What a fantastic evening with all the students creating their own fruity flapjacks. By adding fruit to a flapjack mixture makes them healthier as less sugar is needed as the fruit adds sweetness. Lots of different dried fruits were used dates, apricots, sultanas, pineapple, berry mixture and glace cherries the students could pick all or just a few of the fruits available. By only using syrup the mixture is then very sweet and full of sugar so honey and black treacle could be used as an alternative or with some syrup. Try the recipe at home and enjoy it like all the students did.

FRUITY FLAPJACKS

Ingredients
100g/3¼oz unsalted butter or margarine
100g/3¼oz demerara sugar
100g/3¼oz honey or golden syrup (or both together)
200g/7¼oz porridge oats
25g/1oz dried fruits, ginger, coconut, nuts or seeds (or a mixture) add more fruit we did


Method
1. Put the butter, sugar and honey or golden syrup in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved.
2. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well so all the oats and fruit are covered. (If mixture too dry then add more syrup or honey, if its too wet then add more porridge oats.)
3. Transfer the oat mixture to the prepared swiss roll tin or foil container and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.
4. Bake in a preheated oven at 180C/350F/Gas 4 for 10-15 minutes, until lightly golden around the edges, but still slightly soft in the middle.
5. Let cool in the tin for 5 minutes and then score with your desired size of pieces, when cool turn out and enjoy.

Tonight Suzanne and Carley cooked their winning meal for the new Cook It Club members. The recipes are already on the blog from the Rye Hills event and all the students took an active part in making their own garlic bread. We also had a special guest who came to watch our Chair of Governors Mrs B Hewitt, thank you for all her help.
Take a look at the photos below:-

All of the students enjoying their tasty pasta dish with the best yet to come the pineapple sundae!

Well done to Suzanne and Carley for a fantastic night at Cook It Club.

What a great night we had with 15 Year 7 students getting a special treat of two teachers showing their skills in the kitchen. Mr Kime and Mr Stebbing creating their favourite dishes for the new Cook It Club members. Mr Kime is a lover of soups and made a delicious Cabbage, lentil and bacon soup with the students help and Mr Stebbing made two pheasant dishes a Cumbrian starter and a tasty Forester's casserole with pheasant and fresh vegetables. The enthusiastic students helped prepare and make the dishes with the two teachers and really enjoyed the opportunity to try all of the dishes. At first some were apprehensive about trying the pheasant but all the plates were soon emptied. The soup was also a great success at first the thought of cabbage soup seemed a bit boring to some, but the different flavours were soon enjoyed by all the students.

If you would like to try the recipes they are below.

Cabbage, lentil and bacon soup


Ingredients
2tablespoons olive oil
2 large onions – finely chopped
250g smoked back bacon – diced
1 clove garlic – crushed
125g red lentils
2x 284ml tubs fresh chicken or vegetable stock
150ml water
250g savoy cabbage – finely shredded
Salt and freshly ground black pepper

Method

1. Heat the oil in a large saucepan and fry the onions and bacon for 8-10mins, stir occasionally until golden brown.
2. Stir in the garlic and lentils and add the stock and water. Bring to the boil and simmer for 30-40minutes.
3. Add the cabbage and seasoning to taste and simmer for a further 5 mins.
4. Serve with tasty garlic bread.


Mr Kime with his wonderful soup and garlic bread






Forester’s Casserole

4-5 joints of pheasant or chicken
2-3oz/55g butter
1 large onion
8oz/225g small peeled button mushrooms
½ pint/ 1litre pure apple juice
¼ pint/568ml stock
Salt
Freshly ground black pepper
2-3 tablespoons cream
To garnish - chopped parsley

1. Fry the joints in hot butter, turning until golden brown all over.
2. Transfer to casserole or ovenproof dish.
3. Peel and chop onion and fry in remaining butter in pan until just transparent.
4. Add peeled button mushrooms, cook until tender.
5. Sprinkle in the flour.
6. Gradually blend in apple juice and stock and stir over a gentle heat until sauce thickens.
7. Season well and pour prepared sauce over joints in casserole dish cover with lid or foil.
8. Cook in pre heated oven 350 deg. F. – mark 4 for about 1 hour.
9. Stir in cream just before serving then sprinkle with chopped parsley.
10. Serve with seasonal vegetables.

Mr Stebbing and students making the casserole








Cumbrian Pheasant starter

Ingredients

Pheasant breast x 4
Bacon rashers x 4
Seasonal salad
Heart of artichokes in olive oil – 400g
Butter – for frying
Cling-film
Recipe
1. Wrap pheasant breast in bacon and then wrap tightly in cling film.
2. Poach pheasant breasts for 15 minutes in boiling water.
3. Prepare bed of salad.
4. Dice hearts of artichokes and mix with salad.
5. Carefully remove the pheasant from the pan of boiling water and remove the cling-film.
6. Fry the pheasant with the butter until brown.
7. Slice and serve on the salad and enjoy.

Everyone had a great first night and the students were fantastic, lots of photos were taken so please have a look at the powerpoint


http://www.stpeters-sch.com/kimeandstebbing.pps