Thai Beef Salad

In this sweltering heat that Australia is experiencing at the moment, we all want to put together dinners as simply as possible.  Thai Beef Salad can be assembled quickly by the kids.  If you really want to simplify things, you can purchase some Sliced Beef from the supermarket.  

Ingredients:

•  2 teaspoons oil
• 400g piece rump steak, trimmed
• 1 bunch fresh mint leaves, picked 
• 1 bunch fresh mint leaves, picked 
• 1 bunch fresh coriander leaves, picked
• 1 cup bean sprouts
• 1 punnet cherry tomatoes, halved
• 1 lebnanese cucumber, halved, sliced
• 1 lebanese cucumber, halved, sliced
• 1 red onion, thinly sliced
   Dressing
• 1/3 cup sweet chilli sauce
•  Finely grated zest and juice of 1 lime
• 2 teaspoons fish sauce
• Garlic 1 clove, crushed 

Method:

1.         Heat oil in a large frying pan on high. 

2.         Cook beef for 3-4 mins each side until cooked to taste. Set aside and cover to keep warm.

3.         To make the dressing, whisk together all ingredients in a jug. Set aside.

4.         Meanwhile, in a large bowl, combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.

5.         Slice beef thinly. Toss through salad with dressing just before serving.

Christmas Balls

Ingredients:

• 250g packet of plain sweet biscuits
• 180g block of dark chocolate, chopped
• 395g can sweetened condensed milk
• 1 1/2cup desiccated coconut
• 100g packet red glace cherries, chopped

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         Method:

1.         Line a large tray with baking paper. Process biscuits until mixture resembles fine  breadcrumbs. Transfer to a bowl.  
2.         Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
3.         Add chocolate, condensed milk, 1/2 cup coconut and cherries to biscuit. Mix to combine. Place remaining coconut in a bowl. Using damp hands, roll 1 level tablespoon mixture into a ball. Toss in coconut to coat. Place on prepared tray. Repeat with remaining mixture and coconut. Serve.

Chicken Rondelle

Ingredients:

• 4 chicken breast, butterflied
• 250g ricotta cheese
• 100g baby spinach leaves
• 300g semi-dried tomatoes
• §8 sliced prosciutto, thinly sliced

Method:

1. Preheat oven to 180C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap. 
3. Top each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach and a few semi-dried tomatoes. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
4. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
5. Once the chicken is cooked, gently slice each breast into 5cm thick slices, careful as not to burn yourself and fan the pieces to display the filling. 

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Spaghetti Bolognaise Recipe

  

Ingredients: 

2 teaspoons olive oil 

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, finely chopped

4 pancetta slices, finely chopped 

2 garlic cloves, crushed  

500g lean beef mince 

2 x 400g can diced tomatoes 

2 tablespoons tomato paste 

2 tablespoons finely chopped fresh oregano 

375g spaghetti

finely grated parmesan, to serve

Method:

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, pancetta and garlic. Cook, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. 
2. Add the tomato and tomato paste. Reduce heat to low and cook, stirring occasionally, for 30 mins or until sauce thickens slightly. Add the oregano.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain.
4. Divide the spaghetti among serving bowls. Top with the bolognaise sauce and extra oregano. Sprinkle with the parmesan to serve. 

                                                 

                                                     www.kidslovetocookinsydney.com

Cooking an omelette is a basic skill that we like to teach to children early on in our courses.  Omelettes are a quick, healthy and nutritious meal or snack, that can be as simple as a sprinkle of cheese, or weighted with baby spinach, kale, mushrooms, bacon and vegetables.

It is an ideal after school food, which can be made within a few minutes, and can stave off the hunger of a growing teenage boy (at least until dinner time).

Omelette

Serves 2

Ingredients

4 eggs

20g butter

40g baby spinach or sprinkle of tasty cheese

Bread, toasted, buttered, to serve

 Method

1. Whisk eggs and 1/3 cup cold water together in a bowl until combined. Season with salt and pepper.

2. Heat a small frying pan over medium-high heat until just warm. Add half the butter. Tilt pan back and forth until butter sizzles and spreads.

3. Whisk eggs again. Pour half the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon, drag set egg from outer edge into centre. Tilt pan so uncooked egg comes in contact with base.

4. Cook for 1 minute or until top is almost set. Sprinkle with half the spinach. Fold over to enclose spinach. Transfer to a plate. Repeat with remaining butter, egg mixture and spinach. Serve with toast.

Jamie Olivers Knife Skills

Today we watched Jamie Oliver's You tube video.  

Here is the link, so you can watch it at home and practise.  Remember to look where he puts his thumb.

https://www.youtube.com/watch?v=yJ44SxiemMs

Chicken and Vegetables with Hokkien Noodles

Serves 4

·                       500g fresh hokkien noodles

·                2 teaspoons vegetable oil

·                300g chicken breast fillet, cut into strips

·                2 garlic clove, crushed

·                1 cup mixed vegetables

·                1 tablespoon sweet chilli sauce  or teriyaki sauce

·                1 tablespoon soy sauce

Method

1.     Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.

2.     Heat oil in a wok over high heat. Add chicken fillet. Stir-fry for 5-6 minutes or until browned. Transfer to a bowl. Add garlic and vegetables to wok. Stir-fry for 3 to 4 minutes or until just tender.

3.     Add chicken mixture, noodles, sweet chilli sauce and soy sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve.

Equipment:

Frypan or Wok

Cutting Board

Knife

Tongs or large spoon for tossing.