Want to make cooking fun with children? Justin and wife Kate are always cooking up feasts with children Sam, Meg & George. Take a look to see what they get up to in the Capestone Farmhouse Kitchen!
For more ideas on entertaining children and learning more about where their food comes from – visit our Capestone Kids Club.
Capestone Chicken Tikka Skewers with Rachel’s Coconut Raita
This low fat recipe makes a quick and tasty starter & ideal to get kids involved with making skewer kebabs!
Prep: 10 mins
Cooking Time: 15 mins
450g boneless Capestone chicken breasts, cut into cubes
For children to decorate – use colourful peppers, courgettes, button mushrooms & cherry tomatoes
1 tsp grated fresh root ginger
2 cloves garlic, finely chopped
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp Halen Môn sea salt
150ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
1 tbsp chopped fresh coriander
225ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
Handful of chopped fresh coriander
Halen Môn sea salt and freshly ground pepper for seasoning
- Mix together all of the ingredients for the marinade in a bowl, add the chicken cubes, cover and leave to marinate in the fridge for at least two hours, preferably overnight. Pre-heat a grill, griddle or the barbeque to a medium heat.
- Skewer the chicken pieces and cook for approximately 15 minutes, turning several times, until cooked through. Make it fun by using different colour peppers & courgettes to go on the skewers
- To make the raita, mix all of the ingredients together and season to taste with salt and pepper.
- Serve the skewers with the raita, a wedge of lemon and mixed salad leaves.
To make these spicy you can add 1 dessertspoon of curry paste, or a chopped chilli and mix in fresh coriander.
175g thigh & breast minced chicken
100g diced onion (or grated)
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon tomato puree
½ teaspoon English mustard
1 large egg
1 grated courgette or carrot
1 tablespoon chopped parsley or chives (optional)
- Mix all together and then form into 6 ball shapes.
- Lightly brush 6 tartlet tin moulds and press each of the meatballs into a mould.
- Bake in a preheated oven gas mark 5/ 190c/375f for 20-25 minutes. The meat should be firm to the touch and lightly browned.
- Serve with a fresh tomato relish and a good salad.
Minty Lamb and Pea Burgers
Recipe from www.simplybeefandlamb.co.uk
Makes: 8 small burgers
Prep: 10 mins plus chilling time
Gather your ingredients
450g/1lb lamb mince
30ml/2tbsp freshly chopped mint or mint jelly
100g/4oz peas, cooked, cooled and finely mashed (with a potato masher)
Salt and freshly milled black pepper optional
For the Minty Yogurt
45ml/3tbsp Greek yogurt
15ml/1tbsp freshly chopped mint or mint jelly
- In a large bowl, mix all the burgers ingredients together.
- Using slightly damp hands, shape the mixture into eight 5cm/2inch evenly – sized burgers. Cover and chill for 20 minutes.
- Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear.
- Meanwhile, to prepare the minty yogurt, mix together the yogurt and the remaining fresh mint or mint jelly.
- Serve the burgers in rolls of your choice (we used bagels), a selection of salad leaves and the minty yogurt.
Tip: Use your favourite vegetables! If peas aren’t your favourite, try adding grated raw courgette, carrot or cooked and mashed broccoli instead.