Fri, 10 March 2017
Ingredients:
2 large potatoes, scrubbed and cut into spears
Olive oil, for drizzling
2 cooked free-range chicken breasts
4 tablespoons oats
2 eggs
4 cloves garlic, roasted
1 teaspoon onion powder
100g breadcrumbs
60g ground almonds (optional)
Black pepper, to season
Method:
Preheat oven to 180ºC/350ºF/gas 4.
Place the potatoes into a large bowl, drizzle with olive oil, then bake in the oven for about 30 minutes.
While the potato is cooking, place the chicken breasts and oats into a food processor and blend until it's the texture of fine breadcrumbs.
Scoop the mixture into a bowl, add one egg, the garlic and the onion powder and give it a good stir to totally combine.
In a separate bowl, whisk the remaining egg. In an additional bowl, add the breadcrumbs, ground almonds (if using) and black pepper.
Shape the chicken mixture into small bite-sized pieces, then dip each one into the beaten egg and coat in breadcrumbs.
Place on an oiled baking tray and bake for 10 minutes. Flip them over and bake for a further 10 minutes.
Serve with the potato wedges and baby ketchup.
Healthy tomato ketchup:
400g tinned or fresh tomatoes, peeled
6 tablespoons unsalted tomato purée
170ml apple cider vinegar
1 clove garlic
1 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
60ml maple syrup
Method:
Place all of the ingredients in a blender and blend until smooth.
Pour into a saucepan and bring to the boil. Reduce the heat to its lowest setting and simmer without covering. Let the sauce bubble away for an hour, making sure to stir every few minutes.
Once the sauce has fully thickened, take it off the heat and leave to cool.
Store in the fridge in a sealed, sterilised jar for up to a month.
This recipe is taken from Aileen Cox Blundell’s new book, the ‘Baby-Led Feeding Cookbook’ (Gill, €19.99).
