Year 8 FDT Recipes

W/C 11 September – Pancakes

Ingredients will be provided at school

W/C 18 September - Vegetable Soup

EITHER:

Seasonal Vegetable Soup
250g mixed seasonal vegetables or one vegetable (e.g. onion, leek, carrot, celery, turnip, peas, cauliflower etc.)
500ml water (optional - 1 stock cube)
100g potato

Optional:
1 clove of garlic
1-2 tsp fresh/dried herbs

OR:

Tomato Soup
50g bacon trimmings / bits
75g onion
75g carrot
50g flour
100g tomato puree (small tin)
1 litre vegetable stock
          
A named flask, screw top wide neck bottle or lidded container to take your soup home in
 

w/c 25 September - Popcorn chicken – GROUPS 8T AND 8U ONLY

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 eg Rice Krispies or Cornflakes

Coating 3:
1 packet of crisps (any flavour)

Choose one dip:

Quick Ketchup
½ tin chopped tomatoes or 2 large tomatoes
½ red onion
1 clove garlic
1 tsp honey

Sour Cream and Chive Dip
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 2 October - Chicken Curry – GROUP 8U ONLY

Please feel free to reduce the amount of meat, change the meat (pork, beef, prawns, Quorn or vegetables) and to choose between using spices, a curry paste or curry powder.

Ingredients - Sauce made from Individual Spices                                            
2 chicken fillets (200g chicken)                           
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

Ingredients - Sauce made with Curry Powder
2 chicken fillets (200g chicken)
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

A named sealable container to carry it home in

W/C 9 October – Fresh Burger

Choose from either:

Meat Burger
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
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 16 October - Choose either Bolognese Sauce or Chilli con carne

Please feel free to reduce the recipe by half to serve 2 people

Bolognese Sauce (for 4 people)
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) 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)
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 30 October - Sweet and Sour Chicken (for 2 people)

Ingredients
200g chicken (or Quorn)
1 green or red pepper
1 clove garlic
2cm 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/Worcester sauce
2 tbsp tomato puree/sauce
25g sugar
1 stock cube (optional)

A named sealable container to carry it home in  

W/C 6 November - 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 13 November - Practical Design Test    

Students will need practical ingredients for both lessons this week     

Lesson 1 - Pizza Dough - Dough Ingredients
250g bread flour (with a pinch of salt)                            
1 tbsp olive oil                     
1 packet of easy blend yeast        
1 tsp caster sugar (school provides)

Students will make dough and store to make their pizza design in the next lesson.

Lesson 2 - Pizza - Toppings Ingredients
100g -150g cheese
2 tbsp sauce e.g. Passata, tomato puree
2-3 sliced mushrooms
¼ red pepper
½ small onion
100g cooked meat or fish e.g. tuna
1-2 slices of cooked meat e.g. Salami, pepperoni, bacon.
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 20 November – Breadsticks – 8U AND 8T ONLY    

Ingredients
225g strong flour
150ml milk
2 tbsp oil
1 sachet easy-blend yeast

A named large container to take your breadsticks home in