Haddock Puffs

Haddock Puffs (otherwise known as fish parcels) has got to be one of our all-time Little Chefs favourites, so we usually do it at least once a term. It’s so easy and yummy, you can do it at home with any kind of cooked fish, or just broccoli or spinach if you’re not a fish fan. One of our regulars, Kerry, even made it at home with shredded chicken and mayo and said it was soooo good!

Ingredients (serves 4, makes 4 puffs)

  • 4 small fillets smoked haddock
  • 1 big handful of watercress (washed & dried)
  • 4 tbsp crème fraiche
  • 1 roll puff pastry divided into 4 (wide) strips
  • Milk for brushing
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To serve

  • Cherry Tomatoes
  • Carrot sticks
  • Cooked Broccoli

Preparation

  • Cook the haddock (poach or microwave)
  • Cook the broccoli
  • Line a large baking tray with greaseproof paper
  • Preheat oven to 220C/425F/Gas 8.

Method

  1. Cut your haddock fillet with scissors into bite size pieces. 
  2. Add 1 tbsp crème fraiche to the fish and mix
  3. Tear off the watercress leaves and add them to the mixture, stirring it all together.
  4. Lay the pastry rectangle in front of you, with the short edge nearest you. Spoon the mixture onto the bottom half of the pastry, leaving a 1cm gap around the edge. 
  5. Brush the edges with a little milk then fold the top half of the pastry over the mixture, then press the edges down together. Put two slits in the top (to let the steam out) and brush it with a bit more milk.
  6. Place on a baking tray lined with baking paper, and bake for 25-30 mins until the pastry has turned golden brown. 
  7. Serve with steamed broccoli and cherry tomatoes.   
     

Tortilla Nests

Easy but high impact, this is a good store-cupboard recipe to throw together for a lunch or midweek supper. We used vegetarian mince with ratatouille but you could even make it with left-over chilli or bolognese. Thumbs up all round! 

Ingredients (serves 4)

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  • olive oil, for greasing
  • 4 large flour tortillas
  • around 175g cooked beef mince or soy mince
  • 1 can cooked kidney beans
  • 1 can tinned ratatouille
  • 2 tsp paprika
  • 60g/2 oz cheddar, grated

To serve

  • cooked rice
  • salad
  • cucumber batons
  • sour cream

Preparation

  • Preheat the oven at 180C/350F/Gas 4
  • Grease the holes of one or two muffin trays (or do it in two batches – you’ll need 16 holes in total)

Method

  1. Fold the tortilla wrap into four then cut along the folds with scissors so you have 4 quarters. Press each quarter of the wrap into each muffin hole.
  2. Mix the mince, kidney beans, ratatouille and paprika together in a bowl.
  3. Divide the mixture between the wraps in the muffin holes (don’t worry if the wraps overlap) Sprinkle over the cheese. 
  4. Bake in the oven for 15 minutes.

Chicken Spring Rolls

Spring rolls have become a firm favourite with our little chefs and the grown ups who come with them to the group. We always get comments on how simple this recipe is and it’s easy to adapt to your own tastes. We’ve tried a few different options for fillings and this has been the most popular combination so far. The usual Little Chefs rule applies – if you don’t like it, don’t put it in! 

Ingredients (serves 4, makes 8 rolls)

  • 200g carrot, grated
  • 200g beansprouts
  • 200g cooked chicken pieces
  • 8 tbsp sweetcorn (tinned or frozen)
  • 16 squares ready-rolled filo pastry (2 sheets per roll)
  • sweet chilli sauce or plum sauce
  • vegetable oil, for greasing
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To serve:

  • Dipping sauces
  • Rice
  • Cucumber, red pepper, yellow pepper
  • Prawn crackers

Preparation

  • Grate carrot
  • Cook rice according to instructions on packet
  • Preheat oven to 220C/425F/Gas 7

    Method

    1. Mix the carrot, beans, beansprouts, chicken and sweetcorn together in a bowl. 
    2. Add 1 tbsp sweet chilli or plum sauce of your choice and stir well.
    3. Lay a piece of filo pastry on the work surface in a diamond shape with one corner pointing towards you. Brush with a little oil, then cover with a second piece of pastry. Brush with more oil.
    4. Spoon a good dollop of the filling onto the corner nearest you (remember the filling mix should be enough for 8 rolls). Fold this corner towards the centre and tuck it under the filling. Fold the two outside corners in towards the middle so it looks like an envelope. Brush with oil, then roll up the pastry into a parcel. Repeat with the remaining mixture and pastry.
    5. Bake in the oven for 15-20 minutes, or until crisp and golden-brown. 
    6. Serve with rice, extra dipping sauce, prawn crackers and crunchy colourful veg sticks

    BBQ & Veggie Kebabs

    Welcome to the Little Chefs blog! A glimpse into what happens at St Peter’s at midday on a Thursday (term time only) and the place to pick up some delicious, healthy, tried-and-tested-on-two-year-olds recipes to make at home.

    For our first post we’re sharing our end-of-term special from July - home made burgers and kebabs, in case we have another burst of BBQ weather before autumn kicks in! Here served with a Little Chefs favourite – cucumber batons. 

    Ingredients (serves 4)

    For the burgers:

    • 500g beef mince 
    • 1 egg
    • Small handful of breadcrumbs (you can make these by toasting bread in the toaster and crumbling it into fine crumbs)

    Vegetarian alternative:

    • 1 pack halloumi cheese
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      For the kebabs:

      • 1 courgette 
      • 1 small pack of cherry tomatoes, 
      • 1 peppers
      • 1 small pack button mushrooms, 
      • wooden kebabs sticks

      To serve:

      • sliced cheese, 
      • lettuce, cucumber, tomato (optional)
      • ketchup
      • burger buns 
      • cucumber
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      Preparation

      • Wash hands and wipe surfaces
      • Toast bread and make breadcrumbs
      • Chop courgette and peppers into good-sized chunks
      • Cut cucumber into batons
      • If you are using them, wash and tear lettuce and slice tomato and cucumber for burger fillings. 
      • Cut halloumi into 1cm thick slices
      • Split burger buns

      Method

      For the burgers:

      1. Combine the mince and egg in a bowl and squash together with your hands until well combined. 
      2. Add breadcrumbs and continue to squish until it is not too sticky and forms a fairly firm burger patty. Wash your hands well after this stage. 
      3. Cook the burgers on the barbeque, making sure you cook both sides (or use a frying pan with a little oil). Cut into one of the burgers to check it is cooked all the way through. 
      4. Barbeque the sliced halloumi as a vegetarian alternative (or use a griddle pan) 
      5. Build your own perfect burger with buns, tomato, lettuce, cucumber, cheese and ketchup. 

      For the kebabs:

      1. Thread the vegetables onto the skewers – only use the vegetables you would like to eat later! 
      2. BBQ the kebabs for a few minutes until the veg has softened. You can also drizzle with a little oil and grill the kebabs, checking them regularly so that they don’t burn. 
      3. Serve alongside the burgers and cucumber batons.