44\00:08:35.78
Yeah. Yeah.
That's probably is good.
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