In this Section:
FDT Recipes
Technology is now made up of four subjects.
We have just introduced Textiles into KS3 along with Food, Graphics and Resistant Materials. Students will spend approximately ten weeks in each area designing and making products. All projects have been changed to give them a wow factor using the latest technology and students will have more practical lessons in Food. We hope you like the recipes chosen.
To make organising ingredients easier to organise and keep the costs down we have developed a range of basic recipes that suggest alternative ingredients should you not like them or are allergic to them and options to extend the dish further should you wish to try the suggestions out. If your child suffers from any food allergies then we would be grateful if you could let us know so we can take the necessary precautions.
We will have available a range of ingredients for your child to use to avoid you having to buy any ingredients that are only required in small quantities and which you do not use in cooking. These include raising agents (baking powder and bicarbonate of soda), dried herbs and spices, oil, corn flour, condiments such as salt, soy sauce, Worcester Sauce, vinegar and bay leaves; if you have these then please bring them in.
You can check the dates of practical lessons along with the recipes on the website and we will email the dates to you via the parent bulletin each week as an aide memoire. We will also try to keep these on the same day of each week to make it easier for you to remember.
Please could you plan ahead and ensure that your child attends with the necessary ingredients and a suitable container to carry the food home. Should your child forget these then we will not always be in a position to supply these and will have to set them written work to complete. If you have any problems in supplying ingredients then please do not hesitate to contact us. If you have any questions or queries please contact your child’s Food Technology teacher or me via email.
Any feedback and suggestions will be gratefully received so that we can make it an enjoyable cooking experience for your child.
Year 7 Recipes
w/c Monday 24 February and Monday 3 March – Cheese Scones
Ingredients
200g self-raising flour
1 tsp baking powder
50g hard margarine or butter
125ml milk
75g grated cheese
1 tsp herbs or spices e.g. chilli
A named container to carry them home
w/c Monday 10 March and w/c Monday 17 March – Bread Rolls
Ingredients
200g strong bread flour
1 sachet instant yeast
1 tsp salt
1 tsp sugar
250ml warm water
A named container to take your rolls home in
w/c Monday 24 March and w/c Monday 31 March – Macaroni Cheese
Ingredients
25g plain flour
25g margarine
250ml milk
50g grated cheese
100g macaroni
Optional
1tsp mustard
1 clove of garlic
1-2 tbsp capers
2 rashers of cooked bacon or slices of ham
A named container to take your food home in
Year 8 Recipes
w/c 24 February and w/c 3 March – 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 10 March and w/c 17 March – 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 24 March and w/c 31 March – 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
Year 9 Recipes
w/c 24 February and w/c 3 March – American Pancakes
All ingredients will be supplied at school this week
w/c 10 March and w/c 17 March – Beef Burgers
Ingredients
250g minced beef steak
½ egg – supplied at school
Salt and pepper – supplied at school
1 tbsp olive oil – supplied at school
A named sealable container to carry your burgers home in
w/c 24 March and w/c 31 March – Curry
Ingredients
45 ml olive oil
1 medium onion
400 g chicken fillet
2 cloves of garlic
1 green chilli or green pepper
¼ tsp salt – supplied at school
¼ tsp turmeric – supplied at school
½ tsp ground cumin – supplied at school
¼ tsp ground coriander – supplied at school
1 tsp tomato purée – supplied at school
¼ tsp garam masala or 1 tsp curry paste – supplied at school
70 ml double cream
A named sealable container to carry them home in
Year 10 Recipes
w/c 24 February – There is no practical lesson this week
w/c 3 March – Brandy Snap Baskets
Ingredients:
55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school
A named, sealable container to take your brandy snap baskets home in
w/c 10 March – Jam & Tuile Biscuits
Ingredients:
For the Jam
450g strawberries
3 tbsp. lemon juice (1½ lemons approx.)
450g jam sugar
You will also need to bring 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars from home
For the Tuile Biscuits
67g flour
2 egg whites
67g sugar
A named, sealable container to take your Tuile biscuits home in
w/c 17 March – MasterChef Dessert Practical
Plan, prepare, cook and present your own dish – your teacher will explain more about this in lessons
NB: NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL
A named sealable container to carry your dish home in
w/c 24 March – Fresh Pasta
Ingredients
100g ‘00’ flour (or plain flour if you can’t get ‘00’ flour)
1 egg
A named sealable container to carry your pasta home in
w/c 31 March – Chicken Portioning
Ingredients
1 whole chicken to portion in class
A named sealable container to take your chicken pieces home in
*HOMEWORK* Use your chicken pieces to make tarragon chicken
Ingredients
3 tbsp oil
1 small onion, finely chopped
3 tbsp tarragon vinegar
(you can make tarragon vinegar at home by adding some sprigs of tarragon to a bottle of white wine vinegar and leaving for a few hours)
330ml chicken stock
25g soft butter
25g plain flour
2tbsp double cream
1 tbsp freshly chopped tarragon (or a tsp dried)