Here it is, week two of my five-week countdown of my favourite baby foods for 9-12 months. Remember, I’m not a nutritionist, I’m not a doctor and I’m not a chef. I am just a girl who loves her food and believes in giving my daughter tasty, balanced meals. What makes these recipes so great? They’re created for the whole family!
Fish, chips and mushy peas
I don’t give my little girl chips. She has a tendency to study them and throw them on the floor, so “chips” is a loose term here. Of course, you could always give the grown-ups chips if you prefer.
500 grams of peas
150 grams of ricotta cheese/
1 tablespoon of finely chopped mint
3 generous pieces of a crumbly white fish – I like flathead, snapper or orange roughy
4 potatoes, chopped into quarters with skin on
A generous handful of panko breadcrumbs
1 knob of butter
Salt and pepper
Cooking time: 20 minutes
Serves two adults, and makes four to five baby freezer meals.
Boil water in a medium saucepan and add the potatoes, leaving to cook for about 20 minutes or until soft.
Next, prepare your fish. Make sure there are no bones or “gross bits”. Then beat the egg, and gently brush your fish with the egg wash. Spread your panko crumbs over a chopped board and press your egged fish into the crumbs, creating a light crust over the fish. Season with salt and pepper.
Next, boil water in a medium saucepan and add all your peas, cooking them for about five minutes.
While you wait for your peas, heat up a frypan with some olive oil and gently place your fish onto the pan. As soon as half of the fish appears white rather than pink (should be about five minutes), turn your fish.
Place your cooked peas in a blender with the ricotta and mint, along with some salt and pepper. Blend for about 30 seconds or until smooth.
After about three minutes on the other side, your fish should now be ready. If in doubt, gently pull apart the baby portion to check it’s cooked through.
Meanwhile, drain the potatoes and put aside four segments, stirring the rest in a bowl with the butter and some salt and pepper until coated.
Your adult serving is now ready. Place one piece of fish on each adult plate, with a generous scoop of the mushy peas and the buttery potatoes to serve.
Add the remaining potato to your remaining mushy pea mix and blend. This is your baby mush, ready to freeze. On top of each portion (for us, a portion is four heaped tablespoons, but do what works for you) add a piece of the crumbed fish. You can puree it or stir it through if you like, but I find the fish crumbles well whole and is a good way of introducing a few more chunks in the meal.
That’s it! This is definitely a fave for all the family.
Last week: Spaghetti Bolognese
Next week: Chicken curry
Is your baby younger? Baby FoodE was where I got all my introducing-solids inspiration.
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