Ingredients
1 carrot
1 sweet corn
olive oil
for frying
1 small piece chicken breast or thigh
(50g-100g), or a portion of roast chicken
1 tsp water
(or breastmilk/formula)
Allergy Advice
Contains Dairy
Contains Soy
Equipment
- 1 pan
- 1 frying pan
- 1 blender
- 1 fine grater
- 1 microwave-safe container
Instructions
- Peel and chop the carrot and tear off the husks of corn.
- Place both the carrots and corn cob into a pan of boiling water. Boil until soft, around 10 minutes.
- Meanwhile, heat a little olive oil in a frying pan and cook the chicken until cooked through. Allow chicken to cool.
- Remove carrot and corn from water and once corn cob is cooled, cut kernels from the cob.
- Place cooked corn kernels and carrot into a blender with a teaspoon of water and blend until smooth. Add more water if needed to get a creamy consistency. Breastmilk or formula could also be used for a creamier taste.
- Use a fine grater to grate the chicken over the top of the puree. Stir to combine and serve.
Notes
Variation
Microwave method: Peel and chop the carrot and tear off husks of corn. Place both the carrots and the corn cob into a microwave-safe container. Place a lid loosely on the container and cook on HIGH for around 2 minutes. Remove the vegetables from the container and replace with the chicken – cook for another two minutes or until cooked through. Allow the chicken to cool. Once the corn cob is cooled, cut the kernels from the cob and place in blender with the carrot with a teaspoon of water and blend until smooth. Add more water if needed to get a creamy consistency. Breast milk or formula could also be used for a creamier taste. Use a fine grater to grate the chicken over the top of the puree. Stir to combine and serve.
Storage
Can be frozen for up to four weeks.
