Year 8 Recipes
NB this list does NOT apply to 8A2 who have practicals with Miss Djemil on Tuesday Period 3 Week 1. This group should contact Miss Djemil or Miss Wicks for details of their practicals.
w/c 19 and 26 September – Chicken Stir Fry
Ingredients:
1 chicken breast
1 yellow pepper
1 onion
1 Pak Choi or Chinese leaves
1 chilli
1 clove garlic
2cm fresh ginger
3 large mushrooms
2 tbsp soy sauce
A named sealable container to carry it home in
w/c 3 and 10 October - Bolognese Sauce
8A3, 8B4, 8C2 and 8C4 only
Ingredients:
250g 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
w/c 17 and 31 October – Gluten Free Lemon and Poppy Seed Cupcake
Ingredients:
110g soft margarine eg Stork
110g caster sugar
2 eggs
2 tbsp milk
and either
110g wheat and gluten free self-raising flour
1 tsp lemon essence
1 tbsp poppy seeds
1 tsp xantham gum
or
80p to cover the cost of the flour, poppy seeds, lemon and xantham gum
12 muffin cases
A named container to carry your cupcakes home
w/c 7 and 14 November - Vegetarian Pizza
Base Ingredients:
250g bread flour
1 tbsp olive oil
1 packet of easy blend yeast
Toppings ingredients:
100 -150g cheese
2 tbsp sauce e.g. ketchup, BBQ, garlic
2-3 sliced mushrooms
¼ red pepper
½ small onion
1-2 tbsp sweetcorn or anything of your choice e.g. pineapple, olives, capers
A named large container to take your pizza home in
w/c 21 and 28 November - Chicken and Mushroom Pie
Ingredients:
2 chicken breasts cut into 2cm pieces
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
500g ready-made puff or shortcrust pastry (shop bought or made at home)
A shallow pie dish/plate and a named container to take your pie home in
w/c 5 and 12 December - Carrot Cake Muffins
Ingredients:
2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
1/2 tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas
12 muffin cases
A named container to take your food home in
w/c 2 and 9 January – Risotto
8A3, 8B2 and 8B4 only
Ingredients:
175g risotto rice / Arborio rice / long grain rice
600ml water + 2 vegetable stock cubes
200g peas / broad beans / mushrooms
1 finely chopped onion
50g grated parmesan cheese
A named container to carry your dish home
w/c 16 and 23 January - Chicken Goujons
Ingredients:
200g chicken breasts (or Quorn)
1-2 tbsp plain flour
1 egg
50g breadcrumbs or panko
1tsp mixed herbs
1 tbsp grated parmesan
A named container to carry your goujons home in
w/c 30 January and 6 February - Cheesecake
Ingredients:
100g digestive biscuits
50g butter or margarine
200g cream cheese
25g icing sugar
125ml fresh double cream
Extra Ingredients:
Students should bring alternative biscuits, flavouring, fruit and toppings to develop their own design
NB: NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL
18-20cm flan case or dish to make it in and hold its shape
A named container to take your food home in