On the menu: Apricot Chicken and Shepherd's Pie
Karen Faux
Monday, January 13, 2014
Recipes from Dizzy Ducks Favourite Recipe Collection book
Apricot Chicken and Sweet Potato
Provided by Amelie Fairhead from Mayflower Nursery - a perfect recipe for weaning.Suitable for six months; prep time six minutes; cooking time 25 minutes; suitable for freezing; makes five portions.
INGREDIENTS
1 tbsp sunflower oil
40g chopped onion
2 chicken thigh fillets (approx 175g), trimmed and cut into pieces
200g sweet potato, peeled and chopped
8 dried apricots, chopped
400ml chicken stock
METHOD
- Heat the oil in a pan and saute the onion for four minutes or until softened but not coloured.
- Add the chunks of chicken thigh and saute for about two minutes. Add the sweet potato and saute for one minute.
- Add the chopped apricots and pour over the chicken stock.
- Bring to the boil, then cover and simmer for about 15 minutes or until tender.
- Blend to a puree.
Shepherd's Pie
Recipe from our Harlow nursery chef.
INGREDIENTS
750g of potatoes
500g of lamb mince
1 chopped onion
4 chopped carrots
200ml lamb stock
200g tin of tomatoes
25g butter
1 tsp mixed herbs
Dash of Worcester sauce
METHOD
- Brown onions then add mince. Once browned add tinned tomatoes, stock, carrots, herbs and Worcester sauce. Simmer for ten minutes.
- Cook potatoes and mash with a small amount of milk and butter.
- Add mince to an oven-proof dish and spread the potato over the top.
- Cook in the oven for about 30 minutes at 200degC.