All about encouraging children to get into the kitchen, Mike Van de Elzen joins The Sunday Session to talk about recipies he prepared for dinner this week with his daughter, Hazel. If you would like to try them out, here are the recipies!
LISTEN ABOVE AS MIKE VAN DE ELZEN SPEAKS TO KERRE MCIVOR
Hazel’s Beef Kofta Tonight (Makes 10 kofta)
Prep time: 25 minutes
Cooking time: 15 minutes
Beef Kofta
500 gm prime beef mince
6 garlic cloves, crushed
2 small white onions, peeled and diced
1 tsp ground coriander
1 tsp ground cumin
¼ cup parsley, chopped
Pinch chilli, salt and cracked pepper
Wooden skewers
2 Tbsp avocado oil for frying later
Squeeze of lemon juice
Preheat the oven to 180 degrees
Place all the ingredients into a bowl and squeeze between your fingers until combined.
Remove golf ball sized balls and shape into cylinders, place a wooden skewer through the centre.
Place into the fridge for 20 minutes to set.
Heat a fry pan and add the avocado oil, carefully fry the beef Kofta until golden brown on both sides, place onto an oven tray and bake on 180 degrees for 10 minutes.
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Citrus Cous Cous
1 cup cous cous
1 cup boiling water
2 Tbsp Grove garlic avocado oil
1 small lemon, squeezed
1 tsp organic chicken stock
¼ tsp salt
Place the cous cous into a large glass bowl, pour over the boiling water. Followed by the rest of the ingredients.
Cover with Clingfilm and microwave for 2 minutes, removing and fluffing with a fork. Recovering with Clingfilm to allow to rest
To serve: Smash down some cous cous and spread over the kofta. Garnish with cos lettuce, fresh coriander, yoghurt and some toasted pita pockets.
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