Mild Mexican chili with homemade tortilla chips
Welcome to our kids in the Kitchen class on Tuesday 1st August.
Our Kids in the Kitchen This week are making Mild Mexican chili with homemade tortilla chips.
Making chili con carne With children can sometimes be a bit tricky to get right. You don’t want it to be too spicy, but you don’t want it too bland either. This chili is really robust and full of flavour, it’s got just enough heat without the kids gasping for water. (fingers crossed)
If its a little too mild for the Adult’s just add a few drops tabasco when serving.
Remember to take a photo and send it to us! we love to share your cooking creations
Calzone Pizza
- Large mixing bowl
- Measuring jug
- Tablespoon measure
- wooden spoon
- Small bowl
- Rolling Pin
- Flat baking tray
- Greaseproof paper
- Kitchen scissors (if needed for cutting toppings)
For the dough:
- 400 g plain flour
- 2 tbsp of rapeseed oil
- 200 ml of warm water
- 2 packs 7g of fast-action yeast
- 1 tsp salt
- 1 tsp sugar
- Extra flour for flouring the work surface, your hands, etc.
Fillings
- Tomato puree or barbecue sauce
- 1 tsp Dried oregano
- 200 g Mozzarella and cheddar mixed
- Pepperoni, cooked chicken, ham, pineapple
- Egg wash
- Preheat the oven to 240C fan/gas mark 8 (You will reduce the heat just before you put the pizza in the oven
- Add flour into a large mixing bowl. Add your salt, sugar, and mix. Make a little well in the middle.
- In a measuring jug, add the fast-action yeast to the water. Pour it into the well. Add the oil and mix everything together well with a wooden spoon.
- Flour your hands and use them to knead the mixture together in the bowl.
- Sprinkle a dusting of flour on your work surface and give the dough another very quick knead. Stretch it as you go, allowing the yeast to do its magic.
- Roll into a ball and split into 4
- Using a rolling pin Roll out the pizza dough into 4 12-15cm circles
- Add the sauce on one side and top with your favourite toppings
- Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty and make 3 slits on the top
- Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.
