In this video, learn how to make chicken and vegetables casserole.
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Belinda Ollins: I’m going to show you today how to prepare chicken and vegetable casserole parcel. It’s a great recipe. It’s very quick. It takes 5 minutes, 30 minutes of cooking time but it’s straightforward. So, we’re going to start with chicken breast and this is with one child but you want to remove of and of the nerves and fatty bits. And that’s more and it’s ready. Justine Sharpe: I think the important thing for children is to watch the salt, no added salt. Watch the sugar, no added sugar. Watch the fats, no added fats. And then after you’ve worried about all of the avoiding, get a big balance of different types of foods. Belinda Ollins: So, you want about 50 grams of courgettes but to be honest you just want to us about a quarter of a courgette and that’s probably enough bearing in mind it’s one portion and a stick of celery, just chop off the ends. I normally peel my celery because I find for children sometimes it will be a bit stringy, so if you peel it you just take the stringy bits out and it’s easier if it’s just less stringy. It’s a nice way to get kids to eat the vegetables if you happen to have a problem with that sometimes. Justine Sharpe: All vegetables are good. Different vegetables convey different vitamins and minerals. If I was pushed to pick the best vegetables out there, I would say broccolis are very good example of a good vegetable. It has a wide range of vitamins and minerals, good source of vitamin C. Red peppers are fantastic. Belinda Ollins: So, you just want to slice your celery out small. And again I mean I’m showing you very round about quantities here because you can adjust them. So, that’s probably enough celery. Leave it all to the side and you’re going to use about half of a big carrot. This is an absolutely enormous carrot so I’m going to cut it in half. The other way too so pieces aren’t too large. Justine Sharpe: The difference with the preschool children is this, they won’t often be able to manage an adult size portion and all children are in different sizes and shapes. So, as a general rule, what we advise is that the parent gets the child’s hand and put the vegetables in and whatever the amount that the child can hold, that is a child size portion. Belinda Ollins: And then with leek, you want to just cut the end off, remove the tough out of leaves because they’re not so nice. And then wash it. So, remove the tough out to level and then you just want to get the end chopped just to make sure it’s clean inside so you can flick through and just see that it doesn’t have dirt in there. And then, you just want to cut the white bit. You’re basically just going to sprinkle all of these vegetables around the meat in a foil parcel. So, I’ve actually made out some stock. I’ve cheated. I’ll have to be on a—I’ve used a chicken stock cube. Normally, I wouldn’t use a chicken stock cube but I might then because I have too mush stokes. Justine Sharpe: Stock cubes are quite salty and so if you were to make your own natural stock from—if you’re boiling of your vegetables, you use your vegetable stock and maybe if you’re boiling out your chicken or you’re cooking your chicken, you throw in your bones, and you just store in perfect stock. Belinda Ollins: You’re making a parcel so you want enough liquid to cover the chicken about three quarters. So, it’s probably about right quantity. I also sometimes put tomato puree in. This is optional, you can decide that you want to use it or that you don’t want to use it probably about half a tablespoon, just gives it a nice flavor but it’s nice both ways. And you just mix your tomato puree in with your stock. We’re going to today this recipe today with couscous, another great one I’m going to show you which is very straightforward to prepare. But you can do it with mashed potatoes, sweet mashed potatoes. You could do it with pasta, fettuccini so it’s quite easy to mix with anything as far as the company will not write. Then we want to take as piece of silver foil and