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Mother's Day DIY Recipes for Your Kids From Australia's Best Chefs

Photo: Supplied

Mother's Day is unofficially known as the day mums are forced to stay in bed and eat blackened vegemite toast paired with boiling instant coffee as a big thank you from their children for giving them the gift of life.

Thankfully, you can skip the questionable breakfast this year because some of Australia's best chefs have put together recipes your little ones can whip up - which taste significantly better than charcoaled sourdough.

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Depending on their age, you may have to help them out, but what better way to bond with your kids on Mother’s Day than over a pack of sugar and Smarties? Plus, when the end result tastes this good you won’t regret skipping that burnt long black.

Monster cookies - from Patrick Friesen – Executive Chef Papi Chulo and soon-to-be launched Queen Victoria Hotel
• 3 cups brown sugar
• 1 + ¾ cup caster sugar
• 2 cups butter

Cream well than add
• 7 large eggs
• 2 tsp vanilla

Mix well and add
• 5.5 cups flour
• 2 tsp baking soda
• 4.5 cups quick oats
• 1 + ¾ cups peanut butter

Mix well and add
• 2 + ½ cup chocolate chips
• 450g Smarties

Using two spoons portion out the cookie dough onto baking sheets (I usually eat about 5 tbsp of the cookie dough as well) and bake at 160C for 12 minutes.

Crunchy Juicy Chicken wings - from Dan Hong – Executive Chef Mr Wong and Ms G's.

• 20 chicken wings

Marinade
• 60ml soy sauce
• 80g sugar
• 20g salt
• 30ml sesame oil
• 60ml fish sauce
• 1 tablespoon turmeric powder

Method
Place wings in a bowl and add all marinade ingredients.

Toss through to combine and leave in fridge to marinate for 2 hours.

Then add 150g of potato starch and mix through. Put back in fridge for 30 mins. The rehydration of the potato starch makes the batter batter really crispy.

Heat some oil in a deep pot or use a deep fryer and preheat to 160 degrees.

Deep fry wings making sure not to overcrowd the pot otherwise the heat will decrease and the wings will be soggy and greasy.

Fry for approximately 8 minutes until super crispy and golden.

Drain on absorbent paper and serve immediately with mayonnaise

Quinoa Porridge (gluten free and dairy free) - from Jordan Toft – Executive Chef Coogee Pavillion.
• Almond milk 1L
• Cinnamon Quills 1
• Nutmeg, fresh grated 1/4
• Allspice 1/4tsp
• Cardamom pods 3
• Brown sugar, dark 25g
• Quinoa, white 2.5 cups
• Currants 2/3 cup
• Salt 1tsp

Method
Crack the cardamom pods and add all spices with the milk and infuse by bring to boil and removing from heat. Allow to steep for 20mins.

Rinse quinoa under cold water and place in pot with 5L water, salt and currants and bring to the boil. Reduce to a simmer and allow to cook until tender and its spiral tails show. 12-15mins.
Remove from heat and cover with a lid for 5mins.

Strain milk over quinoa and stir through. Place over heat and simmer gently until it thickens and resembles a pudding like texture.

Serve hot or chill with some extra almond milk, your favourite stewed or fresh fruit and some CoYo.