a4Food.com

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

¼ cup plus 2 tablespoons butter,
 softened
8 slices French bread, ¼ inch thick
¼ lb smoked haddock
approximately 2/3 cup milk
¼ cup all-purpose flour
3 eggs, separated
1/2 cup grated Cheddar cheese

Thickly butter the inside of a 900 ml/11/2 pint/4 cup souffle dish.
Spread 50 g/2 oz/1/4 cup of the softened butter on both sides of the
bread slices and use to line the sides of the souffle dish. Poach the
haddock in milk for 5 minutes, then strain, reserving the milk. Make
up the milk to 150 ml/1/4 pint2/3 cup, if necessary. Flake the haddock,
taking care to remove all bones. Whisk the remaining butter, the
flour and the poaching milk together in a pan. Bring to the boil,
whisking continuously. When the sauce has thickened, cool slightly.
then beat in the egg yolks. Add the haddock ? and cheese. Whisk the
egg whites until just stiff and fold into the sauce mixture. Pour into
the souffle dish being careful not to disturb the bread. Bake in a
preheated moderately hot oven (200C/400F, Gas Mark 6) for about
35 minutes, until well risen and golden brown. Serve immediately
with peas or French (green) beans.
For babies aged 6 months to 1 year: scoop some of the moist souffle
from the centre. Add a little boiled milk, if necessary, to make a
creamy consistency. Serve with pureed vegetables.
Serves 1 adult and 2 children

2 tablespoons butter
1 onion, finely chopped
½ lb bee/kidney, skinned, cored
and chopped
¼ cup all-purpose flour
3¾ cups beef stock

Melt the butter in a saucepan and cook the onion gently until it has
softened. Add the kidney to pan. Stir in the flour and gradually blend
in the stock. Bring slowly to the boil, then reduce the heat and
simmer for 45 minutes.
For babies aged 6 months to 1 year: puree some of the kidney from the
soup, adding a little, fresh vegetable, if available, with enough liquid
from the soup to give the correct consistency.

1 cup ground cooked tongue
1/3 cup ground mushrooms
1 egg, beaten

Mix the tongue with the mushrooms and stir in the beaten egg. Pack
the meat mixture into a lightly greased 600 ml/1 pint/2 ½ cup
pudding basin (ovenproof bowl). Cover with foil and bake in a
preheated moderate oven (180C/350F, Gas Mark 4) for 30 minutes.
Serve hot with gravy or tomato sauce and mixed vegetables.
Serves 1 adult and 1 child for children over 1 year old.