Get your kids to eat everything with this amazing new book from the Author of A Mummy too (Recipe inside)…

Getting kids to eat everything you’d like to is a huge challenge for every parent. One minute they love something, the next – detest something with no reason behind that change of mindset. Introducing Get Your Kids to Eat Anything: The 5-phase programme to change the way your family thinks about food by Emily Leary. 

This book may just be the U-turn for those parents stuck in the limbo of the same five recipes every week on rotation, or those with fussy little eaters that you can’t get head nor tail of their likes and dislikes from week-to-week. It helps you to promote discovery, change the norm and to educate children in new tastes and textures, with work sheets inside to track likes and dislikes from the recipes you try. It even includes some unusual strawberries and cream pasta – which is high on our list to try, along with so many of the recipes. (The recipes are great for the entire family and perfect for me to prep with the impending arrival this summer!)

Plus keep your eyes peeled as we plan to bring you our try at some of Emily’s amazing recipes too!

CURRIED FISH FINGERS (websize), Emily Leary, Get Your Kids To Eat Anything

Curried Fish Fingers with sweet potato chips

This recipe is great when you start to introduce your family to more exciting foods because it looks familiar but has great new flavours to explore. Sweet potato fries are a great colour and naturally sweet, so will win over younger palates with ease.

SERVES 4 | PREP TIME: 30 MINS • COOK TIME: 25 MINS

For the chips

  • 500g (1lb 2oz) sweet potatoes
  • 1 tablespoon cornflour
  • 1 teaspoon garlic granules
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • pinch of pepper

For the fish fingers

  • 240g (8½oz) skinless cod fillets
  • 50g (1¾oz) plain flour
  • 1 medium free-range egg, lightly beaten
  • 50g (1¾oz) dried breadcrumbs
  • pinch of pepper
  • ½ tablespoon garlic granules
  • ½ tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • ½ tablespoon ground coriander
  • oil spray

1. Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.

2. Peel the sweet potatoes and cut into chips about 1cm (½in) thick. Put them in a bowl and mix in the cornflour with your hands. Add the garlic granules, paprika and olive oil and mix again, then tip onto a nonstick baking tray in a single layer and sprinkle with pepper.

3. Bake for 10 minutes, then turn and bake for a further 10–15 minutes until crispy on the outside and soft in the middle.

4. Meanwhile, slice the cod into 2cm- (¾in-) thick fingers.

5. Set up 3 bowls: the first containing the flour, the second the egg and the third the breadcrumbs. In a small dish, mix the pepper, garlic granules and spices together, then stir half into the flour and half into the breadcrumbs.

6. Dip a fish piece into the flour to lightly cover. Shake off the excess, then dip into the egg to coat, then into the breadcrumbs to cover. Repeat with every piece of fish, placing on an oiled baking tray as you go. Spritz all over with oil spray.

7. Bake for 12–14 minutes until just golden (break one open to check the fish is cooked through). Serve with the chips.

TIPS

  • If your family are keen on spice, try upping the cumin level and adding a little chilli powder for a more pronounced kick.
  • Once you’ve got the hang of the crumbing method, you can flavour the crumbs to your liking. How about a lemon and herb crumb for breaded chicken goujons?

Get Your Kids to Eat Anything: The 5-phase programme to change the way your family thinks about food by Emily Leary, is published by Mitchell Beazley in March 2019, £16.99 – Buy it on Amazon

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