Whoa-oh-oh-oh Whoa-oh-oh-oh
00:00:01.36\00:00:08.14
Whoa-oh-oh-oh
Whoa-oh-oh-oh-oh-oh
00:00:08.17\00:00:15.04
Whoa-oh-oh-oh
Whoa-oh-oh-oh-oh-oh
00:00:15.08\00:00:20.45
Yay!
00:00:20.48\00:00:22.75
Welcome to Cook:30 for Kids.
00:00:22.78\00:00:25.52
I'm Chef Jeremy Dixon
00:00:25.55\00:00:26.89
from the Revive Cafes
in Auckland, New Zealand.
00:00:26.92\00:00:29.49
And today I'm
gonna share with you
00:00:29.52\00:00:30.86
a delicious meal from my cafes
00:00:30.89\00:00:32.69
that you're going to
love to cook at home.
00:00:32.73\00:00:35.93
And this is so easy
that even kids can cook it.
00:00:35.96\00:00:38.43
Today, we have
three very special guests.
00:00:38.47\00:00:40.94
Welcome to Cook:30 for
Kids. Excited to be here?
00:00:40.97\00:00:43.71
Yeah! Fantastic.
00:00:43.74\00:00:45.51
We have Seth here from
Idaho, Fiona from California,
00:00:45.54\00:00:49.11
and Abby who is
Seth's sister from Idaho.
00:00:49.14\00:00:52.48
So welcome along
and we're gonna have
00:00:52.51\00:00:53.85
so much fun today
cooking in the kitchen.
00:00:53.88\00:00:56.79
So, just so that
we can get to know
00:00:56.82\00:00:58.15
these guys a little bit more,
00:00:58.19\00:00:59.52
we are gonna ask
them a few trick questions
00:00:59.55\00:01:01.76
and so we can find out
some of their favorite things.
00:01:01.79\00:01:04.36
So firstly,
Seth, how old are you?
00:01:04.39\00:01:06.96
Twelve. Twelve, cool.
00:01:07.00\00:01:08.33
That was not a trick question.
So what is your favorite fruit?
00:01:08.36\00:01:12.23
Apples. Apples. Why apples?
00:01:12.27\00:01:14.07
Because they're good. Excellent.
00:01:14.10\00:01:16.34
That's good,
they're nice and crispy.
00:01:16.37\00:01:18.11
That's great. Now,
Fiona, how old are you?
00:01:18.14\00:01:19.74
Nine.
00:01:19.77\00:01:21.11
Nine, and what's
your favorite fruit?
00:01:21.14\00:01:22.88
Mango. Mango. That's excellent.
00:01:22.91\00:01:25.88
And what about you, Abby?
00:01:25.91\00:01:27.25
I'm eight. You're eight?
00:01:27.28\00:01:28.82
And my favorite fruit
would probably be peaches.
00:01:28.85\00:01:31.19
Peaches, that's great.
00:01:31.22\00:01:32.92
She eats like two for
breakfast every morning...
00:01:32.95\00:01:35.09
We have a bunch at
home so I love them.
00:01:35.12\00:01:38.16
Really. Oh, well, that's great.
00:01:38.19\00:01:40.23
And, Abby, what's
your favorite vegetable?
00:01:40.26\00:01:43.06
I'd say celery probably. Celery.
00:01:43.10\00:01:45.43
Wow, it's a nice
crunchy vegetable.
00:01:45.47\00:01:47.64
And, Fiona, what is
your favorite vegetable?
00:01:47.67\00:01:49.60
Broccoli. Broccoli.
00:01:49.64\00:01:51.31
Well, I bet
there's not many kids
00:01:51.34\00:01:52.67
that will say that broccoli
is their favorite vegetable.
00:01:52.71\00:01:54.04
That's great.
00:01:54.08\00:01:55.41
Broccoli is full of so
many vitamins and minerals.
00:01:55.44\00:01:57.41
Do you like it raw or cooked?
00:01:57.45\00:01:59.41
Boiled. Boiled, okay, cool.
00:01:59.45\00:02:01.62
And, Seth, what's
your favorite vegetable?
00:02:01.65\00:02:03.15
Carrots. Carrots. Brilliant.
00:02:03.18\00:02:05.19
So these are very healthy kids.
So your last question is this.
00:02:05.22\00:02:08.66
Seth, what is your
favorite fast food?
00:02:08.69\00:02:11.59
Pizza. Pizza.
00:02:11.63\00:02:13.23
And your favorite fast food?
00:02:13.26\00:02:15.00
Chicken strips. Chicken strips.
00:02:15.03\00:02:17.37
And your favorite fast food?
00:02:17.40\00:02:18.93
I think pizza as well. Pizza.
00:02:18.97\00:02:21.40
Well, this show is
all about healthy foods.
00:02:21.44\00:02:23.51
So we're gonna show
you some great healthy ways
00:02:23.54\00:02:25.44
to make food instead.
00:02:25.47\00:02:26.81
So we're gonna start cooking.
So what is on the menu today?
00:02:26.84\00:02:30.78
Aromatic tofu
and vegetable curry
00:02:30.81\00:02:33.08
with cilantro quinoa.
00:02:33.11\00:02:36.58
And for dessert, we have
strawberry almond smoothies.
00:02:36.62\00:02:40.42
Mm-hmm, yum.
00:02:40.46\00:02:43.73
So today we're
gonna start cooking.
00:02:43.76\00:02:45.13
Now before we start,
00:02:45.16\00:02:46.49
we want to make
sure everything is clear.
00:02:46.53\00:02:48.30
A big principle in hospitality,
00:02:48.33\00:02:50.03
and restaurants, and
cafes is called prep.
00:02:50.07\00:02:52.47
So it's making sure
everything is clear,
00:02:52.50\00:02:53.84
ready to go.
00:02:53.87\00:02:55.20
We got pots on the stove.
00:02:55.24\00:02:56.57
There's water that's
just boiled on the jug.
00:02:56.60\00:02:58.47
Got a chopping board and knife.
00:02:58.51\00:03:00.08
And all our ingredients out,
00:03:00.11\00:03:01.44
and we have a great
attitude and ready to go?
00:03:01.48\00:03:03.35
Yeah! Alrighty.
00:03:03.38\00:03:05.15
That's excellent,
so lets get started.
00:03:05.18\00:03:06.85
So we want to start with the job
00:03:06.88\00:03:08.22
that's gonna take the longest.
00:03:08.25\00:03:09.58
So firstly we're gonna do is
00:03:09.62\00:03:10.95
we are going to start
cooking these sweet potatoes.
00:03:10.99\00:03:13.82
So we got a curry
here and this curry
00:03:13.86\00:03:15.92
is not like your normal curry.
00:03:15.96\00:03:17.29
We're gonna make
our own curry paste
00:03:17.33\00:03:18.69
and put lots of lovely
flavors and vegetables in it.
00:03:18.73\00:03:21.40
So you guys like hot food?
00:03:21.43\00:03:23.16
Sometimes. Sometimes.
00:03:23.20\00:03:24.53
Sort of. Sort of.
00:03:24.57\00:03:25.90
A little bit. A little bit.
00:03:25.93\00:03:27.27
Yes, we're not gonna
make it very, very spicy.
00:03:27.30\00:03:28.87
And the best part
of making our own curry
00:03:28.90\00:03:30.84
is you can make as hot
or as mild as you want.
00:03:30.87\00:03:32.67
So we're gonna make it
very mild for you guys today.
00:03:32.71\00:03:35.18
I'm gonna show you how you
can make a really genuine curry.
00:03:35.21\00:03:38.45
So first job is
the sweet potatoes.
00:03:38.48\00:03:40.72
So if you two gonna
separate here a little bit.
00:03:40.75\00:03:42.75
So we're gonna get
this sweet potato here.
00:03:42.78\00:03:44.69
Lovely, you guys like these?
00:03:44.72\00:03:46.45
Yeah. No.
00:03:46.49\00:03:47.82
You don't like
sweet potato? Kind of.
00:03:47.86\00:03:49.29
Kind of, okay. I
like mashed potatoes.
00:03:49.32\00:03:51.73
Me too. Mashed potatoes.
00:03:51.76\00:03:53.66
So we're gonna just cube it.
00:03:53.70\00:03:55.03
And this will become a
lovely ingredient in our curry.
00:03:55.06\00:03:57.03
So to cube it we basically
cut into strips like this,
00:03:57.07\00:04:00.34
and when you're
chopping with a knife,
00:04:00.37\00:04:02.30
we want to slide the knife
00:04:02.34\00:04:04.04
through like that and
that makes easier to cut.
00:04:04.07\00:04:07.84
If you're just
pushing down on the knife
00:04:07.88\00:04:10.05
that it's actually
harder to go through,
00:04:10.08\00:04:11.71
so you want to
get blade do the work.
00:04:11.75\00:04:13.48
So what we do is
we chop it like that
00:04:13.52\00:04:14.98
and then basically
we chop it into cubes
00:04:15.02\00:04:17.15
and because we want
things to cook fast,
00:04:17.19\00:04:18.79
we only got 30 minutes,
00:04:18.82\00:04:20.32
we want to chop
it reasonably small.
00:04:20.36\00:04:23.06
So, Fiona, you
think you can do that?
00:04:23.09\00:04:24.96
Do you need a small
knife or a big knife?
00:04:24.99\00:04:26.56
I'll use that one.
Oh, great, look at that.
00:04:26.59\00:04:28.66
That knife is
about as big as you.
00:04:28.70\00:04:31.57
So yup, so hold the sweet potato
00:04:31.60\00:04:33.74
and slide it through.
00:04:33.77\00:04:35.44
Oops, it's
quite tough, isn't it?
00:04:35.47\00:04:36.81
Keep going. That's hard.
00:04:36.84\00:04:39.91
This is probably the
hardest knife experiment so...
00:04:39.94\00:04:42.04
Slide that. I
love it. Wonderful.
00:04:42.08\00:04:44.21
I might give
Seth to give it a go,
00:04:44.25\00:04:45.58
give Seth to give it a go.
00:04:45.61\00:04:46.95
You've done a great job here.
00:04:46.98\00:04:48.32
See if you can
try this one here?
00:04:48.35\00:04:49.68
See if you can
cube that one there?
00:04:49.72\00:04:51.39
So keep your fingers
away, be smarter, yup.
00:04:51.42\00:04:53.19
Very cool.
00:04:56.36\00:04:57.69
So that's how you do
with knife, that's excellent.
00:04:57.73\00:04:59.96
Cool. Excellent.
00:05:00.00\00:05:02.13
Well, I might, this is
actually probably hard task
00:05:02.16\00:05:03.67
for you guys,
00:05:03.70\00:05:05.03
so I might just quickly
cube it for you like that.
00:05:05.07\00:05:07.94
And this will be a
lovely ingredient in the curry.
00:05:07.97\00:05:09.90
This one fell down.
00:05:09.94\00:05:11.27
Do you want me to
put it back up here?
00:05:11.31\00:05:12.64
Yeah, that'll be
great. Thank you very much.
00:05:12.67\00:05:14.01
Good thinking.
00:05:14.04\00:05:15.38
It's always good to
keep the board clear.
00:05:15.41\00:05:16.75
So we'll just cube it like this.
00:05:16.78\00:05:19.01
So do you, guys,
00:05:19.05\00:05:20.38
what other things do
you just cook at all, Seth?
00:05:20.42\00:05:23.49
It depends on
what I'm making. Yeah.
00:05:23.52\00:05:24.99
What's your favorite
thing to make at home?
00:05:25.02\00:05:27.39
I don't know how
to make everything.
00:05:27.42\00:05:28.76
I like to make Top Ramen though.
00:05:28.79\00:05:30.16
Oh, yup, what's that? Top Ramen.
00:05:30.19\00:05:32.06
Top Ramen, right, that is
a Japanese dish, isn't it?
00:05:32.09\00:05:34.20
Yes. Great.
00:05:34.23\00:05:35.56
So just keep cooking like this.
00:05:35.60\00:05:36.93
And, Fiona, what do
you like making at home
00:05:36.97\00:05:38.30
when you're cooking?
00:05:38.33\00:05:39.67
Pasta. Pasta.
00:05:39.70\00:05:41.04
And what you
put with your pasta?
00:05:41.07\00:05:43.30
I usually cook pasta plain
00:05:43.34\00:05:45.34
and then my mom
cooks something else
00:05:45.37\00:05:46.94
and then we add them together.
00:05:46.98\00:05:48.74
Oh, wonderful.
00:05:48.78\00:05:50.15
That's great to share there
with your mum, that's awesome.
00:05:50.18\00:05:52.28
I like to make
three things. What's that?
00:05:52.31\00:05:54.05
I mean, two
things. Yup, what's that?
00:05:54.08\00:05:55.58
I like to make
cookies and mac and cheese.
00:05:55.62\00:05:58.55
Cookies and mac
and cheese, excellent.
00:05:58.59\00:06:00.92
There we go. So
I've cubed those.
00:06:00.96\00:06:03.09
If, Fiona, you can put
those in that little pot?
00:06:03.12\00:06:04.99
We shall bring
this pot over here. Yup.
00:06:05.03\00:06:07.50
Let me just put that in there.
00:06:07.53\00:06:09.66
And so these will probably take
round about probably 10 minutes
00:06:09.70\00:06:11.73
to kind of soften up in there.
00:06:11.77\00:06:14.14
And we've boiled the water,
00:06:14.17\00:06:15.50
so we're gonna put
boiling water in there.
00:06:15.54\00:06:18.14
Don't touch it. No
one touch the water.
00:06:18.17\00:06:19.94
Can I help with
putting them in there?
00:06:19.97\00:06:21.31
You can, you can help actually.
00:06:21.34\00:06:23.35
So throw them in there, lovely.
That's excellent. Team effort.
00:06:23.38\00:06:25.85
This is a lot. Many
hands make light work.
00:06:25.88\00:06:28.22
This is a lot actually.
00:06:28.25\00:06:29.78
So we're gonna put on
the gas here. Turn it on.
00:06:29.82\00:06:31.79
Oh, I forgot
there was one other one
00:06:31.82\00:06:33.15
that might need to be.
00:06:33.19\00:06:34.52
Oh, thank you. Brilliant.
00:06:34.56\00:06:36.73
We're just gonna put
some boiling water in here.
00:06:36.76\00:06:39.43
And this will... Oh,
it's kind of nearly boiling.
00:06:39.46\00:06:41.83
By using boiling water,
it means that it cooks fast.
00:06:41.86\00:06:46.33
So we don't spend time,
00:06:46.37\00:06:47.70
you know, letting the
water come up to temperature.
00:06:47.74\00:06:49.50
So that's a good start there.
00:06:49.54\00:06:51.91
Someone who hit a
potato, it's splashed there.
00:06:51.94\00:06:54.11
Oh, that's okay.
Don't pamper it of.
00:06:54.14\00:06:55.64
Yeah, good pointing out there.
00:06:55.68\00:06:57.31
So it's a great
first job underway.
00:06:57.35\00:06:59.08
Second job is quinoa.
00:06:59.11\00:07:00.75
Do you guys know what quinoa is?
00:07:00.78\00:07:02.12
Yeah. I ate some last
night. Oh, really. Look at that.
00:07:02.15\00:07:05.05
So this, so for guys
at home, this is quinoa.
00:07:05.09\00:07:07.59
It's a great, great protein.
I think it was night before.
00:07:07.62\00:07:11.56
I had some earlier
this week. A great protein.
00:07:11.59\00:07:13.53
It's kind of like rice
and then the way you have it,
00:07:13.56\00:07:15.53
you kind of serve underneath
the curry or something.
00:07:15.56\00:07:17.67
And it's very full of protein,
it's very, very good for you.
00:07:17.70\00:07:19.63
It smells good.
00:07:19.67\00:07:21.00
And the best part about
it, it's very quick to cook.
00:07:21.04\00:07:23.67
It only takes
about 12 minutes to cook.
00:07:23.71\00:07:25.34
So the thing is you
only have 30 minutes,
00:07:25.37\00:07:26.71
it's a great ingredient
for this kind of a program.
00:07:26.74\00:07:28.78
So if I can get a cup measure,
I'll get a cup measure for you.
00:07:28.81\00:07:31.65
And, Seth, if you can
measure out one cup of quinoa
00:07:31.68\00:07:36.99
into this pot over here?
00:07:37.02\00:07:40.39
So is this a whole cup?
00:07:40.42\00:07:41.76
That's a whole cup,
so dip it in deeper.
00:07:41.79\00:07:43.69
Oops. Sorry. It's okay.
00:07:43.73\00:07:47.63
Throw it in
there. We'll do two cups.
00:07:47.66\00:07:50.07
So put two, so one cup in there.
00:07:50.10\00:07:51.73
Yup. Here we go.
00:07:51.77\00:07:53.13
And we'll put two cups of water.
00:07:53.17\00:07:55.20
So that's good.
That's it, that's it.
00:07:55.24\00:07:56.57
Oh, you want to go
a little more deep?
00:07:56.60\00:07:57.94
Oh, you said two cups.
00:07:57.97\00:07:59.31
Just one cup, so
I changed my mind.
00:07:59.34\00:08:00.68
That's good.
00:08:00.71\00:08:02.04
And then I'm gonna
put two cups of water.
00:08:02.08\00:08:04.18
That's a cup, pretty sure it is.
00:08:04.21\00:08:06.98
I think. I hope so.
00:08:07.02\00:08:08.85
So the recipe for
quinoa and rice is the same.
00:08:08.88\00:08:11.79
So that is one cup of quinoa
to two cups of boiling water.
00:08:11.82\00:08:17.09
Can you remember that?
00:08:17.13\00:08:18.46
One cup of quinoa to
two cups of boiling water.
00:08:18.49\00:08:20.36
Guaranteed every
time to cook well.
00:08:20.40\00:08:22.90
So the other trick
with this is basically
00:08:22.93\00:08:25.20
we want to put the lid on.
00:08:25.23\00:08:26.57
Why do we do that?
00:08:26.60\00:08:27.94
So the steam doesn't...
00:08:27.97\00:08:30.21
So the heat doesn't get
out and it cooks faster.
00:08:30.24\00:08:32.11
Exactly, so basically
there's water in there
00:08:32.14\00:08:34.38
and we want the
water to go into the quinoa
00:08:34.41\00:08:36.44
to make it nice and soft.
00:08:36.48\00:08:37.85
But if we leave the lid
off, where's the water gonna go?
00:08:37.88\00:08:40.52
Into the sky. Exactly.
00:08:40.55\00:08:42.22
So the other thing what
we do is we don't stir it.
00:08:42.25\00:08:45.09
'Cause when it's
cooking loose holes will appear,
00:08:45.12\00:08:47.52
little steam beams,
00:08:47.56\00:08:48.89
and that's what cooks
the quinoa or the rice,
00:08:48.92\00:08:50.49
you don't want to stir it.
00:08:50.53\00:08:51.86
So there you, guys,
little tips for you.
00:08:51.89\00:08:54.00
So we've made a great start.
00:08:54.03\00:08:56.00
So now we're going to,
if you guys want to see
00:08:56.03\00:08:57.37
if you can brush that
into and tidy that up.
00:08:57.40\00:09:00.00
So now we're gonna make...
00:09:00.04\00:09:01.37
So put that under there
00:09:01.40\00:09:02.74
and you can
scrape it in like that.
00:09:02.77\00:09:04.11
Wonderful. Careful, Abby.
00:09:04.14\00:09:06.57
So we want to...
There's some extra pieces.
00:09:09.71\00:09:13.75
So this curry is
gonna be extra special.
00:09:13.78\00:09:15.65
Often I use a curry paste,
00:09:15.68\00:09:17.49
you can buy these
pre-prepared curry paste.
00:09:17.52\00:09:20.46
Can't find one at the moment.
00:09:20.49\00:09:21.96
But basically they
come in little jars
00:09:21.99\00:09:23.32
and they're excellent to use.
00:09:23.36\00:09:24.69
We're gonna make
our own curry paste.
00:09:24.73\00:09:26.06
What do you think, guys?
00:09:26.09\00:09:27.43
That feels good. Yeah.
00:09:27.46\00:09:28.80
So we're gonna use, make it
in this food processor here.
00:09:28.83\00:09:32.23
What do I need to
do with the quinoa?
00:09:32.27\00:09:33.60
With the quinoa just
press on bench at the back.
00:09:33.64\00:09:37.07
I don't know how to close it so.
00:09:37.11\00:09:38.94
So we're gonna use
a food processor here
00:09:38.97\00:09:40.44
to make our curry paste,
our very own curry paste.
00:09:40.48\00:09:43.51
So we're gonna just put
lots of flavorsome ingredients.
00:09:43.55\00:09:46.21
Can you help us close
that? Oh, yup, here we go.
00:09:46.25\00:09:49.02
You guys are very tidy in
the kitchen, it's excellent.
00:09:49.05\00:09:51.69
So we're gonna chop an onion,
00:09:51.72\00:09:53.05
I'll just chop this
underway to get it started.
00:09:53.09\00:09:55.79
So we're gonna just put lots of
really flavorsome ingredients.
00:09:55.82\00:09:57.59
That one right
isn't easier to cut.
00:09:57.63\00:09:58.96
It's never easy to cut a potato?
00:09:58.99\00:10:01.30
Probably yes. It might be it.
00:10:01.33\00:10:02.66
So you guys want to peel
that, peel the skin off that.
00:10:02.70\00:10:05.53
See if you can get
the skin off there.
00:10:05.57\00:10:09.24
Oh, don't rub your eye.
00:10:09.27\00:10:12.51
It's very...
00:10:12.54\00:10:13.88
Make you cry, doesn't it onion?
00:10:13.91\00:10:15.24
Oh, yeah. So don't rub your eye.
00:10:15.28\00:10:16.61
It makes me, I don't
know why but it makes...
00:10:16.64\00:10:20.22
I don't know why it's
making my tongue spicy,
00:10:20.25\00:10:23.15
I don't know why.
00:10:23.18\00:10:25.42
I think it's the smell
of the air or something.
00:10:25.45\00:10:28.59
Oh, one onion in the blender,
00:10:28.62\00:10:31.39
in the food
processor, all right.
00:10:31.43\00:10:32.83
I'm gonna put
two cloves of garlic
00:10:32.86\00:10:35.00
in this great garlic press here.
00:10:35.03\00:10:37.07
So we basically put
the garlic in like that.
00:10:37.10\00:10:38.63
What's that part? There we go.
00:10:38.67\00:10:40.60
And we're gonna squeeze it.
00:10:40.64\00:10:41.97
So if you want to, can
you squeeze it in there?
00:10:42.00\00:10:44.01
I'll give you a hand.
00:10:44.04\00:10:45.54
There you go, grab both
ends, squeeze it together,
00:10:45.57\00:10:48.14
oops, over the bowl.
00:10:48.18\00:10:51.51
Squeeze in.
00:10:51.55\00:10:54.58
Got it. That looks so mushy.
00:10:54.62\00:10:58.19
And then we're
gonna add some ginger.
00:10:58.22\00:10:59.85
Have you guys
seen ginger before?
00:10:59.89\00:11:02.29
So we're just gonna
peel off the edge here.
00:11:02.32\00:11:04.59
Is it ginger extremely spicy?
00:11:04.63\00:11:06.49
You can try some.
Lick some of that.
00:11:06.53\00:11:09.56
Lick and see what
it really taste like.
00:11:09.60\00:11:11.00
Lick it? Yup.
00:11:11.03\00:11:12.37
It's ginger, what do you think?
00:11:12.40\00:11:13.74
Wow!
00:11:13.77\00:11:17.47
Very good. It's really good.
00:11:17.51\00:11:19.07
It's very good, I like
it except it's so spicy.
00:11:19.11\00:11:22.14
It's good. It's
more hot than spicy.
00:11:22.18\00:11:23.85
So we're just gonna put some
00:11:23.88\00:11:25.21
this much
ginger in here as well.
00:11:25.25\00:11:26.58
You can also use ginger puree
if you don't have real ginger.
00:11:26.61\00:11:28.05
What do I do with this?
I'll just put all on here.
00:11:28.08\00:11:31.15
You just put it in
the rubbish actually.
00:11:31.19\00:11:32.95
That's all the
stuff, the flavor,
00:11:32.99\00:11:34.32
so we've taken the skin off.
00:11:34.36\00:11:35.96
Fiona, can you go to the fridge
00:11:35.99\00:11:37.33
and find some
cilantro in the top shelf?
00:11:37.36\00:11:39.39
There's some cilantro
wrapped in paper there.
00:11:39.43\00:11:41.90
One on the right is the fridge.
00:11:41.93\00:11:43.93
And the top shelf on the left
00:11:43.97\00:11:46.23
is a drawer that slides out
00:11:46.27\00:11:47.70
and there's some
cilantro in there.
00:11:47.74\00:11:49.30
I've no clue what I'm
doing. Your left is this side.
00:11:49.34\00:11:52.27
Here it is.
Here it is. Oh, that.
00:11:52.31\00:11:54.54
I didn't know what it is.
00:11:54.58\00:11:55.91
This is cilantro here. Cilantro.
00:11:55.94\00:11:58.18
And we wrap that
herbs in paper towels
00:11:58.21\00:11:59.61
so they're nice and moist.
00:11:59.65\00:12:00.98
It looks like mint leaves.
It does. It's kind of similar.
00:12:01.02\00:12:03.25
So we're just gonna put
00:12:03.28\00:12:04.62
this all the
cilantro in like that.
00:12:04.65\00:12:06.39
Cool, just like that.
00:12:06.42\00:12:08.32
Next ingredient we're
gonna add some lemongrass.
00:12:08.36\00:12:10.29
Lemongrass paste,
00:12:10.33\00:12:11.66
you can also add
whole lemongrass.
00:12:11.69\00:12:13.03
Lemongrass is like a
stalky kind of thing,
00:12:13.06\00:12:14.40
it looks like that.
00:12:14.43\00:12:16.13
So if you can,
00:12:16.16\00:12:17.83
one of you guys can see
if you can squeeze it in.
00:12:17.87\00:12:20.47
Squeeze in two tablespoons
into there, squeeze harder.
00:12:20.50\00:12:25.27
How do we know
it's two tablespoons?
00:12:25.31\00:12:26.78
That's about
half tablespoon. Okay.
00:12:26.81\00:12:29.01
Another half of it. Yup.
00:12:29.04\00:12:31.71
We need two.
00:12:31.75\00:12:34.32
Okay, it comes out by the
half. Is that it? Is that good?
00:12:34.35\00:12:39.29
Exactly.
00:12:39.32\00:12:40.66
So it's lemongrass, nice flavor.
00:12:40.69\00:12:42.46
We also gonna add some,
00:12:42.49\00:12:44.16
try these, these
are fennel seeds.
00:12:44.19\00:12:46.29
So just try eating one of those.
00:12:46.33\00:12:48.46
What do you think
of the flavor of those?
00:12:48.50\00:12:50.07
It's good. It's really good.
00:12:50.10\00:12:51.57
Quite nice, kind of aniseed
kind of flavor, aren't they?
00:12:51.60\00:12:54.70
Really good.
00:12:54.74\00:12:56.07
So we're gonna add a
tablespoon of those in there.
00:12:56.10\00:12:57.44
I like them. Pretty good.
00:12:57.47\00:12:58.81
We're gonna add
some clove powder.
00:12:58.84\00:13:00.18
It is like liquorish.
It does. Yes, it does.
00:13:00.21\00:13:02.81
Clove powder is a
lovely little thing as well.
00:13:02.84\00:13:05.25
Smell that? What
does it smell like?
00:13:05.28\00:13:09.55
Right, hold on.
00:13:09.58\00:13:12.99
I don't know.
00:13:13.02\00:13:14.36
So tablespoon of
clove powder in there.
00:13:14.39\00:13:15.99
Can I smell it again?
I really don't know...
00:13:16.02\00:13:17.36
Yes, sure. It's a
really nice smell.
00:13:17.39\00:13:20.46
I know what it smells
like, it smells like something,
00:13:20.50\00:13:21.90
I don't know of what.
00:13:21.93\00:13:23.26
And we got some
turmeric, turmeric,
00:13:23.30\00:13:24.63
it doesn't really smell,
00:13:24.67\00:13:26.00
it kind of makes
it nice and yellow.
00:13:26.03\00:13:27.37
So put a teaspoon around there.
00:13:27.40\00:13:28.74
It's orangely,
not really yellow.
00:13:28.77\00:13:30.51
And what are these?
00:13:30.54\00:13:32.71
Peppers. Peppers.
00:13:32.74\00:13:34.08
Yes. So these are spicy peppers.
00:13:34.11\00:13:35.44
Jalapeno peppers.
00:13:35.48\00:13:36.81
Jalapeno. So we
just use a little bit.
00:13:36.85\00:13:38.18
So we're just gonna
use that much today.
00:13:38.21\00:13:39.85
If you like more
spicy food we'd use more,
00:13:39.88\00:13:41.35
but that should be just enough
00:13:41.38\00:13:42.72
to just give a
little of ham of heat.
00:13:42.75\00:13:44.45
We don't want to over spice it.
00:13:44.49\00:13:46.35
We just turn down
the... What's happening?
00:13:46.39\00:13:48.56
It's over boiling. That's good.
00:13:48.59\00:13:50.73
I think the quinoa
is cooking as well.
00:13:50.76\00:13:52.69
So...
00:13:52.73\00:13:54.26
Oh, we got to turn,
it came on. Here we go.
00:13:54.30\00:13:58.53
That you
haven't turn the pot on?
00:13:58.57\00:14:00.07
No, it will come back. Okay.
00:14:00.10\00:14:01.60
It was boiling water so
it started cooking really.
00:14:01.64\00:14:03.61
So just a little
bit of pepper here.
00:14:03.64\00:14:05.47
You can leave that if you
want to or you can put more in.
00:14:05.51\00:14:07.74
So if in doubt leave it out
00:14:07.78\00:14:09.24
but this will just give
00:14:09.28\00:14:10.68
a little bit of
ham of heat in there
00:14:10.71\00:14:12.58
'cause we don't
want to make it too much.
00:14:12.61\00:14:13.95
So there we go,
00:14:13.98\00:14:15.32
there's the ingredients
to make the curry paste,
00:14:15.35\00:14:16.69
how easy is that.
00:14:16.72\00:14:18.05
So we put this on here.
00:14:18.09\00:14:19.42
Oop, and then we need
to push the on button.
00:14:19.45\00:14:24.23
So if...
00:14:24.26\00:14:26.90
Abby, you can
push the go button.
00:14:26.93\00:14:28.50
Go! What's the on button?
00:14:28.53\00:14:30.63
And it's gonna
go round like that.
00:14:30.67\00:14:32.23
Round and round and round it go.
00:14:32.27\00:14:34.10
It does.
00:14:34.14\00:14:36.04
It's greenish...
I think orangish.
00:14:36.07\00:14:40.58
So there we go. Look at that.
00:14:40.61\00:14:41.94
That looks kind of
good. It looks like a paste.
00:14:41.98\00:14:44.48
So that is what a...
00:14:44.51\00:14:46.11
We've made our own curry paste.
00:14:46.15\00:14:48.15
So it's how many
flavors are in there?
00:14:48.18\00:14:50.19
Lots. Lots of flavors.
00:14:50.22\00:14:51.69
So starting a dish
00:14:51.72\00:14:53.05
with this number of flavors here
00:14:53.09\00:14:54.42
is gonna be awesome.
00:14:54.46\00:14:55.79
So see if you can
get into that pan.
00:14:55.82\00:14:57.79
Use red scrapper over here.
00:14:57.83\00:15:01.20
And just spoon
it out into there.
00:15:01.23\00:15:03.00
And we're just gonna
add a little bit of oil,
00:15:03.03\00:15:04.37
just about a tablespoon
of oil, just to get it going.
00:15:04.40\00:15:09.20
And mix it around.
00:15:09.24\00:15:11.47
Mix it around with the oil.
00:15:11.51\00:15:13.04
What if I don't get it all in?
00:15:16.21\00:15:18.28
You just do your best,
just move the thing around.
00:15:18.31\00:15:21.35
Keep going,
lovely. Stir it around.
00:15:21.38\00:15:23.35
So we've made a...
00:15:23.39\00:15:24.72
The onion is still
getting to my eyes.
00:15:24.75\00:15:26.62
Why are you crying?
00:15:26.65\00:15:28.19
Do that, do that,
do that. Wipe them.
00:15:28.22\00:15:30.76
So that's our own curry paste.
00:15:30.79\00:15:32.36
Isn't it a great start? Cool.
00:15:32.39\00:15:34.40
So we're gonna start
adding some other ingredients
00:15:34.43\00:15:35.76
now as well.
00:15:35.80\00:15:37.13
They will take about probably
five minutes to start cooking
00:15:37.17\00:15:39.17
and become really flavorsome.
00:15:39.20\00:15:40.54
You all right
there? Yeah, the onion.
00:15:40.57\00:15:42.74
Oh, the onion.
00:15:42.77\00:15:44.11
Wave them, wave
them, wave all the stuff.
00:15:44.14\00:15:45.47
There we go. How's that?
It's lovely, most perfect.
00:15:45.51\00:15:47.48
So you can give it a good
stir, you can be stirrer, Seth.
00:15:47.51\00:15:49.94
Go and wash it in the
sink, that might help there.
00:15:49.98\00:15:52.35
There you go.
00:15:52.38\00:15:53.72
'Cause often you can
get onion on your hands,
00:15:53.75\00:15:55.08
so don't rub your eyes.
00:15:55.12\00:15:57.09
So this curry is
making awesome progress.
00:15:57.12\00:15:59.42
Can you open that
with the can opener, Fiona?
00:15:59.45\00:16:02.19
What do I do with this one?
We just put at the back here.
00:16:02.22\00:16:05.79
And you're gonna
stir it around there
00:16:05.83\00:16:07.16
so it doesn't start burning.
00:16:07.20\00:16:08.53
So you can be the chief stirrer.
00:16:08.56\00:16:10.07
And we'll put little more of it.
00:16:10.10\00:16:11.43
Looks so good. Keep stirring.
00:16:11.47\00:16:15.30
The flavor of this is just,
00:16:15.34\00:16:18.47
all those flavors
just smell amazing.
00:16:18.51\00:16:20.58
This is gonna taste so
good. How do I work this?
00:16:20.61\00:16:24.51
Okay, so
basically it goes this way.
00:16:24.55\00:16:26.48
So basically, hook it there,
00:16:26.51\00:16:27.88
and then hold this
together and turn that dial.
00:16:27.92\00:16:30.02
Oh.
00:16:30.05\00:16:31.39
So hold it
together, get it tightly,
00:16:31.42\00:16:32.75
hold it tighter,
yup, turn it, yup.
00:16:32.79\00:16:35.09
Lovely,
wonderful. I'm opening a can.
00:16:35.12\00:16:38.96
Haven't you opened a can before?
00:16:38.99\00:16:40.33
Nope. What do you use at home?
00:16:40.36\00:16:42.83
Well, I have these things like
00:16:42.86\00:16:44.20
where there's pin,
and you just yank it.
00:16:44.23\00:16:45.73
Oh, okay.
00:16:45.77\00:16:47.10
We are not used to opening cans.
00:16:47.14\00:16:48.47
Oh, really well. I've
never opened a can before.
00:16:48.50\00:16:49.84
Really?
00:16:49.87\00:16:51.21
Cans are very
exciting obviously.
00:16:54.91\00:16:56.54
Yeah, keep
turning, keep on turning.
00:16:56.58\00:16:58.58
So when you're stirring,
00:16:58.61\00:16:59.95
you want to keep it in contact
00:16:59.98\00:17:01.32
with the pan as
much as possible.
00:17:01.35\00:17:02.68
So kind of spread it out.
00:17:02.72\00:17:04.05
So everything is
getting about maximum
00:17:04.09\00:17:05.72
kind of surface temperature.
00:17:05.75\00:17:07.29
Is that like sauce
or topping or something?
00:17:07.32\00:17:09.52
This is a curry.
00:17:09.56\00:17:10.89
So it's gonna go on the
cilantro, cilantro quinoa.
00:17:10.93\00:17:13.26
It looks good.
It smells good too.
00:17:13.29\00:17:15.06
You put cilantro
in the curry. Exactly.
00:17:15.10\00:17:17.97
Now we're gonna
use tofu as well.
00:17:18.00\00:17:20.30
Have you guys used
tofu before? Oh, yeah.
00:17:20.34\00:17:22.80
I know tofu. Okay.
00:17:22.84\00:17:24.17
I know about it.
00:17:24.21\00:17:25.54
There is a piece of the
stem of the cilantro in that.
00:17:25.57\00:17:27.54
Oh, that's okay.
00:17:27.58\00:17:28.91
I'll get your
brother to pull it out.
00:17:28.94\00:17:30.28
There is a stem in there,
00:17:30.31\00:17:31.65
look at that you
are very observant.
00:17:31.68\00:17:33.11
So, Abby, can you go
and drain that in the sink,
00:17:33.15\00:17:35.02
just tip out the
water of that tofu in there?
00:17:35.05\00:17:36.75
Like this? Okay.
00:17:36.79\00:17:38.59
Yeah, that's cool.
00:17:38.62\00:17:39.95
So you keep as much contacting
with the surface here.
00:17:39.99\00:17:41.52
So don't make sand castle,
00:17:41.56\00:17:42.89
just kind of keep it
spread out as much as you can.
00:17:42.92\00:17:44.76
Okay. How's it going there?
00:17:44.79\00:17:46.96
Oh, looking good.
You've missed a few bits.
00:17:47.00\00:17:48.50
Oh, here we go, look
at that, nearly there.
00:17:48.53\00:17:50.93
You've done it, I'll
finish it off if you like,
00:17:50.97\00:17:52.30
it looks a bit tricky.
00:17:52.33\00:17:53.67
Yeah.
00:17:53.70\00:17:55.04
So you kind of, if
you miss a few bits,
00:17:55.07\00:17:56.40
it won't open,
00:17:56.44\00:17:57.77
so we just go round like
that and it should finish.
00:17:57.81\00:17:59.14
Look at that.
00:17:59.17\00:18:00.51
Now if you can pour
that, this is can tomatoes,
00:18:00.54\00:18:02.81
pour that into the curry.
00:18:02.84\00:18:04.18
The whole
thing? The whole thing.
00:18:04.21\00:18:08.42
You got that water out?
I got as much I could out.
00:18:08.45\00:18:13.46
That's brilliant. Wonderful.
00:18:13.49\00:18:15.16
So we'll use
tofu here, so this...
00:18:15.19\00:18:16.52
There still
might be some in there
00:18:16.56\00:18:17.89
but I got out as much as I can.
00:18:17.93\00:18:19.26
It's a really good
protein source to use.
00:18:19.29\00:18:20.63
That's, you know, plant based.
And we're gonna chop it up.
00:18:20.66\00:18:22.60
So... This is making it so red.
00:18:22.63\00:18:25.13
It is. It is. Can I chop it?
00:18:25.17\00:18:27.50
I might get Fiona to
chop it with a big knife,
00:18:27.54\00:18:29.14
and you can chop
something lighter.
00:18:29.17\00:18:30.51
So we're gonna cube it.
00:18:30.54\00:18:31.87
So we're gonna just
gonna cut it that way.
00:18:31.91\00:18:34.64
Cut it that way
00:18:34.68\00:18:36.61
and then we're
gonna cut that way.
00:18:36.64\00:18:38.91
And then cut it.
00:18:38.95\00:18:40.72
You don't have to
make the sound effects.
00:18:40.75\00:18:42.32
Okay.
00:18:42.35\00:18:43.69
So as you cut it,
start straight in about...
00:18:43.72\00:18:45.39
Yup, that's great,
00:18:45.42\00:18:46.76
that one
centimeter or half an inch.
00:18:46.79\00:18:48.42
Great and do the next one.
00:18:48.46\00:18:50.33
Look at that, you're
doing really well there.
00:18:50.36\00:18:52.56
Go on, keep going across there.
00:18:52.59\00:18:54.93
And we're gonna cut
one of these as well.
00:18:54.96\00:18:56.53
Have you done cutting
before in the kitchen?
00:18:56.56\00:18:57.90
Is that a hot pepper
or just the regular one?
00:18:57.93\00:18:59.43
This is just the regular,
it's just the bell pepper.
00:18:59.47\00:19:01.77
So if you can chop
this, I don't know if you can,
00:19:01.80\00:19:03.87
I'll just get
it started for you.
00:19:03.91\00:19:06.01
And if you can
chop this into cubes.
00:19:06.04\00:19:07.38
Can you do that?
00:19:07.41\00:19:08.74
See if you can give it
a go with a little knife?
00:19:08.78\00:19:10.11
With that? Have
you used knife before?
00:19:10.15\00:19:11.48
Yup, so just cut
slide back and forth.
00:19:11.51\00:19:14.15
It's a bit tough
going through there, yup.
00:19:14.18\00:19:15.85
This tofu is really
mushy. Wonderful. It's good.
00:19:15.88\00:19:19.22
Look at your fingers. Sorry.
00:19:19.25\00:19:21.99
Everything is boiling.
Excellent. That's good.
00:19:22.02\00:19:24.03
Everything should be boiling.
00:19:24.06\00:19:25.39
So let's turn the gas
up a bit on this on here.
00:19:25.43\00:19:27.40
You want to get
it really hot stuff.
00:19:27.43\00:19:28.76
Do I cut it the other
way? Yup, cut the other way.
00:19:28.80\00:19:31.20
Shall I keep this
part? Yes, keep that part.
00:19:31.23\00:19:33.64
We're running out of time.
00:19:33.67\00:19:35.00
So I might just
finish this off for you.
00:19:35.04\00:19:36.37
So you've done
a great job there.
00:19:36.40\00:19:37.74
And my tofu.
00:19:37.77\00:19:39.11
So the tofu, you want
to cut it this way as well.
00:19:39.14\00:19:40.48
So now you cut through this way.
00:19:40.51\00:19:41.84
So you got little cubes.
00:19:41.88\00:19:43.21
Is this what it's
supposed to look like?
00:19:43.24\00:19:45.08
So when you're cutting,
you want to slide it through.
00:19:45.11\00:19:47.28
So, Abby, if you can put
those the red bell pepper
00:19:47.32\00:19:50.02
into the curry that
your brother's making.
00:19:50.05\00:19:52.35
Chef Jeremy. Yeah.
00:19:52.39\00:19:53.86
Does this look right to
you? That looks perfect.
00:19:53.89\00:19:56.16
I'm still gonna come
back and grab the other one.
00:19:56.19\00:19:58.26
Cool. It's great.
What does it look like?
00:19:58.29\00:19:59.89
Peppers. Awesome. Look at that.
00:19:59.93\00:20:01.26
You're doing a great job.
00:20:01.30\00:20:02.63
So what we're doing here
00:20:02.66\00:20:04.00
is we are cutting
multiple pieces at one.
00:20:04.03\00:20:05.37
So rather just
cutting individual cubes
00:20:05.40\00:20:06.77
each at a time,
00:20:06.80\00:20:08.14
we probably cutting about
probably 20 or 30 at a time.
00:20:08.17\00:20:10.31
So it cuts down on
time significantly.
00:20:10.34\00:20:12.17