0:00:26 > 0:00:29Whose kitchen are we going to today?
0:00:29 > 0:00:32Hi, my name is Molly. Come on in.
0:00:33 > 0:00:37- Hi, Molly.- This is my dad. - Hi, Dad!- Hi, everyone.
0:00:37 > 0:00:41Today I am making jerk sea bass because my dad is Saint Lucian
0:00:41 > 0:00:45and they make jerk there, and I love sea bass.
0:00:45 > 0:00:49And Molly has her own very special way of cooking it.
0:00:49 > 0:00:51Molly's dad is Saint Lucian
0:00:51 > 0:00:54and the family originally come from Saint Lucia.
0:00:56 > 0:00:59Saint Lucia is an island country in the Caribbean Sea.
0:01:01 > 0:01:04It is a tropical island with beautiful beaches
0:01:04 > 0:01:06and wonderful mountains.
0:01:07 > 0:01:11The warm weather in Saint Lucia means that lots of delicious fruits
0:01:11 > 0:01:14like coconut, papaya, mangoes,
0:01:14 > 0:01:18bananas and pineapples can grow all year round.
0:01:20 > 0:01:23Saint Lucia is surrounded by sea,
0:01:23 > 0:01:27which means that fish is the most common food eaten there.
0:01:30 > 0:01:32Molly has washed her hands,
0:01:32 > 0:01:36put on her apron and she's ready to cook!
0:01:36 > 0:01:39I am cooking jerk sea bass, green salsa
0:01:39 > 0:01:42and sweet potato wedges for my friends.
0:01:42 > 0:01:46And she has invited George, Hazel and Margot
0:01:46 > 0:01:49to taste one of the main ingredients before they come round
0:01:49 > 0:01:52for a special Saint Lucian meal later.
0:01:52 > 0:01:54It kind of looks like cucumber.
0:01:54 > 0:01:56What do you think it is?
0:01:57 > 0:02:01- Ugh, that's not nice. - Well, it's not cucumber.
0:02:01 > 0:02:03It is actually spring onion.
0:02:05 > 0:02:07I don't like it that much.
0:02:07 > 0:02:08A bit spicy.
0:02:08 > 0:02:13It's sweet, it's crunchy and it makes my mouth burn.
0:02:13 > 0:02:15It's all right, I like it.
0:02:15 > 0:02:18Do you think everyone will like Molly's recipe?
0:02:18 > 0:02:21It's got spring onions in it, ha-ha!
0:02:21 > 0:02:25As well as spring onion, you will need sweet potatoes,
0:02:25 > 0:02:28cinnamon, sea bass fillets,
0:02:28 > 0:02:32allspice, ground cumin,
0:02:32 > 0:02:34cayenne pepper, fresh thyme,
0:02:34 > 0:02:37chilli flakes, black pepper,
0:02:37 > 0:02:40cherry tomatoes, vegetable oil,
0:02:40 > 0:02:43avocado, tinned pineapple,
0:02:43 > 0:02:46a lime and fresh coriander.
0:02:46 > 0:02:48So, what's first, Molly?
0:02:48 > 0:02:51I am getting the bag out.
0:02:51 > 0:02:54Now I'm going to put the sweet potato wedges in.
0:02:54 > 0:02:59Ask a grown-up to help you cut up the sweet potatoes into wedges.
0:03:04 > 0:03:06Then add some black pepper.
0:03:08 > 0:03:11And half a teaspoon of cumin.
0:03:12 > 0:03:14It smells a bit like sweets.
0:03:16 > 0:03:21Now I'm going to fold the bag and mix them all around.
0:03:21 > 0:03:24That's a clever idea.
0:03:24 > 0:03:27I'm going to put them onto the baking tray
0:03:27 > 0:03:29and spread them out a bit.
0:03:29 > 0:03:34Daddy! Please may you come and put these in the oven?
0:03:34 > 0:03:38That's right, get a grown-up to put them in the oven for you.
0:03:38 > 0:03:41- Thanks, Dad.- I'll make the sauce for my fish.
0:03:41 > 0:03:43What's Molly adding there?
0:03:43 > 0:03:46- Two dessert spoons of olive oil. - Ah.
0:03:46 > 0:03:50And the very, very littlest amount of chilli flakes.
0:03:53 > 0:03:57A teaspoon of allspice.
0:03:57 > 0:04:01There we go, with a little cayenne pepper and cinnamon.
0:04:01 > 0:04:03Then it's time to give it a good old mix.
0:04:03 > 0:04:08In Saint Lucia they always have hot pepper sauce on the table
0:04:08 > 0:04:13because some people do like their food spicy and some people don't.
0:04:13 > 0:04:16Then you have to put a lot of pepper in.
0:04:19 > 0:04:23And just the leaves of some thyme.
0:04:23 > 0:04:26Now it's time for my very special ingredient.
0:04:26 > 0:04:29And you know what that is - spring onion.
0:04:29 > 0:04:32Spring onions are part of the onion family of vegetables
0:04:32 > 0:04:35and are picked when they are very young.
0:04:35 > 0:04:38They are closely related to leek and garlic.
0:04:39 > 0:04:44As they grow out off the ground, their white bulb gets thicker
0:04:44 > 0:04:48and their leaves become hollow, just like a drinking straw.
0:04:48 > 0:04:50Both the long green leaves and the bulb
0:04:50 > 0:04:53can be eaten raw or even cooked.
0:04:53 > 0:04:57And they are usually topped and tailed, just like this.
0:04:58 > 0:05:01Spring onions are known by lots of different names
0:05:01 > 0:05:03in different parts of the world.
0:05:03 > 0:05:07They are often called green onions in Canada.
0:05:07 > 0:05:09And scallions in America.
0:05:11 > 0:05:15Now I am going to do my special ingredient.
0:05:15 > 0:05:18Carefully top and tail the spring onions.
0:05:18 > 0:05:21And chop and cut into little pieces.
0:05:23 > 0:05:27Now take a baking tray and a long piece of kitchen foil.
0:05:27 > 0:05:31I am going to get my sauce.
0:05:31 > 0:05:34You can brush it down but if you don't have one of these,
0:05:34 > 0:05:37you can either use a back of a spoon or a fork.
0:05:37 > 0:05:42Molly is using sea bass here but you can use any type of whitefish.
0:05:43 > 0:05:46Don't forget to check there are no bones.
0:05:46 > 0:05:51And make sure you wash your hands after handling raw fish.
0:05:51 > 0:05:54And now I am going to paint my fish.
0:05:54 > 0:05:57That's funny. It's like painting with jerk sauce.
0:05:57 > 0:05:59Do you like the colour?
0:05:59 > 0:06:01Going to get some tomatoes.
0:06:01 > 0:06:03Careful with those scissors now.
0:06:03 > 0:06:08I think my friends will like it because it looks really nice.
0:06:08 > 0:06:12I'm just going to fold the top up.
0:06:12 > 0:06:17I am folding it up so that all the juices can soak into the fish
0:06:17 > 0:06:20without being let out everywhere.
0:06:20 > 0:06:22Dad, please can you put it in the oven?
0:06:24 > 0:06:27Ah, that's great, Molly. And now for that salsa.
0:06:27 > 0:06:31I am going to go round my avocado
0:06:31 > 0:06:34and make a deep-ish cut.
0:06:34 > 0:06:36Be careful of your fingers.
0:06:36 > 0:06:38I'll pop the stone out.
0:06:38 > 0:06:42And scoop it out with a spoon.
0:06:42 > 0:06:44Ooh, good tip there, Molly.
0:06:46 > 0:06:49Now I'm going to cut the pineapple.
0:06:53 > 0:06:58Squeeze lime in because that will keep the avocado from going brown.
0:06:58 > 0:07:01Squeeze it through my hands so no pips go in.
0:07:02 > 0:07:05I'm going to snip my coriander.
0:07:08 > 0:07:11And don't forget to add some black pepper and give it a mix.
0:07:11 > 0:07:14A good thing to have with this is coconut water.
0:07:14 > 0:07:17Saint Lucians have coconut water
0:07:17 > 0:07:20and it works really well with this recipe.
0:07:20 > 0:07:22It's looking really good now.
0:07:22 > 0:07:25If you would like to make Molly's recipe,
0:07:25 > 0:07:28ask a grown-up to help you cut up sweet potatoes into wedges
0:07:28 > 0:07:31then put them into plastic bag.
0:07:31 > 0:07:35Add vegetable oil, ground cumin and black pepper.
0:07:35 > 0:07:38Then seal the bag and give it a good old shake.
0:07:38 > 0:07:41Tip the wedges onto a baking tray,
0:07:41 > 0:07:44and ask a grown-up to pop them into the oven.
0:07:44 > 0:07:47Now add some vegetable oil,
0:07:47 > 0:07:50chilli flakes, allspice,
0:07:50 > 0:07:54cayenne pepper and cinnamon powder to a bowl.
0:07:54 > 0:07:57Give it a good mix and add some black pepper.
0:07:57 > 0:07:59Fresh thyme leaves next,
0:07:59 > 0:08:02then carefully cut up spring onions
0:08:02 > 0:08:04and cherry tomatoes.
0:08:04 > 0:08:08Cover a baking tray with a long piece of kitchen foil
0:08:08 > 0:08:11and spread the jerk mixture all over it.
0:08:11 > 0:08:15Now put the fish on the foil, carefully check it for bones
0:08:15 > 0:08:17and don't forget to wash your hands.
0:08:17 > 0:08:20Then spread the mixture on top,
0:08:20 > 0:08:24add the tomatoes and spring onion,
0:08:24 > 0:08:26fold the foil over to make a parcel
0:08:26 > 0:08:29and ask a grown-up to put it in the oven for you.
0:08:29 > 0:08:33For the salsa, cut an avocado in half, remove the stone
0:08:33 > 0:08:35and scoop the inside into a bowl.
0:08:35 > 0:08:38Cut up the pineapple and add this, too.
0:08:38 > 0:08:41Then squeeze lime juice all over the top.
0:08:41 > 0:08:42Chop up some coriander,
0:08:42 > 0:08:45add this to the mix with more black pepper.
0:08:45 > 0:08:48Then give it one last big stir.
0:08:48 > 0:08:51There's just enough time for Molly to get her table ready
0:08:51 > 0:08:53for her Saint Lucian meal.
0:08:53 > 0:08:59Saint Lucia is an island and on islands they have lots of beaches.
0:08:59 > 0:09:02So I thought I would put a beach scene down.
0:09:02 > 0:09:04Beach scene? How lovely.
0:09:04 > 0:09:06These are nice seaside-y colours.
0:09:06 > 0:09:09What is Molly bringing out now?
0:09:09 > 0:09:12We'll be drinking coconut water out of coconut shells
0:09:12 > 0:09:16- because in Saint Lucia they have lots of coconuts.- Brilliant!
0:09:16 > 0:09:19DOORBELL RINGS Hey, that must be your friends.
0:09:19 > 0:09:22Well done, Molly, what a lovely Saint Lucian table.
0:09:22 > 0:09:25- OTHERS:- Hi, Molly!
0:09:25 > 0:09:27Hi, everyone. Come on in.
0:09:27 > 0:09:31Everyone has washed their hands, and they are ready to eat.
0:09:31 > 0:09:33This is awesome, Molly.
0:09:33 > 0:09:35It's supposed to look like a beach scene.
0:09:35 > 0:09:38In the coconuts we have coconut water.
0:09:38 > 0:09:40- Would you like to try it? - Yes, OK. Sure.
0:09:42 > 0:09:44Ooh, you lucky lot.
0:09:44 > 0:09:48- I really like that.- Me too.
0:09:48 > 0:09:50- Hi, kids. - Here's Dad with the jerk fish.
0:09:50 > 0:09:54And this is sea bass with jerk seasoning on it.
0:09:54 > 0:09:57- On the side we have got sweet potato wedges.- Mmm!
0:09:57 > 0:10:00Which are a healthier version of chips.
0:10:00 > 0:10:02Don't forget your tasty salsa, Molly.
0:10:02 > 0:10:06Wow, check out those colours. That looks delicious!
0:10:09 > 0:10:12I've never tasted something like this.
0:10:12 > 0:10:14Do you think they like it?
0:10:14 > 0:10:16- I really like that.- Thanks, Hazel.
0:10:16 > 0:10:19Looks like it was a lot of work to you, Molly.
0:10:19 > 0:10:22- But I really like doing it. - Nice as well.
0:10:22 > 0:10:24What about the special ingredient, Molly?
0:10:24 > 0:10:27What do you think by special ingredient is?
0:10:27 > 0:10:31- I think spring onions. - Spices because it is really spicy.
0:10:31 > 0:10:33I think it was spring onion.
0:10:33 > 0:10:36Yeah, you are correct. It was spring onion.
0:10:36 > 0:10:39What do you think of spring onions now they're in the recipe?
0:10:39 > 0:10:41I really love it.
0:10:41 > 0:10:43It's much better than when it is raw.
0:10:43 > 0:10:46I liked it before but I like it more now.
0:10:46 > 0:10:50Well done, Molly. They do like the taste of spring onion
0:10:50 > 0:10:52when it is cooked in your recipe.
0:10:52 > 0:10:55Thank you for coming to My World Kitchen.