Year 8 FDT Recipes

W/C 5 June - Chicken Curry

Please feel free to reduce the amount of meat, change the meat (pork, beef, prawns, Quorn or vegetables) and to choose between using spices, a curry paste or curry powder.

Ingredients:
Sauce made from individual spices                                            
2 chicken fillets (200g chicken)  
1 fresh chilli or ½ tsp chilli powder
1 garlic clove                                                            
1 onion                                                                     
4 tomatoes (or a tin of tomatoes)                          
½ tsp turmeric                                                          
4 green cardamom pods
2 tsp ground coriander
2 tsp ground cinnamon

Ingredients:
Sauce made with curry powder

2 chicken fillets (200g chicken)
1 fresh chilli or ½ tsp chilli powder          
1 garlic clove (optional)
1 onion
4 tomatoes (or a tin of tomatoes)
2 tbsp curry paste or 2 tsp curry powder.

Optional
3cm fresh ginger
100g spinach leaves
1 can coconut milk

A named sealable container to carry it home in.

W/C 12 June - Choose either Bolognese Sauce or Chilli con carne – 8S and 8V only

Please feel free to reduce the recipe by half to serve 2 people

Bolognese Sauce (for 4 people):
500g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)
1-2 tins (400g) of tomatoes/passata
2 tbsp tomato purée
1 level tsp dried mixed herbs

Optional:
1-2 tbsp  capers
1-2 tbsp  olives

A named sealable container to carry it home in

Chilli Con Carne (for 4 people):
500g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
1 green or red pepper
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1 x 400g can red kidney beans
½ tsp chilli powder
½ tsp ground cumin

A named sealable container to carry it home in.

W/C 19 June - Samosas - 8S, 8U and 8V ONLY

Ingredients:
1 small potato (finely diced, 5-10mm cubes)
1 small carrot (finely diced, 5-10mm cubes)
1 clove of crushed garlic
½ medium onion (finely diced)
75g frozen peas
1 tsp curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in.

W/C 26 June - Sweet and Sour Chicken (for 2 people):

Ingredients:
200g chicken (or Quorn)
1 green or red pepper
1 clove garlic
2cm piece of fresh ginger, grated (optional)
4 spring onions or 1 onion
1 small can of pineapple chunks in juice
4 tbsp vinegar
2 tbsp soy/Worcester sauce
2 tbsp tomato puree/sauce
1tbsp cornflour
25g sugar
1 stock cube (optional)

A named sealable container to carry it home in.

W/C 3 July - Practical Design Test

Students have to design and make a dish based on a special diet or a culture. This can either be a main course or a dessert. Students will decide and plan what dish they will make in the lesson.

A named sealable container to carry it home in.

W/C 10 July - Chicken Fricassee

Ingredients:
2 chicken or turkey breasts cut into 2cm pieces or Quorn
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube

Optional:
1 tsp mustard
1 tbsp fresh herbs or 1 tsp dried herbs
1 small red or green pepper
75g diced ham or cooked bacon
1 small tin of sweetcorn

A named sealable container to carry it home in.