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Cooking with the Kids by Food Sorcery
This Christmas, you’re likely to have more time at home together (without any home schooling in sight) so it’s a great opportunity to learning some kitchen basics as well as sharing how much work goes into the meals they love.
Set aside an afternoon to cook together for some time-pressure free bonding time that ends in a homemade meal. This menu has been designed by Food Sorcery to be simple and delicious for the whole family, the messy parts will be worth the effort as you sit down to enjoy eating together.
On the menu today is cornflake chicken Kiev with hassleback potatoes and honey carrots.
Cornflake chicken Kiev (serves 2)
This recipe is easy to alter to make it just how you like it, so if you don’t want the garlic and butter in it, just do it without. It is still tasty as a cutlet.
- 2 chicken breasts
- 40g butter
- 1 or 2 garlic cloves
- Parsley if you have it
- Salt and pepper
- 1 egg
- Mustard (optional)
- 75g cornflakes
1. Preheat the oven to 180C
2. Mix butter garlic and parsley. Season well.
3. Cut the breast in the middle and stuff the butter mixture firmly into the middle.
4. Put into the fridge.
5. Mix up egg, and mustard in a shallow dish.
6. Dip the chicken in this mixture.
7. Put the cornflakes in another bowl and break them up with your fingers. You could add paprika to this if you wanted.
8. Really try to get the egg-soaked chicken breasts fully covered in this mixture so they are a lovely little parcel.
9. Bake in the oven for 20 mins or even shallow fry them. Just make sure the chicken is cooked.
- New potatoes (you put as many in as you want to eat!)
- Rosemary sprigs
- Cooking oil
1. Pre heat the oven to 180c
2. Put the potatoes on a dessert spoon and carefully slice each one several times. The spoon should help you not cut through the potatoes!
3. Place on a baking try and cover with oil, salt, rosemary.
4. Cook for 20 mins depending on the size of the potatoes – large potatoes will take longer!
Honey glazed carrots add peas for extra colour
- 4 carrots, cut into batons
- 100ml water
- 50g butter, cubed
- 2 tablespoons honey
- 1 tsp sea salt
- 375g frozen peas (optional)
1. Heat up a heavy based saucepan - add the carrots, honey, water and butter bring to a boil and simmer for 10 minutes until the carrots are nearly cooked.
2. Add the peas and cook for another 5 minutes.
3. Taste and season with salt and pepper.
About Food Sorcery
Who doesn’t love good food? Well Food Sorcery certainly does! Their purpose-built cookery school is a place where everyone can enjoy everything from hands-on cookery classes and team-building events, to informative nutrition courses and barista training that will get your mouths watering. Based in Manchester, this award-winning school is run by a team of talented chefs who successfully blend learning with sociable atmospheres to create something fun and tasty.