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 the Cook:30 for Kids.
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I'm Chef Jeremy Dixon
from the Revive CafA(C)s
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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 a delicious
restaurant quality meal
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in your very own home
using whole food ingredients.
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Today, we have two
very special guests for us.
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We have Shai from Georgia
and Jonathan from Michigan.
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Welcome to Cook:30, guys.
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Thank you for having us.
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It's great for you to be here.
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So I just want to
ask you some questions
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just so the
viewers need to know you.
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So, Shai, what
are some of the things
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you get up to at home?
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Well, I love basketball.
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And I love cooking.
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Oh, cooking is great.
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Basketball, so
you're good at basketball?
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I am good at basketball.
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Oh, yeah? Well, I think we
should see how good she is.
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What do you think?
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So you see
these cherry tomatoes.
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I want to see if you
can do a three-pointer
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into those glasses over there.
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Into the cups? Okay. Yup, yup.
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So I'll give you three of them.
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See if you can get one in there.
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See if you can get
one into those glasses.
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Got to go high,
there's no backboard.
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Whoa! Nearly,
try again and again.
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Oh, so close.
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Try again.
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Oh, so close.
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They were very close,
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we'll give you some
more practice later.
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Well, that's great
you love basketball.
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That's awesome. Yes.
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And cooking,
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so what you want to
be when you grow up?
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I want to be a chef,
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and I want to open
up my own restaurant.
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Fantastic. That's
what I did 12 years ago.
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That's a great ambition to have.
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That's wonderful.
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So I'm sure you've got
some great chef skills.
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It's great to meet you.
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Nice to meet you too.
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And, Jonathan, what
do you get up to at home?
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I like baseball.
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Baseball.
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Okay, you need to
try some tomatoes too.
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We'll give yellow tomatoes.
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We want to see if you can,
see if you can hit the glass.
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So do a pitch and we want to see
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if you can hit
one of those glasses
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there with your pitch, okay?
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Whoa! And the
plate has helped us, wow!
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Whoa, two.
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Oh, it turns off
the plate, that's great.
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Well, you love
baseball. That's excellent.
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So you get sports and cooking
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go together
really well, don't they?
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Yeah. Yes.
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That excellent, it's
lovely to meet you guys
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and welcome to Cook:30 for Kids.
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We are going to
have a lot of fun today.
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So let's see
what is on the menu.
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We have zucchini noodles
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with red pepper
and almond sauce.
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Yum.
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And for the sweet, we
have messy wild berry dessert.
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That sounds awesome.
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Okay, before we
start, we want to make sure
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our kitchen is ready for us.
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You can't just
waltz into a kitchen
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and expect food
to just make itself.
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So prep is prep is a word
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that we use in
restaurants and cafe
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which means getting
ready the day before.
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So we've got the bench,
well, the counter here cleared.
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We've got ingredients
out that we're gonna use.
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We've got a pan on the stove,
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and we've got a great
attitude and ready to go.
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Yes. Let's get cooking.
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So we are
making zucchini noodles
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and these are
sometimes called zoodles.
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And they basically
are raw type of noodle.
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So what we're gonna use?
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We've got this cool machine
here called a spiralizer.
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Have you seen
one of these before?
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Yes.
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You have, you
haven't? So what do they do?
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These just make really,
really cool little zoodles.
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So what we do is,
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you need to start
with some zucchini,
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well, they call them
courgettes where I come from.
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And what we'll do is we'll
just cut the end off like that.
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And you want to make sure
you got big straight ones,
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they need to fit in there.
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So you need to be
able to cut it off
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probably about there.
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So do you have
this at the Revive Cafe?
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We have one that's
similar but bigger but yes,
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this is a very
awesome thing to make them,
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so it's a great,
great chef's tool.
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And what you do, oh, the trick
is to make it really straight.
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So it's a bit
on the angle there,
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so we'll make it so straight.
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If it's swanky, it
goes all over the place,
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so basically you
just plug it in there
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and these are available online,
they're not very expense at all
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and they make a very
nice texture type things.
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It's a great gift
to give to someone.
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My mom should probably buy it.
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Yes, we'll get
her one for Christmas.
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You want it for Christmas
since you are the chef now.
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So what you do is just turn it
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and basically as you're turning,
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you put the
pressure on and at the end
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comes this lovely
spaghetti type noodles.
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Look at that.
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Isn't that cool?
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So I'm sure if you
can start turning that
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and give it a
go and get turning.
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So just keep turning
and keep the pressure on,
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you kind of want to
keep pushing this way
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and it will come out like that.
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I'll just get a
bowl to put it in.
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So can you use this
with other vegetables?
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Yes, you can.
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You could use it with
things like sweet potato,
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if you get a
butternut and cut it properly,
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beetroot or even carrots.
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So it's very, very versatile.
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So you can make
some lovely dishes.
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Look at that, look at
this beautiful texture,
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let's move this along a bit,
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so it's going to come out there.
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So keep on turning.
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Looks pretty cool I say.
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While you're going,
I'll show you another thing.
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So if you don't
have a spiralizer,
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you can still make
this recipe at home.
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Excuse me, I'll
just show you here.
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So what you do is
you can basically make,
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cut diagonal,
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thin slices of zucchini
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like that
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and you can put it together.
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And then you
basically just cut it
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really, really thinly like that.
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Now it won't
have the spiral shape,
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but will still give you
lovely really thin slices,
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a really long juliennes.
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So if you don't
have a spiralizer,
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you can still use a
different style of cut.
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It's coming up half there
to make them nice and thin.
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Does that look exciting? Yes.
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You got to have
good knife skills
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and a good sharp knife there.
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So it's just an
alternative you can use.
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Keep it going. Oh,
lovely, look at that.
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It's coming out beautifully.
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Keep turning.
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Keep the pressure on.
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So when did you
find out about these?
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About a couple of years
ago, I saw one in a recipe book,
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and thought that
sounds a great way
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to make ingredients.
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So yes, it's just a
great way to do things raw.
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So I'll just get the
next one ready for you
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'cause we probably need
about two or three I think.
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Yup, keep the pressure on.
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You can't, if you press it off,
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I'll keep pushing
here so you can...
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Yup, you keep turning
and I'll put the pressure on.
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There you go.
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Yup, lovely.
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It takes a little bit of work,
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but as you can see
within a very short time
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we end up with a
really good volume
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of these noodles or pasta
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whatever you are
going to call it.
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There's actually
some raw food restaurants,
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everything is raw and
they do things like this
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and they call it
pasta or noodles.
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So at my cafe we do this,
we're not a raw cafe as such
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but we do use lots
of raw ingredients.
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Keep turning, looking great.
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So there we go, look at that,
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we got a bowl full of these
wonderful zucchini noodles.
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That will do well.
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When I put this in
this lovely big dish here,
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you can get these
from a lot of stores
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that sell plates and things.
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A nice big white dish
is always really beautiful.
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Before we drop in this,
put a bit of olive oil in it.
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So if you can sprinkle
some olive oil in there
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and that will just give it
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a little bit of,
just a little bit,
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you probably want to add,
probably a teaspoon or so.
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Just, yup, cool.
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Yup, beautiful
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and just toss it around a
little bit with your hands,
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just to kind of mix it through.
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So what kind of olive
oil do you usually use?
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Extra virgin is
the best one to use,
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it's generally the healthiest.
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Other oils you can use
that I like using sometimes,
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you know, rice
bran oil or coconut oil
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but everyone's got
their favorite oils to use,
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but olive oil is great for this.
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Okay, if you want to
platter it in there, lift it up.
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See if you can put it in
without touching the sides.
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Just let it fall naturally.
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Lovely, very cool, yup,
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and throw that in
as well on the top.
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Doesn't that look beautiful?
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That looks amazing.
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Very cool.
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Okay, so we'll
come back to that later
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and also I'm putting oil,
it will kind of help stop it
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from drying out as well.
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Just put these over
here out of the way.
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So now we want to make the sauce
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and this red pepper almond sauce
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is really, really yummy.
00:08:04.71\00:08:06.15
So I'd like to
start with cutting up
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some red peppers.
00:08:08.42\00:08:10.45
So I'm gonna use that, Shai.
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So we just gonna
chop them up like this
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and we're gonna
blend them up later,
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so you don't be too fussy.
00:08:17.66\00:08:18.99
So if you can just
kind of just cut them up
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into rough chunks like that,
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both of those peppers there.
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Cut up the other.
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And if you, if you can
put a little bit of oil
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in that pan.
00:08:27.87\00:08:29.37
Where did the oil go?
Oh, I put it over here.
00:08:29.40\00:08:31.47
Oh, here it is.
00:08:31.51\00:08:32.84
Little bit of
oil, just touch of oil
00:08:32.87\00:08:34.54
and we're going
to add some almonds.
00:08:34.58\00:08:35.91
I'm just going to
just, just a little bit,
00:08:35.94\00:08:37.28
just a teeny-weeny bit.
00:08:37.31\00:08:39.45
Yup, perfect,
that's all you need,
00:08:39.48\00:08:40.82
just about a teaspoon.
00:08:40.85\00:08:42.25
And if you want to
put in around about,
00:08:42.28\00:08:44.32
tell me how much do I need?
00:08:44.35\00:08:46.22
Some almonds,
we want half a cup,
00:08:46.25\00:08:50.13
so just keep putting
them until I say stop.
00:08:50.16\00:08:52.99
So are the roasted red
peppers making the sauce
00:08:53.03\00:08:58.33
a brighter color
or brighter flavor?
00:08:58.37\00:09:01.04
Both, that will give it a great
00:09:01.07\00:09:02.40
and nice kind of
red pepper flavor.
00:09:02.44\00:09:04.71
And also make it, yeah,
give it a beautiful color.
00:09:04.74\00:09:08.04
So normally we
have like a tomato sauce
00:09:08.08\00:09:09.61
on Italian pasta,
so it's kinda like
00:09:09.64\00:09:11.58
a difference to
kind of an Italian sauce.
00:09:11.61\00:09:14.15
Yup, throw another handful on.
00:09:14.18\00:09:16.69
It's great, yup,
00:09:16.72\00:09:18.85
and a bit more,
one more handful.
00:09:18.89\00:09:22.02
Wonderful, and we just give
it a bit of a shrivel around
00:09:22.06\00:09:25.16
so it's just lightly coated.
00:09:25.19\00:09:28.66
So just gonna just
lightly toast these
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and the red peppers as well.
00:09:30.43\00:09:33.27
I keep on say capsicum,
it's where I come from,
00:09:33.30\00:09:35.77
we call these
capsicums in New Zealand.
00:09:35.80\00:09:38.64
In many different
countries, everything,
00:09:38.67\00:09:40.01
all the vegetables
have different names
00:09:40.04\00:09:41.38
like eggplant is aubergine,
zucchini is courgette,
00:09:41.41\00:09:46.41
there's lots of different names.
00:09:46.45\00:09:47.78
Cilantro is coriander, so
it's very, very interesting.
00:09:47.82\00:09:49.72
Coriander, I've
heard of coriander before.
00:09:49.75\00:09:52.32
We can get coriander powder.
00:09:52.35\00:09:54.16
So the coriander that
grows, it's leaves, at the roots
00:09:54.19\00:09:57.33
you basically grind it up
and dry it up, it makes powder
00:09:57.36\00:10:00.20
and you call
that coriander powder.
00:10:00.23\00:10:01.93
I haven't really
heard it like that before.
00:10:01.96\00:10:04.47
Yes, so it's all very different.
00:10:04.50\00:10:06.07
So if you can...
00:10:06.10\00:10:07.44
If you want to put some of
the red peppers into the pan?
00:10:07.47\00:10:09.87
Sure.
00:10:09.90\00:10:11.24
Like you don't get
knife while you're doing it,
00:10:11.27\00:10:13.41
and so we're gonna
just, these are gonna,
00:10:13.44\00:10:15.14
the flavors will
come out when we cook them
00:10:15.18\00:10:17.41
and they'll give you...
00:10:17.45\00:10:19.18
Don't get burn
when you get in here,
00:10:19.21\00:10:20.55
it's very hot with the gas.
00:10:20.58\00:10:21.92
If you want to stir it as well,
00:10:21.95\00:10:24.45
wonderful.
00:10:24.49\00:10:25.82
Okay, with the steering spoon.
00:10:25.85\00:10:27.19
I'll grab those,
put them out of the way
00:10:27.22\00:10:28.56
and just keep stirring
it around a little bit.
00:10:28.59\00:10:30.26
And there it just
bring out the flavors
00:10:30.29\00:10:31.63
being nice and toasted.
00:10:31.66\00:10:34.30
Okay, so I
probably get a few bits
00:10:34.33\00:10:36.26
off each there as well.
00:10:36.30\00:10:38.33
Let's chop some bits off there.
00:10:38.37\00:10:40.34
Don't want it too much.
00:10:40.37\00:10:43.10
There you go, few seeds going,
it's not too bad, there you go.
00:10:43.14\00:10:47.11
Fire those in.
00:10:47.14\00:10:48.51
Alrighty.
00:10:48.54\00:10:50.61
So that's
underway with the sauce,
00:10:50.65\00:10:52.31
we got the zoodles,
00:10:52.35\00:10:54.82
or the zucchini noodles there.
00:10:54.85\00:10:56.99
We also gonna add on
top, oh, got a question?
00:10:57.02\00:10:59.15
So how long do
you have to cook this?
00:10:59.19\00:11:01.62
Probably around
about five minutes
00:11:01.66\00:11:03.56
on a very high heat, in that way
00:11:03.59\00:11:05.09
the almonds will get
toasted and the zucchini
00:11:05.13\00:11:06.96
will start to
get soft and lovely.
00:11:07.00\00:11:09.30
Now garlic, we need some garlic.
00:11:09.33\00:11:11.23
Garlic, it's a
really nice flavor
00:11:11.27\00:11:12.93
and teams with your food.
00:11:12.97\00:11:14.50
Here's a great garlic press.
00:11:14.54\00:11:16.84
So if you wanna put some,
put two cloves of garlic in...
00:11:16.87\00:11:21.01
Where do you get
the garlic crusher?
00:11:21.04\00:11:23.48
Garlic crusher, I think
this one comes from Germany
00:11:23.51\00:11:26.92
and it's a really good one,
so I get a good quality one.
00:11:26.95\00:11:28.98
Actually any kitchen tool,
00:11:29.02\00:11:30.69
you're better off
buying a really good item once
00:11:30.72\00:11:33.12
and it'll last
you your whole life
00:11:33.15\00:11:35.59
rather than going
for buying a cheap one,
00:11:35.62\00:11:38.09
it's going to break
in a couple of weeks.
00:11:38.13\00:11:39.56
Miss Brenda actually
gave me this one to me.
00:11:39.59\00:11:41.66
She reckons it's the
best one in the world,
00:11:41.70\00:11:43.03
so I'm giving it bit a try out
00:11:43.06\00:11:44.40
and I've been
pretty impressed so far.
00:11:44.43\00:11:46.30
So you can put that in
there and squeeze it in.
00:11:46.33\00:11:49.44
That will fit, I
think you'll need to fit.
00:11:49.47\00:11:51.44
Gonna see if you can squeeze
it into the pan over there,
00:11:51.47\00:11:56.64
see if Miss Brenda's
garlic press works at all.
00:11:56.68\00:11:59.88
Give it a big squeeze.
00:11:59.91\00:12:01.78
Oh, guess, squeeze harder,
00:12:01.82\00:12:04.02
you want a hand there?
00:12:04.05\00:12:05.39
Yes, please.
00:12:05.42\00:12:06.76
It is a pretty big
piece of garlic, so...
00:12:06.79\00:12:11.26
Whoa, there we go.
00:12:11.29\00:12:13.93
We got some garlic in there.
00:12:13.96\00:12:15.93
It's probably with
garlic press, okay.
00:12:15.96\00:12:18.40
It can be little bit difficult,
if you want to make it easy,
00:12:18.43\00:12:20.10
you can take the skin off,
that makes them work easier.
00:12:20.14\00:12:22.67
So look at that,
so you can smell that,
00:12:22.70\00:12:24.04
can you smell that garlic?
00:12:24.07\00:12:25.41
Yes. That smells amazing.
00:12:25.44\00:12:27.41
That's a good smell.
00:12:27.44\00:12:28.78
Yup, smell of garlic
being fried is just beautiful.
00:12:28.81\00:12:32.25
I really...
00:12:32.28\00:12:33.62
I like garlic on
different like on a sandwich
00:12:33.65\00:12:36.69
like sometimes...
00:12:36.72\00:12:38.05
Really, raw garlic?
00:12:38.09\00:12:39.42
Yeah, it tastes good.
00:12:39.45\00:12:40.79
That's really good for
you to get rid of any cough.
00:12:40.82\00:12:42.16
And there are some like
crackers that you can buy
00:12:42.19\00:12:44.53
at Walmart or Myer...
00:12:44.56\00:12:46.19
Yeah.
00:12:46.23\00:12:47.56
And they have this garlic taste.
00:12:47.60\00:12:50.13
Really, oh, well,
so it's a nice taste.
00:12:50.17\00:12:52.30
So if you notice we
gonna cook three things.
00:12:52.33\00:12:54.17
Now, we want to have
some cherry tomatoes.
00:12:54.20\00:12:55.97
I think you do, cut
up some cherry tomatoes,
00:12:56.00\00:12:59.11
I'll just clean the
knife here, excuse me.
00:12:59.14\00:13:01.64
So is all of
this getting pureed?
00:13:01.68\00:13:04.65
That's getting
pureed to make the sauce.
00:13:04.68\00:13:06.72
This stuff here's
gonna be garnished
00:13:06.75\00:13:08.08
and so we're gonna
get on with that now.
00:13:08.12\00:13:09.45
So if you can just chop
them into just like into half.
00:13:09.48\00:13:12.39
I'll get you a
bowl, just put them in
00:13:12.42\00:13:15.22
and we'll use it
as a garnish later,
00:13:15.26\00:13:16.59
so if you can just
start chopping those
00:13:16.62\00:13:17.96
into half.
00:13:17.99\00:13:19.33
It's gotta be wonderful.
00:13:19.36\00:13:20.70
Just in half, cool.
00:13:20.73\00:13:22.06
One way you can do it,
00:13:22.10\00:13:23.43
is that you actually
just grab the two like that
00:13:23.47\00:13:24.80
and you actually cut
between them like that.
00:13:24.83\00:13:26.94
Oh...
00:13:26.97\00:13:28.30
That makes it
easier and less chance
00:13:28.34\00:13:29.67
of getting your
finger when you're cutting.
00:13:29.70\00:13:32.21
We're gonna add
some lemon juice as well
00:13:32.24\00:13:35.64
to the sauce.
00:13:35.68\00:13:40.62
I add lemon juice
to lot of my foods
00:13:40.65\00:13:43.65
except for some desserts.
00:13:43.69\00:13:46.86
Oh, really, you can
even add to desserts as well.
00:13:46.89\00:13:48.69
Lemon juice is
a great flavoring.
00:13:48.72\00:13:51.53
It makes things taste,
00:13:51.56\00:13:53.73
kind of just adds a
nice zesty flavor to it,
00:13:53.76\00:13:56.00
so I'm squeezing
through my fingers,
00:13:56.03\00:13:57.47
so I'm catching the pips.
00:13:57.50\00:13:59.67
The one that
works really interesting
00:13:59.70\00:14:03.07
when I was just going
on the skillet over that.
00:14:03.10\00:14:05.97
Doesn't it, it's
kind of decorating,
00:14:06.01\00:14:07.54
so what happens
is all the moisture
00:14:07.58\00:14:09.31
is evaporating,
00:14:09.34\00:14:10.75
what left behind is all
the lovely tangy flavor.
00:14:10.78\00:14:12.98
Here we go.
00:14:19.42\00:14:23.83
How's that?
00:14:23.86\00:14:25.19
I'll just add a
little bit of salt,
00:14:25.23\00:14:27.60
just a quarter of
a teaspoon of salt.
00:14:27.63\00:14:31.77
Keep stirring
around, that's great.
00:14:31.80\00:14:34.10
I can use more tomatoes as well,
00:14:34.14\00:14:35.60
probably double that amount.
00:14:35.64\00:14:37.47
Keep on chopping.
00:14:37.51\00:14:40.11
It's going really well.
00:14:40.14\00:14:42.44
Okay, so what we're gonna do now
00:14:42.48\00:14:44.78
is we're gonna blend that up.
00:14:44.81\00:14:47.65
Now you had a
chance to kind of cook,
00:14:47.68\00:14:49.72
this thing is hot,
00:14:49.75\00:14:51.09
I'll just give
you a hand with this
00:14:51.12\00:14:52.45
and we just gonna
put it in the blender
00:14:52.49\00:14:54.92
just like this, oh,
00:14:54.96\00:14:56.66
I can feel the flame
coming up and getting me there.
00:14:56.69\00:14:59.43
Let's put that
in there like that.
00:14:59.46\00:15:01.06
Here we go,
00:15:07.74\00:15:09.80
so we're gonna make
this lovely sauce, oops,
00:15:09.84\00:15:11.44
I won't get this, it
can be very hot there,
00:15:11.47\00:15:12.81
so I'll leave that there.
00:15:12.84\00:15:14.18
We're also gonna
add some flake yeast.
00:15:14.21\00:15:15.54
Have you heard of
flake yeast before?
00:15:15.58\00:15:16.91
Yes, we usually
use whenever we make
00:15:16.95\00:15:21.65
like yeast flakes
00:15:21.68\00:15:24.19
and another
ingredient and we use that
00:15:24.22\00:15:26.65
as parmesan
cheese in all kind...
00:15:26.69\00:15:28.29
Yes, that is, that's great,
00:15:28.32\00:15:29.72
you can actually
blend it up with cashew nuts
00:15:29.76\00:15:31.13
and make parmesan cheese
or a healthy parmesan cheese,
00:15:31.16\00:15:33.66
it's a great recipe.
00:15:33.70\00:15:35.03
So we're gonna put in two table,
00:15:35.06\00:15:36.40
that's a big two
tablespoons in there,
00:15:36.43\00:15:38.63
just to give it a
nice cheesy flavor.
00:15:38.67\00:15:41.30
I'm just gonna add
little bit of water
00:15:41.34\00:15:43.10
just to get it started.
00:15:43.14\00:15:45.04
Sometimes you might need
more but we'll see how it goes
00:15:45.07\00:15:46.98
and we're gonna blend it up.
00:15:47.01\00:15:48.54
So, Shai, if you
can push the go button,
00:15:48.58\00:15:50.25
push the high button.
00:15:50.28\00:15:51.61
Ready, set, go.
00:15:51.65\00:15:54.45
Blend it up
00:15:54.48\00:15:56.75
until it becomes
really nice sauce.
00:15:56.79\00:16:00.86
Look at that
going, isn't it good?
00:16:00.89\00:16:03.56
A blender is a
really great thing
00:16:03.59\00:16:04.99
to have in your kitchen.
00:16:05.03\00:16:07.60
Okay, give it a stop.
00:16:07.63\00:16:10.50
And there we have
this lovely sauce,
00:16:10.53\00:16:13.67
look at that.
00:16:13.70\00:16:15.04
Doesn't it smell amazing?
00:16:15.07\00:16:16.81
That smells awesome.
00:16:16.84\00:16:18.61
So we'll reserve
that and we'll pour
00:16:18.64\00:16:19.97
over the noodles later.
00:16:20.01\00:16:21.64