Welcome to the Food and Nutrition Blog Spot.

Kia Ora

Whats been happening in Food and Nutrition during Term One?

Year 9 and 10 have been completing a topic called Luscious Lunches. In this unit they have been preparing food suitable for teenagers lunches.
One of the recipes made during the term was Smarter Sausage Rolls. These sausage rolls were smarter because they contained less fat and more fibre than regular sausage rolls.

Here is the recipe-

Smarter sausage rolls

These smarter sausage rolls have all the savoury flavour but less fat and more fibre and definitely no stringy bits!

Ingredients

·                            1 ½  sheets ready-rolled reduced-fat puff pastry

·                            200g trim pork mince

·                            1 slice  wholemeal bread, made into crumbs

·                            1 small onion or  ½  large onion, chopped

·                            1 small potato, grated raw but with the skin on

·                            1 small carrot, grated raw

·                            2 teaspoons bran

·                            1 teaspoon dried sage

·                            1 teaspoon mixed herbs

·                            ¼  teaspoon salt

·                            1 teaspoon Worcestershire sauce

·                            2 tablespoons tomato sauce

·                            water, to seal pastry

·                            1/4 cup trim milk, for glazing

Instructions

Preheat the oven to 220°C.

In a bowl, combine the fresh breadcrumbs, herbs, salt, bran flakes, onion, meat, grated potato and the sauces.
If you have a processor, chop the onion, add the slices of bread and pulse to crumbs, then add all the rest of the ingredients and mix in the processor.

Slice each pastry sheet in half, making 3 rectangles. Scoop out some of the meat mixture and place a ‘sausage’ of mixture along the middle of each strip. Brush one edge of the strip with water, roll the pastry over and seal it together to form a long roll.

Cut the rolls into four sausage rolls. Place them seam side down on a greased or lined tray. Slash the top of each sausage roll once or twice with a serrated knife to allow steam to escape, and then brush each one lightly with milk.

Bake in the preheated oven for 20-25 minutes, or until dark golden. Serve with tomato sauce for dipping.

Recipe by: Sophie Gray  Styling: Sophie Gray

Photography: Joanna Wickham

HFG magazine

The students had to write a paragraph explaining why these sausage rolls were smarter.
Here is what Livi McCorkindale wrote-

Smarter sausage rolls are great for lunches as they are healthy and nutritious. These sausage rolls are better than others as they have all the savoury flavour but less fat, more fibre and no yucky stringy bits! Smarter sausage rolls have vegetables, bran, wholemeal breadcrumbs, reduced fat pastry, trim milk and trim pork mince to cut down the fat and boost the fibre, while keeping the hearty flavour. The fat content is low because of the trim milk, trim mince and reduced fat pastry. The fibre content is high because of the wholemeal breadcrumbs, bran and herbs. I think these are the best sausage rolls  I have ever tasted.

Year 7 have had a busy term completing a unit called Getting into Gear. They have been learning all about how to prepare, cook and serve food using the correct personal hygiene procedures and safe food practices. They have also been learning about nutrition and how to categorise foods.

This week we made yummy chocolate muffins as a treat  for Easter.

Easter Surprise Chocolate Muffins

¾ c flour

2 T cocoa

1 tsp baking powder

¼ c brown sugar

50 g butter

1 egg

¼ c milk

½ c chocolate chips

6 small chocolate Easter eggs

Method – Oven 190 Bake

1. Sift flour, cocoa and baking powder into a large bowl.
2. Stir in brown sugar.
3. Melt butter.
4. Beat eggs and milk until combined.
5. Make a well in the centre of dry ingredients
6. Add butter, egg mixture and chocolate chips.
7. Mix to just moisten.
8. Line 6 muffin trays with paper cases.
9. Place a small spoonful of the muffin mixture in the bottom of the paper case and then place a chocolate egg on top of the mixture.
10. Cover the egg with muffin mixture and continue doing this until no mixture remains.
11. Bake for 18-20 minutes or until skewer comes out clean.

12. Enjoy yourself or wrap in cellophane and give away as an Easter gift.

Year 12

Have been looking at Sustainable Food Practices. As part of this unit they have been preserving local food using a range of methods. To conclude this unit the students presented a range of their products and made a Easter gift box for a friend or family member. The products have all been labelled with the students own designs and have been neatly presented in a wooden crate. A few Easter Eggs were also added to make this a great gift for someone.

Holly Wilson's



Making your own gifts is a great way to save money, make use of local in season produce and recycle by using glass jars.



Kelly Tweed's



Mo tatou te Taiao ko te Atawhai

Mo tatou te Taiao ko te Oranga

It is for us to care for the environment to ensure its wellbeing.

In doing so we ensure our own well-being and that of future generations.

Year 11 have been learning about the correct personal hygiene and safe food practices when preparing, cooking and serving food. They have had to identify the critical points in a recipe and write about these and then demonstrate them when preparing, cooking and serving the food.

During the term they have prepared foods using a number of high risk foods here is one recipe they recently made.

Mushroom and Chicken Pasta

1 small onion, finely chopped

50g mushrooms

1 T oil

½  green pepper, diced

1 T flour

1 C chicken stock (1 t chicken stock powder and 1 cup water)

2 T sour cream

 1 egg yolk

150 g chicken, sliced

¾ c bow pasta

¼ c grated cheese

Method

1.        Pre heat oven to 180C, Fanbake.

2.       Cook the pasta. Using a small pot three quarters fill with water and bring to the boil- then add pasta and cook 10-12 minutes until tender. Drain.

3.       Prepare the onion, mushroom and pepper. Set aside.

4.       Slice the chicken. Heat oil in a frypan and cook the chicken until cooked. Remove and set aside.

5.       Add the butter to the pan and melt.  Add the onion, mushrooms and pepper, sauté until soft 3-4 minutes.

6.       Add flour and cook 1 minute. Add the stock and stir until smooth. Simmer until the mixture thickens.

7.       In a small jug mix the sour cream and egg yolk to combine then add to the sauce and stir through.

8.       Lastly add the cooked chicken and pasta. Stir to combine.

9.       Pour into a small baking dish and top with cheese.

10.    Place in the oven and cook until golden.

I hope you have enjoyed this first post from the  Food and Nutrition classes.

Have a safe and happy holiday.