Ready Steady Cook with two of our talented teachers Mr Long and Mr Wilson who prepared a lovely meal within the hour. All the students participated by preparing the ingredients for sweet and sour chicken and perfect passata and by tasting the dishes decided that both teachers were winners in the competition below are the recipes used please try and enjoy.

• Saint Peter’s Perfect Passata (Made by Mr Wilson)
  SPPP is a spicy Italian dish tomato based dish.
  
  The warmth of red-hot chilly peppers are combined with the aromatic taste of garlic and more subtle flavour of basil.
  
  A perfect dish for warming the children, or mamma & papa on a cold winter’s evening.
  Ingredients - Serves 4
  
  One small white onion
  One small red onion
  Medium red or green pepper
  Garlic clove
  
  Red chilly pepper – jar of lazy chilly.
  Jar Red or Green pesto
  Bottle of Passata
  Tube of tomato puree
  
  Extra virgin olive oil
  Pasta - Spaghetti or spirals
  
  Two chicken breasts (organic;)
  
  Preparation
  The vegetables should be chunkily cut – roughly thumb sized pieces of everything – onion, pepper and chicken.
  
  Crush the garlic. Chop up the pepper. Chop up the onion
  
  Cooking
  Cook them in a large pan/frying pan on a low light with a little oil, stirring occasionally. Aim for the onion and pepper to become soft - 10-20 mins.
  
  While they are cooking chop up the chicken.
  
  When the vegetables are ready take them out of the pan. Add more oil and add the chicken – cook well (until all signs of the pink flesh have turned white!)
  
  Reduce the heat to low. Put the vegetables back into the pan. Add most of the bottle of passata. Add a tea spoon of chilly pepper. Add two good tea spoons of pesto. Add a good tea spoon of tomato puree.
  
  Boil a kettle. When boiled pour into another pan – bring to the boil. Add a little oil and then add the pasta. The pasta will take about 10 minutes so you might need to turn off the passata for a little while.
  
  Serve
  Whack it out! Pasta with sauce on top
  Serve with French bread or garlic bread.

Mr Long





Sweet and Sour Chicken
Ingredients
2 tbsp vegetable oil
4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
1 small red pepper, de-seeded and cut into 2.5cm/1in pieces1 small green pepper, de-seeded and cut into 2.5cm/1in piecesthick
thumb-size piece of fresh ginger, peeled
finely chopped6 garlic cloves
chopped1x220g can water chestnuts, drained and sliced (optional)
1 bunch spring onions, cut into 2.5cm/1in pieces
1 small can sliced pineapple, drained and cut into chunks (optional)
ground white pepper
For the sauce:1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine or dry sherry 2 tbsp dark soy sauce
175 ml/6fl oz chicken stock 2 tbsp tomato purée
2 tbsp cornflour mixed with 2 tbsp water

Method1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. 2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.

Photo of the Cook it club members with their pizza and pasta.













Creating tasty pizza and pasta using vegetables was this weeks challenge. We made the pizza dough using this recipe:
Basic Pizza Dough

Makes one 10in pizza base

8oz/225g strong plain flour
1 sachet easy-blend dried yeast
3 tbsp olive oil (optional)

Place flour in a bowl and stir in olive oil if using, add enough hand-hot water to form soft but not sticky dough. Knead until smooth on a lightly floured surface. Roll out 10in round and place on baking sheet, or make several smaller pizzas. Loosely cover and place in warm place to rise. When it has risen top with tomatoes from tin of chopped tomatoes. Add any other vegetables, pepperoni, ham, cooked chicken etc that you like then top with mozzarella cheese or your choice of cheese. Place in the oven and cook on gas mark 7/425F/220C for about 10 to 15 minutes when cheese has melted and edges are brown.

Students made their own pizza toppings by adding onions, red onions, mushrooms, peppers, kidney beans, mixed beans, celery, carrots, green beans, tomatoes and cheese.

A pasta sauce was prepared using onions, mushrooms, celery, garlic, tomatoes, kidney beans and green beans.
Pasta sauce recipe:
Olive oil
Onions - chopped garlic any peppers
Mushrooms - sliced celery
tin chopped tomatoes
Tomato ketchup or puree
Courgettes/ green beans /Sweetcorn (tinned)/ kidney beans (tinned)/ mixed beans (tinned)

Put a tablespoon olive oil in a saucepan and heat, fry the onions gently until soft and browned.
add peppers, mushrooms, celery and courgettes and fry gently.
Add tin of chopped tomatoes and tablespoon of tomato ketchup or puree cook for 10 mins.
Add sweetcorn, kidney beans or mixed beans and simmer on low heat. While this is cooking prepare pasta as instructions on the packet. Enjoy! serve with garlic bread or crusty bread.


Next week Ready Steady Cook with two teachers.