2009, Issue 1 - Autumn 2009
Educating, Connecting and Supporting families in Monash
Healthy Eating for Healthy Families...
CHICKEN AND APPLE BALLS
- 1 large Granny Smith apple, peeled and grated
- 2 large chicken breasts cut into chunks
- 1 onion, peeled and finely chopped
- 1 tbsp chopped fresh parsley
- 1 tsp fresh or ¼ tsp dried thyme
- 50g (2oz) fresh white breadcrumbs
- 1 chicken stock cube dissolved in 1 tbsp boiling water
- Salt & freshly ground black pepper
- Flour for coating
- Vegetable oil for frying
Using your hands, squeeze out a little of the excess liquid from the grated apple. Mix together with the chicken, onion, parsley, thyme, breadcrumbs and dissolved chicken stock cube in a food processor for a few seconds. Season with a little salt and pepper.
With your hands, form a mixture into about 20 balls, roll in flour and fry in shallow oil until lightly golden and cooked through (about 10 minutes).
MINI POTATO TOPPED PIES
- 250g beef mince
- ¼ cup vegetable stock
- 1 teaspoon oregano
- 1 medium sized tomato, peeled, deseeded and diced
- 1 teaspoon cornflour mixed with a teaspoon of water to thicken
- 1 large size potato – cooked and mashed
- Grated cheese
Preheat oven to 180ºC. Grease a 12-mould mini muffin tin. Use a 7 cm diameter round cutter and cut 12 and press them into the muffin tin.
Brown the mince in a saucepan; add stock, oregano and tomato. Simmer until stock is reduced and tomato mushy. Add and stir cornflour until thickened.
Spoon beef mix into the cases and sprinkle some grated cheese, then top with mashed potato. Cook in the oven for 15 minutes or until brown.
CHICKEN NUGGETS WITH SWEET POTATO STARS
- 1 small chicken breast fillet trimmed
- 1 egg, beaten
- ½ cup cornflake crumbs
- 1 small orange sweet potato, peeled
Olive oil cooking spray Preheat oven to 200ºC. Line 2 baking trays with baking paper.
Cut the chicken into bite-sized pieces. Place egg and cornflour crumbs into separate bowls. Dip chicken into egg then crumbs, pressing crumbs with fingertips.
Place nuggets on tray.
Cut sweet potato into 1cm thick slices. Using a 4cm star shaped biscuit cutter, cut stars out of the slices. Place on the other tray.
Lightly spray nuggets and stars with oil. Place trays of stars on lower shelf of the oven. Bake for 10 minutes. Place nuggets on the first shelf and bake for 10-15 minutes or until tender and stars are soft.
Serve with your child's favourite dipping sauce.
Updated: 22 May 2009
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