Fun with Everyday Gourmet & Mission Foods October 03 2018
A few months ago, I was invited by Mission Foods to feature on Everyday Gourmet with the amazing Justine Schofield. With the invitation extended to Jack and Harry, the boys were super excited to get their hands dirty in the kitchen! This was a great opportunity to get some new recipe ideas and having the boys involved in cooking, with the aim to help broaden the menu of different foods all of the boys love to eat.
The aim of the partnership was to encourage kids to be involved in cooking and take three recipes that the family loves and see how we could easily customise these for each person’s different tastes – both adults and kids! Three recipes were developed with Justine featuring every family’s favourites – corn chips, tortillas and pizza bases!
As a mother of four boys, I’m often challenged when it comes to finding meals and snacks that all four boys will love. As I am sure most parents will agree, kids tend to have such different tastes and catering to this can be quite the task! With that in mind, I wanted to have some meals that I can quickly and easily customise to make sure all of their different tastes are met. Naturally, I always try to cook a variety of healthy meals, as they are all so active! Nothing more stressful than a fussy eater or hungry child (that can become whingy or hangry!).
If I am honest, my two least favourite meal times are afternoon snacks and dinner... After a full day of school, the boys come home ravenous and we are normally driving straight to an after-school activity for at least one of the boys. That means, easy meals you can eat on the go are an absolute life saver!
After a team meeting with the boys, and knowing what all of the boy’s love, we decided to make pizzas, mini nacho cups and quesadillas (YUM!). Applying Justine’s skill and flair, we brought them to life and together we created some meals and snacks that all of the boy’s love (and of course with a twist keep the adults happy!) It was great to see the boys so involved with the selection of ingredients and the process, that they were more than happy to eat the meal they put together.
For the Everyday Gourmet filming day, I kept it on the ‘down low’ from the older boys before Jack, Harry and I spent the day with Justine on set. It was a fantastic day in the kitchen, eating delicious food and taste testing the recipes while Jack & Harry managed their usual off-air antics!
We created three different recipes which will be aired on Everyday Gourmet (so excited!), so keep an eye out throughout October on Network Ten to see the final results!
Below are the recipes for what the boys and I created on the day, so you can recreate at home with your families.
Would love to know which one is your favourite!
Recipe One: Mini Nacho Cups
Serves: 4 ramekins
Time: 10 minutes
Mission Cheesy Corn Chips
Mission Chilli & Lime Corn Chips
Mission Mild Salsa
1 red onion, finely diced
1 can of kidney beans
¼ diced capsicum
½ cup cheddar cheese
¼ cup sour cream
Preheat oven to 180°C.
Spray 4 ramekins with some olive oil. Add some corn chips and top with cheddar cheese, salsa
and a selection of vegetables. Top each ramekin with some more cheddar cheese. Bake for 10 minutes or until cheese has melted and nachos are heated through.
Serve nacho cups with sour cream and some diced avocado.
Recipe Two: Campfire Pizzas
Time: 10 minutes
Mission Pizza Crust Plain
1 tbs tomato paste
1 cup of shredded mozzarella
100g mild salami
100g shortcut bacon, cut into strips
¼ cup red capsicum
¼ cup sliced button mushrooms
¼ cup diced onion
¼ cup diced pineapple
Preheat oven to 180°C.
Spread Mission Pizza Crust with tomato paste and sprinkle a thin layer of cheese over the base.
Top pizza with salami, bacon and vegetables of your choice. Sprinkle pizza with some additional cheese.
Bake pizza in the oven for 12 minutes.
Recipe Three: Cheesy Beef Quesadillas
Time: 30 minutes
Mission Original Tortillas
500g ground beef
2 garlic cloves, minced
1 onion, diced
1 can of black beans
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
2 tbs tomato paste
2 tbs olive oil
1 tbs water
½ cup shredded cheddar
1 lime to serve
½ cup sour cream to serve
¼ cup fresh chopped coriander
CHICKEN (an alternative for kids):
½ cup of roast chicken
2 tbs BBQ sauce
Heat olive oil in a fry pan over a medium heat. Add garlic and onion and cook for 1-2 minutes.
Add ground beef for 3-4 minutes, breaking it up with a wooden spoon as you go. Season
mixture with ground cumin, paprika, ground coriander, salt and pepper. Add tomato paste and
cook for 1 minute before adding black beans and water. Cook on medium low for 5 minutes,
turning constantly. Turn off heat and mix in fresh coriander and avocado.
Heat a clean non-stick fry pan over a medium heat. Place 1 tortilla in the pan. Spread half of the
tortilla with cheese and the meat mixture. Carefully fold tortilla in half and press down gently with
a spatula. After 2 minutes turn quesadilla over and cook the other side for a further minute.
Cut quesadilla into wedges and serve with lime, sour cream and avocado.