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Recipes

Why not try one of Kinder Kitchen’s healthy take-away alternatives?

From Lamb Koftas to Sweet Potato, Lentil and Spinach Curry there is something for the whole family.

Lamb Koftas

(makes 6-8)

Ingredients

  • 400g minced lamb
  • 1  x tsp. of cumin
  • 1 x tsp. of coriander powder
  • 1 x medium onion, finely diced
  • 2 x garlic cloves, peeled and crushed
  • 2 x tsp. fresh or dried thyme leaves
  • A pinch of seasoning
  • 8 x skewers

Top swaps

  • Use beef mince instead of lamb
  • Add you own spice mix

Method

  • Preheat oven to 180C
  • Dice the onion finely
  • Add the onion and garlic and with a little oil fry for a couple of minutes. Set aside and allow to cool
  • Place all the ingredients including the cooked garlic and onion to a large bowl. Roll back your sleeves and with your hands mix the ingredients together thoroughly
  • Take the skewers and mould the meat mixture onto the skewers until they resemble sausages on a stick
  • Either grill for 5-6 minutes, turning regularly until cooked through or bake in an oven for 8-10 minutes
  • Serve rolled up in tortilla wraps

Chicken Fajitas

(makes 4)

Ingredients

  • 1 x pepper
  • 1 x medium red onion
  • 1 x chicken breast
  • 1 x tsp. smoked paprika
  • 1 x tsp. cumin
  • Juice of 1 lime
  • 1 x tbsp. olive oil
  • A pinch of seasoning
  • 4 x tortilla wraps

Top swaps

  • Replace chicken with turkey or beef meat

Method

  • Halve and deseed the pepper and cut into strips
  • Peel and thinly slice the onion
  • Slice the chicken breast lengthways, roughly the same size as pepper strips
  • Place ingredients into a bowl and add the paprika, cumin, a tbsp. olive oil, seasoning and juice of a lime
  • Place a little oil into a frying pan on a medium heat. With tongs add the chicken mixture and fry for 4-5 minutes until the chicken and peppers are cooked
  • Serve rolled up in tortilla wraps

Sweet Potato, Lentil and Spinach curry

(Serve 4-6)

Ingredients

  • 200g red lentils
  • 2 x onions, chopped
  • 2 x tomatoes, quartered
  • 2 x tsps. curry powder or 1 x tsp. turmeric and 2 x tsps. garam masala
  • 1 litre veg (or chicken) stock
  • 2 x large sweet potatoes, cut in to 3cm chunks
  • 4 x handfuls of spinach

Top swaps

  • Add some chilli for some heat

Method

  • Place all the ingredients except the potato and spinach in a pan and bring to a simmer and cook for 10 minutes on a medium heat
  • Add potatoes and cook for another 15 minutes or until the potatoes are tender (i.e. you can pierce them easily with a fork)
  • Finally, stir in the spinach and allow to wilt
  • Season then serve with chapattis