2022 – Georgina Hayden’s Recipes for Momos and Persephone Salad | a meal

I I’m a clichĂ© about parenting – I can’t tell you how many words come out of my mouth that make me sound like my dad. , but that’s a phrase I won’t repeat because I want my girls to understand the ingredients and be curious to taste, smell and feel them first and not just push them away. Indeed, learning should be encouraged through play in all of us and in all aspects of life.

Momo in green onion oil (photo above)

I’ve always made dumplings with my eldest daughter (and hope to be able to make one with the younger one soon), whether it’s those rustic momos or delicately folded dumplings like gyozas; Curative and tactile dumplings are a comfort food. From peeling ginger with a spoon, to chopping green onions, to mixing and kneading dough, there are many elements for making momos that kids can participate in. If you’re not sure how to fold it, you can find plenty of videos online, but don’t worry if your videos aren’t perfect: as long as the filler is fully encased, the fun is the most important thing.

Prepare 15 minutes
prove 30 minutes
cook 1 h
Make 24

325g plain flour
¼-½ teaspoon fine sea salt
or less for younger children
2 cm ginger
2 garlic cloves
4
tablespoons vegetable oil
½ handful
coriander
2 carrots
200 gm white cabbage
4 green onions

1 tablespoons low-salt soybeans
1
tablespoons powdered sugar
2
tablespoons roasted sesame

Put the flour and salt in a large bowl and make a hole in the middle. add 200 ml of lukewarm water and mix with your hands; If it’s a little sticky, add a little more flour, but you don’t want the dough to be too dry either. Knead for a few minutes, wipe the bowl, then put the dough back in, cover with a tea towel and leave to rest for 30 minutes.

Meanwhile, prepare the filling. Peel the garlic and ginger and grate them well. Peel the carrots and cabbage and grate them coarsely (you can also use a food processor if you have one). Put a large frying pan or frying pan over medium heat, add a tablespoon of vegetable oil, then add the ginger and garlic and fry for a minute. Add the carrots and cabbage and sauté over high heat for five minutes, until slightly softened but not overcooked. Transfer the vegetables to a plate or bowl until cool, then chop or chop the cilantro and stir well.

Clean the green onions and cut them into slices. In a small saucepan, add the remaining 3 tablespoons of oil, add the green onions and saute on low heat for five minutes. Stir in soy sauce, sugar and three tablespoons of water, reduce the heat a little and simmer for five minutes. Remove from heat and leave to cool.

Divide the dough evenly into four parts, then divide each piece into six balls. Cover tray with butter paper. Put a ball of dough in the palm of your hand, flatten it a little, then put it on a lightly dusted work surface and roll out into a round shape 10-12 cm. Put the dough back in the palm of your hand and place a teaspoon full of the cabbage mixture in the middle. Fold with fingertips to cup rims, fold and gather, then pinch and twist top to secure in filling. Place on the baking tray and repeat with the rest of the dough and filling.

Place a steamer over a pot of boiling water. Line the bottom with parchment paper, make some holes in it, put some momos on top and separate them from each other. Cover with a lid and steam over medium-high heat for 10 minutes. Remove and keep warm, then cook the remaining momos. Put the momo in the cooled green onion oil and serve with a sprinkle of toasted sesame seeds.

Persephone, goddess of spring salad

Georgina Hayden Persephone, goddess of spring salad.

This salad was inspired by my daughter’s namesake (and the layered shrimp and pasta salads she gets at gas stations). To get my daughter to eat more vegetables, I try to make it more fun by building salads in layers – with her help, of course. It’s easy to adapt to your children’s preferences: for example, if you know they prefer green beans over asparagus, just substitute them. Do you like the sweetness of carrots? Add a grated layer in the middle. Feel free to mix it to your liking, but Parmesan cheese and egg mayonnaise. But most of all, make it fun – even if they choose certain items, it’s a great way to get kids used to mixing flavours.

Prepare 15 minutes
cook 35 minutes
serve 4

600 gm new potatoes
4 large eggs
1 large piece of butter
1
1 teaspoon olive oil
A few sprigs of mint or chives

4
tablespoons of mayonnaise
250 grams of asparagus
1 lemon
175g peeled peas
20 gm parmesan cheese
1 large handful of baby spinach
sea ​​salt and
black pepper (my choice)

Put the potatoes in a large pot of cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, until the potatoes are soft. Halfway through, add the eggs to the skillet. Drain the potatoes and eggs, let the first steam in a colander for a few minutes and leave to dry. Meanwhile, put the eggs in a bowl of cold water.

Cut the potatoes into 2cm pieces or slices, return to the hot skillet and stir in half the amount of butter and a little olive oil. Finely chop or slice the chives, or pluck the mint leaves and chop finely and toss with the potatoes. Peel the eggs, cut into small pieces, put in a bowl and stir in mayonnaise.

Cut the woody ends of the asparagus and cut the stems roughly. Place a large skillet over high heat, add 1 tablespoon olive oil, and fry the asparagus for three minutes, until charred but not overcooked. Put it in a plate and squeeze half a lemon.

Place the pan back on the stove, add the peas and enough boiling water from the kettle to cover, then bring to a boil and simmer, 3 to 4 minutes. Drain and combine with the remaining butter and most of the finely grated Parmesan cheese.

Put the spinach in a glass bowl and chop it. Squeeze in the remaining lemon juice, season with salt and pepper if using, then stir. Spread the cooked potatoes evenly on top. Pour cheese over them, coat with egg mayonnaise and finish with a layer of charred asparagus. Finely grate the remaining Parmesan and serve immediately.