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| Will and Cecilia add the final touches to the bruschetta starter |
Split into groups of eight for Ready Steady Cook, the Year 8 pupils have had fantastic fun creating colourful, tasty and well prepared three course meals. After much
deliberation, the teams came up with five enticing menus.
Menu 1 featured
bruschetta with tomato, spring onion, garlic and chilli; chicken glazed
with soy sauce and sugar, mushroom and red pepper kebabs with
sweet potato chips and a mixed crunchy salad with a mustard, olive and
white wine vinegar; followed by strawberries and cream mousse pudding topped with a baked stawberry with cracked black
pepper (well done, Alice Campbell).
Menu 2 began with
sweet potato,
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| Joe prepares the cauliflower |
parsnip and leek soup and was followed by pork chops with a herby
crust and caramelised apple; cauliflower cheese and oven baked new
potatoes with black pepper and sea salt. Warm shortbread with double
cream and raspberries was created for pudding.
Menu 3 began with warm sweet and sour tiger prawn salad, followed by pepper and basil lamb steaks served
with a mint and orange gravy; cheese and chive stuffed baked potatoes and bacon wrapped
broccoli. Pudding was Mars bar and cherry mousse.
Menu 4 included a hot parmesan, pepper and mushroom pasta starter; fresh chilli beef with turmeric rice and garlic bread; and a pudding of poached meringues on a fresh raspberry coulis with toasted almonds and caramel for decoration.
Menu 5 featured a fresh guacamole with mini tortillas starter, followed by fresh beef burgers, home made baps and salad with good old fashioned chips; and blueberry and marscapone tarts for pudding. Well done to all the chefs.
