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Recipe ideas for teens


6/ 2/2007

RECIPES for youngsters to have a go at ...

Chicken Casserole.

What You Need (serves 4)

  • 4 chicken pieces (breast, thigh, leg) skinned and boned, cut into bite-sized pieces
  • 4 teaspoons sunflower or corn oil
  • 1 medium onion - peeled and sliced
  • 1 medium leek - sliced (take care to wash them properly)
  • 2-3 medium carrots - peeled and sliced
  • 4-5 mushrooms
  • 1 dessert spoon of mixed dried herbs or 2 tablespoons of mixed fresh herbs
  • 1 large can of chopped tomatoes
  • 300ml (½ pint) chicken or vegetable stock (using one stock cube with boiling water)
  • 2 dessert spoons of plain flour (seasoned with black pepper)
  • Pepper to taste

How To Make It

1 Pre heat the oven to 180C/350F/Gas mark 4
2. Coat the chicken pieces in the flour. You could do this by placing the flour and chicken in a sandwich bag and shaking.
3. Heat the oil in frying pan or saucepan and carefully seal the chicken in it (cook until it turns white and begins to brown a little). Take care not to over heat the oil.
4. Place the chicken in the bottom of the casserole dish and cover (we will be adding to this later!).
5. Using the same saucepan, cook the onion, and leek in any remaining oil for 5 minutes. Add these to the casserole dish.
6. Add the remaining ingredients: mushrooms, carrot, tomatoes, herbs and stock to the casserole dish. Season with pepper.
7. Bring the mixture to the boil stirring occasionally.
8. Cover the dish with a lid and cook for 45-60 minutes in the oven or until the chicken is tender.
9. Serve with a jacket potato or crusty bread. You could serve with a further vegetable such as sweet corn or peas.

Cooking tip: Try preparing in the morning and cooking in a slow cooker for a welcoming dish when you get home.

Tomato, Leek And Bacon Rice

What You Need (serves 4)

  • 1 tablespoon (15ml) of sunflower or olive oil
  • 2 large leeks, sliced
  • 1 clove garlic, crushed
  • 125g (5oz) bacon chopped
  • 400g (16oz) can chopped tomatoes
  • 250g (10oz) long-grain rice
  • 700ml (1½ pints) chicken stock, made with 1 stock cube and boiling water
  • Black pepper

How To Make It

1. Carefully heat the oil in a large frying pan and fry the leeks, garlic and bacon for a few minutes until soft and starting to brown.
2. Add the tomatoes and rice and cook for 1 minute.
3. Add the stock, season and simmer until the rice is cooked and the stock has been absorbed.
4. Stir and serve immediately.

Tuna And Broccoli Pasta

What You Need (serves 4)

  • 225g (9oz) pasta twists
  • 175g (7oz) broccoli florets
  • 400g (16oz) tuna in brine
  • 50g (2oz) sunflower margarine
  • 50g (2oz) plain flour
  • 600ml (1 pint) semi-skimmed milk
  • 75g (3oz) half-fat cheddar cheese or 50g (2oz) mature cheddar (grated)
  • 25g (1oz) wholemeal breadcrumbs
  • Salt and pepper

How To Make It

1. Pre-heat oven to 200C/400F/Gas Mark 6
2. Cook the pasta in boiling water for 5 minutes, add the broccoli and cook for a further 4-5 minutes until just tender. Drain.
3. Flake the tuna in an ovenproof dish.
4. In a separate pan make the white sauce. Melt the margarine. Stir in the flour and cook for one minute.
5. Remove from the heat and stir in the milk, a little at a time, taking care to stir well between additions.
6. Return the pan to the heat and bring to the boil, stirring continuously. Cook gently until the sauce thickens.
7. Add half the cheese and season to taste.
8. Spoon the pasta and broccoli mixture over the fish, cover with the sauce.
9. Mix the breadcrumbs with the remaining cheese and sprinkle over the top.
10. Bake for 25 minutes until golden and crisp on top.
11. Serve with salad and crusty bread.

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