Three baby purees: chicken puree, potato, leek & pea puree,

1 servings

Ingredients

Quantity Ingredient
½ small Onion; finely chopped
15 grams Butter
120 grams Chicken breast; cut into chunks
300 grams Sweet potato; peeled and chopped
1 medium Carrot; trimmed and sliced
300 millilitres Unsalted chicken stock
***POTATO; LEEK AND PEA PUREE (3, Leek and Pea Puree
1 large Leek; carefully washed
; and sliced, white
; part only
1 ounce Butter
6 ounces Potato; peeled and chopped
8 Floz chicken stock
2 ounces Frozen peas
6 Dried apricots
150 millilitres Milk
15 grams Porridge oats
1 large Or 2 small ripe; juicy pears,
; peeled, cored and
; cut into
Piece

Directions

CHICKEN PUREE (6 PORTIONS

PORTIONS)***, (3 PORTIONS

APRICOT & PEAR MUESLI (4

Chicken Puree (6 portions): Melt the butter in a saucepan and saut‚ the onion until softened. Add the chicken breast and saut‚ for 2 to 3 minutes.

Add the vegetables, pour over the stock, bring to the boil and simmer covered for about 30 minutes, or until the chicken is cooked through and the vegetables are tender. Puree in a blender until the desired consistency.

Potato, Leek and Pea Puree (3 portions): Saut‚ the leek in the butter until lightly golden (5-6 minutes), add the potato and pour over the chicken stock. Bring to the boil then reduce the heat, cover and cook for about 15 minutes. Add the frozen peas and continue to cook for about 5 minutes or until the vegetables are tender. Puree in a blender.

Apricot & Pear Muesli (4 portions): Simmer the apricots in water until soft (about 10 minutes). Meanwhile heat the milk in a saucepan, stir in the oats, bring to the boil and simmer, stirring occasionally, for 3-4 minutes.

Combine the cooked oats, apricots and fresh pear and blend together.

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