We’re 3 weeks into my “Good from Scratch Kids Cookbook” tour and now it’s time to take it to the North Island. While on tour, I often ask the kids what’s the first thing you ever cooked? A lot of the time they come back to me with; toast, 2-minute noodles, scrambled eggs, etc. But the other day a young boy said to me “The first thing I ever cooked was, a trout I had just caught and then covered in strawberry jam and then hot smoked!” Love it! you won’t get that in Auckland now, would you?
I’ve been thinking about it a lot since and have created a recipe that all of NZ can enjoy!
- 1 smoked trevally fillet
- 1 large kumara, peeled and grated
- 2 courgette, grated and strained
- 1 red onion, finely diced
- 6 eggs, lightly beaten
- 4 tbsp plain flour
- 1 tbsp baking powder
- ½ cup vegetable oil
- 1 fennel bulb, finely sliced
- 2 lemons
- 1 tsp honey
- 2 tbsp olive oil
- seeds from ½ pomegranate
- salt
- freshly ground black pepper
Preheat oven to 180*C.
Combine the first seven ingredients in a large bowl. Mix to combine. Shallow fry large spoonful’s of the mix in a little oil until crispy and golden, place onto a baking tray. Place into a hot oven for 5 minutes.
Salad
Slice fennel and place into a bowl of water with the juice of a lemon, leave to soak. In a small jar combine olive oil, a little lemon juice and sugar and shake. Drain the fennel slices and mix in a bowl with pomegranate seeds, toasted seeds and vinaigrette.
To serve
Stack up the pikelets and top with the fennel salad and the toasted seed mix.
Seed mix
- 1 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- 1 Tbsp whole linseeds
- 1 Tbsp hulled buckwheat
- 1 Tbsp chia seeds
In a hot frying pan toast all the seeds until fragrant. Remove from frying pan and set aside until ready to serve.