Jordi Valles’Deviled Eggs
Simple comfort food
“This dish is high in protein which is great for growing kids. Kids love to learn how to cook in the kitchen, and this is an easy and tasty recipe for them to start learning the basics.” – Jordi Valles, executive chef of Agua
Ingredients
8 fresh eggs
150g tinned tuna, preserved in oil (strained)
½ tsp ketchup
4 dessert spoons of mayonnaise
½ tsp of Worcestershire sauce
2 chive leaves (green onion)
Salt and pepper to taste
Place the eggs in a saucepan of boiling water for ten minutes and boil until cooked (make sure mom and dad help while handling the hot water). Remove from boiling water and place in cold water for 30 minutes. Peel the eggs. Cut the eggs on the long side in half and remove the cooked yolks (keep the white halves aside to use later). Place yolks in a bowl and mix with all the other ingredients (tuna, tomato ketchup, mayonnaise, Worcestershire sauce, salt and pepper) and beat for around 10 minutes until very smooth. Spoon the egg yolk and tuna mix into the egg white halves. After the eggs are stuffed, decorate with chives on top.
Mangilal Kurly’s Murgh Palak
Curry for kids
“This is an easy dish to cook and all of the ingredients are easily available in markets. It will appeal to the youngest of kids just as much as it will to adults.” – Mangilal Kurly, Chef de Cuisine at Tamarind at the Beijing Marriott Hotel Northeast
Ingredients
75 mL oil
10g whole garam masala
25g chopped garlic
100g sliced onion
550g chicken cubes (boneless)
20g coriander powder
20g chili powder
1kg spinach puree
1 large tomato (100 g)
50 mL fresh cream
Heat oil in a pan, add whole garam masala, let it crackle; add chopped garlic and sauté until the garlic is golden brown. Add the sliced onion and sauté until the onion is slightly brown. Add chicken cubes, coriander powder, chili powder and sauté/cook for 15 minutes. Add spinach puree and cook for another 15 minutes. Finish it off with tomato dices and fresh cream.
