Whether you're looking to get your kids excited about cooking or after some inspiration for quick and easy dishes that’ll get your whole crew crowding around the table, these family-friendly recipe recommendations from the Azul Group’s Executive Chef Willmer Colmenares (father of two, ages 11 and nine) pack in nutrition and flavour for a tasty and healthy meal.
Photograph: Cat Nelson
Chef Colmenares says
‘The corn pancake is basically fresh corn blended with a little bit of egg and milk. It has the same sweet look as a pancake but healthier. It’s served with a baby tomato salad – which is a way to motivate my kids to eat more vegetables. If you eat the pancake, you have to eat it with the tomatoes and avocados. That’s why they have fallen in love with veggies because they always have them with their pancakes.'
What you'll need
For the pancakes:
2 whole fresh corn cobs
1 egg
2 slices of sandwich bread
100g milk
30g sugar
10g salt
15g baking powder
250g sliced mozzarella
2 fresh avocados.
For the salad:
200g halved cherry tomatoes
50g thinly sliced shallots
Basil leaves
Parsley leaves
Coriander leaves
Rocket leaves
Olive oil
Salt and pepper
What to do
Step one: Start with the pancakes by removing the corn from the cob and blending all the ingredients in a food processor until smooth. Leave to sit for at least 30 minutes before using, so the ingredients mix.
Step two: Spread oil on a heated frying pan or plancha and add the batter with a ladle or spoon to get a round thick pancake – about 15cm in diameter and 0.5cm in thickness. Reduce the heat to low and cook for about five minutes on one side until it’s a toasted colour. Then flip it and add cheese on top, allowing to cook for about two minutes until cheese is melted. Finally add some butter to keep the pancake from drying out. Repeat for other pancakes.
Step three: For the salad, toss the cherry tomatoes in a bowl with all the herbs, shallots, olive oil, salt and pepper. Make sure to mix well and taste the seasoning. The last thing you do is place the pancake on a plate followed by the salad and half a sliced avocado. Sprinkle with a bit of salt and olive oil before serving.
Photograph: Cat Nelson
Chef Colmenares says
‘This pasta is one of those things I make for my kids from time to time when I’m in a bit of a hurry. It’s super easy to make. The chicken and bacon give it all the flavour while vegetables like broccoli and mushrooms round it out as a healthy dish. Add butter and a little bit of cheese and boom you’ve got yourself a five-minute pasta.’
What you'll need
2 pieces of chicken thigh
300g orecchiette pasta
500g broccoli
100g feta cheese
100g bacon lardons
50g parmesan cheese
50g butter
2 cloves of garlic thinly sliced
30g of olive oil (about two tablespoons)
Thinly sliced parsley
Salt and pepper
What you need
Step one: Dice the chicken thighs into small pieces, roughly 2x2cm, and set aside. Cut the broccoli into pieces and cook in boiling water for a few minutes, then remove and set aside until needed. Put the pasta on to boil and cook according to packet instructions.
Step two: Bring a heavy-bottom pan to medium heat and add the olive oil. Next sear the chicken pieces on all sides, add bacon and leave it all to simmer for about five minutes while mixing constantly. Add the garlic and cook for a few more minutes until it’s golden.
Step three: Add in the pasta, then the broccoli along with the butter to the pan. Let the flavour of the ingredients mix into the fat. Mix in the feta and parmesan cheese and then season generously before serving.
