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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in Auckland, New Zealand.
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And today, I'm going to share
with you some delicious food
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that you can cook in
your very own home kitchen.
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God wants us to have a life
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full of energy,
abundance, and vitality
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and we can't have
that eating junk food.
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So we're using whole food,
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healthy ingredients
on Cook:30 for Kids.
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Speaking of what we got
two fantastic people with us,
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Nori and Cassidy,
welcome to Cook:30 for Kids.
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Thank you for having us.
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So it's great to have you.
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These guys are from Illinois
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and we're just gonna ask
them some quick-fire questions
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so you can get to
know them at home.
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So first question for
Cassidy, your favorite food?
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Tacos. Tacos.
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Pizza.
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Pizza, okay, cool.
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Favorite color?
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Blue. Purple.
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Blue, purple.
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Favorite subject at school?
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Math. Reading.
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Okay. And final
one, your favorite sport?
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Volleyball. Volleyball.
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Basketball.
Basketball, fantastic.
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Weren't they quick?
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Fantastic. Well,
thanks for coming along.
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We'll have so
much fun cooking today
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and it's gonna be a great time.
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So what is on the menu?
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We have sweet
potato hash platter
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with creamed spinach.
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And for dessert,
apricot bliss balls.
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So before we get started,
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it's really
important we get prepared.
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We aren't just
walking into a messy kitchen
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and start cooking,
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we got a nice clear
counter, chopping board,
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sharp knives, tray, dishes
that we're gonna serve from,
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pan on the stove, the oven is on
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blender is ready to
go, ingredients out,
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and a great attitude
and we're ready to cook.
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Yes. All essential ingredients.
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So to start with we
want to get the sweet potato
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into the oven really quickly
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'cause this thing is gonna
take the longest and hold us up.
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I love sweet potato.
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Great.
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So, Cassidy, I'll get
you to cook to cut these.
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So what we're gonna to do just,
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we're gonna cut
the ends off like that
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and we're just gonna cut them
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into little kind of
round bits like that,
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and then we're going to
just put them into little dices.
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So you can do two at
a time, and just do that
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and just make
little diced sweet potato.
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So you think you
could do that? Of course.
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Can you eat sweet potatoes raw?
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Let's have a look.
Grab one and try it.
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You too, Nori.
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What do you think?
Those are really good.
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They are, aren't they?
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They're actually better cooked
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but we actually serve a
salad with grated butternut
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in one of my cafes,
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so there are
actually some vegetables
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that you can actually have raw.
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Okay, so there we go.
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So if you can do the same
thing with those guys there.
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And why do you cut the ends off?
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Because the ends are
a little bit kind of,
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they don't present that well,
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so they're kind
of just little weird.
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So try one at a time.
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And when you're chopping
I'll show you a little trick.
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So when you go, so you wanna
slide the knife through, okay?
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So you kind of push it down
and slide through like that.
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If you just go like
down, it's really hard.
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So it's much safer and easy
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if you just
glide the blade through
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with kind of the
pressure going down.
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So let's see if
that technique helps.
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Okay, argh.
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Cool, yep.
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Brilliant, you can do so just...
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And with sharp knives,
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it's a really good
skill to use it at home
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if you want to use
to learn sharp knives,
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but make sure your
parents are supervising
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and show you how to do it.
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You are getting
better all the time.
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Yes, so give it a go, yes.
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Safety first, of course.
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Lovely.
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Cassidy, if you can grab
some parchment paper out.
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Sorry, Nori, grab
some parchment paper there,
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that little roll of stuff
and put it on this tray here.
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Using parchment paper
just helps with cleanup
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and it just minimizes the
chance of things slipping.
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Yeah. That's brilliant.
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So, doing well, you can just
do one at a time if you want.
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I'm not sure in how to do this.
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Oh, yep, so it's
got a little bit of a...
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Pull it out a bit more,
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pull it out and
then just rip it off.
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Oh, I'll show you.
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You got to just
pull it down like that
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and it tears of like that,
this little blade on the end.
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Oh, you make it seem so easy.
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So put upside down in
there, so it doesn't kind of...
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Put it the other way,
so it doesn't roll up.
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I'm sorry, that
way. Oh, this way.
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Yep.
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There's plenty of
other ways. That's great.
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And we're
cutting the sweet potato
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really, really finely
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because we want it
to cook really quickly.
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We got half an
hour to do this program,
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so we don't wanna...
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The bigger you cut
things, the longer it takes.
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If you put one of
these guys in the oven,
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it probably might
take 30, 40 minutes
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for it to kind of get soft,
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so these soft ones
will be really, really good.
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They have such color along.
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Exactly, so, Cassidy,
if you want to probably
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put them on the tray,
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while she's going
you can slide them on.
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Nori, if you wanna
slide them on there.
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So we got that
underway really well.
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So can it just be or
you want them kind of far?
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Yep, so you can actually
slide all of them if you like.
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Okay.
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There you go.
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So sweet potato is a
vegetable that's really yummy
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when it's roasted
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because it kind of gets
really soft and really nice.
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Sounds good.
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You can also boil as
well, that's fine as well,
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but roasting is
probably my favorite way
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to have this type of vegetable.
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That's great progress.
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So if you want to
sweep it off under there.
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Shall I put more?
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Yep, put all into there
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and I'll just chop
an onion here as well,
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show you how to do this.
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So we got a one
big large red onion
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and we're gonna leave
these pieces relatively large
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so we're going to just
chop into kind of cubes.
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Do you not peel it?
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These kind of come
from the supermarket already
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kind of
pre-peeled, so like that.
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So Cassidy, if you want to
do the other one like that.
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So just again, make
sure your knife is traveling
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through the onion...
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Nice and long.
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Slice it through
so slice it long, yep.
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Some colors.
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Nice big, bigger, bigger,
bigger, bigger, bigger, bigger,
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bigger, bigger,
bigger, bigger, bigger.
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Yes, cool.
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Because what
happens when it's roasting,
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it will shrink down so
you want to start off larger
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and you kind of see get
some really nice chunks.
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And the reason I'm using
red onion, why would that be?
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For more color?
More color, exactly.
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So we've got some
really lovely colors here.
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Brilliant.
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So there's two types
of onions, I think, right?
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Yeah, there's lots and
lots of types of onions,
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so put that on there.
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And if you can
just... I'm still crying.
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We'll spray on some olive
oil, so if you can just give
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a really healthy spray
of that, evenly over it all.
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Over this? Yep.
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And the good thing
I'm using a spray is that
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you kind of get
even coverage so...
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Like this? Yep, yep. Keep going.
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Make sure you get it on
there and not on the bench.
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Yep, keep going.
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Lots and lots and lots and
lots and lots and lots, go.
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And we're also
gonna add some salt,
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so if you can add
some salt in there as well.
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We add about
half a teaspoon there
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if you can just
put that over gently.
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Probably will do a
little bit more oil.
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So sad.
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Can you feel the
onions there? Yes.
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Give it a mix around.
You just sprinkle it over?
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So you just sprinkle it
over evenly over everything.
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Yep, cool.
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You do evenly.
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You just go, lovely.
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Brilliant.
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So just a bit of salt and oil
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will make this
just taste amazing.
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Let's give it
another bit of oil spray.
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So why do you put so much oil?
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It's actually not much.
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You're actually not
spraying very much at all,
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it's only very minor amounts
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but it's nice and even
which is the important part.
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So it's going in the
oven as quick as we can
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'cause this is what we're
going to be waiting on later
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so you want to get
that under and cooking.
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Can I throw this
away? You can, yep.
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Have a clear
bench, that's brilliant.
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So our first job is done.
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So now we're going to
make some creamed spinach.
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Ooh! Do you guys like spinach?
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Yes.
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Cooked. Cooked.
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Exactly, so I've got some
spinach here in the freezer
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and we're gonna
use frozen spinach.
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And if you can
open those packets,
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see if you can figure out
how to get the child lock off.
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Okay.
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There should be
some perforations
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there somewhere if
you look carefully.
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Oh, wait what? What?
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And look at that you got them,
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I don't think that's the
way but it's got it open anyway.
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So we're gonna
put those in this pan,
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we're gonna heat
this up really hot.
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All of it? Yep, all of it.
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Okay.
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So when you cook this
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it's gonna really
wilt down quite a lot.
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I can't get it. Let me do it.
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This is hard.
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I can't get it too either.
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You will use a
knife, that's a last resort.
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Let's do that.
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Just put and cut it there.
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So spinach is a
really healthy dish.
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It's nice and green,
it's kind of looks really nice
00:08:12.45\00:08:14.46
on this kumara hash platter.
00:08:14.49\00:08:16.59
Got it opened? Excellent.
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Yep, pour it in there.
00:08:18.53\00:08:20.50
So we're just
gonna let this heat,
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so we've got it on heat,
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so after about probably
five or six couple of minutes,
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this will become really, really,
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it'll kind of get wilted
down and get kind of cooked
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and become a much kind of
a darker green as well so...
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So do you put anything on it?
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That's what we're
about to do. All right.
00:08:34.24\00:08:35.68
So we're gonna
make a kind of cream.
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So by itself,
would that taste nice?
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No.
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Pretty average really, you
need to add a few flavors to it.
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So we're going to,
I'll just pull this in here,
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we come back and
just stir it occasionally.
00:08:43.75\00:08:45.22
So, Nori, that can be your job.
00:08:45.25\00:08:46.89
Your job occasionally
is just to have a look
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and just give it a quick
stir every now and again.
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Okay.
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As it gets
hotter that will become,
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it will start cooking faster.
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And over here we're gonna make
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a really nice
cream to go with it.
00:08:55.13\00:08:56.93
So we're going to put,
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if you can put in
a cup of cashew nuts.
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We got a cup
measure somewhere...
00:09:01.14\00:09:02.47
Here we go, this is a half a cup
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one, your cup measure.
00:09:04.17\00:09:07.34
And I'll get...
00:09:07.38\00:09:08.71
Do I pour it?
00:09:08.74\00:09:10.08
Sorry? Yep, just pour it in.
00:09:10.11\00:09:11.88
And I'm gonna get a
cup, two cups of water...
00:09:11.91\00:09:14.22
and put it in the blender.
00:09:17.55\00:09:18.89
We're gonna make it like
a really nice creamy mixture
00:09:18.92\00:09:20.69
to go with the spinach.
00:09:20.72\00:09:22.06
Can I put this in the blender?
00:09:22.09\00:09:23.43
Put it in the blender.
00:09:23.46\00:09:26.56
And we're also gonna use
00:09:26.59\00:09:27.93
these nutritional yeast
flakes, which is really...
00:09:27.96\00:09:30.30
Have you tried this before?
00:09:30.33\00:09:31.67
I don't believe so.
00:09:31.70\00:09:33.03
I have. Just how they smell?
00:09:33.07\00:09:34.40
Oh, wow.
00:09:34.44\00:09:35.77
If you can smell,
have you smelled it before?
00:09:35.80\00:09:37.21
So it's kind of like a cheesy
00:09:37.24\00:09:38.67
kind of flavor to it
without using cheese.
00:09:38.71\00:09:40.21
So we're gonna put in three
tablespoons of that in there.
00:09:40.24\00:09:44.01
And what flavor is that?
00:09:44.05\00:09:45.85
It's kind of like... Why
don't you try a little bit.
00:09:45.88\00:09:48.72
Just try a bit, it's
kind of like a cheesy flavor.
00:09:48.75\00:09:52.12
Yeah. It's quite interesting.
00:09:52.15\00:09:53.86
Go and wash your
hands there, yep.
00:09:53.89\00:09:55.79
So that's a really
nice thing to add to that.
00:09:55.82\00:09:57.99
I'm also gonna add
some wholegrain mustard
00:09:58.03\00:10:00.33
just to kind of add a little bit
00:10:00.36\00:10:01.70
of extra flavor with it here.
00:10:01.73\00:10:03.30
So I'll put about
two tablespoons in there
00:10:03.33\00:10:06.13
and it's probably enough there.
00:10:06.17\00:10:08.87
Do we have salt?
00:10:08.90\00:10:10.24
Add a little bit of salt.
00:10:10.27\00:10:11.61
We were just using
it. We were, there we go.
00:10:11.64\00:10:13.31
I'll just put about a
quarter of a teaspoon of salt
00:10:13.34\00:10:15.98
and if you can find the lid
00:10:16.01\00:10:17.35
and put it on a
high and blend it.
00:10:17.38\00:10:18.71
Lid...
00:10:18.75\00:10:20.08
Oh, where is the
lid? This is cooking.
00:10:20.12\00:10:21.45
Oh, here it is.
I put the lids...
00:10:21.48\00:10:22.82
I'll just put the
lids randomly everywhere,
00:10:22.85\00:10:24.19
so put it on high
and blend that away.
00:10:24.22\00:10:26.19
So how is this coming on?
00:10:26.22\00:10:27.56
Going good. Sorry?
00:10:27.59\00:10:28.92
Should I hold the
lid? You shouldn't need to.
00:10:28.96\00:10:30.29
You should if
it starts shivering
00:10:30.33\00:10:31.66
then you might need to...
00:10:31.69\00:10:33.03
Oh-oh.
00:10:33.06\00:10:34.40
You want to blend
it really, really well
00:10:34.43\00:10:35.76
so it becomes a nice
creamy kind of a milk or thing.
00:10:35.80\00:10:37.80
You don't want water
and kind of cashew paste
00:10:37.83\00:10:39.93
and so you run about
probably 20 or 30 seconds.
00:10:39.97\00:10:43.64
There we go. Coming
on well, look at that.
00:10:43.67\00:10:45.57
Beautiful.
00:10:48.68\00:10:51.08
It's probably
about done I think.
00:10:51.11\00:10:54.12
Let's have a look.
00:10:54.15\00:10:55.48
What's inside?
00:10:55.52\00:10:57.05
Here we go. Kind
of looks like milk.
00:10:57.09\00:10:59.02
Yep, just like lots of really,
really creamy cashew milk,
00:10:59.05\00:11:02.66
and we're gonna
drizzle that over the spinach
00:11:02.69\00:11:04.19
when that's kind
of warmed through.
00:11:04.23\00:11:06.16
And it would be a really
nice addition to our dish.
00:11:06.19\00:11:08.06
What do you think? Oh, yeah.
00:11:08.10\00:11:09.43
So I'm just gonna
pack it over here.
00:11:09.46\00:11:10.80
So we're doing a few jobs now
00:11:10.83\00:11:12.17
that we don't
need to do just yet
00:11:12.20\00:11:13.54
but because we got spare time
with the sweet potato cooking,
00:11:13.57\00:11:16.10
these are the things we
can be doing in the kitchen
00:11:16.14\00:11:17.61
so which is great.
00:11:17.64\00:11:19.64
So next job is we
can move on to dessert.
00:11:19.67\00:11:22.11
Ooh!
00:11:22.14\00:11:23.48
And so we've got
apricot bliss balls.
00:11:23.51\00:11:25.45
So bliss balls
is kind of a truffle
00:11:25.48\00:11:28.05
or like kind of a
round kind of thing
00:11:28.08\00:11:30.19
of fruit mix
with fruit and nuts.
00:11:30.22\00:11:31.55
So we're gonna make some. Yay!
00:11:31.59\00:11:32.92
So what we need
is a food processor.
00:11:32.95\00:11:35.92
And again, all we do is just
fire nuts and fruits into here.
00:11:35.96\00:11:39.09
Oh, wow.
00:11:39.13\00:11:40.46
So again, Cassidy, if you can
00:11:40.50\00:11:42.20
put in a cup of
almonds and then a...
00:11:42.23\00:11:47.30
Sorry, sorry,
half a cup of almonds
00:11:47.34\00:11:49.04
and half a cup of cashews,
00:11:49.07\00:11:52.04
and then we're gonna
put in a cup of dates
00:11:52.07\00:11:54.48
and apricots into this.
00:11:54.51\00:11:59.31
Yep, in that.
00:11:59.35\00:12:02.02
Half of that, brilliant.
00:12:02.05\00:12:03.49
Now I actually a
product, when in the cafes
00:12:03.52\00:12:05.42
we used to make this
product called bliss balls
00:12:05.45\00:12:06.79
and they used to
sell out everyday.
00:12:06.82\00:12:08.16
Really?
00:12:08.19\00:12:09.52
And my staff got sick of making
00:12:09.56\00:12:10.89
all of the bliss
balls all the time,
00:12:10.93\00:12:13.19
they kept on breaking
blenders, so I had a friend,
00:12:13.23\00:12:15.93
he said, "Look I can
make a machine to that."
00:12:15.96\00:12:17.57
Yep, put that in.
00:12:17.60\00:12:18.93
It's a half cup
or a cup? It's half.
00:12:18.97\00:12:21.34
So you want a cup of dates.
00:12:21.37\00:12:22.97
Okay.
00:12:23.00\00:12:25.17
So he made a
machine to make bliss balls
00:12:25.21\00:12:27.38
and we end up with a product
00:12:27.41\00:12:28.74
that we now sell in
New Zealand and in America
00:12:28.78\00:12:30.41
called Frooze Balls,
you guys seen these here?
00:12:30.45\00:12:32.35
Yeah. That's cool.
00:12:32.38\00:12:33.72
Oh, I have.
00:12:33.75\00:12:35.08
So basically, that is exact
product we are making today
00:12:35.12\00:12:36.95
and mowed up into little
product called Frooze Balls,
00:12:36.99\00:12:39.22
so look out for them
00:12:39.25\00:12:40.59
and you may see
them in your shops.
00:12:40.62\00:12:41.96
They're really,
really good to eat.
00:12:41.99\00:12:43.32
And so this is just
the kind of idea of,
00:12:43.36\00:12:45.59
you know, something
in a cafe is how to make,
00:12:45.63\00:12:47.76
turns into a new business idea
00:12:47.80\00:12:49.13
so it's really, really exciting.
00:12:49.16\00:12:52.67
Mrs. Brenda said I could,
on one of the show she said,
00:12:52.70\00:12:55.64
they're her favorite
little snack at the moment.
00:12:55.67\00:12:57.17
Oh, yeah. That's great.
00:12:57.21\00:12:59.34
So how did you come up
with the idea for those?
00:12:59.37\00:13:02.28
Basically, people
wanted more of them,
00:13:02.31\00:13:03.75
we couldn't make them,
00:13:03.78\00:13:05.11
so we've made a
machine to make them so...
00:13:05.15\00:13:06.48
Oh, wow.
00:13:06.51\00:13:07.85
And if you
package them really nicely
00:13:07.88\00:13:09.22
then supermarkets
will want to sell them
00:13:09.25\00:13:10.59
which is great.
00:13:10.62\00:13:11.95
I can't wait to taste them.
00:13:11.99\00:13:13.32
They're great.
00:13:13.36\00:13:14.69
Alrighty, so we've
got how much in here?
00:13:14.72\00:13:16.06
One cup of dates and
half a cup of almonds.
00:13:16.09\00:13:18.19
So now we need a cup of apricots
00:13:18.23\00:13:21.26
and half a cup of cashews.
00:13:21.30\00:13:24.13
So generally the ratio, as
a general rule of the thumb
00:13:24.17\00:13:26.70
is two-thirds
fruit and one-third nuts,
00:13:26.74\00:13:30.11
so if you remember
that as a starting point,
00:13:30.14\00:13:32.44
they can be
very, very different,
00:13:32.47\00:13:34.38
that's just a
good place to start.
00:13:34.41\00:13:36.51
Get out there as
they're coming out.
00:13:36.54\00:13:39.18
So these are Turkish apricots
which are the sweet variety.
00:13:39.21\00:13:42.02
Yep, that should be great.
00:13:42.05\00:13:44.12
Should I wash
this, it kind of fell?
00:13:44.15\00:13:45.79
Amen.
00:13:45.82\00:13:47.16
It fell on the bench, it's okay.
00:13:47.19\00:13:48.59
So as long as it
didn't fall on the floor.
00:13:48.62\00:13:50.13
Okay. So is that
coming along well?
00:13:50.16\00:13:51.69
Look at this, they're
getting broken down there.
00:13:51.73\00:13:54.16
They're still frozen, so
that's going to take a while.
00:13:54.20\00:13:56.33
Yeah. And then half a cup of...?
00:13:56.36\00:13:58.17
Cashew nuts.
00:13:58.20\00:14:00.30
So we're using raw
cashew nuts and raw almonds
00:14:00.34\00:14:03.30
but equally you can
make a different flavored one
00:14:03.34\00:14:05.01
if you wanted to
use roasted almonds
00:14:05.04\00:14:06.84
and roasted cashew nuts,
00:14:06.88\00:14:08.24
they actually taste a
very different flavor as well.
00:14:08.28\00:14:10.58
So we make a peanut frooze ball,
00:14:10.61\00:14:12.78
a banana frooze
ball and an apricot one,
00:14:12.81\00:14:14.78
and a cranberry one,
00:14:14.82\00:14:16.15
and an original
one made with carob
00:14:16.18\00:14:17.79
there is lots of
different flavors.
00:14:17.82\00:14:19.59
What do you
think of the cashews?
00:14:19.62\00:14:20.96
They're amazing.
00:14:20.99\00:14:22.42
They're really nice
and creamy, aren't they?
00:14:22.46\00:14:24.23
There we go.
00:14:24.26\00:14:25.69
All those
ingredients in there, so.
00:14:25.73\00:14:27.46
It's lot of color. Exactly.
00:14:27.50\00:14:28.83
So, Cassidy, if you
want to press the on button.
00:14:28.86\00:14:30.57
You might need to hold
it down when it's going.
00:14:30.60\00:14:32.17
This? Yep, so just, here we go.
00:14:32.20\00:14:34.74
Look at that. It's going away.
00:14:34.77\00:14:36.50
So it'll take about
probably 30 seconds to a minute.
00:14:36.54\00:14:40.18
It's going there
lot really, really fast.
00:14:40.21\00:14:43.65
Looking good.
00:14:43.68\00:14:46.48
While it's going,
is this coming along?
00:14:46.51\00:14:48.52
Is it ready to go?
00:14:48.55\00:14:49.88
It still needs a
little bit longer doesn't it?
00:14:49.92\00:14:51.25
Yeah, a little
bit more. Exactly.
00:14:51.29\00:14:52.79
We resisted
temptation to add water,
00:14:52.82\00:14:54.56
'cause you add water to
this it's just runny stuff
00:14:54.59\00:14:57.03
that's going to go
over the plate, so...
00:14:57.06\00:14:58.49
They won't soak in?
00:14:58.53\00:15:00.83
It's just, if you
want the water to come out.
00:15:00.86\00:15:03.30
In dishes if you have too
much water floating around,
00:15:03.33\00:15:05.63
it just kind of
oozes over the plate
00:15:05.67\00:15:07.00
and it doesn't look good so...
00:15:07.04\00:15:08.37
You wanna kind of and
get the water to come out,
00:15:08.40\00:15:09.77
keep it as dry as possible
00:15:09.80\00:15:11.51
and then we're gonna
add the creamy stuff later.
00:15:11.54\00:15:14.54
Looking good.
00:15:14.58\00:15:16.08
How's this going here?
00:15:16.11\00:15:17.45
I think so push off.
00:15:17.48\00:15:19.38
Oh, yeah, it looks pretty good.
00:15:19.41\00:15:21.45
There we go.
00:15:21.48\00:15:23.32
I think that's ready to go.
00:15:23.35\00:15:25.05
So we'll take this off.
00:15:25.09\00:15:27.09
Sorry.
00:15:27.12\00:15:29.19
Just undo it like that
00:15:29.22\00:15:30.96
and all we're going to
do now is roll into balls.
00:15:30.99\00:15:32.56
Now I'll take
the blade out, oops.
00:15:32.59\00:15:36.73
I've cut myself my finger
00:15:36.77\00:15:38.10
on the blade getting
bliss balls out of machine
00:15:38.13\00:15:39.83
with the blade before
so I take it out first so.
00:15:39.87\00:15:42.40
It was actually in the
last episode of Cook:30
00:15:42.44\00:15:44.51
I did and no even
noticed but so you got be safe.
00:15:44.54\00:15:46.54
So if you can just, we
gonna get some coconut,
00:15:46.57\00:15:50.98
and we've got some...
00:15:51.01\00:15:52.45
Here we go,
unsweetened coconut here.
00:15:52.48\00:15:54.28
I think I got some fine
stuff somewhere, it's just...
00:15:54.32\00:15:57.02
I think this is
the stuff I've got.
00:15:57.05\00:15:58.49
So we just need to find
a little bowl to put it in,
00:15:58.52\00:16:02.02
that we can dip it in.
00:16:02.06\00:16:05.09
And when you get
coconut from the supermarket,
00:16:05.13\00:16:07.53
watch the stuff
that's full of sugar.
00:16:07.56\00:16:11.63
You can buy some
coconut from supermarkets
00:16:11.67\00:16:13.27
like 50% sugar.
00:16:13.30\00:16:14.64