Why did you start cooking?
“I loved playing with a toy kitchen and plastic food that you could pretend to chop and put back together! Then I worked my way up to making coffee for my parents and eventually deviled eggs and pigs in a blanket.”
Do you have any favorite cookbooks?
“I really like Charred & Scruffed, which is all about barbeque.”
What’s a good starter recipe for other kid chefs?
“Scrambled eggs. Eggs aren’t too expensive, so if you ruin them, it’s okay!”
- 2 garlic cloves
- ¼ cup capers, drained
- ¼ cup kalamata olives, pitted
- 2 tsp fresh thyme leaves
- 2 tsp fresh oregano leaves
- 2 tbsp olive oil, plus more for drizzling
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 dozen spot prawns, heads and shells removed (if you can’t fnd them, use jumbo shrimp)
- 2 heads baby romaine lettuce, washed and quartered (or romaine hearts, outer leaves removed)
- Salt and pepper to taste
- To make caper relish, combine 1 garlic clove, capers, olives, thyme, oregano, and olive oil in a food processor. Pulse until combined but still chunky.
- To make a simple aioli, combine mayonnaise, 1 minced garlic clove, Dijon mustard, and lemon juice in a small bowl.
- Heat a cast-iron grill plate over high. Skewer prawns. Drizzle prawns and lettuce with olive oil and season with salt and pepper.
- Grill lettuce and char on one side; grill skewered prawns until just done on the outside and slightly translucent in the center. Remove the skewers; set aside.
- Garnish with caper relish and aioli, then serve with a grain of your choice, such as rice.