Year 8 Recipes
w/c 9 September - Chicken Fajitas
Ingredients
1 lime
1 clove garlic
1 green chilli
Small bunch coriander
2 chicken breasts
1 red onion
1 pepper
A named sealable container to carry it home in
w/c 16 September - Vegetable Spring Rolls
Ingredients
2 small carrots
4 spring onions
80g beansprouts
50g frozen peas
2 x 15ml spoon oyster sauce
8 filo pastry sheets
A named sealable container to carry it home in
w/c 23 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 30 September - Risotto
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
A named container to carry your dish home
w/c 7 October – 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 14 October – Toad in the Hole – 8R, 8T and 8U ONLY
Ingredients
Pack of 8 sausages
2 tbsp oil
2 eggs
125g plain flour
300 ml milk
½ tsp mustard powder – optional (school will provide)
Pinch of salt (school will provide)
A 20cm square cake tin or foil trays (note: two foil trays can be supplied at school for 20p)
w/c 21 October – 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 4 November – Jam Tarts
Ingredients:
150g plain flour, plus extra for dusting
75g butter, chilled and diced
75g jam, fruit curd or marmalade of your choice
A named container to take your food home in
w/c 11 November – Flatbreads
Ingredients:
Makes 3-4
100g natural yoghurt
125g self-raising flour plus extra for dusting
½ teaspoon baking powder
pinch of salt
A named sealable plastic container to carry your food home
w/c 18 November – Cheesecake
Ingredients:
Basic 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