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Useful Links

The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising four secondary, six primary and two special schools with two further under development. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

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Year 9 Recipes

£2 for fish and chips container, presentation practical and sundry ingredients for this half term 

w/c 13 September and w/c 20 September – Beef Burgers

Ingredients:

250g minced beef steak
1 egg
1 onion, diced – supplied at school
1 tbsp Dijon mustard – supplied at school
25g/1oz chopped coriander – supplied at school
1 tbsp olive oil – supplied at school
salt and freshly ground black pepper

A named sealable container to carry your burgers home in

w/c 11 October and w/c 18 October – Curry

Ingredients:

45ml olive oil – supplied at school
1 medium onion
400g chicken fillet
2 cloves of garlic
1 green chilli or green pepper
¼ tsp salt – supplied at school
¼ tsp turmeric– supplied at school
½ tsp ground cumin – supplied at school
¼ tsp ground coriander – supplied at school
1 tsp tomato purée – supplied at school
¼ tsp garam masala or 1 tsp curry paste – supplied at school
30ml double cream

A named sealable container to carry your curry home in 

w/c 1 November and w/c 8 November – Butternut Squash Quesadilla

Ingredients

Butternut Squash Quesadillas

250g mashed butternut squash / sweet potato – use fresh or frozen, cook and mash at home
1 clove garlic - crushed
1 lime
Salt and pepper – supplied at school
1 small tin of black beans drained and rinsed
1 spring onion finely sliced including green stems
1 tbsp barbecue fajita seasoning – supplied at school
40g cheddar grated
BBQ sauce (supplied at school)

Tortillas

160g plain flour, plus a little more for dusting
2tsp vegetable oil
Pinch salt

A named sealable container to carry your quesadillas home in 

w/c 15 November and w/c 22 November – Final Assessed Dish

EITHER
Bread Bun & Falafels with Tzatziki

Ingredients

Bread Buns

200ml whole milk plus extra for brushing
50g unsalted butter
500g plain flour, plus extra for dusting
7g sachet fast-action dried yeast
1 egg beaten
1tbsp caster sugar – supplied at school

Falafels

400g can of Chickpeas
2 to 3 garlic cloves
1 tsp cumin, 1 tsp ground coriander, and chilli powder to taste
Fresh herbs coriander, parsley.
1 egg
40g Plain flour
50g grated carrot - squeezed

Tzatziki
½ cucumber
150ml / 5fl oz Greek or plain yoghurt
1tsp lemon juice
1 clove garlic, crushed

Optional:
add a dash of olive oil, fresh herbs such as mint or coriander, or season with paprika

Named sealable containers to carry your food home in

OR

Kebab, Flatbreads and Tzatziki

Ingredients:

Kebabs

Marinade at home over night with diced meat:

1 large garlic clove
1 x 15ml spoon dried oregano or mint
2 x 5ml spoon olive oil
Freshly ground black pepper
1 chicken breast/ 250g lean boneless lamb leg, shoulder or steaks
½  yellow pepper OR ½ courgette
1 onion
Handful mushrooms (optional)
8 cherry tomatoes

Flatbreads

100g natural yoghurt
125g self-raising flour
1/2 teaspoon baking powder – supplied at school
Pinch of salt – supplied at school 

Tzatziki

½ cucumber
150ml / 5fl oz Greek or plain yoghurt
1 tsp lemon juice
1 clove garlic, crushed

Optional:
add a dash of olive oil, fresh herbs such as mint or coriander, or season with paprika 

Named sealable containers to carry your food home in