Favourite flavours all come together to create a delicious dinner in puree form. Finely grated chicken, rather than smooth puree, introduces a little texture.
Ingredients:
* 1 small piece of chicken breast or thigh, around 50-100g
* 1 cob of sweet corn
* 1 avocado
* 1 tsp water (or breastmilk or formula)
Method:
1. Tear off the husks of corn and place into a pan of boiling water. Boil until soft - around 10 minutes.
2. Meanwhile, heat a little olive oil in a frying pan and cook the chicken until cooked through.
3. Remove corn from water and cut kernels from the cob once cooled.
4. Cut and deseed avocado and scoop out the flesh.
5. Place avocado and cooked corn kernels into a blender with a teaspoon of water and blend until smooth. Add more water if needed to get a creamy consistency. Breastmilk or formula could also be used for a creamier taste.
6. Use a fine grater to grate the chicken over the top of the puree. Stir to combine and serve.
*Up until recently it was advised to wait until baby is 12 months old before introducing corn due to the potential for allergies. Happily, this advice has changed and babies as young as six-months old can enjoy sweet corn pureed - a great veggie to mix with chicken and other veggies like carrot, sweet potato or pumpkin.
*If your child has a history of ezcmea, asthma or other food allergies, ask your doctor first. Don’t feed whole kernels until around they’re around one year old. Look for signs of an allergic reaction - rash around the mouth area, swelling of the tongue, lips or face, a rash, vomiting or diarrhoea.
*Can be frozen for up to four weeks.
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