Lunches & Dinners

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Rafferty's Chicken Casserole

Babies love the flavour of fruit so it makes sense to introduce new flavours with those that are already familiar

 

Makes: 3 Ice cube trays

Age:  6 months +

Ingredients

  • 150 g chicken (equivalent to 1/2 chicken breast, 3 tenderloins or 1 chicken thigh)
  • Splash of olive
  • 1/4 leek finely diced
  • 1/2 small clove garlic, crushed (optional)
  • 1 cup reduced salt chicken stock (or fruit stock*)
  • Pouch Rafferty's Garden Sweet Potato + Carrot + Apple

Method

  1. Place olive oil in saucepan, heat and lightly saute leek and garlic
  2. Add chicken and continue to saute lightly for 2 miniutes (you want the chicken to stay white not turn brown)
  3. Add stock and simmer for 2-3 minutes or untill liquid is reduced by half
  4. Stir through a pouch of Rafferty's Garden Sweet Potato + Carrot + Apple , cover and turn heat off , allowing to sit for 5 minutes
  5. Blend mixture to desired consistency adding water if needed
  6. Depending on your child's taste you may like to add another pouch of Rafferty's Garden Sweet Potato + Carrot + Apple.
  7. Freeze remaining puree in ice cube trays or 1/2 cups serves in labelled and dated ziplock bags. Use within 3 months.

From 7 months +: Add soft cooked vegetables such as chopped zucchini, broccoli and spinach to your blended casserole to introduce soft or mashed textures to this meal.

Corn Chowder

Introducing lumps? Try this tasty Chowder.

 

Makes: 5-6 serves (1/2 cups)

Age: 7 months +

Ingredients

Method

  1. Heat oil in a medium saucepan and gently saute onion and garlic
  2. Add Rafferty's Garden Pumpkin + Apple + Sweetcorn  and stir to combine
  3. Add frozen peas and corn and enough water to cover vegetables entirely.
  4. Lightly simmer for 2 minutes and then stir through cooked Risonni
  5. Lightly blend if necessary. 
  6. Serve with a sprinkle of grated parmesan

*Storage Tip: Freeze in 1/2 cup serves in labelled and dated ziplock bags for up to 3 months.

Salmon Pasta

Salmon is rich in the healthy fast that are important for your Baby's brain development.

Makes: 3 Serves (1/2 Cup)

Age: 7 Months +

Ingredients

  • Olive oil
  • 1 x 95g tin of Pink Salmon (or Tuna), drained and flaked
  • 2 ripe tomatoes
  • 1/4 leek, finely diced
  • 1/2 garlic clove, crushed (optional)
  • 3 leaves basil, chopped (optional)
  • Pouch of Rafferty's Garden Pumpkin + Apple + Sweetcorn 
  • 1 tbsp cheddar cheese, grated
  • 150g risonni pasta, cooked (see below for additional serving options)

Method

  1. Score the bottom of two ripe tomatoes, drop them in boiling water for 1 minute and then refresh in cold water
  2. Carefully peel the skin off the tomatoes and dice into small cubes (you may use tinned tomatoes if preferred)
  3. Heat Olive Oil in sauce and lightly saute leek and garlic, add diced tomatoes and continue to saute for 1 minute
  4. Add tin of Salmon and stir, keeping the heat on low
  5. Add pouch of Rafferty's Garden Pumpokin + Apple + Sweetcorn, plus the cheese and basil
  6. Mash or blend to the best consistency for your baby
  7. Serve with cooked pasta

9 months +: Choose pasta spirals, bow ties, fettuccine cut into 1 cm lenghts, curly fettuccine. They all make wonderful finger food and are perfect for this age group

* Variation Tip: This recipe can be used Rafferty's Garden Spinach + Apple + Broccoli + Pea.

*Storage Tip: Salmon sauce can be frozen in ice cube trays or 1/2 cup containers. Label and date and keep frozen for up to 3 months. Cook pasta fresh to serve.

Pork and Veal Meatloaf

So quick and easy this meatloaf mashes up for babies ready for lumps or can be cut up for easy finger food.

 

Makes: 1 loaf tin (20 x10 x 5cm) approx 8 slices

Age: 9 months +

Ingredients

Method

  1. Preheat oven to 180C and line a loaf tin with baking paper.
  2. Place ingredients in a bowl and mix well (this is best done your hands).  Turn out mixture into prepared loaf tin.
  3. Bake for 45 minutes or until firm to touch.
  4. Serve with mashed vegetables

Serving tip: Slice loaf and cut into fingers or small cubes to serve. For younger babies mash with a fork for a smoother consistency.

Variation: Try this with chicken mince

Storage Tip: Freeze loaf in slices in labeled and dated zip lock bags for up to three months.

Cheesy Cauliflower

Makes:  2 serves (½ cup)

Age: 7 months +

Ingredients

Method

  1. Preheat oven to 180C. Steam or boil cauliflower florets until soft, drain excess water and in the same saucepan stir through the Rafferty’s puree pouch. 
  2. Place mixture into a 1 cup capacity oven proof ramekin and spread ricotta on top and sprinkle over the cheese. 
  3. Bake for 30 minutes or until cheese is melted and golden.
  4. Mash or serve as is depending on your baby’s stage.

Tip: Use other vegetables such as broccoli or Brussels sprouts

Storage Tip: Cool and store in a labeled and dated container in the fridge for up to 2 days or the freezer for 3 months.

Minestrone

An easy to throw together soup using up whatever veggies you have in your fridge. Consider adding some cannellini or butter beans to the mix if you like.

 

Makes: 4 x 175ml serves

Age: 9 months +

Ingredients

  • 2 tsp of olive oil
  • 1 rasher of short cut or trimmed, rindless bacon, finely diced
  • ¼ onion finely diced
  • Zucchini, finely diced
  • Potato, finely diced
  • Carrot, finely diced
  • 1 x pouch of Rafferty’s Garden hearty beef & veggie puree
  • ½ cup cooked pasta shapes (dinosaurs, letters, macaroni or risoni)
  • 2 cups of water

Method

  1. Heat olive oil in a medium size saucepan and lightly sauté onion and bacon. Add diced vegetables and continue to sauté for 2 minutes. 
  2. Add water, simmer for 8 minutes or until vegetables are cooked through. Cooking time will be dependent on the size of your vegetables. 
  3. Turn heat down and stir through the pouch of Rafferty’s hearty beef & veggie puree and the cooked pasta.

From 7 months: Mash or coarsely blend soup for babies progressing on from puree

*Tips

Storage Tip: Freeze in labeled and dated containers for up to 3 months.

Rolled Omelette

Makes: 1 omelette

Age: 9 month +

Ingredients

  • Vegetable oil spray
  • 1 egg
  • ½ tbsp ricotta cheese
  • ¼ cup of cooked vegetables (see options below)
  • 1/3 pouch of Rafferty’s puree range

Method

  1. In a bowl lightly whisk egg and ricotta.  Spray an omelette skillet or fry pan and heat gently. 
  2. Pour egg mixture into pan and using a heat resistant spatula move the mixture till it is evenly covers the pan.  Sprinkle over vegetables then squeeze out in a spiral shape your Rafferty’s pouch.  Turn your heat down.
  3. Using your spatula gently lift one edge of the omelette and fold ¼ over, keep doing this until the whole omelette is rolled.  Leave to cook for a further minute and then flip it over and continue cooking for another minute or so (until the filling appears firmer)
  4. Slide onto a plate and slice into bite size pieces.

Tip: The trick with omelette’s is to cook them slowly over low heat.

Vegetable  Options: This is a great recipe for using up left over steamed or baked vegetables, just cut them up into bite size pieces.  If you don’t have leftovers, lightly sauté grated zucchini, carrot or shredded baby spinach.

Apricot and Chicken Fingers

Some babies just love finger food and these Chicken fingers are a great way tp ensure your Baby is getting enough protein and vegetables. 

They're great as a snack on the run or as part of a mael to eat in or takeaway!

 

Makes: 12 Fingers

Age: 9 months +

Ingredients

Method

  1. Place all ingredients in a bowl and mix thoroughly (this is best done with your clean hands)
  2. Mould mixture into desired shape
  3. Grill for 8 minutes or until golden, then turn and continue for further 4 minutes

*Storage Tips: Freeze in lots of 3 in labelled and dated zip lock bags for up to 3 months.