For those of you who took part in the S1 Health day on Tuesday and enjoyed making and eating the recipe for the chicken nuggets in Home Economics, here is the recipe for you all to enjoy.
Tortilla Chicken Gougons
75g chicken breast
50g tortilla chips
1. Preheat oven to 220 C
2. Beat the egg in a glass bowl
3. Crush the tortilla chips in a large bowl with a rolling pin
4. Cut the chicken into thin strips
5. Coat the chicken in the flour, then the egg and then the tortilla chips
6. Place in a tin foil dish and bake in the oven for 10 minutes until cooked
Creamy Chilli Dip
40g low fat cream cheese
1/2 Spring onion
15ml sweet chilli sauce
1. Wash the spring onion and chives and chop finely
2. Mix together the cream cheese, chilli sauce and spring onion and chives together in a small bowl
1 Tortilla wrap
1 Iceberg lettuce leaf (Washed and shredded)
1/2 Tomato (Sliced)
Creamy chilli sauce
1. Spread the creamy chilli sauce onto the tortilla wrap
2. Arrange the salad and nuggets on top.
3. Wrap up and enjoy
On Saturday 21st April Emma Sturrock and her supporters travevelled to Abingdon near Oxford to compete against seven other young chefs from all over the UK in the Rotary Young Chef competition.
Despite her best efforts Emma did not manage to get placed in the first three, the competition was exceptional with the best young chefs in the country competing.
Her parents, three members of Longniddry Rotary club and Mrs Hogg were all really proud of the high standard of cooking from Emma and the way she conducted herself was a great credit to the school.
The winner came from St NicholasSchool, Fleet
Emma shows off her dishes
On Sunday 18th Emma Sturrock 5Se1 was competing in the Regional final of the Rotary Young Chef competition at the Edinburgh School of Food and Wine.
Emma won the competition beating the other finalists from the whole of Scotland and the North of England, with an amazing menu of:
Veloute of parsnip and apple soup with chestnuts
Steamed sea bass en papillote with fennel, leeks and carrots on crushed potatoes with a watercress puree
Tart au citron with raspberry coulis
This is the first time Preston Lodge has ever got this far in the competition and is a fantastic achievement. Emma has been a great credit to the school.
She now goes on to the UK final of the competition in Oxfordshire on Saturday 21st April.
For those of you who enjoyed the shallot tart tatin at the Hospitality staff meal, here is the recipe.
Vanilla and Gingerbread cheesecake
If you’re still looking for inspiration for puddings over the festive season why not try the cheesecake used for the staff meal. Easy to make and scrumptious to eat!
On Monday 1st November 13 students from the Health and Food technology course got their wellies on and made a visit to Hagbrae farm near Pathhead to learn more about how an organic farm is run.
Farmer Mr Lorrain Smith kindly showed us round and gave us a fascinating insight as to the pros and cons of being organic and how the market for organic food is on the increase.
We even found out that McDonalds use only organic milk for their milk shakes, which prompted the group to think a visit was needed to try it out for consumer trial purposes !
Once again our two S3 Hospitality classes have been linking with the P3 pupils at both Longniddry and Prestonpans Primary.
The groups worked together to produce some fantastic food which the primary children were able to take home.
Pizza faces, pasta roma and garlic bread, flapjacks and fruit kebabs were all made with the expertise of the S3 students.
The feedback from the Primaries was very encouraging and we are looking forward to the next group starting next week.
The Home Economics department are hosting the Rotary Competition for all pupils between S2 and S5.
For more information see here. Rotary Cooking Competition
The Thursday before half term, the S4 Hospitality class organised a coffee morning for Harlaw hill day centre and friends and relatives.
The week was spent making fruit loaves and scones, pancakes and biscuits and we set up the training room where we served the tea and coffee.
Mrs Sinclair’s S4 class provided the musical entertainment which was enjoyed by all.
The event was thoroughly enjoyed by all our visitors who agreed it was fantastic to come into the school and see what all our students are doing.
The pupils from Mrs Hogg’s 3rd year Hospitality class took part in the challange to create a healthy recipe which could be served in the canteen.
The seven finalists were: Paul Berg, Danielle Brown, Emma Codling, Michaela Rafferty, Kevin Reid, Liam Wilson and Keiran Wilson.
Each pupil cooked their dish and these were judged by Mrs Hogg and the Canteen supervisor.
The competition was very stiff, but by a small margin it was won by Kieran Wilson with his healthy cheesy pasta.
All the dishes are currently being analysed for dietary content and it is hoped will be featuring on the canteen menu.
All the candidates will receive a Silver award certificate. Well done to them all.