Letting the boys loose in the kitchen

Eno went shopping on Saturday and came home with all sorts of beautiful food. Sunday he went into the kitchen with Rusty (12yo) to make lunch.

First dish on the menu was Oysters Kilpatrick. They had the bacon chopped and the salt in the pan to hold the oysters upright, they were putting the Worcestershire on when they called me in because Rusty had an idea.

Instead of bacon and Worcestershire he was thinking about trying something else; bocconcini and lemon juice. I suggested thin slices of bocconcini and add a basil leaf to the mix. I then left the kitchen and the next thing out came the plate of oysters, 2/3 of them Kilpatrick and the other 1/3 bocconcini, basil and lemon. All lightly grilled and smelling divine. The lemon basil and bocconcini worked beautifully with the oyster. They claim they going to work on perfecting this recipe next time they are in the kitchen.

Main course was salmon portions, wrapped in prosciutto, with a basil aioli. This was served with Chat potatoes, grilled zucchini, button squash, asparagus and brocollini. I was called in to make the aioli (and teach Rusty how). This is a garlic mayonnaise made the traditional way with egg yolks, fresh garlic, and good quality olive oil. It takes a while to make and you must whisk it constantly while adding the oil but it is well worth it as it tastes nothing like one that comes from a shop. This meal was well received by everyone including Monkey (2yo) who adored the salmon and vegetables.

Last time one of the boys cooked it was Monster (6yo) cooking sausages and serving them in buttered rolls with mustard. These were also well accepted all round and the start of Monster's culinary career.

As I was told by a school friend's grandmother; "If you can't cook, you don't deserve it eat".