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.

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