Thai Green Chicken Curry

This curry is light and flavoursome - super fun to make as you make everything from scratch and blend the paste together and then add all the chopped ingredients.

As we mention A LOT in our cooking classes - its a colourful dish and so it not only looks good but is better for you!

It can be as spicy as much as you like or don't like - add more chillies for more spice!

You can add some chunks of roasted or fried aubergine for a richer taste

This recipe is ideal for cooks 7plus with the various skills it involves;- chopping skills, grating the ginger, juicing the limes and using a blender, supervision is needed but its an ideal age to introduce kitchen equipment to your young cook

Thai Green Chicken Curry

Serves 8

3-4 chicken thigh fillets cut into chunks

2 tbsp soy sauce

2 tbsp honey

2 cm piece of ginger –grated (2-2 ½ tsp)

½ bulb of garlic – peeled

3/4 bunch of fresh coriander

Juice of 2 ½ limes

2 fresh green chillies – (include seeds if you want it spicy!)

2 tbsp olive oil or coconut oil

Bunch of spring onions

3 peppers (deseeded and cut into long strips)

400ml coconut milk

Around 1 tbsp fish sauce (or to taste)

Serve with Jasmine Rice & Lime leave or Coriander

Marinade the chicken the night before and leave in the fridge, if you can.

Method

1.       Marinade the chicken in the honey & soy sauce for a few hours in the fridge.

2.      Then grill on high the chicken one side for 10 minutes, the other side for 5 minutes

3.      Blitz with a blender the following to make the paste - ginger, green chillies, lime juice, coriander, & garlic

4.      Warm a saucepan and add the oil, then fry the spring onion (chopped into ½ cm pieces) for 1 minute

5.      Add the peppers until soft.

6.      Stir in the paste until all vegetables are coated.

7.       Turn down the heat to low and add the coconut milk

8.      Simmer for 6-8 minutes

9.      Add sliced chicken, simmer for 5 minutes, season with fish sauce and garnish with spare coriander.

10.  Serve with jasmine rice. (If you do not have a rice cooker, remember the finger trick - wash the rice in cold water and fill the water to the first joint on your finger - resting your finger on top of the rice)!

Options – Add bamboo shoots, courgettes, kaffir lime leaves

Anzac Biscuits

These moorish snacks are super easy, quick and versatile so you can be as creative as you wish - or not!

Our Mix & Munch Cooks love making these for ANZAC day which is on 25th April, so lots of time to perfect these tasty snacks!

Gluten free too!

You can add some dried fruits - sultanas/raisins/cranberries or a handful of frozen fruits - blackberries/raspberries/blueberries (mix in lightly)

Any mix of seeds work - pumpkin/sunflower/chai/lax/linseed seed.....

We don't take nuts into schools but if your family can eat nuts add some in - chopped almonds/halved cashews/toasted pine-nuts

Anzac Biscuits

This recipe is ideal for a very young and eager cook as you don't need to use the scales - multiply it if you want more than 5 biscuits!

Makes 5 Biscuits

2.5 tbsp plain flour (sieved)

2.5 tbsp porridge oats

1.5 tbsp desiccated coconut

1 tbsp sugar

1 tbsp butter

1 tbsp golden syrup

¼ tsp bicarbonate of soda

1 tbsp of warm water

1.   Sieve the flour

2. Add the porridge oats, sugar, coconut and bicarbonate of soda and mix

3. Add the butter and mix using back of the spoon

4. Add the golden syrup

5. Add the warm water

6. Put into 5 balls and slightly flatten on the baking tray - allow for space between them as they will expand slightly

7. Cook for 8 minutes at 200 degrees until slightly brown

8. Cool and ENJOY x

Seedy Loaf!

With looking at yeast this week in one of our Mix & Munch After-School Cooking Classes prompted me to make this wonderfully easy and delicious loaf today.

This loaf, which I am slightly hooked on, I have been adapting and refining after a few weeks so after a few attempts this is my perfected seedy cob!

Hope you enjoy it too!

If you don't want to use wholemeal flour just use all strong white bread flour. 

Any mix of seeds work - pumpkin/sunflower/chai/lax seed.....

It takes 2 minutes to measure the ingredients and 10 minutes to knead either with a dough hook or yourself!

Seedy Loaf

Feeds a family!

400g Strong White Bread Flour

200g Wholemeal Flour

7g Instant Dried Yeast

2 Tsps Salt

30ml Olive oil

300ml Warm Water

Handful each of Sunflower seeds, Pumpkin seeds and Chai seeds (or any other seeds)

1. Sieve the strong white bread flour and add in the wholemeal flour

2. Add the yeast

3. Add the salt

4. Add the olive oil and warm water

5. Add in the seeds (any type max 3 tablespoons)

6. Mix in a dough mixer for 10 minutes (or knead by hand)

7. Put the dough in a covered bowl in a warm place for an hour

8. Then heat up a 20cm round casserole dish and lid (Le Creuset is ideal) in the oven at 40 degrees for 5 minutes

9. In the meantime, knock back the dough and shape into a cob

10. Take the casserole dish out of the oven and put the cob into the warmed dish and score the top with a pattern, brush with milk and dust with flour

11. Cover the casserole dish with the lid and let the dough rise for an hour

12. Once risen remove the lid and place into the oven to bake for 40 minutes at 190 degrees fan until golden brown with a lovely crust.

13. After removing from the oven let the bread rest for 10 minutes

14. ENJOY x