There is nothing better than a home-cooked meal that is quick and nutritious.  Each week we will be sharing recipes that have been nominated by pupils or members of staff, that are more delicious than freezer food and considerably cheaper than ordering a takeaway.  In addition, we will be sharing news about the fantastic food preparation undertaken by our pupils. 

Pupil Choice Recipe 

A number of pupils have suggested a recipe for Risotto this week.  Here is a seasonal recipe for Pea Risotto to try :   

Ingredients 

• 300g fresh or frozen peas 

• 3 tbsp olive oil 

• 1 large shallot, finely chopped 

• 2 garlic cloves, crushed 

• 750ml vegetable stock 

• 10g fresh coriander 

• 10g fresh basil 

• 10g fresh chives 

• 40g unsalted butter 

• 250g arborio or carnaroli rice 

• 115ml white wine (optional) 

• ½ lemon, juice and zest 

• 100g grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 

Preparation 

• Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. 

• Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. 

• Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. 

• Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. 

• In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. 

• Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. 

• Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. 

• Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. 

• Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. 

Please do try this at home and enjoy!  Feel free to send photos of your cookies to Mr Page at pagea@testvalley.hants.sch.uk.  

Danebury Chefs of the Week 

It has been a quiet week for practicals this week due to the Bank Holiday and our VE Day celebrations.  Chef of the week will return next week. 

Next Week’s Lessons 

Yr 7 – Pasta Salad (re-arranged from this week) 

Yr 8 –  New class orientation 

Yr 9 – New class orientation 

Yr 10 – Raising agents, Maillard reaction 

 

Food/ Healthy Eating Quote of the Week 

“Recipes tell you nothing. Learning techniques is the key.” — Tom Colicchio