Cooking lessons for my son

I know that when it comes to my kids I’m bias, but surely it shouldn’t stop me from ‘bragging’ about them, and for a good reason: my kids are super cool!
So when Victor asked me to teach him a few recipes that he could prepare in the common kitchen at school, I though ‘This boy is really cool!’ (and awesome and handsome too… but again I’m bias… but if you have met him you know I’m right).
So we started with a good, filling, comforting, fast, all-in-one-meal recipe:
Chickpeas, chorizo, tomatoes and spinach all in one meal
  • 1 can of chickpeas (or any other beans)
  • 1 can of chopped tomatoes (make it ‘gourmet’ with fresh tomatoes)
  • 1 chorizo sausage cut in small-ish cubes or slices (no substitution here)
  • a few handful of fresh spinach (kale should work well too, and it’s the ingredient that make it less ‘boy food’, more ‘girl-friendly’ – always good to have a trick in your sleeve to impress the girls..)
  • salt, pepper, might also want to add some garlic (dried or freshly crushed), chili flakes are a nice addition too
Through the chorizo in a large hot pan, add garlic (careful with garlic, it does not make your breath engaging).  When the chorizo starts to ooze its fat, add the chickpeas and the tomatoes.  Stir until it’s hot.  Test and season (meaning salt, pepper, flakes).  Does it taste good? Is it hot enough? Yes, then time to through a large handful of greenness, let it cook for another couple of minutes.
You’re done, bring up the plates.
Remark: if you use fresh tomatoes, cook them first in the pan with the chorizo so they can release their water.  You can remove a bit of water, if there’s to much.
Victor's lessons
Next, we upped our game with a meaty meal:
Chicken Fajitas
  • chicken breast (1 per person)
  • 1 red pepper (or more)
  • 1 medium onion
  • 1 lime (or lemon, or pasteurised lemon juice -  we don’t have to be fancy here)
  • paprika, cumin, salt, pepper, olive oil (or any other available oil)
  1. Halve, de-seed and cut the pepper into strips.  Peel, halve and slice the onion as finely as you can.  Slice your chicken too (nice long strips, try to follow the muscle grain)
  2. In a ball, put pepper, onion, chicken, 1 tea spoon of paprika, a pinch of cumin, the juice from the lime, a tablespoon of oil, salt, pepper.  Mix well and let marinated for 5 minutes.
  3. In a hot pan, with a splash of oil, cook the chicken for 6-8 minutes (ATTENTION, make sure the meat is thoroughly cooked, you don’t want anybody to get food poisoning).  The chicken has a nice honey colour, the pepper strips are soft and the onion are light brown… Done, another success in less that 30 minutes.
Victor's lessons1
The Chicken Fajitas was served with a French Purée à l’huile d’olive (mashed potatoes with olive oil -  sound much more sophisticated in French, but again if you want to cook to impress…).
Purée à l’huile d’olive
  • small potatoes (2-3 per person) (I like red potatoes, it makes the mash looks more interesting)
  • olive oil
  • salt, pepper, parsley (remember, the green effect)
Boiled the potatoes in a large pan of water.  When they become soft (not crumbly) and the fork go through easily, transfer them in a large ball.  Mash them roughly with a fork, adding some oil.  Add salt, pepper to taste and some chopped parsley.
Remark 1: Add the salt at the end, in the cooked potatoes, NOT in the water.  This way, you will need less salt (which is good for you and your health).
Remark 2: Call me crazy, but I like my meal to have a mix of colours, so it looks more harmonious and pleasing.
Victor also prepared an omelet with ham and cheese, accompanied with a green salad seasoned with a homemade vinaigrette.  No pictures for this, no recipe either – he already knew how to do it.
Now, I’ve been hesitating for the title of this post.  It could have been
Jamie (Oliver), watch your back!
A good catch!


  1. il pourrait en apprendre à notre jeune hôte.... félicitation Victor. savoir cuisiner ca marche pour épater les filles.... et puis savoir bien danser aussi.... ben oui quoi....


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