It’s back to school time and a perfect opportunity to teach the kids some cooking. We’re not doing our children any favours by not allowing them into the kitchen and being part of the creative process that nourishes them. When did food become divided into the two categories we have all become so familiar with – “children’s food” and “grown-up food”?
Feeding children the best food available is giving them a gift for life. I am very aware that it’s impossible to eliminate junk food from our children’s diet entirely but if we help them to understand what they are really consuming and the difference between it and real food, we are empowering them to make healthy choices for themselves.
We all have fussy moments when it comes to food but hunger (and no choice) is the best cure for fussiness for both children and adults alike. When a food is refused, it’s okay, don’t react and you will be pleasantly surprised the next time around when they give it another go.
As my daughters were growing up I noticed patterns in their eating habits that seemed to be consistent with their ages. Under the age of two they were up for trying anything – even if it wasn’t edible. Between two and six it was about textures and smells, anything crisp was a big hit and too much chewing just wasn’t on. Try giving a child a piece of fish that isn’t spanking fresh and it will be instantly refused based on the smell.
It’s important to learn to relax around food and start using it as a connection with our children. If we don’t cook and eat with them, we are missing a vital chance to share the joy of connecting with them through our food. Why would we cook ourselves a meal from scratch and open a packet for the growing members of our family?
Food plays a major role in children’s lives. During the school term we will often be asked what’s for dinner this evening as they head to school. For me, over the years, this question has translated as looking forward to reconnecting with family at the end of the school day combined with the prospect of a good meal.
Children are curious and crave belonging. In the restaurant, I have often noticed children reach to try a food from their parent’s plate and their parent saying you can’t have that, you won’t like it. We should encourage their sense of adventure and encourage them to get involved in our food choices and preparation. Yes, this all takes a bit more of an effort on our part and a little extra cleaning up in the kitchen but meal times will become more relaxed and nourishing.
When children get involved in the kitchen, the results are tenfold, including practical skills, development of tastebuds, creativity and discipline.
This week’s recipes are suitable for all ages, simple and, most importantly, fun to make.
Noodle soup
A good chicken stock is ideal for this soup but when I don’t have one to hand I make a dashi. Soak a couple of large strips of seaweed, such as kelp, in 500ml of water overnight, strain and use as a stock.
Serves four
500ml stock of your choice or dashi
4tbsp tamari
pinch of dried chilli flakes to taste
1 clove garlic, crushed
fresh ginger to taste, finely grated
salt to taste
350g noodles of your choice
Topping suggestions
tofu
100g green beans
50g shredded kale
100g carrots, grated
½ small cucumber
4 spring onions
parsley or coriander
toasted sesame oil to drizzle
sesame seeds to sprinkle
1 Bring the stock or dashi (if using) to the boil. Add in the tamari, chilli, garlic and ginger and allow to simmer on a low heat for 5 minutes. Next, add a little salt and taste, adjusting the seasoning if needed.
2 Prepare your chosen noodles according to the instructions on the packet and divide between four large bowls.
3 Pour two ladles of soup over the noodles in each bowl.
4 Once you have your chosen toppings prepared, build the toppings on top, aiming to keep them separate so the colours can shine.
5 Finally, sprinkle with the herbs, seeds and drizzle with the toasted sesame oil.
Rice paper vegetables with peanut sauce
Vegan friends introduced us to this dish one evening when they invited us around for dinner. I was surprised how filling and refreshing it was. It has become a family favourite ever since. It’s adaptable and gives you the opportunity to use up what is available in the fridge. The rice papers are now easier to come by in supermarkets and are ideal to have in the cupboard. I have often used almond butter to make the sauce which works a treat but will take a little more seasoning and a little extra citrus juice to cut the richness.
Working with the rice papers can be a bit frustrating for those of us who are a little impatient but children love the challenge and find the process fun. So my advice is let everyone roll their own.
Serves four
For the sauce
200g peanut butter
50ml tamari
2tbsp dark brown sugar
juice of 1 or 2 limes, depending on content
2 cloves garlic
2 shallots
400ml coconut milk
chilli powder to taste
salt to taste
Plus
16 rice papers
1 large cucumber
8 spring onions
4 medium carrots
4 small celery sticks from the centre of the head
1 Begin making the sauce by placing the peanut butter, tamari, sugar, lime, garlic and shallots in a food processor and whizz until everything is nicely blended. Then add the coconut and give it another whizz to combine all the ingredients. Add salt and chilli to taste. You might need to add more lime juice to cut the richness and bring out the flavours.
2 Prepare all the vegetables by chopping them into long thin strips and lay them in piles on a big serving plate along with a bowl of the sauce.
3 Take a shallow bowl that fits the rice papers snugly and fill with freshly boiled water and allow to cool until it's comfortable to dip your fingers in.
4 Allow each person to dip a rice paper into the water and leave it for a minute or until it starts to curl and is soft all over. Remove from the water with a tongs, place on a plate, pile a selection of vegetable on top, fold over two ends and and roll up into a round from the other ends. Dip into the peanut sauce and enjoy.
Potato gnocchi with tomato sauce
Gnocchi is always a winner with children, especially when paired with tomato sauce. It’s the perfect dish to get them involved and the smallest of hands are ideal for this job. The tomato season is still in full swing so it’s worth seeking out some ripe tomatoes to make the sauce.
For the gnocchi
450g potatoes, unpeeled
1 egg, beaten
200g plain flour, extra for rolling
½ tsp salt
For the tomato sauce
20 ripe, soft plum tomatoes
2tbsp olive oil
4 cloves garlic
1 small hot dried chilli
salt to taste
1 large handful of basil
To serve
grated cheese
1 Either boil or steam the potatoes in their skins until soft. When the potatoes are cooked through, remove them to cool and dry out.
2 When cool enough to handle, peel and mash them making sure no lumps remain.
3 In the meantime, make the tomato sauce. Firstly, bring a pot of water to the boil to skin the tomatoes. Before starting, have a bowl of cold water ready to cool them down. Slit the skin at the bottom of each tomato with a sharp knife. Once the water has come to a rolling boil add in five tomatoes at a time. Once the skin starts to loosen (about 15 seconds, depending on their ripeness), remove them to the bowl of cold water and allow to cool down before removing the skin.
4 Continue this process until all the tomatoes are peeled. Roughly chop them, removing the hard tip, saving as much juice as possible.
5 Heat a frying pan and add the olive oil followed by the tomatoes and the dried chilli and garlic. Bring to the boil, turn down the heat and allow to simmer for an hour while you make the gnocchi.
6 When the potato mixture is cold, make a well in the middle and drop in the egg and sift over the flour with the salt. Now gently bring everything together using your hands and knead to a soft dough. At this stage you may need a little more flour, both on the surface and in the mixture.
7 Roll the dough into long sausage shapes about 2.5cm in diameter, and cut into 2cm pieces. Dust lightly with flour and put on a tray. Refrigerate for 30 minutes.
8 Roll the potato segments into balls and then, taking a floured fork, push it into the dough to make a ridged surface. Return to the floured tray.
9 Bring a large pan of salted water to the boil and drop in about a third of the gnocchi. Simmer until they float to the surface, then give them a further 20-30 seconds. Lift out with a slotted spoon, drain well and place in a heated dish, along with a knob of butter. Keep warm, cooking the remaining gnocchi in two further batches.
10 Add a few handfuls of basil to the tomato sauce and mix well.
11 Divide the sauce between four deep plates, place the gnocchi on top and sprinkle with the cheese.
Socca pizza with seasonal vegetables and cheese
This is a great variant on traditional pizza: no flour all over the kitchen, no need for a rolling pin, and gluten free.
This is really a chickpea pancake used as a pizza base which I find more nourishing, ideal as a last minute supper and a source of protein.
Vary the toppings to suit your taste, what is in season and, more importantly, what you need to use up from your fridge.
For the base
100g chickpea four
1tsp dried chilli flakes
½tsp rosemary, finely chopped
5tbsp olive oil
1tsp salt
230ml water
For the topping
1 fennel bulb, sliced
2 medium courgettes, sliced
4 tomatoes, halved or quartered, depending on size
1 large ball of mozzarella
chopped basil leaves
1 Combine the chickpea flour, chilli, rosemary, 3 tbsp olive oil and salt, and slowly add in the water until you have a smooth batter. Set aside while you prepare the toppings.
2 Either oven roast the vegetables in a hot oven or cook on a hot griddle pan.
3 Preheat the oven to 200C and add the remaining two tablespoons of oil to an oven-proof frying pan. When the oil is very hot, pour in the batter. Place the pan in the oven and cook for 12 minutes.
4 Slice the cheese and spread it over the pizza base and place the cooked vegetables on top followed with a sprinkle of salt.
5 Return to the oven and cook for 5 minutes or until the cheese is nicely melted. Sprinkle with chopped basil before serving.
