School Meal Recipes
Roasted Butternut Squash & Red Onion Pasta with Rosemary
20 portions (Adult) 3 butternut squash – each about 2 lb in weight 10 red onions – peeled and cut into wedges 1 ½ kilos penne pasta 1 tablespoon dried rosemary 1 tablespoon garlic puree 150 ml vegetable or olive oil 1 kilo crème fraiche Salt and freshly ground pepper
Method
Preheat the oven to 200 degrees c. Peel and cut the butternut squash into bite sized chunks. Place the butternut squash, onion wedges, garlic, rosemary and oil into a roasting tin. Toss until all the ingredients are covered. Roast for 30 minutes until tender. Cook the pasta in boiling water for 8 – 10 minutes until tender. Drain the pasta reserving 200ml of the water. Remove the squash from the oven and stir in the water and crème fraiche then toss in the pasta. Season and serve.
Indonesian Chicken Stir Fry
30 portions (Adult) 4 kilo raw dice chicken breast 2 kilo red onion - sliced ½ tablespoon garlic puree 4 teaspoons dried crushed red chillies 4 tablespoons ground coriander 4 tablespoons ground ginger 200 ml soy sauce 2 x 400ml cans coconut milk 125 ml vegetable oil 1 bunch fresh coriander – roughly chopped
Method
Heat the oil in a large pan and fry off the red onion, garlic and spices for 5 minutes. Add the diced chicken and cook until lightly browned. Add the soy sauce and coconut milk and cook for a few minutes until the sauce reduces. Finish by stirring in chopped fresh coriander. Serve with boiled rice or egg noodles
Lamb Tagine
30 portions (Adult) 6 lb diced lamb 1 ½ lb onion – chopped ½ tbs garlic puree 1 ½ tbs ground cinnamon 1 tbs ground ginger 3 tbs ground paprika ½ tbs turmeric 1 x A10 chopped tomatoes 1oz stock bouillon 1 pint water 4oz sultanas 4oz dried apricots - chopped Salt & pepper to taste
Method
Sauté off the onion with the spices in a little oil. Add lamb and coat in the spice mixture. Add the chopped tomatoes, stock bouillon, and water. Bring to the boil and simmer for about three hours until the lamb is tender. Half an hour before the end of cooking add the sultanas and apricots. Check the seasoning and serve with cous cous.
Plum flapjacks crumble
50 portions 2 x A10 plum halves 3 lb flour 1 lb porridge oats 2 lb margarine 1 ½ lb brown sugar
Method
Place plums in baking dish. Rub the margarine into the flour & oats until it resembles breadcrumbs then stir in the sugar. Spread the crumble over the fruit. Bake at 180 degrees c for 35-40 minutes until golden brown Serve with custard
Fresh Tropical Fruit Salad in a light syrup flavoured with Star Anise
30 portions 3 pineapple – peeled and cut into chunks 2 honeydew melon – peeled and cut into chunks 4 mangoes – peeled and cut into chunks 10 kiwi fruit – peeled and cut into slices 400g lychees – fresh or canned 8 passion fruit 2 star fruit – cut into slices 2 papaya – peeled and cut into chunks 500g strawberries- hulled and halved. 500g caster sugar 500 ml water 3 whole star anise
Method
To make the syrup – place the sugar, water and star anise in a saucepan. Bring to the boil and simmer until the sugar has dissolved and the syrup has reduced by a quarter. Transfer to a bowl and leave to go cold. When cold remove the star anise. This can be done ahead of time. Lightly toss all the prepared fruits together. Pour over the cool syrup. This is now ready to serve.