Cooking with kids around is never easy, in fact, even the phrase “with kids around” suggests that they are ambling nearby when we all know this is rarely the case.
Come time to prep dinner the kids can always be counted on to be either in your arms or wrapped around one of your legs – this is why we need straightforward recipes that save on time and don’t require heavy duty thinking. Enter these three family favourites that are so easy you can make them with a toddler.
Serves 4 adults
Ingredients:
1 tablespoon of vegetable oil
4 medium chicken fillets, chopped
1 medium onion
450g / 1lb of broccoli florets
1 tin of chicken or mushroom soup
1 ½ dessertspoons of curry powder
150ml / ¼ pint semi-skimmed milk
50g / 2 oz. of brown breadcrumbs, 2 pan slices
50g / 2 oz. of low-fat cheddar cheese, grated
Salt and pepper, to taste
Method:
1. Pre-heat the oven to 220°C / 425°F / Gas Mark 7.
2. Heat the oil in the saucepan.
3. Chop the onion finely and fry for 2 to 3 minutes. Add the chicken pieces. Cook for 10 minutes.
4. Cook broccoli in boiling water for 3 to 4 minutes.
5. Mix the milk, soup and curry powder together in a jug. Put the cooked chicken pieces, onion and broccoli into the casserole dish.
6. Pour in the soup mixture, season with salt and pepper to taste, and cover with the breadcrumbs and grated cheese.
7, Cook in the pre-heated oven for 30 minutes.
Makes 22 portions
Ingredients:
1 ham, around 2kg / 4½ lb
3 tablespoons of wholegrain mustard
5 tablespoons of honey
Method:
1. Remove the outer wrappings and place ham in a saucepan. Cover with cold water, place the lid on top and bring to the boil. Boil for the length of time indicated on the cooking instructions or allow 20 minutes of cooking time per 450g / 1lb.
2. At the end of the cooking time, turn the heat off and leave the ham sitting in the hot water for about 10 minutes- this will make it easier to carve.
3. Drain off the water and place the ham on a roasting tray.
4. Preheat the oven to 160°C / 320°F / Gas Mark 3.
5. Place on a tray and cover with foil, roast for a half hour at the above temperature.
6. In a cup, mix up the honey with the wholegrain mustard. Remove foil and spread over the surface of the ham using the back of a spoon or a knife. Roast for a further 15 minutes until golden brown.
One flan serves 8 adults
Ingredients for flan case:
85g / 3 oz. of plain, white flour
85g / 3 oz. of caster sugar
3 medium eggs
Ingedients for the filling:
1 x 227g / 8 oz. tin of fruit cocktail – canned in juice not syrup
1 x 23g / 1 oz. sachet of quick-set jelly crystals
1 x 170g / 6 oz. carton of single cream
Water for jelly, around 425ml / ¾ pint
Method:
1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
2. Place sugar in a bowl and whisk together with eggs over a pan of hot water for 10 minutes. Remove and continue whisking for 5 minutes on the table.
3.Gently fold in sieved flour, in about 4 lots. Pour sponge-cake mixture into a greased and floured flan tin and
bake in a pre-heated oven for around 20 minutes.
4. Dissolve jelly and leave in a cool place, but don’t allow to set. Drain the tin of fruit.
5. When flan case is cooled, arrange fruit on top and cover with jelly. Allow jelly to set, whip the cream using a hand blender and decorate the flan by piping the cream onto the top.
For more recipes to make with/for the kids, visit the safefood website.
