A while ago I was sent some delicious Plum Baby Sauces to try and was also asked to develop some recipes using them. Here are the three recipes I came up with, enjoy!
Toddlers Fish Pie
Serves 4 (2 adults and two children)
250g skinless cod fillet (or similar white fish), cubed
Topping
500g potatoes, peeled and cubed
15g butter
3 tablespoons milk
Sauce
2 sachets Plum Baby Spinach & Basil Pesto Sauce
55g Cheddar cheese, grated
2 tablespoons freshly grated Parmesan cheese
Divide the cubed fish among four to six ovenproof dishes or ramekins.
Cook the potatoes in plenty of boiling water for about 15 minutes until just tender. Drain the potatoes, then mash well. Beat in the butter and milk, and season to taste with salt and pepper. Watch salt levels in children’s food!
While the potatoes are cooking, mix together the Plum Baby Spinach & Basil Pesto Sauce and cheese. Spoon over the fish in the ramekins.
Preheat the oven to 200°C (180° fan), gas 6. Spoon the mashed potatoes over the fish and sauce, and mark the surface with ridges using a fork.
Set the dishes on a baking tray and bake for 20 minutes until hot in the centre and golden on top.
Falafels and Mild Vegetable Masala Sauce
Serves 4 (2 adults and two children)
400 g tin chickpeas, drained
1 small onion, peeled and quartered
1 garlic clove, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons plain flour, plus extra for shaping
1 tablespoon fresh parsley
salt and pepper
200ml sunflower oil
Put the chick peas, onion, garlic, cumin, coriander, flour, parsley and seasoning into a food processor and blend together until smooth.
Lightly flour the work surface and tip out the mixture. Divide into 12 equal portions and shape each one into a flat, round patty.
Pour the oil into the frying pan and heat over a medium-high heat. Shallow-fry the falafel for 2-3 minutes on each side, or until golden and crisp.
Take the cooked falafel out of the frying pan and place on a plate lined with kitchen paper to drain the excess oil.
Pour over gently warmed Plum Baby Mild Vegetable Masala Sauce. Can be served with couscous, quinoa or rice.
Italian Tuna Balls
Serves 4 (2 adults and two children)
2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
freshly grated zest 1 lemon
small handful of flat leaf parsley leaves, roughly chopped
50g fresh breadcrumbs
1 egg , lightly beaten
400g spaghetti
3 sachets of Plum Baby tomato & ratatouille sauce
Flake the tuna into a bowl, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions or until al dente to your liking.
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 minutes, turning every once in a while until completely golden. Drain the tuna balls well on kitchen paper to remove excess oil. Heat the tomato sauce, then toss together with the pasta and tuna patties.
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