Part of what I try to achieve with my blog, is to come up with dinners that are easily achievable on any night of the week, use simple to access ingredients and that kids and adults will both enjoy eating.
It’s a really hard task and even though I write about it, I still struggle coming up with new things that fit the bill.
That’s why I was really looking forward to getting my hands on a copy of Bill Granger’s new cookbook called Bill Cooks For Kids.
Visually the book is light, fresh and clean in presentation much like every other Bill Granger title before it. Each recipe is accompanied with a beautifully photographed and simply styled picture which is always fantastic. A great idea for using the book would be to sit down with your family as you’re meal planning for the week ahead and asking them to choose the recipes they’d like to try and the pictures certainly help with this.
The book is divided into 5 chapters; Breakfast, Milk and Cookies, Play-Date Dinners, Family Feasts and Party Time. Each section contains a plethora of child and adult friendly ideas and is interspersed with Bill’s philosophy on children and food such as , “Spoil your family with fresh food, not processed treats. Forget designer clothes or expensive toys – the most important gift we can give our children is a palate for good unadulterated food, which in turn can lead to a long, healthy lifestyle.” I thought that idea was well in-line with what I try to achieve in my own home.
I have a lot of Bill Granger cook books and I did notice that a lot of the recipes in here have appeared in his past titles. I was slightly annoyed that there weren’t more ‘new’ recipes that I could go to in a pinch. Though I have to say, it’s pretty handy having all the recipes I could need for family oriented cooking in the one place for easy reference.
No review would be complete without me actually road testing one of the recipes. This Caramel Chicken really caught my eye and I was keen to test it out on my brood. They all thought it was pretty awesome actually! Sweet, sticky and salty at the same time, it paired well with the rice and steamed veg.
Recipe by Bill Granger, “Bill Cooks For Kids”, Murdoch Books
8 chicken thigh fillets, skinless, chopped in half
1 tablespoon vegetable oil
1 red onion, sliced
3 garlic cloves, sliced
3 tablespoons dark soy sauce
110g brown sugar
3 tablespoons fish sauce
steamed green vegetables
Place the chicken and vegetable oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Cook the chicken in two batches for 2 minutes on one side, or until lightly brown, then turn and cook another minute. Remove from the pan.
Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for 5 minutes, stirring occasionally.
Return the chicken to the pan. Season with freshly ground black pepper, and the soy sauce and stir to combine. Cover the pan, reduce the heat to low and cook for 10 minutes, stirring occasionally.
Increase the heat to high, add the sugar and stir to combine. cook uncovered, for 3-4 minutes, or until the sauce is rich, dark and syrupy. Add the fish sauce and stir to combine.
Serve with steamed rice and green vegetables.