Recipes for Kids: Seaside-Themed Snacks for Summer
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
Oh I Do Love To Be Beside The Seaside!
In this session, experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch shows how to make two seaside snacks for summer, ideal for picnics with the kids on sunny days.
Follow along and learn how to make Fish Goujons with Tartare Sauce Wraps, and fun Stripey Beach Towel and Sandy Feet Biscuits.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
For the fish goujons
- 2 white fish fillets such as coley or basa cut into strips about 1 cm thick
- 2 tbsp plain flour
- 2 free-range eggs
- 150g white breadcrumbs
- Salt and pepper
- Fresh herbs, chopped finely
For the tartare sauce
- 2 tbsp mayonnaise
- 1 tbsp capers
- 1 gherkin, chopped
- 1 spring onion, finely chopped
- 1 tbsp chopped fresh flatleaf parsley
- ½ lemon, juiced
To serve
- 2 wraps
- 2 lettuce leaves
- 4 slices cucumber
- 1 tomato, sliced
- 1 little red onion, sliced
Method:
- Sprinkle the flour onto a plate. Beat the eggs in a bowl.
- Sprinkle the breadcrumbs onto a separate plate, mix in the herbs and season to taste.
- Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.
- Place on a baking sheet. Bake for 20 to 25 minutes at 180C, Gas Mark 4
- Spoon the mayonnaise into a bowl. Stir in the capers, gherkins, spring onion and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice.
- Spread the sauce onto the wraps, place on the salad then the fish, wrap up and eat!
Ingredients:
- 125g butter, softened
- 150g caster sugar
- 1 tsp vanilla essence
- 1 egg
- 250g plain flour
- Icing pens for decorating
Method:
- Heat the oven to 180C, Gas Mark 4.
- Place some baking parchment on a baking sheet.
- Cream the butter and sugar. Add in the essence and egg.
- Mix in the flour to form a stiff dough.
- Roll out to a rectangle about 5mm thick.
- Cut into rectangles. Cut tassels on the end of some to make towels. Make curved ends on some to form feet.
- Bake for 10 to 12 minutes.
- Cool on a wire rack then use the pens to form stripes or write beach words on. Use the icing to form nail varnish on the toes of the biscuits.
Child friendly baking
If you're looking for more child-friendly recipes over the summer holidays, why not try Michelle's ice cream cupcakes! Perfect for summer parties, picnics and teas.
