Recipe:

Quinoa- crusted chicken tenders

Gluten free Recipe:

Quinoa- crusted chicken tenders

Senior student learned how to use different ingredients to crumb chicken to cater for those that are gluten free. Skills involved marinading the chicken in buttermilk, preparing the coating and vegetables for the salad.

Ingredients:

600 g chicken tenderloins

1 cup buttermilk

¾ cup quinoa flakes

1 tablespoon finely grated lemon rind

1 teaspoon mild paprika

Cooking spray

150 g sugar snap peas

300 g red cabbage shredded finely.

1 small red onion sliced thinly.

1/3 cup coarsely chopped fresh parsley.

1/3 cup loosely packed fresh mint leaves.

1 ½ tablespoons olive oil

2 tablespoons of lemon juice

Method:

1 Place chicken in a shallow dish. Pour buttermilk over chicken. Cover in the fridge for 3 hours.

2. Preheat oven to 220 C. Line a large oven tray with baking paper. Combine quinoa flakes, lemon rind, paprika in a medium shallow dish. Remove chicken from buttermilk. Coat each tenderloin in quinoa mixture, then place on tray. Lightly spray with cooking oil.

3. Bake for 15 minutes, turning once, or until golden and cooked through. Steam or microwave peas until just tender, then drain. Refresh under cold water and drain again. Transfer to a large bowl.

4. Add cabbage, onion, parsley, and mint to bowl with peas; toss gently to combine. Combine oil and lemon juice in a small bowl; whisk to combine. Pour lemon mixture over cabbage mixture; toss to combine. Season to taste. Serve chicken tenders with slaw.

Recipe: Raspberry Mini Muffins

Upper Juniors learned how to make mini muffins. Skills involved measuring, preparing dry and wet ingredients, and not overmixing the mixture. Students found it a challenge to place a small amount of mixture in each of the small paper cases.

Ingredients (what we need)

1 cup of mashed bananas (you could also use apple sauce instead)

½ cup of light oil

¾ cup of milk

1 egg

1 tsp vanilla essence

2 cups self-raising flour

½ cup sugar

½ cup white choc chips (can substitute for dried fruit of choice)

1 cup frozen or fresh raspberries

Method (what we do)

1. Heat the oven to 200º C. Mash bananas in a large bowl

2 . Add oil, milk, egg and vanilla essence. Stir with a fork until the egg is completely mixed through.

3 . In another bowl mix all the dry ingredients flour, sugar, choc chips and raspberries. Fold the dry ingredients into the liquid ingredients until just mixed. Slowly and carefully.

4. Put 1 ½ dessert spoons of muffin mix into mini tins lined with paper cases. Bake for 10 - 15 minutes. Remove carefully from oven. Cool for 5 minutes, eat and enjoy.

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