Cook with Kids
By Rob Kirby
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About this ebook
Rob Kirby
Rob Kirby is a Chef Director at Lexington Catering, which has been one of the UK's most well-respected and successful catering companies for many years. Lexington are passionate about involvement with community-based projects. He is also a leading member of The Academy of Culinary Arts. These two institutions have gifted Rob the opportunity to work with Great Ormond Street Hospital School, something he has now been engaged with for over eight years. He has witnessed first-hand just what a difference fun interaction with food can make to the lives of children. With huge restaurant and catering experience behind him, he is a well-respected figure within the business, with many appearances on TV from BBC Breakfast Time to Saturday Kitchen. Cook with Kids is his first book.
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Cook with Kids - Rob Kirby
I’d like to dedicate this book to my beautiful family. Tabitha, Jasper and Imani and my lovely wife Amber, who can rattle a pan in her own right.
FOREWORD BY HESTON BLUMENTHAL
INTRODUCTION
SNACK ATTACK
SCRUMMY YUMMY MAINS
HEALTH FOOD STORE
SWEET EMPORIUM
BAKER’S SHOP
SMOOTHIES AND COCKTAILS
RECIPE INDEX
THANK YOU
FOREWORD BY HESTON BLUMENTHAL
COOKING IS ONE OF THOSE DECEPTIVELY ORDINARY, EVERYDAY THINGS THAT CAN PULL A FAMILY TOGETHER IN OUR FRAGMENTED SOCIETY, BUT IT’S A RARE COOKBOOK THAT CAN SUCCESSFULLY COMBINE RECIPES THAT WILL APPEAL TO BOTH KIDS AND THEIR PARENTS.
I’ve known Rob as a chef at the top of his game for several years now and one of the best things about him is his instinctive understanding that food infused with a good dollop of fun in its making is the key to stimulating anybody’s interest in cooking and eating good food. That’s particularly true of youngsters.
Cook with Kids is bright, breezy, sophisticated and full of great recipes that will get you, your kids and the rest of the family in the kitchen making food together. Better than computer games and telly, any day!
HESTON BLUMENTHAL, BRAY, JULY 2011
INTRODUCTION
This book is about cooking with kids and it got me thinking not only about the Children’s Hospital School at Great Ormond Street Hospital in London (without whom this book wouldn’t exist), but also about my own childhood; and how food played such a huge part in that.
I grew up in the 1970s in north-west Greater London, in a big Victorian house in Northwood with my Mum, Dad and big sister. My grandparents lived upstairs. It was always a busy, happy home. It was a great house with a lovely garden; an acre of land on which my grandfather and dad grew fruit and vegetables to their hearts’ content. It sounds strange, given we were in the city suburbs, but we lived off the land. We had greenhouses full of tomatoes, cucumbers, even grapes, nectarines and beautiful succulent peaches. Fair play, I’d say, in the 1970s.
Sadly, the grown-ups in my family also had a love of flowers. I didn’t. And I have recollections of utter boredom on countless Saturdays at horticultural shows. It was always the fruit and veg I loved (anything you can eat has always interested me!), so you’d always find me in my grandmother’s kitchen watching her deal with the annual abundance of soft fruit from the garden.
She would transform the fruit into small pots of fresh jam after making a bubbling cauldron of sweet stickiness that wafted a fruity perfume throughout the house. To this day, whenever we cook jam at home the smell takes me back 40 years in an instant.
Both my sister, Lis, and I spent a lot of time with our grandparents. We’d perch at their dining table, tasting pot roasts, stews, cakes and stewed fruit. As a child I took all of this for granted but I now know these experiences directed and shaped my love and passion for real food and, more importantly, subconsciously formed my conviction that involving children in the great art of cooking at an early age is fundamental in pulling families together.
In our fast changing technological world it’s difficult to get a work life balance right, but I believe it is of paramount importance that we still keep cooking at home. I once caught our two girls lounging in bed together on a Saturday morning, conversing and chatting through their laptops rather than talking to each other – that’s scary! Let’s not get mugged by technology. We need to share experiences to reinforce family bonds and friendship – get hold of some flour, sugar, butter and pastry cutters and bake together: and have fun!
Food in the UK has changed so much over the 30-odd years I have been a professional chef. During my career I’ve cooked both in the UK and abroad in leading international hotels, fine dining restaurants and private corporate dining rooms, for all kinds of people. For high powered businessmen, the Royal Family, the Lord Mayor of London, visiting heads of state. Amazing experiences, one and all. Who’d have thought a lippy little kid from