If you have a toddler you’ll know how great mealtimes can be. And when I say “great” I say that with heavy levels of sarcasm. Even if you’re lucky enough to have a child who eats well, the toddler is definitely the most difficult customer you’ll ever have to feed. One minute cheese will be their MOST FAVOURITE thing in the WHOLE WIDE WORLD and the next minute they can’t believe you would ever have the audacity to put it anywhere near them. Sigh. Fear not though. I have the solution….
Chicken bolognese. This is literally crack for children. Never have I been to a play date where every single child, ranging in age from 1 to 5 all scoffed their bowls of food and most also asked for seconds. It’s that good.
Whilst I’d love to be able to tell you that the ingredients are all super foods and super healthy, sadly I can’t (you didn’t really think they would be did you?!). The secret ingredient is tomato soup*, which when combined with carrots and leeks, results in a deliciously sweet sauce. Thus why it’s basically crack for children.
Sadly I can’t take the credit for this life-changing recipe. It’s from Nikoi Island where they serve it as part of their children’s menu. Luckily a lovely friend asked for it whilst staying there and imported this magical wonder to Singapore – thank you Katie!
So now you know what to cook for your kiddies for the next week…well, until they go off pasta at any rate…
Serves 6 adults
1 tablespoon olive oil
1 large onion, peeled and finely diced
1 large carrot, finely diced
1 leek, ends trimmed, halved lengthways and finely sliced
1 clove garlic, crushed
400g tin Heinz tomato soup (or passata if you want to make this healthier)
500g lean chicken mince
Pasta and cheese to serve
- Heat the oil in a medium saucepan and cook the onion, leek and carrot over a low heat for 10 minutes, stirring often until they start to soften. Add the garlic and cook for a further minute before adding the chicken mince.
- Increase the heat to medium and cook for 3 minutes, stirring constantly until the mince is cooked through with no lumps. Pour in the tomato soup, bring to the boil then reduce the heat to simmer the sauce for 20 minutes until the sauce is slightly reduced and all the vegetables are soft. Serve with pasta and a sprinkling of cheese.
*If you’re worried about the sugar and salt content of the soup then you can swap this out and replace it with passata/sieved tomatoes instead. I’ve tried it this was and, whilst no one asked for seconds, bowls were, for the most part, returned to the kitchen clean.