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Weekdays at 9am | TV ONE

Thursday 21 April


It's the last day of our Kids Cook Off and the competition is getting fierce!

Today we announce the winner of yesterday's semi-final and welcome three more budding chefs to the show: 9 year old Nicholas Brocklebank is cooking a yummy Couscous Kedgeree; fellow 9 year old Elliette O'Brien will impress with her Spaghetti Bolognese; and 8 year old Wilson Bruce is whipping up a Cajun Chicken Wrap. Tune in to see how our celebrity guest fares with cooking a dish!

Plus we've got all your favourites! Astar's showing us how to turn those summer t-shirts into winter scarves, and how to make beautiful (and cheap) necklaces.

Nelson Aspen's dropping in with a dose of daily gossip.

And we find out why actor and director Oliver Driver has developed a keen interest in vodka, big hair and brown clothes!



Cous Cous Kedgeree by Nicholas Brocklebank

Serves 4

Ingredients:

2 eggs (at room temperature)
2 tablespoons oil
1 onion
1-2 teaspoons curry powder
2 cups cous cous
400 ml chicken stock (hot)
450g can smoked fish
1/2 cup peas (thawed if frozen)
Dash Worcestershire sauce
1 tablespoon chopped coriander
1 tablespoon chopped mint
Salt & pepper to taste

Tips Prior to Starting

- Boil jug of water to speed up cooking of eggs
- If using frozen peas thaw prior to starting
- Use stock which is already hot or make stock with water which has already been boiled
- Use a large frying pan with lid to make dish and small pot with lid to boil eggs

Method:

Put eggs into a small pot with boiling water from jug, cover and cook for 7-8 minutes.  Add 2 tablespoons of oil to pan and heat oil.

While oil heats in pan, peel and finely chop onion.  Add onion to pan and fry gently until soft. While onions are cooking open tin of smoked fish and drain. Add 1-2 teaspoons curry powder and cook for further 1 minute.
Add cous cous and peas to pan and stir to combine. Add hot stock and Worcester sauce, stir well, take off heat and cover.  Leave to stand for two minutes.

When eggs are cooked drain water from eggs and cover with cold water.

Return cous cous pan to low heat.  Add smoked fish to cous cous, stir to break-up fish and combine, cover.

While fish heats through drain and peel eggs and chop into wedges. Finely chop coriander and mint. Take pan off heat, add chopped eggs to pan.

Garnish with herbs.  Sprinkle with salt and pepper.  Serve with Worcester sauce.



Spaghetti Bolognese by Elliette O'Brien

Serves 5

Ingredients:

2 teaspoons of oil
1 small onion finely chopped
1 tsp crushed garlic
500g minced beef
1 tablespoons of tomato paste
1 can Delmaine Italian crushed tomatoes
250gm frescarini classic tomatoe and basil sauce
1/2 cup beef stock
2 bay leaves 
Pinch of dry oregano
Pinch of Tabasco sauce
Pinch of salt and pepper
1/2 dozen stalks of fresh thyme
400g spaghetti
Dash of oil
1 tsp salt
Handful of grated cheese
Handful of flat leaf Italian parsley

Method:

Heat the oil in a large frypan over medium-high heat. Add the onion and garlic and turn down to simmer until the onion is soft and lightly browned. Add the minced beef and cook, breaking it down with a wooden spoon and stirring, for 5 minutes, or until the meat is brown.

Add the tomato paste, then Italian tomatoes, the beef stock, the bay leaves, the thyme, the oregano, the salt and pepper and the Tabasco sauce and leave the sauce to simmer for 10 minutes, or until it has thickened. Taste test and add more salt and pepper if required.

While the Bolognese sauce is simmering, cook the spaghetti in a large saucepan of boiling water with dash of oil and a pinch of salt for 10 minutes, or until it is soft. Drain the spaghetti in a colander and pile into serving bowls. Top with the Bolognese sauce and sprinkle with grated cheese and garnish with a flat leaf of Italian parsley.



Cajun Chicken Wrap by Wilson Bruce

Serves 2-4

Ingredients:

2 large chicken breasts
1 red onion
1 cup grated cheese
1/2 an avocado
1 tomato or 1/2 a capsicum
Spinach or rocket leaves
4 tablespoons of sour cream
Cajun spice
4 wraps

Method:

Dice the chicken breast into bite-size pieces.  Slice the red onion, avocado and capsicum.

Heat a little oil in a pan over a medium heat.  Saute the onions and chicken, adding Cajun spice mix after a couple of minutes.  When the chicken is cooked, heat your wraps either in the microwave or in a pan on the stove.

To assemble your wrap, put a dollop of sour cream in the middle, then the chicken and red onion, then add the salad you want.

To hold the wrap in place, put a toothpick through it.

Enjoy!


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