Posts

This week our Teen Chefs we will be making – Honey Lemon Garlic Chicken with a side of Lime Rice.

We will be creating juicy honey lemon garlic chicken with a crispy skin and a sweet, sticky sauce alongside a colourful fresh side of lime rice to balance the dish.

Lemons and Limes
The key to both these dishes is the use of citrus.
Citrus fruit are acidic exotic fruit whose seeds are covered with juicy, bitter fruit segments. The brightly coloured outer layer of citrus fruit, the zest, contains scented essential oils that impart a great flavour to dishes.
Lemons and limes are recurrent ingredients in many dishes.
Both the juice and zest of a lemon are frequently used in cooking, with the zest offering a greater punch of flavour through the oils in the peel. When zesting, purchase unwaxed lemons and avoid the white pith as it can be very bitter.
Bright and zingy, limes are a beautiful way to add a crisp, pine-citrus character to food. Lime zest or juice is often paired with the spice of hot chillies or herby punch of fresh coriander. Limes, like lemons, are great for adding a vibrant, clean flavour to almost any dish.

This week our Mini Chefs (5-7yrs) will be making – Cauliflower and Broccoli Cheese

King of comfort foods, Cauliflower & Broccoli cheese makes a great simple dinner to suit every occasion.

Cauliflower & Broccoli cheese is a variation of the traditional British dish Cauliflower Cheese.  It can be eaten as a main course, for lunch or dinner, or as a side dish.

The dish consists of equal size pieces of cauliflower and broccoli lightly boiled and covered with a milk-based cheese sauce.

Broccoli like cauliflower is a brassica and is sometimes known by its Italian name, Calebrese.  It has tight clusters of deep green buds and thick, edible stems and was developed from the more loosely packed purple sprouting broccoli. There’s little to choose between the two in terms of flavour or nutrition.

Cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour.

Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.

Did you know?  You can also use cauliflower to make cauliflower rice an alternative to ordinary rice.

This week we will be using the following skills to make our dish: Washing, weighing, measuring, chopping, whisking, melting, mixing/combining and baking.

See you Saturday Mini Chefs.

This week we will be making – Chicken Fajitas with Guacamole and Sour Cream

Fajitas are not an authentic Mexican dish, but actually a fusion dish which comes under the well known “Tex-Mex” label. A fajita in Tex-Mex cuisine is any grilled meat that is marinated and grilled with onions and peppers and usually served with tortillas. The meat and vegetables may then be eaten straight or inside the tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

According to common lore, Mexican cowboys in West Texas developed fajitas as a way to enjoy inexpensive cuts of meat. They cooked thin slices of meat (“fajitas” loosely translates to “little strips” or “belts”) directly over a campfire.

The method is to quickly sear the meat on a griddle or grill, and serve with quickly seared peppers and onions and flour tortillas. Sour cream and guacamole make welcome accompaniments.

This week we will be using the following skills to make our dish: Washing, measuring, peeling, chopping, crushing, slicing mixing/combining, souring our own cream, stir-frying and serving.

See you Saturday Junior Chefs.