Mrs Gibbin Returns!

Mrs Gibbin returned to St. Peter's to give a demonstration lesson in Thai Cooking.

Pupils and staff both agreed that her Chicken Thai Red Curry was delicious!

Here's the recipe - give it a try.

2 tablespoons sunflower oil
2 onions
2 cloves garlic
3 peppers – different colours – deseeded and sliced
2 chicken breasts
4 tablespoons Thai red curry paste
200ml coconut milk
200ml chicken stock – use stock cubes for convenience
Coriander
Thai fragrance rice or basmati rice

1. Heat half the oil in a large frying pan or wok and sauté the peppers for approximately 2 minutes, add the garlic, take from the pan
2. Heat the rest of the oil and cook the chicken strips for 3 minutes.
3. Stir in the Thai curry paste.
4. Add the chicken stock and the coconut cream
5. In a large pan cook the rice in plenty of water, bring to the boil and simmer for 10-12 minutes or as per instructions.
6. Serve the curry on a bed of rice and sprinkle over the coriander if using.

How could we follow that?

With Mrs Luke, of course, and her Vegetarian Pancakes.

Wilson versus Walton

Two members of staff, Mr Wilson and Mrs Walton both served up some wonderful dishes at Cook It Club.

Mr Wilson again brought his Saint Peter’s Perfect Passata to the table.

The pupil's agreed, it was hot!

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.

The recipe is in an earlier entry in this blog.

Mrs Walton was 'flipping great' with her version of pancakes!

Mrs Gibbin has left!

Sadly on Friday 1st February Mrs Gibbin (founder of our cook it club) left St Peters for a new job. To mark this event a special taster evening was held, at Chambelains in Redcar, where our cook it club members enjoyed a variety of exotic foods such as crocodile and kangaroo!

Click the picture below to see photos of this special evening.

Nice healthy salad ingredients were prepared and students made their own to take home and share. Ingredients included two types of lettuce, tomatoes, cucumber, radishes, sweetcorn, red cabbage, carrots, celery, black eyed beans, kidney beans, chick peas, spring onions, we also made coleslaw by grating carrots, white cabbage and onions and mixing with mayonnaise and salad cream. Take a look at the power point by clicking on the picture below:-

The Cook It Club were invited to a night of Rock Climbing at Rock Antics at Newton Aycliffe Leisure Centre and what an exciting night we had! As you can see from the pictures below everyone climbed as far as they could and Mr Horsley joined in. We would like to thank the two other teachers who managed the ropes they were Mr Stebbing and Mr Gullett. This was a challenging task for some of the students but they all took an active part and had a great time. Click on the picture below for a powerpoint of all the photos.

Tonight we made fruity scones by using Mr Horsleys recipe from a few weeks ago, everyone enjoyed them so it was our turn to make them and let the families taste them!

Take a look at the powepoint by clicking on the picture below.

What a great night we had making fruity cheesecakes or sundaes. Several of the students had requested to make these after tasting the winning recipe from Suzanne and Carley in September. There were several stages to make these which included crushing the biscuits, making a base, whipping cream and mixing the cream cheese also cutting the fruit to be added. The stuents all worked really well and within the hour they all had great tasting food to take home. Take a look at the photos below to see what a great night we had.

The pictures of the finished dishes look a bit messy but tasted great! The students used these containers to make it easy to take home!

Try the recipe below at home and make sure you add lots of fruit!
Cheesecake

8 digestive/oat/ginger biscuits – crushed mix together
1oz/25g – butter/margarine – melted (only for cheesecake not sundae)

½ pint/284ml double cream – whipped
½ lb/225g – soft cream cheese
2 tbsp golden syrup mix together in a bowl


Fruit – fresh - strawberries, raspberries, blueberries
Tinned –pineapple, peaches, pears
Frozen fruits

This cheesecake is delicious when making without fruit but by adding the fruit you make it into a healthier option. The ingredients above make one foil container cheesecake.

Method

1. Make biscuit base by mixing the crushed biscuits and melted butter together and place in foil container or loose bottom cake tin. If making sundae crush biscuits and put to one side to make layers of cream mixture and biscuits.
2. Mix together soft cream cheese and syrup and mix with the whipped cream.
3. If using fruit then only use 1 tbsp of golden syrup.
4. if using fruit you have several options –
Halve whole fruit and place on base of cheesecake or on top
Dice whole fruit and mix through mixture
Drain tin of fruit and add the fruit to the mixture
Sieve frozen fruit and add through the mixture to make a marble effect

Hello everyone Mr Stebbing has become famous in the Shooting and Conservation Magazine, January/February 2008 edition. Mr Stebbing took part in the Cook It Club and made two delicious pheasant dishes with the help of the Cook It Club team, as you can see Danielle enjoyed help prepare the plates for the pheasant.
Take a look at the article below:-


















find out more about shooting and conservation on the website http://www.basc.org.uk/