Wednesday 27 April
It's the grand final of the Kids Cook Off and the competition is fierce!
Today our three finalists are cooking with the Good Morning presenters in front of a live studio audience: Oliver Cowan's cooking Beef Stroganoff with Brendon; Nicholas Brockelbank is making Chicken & Broccoli Pasta with Sarah; and Hugh Spence will whip up Grilled Snapper with a special celebrity chef.
Remember, your vote counts - so get texting!
Plus Ben Lummis performs his new single 'Wow'
for the first time ever!
Beef Stroganoff by Oliver Cowan
2 tablespoons of oil
2 medium onions, sliced
500gms wiener schnitzel cut into fine strips
3 cups button mushrooms fresh mushrooms&&..
1 tablespoon tomato relish (Anathoths or any brand&.)
2 teaspoons sugar
1/4 cup beef stock (Campbell liquid stock or other brand)
3 teaspoons tomato paste
250gms sour cream
2 x boil in the bag rice packs
Heat oil in a large fry pan, add onions and stir fry until starting to caramelise to golden brown.
Remove onions from pan and put in bowl and set aside.
Place sliced Wiener schnitzel into pan and stir fry until brown.
Add onions back into the pan with the schnitzel and add the mushrooms. Season with salt and freshly ground black pepper. Add rest of the ingredients (except chives) and simmer for 3 minutes stirring occasionally.
Drain and plate rice and serve beef stroganoff on same plate and Garnish with chives.
Chicken and Broccoli Pasta by Nicholas Brockelbank
350g quick-cook pasta (eg vermicelli)
300g broccoli, cut into small florets
1 tbs olive oil
2 large skinless, boneless chicken breasts, cut into bite-size chunks
2 cloves garlic, crushed
1 tbs basil pesto
1 tbs wholegrain mustard
Juice 1 large or two small oranges
25g flaked almonds
Salt & pepper
Heat the oil in a large frying pan.
Cook the pasta for the time given on the packet in lots of boiling salted water. Three minutes before the pasta is cooked add the broccoli to the pot.
When the oil is hot, add the chicken, which has been cut into bite size chunks and season with salt and pepper.
Cook the chicken, stirring from time to time, until the chicken pieces are almost cooked, about 7 minutes. While the chicken cooks mix the mustard with the juice from the oranges in a small bowl. After about 7 minutes of cooking the chicken, add the crushed garlic and pesto and cook for another 2 minutes, stirring.
Three minutes before the pasta is cooked, add the broccoli to the pasta water and return to the boil. Cook for another 3 minutes.
Turn up the heat on the chicken then pour the juice and mustard mixture over the chicken, and simmer gently for a minute or two.
Drain the pasta and broccoli when it is cooked. Put the pasta and broccoli into a serving dish. Add the chicken and mix gently.
Garnish with the almonds. Season well with salt and pepper.
Grilled snapper with pesto topping by Hugh Spence
Olive Oil for Cooking
4 Snapper fillets,
(For the pesto - 110 g fresh basil leaves, 25g pine nuts, 150ml olive oil, 50g grated parmesan, 2 large garlic cloves).
3-4 tablespoons of grated Parmesan
Char-grilled vegetables 8 vine tomatoes, 2 sliced courgettes, 1 sliced red onion.
2 cups San Remo CousCous (1-2 tablespoons oil, salt, 1 teaspoon butter).
Make the pesto by adding the basil leaves, pine nuts, olive oil, garlic cloves to a blender (e.g. miniwizz) and blitz. Add to a bowl with the parmesan and mix.
Make the CousCous by adding 1-2 tablespoons of oil and salt (to taste) to 2 cups of boiling water in a saucepan. Remove this from heat and add 2 cups of CousCous and stir in. Cover and stand for 2-3 minutes.
Drizzle the tomatoes, courgettes, red onion with olive oil and put in hot griddle and start to cook. Add the courgettes 1-2 minutes later as they will take less time to cook. (Check and turn and lower heat if needed.)
Whilst the veggies are cooking, go back to the CousCous and add 1 teaspoon of butter and heat again over very low heat for 3 minutes while stirring with a fork to separate the grains. Remember to keep an eye on the veggies.
Panfry the snapper in oil for 3-4 minutes.
Add the pesto topping and additional parmesan to suit taste on top of the fish and place under a hot grill for 1-2 minutes. While the fish is under the grill, plate the CousCous and char grilled vegetables.
The Judges Recipes
Grilled Nectarine (or Peach) with Vanilla Mascarpone, and Palm Sugar Syrup by Brett McGregor
1 cup of palm sugar
1/2 cup castor sugar
1 cup of water
2 x vanilla pods
4 x Peaches or Nectarines
200g pack mascarpone
1 tsp icing sugar
Place the sugar, water and vanilla pod into a small pot and bring to the boil and reduce the liquid by half. Remove pod at end of cooking process.
Meanwhile, de-stone nectarines and heat a griddle pan and add the nectarines. Sprinkle them with the castor sugar and Leave them for 2 minutes to get a grill mark then turn.
For the marscarpone, scrape out the inside of the vanilla pod and put it into the mascarpone with the icing sugar, whisk together and set aside.
Into a martini glass, place some mascarpone on bottom, then 2 pieces of nectarine on top, then drizzle a little of the palm sugar syrup over the top.
Repeat this again creating layers
Grate the lime zest over the top and add a mint leaf to garnish.
Adam Newell's French Toast with Honey Mascarpone with Caramelised Bananas
1 Fresh French stick loaf
150 mls cream
150 mls blue top milk
100 grams castor sugar
3 whole eggs
Pinch of cinnamon
50 grams butter
Slice the French stick into slices at an angle about the thickness of your thumb.
Whisk the eggs and the sugar together then add the cinnamon, cream then the milk.
Place in a shallow dish and place the bread in to soak up the mixture, turning over after a minute to soak up on both sides.
In a heated frying pan, not to hot about medium add the butter and drain off any excess egg mixture and place in the melted butter to fry cook for around 3 minutes on each side or until golden and remove and place on kitchen roll paper to absorb any fat.
In the meantime cut the bananas length wise in the skin and sprinkle with brown sugar and place under the grill and cook until golden and soft.
Lastly mix the Mascarpone, honey and lemon juice together - it should look like whipped cream if it is runny just whisks it until it is thick.
Place 3 pieces of bread on the serving plate side by side and place on banana on top of the bread in its skin and place a dollop of mascarpone on top of each piece of bread and finally dust with a little icing sugar for garnish. Enjoy.
Simon Holsts Kiwifruit Tiramisu
6-8 green kiwifruit
caster sugar, optional
1 cup cream
300g (about 1 1/4 cups) mascarpone
1 Tbsp brandy, coffee or orange liqueur
1/4 cup caster sugar
4 tsp instant coffee
1 cup sugar
1/2 cup hot water
400-500g Madeira cake, cubed
shaved or grated chocolate to garnish
Peel the kiwifruit, then quarter them lengthways and cut into 7-10mm thick slices. Sprinkle with a little caster sugar to sweeten slightly if desired.
Put the cream in a medium-sized bowl and whip lightly. Place the mascarpone in a large bowl and stir in the brandy or liqueur and caster sugar (this should soften it nicely) then fold in the lightly whipped cream. Cover and set aside until required.
Stir the instant coffee, sugar and water together in a small pot (or microwave bowl). Bring to the boil and simmer for 2-3 minutes until the sugar dissolves. While the syrup cools, cut the Madeira cake into 1-2cm cubes. Place cubes in a shallow dish or tray and drizzle with the syrup, turning them gently so most sides are covered with syrup.
Arrange the sponge, kiwifruit and cream in alternate layers in
individual glasses or other containers. Vary the order as you
please, if you put sponge at the bottom it soaks up any excess
liquid nicely. If you finish with a layer or dollop of the cream
mixture, it looks great garnished with a little shaved or grated
dark chocolate. (If desired, you can assemble these, except for the
final layer, up to 8 hours in advance, just cover and refrigerate