Family Friendly Recipes with Annabel Karmel

Family Friendly Recipes with Annabel Karmel

We're so excited to collaborate with children's food expert Annabel Karmel, who has created some amazing Japanese family friendly recipes exclusive to Made in Japan!

 

Katsu Chicken with Rice

Annabel Karmel Katsu Chicken

Ingredients

Sauce

2 tablespoons sunflower oil
1 onion, chopped
1 apple, peeled and grated

1/2 carrot, peeled and grated

1 clove garlic, crushed

1 tablespoon curry paste
1 tablespoon plain flour

350mls chicken stock
1 tablespoon mango chutney

1 teaspoon soy sauce

3 chicken breasts
plain flour
2 eggs, beaten
100g panko breadcrumbs

Sunflower oil

Method

Make the sauce. Heat the oil in a saucepan. Add the onion, carrot and apple and fry for 5 minutes. Add the garlic and fry for 10 seconds. Add the curry paste and flour then blend in the stock, stirring until slightly thickened. Simmer for 10 minutes, add the mango chutney and soy, then blend until smooth using a stick blender.

Put the chicken onto a board. Slice down the centre, but not all the way through. Cover with cling film and bash using a rolling pin until the chicken breast is the same thickness. Coat in flour, dip into egg, then into the panko breadcrumbs.

Heat sunflower oil in a large frying pan. Add the chicken breasts and fry for 3-4 minutes each side until golden brown and crisp and cooked through in the middle.

Slice the chicken into strips and serve with the sauce and fluffy rice.

 

Chicken Meatballs with Ginger and Miso

Ingredients

350g minced chicken
1 egg, beaten
25g panko
1 teaspoon soy sauce
4 large spring onions, sliced
1 teaspoon white miso paste
2 teaspoon fresh ginger, grated

Plain flour

Sunflower oil

1 tablespoon sweet chilli sauce

2 tablespoons soy sauce
1 tablespoon runny honey

2 tablespoons toasted Sesame seeds

Method

Make the meatballs. Measure all of the ingredients into a processor. Whiz until the mixture comes together. Shape into 18 balls and coat in a little flour.

Heat 2 tablespoons of oil in a frying pan. Fry the balls for 8-10 minutes until they are golden and cooked through. Turn off the heat. Mix the sweet chilli, soy and honey together in a bowl. Pour over the meatballs and shake the pan to coat. Sprinkle with sesame seeds.

 

Cauliflower and Carrot Tots

 

Ingredients

275g cauliflower florets
1 large carrot, peeled and grated

1/2 clove garlic, crushed
2 tablespoon chives, chopped

2 eggs, beaten
125g panko breadcrumbs

25g parmesan, grated

40g cheddar, grated

Method

Put the cauliflower into a steamer and steam for 5 minutes. Leave to cool.

Put the cool cauliflower, carrot and garlic into a processor. Whiz until chopped. Add the chives, eggs, half of the panko and cheeses. Season lightly and whiz again. Shape into 20 tots and coat in the remaining crumbs. Chill in the fridge for 10 minutes.

Heat a little sunflower oil in a frying pan. Add the tots and fry on both sides for 4-5 minutes until golden.

 

Chicken and Corn Fritters

Ingredients

25g cornflour
75g plain flour
1/2 teaspoon baking powder

225g buttermilk
1 large egg, beaten
1 red chilli, diced

200g cooked chicken breast, diced

100g sweetcorn
1/2 clove garlic, crushed
75g cheddar cheese, grated

1 tablespoon sweet chilli sauce

Method

Measure the flours, baking powder, buttermilk and egg into a bowl. Whisk together until smooth. Add the chilli, cooked chicken, sweetcorn, garlic, cheese and sweet chilli sauce. Mix well. Heat a little sunflower oil in a frying pan. Add spoonful of the mixture to the pan and fry for 2-3 minutes each side until the fritters are pale golden and the batter is cooked through and set.

 

Veggie Egg Fried Rice

Ingredients

3 tablespoon sunflower oil
2 eggs, beaten
1 onion, chopped
1 small carrot, peeled and finely diced

1 stick celery, finely diced
1 clove garlic, crushed
100g button mushrooms sliced

100g small broccoli florets

100g sweetcorn
2 x 250g cooked long grain rice

2 tablespoons soy sauce
2 tablespoons sweet chilli sauce

Method

Heat one tablespoon of oil in a wok. Add the beaten eggs and fry until set, break up and tip onto a plate.

Add the remaining oil to the wok. Add the onion, carrot and celery to the pan and fry for 3-4 minutes. Add the garlic, mushrooms and broccoli and fry. Add the corn and rice and stir fry over a heat heat until heated through. Add the sweet chilli sauce and soy, season lightly and return the eggs. Serve at once.

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