Home Economics 

TOAD IN THE HOLE     

This week senior students learned how to make a popular British dish that consists of cooking sausages and adding a Yorkshire pudding batter. You can serve this with an onion gravy. If you are vegetarian, you can do a version with your favourite vegetables. 

Ingredients                                                                                                             

24 beef chipolata sausages                                   

¾ cup self-raising flour                                                                                                                         

¾ cup milk                                                             

2 eggs 

1 teaspoon thyme leaves

Tomato sauce, to serve.                                     

What to do: 

Instructions   

1. Preheat oven to 180 degrees celsius. Grease a 12 –hole (1/3 cup) non -stick muffin tray. Place 2 sausages into each prepared hole. Bake for 20 minutes. 
2. Sift flour into bowl. Make a well at centre. Whisk milk, eggs and thyme in a jug. Season. Whisk milk mixture into flour until smooth.
3. Evenly divide batter amongst the holes. Top with extra thyme. Bake for 15 minutes. Run a spatula or spoon around edges to lossen. Turn out. Serve with sauce.

SPRING ROLLS     

Upper Juniors learned how to prepare a healthy filling for spring rolls. They tried fresh peas and Bok choy from the kitchen garden. Students tried garlic, ginger, and soy sauce flavourings. If you like coriander you can also chop up a small amount. Students practiced rolling up the filling carefully to make the spring rolls. 

Ingredients                                                                                                         

50g rice vermicelli noodles or fine spaghetti or two-minute noodles                   

500 g chicken breast fillet           

2 teaspoons ginger finely grated.                     

2 cloves garlic, crushed.                                     

1 carrot peeled and grated.

4 green onions chopped finely.

50 g Chinese cabbage, finely shredded

1 tablespoon of soy sauce

300 g packet frozen spring roll wrappers

Olive oil spray 

Sweet chilli sauce to serve.

What to do:      

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly using oven scissors. 
2. Heat electric frypan over high heat. Cook chicken in batches, until browned and cooked.  Add noodles, ginger, onion, garlic, carrot, cabbage and sauce. Stir until well combined. Cool for 15 minutes.
3. Place one tablespoon of mixture across edge of one wrapper (don’t overfill), roll to enclose filling, then fold in the sides and seal end with a little water. Place on a tray , seam-side down. Repeat with remaining mixture and wrappers, place on tray in single layer. 4. Heat oil in wok or electric frypan, fry spring rolls in batches, until golden brown and cooked through, drain on absorbent paper. You can cook in the oven if you prefer.  Serve with sweet chilli sauce.