For the last five years, ever since the birth of the Young Master, followed later by his sister Miss Missy, I’ve been on a mission – ‘mission impossible’- to get them to eat well.
Much has been written by food nutritionists and child psychologists on the subject of fussy eaters. All seem to unanimously agree that offering a child a wide and varied array of food from weaning onwards, will ensure that they quickly and enthusiastically chomp on anything from quinoa to celery sticks…. Hmmm… My two, at least, did not get this memo!
Eggs, in theory, should be pretty child-friendly. Not only are they cheap and nutritious, they’re immensely versatile. However my son is typical of many kiddies, and absolutely refuses to let one pass his lips – boiled, scrambled, fried… It makes no difference. So one reason why my School-Day Spaghetti Carbonara appears on the family table at least once a week (apart from the fact that my kids, for once, gobble it up) is that it’s an excellent way of getting some protein into them. It’s full of bacon, cream, cheese… What kid doesn’t love these? As time is short on a school-day, I use ground (rather than fresh) garlic (just a pinch, it’s potent stuff). Best of all, all preparation can be done some time before eating. I normally grate the cheese, fry the bacon, and mix the eggs- and pop everything into the fridge before heading out to collect my son from school. All I have to do when I get home is cook the pasta and throw everything together, to have dinner on the table in ten minutes.
Inspired by the success of my Carbonara, I next added bacon to another vintage great, Gratin Dauphinois – that’s Creamy Potato Gratin, to you and me. A crispy, golden top encases a bed of lusciously soft and creamy potatoes, this gratin adds a classy elegance to any kitchen table! Again, it lends itself very well to the busyness of a school-day. In the morning, I prepare and cook the gratin for forty minutes in the oven, then cover and leave till required. The second stage of cooking (the addition of the egg) requires no more than 15 minutes cooking. Such a gratin is traditionally served as a side-dish to chicken and other light meats, but I find the addition of bacon makes it a meal in itself. All that’s needed to accompany it are some peas for the kids, and a nice crispy green salad for the adults.
School-Day Spaghetti Carbonara
Serves: 4 people as a main
Ingredients:
6-8 Slices of streaky bacon, depending on preference
3 Eggs
400g Spaghetti
100ml Cream
A pinch of ground garlic
40g Parmesan cheese, plus extra to serve
Salt and pepper
Method:
- Cut the bacon into half-inch strips, and fry until crispy.
- Grate the Parmesan cheese and set aside.
- Put a large saucepan of salted water onto boil. Once boiling, add the spaghetti and cook for seven minutes -and not a minute longer!
- While the pasta is cooking, whisk the eggs in a bowl, season with the garlic, salt and pepper, and add half the cream. (I find adding some cream at this stage eliminates the risk of scrambled eggs later!)
- Once the pasta is cooked, drain and return to the saucepan. Pour in the egg mixture and start stirring immediately with a wooden spoon over a very, very low heat. Continue stirring for a minute or two until the eggs are just cooked and forming a thick sauce. Add the remaining cream and the cheese, and stir through. Check the seasoning and adjust if necessary. Serve immediately.
Creamy Potato Gratin with Bacon
Serves: 4-6 people as a main
Ingredients:
6-8 Slices of streaky bacon, depending on preference
1 Clove of garlic
25g Butter, plus extra for greasing
1kg Potatoes
190ml Milk
180ml Cream
50g Parmesan cheese, grated
1 Egg
Salt and pepper
Method:
Preheat the oven to 200C (400F, Gas mark 6).
- Cut the bacon into half-inch strips, and fry until crispy. Set aside.
- Peel and thinly slice the potatoes. Place the slices in a large bowl of water to prevent them from discolouring before use.
- Cut the garlic clove in half and rub it around the inside of a large ovenproof dish (this ensure a deep but subtle flavour). Also grease the inside with butter.
- Spread a generous layer of potatoes in the gratin dish, sprinkle with a third of the bacon bits. Season generously with salt and pepper. Repeat twice more, forming three layers in total. Sprinkle over half the cheese.
- Combine the milk and cream in a large jug and heat for 1 or 2 minutes in the microwave until hot. Pour over half of this mixture and bake in the oven for 45 minutes, gently stirring the potatoes 2 or 3 times during the baking. (This helps them to cook evenly).
- Reduce the oven temperature to 175C (350F, Gas mark 4). Add the egg to the remaining milk/cream mixture, and season. Pour over the potatoes, and sprinkle with the remaining cheese. Dot knobs of butter over the top and return to the oven for another 10 to 15 minutes.
Tip:
The classic Gratin Dauphinois is cooked with a jugs-worth of cream – not the best for the old waistline! However when cooked with milk, the liquid is left unabsorbed at the bottom of the dish in, what I personally find, an unpleasant puddle. My version of the gratin is to cook it with half-cream, half-milk, which ensures the lusciousness with (slightly) less calories!
