Category Archives: Kids Can Cook

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Manawa Honey Nut Bars

Manawa-Honey-Bars-webVisit Manawa Honey’s website click here

or Facebook click here 

This no bake recipe makes delicious snack bars that are great for kids lunch boxes or as an afternoon snack to keep the 3 O’clock blues at bay.

Mix and match the ingredients to cater to kids likes and get them helping. They are so proud when the take them to school and show their mates what they made.

Ingredients can be purchased from the bulk bins at your local supermarket.

Ingredients

1/3 cup peanut butter
1/3 cup Manawa Honey
1/2 tsp vanilla extract(optional)
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup dried cranberries
1/2 cup dried blueberries
1/4 cup shelled pistachios
1/4 cup pumpkin seeds (raw)
1/8 cup sunflower seeds
1/8 cup flax seeds

Directions

Line an 200x200mm (8×8″) baking tray with baking paper, enough so the paper overhangs the edges of the baking pan.  This makes removing the bars a lot easier.

Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, dried cherries and dried blueberries to a large mixing bowl.  Toss to combine.

Combine peanut butter, honey, coconut oil, salt, cinnamon and vanilla in a microwaveable mixing bowl.  Microwave 30-40 seconds, or until honey is bubbling/foamy.  Stir well to combine.

Pour melted peanut butter mixture over the dry ingredients and use a rubber spatula to stir it all together.

Transfer mixture to prepared baking pan.  Top with a sheet of baking paper and press down firmly into an even layer.  Really compact it well.  

Refrigerate 2+ hours, or overnight.  Slice into 8 bars and serve.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Honey Turmeric Chicken Skewers

chicken-skewersServes 4

Ingredients

6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
2 tbsps honey
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers
Method

In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.

Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.

Thread the chicken on the skewers, packing tightly together. Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.

Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Lamb-pork Patties Topped with Poached Egg

Lamb-egg-dinnerIngredients

400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Method

Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Light Chicken Broth Style Stew

Light-Chicken-Stew-webI love this light and tasty chicken stew. The herbs impart a fresh taste to the meat and it 

Ingredients 

8 cups water

1 medium to large whole chicken, neck and giblets removed from the cavity if they are in there

4 carrots, peeled and sliced

3 medium celery stalks, sliced

1 large onion, diced fine

3 cloves garlic, minced

Zest of a small lemon

1 tbsp fresh thyme, leaves removed from stalk

½ tbsp fresh rosemary, chopped fine

1 bay leaf 

Directions 

Place the whole chicken in a large slow cooker, add the water and cook on low until the chicken is falling off the bone. (About 8 hours on low). Once cooked remove the chicken out of the cooker and rest on a large plate. 

Place the carrots, celery, onion, herbs, zest and bay leaf in the slow cooker fluids and cook on high until tender, about 3 hours. 

When the chicken is cool enough to handle but still warm shred the meat into bite-sized pieces (discard the skin, cartilage, and bones), refrigerate until needed. 

Return the shredded chicken back to the slow cooker and cook on high till its all warmed through, about 30 minutes. 

Taste and season with salt and pepper as needed, remove the bay leaf and serve in warmed bowls.

BBQ Sweet Chicken Bites

Honey-chick-nibbles-webIngredients 

1kg (2.2lb) chicken nibbles (bites)
1/4 teaspoon fine ground sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive or coconut oil
2 tablespoons fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 tablespoons lemon juice 
2 tablespoons balsamic vinegar
3 tablespoons raw honey

Method 

In a bowl season the chicken nibbles with salt and pepper. In a small metal bowl sitting in some warm water mix together the oil, thyme, vinegar, honey, lemon juice and basil until its quite fluid. 

Pour over the seasoned chicken nibbles and turn the chicken in the bowl until the nibbles are evenly coated. Cover the bowl and let it marinade in the fridge for at least 2 hours. Over night is even better. 

Remove from the fridge 20 minutes before you want to cook and let the chicken come to room temperature. While the chicken is warming up get your BBQ started on a medium high heat. 

Once the bbq grill is up to temp cook chicken for about 15 minutes, basting with sauce and turning chicken halfway through cooking. Continue barbecuing, without basting, until brown all over and cooked through. Reheat reserved sauce to serve with the chicken. 

I serve this with sweet potato chips cooked on the bbq and a fresh seasonal salad. 

Freedom To Indulge – A Chocolate Brownie Adventure

brownie_webAs a kid I remember watching my mother baking chocolate brownies for the pantry tins and entertaining or when she had to take a plate to an event, shared meal or for a school fundraiser. 

The brownie is a cross between a cake and a cookie in texture. They are either fudgy or cakey, depending on their density. Reference to making chocolate brownies as a staple in the home goes right back to the beginning of last century and they have become well established as a great family baking recipe. 

Why? 

Because they are easy to make and can be “dressed up” and served as a dessert or a yummy afternoon tea treat and can be made light like a cake or fudgy for a yummy, chewy experience. 

Love Cake Chocolate Brownie Natural -FBMaking Life Easier – Love Cake 

I have been baking since a young boy, but in the past few years my focus has been savoury. Living with food allergies baking didn’t take a big focus for me as there are specialist allergy free bakers and companies in the market that make my life so much easier.  My all-time favourite is Love Cake based in Auckland. 

Being soy and gluten free their range of ready mixes make my baking easy and removes the need for having lots of different flours and ingredients in my pantry. And they are ORGANIC & FREE FROM GLUTEN, DAIRY, SOY, NUTS & (optional) EGGS. This makes it so easy when I am entertaining for people with different or multiple food allergies. 

Over the next few of weeks, I will be posting recipes and serving ideas using Love Cake’s Chocolate Brownie baking mix.  I’ll take you from a basic, age old presentation dusted with fine sugar to being dressed like you would get in cafes.  I’ll show you how you can do this from home easily and with no fuss. 

I’ll include additional ingredients that can be added, presenting exciting layers of flavours to the basic recipe. My 6 year old step granddaughter will be my chief assistant and taster, it’s going to be fun. 

Tip from Jimmy – Zing and Zesty Brownie 

To add a slight savoury taste to the Love Cake brownie ready mix add ¼ tsp of chilli powder and fine grated zest of ½ of a medium orange and combine into the mixture before baking.  

Follow on Facebook https://www.facebook.com/LoveCakeNZ and for product information visit the Love Cake website at http://www.lovecake.co.nz/

 

 

 

Whats in the Pantry Frittata

fancy-frittata-webFrittatas are a great “go to” when you want an easy brunch, lunch or evening meal. There are so many things that can go in them and they are ideal for using up leftovers from the fridge and pantry. 

If you are catering for a crowd you can make several in batches and heat them up later as required. 

What Are Frittatas? 

A frittata is an Italian twist on the humble omelet. Since there’s no tricky flip to perform, they’re actually easier to make. Fantastico! 

Frittatas combine eggs and various combinations of vegetables, meat, cheese and even cooked pasta. The end result looks a bit like a quiche, without the crust. 

How to Serve Them 

Frittatas can be served in wedges for breakfast, lunch or dinner, either hot or cold. I like to fill the rest of the plate with salad. If you make frittata for dinner, you’ve got a lunchbox-friendly lifesaver for the next day. They work as a quick weeknight dinner, or as a main dish for brunch with friends. They are also great to take on a picnic or to a shared meal. 

Invent Your Own Frittata 

Once you’ve made one frittata, you can make them all – adjust the fillings and flavors based on what’s in the fridge. Frittatas can give new life to leftovers, and they are a great way to get several food groups into a meal. If you’ve got company coming, go for fancier ingredients like olives, asparagus and aged cheese. 

Frittata  How to Cook

 Frittatas are usually cooked in a fry pan on the stove first, and then finished in the oven. This means you need to use an oven-safe fry pan. Your pan might be labeled as oven safe on the bottom; if not, try looking for information on the manufacturer’s website. 

No guessing is allowed- either your pan is oven-save or it is not! Just remember that the handle will be very hot when you take it out of the oven. 

Fritattas can be cooked only on the stovetop, but this means they have to be flipped—not easy. Some frittatas can be cooked entirely in the oven. 

Pantry Frittata 

The more you make frittatas the more you will know what ingredients work together. They can be very cost effective and you can use up so many leftovers. 

frittata-recipe-webIngredients 

10 eggs
3 tbsp milk or cream
6 leaves of silverbeet (swiss chard) tough stems removed and chopped into small bite-sized pieces or 2 cups spinach leaves or rocket

1 cup grated cheese of choice. I use up the little pieces of cheese that seem to collect in my fridge.

½ cup sliced spring onions
2-3 small sweet potatoes, sliced thinly into rounds. Leftover are fine, they just don’t need cooking
1-2 roma (Italian) tomatoes, sliced thinly into rounds
2 cloves garlic, minced

1 cup cold meat chopped, pulled or sliced depending what it is (optional)

1 tsp fresh thyme or parsley

Salt and pepper to season 

Method

In a skillet, cook sweet potato slices over medium heat until they are fork tender.  Remove and set aside. If you are using leftovers there is no need to cook. 

Heat the oven grill (broiler) on high.

In a medium sized bowl, beat together the eggs and milk or cream and season with salt and pepper.  Mix in the chopped greens, onion, cheese, meat and garlic and pour this mixture into a cast iron skillet.   

Arrange potatoes and tomatoes on top and sprinkle the thyme over.  Place skillet over medium-low heat on the stove and cook for a few minutes, just until the egg starts to set.   

Then transfer the skillet to an oven set to grill (broil).  Grill the frittata until the top is golden and starts to puff.  Slice into wedges and serve by themselves or with a yummy seasonal fresh salad. 

Lamb Pattie Lettuce Wrap

Lettuce-wrap-webHunting through my fridge and this is what I made. Mix and match ingredients you have to suit your taste. 

Serves 4 

Ingredients 

8 Gluten free lamb sausages, flavour of your choice. Pork or beef are fine.

1/4 onion, sliced

1 roasted bell pepper, sliced

4 tbsp feta cheese, divided

1 avocado, sliced

4 tsp chipotle sauce, (optional)

4 large iceburg lettuce leaves (or cabbage leaves)

1/4 cucumber, sliced (optional) 

Method 

Remove the skins from the sausages and combine the sausage meat into a ball. Dive the ball into 4 and press into pattie shapes. 

Grill or cook burger patties until done. Place one lettuce leaf on plate. Top with one pattie, 1 tbsp feta cheese, a fourth of the bell pepper, onion, avocado and cucumber. 

Turn the lettuce leaf over the top and serve. 

You can also add a fried egg, sliced mushrooms, sliced tomato, the list is endless.

Bunless Lamb Burger or Open Sandwich

Bunless-burgerThere are so many variations for the fillings in this burger. I love my lamb patties but you can also use pork, beef or a mixture in the patties. 

Get the kids making their own patties gives them ownership of what they are eating. If someone does not like mushrooms sliced, grilled egg plant is another great option for the top and bottom.

You can also leave the top mushroom off to make an open, no bread sandwich.  I also add some fried bacon as a filling option when I feel like it.

Ingredients 

Lamb Patties 

400g (1lb) grass fed (ground) lamb, beef or pork mince
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive oil
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
Gluten Free flour to coat for cooking
2 tbsps finely chopped smoky bacon 

Filling ingredients 

4 tomatoes, slices

Sliced beetroot

Cheese slices of choice (optional, leave out for DF)

Salad greens (leaves) of choice

Free range eggs to fry

Grated carrot (optional)

Large flat mushrooms. Enough for a top and bottom for the numer of burgers that you are making. (stem removed)
2-3 tbsp balsamic vinegar

Patties Method 

These can be made ahead and stored covered in the fridge. 

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. 

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls depending on the size that you want. 

Put half a cup of flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1cm (1/2inch) thick. 

Tip. I use an egg ring for shaping the rissoles to get an even depth and round shape.

Bring it all together 

Brush the mushrooms on both side with balsamic vinegar.  

Remove the patties from the fridge and place on a pre-heated BBQ (grill) over a medium high heat. You can also grill (broil) them in the oven. Cook for 5-6 minutes each side. 

At the same time place the mushrooms on the BBQ or under the grill at the same time. Cook for 3-4 minutes on each side and when cooked and still firmish set aside and keep warm. 

While they are grilling heat a fry pan or skillet with some olive oil and cook the desired number of eggs and keep warm in the oven with the mushrooms. 

Once the patties, mushrooms and eggs are all dome assemble burgers with your desired fillings and serve with a skewer through the top to keep it all together.

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