The first few days of school are almost behind us and the year is already in full swing.
With the rise in awareness around healthy eating, parents are opting for nutritional food options for their children both at home and on the go. The new choices, not only reflects this trend, but also speaks to children’s preferences, says Grant Cullingworth, Executive Chef at Westin Cape Town.
This awareness has inspired the culinary team at The Westin Cape Town to collaborate with expert SuperChefs to develop their incredible SuperFoods menu, made from powerhouse ingredients rich in nutrients and antioxidants so your children can feel recharged.
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Although broadening the horizons of your child’s taste buds is definitely challenging; the options for creating a healthy yet tasty lunchbox for your child are endless. And in using a combination of high-fibre whole grains, fresh fruits, vegetables, lean protein, while keeping an eye on the nutrient count of sugar and salt included, you can achieve this in no time.
This recipe is called the Humpty Dumpty and consists of soft boiled egg served with bacon and mushroom whole-wheat pancake dippers, broccoli and cauliflower.
Ingredients
250 g Wheat flour
20 g Brown sugar
3g Baking powder
2g Baking soda
Salt
100ml Buttermilk
1 Eggs (each)
10 ml Oil
10 Bacon slices
2 Portobello mushrooms skin removed and sliced (2 each)
5-minute soft boiled egg (10 each)
Cauliflower florets (2 each)
Broccoli florets (2 each)
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Instructions:
1. Pancake: place all the dry ingredients in a bowl, then add all the liquids and mix to a batter, place it in piping bag, and let it rest.
2. Sear the turkey, bacon, and mushroom slices, leave it to cool.
3. Pipe the batter onto a non-stick pan, cook slightly until it starts setting. Layer the bacon and mushroom onto the pancake. Pipe another layer of batter over the bacon and mushroom, and seal.
4. Turn the dipper over to cook the other side then remove it from the pan when golden brown.
5. Grill the turkey and bacon for one minute on both sides.
6. Sauté the mushrooms in butter until cooked then add seasoning.
7. Place the cooked turkey, bacon and mushrooms in the middle of the pancake and wrap.
8. Blanche the cauliflower and broccoli florets in boiling water, toss with a little salt and olive oil.
Serving suggestion
Arrange the bacon and mushroom pancake dippers with the florets alongside the soft boiled egg.