Puree Recipe - Apricot & Pork

This puree recipe contains pork loin, which is a good source of protein and vitamin B.

  

Puree Recipe

 

 

A lot of parents continue giving only fruit and vegetable purees to their babies for too long. You should introduce meat and fish into your baby’s diet by around seven months.

  

Ingredients

1/2 small onion (30g), finely chopped
1 tsp sunflower oil
2 small boneless pork loin chops, all fat removed (140g trimmed weight, 1 1/2cm thick)
1 bay leaf
4 tbsp Annabel Karmel’s Apricot Smoothie Spread

 

Method:

Heat the sunflower oil in a wok or deep frying pan, add the onion and sauté over a medium heat for 10 minutes, until soft and translucent. Remove the onion and increase the heat to high.

Add the pork to the hot pan and brown quickly for around 1 1/2 minutes on each side, then pour in enough cold water to just cover the meat (approx. 600ml). Add the bay leaf and bring up to a simmer, then reduce the heat to low and poach gently for 10 minutes, turning the chops halfway through. Transfer the pork to a plate and allow to cool for 5 minutes. Reserve 4 tablespoons of the cooking liquid.

Cut the cooked pork into 1cm cubes and put in a blender, along with the onion, Apricot Spread and reserved cooking liquid. Whiz to a smooth puree recipe.
 

Information

From 7 months
Suitable for freezing
Makes 2 to 3 portions

 

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