Year 8 FDT Recipes

w/c 7 May – Pancakes 

Ingredients will be provided at school

w/c 14 May – Popcorn chicken and Sour Cream Dip

Ingredients:
200g chicken strips or dice (or Quorn pieces)
1-2 tbsp plain flour
1 egg

Choose one coating:

Coating 1:
50g breadcrumbs
1 tsp mixed herbs
1 tbsp parmesan, grated                          

Herbs and spices can be changed for personal taste.

Coating 2:
50g Breakfast cereal e.g. Rice Krispies or Cornflakes

Coating 3:
1 packet of crisps (any flavour)

Sour Cream and Chive Dip

Ingredients:

2 tbsp sour cream
½ onion finely diced
1 clove garlic or 1 tsp garlic puree
Small bunch of chives

A named sealable container to carry it home in and small pot for sauce

w/c 21 May – Fresh Burger

Choose either:

Meat Burger:

Ingredients:

500g mince (beef, pork, lamb, turkey, chicken)
1 egg
50g breadcrumbs
1 small onion or 2 spring onions
1-2 garlic cloves

Optional Ingredients

Choose from:
Spices
1 tsp mustard, curry powder or chilli
Herbs (fresh or dried) – sage, mint or parsley
1 small red pepper

OR:

Spicy Bean Burger

Ingredients:
1 slice of bread (25g fresh breadcrumbs / 50g dry breadcrumbs)
400g can red kidney beans
½ onion
1 medium green chilli
1 tsp ground chilli powder
1 tsp spoon dried herbs

You will need to bring in a large named sealable container to carry the burgers home in.

w/c 4 June - Sweet and Sour Chicken (for 2 people)

Ingredients:
200g chicken (or Quorn)
1 green or red pepper
1 clove garlic
2 cm piece of fresh ginger, grated (optional)
4 spring onions or 1 onion
1 small can of pineapple chunks in juice
4 tbsp vinegar
2 tbsp soy sauce
2 tbsp tomato puree
1 tbsp cornflour
25g sugar
1 stock cube (optional)

A named sealable container to carry it home in.

w/c 11 June - Choose either Bolognese Sauce or Chilli con carne
(8T AND 8U ONLY)

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

Chilli Con carne (for 4 people):

Ingredients:

500g lean minced beef (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
1 green or red pepper
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1 x 400g can red kidney beans
½ tsp chilli powder
½ tsp ground cumin

A named sealable container to carry it home in

w/c 18 June – Vegetable or Chicken Curry (8S, 8T and 8U ONLY)

Choose either:

400g mixed vegetables (sweet potato, broccoli, cauliflower, courgette, mushrooms, peas)

OR

2 chicken breasts (400g approx.)

and choose one sauce from below:

Sauce made from individual spices:
                                                                            
1 fresh chilli or ½ tsp chilli powder
1 garlic clove                                                           
1 onion                                                                     
4 tomatoes (or a tin of tomatoes)                         
½ tsp turmeric                                                         
4 green cardamom pods
2 tsp ground coriander
2 tsp ground cinnamon

OR

Sauce made with curry powder:

1 fresh chilli or ½ tsp chilli powder         
1 garlic clove (optional)
1 onion
4 tomatoes (or a tin of tomatoes)
2 tbsp curry paste or 2 tsp curry powder.

Optional
1 green or red pepper
100g spinach leaves
400g tin butter beans, chick peas etc

A named sealable container to carry it home in

w/c 25 June - Chicken Fricassee

Ingredients:
2 chicken or turkey breasts cut into 2cm pieces or Quorn
1 small onion, chopped
100g mushrooms, sliced
Clove of garlic, crushed or finely chopped
25g plain flour
250ml milk
1 chicken stock cube

Optional:
1 tsp mustard
1 tbsp fresh herbs or 1 tsp dried herbs
1 small red or green pepper
75g diced ham or cooked bacon
1 small tin of sweetcorn

A named sealable container to carry it home in

w/c 2 July - Practical Design Test         

Note: THERE SHOULD BE NO NUTS OR NUT PRODUCTS BOUGHT INTO SCHOOL FOR THIS PRACTICAL

Students have to design and make a dish based on a special diet or a culture. This can either be a main course or a dessert. Students will decide and plan what dish they will make in the lesson.

A named sealable container to carry it home in