It’s hard enough finding something delicious that the kids will eat, but finding the time to prepare & cook can be even harder! We’ve teamed up with local home chef Damien Matter to share three of his quick and easy meals that the kids are bound to love!
fish sliders with mango and pineapple salsa
My niece Isla loves these burgers. My sister has told me she can gobble down one of these and still goes back for seconds. The little burgers are great for small hands to get a hold of and they are also easy to eat on the run out in the sunshine. For adventurous kids that like a little spice, drizzle the grilled fish with a little hot sauce, I like tobascco.
Soft slider buns
450g white boneless fish fillets (such as snapper or cod), cut into even pieces
2 organic – free range eggs lightly beaten
2 teaspoons lime zest
2 tbs of olive oil, (approx.) for cooking
zest of half a lime
2 cups of panko bread crumbs
1tsp of smoked paprika
1tsp of dry coriander
1/3 cup Greek-style yoghurt
1/2 bunch coriander, leaves chopped
salt and pepper
For the salsa
2 mangoes, chopped into small chunks
Half a small pineapple finely diced
Fresh lime juice
1/2 small red onion, finely chopped
2 tablespoons shredded fresh mint leaves
1 medium capsicum diced
Finely chopped coriander
Salt and pepper to taste
A drizzle of olive oil and red wine vinegar
I like to prepare the salsa first so the flavours have time to blend. Mix all the salsa ingredients together in a bowl and place in fridge until ready to use.
Next place the yoghurt, coriander, lime zest and the lime juice in a bowl. Season to taste and stir to combine.
Heat a heavy non stick or cast-iron skillet over high heat. When the pan is hot, add the oil.
Pat the fish dry with paper towel and lower heat to medium. Cook until fish is golden and caramelised around edges, about 2 to 3 minutes.
Place the slider buns cut side down in a second frypan to brown
To serve divide the yogurt between bases of the buns, place a piece of fish then spoon on the salsa.
pop corn cauliflower
This recipe has nothing to do with pop corn, but I like to call it pop corn cauliflower because of the little bite size pieces of crusty vegetable goodness. The kids will also definitely prefer a plate of ‘popcorn’ than ‘vegetables’.
1 cauliflower head, broken into bite size florets
2 beaten eggs
1 to 2 cups of panko bread crumbs
1 ½ tbs of parmesan cheese
Salt & pepper to taste
Pre heat over to 240. Line a tray with parchment paper. Carefully remove the individual stems of the cauliflower. Boil until tender (about 7-8mins) and drain.
In a large zip lock bag or bowl add eggs and salt and pepper. Add the florets and shake to coat.
In another bag or bowl place the breadcrumbs. Thoroughly coat the florets in the dry mixture.
Place on the baking tray and back for 30 – 40 mins or until golden and crunchy. Toss in a bowl with salt and pepper and grate parmesan on top whilst still hot.
Serve with your favorite dressing such as tahini, yoghurt or sweet chilli sauce.
mango & finger lime sorbet
Makes 1 liter | serves 4
This is a dessert for the whole family. Its simple, refreshing and the little pops of the finger lime, add a new sensation the kids will love. Finger limes or bush caviar, are native to Australia. They are a thorny shrub/small tree of lowland subtropical rainforest and dry rainforest in the coastal border region of Queensland and New South Wales, Australia.
The little pearls of citrus goodness can not only be added to desserts but also to salads, meats and seafood.
4 cups of fresh frozen sliced mango
6 finger limes
1 Punnet of strawberries
Crushed nuts i.e. Almonds or Macadamias
Slice mango then freeze, dice fresh strawberries and crush the nuts in a mortar and pestle.
Add mango to blender with a cup of ice and blend until you reach a smooth consistency.
Squeeze the contents of 2 finger limes and blend on high with other ingredients.
You can eat the sorbet straight after blending, or, what I like to do is freeze the mixture for a couple of hours. When set, scoop into bowls, spoon over the sliced strawberries sprinkle over the nuts and the top off this refreshing dessert with the remaining finger lime pearls.
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