Some of my meals for this week.

I have chosen some really kid friendly meals this week. I have just copied the recipes from Taste and will update them with my changes and review them too.

Chicken wings

Makes

16

Ingredients

• 8 chicken wings
• 1/4 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon Chinese rice wine
• 2 tablespoons tomato sauce
• 2 tablespoons honey
• 2 tablespoons chilli sauce
• 3 garlic cloves, crushed
• 1/2 teaspoon Chinese five spice powder

Method

1. Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large, ceramic dish. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.
2. Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 55 to 60 minutes, turning occasionally, or until chicken is cooked through.

Crunchy chicken drumsticks

Ingredients (serves 4)

• 3 1/2 cups cornflakes
• 2 teaspoons ground paprika
• 2 teaspoons lemon pepper
• 1 teaspoon garlic salt
• 1/2 cup plain flour
• 3/4 cup buttermilk
• 8 large chicken drumsticks, skin removed
• olive oil cooking spray
• steamed vegetables, to serve

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
2. Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
3. While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
4. Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.

Curried chicken stir-fry

Ingredients (serves 4)

• 125g packet fresh chow mein noodles
• olive oil cooking spray
• 500g chicken breast mince
• 1 bunch broccolini, trimmed, chopped
• 1 carrot, peeled, cut into matchsticks
• 2 stalks celery, thinly sliced
• 2 tomatoes, cut into wedges
• 3 green onions, thinly sliced
• 1 tablespoon red curry paste
• 2 tablespoons salt-reduced soy sauce
• 1 tablespoon fish sauce
• 1/4 cup Ayam Light Coconut Milk
• 2 cups beansprouts, trimmed
• lime wedges, to serve

Method

1. Separate noodles following packet directions. Drain. Cover to keep warm. Heat a wok over high heat until hot. Spray with oil. Add chicken mince. Cook, breaking up mince with a wooden spoon, for 2 minutes or until golden. Remove to a plate.
2. Spray wok with oil. Add broccolini and carrot. Stir-fry for 3 minutes. Add celery, tomatoes and onions. Stir-fry for 2 minutes or until vegetables are tender. Remove to a plate.
3. Spray wok with oil. Add curry paste. Cook, stirring, for 30 seconds. Combine soy sauce, fish sauce and coconut milk in a bowl. Add to curry paste. Cook, stirring, for 1 minute or until thickened slightly.
4. Return chicken and vegetables to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Toss through beansprouts. Divide stir-fry between bowls. Serve with lime wedges.