The Naranga Newsletter

Home Economics 

with Ms Athiniotis

 CRISPY CHICKEN NUGGETS MADE EASY.  

Our seniors learned how to make this take away from scratch. You can use chicken thighs or fillets and adjust the cooking time, so the pieces stay moist and don’t dry out. One group coated the chicken pieces in Cornflake crumb and the other group tried Panko bread crumb. Students enjoyed trying the different crunchy textures. 

Ingredients:

500g chicken thigh fillets

1/3 cup plain flour

1 egg, lightly beaten.

1 tablespoon milk

¼ cup finely grated parmesan cheese

2/3 cup Cornflake crumbs

Salt and pepper

Instructions how to make:

  1. Cut chicken into 3cm pieces. Toss chicken pieces in a Ziploc bag with the flour, seasoning and any preferred herbs; shake away excess flour. 
  2. Combine egg and milk in a shallow bowl. Combine cheese, Cornflake or Panko crumbs in a separate shallow bowl using a wooden spoon.
  3. Dip chicken pieces in egg mixture, then dip into crumb mixture, pressing crumbs on firmly with fingers. 
  4. Place chicken pieces on a baking tray lined with baking paper and a little cooking spray. Bake at 180C for 20 to 25 minutes or until lightly browned and cooked through. Serve nuggets with tomato or barbecue sauce. Makes twenty

 

 

AN EASY APPLE DESSERT.  

This week Upper Juniors learned to make apple turnovers. They concentrated well to peel, core and finely slice the Granny Smith apples, add the filling, and spice to the puff pastry. You can make your own pastry or purchase ready-made pastry. We used Gluten free plain flour, dairy free margarine, and a little water to make a pastry for students that are Gluten and Lactose free. You can use your favourite apple varieties and add mix spice as well as sultanas to the filling. Students really enjoyed them. 

 

Ingredients: 

200g puff pastry

2 green apples

Teaspoons of sugar 

Teaspoons of cinnamon

½ cup of sultanas 

 How to make: 

  1. Turn oven to 190C. Roll pastry out thinly. Cut into six squares. 14 X 14 cm
  2. Peel and core apples. Cut into quarters. Slice very thinly. 
  3. Put a few slices of apple in corner of pastry. Sprinkle apple with a teaspoon of sugar, sultanas, and a pinch of cinnamon. 
  4. Fold over into neat triangles. Press edges with fork to seal well. Prick a hole in top with a fork. Brush a little milk on top and sprinkle with a little sugar. 
  5. Place of baking tray. Bake for 20 minutes.