I know Jessica Seinfeld lay claim to the whole Deceptively Delicious idea but I can assure you that spending five years menu planning for a child care centre saw me become very adept at adjusting recipes with an eye to adding as much nutritional value as possible.
One recipe that was always popular in the Centre and is a favourite with our toddler is this recipe for ‘Homestyle Bangers and Mash.’ Mums know that kids love sausages but I am often suspicious of what actually goes into your everyday pack of sausages from the supermarket. This simple way of making your own sausages (think ‘patties’ but rolled into little sausage shapes)means you needn’t worry. The other plus for this recipe is that it can be adapted in so many ways…but I am getting ahead of myself…here it is;
Homestyle Bangers & Mash
You will need:
- 500gm beef mince
- 1 onion, grated or finely chopped
- 1 carrot, grated
- 1 zucchini, grated
- 1T beef or vegetable stock powder
- 1T mixed herbs
- 1t crushed garlic
- 1 egg, lightly beaten
- 1/3 cup breadcrumbs
To make:
- Mix all ingredients together. If too wet, add more breadcrumbs, if too dry, add another egg.
- Shape into little sausages and cook in a little oil in a frypan or bake in a medium oven.
- Serve with mashed potatoes or wrapped in bread with a little tomato sauce.
So that is it, simple. But wait, it gets better as you can really substitute anything from the pantry or vegetable crisper for the carrot and zucchini. I have tried;
- Mashed beans – baked beans work well, cannellini beans are also good
- Grated apple for a sweet twist
- Grated cheese for a savoury one
- Mashed potato
- Fresh parsley, finely chopped
- A tablespoon of tomato sauce or a teaspoon of Worcestershire sauce
- Steamed and pureed vegies – spinach is good, or pumpkin or sweet potato
- I have even ditched the beef and used tinned tuna or salmon with mashed potato
The key for substituting ingredients is just making sure the mix is wet enough to hold the sausage shape when being cooked.
The other great thing about these sausages is that you can make them up and freeze them (uncooked). Then its just a case of defrosting them (though not in the microwave as they’ll go mushy) and cooking them up.
What is your ‘neverfail’ kids meal? Leave a comment below to share.
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Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.
I think that's the key: "Hide all the veggies and good stuff" in the meat so they don't see it! LOL
Would you believe that's almost exactly what we had for dinner last night?! Except the mince was leftover from the night before, so I was able to wrap the cooked mince+secretveg mix in puff pastry to make sausage rolls! Happy hubby + happy kids = happy ME.
Shepherd's pie is mine. I make it with mince, onion, garlic, mushrooms, bit of sweet chili sauce, and whatever oddment of veggies I have on hand – always carrot, zucchini and broccoli, and often peas, corn and other stuff as well. Mashed potato for a fluffy lid, and Bob's your (tasty) uncle!
Hi Christie
Cath at Squiggle mum pointed me in your direction and I can't wait to read some more when I have the time 🙂
I'm a WA blogger and mum of 2 boys. Will catch up with you more soon I hope?!
(Oh and the recipe sounds great for my family too!!)
Blessings
Narelle
Great idea! I may have to somehow adapt these for my young little foodie!
thanks for sharing, mama!
joni 🙂
http://www.feedinglittlefoodies.blogspot.com
Mince is the equivalent of American ground beef, yeah? I lived very happily in Scotland for a couple of years, but it’s been a long time since I moved back across the pond and I can’t remember some of my U.K. to U.S. food terminology. :op My six year-old foodie is going to LOVE this recipe!