a4Food.com

2 small chicken quarters, skinned
¼ cups chicken stock
½ cup long-grain rice
1 small red pepper, seeded and
 chopped
4 eggs
2/3 cup light cream
2 tablespoons freshly chopped
  parsley

Divide each chicken quarter into two pieces. Put the stock and
chicken into the base of a pressure cooker, and lay the trivet on top.
Line a separator with foil (or use a solid one), then add the rice and
chopped pepper with 300 ml/1/2 pint/1/4 cups water. Wrap two of the
eggs in foil and stand these in the separator with the rice, pepper and
water. Stand the separator on top of the trivet. Close the cooker and
bring to ‘H’ pressure. Cook for 5 minutes and reduce the pressure
slowly.
   Lift out the eggs, remove the foil and cool the eggs in cold water.
Rinse the rice and pepper with hot water, then transfer to a mixing
bowl. Cool the chicken and remove the meat from the bones; chop
into small pieces and add to the rice. Chop the hard-boiled eggs and
add these to the mixture. Beat together the cream and the remaining
two eggs and stir into the chicken mixture with the parsley.

   Transfer the mixture to six greased teacups or steaming moulds.
(At this stage, salt and pepper can be added to the adult portions.)
Cover the teacups or moulds with foil.

   Pour 600 ml/1 pint/2 cups water into the cooker. Stand three
moulds on the base, cover with the trivet and stand three more on
top. Close the cooker, bring to ‘H’ pressure and cook for 5 minutes.
Reduce the pressure slowly.  Serve with a green salad.
For children over 1 year old

1½ lb white fish fillets, skinned
1 cup sliced mushrooms.
1 tablespoon lemon juice
1/3 cup unflavored yogurt
lemon slices to garnish

Lightly butter the centre of a piece of aluminium foil about 20 x
40 cm/ 8×16 inches. Cut the fish into 2 adult and 2 children’s
portions and lay these on the foil. Cover the fish with sliced
mushrooms and sprinkle with lemon juice. Fold the foil to make a
parcel and bake in a preheated moderately hot oven (190C/375F,
Gas Mark 5) for 30 minutes. Open one corner of the foil and pour
the juices into a saucepan. Add the yogurt and reheat but do not boil.
Serve with savoury rice and garnish with lemon slices.
For babies aged 6 months to 1 year: puree a little fish and savoury rice
with the sauce. (Make sure there are no bones in the fish.)
Note: If preferred, the adults’ fish can be well-seasoned and cooked
in a separate foil parcel. Separate sauces will have to be made.

2 small chicken joints
1 ½ teaspoons all-purpose flour
1 cup chicken stock or apple juice
1 tablespoon tomato paste
1 bay leaf sprig of parsley
1 small onion, finely chopped

Wipe the chicken joints and place in a small casserole. Blend the flour
with a little of the stock or apple juice in a bowl. Stir in the
remaining stock, and the tomato puree (paste). Pour over the chicken
joints. Add the bay leaf, sprig of parsley, and onion. Cover the
casserole. Place in a preheated moderate oven (180C/350F, Gas
Mark 4) for 45 minutes or until the chicken is tender.

   Lift out the chicken joints and place on a serving dish. Strain the
sauce through a sieve (strainer) and pour over the chicken joints.
Serve with jacket baked potatoes and Brussels sprouts, or vegetables
of your choice. For babies aged 6 months to 1 year: puree a little chicken
flesh with 1 tablespoon of potato scooped away from the skin and sufficient of
the cooking liquid to give the right creamy consistency.
For children aged 1 to 2 years: remove the chicken from the bones and
cut into small pieces. Serve with chopped vegetables.Serves 1 adult and 1 child

1 tablespoon butter
2 tablespoons finely chopped onion
2 stalks celery, finely chopped
½ cup sliced button mushrooms
¼ cup finely chopped cooked
 chicken
¼ cup finely chopped cooked ham
1 tablespoon freshly chopped
 parsley
Topping:
1×5 oz carton unflavored yogurt
2 egg yolks
squeeze of lemon juice

Heat the butter in a pan and add the onion, celery and mushrooms.
Cover and cook gently for 10 minutes. Add the chicken, ham and
parsley. Turn into a 900 ml/l ½ pint/4 cup ovenproof dish and press
down well.

  Beat together the yogurt and egg yolks, then stir in the lemon
juice. Spoon over the top of the chicken mixture. Place in a preheated
moderately hot oven (190C/375F, Gas Mark 5) and cook for
20 minutes until the topping is set. Serve warm with savoury rice.
Serves 1 adult and 1 child
For children over 1 year old