Year 8 Recipes

w/c 28 April & w/c 5 May – Bolognese Sauce

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 12 May & w/c 19 May - Carrot Cake Muffins

Ingredients

2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
½ 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 June & w/c 9 June - Chicken Goujons

Ingredients

200g chicken breasts (or Quorn)
1-2 tbsp plain flour
1 egg
50g breadcrumbs or panko
1 tsp mixed herbs
1 tbsp grated parmesan

A named container to carry your goujons home in 

w/c 16 June & w/c 23 June - Chicken Stir Fry

Ingredients

1 chicken breast
1 green pepper
1 onion
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 30 June & w/c 7 July - 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