Home Made Recipes - Red meats - for babies aged 9-12 months

Baby recipes - Red meats - Age 9-12 Months

Beef Casserole with Carrots The secret with this dish, to get a rich taste is to cook the meat for a long time until it is lovely and tender, and the flavour from the onions and carrots has enriched it. Increase the marmite for toddlers. MAKES 10 PORTION's 2 medium onions, peeled & sliced Vegetable oil 350g/12oz lean stewing beef, trimmed and cut into chunks 2 medium carrots, peeled & sliced 1 beef stock cube, crumbled or 1 teaspoon of marmite 1 tablespoon chopped parsley 600ml/1pint water 2 large potatoes, cut into quarters Fry the onion till golden in a little oil, then add the meat chunks and brown.  Transfer the meat and onions to a small casserole dish and add all the rest of the ingredients except for the potatoes. Cook, covered, in an oven preheated to 350°F(180°C)Gas 4 for 30 minutes, then turn down the heat and cook for another 3½ hours at 325°(160°C)Gas 3. One hour before you finish cooking the meat, add the potato. Chop the meat quite finely in a food processor or blender so that it is easy for your baby to chew. If the meat gets too dry whilst cooking, add a little water. You can also add mushrooms and tomatoes to this recipe for variety (should be added approx 30 minutes before the end of cooking time).

Liver Casserole Usually mothers who do not like liver, will not actually cook it for their children. But liver is a  very good for children. its easy to digest. a great source of iron, and is very easy to cook. So Try your child with it, this recipe is delicious served with mashed potato. MAKES 8 PORTION 11 small onion, peeled & chopped Vegetable oil 1 large or 2 small carrots, peeled & chopped 225g/8oz calf's liver, trimmed & sliced 2 large tomatoes, skinned, seeded & chopped 1 tablespoon vegetable stock 1 dessertspoon chopped parsley Fry the onion in a little oil until transparent. Add the chopped carrot, stock and parsley. Simmer over a low heat for 15-20 minutes. Cut the liver into small pieces or blend for a few seconds to make a rough puree.

Savoury Veal Casserole A delicious casserole of veal, vegetables and fresh herbs - just increase the quantities for a meal the whole family can enjoy. MAKES 3 PORTIONS 21 small onion, finely chopped 1 carrot, scraped and sliced ½ stick celery, sliced vegetable oil 100g/4oz lean veal for stewing 1 sprig rosemary 1 sprig parsley 120ml/4fl oz water Fry the onion, carrot and celery in a little oil for 3 minutes. Cut the veal into chunks and put them into a saucepan with the vegetables, herbs and the water. Simmer slowly, covered for an hour (stirring once). Remove the herbs and roughly chop the veal and vegetables in a food processor.

Special Steak DThe recipe makes a very good introduction to red meat for your baby. Later you can just chop the steak (fillet or rump) in the food processor so that it is easy to chew. You could also leave out the potato. MAKES 3 PORTIONS 51 medium potato, peeled a little margarine 1 shallot or onion, peeled & finely chopped 50g/2oz fillet steak 50g/2oz button mushrooms, washed & chopped 1 medium tomato, skinned, seeded & chopped 2 tablespoons of milk PBoil the potato until soft. Melt the margarine and brush onto a piece of tin foil. Sprinkle over the chooped shallot and place under a hot grill for about 4 minutes or until the shallot has become soft. brush the steak with the chopped shallot and margarine, and sprinkle with the chopped mushrooms and tomato. Cook under the grill for 3 minutes each side. Mash the potato together with the milk, then puree ina  blender with the steak. Put through a mouli if you want to make a very smooth puree.

Vegetable Stock Vegetable stock provides the basis of many vegetable meals. It is worth making your own supply which is free from additives and salt. You can freeze it as you would any other stock. MAKES ABOUT 900ML/1&1/2 PINTS 1/2 onion, peeled      1 bouquet garni(bought/homemade) 1 carrot, srubbed      1 sprig of fresh parsley 1 celery stalk       1 bay leaf 175g(6oz) mixed root vegetables(swede, turnip, parsnip, etc), peeled a few black peppercorns Chop all the vegetables, place in a pan and cover with water. Add the seasonings, bring to the boil and simmer for about an hour. Strain off and discard the vegetables and use the flavoured water as stock.

If you would like to send your recipes in, please email