Silly me! Should have taken pix before pureeing!!
I used a small red bell pepper cos the taste can be quite sharp and bb may not like it. But so far, Kimi ok so pls start with a small one or use the orange peppers for a more subtle taste.
Recipe
Ingredients
- 4 Chicken fillets
- 1 small red bell pepper
- 1 carrot
- 1/2 sweet potato
- 2 sticks of aspragus
- 1 tomato
- 2 pcs of dried apricot
- 1 tablespoon of chopped yellow onion
- 1/2 tsp Cornflour
- Pepper to taste
- 1 cup chicken or veg stock
Method
- Cut chicken fillet in small cubes and marinate with cornflour and pepper for 15 mins
- Brown chicken in dry non-stick (no oil) pan. Set aside.
- Cut the red pepper in quarters and remove the seeds and white part of it.
- Peel carrot, sweet potato and ends of asparagus and dice them all up.
- Preheat oven to 180 degrees
- Use an oven safe dish or tray and drizzle a little oil on it.
- Place all the veg in the dish and mix them thoroughly with the oil. Place pepper with skin up.
- Put in oven to roast till veg becomes soft and the pepper is blistered, charred and aromatic. Once ready, remove and set aside. Once cooled, remove the skin from tomatoes and peppers. They should slide off relatively easy.
- Heat a little oil and add the chopped onions, saute till soft.
- Add the browned chix, roasted veg and 1 cup of chicken or veg stock and saute lightly and let it simmer covered for 10 mins (low fire). If it dries up, add a little more stock.
- Remove. Either mash with fork or put in blender for suitable texture.
- Enjoy
Tip
*Roasting the peppers brings out the intensity and aroma of the peppers. It also makes removing the skin easier!
*Suitable for freezing
*Makes 20 baby cubes
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