Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

If you’re running out of ideas to keep your kids busy this summer, why not get them involved in the kitchen? Chef Shai Mandel says there are many age-appropriate cooking skills you can teach your kids, and she dropped by the Your Morning kitchen to share an easy recipe to get you started.

Pan Fried Cod with Zesty Slaw

For the Cabbage Remoulade
Makes 4-6 servings

WHAT YOU NEED:

  • ½ head white cabbage shredded.
  • 1 shredded carrot
  • 100 g Mayonnaise
  • 1 Thinly sliced green onion
  • 1 lemon, juiced
  • 1 garlic clove minced
  • 1.5 tsp grainy mustard
  • Pinch chili powder
  • Salt and pepper to taste

WHAT YOU DO:

  1. Mix all ingredients together except the lime juice and seasoning. Season with lime juice, salt & pepper to taste.
  2. Serve cold

For the Pan Fried Cod
Makes 4 servings

WHAT YOU NEED:

  • 4, 5 oz fillets of skinless, boneless cod
  • 1 Cup whole milk
  • 1 clove garlic
  • Salt and pepper to taste
  • 1 Cup fine, seasoned bread crumbs
  1. To prepare the milk bath simply whisk the milk, garlic, salt & pepper together in a bowl.
  2. In a separate bowl, place bread crumbs.
  3. To bread the cod, dip the cod in the milk bath, let the milk drip off and then coat the cod entirely with the bread crumbs.
  4. In a medium frying pan, heat 2 tbsp butter over a medium – high heat. Once butter begins to bubble, place cod neatly in the pan. Let brown for 1-2 minutes. Flip and cook on other side. To test when cod is cooked, push your finger over top of the cod fillet. If fish separates, cod is cooked. If fish holds together, continue to cook a little longer.
  5. Serve immediately.

For the Wild Rice & Pumpkin Seed Pilaf
Makes 4 servings

WHAT YOU NEED:

  • 2 cups cooked wild rice
  • 1 cup cooked jasmine rice
  • ½ cup toasted pumpkin seeds
  • 2 green onions, finely sliced
  • ¼ cup olive oil
  • Lemon juice to taste
  • Salt and pepper to taste

WHAT YOU DO:

  1. Mix the rice, pumpkin seeds, green onions in a medium bowl. Season with lemon juice and olive oil. Add salt and pepper to taste.