Kids cook­ing up a storm

Busy kids cook up a storm in the kim­Ber­ley.

Camper Trailer Australia - - CONTENTS -

Ithink the best ed­u­ca­tion any kid can get is to travel with their par­ents while they’re young and see what a great coun­try we have. I reckon it gives them a bet­ter per­spec­tive on things. Yes, of course, tele­vi­sion doc­u­men­taries aren’t far be­hind in giv­ing you a more global view on life, but touch­ing, feel­ing and sens­ing your en­vi­ron­ment is far more pow­er­ful for grow­ing chil­dren.

And the more I see lit­tle ones eat­ing dirt in a camp­ing park or be­ing tossed in the tiny waves that lap the shore brings a smile to my face.

I trav­elled a lot when I was a young­ster and I thank my par­ents for the ground­ing it gave me.

It has led to a ca­reer in travel that has taken me across the length and breadth of this fab­u­lous coun­try plus a fair swag of the African con­ti­nent as well.

So with this, my friends packed up the car and hired a car­a­van and are in the mid­dle of a 14-week cir­cuit of the coun­try.

When mum, dad and their two girls ar­rived in Broome, WA, where I am, it wasn’t long be­fore I’d learned all about Uluru, her­mit crabs, the Bun­gles and… on it went. The girls had been truly im­mers­ing them­selves in the ex­pe­ri­ence of trav­el­ling the out­back and I couldn’t have been prouder for them.

So it wasn’t long be­fore I took them up to one of my favourite se­cret camp­ing spots and gave them a les­son in rock pools.

The chit­ter chat­ter and shrieks of amaze­ment or fright they got when spy­ing scur­ry­ing crabs or squirt­ing anemones was a joy to be­hold and the de­scrip­tions they gave their un­cle Macca of the size of the crab that nearly took off a “whole foot” had to be heard to be be­lieved.

It was a great in­tro­duc­tion to the amaz­ing ecol­ogy of these rocky lit­tle ecosys­tems that I’m sure will fill their jour­nals. And show and tell will be re­ally some­thing when they get back home!

And it was also good to see that the girls loved to be in­volved in meal time prepa­ra­tion. A stool and a will­ing pair of hands as­sisted in this month’s col­umn and the menu was de­vised to­gether.

So have a go at these kid-friendly recipes, and yes, they scoffed the lot.


1 cup panko crumbs

1 cup des­ic­cated co­conut

1 cup plain flour

Salt and pep­per for sea­son­ing

1 kg bar­ra­mundi fil­lets, sliced into thick ba­tons 2 eggs, beaten

100g but­ter, cubed

3 tbsp olive oil

Mix the panko crumbs and co­conut to­gether in a shal­low dish or bowl. Set aside.

Mix the flour and salt and pep­per to­gether

in a bowl and roll the bar­ra­mundi through the flour mix­ture, shak­ing off all of the ex­cess flour be­fore dredg­ing it through the egg mix­ture.

Toss the fish through the crumb and co­conut mix­ture and put on a pan lined with bak­ing pa­per.

When com­plete, place the fish in the fridge to set the mix­ture if you have time. If not, it’s not the end of the world.

To a shal­low fry pan, add enough oil and but­ter to fry off half the fish and when the but­ter is foam­ing, cook the fish in por­tions so as to fry them golden brown.

Once cooked through, drain them on ab­sorbent pa­per and serve with salad and chips.


4 large pota­toes, halved length­wise 500g beef mince

I brown onion, finely diced

435g salsa dip

1 av­o­cado sliced

1 lemon, juiced

½ cup tasty cheese

1 ripe to­mato, finely diced

1 red onion, finely diced

Boil or steam your pota­toes un­til al­most done, but still firm. Spoon out the in­ner of the pota­toes, cre­at­ing a pocket in each.

Mean­while, add the mince to a medium/hot fry­pan and cook un­til browned off. Add onion and stir through un­til cooked. Add half the bot­tle of salsa mix and stir to com­bine the mix­ture to­gether.

Mash the av­o­cado in a bowl and add enough of the lemon juice so that the con­sis­tency is mod­er­ately firm. Season with salt and pep­per and mix through.

Dice the to­mato and red onion and com­bine to­gether, us­ing the re­main­ing lemon to dress it.

Fill you po­tato skin with the mince mix­ture, top with cheese and grill it till the cheese is bub­bling and melted. Add the other in­gre­di­ents and serve while still warm.


4 ba­nanas, skin on

Maple syrup

1 Cad­bury flake, crum­bled 50g al­monds, slith­ered

Wrap the ba­nanas in foil and place in a warm fire or oven and bake un­til a knife slides eas­ily into the ba­nana.

Once cooked, slit the ba­nana open and re­move the top layer of skin, us­ing the bot­tom layer as a ves­sel to catch the es­cap­ing maple syrup. Ar­range in a serv­ing bowl, driz­zle with the maple syrup then sprin­kle with the choco­late and al­monds and serve.

CloCk­wIse from above: Pankocrumbed bar­ra­mundi was a big hit with the kids; Did you say Po­ta­cos? The best of both worlds; Baked ba­nanas in maple syrup? One word - yum!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.