I’ve spent three weeks on my ‘Good from Scratch’ cookbook for kids tour.
I often ask the kids what’s the first thing you ever cooked? A lot of the time they come back to me with toast, two minute noodles, scrambled eggs, that sort of thing.
But the other day, a young boy said to me the first thing he ever cooked was a trout I had just caught and then covered in strawberry jam and then hot smoked!Â
You wouldn't get that in Auckland, would you!
I've been thinking about it a lot since and have created a recipe that all of NZ can enjoy!
Smoked trevally pikelets with a fennel salad (serves heaps!)
1 smoked trevally fillet
1 large kumara, peeled and grated
2 courgette, grated and strained
1 red onions, finely diced
6 eggs, lightly beaten
4 tbsp plain flour
1 tbsp baking powder
½ cup vegetable oil
1 fennel bulb, finely sliced
2 lemons
1 tsp honey
2 tbsp olive oil
seeds from ½ pomegranate
salt
freshly ground black pepper
Preheat oven to 180*C.
Combine the first seven ingredients in a large bowl. Mix to combine. Shallow fry large spoonful’s of the mix in a little oil until crispy and golden, place onto a baking tray. Place into a hot oven for 5 minutes.
Salad
Slice fennel and place into a bowl of water with the juice of a lemon, leave to soak. In a small jar combine olive oil, a little lemon juice and sugar and shake. Drain the fennel slices and mix in a bowl with pomegranate seeds, toasted seeds and vinaigrette.
To serve
Stack up the pikelets and top with the fennel salad and the toasted seed mix.
Seed mix
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 Tbsp whole linseeds
1 Tbsp hulled buckwheat
1 Tbsp chia seeds
Â
In a hot frying pan toast all the seeds until fragrant. Remove from frying pan and set-aside until ready to serve.
Â
Â
Take your Radio, Podcasts and Music with you