Tip Top Summer Recipes from Annabel Karmel’s cookbook Real Food Kids will Love
- Pulled Chicken Baps
A lovely combination of simple glazed chicken shredded with forks and served on top of crunchy coleslaw in a brioche bun.
- 2 skinless chicken breasts
- 4 small brioche buns
- salt and pepper
- soft lettuce leaves and sliced
- tomato, to serve
- sweet potato wedges, to serve
- 1 tsp soft light brown sugar
- 1 tsp soy sauce
- ½ tsp grated fresh root ginger
- 2 tbsp tomato ketchup
- 100g/3½oz red cabbage, shredded
- 2 spring onions, sliced
- 1 medium carrot, peeled
- and grated
- ½ apple, peeled and grated
- 2 tbsp mayonnaise
- squeeze of lemon juice
- Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with baking parchment.
- Put the chicken breasts on the baking sheet and season lightly with salt and pepper. Combine the glaze ingredients and spread the glaze over the top of the breasts. Bake them in the oven for 18–20 minutes, or until cooked through. Remove from the oven and leave to cool slightly on the tray, then pull apart the breasts using forks and shred the meat.
- Mix all of the coleslaw ingredients together in a bowl and season lightly with salt and pepper.
- Slice a brioche bun in half. Put a lettuce leaf on the bottom half with a slice of tomato, then some coleslaw, followed by some pulled chicken. Cover with the other half of the bun, ﬁll the remaining brioche buns and serve with sweet potato wedges.
- Giant Cous Cous Salad
This is one of Annabel’s favourite salads The red onion dressing is amazing. Giant Couscous, is not in fact couscous at all. It is made from small balls of pasta and it has a lovely bouncy texture. All ages are going to love this one!
- 200g giant couscous
- ½ red pepper, diced
- 100g tinned sweetcorn
- 1 large carrot, peeled and diced
- 2 tbsp chives, chopped
- 30g cranberries, chopped
- 50g pecans, chopped
- 4 tbsp olive oil
- 1 large red onion, sliced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- Cook the couscous according to the packet instructions, drain and leave to cool.
- Add the red pepper, sweetcorn, carrot, chives, cranberries and pecans.
- Heat 1 tbsp of oil in a saucepan. add the onion and fry for 5 minutes until soft.
- Add the remaining oil, soy sauce, mirin and rice wine vinegar. Swirl around the pan, then pour over the couscous. Toss and season well.
- Deliciously refreshing Fruit Flowers
This no-cook recipe is a winner for a quick but impressive afternoon snack or evening treat. All you need is some fruit, straws and a cookie cutter.
INGREDIENTS + DECOR
- Honeydew melon
- Cantaloupe melon
- Bamboo skewers
- Using cookie cutters, cut out flower shapes from the various melons and then cut out circles in the centre of each flower.
- Using a small round cutter or a melon baller cut out small circles or balls of melon and insert them in the centre of each flower.
- Push the tip of bamboo skewer through the flower and then cover with a straw and thread a couple of grapes onto each of the straws.
- You can arrange the flowers by pushing the end of the straws / skewers through the skin of an upturned melon. Remember to remove skewers before serving to children.
- Carrot, Mango and Orange Lollies
Is carrot a no-go in your little one’s exclusive repertoire of veggies that they actually like? Here’s a deliciously refreshing recipe for the whole family to enjoy. Also great for soothing sore gums for teething babies.
- 50g carrot, peeled and chopped⠀
- 150g mango, chopped⠀
- 1 orange, peeled and diced⠀
- 100 ml apple juice
- Measure all of the ingredients into a food processor or blender. ⠀
- Blend until smooth and runny. ⠀
- Pour into 6 ice lolly moulds. You can buy ice lolly moulds as seen in the recipe image here
- Freeze for 5 hours⠀
The UK’s No.1 children’s cookery author, Annabel Karmel, brings you a mouth-watering batch of never before seen recipes featuring delicious ingredients with serious nutritional credentials. For over 100 simple and delicious recipes, grab a copy here