Recipes

Main Spanish rice and prawn one-pot

Entry Number 157

2017 entrant

Max Heathcote from St Anselm’s Catholic school

Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, and then cook over a high heat for 12 mins.
Uncover, and then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, and then cook for another min until the prawns are cooked.
1 Onion, sliced
1 red and 1 green pepper, deseeded and sliced
50g chorizo, sliced
2 garlic cloves, crushed
1 tbsp. olive oil
250g easy cook basmati rice (we used Tilda)
400g canned chop tomato
200g raw, peeled prawns, defrosted if frozen

Dessert Beetroot brownies

Entry Number 157

2017 entrant

Max Heathcote from St Anselm’s Catholic school

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
PREP: 15 MINS
COOK: 40 MINS
500g whole raw beetroot
(3-4 medium beets)
butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Pumpkin Risotto

Entry Number 156

2017 entrant

Grace Johnson from St Anselm’s Catholic school

1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
2. While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.
3. Cut up the spring onions with your scissors.
4. Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
6. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
£2.57 per portion
1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
small handful coriander, roughly chopped

Chocolate brownie with lemon and Freddo

Entry Number 156

2017 entrant

Grace Johnson from St Anselm’s Catholic school

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
3. Remove the pan from the heat.
4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
7. Serve with cream or ice cream and plenty of fresh fruit.
74p per portion
100g butter
175g caster sugar
75g light brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract /essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder

Sponge Cake with Raspberry Jam filling

Entry Number 155

2017 entrant

Georgia Holroyd from Sholden Primary School

I chose to cook this recipe because all the family loves it especially the raspberry jam which has got much less sugar in than shop bought jam.

Put all the ingredients in a deep bowl and beat until soft and creamy. Divide the mixture between two greased sandwich tins and bake for 20 minutes in an oven at 200 degrees centigrade. When the cakes come away from the tins they are done. Let them cool on a rack while you make the jam.
Put two punnets of Kentish raspberries in a saucepan with about 1-2 tbsps caster sugar and boil until the mixture thickens. Let it cool and then spread on the cakes and sandwich together. Sprinkle icing sugar on the top.
8 oz self-raising flour
8oz caster sugar
8oz butter
4 eggs
1tsp baking powder
2 drops vanilla extract

Home made Southern baked Chicken Nuggets with Sweetcorn relish Served with chunky potato wedges and rocket.

Entry Number 154

2017 entrant

Olivia Burr from Eastry Primary School

Olivia's inspiration to make this dish was that her favourite treat is nuggets from KFC or McDonalds and so she wanted to come up with a healthy alternative to her favourite meal!

Method
Chop chicken to nugget size portion.
Coat in seasoned flour and then beaten egg and finally blend the brown bread in a blender to create breadcrumbs and coat chicken.
Repeat and lay on a lightly oiled tray.
Cook in oven at 180 c for 20 mins until cooked thoroughly.

Chop potatoes into chunky wedges season with salt and place on a lightly oiled tray and cook in oven at same time as chicken, these will also cook for about 20 mins.

Whilst the Chicken and potatoes cook make the sweetcorn relish.

Chop the onion, pepper and garlic and cook in a lightly oiled pan for 5 mins, add the sweetcorn and cook gently for another few mins, add sugar and vinegar and cook for a further 2 mins.
leave to cool.

Serve on a plate with some rocket to garnish.
Ingredients to serve 2

1 large chicken breast fillet
plain flour 2 tablespoons
paprika and salt generous pinch of each
1 egg beaten
1 slice brown bread
small tin of sweetcorn
1/2 onion
1/2 red pepper
1 clove garlic
1 teaspoon sugar
tablespoon vinegar
2 medium potatoes
sunflower oil to cook.
Rocket to garnish

Price to make 2 portions approx £2.30

griddled pork steaks sat on a potato and parsnip rosti wih carrots and broccoli with a bbq sauce

Entry Number 153

2017 entrant

elle playfair from The Canterbury Academy

i had made something similar last year but i decided to change it slightly with and addition of a potato and parsnip rosti which is something i had never heard of and wanted to try and cook. i had also know i wanted to enter for a while and decided to start growing my own vegetables for the dish.

put 2 small pans of water on ready for the veg. put the griddle pan on to begin warming up with a little bit of oil to prevent sticking. now put on the pork steaks and turn to get lines as a pattern once you have done both sides take of the heat and onto an oven tray to finish off in the oven whilst i fry the rosti. using the frying pan put in the butter and oil ready to fry the rosti place the metal ring in the middle of your frying pan to start cooking your rosti by simply filling the ring with mixed dry potato and parsnip mixture with a seasoning of salt and pepper. whilst you are waiting for this to cook put your veg in to cook. turn your rosti once it is golden on the bottom you should now be able to remove the ring carefully. probe your pork steaks to check temperature. start plating up the rosti and pork steaks and add the veg afterwards by draining in a colander and placing carefully on the plate.
2x90g pork steaks
50g carrots
50g broccoli
1/2 parsnip peeled cored and grated
1/2 potato peeled and grated
butter and oil for cooking
BBQ sauce

Tiramisu

Entry Number 153

2017 entrant

elle playfair from The Canterbury Academy

one of my favourite desserts

beat the egg yolks in a bowl over a double boiler until light and fluffy. add the sugar and sweet wine and continue beating until it thickens. mash the mascarpone in a bowl until smooth add the zabaglione and mix well. in another bowl whip the cream until very light and then fold into the zabaglione mixture. in a small bowl put the expresso and rum in a small bowl and mix together. dip the ladys fingers in the mixture and then place into the tiramisu dish now layer the zabaglione and then do it again twice more. finally dust with a little cocoa powder to finish.
5 ladys fingers homemade
50ml expresso or strong coffee
25ml rum
2 egg yolks
50g sugar
225g mascarpone
125ml whipping cream
65ml marsala wine
dusting a cocoa powder to finish

Middle Eastern Salad and Roasted Hassleback Potatoes

Entry Number 152

2017 entrant

Zechariah Nurse from Bishops Down Primary

I love salads and trying to eat healthy so I wanted to make something that was really good for you with lots of flavour. All the herbs and dressing make this a really tasty simple meal.

Pre heat oven to 200 degrees.
Wash and slice potatoes thinly on top only leaving the bottom intact. Then put all potatoes in a bowl and mix with the olive oil rosemary salt and pepper. You can use a spoon to spoon the mixture into each potatoe top. Next place all potatoes cut side up on a sheet pan and roast in the oven for 45 minutes.

Whilst the potatoes are cooking mix all the salad ingredients listed apart from the feta together. Then using a large cup or measuring jug squeeze the lemon juice in, add the garlic and mix then slowly add the oil and whisk together so it doesn't separate. Lastly add the salt and pepper.

The last step is just to pour the dressing over the salad and mix well then sprinkle the feta cheese over the top and arrange the potatoes around the plate.
Salad:

1 cucumber chopped
4 medium tomatoes de seeded and chopped
8 spring onions chopped
Handful mint chopped
Handful of parsley chopped
Feta cheese diced to sprinkle on top

Potatoes:

1 bag new potatoes
2 tbsp Rosemary
2 tbsp olive oil
Salt and Pepper

Dressing:
1/4 cup Olive oil
2 Lemons juiced
2 cloves garlic
Salt and Pepper to taste

Crispy Crumbed Pork & Sides

Entry Number 151

2017 entrant

Emily Cripps from Spires academy

We have learnt enrobing during Food Technology lessons and i thought it added a good texture and it can easily be changed to suit different tastes.

Place a pan of water on the hob with some salt and boil.
Chop the potatoes into even sized pieces and place in the water until soft. Drain and cool.
Break the egg into a bowl and mix.
Breadcrumbs, flour and seasoning in a bowl.
Preheat oven.
Dip the chop into the egg then the flour mixture, place on a baking tray and cook in the oven.
Chop the salad.
Once the chop is cooked, remove and rest. Reheat the potatoes and place on a clean plate with the salad.
Pork Chop 1
Breadcrumbs 20g
Flour 15g
Egg 1
Potatoes 75g
Parmesan 15g
Herbs 5g
Lettuce 3 leaves

Blueberry Brownies with cream and bananas

Entry Number 151

2017 entrant

Emily Cripps from Spires academy

We visited a farm during our research for a task and they grow a wide range of fruits & vegetables so i wanted to use some of them in my dish.

Cream the margarine & sugar together in a mixing bowl.
Add the vanilla & eggs slowly to the mixture.
Sift in the flour, baking powder and cocoa.
Fold in the blueberries and bake for 20 - 30 minutes or until set.
Remove, cool and cut up into slices.
Serve with whipped cream and sliced bananas.
175g margarine
350g caster sugar
1 teaspoon of vanilla essence
3 eggs
125g plain flour
1 teaspoon of baking powder
50g cocoa
100g blueberries
50ml cream
1/2 banana

Nacho topped tasty veggie chilli

Entry Number 150

2017 entrant

Isabella Velling from Adisham CE primary school

I’m not a big meat eater and nachos is one of my favourite dishes! I think it works really well as a topping for this healthy vegetarian chilli. I love to make salsa and guacamole too and this fish works so well with them! (Ps my Dad says the beer goes well with it too!)

1)Heat a glut of olive oil in a pan over a low heat. Add onions and fry gently for 5 minutes. Add the garlic and continue frying for a further 2 minutes.
2) add the quorn and spices. Fry for 3 minutes before adding the remaining vegetables, mixed beans, Tom purée and tinned tomatoes and stock. Bring to the boil then simmer for 15 minute. Season to taste.
3) transfer chilli to a oven proof dish and add a layer of tortilla chips and sprinkle with grated mature cheddar. Repeat this layering and then put in oven for 5 minutes until cheese has melted. Serve with homemade salsa and avocado dip.
1/2 red onion
1 garlic clove
150g quorn mince
1/4 each red, green, yellow and orange pepper
1 tbsp butternut squash
3 babycorn
1/4 can mixed beans
1 tsp hot chilli powder
1 tsp paprika
1/2 tsp cumin powder
200g tinned tomatoes
1tbsp tomato paste
100ml vegetable stock
1 bag tortilla chips
50g grated mature cheddar
Olive oil
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