International Annabel Karmel recipes
Family food legend Annabel Karmel shares 4 recipes to take kids on a fruit tour
Take your toddler on a taste trail with Annabel Karmel’s recipes from various countries. The food expert shares her secret cooking tips!
‘Pack your bibs; we’re off on a taste adventure to explore a world of flavour,’ says Annabel. ‘From a delicious Korma Curry to a taste of the orient, tuck into my delicious child-friendly recipes inspired by some of my favourite foodie destinations. Mums and dads will love them too!’
Fruity Chicken Korma
Believe it or not, chicken and fruit go together like two peas in a pod.
1 1/2 tbsp sunflower oil
1 medium onion, finely chopped
1/2 red pepper, diced
1 small to medium apple, peeled and finely sliced
2 chicken breasts, sliced into 2 cm cubes
1½ tbsp korma curry paste
1 tsp garam masala
300ml coconut milk
100ml chicken stock
1 ½ tbsp mango chutney
1 tbsp soy sauce.
6 baby corn sliced on the diagonal
50g frozen peas
2 tsp lime juice or lemon juice
1 tsp cornflour
1) Heat the oil in a deep frying pan or wok.
2) Add the onion and red pepper and stir-fry for three minutes. Add the apple slices and sauté for two minutes. Add the chicken and stir-fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney, soy sauce and baby corn.
3) Bring up to the boil and simmer for three minutes. Add the peas and lime juice and cook for two to three minutes. Mix the cornflour with 2tbsp of cold water. Add to the curry and stir until slightly thickened.
4) Serve with rice. Makes 4 portions.
Veggie Nasi Goreng
Yes peas! This yummy Indonesian medley of rice with lots of veggies will be irresistible… and it’s quick to make too!
2 tbsp sunflower oil
2 tbsp soy sauce plus 1 tsp
2 shallots, thinly sliced
1 garlic clove, crushed
1 tbsp soft dark brown sugar
50g baby corn, cut into small disks
¼ red pepper, diced
100g frozen peas
1) Rinse the rice and cook according to the packet instructions. Drain, rinse with cold water and leave to cool.
2) Heat 1 tbsp oil in a wok or frying pan. Beat the eggs with 1 tsp soy sauce and 1 tbsp water. Add to the frying pan and cook to make a large omelette.
3) Transfer to a board, roll up and cut into strips and transfer to a plate. Heat the remaining 1 tbsp oil and stir fry the shallots for 2 to 3 minutes until starting to brown.
4) Stir in the garlic and cook for one minute, then stir in the sugar and cook for 1 to 2 minutes, stirring until the sugar has melted. Add the pepper and corn and soften for 3 to 4 minutes.
5) Add the rice and peas and stir fry for 3 to 4 minutes until the rice is hot and peas are cooked.
6) Stir in the remaining soy sauce and omelette pieces and serve with extra soy sauce if liked. Makes 4 – 6 portions
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