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 from the Revive Cafes
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at Auckland, New Zealand.
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In the next 30 minutes,
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I'm gonna share with
you some great chef skills.
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I'm gonna teach you how to chop,
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how to add flavors,
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different
ingredients and garnish things.
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So not only taste
great, but look amazing.
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And the best part about
Cook:30 for Kids is today
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I have two wonderful assistants
to help me in the kitchen.
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Welcome to Zander and Caitlyn.
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So where are you, guys,
from? Ooltewah, Tennessee.
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Tennessee, Orotewah...
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Ooltewah. Ooltewah.
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Ooltewah, oh, well, that
sounds really interesting.
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Close to Chattanooga.
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Close to Chattanooga, excellent.
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And how old are
you, Zander? Twelve.
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Twelve, and do you
have any hobbies at all?
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I like to play
piano, violin, and trumpet.
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Well, which one's your favorite?
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Piano. Piano.
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Excellent, that's great.
And, Caitlyn, how old are you?
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I'm 11. Eleven.
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And do you have any hobbies?
I play some instruments too.
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Yeah, which ones?
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I play the harp, the piano,
the violin, and the flute.
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Four instruments?
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Well, you're an
orchestra all by yourself.
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And which one's your favorite?
The harp and the flute.
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The harp, and
what's your favorite?
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Both of them.
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You must say one
favorite. I have two favorites.
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You must surely
have one favorite.
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I have two favorites.
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All right, Caitlyn,
you're away with it.
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Well, that's great. You,
guys, get up to anything else?
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I'd like to swim. Swim, yes.
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Do you swim in the sea?
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There is no sea
close to where we live.
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Oh, you're right. Tennessee
is landlocked, doesn't it?
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So no sea, so
obviously in swimming pools
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and possibly lakes.
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That's great. And, you guys,
what school do you guys go to?
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We go to
Ooltewah Adventist School.
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Great. And what grade are you?
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In the seventh
grade. Seventh grade too.
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Okay, and do you
have any friends there?
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It's a new school so we
haven't made friends yet.
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He's working on it,
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but I'm still trying
to figure things out.
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Great. Is there one
friend do you want to say hi to?
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Well, I have a friend
back where I used to live...
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Yes... Oh, wave to
her. Her name is Kia.
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Hi, Kia. Hi, Kia, hello.
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That's great. Yep,
so what else, Zander?
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And my best
friend is Joshua Edward.
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Joshua Edward,
let's wave for Joshua.
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Hi Joshua. Hi.
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But welcome to
Cook:30 for Kids, guys.
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It's great to have you.
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We're gonna cook
up a storm today.
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So let's see what's on the menu.
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We have omega Asian tofu
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and sweet potato
salad with cashew aioli.
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And the cherry
berry banana smoothie.
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That's wonderful,
don't they sound delicious?
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And the salad
today we're cooking
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is not just
another normal salad.
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This isn't just
lettuce and carrots,
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we're cooking a salad
that is a meal full of
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yummy, yummy things.
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So you're ready? Yeah.
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So before we
start in the kitchen,
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it's really important we start
with the nice, clear surface.
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We've got our pan on the stove.
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We've got our ingredients
out, got our blender plugged in,
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and the oven is
turned on as well.
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Have you washed your hands?
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Yeah. Yeah.
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Fantastic. Well,
let's get into it.
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So we're gonna start with
the thing at the beginning
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that's gonna take
the longest to cook.
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'Cause obviously
you want to make sure
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you're planning things up.
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So we got some sweet potato here
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and this is gonna be
forming a part of the salad.
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So I'll start the
hard part off for you.
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So I'm just
gonna chop the ends off
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and I'm going to just
put into slices like this
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with the sharp knife.
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When you're cutting,
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just notice how I'm actually
sliding the knife through.
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So we're not chopping
down because it's really hard,
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you want to make sure
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you're sliding
the knife through.
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In that way it's much
easier and much safer like that.
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So perhaps, Caitlyn,
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if you want to then chop
this into little like that
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and then chop into
like little, little squares
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and put them on that
tray there, how's that?
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It's a sharp knife, should
be really, really careful,
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you can put on there.
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Oh, before we do,
we're just gonna put some,
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can you rip from
parchment paper off
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and put that on the tray?
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You can cook that there.
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That's great so...
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How much? So slide it through.
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Just enough to go on
the tray so it can cover it.
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So see if you can rip that off.
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Oops, try and keep these
things away, that's great.
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It's quite tough
the stuff, isn't it?
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Yeah. That's cool.
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Throw it on the tray as we go.
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Just rip the end off
and throw it on the tray.
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Cool. Looking
good, that's great.
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So sweet potato is a
really lovely ingredient
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to have in the salad.
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That's really nice,
and soft, and squishy,
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and taste really good.
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Oops, they're jumping
on the floor, are they?
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Now, you throw that in
rubbish bin, very good.
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Look at that and it's really
good to use parchment paper
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or baking paper because
that way after we finish,
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we don't have to do so
much cleaning of the tray
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which is a really good thing.
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'Cause this is
cleaning up after today, guys.
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This is cleaning up after today?
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These guys are gonna
do my cleaning for me,
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it's gonna be great.
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So keep watching your
knife, just very careful,
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we just keep chopping those,
excellent, we put it on there.
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Excellent, doing
a great job there
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or nearly got that finish.
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Zander, if you're
gonna grab this oil,
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and if you want to
sprinkle a little bit of there
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on top of the sweet potato.
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That's great, so I just
want to little bit of oil.
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Lovely, look at that.
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Yep, that's about enough
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and just give it a bit of a
mingle around with your hands
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so it's kind of get mixed well.
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Just get the
knife out of the way.
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Excellent.
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And we just put a little
bit of salt on top like this.
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This is a great start,
look at that coming through.
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Keep it mixing well.
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Can you hold the paper?
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Yep, just keep
organizing, it is great.
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Lovely, just a quick mix
with little bit of olive oil,
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you don't need too much oil.
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We're not deep frying
here. Great, so it's the end.
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If you want to
throw, put that in the oven.
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And we get that underway,
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that only takes around
about 15 minutes to cook.
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Give your hands a
good wipe. Top or bottom?
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Yeah, top, in
the top oven please.
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It's great.
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Okay, so it's
the first job over.
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So now we're gonna do some tofu.
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So if you can pass the tofu.
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So if you want to prep some,
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so if you can work
some, take, open it here.
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If you want to just
drain it out in the sink
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and it's the end, okay.
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Zander, okay, you
two, chop it up into cubes.
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So tofu is a really
good plant based ingredient.
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It can taste
really, really boring.
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Do you like tofu
at all? That's great.
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But you got to kind of
give it a bit of cooking up,
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you can't kind of eat it raw.
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Sorry. Look at that.
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So, Zander...
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Throw it away.
Yep, throw that away.
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So Zander, I'll
just start it for you.
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So we're just kind
of cut up into cubes
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and so if you want to
cut up, cut up and squeeze.
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So cut across that way
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and then cut across
the other way into cubes.
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Lovely, that's
great. Cool, excellent.
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Look out for your
thumb, it's really sharp knife,
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it's really important to
really watch what you're doing.
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Nice slicing, that's beautiful.
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And then you can
turn around like this
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and you can slice the other way.
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And that's
really good chef's tip
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to be able to save time
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'cause you won't be slicing
every bit of tofu individually.
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Cool, keep your
thumb out of the way.
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Doing a great
job there, wonderful.
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So I'll just
turn the gas on here.
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Excellent, so if you
want to put in the pan there
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and, Caitlyn, if you wanna put
some olive oil in it as well.
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Just put little
drizzle in the pan.
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Just to help
cook it a little bit.
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Just around here?
Yep, just in there.
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It's brilliant.
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And just a little bit more,
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it's probably
around about two teaspoons.
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Great.
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And if you want to
start stirring around
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and mixing
around that'd be great.
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Okay, so we've got the two
most important things underway
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'cause these are the
things that are cooked
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and the cook
things take the longest.
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So once these are underway,
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we've kind of ready
to start the cooking.
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Let me just clear the board.
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And clear the knife.
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That's looking great,
guys, what do you think?
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So tofu and
sweet potato underway.
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So the next job is we
need to start making the salad.
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So we're gonna present it
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in this really
nice big salad dish,
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isn't it so beautiful?
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Yeah.
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So nice big white
dish is always really good
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to making all the colors
pop out really, really nicely.
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So we get, Zander, if you
want to open up the lettuce.
00:08:30.57\00:08:33.74
So today, we're just using
like a lettuce blend mixed.
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So we're using a combination of,
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I think it's got spinach
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and spring mix
leaves and different things.
00:08:41.12\00:08:42.72
So any kind of, you know,
00:08:42.75\00:08:44.09
good
supermarket fresh spring mix
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is really, really good.
00:08:45.89\00:08:47.46
Look at that,
that's looking very fresh.
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Now see how that's kind of,
let's just talk about water.
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And what you can do is, what
we do is just get some water,
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just get some water in
your hands from the sink
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and we'll just sprinkle it over.
00:08:56.73\00:08:58.27
So just get, just a
little bit of water.
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I'll show you, just a
little bit in your hand
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and just
sprinkle it over like that
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and just give a
little bit of mix around.
00:09:04.97\00:09:07.01
And just see how in
the couple of seconds
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just a little bit of
water, just makes it,
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just all beautiful and
fresh and brings it all alive.
00:09:10.58\00:09:14.05
That's great.
00:09:14.08\00:09:16.28
So if you want to put
some on the salad thing there,
00:09:16.32\00:09:20.02
on the base, so this will
form the base of our salad
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and it's really,
it's a nice healthy green
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way of getting some
great color in there.
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Brilliant, yep, spread it
out probably one more handful.
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We don't want to
go too overboard.
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Get some of that
purple stuff as well.
00:09:32.37\00:09:34.64
Look at that, it's a
great base of our salad.
00:09:34.67\00:09:38.54
On top of that
we're gonna add in
00:09:38.57\00:09:39.91
lots and lots of
different flavors.
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Brilliant, if you're gonna
put that away in the fridge,
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that'd be brilliant.
00:09:45.48\00:09:47.25
So we got this is all
coming here, so Zander,
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do you want to
give that a bit of stir?
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And just keep that turning over
00:09:52.25\00:09:53.59
so it just needed
to just come back to,
00:09:53.62\00:09:54.96
make sure it doesn't burn.
00:09:54.99\00:09:56.62
And it's looking
really, really cool.
00:09:56.66\00:09:58.99
That's great, well done.
00:09:59.03\00:10:00.36
So got a good start to our meal.
00:10:00.40\00:10:03.43
So what's next on the list?
00:10:03.47\00:10:05.50
Don't these guys look
really, really colorful?
00:10:05.53\00:10:07.04
Yeah.
00:10:07.07\00:10:08.40
So if you want to
keep stirring that, Zander.
00:10:08.44\00:10:09.94
And what we want to
do is add some of these,
00:10:09.97\00:10:11.77
these are cherry tomatoes.
00:10:11.81\00:10:13.84
And the good thing
about cherry tomatoes
00:10:13.88\00:10:15.54
as you can get different colors,
00:10:15.58\00:10:16.91
what do you think?
00:10:16.95\00:10:18.28
What's your
favorite? I like the red ones.
00:10:18.31\00:10:20.92
Red ones, that's really cool.
00:10:20.95\00:10:22.65
So we just put
some of them out here.
00:10:22.68\00:10:24.35
So if you can just
chop them into half,
00:10:24.39\00:10:26.79
they're kind of quite nice
when you chop them in half.
00:10:26.82\00:10:29.06
Oops, yep,
that's good, wonderful.
00:10:29.09\00:10:30.96
So keep your eye on the knife.
00:10:30.99\00:10:33.33
Just keep these,
looking really good.
00:10:33.36\00:10:37.27
That's brilliant.
00:10:37.30\00:10:38.63
So chopping things in half
is quite with cherry tomatoes,
00:10:38.67\00:10:40.80
just make some taste
nice and easy to bite through.
00:10:40.84\00:10:44.04
Yep, take your time,
there's no rush there at all.
00:10:44.07\00:10:47.31
Sorry?
00:10:47.34\00:10:48.68
Yep, just keep stirring it all,
or keep needing to be stirred,
00:10:48.71\00:10:50.31
so just keeping going well.
00:10:50.35\00:10:52.68
That's brilliant, looking great.
00:10:52.71\00:10:54.58
So this tofu
will start to brown up
00:10:54.62\00:10:56.72
and become really
nice and flavorsome.
00:10:56.75\00:10:59.65
I'm also gonna
add some salt as well.
00:10:59.69\00:11:02.32
Adding around about
half the teaspoon of salt
00:11:02.36\00:11:04.63
'cause tofu needs a
little bit of flavor.
00:11:04.66\00:11:08.36
Yep, there you
go, keep stirring.
00:11:08.40\00:11:12.93
And everything's coming
along really, really well.
00:11:12.97\00:11:16.94
It's just a
really good technique
00:11:16.97\00:11:18.31
so basically
hold the cherry tomato
00:11:18.34\00:11:19.67
from each side
00:11:19.71\00:11:21.04
and that makes it safe to
put the blade through the knife.
00:11:21.08\00:11:24.28
Looking fantastic.
00:11:24.31\00:11:25.85
Okay, if you want to
sprinkle those over there,
00:11:25.88\00:11:27.38
Caitlyn, over the salad,
just sprinkle them randomly.
00:11:27.42\00:11:30.99
So we need to be
putting things in salad,
00:11:31.02\00:11:32.35
you never want to
press things down,
00:11:32.39\00:11:33.72
you want to just kind
of casually drop things
00:11:33.76\00:11:35.62
and these things
kind of fall naturally,
00:11:35.66\00:11:37.33
that's kind of the way things
generally would best for salads
00:11:37.36\00:11:40.20
and a lot of meals,
00:11:40.23\00:11:41.56
so things fall
naturally, that's wonderful.
00:11:41.60\00:11:43.47
Spread them out around there.
00:11:43.50\00:11:45.03
As you can see we got
greens, we got purples,
00:11:45.07\00:11:47.37
and what other
colors we got there?
00:11:47.40\00:11:49.37
Yellow and red. And
red, that's awesome.
00:11:49.40\00:11:53.31
How's the tofu
going, Zander? Good.
00:11:53.34\00:11:55.41
Does it getting
browning up a little bit?
00:11:55.44\00:11:56.98
Yes.
00:11:57.01\00:11:58.35
Cool, so when you're
stirring, stir really gently,
00:11:58.38\00:12:00.55
you don't want to
break it up into pieces,
00:12:00.58\00:12:01.98
so that's just looking good.
00:12:02.02\00:12:03.35
So just keep it
moving, and that's great
00:12:03.39\00:12:05.55
and that stop it from burning.
00:12:05.59\00:12:07.29
So the lettuce and
tomatoes, so what's next?
00:12:07.32\00:12:09.09
What's your
favorite? An avocado.
00:12:09.12\00:12:10.86
Do you like avocado? Yes.
00:12:10.89\00:12:12.33
Aren't they the
most amazing vegetable?
00:12:12.36\00:12:14.63
Actually they're not
the vegetable, they're...
00:12:14.66\00:12:16.00
Fruit. They're fruit, exactly.
00:12:16.03\00:12:18.27
I've heard the saying once,
00:12:18.30\00:12:19.63
basically an intelligent person
knows that avocado is a fruit
00:12:19.67\00:12:26.68
but a wise person knows
not to put in a fruit salad.
00:12:26.71\00:12:31.51
Here's the thing.
00:12:31.55\00:12:32.88
So I'll just do the
first of the avocado,
00:12:32.91\00:12:34.25
'cause this is the
hardest and the most dangerous.
00:12:34.28\00:12:36.79
So basically cut it in a half,
00:12:36.82\00:12:38.15
you probably want to
get your mom to do this
00:12:38.19\00:12:39.52
'cause I think I
should cut myself doing this,
00:12:39.55\00:12:40.89
so basically, you're
gonna grab the stone, twist it,
00:12:40.92\00:12:45.13
try it again.
00:12:45.16\00:12:46.59
Twist it and it pop
off like that safely.
00:12:46.63\00:12:48.30
So this probably is
most dangerous part.
00:12:48.33\00:12:50.23
So see if you can
peel the avocado off.
00:12:50.27\00:12:52.37
I'll do this one
and you can do that one.
00:12:52.40\00:12:54.84
And we just peel
it off like this.
00:12:54.87\00:12:57.04
So how often do
have avocado at home?
00:12:57.07\00:13:00.31
We have it pretty
much, we like it a lot.
00:13:00.34\00:13:03.28
That's great.
00:13:03.31\00:13:04.65
And it's one of
my favorite fruit
00:13:04.68\00:13:06.01
or vegetable fruit things.
00:13:06.05\00:13:09.52
And, Zander, do
you like tofu? Yeah.
00:13:09.55\00:13:11.55
How do you have
tofu at home? Yes.
00:13:11.59\00:13:14.06
What sort of
dishes would have it done?
00:13:14.09\00:13:15.92
Scrambled tofu and...
00:13:15.96\00:13:17.29
Scrambled tofu. Like this.
00:13:17.33\00:13:18.76
Yes, or cube, that's great.
00:13:18.79\00:13:21.20
So it's really
good plant based protein
00:13:21.23\00:13:23.60
to have in any meal.
00:13:23.63\00:13:24.97
Oh, that was
quick, you got those done.
00:13:25.00\00:13:26.63
So if you want to slice
those into dices as well.
00:13:26.67\00:13:29.60
I will show you how to do it,
00:13:29.64\00:13:30.97
first it's basically
just to dice them like that.
00:13:31.01\00:13:35.04
And then goes...
00:13:35.08\00:13:37.81
you can make sound
effects if you want to.
00:13:37.85\00:13:40.45
Of course, we'd be
very careful, wonderful.
00:13:40.48\00:13:42.98
Oh, nice big chunks, wonderful
and you can turn around.
00:13:43.02\00:13:48.76
Again with knife
be really, really safe
00:13:48.79\00:13:50.49
and, you know, look
after them, keep focused.
00:13:50.53\00:13:53.90
Great, wonderful.
00:13:53.93\00:13:59.03
Cool, that's great.
00:13:59.07\00:14:00.84
And now, so that's
enough, yeah, that's cool,
00:14:00.87\00:14:03.00
you want to keep them
nice and big and chunky.
00:14:03.04\00:14:04.61
I'll get this off for you.
00:14:04.64\00:14:05.97
And if you want to
sprinkle over there as well.
00:14:06.01\00:14:10.45
Isn't that wonderful?
00:14:10.48\00:14:11.81
Avocado, avocado
goes amazing in any salad.
00:14:11.85\00:14:16.69
Oh, look at that,
it's browning up, isn't it?
00:14:16.72\00:14:18.99
Look at these
lovely bits of tofu.
00:14:19.02\00:14:21.46
Lovely, nice and golden brown,
00:14:21.49\00:14:23.36
so that's probably
about half way through.
00:14:23.39\00:14:24.89
I'm trying to take
turn it around sometimes.
00:14:24.93\00:14:26.83
It's brilliant, excellent.
00:14:26.86\00:14:28.73
I'll show you a
chef's trick as well,
00:14:28.76\00:14:30.20
one thing you can
do that you basically,
00:14:30.23\00:14:32.00
you can actually see
if you can wiggle it.
00:14:32.03\00:14:33.50
You see if you can
toss it up like that.
00:14:33.54\00:14:34.87
Give that a go.
00:14:34.90\00:14:37.24
So basically,
you want to go around
00:14:37.27\00:14:39.24
and loop and toss it.
00:14:39.27\00:14:40.61
See if you can give that a
go, see if it's gonna work.
00:14:40.64\00:14:42.18
See if you can land
it most of it in the pan.
00:14:42.21\00:14:46.35
That's okay, just
little wiggle is fine,
00:14:46.38\00:14:47.72
you don't have to toss it.
00:14:47.75\00:14:49.08
So just give a little wiggle
and that, so just like this.
00:14:49.12\00:14:52.52
And that's
another way of getting it,
00:14:52.55\00:14:53.89
kind of cooking evenly as well.
00:14:53.92\00:14:56.32
Excellent, we are
underway really, really well,
00:14:56.36\00:14:58.23
doing a good job.
00:14:58.26\00:15:00.40
And the next ingredient
I'm gonna use is figs.
00:15:00.43\00:15:02.43
And you're probably thinking
why using figs in the salad,
00:15:02.46\00:15:04.73
but figs are one
of my favorite fruit.
00:15:04.77\00:15:06.17
Do you like figs? Yes.
00:15:06.20\00:15:07.60
They're great. Do
you have fresh figs?
00:15:07.64\00:15:10.64
Yeah, we have it.
00:15:10.67\00:15:12.01
There was a tree
around where we live once.
00:15:12.04\00:15:14.14
Yeah, that's great.
00:15:14.18\00:15:15.51
Now fresh figs are nice
00:15:15.54\00:15:16.88
but you can't normally them
so we're gonna use dried figs.
00:15:16.91\00:15:19.65
And what I'm gonna do here
is just again slice them up.
00:15:19.68\00:15:21.98
Now this is a tricky,
so I might do this one.
00:15:22.02\00:15:23.99
So basically, just
slice them all like this,
00:15:24.02\00:15:25.42
get your mom to do
that into little slices,
00:15:25.45\00:15:28.29
and look at those beautiful,
beautiful little seeds there,
00:15:28.32\00:15:31.09
aren't those beautiful?
00:15:31.13\00:15:32.46
Yeah. They're nice and crunchy.
00:15:32.49\00:15:33.83
So if you slice
them out like this.
00:15:33.86\00:15:39.83
So this is starting to
look like it's gonna delicious.
00:15:39.87\00:15:41.37
Yes. That's brilliant.
00:15:41.40\00:15:45.04
We'll just get
that chop like this,
00:15:45.07\00:15:47.08
and if you want to
start sprinkling those
00:15:47.11\00:15:48.44
around on the salad.
00:15:48.48\00:15:51.08
So again, lots of color,
lots of different textures
00:15:56.79\00:15:59.92
and we're just dropping
things on there as well.
00:15:59.95\00:16:01.82
So if you don't like figs,
00:16:01.86\00:16:03.19
you can use any
other kind of dried fruit
00:16:03.22\00:16:04.56
that you want as well.
00:16:04.59\00:16:05.93