Kindvriendelijk/Vleesgerechten

Toddler recipe: Mini shepherd’s pies

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and diced
  • 1 stick celery, diced
  • 1 yellow pepper, diced
  • pinch of cumin
  • 250g lean lamb mince (10% fat)
  • 1 courgette, diced
  • 2 tbsp tomato purée
  • 400ml low salt beef stock (we used Kallo for gluten-free pies, see tip below)
  • 100g lentils, thoroughly rinsed
  • 1.2kg Maris Piper potatoes
  • 50g butter
  • 75ml milk
  • 60g grated cheddar

Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.

Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.

Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.

Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.

Bronvermelding:

https://www.bbcgoodfood.com/recipes/toddler-recipe-mini-shepherds-pies

Snacks

CHICKEN TIKKA MASALA- A CURRY CLASSIC THE EASY WAY.

Geplaatst op door Tom

Ingrediënten:

Bereidingswijze:

For the tendy chicken

  • 3/4 cup plain yogurt
  • Chicken thigh
  • U4 cup tomato juice,droned from the diced tomatoes used in the sauce later
  • 2 cloves minced garlic
  • 2 tbsp roughly grated fresh ginger
  • U2 tsp salt
  • U2 tsp coarsely ground black pepper
  • 2 tsp tandoorimasala,or 1tbsp chili powder
  • tsp pinch chili flakes,or 112 crushed chili paste
  • 1tsp paprika
  • 1tsp garam masala

FOR   THE SAUCE

  • 1tbsp smoked  paprika
  • 1tsp yellow curry  powder
  • 1tbsp garam masala
  • 1/2 tsp  ground coriander seed
  • 1tsp cumin
  • 1tsp turmeric
  • 1/2 tsp cloves
  • 1/2 tsp  ground cardamom
  • 2 tbsp  peanut oil, or other  vegetable oil
  • 2 medium sized onions,  diced
  • 2 cloves  minced garlic
  • 28 ounce can diced tomatoes
  • 1cup chicken stock
  • 1tbsp honey
  • 1/2 cup whipping cream,  optional or add 3/4 cup yogurt

  1. Trim the chicken  pieces  of any excess visible  fat. If using  chicken breasts curt them  into  2 or three  pieces. Thighs, i usually leave  whole. The chicken  will  be cut into  smaller  pieces  later  anyway.
  • Mix all of the ingredients in the marinade together and add the chicken. You
  • can do this  in a large  ziploc  bag or in a covered  glass  bowl. Make sure all of the chicken  pieces  are well  coated and leave to marinate in the fridge for
  • anywhere from  a couple  of hours to overnight.
  • Do not scrape  off the marinade before  cooking it on a gas grill, a hot cast iron grill  pan, or on a rack about 6 inches from  your broiler.
  • The chicken  should  get good  char marks  on the grill  or grill  pan or a speckle  of char under the broiler.  My chicken  thighs took about  20 minutes under  the
  • Chicken Tikka Masala – a curry classic the easy way.                                                                                                                                          
  • FOR  THE SAUCE

broiler, turning once. Set the cooked chicken aside to rest for a few minutes and cut into bite sized pieces before adding it to the Tikka Masala sauce.

Mix together the smoked paprika, yellow curry powder. garam masala. coriander seed, cumin, turmeric, cloves and cardamom. Set aside to add later.

In a small dutch oven, heat the oil over medium heat. Add the onions and garlic and cook until the onions soften and just begin to turn golden.

Add the spices you mixed earlier and let them heat up for a minute or so as you toss them with the cooked onions.

Add the diced tomatoes, chicken stock and honey.

Simmer slowly for 20 minutes before adding the chicken pieces and simmering for an additionallO minutes. If using cream or yogurt in the sauce, add it with the chicken as well.

Serve over plain steamed rice or with warm naan.

Bronvermelding:

https://www.rockrecipes.com/chicken-tikka-masala/

Visgerechten

vis­bur­gers met erw­ten­pu­ree 4-6 jr

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 150 g kruimige aardappelen
  • 150 g diepvries tuinerwten
  • 4 diepvries visschnitzels
  • 4 blaadjes verse munt
  • 50 ml halfvolle melk
  • 4 volkorenbroodjes
  1. Snijd de aardappelen in kleine parten en kook in ongeveer 16 min. gaar. Voeg de tuinerwten de laatste 5 min. met eventueel een snuf zout toe aan de aardappelen.
  2. Bak ondertussen de visschnitzels volgens de aanwijzingen op de verpakking. Snijd de munt in ragfijne reepjes. Giet de aardappelen en tuinerwten af en voeg de munt en een scheutje melk toe. Prak of pureer tot de gewenste structuur.
  3. Beleg de broodjes met de erwtenpuree en de visschnitzels.

variatietip:

Voor een lichtere, (nog) gezondere variant vervang je de visschnitzels door twee (te halveren) kabeljauwhaasjes.

combinatietip:

Met wat rauwkost of een eetlepel van de favoriete groente van je kind kun je deze burgers als hoofdgerecht serveren – ook voor volwassenen.

Bronvermelding:

https://www.ah.nl/allerhande/recept/R-R1187165/opperdepop-visburgers-met-erwtenpuree-4-6-jr
Vleesgerechten

Prei­qui­che met Ve­luws ge­braad en mos­terd

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 25 g ongezouten roomboter
  • 800 g gesneden prei
  • 270 g vers bladerdeeg
  • 240 g Veluws gebraad
  • 125 ml verse slagroom
  • 2 el Limburgse mosterd
  • 200 g pittige geraspte kaas 45+
  • 4 middelgrote eieren
  1. Verwarm de oven voor op 175 °C. Vet de quichevorm in met de helft van de boter. Smelt de rest van de boter in een hapjespan en bak de gesneden prei 10 min. op middelhoog vuur. Schep regelmatig om. Breng op smaak met peper en eventueel zout.
  2. Bekleed ondertussen de ingevette quichevorm met het bladerdeeg. Snijd het Veluws gebraad in stukjes van 1 cm en verdeel over het bladerdeeg.
  3. Doe de slagroom, mosterd en kaas in een kom, breek de eieren erboven en klop met een garde of vork.
  4. Verdeel eerst de prei en dan het slagroom-kaasmengsel over de quichevorm. Schep voorzichtig om.
  5. Bak de quiche in ca. 45 min. goudbruin en gaar. Neem uit de oven en serveer.

combinatietip:

Lekker met een groene salade.

Tip:

Het Veluws gebraad is alleen verkrijgbaar bij Albert Heijn-winkels in de regio rond Slagerij Van Rhee of via ah.nl. Je kunt het product vervangen door 250 g gegrild gehakt (stukje, Josef Dettelbacher, gesneden).

Bronvermelding:

https://www.ah.nl/allerhande/recept/R-R1192848/preiquiche-met-veluws-gebraad-en-mosterd
Vleesgerechten

Healthy chicken katsu curry

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 25g flaked almonds
  • 1 tsp cold-pressed rapeseed oil
  • 2 boneless, skinless chicken breasts (about 300g/11oz total)
  • lime wedges, for squeezing over

For the sauce

  • 2 tsp cold-pressed rapeseed oil
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized piece ginger, peeled and finely chopped
  • 2 tsp medium curry powder
  • 1 star anise
  • ¼ tsp ground turmeric
  • 1 tbsp plain wholemeal flour

For the rice

  • 100g long-grain brown rice
  • 2 spring onions, finely sliced (include the green part)

For the salad

  • 1 medium carrot, peeled into long strips with a vegetable peeler
  • ⅓ cucumber, peeled into long strips with a vegetable peeler
  • 1 small red chilli, finely chopped (deseeded if you don’t like it too hot)
  • juice ½ lime
  • small handful mint leaves
  • small handful coriander leaves
  • Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.
  • Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
  • Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.
  • Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
  • Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
  • Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
  • Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

Bronvermelding:

https://www.bbcgoodfood.com/recipes/chicken-katsu-curry
Snacks

Makreelsalade

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 125 gram makreelfilet op zonnebloemolie
  • 2 augurkjes
  • 1 rode ui (kleine)
  • 1 eetlepel Griekse yoghurt
  • 1 eetlepel mayonaise
  • peper, zout
  • Snipper het uitje fijn en snijd de augurkjes in kleine blokjes.
  • Open het blikje makreelfilet en laat deze uitlekken zodat het meeste olie weg is. Doe dit vervolgens in een kommetje. Voeg hier het versnipperde uitje en de augurkjes in blokjes aan toe. Meng goed door elkaar en voeg 1 eetlepel Griekse yoghurt en 1 eetlepel mayonaise toe.
  • Breng het geheel vervolgens op smaak met peper & zout. Eet smakelijk!

Bronvermelding:

https://www.eefkooktzo.nl/makreelsalade/
Bijgerecht

Dauphinoise potatoes

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • STEP 1Heat oven to 190C/170C fan/gas 5.
  • STEP 2Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  • STEP 3Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  • STEP 4Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • STEP 5Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  • STEP 6Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  • STEP 7Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Bronvermelding:

https://www.bbcgoodfood.com/recipes/dauphinoise-potatoes
Bijgerecht

Dried-Porcini-Mushroom Risotto with Goat Cheese

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 1 cup dried porcini or other dried mushrooms (about 1 ounce)
  • 3 cups hot water, more if needed
  • 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2 cups arborio rice
  • 1 1/4 teaspoons salt
  • 2 tablespoons butter
  • 1/4 teaspoon fresh-ground black pepper
  • 2 ounces mild goat cheese, such as Montrachet, crumbled
  • Grated Parmesan, for serving

Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer. Step 2

In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes. Step 3

Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water. Step 4

Stir in the butter, pepper, and goat cheese. Serve the risotto with grated Parmesan.

Bronvermelding:

Vleesgerechten

Garlic-Crusted Roast Rack of Lamb

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper

Step 1

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

Step 2

Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Step 3

Carve the racks in between the rib bones and transfer to plates. Serve right away.

Bronvermelding:

https://www.foodandwine.com/recipes/garlic-crusted-roast-rack-lamb
Visgerechten

Salmon tartare with apple, dill & gherkins

Geplaatst op door Tom

Ingrediënten

Bereidingswijze

  • 1 tsp caraway seeds
  • 700g top quality, fresh salmon
  • 150g smoked salmon (unsliced)
  • 50g shallots , peeled
  • small bunch dill
  • 75g jar cocktail gherkins , drained
  • 1 Granny Smith apple
  • flaky sea salt
  • 1 lemon , juiced
  • 100g horseradish sauce
  • 100ml extra virgin olive oil
  • 100g crème fraîche
  • 1 head of celery , cut into pieces, and rye crackers, to serve
  • STEP 1Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
  • STEP 2Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.

Bronvermelding:

https://www.bbcgoodfood.com/recipes/salmon-tartare-apple-dill-gherkins