Whoa-oh-oh-oh, whoa-oh-oh-oh
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Whoa-oh-oh-oh,
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 the Cook:30 for Kids.
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I'm Chef Jeremy
Dixon from the Revive Cafes
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in Auckland, New Zealand.
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And today, I'm
gonna share with you
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some delicious
food that you can cook
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in your very own home kitchen.
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It will be restaurant
quality, it will be quick,
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it will be healthy, and
it will taste fantastic.
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Today, we have two
very special guests with us.
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Welcome to Toby from Chicago,
and Anjali from Arkansas.
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Welcome to Cook:30 for Kids.
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Thank you. Thanks.
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Great to have you.
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So we're gonna need
to know these guys a bit
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before we start cooking.
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So, Anjali, starting
with you, how old are you?
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I'm 11 years old, I'm
going to be 12 next month.
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Wow, excellent. Good to hear.
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And what's your
favorite subject at school?
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My favorite subject
at school is science.
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Science? I just love science.
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It's the best
subject I can think of.
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Oh, wow.
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What's your favorite
experiment you've done?
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Well, I like when,
you know, you had the milk
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and then you put
that food coloring in
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and add the soap
and it just spreads out.
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I think that's really
cool. Well, science is amazing.
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Just shows how amazing
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God has created
this planet, doesn't it?
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All the amazing
things we do. Yeah.
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It's fantastic.
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Toby, how old are you?
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I'm 14. Fourteen.
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And what's your
favorite subject in school.
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I really enjoy history
'cause I enjoy learning about
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the past of this
country, it's interesting to me.
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Oh, great.
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And what's one
particular event in history
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that's your favorite?
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Oh, I really like
the Revolutionary War
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that was...
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The Revolutionary
War, the American one?
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Yeah.
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Oh, wow, it is very
interesting, isn't it?
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Lots of places around America?
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Yeah. Fantastic.
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Okay, one more question, guys.
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So, Toby, your favorite fruit?
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I really, really like
mangos, I love the sweet taste.
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Excellent. Very
cool. And you, Anjali?
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Well, I like pomegranates,
they're really good.
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Pomegranates?
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Yeah, they're juicy
and they're really good.
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And they're really fun fruit too
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with the little red pieces in.
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That's excellent. Very good.
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Well, welcome today, guys,
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I look forward
to cooking with you.
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So what is on the menu?
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Well, on the menu
we have tuscan lentil
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and butternut stew with
Thai green curry and rice.
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And for dessert, we have
cranberry pecan oaty balls.
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It sounds really good,
I'm so excited to taste it.
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Yes, they're brilliant.
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So before we get
started with cooking,
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there is one thing
we do in restaurant land
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and that is prep.
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Getting everything ready,
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so we got chopping
boards, sharp knife,
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we've got
boiling water in the jug.
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We've washed our
hands. You washed your hands?
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Yes. Brilliant. Excellent.
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Don't want to
transfer any germs.
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We've got the oven
on at 400 Fahrenheit
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which is 200 Celsius.
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And great attitude,
smile again, and ready to go?
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Yeah. Let's get cooking.
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So the first job
we're gonna do get underway
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as we're gonna
cook the butternut
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so this is for the lentil dish,
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so I'm gonna just
cut the butternut.
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This is the
butternut squash or a pumpkin.
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It's really big.
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It is. Yeah.
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Now this side
here has seeds in it,
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so to make it quick
we're gonna use the half
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that doesn't have seeds in it.
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And we're just gonna
basically just chop it
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into slices like this.
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And, Toby, I'll
get you to chop this
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so what you wanna do
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is you're gonna
slice off the skin.
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You can use the
skin but for this dish
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we're gonna take the skin off.
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So basically go
around all like that,
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so if you want
to get the skin off,
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then I'll come
back to you later.
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Okay. It's great.
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And I'm gonna start
you with the lentil dish.
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So let's gonna turn the gas...
I'll turn the gas on shortly.
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Now we're gonna start with
a concept and French cookery
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called Mirepoix.
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And that means
basically cooking onions,
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carrot, and celery
up and sauteing them.
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Just combination of
using many, many dishes.
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That sounds really
simple. It does. Exactly.
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So what I can do,
can I give you just...
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Okay, get the knife over here.
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Thank you. And
just chop this onion up.
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So to chop an
onion up just basically
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chop off the ends like that.
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Try not to cry.
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We basically chop
it through the middle
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and then just
basically slide it through.
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When you're
using knifes at home,
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first thing
check with your parents
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that you can use
knife so get supervision.
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Then you want to
slide the knife through,
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that makes it work a
lot, the blade works harder
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if you just press down,
it's much harder do to it,
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so let the knife do the work.
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Just slide through there
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and then we're
gonna slide through there
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and chop them into dices.
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So if you can do that with
the other half of the onion,
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and we'll come back soon.
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There's a lot of
chopping on this episode today.
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So if you can
do the onion there.
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You cut it so perfectly.
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Give your best shot.
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But the best thing with this,
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you don't actually
have to make it perfect.
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Just give your best
shot. Go the other way first.
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Great. Okay.
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Excellent. So how do you...
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Can you do that with
this butternut as well?
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Oh, you can.
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We're gonna do something
different with the butternut.
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We're gonna basically
turn the butternut into cubes
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and just boil it.
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Oh, okay. So I'll
get the water ready.
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So we're just gonna put
some boiling water into.
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Where are we? Oop, wrong one.
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So basically we're
gonna light the gas.
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And we got some
boiling water here
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that we're gonna pour in
here to cook our butternut.
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My eyes are watering.
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And basically this willq
cook fast with boiling water.
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If we put cold water
in, it's gonna take longer.
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And we're here gonna
use some more latter.
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So I'm gonna put some
more water here in the jug.
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And we're gonna boil it up
for another part we got later,
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so we got lots of
boiling water ready here.
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And it just saves
lots and lots of time.
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How is the
butternut going there?
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Good. That's great.
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So I'll get jug on.
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What do I do after
I get the outside off?
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Well, I'll show you.
So we're gonna cube it.
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So this is the way to cube
it, is just cut it like that.
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So you just
basically slice it like that
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and then basically just
cut like that into like that
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and then just cut it like that.
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This is super fun.
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Cool. You're doing well there.
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So if you can
do that. Thank you.
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I'll get rid all of the
stuff here into the bin.
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So if you can cut
these all into cubes.
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Do I get three out of this one?
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Oh, you probably get three.
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Yes, yup, see that's
probably half an inch
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or centimeter wide.
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It doesn't really matter
because we want to cook fast,
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we wanna keep our
things kind of quite small.
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So if you're
doing bigger chunks,
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it's gonna take longer to cook.
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We got 30 minutes
today, so we wanna keep things
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nice and small.
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So they're gonna
cook nice and fast.
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So I'm just gonna turn
this on here on to high.
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It's great.
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Look at that. That's brilliant.
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So I put this in here.
So I put the onions in here.
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And I was gonna put
little bit of olive oil.
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So about two teaspoons.
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And get all this in here.
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Lovely. Excellent.
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If you're gonna grab the celery,
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the celery is our next part.
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Okay.
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And so the
celery, you just kind of,
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just break off some bits.
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Chop off the bits that
are kind of dirty in the end.
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And with the celery
what we're gonna do is,
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we're just gonna slice it
through here into long strips.
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And then basically cut in halves
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so we can
economize on our cutting
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and then just do that.
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Holding it down,
slicing it through.
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So if you can do another stock
of celery, that will be great.
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Should I put this into
the pan when I'm done with it?
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Yes, into this boiling
water, that will be great.
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I have never
cooked celery before.
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Really? Yeah.
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So it goes really kind of
sweat like kind of onion works,
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onion kind of go
sweet when you cook it,
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celery does the
same thing as well.
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So do we leave this end on here?
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Yeah, that's fine as
long as you only need bits of,
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kind of
everything, looking not fresh.
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Cool, careful don't
get your fingers there.
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Lovely.
Excellent. Good technique.
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And so the onion,
celery, and then after
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we'll do some carrots.
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Looking good.
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So I'll just give a
little bit of a stir.
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We got a great chopping
machine here, look at that.
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They're going for it,
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that's make their
cooking super fast.
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Normally when I'm
doing Cook:30, it's just me.
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Now there's three of
us, we can get through stuff
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and takes quicker time.
00:07:34.88\00:07:36.28
It's brilliant. Excellent.
00:07:36.32\00:07:38.89
So into the boiling water.
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Into the boiling water, yup.
00:07:40.29\00:07:41.62
And they'll
probably take around about
00:07:41.66\00:07:42.99
10, 15 minutes to cook.
00:07:43.02\00:07:44.73
I didn't know
cooking can be this fun.
00:07:44.76\00:07:47.40
It's great, isn't it?
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Can we leave the...
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Do we...? Now, don't use.
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You can do, but leave
the leaves out this time.
00:07:51.83\00:07:53.17
Okay.
00:07:53.20\00:07:54.54
That's probably
enough celery there.
00:07:54.57\00:07:55.90
So I'll clear the board here.
00:07:55.94\00:07:58.14
And after that if you
can chop these guys out
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for some capsicums.
00:08:00.34\00:08:01.68
Okay.
00:08:01.71\00:08:03.04
So this is really,
really good flavor base.
00:08:03.08\00:08:04.45
We're also gonna
turn in some garlic.
00:08:04.48\00:08:07.52
Just the garlic
press and some garlic.
00:08:07.55\00:08:11.49
I'm putting in
two big cloves here
00:08:11.52\00:08:14.36
'cause we want lots of
garlic to make it tasty.
00:08:14.39\00:08:16.46
Yeah, my mom uses a lot
of garlic in her cooking
00:08:16.49\00:08:18.59
to give it a good flavor.
00:08:18.63\00:08:20.06
That's great. Your mom
actually taught me how to cook.
00:08:20.10\00:08:21.90
Seriously?
00:08:21.93\00:08:23.26
My very first
cooking demonstration,
00:08:23.30\00:08:24.63
we lived with
Toby's mom in Oakland
00:08:24.67\00:08:26.27
and she made me come
00:08:26.30\00:08:27.64
into a cooking
demonstration at church.
00:08:27.67\00:08:29.57
And it was a very
first demonstration I did.
00:08:29.60\00:08:31.61
What did you cook?
00:08:31.64\00:08:32.97
I think it was some like
sandwich thing or something,
00:08:33.01\00:08:34.58
it was very simple,
but I was really scared,
00:08:34.61\00:08:36.81
I was terrified doing
my first demonstration,
00:08:36.85\00:08:38.61
but she made me do
it so it was great.
00:08:38.65\00:08:40.45
It was something good.
00:08:40.48\00:08:41.82
Do we cut the other end off
too or do we leave that there?
00:08:41.85\00:08:44.35
Just basically
slice through the middle.
00:08:44.39\00:08:45.72
Okay.
00:08:45.75\00:08:47.09
And then you can put
all these seeds and things.
00:08:47.12\00:08:48.72
And then just chop that
into little pieces as well.
00:08:48.76\00:08:50.66
Okay.
00:08:50.69\00:08:52.03
Should we stir this
or just let it boil?
00:08:52.06\00:08:53.46
Just let it go,
that will be fun.
00:08:53.50\00:08:55.06
So, Toby, we're gonna
start the dessert now.
00:08:55.10\00:08:56.97
Now that we're kind of
underway with those things.
00:08:57.00\00:08:59.00
So we just got a bowl here.
00:08:59.03\00:09:00.70
And we're gonna put
in some ingredients,
00:09:00.74\00:09:02.07
we're gonna make this lovely
cranberry pecan oaty balls.
00:09:02.10\00:09:05.91
That sounds really good.
00:09:05.94\00:09:07.38
And so if you can measure
one half a cup of pecans.
00:09:07.41\00:09:11.95
I call them pecans,
you guys call them pecans.
00:09:11.98\00:09:14.45
So there's our half cup measure.
00:09:14.48\00:09:15.82
Okay.
00:09:15.85\00:09:17.29
Just kind of
blitz them around a bit.
00:09:17.32\00:09:19.52
And we're gonna add lots
of ingredients to this bowl
00:09:19.55\00:09:21.32
and get it in the oven.
00:09:21.36\00:09:22.69
And these take about
probably 15 minutes to cook.
00:09:22.72\00:09:25.76
Yup, pull it up.
00:09:25.79\00:09:28.16
Look at that,
pecans are really nice,
00:09:28.20\00:09:29.53
you can use
Brazil nuts, this is it.
00:09:29.56\00:09:30.90
This is one of those recipes
that's really, really flexible.
00:09:30.93\00:09:33.50
You can add your own
fruits, different nuts,
00:09:33.54\00:09:35.20
some things to
kind of personalize it.
00:09:35.24\00:09:36.64
I'll put in them and grind them.
00:09:36.67\00:09:38.01
Oh, okay. We
want real chop nuts.
00:09:38.04\00:09:40.34
So I'll just put the lid
on, and give it a bit of blast
00:09:40.38\00:09:42.38
so if you can measure out
half a cup of rolled oats.
00:09:42.41\00:09:46.08
Okay.
00:09:46.11\00:09:47.45
If you saw a cup of rolled oats.
00:09:50.45\00:09:52.25
Make sure you
do a cup of pecans,
00:09:52.29\00:09:53.62
otherwise will be wrong.
00:09:53.66\00:09:54.99
Should I put in here?
00:09:55.02\00:09:56.36
Sorry. Put in here?
00:09:56.39\00:09:57.73
Yeah, put in there, that's cool.
00:09:57.76\00:09:59.09
So cup of rolled
oats, cup of pecans.
00:09:59.13\00:10:01.66
And just give it a
little bit of a blend.
00:10:01.70\00:10:04.93
Just like that.
I have a question.
00:10:04.97\00:10:06.37
Sure, what's that?
00:10:06.40\00:10:07.90
Do different bell
peppers or capsicum in places,
00:10:07.94\00:10:13.27
do the colors
affect the taste of them?
00:10:13.31\00:10:16.58
Not really, they're
just different colors really.
00:10:16.61\00:10:18.58
But generally
they'll start green
00:10:18.61\00:10:19.95
and then turn the
color, that's my understanding.
00:10:19.98\00:10:21.42
Oh. But it's just many colors.
00:10:21.45\00:10:23.35
Colors are really
important part of cooking
00:10:23.39\00:10:25.02
so that's why we got
lots of colorful ingredients.
00:10:25.05\00:10:28.19
Is it okay to leave like
the bigger pieces of pecans?
00:10:28.22\00:10:30.36
Yup, so as you can
see it's not perfect,
00:10:30.39\00:10:31.89
but it is fine, it's
gonna make more rustic.
00:10:31.93\00:10:33.53
So few big pieces of it
makes it more interesting
00:10:33.56\00:10:34.96
when you're eating it.
00:10:35.00\00:10:36.33
So it's kind of not
to dust, but just kind of
00:10:36.36\00:10:37.73
briefly blend in.
00:10:37.77\00:10:39.10
Okay.
00:10:39.13\00:10:40.47
And next
ingredient, if you can find
00:10:40.50\00:10:41.84
somewhere some honey.
00:10:41.87\00:10:43.20
Any honey.
00:10:43.24\00:10:44.57
Do you have
honey somewhere please?
00:10:44.61\00:10:45.94
Oh, right here.
00:10:45.97\00:10:47.31
Oh, you can put it
in half a cup of honey,
00:10:47.34\00:10:48.84
it will be
great, put it right in.
00:10:48.88\00:10:50.95
And we're gonna do
half a cup of tahini,
00:10:50.98\00:10:53.45
which is down here as well,
where's my ingredients gone.
00:10:53.48\00:10:56.95
Oh, here it is,
were in front of me.
00:10:56.99\00:10:58.59
So tahini is
basically sesame seeds
00:10:58.62\00:11:01.86
that have been basically
00:11:01.89\00:11:04.49
polarized into
nice little paste,
00:11:04.53\00:11:05.89
that's kind of like
a runny peanut butter.
00:11:05.93\00:11:08.46
So we're gonna put in.
00:11:08.50\00:11:09.83
I've never heard
of tahini before.
00:11:09.86\00:11:11.20
It's there.
00:11:11.23\00:11:12.57
So I'm just gonna guess here
so this is about half a cup,
00:11:12.60\00:11:14.60
put in the honey.
00:11:14.64\00:11:16.87
Great.
00:11:16.91\00:11:18.37
And we're gonna put
in some cranberries.
00:11:18.41\00:11:20.81
So put about half a
cup of cranberries in.
00:11:20.84\00:11:25.11
And let's put
also some coconuts.
00:11:25.15\00:11:27.62
We're gonna put
in a cup of coconut.
00:11:27.65\00:11:30.49
Oh, it looks really
good. It's really fun.
00:11:30.52\00:11:31.85
Looks good. Yeah.
00:11:31.89\00:11:33.22
So, Toby, get your hands dirty.
00:11:33.25\00:11:34.59
Mix it up really, really well.
00:11:34.62\00:11:35.96
Okay.
00:11:35.99\00:11:37.69
Nothing better in
cooking than getting your hands
00:11:37.73\00:11:39.46
nice and dirty,
so mix it all around
00:11:39.49\00:11:41.36
and get it all mixed up.
00:11:41.40\00:11:42.73
Yup, that's great.
00:11:42.76\00:11:45.00
Meanwhile, how's
things going in the capsicum
00:11:45.03\00:11:46.47
and the bell pepper department?
00:11:46.50\00:11:48.30
I call them
capsicum where I come from,
00:11:48.34\00:11:49.67
they say bell pepper.
00:11:49.70\00:11:51.04
That's great.
00:11:51.07\00:11:52.41
That's probably enough
actually so one and half
00:11:52.44\00:11:53.78
so put that in some
of this mixture here.
00:11:53.81\00:11:55.81
This looks really good.
00:11:55.84\00:11:57.28
Very colorful.
00:11:57.31\00:11:58.91
I like colorful cooking.
00:11:58.95\00:12:00.72
This is kind of
weird to have my hands
00:12:00.75\00:12:02.08
like all covered in this one.
00:12:02.12\00:12:04.32
It's the best way to
cook. So is it all mixed nicely?
00:12:04.35\00:12:06.96
Yeah, looks like it. Great.
00:12:06.99\00:12:08.32
I'll give you some carrots here.
00:12:08.36\00:12:11.83
So if you can
cut just one carrot.
00:12:11.86\00:12:13.46
Okay.
00:12:13.50\00:12:15.30
It's pretty clean
so don't leave them
00:12:15.33\00:12:16.67
pealing carrots
if you don't need to,
00:12:16.70\00:12:18.27
so if you can just kind of.
00:12:18.30\00:12:19.63
Best way to do a carrot is just
00:12:19.67\00:12:21.70
pretty much run
your knife through it,
00:12:21.74\00:12:23.07
it's probably quite tough
so I'll just do it like that,
00:12:23.10\00:12:27.21
and then just run your
knife, just cut it into dices.
00:12:27.24\00:12:30.15
Okay.
00:12:30.18\00:12:31.51
And put it with the other stuff.
00:12:31.55\00:12:32.88
It will be good. Look at that.
00:12:32.91\00:12:34.25
So we're gonna need
some parchment paper
00:12:34.28\00:12:35.85
or baking paper.
00:12:35.88\00:12:37.45
And what we're gonna do is
00:12:37.49\00:12:39.75
we're gonna make
these into little balls.
00:12:39.79\00:12:42.32
So put that on
there so all you do is
00:12:42.36\00:12:43.76
get little one of these out
00:12:43.79\00:12:45.53
and just squish
them in your hand
00:12:45.56\00:12:47.00
really, really
tight about this size.
00:12:47.03\00:12:49.26
Is it good? Yup, it's cool.
00:12:49.30\00:12:51.40
And we're just
gonna put them on there.
00:12:51.43\00:12:54.87
It's looking
like it's rolling up.
00:12:54.90\00:12:56.40
So just put them
on that like that.
00:12:56.44\00:12:58.94
Yup, just try and try
make them round as possible.
00:12:58.97\00:13:01.48
Will they stay together?
Sorry. They will stay together.
00:13:01.51\00:13:03.61
The tahini and honey
00:13:03.65\00:13:04.98
will stick them
together really well.
00:13:05.01\00:13:06.35
I mean, look at
them probably there,
00:13:06.38\00:13:07.72
they're just beautiful.
00:13:07.75\00:13:09.08
I love cooking.
00:13:09.12\00:13:10.45
Cooking is fun, isn't it? Yeah.
00:13:10.49\00:13:12.69
And it's real peace about
to cook for other people too,
00:13:12.72\00:13:15.02
give out the people
the experience of cooking.
00:13:15.06\00:13:16.76
Yeah. There you go.
00:13:16.79\00:13:18.33
Oh, that's
coconut put them bit more,
00:13:18.36\00:13:21.06
of course than I'm used to.
00:13:21.10\00:13:22.80
Now these carrots here
are actually organic carrots.
00:13:22.83\00:13:25.33
And so that's why I don't
get them peal or wash them,
00:13:25.37\00:13:27.20
but if you get
your normal carrots,
00:13:27.24\00:13:28.70
you probably want to make
sure you peal them and wash them
00:13:28.74\00:13:32.77
so you don't get
pesticides on them as well.
00:13:32.81\00:13:34.28
So do you put that in
there? Put that in there.
00:13:34.31\00:13:36.14
So these are organic ones,
so we don't need it to do that.
00:13:36.18\00:13:38.58
So do I just keep
making rolls until I run out?
00:13:38.61\00:13:41.08
Yes, you have keep
rolling till you're through.
00:13:41.12\00:13:43.25
Okay, I'll wash my hands.
00:13:43.28\00:13:44.62
Make sure you
squeeze them nice and tight
00:13:44.65\00:13:45.99
and roll them up and make
as round as you possibly can.
00:13:46.02\00:13:48.26
This recipe has a
lot of vegetables.
00:13:48.29\00:13:50.36
It does have a
lot of vegetables,
00:13:50.39\00:13:51.73
so there's lots
of so many nutrients
00:13:51.76\00:13:53.09
and vitamins and
minerals in here.
00:13:53.13\00:13:54.83
Great. It's done. So
we got that underway.
00:13:54.86\00:13:58.53
So next thing we're
gonna add some spices to this
00:13:58.57\00:14:01.94
and there is three
spices we've got here,
00:14:01.97\00:14:03.30
we're gonna add some.
00:14:03.34\00:14:04.67
Excuse me, Toby.
00:14:04.71\00:14:06.41
I'm gonna add some cumin,
00:14:06.44\00:14:07.78
some coriander,
and some allspice.
00:14:07.81\00:14:11.01
So we're gonna add around about
00:14:11.05\00:14:12.88
a teaspoon of each.
00:14:12.91\00:14:14.25
What's in the allspice?
00:14:14.28\00:14:15.68
The allspice is just a blend
00:14:15.72\00:14:17.79
of many
different kind of spices,
00:14:17.82\00:14:20.39
it's probably cinnamon,
00:14:20.42\00:14:22.49
where do you pick,
it doesn't tell you.
00:14:22.52\00:14:24.66
It's generally like cinnamon
and lots of different kind of
00:14:24.69\00:14:28.86
spices and things.
00:14:28.90\00:14:30.23
We use a lot of spices at home.
00:14:30.27\00:14:31.60
You do with Indian
cooking, you do, don't you?
00:14:31.63\00:14:32.97
Yeah. Exactly, exactly.
00:14:33.00\00:14:34.34
So if you can put a
teaspoon of each of those in?
00:14:34.37\00:14:35.70
Okay. Anjali,
that will be great.
00:14:35.74\00:14:37.77
And I mix around.
00:14:37.81\00:14:39.61
And you want to explicate
the spices by beating them up
00:14:39.64\00:14:42.71
and then it kind of
brings out all the flavors.
00:14:42.74\00:14:44.11
So you never wanna
add spices at the end,
00:14:44.15\00:14:46.01
you want to add at the
beginning where it can get
00:14:46.05\00:14:47.38
some bit of heat to make
it to bring in those lovely,
00:14:47.42\00:14:49.95
lovely flavors.
00:14:49.98\00:14:52.15
Is this good enough?
00:14:52.19\00:14:53.52
Yup, perfect. Lovely and even.
00:14:53.56\00:14:54.89
So when you're
measuring, you wanna make sure
00:14:54.92\00:14:56.26
it's nice and
level with the top.
00:14:56.29\00:14:58.46
Those oaty balls are
going really, really well.
00:14:58.49\00:15:00.63
Yeah.
00:15:00.66\00:15:02.23
And the next ingredient
we've got is canned tomatoes.
00:15:02.26\00:15:05.80
And they're just a good
lovely thing to make a stew,
00:15:05.83\00:15:07.84
they kind of bulk
things out quite well.
00:15:07.87\00:15:09.84
So in cooking you often...
00:15:09.87\00:15:11.21
In restaurants they
try to bulk things out
00:15:11.24\00:15:12.57
with ingredients that
are potentially inexpensive
00:15:12.61\00:15:15.01
and easy to do.
00:15:15.04\00:15:16.75
So if we're gonna
make the whole dish
00:15:16.78\00:15:18.11
full of chop things, it
will take us ages to do.
00:15:18.15\00:15:20.75
Of course, I can
open a can and pour it in,
00:15:20.78\00:15:22.55
that's a really
easy thing to do.
00:15:22.58\00:15:23.92
So we got some chopped tomatoes.
00:15:23.95\00:15:27.36
We need all the spices in.
00:15:27.39\00:15:29.62
Oh, I can smell that
coming through beautifully.
00:15:29.66\00:15:32.09
Yeah, I can smell it too.
00:15:32.13\00:15:33.46
Yeah, it smells really good.
00:15:33.50\00:15:34.83
So the spices are just great.
00:15:34.86\00:15:36.20
So you probably
need about 30 seconds
00:15:36.23\00:15:37.57
just to kind of mingle
around here on that heat.
00:15:37.60\00:15:39.97
And you can see
these vegetables here
00:15:40.00\00:15:42.30
are now getting
lovely, nice, and soft.
00:15:42.34\00:15:44.67
So they're ready to go as well.
00:15:44.71\00:15:46.04
I'm sure it's
gonna taste really good.
00:15:46.07\00:15:47.58
It's gonna taste amazing.
00:15:47.61\00:15:50.01
What do I do if I
run out of space on this?
00:15:50.05\00:15:51.88
Just make space, just get
them to close up to each other
00:15:51.91\00:15:54.82
and be friends with each other.
00:15:54.85\00:15:56.35
Will they expand at all?
00:15:56.38\00:15:58.15
No, they are just
gonna just cook together
00:15:58.19\00:15:59.52
and kind of become really nice.
00:15:59.55\00:16:01.02
Okay.
00:16:01.06\00:16:02.39
It smells delicious. Exactly.
00:16:02.42\00:16:03.76
So we're gonna
add some tomatoes,
00:16:03.79\00:16:05.69
one can, and, well,
there is another can here.
00:16:05.73\00:16:10.73
And like that
00:16:10.77\00:16:14.34
and if you can add half
a teaspoon of salt there?
00:16:14.37\00:16:16.64
Sure. Put that in as well.
00:16:16.67\00:16:18.44
Again, with salt
all sort of differences,
00:16:18.47\00:16:19.91
you might want to
put more or lessen,
00:16:19.94\00:16:21.61
so just you wanna
kind of taste your salt,
00:16:21.64\00:16:23.21
but use half a
teaspoon as a starting point.
00:16:23.24\00:16:26.58
And it is coming on
really, really nicely.
00:16:26.61\00:16:30.29