It’s got to be a good thing getting kids in the kitchen - it sets them up with good eating habits and a love of food, and they’re much more likely to eat something they’ve helped make than if we plonk a plate in front of them!
Most kids love pasta, so our chef Ben Bayly thought what better place to start than that all-time classic, spaghetti and meatballs, a favourite with his own children. Get the kids involved with fetching herbs from the garden, grating cheese, grinding the pepper, stirring the sauce … and before you know it, they’ll be cooking you dinner!
SPAGHETTI AND MEATBALLS |
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| MEATBALL MIX 1 red onion ½ loaf stale bread ½ cup milk 2.25 kg lamb shoulder 875g pork cheek 40g fresh herbs (rosemary, oregano) Salt and cracked pepper |
MEATBALL MIX 1. Slice red onion 2. Caramelise in a saucepan, season with salt. 3. Set aside onions for later. 4. Cover bread in milk and leave to soak. 5. Cut pork and lamb to the correct size to fit the mincer. 6. Mince pork, lamb, bread, onions, salt, pepper and herbs then place into a mixing bowl. 7. Mix until all ingredients are combined. 8. Set aside until you are ready for rolling. |
| TOMATO SAUCE 1 tin of tomatoes 400g fresh tomatoes 1Tbsp butter Fresh basil |
TOMATO SAUCE 1. Sauté fresh tomatoes and add tinned tomatoes. 2. Add fresh basil to the pan and season. 3. Simmer for approximately 5 minutes and finish with butter. 4. Crush tomatoes with a fork for a chunky sauce or blitz in a blender if you want a smooth sauce. |
| TO FINISH 1 packet pasta, cooked 200g fresh peas Grated parmesan cheese |
MEATBALLS 1. Roll into golf ball sized balls using oiled hands to stop the mixture from sticking and place onto a tray lined with baking paper. 2. Bake at 190°C for approximately 10 minutes. |
| TO SERVE: 1. Caramelise meatballs in a pan with butter until golden brown. 2. Pour tomato sauce over the meatballs. 3. Scatter fresh peas and grate parmesan on top. |
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