This week, Les Petits Chefs tackled Jamie Oliver’s Rogan Josh curry from Meals in Minutes. It’s a simple curry with chick peas, cauliflower, squash, spinach, onions and garlic made with a store-bought Rogan Josh curry sauce. Perfect for a 60 minute “30 minute meal” with 11 little boys, right? 😉 I am sure some of their parents think I am insane choosing to make such a dish with little boys but the idea went over pretty well. I only spotted a couple of scrunched up noses but once we all got chopping, everything was fine… My point is to show them a technique, a type of dish they can easily adapt at home according to what they prefer or what they have on hand. This is a perfect dish for that. There was a lot of mise en place to do which is perfect for the boys cos it keeps them busy.
And then we got cooking. Whilst the curry was cooking away, we had a quick lesson on how to properly load the dishwasher since a couple of times this term I have turned around to see the dishwasher stuffed with dishes and bowls and knives all topsy-turvy like and in such a fashion that they will never in a million years get clean. We talked about what went where and why. I am sure it was everyone’s least favourite part of the lesson but for me, it’s part and parcel of the club. Cooking involves cleaning and they might as well learn how to do it properly. I hope their future wives will thank me 😉
One of our Petits Chefs is unable to eat chick peas so we got a separate pan on for him with his own selection of veggies. We also discovered the curry sauce “may contain peanuts” (this was my bad for not seeing it on the label even though I looked a million times before I bought it) and since he has a severe peanut allergy we had to kind of make his “curry” up as we went along. We added some cumin, coriander and black pepper along with a tiny bit of ginger and finished it off with some Greek yogurt to thicken it into a sauce. Ethan, you’re a great sport 🙂 I was pleased he could see the value of the lesson even without two of the key ingredients – as I told him, he can totally take this idea and adapt it to his own tastes. Had I had the time, I would have made the curry sauce/ paste myself (one year, with way less boys in the club, we managed to make Jamie Oliver’s chicken tikka masala from scratch including the paste) thus ensuring that there would be no peanuts involved. I am confident many of the boys in this term’s club would be able to make a curry paste from scratch, no problem so I hope Ethan tries this again at home 🙂
A flavourful dish (the carrots could have been cooked slightly longer but that’s ok!) that’s pretty healthy. Get the recipe for Jamie Oliver’s Rogan Josh Curry here.
This was my final cooking club for this term – but never fear, Les Petits Chefs will be back next term with bigger, better adventures (and maybe a guest chef and a filed trip here and there!). I’ve been pleased this term that we have tried out “real food” recipes, written for adults with pretty great results. Ok, the boys might not have liked EVERY dish but they’ve made curry, lasagne, risotto, sausage rolls, spinach and feta filo pies, tomato soup from scratch and sticky sponge puddings. That’s a pretty impressive repertoire, don’t you think?