Cajun Chicken Wraps

Ingredients

The Wrap Unwrapped

3 Medium Chicken Breasts

8 Fajita Wraps

Mixed salad of your choice

1 Cicken oxo cube

Cajun spice

Salt & Pepper

Method

1. Slice chicken breasts in to small pieces

2. heat a small amount of oil in a frying pan, when hot add the chicken.

3. season the chicken with oxo, cajun spice, salt & pepper then cook for 5 minutes.

4. Warm the fajitas in a medium heat oven for 2 – 3 minutes.

5. prepare salad.

6. Once chicken is cooked remove from pan into a serving bowl.

7. Remove fajitas from oven.

Serve.

REMEMBER THAT IS VERY IMPORTANT TO WASH YOUR HANDS AFTER TOUCHING RAW CHICKEN. YOU SHOULD ALSO WASH BOARDS, PLATES AND UTENSILS AFTER PREPARING RAW CHICKEN.

Cherry Pie

Ingredients

50g of caster sugar

1 tbsp lemon juice

400g cherries halved and pipped

2 tsp corn flour

680 g frozen short crust pastery

1 tbsp milk

3 tsp granulated suger

Method

1. Simmer the suger and 100 ml of water over a low heat until the suger has disolved. Add the lemon juice and cherries . Turn up the heat o mediam and cook for 5 minutes .Dissolve the corn flour with 1 table spoon of the cooking liquid ,then stir the cherries . Cook for 2 to 3 minutes until thickened . Leave to cool.

2. On a lightley floured surface ,roll out half of the pastery to the thickness of a £1 coin . Use the pastry to line a 20 cm or 21 cm pie dish .

3. Roll out the remaning pastry into a circle.Brush the edge of the pastry with water and arrange the circle of the pastry top.Trim the edges with a knife and crimp with a fork. Make 2 small cuts in the top, then chill for 30 minutes .

4. Pre heat oven to 180C/Gas mark 4.Put the pie on a preheated baking sheet. Brush the top with milk and sprinkle with suger.Bake for 40-45 minutes.Serve with clotted cream.

Family Roast Pork Dinner

I love to help my Dad cook Sunday dinner for my family. I like to sit and eat dinner with my Mum, Dad and little sister Megan.

Ingredients

Medium Pork Shoulder Joint
Average sized Potatos (maxium of 3)
3 Carrotts
Mixed Green Beans
Parsnips (If you like them, because I don’t)
Olive Oil

Method

1. Pre heat oven to 22o degrees C

2. Rub the pork rind with olive oil & salt this will help make the crackling nice and crispy.

3. Peel & chop the carrots a & parsnips and leave to one side in a bowl of water.

4. work out the cooking time it is about 25 minutes per 500g +25 minutes.

5. Peel the potaoes, chop and part cooked in slightly salted water.

6. Put roasting tray in the oven with some olive oil in the bottom to heat.

7. Place pork in the oven for 20 minutes, then turn heat down to 180 degrees C.

8. Drain part boiled potatoes, remove roasting tray from the oven and carefully place potatoes & parsnips into the tray. sprinkle over a small amount of olive oil, salt, peper and herbs and return tray to the oven.

9. Place carrots and mixed gren beans into a steamer ready for later.

10. Put the bisto in a glass and crumble an oxo cube in the glass and mix with water. Place into a small sauepan and bring to the boil stiring continuosly.

11. once boiling remove from th e heat.

12. Once the meat is cooked remove from the oven and remove from roasting tray and place on carving tray to rest for 20 mintes.

13. put on the vegtables to steam.

14. add the meat juices from the roasting tray to the gravy.

15. Once rested carve the pork and place on platesalong with the steamed vegtables, roast potatoes & parsnips.

16.Pour gravy over the meal and place crackling o the side of the plate.

Serve.

Home Made Bread

Ingredients

500g of strong white flour

1 sachet of dried yeast

1 teaspoon of salt

25g of soft butter

300 ml of tepid water

Method

1. First place all dry ingredients in a large mixing bowl.

2. Make a hole in the center of the flour and pour in the water.

3. Mix all the dry ingredients together until they form a ball of dough,  this should take 10 minutes by hand. Once the dough has formed remove from the bowl to a lightly floured surface and knead vigorously for 20-25 minutes. Knead with warm hands.

4.  Once kneading is finished place the dough back into your bowl and cover with cling film. Leave in a warm dry place for it to rise (on top of a radiator, in an airing cupboard, on top of the oven). Once risen, it should be double in size and this should take appoximately 30 minutes.

5. Take the dough out of the bowl and re-knead for a further 5 minutes.

6. Preheat oven to 200 degrees C.

7. Place the dough in a 2lb bread tin, cover with a damp cloth and place in a warm dry place and allow to rise.

8. Once risen, brush loaf with milk.

9. Bake in the oven for 30 minutes  or until golden brown.

10. Once cooked turn out on to a cooling rack, ( lightly tap the base of the loaf, if you hear a hollow sound then the loaf is cooked if not return to  the oven fora further 5 minutes).

11. Allow to cool, cut into thick slices and cover in soft butter. Eat. Yum.

Beths Fruit Salad

I love fruit.

Fruit salad is healthy and fun to make with other people.

Beth's Fruit Salad

You will need:

1 Pineapple
1 Bowl of Strawberries (about 8 will do)
1 Small Bunch of Seedless Grapes (Black or Green)
2 Apples (I like red apples)
1/4 of Watermelon (Remember to take the seeds out so you don’t choke!)
1 Mango
1 Mixing Bowl
1 Wooden Spoon
1 Sharp Knife

If you don’t like any of the fruit, don’t put it in! You can use any fruit to replace it and things like blueberries, bananas, oranges, raspberries, gooseberries and cherries can be used too.

Serves

4 People

How to make it:

1 – Top and tail the pineapple (by cutting off both ends) with a sharp knife and then chop it into chunks, remembering to take the hard skin off. You might want to get your mum or dad to help you with the sharp knife. Put the pineapple in a large mixing bowl.

2 – Carefully cut the stalks off of the strawberries then cut the strawberries in half and place them in the bowl with the pineapple.

3 – Carefully cut the grapes in half and place them in the bowl with the pineapple and strawberries.

4 – Cut the apples in half, and then half again, and then half again until they are in bite sized chunks. Remember to remove the core but don’t remove the skin because that is the best part!

5 – Remove the hard layer of skin from the watermelon and then cut the watermelon into chunks. Place the watermelon into the bowl with the rest of the fruit.

6 – Peel the mango with a potato / vegetable peeler or very carefully with a small sharp knife. Cut around the stone of the mango and remove the fruit. Cut into chunks. Place in the bowl with the rest of the fruit.

7 – Mix all the fruit together with a wooden spoon or with your clean hands. Spoon the fruit into individual bowls and serve with cream or ice cream (or with chocolate sauce!)

Yum.

Remember to always wash your hands before you start preparing food and ask your mum or dad to help you with the sharp knife.

Bethany
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