Year 8 FDT Recipes

practical W/c 5 February – Breadsticks    

Ingredients:

225g strong flour
150ml milk
2 tbsp oil
1 sachet easy-blend yeast

A named large container to take your breadsticks home in

practical W/C 19 February – Pancakes

Ingredients will be provided at school

practical W/C 26 February – Popcorn chicken and Sour Cream Dip

Ingredients:

200g chicken strips or dice (or Quorn pieces)
1-2 tbsp plain flour
1 egg

Choose one coating:

Coating 1
50g breadcrumbs
1 tsp mixed herbs
1 tbsp grated parmesan                            

Herbs and spices can be changed for personal taste

Coating 2
50g breakfast cereal eg Rice Krispies or Cornflakes

Coating 3
1 packet of crisps (any flavour)

Sour Cream and Chive Dip

Ingredients


2 tbsp sour cream
½ onion finely diced
1 clove garlic or 1 tsp garlic puree
Small bunch of chives

A named sealable container to carry it home in and small pot for sauce.

practical W/C 5 March – Fresh Burger

EITHER:

Meat Burger

500g mince (beef, pork, lamb, turkey, chicken)
1 egg
50g breadcrumbs
1 small onion or 2 spring onions
1-2 garlic cloves

Optional Ingredients

Choose from:

Spices – 1 tsp mustard, curry powder or chilli
Herbs (fresh or dried) – sage, mint or parsley
1 small red pepper

OR:

Spicy Bean Burger

1 slice of bread (25g fresh breadcrumbs / 50g dry breadcrumbs)
400g can red kidney beans
½ onion
1 medium green chilli
1 tsp ground chilli powder
1 tsp spoon dried herbs

You will need to bring in a large named sealable container to carry the burgers home in

practical W/C 12 March - 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 sauce
2 tbsp tomato puree
1 tbsp cornflour
25g sugar
1 stock cube (optional)

A named sealable container to carry it home in

practical W/C 19 March - Choose either Bolognese Sauce or Chilli con carne

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

Bolognese Sauce (for 4 people):

Ingredients:

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):

Ingredients:

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

practical W/C 26 March – Vegetable or Chicken Curry – 8T and 8U ONLY

EITHER

400g mixed vegetables (sweet potato, broccoli, cauliflower, courgette, mushrooms, peas)

OR

2 chicken breasts (400g approx.)

and choose one sauce from below:

Sauce made from individual spices

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

OR

Sauce made with curry powder

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

1 green or red pepper
100g spinach leaves
400g tin butter beans, chick peas etc

A named sealable container to carry it home in

practical W/C 16 April - 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

practical W/c 23 April - Practical Design Test         

NB THERE SHOULD BE NO NUTS OR NUT PRODUCTS BOUGHT INTO SCHOOL FOR THIS PRACTICAL

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

practical W/C 30 April – Breadsticks    

Ingredients:

225g strong flour
150ml milk
2 tbsp oil
1 sachet easy-blend yeast

A named large container to take your breadsticks home in