Year 11 Food and Nutrtion

Year 11 have been planning and preparing meals for active  teenagers.

Here is one of the recipes they made recently as part of this unit of work.

Marinated Beef Kebabs and Winterslaw

100-150 g beef

1 clove garlic

½ t minced ginger

1 t brown sugar

1 T soy sauce

Method

  Cut beef into 3 cm cubes and place in a snap lock bag   with
  garlic, ginger, brown sugar and soy sauce. Seal bag and toss
  evenly to coat, chill until ready to use.

  Thread meat onto bamboo skewers.

  Heat oven to 200 C Place the kebabs onto a grill tray and grill
f for 8 – 10 minutes. Brush the kebabs with marinade and turn
  once during cooking.

Rice

1/3 cup uncooked rice

2 c water

¼ t salt

1. Wash rice under cold water until water runs clear.
2. Add rice to boiling salted water; stir to prevent it sticking to the pot.
3. Cook uncovered until rice is tender (approx 10 minutes.)
4. Drain rice in a sieve and rinse under hot water.
5. Serve under Kebabs.

Leaha

Winterslaw

Coleslaw is an amazing useful and versatile salad which doesn’t call for anything exotic or expensive! Its ingredients will keep in the refrigerator for days and are in season and plentiful at this time of the year. Add interest to your coleslaws by adding cheese, sultanas, raisins, cauliflower apple and spring onions.

Ingredients

½ c finely shredded white or red cabbage          

1 stick celery (sliced)

1 carrot finely grated

2 T seed mix

Method

1. Combine cabbage, celery, carrot and seed mix in a bowl.
2. Spoon over and mix through your choice of dressing.

Ellen