Whoa-oh-oh-oh, whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Yay!
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Welcome to Cook:30 for Kids.
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I'm Chef Jeremy
Dixon from the Revive Cafes
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in Auckland, New Zealand.
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And today I'm gonna share
with you some delicious food
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that you can cook at home.
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Now if you're a kid
sitting on the couch thinking,
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"I can't cook."
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Well, today, I'm
gonna prove you wrong.
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I'm gonna show you how
kids can cook amazing meals
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that taste good and are
healthy in just 30 minutes.
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So let's meet the kids.
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Welcome guys to
Cook:30 for Kids.
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Thank you for having us.
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It's great to have you here.
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We have Anjali from
Arkansas, Tim from Illinois,
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and Xiang all
the way from China.
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So we're gonna cook up a
storm here today with these guys
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but before we do, we're just
gonna know a little bit about,
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so I've got a question for them.
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So firstly we'll
start with Xiang,
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if there was a
country you wanted to visit
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anywhere in the world,
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where would you want to visit?
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France. France.
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Yeah. Why France?
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Because that's beautiful.
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Yeah, yeah. Very beautiful.
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Excellent.
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And, Tim, where
would you like to visit?
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Peru. Peru,
that's in South America.
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What's so special about Peru?
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Well, there is much of beach
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and a lot of
places to go hiking.
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Excellent. Hiking, that's great.
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And what about you,
Anjali? Maybe Paris.
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Paris as well.
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Because they have a lot
of arts and museums and...
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Arts and museums.
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That's really a
culturally rich place, isn't it?
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Yeah.
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Fantastic. It's great.
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And let's ask them
about their cooking skills.
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So out of 10 on
a scale of 0 to 10,
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0 being never cooked in my life,
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10 being I'm like chef.
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How would you rank
your cooking skills, Anjali?
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I'm still learning to
cook. Yeah, that's cool.
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So probably seven and a half.
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Seven and a half,
excellent. That's great.
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And what about you, Tim?
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Eight. An eight, that's great.
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And you tell me
you used to cook meals
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out of my
cookbook which is great.
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What's your
favorite meal to cook?
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The chickpea pizza.
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The chickpea
pizza. That's excellent.
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That's a chickpea
base made of chickpea flour
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and some yummy things on top.
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That's excellent.
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And, Xiang, how would
you rate your cooking skills?
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Maybe five.
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Five, okay. That's good.
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Well, you guys be very useful.
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But the one thing I
want you remember today
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is that whether you are 0 or 10,
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you can still
cook in the kitchen
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and you can still learn
something from today's program.
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So you guys ready to cook? Yeah.
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All righty. What
is on the menu today?
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Well, on the menu we have
sizzling soy and ginger steaks.
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With cheesy potato mash.
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And for dessert,
macadamia lemon curd pudding.
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That sounds
delicious. That sounds great.
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Okay, before we get
started we're gonna make sure
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we've just done a
bit of preparation.
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The key secret in the
kitchen is prep or preparation.
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So have you guys
washed your hands?
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Yes. Yeah.
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Excellent.
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And we've got a clear bench,
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we got clean pots on
the stove, ready to go.
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We got ingredients out
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and we've got
water boiled in the jug,
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ready to go to help us speed up.
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And we got a
good attitude? Yeah.
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Excellent. We're
ready to go. I can't wait.
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So the first job we're gonna do
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is we are going
to do the potato mash
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because the potatoes will
take a little bit of time to go.
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Sounds really good.
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So first of all we're
gonna do is cook some potatoes.
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So, Tim, I'm
inviting you to cut these up.
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So we're gonna mash them
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so don't need to be
particularly perfect
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but just cut up
so they cook quickly,
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so if you can just cut them,
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just cut them in
half and half again
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and half again and a half again.
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So you got
pieces about that size
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and that would
cook really quickly.
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So these will probably take
around about 10 to 15 minutes
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to cook, but if we
cook one of these guys
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that might take about
half an hour, 40 minutes.
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So we're gonna really
make the cooking lot better.
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So if you can cut those there,
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that'll be great in
a little space here.
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And if you can
put this on this pot,
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when you're, as you
go, that'll be good.
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So it's the first job underway,
getting the potato mash going.
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Now the second thing you
want to start is the steaks.
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Now don't worry, we
haven't gone all meaty on you,
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these are not like beef
steaks or anything like that.
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And these are gonna be
tofu steaks made with tofu.
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Oh.
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Now you're probably thinking,
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"Oh, no, not
tofu, bland and boring."
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Well, you're right.
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Tofu comes out of the
container very bland and boring.
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Sorry, Tim. Okay.
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And it's what you put into
tofu that makes a difference,
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so we've got
some extra firm tofu,
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so if I can get you to just
drain the tofu out in the sink.
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Okay.
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And, Xiang, if you can
just drain the other one out,
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just drain the
water as the tofu comes
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with a bit of water.
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So tofu is all about
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what you're going to put
into the dish on top of it.
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So we're gonna cook it up,
tastes really bland and boring
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but we're gonna add
lots of delicious flavors
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to make it amazing.
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Great chopping skills
here, Tim, that's going well.
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And probably a little bigger,
if you wanted to save time
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but this is going well.
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So I'm getting
the potatoes underway.
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I'm also gonna put
some boiling water on this.
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So this is boiled
just a few moments ago
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before we started and
by using boiling water
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rather than cold water,
it's just gonna make it faster
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when we're
cooking so instead of,
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you know, we don't have
to add an extra 10 minutes
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for the water to
come up to temperature.
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So just empty
that water in there,
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lots of boiling water.
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We got the tofu back, excellent.
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I'll just put there,
keep putting that in there.
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So you got this tofu? Yes.
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Chef Jeremy,
what is tofu made of?
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Tofu is
effectively made by soybeans.
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And just think
of it as basically
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soymilk with like a ingredient
to make it go really thick
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and curdy like that.
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So that's kind of came out tofu.
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Oh.
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So we're gonna use
two pans here today.
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So we're gonna put these two
on here, this one and this one.
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We'll start them on
high and light them.
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If I can add about
a tablespoon of oil
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to each one of those pans there.
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Okay.
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And we're just
gonna simply cut this up.
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So if you're gonna
move to the left there.
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We're gonna share the board here
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and just move
this out of the way.
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And we're just basically
gonna take these bits of tofu,
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as you can see it's like a
big slab of soybeans basically.
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Grab that one
as well, thank you.
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And, Xiang, if you
can just slice this up
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so what I want you to do,
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we're just
gonna slice it up into
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just chunks
about like that, okay?
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Okay.
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So if you can make those all
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just into that kind of
size chunk, that'll be great.
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Be very gentle because
tofu can be quite delicate.
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Excellent. We've
got some oil in there.
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And what we're gonna do is
just basically put on the pan
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and just start to saute it.
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Oh. So that should be good so.
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Is it really...
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Bit thicker, bit
thicker so if you can keep it.
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You probably have
twice the thickness,
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that'll be okay
but try and make it
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just a little bit
thicker, you're about there.
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Like that? Yup, perfect.
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So if you can put them in
the pan, that'll be great.
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Potatoes are coming on.
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I think you
probably do another potato,
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okay, I'll give you a
hand with the potatoes there
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just to keep coming
along, we gonna get really fast.
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You're seeing
about three people action
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on the chopping board here
which makes it very exciting.
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So we're gonna
actually serve the tofu steaks
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on the top of the potato mash.
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So it's kind of an
interesting way of serving it.
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That sounds really good.
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It's really, really
pretty when we're finished.
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Here we go.
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I think that's
probably one more.
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Put it in there.
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Like that.
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That should, that
would be enough I think,
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so you can put
the other potato away.
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I'll just put this
on the stove top here.
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Mix it around so it kind of,
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you got it, it's
nice and even there.
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So I'll just put
the gas hub on here.
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Three burners going,
you know, you're having,
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actually we got
three burners going.
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Brilliant, look at that.
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So we're not deep frying them,
we're not like putting like,
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you know, two inches
worth of oil in the pan.
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Just a little bit in the pan,
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just to stop them from sticking.
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Just to help them go.
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And now thus eventually
the water will evaporate
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out of the tofu and will
just become nice and firm
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and later we can
put the flavors in it,
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it will really
suck up those flavors.
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That sounds delicious.
How long do we cook them for?
00:08:07.65\00:08:10.75
So it will probably take about
10 minutes let say here about
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just until they start getting...
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And we're gonna
put this pot on here
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just the lid on
here just to keep it,
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keep the heat in and
it will cook quicker.
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How do you know
when the tofu is ready?
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When it starts
going brown and firm so.
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Okay. Little red in
there, look at that.
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Nearly in there.
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You just squeeze them there,
there's always room for more.
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See how close they
are up next to each other,
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there's probably
room for another one here.
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Yeah, no, there's room here
on the side for the last one.
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Here we go.
00:08:38.48\00:08:39.81
So, Tim, help me
with your serving,
00:08:39.85\00:08:41.88
there's probably
enough here for leftovers
00:08:41.92\00:08:43.25
but we're doing two
blocks of tofu to get started.
00:08:43.28\00:08:47.29
Underway, really
well. So that's great.
00:08:47.32\00:08:49.96
I'll just have you
little cleaning the board here,
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if you can clean the board
a little bit, Tim or Xiang,
00:08:51.53\00:08:54.76
that'll be great.
00:08:54.80\00:08:56.13
I can do it.
00:08:56.16\00:08:57.60
So now we're gonna
make a really nice pudding.
00:08:57.63\00:09:02.80
Sounds good.
00:09:02.84\00:09:04.17
So we're gonna make a
macadamia lemon curd pudding,
00:09:04.21\00:09:06.47
so we're gonna add lots of
ingredients in the blender.
00:09:06.51\00:09:10.21
Should be good.
00:09:10.25\00:09:11.58
So first ingredient we
want is some cashew nuts.
00:09:11.61\00:09:13.35
So, Tim, if you can measure
out a cup of cashew nuts.
00:09:13.38\00:09:16.79
This is actually
a half cup measure,
00:09:16.82\00:09:18.49
so you need two of those.
00:09:18.52\00:09:20.66
And we need some lemon juice.
00:09:20.69\00:09:23.32
So, Xiang, if you can...
00:09:23.36\00:09:24.73
Yeah. If you can
chop those in half.
00:09:24.76\00:09:28.60
Just clean the knife
first and then squeeze those in.
00:09:28.63\00:09:32.97
Now just clean the knife first.
00:09:33.00\00:09:34.34
Oh, yeah.
00:09:34.37\00:09:35.70
So we don't want kinda
tofu flavor through the things,
00:09:35.74\00:09:37.57
so just get a little
bit of wipe on the...
00:09:37.61\00:09:40.11
Generally you want
to wipe the other way,
00:09:40.14\00:09:42.24
if you do that
you're gonna cut yourself,
00:09:42.28\00:09:43.68
so you gonna wipe like that,
00:09:43.71\00:09:45.05
this is a
better way of doing it.
00:09:45.08\00:09:46.41
If you can cut
those lemons in half?
00:09:46.45\00:09:48.62
Actually if can get
you to look after the tofu,
00:09:48.65\00:09:51.35
just give it a
little stir around.
00:09:51.39\00:09:52.72
So just occasionally give
it a little bit of a nudge,
00:09:52.75\00:09:54.52
just to check it's not burning.
00:09:54.56\00:09:56.12
It's looking good at this stage
00:09:56.16\00:09:57.49
but eventually when
the moisture comes out
00:09:57.53\00:09:58.86
it can burn and stick.
00:09:58.89\00:10:00.23
So slide the knife.
00:10:00.26\00:10:01.60
When you use the
knife, slide it. Brilliant.
00:10:01.63\00:10:03.16
So when you're slicing,
when you're doing knife stuff,
00:10:03.20\00:10:05.23
if you push down like
that, it's really hard
00:10:05.27\00:10:06.77
but if you slide it
through, it's much easier.
00:10:06.80\00:10:09.44
So I want to see
how strong you are,
00:10:09.47\00:10:11.24
how strong you Chinese boys are.
00:10:11.27\00:10:12.61
Yeah, I'll try.
00:10:12.64\00:10:13.98
So I want you to squeeze,
squeeze it through your fingers
00:10:14.01\00:10:15.34
to catch any pips, okay?
00:10:15.38\00:10:16.71
Okay.
00:10:16.75\00:10:18.08
So if you basically
squeeze it through your fingers,
00:10:18.11\00:10:19.45
so squeeze it
as hard as you can.
00:10:19.48\00:10:20.82
I'll try. You can get
rid of all those lemons.
00:10:20.85\00:10:23.28
Actually I might
get another lemon,
00:10:23.32\00:10:24.92
just a good measure
00:10:24.95\00:10:27.19
and we'll just do
another one here as well.
00:10:27.22\00:10:30.23
Chef Jeremy, how
long does it take
00:10:30.26\00:10:32.33
for each side of
the tofu to cook?
00:10:32.36\00:10:34.80
Probably five or six
minutes per side approximately,
00:10:34.83\00:10:36.97
we'll have a little check on
it later so keep reminding me.
00:10:37.00\00:10:39.50
So, Tim, if you
can mix ingredient,
00:10:39.53\00:10:42.84
if you can put in a
tablespoon of agave.
00:10:42.87\00:10:46.37
So if you can
measure, just pour it until,
00:10:46.41\00:10:48.38
you got about a tablespoon.
00:10:48.41\00:10:51.45
And we're also gonna
add another ingredient
00:10:51.48\00:10:52.85
called arrowroot.
00:10:52.88\00:10:54.25
Now this comes
in a bag like this.
00:10:54.28\00:10:56.05
It looks like flour type thing.
00:10:56.08\00:10:59.55
Very similar to some
corn flour, potato starch,
00:10:59.59\00:11:01.62
tapioca starch, they
all do a similar thing,
00:11:01.66\00:11:03.79
and what we're gonna do,
00:11:03.83\00:11:05.16
we're gonna put a
tablespoon in this.
00:11:05.19\00:11:06.93
And when these starchy products
like arrowroot kind of get hot,
00:11:06.96\00:11:11.67
they kind of make a
really nice kind of a gelatinous
00:11:11.70\00:11:14.87
kind of texture and this
makes a really nice texture.
00:11:14.90\00:11:17.11
So we're gonna put
it in here as well.
00:11:17.14\00:11:19.11
Keep those lemons
coming, come on, go China.
00:11:19.14\00:11:22.34
Yeah. I'll try.
That's excellent.
00:11:22.38\00:11:24.31
You guys win lots
of Olympic medals,
00:11:24.35\00:11:25.78
so you should be very strong.
00:11:25.81\00:11:29.75
So we've got flour in there,
00:11:29.78\00:11:31.22
also we're gonna
put some macadamia milk.
00:11:31.25\00:11:32.72
Can you find some
macadamia milk from the fridge?
00:11:32.75\00:11:35.22
There should be some in there.
00:11:35.26\00:11:36.59
So because
we're using macadamia,
00:11:36.62\00:11:37.96
we're gonna just kind of
keep the macadamia thing going.
00:11:37.99\00:11:39.59
It should be down the
bottom right there somewhere.
00:11:39.63\00:11:42.06
It should be
somewhere. Look at that.
00:11:42.10\00:11:45.83
So if you can measure on a cup
full of it, that'll be great.
00:11:45.87\00:11:50.61
Actually we've got
some macadamias as well,
00:11:50.64\00:11:52.84
but we're not gonna
add them and blend them
00:11:52.87\00:11:54.21
because they kind
of gonna get lost.
00:11:54.24\00:11:55.58
The macadamia is
quite an expensive
00:11:55.61\00:11:56.95
and quite a delicious nut.
00:11:56.98\00:11:58.31
If we blend it and you
won't be able to taste it
00:11:58.35\00:11:59.71
so we've got
some macadamia pieces
00:11:59.75\00:12:02.08
that we're gonna
use to sprinkle through.
00:12:02.12\00:12:03.45
So you got little bites
of macadamia when you eat it.
00:12:03.49\00:12:06.32
It'll make it
really, really, crunchy
00:12:06.35\00:12:07.69
and it's really, really, special
00:12:07.72\00:12:09.06
and also to garnish on top.
00:12:09.09\00:12:11.09
It's coming on well there.
00:12:11.13\00:12:12.59
We're also
gonna zest some lemon,
00:12:12.63\00:12:14.83
so you get a zester.
00:12:14.86\00:12:16.46
We want to have some of
the zest from the outside,
00:12:16.50\00:12:17.83
so the skin is
actually really flavorsome
00:12:17.87\00:12:22.54
with the zest of the lemon.
00:12:22.57\00:12:23.91
So I'm just gonna just
zest here on to the board.
00:12:23.94\00:12:28.11
Probably would have
actually easier to zest
00:12:28.14\00:12:29.48
before you put lemon juice in
00:12:29.51\00:12:31.25
because you can
hold the whole lemon.
00:12:31.28\00:12:33.25
We're gonna zest and see
this beautiful, beautiful,
00:12:33.28\00:12:36.52
lemon zest here
00:12:36.55\00:12:38.05
and it's just really,
really, smells amazing.
00:12:38.09\00:12:42.62
So we're gonna have
that through the dish
00:12:42.66\00:12:44.03
so we'll just give it a bit
of zest coming through this.
00:12:44.06\00:12:48.16
Some lemon juice left
in here, keep squeezing.
00:12:48.20\00:12:50.90
Yeah.
00:12:50.93\00:12:53.27
Go for the gold medal.
00:12:53.30\00:12:56.47
Actually, Tim,
you want to carry on?
00:12:56.50\00:12:57.84
You want to zest
some of these? Sure.
00:12:57.87\00:12:59.21
So basically you want to
base, just zest it, you don't,
00:12:59.24\00:13:01.11
when you get
down to the white bit,
00:13:01.14\00:13:03.65
then you want to turn
around and do a next bit.
00:13:03.68\00:13:05.01
So you don't want,
you want to make sure
00:13:05.05\00:13:06.38
you're getting the
yellow bit not the white bit.
00:13:06.41\00:13:07.75
So you can zest all those.
00:13:07.78\00:13:09.12
Yeah, heaps of lemon there,
00:13:09.15\00:13:10.49
it's gonna add
lots of yummy flavor.
00:13:10.52\00:13:11.85
It smells really good.
00:13:11.89\00:13:13.22
How are these
going? It's going good.
00:13:13.25\00:13:14.59
So just flip one over
just for a second to see
00:13:14.62\00:13:15.96
how it's looking.
00:13:15.99\00:13:17.33
Yup, game on.
00:13:17.36\00:13:18.96
So basically,
we'll flip it a side.
00:13:18.99\00:13:21.10
Hey, guys, it's got a
little bit golden brown there,
00:13:21.13\00:13:22.46
look at that.
00:13:22.50\00:13:23.83
So kind of couple more minutes
00:13:23.87\00:13:25.20
then we'll have
even more brownness
00:13:25.23\00:13:26.57
so that's coming in well.
00:13:26.60\00:13:27.94
We'll check one from this pan.
00:13:27.97\00:13:29.30
And what you find is
every fried pan is different,
00:13:29.34\00:13:31.04
they kind of
react in different ways.
00:13:31.07\00:13:32.41
Some of them cook faster,
00:13:32.44\00:13:33.88
think they will
need a few more minutes.
00:13:33.91\00:13:35.24
They're nearly there.
00:13:35.28\00:13:36.61
We'll get them a
flip in a few moments.
00:13:36.64\00:13:39.58
Look at that. Cool.
00:13:39.61\00:13:41.48
So just,
00:13:41.52\00:13:42.85
that's all the
ingredients to that I think,
00:13:42.88\00:13:44.22
so what we do is we
just if you want to...
00:13:44.25\00:13:46.02
There's probably
enough lemon zest,
00:13:46.05\00:13:47.39
so you want to scrape that
into that and get much of that
00:13:47.42\00:13:49.89
and the stuff off the
bowl as well into the blender.
00:13:49.92\00:13:54.00
Looks really good. Smells good.
00:13:54.03\00:13:56.00
There's a lot of
lemon oil in the skin itself
00:13:56.03\00:13:58.40
and the zest of the lemon
oil is what gives up the flavor.
00:13:58.43\00:14:00.54
So you can actually boil
them in oil, it's hard to find,
00:14:00.57\00:14:03.34
when you find it, it
pretty much tastes like
00:14:03.37\00:14:05.57
the stuff we're
getting off there now.
00:14:05.61\00:14:06.98
Oh.
00:14:07.01\00:14:08.34
So I'm gonna need
another frying pan.
00:14:08.38\00:14:12.31
So if you want to put
this blender on there,
00:14:12.35\00:14:15.85
put the lid on.
00:14:15.88\00:14:17.35
Always remember
to put the lid on
00:14:17.39\00:14:18.72
or else things will
get messy very quickly.
00:14:18.75\00:14:20.52
Push the high
button and blend that up?
00:14:20.56\00:14:24.46
Looking good, keep going.
00:14:24.49\00:14:26.59
You want to blend it until
it's really, really smooth.
00:14:26.63\00:14:29.30
So you don't want kind
of milk and cashew nut,
00:14:29.33\00:14:31.90
you want the cashew nut blended
00:14:31.93\00:14:33.64
for some nice
smooth creamy mixture.
00:14:33.67\00:14:37.81
That probably would be enough.
00:14:37.84\00:14:39.41
Let's have a look in
there? What does that look like?
00:14:39.44\00:14:42.84
Creamy.
00:14:42.88\00:14:44.21
Look at that, all creamy. Yum.
00:14:44.25\00:14:46.82
Let's have a look inside.
00:14:46.85\00:14:48.18
So as you can see
is, smells amazing.
00:14:48.22\00:14:51.79
It's probably a
little bit thick,
00:14:51.82\00:14:53.15
so I may actually add
a little bit more water,
00:14:53.19\00:14:55.02
little bit of water to that
00:14:55.06\00:14:56.42
and just give it
another quick blend.
00:14:56.46\00:14:58.16
It's just a little bit
too creamy, there you go.
00:14:58.19\00:15:00.93
Because what we're gonna do next
00:15:00.96\00:15:04.73
is you're gonna cook it.
00:15:04.77\00:15:07.24
So we're gonna, got
this another fry pan here,
00:15:07.27\00:15:08.94
so we're gonna pour it in
here and cook it on the stove.
00:15:08.97\00:15:12.84
And what this would do is
00:15:12.87\00:15:14.54
get into that arrowroot
into really nice texture.
00:15:14.58\00:15:17.05
So just gonna
turn the gas on here.
00:15:17.08\00:15:19.48
We have all
four hobs going here.
00:15:19.51\00:15:22.32
This is definitely
a good kitchen thing.
00:15:22.35\00:15:24.29
Yeah. Really cooking.
00:15:24.32\00:15:25.92
So, Tim, if I can
get you stand here,
00:15:25.95\00:15:28.29
to just kind of just keep
an eye on it and just stir it,
00:15:28.32\00:15:30.59
we don't want it to burn.
00:15:30.63\00:15:31.96
Let me know when it
starts to get thicker.
00:15:31.99\00:15:33.43
Chef Jeremy, is this good?
00:15:33.46\00:15:35.13
Perfect, so you
can turn all of those.
00:15:35.16\00:15:37.40
It'll be great.
00:15:37.43\00:15:38.77
So the easiest way to turn them
00:15:38.80\00:15:40.54
if you can't is actually
push them up the wall of the pan
00:15:40.57\00:15:43.71
and you kind of flip
them around with your finger.
00:15:43.74\00:15:45.07
That's probably the
easiest way to do it.
00:15:45.11\00:15:46.44
You try to do it yourself,
00:15:46.47\00:15:47.81
let's see if you
can flip that up.
00:15:47.84\00:15:49.18
Actually I've got
another machine you can use,
00:15:49.21\00:15:50.98
another flipper.
00:15:51.01\00:15:53.78
This one here
might be easier to use.
00:15:53.82\00:15:55.22
Oh, thank you.
00:15:55.25\00:15:56.58
And probably get
underneath each steak there.
00:15:56.62\00:15:58.62
So this side is
taken about five minutes.
00:15:58.65\00:16:01.62