Year 8 Recipes

W/C 17 September – Vegetable Spring Rolls

Ingredients:
2 small carrots
4 spring onions
80g beansprouts
50g frozen peas
2 x 15ml oyster sauce
8 filo pastry sheets

 A named sealable container to carry it home in

 W/C 24 September – Bolognese Sauce

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

W/C 1 October – Risotto – 8U 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
1 tbsp veg oil
Salt and pepper

A named container to carry your dish home.

W/C 8 October – Carrot Cake Muffins

Ingredients:
150g margarine
250g carrots
200g sugar
200g flour
2 x 5ml Cinnamon
2 x 5ml Baking Powder
2 large eggs
125g sultanas

 12 muffin cases

A named container to take your food home in 

W/C 15 October – Toad in the Hole

Ingredients:
Pack of 8 Sausages
2 tbsp oil
2 eggs
125g plain flour
300ml milk
½ tsp mustard powder (optional – supplied at school)
Pinch of salt

A 20cm square cake tin or foil trays (NB 2 foil trays can be supplied at school for 20p)

W/C 29 October – Chicken and Mushroom Pie

Ingredients:
2 chicken breasts cut into 2cm pieces
2 tbsp oil – (supplied at school)
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube
Salt & pepper
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