And the Kids Say - Eeergh!





Saturday 23/3/2013

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Diary and Notes


I just cook it - if they eat it, that's up to them. I make allowances for the fact that they are children and are fussy and don't like this or that - but that's no reason to feed them pizza and chips every day. No child will willingly starve itself is my theory and given that none of my brood are remotely underweight, below average height or lacking in the general vigour of the horrid monsters they should be, I don't worry.

More often than not they don't actually eat the government's recommended ratio of meat:carbs:vegetables but then how many children actually do?

Today, before dinner, Eve kept saying "Where's my dinner?" But when I put the food on the table she looked at me and said, "That's not my dinner." and stomped off in a huff. She did eventually come back and eat some bread, but wouldn't try anything else.

Cooking for kids is a pain. There are no more fierce critics on the planet. They are painfully honest and don't mince their words. As far as I can tell from observing other parents, if they don't like the food then you are supposed to panic about their nutritional needs - just one missed meal can lead to rickets, scurvy and beriberi - and that's if you are lucky. Every meal should involve you standing over their shoulders hectoring and badgering them to eat everything you want them too. I'm not much of a Hector and my badger impressions are very poor indeed. If I have to stand and force somebody to eat then I won't be enjoying the food myself and my belly is king around here.

So it's a lax regime for everyone. I'll keep cooking and if they want to come, they are welcome to join me. If they don't there's no other choice, I'm not cooking separate meals or doing anything different.

I'm a mean bastard really.


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Menu

  • Seafood in Wine and Olive Oil
  • Spanish Style Rice and Vegetables
  • Potatoes, Ham and Chorizo




    Ingredients*

    Seafood in Wine and Olive Oil
    200g Assorted Fish Fillet
    100g Big Prawns (Cooked, Frozen)
    50ml TBSP Olive Oil
    100ml White Wine
    Few Green Olives
    2 Spring Onions
    Flat Leaf Parsley
    Salt and Pepper
    		 Spanish Style Rice and Vegetables
    100g Rice
    1 Onion
    2 Cloves Garlic
    ½ Green Pepper
    ½ Red Pepper
    1 Courgette
    1 TBSP Olive Oil
    150ml Chicken Stock
    ½ tsp Chilli Powder
    ½ tsp Smoked Paprika
    2 Tomatoes
    Handful of Mushrooms
    Salt and Pepper
    		 Potatoes, Ham and Chorizo
    2 Big Potatoes
    100g Gammon Ham
    100g Chorizo Picanto
    Splash of Olive Oil


    Preparation

  • Seafood: The idea is just to gently poach the fish and prawns in a broth of olive oil and reduce whited wine. Put the oil and wine in a pan, bubble away until only ½ remains then turn the heat really low and put in the fish - cut into thick strips. Poach for a few minutrs then add the prawns, spring onions and a few olives. Season and let the prawns warm trough. Sprinkle on some fresh parsley before serving.
  • Rice: Slice the onion and mince the garlic and sweat in a little olive oil. Add the rice and fry for a little, then add the chilli, paprika and chopped peppers. Pour over chicken stock and bubble away until the rice is soft (adding more stock or water as it needs it). When the rice is nearly cooked stir in some chopped mushrooms and courgette. Let these cook through. About 1 minute before serving stir in some chopped fresh tomatoes.
  • Potatoes: Best done with left over cooked potatoes. Chop into chunks, fry in a little oil until starting to crisp then add chunks of ham and chorizo. Fry until the chorizo and ham are nicely browned.

    Today’s Ratings:

    Isis: Yuk.
    Eve: Yuk.
    Olias: Yum - Really loved the potatoes.

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 5 years, 3 years & 9 months)
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