These recipes for children are easy and delicious for a barbecue

When looking for recipes for children to make, it is worth keeping ones in mind that are high in nutrition. Children love helping at a barbecue outdoors because it is all about having fun with family and friends on a sunny day. The recipes for children here complement the charcoal grill meat recipes well. An added bonus is that they are easy for children to make.

JM’s family favourite potato salad.

You will need:

- Small baby potatoes about five for each person, or;

- 2 medium peeled potatoes cut up into blocks per person;

- Fresh mint leaves cut into small pieces between 2 to 4 medium sized leaves per person;

- Mayonnaise or salad cream of your choice;

- Herb salt to taste;

Method: Boil the potatoes until you can easily slide a knife through the potato but before they become soft and break apart. Drain the water. Add the mint and mayonnaise. Serve.

Tip: Add a few cumin seeds to the boiling water of the potato for flavour.

JM’s easy carrot salad.

An oh so quick one in these recipes for children is grated carrot salad. Carrots traditionally go soggy quickly once grated, so try this method to keep them crisp and tasty:

Wash, peel and grate 6 to 8 medium sized carrots, about 2 per person;

Add 2 tablespoons of rice vinegar or apple cider vinegar. This makes the carrots taste sweet and keeps them crisp.

Caution: Supervise your child with the grater, they are sharp utensils.

Tip: Add mint or cumin for a variation in taste.

Sally’s apricot and mushroom chicken:

You will need:

Heavy duty aluminium foil;

1 litre of apricot juice per 10 pieces of fresh chicken;

1 packet of creamy mushroom soup;

Zip lock bag big enough to take all the chicken pieces;

1 onion, finely chopped;

1 glove of garlic or a teaspoon of crushed garlic;

750 ml of chutney;

3 whole cardamom seeds;

Method:

Marinate fresh chicken pieces in the zip lock bag with apricot juice and chutney overnight. Fold a few medium sized bags for the chicken pieces using the heavy duty foil. Remove the pieces of chicken from the zip lock bag and place into the aluminium bag/s. Mix the mushroom soup, cardamom seeds, onion and garlic into the apricot and chutney marinade from the zip lock bag. Add this mix to the chicken in the aluminium bag. Close the bag and place on the hot grill. Chicken takes longer to cook than red meat, so leave the chicken on for longer (at least an hour and a half). Place the chicken where there is even constant heat to avoid burning. Try to remove the whole cardamom seeds before serving. Variation Tips: You can use ginger instead of garlic. Use 350g apricot jam and 3 tablespoons lemon instead of chutney. Add some cream to the sauce mix before or after cooking, whichever you prefer.

Ginger beer

Serve delicious ginger beer along with the grilled meat, chicken or fish. Use the fact that you made the ginger beer yourself as a conversation starter. Use this as one of your recipes for children at family get togethers, or keep a few bottles stocked away to enjoy on a hot day.

8 litres of purified water;

1 cup compressed yeast;

4 tsp of stevia or 1,3 Kg of sugar;

1 t of cream of tartar;

½ cup of raisins;

2 Tsp of ground ginger;

Method:

Liquefy the yeast and sugar in a little water. Warm the rest of the purified water. Add the cream of tartar to the warm water and dissolve. Add the dissolved yeast and sugar mixture, raisins and ginger. Leave for 24 hours. Strain the mixture and bottle.

Tip: Stevia has a strong flavour similar to liquorice. You can use half the above quantity of stevia added to half the above quantity of sugar.

Enjoy these recipes for children!

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