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 from the Revive Cafes
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at Auckland, New Zealand.
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And today, I'm
going to share with you
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some chef quality meals
that you can cook at home.
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They're gonna be
quick, healthy, and delicious.
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If you're sitting
on the sofa there,
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never cooked before,
don't think you can cook,
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well, you're wrong, think again.
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Today, you're gonna
wanna try this recipe at home
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because it is so easy.
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Today, we have two
very special people with us.
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We have Toby from Chicago,
and Anjali from Arkansas.
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Welcome to Cook:30 for Kids.
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Hello, Mr. Jeremy Dixon. Hello.
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Great to see you guys. We too.
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We're just gonna ask
these guys a few questions
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so you can get to know them.
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So I'm gonna start with Toby.
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So I'm gonna ask him a question,
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he doesn't know what's coming.
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So, Toby, what is
your favorite animal?
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Oh, my favorite
animal is probably a leopard
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just because I like
those kind of animals.
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A leopard. Well,
excellent. That's cool.
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Did you ever met one?
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Yeah, I have at
the New Zealand zoo.
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Oh, great, excellent. Very cool.
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And what about you, Anjali,
what's your favorite animal?
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I love puppies and
dogs. Puppies and dogs.
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Do you have a puppy? No.
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Your mummy hasn't
brought you a puppy?
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Not yet.
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Mum, you need to
buy Anjali a puppy.
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After the show, go
out and get one for her
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'cause she's
gonna do a great job.
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Excellent.
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Okay, second question is,
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so what's your favorite
food to cook at home, Toby?
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I really like making pancakes
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in the morning
for my entire family.
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Fantastic. That's
great. What about you?
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Well, I come
from an Indian family,
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so we cook a lot of curries,
but my favorite is okra curry.
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Okra curry? Yeah.
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Fantastic. That's great.
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Well, welcome
along, we're gonna have
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a lot of fun in
the kitchen today.
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So what is on the menu?
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Well, on the menu we have
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Moroccan-spiced
roasted vegetables
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on fruity oven couscous.
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That sounds really good.
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And for dessert we
have gingerbread ice cream,
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I can't wait to try that.
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Fantastic. Well,
let's get started.
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Before we head,
there's a few things
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we have to do,
we've washed our hands.
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Washed your hands? Yes.
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Lovely, we've
got a clear surface,
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we've got our vegetables
and ingredients out ready.
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Chopping boards, knives, pans,
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water in the jug
boiled, and we're ready to cook.
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Let's get started,
guys. Yeah. Sounds good.
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So the first thing we gonna do,
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we've got some
roasted vegetables to do.
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And they can take
a little bit of time
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so we're gonna get
that under way first.
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So I'll get Toby
to first work on this
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because this is probably the big
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and tougher one to have.
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So we're gonna
roast some butternut
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and we're gonna
roast it with the skin on.
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So leave the skin on.
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We're gonna cut the
butternut into almost half.
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This side has seeds
in it through there.
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We're gonna put that aside
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because we just
haven't got time.
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I'm gonna use this
side so we're gonna
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just slice this
there and get rid of him.
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And basically cut it
into strips like that,
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into big circles.
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And then we can
take that. Take the...
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Better take the label off.
Oh, we don't want to eat that.
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That's really funny.
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It is not the
special spice, the label.
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And you're just
gonna easily just chop it
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into cubes kind of that size,
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and just come
this way again as well.
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So they're kind of
small so they're gonna
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roast reasonably
quickly with the skin on.
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It looks really hard to
cut. They are quite tough.
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So see if you
can give that a go.
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Put that knife
there. Give that a go, Toby.
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Okay.
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And if you can just get
some parchment paper out,
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and put it on the tray. Okay.
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So as we're using
parchment paper or baking paper
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that means it's gonna
not stick to the tray,
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it's gonna be easy
to clean up afterwards
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and it's just good all around.
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So it's a great thing
to have in your kitchen.
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Chopping that, we're
getting it under way.
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Yeah. Cool.
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And next thing we're gonna do
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is we're gonna
cut the sweet potato.
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Another roasted vegetable so,
Anjali, you're working on this,
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so that's kind of similar
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so basically
just chop the end off
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and cut it into
strips and then just do that
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over kind of into quarter.
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You can do that? Yes, I can.
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Brilliant, so,
again with the knife,
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make sure you're
sliding the knife through,
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you're not kind of
going down, it's really hard
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so make sure
you're sliding through.
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Okay. If you can work on those.
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Very good. Great.
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We have
productive kitchen under way.
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Making fast pace of things here.
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So roasting vegetables
probably takes around about
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15 minutes as a rule of thumb.
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So it's kind of the job we
want to get under way first.
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So what they're going for there.
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It's great.
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Now I wanna start
cooking the couscous.
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So where is the
couscous? Here it is.
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So couscous is
like basically a wheat,
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and it's really
nice thing to have.
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It's kind of a
Moroccan kind of ingredient.
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So should I use this here?
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Put on the tray there. Okay.
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Put on top of
the parchment paper.
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You can buy in bags
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or sometimes comes
in containers like this.
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And it's just a really
nice fluffy kind of a dish,
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kind of similar to
rice but different.
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You can get whole meal,
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so get it whole meal if you can.
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And now we're gonna
do is put in two cups.
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I better find a cup
to measure. Here we go.
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Two cups of
couscous is the recipe first.
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So I measure in two cups.
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Oh, what if I
can't fit it all on here?
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Well, just put it on.
Just put it on till it fits.
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Okay.
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You're just
gonna just squeeze in
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to get the all
the popcorn pieces
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can get to know
each other really well.
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I'm just gonna reboil the
jug because I want to make sure
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I got boiling water
to make this cooking
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'cause we're actually gonna cook
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we're just gonna
add boiling water.
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And we're gonna
add some turmeric,
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and turmeric is
a really nice thing
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to make things so yellow.
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So it's kind of add
little bit of color to it.
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So we're gonna add
half a teaspoon of turmeric.
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This is going to the oven?
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When you have the sweet potatoes
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so not quite yet.
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So just gonna mix this
turmeric around there with that.
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Toby, can you get
some apricots here?
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If you can slice them up
into a kind of little cubes,
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probably about half a cup.
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So, Mr. Jeremy
Dixon, can you use
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just regular
potatoes with this recipe too?
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You could do.
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These sweet potatoes
are actually bit sweeter
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so they're nice and
they cook quicker as well.
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So that's probably my
favorite one of the two.
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It's great.
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Doing a great job with
cutting, that knife just about
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as big as you, you're doing
an awesome there with that.
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So get probably into quarters
just little bit smaller.
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Okay.
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So we're gonna add
some cranberries as well.
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So we're gonna add
little bit of dried fruit
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to make this couscous a
little bit more special.
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So you probably want
about a couple of fruit.
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So there's some cranberries,
we got apricots coming along.
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I've got some
raisins here as well,
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so we're just gonna throw
a lots of different flavors
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into here to make the
couscous extra special.
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Also we're gonna just make a
little bit kind of different,
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we're gonna add
some clove powder
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just to give it a little
bit of extra hit as well.
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So probably about
quarter of a teaspoon.
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Good work on the
apricots. Thanks.
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Some part of this
recipe seems really easy.
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It is, yes.
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More of the
recipe is pretty easy.
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I'm not the type of
cook that like to spend hours
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in the kitchen, everything
is really, really simple.
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So this is what I need,
about half teaspoon of salt.
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Let's give it a good mix up.
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How that's
apricots coming along?
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Good. I'm
almost done. Brilliant.
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I'm just gonna need a
plate or the lid and...
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Lovely, that should be...
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That's enough to be going
with this, it's plenty there.
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So we got all these apricots.
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So what we wanna
do at the same time
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is hydrate the fruit
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so it becomes nice
and plump and delicious.
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So it's generally one to
one so two cups of couscous
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have two cups of boiling water,
plus we've got the dried fruits
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so we'll probably
put little bit more.
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So what we do is two cups
of boiling water like that.
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Is this dish kind of sweet?
00:08:06.35\00:08:08.45
And about half a cup,
little bit for the fruit.
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The couscous side will be sweet,
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so what you do is a quick stir.
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Get it mixing around like that.
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And then we
quickly put the lid on.
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And we'll let that sit there,
here we go, for probably around
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about 10 minutes and
it will cook by itself.
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Wow.
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So I'll just
move this out the way
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because it's gonna get
in the middle of our...
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Is it really that easy?
Stuff we're gonna get shortly.
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Yes, it is that easy.
That's how easy couscous is.
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Nice job on the roasted veggies.
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Thank you. And, Toby...
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If you can grab
that olive oil spread
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there in the green thing.
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If you can spray some of it
over these vegetables there?
00:08:43.89\00:08:46.76
Olive oil spray is
a great thing to have
00:08:46.79\00:08:48.29
because you get a really even
coating over the vegetables.
00:08:48.32\00:08:51.99
Try to hold up so you
kind of get it all in the dish.
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Lovely.
00:08:53.83\00:08:55.60
Bit more,
probably twice as much.
00:08:55.63\00:08:57.40
Get even amount on it
and you don't use too much.
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If you just top
some olive oil on it,
00:09:00.30\00:09:02.34
lean up with kind of few blobs
here and there and here we go.
00:09:02.37\00:09:05.94
So you're gonna throw
in the top oven over there
00:09:05.97\00:09:07.78
which is on at 400 degrees.
00:09:07.81\00:09:09.81
If we use regular olive
oil on this, will it work?
00:09:09.84\00:09:12.85
It will work.
00:09:12.88\00:09:14.22
But what you have to
do is put into a bowl
00:09:14.25\00:09:15.58
and mix it around
00:09:15.62\00:09:16.95
and kind of making
sure it's coated evenly.
00:09:16.99\00:09:18.82
And that takes bit of extra time
00:09:18.85\00:09:20.19
so usually cook this
with regular olive oil,
00:09:20.22\00:09:21.86
but olive spray is just kind of
00:09:21.89\00:09:23.22
a bit of a short cut
to make it go quicker.
00:09:23.26\00:09:24.59
Okay. Great
questions you guys have.
00:09:24.63\00:09:27.66
Two jobs done. Look at that.
00:09:27.70\00:09:29.83
So now we're gonna make it
00:09:29.86\00:09:31.23
really nice
combination of vegetables,
00:09:31.27\00:09:32.87
so some of the vegetables
00:09:32.90\00:09:34.24
we're kind of
roasting in the oven,
00:09:34.27\00:09:35.64
and some of them
we're gonna pan fry here.
00:09:35.67\00:09:37.24
Okay.
00:09:37.27\00:09:38.61
You guys are great on the knife
00:09:38.64\00:09:39.97
so we're gonna
keep chopping here.
00:09:40.01\00:09:41.34
So we wanted some eggplant.
So, Toby, you can do that one.
00:09:41.38\00:09:44.71
So an eggplant, it is
also called aubergine.
00:09:44.75\00:09:47.05
What do you guys call them?
00:09:47.08\00:09:48.42
No, eggplant.
Eggplant. What you...
00:09:48.45\00:09:50.02
In India we call them brinjal.
00:09:50.05\00:09:51.62
Brinjal. Wow.
00:09:51.65\00:09:52.99
There is lots of different names
00:09:53.02\00:09:54.36
for every ingredient.
00:09:54.39\00:09:56.49
So what we're
gonna do just basically
00:09:56.52\00:09:57.86
same thing again just...
00:09:57.89\00:10:00.93
This knife is just little blunt,
00:10:00.96\00:10:02.30
we'll use this is like sharper,
just kind of cut it like that.
00:10:02.33\00:10:05.77
And then just
chop it into cubes.
00:10:05.80\00:10:08.07
Can we eat the seeds in there?
00:10:08.10\00:10:09.60
Those seeds, absolutely
fine, they are part of it.
00:10:09.64\00:10:12.34
So, Toby, if you can
just kind of chop that up
00:10:12.37\00:10:14.44
and put it in the pan.
00:10:14.48\00:10:16.11
So I'll put the heat on
so we'll get it really hot.
00:10:16.14\00:10:18.85
And some olive oil in
there, put about a tablespoon.
00:10:18.88\00:10:22.42
So how long will the vegetables
take to fry in the pan?
00:10:22.45\00:10:25.42
They are all kind of different,
the eggplant will take
00:10:25.45\00:10:26.86
the longest so
we'll put it in first.
00:10:26.89\00:10:28.42
They're probably around about
only probably 5 to 10 minutes.
00:10:28.46\00:10:30.56
Okay.
00:10:30.59\00:10:31.96
So if you can
work on the asparagus.
00:10:31.99\00:10:34.26
I think we've washed it before.
00:10:34.30\00:10:36.50
So with asparagus what you do
00:10:36.53\00:10:39.00
is you basically
this end of the asparagus
00:10:39.03\00:10:42.30
is really, really
woody and hard and chewy,
00:10:42.34\00:10:44.14
not very nice and this
end is really, really nice.
00:10:44.17\00:10:46.57
So when you snap the
asparagus it naturally snaps
00:10:46.61\00:10:49.88
and takes off the hard bud.
00:10:49.91\00:10:52.61
So you wanna throw way
that and use the lovely bud.
00:10:52.65\00:10:54.15
Okay.
00:10:54.18\00:10:55.52
So you probably wanna
grab like a handful at a time
00:10:55.55\00:10:57.65
and just kind of
just grab it and snap it.
00:10:57.69\00:11:00.59
And that will
snap in the right place
00:11:00.62\00:11:01.96
and you can now carry on.
00:11:01.99\00:11:03.32
So you can do that
with all that asparagus.
00:11:03.36\00:11:04.69
Can we eat the hard
bit of the asparagus?
00:11:04.73\00:11:06.73
You can but it might take
you about a week to eat it.
00:11:06.76\00:11:08.80
It's really,
really chewy and stringy.
00:11:08.83\00:11:11.90
So that's good.
00:11:11.93\00:11:13.44
That seems like a long
time to eat some thing.
00:11:13.47\00:11:16.54
It's not very
pleasant so that's why
00:11:16.57\00:11:17.91
you wanna do this job
and you can cut it as well,
00:11:17.94\00:11:19.87
but it just
naturally breaks at the point
00:11:19.91\00:11:22.11
where it's gonna be
perfect so, let's help me,
00:11:22.14\00:11:25.51
I'll just chop these
guys here, excuse me,
00:11:25.55\00:11:29.82
we're just gonna slice
these into little half.
00:11:29.85\00:11:34.46
So we still want
to, you saw the length
00:11:34.49\00:11:35.96
of the asparagus shape.
00:11:35.99\00:11:38.23
Actually I'm gonna
lay these here, sorry,
00:11:38.26\00:11:39.59
the asparagus only
takes probably about
00:11:39.63\00:11:41.00
one or two minutes to cook
00:11:41.03\00:11:42.36
where as the
eggplant take the longest
00:11:42.40\00:11:43.73
so we're not gonna
put in the pan just yet.
00:11:43.77\00:11:46.63
Brilliant, so I'll
just chop those in half.
00:11:46.67\00:11:48.24
Do I use the whole
eggplant? I'm sorry.
00:11:48.27\00:11:50.07
Use the whole eggplant.
00:11:50.11\00:11:51.57
The eggplant will reduce down
00:11:51.61\00:11:52.94
so it won't be as
much as you think.
00:11:52.97\00:11:54.31
So I'll just put
that there in the meantime
00:11:54.34\00:11:55.68
and we'll come
back to that shortly.
00:11:55.71\00:11:57.78
That was really easy
to just break like that.
00:11:57.81\00:12:00.28
It was. That is great.
00:12:00.32\00:12:01.82
And so I got some
capsicum, I call them capsicum,
00:12:01.85\00:12:04.12
you guys call
them bell peppers here.
00:12:04.15\00:12:06.02
So I'll just pull
out the seedy bits.
00:12:06.05\00:12:09.66
And if you can just...
00:12:09.69\00:12:11.16
We're going to just
kind of randomly chop them.
00:12:11.19\00:12:13.06
So probably if you chop this way
00:12:13.09\00:12:15.06
'cause it's easier
to go through the skin.
00:12:15.10\00:12:16.43
So chop them into strips
00:12:16.46\00:12:18.70
and just kind of just chop
them kind of randomly like that.
00:12:18.73\00:12:21.87
If you can kind of
little random kind of things.
00:12:21.90\00:12:23.84
So if you can do that
with all these three peppers.
00:12:23.87\00:12:28.08
So we got three, we got
red, orange, and yellow one.
00:12:28.11\00:12:30.75
And, of course, if
you guys watch me before,
00:12:30.78\00:12:32.91
everything about
color is really important.
00:12:32.95\00:12:35.18
So we got just every color
00:12:35.22\00:12:37.29
of the rainbow
involved in the dish.
00:12:37.32\00:12:39.55
It's really important.
I love colorful cooking.
00:12:39.59\00:12:41.82
It just makes me wanna eat more.
00:12:41.86\00:12:44.06
It does, yes.
00:12:44.09\00:12:45.96
Let's get some of
this into the pan,
00:12:45.99\00:12:49.16
get the eggplant
cooking so it will soften down.
00:12:49.20\00:12:52.77
So what does it look
like when it gets reduced?
00:12:52.80\00:12:55.20
So it starts like
kind of big and spongy
00:12:55.24\00:12:58.14
and as it gets
reduced it kind of looks,
00:12:58.17\00:13:00.68
it kind of gets
very kind of mushy
00:13:00.71\00:13:03.08
and kind of very...
00:13:03.11\00:13:05.61
It's kind of got
quite a comforting
00:13:05.65\00:13:07.75
kind of a texture to it.
00:13:07.78\00:13:10.15
So I'll turn it up.
00:13:10.19\00:13:13.12
Excellent. Wonderful.
00:13:13.15\00:13:15.16
So, Toby, if you can
perhaps do one of these,
00:13:15.19\00:13:16.93
help out with
these peppers as well.
00:13:16.96\00:13:19.16
Let's get these in the
pan, so it's good to try
00:13:19.19\00:13:21.93
and keep a clean chopping board.
00:13:21.96\00:13:23.30
Oop, we got an apricot there.
00:13:23.33\00:13:26.63
We'll just give a
little bit of a stir around.
00:13:26.67\00:13:28.90
You can shake it
like this if you want.
00:13:28.94\00:13:33.58
And it will take a few moments
just to kind of settle down.
00:13:33.61\00:13:38.41
Lovely. Great
production line here.
00:13:38.45\00:13:41.98
So vegetables done,
couscous is under way.
00:13:42.02\00:13:45.92
I'm tempted to
have a little peak.
00:13:45.95\00:13:47.29
Let's have a
little peak, let's have
00:13:47.32\00:13:48.66
a little look in here
and see what it's like.
00:13:48.69\00:13:51.33
Wow, that looks really good.
00:13:51.36\00:13:52.69
Look at that,
really look at that.
00:13:52.73\00:13:54.06
Where did the water go?
00:13:54.10\00:13:55.43
The water is basically
soaked into the couscous.
00:13:55.46\00:13:56.80
Oh, I didn't know you
can cook couscous that way.
00:13:56.83\00:13:59.07
Exactly, so it probably needs
little bit more time to steam
00:13:59.10\00:14:01.64
and kind of get in
there, but as you can see
00:14:01.67\00:14:04.41
it's very, very
quick to kind of get that
00:14:04.44\00:14:07.84
really nice kind
of a texture there.
00:14:07.88\00:14:10.11
Yeah.
00:14:10.15\00:14:11.48
And we're
presenting this on a nice
00:14:11.51\00:14:12.85
big platter today
so we're gonna put
00:14:12.88\00:14:14.22
the couscous on the
bottom as kind of a bed.
00:14:14.25\00:14:16.12
And then we're gonna put
these lovely vegetables on top.
00:14:16.15\00:14:18.49
And on top of that
we're going to produce
00:14:18.52\00:14:21.06
a lovely Moroccan aioli to
drizzle over the top of it.
00:14:21.09\00:14:24.86
So that's all gonna
come together really nicely.
00:14:24.89\00:14:26.63
It sounds really
good. Yes, exactly.
00:14:26.66\00:14:28.40