Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

This lesson is all around making Mexican pockets.

Mm, they sound delicious, don't they? So, what are we going to learn or be able to do by the end of today's lesson? Well, you're gonna be able to use your food skills to make Mexican pockets.

But before we get started, I want to go through some keywords that we're going to cover in today's lesson.

The first one is Mexico, and it's a country in southern North America.

The next word is Mexican, which relates to things from Mexico.

The next word is modify, which is to make changes to something.

The fourth one is dicing, and this is to cut food into small cubes.

And very lastly, the word portioning, and that's to divide something equally.

So let's get started with the first part of the lesson, which is called creative and inspired.

Now, recipes can be inspired by cuisines around the world, and cuisines are a style or method of cooking in a certain country or region, and there are many different types of cuisines.

Here is just some examples.

The first one, it might be a Mexican cuisine, or perhaps an Italian, or French, or Caribbean, or Thai.

So these are just five different types of cuisines.

What other cuisines can you name? You may well have eaten the food, or perhaps you've got friends or relatives from different countries around the world.

So for example, it could be things like Polish.

Polish cuisine, could be one.

What else could there be? It could be things from Africa, for example, so it could be things like Ghanan cuisine, or perhaps even Irish, Irish cuisine too.

So there are lots of different types of cuisines around the world.

So from a cuisine, we might be inspired to modify a recipe.

So it might be the food available.

So for example, in the UK we have lots of potatoes, but in other areas of the world, they have lots of rice.

So we might be inspired by the ingredients and the food available from other cuisines and countries.

Or it might be the cooking techniques, for example.

So here we've got stir frying in a wok.

So we might be inspired by that cooking technique.

Or perhaps the other photograph is showing naan bread being baked in a tandoor.

So we might be inspired by the way people cook in different cooking techniques for different cuisines around the world.

Or it might be things like food traditions, for example.

So in the UK, one of the food traditions might be having a Christmas lunch, for example, or in Japan having lunch like a bento box.

You can see here, doesn't that look attractive? So there are different ways we can be inspired by the foods that are available, the way they're cooked, and different traditions too.

So true or false, recipes can be inspired by cuisines around the world? Yes, that's true, isn't it? And why is that? Well, recipes can inspired by other cuisines, such as their food that's available, their cooking technique as well as their food traditions too.

Brilliant work, well done.

Now, recipes can also be modified to meet the needs and preferences of different people.

So this might be like Jacob is saying here, their likes and dislikes.

I'm sure that you have different likes and dislikes perhaps to some of your friends or family too.

Or perhaps you might have an allergy like Alex has here, so therefore that would affect what you eat.

Or perhaps Izzy, she's saying she likes to eat healthily, so that might mean that she changes what she chooses to eat.

Or perhaps the religion like Aisha here, or perhaps Sam is saying that she's a vegan, so doesn't eat anything from animals.

So recipes can be modified to meet the needs and preferences of lots of different people.

Now during cooking, ingredients can be added for extra flavour.

So what's Sam saying here? Let's read it together, shall we? "I think this means that only salt and pepper can be used." Well, this does add extra flavour, doesn't it? And it's very popular to have this on the table when we're eating our meals.

But let's see what Lucas says.

"No, there are lots of ingredients we can use." Whoa, tell me more, Lucas.

"So, what like?" asks Sam.

"Well, we could add spices, herbs, and other aromatic ingredients." So there are lots of things we can use to flavour food, not just salt and pepper.

So some cuisines are known for the particular spices and herbs that we've just talked about.

So for example, chilli powder, that's Mexican, so that's very popular in Mexican cuisine.

Or it might be paprika, and that's very popular in Spanish cuisine.

Or basil, what do you think that one's from? That's right, Italian cuisine.

And cardamon.

Great.

Yes, that's Indian cuisine.

And these could be used in lots of different cuisines around the world, but these are typically used for these main cuisines here.

So spices and herbs are added to give the dish a certain smell and taste.

Brilliant.

Well done.

Now, some cuisines are known for particular aromatic ingredients.

I wonder what that means.

What examples are aromatic ingredients, do you think? Let's have a quick look together, shall we? So it might be something called lemongrass.

This is a really fragrant, aromatic ingredient and it's very popular in Thai cuisine.

How about this one, harissa? Have you heard of this before? I bet some of you had.

I bet some of you have eaten it too.

It's very popular.

And this is very popular in Tunisian cuisine.

Or how about oyster source? What cuisine would this be from, do you think? Yes, that's right, Chinese cuisine.

And how about this one, bonito flakes? Have you heard of that one before? And that one's from Japanese cuisine.

So these are four very different aromatic ingredients which are added to dishes for their smell and taste.

So just like Sophia is saying here, we can modify recipes using these types of ingredients.

And these are all influenced from different cuisines around the world.

So true or false, salt and pepper are the only ingredients used to add flavour to food? True or false? Well, that's false, isn't it? Well done.

And why is that? Well, there are lots of different ingredients we can use, not just salt and pepper, things like spices, herbs, and other aromatic ingredients.

Brilliant work.

Well done.

So the recipe that we're going to be making, the Mexican pockets, they've actually been inspired by Mexican cuisine, a dish called tetelas and they're from Mexico.

And they're triangular in shape, and they're usually filled with beans, herbs, and cheese.

And the recipe was modified using its ingredients.

So we've modified it by using tortillas, beans, cheese, and spices.

And then the cooking technique, we're using sealing and baking the tortillas.

And the tradition, well, it's a tradition of using certain types of ingredients to make this dish.

So let's have a quick task about being creative and inspired.

And what I want you to do is I want you to complete the chart below showing the reasons for modifying a recipe and the changes that could be made.

So different reasons why you might modify a recipe, and then talk about the changes that could be made.

So good luck, pause the video and we'll come back very soon to see how you've got on.

Brilliant.

Well, how did you get on? Let's look some examples together, shall we? Well, the first reason for modifying a recipe could be having an allergy to wheat, for example.

And changes that could be made? Well, for example, you could use a gluten-free flour or perhaps a gluten-free bread or tortilla, for example.

Another reason for modifying a recipe could be following a vegan or vegetarian diet, for example, so you might use a meat alternative.

Or perhaps it might be about inspired by Spanish cuisine, and you might add paprika and look at traditional Spanish recipes.

Or perhaps wanting to use a wok, so a different type of cooking technique.

And you might look at traditional dishes from places like China or perhaps Thailand and that use a wok during cooking.

So there are lots of different reasons we might modify recipe, and there are lots of different changes that we could make, and I'm sure you come up with some really great ideas.

Brilliant work.

So now let's move on to the second part of the lesson, which is all about making your Mexican pockets.

So to make our Mexican pockets, we're going to be measuring and we're gonna be using weighing scales to weigh the chicken or tofu, the cheese, the beans, and the sweetcorn.

And we're also going to be using measuring spoons to measure the chilli powder.

We're also going to be grating and we're gonna be grating the cheese.

So we're going to grate the cheese on a chopping board, and we need to hold the grater down firmly, so it doesn't wobble around, and we need to rub the food down the grater.

But be careful, the grater is sharp.

Let's have a quick look at grating in action, shall we? So the pupil's holding the grater firmly on the chopping board and rubbing the food down the grater, being careful because the grater is sharp and you don't want any accidents, for example, grating your knuckles or fingers.

Also to make the Mexican pockets, we're going to be slicing.

You can see here slicing a spring onion.

So we're going to slice the spring onion in the recipe.

And we're going to use the claw grip, the cutting technique to slice the onion.

And we're also going to slice the tortilla in half.

Now let's have a quick look at the claw grip in action.

So the pupil's making a claw with one hand and then using the fingers as a guide to run the knife down to make slices.

So it's a lovely safe cutting technique, one hand in a claw and the other hand using it as a guide to run the knife down.

Also, to make the Mexican pockets, we're going to be dicing and dicing also uses the claw grip.

So we're going to slice the peppers into quarters, removing the seeds, and then we're going to slice each of those quarters length ways into strips, and then each strip we're gonna cut across to make the dice.

And just to remind you, we're going to use the claw grip to do this.

So which cutting technique are we going to use to dice the pepper, A, B, C, or D? Yes, that's right, it's D, isn't it? We're going to use the claw grip.

Brilliant.

Well done.

Also to make the Mexican pockets, we're going to be mixing, and we're going to be mixing all the ingredients together.

Now, why do you think we mix everything together? Why can't we just sprinkle some in a bowl and use it? What would the reason be? Well, that's right, we want to make sure everything is thoroughly combined, so we don't have any big pieces of any one ingredient.

So for example, you might bite into it and get only cheese or only beans.

So you want to have a little bit of everything, so it's all combined, mixed thoroughly.

Brilliant, well done.

Another food skill we're going to use is folding, and we're going to fold the halves of the tortilla into cones or pockets.

And we're going to brush egg over different parts of the tortilla, and the egg helps the tortilla stick together to make the cone shape or keep it the shape of the pocket.

And we need to be patient when we're doing this, 'cause folding can be tricky.

So quick check, shall we? So which ingredient are we going to use to help the tortilla stick together, A, B, or C? Yes, that's right, it's B, isn't it? We're going to use the egg.

The egg is going to help us seal or stick the tortilla together into the cone or the pocket shape.

Brilliant, well done.

So when we're folding, this is how you do it.

So you brush the egg just on one side of the tortilla half.

You can see here with the arrow.

And then you fold one edge over, so edge one, you fold that right the way over to edge two, and then that should look just like this.

And then edge three, which is just at the top, you move over and to edge four.

And if you do that, you'll make a cone.

Just press it down to make it stick.

We're also going to be portioning.

So we're going to portion or divide the mixture equally between the four pockets.

And we're going to use a spoon to help portion the mixture between the four cones or pockets.

And we're gonna brush egg again on the inside edge of the tortilla and seal it together to form our pocket.

And we will use a brush with the egg.

We're also going to be using the oven, and we need to make sure we preheat the oven so it's the right temperature when we need it.

So just check the temperature on the side of the oven.

Also, when we put the Mexican pockets in the oven, we can set a timer just to make sure they don't burn.

And always we need to wear oven gloves when we're putting food into and taking food out of the oven, we need to be safe.

Okay, so now we're gonna get on and actually make our Mexican pockets.

This is the great part.

So first of all, I want to make sure that you are ready to cook.

So tie up any long hair that you might have, remove jumpers, wash your hands, and put in a clean apron.

Also, I want to make sure you've got your ingredients and your equipment ready, so you're ready to cook.

And then while you are preparing and cooking, I want you to think about being safe and hygienic.

They're really important.

And also I want you to think about using your food skills precisely and accurately, and I'm sure you do brilliantly.

So here are the ingredients and equipment that you'll need.

You might wanna pause the video now while you go and get these and they're ready.

And here's the first part of the method.

And here's the second part of the method.

So good luck to you.

Pause the video, enjoy what you're doing, but focus.

Think about your food skills and be safe and hygienic.

Pause the video and we'll come back very shortly to see how you got on.

Good luck.

Well, welcome back.

How did you get on? Did you enjoy making them? How did the folding and sticking go? I hope you were patient, but I'm sure you did really, really well.

So let's have a quick go through the recipe to see what you did to be successful.

Well, the first one is to preheat the oven.

Do you remember, just so it's the right temperature when we're ready to cook.

Then we lined the baking tray just so that the pockets didn't stick on the baking tray.

And then we sliced the spring onion, we diced the pepper, we also sliced the chicken or tofu, grated the cheese, and we mixed all of these together with the red kidney beans, sweetcorn and chilli too.

Then we would've whisked the egg, cut the wrap in half, then we were to brush the edges with the egg, and then after a minute, we would've folded it into a cone shape, sealing the edges, so we've made our pocket.

Then we would've filled each cone or pocket with some of the mixture.

Then we would've brushed inside each cone with some egg, waited another minute and sealed it together.

Then we'd have put each of them on a baking tray, brushed them with egg, and then baked them in the oven for about 10 minutes.

Brilliant work, and I hope you really enjoyed making them, and hope you make them again.

They're absolutely delicious.

Well, brilliant work, everybody.

You've done really, really well today.

I'm so proud of you.

Let's have a quick summary of what we've learned today, shall we? Well, the first thing is that recipes can be inspired by cuisines around the world, and there are so many different types of cuisines.

Wow, isn't it fantastic food? We also know that from a cuisine, we might be inspired and modify a recipe based on the food available, cooking techniques or also the food traditions too.

And that recipes can be modified to meet the needs of people and their preferences as well.

And we also know that some cuisines are known for particular spices and herbs, but also aromatic ingredients too.

And also the Mexican pockets that we've made have been inspired by a traditional dish called tetelas from Mexico.

And lastly, we've used a number of different types of food skills, which have included things like measuring, grating, slicing, dicing, mixing, portioning folding, and using oven baking to cook our Mexican pockets.

Well, you've done really well today.

I'm really proud of you.

We've learned so much, and I hope you come back again for another cooking nutrition lesson with me.

Thanks a lot.

Bye!.