Let’s get our kids cooking .....Healthy, Tasty Fun Food!!
Update on the Rotary Young Chef Competition...
The Rotary Young Chef Competition began last September in our secondary schools. 30 budding young chefs from Wicklow competed for the district title at various competitions over the past 5 months.
The challenge for the students was to prepare a 3 course healthy menu costing no more than 15 euro and present it to the judges in 1.5 hours.
These budding young chefs had to demonstrate their skills, as they worked under the scrutiny of the judges.
The standard was extremely high and competitive again this year with budding young chefs from the age of 13 participating . James Kneale from De La Salle Wicklow Town was the outgoing District Winner and was always going to be a hard act to follow but again this year myself and my fellow judges were absolutely amazed at the skill, imagination and ability of these budding young chefs!!
Examples of menus included:
Roast Asparagus, Parma ham & parmesan,
Smoked Salmon pasta w Philadelphia
Pancakes with fresh fruit & coulis
This menu costs 7.95 euro to make for 2 people
Homemade Veggie Soup
Stuffed chicken breast wrapped in Parma ham w
Roast veggies & steamed potatoes
Apple Crumble
This menu costs 12.60 to make for 2 people
Bruschetta w tomatoes & fresh basil
Chicken stir fry w cashew nuts & veggies
Strawberry Banana Cream
This menu costs 11.75 to make for 2 people
Many of the students had not taken HE as a subject but decided to participate (and learn on the job) this is what really amazed myself and my fellow judges the most is the ability of these young people to very quickly pick up culinary skills and really enjoy it!
Rebecca Cullen from Avondale Community College in Rathdrum was the District Winner and Rebecca will be representing us in The Final of the Rotary Young Chef Competition takes place at the Failte Ireland head office in Dublin this Saturday. There will be 9 competitors from all over Ireland taking part in the competition...
Well done Rebecca...
So I urge you to get cooking with your kids at home, it can be very rewarding and a lot of fun!! Its never too early or too late to start ...
If you have young kids why not get them involved now in cooking, especially during holiday times when you have a little more time to spare around meal times, the earlier they start the more natural it is and the more adventurous they become....
If you have older kids and they do not cook get them started this week!! You will be surprised how much they really do know when thrown in the deep end and also if they are hungry and are shown how to cook food they will enjoy then it makes it much easier.
Cooking is of life’s essential skills, and could end up saving you a fortune especially if your kids head away to college.
So get Cooking..... and I hope you enjoy the following recipes as much as we have!!!
Sticky Chicken Drumsticks
Meatballs with penne & tomato, basil sauce
Homemade Chicken Fajitas
Asiany Turkey Lettuce Roll Ups
Beef Tacos
Easy Peasy Carbonara
Homemade potato wedges
Cheesy Potato Wedges
Rocky Road Bites
Chewy Chocolate Chip Cookies
Sticky Chicken Drumsticks
12 chicken drumsticks
Marinade
4 tbsp honey
2 tbsp wholegrain mustard
3 tbsp soy sauce
1 lemon juiced
1 tbsp of sesame seeds
Preheat the oven to 180c/350F/G 4
In a large bowl combine the honey, wholegrain mustard soy & lemon and stir well to evenly mix all of the ingredients.
Pop the drumsticks into the bowl and leave in the fridge to marinate for 1 hour or overnight.
Line a baking tray with foil or parchment paper and transfer the drumsticks onto the tray.
Spoon a little extra marinade over the drumsticks
Sprinkle with sesame seeds & cook for 30 mins
Transfer to a plate and serve immediately
They can also be cooked and served cold.
You could also use chicken wings, thighs or chicken fillets.
Homemade potato wedges
6 rooster potatoes
Olive Oil
Salt & Pepper
Preheat the oven to 180c/350F/G 4
Slice the potatoes in wedges
Place a clean dry tea towel over the wedges to remove excess moisture.
Pop into a bowl and drizzle with oilve oil , salt & pepper
Transfer to a flat baking tray & cook for 20 mins or test by inserting a sharp knife to ensure cooked.
Cheesy Potato Wedges
6 cooked wedges
1 handful of mozzarella cheese
3 pieces of cooked bacon chopped
1 tbsp chopped red onion
1 tbsp of chilli mayo
Preheat the oven to 180c/350F/G 4
Slice potato wedges into 3 pieces
Pop into a small heat-proof bowl
Chop the bacon and place over the wedges
Scatter the onion over the bacon
Drizzle the sweet chilli mayo over the dish
Top with grated mozzarella
Pop into the oven for 7 mins until bubbly and slightly golden.
Meatballs w Penne &Tomato, Basil Sauce
½ kilo beef minced
Or ½ kilo turkey mince
2 tbsp tomato ketchup
1 red onion chopped finely
2 cloves of garlic finely chopped
Sprinkle of chilli flakes (if you like spicy food)
1 cup of breadcrumbs
1 carrot grated
2 eggs beaten
Olive oil
2 tbsp of warm water
500g Penne Pasta
Tomato & Basil Sauce
2 cans of tomatoes or 12 fresh tomatoes
1 glass of red wine or chicken stock
2 cloves of garlic finely chopped
1 red onion finely chopped
1 tablespoon of sugar
Sprinkle of chilli flakes (only if you like spicy food)
1 handful of chopped basil
1. Sprinkle a medium non stick pot with a little olive oil, onion (from both the sauce recipe & the meatball recipe) cook for 5 mins on medium heat, stirring all the time, then add the garlic for a further 2/3 mins until infused.
2. Reserve half the onion and garlic mixture in the non stick pot and add the remainder to the ingredients below.
3. Place the mince, tomato ketchup, egg, half the onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.
4. Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.
5. Meanwhile make the tomato sauce, add the tomatoes sugar, and wine/stock to the reserved onion mixture, bring to the up to the boil add half the basil and continue to simmer for 15 mins until thickened and reduced.
6. Brown the meatballs in batches in non stick pan which is hot with a sprinkle of olive oil. Remove when browned and add to the tomato and basil sauce.
7. Simmer the meatballs in the tomato & basil sauce simmer for a further 20 mins.
8. Served on a bed of cooked penne pasta with the remainder of the fresh basil sprinkled over the top.
Asiany mined turkey lettuce roll ups
½ kilo beef minced
Or
½ kilo or turkey mince
4 tbsp sweet chilli sauce
2 tbsp of soy sauce
1 carrot finely chopped into thin sticks
6 baby corn sliced in 4 pieces
1 clove of garlic bashed & chopped finely w salt
½ red onion finely chopped
Olive oil
2 tbsp of warm water
To serve
1 good quality iceberg lettuce
1 pack of beansprouts
½ cucumber finely chopped into thin sticks
1 carrot grated
1. Place the mince & 2 tbsp sweet chilli into a bowl and mix well to bring the flavours together
Heat a little oil in a medium non stick saucepan and cook off the onion, 2 mins later add the garlic and continue to cook for 1 min then add the carrot and corn cook for a further 2 mins.
Add the beef or turkey and continue, stir well and cook for 5 mins.
Add the soy sauce & remainder of the sweet chilli (you may add the water at this stage) cook with the lid off for a further 10 mins stirring every few mins.
Meanwhile separate the iceberg lettuce into individual leaves.
Grate the carrot & chop the cucumber.
Wash the beansprouts.
Assemble the lettuce cups on a tray, pop in a little beansprouts, grated carrot and cucumber into the bottom of the lettuce cup, top with the Asiany Mince.
Pop in the centre of the table and let people help themselves – simply roll and eat.
Homemade chicken fajitas
Spice Ingredients
1 tsp of chilil powder
1 tsp of ground cumin
1 tsp of paprika
1 tsp of sugar
½ tsp of ground coriander
½ tsp of turmeric
2 tbls of lemon juice
Veggies & Chicken
1 onion diced
2 cloves of garlic finely chopped
1 red pepper – small bite sized chunks
1 carrot – small bite sized chunks
4 Chicken breasts sliced into cubes
Sprinkle of Olive Oil
Bite Sized Rocky Road
500g chocolate
150g marshmallows
45g crushed peanuts
90g of dried cherries, apricots or cranberries
Melt the chocolate in a large bowl over low heat
Chop the marshmallows in half or 1/3 use a scissors
Chop the cherries, apricots or cranberries
Crush the peanuts with a rolling pin
When the chocolate has melted combine the mallows, cherries & peanuts through the mixture.
Spoon the mixture into fairy cake cases and leave to chill for at least 50 minutes in a fridge.
Chewy Chocolate Chip Cookies
300g/12oz good quality milk chocolate
200g/8oz softened butter
100g/40z caster sugar
150g/60z soft light brown sugar
2 eggs beaten
300g/120z plain flour
1 tsp vanilla essence
1tsp of bicarb soda
Preheat the oven to 180c/350F/GM4
Lightly grease a baking sheet
Break the chocolate into small chunks, then pop into a plastic bag and use a rolling pin to hammer into small pieces…
Beat the butter and sugars in a large mixing bowl until light in colour and smooth. Beat in the eggs stirring through.
Add the flour, bicarb of soda & vanilla, stir in the chocolate chunks.
Spoon small mounds of the mixture on the your greased baking sheet, Make sure you leave space around each one as they expand and spread!!!!
Bake for 10/12 mins until golden brown. Be careful not to overcook as they set while cooling, leave on the tray for a few mins until set.
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