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
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Whoa-oh-oh-oh
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Whoa-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
going to share with you
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some restaurant quality food
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that you can cook in
your very own home kitchen.
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Cook:30 for Kids food
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is all about using
healthy whole food ingredients
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so we can have lots
of energy and vitality.
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God wants us to
be in good health,
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so it's important that we
feed our body with good stuff,
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not junk food.
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So today, we have two
very special guest stars.
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We have Anjali from
Arkansas and Toby from Illinois.
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Welcome to Cook:30 for
Kids. Thank you for having us.
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Thank you so much for having us.
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It's awesome you to be here.
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So just so you can
get to know them a bit,
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we're gonna ask some questions
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and find a
little bit about them.
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So firstly,
Toby, how old are you?
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I'm 14. Fourteen.
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And where were
you born originally?
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I was originally
born in New Zealand.
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New Zealand, he is
from New Zealand as well
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just like me.
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Although you spent quite a few
years in America, haven't you?
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Yeah, like seven years.
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Okay, seven years, okay.
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So you're probably more American
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than New Zealand by now.
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And so your
question for today is,
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if there was a
country you could visit
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anywhere in the world,
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where would you visit?
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I really want to visit France.
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France, why France?
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It's really, really
cool architecture there.
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Okay, awesome. That's great.
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And, Anjali, you
come from Arkansas
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and how old are you?
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I am 11, I'm gonna
be 12 in next month.
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Eleven going on
twelve, excellent.
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And where would you go if you
could go anywhere in the world?
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Well, I would go to India
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because that was
where I was originally born.
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So I want to go back
and meet my relatives there.
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Oh, wonderful, that's great.
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Another question for you,
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what is your favorite vegetable?
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Well, my favorite
vegetable has to be carrot.
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I love carrots. Carrots?
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Yeah. Okay.
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Okay, it's on the menu today.
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And, Toby, what's
your favorite vegetable?
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I like brussels sprout.
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Brussels sprout?
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How many kids would say
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brussels sprouts is
their favorite vegetable?
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You are a star one in a million.
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Like they can be really nice
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if you cook them
properly, can't they?
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Yeah. That's great, fantastic.
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Well, thanks, guys.
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So what is on the menu today?
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Well, on the menu we
have barbeque baked beans
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with avocado and
crispy caraway potatoes.
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Now that sounds really good.
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And for dessert we have bircher
muesli glasses with berries,
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that sounds tasty.
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Let's get
started in the kitchen.
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So before we start,
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very important
in restaurant land
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is you're gonna make
sure you be get organized
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and planned and prepare.
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So we got a clear bench,
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we've got pans on
the stove ready to go.
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We've got ingredients
ready and a great attitude.
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Let's get started.
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So we're gonna
start with the items
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that's gonna take the longest
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and that is the bircher muesli.
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Now bircher
muesli is kind of like,
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I think it's
like a moist granola
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or a wet granola.
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And generally, you put
it in the fridge overnight
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have the next morning,
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but if you get on to it quickly,
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you can actually make
it in about half an hour,
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so we'll get started with that.
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So we're just
gonna start with the bowl
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and we're just gonna fire
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just some really yummy
ingredients into there.
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So first we're just
gonna start off with some oats,
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just some normally quick oats
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just, just your
basic party kind of oats.
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So, Anjali, if you're
gonna put a cup full in there.
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And there is a cup
measure over there somewhere.
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Yeah, right here. Thank you.
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And, Toby, if you can
start grating some apple
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on this board here.
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So we're gonna
put some grated apple,
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and grated apple adds
lovely moisture to us,
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if you can grate that?
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Okay.
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Don't put the core
and just everything else.
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Yes, just one cup. Half. Okay.
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Just one cup.
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One cup measure.
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So we're gonna start
with oats and then apple,
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just double
check my recipe here.
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We're then gonna
put in some almond meal,
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and almond meal is
basically just almonds
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that are being kind of ground up
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really, really fine.
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If you want to, you
can actually just use,
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grind up the almonds yourself
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but you can buy
at the shop as well.
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It's got the child seal
on it, I better cut it off.
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What do you use to
ground the almonds?
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You can use a
coffee grinder to grind it.
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That's probably the best thing
to grind it if you want to.
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All right, put a cup near that.
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Cool.
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And we put half a cup of this,
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I'm just gonna put
half a cup of that in there.
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Oops, here we go.
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Half a cup of almond meal.
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Brilliant, we're also gonna
put in a cup of almond milk,
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so if you can measure
that, I'll measure that in.
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You can use any milk you want,
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and this recipe is one of
those really flexible recipes,
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where you can just customize it
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with your favorite
milk, you favorite flours,
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it's just one of
those flexible recipe,
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so it's really handy.
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Can we use, instead
of using almond milk
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can we use like soy
milk or things like that?
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Yeah, soy milk, almond...
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Yeah, anything
make it with any milk,
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any milk you want so...
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What about fruits, like,
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any kind of different
fruit that tastes good?
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Exactly, so that's why
we're gonna add some fruit.
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Now we're gonna
add some cranberries.
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So we're gonna add,
put a cup of cranberries,
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but you need to
just keep mixing, lovely.
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Yeah, that looks really good.
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We're gonna add
some slivered almonds.
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You've seen these almonds,
and what do they remind you of?
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Toenails.
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My nieces call
them toenail clippings
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but they are almond so...
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So we're gonna put
some of those in that
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and have an extra bit
of crunch in here as well,
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so there we go, some toenail,
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I mean, some almonds in there.
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I'm just gonna put a little
bit allspice just a touch,
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just to give a little
bit of a kind of a cinnamony
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not meaty kind of flavor,
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so kind of just a little bit
put that quarter of a teaspoon.
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Can we use different
kinds of spices in this like,
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something similar to allspice?
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Yes, you could do, I mean,
you can't on spice up too much,
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just kind of the breakfast thing
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so just a real, it's a
very subtle hint there.
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Shall I put the apples in there?
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Put the apple in, that's great.
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And if you wanna,
yup, just put it in there.
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And we're just, if you
wanna cut the orange in half.
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And we'll put
some orange juice in,
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the juice of one orange.
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What else we got here?
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I think that's pretty much,
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we've got
almond meal over there,
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I'll just put
this out of the way.
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Do I have to squeeze it?
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Yeah, just squeeze it in,
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you do one, I'll do one as well.
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Okay.
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Squeeze it in like that.
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Oops, try not to get
in here on each other.
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Gonna have a food fight here.
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I might put a little
bit more almond milk in
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just to give it a
bit of a mix around.
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Lovely.
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So there is a
bircher muesli kind of,
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as you can see it's kind of
moist and it's kind of oaty,
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those oats will kind of swell up
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and they'll become
really nice and kind of moist
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and it's a great kind
of base for bircher muesli.
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Now I've got friends who have
started making bircher muesli
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as their main breakfast item
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and I say, it's
transformed their lives.
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You can make it before
you go to bed at night,
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get up in the morning
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and you can instant
breakfast ready to go
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that tastes great, so
it's really, really good.
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So I'm gonna put that in the...
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I'm just gonna put that in
the fridge just to kind of,
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just start to
kind of mush together.
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Ideally you do it overnight,
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but we're just gonna
do it in half an hour
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just so we can
keep things moving here.
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So the oats soaks up the
milk and it kind of becomes...
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Yeah, it kind of
develops a creamy texture
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which is really nice.
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So you just eat it like it.
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Exactly, yes. Okay.
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Can you throw those things
in the rubbish there, Toby?
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And we'll move
on to the next part
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of our culinary adventure.
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So we're doing that
breakfast thing today obviously,
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so we've got baked beans,
potatoes and bircher muesli,
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so it's kind of a different
breakfast take on breakfast,
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so just some different
things there that we can use.
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So the next thing I'm
gonna just start making
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is the baked beans.
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So you can get
baked beans in a can
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and you can unwind a can,
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but it's much more
exciting to make yourself,
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it's a much more flavorsome.
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So we're gonna start
making, cutting some onions.
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So if you can
perhaps, perhaps some,
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Anjali, you can cut some onions.
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I will just clear some of this,
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just clear some of this
carrot off here, apple off here.
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Here we go. Thank you.
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That's okay.
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It's really hard to
keep a clear workspace
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when you're cooking
but do the best you can.
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So we're gonna start,
I'm gonna turn the gas on,
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and basically start
cooking out some onions,
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it's the first part of it.
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And, Toby, if you can
start mixing some of those cans
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if you can.
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So we got, we're going to
use two types of beans today
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and you can use
any type you want.
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We're gonna use
some black-eyed peas
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and some pinto beans.
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You could use white beans
or kind of any beans you want,
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but they're kind of
like whitish kind of...
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Excuse me, Toby.
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Into the beans which is
nice and so if you can...
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How do you use this can opener?
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Looks so complicated.
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Well, you basically grab this
and you slice it on like that
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and you hold this really
tight and just keep turning.
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Okay.
00:08:41.72\00:08:43.05
So get that going,
you can drain them out
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and get them ready,
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get rid of the lead
that would be great.
00:08:45.85\00:08:48.22
So this is warming
us up a little bit here.
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How you going with
onions? So how is your onion?
00:08:49.62\00:08:51.29
Oh, you are doing great job,
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didn't even give
you any instruction.
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So you basically
just slice them one way
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then slice from the other way.
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And when using knife,
00:08:56.90\00:08:58.23
so as you're
doing there very well,
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as you basically trying to
slice the knife rather than
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so with a knife
trying this thing right there
00:09:03.37\00:09:05.47
to try and slide it
00:09:05.51\00:09:06.88
rather than just
push it down like that.
00:09:06.91\00:09:09.04
And it's great if you
keep it together like that,
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you're bit of a knife expert.
00:09:10.75\00:09:12.08
There the knife
is bigger than you.
00:09:12.11\00:09:13.78
You're handling it
very well so you slice it.
00:09:13.82\00:09:15.85
That's wonderful,
you're going very well.
00:09:15.88\00:09:17.52
Keep the blade away
from your thumb there,
00:09:17.55\00:09:19.75
don't have any
your fingers chops.
00:09:19.79\00:09:21.92
And if you're using
sharp knives at home,
00:09:21.96\00:09:23.46
that is a great skill to learn,
00:09:23.49\00:09:24.83
but make sure
your parents supervise
00:09:24.86\00:09:26.46
and they can
help you and train you
00:09:26.49\00:09:27.93
and you can learn how to do it.
00:09:27.96\00:09:29.80
So I really love these
little black-eyed beans
00:09:29.83\00:09:31.73
that you can
actually make them yourself
00:09:31.77\00:09:34.30
by just soaking them,
cooking them yourself.
00:09:34.34\00:09:36.14
Well, having can beans
in your pantry or cupboard
00:09:36.17\00:09:38.51
is a really great protein source
00:09:38.54\00:09:40.18
with some plant based
00:09:40.21\00:09:41.54
and really
healthy full of protein,
00:09:41.58\00:09:42.91
so make sure you eat
lots of great things.
00:09:42.94\00:09:47.85
So that's those.
00:09:47.88\00:09:49.22
So what else we have? We
got some tomatoes as well.
00:09:49.25\00:09:52.15
So this is the main thing,
you're gonna get some garlic.
00:09:52.19\00:09:54.72
So I'm just gonna
use a garlic press here.
00:09:54.76\00:09:56.42
This is a garlic presser.
00:09:56.46\00:09:57.79
Miss Brenda who is
the general manager
00:09:57.83\00:09:59.76
of the 3ABN
Kids Network gave me,
00:09:59.79\00:10:01.66
it's the best
garlic press in the world.
00:10:01.70\00:10:04.33
Yeah, my mom has one,
it's kind of like that.
00:10:04.37\00:10:06.03
Did she? Oh, great.
00:10:06.07\00:10:07.60
So we're gonna just get
that ready to slide the onion
00:10:07.64\00:10:10.51
and I'll just
get this under way.
00:10:10.54\00:10:12.04
Just put the onion in the
pan, little bit of olive oil.
00:10:12.07\00:10:15.11
Leave the beans in the pan too?
00:10:15.14\00:10:16.48
Not yet, we'll get
the onions sauteed first.
00:10:16.51\00:10:18.85
It's gonna saute. Okay.
00:10:18.88\00:10:20.35
Can you use any other
onion except red onion?
00:10:20.38\00:10:24.39
You can use red onion or
any other onion you want.
00:10:24.42\00:10:26.99
I'm quite using a red onion
00:10:27.02\00:10:28.36
because red onion is
little more colorful.
00:10:28.39\00:10:31.19
It's probably got
some of the flavor,
00:10:31.23\00:10:32.56
it's just got nicer color
00:10:32.59\00:10:33.93
so that's generally my favorite.
00:10:33.96\00:10:35.46
You can use either
one. That's looking good.
00:10:35.50\00:10:37.83
Yes, you gonna, you can
grab those, put them in.
00:10:37.87\00:10:39.93
Squeeze the garlic in
00:10:39.97\00:10:42.70
and the dish is underway.
00:10:42.74\00:10:44.21
Look at that.
00:10:44.24\00:10:46.14
Now the spice
we're gonna use today
00:10:46.17\00:10:47.51
to give these a little bit
of a kind of a smoky flavor.
00:10:47.54\00:10:49.78
It's one of my favorite spices
00:10:49.81\00:10:51.95
and that is smoked paprika.
00:10:51.98\00:10:54.78
So, Toby, if you can
grab the smoked paprika there?
00:10:54.82\00:10:57.15
Sure.
00:10:57.19\00:10:58.52
And we're just gonna
just sprinkle that in here.
00:10:58.55\00:11:03.56
So just sprinkle it,
probably around about,
00:11:03.59\00:11:05.19
probably a tablespoon is quite
a lot actually to get going.
00:11:05.23\00:11:07.23
And it's got a
really nice red color
00:11:10.23\00:11:11.57
and it's got a really
nice smoky taste so...
00:11:11.60\00:11:13.74
That just smells great too.
00:11:13.77\00:11:15.10
Exactly so... Yeah.
00:11:15.14\00:11:16.47
Actually, heating up there
will kind of activate the spice.
00:11:16.50\00:11:18.54
Is that good?
00:11:18.57\00:11:19.91
Yeah, that's good, perfect.
00:11:19.94\00:11:21.28
Probably put a
little more actually
00:11:21.31\00:11:22.64
probably just
under tablespoon there.
00:11:22.68\00:11:24.01
We put on high gas
here to get these onions.
00:11:24.05\00:11:25.91
It gives a great color too.
00:11:25.95\00:11:27.62
It does.
00:11:27.65\00:11:29.88
That just smells amazing.
00:11:29.92\00:11:31.52
Yeah.
00:11:31.55\00:11:32.89
So give those couple
minutes just to kind of get soft
00:11:32.92\00:11:35.56
so it probably takes
two to three minutes.
00:11:35.59\00:11:37.23
So, Toby, if you can
just keep stirring those
00:11:37.26\00:11:39.53
and that would be wonderful.
00:11:39.56\00:11:41.43
We're gonna start on our
next part of the breakfast
00:11:41.46\00:11:43.97
and that is the potato.
00:11:44.00\00:11:45.33
So when you have potatoes,
00:11:45.37\00:11:47.00
one of the things you often
need up is leftover potato.
00:11:47.04\00:11:50.74
So these were
leftover from yesterday
00:11:50.77\00:11:53.38
and they're just four potatoes
00:11:53.41\00:11:55.51
that left over
from another meal.
00:11:55.54\00:11:56.91
And they
actually, you actually make
00:11:56.95\00:11:59.45
really nice
potatoes with them so...
00:11:59.48\00:12:01.45
If I can give you
just these leftover,
00:12:01.48\00:12:03.15
if you can just cut
them kind of in half.
00:12:03.18\00:12:05.42
So they're kind of
just little bit small,
00:12:05.45\00:12:07.42
they're little
bit big at the moment.
00:12:07.46\00:12:08.96
So just kind of cut them into...
00:12:08.99\00:12:10.33
Like this?
00:12:10.36\00:12:11.69
Yup, just into half so
just a little bit smaller,
00:12:11.73\00:12:13.06
put the knife through them.
00:12:13.09\00:12:14.43
And again they kind of get
00:12:14.46\00:12:15.80
little bit of mashed
up when we cook them,
00:12:15.83\00:12:17.17
so you don't
need to be too fussy,
00:12:17.20\00:12:18.53
and it's nice to start
with a little bit more.
00:12:18.57\00:12:20.90
And the most
surface area you have,
00:12:20.94\00:12:22.34
the more kind of flavor
you're gonna have per bite.
00:12:22.37\00:12:24.64
So if you start
with a whole potato,
00:12:24.67\00:12:26.44
you haven't got
much surface here
00:12:26.47\00:12:27.81
but if you cut a
whole potato into,
00:12:27.84\00:12:29.38
you know, 20 peaces
00:12:29.41\00:12:30.75
you got much more surface area
00:12:30.78\00:12:32.11
to soak up the flavor.
00:12:32.15\00:12:34.42
How long do the
potatoes last for in the fridge?
00:12:34.45\00:12:37.09
Probably not more
than a day or so really.
00:12:37.12\00:12:38.65
You don't wanna go too long,
00:12:38.69\00:12:40.02
you kind of taste that
leftover potato kind of a feel.
00:12:40.06\00:12:42.82
Yeah.
00:12:42.86\00:12:44.19
I think it's
almost really there so
00:12:44.23\00:12:46.06
but actually we're
gonna put the tomatoes in,
00:12:46.09\00:12:47.43
so I just got
some diced tomatoes.
00:12:47.46\00:12:50.00
See if you can stir that around?
00:12:50.03\00:12:53.00
Okay. Yup, just
give it a good stir.
00:12:53.03\00:12:56.20
I'm just gonna
add some salt here.
00:12:56.24\00:12:58.61
Oh, before we do
00:12:58.64\00:12:59.97
put those in the pan
over there, Anjali...
00:13:00.01\00:13:02.54
On the left you can
transfer those across there.
00:13:02.58\00:13:06.41
Oh, it smells
really strong smell too.
00:13:06.45\00:13:08.75
And they're great.
00:13:08.78\00:13:10.12
So we're just gonna add
just little bit of salt,
00:13:10.15\00:13:11.49
half a teaspoon of salt.
00:13:11.52\00:13:13.49
And we're gonna add
some honey for sweetening.
00:13:13.52\00:13:15.39
You can use agave or
date puree or maple syrup.
00:13:15.42\00:13:19.16
Just add that there.
00:13:19.19\00:13:20.53
When using tomatoes,
00:13:20.56\00:13:21.90
tomatoes are quite an
acidic kind of a taste
00:13:21.93\00:13:23.26
so you kind of want to
add a little bit of sweetener
00:13:23.30\00:13:25.53
generally when
you're using tomatoes
00:13:25.57\00:13:27.47
just to kind of offset
and just kind of balance it.
00:13:27.50\00:13:32.11
It's pretty much all
of the main things there.
00:13:32.14\00:13:33.71
Look at that.
00:13:33.74\00:13:35.08
Don't we need to add any oil?
00:13:35.11\00:13:36.81
Yes, we do, we
do need to add oil.
00:13:36.85\00:13:38.88
So we're gonna
add about a tablespoon
00:13:38.91\00:13:40.25
over these potatoes.
00:13:40.28\00:13:43.15
And if you just want to just
get a little bit of a stir...
00:13:43.18\00:13:46.72
Be really gentle with them,
00:13:46.76\00:13:48.09
we kind of, we don't
want them being broken up
00:13:48.12\00:13:49.46
and kind of
crumbled a little bit,
00:13:49.49\00:13:50.83
but we want to make sure,
00:13:50.86\00:13:52.19
we really don't mash potatoes,
00:13:52.23\00:13:53.56
we wanna make sure
that potatoes that,
00:13:53.60\00:13:54.93
you know, little bit extra.
00:13:54.96\00:13:56.30
I might do a few more that's
looking little bit empty there.
00:13:56.33\00:13:58.10
So I cut up a few more
00:13:58.13\00:14:00.34
just to make the
pan a little bit full,
00:14:00.37\00:14:01.84
we want to make sure
our presentation dish
00:14:01.87\00:14:04.31
looks nice and
full and wonderful.
00:14:04.34\00:14:07.24
Yeah.
00:14:07.28\00:14:09.54
Brilliant.
00:14:09.58\00:14:10.91
It looks really
delicious already.
00:14:10.95\00:14:12.65
It is and we're
only halfway there.
00:14:12.68\00:14:15.32
Look at that.
00:14:15.35\00:14:17.55
So we're making
excellent, excellent progress.
00:14:17.59\00:14:19.95
So how would you know
if this is ready or not?
00:14:19.99\00:14:22.89
Just when it starts
to get brown generally,
00:14:22.92\00:14:24.39
so it will start
sizzling and eventually go brown
00:14:24.43\00:14:26.43
and it will kind of
be a bit more crispy
00:14:26.46\00:14:27.96
sets what in texture we want.
00:14:28.00\00:14:29.73