Whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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
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from the Revive Cafes
in Auckland, New Zealand.
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And today, I'm
gonna share with you
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some great quality meals
that you can cook at home.
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You probably thinking
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that kids can't
cook in the kitchen
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or that healthy
food can't taste good,
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but today I'm
gonna prove you wrong
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with some delicious
food that is healthy as well.
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Today, we have two
very special guests.
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We have Shai from Georgia
and Jonathan from Michigan.
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Welcome, guys.
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Thank you for
having us. Thank you.
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This is great.
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Thank you for
coming on Cook:30 for Kids.
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And these guys
are gonna show you
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how kids can cook like chefs.
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So firstly we'll
just start with Jonathan,
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so obviously what's
your favorite color?
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Red.
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And what's your
favorite color Shai?
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Red also. Two reds.
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I didn't asked them beforehand
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so we got two
favorite color red.
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Excellent. That's great.
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So that kids can
get to know you a bit.
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So tell me what's your
favorite food, Jonathan?
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Couscous. Couscous.
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And you make
that at home? Great.
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And what you put into couscous?
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We usually put peas
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and vegetarian fried chick.
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Oh, cool.
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It sounds like a
yummy meal to have.
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And what about you, Shai,
what's your favorite food?
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Veggie pomegranate chicken
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with jasmine rice and asparagus.
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Well, that sounds
very cool. Excellent.
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And do you cook it
or do your mom cook it?
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I cook it. You
cook it? Wow. Fantastic.
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And I hear you want
to be a chef one day.
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That's fantastic
thing as well. Thank you.
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Well, let's get on to cooking.
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What is on the menu today?
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Scrambled tofu breakfast
bowl with pan fried vegetables.
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And we also have blueberry
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and chia seed smoothie.
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That sounds delicious.
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Okay, so today we're
cooking a breakfast meal.
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So this is something
you would have a breakfast
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like on a Sunday morning
when you had some people over.
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Well, even on a week day
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when you wanted
to have something
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really going for the day.
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So to start we've
got a clear counter,
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it's really
important to prepare things
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before we start.
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Ingredients on
there, pans ready to go.
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And a great smiling attitude
to learn, that's awesome.
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So it's gonna be
exciting with you guys today.
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So we're gonna do breakfast bowl
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which is kind of a big bowl
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with lots of yummy
different things in it.
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So instead of just
serving out someone a plate
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with some tofu and veggies,
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we're gonna have a big bowl
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that looks beautiful
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and people kind of pick
and choose what they want.
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Kind of like buffet
I suppose, mini buffet.
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So let's get into it.
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So the first thing you
want to do is do the thing
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that's gonna take the longest.
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And in this case
it's going to be the tofu.
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You, guys, tasted tofu before?
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Yes, my mom makes it.
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She makes scrambled tofu. Yes.
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But I make my buffalo wings
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and barbeque
wings with the tofu.
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Out of tofu? Yes.
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Fantastic. You're a tofu expert.
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And you've tried it too?
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Yes, I like tofu
right out of the package
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with salt on it.
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Really? Just raw.
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Wow. You're
pretty keen tofu person.
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So tofu starts of
being pretty bland and boring
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like a lot of
things that are raw,
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so the secret to tofu is adding
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lots of lovely delicious flavors
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and we can make
it taste amazing.
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So it's what
we're gonna do today.
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So dig into it
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so tofu comesin
packets like this
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from the supermarket in
the refrigerator section.
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So we're just
gonna open up the end
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and it comes with water,
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so you want to basically
just drain out the water
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before you start or
else water goes everywhere.
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Like that.
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And it just looks like
that, just one big slab of...
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It's basically soymilk
with kind of a firming agent.
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So this stuff comes
from Asia. And it's great.
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So we're gonna just
turn on the gas here.
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And, Shai, if I can
get you to crumble that
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into the pan here?
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So if you can just grab it,
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just crumble into
little pieces into the pan.
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There you go,
just with your hands.
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That's wonderful. You
guys, washed your hands?
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Yes. Fantastic.
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It's really
important before you start
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cooking to wash your hands
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so you don't
transfer bacteria to the food,
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especially if
you're using your hands.
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We try and encourage
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because it's much more
fun when you use your hands.
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Okay, so we also gonna
add some other ingredients.
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We're gonna add an onion here,
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so I'm just gonna
chop up a red onion
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and just extra
color and flavor as well.
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So you're just gonna just dice,
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just one small onion
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or I'm gonna do half
of a massive red onion.
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And this will just add
color and sweetness as well
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and cook with the tofu.
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And put that in there.
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And, Jonathan, can
you put some olive oil
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in the pan as well?
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So bit of oil in
there just to help it
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to not to stick into the edge.
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In this pan? Get
in that pan as well.
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So just put about a tablespoon
so keep going until I say stop.
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Yup, about
there, that's awesome.
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And if you can grab
one of those wooden spoons
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and just start
stirring it all in.
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That's great crumbling there.
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So with tofu you can
crumble it in which is nice
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and we can also
just cut into cubes,
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so there is many different ways
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you can have tofu
in this kind of a dish.
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I love that sizzling
sound when we're cooking in,
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everything starts to cook,
you know things are underway.
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So the tofu is
full of a lot of water,
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so what we're
doing here by cooking it,
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we're actually gonna make sure
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that the water
gets evaporates off
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so the tofu will
actually shrink in size
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and become less weighty,
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but we'll kind
of have more flavor
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and be a bit more
crispier at the same time.
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We're doing cooking
when the steam is coming off,
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you're losing water.
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Here we go. Look at that.
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So we got on high heat here,
it's brilliant that's underway,
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so it will probably
take about 10 minutes to cook
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before we start adding
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some of the other
flavors and ingredients.
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So when it's hot,
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it will just soak up
those lovely ingredients.
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Step one done,
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so if you want to
keep stirring there.
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Make sure it
doesn't burn, just spoon it.
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So now we're gonna do
the pan fried vegetables.
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So these are vegetables.
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I just want to turn
this other gas on here.
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And we're gonna
chop up some mushrooms.
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So if you can just...
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Shai, you can just
chop up some mushrooms,
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just put them
into half like that.
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See if you can
just chop these up
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and put them in the pan.
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And while you
are there, Jonathan,
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if you can put some
olive oil in it as well.
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Chop them up all here
and put them over in one hit.
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Just into half
through the middle.
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In this pan? In that pan, yes.
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So another
tablespoon of oil. Wonderful.
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And it will be
ready for the mushrooms.
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I've also got here
some beautiful tomatoes
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so these are wine tomatoes.
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And these will just
go really lovely as well.
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So I'm just gonna cut
them in half just like that.
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And one thing we
got to be careful
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when we're cooking
these guys is to make sure
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that they are not
going to be damage too much,
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so you wanna
handle them very gently.
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When you buy tomatoes
on the vine like this,
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that means they're
gonna have more flavor.
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So just many kind
of half way tomatoes,
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they're not kind of
quite cherry tomatoes,
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but they're just
kind of vine ripe
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and small tomatoes.
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If you only got big tomatoes,
that will be fine as well.
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So the
mushrooms will take longer
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so put them in first,
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they will probably
take the second longest
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so I'll put them in last.
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Got in with the mushrooms,
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while you're doing that
I'll put them in the pan
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for you if you like.
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Good chopping there. Thank you.
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And mushrooms believe or not
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are actually full
of a lot of water.
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So when you cook them
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you basically
getting some water as well.
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Really?
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And by getting rid of the water,
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it basically makes
them more flavorsome
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so it's what we're doing.
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Looking good.
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Oh, this one here
is little dirt on,
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I'll just get rid of that one.
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Okay, there is probably
enough mushrooms actually,
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and we'll also
put in some zucchini.
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Actually we got
enough room here,
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I'm gonna use another
pan, I plan to use one pan,
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but I'm actually
gonna use another one.
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So luckily I
have a spare one here.
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And we'll just heat
this up for other vegetables.
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Okay, how are
the mushrooms going?
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When you see them cooking,
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you want to give it
a little bit of wiggle
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so just give them...
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See if you can do that,
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see, if you can shake it
back and forth like that.
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Okay. Grab the pan.
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Just drag it back.
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That's lovely, that
stops it from burning,
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so that's great.
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Okay, you going good
there with the stirring.
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As you can see it
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starting to
really steam here now.
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You can see all the
steam coming off the tofu
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which means it's
cooking really, really well.
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It smells good.
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It does, doesn't
it got the onions?
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Yes.
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How long does the tofu
and onions have to cook?
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Probably around
about 10 minutes normally,
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doesn't until it
starts browning out.
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Okay.
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So you kind of wanna
keep an eye on that there.
00:08:57.33\00:08:58.83
So now we had zucchini. Oh!
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So I'll show you
really cool cutting technique,
00:09:01.67\00:09:03.84
so we're gonna cook these
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and what we're gonna do is
we're going to pull across,
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gonna cut them down
in the middle like that,
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and then we're
gonna do a cut like this.
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Okay, get rid of this bit here.
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And then we're gonna
alternate every cut, okay?
00:09:15.92\00:09:17.72
Okay.
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And see how you end up
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with a really
nice kind of random...
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That is nice.
00:09:21.86\00:09:23.19
But two similar
size kind of cut.
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That is really cool.
00:09:24.59\00:09:25.93
So if you can see,
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if you can do that
with this one here as well
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so just start one
there, and it's just kind of,
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you're gonna cut through the cut
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you just did at times.
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So if you're gonna get
underway with that one,
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and see if you
can make that work.
00:09:34.57\00:09:37.97
And throw the one
you just cut, yup,
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and twist it back
through there again, wonderful,
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probably slightly bigger,
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so try and make
them slightly chunkier,
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because when you cook courgettes
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in my country,
00:09:47.98\00:09:49.32
zucchini what
you call them here.
00:09:49.35\00:09:50.69
And they basically
shrink down in size.
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Do I need to
shake the mushrooms?
00:09:52.09\00:09:53.42
Yes, give the mushrooms
00:09:53.46\00:09:54.79
little bit of
shake, that's great.
00:09:54.82\00:09:56.42
Probably you give
them another stir thing
00:09:56.46\00:09:57.79
to stew them as well, see
that they are not burning.
00:09:57.83\00:10:00.40
All right, they're
crisping up nicely,
00:10:00.43\00:10:01.76
beautiful, look at that,
so you can stir both of them.
00:10:01.80\00:10:05.30
I'll just turn the
gas on this pan here.
00:10:05.33\00:10:07.44
So we got three pans
working on the kitchen.
00:10:07.47\00:10:09.97
This is what you
call multitasking
00:10:10.01\00:10:12.84
so doing
multiple things at once.
00:10:12.87\00:10:15.94
So we'll just put
that on there, brilliant.
00:10:15.98\00:10:19.55
It's looking great, perfect.
00:10:19.58\00:10:20.92
And you can do this one as well,
00:10:20.95\00:10:22.28
I'll do the first bit for you,
00:10:22.32\00:10:24.45
so just through there
and through into half.
00:10:24.49\00:10:26.65
Every zucchini
is different size,
00:10:26.69\00:10:28.96
but you get the
deft what I've to say.
00:10:28.99\00:10:32.23
Yup, put those in the
pan there if you like.
00:10:32.26\00:10:34.36
Now put in this pan
here we'll use for those.
00:10:34.40\00:10:37.10
Zucchini has a lot of vitamin C.
00:10:37.13\00:10:39.13
It has.
00:10:39.17\00:10:40.50
Yes, anything with green
00:10:40.54\00:10:41.87
and you want it's really lovely,
00:10:41.90\00:10:43.24
really good for
you so touch of oil.
00:10:43.27\00:10:46.68
Exactly. Do you like mushrooms?
00:10:46.71\00:10:48.94
Yes, I love them.
You like mushrooms?
00:10:48.98\00:10:51.55
No.
00:10:51.58\00:10:52.91
I like mushrooms
whenever mom buys
00:10:52.95\00:10:54.82
them in small cans,
00:10:54.85\00:10:56.55
and then sometimes
00:10:56.58\00:10:58.35
she lets me have a piece
of it and I really like it.
00:10:58.39\00:11:00.62
That's cool.
00:11:00.66\00:11:01.99
So you don't like
mushrooms and you do.
00:11:02.02\00:11:04.09
I love mushrooms
00:11:04.13\00:11:05.49
and my wife actually
doesn't like mushrooms either,
00:11:05.53\00:11:07.06
so some people just
don't like mushrooms so,
00:11:07.10\00:11:10.07
but I love them.
00:11:10.10\00:11:11.43
It's a good thing we
have this breakfast bowl,
00:11:11.47\00:11:13.40
so you don't have
to choose mushrooms,
00:11:13.44\00:11:14.77
you can choose the other things.
00:11:14.80\00:11:16.17
Do you like zucchini? Yes.
00:11:16.20\00:11:17.74
Tomatoes? No.
00:11:17.77\00:11:19.57
Oh, you don't
like tomato either?
00:11:19.61\00:11:21.48
Or you can get tofu
and zucchini, how is that?
00:11:21.51\00:11:23.41
Yes.
00:11:23.45\00:11:25.15
How do you learned this cut,
00:11:25.18\00:11:26.75
how do you
learned this technique?
00:11:26.78\00:11:28.45
I was making a vegetable
salad one day, and I was like,
00:11:28.48\00:11:31.82
I just wanted to
make it more interesting
00:11:31.85\00:11:33.19
so I kind of cut
in different ways,
00:11:33.22\00:11:35.12
and then later I found out
it was an official chef cut.
00:11:35.16\00:11:37.13
So I actually used
00:11:37.16\00:11:38.49
in some of my
restaurant recipes,
00:11:38.53\00:11:40.90
so it's a nice
way of doing food.
00:11:40.93\00:11:42.90
But you can
actually cut vegetables
00:11:42.93\00:11:44.67
in multiple different ways.
00:11:44.70\00:11:47.27
A simple carrot you can cut
it in about 20 different ways.
00:11:47.30\00:11:49.70
So when you cut something next,
00:11:49.74\00:11:51.94
think about how can
I cut this differently.
00:11:51.97\00:11:55.48
You finish that
last one there. Okay.
00:11:55.51\00:11:57.28
And I'll get these
zucchini cooking up here.
00:11:57.31\00:12:00.52
Put the gas on nice and high.
00:12:00.55\00:12:02.88
Look at those mushroom,
doesn't it look beautiful.
00:12:02.92\00:12:05.22
Now I must start
to get the bowl now
00:12:05.25\00:12:06.59
because we're almost ready
to serve some of the stuff up,
00:12:06.62\00:12:08.86
so we've got a
lovely big bowl platter.
00:12:08.89\00:12:12.89
So a nice big round
bowl that you can buy
00:12:12.93\00:12:16.43
from kitchen
stores, it's really nice.
00:12:16.46\00:12:18.10
So white is a color
00:12:18.13\00:12:19.70
that generally
works with most fruits.
00:12:19.73\00:12:21.84
So if you can get one
big nice white round platter
00:12:21.87\00:12:24.81
in your kitchen,
00:12:24.84\00:12:26.81
it will make your
food look great so.
00:12:26.84\00:12:29.84
Awesome.
00:12:29.88\00:12:31.48
So do you travel to
look at different foods?
00:12:31.51\00:12:36.58
Yeah, I do
sometimes whenever I travel.
00:12:36.62\00:12:39.19
Okay, I live in New Zealand,
00:12:39.22\00:12:40.56
so I often travel to the America
00:12:40.59\00:12:41.92
to just shoot these shows.
00:12:41.96\00:12:44.06
Yeah, always going to cafés
00:12:44.09\00:12:45.49
and restaurants
looking for different ideas.
00:12:45.53\00:12:47.33
And my favorite
thing I like to do
00:12:47.36\00:12:49.26
is actually take
an unhealthy dish
00:12:49.30\00:12:51.30
and transform it,
00:12:51.33\00:12:52.67
use whole food
ingredients to make it healthy.
00:12:52.70\00:12:55.34
That's what I do. Exactly.
00:12:55.37\00:12:57.01
Yeah, so you can
replace sugar with honey,
00:12:57.04\00:12:59.44
you can replace white
flour with chickpea flour,
00:12:59.47\00:13:01.74
you can replace
chocolate with carob,
00:13:01.78\00:13:03.61
so there's lots of really
good healthy ingredients so...
00:13:03.65\00:13:05.48
Yes. You like doing that too?
00:13:05.51\00:13:06.85
Yes. It's wonderful.
00:13:06.88\00:13:08.22
Thank you.
00:13:08.25\00:13:09.58
And because, you know,
00:13:09.62\00:13:10.95
God wants us to be healthy,
00:13:10.99\00:13:12.32
I mean, if we put
junk food like pizza
00:13:12.35\00:13:13.86
and chips and soda into
our bodies all the time,
00:13:13.89\00:13:16.79
we're gonna feel
down and lethargic
00:13:16.83\00:13:18.59
and we can't help anyone.
00:13:18.63\00:13:20.36
So God really wants us
to eat with healthy food,
00:13:20.40\00:13:22.90
so we've got lots
of energy and vitality.
00:13:22.93\00:13:27.10
Are you ready? The
tofu is browning up.
00:13:27.14\00:13:28.64
The tofu is browning
up beautifully, yeah.
00:13:28.67\00:13:31.11
And it smells great. It does.
00:13:31.14\00:13:33.38
You're doing a
great stirring job there.
00:13:33.41\00:13:34.74
Thank you.
00:13:34.78\00:13:36.11
So what we probably do now,
I think we put the mushrooms,
00:13:36.14\00:13:37.65
they're up pretty
much really I think.
00:13:37.68\00:13:39.18
So we just want
them to just cook just...
00:13:39.21\00:13:41.62
If you keep cooking mushrooms,
00:13:41.65\00:13:43.25
they'll go down to
pretty much real tiny things.
00:13:43.28\00:13:45.92
So couple of
minutes and it's done.
00:13:45.95\00:13:47.49
And we're gonna start
putting into the bowl.
00:13:47.52\00:13:48.86
So I'm just gonna tip this
into the corner here like that.
00:13:48.89\00:13:54.60
And what you want
to do with this bowl
00:13:54.63\00:13:56.43
is we don't wanna
mix everything around,
00:13:56.46\00:13:58.83
we wanna have
little clusters of color
00:13:58.87\00:14:00.94
and all spreading here
like a brown, a green, a red,
00:14:00.97\00:14:04.34
a yellow little clusters works
better than everything mixed up
00:14:04.37\00:14:06.84
so that's what we're doing.
00:14:06.88\00:14:08.21
This is a kind of a
brown mushroom corner.
00:14:08.24\00:14:11.81
So these zucchini going well,
00:14:11.85\00:14:13.35
so if you can keep
an eye on those as well.
00:14:13.38\00:14:15.55
Okay.
00:14:15.58\00:14:16.92
We'll put the tomatoes in here,
00:14:16.95\00:14:18.29
so if you can or else
I'll bring this over here,
00:14:18.32\00:14:19.65
we got the hot pan here.
00:14:19.69\00:14:21.22
So if you wanna put
the tomatoes in here,
00:14:21.26\00:14:22.59
put them face down.
00:14:22.62\00:14:24.59
So other way, put
them so they're faced down.
00:14:24.63\00:14:28.13
So we're kind of sautéing these?
00:14:28.16\00:14:30.17
I suppose, yeah, yeah.
00:14:30.20\00:14:31.53
So we're just lightly
pan frying them really.
00:14:31.57\00:14:33.80
We'll just put a
touch of olive oil in.
00:14:33.84\00:14:35.20
So do I need to get a new
one of these to stir them?
00:14:35.24\00:14:39.17
Yes, good idea.
00:14:39.21\00:14:40.54
Careful the gas is on,
00:14:40.58\00:14:41.91
we're gonna put this
back there in a minute.
00:14:41.94\00:14:43.28
Just a touch of olive oil,
00:14:43.31\00:14:44.65
you don't wanna put
too much oil on to that
00:14:44.68\00:14:46.01
so just a couple of
drops is all you need for this.
00:14:46.05\00:14:50.32
So how long should
we cook these tomatoes?
00:14:50.35\00:14:53.25
They will probably take
around about five minutes.
00:14:53.29\00:14:55.46
And they'll just
kind of soften up
00:14:55.49\00:14:56.83
and be nice and flavorsome.
00:14:56.86\00:14:59.09
There we go on there.
00:14:59.13\00:15:01.60
So we got three pans on the go.
00:15:01.63\00:15:03.63
This is most
exciting part of working
00:15:03.67\00:15:05.20
in the restaurant or cafés...
00:15:05.23\00:15:06.57
Yeah. With all these pans going.
00:15:06.60\00:15:08.27
And you kind of got of,
00:15:08.30\00:15:09.64
you got to keep pretty smart
00:15:09.67\00:15:11.01
because if you forget
something what happens?
00:15:11.04\00:15:15.54
It's gonna burn. Right.
00:15:15.58\00:15:17.25
So you're doing good
job with stirring that.
00:15:17.28\00:15:20.08
Brilliant. Thank you.
00:15:20.12\00:15:21.45
That's great.
00:15:21.48\00:15:23.02
Now this tofu is looking great.
00:15:23.05\00:15:25.85
I think it almost
ready to serve it.
00:15:25.89\00:15:28.16
Almost ready. Almost ready.
00:15:28.19\00:15:29.92
We're making great progress.
00:15:29.96\00:15:31.63