Making food child’s play

To inspire families to get their kids into the kitchen, recipe website www.greatbritishchefs.com is launching a new app today in association with Tesco Real Food, and it’s packed full of easy-to-follow recipes.

Among the chefs are Colin McGurran of Winteringham Fields in Lincolnshire, Michelin-starred Marcus Wareing and Bruno Loubert, one of the most well-known French chefs cooking in Britain at the moment.

They may have different styles but the chefs all have one thing in common – a desire to get our children cooking more and better food.

“It is so important that children have fun cooking and eating food,” says Colin McGurran, himself a father of three girls.

“It’s not easy when you’re sitting and eating and the kids don’t want to try things. But it only takes one child to start leading and the others will follow,” says Marcus Wareing.

““I know everyone’s busy, but even if you’re just cooking one or two meals a week together, it’s so worthwhile in the long term,” he says. “It’s showing your children that you’re making an effort.”

Cinnamon eggy bread

Colin McGurran

Serves 6

Ingredients

4 eggs

50ml single cream

200ml skimmed milk

0.5 tsp ground cinnamon

6 slices white bread, thick

90g butter

240ml fat free natural yoghurt

180g raisins

4 tbsp honey

Method

Whisk together the eggs, cream, milk and cinnamon

Dip each slice of bread in the mixture and stack them on a plate

Heat half the butter in a large frying pan (preferably non-stick).

Once the butter is foaming, add two of the bread slices and fry them for 2-3 minutes on each side until golden brown

Place them on a plate and keep warm while you melt the rest of the butter and fry the rest of the bread

Cut each slice of bread into five soldiers and serve alongside a dollop of yoghurt sprinkled with raisins. Drizzle with honey and serve immediately

Chicken fajita kebabs

Colin McGurran

Mexican food is great for getting kids involved and there’s plenty for them to do in this recipe to keep them entertained. These fajitas are perfect for a summer barbecue.

Serves 4

Ingredients

4 skinless chicken breasts, thinly sliced

2 green peppers, finely diced

2 medium onions, finely diced

145g sour cream, to serve

8 tortilla wraps, corn or wheat based

Marinade

200ml lime juice

1 garlic clove, chopped

10ml Tabasco, or other hot sauce

10g chilli powder, adjust according to preference

100ml vegetable oil

1 pinch sea salt

1 pinch black pepper

Method

Start with the marinade. Mix together the lime juice, garlic, hot sauce, vegetable oil and chilli powder in a large sealable freezer bag. Season with salt and pepper. This is a perfect chance for the kids to get involved shaking the bag to mix it all together. Set aside one tablespoon of this marinade for the sour cream.

Add the pepper, onion and slices of chicken to the bag with the marinade.

Place in a large bowl (in case the bag leaks) and rest in the fridge for 90 minutes.

Next get the kids to mix the reserved marinade with the sour cream in a bowl.

Cover with cling film and place in the fridge until ready to use.

If using wooden skewers, soak them in water for 30 minutes before using.

Remove the meat and vegetables from the fridge and allow them to rest for 30 minutes until they come up to room temperature.

Pierce the chicken and vegetables onto the skewers. Each skewer should hold four pieces each of the pepper and onion, and three pieces of the chicken – alternate as you thread them onto skewers. This is a good job for the kids, but be sure to teach them good hygiene by washing their hands after touching raw chicken.

Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side.

Lay the tortillas onto plates. Remove the meat and vegetables from the skewers and use to fill the wraps. Children will love learning how to fold the wraps!

Garnish the fajitas with the flavoured sour cream and serve immediately

Grilled asparagus, soft cheese and mint frittata

Bruno Loubet

This recipe is definitely one to add to your kids’ cooking repertoire. Not only can the toppings be experimented with but it’s a simple dish that’s sure to be a source of inspiration time and time again.

Serves 4

Ingredients

12 asparagus spears

8 extra large eggs

4 tbsp vegetable oil

40g butter

2 tbsp fresh mint, finely chopped

150g cream cheese, low fat

2 pinches salt

3 pinches black pepper

1 1/2 tbsp olive oil

Method

Drizzle the asparagus with olive oil and season with salt and pepper on a plate. Roll the asparagus around so that the seasoning sticks. Encourage your little helpers to get involved with this step.

BBQ the asparagus or place them under a hot grill for approximately 3-4 minutes – do not to overcook the spears as you want them to retain a bit of crunch.

Into four separate bowls crack the eggs and place two per bowl. Whip with a fork until foamy and into each bowl add the salt, pepper and chopped mint. Over a medium heat and add the oil and butter into a small frying pan. Pour one bowl of the whipped egg mixture and stir quickly with the back of a fork.

After approximately a minute or so when the frittata is half set, arrange a few asparagus and some soft cheese on top.

Reduce the heat and leave to for another minute. Slide the frittata onto a plate and repeat the process

To taste, grind some black pepper over the frittatas and drizzle a little olive oil. Serve immediately.

To see how Colin McGurran got on cooking with Catherine Scott’s kids visit www.yorkshirepost.co.uk

Greatbritishchefs.com, in association with Tesco Real Food, launch their free new cooking with kids app today. Visit www.greatbritishchefs.com/kids-recipes.