Year 8 Recipes

Year 8 Recipes

Spicy Bean Burgers	Beef Burgers
Nutty Banana Cake	Pineapple Upside Down Pudding
Scotch Eggs	Muffins
Bombay Minced Potatoes	Easy Peasy's ' Nice Rice'
Tuna and Broccoli Pasta	Cheese and Onion Triangles
Marble Pear Tray Bake

Spicy Bean Burgers
You will need
	1	Slice of bread
	400g	Can of red kidney beans
	½	Onion
	1	Small green chilli (optional)
	1 tsp	Chilli powder
	1 tsp	Dried herbs
Plus		container with a lid to take it home in
Method
		Preheat the grill
		Put the bread in the food processor and blitz until it resembles breadcrumbs. Pour these crumbs into the mixing bowl
		Cut away the top of the chilli, and then deseed
		Peel the onion
		Drain the red kidney beans
		Place the red kidney beans, onion, chilli, chilli powder and dried herbs into the food processor. Blitz together to form a thick paste-like mixture
		Place the been mixture into the mixing bowl with the breadcrumbs. Mix everything together thoroughly
		Place into container and place in fridge to chill
		To do at home
		Grill the patties for 8 minutes, turning over after 4 minutes
		Serve in a pitta bread with salad
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Beef Burgers
You will need
	250g	Minced meat	or for a healthier option
			250g	lean mince
	½	Onion (finely chopped at home)
	1	Egg
		Salt and pepper
	1 tsp	Herbs or spice (in school)
	1	Slice of bread
	Plus	a container with a lid to take it home in
Method
		Use a food processor to process bread into breadcrumbs
		Tip breadcrumbs and finely chopped onion into a mixing bowl and combine will all other ingredients. Use ½ an egg to bind ingredients together
		Use burger press to shape into burgers
		Place in the fridge to chill
		At home cook on a baking tray in the oven for 10 minutes
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Nutty Banana Cake

You will need
	100g	Margarine	or for a healthier option
			100g	polyunsaturated (e.g. Flora)
	100g	Sugar or Brown Sugar (Muscavado)
	2	Eggs
	100g	SR Flour	or for a healthier option
			100g	Wholemeal Flour
	1	Banana or apple
	50g	Walnuts or pecans or any dried fruit
	Plus	a clean apron and a container to take it home in
Method
		Grease and line an 8" square tin
		Cream the margarine and sugar together, gradually beat in the eggs
		Fold in the flour and stir in the bananas
		Place in the prepared tin and sprinkle with walnuts
		Bake at Gas Mark 5 or 190°C for 20-25 minutes
		Leave in the tin for 2 minutes, then cut into pieces and transfer

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Pineapple Upside Down Cake

You will need
	1	small can of pineapple rings
	4	Glacé cherries
	2 tbsp	Syrup (optional)
	100g	SR Flour
	2	Eggs
	100g	Soft margarine
	100g	Sugar
	Plus	An ovenproof dish to cook in
Method
		Light the oven Gas Mark 4, 180°C. Place the shelf in the centre of the oven
		Grease a deep 18cm cake tin or a 20cm sandwich cake tin
		Cover the bottom of the tin with a thin layer of golden syrup. Drain the pineapple rings and place them on the syrup with half a cherry in the centre of each ring
		Sieve the flour into a bowl. Add the margarine, sugar and eggs, and beat well until light and fluffy. Spread this mixture carefully over the pineapples
		Bake for about 45 minutes until firm. Turn out onto a plate
		Serve with either custard or pineapple sauce

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Scotch Eggs
You will need
	200g	Sausage meat	or for a healthier option
	or 6	Sausages	6	low fat sausages
	4	Hard boiled eggs
		Piece of foil
		School will provide flour, beaten egg and breadcrumbs for coating
	Plus	a container with a lid to take it home in
Method
		Wash your hands and put an apron on
		Switch the oven onto Gas Mark 4 or 180°C
		Remove the shells from your hard boiled eggs and place on a plate
		Coat the eggs in flour and then wrap with 50g of sausage meat
		Dip in the beaten egg and then into the breadcrumbs
		Mould and shape into a ball with your hands
		Place finished egg onto foil paper on a baking tray
		When all 4 are completed place them into the oven for 15 minutes until golden brown and sausage meat is cooked
		Leave to cool and serve cut in half with a crispy salad

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Muffins
You will need
	150 g	Plain Flour
	1 tsp	Baking powder (in school)
	60g	Sugar
	50g	Margarine or butter
	100 mls	Milk
	1	Egg
	100g	Flavouring (apricot, cherries, sultanas, apple, banana)
	Plus	a container with a lid to take them home in
Method
		Light the oven at Gas Mark 6 or 200°C
		Sift the flour and baking powder into a mixing bowl; stir in the sugar
		Melt the butter or margarine in a small saucepan or in the microwave; cool
		Measure the milk in a measuring jug; crack the egg and beat into the milk with melted butter
		Wash the fruit and mix into the flour; make a ‘dip’ in the middle of the flour and pour in the milk mixture; fold in quickly but carefully using a large spoon; do not over mix. Don’t worry if it looks lumpy.
		Divide the mixture between the muffin cases and bake for 20 minutes or until well risen

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Easy Peasy's 'Nice Rice'
You will need
	1	Small onion (ready chopped)
	1	Clove of garlic (chopped with onion)
	1	Stick of celery washed and sliced (optional)
	400g	Tin of chopped tomatoes
	3	Rashers of bacon (chopped, small pieces)	or for a healthier option
			3	Rashers of bacon extra lean or fat removed
		or replace bacon with:	150g	chicken and
			50g	mushrooms
	150g	Rice (Risotto rice is very good)
	1	Stock cube
	½tsp	Mixed herbs
	2 tbsp	Frozen peas
	2 tbsp	Sweetcorn
	Plus	Container with a lid to take it home in
Method
		Chop all the vegetables and the bacon (or chicken if using)
		Place the oil in the frying pan and add the bacon (or chicken) garlic, onion and celery. Stir with a wooden spoon for 5 minutes
		Add the tomatoes (and mushrooms) and rice and stir. Pour in 600ml of water and crumble in the stock cube. Cook gently for 20 minutes until the rice is soft, stirring occasionally. Start to wash up
		Add more water to the mixture if it gets dry and starts to stick to the pan
		Add the herbs, peas and sweetcorn and a pinch of salt. Place in your dish and top with grated cheese

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Tuna and Broccoli Pasta
You will need
	100g	Rigatoni or any other pasta shape
	40g	Cheese
	100g	Broccoli
	100g	canned tuna (in water) drained
	25g	Soft Margarine
	25g	Plain flour
	250ml	Semi-skimmed milk
	1x5 ml	Spoon dried oregano
	50g	Sweetcorn (canned of frozen)
		Black Pepper
	Plus	Container with a lid to take it home in
Method
		Bring a saucepan of water to the boil, and then add the pasta. Simmer for about 10-12 minutes until al dente
		Grate the cheese and cut the broccoli into small pieces
		while the pasta is cooking make the sauce
		Place the butter or margarine , flour and milk into a small saucepan
		Bring the sauce to a simmer, whisking it all the time until it has thickened
		Reduce the heat, stir in the oregano, and allow to simmer for 2 minutes
		During the last 2 minutes of the pasta boiling, add the sweetcorn and broccoli to the saucepan
		Preheat the grill
		Drain the boiling hot water away from the pasta add vegetables into a colander in the sink
		Pour the drained pasta and vegetables into the sauce
		Stir in the canned tuna
		Pour the mixture into an ovenproof dish or foil tray
		Sprinkle the cheese over the top, and add a few twists of black pepper
		Place under a hot grill until the cheese is bubbling and golden brown
	Top Tips
	Try different varieties of pasta shapes, such as macaroni or shells Use different types of vegetables, like leeks, peppers and mushrooms Add a spoon of pesto, mustard or tomato puree to the sauce for extra flavour
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Cheese and Onion Triangles
You will need
	50g	Cheddar Cheese
	½	Small onion
	100g	Plain flour
	50g	butter or margarine
	2-3 x 15ml	Spoons of cold water
	1	Egg
	Plus	Container with a lid to take it home in
Method
		Preheat the oven to 180°C or gas mark 4
		Prepare the cheese and onion filling
		Grate the cheese
		Slice the onion
		Mix the cheese and onion together
		Make up the shortcrust pastry
		Sift the flour into the bowl
		Rub the butter and margarine into the flour, using your fingertips, until it resembles breadcrumbs
		Add the cold water and start to mix together
		Mix to form a firm, smooth dough
		Roll out the pastry into a square, on a floured board
		Cut the square into quarters using the palette knife
		Spoon some cheese filling in the middle of the square
		Next, brush the edges of the pastry with beaten egg
		Fold over each pasty and pinch them together all the way along
		Brush each pasty with beaten egg
		Transfer them onto the baking tray
		Bake for 20 minutes, until golden brown
	Top Tips
	Vary the types of spices and herbs used for different flavour sensations! Try adding slices of chicken or beef, perhaps with mushrooms and sweetcorn Make up the pastry using wholemeal flour - remember to use a little more water
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Marble Pear Tray Bake
You will need
	100g	Caster sugar
	100g	Soft margarine
	2	Eggs
	100g	Self raising flour
	20g	Cocoa Powder
	1 tsp	Baking powder (in school)
	1	Pear
	Plus	Container with a lid to take it home in
Method
		Preheat the oven to 180°C or gas mark 4
		Grease and line the baking tin or foil tray
		Cream the sugar and margarine together, ideally using an electric hand whisk, until light and fluffy
		In a small bowl, beat the eggs with a fork
		Add the beaten egg, a little at a time, to the margarine and sugar
		Sieve the flour and baking powder into a bowl
		Fold the flour and baking powder into the mixture, a spoonful at a time
		Core and chop the peat into small pieces. Scatter pieces of pear into the lined cake tin
		Spoon half of the plain cake mixture into the tin
		Stir in the cocoa to the remaining cake mixture
		Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect
		Place in the oven and bake for 20 minutes, until golden brown and springy to the touch
		Remove from the oven and allow to cool
	Top Tips
	When lining the baking tin it is only necessary to line the bottom. The sides can be grease with oil Instead of chocolate, use other spices and fresh fruit e.g. mixed spice, apricots

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