Prep time : 10 mins
Cooking time : 15-20 mins
Makes : 12
Ingredients :
2 sheets frozen ready rolled shortcrust pastry, thawed
1 tomato, chopped
60g grated cheddar cheese
40g chopped ham or bacon
1 spring onion, finely chopped
125ml milk
1 egg
Method:
Preheat the oven to 200'C
Cut the pastry into 12 round until a 8cm cutter.
Line the 12 shallow patty pans or mini muffin tins with the pastry.
Mix together the tomato, cheese, ham and spring onion and spoon the mixture into the pastry cases.
Whisk together the milk and egg.
Pour enough into each pastry case to cover the filling.
Bake in the oven for 15-20 mins, or until the filling is set and golden.
Transfer to a wire rack to cool.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
03 May 2009
Chicken & Mushroom Spirals
Prep time : 10 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
20g unsalted butter
2 slices rindless bacon, cut into thin strips
2 garlic cloves, crushed
250g mushrooms, sliced
125ml dry white wine
185ml cream (whipping)
4 spring onions (scallions) chopped
1 tablespoon plain flour
2 large cooked boneless, skinless chicken breasts, chopped
500g spiral pasta
50g grated parmesan cheese
Method:
Heat the oil and butter in a large, deep frying pan over medium heat.
Add the bacon, garlic and mushrooms and cook for 2 mins.
Add the wine and cook until the liquid has reduced by half.
Add the cream and spring onions, and bring to the boil.
Combine the flour and 60ml water until smooth.
Add to the pan and stir over the heat until the mixture boils and thickens.
Reduce the heat and simmer for 1 min.
Fold through the chicken and cook for 1 min to heat through.
Season with freshly ground black pepper.
Cook the pasta in a large saucepan of boiling water, following the packet direction.
Drain, add the pasta to the sauce and toss to mix.
Sprinkle with parmesan.
Serve with a green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 20 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
20g unsalted butter
2 slices rindless bacon, cut into thin strips
2 garlic cloves, crushed
250g mushrooms, sliced
125ml dry white wine
185ml cream (whipping)
4 spring onions (scallions) chopped
1 tablespoon plain flour
2 large cooked boneless, skinless chicken breasts, chopped
500g spiral pasta
50g grated parmesan cheese
Method:
Heat the oil and butter in a large, deep frying pan over medium heat.
Add the bacon, garlic and mushrooms and cook for 2 mins.
Add the wine and cook until the liquid has reduced by half.
Add the cream and spring onions, and bring to the boil.
Combine the flour and 60ml water until smooth.
Add to the pan and stir over the heat until the mixture boils and thickens.
Reduce the heat and simmer for 1 min.
Fold through the chicken and cook for 1 min to heat through.
Season with freshly ground black pepper.
Cook the pasta in a large saucepan of boiling water, following the packet direction.
Drain, add the pasta to the sauce and toss to mix.
Sprinkle with parmesan.
Serve with a green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Spinach & Ricotta Cannelloni
Prep time : 45 mins
Cooking time : 1 hour
Serves : 4
Ingredients:
Filling
20g unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 bunches English spinach
300g ricotta
1 tablespoon oregano
Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
440g tinned peeled whole tomatoes
125ml tomato based pasta sauce
1 teaspoon dried oregano
2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar
375 fresh lasagne
70g grated mozzarella cheese
50g finely grated parmesan cheese
Method:
Preheat the oven to 180'C
To make the filling, melt the butter in a pan and add the onion and garlic.
Cook for 3-5 mins, or until the onion softens.
Trim and finely shred the spinach, add it to the pan and cook for 5 mins or until wilted and the moisture has evaporated.
Remove from the heat.
Once cooled, combine with the ricotta and oregano in a food processor or blender.
Process until smooth and season.
To make the suace, heat the oil in a pan, add the onion and garlic and cook over low heat for 8-10 mins.
Add the rest of the sauce ingredients.
Bring to the boil, then reduce the heat and simmer for 10-15 mins or until the sauce is thickens.
Cut the lasagne sheet into twelve 12cm squares.
Lightly grease a 2 litre overproof dish.
Spread one-third of the sauce over the base, then spoon 1.5 tablespoons of the spinach mixture onto one side of each square of lasagne, leaving a 5mm border.
Roll up the pasta to cover the filling and place in the dish seam side down.
Repeat will all the sheets, spacing the cannelloni evenly in the dish.
Spoon over the remaining sauce and sprinkle with the cheese.
Bake for 30-35 mins or until the cheese is bubbling and golden.
Allow to stand for 5 mins before serving.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 1 hour
Serves : 4
Ingredients:
Filling
20g unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 bunches English spinach
300g ricotta
1 tablespoon oregano
Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
440g tinned peeled whole tomatoes
125ml tomato based pasta sauce
1 teaspoon dried oregano
2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar
375 fresh lasagne
70g grated mozzarella cheese
50g finely grated parmesan cheese
Method:
Preheat the oven to 180'C
To make the filling, melt the butter in a pan and add the onion and garlic.
Cook for 3-5 mins, or until the onion softens.
Trim and finely shred the spinach, add it to the pan and cook for 5 mins or until wilted and the moisture has evaporated.
Remove from the heat.
Once cooled, combine with the ricotta and oregano in a food processor or blender.
Process until smooth and season.
To make the suace, heat the oil in a pan, add the onion and garlic and cook over low heat for 8-10 mins.
Add the rest of the sauce ingredients.
Bring to the boil, then reduce the heat and simmer for 10-15 mins or until the sauce is thickens.
Cut the lasagne sheet into twelve 12cm squares.
Lightly grease a 2 litre overproof dish.
Spread one-third of the sauce over the base, then spoon 1.5 tablespoons of the spinach mixture onto one side of each square of lasagne, leaving a 5mm border.
Roll up the pasta to cover the filling and place in the dish seam side down.
Repeat will all the sheets, spacing the cannelloni evenly in the dish.
Spoon over the remaining sauce and sprinkle with the cheese.
Bake for 30-35 mins or until the cheese is bubbling and golden.
Allow to stand for 5 mins before serving.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Fresh Spring Rolls
Prep time : 30 mins
Cooking time : NIL
Makes :8
Ingredients :
1/2 barbecued (grilled) chicken
50g dried mung bean vermicelli
8 x 17cm square dried rice paper wrappers
16 Thai basil leaves
1 large handful coriander leaves
1 carrot, cut into short tin strips and blanched
2 tablespoons plum sauce
Method:
Remove the meat from the chicken carcass, discard the skin and finely shred.
Soak the vermicelli in the hot water for 10 mins and then place it on a clean work surface.
Put one-eighth of the chicken in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, a few carrot strips and a small amount of vermicelli.
Spoon a little plum sauce over the top.
Press the filling down to flatten it a little, then fold in the two sides and roll it up tightly like a parcel.
Lay the roll seam side down, on a serving plate and sprinkle with a little water.
Cover with a damp tea towel and repeat the process with the remaining ingredients.
Serve with your favourite dipping sauce or a little extra plum sauce.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : NIL
Makes :8
Ingredients :
1/2 barbecued (grilled) chicken
50g dried mung bean vermicelli
8 x 17cm square dried rice paper wrappers
16 Thai basil leaves
1 large handful coriander leaves
1 carrot, cut into short tin strips and blanched
2 tablespoons plum sauce
Method:
Remove the meat from the chicken carcass, discard the skin and finely shred.
Soak the vermicelli in the hot water for 10 mins and then place it on a clean work surface.
Put one-eighth of the chicken in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, a few carrot strips and a small amount of vermicelli.
Spoon a little plum sauce over the top.
Press the filling down to flatten it a little, then fold in the two sides and roll it up tightly like a parcel.
Lay the roll seam side down, on a serving plate and sprinkle with a little water.
Cover with a damp tea towel and repeat the process with the remaining ingredients.
Serve with your favourite dipping sauce or a little extra plum sauce.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Glazed Drumettes
Prep time : 20 mins + overnight marinating
Cooking time : 25 mins
Serves : 4
Ingredients :
16 chicken drumettes
80ml golden syrup
60ml pear juice
1 tablespoon canola oil
Method:
Put the drumettes in a shallow non-metallic dish.
Combine the remaining ingredients and pour over the drumettes, making sure they are coated all over.
Marinate overnight, turning occasioanlly.
Preheat the oven to 180'C.
Transfer the drumettes and marinade to a balking tin.
Bake for 20-25 mins, turning frequently during cooking and brushing with the pan juices.
If the pan juices start to overbrown, add a small amount of water or stock until syrupy.
Serve hot or cold.
Glazed Chicken with Garlic & Poppy Seeds
For added flavour, add 2 finely chopped spring onion (scallions) , 2 crushed garlic cloves and 1 tablespoon poppy seeds to the golden syrup marinade. Follow the method as above.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 25 mins
Serves : 4
Ingredients :
16 chicken drumettes
80ml golden syrup
60ml pear juice
1 tablespoon canola oil
Method:
Put the drumettes in a shallow non-metallic dish.
Combine the remaining ingredients and pour over the drumettes, making sure they are coated all over.
Marinate overnight, turning occasioanlly.
Preheat the oven to 180'C.
Transfer the drumettes and marinade to a balking tin.
Bake for 20-25 mins, turning frequently during cooking and brushing with the pan juices.
If the pan juices start to overbrown, add a small amount of water or stock until syrupy.
Serve hot or cold.
Glazed Chicken with Garlic & Poppy Seeds
For added flavour, add 2 finely chopped spring onion (scallions) , 2 crushed garlic cloves and 1 tablespoon poppy seeds to the golden syrup marinade. Follow the method as above.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
02 May 2009
Three Cheese & Chicken Pizza
Prep time: 15 mins
Cooking time : 25 mins
Serves : 4
Ingredients :
Base
250g self-raising flour
30g unsalted butter, chopped
80ml milk
80ml water
Topping
100g spreadable feta cheese
100g ricotta cheese
1 tablespoon finely chopped basil
1/2 barbecued (grilled) chicken, skin and bones discarded
80g semi-dried tomatoes, finely chopped
4 balls bocconcini (baby mozzarella cheese) about 60g thinly sliced
Method :
Preheat the oven to 220'C.
Lightly greese a 30cm round pizza tray with oil.
To make the base, put the flour in a bowl and use your fingertips to rub in the butter until it looks like breadcrumbs.
Make a well in the centre and pour in enough of the combined milk and water to mix to a soft dough.
Turn out onto a lightly floured work surface and knead lightly to form a ball.
Roll out to a 30cm circle and place on the prepared tray.
To make the topping, combine the feta, ricotta and basil and spread over the pizza base leaving a
1cm border.
Chop the chicken into small pieces and sprinkle over the pizza with the tomato.
Cover with the bocconcini slices and bake for 20-25 mins or until the base is golden and cooked through and the cheese is melted.
Cut into wedges and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 25 mins
Serves : 4
Ingredients :
Base
250g self-raising flour
30g unsalted butter, chopped
80ml milk
80ml water
Topping
100g spreadable feta cheese
100g ricotta cheese
1 tablespoon finely chopped basil
1/2 barbecued (grilled) chicken, skin and bones discarded
80g semi-dried tomatoes, finely chopped
4 balls bocconcini (baby mozzarella cheese) about 60g thinly sliced
Method :
Preheat the oven to 220'C.
Lightly greese a 30cm round pizza tray with oil.
To make the base, put the flour in a bowl and use your fingertips to rub in the butter until it looks like breadcrumbs.
Make a well in the centre and pour in enough of the combined milk and water to mix to a soft dough.
Turn out onto a lightly floured work surface and knead lightly to form a ball.
Roll out to a 30cm circle and place on the prepared tray.
To make the topping, combine the feta, ricotta and basil and spread over the pizza base leaving a
1cm border.
Chop the chicken into small pieces and sprinkle over the pizza with the tomato.
Cover with the bocconcini slices and bake for 20-25 mins or until the base is golden and cooked through and the cheese is melted.
Cut into wedges and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
01 May 2009
Tuna, Caper & Bean Sandwich
Prep time : 5 mins
Cooking time : NIL
Serve : 1
Ingredients :
100g tinned tuna in spring water, drained
1 teaspoon finely chopped drained, rinsed capers in brine
3 teaspoons whole-egg mayonnaise
2 teaspoons canned cannellini beans, mashed
bread of your choice
Method:
Put the tuna, capers, mayonnaise and cannellini beans in a bowl and mix well.
Add to the bread of your choice.
Cooking time : NIL
Serve : 1
Ingredients :
100g tinned tuna in spring water, drained
1 teaspoon finely chopped drained, rinsed capers in brine
3 teaspoons whole-egg mayonnaise
2 teaspoons canned cannellini beans, mashed
bread of your choice
Method:
Put the tuna, capers, mayonnaise and cannellini beans in a bowl and mix well.
Add to the bread of your choice.
Tomato, Tuna & WHite Bean Pasta
Prep time : 5 mins
Cooking time : 10 mins
Serves :2
Ingredients :
25g small shell pasta or other small pasta
90g chunky tomato-based pasta sauce
100g tinned tuna in spring water, drained
2 tablespoons drained, rinsed tinned cannellini beans
1 teaspoon chopped drained, rinsed capers in brine
1 teaspoon finely chopped fresh basil
Method:
Cook the pasta in a saucepan of boiling water until al dente.
Drain and keep warm.
Meanwhile put the pasta sauce, tuna, beans, capers and basil in a small saucepan and stir over medium heat for 1-2 mins or until heated through.
Toss through the pasta to serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 10 mins
Serves :2
Ingredients :
25g small shell pasta or other small pasta
90g chunky tomato-based pasta sauce
100g tinned tuna in spring water, drained
2 tablespoons drained, rinsed tinned cannellini beans
1 teaspoon chopped drained, rinsed capers in brine
1 teaspoon finely chopped fresh basil
Method:
Cook the pasta in a saucepan of boiling water until al dente.
Drain and keep warm.
Meanwhile put the pasta sauce, tuna, beans, capers and basil in a small saucepan and stir over medium heat for 1-2 mins or until heated through.
Toss through the pasta to serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Simple Bolognese
Prep time : 10 mins
Cooking time : 30 mins
Serves : 8
Ingredients :
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced (ground) beef
25g chopped mushrooms
2 tablespoons tomato pasta
425g tinned chopped tomatoes
125ml salt-reduced beef stock or water
1 tablespoon chopped parsley
Cooked pasta or your choice
parmesan or cheddar cheese, grated
Method:
Heat the oil in a heavy-based saucepan and saute the onion and garlic until tender.
Add the beef and brown well, breaking the meat up with a spoon as it cooks.
Add the chopped mushrooms to the saucepan and cook for 1 min. Blend in the tomato paste.
Stir in the tomato, stock or water; parsley and season with freshly ground black pepper.
Bring to the boil and then reduce the heat and simmer; stirring occasionally for 20 mins.
Toss the sauce through hot, drained pasta, such as spaghetti or linguine.
Sprinkle with grated parmesan or cheddar cheese, if desired, and serve with a crisp green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 30 mins
Serves : 8
Ingredients :
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced (ground) beef
25g chopped mushrooms
2 tablespoons tomato pasta
425g tinned chopped tomatoes
125ml salt-reduced beef stock or water
1 tablespoon chopped parsley
Cooked pasta or your choice
parmesan or cheddar cheese, grated
Method:
Heat the oil in a heavy-based saucepan and saute the onion and garlic until tender.
Add the beef and brown well, breaking the meat up with a spoon as it cooks.
Add the chopped mushrooms to the saucepan and cook for 1 min. Blend in the tomato paste.
Stir in the tomato, stock or water; parsley and season with freshly ground black pepper.
Bring to the boil and then reduce the heat and simmer; stirring occasionally for 20 mins.
Toss the sauce through hot, drained pasta, such as spaghetti or linguine.
Sprinkle with grated parmesan or cheddar cheese, if desired, and serve with a crisp green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Nicoise Salad
Prep time : 20 mins
Cooking time : 10 mins
Serves :4
Ingredients :
3 egg
125 olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325g iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175g baby green beans, trimmed and blanched
1 small red capsicum deseeded and thinly sliced
1 celery stalk, cut into 5cm strips
1 Lebanese cucumber, deseeded, cut into 5cm strips
375g tinned tuna, drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped
Method:
Put the eggs in a saucepan of cold water.
Bring slowly to the boil, then reduce the heat and simmer for 10 mins.
Stir the water during the first few mins to centre the yolk.
Drain and cool under cold water, then peel and cut into quarters.
Combine the oil, vinegar and garlic in a small bowl and mix well.
Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.
Pour over the dressing and toss well to combine.
Serve the salad topped with the egg quarters.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 10 mins
Serves :4
Ingredients :
3 egg
125 olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325g iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175g baby green beans, trimmed and blanched
1 small red capsicum deseeded and thinly sliced
1 celery stalk, cut into 5cm strips
1 Lebanese cucumber, deseeded, cut into 5cm strips
375g tinned tuna, drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped
Method:
Put the eggs in a saucepan of cold water.
Bring slowly to the boil, then reduce the heat and simmer for 10 mins.
Stir the water during the first few mins to centre the yolk.
Drain and cool under cold water, then peel and cut into quarters.
Combine the oil, vinegar and garlic in a small bowl and mix well.
Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.
Pour over the dressing and toss well to combine.
Serve the salad topped with the egg quarters.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Baked Chicken & Leek Risotto
Prep time : 10 mins
Cooking time : 40 mins
Serves : 4-6
Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish
Method:
Preheat the oven to 150'C.
Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.
Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.
Add the rice and stir so that it is well coated with butter.
Cook for 1 min.
Add the wine and stock and bring to the boil.
Cover and place in the oven and cook for 30 mins, stirring halfway through.
Remove from the oven and stir through the parmesan and thyme leaves.
Season with freshly ground black pepper.
Sprinkle with the extra thyme and parmesan and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 40 mins
Serves : 4-6
Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish
Method:
Preheat the oven to 150'C.
Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.
Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.
Add the rice and stir so that it is well coated with butter.
Cook for 1 min.
Add the wine and stock and bring to the boil.
Cover and place in the oven and cook for 30 mins, stirring halfway through.
Remove from the oven and stir through the parmesan and thyme leaves.
Season with freshly ground black pepper.
Sprinkle with the extra thyme and parmesan and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Baked Chicken Nuggets
Prep time : 15 mins
Cooking time : 10 mins
Serves : 4
Ingredients:
40g corn based cereal flakes
400g boneless skinless chicken breasts
plain (all purpose) flour, for dusting
1 egg white
Method:
Preheat the oven to 200'C.
Process the corn-based cereal flakes in a food processor; blender or in a mortar with a pestle, to make fine crumbs.
Cut the chicken breasts into bite-sized pieces.
Toss in seasoned flour then in lightly beaten egg white.
Roll each piece in the cereal-flake crumbs until well coated.
Lightly grease a baking tray with oil and place the nuggets on it.
Bake for 10 mins, or until golden and cooked through.
Baked Potato Wedges
Preheat the oven to 200'C.
Peel and slice 1.3kg orange sweet potato into 6 x 2cm wedges.
Put the sweet potato wedges in a large roasting tin and toss with 2 tablespoons of olive oil.
Bake for about 30 mins, or until browned and crisp.
Serve warm.
Serves : 4
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 10 mins
Serves : 4
Ingredients:
40g corn based cereal flakes
400g boneless skinless chicken breasts
plain (all purpose) flour, for dusting
1 egg white
Method:
Preheat the oven to 200'C.
Process the corn-based cereal flakes in a food processor; blender or in a mortar with a pestle, to make fine crumbs.
Cut the chicken breasts into bite-sized pieces.
Toss in seasoned flour then in lightly beaten egg white.
Roll each piece in the cereal-flake crumbs until well coated.
Lightly grease a baking tray with oil and place the nuggets on it.
Bake for 10 mins, or until golden and cooked through.
Baked Potato Wedges
Preheat the oven to 200'C.
Peel and slice 1.3kg orange sweet potato into 6 x 2cm wedges.
Put the sweet potato wedges in a large roasting tin and toss with 2 tablespoons of olive oil.
Bake for about 30 mins, or until browned and crisp.
Serve warm.
Serves : 4
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Battered Fish & Chunky Wedges
Prep time : 15 mins
Cooking time : 15 mins
Serves : 4
Ingredients :
3 all purpose potatoes
polyunsaturated oil, for deep-frying
125g self-raising flour
1 egg, beaten
185ml beer
4 white fish fillets
plain (all purpose) flour, for dusting
125g ready made tartare sauce
Method :
Wash the potatoes, but do not peel them.
Cut into thick wedges, then dry with paper towels.
Fill a large heavy-based saucepan two thirds full with oil and heat.
Gently lower the potato wedges into medium hot oil.
Cook for 4 mins, or until tender and lightly browned.
Carefully remove the wedges from the oil with a slotted spoon and drain on paper towels.
Stir the self-raising flour with some freshly ground black pepper into a large bowl and make a well in the centre.
Add the egg and beer.
Using a wooden spoon, stir until just combined and smooth.
Dust the fish fillets in the plain flour, shaking off the excess.
Add the fish fillets one at a time to the batter and toss until well coated.
Remove the fish from the batter, draining off the excess batter.
Working with one piece of fish at a time, gently lower it into the medium hot oil.
Cook for 2 mins, or until golden and crisp and cooked through.
Carefully remove from the oil with a slotted spoon.
Drain on paper towels, and keep warm while you cook the remainder.
Return the potato wedges to the medium-hot oil.
Cook for another 2 mins, or until golden brown and crisp.
Remove from the oil with a slotted spoon and drain on paper towels.
Serve the wedges immediately with the fish and tartare sauce.
If desired, serve with wedges of lemon and garnish with fresh dill.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 15 mins
Serves : 4
Ingredients :
3 all purpose potatoes
polyunsaturated oil, for deep-frying
125g self-raising flour
1 egg, beaten
185ml beer
4 white fish fillets
plain (all purpose) flour, for dusting
125g ready made tartare sauce
Method :
Wash the potatoes, but do not peel them.
Cut into thick wedges, then dry with paper towels.
Fill a large heavy-based saucepan two thirds full with oil and heat.
Gently lower the potato wedges into medium hot oil.
Cook for 4 mins, or until tender and lightly browned.
Carefully remove the wedges from the oil with a slotted spoon and drain on paper towels.
Stir the self-raising flour with some freshly ground black pepper into a large bowl and make a well in the centre.
Add the egg and beer.
Using a wooden spoon, stir until just combined and smooth.
Dust the fish fillets in the plain flour, shaking off the excess.
Add the fish fillets one at a time to the batter and toss until well coated.
Remove the fish from the batter, draining off the excess batter.
Working with one piece of fish at a time, gently lower it into the medium hot oil.
Cook for 2 mins, or until golden and crisp and cooked through.
Carefully remove from the oil with a slotted spoon.
Drain on paper towels, and keep warm while you cook the remainder.
Return the potato wedges to the medium-hot oil.
Cook for another 2 mins, or until golden brown and crisp.
Remove from the oil with a slotted spoon and drain on paper towels.
Serve the wedges immediately with the fish and tartare sauce.
If desired, serve with wedges of lemon and garnish with fresh dill.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Gado-Gado
Prep time : 20 mins
Cooking time : 20 mins
Serves : 6
Ingredients :
3 eggs
2 orange sweet potatoes, cut into 1 cm thick slices
2 potatoes, halved and cut into 1cm thick slices
125g baby squash, halved
250g cabbage, cut into large pieces
2 carrots, cut into 1cm thick strips
1 cucumber
125g fresh bean sprouts, tails removed
Method:
Put the eggs in a saucepan with cold water to cover.
Bring to the boil, reduce to a simmer and cook for 10 mins; stir the water during the first few mins to centre the yolk.
Drain and cool under cool water.
Bring a large saucepan of water to the boil.
Blanch each type of vegetable separately in the boiling water; they must be firm and not overcooked.
The sweet potato and potato will each need about 8-10 mins; the squash 1 min; the carrots 2 mins, and the cabbage 2 mins.
Remove the vegetables from the water with a slotted spoon and plunge into a bowl of iced water to stop the cooking process and set the colour.
Drain the vegetables from the iced water and dry briefly on paper towels.
Shell the boiled eggs and cut them into quarters.
Slice the cucumber into thin strips.
Arrange all the vegetables in decorative groups and garnish with the sliced eggs and bean sprouts. Top with peanut sauce (see below).
Peanut Sauce
Heat 1 tablespoon oil in a saucepan and cook 1 finely chopped small onion for 5 mins over low heat, or until soft and lightly golden.
Add 125g smooth peanut butter, 185ml coconut milk, 1 tablespoon lemon juice, 1 tablespoon salt-reduced dark soy sauce and 60ml water, and stir well.
Bring to the boil, stirring constantly, then reduce the heat and simmer for 5 mins, or until the sauce has reduced and thickened.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 20 mins
Serves : 6
Ingredients :
3 eggs
2 orange sweet potatoes, cut into 1 cm thick slices
2 potatoes, halved and cut into 1cm thick slices
125g baby squash, halved
250g cabbage, cut into large pieces
2 carrots, cut into 1cm thick strips
1 cucumber
125g fresh bean sprouts, tails removed
Method:
Put the eggs in a saucepan with cold water to cover.
Bring to the boil, reduce to a simmer and cook for 10 mins; stir the water during the first few mins to centre the yolk.
Drain and cool under cool water.
Bring a large saucepan of water to the boil.
Blanch each type of vegetable separately in the boiling water; they must be firm and not overcooked.
The sweet potato and potato will each need about 8-10 mins; the squash 1 min; the carrots 2 mins, and the cabbage 2 mins.
Remove the vegetables from the water with a slotted spoon and plunge into a bowl of iced water to stop the cooking process and set the colour.
Drain the vegetables from the iced water and dry briefly on paper towels.
Shell the boiled eggs and cut them into quarters.
Slice the cucumber into thin strips.
Arrange all the vegetables in decorative groups and garnish with the sliced eggs and bean sprouts. Top with peanut sauce (see below).
Peanut Sauce
Heat 1 tablespoon oil in a saucepan and cook 1 finely chopped small onion for 5 mins over low heat, or until soft and lightly golden.
Add 125g smooth peanut butter, 185ml coconut milk, 1 tablespoon lemon juice, 1 tablespoon salt-reduced dark soy sauce and 60ml water, and stir well.
Bring to the boil, stirring constantly, then reduce the heat and simmer for 5 mins, or until the sauce has reduced and thickened.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Pea & Ham Risotto
Prep time : 25 mins
Cooking time : 45 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish
Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.
Cook over medium heat for a few mins to soften the celery.
Add the ham and stir for 1 min.
Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.
Set aside.
Put the stock and 750ml water in a separate saucepan and keep at simmering point.
Heat the butter in a large heavy based saucepan.
Add the onion and stir until softened.
Add the rice and stir well.
Pour in the remaining wine; allow it to bubble and evaporate.
Add 125ml hot stock to the rice mixture.
Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)
Add the pea mixture and parmesan and serve immediately.
Serve with the extra parmesan shavings and some freshly ground black pepper.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 45 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish
Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.
Cook over medium heat for a few mins to soften the celery.
Add the ham and stir for 1 min.
Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.
Set aside.
Put the stock and 750ml water in a separate saucepan and keep at simmering point.
Heat the butter in a large heavy based saucepan.
Add the onion and stir until softened.
Add the rice and stir well.
Pour in the remaining wine; allow it to bubble and evaporate.
Add 125ml hot stock to the rice mixture.
Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)
Add the pea mixture and parmesan and serve immediately.
Serve with the extra parmesan shavings and some freshly ground black pepper.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
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