Year 8 Recipes 

w/c 20 January and w/c 27 January – 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 3 February and w/c 10 February - Carrot Cake Muffins

Ingredients

2 medium eggs
100g soft brown sugar
75 ml vegetable or sunflower oil
150g grated carrot
100g self-raising flour
1/2 tsp ground cinnamon
100g dried fruit e.g. raisins, sultanas

12 muffin cases

A named container to take your food home in 

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