Kids Kitchen 2

For my first column this year I have chosen something healthy. Fresh River Cobbler fillets are also cheap which is a godsend when you have a family to feed. River Cobbler is mild without that strong fishy taste so it makes it a perfect fish for young ones to try. In this recipe, the fish is coated in a little cocoa, which will encourage children to taste it. It’s sweet and spicy – try it and see!

As I’m sure that many of you will still have a few nuts left over from the festive season, the following recipe, Fruit ’n’ Nut Clusters, is really easy for you and your children to make and a great way to use up those nuts.

Spiced Cocoa rubbed River Cobbler Fillets
(serves four)

You will need:

• Four River Cobbler fillets, you could also use skinless cod or haddock
• 40g light brown muscovado sugar
• One tsp cocoa powder
• One tsp cayenne powder
• One tsp turmeric powder
• Pinch ground nutmeg
• Pinch ground cinnamon
• ¼ tsp ground black pepper
• ¼ tsp salt
• One tbsp vegetable oil
• One tsp butter
• Squeeze of fresh lime

Method:

• Pat the fish fillets dry with kitchen paper.
• In a large bowl, add the cocoa together with all the spices, salt and pepper and mix until thoroughly combined – smooth out any lumps.
• Coat the fish fillets with the spice mix by dipping the fish into the bowl and totally covering the fish. You will see it change colour immediately.
• Heat the oil in a large frying pan set over a medium heat and fry the fish for two minutes before turning. Flip the fillets over. They should have a lovely caramelised sheen.
• Add three to four tablespoons of water and gently simmer for a minute or two. Add the butter and a squeeze of lime juice. Serve with cous cous or rice.

Fruit ‘n’ Nut Clusters

You will need:

• (This is just a guide – feel free to use whatever nuts and fruit you have in your cupboard)
• Rice paper for lining
• 200g almonds
• 200g hazelnuts
• 100g pecans
• 100g pistachios
• 200g dried cranberries
• 175g plain flour
• Two tsp ground cinnamon
• ½ tsp ground nutmeg
• 200g icing sugar
• 200g clear honey

Method:

• Preheat the oven to 160C/fan 140C/gas 3. Line the base of a 15cm square tin with rice paper. Mix all the ingredients together in a large bowl – except the icing sugar and honey.
• Put the icing sugar and honey in a large saucepan over a low heat and dissolve slowly. Continue cooking until it turns a light caramel colour. Add the nut and flour mix and combine well. It may not seem thick but will thicken up later.
• Spoon the mixture into the tin and press down well to make sure it’s level, then bake for 25 – 30 minutes. Leave to cool slightly – then when cold break into clusters. Sprinkle with icing sugar.

For more information about cookery classes with Kids’ Kitchen contact Suzanne Elman on 01702 711623.