Useful Links

Useful Links

The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising four secondary, six primary and two special schools with two further under development. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 10 Recipes 

Monday 19 February - There is no practical lesson this week

 

Monday 26 February – Fresh Pasta

Ingredients:

100g ‘00’ flour (or plain flour if you can’t get ‘00’ flour)
1 egg

A named sealable container to carry your pasta home in 

Monday 4 March – Brandy Snap Baskets

Ingredients:

55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school

A named, sealable container to take your brandy snap baskets home in 

Monday 11 March – Chicken Portioning

Ingredients:

1 whole chicken to portion in class 

A named sealable container to take your chicken pieces home in 

*HOMEWORK*
Use your chicken pieces to make tarragon chicken

*HOMEWORK*
Ingredients:

3 tbsp oil
1 small onion, finely chopped
3 tbsp tarragon vinegar (you can make tarragon vinegar at home by adding some sprigs of tarragon to a bottle of white wine vinegar and leaving for a few hours)
330ml chicken stock
25g soft butter
25g plain flour
2 tbsp double cream
1 tbsp freshly chopped tarragon (or a tsp dried) 

Monday 18 March – Fish Parcels and Filleting a Whole Fish

Ingredients:

1 whole sea bass, sea bream or other white fish – to fillet and debone in class
1 small courgette
1 red pepper
1 lemon
15ml olive oil – supplied at school
Pinch of salt and pepper – supplied at school
Fresh tarragon / dill – supplied at school

A named sealable container to take your fish parcels home in 

Monday 25 March – Jam and Tuile Biscuits

Ingredients:

For the Jam

450g strawberries
3 tbsp. lemon juice (1½ lemons approx.)
450g jam sugar

You will also need to bring 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars from home

For the Tuile Biscuits

67g flour
2 egg whites
67g sugar

A named, sealable container to take your Tuile biscuits home in