If you just joined
us on Cook:30 for Kids,
00:00:01.40\00:00:03.37
we're cooking up a
storm in the kitchen
00:00:03.40\00:00:05.47
with Toby from Illinois
and Anjali from Arkansas.
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What's on the menu today, guys?
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Well, we have Moroccan-spiced
roasted vegetables
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on fruity oven couscous.
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And for dessert, we
have gingerbread ice cream
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which sounds amazing.
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I can't wait to
dig into the food.
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So we're making
amazing progress here.
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Now we're gonna
start making the aioli.
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And kind of some kind
of a dressing or a sauce
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can be the
difference between a dish
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being like boring and average
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and just tasting amazing.
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So got a really
great aioli here.
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You often make a cashew aioli
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and this is kind of
based on that recipe
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by adding some yummy
Moroccan flavors to make it,
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make it great.
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So cool.
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So we're just gonna put
things into this blender.
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First ingredient we're gonna do
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is we're gonna put
in some cashew nuts.
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If you can grab a
cup of cashew nuts.
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Okay.
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And we probably
need a measuring cup
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just to help along.
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It should be a
cup measure there.
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Oh, you're making
great work of those there.
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It's gonna be
very, very colorful.
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Don't forget to keep,
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giving the pan a bit of a shake.
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Probably you could
look after it surely.
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It looks really
colorful and delicious.
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That's gonna be good.
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So we're gonna add just
a whole lot of different,
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different flavors
and ingredients here,
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so we got the cashew nuts.
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I'm gonna add some chili paste,
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you can get
this at supermarkets.
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It's going here?
Yep, that goes in there.
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Just a tablespoon of chili paste
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for just a little bit of heat.
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This one isn't particularly hot.
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But basically you put upon
real chilies if you wanted to
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but it's just a nice easy
way of getting some chilies.
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We're gonna put in some cumin.
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If you can get a cup of water?
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Okay.
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So basically a
teaspoon of cumin.
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It's good.
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It is getting in there,
you don't want to put too much,
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it might fall in.
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Got a bit of
teaspoon of coriander.
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Just a lovely spice.
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Very Moroccan kind of style.
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And I want to add
some smoked paprika,
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it's not
technically a Moroccan spice
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but it's gonna
add a lovely red color
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and lovely flavor.
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So we want a good
teaspoon of smoked paprika
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which will give a
lovely, a lovely color
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and lovely kind
of a flavor as well.
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Yeah, paprika is
actually my favorite spice.
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Is it really? Yeah.
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It smells really good.
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Great. And we... So do
we stir this over here?
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Yes, if you can grab one
of those wooden stirrers.
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Okay, that stirring
that would be wonderful.
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And, Toby, if you can just
see if you can squeeze as much
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lemon juice in here as possible.
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Okay.
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Squeeze it through your fingers
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and catch the
pips in your hands.
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So try not to get
any pips in there.
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We're watching you,
all the people at home
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are watching you so no pressure.
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It's brilliant. Nice.
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So when you sort of trying them,
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try and get underneath,
so try and lift things up.
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So you kind of getting
everything, that's great.
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Keep going.
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I will put the
asparagus in later.
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So the aioli is under way.
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Now I'll just
double check my recipe,
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check if I have
left anything out.
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We need to put in some salt.
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So put in half a
teaspoon of salt.
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And our garlic.
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No dressing is
complete without garlic.
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So we're gonna put
in a bit of garlic here.
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So just a little
bit, I'm just gonna just
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slice it up rather than just
put it through a garlic press.
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Did you make this dressing?
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Yes, yes. Just basically.
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And there's actually not many
dressing recipes in the world.
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I use my standard
cashew aioli base.
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And just pretty much add other
kind of interesting flavors
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which makes it
lovely and interesting.
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I'm sure it's
gonna taste really good.
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I'm looking forward to it.
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We're also gonna add
chickpeas at later day.
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And this is for the main dish.
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So we're gonna
pick these up now.
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So I'm just gonna open
them with a can opener.
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Actually can you open this?
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Did you use a can opener before?
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Oh, sure. Yes, I have.
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So if you want to
open that and drain them
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and then put them
in these vegetables.
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They're coming on nicely.
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As you can see
there's lots of kind of,
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at this stage lots of kind
of red and yellow kind of thing.
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So we're making,
it's very important
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we've got the
green from the asparagus
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and some herbs
later that will kind of
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add the greens to it.
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'Cause this, if you put
this on the dish just as it is,
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we find it very,
very boring and very bland
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in terms of color point of view.
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Now I just kind of tip in there.
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So do we drain this?
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Yes, drain it, could you?
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Oh, don't worry, just
stop, if it's only one pip,
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I'll get that. Okay.
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Rescued it.
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Brilliant. Is
that all four lemons?
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Yes. Great.
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Put them on there
and put the lid on,
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don't forget to put the lid on.
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And then push
high and blend it up.
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Okay.
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It will make a really lovely
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kind of red kind
of aioli dressing.
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There you go. Yep,
throw them in there.
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Okay.
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It's great.
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We haven't added
salt, haven't we to that?
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Okay.
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Have we added salt? No.
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We're gonna add some salt.
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Is that good now?
00:04:53.15\00:04:54.49
Put half a teaspoon, and
I'll just put the salt in.
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It's great
having so many helpers,
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everything just gets,
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there's so much
exciting things to do.
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You think a lot...
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So can you use
any other kind of peas
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like other than
this kind of peas?
00:05:06.33\00:05:08.50
Yeah, you could use
red beans or kidney beans
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or any kind of other beans.
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Will that really
change the flavor much?
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A little bit, yeah.
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A little bit, yup.
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It's a good protein.
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So try this dips,
put your finger in.
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You want to try
a little bit? Sure.
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It's like a kind of a
spicy hummus kind of taste.
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Exactly. Yeah, yeah, so
it's a really nice dressing.
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It tastes really good.
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So we now drizzle over the top
of all those lovely vegetables
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and that would
just taste lovely.
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Brilliant. It's great.
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We're gonna have a
quick tidy up here, Toby.
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Okay.
Everything's under control.
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You can probably
put the asparagus in.
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Okay. Put the right ends in.
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And we're now
ready to make a dessert.
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Can you believe
time is flying by really.
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Really?
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Feels like we just started.
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So we're just
gonna grab this out,
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we got out
trusty food processor.
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Wow, the pan is just full.
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So I'm just gonna with S
blade, you can't use a blender
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for this type of dish, you
need to use an S blade stuff.
00:06:00.42\00:06:02.86
So I'll just plug it back
here, we might use on the,
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on the board here.
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And we're just
gonna fire our ingredients
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and so the main
ingredient for this
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to make it lovely is
actually frozen bananas.
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So what you do
when you get bananas
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is you want to basically
when they're nice and ripe.
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We basically put
them in a container.
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I think it's three bananas,
three small bananas in here.
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And you can make them,
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make a ice cream
any time you want.
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So frozen bananas are amazing
for smoothies and ice creams.
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So obviously don't
forget to peel them first,
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if you leave the peel on them,
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they are very,
very hard to get off.
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So, Toby, if you
can set right those
00:06:39.43\00:06:40.76
and put them in there?
00:06:40.80\00:06:42.13
So we can make
this kind of ice cream
00:06:42.16\00:06:43.50
without an ice cream maker.
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You can make this
without an ice cream maker.
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The only sight drawback is that
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you got to eat it straight away.
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So like ice cream
that has like preservative
00:06:49.67\00:06:51.61
and anti-freezing stuff
that stop from going hard.
00:06:51.64\00:06:53.81
So once we make the ice cream
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and we put it
back in the freezer,
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it will end up going rock solid.
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So it hasn't got those other
ingredients like ice cream does
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but it's great, so
you just got to eat it
00:07:01.75\00:07:03.08
pretty much straightaway.
00:07:03.12\00:07:05.09
We're also gonna add
some cashew nuts in here,
00:07:05.12\00:07:06.65
just half a cup just to
make it a little bit creamy.
00:07:06.69\00:07:10.66
And of course
we're gonna add ginger
00:07:10.69\00:07:12.89
and I'm just gonna
add some ginger puree.
00:07:12.93\00:07:15.13
You can add ginger
powder, or you could add ginger,
00:07:15.16\00:07:18.23
just whole ginger if you wanted,
00:07:18.27\00:07:19.77
just to give that
really nice ginger taste.
00:07:19.80\00:07:21.64
And there's ginger with the
sweetness from the ice cream
00:07:21.67\00:07:23.97
and the creaminess will make
it like gingerbread ice cream.
00:07:24.01\00:07:26.68
Oh.
00:07:26.71\00:07:28.04
So I'm gonna put just
a tablespoon in there.
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So would ginger
paste and the actual ginger
00:07:29.44\00:07:33.38
without being paste,
would it make a difference?
00:07:33.42\00:07:36.02
Yep, they
probably, and preferably
00:07:36.05\00:07:37.42
we'd probably use
actual real ginger.
00:07:37.45\00:07:39.65
It's probably gonna
give us a stronger flavor.
00:07:39.69\00:07:41.26
But having this ginger paste
in the fridge is so convenient.
00:07:41.29\00:07:43.46
So it's kind of just balancing
off convenience and flavor.
00:07:43.49\00:07:45.69
This stuff is pretty good.
00:07:45.73\00:07:47.06
I'm gonna add some honey.
00:07:47.10\00:07:48.43
If you're gonna add
bit of tablespoon of honey.
00:07:48.46\00:07:49.80
Okay.
00:07:49.83\00:07:51.17
See if you can
kind of guess there.
00:07:51.20\00:07:52.63
And this is why I've
got the all spice for.
00:07:52.67\00:07:55.74
Just about quarter of
a teaspoon of all spice,
00:07:55.77\00:07:58.74
just to give it a
little bit of spiciness.
00:07:58.77\00:08:01.51
And it's pretty much
all the ingredients there.
00:08:01.54\00:08:04.75
So just put the lid on
and let's make ice cream.
00:08:04.78\00:08:07.65
Yeah! Yeah!
00:08:07.68\00:08:09.02
I can't wait. Hit the go button.
00:08:09.05\00:08:10.52
And it goes away like that.
00:08:10.55\00:08:13.19
And it takes a few minutes
so give a few minutes to do it.
00:08:13.22\00:08:15.69
Meanwhile just get over
here and see what's happening
00:08:15.72\00:08:17.46
in the fry pan department.
00:08:17.49\00:08:19.96
Look at that,
doesn't it look colorful?
00:08:20.00\00:08:21.36
Yeah, that looks really good.
00:08:21.40\00:08:23.03
So we got the gas on high.
00:08:23.06\00:08:24.40
So we got lots of
heat coming through
00:08:24.43\00:08:25.77
to make it really fast.
00:08:25.80\00:08:27.17
As you can see it's,
everything is kind of cooking.
00:08:27.20\00:08:30.71
So we wanted to cook, so it's...
00:08:30.74\00:08:32.67
This is probably nearly done
00:08:32.71\00:08:34.04
but you see it's kind
of still kind of firm.
00:08:34.08\00:08:35.41
Yeah.
00:08:35.44\00:08:36.78
So probably little
bit more so it's kind of
00:08:36.81\00:08:38.15
just a little bit soft
00:08:38.18\00:08:39.51
but you still want
to retain the color.
00:08:39.55\00:08:40.88
So the asparagus takes
the least time to cook.
00:08:40.92\00:08:42.68
That's right.
00:08:42.72\00:08:44.05
Oh, yeah. Only a
couple of minutes.
00:08:44.09\00:08:45.42
That's the greenest
asparagus I've ever seen.
00:08:45.45\00:08:48.99
How do you know
when the asparagus
00:08:49.02\00:08:50.49
itself is cooked?
00:08:50.53\00:08:51.86
Just try it. Have a go.
00:08:51.89\00:08:54.93
Just bite it.
00:08:54.96\00:08:56.36
So you want the asparagus to be,
00:08:56.40\00:08:57.73
is it kind of soup
taste raw asparagus?
00:08:57.77\00:08:59.97
Was it kind of have a...
00:09:00.00\00:09:01.77
It has like a
boiled texture to it.
00:09:01.80\00:09:04.24
Probably a
little bit more I think.
00:09:04.27\00:09:05.61
Asparagus if it's raw it
kind of taste really raw.
00:09:05.64\00:09:07.88
So you kind of want to
00:09:07.91\00:09:09.24
just get it
past that raw flavor.
00:09:09.28\00:09:10.68
So it's kind of tasting you know
00:09:10.71\00:09:12.15
a little bit more special.
00:09:12.18\00:09:14.78
So it's great.
00:09:14.82\00:09:17.12
So let's see how
the ice cream's going.
00:09:17.15\00:09:18.59
I just need these
things out of the way.
00:09:18.62\00:09:22.19
So look at that.
00:09:22.22\00:09:25.36
I'm getting there.
00:09:25.39\00:09:26.73
Or just took put on
just a little bit of water.
00:09:26.76\00:09:28.70
I'm sorry.
00:09:28.73\00:09:30.50
Can't stand on the chef here.
00:09:30.53\00:09:32.17
I'm just gonna add
about just a teaspoon,
00:09:32.20\00:09:33.57
just to help this come along.
00:09:33.60\00:09:35.34
Just a little bit of
water just to help it get there.
00:09:35.37\00:09:38.81
It can take a few minutes to
for it to break down entirely.
00:09:38.84\00:09:41.74
That looks like
some real ice cream.
00:09:41.78\00:09:43.41
Exactly.
00:09:43.45\00:09:45.11
Just give a bit of
stir around like that.
00:09:45.15\00:09:48.38
That looks really delicious.
00:09:48.42\00:09:51.75
And in a couple more
minutes it will be done.
00:09:51.79\00:09:53.22
I think it's nearly
done. Let's have a look.
00:09:56.22\00:09:57.89
Look at that.
00:09:57.93\00:09:59.26
Look at that
beautiful texture there.
00:09:59.29\00:10:00.96
That looks like
normal ice cream.
00:10:01.00\00:10:02.33
Wow. Try that.
00:10:02.36\00:10:03.70
And see what you
think of that ginger
00:10:03.73\00:10:05.57
and that banana and the...
00:10:05.60\00:10:08.60
Isn't it...
00:10:08.64\00:10:10.27
That's really good.
00:10:10.31\00:10:11.64
That's like, for five
years never done exactly.
00:10:11.67\00:10:13.01
So we need to
finish the main off,
00:10:13.04\00:10:14.38
so what we're gonna
do is get this couscous
00:10:14.41\00:10:17.75
and just basically put
it on this platter here.
00:10:17.78\00:10:20.52
And then cover it
with the roasted vegetables
00:10:20.55\00:10:22.18
and the aioli.
00:10:22.22\00:10:23.55
So it needs a bit of mix around,
00:10:23.59\00:10:24.92
probably after the break.
00:10:24.95\00:10:26.29
Basically mix it
around, put it on the platter,
00:10:26.32\00:10:28.49
put the vegetables
over, drizzle the aioli,
00:10:28.52\00:10:30.83
a bit of garnish and
the meal is finished.
00:10:30.86\00:10:34.06