RECIPES FOR KIDS

KIDS' FAVOURITES

Gratinated Macaroni Cheese

Ingredients 

This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce

1. Heat milk in microwave (easiest) or on stove.
2. Melt butter over low heat in a saucepan.
3. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.
4. Pour in hot milk and stir until thick.
5. Add seasoning.
6. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite

1. Cook the macaroni in salted water according to package instructions. Drain well.
2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.
3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.
4. Bake for around 20mins or until the top is golden brown. Serve warm.

Chicken Noodle Salad

• 1 Carrot, grated
• 1/2 cup Mint, chopped
• 1 cup bean Sprouts
• 2 cups Cabbage, finely shredded
• 1 Pkt Noodles
• 1 litre Chicken Stock
• 3/4 cup Lime juice
• 1 Medium BBQ Chicken, skin removed and shredded

1. Bring stock to the boil in a medium size saucepan. Add noodles. Cook as per instructed on the packet. Drain and set aside to cool.
2. Combine noodles with chicken, cabbage, carrot, sprouts and mint. Pour over dressing, tossing well to combine. Serve with crusty bread.

Kids Mini Fish Pie

Ingredients

• 375g Potatoes peeled and diced
• 55g butter
• 25g onion, finely chopped 1 tbsp Flour
• 125g line fillet, skinned and cubed 125g salmon fillet, skinned and cubed 1 tbsp chopped parsley 1 bay leaf 1.5 tbsp Milk
• 75ml Milk
• 50ml vegetable stock 25g frozen peas 50g grated Cheddar cheese 1 egg, lightly beaten

Method

 

1. Preheat the oven to 180C. 
2. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15-20 minutes, or until tender. Drain and mash with the milk and half butter until smooth. 
3. Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute.  
4. Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper.  
5. Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.  
6. Use vegetables to make a face on the pies before serving. 

Wiener/Vienna Burritos

Ingredients: 

• 8 flour tortillas  
• 8 hot dogs/meat wieners  
• 8 ounces shredded Cheddar cheese  
• 1/2 cup ketchup or taco sauce  

Method: 

1. Heat wieners/viennas. 
2. Heat tortillas as directed on packet. 
3. Place 1 hot wiener on lower third of each tortilla. 
4. Sprinkle each wiener with 1/4 cup of the cheese, and about 1 tablespoon tomato sauce or taco sauce. Fold in sides and roll up. 

Italian Meatballs and spaghetti

Ingredients:

• 1 lb lean ground beef
• 1/2 cup Italian bread crumbs
• 1 Egg
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• salt
• pepper

Preparation:

1. Mix all ingredients together. Mixture should be moist but not so that the meatballs fall apart.
2. Shape meatballs to desired size. You can either fry or bake. 
3. If baking - bake at 180C for 15 mins. When finished, add to spaghetti sauce and simmer at least 20 minutes. 
4. Serve on Spaghetti.

Pad Thai Noodle Recipes

Chicken pad kee mao

INGREDIENTS

500g chicken breast fillets, thinly sliced
1 tbs sesame oil
2 tbs peanut oil
3 garlic cloves, crushed
1 tbs grated ginger
2 long red chillies, seeds removed, finely shredded
4 spring onions, white part finely chopped, green part shredded
1 bunch Chinese broccoli (gai lan), stems and leaves separated
100g whole baby corn, halved lengthways
500g fresh thick rice noodles
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs fish sauce
2 tsp brown sugar

METHOD

• Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
• Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
• Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.

Pad Kee Mao with Pork

INGREDIENTS
4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce(kecap manis)
1 teaspoon rice vinegar
6 cloves garlic
5 bird’s eye chiles
3 tablespoons vegetable oil
½ cup sliced onion
1 pound ground pork
½ cup sliced bell peppers
12 ounces fresh rice noodles
2 handfuls of holy basil leaves (or Thai basil, in a pinch).

PREPARATION

• Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and 3 of the chilies together. Smash the other two chilies with the flat of a knife, and set aside.
• Put a wok (or a large frying pan) over medium-high heat; when it’s hot, add the oil, the garlic-and-chile mixture and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the sauce. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
• Add the peppers and noodles. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.

Spicy Thai Chicken Noodles

Noodles
7oz/200g pad thai noodles, dried (see notes)
Stir Fry
200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
2 shallot/scallion stems, cut into 3cm/2" pieces
3 large cloves of garlic, minced
1½ birds eye chilli, deseeded (or to taste), very finely chopped
2 tbsp oil (peanut, vegetable or canola)
Sauce
3 tbsp oyster sauce
1½ tbsp light soy sauce (see notes)
1½ tbsp (normal dark soy sauce)
2 tsp sugar
2 tbsp water

INSTRUCTIONS

• Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
• Put Sauce ingredients in a small bowl and mix to combine.
• Heat oil in wok or pan over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add chicken and fry until cooked, around 2 minutes.
• Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
• Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
• If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
• Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.