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Tuesday 19 April


Today heralds the first day of our Good Morning kids-cook off semi finals! This morning we meet Aucklanders Callum Terry, cooking crumbed schnitzel; and Brooke Humphries who's in charge of lamb koftas; plus 10 year old Feilding boy Oliver Cowan who is the master of ginger, sweet chilli and coconut cream chicken.

Plus Fifi has a crafty way of acknowledging two occasions that fall on the same day - check out her ANZAC Easter eggs!

'Parenting with the Ex' guru Jill Darcey returns just in the nick of school holiday time, to discuss the importance of routines for children - when parenting with your ex.

And finally, the Big Red Car is making its way to Avalon! Yes The Wiggles - Anthony, Jeff, Murray and Sam will be in the studio to sing, dance and talk about 20 years of early childhood fun throughout the world!


Crumbed Beef Schnitzels by Callum Terry

Beef Schnitzel - about 6 pieces
Cheese - 12 x 1cm sticks
Tomato Chutney
Corn Flour (Callum uses Gluten Free) seasoned with salt and pepper
4 beaten eggs
Dry breadcrumbs (Callum uses Gluten Free made from his own GF bread crusts)
Wooden Skewers
Oil for cooking

Cut the beef pieces in half.

On each piece, place a stick of chese and 1 teaspoon of chutney.  Fold over and secuer with a skewer then break off the sharp end.

Once all are filled, cover each in flour, then egg, then the breadcrumbs.

Fry in a few tablespoons of hot oil until golden brown - approximately 3 minutes each side.

Don't overcook as the meat will be tough and the cheese will ooze out.  Serve with baked mini potatoes and a green salad.



Ginger, Sweet Chilli and Coconut Cream Chicken by Oliver Cowan

2 tablespoons of oil
4 large skinless and boneless chicken breasts, sliced
2-3 cloves of garlic, crushed (1 teaspoon)
1 teaspoon of ginger, crushed
1 small onion
1 red capsicum, deseeded and chopped
Grated rind and juice of 1 lemon
1 x 400gm can coconut cream
200ml sweet chilli sauce
5 spring onions
4 sprigs of parsley chopped for garnish
1 cup of rice for serving (you will need to cook this so that its ready by the time you serve the dish)

Heat the oil in a large non-stick fry pan and fry the sliced chicken for 6-7 minutes.  Add the garlic, ginger, onion and capsicum and fry together for a further 2 minutes.

Once the onion has softened, add the lemon rind and juice, coconut cream and sweet chilli sauce. 

Turn the heat down to simmer and cook for 3-4 minutes, add the spring onions and stir through and garnish with chopped parsley or the sprigs.

Serve on a bed of rice.



Lamb Koftas by Brooke Humphries

Ingredients for Koftas

500g minced lamb
1 teaspoon of ground cumin
2 teaspoons of ground coriander
2 fat cloves of garlic
1 tablespoon of chopped mint
1/2 teaspoon of chilli powder

Ingredients for Salsa

1 avocado, cubed
1 tomato, cubed
1/2 big lemon
1/2 onion, cubed

Ingredients for Yoghurt Sauce

Plain yoghurt
1 tablespoon of chopped mint
1 clove garlic, crushed
10 slices of cucumber, finely chopped

Pita Pockets ingredients

Lettuce
3 carrots, grated
8 pita pockets (2 per person)

Mix together the Kofta ignredients until well blended.  Make into small round patties and place into heated frying pan.  Cook for about 4-5 minutes each side.

While this is being cooked, mix together salsa ingredients, place in a bowl and set aside.

Lastly mix together your yoghurt sauce while will go on top of your pita bread Koftas.

Place lettuce, carrots and red capsicum strips on open pita bread, then place on your Koftas, lastly add salsa and yummy yoghurt sauce.


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