Lamb’s Liver & Vegetables (Kids)

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  • 150 g lamb’s liver, sliced
  • 1/2 carrot, peeled and diced
  • 1/2 courgette, diced or 1/4 cup frozen peas
  • 1 kumara (or potato or pumpkin) peeled and diced

To prepare the liver, peel away the fine covering of the skin and discard any tough tubular bits. Cut into several slices and about 1 cm thick and gently pan fry for 5-8 mins. Cook the vegetables in about 3/4 cup of water until soft. Drain the vegetables, keeping the cooking water. Mix the drained vegetables with the liver and serve as appropriate, either pureed or diced.

Babies 6-7 months

Puree the liver and vegetables with the vegetable cooking liquid. If necessary, pass through a sieve.

Babies 8-9 months

Serve as cooked, or with the liver diced to give different textures.

Tip: When first introducing liver to your baby, keep a piece in the freezer and simply grate off the amount required each time. Add the frozen shavings to simmering, almost cooked vegetables then mash or puree the vegetable/liver mix.

Avoid giving your baby more than three teaspoons of liver a week. While liver is an excellent source of iron, it is also rich in vitamin A. Vitamin A is important for health but too much can be harmful.


Lamb Casserole (Kids)

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  • 1 tsp oil
  • 500 g lean diced lamb
  • 1 1/2 cups beef or vegetable stock
  • 1/4 cup cauliflower, diced
  • 1 small potato, peeled and diced
  • 1/4 cup frozen peas

Heat the oil and brown the lamb. Add the stock, cover and simmer for 30 mins. Simmer gently, as boiling will cause the beat to become tough. Add potatoes and cook a further 30 mins before adding the cauliflower. Cook only until the vegetables are tender. Add the peas and heat through. Total cooking time should be about 1 1/2 hours.

Babies 6-7 months

Puree the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.

Babies 8-9 months

Serve as cooked, chopping up the large pieces of meat and mashing vegetables roughly with a fork.

Older children

Cook the lamb with a diced onion when browning lamb. Add 1 tsp of curry and 2 Tbsp sultanas to the stock.


Knobbly Mince (Kids)

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  • 1 small carrot, peeled and grated
  • 1/2 kumara, peeled and grated
  • 1 tsp oil
  • 100 g lean beef or lamb mince
  • 1/2 cup beef or vegetable stock
  • 1 Tbsp tomato puree

Microwave or boil carrot and kumara in a little water until soft. Heat oil in frying pan, add mince and stir well breaking up with the back of a spoon as it cooks until it forms small pieces about the size of a pea.

Add carrot, kumara and stock. Cover and simmer until the meat and vegetables are tender, about 10 mins.

Babies 6-7 months

Puree the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.

Babies from 8 months

Add 1 Tbsp of tomato puree when adding vegetables.


Mini Chicken and Cranberry Pies

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  • Olive oil spray
  • 3 sheets filo pastry
  • 2 tsp oil
  • 1 small onion, finely chopped
  • 250 g chicken mince
  • 2 tsp fresh thyme
  • black pepper to season
  • 2 Tbsp whole cranberry sauce
  • Pecans, toasted
  • 1 Tbsp finely chopped chives

Preheat oven to 180ºC. Spray 2 x 12-hole mini-muffin pans with oil. Layer filo sheets, lightly spraying with oil the bottom and middles sheets only. Cut filo into 6 cm squares to end up with 24 squares, each 3 layers thick. (Using a 6 cm template is best and sharp cooking scissors).

Place each filo square over a muffin hole and gently press down into pan. Lightly spray filo shells with oil. Bake for 5 mins, or until just lightly browned. Leave shells in trays and set aside until ready to serve.

Place oil in a frying pan over a medium heat. Cook onion for 3-4 mins, or until soft. Add chicken mince and thyme. Cook, stirring to break up mince for 3 mins or until meat is coloured. Keep cooking for 5 mins. Stir through pepper and cranberry sauce, cook for another minute. Remove from heat and set aside.

Fill filo shells with mince mixture. Bake in oven for 4-5 mins to reheat. Combine pecans and chives and sprinkle over each pie. Serve immediately.


Thai Beef Curry

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  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 cup sliced mushrooms
  • 2 Tbsp red curry paste
  • 1 cup light coconut cream
  • 1/2 cup beef stock
  • 500 g lean beef, cubed
  • 1 cup frozen green beans
  • 4 kaffir lime leaves, thinly sliced
  • 1 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 2 tsp grated lemon rind
  • 1 Tbsp soft brown sugar
  • 2 Tbsp fresh coriander
  • 6 cups cooked rice

Heat oil in a wok or large frying pan. add onion and mushrooms, cook for 2-3 mins then stir in curry paste. Cook stirring constantly for 1 min. Add coconut mild and stock, bring to boil. Add beef, beans and lime leaves, stir to combine, reduce heat. Cover and simmer for 20 mins or until beef is tender.

Add fish sauce, lime juice, rind and sugar. Stir to combine. Sprinkle with coriander just before serving. Serve with rice.


Marinated Chicken with Asian Coleslaw

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  • 1/3 cup salt-reduced soy sauce
  • 3 cm piece ginger, peeled, grated
  • 2 cloves garlic, crushed
  • 1 Tbsp brown sugar
  • 1 tsp sesame oil
  • 500 g skinless chicken tenderloins or breast strips
Asian Coleslaw
  • 1/2 head cabbage finely shredded
  • 100 g snow peas, thinly sliced
  • 1 large carrot, peeled, grated
  • 100 g crispy fried noodles
  • 2 tsp sesame seeds, toasted

For marinade, combine soy, ginger, garlic, sugar and sesame oil. Add chicken, stir to coat well. Cover and refrigerate for about 30 mins.

For coleslaw, combine cabbage, snow peas and carrot in a large bowl. Cover and refrigerate until needed. Heat BBQ grill to a medium heat. Cook chicken for 3 mins each side until cooked through. Pour marinade in a small saucepan, bring to boil, reduce heat then simmer for 1 min.

Add noodles to coleslaw just before serving. Spoon coleslaw onto serving plates. Top with chicken, spoon over hot sauce and sprinkle with sesame seeds.


Blackcurrant Yoghurt Cakes

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  • Oil for greasing
  • 1/2 cup reduced-fat spread
  • 3/4 cup soft brown sugar
  • 2 eggs
  • 3/4 cup self-raising flour
  • 1/2 cup wholemeal flour
  • 1/2 tsp mixed spice
  • 1/2 cup low-fat natural yoghurt
  • 1 cup frozen blackcurrants or cranberries


Preheat oven to 180ºC. Lightly grease muffin pan with a little oil. Cream spread with sugar until light and fluffy using a wooden spoon or electric beater. Add eggs one at a time, beating well after each addition.

Sieve the flours with mixed spice. Fold dry ingredients into eggs with yoghurt. Add blackcurrants or cranberries, stir in lightly.

Spoon mixture into prepared muffin pan and level the surface with a knife. Cook for 25-30 mins until golden brown and firm to touch. Cool before icing, then top with berries of your choice.


Boscailoa Bake

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  • 250 g penne pasta
  • olive oil cooking spray
  • 1 medium red onion, chopped
  • 150 g rindless bacon rashers, chopped
  • 200 g button mushrooms, thinly sliced
  • 2 Tbsp chopped fresh chives
  • 3 tsp whole grain mustard
  • 2 Tbsp chopped fresh flat leaf parsley
  • 1 cup light and creamy evaporated milk
  • 1 Tbsp cornflour
  • 4 thick slices whole grain bread, crusts removed, cut into small squares

Cook pasta following packet directions. Drain. Set aside. Spray a large non-stick frying pan with oil. Heat over a medium heat. Add onion and bacon. Cook for 5 mins or until softened, add mushrooms. Cook for 5 mins or until tender, stir in chives, half the mustard and half the parsley.

Place 1/4 cup milk with cornflour in a small bowl. Stir to combine. Add cornflour mixture and remaining milk to mushroom mixture. Add pasta, toss to coat, remove from heat.

Transfer pasta mixture to an 8 cup capacity ovenproof dish. Toss bread in remaining mustard and parsley, scatter over pasta. Bake for 15-20 mins at 180ºC or until golden.


Pear Upside-Down Pudding

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  • Oil to grease
  • 2 medium pears, unpeeled, sliced
  • 1 cup frozen raspberries
  • 3/4 cup soft brown sugar
  • 115 g (3/4 cup) reduced fat spread
  • 2 eggs
  • 1 cup self raising flour
  • 1/2 tsp ground ginger
  • 2/3 cup apple puree

Lightly grease a 20 cm round cake tin. Line with greaseproof paper. Overlap pear slices in the base of tin. Add berries.

Pre-heat oven to 180ºC. Place sugar, spread, eggs, flour and ginger in a large bowl. Beat ingredients until smooth and creamy. Fold in apple.

Spoon mixture over fruit. Cover evenly. Bake in oven for 35 mins until firm. Cool before removing from tin. Serve with reduced fat custard.


Herb Coated Hoki

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  • 525 g fresh or frozen hoki fillets (thawed if frozen)
  • 1 lemon zest and juice
  • 3/4 cup breadcrumbs
  • 1/4 tsp lemon pepper
  • 3 Tbsp pesto
  • 1/4 cup walnuts, finely chopped
  • 3 Tbsp fresh parsley
  • 8 cloves garlic
  • Olive oil

Preheat oven to 190 ºC. Place fish on a foil covered tray, squeeze lemon juice over each fillet. Mix crumbs together with seasoning, pesto, walnuts, lemon zest and parsley. Press down lightly onto fish.

Add garlic to baking tray. Spray each fillet and garlic with a little oil. Cook in oven for 20-25 mins until fish is tender and golden and garlic is soft to touch.

Serve fish with mashed potato and fresh salad.