Chicken satay

Both Miss F and Little SS LOVE peanut butter, so I wanted to give a satay chicken a try. Every time we have Thai, satay chicken sticks is always the first thing that I request, so I thought I would give it a try at home for the little ones. 

Miss F was given a set of baby chopsticks and these have been a godsend. Whenever she refuses to eat a meal I suggest using the chopstick and this then brings a whole new interest back into the meal. It becomes a challenge to get something into her mouth and this makes her forget what she is eating. 

I can’t say that this was a massive hit but it wasn’t thrown on the floor, so that’s a good thing in this house! This could be a dish that the whole family can enjoy (if your kids are a little more experimental than mine are!)

Chicken Satay

Prep time 

20 mins

Cooking time

20 mins

INGREDIENTS

¾ cup crunchy peanut butter

1/3 cup coconut cream

¼ cup sweet chilli sauce

1/3 cup chicken stock

1 tbs lime juice

400g chicken thighs cubed

noodles or rice

¼ cup copped unsalted peanuts

¼ cup chopped coriander (optional)

METHOD

1. Preheat oven to 180C

2. Combine peanut butter, coconut cream, chilli sauce, stock and juice in a bowl.

3. Place cubed chicken in a single layer in a large shallow baking dish; spoon peanut sauce over chicken. Bake uncovered for about 20 mins or until the chicken is cooked. 

4. Cook noodles or rice as per instructions.

5. Serve the rice/noodles and place the chicken on top and sprinkle with coriander if desired. 

This recipe has been modified from a recipe found in the Women’s Weekly kids cooking magazine. 

Yummy pizza scrolls

Here is a perfect meal for you to try. What kid doesn’t like pizza? I wanted to give this recipe a try as it has two elements that Miss F would like. First of all it tastes like pizza, smells like pizza and has cheese. Secondly she could help me make it. Ding, ding, ding we have a winner. 

Needless to say that this was a hit with all of us. Both girls loved it and I may have eaten one or three as well. They taste just like a pizza but are a lot softer, so they are great for the little ones with their sensitive teeth. Give this one a go. We had leftovers for lunch the next day and they were just as good after being warmed up in the microwave.  

PIZZA SCROLLS

PREP TIME

20mins

COOKING TIME

30 mins

INGREDIENTS

2 cups self-raising flour

1 tablespoon caster sugar

30g butter

¾ cup milk

¼ cup tomato paste

2 teaspoons Italian herbs

100g ham or bacon

1 red capsicum

¼ cup of pineapple (controversial I know)

2 cups coarsely grated tasty cheese

METHOD

1. Preheat oven to 180 and grease a roasting tin.

2. Place flour and sugar; use fingers to rub the butter into the flour until the flour looks like breadcrumbs. Stir in the milk to create a soft, sticky dough.  Knead dough lightly on a flour surface. Using a rolling pin, roll out the dough to form a 30cm x 40com rectangle. 

3. Spread the tomato paste all over the base. Sprinkle the herbs around evenly; top with ham, capsicum, pineapple and cheese.

4. Starting from one of the long sides, roll the dough tightly and trim the edges. Using a serrated knife, cut the roll carefully into 12 even slices. Place the slices, cut side up in a single layer in your roasting tin. 

5. Bake scrolls uncovered for about 30mins or until lightly browned.