Kids In The Kitchen

Kids In The Kitchen
14 Nov

Spicy Mutton Chops



8          Whole cloves

2          Small dried chillies

2          Tsp fennel seeds

1          Tsp cumin seeds

¼         Tsp whole black peppercorns

1/3       Cup yogurt

2          Tsp fresh ginger (finely grated)

8          Lamb rib chops (each about 1 inch thick), excess fat trimmed

Pickled Red Onions (optional)

Fresh mint leaves for garnishing



Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in colour, for about 3 minutes. Transfer spices to bowl and cool. Grind spices to coarse powder in spice mill. Combine spices, yogurt, and ginger in glass baking dish. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes. Preheat grill, (if you don’t want to grill you can simply deep fry them). Arrange chops on grill. Grill chops to desired doneness, about 3 minutes per side for medium-rare. Transfer 2 lamb chops to each of 4 plates. Spoon drained pickled red onions alongside each; garnish with mint leaves.


Creamy Peach Pudding



1/4       Cup peach or apricot gelatin

1/2       Cup hot milk

1-1/2    Cups cold milk

1          Pack (3.4 ounces) instant vanilla pudding mix

3-4       Sliced fresh peaches

In a large bowl, dissolve gelatin powder in hot milk and set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. Beat in gelatin mixture. Let stand for 5 minutes. Set it into a deep bowl and let it rest in refrigerate for 1-2 hours. Garnish with peaches and whipped cream topping if desired. Serve it cold.


Pineapple Mojito



2          Pineapple rings (crushed)

4 oz.    Soda or sparkling water

1 oz.    Honey

2          Lemon wedges

3          Mint leaves

4          Ice cubes (crushed)



Muddle lemon wedges in bottom of shaker. Add ice, honey, pineapple crush and mint leaves. Shake to mix. Remove shaker top and add soda water, roll to mix. Pour into a glass. Garnish with a pineapple wedge.


Caramel Apples



16        Wooden sticks

16        Small apples (chilled)

2          Cups granulated sugar

½        Cup corn syrup

½         Cup water

2          Cups half-and-half

2          Tsp vanilla essence

1/4       Tsp salt


For Extra Topping:

Chocolate chips (milk, dark or white)

Mix nuts

Toffee bits




Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper. Now roll into your choice extra topping. After you dip a few apples, put freshly dipped apples in the refrigerator to help the caramel cool quickly.

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