Fish & Chips (Chicken)
Yield: 24 nuggets
Time 30 minutes
1lb boneless skinless chicken breasts, cut into bite size pieces
1 cup panko breadcrumbs
½ cup finely grated or powdered parmesan
½ tsp dried thyme
Coarse sea salt
Freshly cracked pepper
½ cup all purpose flour
2 large eggs, lightly beaten
Sauce for serving
Baking sheets (2)
Cutting board (Red for raw chicken)
Measuring spoons and cups
2 shallow dishes
Serving plate and sauce bowl
Preheat oven to 400 degrees F. Spread panko out evenly on a rimmed baking sheet and bake until golden brown, about 3-5 minutes. Transfer to a small mixing bowl, then add parmesan and thyme. Toss until combined. Rinse off baking sheet, then cover with parchment paper. Increase oven temperature to 450 degrees F.
Place flour and eggs in a separate shallow dish.
Cut chicken breast into bite-size pieces. Generously season the chicken with a few pinches of salt and pepper.
One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated. Make sure to get excess egg wash off of the chicken before transferring into step. Then transfer to panko mixture, and toss until it is completely coated (It may work best by placing the chicken in the bowl with panko and pouring panko on top of the chicken).
Transfer to parchment lined baking sheet. Repeat with remaining chicken.
Bake until chicken is cooked through, about 10-12 minutes, flipping halfway through.
Serve chicken nuggets warm with dipping sauce, if desired.
Fish & Chips (Fries)
Yield 8 servings
Time 45 minutes
6 large baking potatoes, cut into ¼ inch thick matchsticks
4 Tbsp olive oil
Dry kitchen towels
Preheat the oven to 450 degrees F
Scrub the potatoes and peel if desired. Cut the potatoes into ¼” round slices. Handout 1-2 slices to each camper. Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit for 10 minutes.
After 10 minutes, transfer to a clean towel and pat the potatoes dry.
In a dry, large bowl, toss the potatoes with the oil and ½ teaspoon salt.
Coat a baking sheet with cooking spray
Spread the potatoes in a single layer
Cook until golden crisp, about 35 minutes
Remove the fries with a spatula and season with salt
Yield 30 clouds
Time 30 minutes
For the Clouds
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2/3 cup granulated sugar
2 tablespoons butter, melted
1 large egg
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
⅓ cup icing
For the Glaze
4 ounces cream cheese, softened to room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (use more as needed)
Mini muffin pans (2)
3 large mixing bowls
Plastic bowls (6)
Preheat oven to 350°F. Spray two 24-count mini muffin pan well with nonstick cooking spray and set aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.
In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.
Evenly distribute the batter between the mini muffin pan. Fill each muffin tin half way. Bake at 350°F for 10-12 minutes or until toothpick inserted into the donut holes comes out clean.
For the glaze: While the donut holes are baking, prepare the glaze. Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Set aside.
Once the donut holes finish baking, remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool (You may insert a knife around the edge of the muffin tins if you are having trouble taking the donut holes out. They can be placed in the freeze for a faster cooling time).
Once the donut holes are cooled, crumble the donut holes in a large bowl and add frosting. Use clean hands to mix together the frosting and the crumbs. If the mixture is still too crumbly, add more icing. Once moldable and mixed well, use hands to make round balls.
Dip each donut hole into the glaze and transfer clean baking sheet lined with parchment paper to allow the glaze to harden.
After the glaze is on, sift some powdered sugar on top to complete the look.
Yield: 20 biscuits
Time: 20 minutes
125 g (~9 Tbsp) unsalted butter
80 g (⅓ cup + 1 Tbsp) light brown sugar
2 Tbsp golden syrup
80 g (1 cup) quick cooking oats
4 Tbsp wheat germ
100 g (1 cup minus 2 Tbsp) whole wheat flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
100 g dark chocolate, chopped
1 tsp coconut oil or butter
Stand mixer with paddle
Preheat the oven to 350 degrees F. line two baking trays with parchment paper
In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheat germ followed by the flour, baking powder, baking soda and salt
Take about 2 teaspoons of dough and roll into a ball. Please note the dough will be crumbly. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4 cm wide. Repeat with the remaining dough, leaving a few centimeters between each ball as they will flatten and spread as they bake
Bake for 10-12 minutes until golden brown and the kitchen smells like toasted oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to wire rack. Don’t worry if they feel slightly soft; they should firm up and become crunchy as they cool
Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water (double-boiler method). Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or back of a spoon to spread it over the surface. Set them aside to harden.
Place remaining melted chocolate in Ziplock bag or piping bag and drizzle chocolate over chocolate-coated biscuits in a cross-hatch pattern. You may also use a fork and lightly drizzle the melted chocolate on top. Leave to set again.
Store in airtight container for 3-4 days
Time 10 minutes
Pack of Jolly Rancher Hard Candy
Preheat oven to 275 degrees F. Cover a baking sheet with parchment paper.
Place three or four Jolly Rancher hard candies side by side the baking sheet (as below). You can make a cross with 5 Jolly Ranchers in a cross-shape. You can make a flower by arranging 5 Jolly ranchers together like the petals of a flower. Make sure to leave room for lollipop sticks!
Bake for about 6 minutes. Remove the pan from oven and immediately place the stick into the candy, rolling a bit to ensure a good bond.
Wait to cool and enjoy!