Crunch Time: Meeting the School Food Standards with MAGGI® Crunchy Bake

Thursday, December 1, 2016

It sometimes might not be easy getting kids to eat their greens or finish their carrots. But with the Universal Infant Free School Meals (UIFSM) now in full swing, the demand to provide delicious meals is greater than ever. 

Chicken, Cauliflower and Broccoli Crunchy Bake

In 2015, the School Food Standards were introduced to encourage healthy eating habits in children, while ensuring that they get all the energy and nutrition they need for a day at school. So today, not only do school cooks need to produce tasty foods that pupils will enjoy and stick to ever tightening budgets, but they also need to ensure that they’re nutritious and meet the School Food Standards.  

MAGGI Crunchy Bake is a great way to get children to enjoy their vegetables in a range of dishes. It requires no oil to cook and oven bakes so you can recreate kids’ favourites without the need for deep frying. And you can rest assured both products meets the Government’s 2017 Responsibility Deal Salt Target and fits into the 75% ‘made from scratch’ Food for Life Catering Mark.

Used with simple fresh ingredients like vegetables, fish or chicken, you can create wonderful seasonal recipes that kids will love. With so much versatility, MAGGI Crunchy Bake also makes it easy to keep your menu fresh while ensuring you meet the School Food Standards.

“MAGGI Crunchy Bake is a great way to get children excited about vegetables.”

Chicken, cauliflower and broccoli bake

We’re always happy to share popular recipes with education caterers, as well as insights from other schools. For starters, here’s one of our favourite recipes.

Ingredients

250g broccoli florets

250g cauliflower florets

15g MAGGI Chicken Bouillon

800ml water (for the liquid concentrate)

650g chicken breast, diced

100g MAGGI Béchamel Sauce Mix

250ml water (for the béchamel powder)

100g grated extra mature cheddar

15g MAGGI Lemon and Herb Crunchy Bake

1500g baby new potatoes

Method

Blanch the broccoli and cauliflower florets in boiling water until just cooked. Drain, refresh with cold water, and set aside.

Heat 800ml of water and the chicken bouillon in a large saucepan. Add the diced chicken and simmer on a fairly high heat until core temperature reaches at least 75˚C. Remove chicken pieces with a slotted spoon and reserve the chicken stock.

Whisk the béchamel powder into the 250ml cold water until smooth. Gradually whisk into the hot chicken stock and return to the boil, continuing to whisk for 2 minutes.

Add 100g of the grated cheese and stir until melted and smooth.

Arrange the chicken in a casserole dish followed by the cauliflower and broccoli and cover with the cheese sauce.

Top with the remaining cheese followed by the Crunchy Bake and then bake in a pre-heated oven 190°C/ 375°F/ Gas mark 5 for 25-30 minutes until core temperature is 75°C or above.

While the bake is in the oven, simmer baby new potatoes for 20 minutes or until cooked.