Y10 Catering Technical Award

20 March, 2020

Good luck to all the Year 10 catering pupils who completed their Technical Award recently. Mrs Bradley is really proud of how prepared all the pupils have been and would like to say thank you to parents for all their support and for managing to source ingredients in this difficult time.

Wiktoria created cabbage rolls filled with pork and rice with a garlic & tomato sauce and herbed new potatoes and chocolate orange brownies with chocolate butter cream.

Hollie made chicken, leek and tarragon pie with homemade puff pastry with duchess potatoes and honey roast carrots and for dessert panna cotta, shortbread and milkshake.

D’Arcy created prawn and chorizo linguine with garlic bread and side salad and for dessert a chocolate and raspberry torte with jam and ice-cream.

Hannah created spinach and ricotta ravioli with tomato sauce, garlic bread and side salad and for dessert mini black forest gateau.

Fallon made tagliatelle Bolognese with garlic bread and for dessert, lemon meringue pie with raspberry coulis.

Mia created a chicken, kale and mushroom pot pie with a tiramisu with coulis for dessert.

Dee made chicken and mushroom pie with a side salad and chocolate lava cake with ice-cream for dessert.

Abigail made chicken fajitas and for dessert bread & butter pudding.

Ethan created a creamy chicken pasta with side salad and chocolate brownie with whipped cream and berries.

Lily made fish cakes with potato wedges and tartar sauce and for dessert profiteroles with chocolate sauce.

Megan created lasagne with garlic bread and zuppa inglese for dessert.

Simon made fish pie with a side of peas and chocolate eclairs.

Leah made pasta with tomato sauce, flatbread and brownie with chocolate mousse.

Dennis created a rack of lamb, dauphinoise potatoes, redcurrant jus and pea puree and for dessert salted caramel torte with salted caramel sauce and caramel shards.

Harry made creamy cheese and mushroom pasta, homemade bread, treacle tart with a sweet pastry and homemade ice-cream.

Abbie created farfalle with chicken, asparagus and pancetta with espresso mud cakes with chocolate syrup and ice-cream.

George made pancetta tagliatelle with tomato and basil sauce and for dessert lemon and vanilla cheese cake with a side of raspberries.

Heidi created chicken and chorizo paella with garlic bread and lemon meringue pie with vanilla ice-cream and mixed berry coulis.

Will made pork with creamy leeks and cabbage with a tiramisu for dessert.