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!

200g rice
2 tbsp sunflower oil
2 eggs
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

Chicken and Butternut Squash with Rice

Whisk your tot off to the Med with this bright, warming dish brimming with veggies.

175g long grain rice
100g frozen peas
100g butternut squash, diced
2 tbsp olive oil
1 onion, chopped
½ red pepper, deseeded and diced
½ red chilli, deseeded and diced
2 cloves garlic, crushed
150ml white wine
250ml chicken stock
2 tbsp sundried tomato puree
1 tsp fresh thyme, chopped
150g cooked chicken, diced
25g parmesan, grated

1) Cook the rice in boiling salted water until tender, drain.

2) Cook the butternut squash in boiling water for 5 minutes. Add the peas and boil for another 3 minutes, drain.

3) Heat the oil in a frying pan. Add the onion, pepper and chilli and fry until soft. Add the garlic, then wine and boil to reduce by half. Add the stock and reduce by one third.

4) Then add the rice, chicken, sundried tomato puree, thyme, vegetables and parmesan. Toss over the heat and season well. Makes 4 – 6 portions

Beef Meatballs with Tagine Sauce

Blaze the flavour trail for tots with Mmeatballs in a tagine Sauce - a tasty tea to tempt even the fussiest of eaters.

200g rice or couscous
1 tbsp oil
1 small onion, finely chopped
150g butternut squash, coarsely grated
½ tsp fresh ginger, grated
1 tsp garam masala
½ tsp ground cinnamon
½ tsp ground coriander
1 x 400g can chopped tomatoes
250ml chicken stock
1 tsp sundried tomato puree
1 tsp honey
250g beef mince
30g fresh breadcrumbs
15g Parmesan, grated
½ tsp chopped fresh coriander
1 egg yolk

1) First make the tagine sauce. Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger. Add the spices and fry for 1 minute. Add the remaining ingredients.

2) Season and simmer for 10 minutes until the onion and squash are soft. Blend using a hand blender until smooth. Pour back into the saucepan.

3) To make the meatballs put all of the ingredients into a bowl. Season and mix together, then shape into 20 balls. Bring the sauce to the boil, then drop in the meatballs in a single layer. Cover and simmer for 15 minutes.

4) Meanwhile, cook the rice or couscous according to the instructions on the packet. Drain. Serve the meatballs with rice or couscous. Makes 4 portions

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