The Cook and the Chef

Food for Kids (3x10)

Fecha de emisión: Abr 16, 2008

Tonight has something for everyone’s palate with Simon whipping up an irresistible crispy fried chicken while Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli. When Simon was asked to become the patron for kids cooking at the local Farmers market he jumped at the opportunity. In his experience cooking at school had been regarded as a “soft” option and he is keen to show kids how proud he is to be a chef and how cooking can be really fulfilling. Both Simon and Maggie believe it’s important to get children’s interest with food that they’ll enjoy and in the kitchen Simon cooks up a treat of fried chicken that the kids will love. Maggie’s sultana cake is another one for the whole family with the plump whole grapes a real surprise in every mouthful. One of Maggie’s passions is preserves and on a recent trip to Victoria she caught up with Annie Smithers. Annie’s love of good regional food and her ability to value add with high quality jams and preserves helped boost the fortunes of Kyneton, a little regional town that was in decline. Annie and Maggie talked about their shared passion for local food and in the kitchen Maggie combines quince with rosemary to make one of her favourite preserves, a savoury jelly. Watching the fragrant quince turn from pale yellow to ruby as it cooks is always a treat. Simon’s next savoury treat is probably not one for the kids unless they’ve had an early introduction to chilli and lots of it. His Lime pickle hits the palate with tang and spice and if you like a bit of heat it’s a great way to utilise limes when they’re at there cheapest. Recipes: - Lime Pickle - Simon’s Fried Chicken - Sultana Cake - Savoury Quince and Rosemary Jelly