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Kid-friendly Quaran-Cuisine

  • Writer: Tasha's Eats
    Tasha's Eats
  • Jun 9, 2020
  • 3 min read

With four younger siblings, and being the eldest cousin, I have always been surrounded by little kids and have loved coming up with ways of bossing them around and entertaining them as I have grown up. One of which has been in the kitchen. Baking and all is fun, but the idea of cooking a proper meal is understandably daunting for a child, and so making a meal themselves is considered a huge achievement. I love seeing their proud, glowing faces when they set down a dish (some more questionable looking than others) at the table for the family. A few parents have asked recently if I had any tips for how to cook with their children in a fun and engaging way, and for any recipes that go beyond the realms of cupcakes and pesto pasta. With all the current absence of playdates, I can imagine that some parents out there are pulling their hair out trying to find out ways to entertain their children. Therefore, maybe this could be a new way to kill a couple of hours and draw their attention to something productive that everyone benefits from! Trust me, I have tested these recipes with groups of children around the ages of 8-11 (and students - probably the more clueless) and they are not as stressful as they sound!

If you don’t trust them to make the whole meals from scratch, I would suggest preparing the ingredients yourself/making the components and then getting them to construct the dishes. For example, for this black bean taco recipe, I would chop all the veg, make the sauce for the beans and then get them to add it all into the pan, and mix together the ingredients for the salsa and guacamole. Then the eating part is equally as fun as you get to construct the actual taco, which is a great, interactive activity. Worst come to worse, your kitchen is turned upside down for a few hours!


Serves 4

Ingredients:

For the black beans:

1 tbsp olive oil

3 red onions, 2 chopped, 1 thinly sliced

2 tsp ground coriander

2 tsp dried oregano

1 tsp smoked paprika

½ tsp crushed chillies

460g jar roasted red peppers, drained, 3 diced

3 tbsp tomato purée

5 tbsp red wine vinegar

3 x 400g tins black beans, drained and rinsed

1 tbsp ground espresso coffee

2 tbsp brown or white sugar

1 vegetable stock cube, crumbled

8 mini corn tortilla wraps

30g pack coriander, leaves roughly chopped

For the corn salsa:

1 red onion

2 corn (off) the cobs, raw

1 handful of coriander

½ lime

1 tbsp red wine vinegar

1 tsp agave nectar

For the guacamole:

2 avocados

1 clove garlic

1 lime juice

Salt and pepper

Method:

1. Heat the oil in a deep saucepan over a medium heat and add the chopped onion; cook for 5 mins to soften. Stir in the dried herbs and spices and cook for 1-2 mins.

2. Blitz the whole peppers, tomato purée, 3 tbsp vinegar, 200ml water and half a tin of beans in a food processor until smooth.

3. Stir the pepper sauce, the coffee and 1 tbsp sugar into the spiced onions. Add the stock cube and 400ml boiling water, then simmer gently for 20 mins. Meanwhile, mix the remaining 2 tbsp vinegar and 1 tbsp sugar in a bowl and stir in the sliced onion. Leave to pickle, stirring occasionally.

4. When the chilli sauce has thickened slightly and smells rich and smoky, stir in the remaining beans and diced peppers. Bubble for 10 mins, then season with black pepper to taste.

5. Meanwhile, warm the tortillas.

6. Make the salsa by adding all the ingredients into a bowl and mixing.

7. Make the guacamole by adding all the ingredients into a bowl and mashing until you reach your desired consistency (some like it chunky, some like it smooth).

8. Spoon the chilli into the tortillas, then top with the salsa, a dollop of guacamole and then the pickled onions and coriander.


Here are some other ideas for ‘interactive’ meals:

 
 
 

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