Fish fan and pescatarian recipe developer Razan Al Arabi is certified in cuisine techniques by Le Cordon Bleu, London, and in nutrition for everyday living by London’s College of Naturopathic Medicine. This month she’s come up with a healthy and fun recipe for your little ones. She says: “I’ve sneaked kale into the home-made pesto. The recipe is salt-, spice- and garlic-reduced to accommodate for children. The textures are blended and choke proof and the pine nuts are optional in case of allergies.
KALE PESTO PASTA AND FISH FINGERS
(Kids’ Recipe)
Ingredients:
HOMEMADE KALE PESTO PASTA
1-2 garlic cloves
2 tbsp olive oil
3 tbsp water
1 bunch basil (mint is a substitute)
¼ bunch kale
¼ cup of pine nuts (skip in case of allergies)
½ tsp sea salt
200g penne pasta
FISH FINGERS
1 tsp paprika powder
1 tsp garlic powder
1-2 tbsp olive oil
I used Al Osra supermarket’s ‘Supervalu’ brand fish fingers (pack of 10). They are made of real cod fish, and are preservative-, colouring- and additive-free. They also have added B1 and B3 vitamins along with iron.
Method
Boil the penne pasta on a high heat for 15 minutes until soft (skip the salt; kids’ food should be salt-free because sodium hinders kidney development). Mix the kale pesto ingredients together in a blender until smooth and choke proof (½ a tsp of natural sea salt is okay for flavouring). Mix the pesto in with the cooked and drained pasta. Season the fish fingers with paprika and garlic powders. Pre-heat the oven to 180?C and place the seasoned fish fingers in an oven dish with olive oil. Cook for 15 minutes.
Serve the pesto and fish fingers together.
