If you just joined
us on Cook:30 for Kids,
00:00:01.36\00:00:02.70
we're having so
much fun in the kitchen.
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We have Tom from Illinois
and Anjali from Arkansas.
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What is on the menu today, guys?
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Well, we have
barbecue baked beans
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with avocado and
crispy caraway potatoes.
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And for dessert,
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we have bircher
muesli glasses with berries.
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So everything's going to plan.
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We're making excellent progress.
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So with these
potatoes we're gonna use a seed
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called caraway seeds.
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Have you guys heard
of caraway seeds before?
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No. No.
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That's little seed,
I'll show you some here,
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let's pour some
out on the board.
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So they're little seed.
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They kind of
looks like cumin seeds
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except they are different.
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Oh, I've seen
this before I think.
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Yeah, so have a try one.
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Oh, my mom uses
some. Have a try.
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It got a really kind of
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almost pepperminty
kind of the taste of them.
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So when they're
fried up with potatoes
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they taste amazing,
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they have a
really lovely flavor.
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My mom actually uses caraway
seeds in lot of her cooking,
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it's really delicious so...
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We've got about probably
a teaspoon left in this jar.
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So we just gonna put it on here
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and we're just gonna make sure,
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we're just gonna
make little area here.
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We kind of wanted to make
sure it gets cook properly.
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So we just gonna
cook it little bit there.
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Put this caraway seeds here
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and just put a little
bit of extra oil on them
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just so that we
want to make sure,
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actually they get kind
of cooked a little bit.
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So I'll just let
them mingle a bit,
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so if you want to stir them,
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in your own
little part of the pan.
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Now if we mix
them up with potatoes,
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they could be quite a few
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that don't end up getting cooked
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and the beautiful
flavors that come out of them.
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So you want to make sure
they get a really good chance
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to have a good saute experience.
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They smell really
good. They sure do.
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So that coming along well there.
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And while we're here,
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we'll put some
salt in the potatoes.
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So about half a
teaspoon of salt.
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And you may need to adjust,
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all salts are kind of different
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so I'm just gonna
put some salt on there.
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Can we use sea salt as
well? Sea salt is excellent.
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Well, actually my
favorite salt is Himalayan salt.
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The pink one. The
pink Himalayan salt.
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That's really lovely.
So it's got lots of...
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I think it's got
81 minerals in it,
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so really lovely salt to use.
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So with cooking you got
lots and lots of options,
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so just try all the different
variants of the ingredients
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and the more you
try, the more you learn
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and the more delicious
your dishes will become.
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So do we mix
this in together now?
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Just leave it for
a little bit longer.
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We want to give
them few minutes,
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kind of having a sort
of a heating experience.
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Just pull the beans in.
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Oh, you have
two different kinds.
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Yeah, yup, so there's
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back-eyed beans and pinto beans,
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so they're just kind
of the two beans in it.
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So you can use any
kind of bean you want?
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Yup, any kind, but
you probably want to,
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bring in baked
beans, it's kind of more,
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like lends towards
the more lighter beans
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like your white
beans, your black-eyed beans,
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all those once.
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But yeah, it's your dish,
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you can choose
anything you want.
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And one of my little
secret in cooking is this,
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if something's not working out,
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well, you have
missing an ingredient,
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just change the
name of the dish.
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So if we don't have any beans,
we had to choose chickpeas,
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we called it smoky chickpea
tomato or something like that.
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So don't worry about
it, just change the name.
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And those potatoes end up
being really mashy extremely,
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what can we call it?
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Mash potato? Yeah,
mash potato, exactly.
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So don't worry about,
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just change the name of the dish
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and everyone is happy.
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If you burn it,
what can you call it?
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Burnt mash potato?
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Or charred grilled mash potato
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might sound a little bit better.
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Or smoked mash potato.
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Or smoked mash potato, exactly.
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So there's many, many
different options here.
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That's probably
nothing, probably some,
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an extra noise around it.
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You got a couple of
minutes to saute that.
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And everything
is satay and saute,
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do you know the difference?
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Maybe just the sound?
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It is, but now
there's difference,
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so saute like
having the sau is when you,
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like this what
we are doing here,
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we saute the onions,
we saute the potatoes
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especially we're
adding little bit of oil
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and heating to make sauce
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and satay is like a peanut fish.
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Like you make a satay
kebab or something like that.
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So that's the two
different cuisine.
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Are you saying
cooking style or is it just...
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Oh, satay is
like the peanut fish,
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so one's a dish and
one's like a technique.
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Satay is the name?
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Yeah, so saute is the technique
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where as satay is the
name for a peanut fish.
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For a peanut fish.
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They are looking
pretty good there.
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Okay. So they're
coming along well.
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So next thing we need to do is,
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we'll probably just
double check the bircher.
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This smells good, it
looks really delicious too.
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Yeah. That's great.
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So you can see
the bircher muesli,
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it's kind of set fully,
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but it's kind of a
nice kind of creamy texture.
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So here's, you want to try some?
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There's one thing you gotta do
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a lot in cooking is
actually try things.
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So we'll try some
of this, have a go,
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see what you think.
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We have a spoon for you.
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They're nice and
creamy. All the flavors there.
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We also gonna make it even
more beautiful, some berries,
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so in the fridge, I
got some nice wild berries
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that we can use.
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So I've got some,
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always looking for
new different colors.
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We got some raspberries,
blueberries and strawberries.
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At the moment
when we're filming,
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it's the middle of summer,
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so this type of
fruit is readily available
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which is fantastic.
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So adding some berries,
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and you only need a couple
to absolutely transform a dish.
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So what I'm gonna do,
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I'm just gonna
flip the board over
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because we've been cutting
the things like onions on here
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and we don't want to actually
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start cutting
strawberries on here,
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what's it gonna taste like?
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Strawberry.
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Onion, strawberry mix together.
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There's nothing worst
than onion flavor strawberries,
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I can tell you.
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So we just flip this over
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and we're just
gonna cut them on here.
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So I'm just gonna cut
just a couple of strawberries
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and just prepare
some really fruit...
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Have you tried that before?
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What's that? The
onion strawberries?
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Oh, yes.
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It is, I also done it
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with watermelon
quite a few times,
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that's probably the
number one I do it on.
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So make sure
you change the board
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or change the side.
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Is it well mixed enough or...?
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That's mixed really well,
that's great, looking good.
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Now the other spice I'm
gonna add to that as well
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to make it extra
special is turmeric.
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And turmeric, if I can find it,
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here it is,
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turmeric adds a
really lovely yellow color.
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So we just gonna add just a
little sprinkle of turmeric.
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My mom uses a lot of
turmeric in Indian food.
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Exactly, yes.
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So we just want probably
about quarter of a teaspoon.
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You don't need much to add
a lot of color to that there.
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Just give it a stir
around, it's looking good.
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We got salt in there, so
we got the caraway seeds,
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little bit of
oil, so those potatoes,
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you know, couple of minutes ago
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were just bland
out of refrigerator,
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you probably didn't want to eat,
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just a couple of flavors
there can really transform them.
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Looking good.
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So we got some really
nice glasses to present.
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I've got whiz up
for little glasses,
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you can actually buy
these type of glasses
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for like a dollar each.
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So it can be very inexpensive
to buy some very nice glasses.
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And all we're gonna do
is just spoon in the bircher
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and present it,
present it really well.
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So as you can see
this looks kinda good,
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but look, you know, if you
serve this up on the table,
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you think, you
know, pretty average,
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but man, put into a
nice glass like this
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and instantly, you kind of,
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you know,
everything looks beautiful.
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That makes a lot of difference.
00:07:02.58\00:07:03.92
Exactly.
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And all we got to do
is put it in the glass.
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Put it in the glass
and add some berries
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and it will just transform it.
00:07:09.92\00:07:12.83
So again, I encourage
you, if you kind of not,
00:07:12.86\00:07:15.00
breakfast is the most
important meal of the day,
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so if you do want to have a
bit more energy in your life,
00:07:17.13\00:07:20.70
make sure you
have a good breakfast
00:07:20.74\00:07:22.07
so you try this bircher muesli,
00:07:22.10\00:07:23.51
customize it to whatever
ingredient you like to be
00:07:23.54\00:07:26.24
and like a lot of
friends have told me,
00:07:26.27\00:07:28.14
just absolutely
transform this live thing.
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God want us to have so
much more energy and vitality,
00:07:29.91\00:07:32.75
He want us to have good health,
00:07:32.78\00:07:34.12
so starting your day
with a good breakfast
00:07:34.15\00:07:35.95
is so important.
00:07:35.98\00:07:37.95
Do you guys know people
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who kind of
don't have much energy?
00:07:39.35\00:07:40.69
Yeah. Yeah.
00:07:40.72\00:07:42.39
So yeah, so you know, if
you got energy and vitality,
00:07:42.42\00:07:44.93
you can help people, and
if you haven't got energy,
00:07:44.96\00:07:46.83
if you wake up every
morning with no energy,
00:07:46.86\00:07:48.83
we're not gonna able any
help for the world, are you?
00:07:48.86\00:07:50.57
You're not gonna be able to
help people like we want to.
00:07:50.60\00:07:54.04
So getting on to
chopping the strawberries here.
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They're looking really good.
00:07:56.91\00:07:58.24
I have finished
mixing the potatoes.
00:07:58.27\00:07:59.84
I think that's
almost ready to go.
00:07:59.87\00:08:01.21
We should almost
get ready to plate it.
00:08:01.24\00:08:02.74
Should I turn this down?
00:08:02.78\00:08:04.11
I think you can
turn that down, yup.
00:08:04.15\00:08:05.78
So, Anjali, if you can grab
that platter from the table?
00:08:05.81\00:08:08.42
Sure.
00:08:08.45\00:08:09.78
And the baked beans,
we're actually gonna serve them
00:08:09.82\00:08:11.15
in this beautiful dish here.
00:08:11.19\00:08:12.52
So there are some
dishes you can cook
00:08:12.55\00:08:13.89
where you can
serve straightaway.
00:08:13.92\00:08:16.76
Awesome, so we're just
gonna put the potatoes,
00:08:16.79\00:08:20.70
it's hot,
00:08:20.73\00:08:22.06
and just basically just
put it on there like this
00:08:22.10\00:08:24.43
on to a nice platter.
00:08:24.47\00:08:26.40
In the fridge, if you
can find some parsley...
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It's in the top
drawer on the left
00:08:29.14\00:08:31.54
there should be parsley,
00:08:31.57\00:08:33.07
and just a little bit of
green will just transform that
00:08:33.11\00:08:35.31
and make it look amazing.
00:08:35.34\00:08:38.25
You got it there? Oh, brilliant.
00:08:38.28\00:08:40.18
So why do you
put the parsley in?
00:08:40.22\00:08:41.85
Tissue paper.
00:08:41.88\00:08:44.02
Parsley in tissue paper, yes.
00:08:44.05\00:08:45.42
So keep your herbs in the fridge
00:08:45.45\00:08:47.29
in some nice moist
paper towels, tada!
00:08:47.32\00:08:49.99
Look at that, they look
beautiful and fresh and live.
00:08:50.03\00:08:51.86
So what makes herbs go dry
00:08:51.89\00:08:54.46
is the air in the refrigerator
00:08:54.50\00:08:56.23
will basically dry things out.
00:08:56.26\00:08:58.07
So if you can wrap it
in the wet paper towel,
00:08:58.10\00:08:59.57
it won't dry it out.
00:08:59.60\00:09:01.04
And if you keep it in the drawer
00:09:01.07\00:09:02.40
in your
refrigerator, it doesn't have,
00:09:02.44\00:09:03.77
you know, there
are some drawers...
00:09:03.81\00:09:05.14
That even helps
them more as well
00:09:05.17\00:09:06.51
and that won't dry
the paper towel out.
00:09:06.54\00:09:07.88
So what we do is
just chop some parsley
00:09:07.91\00:09:09.81
really finely like that.
00:09:09.84\00:09:13.88
Wow, you cut really fast.
00:09:13.92\00:09:16.58
Here we go, you kinda
get used to it going on.
00:09:16.62\00:09:19.32
And if you can
sprinkle some of it over it.
00:09:19.35\00:09:21.56
So try to
sprinkle it from the height
00:09:21.59\00:09:23.66
and just kind of, just
gently over the top of it.
00:09:23.69\00:09:26.36
Yup and just evenly over it.
00:09:26.39\00:09:27.86
And when you
sprinkle, you want to get
00:09:27.90\00:09:29.23
some on the
sides of dish as well.
00:09:29.26\00:09:30.60
Not just on the food,
00:09:30.63\00:09:31.97
we're trying to
get some on the sides
00:09:32.00\00:09:33.34
'cause that's an
important presentation thing.
00:09:33.37\00:09:34.77
And when you do get dishes,
00:09:34.80\00:09:36.14
dishes with the rims like
this they're most attractive.
00:09:36.17\00:09:38.34
Dishes with the rim, they're
just kind of frames for you
00:09:38.37\00:09:40.41
to make it looks, makes
it look really, really good.
00:09:40.44\00:09:43.78
So the baked
beans and they're ready.
00:09:43.81\00:09:45.15
Can you get some cilantro
00:09:45.18\00:09:46.51
that should be next where
the parsley was in the fridge.
00:09:46.55\00:09:47.88
Okay.
00:09:47.92\00:09:49.25
Let me finish that off there.
00:09:49.28\00:09:50.62
Doesn't it look
good? It's looking crispy.
00:09:50.65\00:09:52.05
And then we've got
just a few raspberries,
00:09:52.09\00:09:54.06
just a couple of bits of fruit
00:09:54.09\00:09:56.16
and it's looking
really, really good.
00:09:56.19\00:10:00.26
Some blueberries.
00:10:00.30\00:10:01.63
There we go
00:10:05.47\00:10:06.80
and the
strawberries, we've just cut up
00:10:06.84\00:10:09.17
and that is a
breakfast for a king.
00:10:09.20\00:10:12.41
Look at that and you can
stop stirring those beans now
00:10:12.44\00:10:14.98
'cause they are
pretty much done.
00:10:15.01\00:10:17.08
And we just get
some cilantro again,
00:10:17.11\00:10:18.81
just do the same thing,
00:10:18.85\00:10:20.18
just a little
bit of a cut there,
00:10:20.22\00:10:22.78
use the leaves and sprinkle over
00:10:22.82\00:10:26.29
and this dish is done
00:10:26.32\00:10:28.46
and is ready for the table...
00:10:28.49\00:10:29.92
Ready to serve just
there, what do you think guys?
00:10:29.96\00:10:31.79
You're looking
forward to breakfast?
00:10:31.83\00:10:33.16
Yes. Great.
00:10:33.19\00:10:34.53
I just love how it
looks. It's almost ready to eat.
00:10:34.56\00:10:36.83