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Our Daughter, Hannah, has a milk allergy, which means there are a lot of recipes and ready meals that we can not use.
After much research of other recipes, and a little trial and error, I have created this dish that she really likes.

The Butternut Squash and Apricots are both fairly high in Calcium, which is important, as she is not having any dairy, and both are quite sweet, which help it go down!
• 2 tablespoons Olive Oil
• 1 medium Free Range Chicken Breast
• 1/2 Butternut Squash
• 4 Dried Apricots
• 1 medium carrot
• 1 - 2 Shallots
• 200 ml Low Salt Chicken Stock
• 1 teaspoon finely chopped fresh Parsley

1. Heat the oil in a saucepan
2. Remove any fat from the chicken and chop into cubes.
3. De-seed, Peel & Dice the Butternut Squash, finely chop the Shallots and saute everything for a few minutes.
4. Finely dice the Apricots & carrot, and add them to the pan.
5. Make up the Chicken stock, ( I make it with half water, half Apple juice) add to the other  ingredients and simmer for about 15 minutes.
6. Remove from the heat, stir in the parsley and leave to cool.
7. Blend in a food processor to the required consistency.

This will make about 4 portions.

Any excess can be frozen in ice cube trays, and microwaved later.

If I am not doubling the quantity, I simmer the other half of the butternut Squash in 100ml of water or stock and freeze on it's own as a handy addition to any meal.

       
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