Main Meals

Mixed bean casserole - 12 child size portions

1 tablespoon vegetable oil

1 small onion, diced

2 sticks celery, diced

2 medium carrots diced

1 clove garlic, crushed

1 tablespoon wholewheat flour

1 large (400g) can red kidney beans, drained

1 large (400g) can butter beans, drained

1 large (400g) can chopped tomatoes

1 tablespoon tomato puree

1 teaspoon mixed herbs

½ teaspoon black pepper

300ml water

1. Heat the oil in a pan and fry the onions until softened.
2. Add the celery, carrots and garlic and fry for 3-4 minutes.
3. Stir in the flour and all the remaining ingredients.
4. Pour into an ovenproof dish and cook at 180.C/350.F/Gas 4 for about 30-45 minutes.

Serve with new potatoes and petits pois

 

Suggested portion sizes:  Mixed bean casserole- 115g, New potatoes- 80g

Petits pois- 40g

 

 

 

Chicken Korma, brown rice and naan bread - (12 child size portions)

2 tablespoons vegetable oil

1 medium onion, diced

2 cloves garlic, crushed

½ green pepper, diced

½ red pepper, diced

10 small mushrooms, sliced

500g cooked chicken, diced

5 tablespoons garam masala

4 tablespoons curry powder

3 teaspoons coriander

1 teaspoon turmeric

550ml semi-skimmed milk

3 tablespoons cornflour

½ teaspoon black pepper

1 small (150g) carton natural yogurt

 

1. In a large pan, heat the oil and add the onion and garlic, cooking until softened.
2. Add the diced peppers and the mushrooms to the onion and cook for 2-3 minutes, stirring all the time.
3. Add the chicken, spices and milk, cover and simmer for 15 minutes.
4. Remove from the heat.
5. Mix the cornflour with a little water and add this mixture to the sauce along with the natural yogurt and mix well.  Cook for 2 minutes to thicken the sauce.

 

Suggested portion sizes:  Chicken korma – 90g, Brown rice – 80g, naan bread – 20g

 

 

 

Chick peas fritters - 12 child size portions

2 large (400g) cans chickpeas, drained

2 tablespoons vegetable oil

2 medium sized onions diced

1 ½ teaspoons fresh sage finely chopped

1 ½ teaspoons dried mixed herbs

1 ½ teaspoons curry powder

2 eggs

4 medium slices wholemeal bread crumbed

1. Mash the drained chick peas and place in a large bowl
2. Heat the oil in a frying pan and fry the diced onion until softened.
3. Add the onions, sage, herbs and curry powder to the chickpeas and mix well.
4. Beat one egg, add it to the mixture and mix well. Roll tablespoons of the mixture into sausage shapes.
5. Beat the remaining egg in a bowl, dip the fritters into the beaten egg, and then roll them in the breadcrumbs.
6. Refrigerate for 20 minutes.
7. Bake for 10 minutes at 200.C/400.F/ Gas 6
8. Serve hot or cold

Serve with sweet potato mash and sweetcorn

 

Suggested portion sizes:  Chick pea fritters- 90g, Sweet potato mash- 80g, Sweetcorn- 40g

 

 

 

 

Ratatouille with chickpeas, baby jacket potato and cheddar cheese - (12 child size portions)

2 medium onions, sliced

1 garlic clove, crushed

2 medium sized courgettes, cubed

1 small aubergine, cubed

1 large green pepper, diced

5 medium – sized tomatoes, diced

300 ml water

3 table spoons tomato puree

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon black pepper

 

1. Combine all the vegetables in a thick – bottomed pan and add the water and tomato puree.
2. Stir in the herbs and simmer until all the vegetables are tender and the sauce has thickened.

 Serve with chick peas

 

Baby jacket potatoes

 

12 small potatoes

1. Scrub the potatoes thoroughly with water and pat dry.
2. Slice across the top of each potato with a sharp knife.
3. Place on a microwavable plate and cook in the microwave on high for 2 minutes.  Carefully turn the potatoes over and cook for a further 2 minutes.
4. Place on an oven tray and bake at 200C for 15 minutes.

 

Suggested portion sizes:  Ratatouille – 100g, Chick peas – 40g, baby jacket potato – 80g, cheddar cheese – 15g

 

 

 

Broccoli quiche - 12 child size portions

100g butter

140g plain flour

60g wholemeal flour

40g water

1 large head of broccoli, florets only

6 eggs

600ml semi skimmed milk

40g strong cheddar cheese, grated

1. Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs.
2. Add the water to make a pastry.  Roll out to line a flan dish.
3. Bake blind at 180˚C / 350˚F / gas 4 for 15 mins.  Cool.
4. Steam the broccoli florets until tender.
5. Beat the eggs and milk together.
6. Place the broccoli on the pastry base and pour the egg mix over it.
7. Sprinkle the grated cheese over the top and bake for 30 mins.

Serve with mashed potato and baked beans.

 

Suggested portions sizes:  Broccoli quiche 90g, Mashed potato 80g

Baked beans 60g

 

 

 

Vegetarian spaghetti bologneise - 12 child size portions

65g red lentils, dried

1 tablespoon olive oil

1 medium onion, diced

1 clove garlic, peeled and chopped

400g soya or vege-mince granules

1 large (400g) can chopped tomatoes

1 tablespoon tomato puree

1 tablespoon dried mixed herbs

350ml water

1. Cook the lentils in boiling water for about 20 mins until softened.  Drain.
2. Heat the oil in a large pan and fry the onion and garlic until softened.
3. Add the soya or vege-mince granules, tomatoes, tomato puree, herbs and lentils and stir for 2 mins.
4. Add the water and bring to the boil, cover and simmer for 15 – 20 mins

Serve with broccoli.

 

Suggested portion sizes: Wholemeal / white pasta mix 80g, Vegetarian bologneise sauce 90g, Broccoli 40g

 

 

 

Coconut fish curry - 12 child size portions

600g cod fillet

1 clove garlic

2 tablespoons vegetable oil

1 medium onion, diced

1 ½ teaspoon mild curry powder

1 tablespoon tomato puree

1 tablespoon lemon juice

1 400ml can light coconut milk

1. Slice the fish into strips, making sure there are no bones.
2. Peel and dice the garlic
3. Heat to oil in a pan and fry the onion and garlic until softened.
4. Add the curry powder , tomato puree and lemon juice and mix well.  Cook for 2-3 mins, stirring all the time so that the mixture does not burn.
5. Add the coconut milk and stir until it boils.  Turn the heat down and ass the fish.
6. Simmer for 10 mins until the sauce thickens.

Serve with basmalti rice and chopped tomatoes.

 

Note:  when serving fish to children, make sure all the bones are removed.

 

Suggested portion sizes: Coconut fish curry 95g, Basmalti rice 80g

Chopped tomatoes 40g

 

 

 

White fish and broccoli pie - 12 child size portions

500g white fish

200g broccoli florets

1 tablespoon vegetable oil

1 medium sized onion, finely chopped

1 small leek, trimmed and sliced

2 tablespoons chopped, fresh parsley

3 tablespoon cornflour

500ml semi-skimmed milk

1 kg potatoes, peeled and cut into large chunks

2 teaspoons vegetable spread

1. Preheat the oven to 180˚C / 350˚F / gas 4
2. Steam the white fish and broccoli florets until cooked.  Flake the fish and dice the broccoli and keep cool until needed.
3. Heat the vegetable oil and fry the onion and leek until softened. 
4. Add the parsley, cook for 2 mins and then take off the heat.
5. Mix the cornflour in a little of the milk to make a paste
6. Put the remaining milk in the pan, add the cornflour paste and bring to the boil, stirring continuously until the white sauce thickens.
7. Add the onion mixture, fish and broccoli to the white sauce and stir gently to mix well.
8. Pour the fish mixture into a large ovenproof dish.
9. Boil the potatoes for mashing, and when tender, mash with the vegetable spread.  Spread the mash over the top of the fish mixture.
10. Bake in the oven for 20 mins and finish off under a hot grill to brown the potato.

Serve with sweetcorn.

 

Note:  when serving fish to children, make sure all the bones are removed.

 

Suggested portion sizes: White fish and broccoli pie 180g, Sweetcorn 40g

 

 

 

Chicken fajitas with salad and sweetcorn salsa

Spicy chicken. - 12 child size portions.

600g chicken breast

2 tablespoons of vegetable oil

2 teaspoons of lemon juice

2 cloves of garlic peeled and crushed

2 teaspoons of mild chilli powder

1 teaspoon of mustard powder

1. Cut the chicken into strips and put in a dish.
2. Mix all the other ingredients together to make a marinade.
3. Add the chicken to the marinade, making sure all the pieces are covered. Cover the dish and chill for about an hour.
4. Grill the chicken strips till thoroughly cooked.

Sweetcorn salsa. - 12 child size portions.

1 small red pepper, cored

½ cucumber

½ medium sized onion peeled

1 small (210g) can sweetcorn, drained

2 tablespoons of vegetable oil

1 tablespoon of white wine vinegar

½ teaspoon of English mustard powder

1 teaspoon of sugar

½ teaspoon ground black pepper

1. Dice the pepper, cucumber and onion.
2. Mix all the ingredients together and chill.

Serve with cucumber and cherry tomato salad

 

Suggested portion sizes: Spicy chicken- 45g,Tortilla wrap- 30g, Cucumber and cherry tomatoes- 40g, Sweetcorn salsa- 30g

 

 

 

Sweet and sour pork, egg noodles and stir-fried vegetables

Sweet and sour pork – 12 child size portions

700g pork loin

2 tablespoons vegetable oil

1 clove garlic, peeled and finely chopped.

1 medium sized onion, thinly sliced

1 large carrot, thinly sliced

Spears from 1 small broccoli

1 medium green pepper, thinly sliced

1 small (250g) can crushed pineapple in juice

1 tablespoon soy sauce

1 tablespoon tomato puree

1 tablespoon tomato ketchup

1 tablespoon white wine vinegar

1 tablespoon cornflour

250 ml water

1. Thinly slice the pork.  Heat the oil in a frying pan and fry the pork until slightly brown and thoroughly cooked and tender. 
2. Make the sauce by combining the garlic and vegetables in a separate pan with the pineapple and it’s juice, soy sauce, tomato puree, ketchup and vinegar.
3. Blend the cornflour with a little water and add this, along with the remaining water to the vegetables.  Bring the mixture to the boil.  Simmer for 20 mins.

 

Stir-fried vegetables – 12 child size portions

1 tablespoon vegetable oil

1 medium-sized carrot, peeled and cut into fine strips

200g beansprouts

½ small green cabbage, finely sliced

1 medium onion

1. Heat the oil in a wok or large pan
2. Add the vegetables and stir over a high heat for a few minutes.  Place the lid on the pan and cook, covered for about 5 minutes until the vegetables have softened.

Serve with egg noodles

 

Suggested portion sizes: Sweet and sour pork 95g, Egg noodles 70g,

Stir-fried vegetables 40g

 

 

 

Cottage pie - 12 child size portions

700g lean minced beef

1 small onion, peeled and diced

1 small carrot, peeled and diced

1 stick of celery, diced

2 tablespoons tomato puree

2 teaspoons dried mixed herbs

½ teaspoon black pepper

2 tablespoons plain flour

300ml water

1. Dry fry the mince in a large frying pan and drain or skim off any fat
2. Add the diced onion, carrot, celery, tomato puree, herbs and pepper and mix well.
3. Blend the flour with a little of the water to make a smooth paste.  Add this to the remaining water and then add it to the beef mixture.
4. Bring to the boil and then cover and simmer for 1 hour.
5. Boil the potatoes until soft and then drain them and mash with the vegetable spread or butter.
6. Place the mince mixture in an ovenproof dish and top with the mashed potato.  Place under a hot grill to brown the potato.

Serve with peas and broccoli

 

Suggested portions sizes: Cottage pie 180g, Peas 40g, Broccoli 40g

 

 

 

Chicken risotto and red pepper sticks - 12 child size portions

2 teaspoons vegetable oil

1 medium sized onion, diced

500g chicken breast, diced

6 medium-sized mushrooms, diced

100g frozen peas

2 medium sized tomatoes, diced

100g frozen sweetcorn

1 tsp dried mixed herbs

320g long grain rice

800ml water

1. Heat the oil in a large and fry the onion for 2-3 minutes until it softens.  Add the chicken and lightly cook.
2. Stir in the mushrooms, peas, tomatoes, sweetcorn, herbs and rice and stir for 1 minute.
3. Add the water and bring to the boil.  Simmer with a lid on until the water is absorbed and the rice is tender.

Serve with red pepper sticks

 

Suggested portion sizes: Chicken risotto 140g, Red pepper sticks 40g

 

 

 

Summer salmon salad - 12 child size portions

1 large can of red salmon

3 spring onions

250g couscous

500ml boiling water

½ cucumber

10 cherry tomatoes

½ lemon

1 teaspoon fresh mint, finely chopped

1 teaspoon fresh parsley, finely chopped

1 teaspoon fresh coriander, finely chopped

1. Drain the salmon, flake and keep chilled until needed
2. Slice the spring onions finely and mix with the couscous
3. Bring the water to the boil and pour over the couscous, stir and cover for approx 4 minutes.  Fluff up with a fork, chill.
4. Grate the cucumber
5. dice the cherry tomatoes
6. zest and squeeze the lemon
7. Mix all the ingredients together with the herbs and chill until serving.

Serve with cucumber and pepper sticks

 

Note:  when serving fish to children, make sure all the bones are removed.

 

Suggested portion sizes: Summer salmon salad 120g. Cucumber and pepper sticks 40g

 

 

 

Creole Jambalaya with pitta - 12 child size portions

1 table spoon vegetable oil

1 medium sized onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

175g vegetarian mince

3 vegetarian sausages, sliced into bite-sized chunks

1 leek, washed and thinly sliced

1 red pepper, deseeded and diced

1 stick of celery, diced

1 courgette, diced

8 medium-sized mushrooms, diced

1 teaspoon mixed dried herbs

2 teaspoons mild chilli powder

200g long grain rice

600g chopped tomatoes, sieved

1. In a large pan, heat the oil, add the onion and garlic and soften for 2 minutes
2. Add the mince and sausages and brown
3. Add the leek, red pepper, celery, courgette and mushrooms and stir until the vegetables have softened slightly
4. Add the herbs and chill and stir well, then stir in the rice until well mixed
5. Add the seived tomatoes cover and simmer for 15 minutes until the rice is tender.

Serve with pitta bread fingers

 

Suggested portion sizes:  Creole jambalaya 120g, Pitta br