As I’ve often said, many of my happiest childhood memories are of cooking with my Nan and my Mum, so I’m thrilled that my youngest daughter Emily appears to be following in my footsteps by cooking with me. Here is her story about making Pirate’s Gold.
This morning, we decided to make the recipe of Pirate’s Gold. I couldn’t find the recipe in my Big Cook Little Cook book but luckily we found it on my DVD. Here’s how you make it.
serves 4 people
about 100g cheese
two small tins of sweetcorn
2tbs plain flour
for the filling – lettuce and tomatoes
Turn the oven on to 180 degrees. Cut the baguette into 4 pieces and then slice lengthways, almost all the way through. Scoop out the soft bread and put it into the food processor.
Whizz up the bread until it is crumbled in pieces. Put the breadcrumbs into a bowl. I used my new cookery bowl from Santa.
Add the sweetcorn and add two eggs. Grate some cheese. It doesn’t matter what cheese you use. I used cheddar cheese. Put the cheese in the bowl.
Mix it all together.
Roll spoonfuls of mixture in your hands to make balls. I didn’t like this because it was too sticky so I decided I was going to do it with spoons instead. Put the mixture onto the baking trays.
Put them in the oven for about 12 minutes. Check to see if they are golden brown.
Whilst the nuggets are cooking do the dressing. Tear some lettuce like paper and put it into the baguette. Chop the tomatoes and put them in the baguette. Don’t put them in the nuggets or in your shoes!
When the nuggets are cooked put 3 or whatever number you would like in the baguettes with the dressing. Don’t do anything else because they are ready.
We have worked hard to make this recipe. We had fun making this recipe. See if you could make the recipe too.