Whoa-oh-oh-oh, whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh
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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
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from the Revive Cafes
in Auckland, New Zealand,
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and today, I'm
going to share with you
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how you can make a
restaurant quality meal
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in your very own home kitchen
and it'll be easy and healthy.
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Today, I have three
very special guests with me,
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welcome to Cook:30 for Kids.
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Are you ready to cook? Yeah!
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Fantastic. We have
Fiona here from California.
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We have Abby
from... I'm glad I'm here.
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Great, Abby from
Idaho and her brother Seth
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who comes from Idaho, of course,
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because they come
from the same state.
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So welcome along.
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So I'm just going to
ask you guys a few questions
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so the kids at home
can get to know you.
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So firstly, Fiona,
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what's a country in the
world you'd love to visit?
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I'd like to visit
Hawaii. Really? Why Hawaii?
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I like their beaches and stuff.
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Beaches, yes, that's
a good place to go to.
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So, Abby, where would you
like to visit in the world?
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I'd like to visit you in
your cafes in New Zealand.
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Oh, really, that's fantastic
'cause you're welcome anytime.
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New Zealand is the best
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and most beautiful country
in the world, by the way,
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might be a bit biased.
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And, Seth, where
would you like to visit?
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I want to visit Australia
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where I can go snorkeling
in the Great Barrier Reef.
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Snorkeling on the
Great Barrier Reef.
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It's a very
beautiful place to go to, too.
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And God has created
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many amazing fish
and animals there.
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It's just
really beautiful there,
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so that's fantastic.
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Well, we better get cooking.
What is on the menu today?
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We have curried corn
with zucchini fritters
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with avocado salsa.
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And for dessert, we
have fruit salad glasses
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with pineapple cream.
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That sounds really good.
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It does. It really does.
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Alrighty, let's get cooking.
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Before we start, we got
a really clear bench here.
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We got a chopping
board, we got a knife,
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we got all our
ingredients laid out.
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We have a cheese shredder.
We have a grater as well.
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Pan on the stove,
and we are ready to cook.
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We have a good attitude. Yes!
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Fantastic, the
best thing you need.
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So let's get cooking.
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So today, what
we're going to start with,
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we're going to start
with these wonderful fritters.
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Fritters. Okay.
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So what we're going
to do is mix up fritters.
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Have you guys
had fritters before?
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I don't think
so. No, we haven't.
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Okay.
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So what we're gonna do,
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we're gonna put some ingredients
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into this lovely big bowl here.
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It's big.
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So most fritters are
made with white flour,
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what's wrong with
white flour, guys?
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Because it's
not healthy for you.
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It's very, very
processed and very hybridized.
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So we're going to use a
flour called chickpea flour
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or garbanzo
flour, what do you think?
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What does it look like?
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It looks like
crushed garbanzo beans.
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Kinda looks like flour.
Yeah, this looks like flour.
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It looks like flour
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that when you added
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one drop of yellow
food coloring or something.
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Yeah.
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It looks like a
different colored flour.
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That's what it is,
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it's basically just
ground up garbanzo beans.
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I've never opened a bag...
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I've never seen anyone
open a bag with a knife before.
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Should I pour in all of it?
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So what we're
gonna do, if, Abby,
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you can put one cup of
that into this bowl here.
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Okay.
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I'll show you a
trick, an easy way to do,
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put the cup in the
bowl and then pour it in.
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And then pour it?
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And then if it
goes over the side...
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Like that? It's not
gonna go everywhere.
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Exactly. So keep
wiggling a little bit.
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Oh! Sorry.
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We should get a
handful out of that.
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So let's just pour a
little bit back into the...
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Maybe you should go
like... Into the thing there.
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Lovely. Whoa! Oh, sorry.
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Glad we have a cutting board,
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we don't have to
do it at the counter.
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That's great.
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So, Fiona, can
you go to the fridge,
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in the freezer,
and find some corn.
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I need to wash my
hand. Good thinking.
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Can I go wash them?
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Yup, you can wash
your hands. Thank you.
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And if you can grab
me some water, we need...
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Here you go. Just
double check my recipe.
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Half a cup of water.
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And we've got
some corn here as well,
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just frozen corn is fine.
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You can use corn from the can
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or even you can get fresh
corn and cut it out if you want,
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but frozen corn is a really
good thing to have available.
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Alrighty, so we are going
to... Whoop, you all right?
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Does it matter 'cause I
think I just used hot water?
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That's okay, hot water is fine.
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Put that one down,
we'll use another one later.
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Oh, okay.
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So we're pouring
some water in here.
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So if you can...
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I'll get you,
Abby, to stir that.
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So just pour it in there...
Is there a stirring spoon?
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Yup, I'll just
get you a spoon here.
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Glug.
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So you can move
over here a little bit,
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come over here
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so we can get the
other kids doing some stuff.
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Here you go.
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And then I'll get you,
we're gonna make some zucchini.
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So we're just gonna
grate it on this grater here.
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So I'm just gonna
just cut off the ends.
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And, Fiona, if
you can grate this.
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Oh, it's turning like
dough, it looks like dough.
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Yup, start grating.
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Careful with your fingers.
Yup, just grab and down.
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That's great.
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This is turning
white. Hold it a bit higher.
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This is turning into like dough.
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It is. It's great,
isn't it? Keep stirring.
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And now see if you
can turn the gas on.
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So just push that down and
turn it around a little bit
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until it goes click-click-click.
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Other way.
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Yup, brilliant,
leave it on there.
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That's great.
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And we're gonna...
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We'll turn that
down a little bit
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and we're gonna
chop some onions.
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Yeah, onions.
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Actually I might
just chop them over here
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since we've got so
much going on here.
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Okay, so I'll
just chop the ends off.
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Okay, is this looking
okay? Yeah, that is perfect.
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So don't touch it,
leave it there. That's great.
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That looks like cabbage.
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So, Seth, you can
chop these onions,
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so just slice
through here like this.
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Should I grate the entire thing?
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Grate the entire thing.
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And just slice
it through like that
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so you've got like
slices, make into thin slices.
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This look like hummus.
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Actually, I'll put you
through the middle here.
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This looks kind of like
hummus. A bit congested in here.
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Fiona, move over
there a bit, there you go.
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And you can slice that onion.
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Sorry... Can I move the stool?
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Yup, push it right
there for the mean time.
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What is a little footstool here?
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We'll move this over.
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There we go,
there we go. Thank you.
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Excellent.
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So you can chop that up
nicely, just get a nice slice.
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It's looking like
thick hummus. Oh, beautiful.
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Left hander here, excellent.
They're doing an awesome job.
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It gets tiring
after a while. It does.
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Keep going, keep
going. It's looking good.
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Don't get your fingers though,
don't grate your fingers.
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Yeah, this is
looking like hummus.
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So leave it
there at the movement,
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so we'll just leave it there,
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it's kind of a
dough to start with.
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It's getting kind of
hard for me to stir it.
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We might use a
little bit of water,
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it's a little
bit thick, isn't it?
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Every time it's
kind of different.
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So if you want to stir
it just a little bit more.
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Okay, yup, you're right,
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it does make it a
little bit easier,
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only a little bit though.
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That's great. Keep stirring.
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Now we're gonna use
a little bit of garlic,
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so I'm just gonna get
a clove of garlic here.
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Yup. It's making it easier.
Put it in a garlic press.
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So we're gonna
start, we're gonna sate...
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Sorry, saute the
onions and garlic
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before we add
them to the fritter mix
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just to make them
a little bit softer.
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It looks like hummus.
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Does it, really? Yes, look.
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Wow, look at that, it does.
Look, it looks like hummus.
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It's not hummus,
oh, it's kind of similar
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'cause hummus is
made of chickpeas.
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So we're just gonna
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just squeeze
some garlic in here...
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I have to close my eyes so
I don't get onion in there.
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A little bit of olive oil.
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Oh, my arm. And the garlic.
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My arm is so tired.
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And we're gonna throw
those onions in over here.
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All right, let's
give them a chop up.
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We're just gonna make
them a little bit thinner.
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Okay, this looks... Can
me and Abby switch jobs?
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You're getting
onion fade, are you?
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Oh, good idea. That's
a great idea share it.
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Hey, Abby, you can
switch jobs with me.
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I want to keep on stirring this.
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So, Fiona, can you put
these onions on the pan?
00:07:04.62\00:07:06.69
Okay. Help me do that.
00:07:06.72\00:07:08.06
Okay. This looks
exactly like hummus.
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Look at it. It
does. Very well done.
00:07:09.96\00:07:11.96
Like this, like
this? Perfect. Wonderful.
00:07:11.99\00:07:14.03
Is it supposed
to look like hummus?
00:07:14.06\00:07:15.63
No, not really.
00:07:15.66\00:07:17.00
We're gonna add
some stuff to it shortly.
00:07:17.03\00:07:19.03
We're gonna add a half
teaspoon of salt to that.
00:07:19.07\00:07:21.64
'Cause we want a bit
of saltiness in there.
00:07:21.67\00:07:23.04
Okay. And it's going great.
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Fiona, can you see
00:07:26.34\00:07:27.68
if you can find some
cilantro in the fridge.
00:07:27.71\00:07:29.04
It's in the top draw. So
I can cut the whole thing?
00:07:29.08\00:07:30.41
Yup, keep going,
give me the whole thing.
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Brilliant.
00:07:32.55\00:07:33.88
What does it look
like? It's wrapped in paper.
00:07:33.92\00:07:36.82
It's green. This one?
00:07:36.85\00:07:38.42
That's perfect. It's green.
00:07:38.45\00:07:39.79
Oh, that's an old
one, get another one.
00:07:39.82\00:07:42.26
Grab a whole one there.
00:07:42.29\00:07:44.06
This one? That's
right, that's right.
00:07:44.09\00:07:47.73
Thank you very much.
00:07:47.76\00:07:49.10
So this is a good
way to wrap your herbs.
00:07:49.13\00:07:51.10
Wrap them in a wet
paper towel, and it means,
00:07:51.13\00:07:53.50
it's gonna keep
it nice and fresh.
00:07:53.54\00:07:55.04
It's going great.
Keep going, keep going.
00:07:55.07\00:07:56.77
Use the whole
zucchini. Oh, I get it.
00:07:56.81\00:07:58.14
It's going "grate". Oh, good.
00:07:58.17\00:07:59.81
I get it. That's great.
00:07:59.84\00:08:02.18
And Fiona, if I can
get you to be the stirrer.
00:08:02.21\00:08:04.41
So if you can
stir this around there.
00:08:04.45\00:08:06.11
Make sure it doesn't... Okay.
00:08:06.15\00:08:07.82
Gather up to the side.
00:08:07.85\00:08:09.55
How much do I need to stir this?
00:08:09.58\00:08:10.95
It looks like hummus.
00:08:10.99\00:08:12.35
Yup, that's done.
That's stir there is done.
00:08:12.39\00:08:14.69
That's probably enough.
We've done pretty well there.
00:08:14.72\00:08:16.06
Sure? Are we gonna
put some more in there?
00:08:16.09\00:08:17.43
Mash the zucchini out.
00:08:17.46\00:08:18.79
Do I throw this
away? Yes, throw that away.
00:08:18.83\00:08:21.03
And we're gonna put the
zucchini in here like that.
00:08:21.06\00:08:22.93
Okay.
00:08:22.96\00:08:24.30
And if you can put
in two cups of corn.
00:08:24.33\00:08:29.24
We're adding a lot of corn here.
00:08:29.27\00:08:30.61
Yup, use that
measurer over there.
00:08:30.64\00:08:31.97
So they're corn fritters,
so you kinda have to...
00:08:32.01\00:08:33.34
Oh, wow, look at this.
This is looking kind of good.
00:08:33.38\00:08:35.24
Looking good. Yup.
00:08:35.28\00:08:36.61
Actually, we
might defrost it first,
00:08:36.64\00:08:37.98
it's looking a
little bit cold there.
00:08:38.01\00:08:39.35
Go ahead.
00:08:39.38\00:08:40.72
So I'm just gonna
get some hot water.
00:08:40.75\00:08:42.88
This is so hot, I
can feel the heat.
00:08:42.92\00:08:44.45
Put it in there
just to defrost the corn.
00:08:44.49\00:08:46.05
Are you gonna put
some water in there?
00:08:46.09\00:08:47.42
Just put the corn in here.
00:08:47.46\00:08:48.79
Are you gonna put
some water in this?
00:08:48.82\00:08:50.16
Yup, put it all in there?
Let's go grab another one.
00:08:50.19\00:08:53.56
So the corn will kind
of freeze everything up.
00:08:53.60\00:08:55.16
It's sticking to the...
It doesn't need to cook.
00:08:55.20\00:08:56.67
They just need to be
unfrosted, that's okay.
00:08:56.70\00:08:58.03
Okay. Grab another one.
00:08:58.07\00:08:59.40
Are you gonna add
the water into here,
00:08:59.43\00:09:00.77
so I'll make it soft.
00:09:00.80\00:09:02.14
No, you'll see
what comes out of it.
00:09:02.17\00:09:03.57
This is good.
That's okay, pour it in.
00:09:03.61\00:09:05.11
It's so hot, I can feel
it. Is it? Oh, that's great.
00:09:05.14\00:09:08.14
Well, that's what
cooking is all about.
00:09:08.18\00:09:10.58
That's cold.
00:09:10.61\00:09:11.95
So if you're gonna put
that back in the freezer
00:09:11.98\00:09:13.55
and I'll grab that out.
00:09:13.58\00:09:15.02
There's corn everywhere, look.
00:09:15.05\00:09:16.58
You can eat some corn.
Yeah, try some corn, guys.
00:09:16.62\00:09:17.95
Can I have some? You
can have some corn, too.
00:09:17.99\00:09:19.89
Is it yummy? It's really good.
00:09:19.92\00:09:21.59
Just kind of sieve it
through my fingers here.
00:09:21.62\00:09:23.63
Very good. I like corn.
00:09:23.66\00:09:25.73
Just so it's
not quite so frozen.
00:09:25.76\00:09:28.06
Oop, that's a little frozen,
put some hot water in here.
00:09:28.10\00:09:30.77
There we go. We
don't want it too cold.
00:09:30.80\00:09:33.84
There we go.
00:09:33.87\00:09:36.60
And we add the corn
in? We add the corn in.
00:09:36.64\00:09:37.97
Is this enough stirring
or should I keep doing it?
00:09:38.01\00:09:39.34
Keep stirring.
00:09:39.37\00:09:40.78
So we're gonna
make it really nice,
00:09:40.81\00:09:42.21
sort of al dente with this.
00:09:42.24\00:09:43.58
Okay, what is the next?
00:09:43.61\00:09:44.95
We're gonna keep
stirring this, a bit of salt.
00:09:44.98\00:09:46.31
How is it looking?
00:09:46.35\00:09:47.68
It's looking
great. What do I do next?
00:09:47.72\00:09:49.05
Just hang by
00:09:49.08\00:09:50.42
and we'll get
something for you shortly.
00:09:50.45\00:09:51.79
I want you to chop the cilantro.
00:09:51.82\00:09:53.56
There's onions on that.
00:09:53.59\00:09:54.92
I'll just chop the
ends off, kind of slightly.
00:09:54.96\00:09:56.32
We'll just kind of
clear the board a little bit.
00:09:56.36\00:09:57.86
How is that?
00:09:57.89\00:09:59.23
So if you can chop
this really, really finely.
00:09:59.26\00:10:01.33
Okay, this is looking
good. I'll try the best I can.
00:10:01.36\00:10:03.40
So just really finely,
00:10:03.43\00:10:04.77
oh, there's a few
little manky bits in there,
00:10:04.80\00:10:06.13
so get those out.
00:10:06.17\00:10:07.50
That's so hard.
00:10:07.54\00:10:08.87
We just want to cut
through finely to about halfway.
00:10:08.90\00:10:10.24
I'll try as best I can.
00:10:10.27\00:10:11.61
That's great. This is so hard.
00:10:11.64\00:10:12.97
So what we're doing,
we're gonna use the stalks.
00:10:13.01\00:10:14.44
Oh, wow, this
looks so good, look.
00:10:14.48\00:10:16.75
To go in the...
00:10:16.78\00:10:18.11
We want to save it,
we want to use those.
00:10:18.15\00:10:19.98
So brilliant. Stalks in here.
00:10:20.02\00:10:22.35
And we're gonna use
00:10:22.38\00:10:23.72
the leafy bits
for garnish later.
00:10:23.75\00:10:25.09
Okay, this is
looking amazing, look.
00:10:25.12\00:10:26.45
Oh, look at
that. This is so hard.
00:10:26.49\00:10:27.82
Is this halfway?
00:10:27.86\00:10:29.19
Another one, one more slice,
00:10:29.22\00:10:30.56
and I'll put
that in there as well.
00:10:30.59\00:10:31.93
Oh, I got it on my hand.
00:10:31.96\00:10:33.29
Cilantro stalks add great flavor
00:10:33.33\00:10:34.66
to any kind of fritters.
00:10:34.70\00:10:36.03
Okay, it has a strong
smell. Good, excellent.
00:10:36.06\00:10:37.70
We like strong
smells in cooking.
00:10:37.73\00:10:39.07
Oh, I can smell
it from here even.
00:10:39.10\00:10:40.84
So now we've got these
onions are nice and sauteed.
00:10:40.87\00:10:42.87
Look at that,
they're just nice and soft.
00:10:42.90\00:10:44.24
We're gonna put them in here.
00:10:44.27\00:10:45.61
Oh, that looks so good.
Look out, coming through.
00:10:45.64\00:10:46.98
Should I turn off
the gas? You all right?
00:10:47.01\00:10:49.51
Oh, it almost fell off.
Should I turn off the gas?
00:10:49.54\00:10:50.88
Leave the gas on,
00:10:50.91\00:10:52.25
we're gonna put it
back on in a minute.
00:10:52.28\00:10:53.62
Should I turn off
the gas? Looks delicious.
00:10:53.65\00:10:54.98
No, no, we're
gonna put this back on,
00:10:55.02\00:10:56.35
we're gonna cook the fritters.
00:10:56.38\00:10:57.72
So we're gonna use the same pan,
00:10:57.75\00:10:59.09
I'm just gonna
use some paper towel
00:10:59.12\00:11:00.46
just to wipe out some
of the debris from the pan
00:11:00.49\00:11:04.06
just so it's kind of,
you know, clean to use.
00:11:04.09\00:11:05.43
So hot. Have a look.
00:11:05.46\00:11:07.80
If you've got it
thick, it's pretty good.
00:11:07.83\00:11:09.16
Does that look good? Yup.
00:11:09.20\00:11:10.83
And then we've got
fritter mix coming on.
00:11:10.87\00:11:12.27
How are you enjoying this, guys?
00:11:12.30\00:11:13.80
How does it look?
Does it look okay?
00:11:13.84\00:11:15.17
It looks great.
00:11:15.20\00:11:16.54
But probably I just
need a touch of water.
00:11:16.57\00:11:17.91
Okay.
00:11:17.94\00:11:19.27
We want it so it's
kind of slightly runny.
00:11:19.31\00:11:20.64
Sure, go ahead, pour it in.
00:11:20.68\00:11:22.01
Into the fritter
mix, there you go.
00:11:22.04\00:11:23.38
We're also gonna
add some curry powder.
00:11:23.41\00:11:24.81
Right here. Oh, yup.
00:11:24.85\00:11:26.18
So if you can add a
tablespoon of curry powder.
00:11:26.21\00:11:27.88
There should be a
tablespoon measure over there.
00:11:27.92\00:11:29.78
And this curry
flavor works really well
00:11:29.82\00:11:31.55
with this chickpea batter
and the corn and everything.
00:11:31.59\00:11:33.96
So it gives it a
little bit of extra...
00:11:33.99\00:11:35.46
Actually rip the lid off
00:11:35.49\00:11:36.83
and press the lid off
and put it, it's gonna be...
00:11:36.86\00:11:38.63
Much quicker
than... That will be easy.
00:11:38.66\00:11:40.40
You'll probably be there
for an hour sprinkling that.
00:11:40.43\00:11:42.96
Go ahead, sprinkle
it in, one tablespoon.
00:11:43.00\00:11:45.33
We don't even have
an hour to do this.
00:11:45.37\00:11:47.57
Exactly. We have 30 minutes.
00:11:47.60\00:11:48.97
Exactly. Oh, probably less now.
00:11:49.00\00:11:51.37
Sprinkle it. Keep
stirring, keep stirring.
00:11:51.41\00:11:53.38
Perhaps a little
bit of warm water.
00:11:53.41\00:11:54.74
Okay, should I put it
in? Oops, dropped a lid.
00:11:54.78\00:11:58.01
Should she put it in?
Yup, put it in, put it in.
00:11:58.05\00:12:00.62
And keep stirring
around. Great, lovely.
00:12:00.65\00:12:02.92
Look at all the stuff
I collected by my hands.
00:12:02.95\00:12:04.82
Oh, put that in as well.
00:12:04.85\00:12:06.19
You can never add
too much curry powder.
00:12:06.22\00:12:07.56
Oh. You put it on me.
00:12:07.59\00:12:10.23
Sorry. Okay, I'm done.
00:12:10.26\00:12:11.59
Oh, it's strong!
00:12:11.63\00:12:12.96
You can smell the
curry powder, can't you?
00:12:12.99\00:12:14.33
It smells good.
00:12:14.36\00:12:15.70
I wish we had like
smell-o-vision or something.
00:12:15.73\00:12:17.07
So this is a
really nice fritter mix,
00:12:17.10\00:12:18.43
we've got the salt,
the cilantro, the onion,
00:12:18.47\00:12:19.80
the curry powder,
00:12:19.83\00:12:21.17
all these flavors work together.
00:12:21.20\00:12:22.54
So when you're cooking,
00:12:22.57\00:12:23.91
you want to be adding
lots of different flavors.
00:12:23.94\00:12:25.27
I can really see the corn. Man!
00:12:25.31\00:12:26.64
They're corn fritter,
so you want to be able to.
00:12:26.68\00:12:28.01
I know.
00:12:28.04\00:12:29.38
Wow, we better
start cooking now.
00:12:29.41\00:12:30.75
We'll just have a
quick, like tidy-up.
00:12:30.78\00:12:32.11
Oh, I was gonna
put a few little...
00:12:32.15\00:12:33.48
some of these in.
00:12:33.52\00:12:34.85
Well, actually,
00:12:34.88\00:12:36.22
they're zucchini
fritters, not corn.
00:12:36.25\00:12:37.59
Zucchini and corn.
00:12:37.62\00:12:38.95
I was gonna cut a
little bit off here.
00:12:38.99\00:12:40.32
I'm just gonna cut,
just a little bit is fine,
00:12:40.36\00:12:41.69
just to give a
little bit of color.
00:12:41.72\00:12:43.06
So just really thin like that.
00:12:43.09\00:12:44.43
Whoa! Whoa!
00:12:44.46\00:12:45.99
You got to be careful
00:12:46.03\00:12:47.36
'cause the blade can
sometimes slide across
00:12:47.40\00:12:49.20
and get your fingers, so...
00:12:49.23\00:12:50.57
Whoa, you're kind
of so good at this.
00:12:50.60\00:12:52.60
So this is what you're gonna do
00:12:52.63\00:12:53.97
is practice
your chopping skills.
00:12:54.00\00:12:55.34
When using a sharp knife,
00:12:55.37\00:12:56.71
make sure you have
your parents supervising
00:12:56.74\00:12:58.07
'cause they are very sharp.
00:12:58.11\00:12:59.44
So we'll just
put that in as well
00:12:59.47\00:13:00.81
just to give a
little bit of extra color.
00:13:00.84\00:13:02.18
You, Flavoring. People
keep throwing it on me.
00:13:02.21\00:13:05.51
You are the chief stirrer.
00:13:05.55\00:13:06.88
Yup, it adds
colors all right, look.
00:13:06.92\00:13:08.25
It adds colors. It does.
00:13:08.28\00:13:09.95
Definitely.
00:13:09.98\00:13:11.32
So now we want to
start cooking them.
00:13:11.35\00:13:13.29
They're ready to
cook. What do you think?
00:13:13.32\00:13:14.66
Yeah.
00:13:14.69\00:13:16.02
I'll stir it a
bit more to make sure
00:13:16.06\00:13:17.39
that the pepper
is all stirred in.
00:13:17.43\00:13:18.76
So what we're gonna do is
put a bit of oil spray in here.
00:13:18.79\00:13:21.60
And that's the good
thing about olive oil spray
00:13:21.63\00:13:23.37
is that you basically
get a nice even coating.
00:13:23.40\00:13:25.73
So we've got it kind of
on a medium temperature.
00:13:25.77\00:13:27.97
And I'll show you
how to do the first one.
00:13:28.00\00:13:29.94
Here we go. Okay.
00:13:29.97\00:13:31.31
What about the spoon?
I'll grab one from over here.
00:13:31.34\00:13:33.34
We've got a big
one here that I want.
00:13:33.38\00:13:34.84
So what you do is basically...
00:13:34.88\00:13:36.21
What should I do with the spoon?
00:13:36.24\00:13:37.58
Throw it in the sink? Sink.
00:13:37.61\00:13:38.95
So just give a
light spray like that.
00:13:38.98\00:13:40.32
You don't need much at
all. We have a non-stick pan.
00:13:40.35\00:13:41.75
And then
basically we're just gonna
00:13:41.78\00:13:43.12
spoon this mixture in like this.
00:13:43.15\00:13:45.49
One spoon at a time.
00:13:45.52\00:13:46.92
One spoon at a time. Here we go.
00:13:46.96\00:13:49.16
Maybe we should
get people working.
00:13:49.19\00:13:51.76
So I'll just do the
first one to get this underway
00:13:51.79\00:13:53.86
and then you
guys can do the rest.
00:13:53.90\00:13:55.23
How does that sound?
00:13:55.26\00:13:57.00
And look at that,
they're all sticking together.
00:13:57.03\00:13:59.10
Nice!
00:13:59.13\00:14:00.47
So you want them about this big.
00:14:00.50\00:14:01.90
So when we finish,
00:14:01.94\00:14:03.27
we're actually gonna
put blobs of salsa on them.
00:14:03.30\00:14:04.64
So we want to make sure
00:14:04.67\00:14:06.01
they're big enough to
have the salsa on top.
00:14:06.04\00:14:07.38
Is that gonna be good? Yes.
00:14:07.41\00:14:08.74
Yeah. Brilliant.
00:14:08.78\00:14:10.11
So that's the first lot.
00:14:10.15\00:14:11.48
So look at that.
00:14:11.51\00:14:14.12
They smell good?
00:14:14.15\00:14:16.75
It smells so good.
00:14:16.79\00:14:18.12
The spoon's slipping into it.
00:14:18.15\00:14:19.49
I'll get a
flipper that we can use.
00:14:19.52\00:14:22.56
What's next?
00:14:22.59\00:14:23.93
I'll get a rubber one
'cause it's a non-stick pan.
00:14:23.96\00:14:26.96
We'll come back
in a few seconds.
00:14:27.00\00:14:28.33
So you're gonna
keep an eye on those
00:14:28.36\00:14:29.70
and we'll come back and
flip those and do some more.
00:14:29.73\00:14:31.30
How do I know when they're done?
00:14:31.33\00:14:33.37
'Cause I'll tell you.
00:14:33.40\00:14:34.74
Probably one to
two minutes each side.
00:14:34.77\00:14:36.20
If you can grab that big
platter off the table there
00:14:36.24\00:14:38.64
and we'll put those
on when we're ready.
00:14:38.67\00:14:40.01
This one here, the big
one? The big long one, yes.
00:14:40.04\00:14:41.98
So we've got a nice big
white platter to put it on.
00:14:42.01\00:14:45.68
Wonderful. Just
put it over there.
00:14:45.71\00:14:47.05
I'll reach over there.
00:14:47.08\00:14:49.38
And that is going to
make them look beautiful.
00:14:49.42\00:14:51.75
All right.
00:14:51.79\00:14:53.12