I am sure I have already said so before, but if there is a request to help in the kitchen, it is always granted no matter how inconvenient it may be at the time. This does mean that some evenings dinner is ready a lot later than originally planned or even the latter – too early as they didn’t want to help! It has to be said though, sometimes asking them for help can lead to them not wanting to. I have learnt that if I start making the food using their colourful knives and doing things they like such as chopping vegetables, cracking eggs, whisking and mixing they become eager to help and argue over whose turn it is next!
We didn’t have any such scenario for this time around. This is because Seb has recently been invested into our local Beaver colony. He will tell anyone who will listen (including complete strangers) that he is a Beaver with a necker and woggle. This statement is sometimes met with looks of confusion, but most people who have had some contact with the Scouting or Guiding movement will show what he deems to be an appropriate response. I quickly realised that there is a cooks badge and I asked him if he wanted to make some items towards it. He was even more eager than I could have anticipated!
This meal was eaten by the whole family and was entirely put together by Seb. There is a small amount of adult preparation. You could use tinned potatoes if you want to reduce the amount of adult preparation. We used tinned salmon, but you could cook some pieces of salmon instead. We also were able to use this activity to reinforce Seb’s understanding of whole, half and quarter as he quartered the boiled eggs. I completely love it when cooking can help with multiple areas of the curriculum!
- 500g new potatoes (or other small potatoes)
- 4 medium eggs
- 2 tins of skinless and boneless salmon (170g each) or 4 salmon fillets
- 150g sugar snap peas
- 150g sweetcorn (tinned or frozen)
- 2 salad tomatoes
- 8tbsp reduced salt soy sauce
- 1 inch piece of fresh ginger, grated
- 3 cloves of garlic
- Boil the new potatoes for 15-20 minutes, drain and leave cool.
- Gentle lower the eggs into boiling water and simmer for 8-10 minutes. Run under cold water and remove shells.
- Grate the ginger
Older children could do all of the above, but as Seb was making this after school I did the three above steps for him.
- Preheat the oven to 170°c and spray a large oven proof (we used Pyrex) dish with Frylight.
- Cut the potatoes, sugar snap peas and tomatoes into small pieces and add the large oven proof dish.
- Cut the eggs into quarters and add to the dish.
- Add the sweetcorn.
- Remove the salmon from the tins and gently squish with a fork to separate and add to the dish.
- In a small bowl, measure out the 8tbsp of soy sauce.
- Add the grated ginger.
- Gently bash the garlic cloves with a rolling pin and remove the skin and then crush with a garlic press. Add to the soy sauce.
- Mix the ginger and garlic into the soy sauce and pour over the dish with the rest of the ingredients and gently mix.
- Place in the oven for 20 minutes. Remove from the oven and serve immediately.
Simon and I really enjoyed this dish. Seb wasn’t keen on the tomatoes, but in fairness he never is. Our little potato-hater managed to eat at least one new potato, but was adamant that he would not eat any more. As usual Ophelia managed to eat pretty much her whole portion. It was a nice family meal and one I am eager to repeat. Do get in contact if you make this as we would love to hear from you!